valleyblue
Well-Known Member
- Joined
- 9 Oct 2014
- Messages
- 327
Stadium catering is difficult for obvious reasons that I'm sure I don't need to detail, however it can be done to a decent standard if clubs are prepared to change the way they operate in this area.
As an example, in a London stadium around ten years ago we virtually doubled the wages (from £4.80 to £7.50 per hour) to attract a better calibre of staff.
At the same time staff numbers were cut by about 25%, allowing the operation to have better quality staff but staying within the wage budget.
Along with other initiatives eg simplifying the menus and increasing the number of serving points (tills) in one season the concourse operation doubled its turnover and increased profitability expotentially.
It is possible, but some radical thinking needs to be applied, rather than simply doing things "the way we always have done" which seems to be the mantra at a lot of football clubs.
As an example, in a London stadium around ten years ago we virtually doubled the wages (from £4.80 to £7.50 per hour) to attract a better calibre of staff.
At the same time staff numbers were cut by about 25%, allowing the operation to have better quality staff but staying within the wage budget.
Along with other initiatives eg simplifying the menus and increasing the number of serving points (tills) in one season the concourse operation doubled its turnover and increased profitability expotentially.
It is possible, but some radical thinking needs to be applied, rather than simply doing things "the way we always have done" which seems to be the mantra at a lot of football clubs.