|
|
Post by canadianexile on Aug 13, 2019 21:01:55 GMT
I think this is something the club should support. Would be fairly easy for the kiosks to switch over to using PLA for their serveware, very low cost and score points for supporting 'Plastic Free Chester' and all that.
(PLA looks and feels like plastic but is made from plants and composts back into soil in a few weeks)
|
|
|
|
Post by Frank Owen’s Paintbrush on Aug 13, 2019 21:07:06 GMT
Meant to be the first plastic free campaign city in the world so we definitely should get involved with this. As long as its better than the bloody useless paper straws Maccies have put in.
|
|
|
|
Post by prodigal on Aug 13, 2019 23:43:33 GMT
Someone suggested banning all plastics at Tranmere..........The fan base went berserk!
|
|
|
|
Post by uptheseals on Aug 14, 2019 0:56:42 GMT
Get a better catering company that serves actual food before we do this current one is woeful
|
|
|
|
Post by Si on Aug 14, 2019 8:34:43 GMT
Would like to see the club back this. Although not sure how much influence we have with our suppliers.
|
|
|
|
Post by Deva Chanter on Aug 14, 2019 11:19:04 GMT
I assume Doherty and Allen are still running the kiosks and the bar? Their contract ended at the end of last season so I'm presuming it was extended given that nothing appears to have changed.
|
|
|
|
Post by Gandalf on Aug 14, 2019 11:21:50 GMT
Meant to be the first plastic free campaign city in the world so we definitely should get involved with this. As long as its better than the bloody useless paper straws Maccies have put in. They are crap, maccies have now come out and said they sent even recyclable |
|
|
|
Post by uptheseals on Aug 14, 2019 11:44:59 GMT
I assume Doherty and Allen are still running the kiosks and the bar? Their contract ended at the end of last season so I'm presuming it was extended given that nothing appears to have changed. Swear I've seen before club doesn't even make any money off them either they take all profits ?? ( hope that's not true) But D&A aren't bothered about the fans on terraces anyway just the legends lounge hence why we get served the worst food in non league football |
|
|
|
Post by Si on Aug 14, 2019 11:54:03 GMT
I could understand using Doherty and Allen initially but surely as a club we're now stable enough to provide our own offering, so that we can take the profits. We can then be more responsive to what fans want rather than the same old stuff. I often hear about how it wouldn't be used during the week, but what we don't seem to realise is that being so isolated is in some ways a good thing on a match day. We've got the whole matchday crowd to ourselves, yet we're not doing food and we outsource the bar - surely that's a lot of lost revenue. The whole hospitality offering at the club needs a massive rethink in my opinion - we're not making enough of what we have, and as I mentioned on other thread the majority of fans come down at half 2 for the match and leave on the final whistle as there's nothing to lure them down any earlier or keep them at the ground afterwards, unless you like queuing in a cramped, dated bar.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 14, 2019 12:02:03 GMT
I could understand using Doherty and Allen initially but surely as a club we're now stable enough to provide our own offering, so that we can take the profits. We can then be more responsive to what fans want rather than the same old stuff. I often hear about how it wouldn't be used during the week, but what we don't seem to realise is that being so isolated is in some ways a good thing on a match day. We've got the whole matchday crowd to ourselves, yet we're not doing food and we outsource the bar - surely that's a lot of lost revenue. The whole hospitality offering at the club needs a massive rethink in my opinion - we're not making enough of what we have, and as I mentioned on other thread the majority of fans come down at half 2 for the match and leave on the final whistle as there's nothing to lure them down any earlier or keep them at the ground afterwards, unless you like queuing in a cramped, dated bar. As has been said on other threads we don’t have the staffing - we would need to massively increase the payroll, and have people on zero hour contracts. No guarantee that they turn up when needed. also the food would still need to be sourced and brought in, you would need someone with food hygiene certs and proper storage etc. All at a cost. We have no facilities to prepare food in any quantity, so again another cost. i get the issue with the bar, but without bar takings the whole contract is probably not viable for a third party. There is no easy solution that I can see without spending some serious money and then being prepared to commit extra to payroll - how well would That go if we had to sacrifice two players to pay catering staff? That’s how mad our budgets are I think, we have no spare money as we keep being told by the board..! |
|
|
|
Post by uptheseals on Aug 14, 2019 12:36:45 GMT
