Being a very old person, I’m not sure what this blog thing is all about but we’re gonna give it the old Mallard’s try. So Jerrad says I should talk about how some of the menu items come about.
First we look at what we did last year, what was a good seller and what wasn’t. Move some items around, look at any new areas we have for concessions, what those menus should look like etc.
The sales staff at Sysco Foods have been an awesome team helping us with dealing with distributors, suggesting new ideas and getting samples for us to try. Mike Riese, Ron Neusen and Paul Schulz are a great team that provide us with outstanding customer service.
I get all the samples delivered to Rookies in Black Earth by the end of the year. Liz and the boys come out one afternoon and we cook it all up and try it. We sit around the table talking about what we like, how the production fits into the schedule, (is it fried, grilled, or baked, etc). All of which needs to be considered so game-days go smoothly.
There’s Suite food, Tailgate, Duck Blind, and Concession menus all to be considered, revised, changed or sometimes even scrapped.
My favorite part is the daily and weekly specials. Steve & Vern have given me a lot of latitude on trying stuff, some of it sold well, some of it people looked at me like I was crazy. The White Trash Special is a good example. Fried egg sandwich sold well, PB&J didn’t.
And we steal stuff. The Glazer Bacon Cheeseburger was done by a team somewhere in Ohio. There is time spent researching this. All the front office staff are really good about shooting me emails with some great suggestions they’ve heard about.
And you fans always have some great suggestions. Big thanks to Dave Sindberg & the Hockey Guy for all of your help! We’re always willing to try something new.
So of all the stuff we’ve tried in the last 5 seasons I still think the best idea I’ve had is the Dashboard Maynard Bobblehead. Maynard in long flowing robes with a crown of thorns and stigmata.
Now THAT will make ESPN.
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