It seems it will be difficult for any external caterer to turn over a decent profit whilst the facilities exist in their current state.
The hospitality in particular is nowhere near adequate.
Cutting right through to the nub of it, then, who is going to pay for all of the equipment to be brought up to standard? The Club, or whoever happens to be running the food?
Has this been a serious source of contention between the Club and its previous catering partners? Comments in the past would suggest it has.
