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Fans Bar
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Yesterday was peak shambles. Ran out of Peroni. Then the cider. The staff just staring into space or looking quizzically at a pint as they’ve never seen one before.I waited 12 minutes for 2 people to be served. Yes I fucking timed it. Then noticed that the girl was taking orders only then some other non trained amateur tried to pour a drink. I said to the people in front” has she took your order?” Yes they said. So I lent over one of them and asked for a pint. She look so surprised and then took my order. No organisation no urgency. No quality drinks not a fucking clue. I hate it. Literally10
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Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand within short windows (hour before the game + HT) to make money?4 -
Not sure I would want a pint that has been sitting around for an hour, but yes, having pints pre poured does make sense, or have a system that can deliver good pints in a very short time.Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand with short windows (hour before the game + HT) to make money?3 -
Yes this would be my approach. You’d have an estimate of how many pints you’ll sell based on expected crowd and some areas of the ground would have higher demand etc. it’s all very basic stuff but I’d guess G&G take their fee no matter what (assuming cost plus contract).Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand with short windows (hour before the game + HT) to make money?1 -
Because you get people complaining they want a freshly poured pint, as if it will come up as similar quality to the Great British Beer Festival!Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand within short windows (hour before the game + HT) to make money?4 -
I only go in the fans bar before a game to watch the warm up through the window, and use the bog where you can wash your hands in warm water.
Yesterday the coffee guy wasn’t even there, and I know the Larry’s bar has been outed as well.3 -
Some grounds I've been to pre pour pints to about 3 quarters full.guinnessaddick said:
Not sure I would want a pint that has been sitting around for an hour, but yes, having pints pre poured does make sense, or have a system that can deliver good pints in a very short time.Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand with short windows (hour before the game + HT) to make money?
So when you order a pint they just top it up this prevents the pint from looking flat and speeds up service.8 -
It was so slow in the lower CE. Plus all the other things people have mentioned above. I don't moan at the staff - most are probably on a "Saturday job", but the club must sort this out as we definitely will spend our money outside the ground in future until it improves.
Also in the past when they know the CE will be busy, and tickets sales showed it would be, they open the bar at the end of the Lower section and this does help.0 -
Had a pint in the Fan Zone after the game yesterday - very pleasant, 5 mins to get a drink, and best of all Morts was in there!1
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had a pint in Bartrams before the game, the service was reasonable, the new staff need to learn to clock the que and remember the order.
Main complaint was only one out let open in the upper west.0 - Sponsored links:
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If the staff aren't competent they shouldn't be paid.
Half of it is attitude and enthusiasm.
I had Saturday jobs at 14 serving customers and worked in busy McDonald's at 16 that made pouring a few pints and grabbing a sausage roll (insert kenneth williams image) like a piece of piss.
They're not toddlers and will have been shown how to pour a pint. If they aren't interested/ capable/ competent they shouldn't be working there as it's costing the club a fortune and frustrating literally thousands of fans.
It's a pouring coffees and beers not programming space ships and they're all of an age where it's really not too much to expect and a bit of nous, urgency and get up and go is pretty bare minimum to ask for.
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Wait until they have to put a cross on a bit of paper in a polling booth.7
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U just need someone pouring pints as the other person takes the order. Instead they had 2 people just looking aimlessly at me as i ordered. I thought they would have upgraded by now to quick pint systems4
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In Cafe Polska one takes the order, the other one does the drink.0
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I gave up trying to spend my money in Bartrams yesterday. There were 2 and sometimes 3 people serving in slow motion while a bar 3-4 deep looked on. The club needs to step with a bit of training, organisation and supervision. They are the ones losing revenue and we’re the one’s wasting valuable life.msomerton said:had a pint in Bartrams before the game, the service was reasonable, the new staff need to learn to clock the que and remember the order.
Main complaint was only one out let open in the upper west.It wasn’t much better in the Curbs stand and hour before kickoff.1 -
Permanent, long term catering staff on payroll and pension would probably pay for itself. Having competent, motivated people working the bars and kiosks would probably see increased revenue in the thousands.
Even some sort of revenue share scheme to encourage faster service.
