Iron Bru › Forums › Blast Furnace › Doxxing goat going? › Reply To: Doxxing goat going?
Footy food has to address its biggest single challenge. You have two fairly short windows to serve 90% of your product. From about 14:30 until just before kick off then again at half time with about 5 minutes either side.
During these times you want your staff passing out food and drinks, taking payment and moving on. Maybe having one adding food options (peas, gravy, onions etc.) and maybe another pouring drinks.
Cooking stuff and messing about with multi options is bad news for vendors and punters alike.
Menu for hot food should be no more than 5 or 6 and only things that can be batch prepared and ready to rock for the 2 peaks. No expensive catering equipment needed to keep things warm and edible for 30 minutes. Soft drinks and beer in plastic bottles. The club are surely missing out on an earner not selling beer while they can.
The few times I have had decent footy food it invariably follows these principles and the vast majority of times has been done in partnership with businesses that know how to do event food.
Staff!! That’s one of the largest challenge. Whom wants to give up a few hours on a Saturday afternoon to serve?
Kids will do it but generally they aren’t interested.
Pie and peas is enough. Bollocks to the gravy the pies should have enough in to when the whistle.
Get the basics right first.
Anyway all this chatter on food. When has the fare been of good standard at GP?
As I don’t eat there I wouldn’t know but just here the moaning tbh it’s been a long long time since I’ve heard ‘Ey up the pies are excellent’ if ever so it’s not just happened this last 12 months!!