Russybcool wrote:
The more overheads you have the less profit you make obviously. Think about it this way if Saturday had gone the other way you wouldn't have had this problem. A few more people turned up cause the team turned up on Saturday. I understand the frustrations, but it is a cup game that would have got probably 4k in total attendance on a good day. They were selling tickets for £10. I can't imagine that there would have much money made. As for the beer thing again. I don't drink the stuff, but I can imagine a flat warm beer that has been put on a bar for god knows how long is not the tastiest thing to drink and again, you pour 20 and only sell 10 that's 10 pints gone down the shitter. Of course there has to be balance to it, half time is only 15 mins so I get the annoyance, but also you have to look at it from a commercial perspective. Everything costs money. Maybe the answer is more staff, but I don't know how big the bar is that it would accommodate any more staff and even then they still have to be paid.
Ahh well we are out of it now so let's see how it is on Saturday when the majority of the ground will be open. It's hard to judge any improvements during a shitty little cup game. At least give them enough rope to hang themselves.
Reg beer:
If you know your sales rate, you could solve it.
If 3/4 people behind the bar could start pouring pints on 40 mins, you could probably have 30* poured by the time the punters roll in.
(* I'm not a mathematician and I haven't poured a pint in about a year so maybe I'm off but you take the rough point). That speeds things up at the start and you'd likely not lose anything. I pick a different bar at HT each game, and I'm certain that we'd benefit from that as opposed to losing out. In terms of beer going flat, it won't go flat in 10/15 mins any more so than how it usually tastes when it's poured.
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