Someone at the club must be accountable for this and club is literally turning away money every match day through sheer incompetence/ apathy which is criminal when running a business in not being able to meet the demand of punters literally queuing up to hand over huge sums of money.
Needs to be prioritised from a commercial point of view. Also will put many off the "match day" experience of modern football when attracting families and floating fans if you want to get bigger crowds regularly etc.
Regardless, club should be doing everything to facilitate cash coming in on match days when people are literally queuing to spend it.8 -
They tried this last season. They half-filled the pints before half time, but then people were ordering a pint and finding it was half beer, half cider! Then they seemed to give up.Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand within short windows (hour before the game + HT) to make money?
I'm not sure the management have any idea how bad it is. Most of them will be enjoying their drinks / food in hospitality.7 -
I would like to give the club my money, but experience has taught me better. For a 12.30 kick off it was a can on the train, another one drink from my water bottle in the first half and then straight on the train at the final whistle to a pub in London. The club can’t cope and there aren’t enough local pubs.0
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I hope that everyone who has posted on this thread contacts the club to complain. The only way to effect change is to complain directly to the person who has overall charge of the catering contract. In the 'get in touch' section of the website, the email address for hospitality and commercial is sales@cafc.co.uk . If the club receives a lot of emails, it should take action to make sure the contract holders are doing their job properly.
I haven't used hospitality services for a few years, but I was amazed to see that if you are not a member of CAFC, you cannot access the hospitality section of the website, this seems a very strange way to increase sales.
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Is the members only thing something that has happened recently? Might be linked to the upcoming game on the 13/9ME14addick said:I hope that everyone who has posted on this thread contacts the club to complain. The only way to effect change is to complain directly to the person who has overall charge of the catering contract. In the 'get in touch' section of the website, the email address for hospitality and commercial is sales@cafc.co.uk . If the club receives a lot of emails, it should take action to make sure the contract holders are doing their job properly.
I haven't used hospitality services for a few years, but I was amazed to see that if you are not a member of CAFC, you cannot access the hospitality section of the website, this seems a very strange way to increase sales.0 - Sponsored links:
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Snakebite is back in fashion!Chunes said:
They tried this last season. They half-filled the pints before half time, but then people were ordering a pint and finding that half beer, half cider! Then they seemed to give up.Oh Eddie Youds... said:Is there a reason why gather and gather can’t pre pour hundreds of pints 1 hour before the game & shortly before half time like many other football clubs?
They will get sold and a more efficient service surely means more sales.Don’t understand why every pint needs to be (slowly) poured at the point of purchase.Surely a no brainer for a set up that has high demand within short windows (hour before the game + HT) to make money?
I'm not sure the management have any idea how bad it is. Most of them will be enjoying their drinks / food in hospitality.6 -
'No tea bags, no blackcurrant mate, soz'1
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It's strange because I can now see the hospitality page. When I looked earlier a message popped up to say that I had to log in to view it. Perhaps they were updating the website at the time I looked.JohnnyH2 said:
Is the members only thing something that has happened recently? Might be linked to the upcoming game on the 13/9ME14addick said:I hope that everyone who has posted on this thread contacts the club to complain. The only way to effect change is to complain directly to the person who has overall charge of the catering contract. In the 'get in touch' section of the website, the email address for hospitality and commercial is sales@cafc.co.uk . If the club receives a lot of emails, it should take action to make sure the contract holders are doing their job properly.
I haven't used hospitality services for a few years, but I was amazed to see that if you are not a member of CAFC, you cannot access the hospitality section of the website, this seems a very strange way to increase sales.0 -
We did this a few years ago, One of our party took a list of all our grievances and had a meeting with the hospitality manager. They promised to sort it our, they didn't so we have taken our custom elsewhere for half the price.ME14addick said:I hope that everyone who has posted on this thread contacts the club to complain. The only way to effect change is to complain directly to the person who has overall charge of the catering contract. In the 'get in touch' section of the website, the email address for hospitality and commercial is sales@cafc.co.uk . If the club receives a lot of emails, it should take action to make sure the contract holders are doing their job properly.
I haven't used hospitality services for a few years, but I was amazed to see that if you are not a member of CAFC, you cannot access the hospitality section of the website, this seems a very strange way to increase sales.
