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| Catering At St Andy's; ...same old story | |
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| Tweet Topic Started: Nov 14 2006, 09:32 AM (666 Views) | |
| Left handed screwdriver | Nov 14 2006, 01:47 PM Post #26 |
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Frank Worthington
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i here a balti pie exploded and took out the fillaments. |
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| proccy_blues | Nov 14 2006, 01:48 PM Post #27 |
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Joe Bradford
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ooooh, a balti pie in the fillaments - painful that.... :D |
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| mr penguin | Nov 14 2006, 01:50 PM Post #28 |
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Sponsored by Flybe.com
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sorry mate that was the last one |
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| Left handed screwdriver | Nov 14 2006, 01:51 PM Post #29 |
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Frank Worthington
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apparently the phsyo dr n g neer said it could be weeks if not monthst before he's right again and they have said them have to see how it does in the warm ups |
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| block23steve | Nov 14 2006, 01:55 PM Post #30 |
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Geoff Horsfield
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I never buy stuff in the ground...too expensive. Nip to Morrisons or Big W and get buy-one get one free on the soft drinks. |
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| proccy_blues | Nov 14 2006, 01:56 PM Post #31 |
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Joe Bradford
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far too sensible for most blues fans mate, that'll never catch on... :rolleyes: |
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| olton1 | Nov 14 2006, 01:57 PM Post #32 |
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Joe Hart
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I dont bother - thats the whole point! - its not a big deal, if I want something I wait, eat before or after or go without etc. Its not hard to just not bother with the catering there in fact its a lot easier. Think though - if you were running some kind of business would you want lots of punters "not bothering" or going elsewhere? - of course not - surely you would try & run it well? |
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| proccy_blues | Nov 14 2006, 01:59 PM Post #33 |
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Joe Bradford
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the point is though, if they sell out every game that's a business's dream isn't it? to risk anything left over/unsaleable is finiancial incompetence.. ;) |
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| mr penguin | Nov 14 2006, 02:04 PM Post #34 |
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Sponsored by Flybe.com
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not necessarily - there is the cost of lost sales to balance against cost of waste |
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| proccy_blues | Nov 14 2006, 02:09 PM Post #35 |
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Joe Bradford
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what loss do you incur if you sell everything then other than potential which is unfathomable down blues? |
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| mr penguin | Nov 14 2006, 02:27 PM Post #36 |
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Sponsored by Flybe.com
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Cost of lost sales #1 : customers who would have bought a pie but couldn't because they had run out Cost of lost sales #2 : customers who don't bother or who buy their food elsewhere because they are dissatisfied with the service A pub which sold out of beer at 6 o'clock every evening wouldn't stay in business for long. Understocking isn't good business practice. |
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| Blue16 | Nov 14 2006, 02:52 PM Post #37 |
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Malcom Page
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it took about half an hour on saturday to get a drink <_< |
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| proccy_blues | Nov 14 2006, 02:55 PM Post #38 |
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Joe Bradford
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good points. i doubt a pubs wares go off within hours of being delivered though, whereas foodstuff can be heated once only and is then u/s.. |
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| Blue lady | Nov 14 2006, 03:05 PM Post #39 |
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Olivier Tebily
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Here's an idea - respect your bodies and don't put such garbage into them :lol: |
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| proccy_blues | Nov 14 2006, 03:20 PM Post #40 |
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Joe Bradford
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good call bluelady - i'm a vegan... **thumbup |
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| Blacksmith | Nov 14 2006, 05:06 PM Post #41 |
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Jeff Hall
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Oh how embarrasing, Proccy. When I first read that I thought it said you were a virgin. :unsure: |
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| bcfc06 | Nov 14 2006, 05:17 PM Post #42 |
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Paul Tait
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very rarley i go up to the bar at half time i just get it before the match mucheasier and dont have to have a scrum to get served. |
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| spliffy | Nov 14 2006, 05:18 PM Post #43 |
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Geoff Horsfield
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have you considered the fact that the club might not be responsible for the catering ? when i went to the fans forum (about 12 months ago) all this was brought up but at the time the club had sold the franchise of the catering facilities to an outside contractor who also ran the catering at other grounds. now its up to you to decide the rights and wrongs of this but as usuall i suspect the club is getting well paid for this without the hassle of running them,plus there is a water preasure problem at st andrews (which does matter ) im not trying to excuse any of it,,just passing on what we were told at the time |
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| mr penguin | Nov 14 2006, 05:26 PM Post #44 |
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Sponsored by Flybe.com
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I was there too and it was a truly pitiful answer. Just because the catering is sub-contracted (as it will be at 90% of venues, sporting or otherwise) that does not absolve the club of responsibility. They decide who to contract it to and they agree the terms/service levels in the contract. The catering contract is obviously designed with the objective of making as much money as possible rather than with the objective of delivering a good service for the fans. This is consistent with the club's policy of short term money grabbing rather than looking after the fans. |
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| petet | Nov 14 2006, 05:41 PM Post #45 |
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Geoff Horsfield
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I cant see what the big deal is. If you cant go for 2 hours without a pie its really very sad. Have one before you go in or after you come out. And as for missing any part of the match to queue to get a pint is beyond my comprehension. I go to watch a footy match, not eat pies and drink beer. If i wanted to do that i would stay in the pub outside. |
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| olton1 | Nov 14 2006, 06:38 PM Post #46 |
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Joe Hart
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["I go to watch a footy match, not eat pies and drink beer. If i wanted to do that i would stay in the pub outside."] Thing is you can often stay in the pub and watch football too - or stay at home like a lot do ( see all the other threads re attendance) Yes - some people will attend Football whatever the conditions ( probably often applies to me over the years) but if we want a really top club then we have to be able to attract a wider range of people- which means making it a better place to go. The Yanks seem to be able to get this sort of thing right ( God knows that is rare enough these days) why can't we do it here? |
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| proccy_blues | Nov 14 2006, 07:35 PM Post #47 |
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Joe Bradford
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who said i wasn't??? :lol: |
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| Wisel | Nov 14 2006, 08:07 PM Post #48 |
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Unregistered
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I agree, and people abusing the staff at the kiosks is just bullying. It isn't their fault. If anyone wants to have a go they should find the man or woman in charge. |
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| poshboy | Nov 15 2006, 12:40 PM Post #49 |
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Trevor Hockey
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Before half time could they not pour 200+ pints ready? **thumbup I mean its not like they are not going to sell them! Stick them on the back of the bar and serve straight away......may get a bit warm but not that bad! Surely a warm'ish beer is better than no beer :drink: Jon |
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| block23steve | Nov 15 2006, 12:43 PM Post #50 |
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Geoff Horsfield
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....Cue the complaints about 'warm beer' |
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