Food At Football Grounds

https://twitter.com/FootyScran

Cracking account is that. Any chance we could improve our own food options now catering is apparently back in house despite prices/menu being exactly the same as when it wasn't?

 

It could be 5 star Michelin snap int Ponty but there'd still only be 1 person serving

 

I’m not sure if merthyr town are on there but they win.



I went to St Albans Town a few weeks ago and they had a street food jerk chicken wrap outlet. Totally fantastic

 

Just shows how appalling our set up
that hasn't changed much since 1950 is...look at what some non-league clubs are knocking out ffs.

Didn't Conway say the aim was to have a proper social club and bar, when they first arrived? (Might have imagined that).

 

I know I`ve said it before but sell some Percy Turner`s or Potter`s PP`s. I see so many people round me get out PP`s at half time. Could have a 150% mark up on them and make a killing.
I had a Meat & Tatty Pie last home game which was tasteless>

 

We'd need another few hundred just in catering staff alone.

Struggle to sell beer and burgers in a timely fashion never mind owt as popular as that

 

They have said quite a bit of stuff that’s never happened.

 

Hi,

Just a update on Food offering at Oakwell. We are looking at a number of different ideas for each stand.

Beckett Stand

Introducing a Street Food van to park in the the opening near the flood lights.

Looking at offering a outside bar to serve Madri, Carling, Coors etc.

Introducing more beer taps on main bar.

East Stand

Kiosk takeover - inviting local companies the chance to take over the kiosk for the game.

First one v Swansea will be our own chefs offering - 2 x currys served with rice & Naan.

Homemade Bali pie.

These are current projects will hopefully more to follow.

Thanks

Lee

 

Last time I was at Wycombe, that was top notch, picturesque forestry around, a band and beer tent and assorted eateries, excellent fanzone food.

 

Did you run the catering last year too under your own company?

 

Hi,

Before lockdown catering was run by a third party catering company. This season is the first time we have run the total catering operation.

Thanks
Lee

 

What about the West Stand.? Don’t we count.?
Oh hang on, I think we already know the answer to that...

 

Saw one ground doing pulled pork the other day ... bit posh!

 

Ta. I was under the impression that you ran it for the third party, ABM. Sorry if I was mistaken.

A few suggestions.
1. You need more than one till at a refreshment stall. Pointless having several people behind the counter if everyone is waiting for one lass to work out what change she has to give someone if they spend £4 and hand over a fiver.
2. Make sure the poor sods have basic mathematics skills or that it tells you on the till how much change to give. They really shouldn't have to stand there with the calculator open on their phone as just like point 1, it REALLY slows everything down.
3. Decide what the bar is going to sell and what the refreshment stand is going to sell. They overlap way too much with a half arsed selection available at both. Seems completely pointless when they're literally joined on to each other. In an ideal world the builders would be out and knock both bar and kiosk into one longer bar which could serve twice as many people quicker.
4. The weird barrier system. We have it for the bars but not the kiosks. Surely should be there for both or neither?
5. We want a wider selection. That doesn't mean having to jump straight in to offering a curry but just something a bit more varied than pie or hotdog. Jacket potatoes, portions of chips, bacon sarnies. Nice and simple, can be done every week, high profit margin and extremely popular. As far as I aware none of those are available at oakwell.

 

Sounds promising , don't park too near the floodlights !!

 

Bali Pie , is that the Susu Bali milk pie or did you miss a t out

 

Good luck mate.

Glad to see improvements on the way and the card payment is definitely a step forward.

Staffing is an issue. Customer service and experience is generally poor. Things organisationally seem haphazard. Hopefully with more choice comes more training and a smoother experience.

Glad it’s in house now.

 

Hi,
I did run the concourse for ABM but a total different business model this season in house. Hopefully offering card facilities will reduce waiting time on certain kiosks. We have to work within the facilities We currently have, so chips, bacon sandwiches aren't possible on say the East stand.

Thanks again
Lee
Regarding

 

Thanks and fingers crossed, regarding staffing levels we as most grounds are struggling at the moment (eg we book say 70 staff to work on a game and lucky if 50 show up). We have Molson Coors delivering a training course very soon). Customer service is a constant training exercise.

Thanks again

Lee

 

The good thing is that you have a blank canvass which can only improve from its very low bar.

Appreciate the staffing issues and understand the short term issues though ours seem to predate this.

Thanks for replying to the thread helps us to not get too frustrated knowing that steps are being taken to improve things.