Wolfeboro Inn?

[Mirror Lake's BB]

I thought I would start a new thread for the Wolfeboro Inn. We all know that they had a poor start with the new owners during the first season that they opened. How are they this year? (Restaurant side of the business)

[NoBozo]

I'm wondering the same. Has anyone had any experience this season...? :look: NB

[secondcurve]

I'm wondering the same. Has anyone had any experience this season...? :look: NB

Good post. I haven't been there this summer but I'd be curious to know if they have recovered.

[Mr. V]

Yes, I am also curious.

After all the negative things I read about it here, I avoided it like the Plague.

[winnitru]

My parents just returned from 2 months up at the lake. Not knowing any better they went to the Wolfeboro Inn their last evening in town. My parents appreciate a good meal, but dad especially is a service snob. He is pretty tough critic on less than sufficient service. Needless to say I was holding my breath when I found out they went to the Wolfeboro Inn after all the scalding entries in got on this forum! But it seems they had a lovely time.
The service was "just fine" (which to most of the civilized planet that means good) the food was "quite lovely, but a little pricey" (YMMV). I think we will try it when we come up this week.

[RLW]

My parents just returned from 2 months up at the lake. Not knowing any better they went to the Wolfeboro Inn their last evening in town. My parents appreciate a good meal, but dad especially is a service snob. He is pretty tough critic on less than sufficient service. Needless to say I was holding my breath when I found out they went to the Wolfeboro Inn after all the scalding entries in got on this forum! But it seems they had a lovely time.
The service was "just fine" (which to most of the civilized planet that means good) the food was "quite lovely, but a little pricey" (YMMV). I think we will try it when we come up this week.

I to was quite curious as to how it was doing as I along with many haven't been back since last year. My stay wasn't all because of the food/service, but illness keeping me away. I am very pleased with the above statement and will also give it another try. http://i46.tinypic.com/2eb77o6.gif

[melvin bay]

All of the bad press kept us away as well. We're ready to give it another try next time we are on that side of the lake. We used to like going by boat.

[Heaven]

I was there a month or so ago. Friday night, I had the all you can eat "fish fry" which was fine for $11 or 12 dollars, and was reasonably good. My companion had the "bratwurst and truffled potatoes" for 17.99, which was a laughable price for what turned out to be basically sausage and mashed potatoes (that's it, nothing else on the plate). We both got the salad bar (nothing special there!) with our meals. We ordered drinks and asked to have one made again as it was an excessively watered down martini (from the "ice shake", we assume). That issue was resolved promptly and with courtesy. Everything was "ok" except there was a little disappointed that the bratwurst recipe wasn't a bit more special. We felt the pricing on the bratwurst should have been similar to the fish fry price for what was received. We sat in a "for two" booth on the wall side of the main dining room and were really very comfortable.

[secondcurve]

I was there a month or so ago. Friday night, I had the all you can eat "fish fry" which was fine for $11 or 12 dollars, and was reasonably good. My companion had the "bratwurst and truffled potatoes" for 17.99, which was a laughable price for what turned out to be basically sausage and mashed potatoes (that's it, nothing else on the plate). We both got the salad bar (nothing special there!) with our meals. We ordered drinks and asked to have one made again as it was an excessively watered down martini (from the "ice shake", we assume). That issue was resolved promptly and with courtesy. Everything was "ok" except there was a little disappointed that the bratwurst recipe wasn't a bit more special. We felt the pricing on the bratwurst should have been similar to the fish fry price for what was received. We sat in a "for two" booth on the wall side of the main dining room and were really very comfortable.

Sounds like you would grade it a B- or thereabouts? I guess I'll wait for better reviews before I venture back. I haven't been there in months....... there are simply too many better choices in the area.

[NoBozo]

We ordered drinks and asked to have one made again as it was an excessively watered down martini (from the "ice shake", we assume). .

THIS would be a TOTAL Negative for me. Can't make an "Honest" Drink...?? The meal dosn't matter at that point. I'm am not going back... Period. Don't care if they made another one..which was probably only a little less watery. A watery drink..like a Martini is stealing. :look: NB

[Heaven]

THIS would be a TOTAL Negative for me. Can't make an "Honest" Drink...?? The meal dosn't matter at that point. I'm am not going back... Period. Don't care if they made another one..which was probably only a little less watery. A watery drink..like a Martini is stealing. :look: NB
I think the watery issue was lack of attention in the making process, not an intentional cheat. If that matters.

