With the Credit Suisse First Boston Hong Kong Rugby Sevens taking place this weekend, a hotelier has revealed how the players keep up their energy levels for the matches. According to Urs Besmer, food and beverage director at the Hongkong Hotel, where the 23 visiting teams will be staying, the rugby players eat very little meat. 'It's mainly carbohydrates which are consumed in huge quantities,' said Urs, who speaks from last year's experience. A typical breakfast consists of three to four pieces of toast, two to three fried eggs, 300 grams of baked beans and mashed potatoes. But some teams have special dietary requests, as Urs found out the hard way. 'Last year we prepared the most lavish breakfasts for the teams, which included bacon, eggs, cereals, dim sum, noodles, pancakes, waffles. . . the works. 'But the manager of the New Zealand team came up to me and said there was nothing they could eat. 'I asked them what they wanted and he said they had to have baked beans for breakfast.' Urs also revealed what the 200-plus rugby players and their teams' entourage consumed last year: 600 litres of fruit and vegetable juices, 10,000 bananas, 60kg of pasta, 200kg of potatoes, 150kg of beef, 3,000 fruit yogurt cups, 100kg of muesli and 200kg of fresh vegetables. Alcohol, of course, is off the official menu, until the prize-presentation dinner on Sunday night.