Saturday

It’s been a long but rewarding week. I’ve had some new ideas, updated some old ideas and generally found the whole process very educational if not a little tiring.
I’ve recently been spending some time in house of Fraser, John Lewis and other large department stores and out of interest I took a look at their catering outlets and came away quite impressed. They have taken the standard free flow model forward a couple of stages although they still hot hold food which is not something that I am keen on. The hot food holding areas are smaller than they used to be and the focus seems to be on more traditional meals although there is evidence of some innovation.
Overall I came away quite impressed and judging by the numbers of people that were sat eating they have hit the spot as far as the customer is concerned.