I could understand using Doherty and Allen initially but surely as a club we're now stable enough to provide our own offering, so that we can take the profits. We can then be more responsive to what fans want rather than the same old stuff. I often hear about how it wouldn't be used during the week, but what we don't seem to realise is that being so isolated is in some ways a good thing on a match day. We've got the whole matchday crowd to ourselves, yet we're not doing food and we outsource the bar - surely that's a lot of lost revenue. The whole hospitality offering at the club needs a massive rethink in my opinion - we're not making enough of what we have, and as I mentioned on other thread the majority of fans come down at half 2 for the match and leave on the final whistle as there's nothing to lure them down any earlier or keep them at the ground afterwards, unless you like queuing in a cramped, dated bar. As has been said on other threads we don’t have the staffing - we would need to massively increase the payroll, and have people on zero hour contracts. No guarantee that they turn up when needed. also the food would still need to be sourced and brought in, you would need someone with food hygiene certs and proper storage etc. All at a cost. We have no facilities to prepare food in any quantity, so again another cost. i get the issue with the bar, but without bar takings the whole contract is probably not viable for a third party. There is no easy solution that I can see without spending some serious money and then being prepared to commit extra to payroll - how well would That go if we had to sacrifice two players to pay catering staff? That’s how mad our budgets are I think, we have no spare money as we keep being told by the board..! We could easily if we were taking the profits Other clubs with much less money than us manage to cater for themselves |
|
|
|
Post by Deva Chanter on Aug 14, 2019 13:02:22 GMT
I could understand using Doherty and Allen initially but surely as a club we're now stable enough to provide our own offering, so that we can take the profits. We can then be more responsive to what fans want rather than the same old stuff. I often hear about how it wouldn't be used during the week, but what we don't seem to realise is that being so isolated is in some ways a good thing on a match day. We've got the whole matchday crowd to ourselves, yet we're not doing food and we outsource the bar - surely that's a lot of lost revenue. The whole hospitality offering at the club needs a massive rethink in my opinion - we're not making enough of what we have, and as I mentioned on other thread the majority of fans come down at half 2 for the match and leave on the final whistle as there's nothing to lure them down any earlier or keep them at the ground afterwards, unless you like queuing in a cramped, dated bar. As has been said on other threads we don’t have the staffing - we would need to massively increase the payroll, and have people on zero hour contracts. No guarantee that they turn up when needed. also the food would still need to be sourced and brought in, you would need someone with food hygiene certs and proper storage etc. All at a cost. We have no facilities to prepare food in any quantity, so again another cost. i get the issue with the bar, but without bar takings the whole contract is probably not viable for a third party. There is no easy solution that I can see without spending some serious money and then being prepared to commit extra to payroll - how well would That go if we had to sacrifice two players to pay catering staff? That’s how mad our budgets are I think, we have no spare money as we keep being told by the board..! How does literally every other football club manage it then? As a community-based, fan owned business this is exactly the sort of stuff we should be excelling at. And yet instead we are outsourcing to a private company making profit at our expense. It's bonkers. I don't even bother checking the kiosks anymore but I'm going to hazard a guess that the menu will be exactly the same as it was last season. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 14, 2019 18:28:54 GMT
I’m pretty sure at CFU meets it’s been stated we share the profit, no risk in costs, no staffing issues, no payroll and pension contributions, no costs on replacing repairing equipment...
Yes, like almost everyone I would love it to be ours, to have more of a say in what was offered etc, but I very much doubt it’s going to happen, at least until we see some of the Stuart Murphy infrastructure? I can’t believe he would spend money to allow someone else to benefit on their bottom line?
|
|
|
|
Post by uptheseals on Aug 14, 2019 18:38:21 GMT
I’m pretty sure at CFU meets it’s been stated we share the profit, no risk in costs, no staffing issues, no payroll and pension contributions, no costs on replacing repairing equipment... Yes, like almost everyone I would love it to be ours, to have more of a say in what was offered etc, but I very much doubt it’s going to happen, at least until we see some of the Stuart Murphy infrastructure? I can’t believe he would spend money to allow someone else to benefit on their bottom line? Food is part of the match day expeirence, Look at Kiddy for example |
|
|
|
Post by prodigal on Aug 15, 2019 2:12:52 GMT
One of our big drawbacks re catering is the design of the ground, all sides self contained, with kiosk space at each corner, 8 kiosks that need to be manned and supplied when all 4 sides are open. D & A struggle themselves to keep 6 supplied for the majority of games.
