Catering Feedback?

[Dick Knights Mumm]

As this thread is here ............ I went for a beer in the WSL after the game on Saturday, and after 20 minutes gave up. The queues barely moved, then they ran out of beer.

My suggestion - keep two of the beer engines going after the game on each of the home concourses.

 

[BensGrandad]

Resident complaints and his inability to correctly apply for a permanent licence are the reasons according to the Argus.

Wouldn't expect them to say much else would you if the burger van owner is correct in his assumption.

 

[The Merry Prankster]

Was told that the guy in charge of the kiosks (Stewart?) has just been given his marching orders.

 

[NMH]

Yeah I'm aware of this issue. I have the same problem. This is all down to the new burgers being introduced. The club understood that the burgers we were serving up before weren't good enough - and I couldn't agree more. They were often dry, burnt or just downright disgusting. We listened and now we've introduced fresh burgers and cheese for your sandwich. However since we brought them in we're experiencing higher demand, understandably. It may take a couple of matches to get the stock levels right but hopefully this will be sorted in the very near future.

I wonder why you wait for feedback before changing things.
A sign of a half-decent restaurant is at least when the staff eat the fare. You ought to eat yours and then be your own critics. A good chef doesn't serve up something he doesn't think is good! I know you aren't dealing with cordon bleu, but people are paying a lot of money for something that isn't hard to cook, does not require much culinary ability, and you can knock them out by the thousands. Why would you wait for the customer, of all people, to let you know something isn't good enough??

This is a very poor problem, to not run a tight ship. If the supplier is the problem, let them have it in no uncertain terms - AND shop for alternative suppliers who can meet your quality control.
When I ran my own business in the US, I made sure my own quality standards were higher then my customer. If there was anything wrong, I found it before I submitted my bill and fixed it. If the products I was using were substandard, I let the supplier know and already had the alternatives sorted out.

Burgers are not rocket science, and they are almost always a stretch of the imagination to be described as value for money!
The assurance "made from 100% Beef" is barely any statement that fills me with confidence either - all that says is that the product came from a species, as well it should when it's described as a "beefburger". I don't want a percentage of entrails, skin, or ground facial parts - meat comes from the muscle of the animal, be it the back, legs, rump or tongue. An amount of fat is of course acceptable, but do you know the percentage of fat in your fare?
Very few people will ask, but it's not an unreasonable question for someone paying several pounds for the part inbetween two slices of nothing-bread and a leaf, with a bloody-expensive slice of processed cheese on top if they want it.

 

[NMH]

As this thread is here ............ I went for a beer in the WSL after the game on Saturday, and after 20 minutes gave up. The queues barely moved, then they ran out of beer.

My suggestion - keep two of the beer engines going after the game on each of the home concourses.

This is a simple equation of supply meeting demand. Another simple issue that can't even remotely be described as 'a problem'.
IF the supply exceeds the demand, nothing is lost - they can just keep the keg in the cooler until the next match! Even if the beer doesn't keep, the expense of beer as I understand,is not that high until you serve it.