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The Norfolk Broads Forum / Pubs and Restaurants / lion at thurne
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Posted By Discussion Topic: lion at thurne

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billmaxted
May-13-2018 @ 10:08 AM                           Permalink
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The comment about being open all year got me thinking.  Obviously staffing levels during the summer are likely to have to be set higher but I’m not sure that enough account is taken of the different nature of customers, in the ‘out of high season’ period.  When I was down in Surrey there was a village pub close to the canal which boosted their summer trade by going up market, they did it very well and made good money but come September it was a disaster.  Their clients then were locals, fishermen and folk taking a break from working on boats.  They were not well dressed perhaps a bit mucky and unable to pay fancy prices. The pub survived by the skin of their teeth by ditching the table cloths, bringing back some of the old furniture, lifting the expensive rugs and going  for a basic menu of soups, stews, crusty bread and solid hot pies and puds.  A totally different atmosphere and very relaxed, so, their customers were at ease.  The fact that they stayed open all year round helped the cash flow and built up loyalty.  That was an independent freehouse, I suspect that pub chains might not take the same view.  With Higher numbers of private owners these days on the Broads, it might be worth thinking about up here.  

Bill...(The Ancient Mardler)

TerryTibbs
May-13-2018 @ 6:28 PM                           Permalink
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“is all to easy to write these reviews after the event but why not try to get the problem resolved at the time.“

Simple answer to that, most seving staff recieve no training in how to deal with complaints and most businesses fail to have a fixed policy for dealing with them or investigating them to ensure they dont re-occur. The majority of complaints recieve the stock answer “sorry about that” and if your lucky an “I’ll tell the Chef” very rarely  does a member of the management get involved other than to tell the server to offer them ‘a free sweet’  
I am not in anyway suggesting this is the case at either the White Horse or the Lion but it is the widespread reality in the lower/middle level of the catering industry in this country

I’m a regular reviewer on Trip Advisor and other places and try to make my reviews reflective of my experience and are based on many things including price and service as well as quality of food, a good £10 steak would get a better review from me than a good £30 steak purely because it’s better value for money and that is an important factor. Well over 90% of my reviews are positive even if they contain some negative points. I read others reviews on TA etc but do not base my decision to try on 1 review but read as many as I can so that I get a balanced view, it’s obvious from reading other reviews from the same author if they are genuine or not and if the are setting out to damage a particular business, the majority of the really vindictive reviews are from reviewers who have never or rarely posted before.

It’s been said on here that a bad review can damage a business, that’s ridiculous but several bad reviews over a period of time could but generally that’s because the bad reviews are deserved.
Unwarrented good reviews can do just as much damage to the business as bad reviews can as they raise the expectations of potential customers to unrealistic levels and when those expectations aren’t met the customer is left with a bad opinion.

Finally Ive got to say that Pubmans attitude to facing trial by Forum on here surprises me, his establishments have recieved fantastic backing and exposure from this site and the positive comments have by far outweighed the negative comments, so it’s appears to be fine to praise but God help you if you have the temerity to post a negative comment.

Dave

if it is to be it is up to me.

VetChugger
May-13-2018 @ 12:15 AM                           Permalink
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I think that is one of the most objective and realistic posts I've read on here. Should be compulsory reading before anyone posts on a thread such as this. Well said Sir!


Trevor

Dzign
May-14-2018 @ 10:08 AM                           Permalink
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Seconded

L

Paladine
May-16-2018 @ 11:17 AM                           Permalink
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I’ve watched this thread develop with interest. As a local, I’m always on the look-out for somewhere for a nice lunch. I find that many of the Broads pubs cater for the one-off holiday trade and aren’t too interested in building up a local fan base. If that business model works, so well and good, but it means I have to travel further to find somewhere that suits my tastes.

Many of the posts have concentrated on the variety and quality of the beers on offer. Not being much of a beer drinker, that is of no concern to me in my choice of venue. I go to eat, rather than drink.

All this chat rather piqued my interest, so Mrs P and I drove down to Thurne yesterday, for lunch. No, this isn’t going to be a review, we didn’t stay for a meal. We had no complaints about the pub or the staff, but, for our taste, skinny fries and skin-on fries are no substitute for ‘proper’ chips. So we won’t be adding the Lion to our (short) list of go-to lunch stops, but I would recommend that people visit and judge for themselves.

I’m not picking on the Lion. I’ve also crossed Vera’s Café at Wayford off my list, since they changed from serving chips to serving skin-on fries, but they do sell some luverly baked-on-the-premises cakes!  Smile

"..for the avoidance of any doubt, the broads are not legally a national park and do not come under the national park legislation, and nor will they."
Parliamentary Under-Secretary of State for DEFRA (Hansard 2015)


This message was edited by Paladine on May-16-18 @ 11:18 AM

TerryTibbs
May-16-2018 @ 12:04 PM                           Permalink
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That's a very good bench mark to make Pally, if a business that can't be bothered to peel a few spuds to produce hand cut chips then one needs to consider what other shortcuts they take. A lot of restaurants serve up cater pack meals as "home cooked" when in fact they are catering "a la ding"

Dave

if it is to be it is up to me.

kfurbank
May-16-2018 @ 1:03 PM                           Permalink
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Some things are very easy to say, but a lot harder to do. Just peel a few spuds! A lot of customers want their food on the table 1 minute after its been ordered. Peeling spuds adds more preparation time, unless they are prepared in advance and here's the problem. Just how many spuds does a pub need to peel in the morning to cater for the days service. Will it be 100 covers, or 200 covers today? Get it wrong and you run out, or end up with a lot of wastage. Peeled spuds do not keep long even with stay white.

Just because The BA make a request, don't automatically assume they have the powers to make such requests!! Keeping a careful eye on an Authority which is making it's own rules.

Paladine
May-16-2018 @ 1:16 PM                           Permalink
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Fortunately, as a customer, I don't have to concern myself with such worries. All I can say is I didn't spend any money in the Lion, for the reasons given. I drove for another 10 minutes and was rewarded with a very tasty steak & ale pie, real chips and peas. OK, it might have been cooked-to-the-ding, but I ate every morsel and thoroughly enjoyed it.

"..for the avoidance of any doubt, the broads are not legally a national park and do not come under the national park legislation, and nor will they."
Parliamentary Under-Secretary of State for DEFRA (Hansard 2015)

Pubman
May-16-2018 @ 1:49 PM                           Permalink
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sorry you didn't eat with us paladine. we do however offer fries or a choice of handcut twice cooked real chips on our menu and we serve handmade pies made by swannington farm to fork so hopefully you will try our offerings in the future.

rick

www.thewhitehorseinnneatishead.co
m

TerryTibbs
May-16-2018 @ 1:50 PM                           Permalink
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"Some things are very easy to say, but a lot harder to do. Just peel a few spuds!"

Keith a commercial potato peeler that can peel 20 kgs in 3 minutes can be bought new or between £7-800 new or £3-350 for a second hand unit. Chips once cut if covered with a wet cloth in a bucket will stay white for at least an hour, as they do in Fish and Chip shops.A decent prep Chef could peel and chip 5 kgs in less than 10 minutes. So both options are viable.

Dave

if it is to be it is up to me.

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