The grounds that successfully do their own catering to a high standard tend to have a 'home' and an ' away ' refreshment bar, allowing a few volunteers and maybe some part time, match day staff to put on decent food whilst making plenty of money. At grounds like Kiddy for example, you see one kiosk in the corner serving both the away end and half the stand at the same time, using a team of 6 or 8 running round like blue arsed flies but serving tons of decent food, our ground just doesn't allow for that type of set-up.
I've done a fair bit of catering management for big companies as well as consultancy, and I wish I could come up with a better solution, but off the top of my head I can't; most posters on this thread so far are correct, yes we should be able to make decent money from food and beverage operations, but how the hell do we do it? bring in Gordan Ramsey maybe?
|
|
|
|
Post by oldsealandroadender on Aug 15, 2019 2:12:56 GMT
And BPA, pork and apple batch. Mmmm!
|
|
|
|
Post by everhopeful on Aug 15, 2019 2:45:03 GMT
Didn't a lot of money that we could ill-afford to lose go "missing" last time we ran it ourselves? An awful risk if we took it back "in-house" but perhaps we could get better caterers in to look after everybody outside of the Legends Lounge.
|
|
|
|
Post by eyeswideopen on Aug 15, 2019 6:17:08 GMT
One of our big drawbacks re catering is the design of the ground, all sides self contained, with kiosk space at each corner, 8 kiosks that need to be manned and supplied when all 4 sides are open. D & A struggle themselves to keep 6 supplied for the majority of games. The grounds that successfully do their own catering to a high standard tend to have a 'home' and an ' away ' refreshment bar, allowing a few volunteers and maybe some part time, match day staff to put on decent food whilst making plenty of money. At grounds like Kiddy for example, you see one kiosk in the corner serving both the away end and half the stand at the same time, using a team of 6 or 8 running round like blue arsed flies but serving tons of decent food, our ground just doesn't allow for that type of set-up. I've done a fair bit of catering management for big companies as well as consultancy, and I wish I could come up with a better solution, but off the top of my head I can't; most posters on this thread so far are correct, yes we should be able to make decent money from food and beverage operations, but how the hell do we do it? bring in Gordan Ramsey maybe? I have always said the problem with this ground is the restrictions on movement. We had so many fans at Sealand Road who would move to the halfway line when we attacked the old Kop end. We are doing the same thing and expecting different results, with a bit of radical thinking it would be possible to move from the Harry Mac to the West stand and vice versa and only have one kiosk open in that corner. you never know it might even bring a few more in through the gate. |
|
|
|
Post by Moltisanti on Aug 15, 2019 9:29:25 GMT
And BPA, pork and apple batch. Mmmm! Chips there are phenomenal |
|
|
|
Post by histsci on Aug 15, 2019 11:14:04 GMT
Not a solution, but I went to Weston-super-Mare last season and they have a local kebab shop doing the catering. They do a massive barbecue from the one catering bit. Excellent, up there with Kiddy.
|
|
|
|
Post by thestanchion on Aug 15, 2019 17:19:00 GMT
When we were in the glue leagues nearly all the clubs did pie peas and gravy. Went to Morecambe a while back, nearly everyone behind the goal had one. Great food for winter footy. Why can't we do it?
Also, why can't the blues bar be open at half time?
|
|
|
|
Post by Hannibal on Aug 15, 2019 17:42:13 GMT
When we were in the glue leagues nearly all the clubs did pie peas and gravy. Went to Morecambe a while back, nearly everyone behind the goal had one. Great food for winter footy. Why can't we do it? Also, why can't the blues bar be open at half time? Remember at the old stadium Jackie's Bar used to open at h/t. I used to go there 5 minutes before h/t to make sure I got a pint. Used to do tremendous business. |
|
|
|
Post by nytram on Aug 15, 2019 19:17:24 GMT
What happened to the fish and chip wagon on the car park. If you put that and a burger van next to the exits near to Harry Mac stand and home stand corners they would do a quite a bit of trade.
|
|
|
|
Post by Lobster on Aug 16, 2019 14:03:31 GMT
Bit of a shame the original point about plastic has been lost as its a good shout. Worth contacting the club about.
|
|