Really dont understand why people use this facility, things wont improve whilst people keep using it in the numbers they do.8 -
Well putRodneyCharltonTrotta said:Permanent, long term catering staff on payroll and pension would probably pay for itself. Having competent, motivated people working the bars and kiosks would probably see increased revenue in the thousands.
Even some sort of revenue share scheme to encourage faster service.
Someone at the club must be accountable for this and club is literally turning away money every match day through sheer incompetence/ apathy which is criminal when running a business in not being able to meet the demand of punters literally queuing up to hand over huge sums of money.
Needs to be prioritised from a commercial point of view. Also will put many off the "match day" experience of modern football when attracting families and floating fans if you want to get bigger crowds regularly etc.
Regardless, club should be doing everything to facilitate cash coming in on match days when people are literally queuing to spend it.
So... who do "we" actually raise this with at the club?
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You now drink in a rather exclusive club along with my good self.Chippycafc said:
We did this a few years ago, One of our party took a list of all our grievances and had a meeting with the hospitality manager. They promised to sort it our, they didn't so we have taken our custom elsewhere for half the price.ME14addick said:I hope that everyone who has posted on this thread contacts the club to complain. The only way to effect change is to complain directly to the person who has overall charge of the catering contract. In the 'get in touch' section of the website, the email address for hospitality and commercial is sales@cafc.co.uk . If the club receives a lot of emails, it should take action to make sure the contract holders are doing their job properly.
I haven't used hospitality services for a few years, but I was amazed to see that if you are not a member of CAFC, you cannot access the hospitality section of the website, this seems a very strange way to increase sales.
Really dont understand why people use this facility, things wont improve whilst people keep using it in the numbers they do.
A few wrongun's come in including a cardigan wearing hooligan.
But you can't have everything.0 -
Guessing one of the number of Fan Engagement/Forum/Supporter Liaison people apparently there to assist us with issues raised.Siv_in_Norfolk said:
Well putRodneyCharltonTrotta said:Permanent, long term catering staff on payroll and pension would probably pay for itself. Having competent, motivated people working the bars and kiosks would probably see increased revenue in the thousands.
Even some sort of revenue share scheme to encourage faster service.
Someone at the club must be accountable for this and club is literally turning away money every match day through sheer incompetence/ apathy which is criminal when running a business in not being able to meet the demand of punters literally queuing up to hand over huge sums of money.
Needs to be prioritised from a commercial point of view. Also will put many off the "match day" experience of modern football when attracting families and floating fans if you want to get bigger crowds regularly etc.
Regardless, club should be doing everything to facilitate cash coming in on match days when people are literally queuing to spend it.
So... who do "we" actually raise this with at the club?
Far too many of these IMO.
For me, I believe the only person who would take this kind of thing seriously & make sure it was dealt with until satisfaction for fans is reached, is only in the UK around every 2 weeks.....
Just saying.
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Get Carter?Fanny Fanackapan said:
Guessing one of the number of Fan Engagement/Forum/Supporter Liaison people apparently there to assist us with issues raised.Siv_in_Norfolk said:
Well putRodneyCharltonTrotta said:Permanent, long term catering staff on payroll and pension would probably pay for itself. Having competent, motivated people working the bars and kiosks would probably see increased revenue in the thousands.
Even some sort of revenue share scheme to encourage faster service.
Someone at the club must be accountable for this and club is literally turning away money every match day through sheer incompetence/ apathy which is criminal when running a business in not being able to meet the demand of punters literally queuing up to hand over huge sums of money.
Needs to be prioritised from a commercial point of view. Also will put many off the "match day" experience of modern football when attracting families and floating fans if you want to get bigger crowds regularly etc.
Regardless, club should be doing everything to facilitate cash coming in on match days when people are literally queuing to spend it.
So... who do "we" actually raise this with at the club?
Far too many of these IMO.
For me, I believe the only person who would take this kind of thing seriously & make sure it was dealt with until satisfaction for fans is reached, is only in the UK around every 2 weeks.....
Just saying.2 -
How about being able to order drinks for HT before the game has kicked off? They take you order and you pay for, then have an area for collection.4
