Flemington gears up for Melbourne Cup

Terry Freeman may not be much of a fashion designer, but he's certainly an expert in bringing colour to the Melbourne Cup Carnival.

Coral pink has caught his eye this year, but according to fashionistas, rose gold is what's on trend.

The Flemington ground and gardens senior manager has been tending to the roses at Flemington for more than two decades.

The Grimaldi rose, which lines the main driveway, is his personal favourite this season.

More than 330,000 racegoers are expected to walk by these stunning flowers over the four days of racing at Flemington.

What they don't see is the massive logistical operation behind the scenes.

Caterer Peter Rowland, who has watched the Melbourne Cup Carnival grow over the past 52 years, says it's the logistics that give the best perspective on how huge the carnival really is.

"People always ask me how many bottles of champagne will be consumed, but on Cup Day there's 4000 accredited hospitality staff working with Peter Rowland Catering, included in that number there's probably 1000 chefs working on the course.

"When you think of the number of vehicles coming on and off the track it could be up to 2000 vehicles a day before the carnival begins."

Preparations for next year's carnival have already begun.

"Not saying we're making chicken sandwiches today for next year, but it's the logistics which are already underway," Mr Rowland said.

In the days leading up to Derby Day on Saturday, there's about 20 trucks coming onto and off the course delivering food every two hours.

About 200 carpenters, 200 painters and 200 electricians are working solely on the finishing touches in the Birdcage marquees.

BEHIND THE SCENES OF THE FOUR-DAY MELBOURNE CUP CARNIVAL:

* 16,000 rose bushes

* More than 375 marquees

* 46,570 bottles of champagne

* 155kg of chocolate

* 31,600 scones

* 8900 chicken sandwiches

* 59,800 party pies/sausage rolls

* 2150kg beef; 1100kg lamb; 2100kg chicken/turkey

* 1600kg fish fillets

* 750 dozen oysters.