The Manchester United Club Thread **Sponsored by Comedy Central**
- Thread starter Robbo
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5 courses of duck, salmon and caviar i'd imagine
Without going political it seems that the US is no longer an ally and is supporting the same country that is responsible for Roman having to sell
Soldato
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Makes perfect sense to me, this lunch time food thing. I work in a restaurant kitchen, we feed of the dregs after breakfast service. Upper management have meetings at our place and get a full on hot and cold buffet. We get the leftovers if we are lucky. Why should the cleaning staff, media staff, etc get super duper food. I bet it will save a lot of money.
Didn't America Airlines take 1 olive from a flight menu and it saved them like, millions a year or something? Ill try an find it.
Eidt: it was American Airline, they took 1 olive from all first class flight meals and it saved $40k a year., I was a little off with the savings lol. point still stands.
https://brokerinsights.com/the-4000...ago, American,saving of around $100,000 today.
Didn't America Airlines take 1 olive from a flight menu and it saved them like, millions a year or something? Ill try an find it.
Eidt: it was American Airline, they took 1 olive from all first class flight meals and it saved $40k a year., I was a little off with the savings lol. point still stands.
https://brokerinsights.com/the-4000...ago, American,saving of around $100,000 today.
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I would agree with the cost cutting measures if The Rat had shown good decision-making skills.
Still waiting to see them.
There have been a lot of poor decisions to date if you ask me.
Cost cutting on Christmas dinners won't help the team beat Everton.
Still waiting to see them.
There have been a lot of poor decisions to date if you ask me.
Cost cutting on Christmas dinners won't help the team beat Everton.
How many people do you think work at OT? I'm guessing it's not as many passengers as American Airlines fly per year?
Well clearly thats why they had to remove more than one olive per person at OT!
Utd have confirmed the rumours of a further 150-200 redundancies, citing continued losses as the reason. It's funny because just the other week they told investors that the club should have an EBITDA (cash profits the business makes before interest, tax and in the case of football clubs, the historical paper costs of transfers) of £160m odd. It's almost as if the reason why Utd have bottom line losses is nothing to do with their staff numbers (which for context are broadly inline with other clubs their size).
Soldato
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Not sure if it was ETH or Amorin, when being showed around the club but I remember seeing a picture of the head cook/chef at the time and on the buffet/self serve table next to him, there were lots of garnishes made up of funky shaped fruit and fresh veg, placed all around the main food, probably edible put purely for making the table look pretty. We used to do that until we realised it was wasted and cost a fair bit of money over 100s of restaurants. For Man utd, add on the time to prep it which would be better spent making sure the chicken is cooked properly for a start,
no, they are absolutely nothing like the same.
Soldato
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1068 employed in the UK work for Man utd in June
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Not saying they are, however the two are now very much intertwined.
would you give over - adam said the glazers should be forced to sell in the same way roman was because they are just as bad. the glazers and the usa are in no way remotely comparable to roman abramovic and russia.
Soldato
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compared to players wages and money ****** up the wall on players, no, it wont' but changes like what hes doing will no doubt make a difference in the future. I have been through many management restructures and cost saving practises and even though they are crap for loss of jobs, for a company, its the only way to get back into running it in the black. Where I work is still on a weekly basis, the brand is trying new things to save pennies. I was surprised to find out they changed the portion size of a menu item late last year and it saved over £80 per week per site. Over a year that all adds up. I work for the leading hospitality company in the Uk.
are they making those cost cutting decisions because they are in financial difficulty or just to try and squeeze a few more quid profit out for shareholders?