Quote from: dave.woodhall on August 14, 2022, 10:31:21 PMI'd be interested to know how we compare with other older grounds such as Anfield and St James, and how they compare with the new grounds.I'm sure it happens everywhere, but one thing that bothers me is the seemingly thousands of people who spend the whole time milling around the concourses, watching the TVs. My Dad will disappear on 30 minutes, buy two or three pints, pretty much neck them, then return on about 50 minutes. What's the point?If I could have a pint in my seat, I might consider queuing for 5 minutes or so to get two before kickoff, but I've paid to watch the game. If I wanted to get drunk and watch it on a screen I'd stay at home or go to the pub.
I'd be interested to know how we compare with other older grounds such as Anfield and St James, and how they compare with the new grounds.
Have to say that Saturday in the Upper Holte was the worst I had seen with few catering staff and long queues. I can't believe that for drinks they don't have multi-pourers or just staff constantly pouring pints ready to be taken - dare I say like Rugby. Pouring on demand is slow and cumbersome and ultimately losing the club shedloads of cash. I'm amazed the new ownership haven't got a grip on this. It's fine having better quality food offerings (which come at a price) but again turnaround needs to be upped to make it successful. I got in early for a beer at 11:20 on Saturday and a guy next to me asked for a pie but was told they weren't ready and would take 30 mins...
Quote from: Walmley_Villa on August 15, 2022, 10:19:27 AMHave to say that Saturday in the Upper Holte was the worst I had seen with few catering staff and long queues. I can't believe that for drinks they don't have multi-pourers or just staff constantly pouring pints ready to be taken - dare I say like Rugby. Pouring on demand is slow and cumbersome and ultimately losing the club shedloads of cash. I'm amazed the new ownership haven't got a grip on this. It's fine having better quality food offerings (which come at a price) but again turnaround needs to be upped to make it successful. I got in early for a beer at 11:20 on Saturday and a guy next to me asked for a pie but was told they weren't ready and would take 30 mins...Another big difference with the rugby is that you can of course go and drink it in your seat once you've bought it, making it less crowded in the concourse.
Having read elsewhere that there was possibly a 90p charge for tap water I am also going to put this here.https://www.popall.co.uk/news-publications/news/another-article-on-free-drinking-waterIt not only illegal for licences premises to charge for tap water, it is a legal requirement to supply it on request. I know this from working for Shelter (Avalon bars) at Glastonbury - a bar that is a tent in a field, with customers 5 deep for 8 hours solid - we managed this!Villa Park’s issue for many of the bars is that not enough consideration was given to the space needed to adequately equip and staff them. We seem to have loads of tiny booths that aren’t designed for many staff or multi pour and lining up pints. Something to consider in the North Stand re-design.They are also expanding the range and throwing in stuff like wine when they would be better just sticking with basics and doing it well. You could take those little booths with minor re-design & make them a simple ‘pints bar’ with a multi pourer for lager, bitter, cider and just bang them out with only 2 staff at a faster rate than the current 4 pissing about trying to pour on order.Anything more complicated - go to the larger food bar. If you are there with kids, & need soft drinks, you’ll probably be there for a hot dog anyway.......& honestly, who is going to a football match and not going to buy anything if they can’t have wine?I’ll also go a bit Flin5tone here and say there is no point in putting up season ticket prices and then throwing away thousands of pounds with terrible catering. Catering can be a massive moneyspinner when done right, and can lose customers when done badly. The problem with staffing is that it’s a VERY part time job and as such you won’t get a great level of skill or experience, but it is likely to improve a little when students return next month.