[Chris Exley]

For the first time ever, my family went out for Thanksgiving dinner. On the recommendation of my brother, who went there some 4 or 5 years ago, we chose the Wolfeboro Inn's Thankgiving Buffet. We will never do it again.
I had made the reservations in August or September. I know I was the first one for the 2:30 time slot, because the person taking our reservations told me so. The experience started out badly. I was the first one of the 2:30 reservations to show up. We were the last one seated. I could have understood if it was a table size issue, but 3 of the parties who came after we did had the same number in their party, and they were seated ahead of us. Not to worry, though, they had grapes/crackers/cheese for us to munch on while we waited. Ooops, the cheese was in very large wedges, with no utensils to cut them. So, once we at the cheese that had been cut, we could no longer enjoy that. After they realized that they had forgotton to seat us, they came and brought us to a rectangular table meant for 10 people. Then, they proceded to forget about us. 5 minutes later, a waitress came by and asked us if anyone had gotten our drinks yet. We replied, "No". She then went to find out who was supposed to help us. 4 or 5 minutes later, someone took our drink order, and told us where to go to get the food. We went into the "too small" are where the food was. There was no rhyme or reason to the flow of bodies, so people were knocking into each other....some were going one way, and some the other direction. They ran out of the steamship beef. There was very little turkey to be gotten. The rolls that they had our were hard as a rock. Half the deserts that were on the menu were not available. The food that we did have was not all that spectacular.

I did complain to waitress who sent the manager over. I told him our dissatisfaction with the meal and the experience. He gave us one of our dinners for free.

Not to be deterred, my wife and daughter made a proper Thanksgiving meal on Friday night. Granted, we didn't have ALL the fixins we normally would have, but, it was a much more pleasant, and tastefull evening at the cottage.

We were all 100% in agreement that we won't ever go there again. Curiously, one of our friends at the lake told us that they wish they had known what we were planning, because they would have told us not to bother.

Oh well, live and learn. I hope this review helps others who are thinking of going to the Thanksgiving Buffet.

Peace.

[camp guy]

When the Wolfeboro Inn re-opened following an extensive renovation they were bashed pretty heavily on the Forum, and, rightfully so, their service was terrible, their food was marginal, and worst of all, they seemed to do nothing about it. They did change chefs, but that didn't help, they changed beverage managers and that didn't help, but what they didn't change was management.

I spoke with the Inn manager several times and apparently it was like water off a duck's back. I suggested that she make a regular habit of reading this site and seeing what people were saying, some of the comments were very precise, almost to the point that you could use the comments to formulate a plan to cure the problem. Then there was a long period of quiet about the Inn, until recently, when it was brought up again. Guess what ? - a re-run of the past, poor service, poor food, and lack of management.

They deserve to fail. Unfortunately, the Inn is a big player in Wolfeboro and there is a mutual need to do well. What is it about management that they do not understand? Let's hope that they start 2011 with a new attitude and a new level of managerial energy. Why wait till 2011, start TODAY.

[Merrymeeting]

I find it amazing that a management team that seems to have a great reputation in running other establishments keeps stumbling here so consistently. It's a shame because they have a great location, a solid building to start with, and as has been mentioned, almost a monopoly on what they offer (perhaps that is the problem)

In my experience, it might help to seperate the dining portion from the lodging.

Last February, my wife and I stayed there for a weekend to attend an event for a friend in the area. Our place is closed in winter so we needed somewhere to stay. The room was very nice, the lodging staff very responsive, and the rate was reasonable. We would stay there again.

We didn't have any meals there, primarily because of what we had heard here. But we did have an appetizer at the bar after we arrived. It was a nacho, cheese, plate with other fixings, and it was delicious. The portion was very generous too. The experience though was dulled by the waitstaff who exhibited behaviors similar to what others have mentioned here.

We waited quite some time before someone asked what we wanted to drink. This was particularly irksome as we were sitting at the bar and there were 3 employees behind the bar! But they were too busy socializing to interrupt and serve us. Once one of them came over, the attitude was clearly one of us being a bother rather than paying customers.

The kicker was when another customer entered the bar. A nice older couple had been drinking at the bar before we arrived, and left about 30 mins after we sat down. They returned shortly thereafter and the woman was clearly upset. Apparently she had misplaced a new, fairly expensive pair of glasses and was hoping she had left them at the bar.

She had to ask twice before the triplets behind the bar interrupted their converstation long enough to say "no", and return to their conversation.

The woman was very nice, but clearly upset, and she started looking around the bar, under stools, etc. The other patrons all felt sorry for her and were similarly amazed at how indifferent and unhelpful the staff was being. Most started pitching in to help, looking around, asking what they looked like, etc.

The glasses were not found, and the couple left to retrace their steps to other Wolfeboro establishments, where they were hopefully received better. But the incident certainly left a sour taste for those still at the bar. It was even mentioned to the ones behind the bar. They didn't seem to care.

All it would have taken is a little bit of effort. "Sorry about your glasses", "Can I take your name in case they show up?", etc, to completely change the whole scenario.

It's called Customer Service. Apparently the staff at the Inn still need more classes.

They must have this poster hanging in the office ;) http://www.despair.com/cudi.html

[camp guy]

I have read a lot of your posts in the past and you are generally right on target with your comments, and you certainly are with respect to your most recent post about the Inn. I wrote the post just before you, so there is some coincidence with the two. Sadly, I spoke with Karen Beranger several times, and nothing seemed to happen. The bar at the Inn has been going down hill for a number of years, long before the renovation. The clientele is predominately local drinkers, stopping off after work to get half in the bag before going home to whatever homelife they have. Actually, a very sad situation, reinforced, I'm afraid, by the somewhat unprofessional behavior of the bar tenders. Over the years the bar has been a place to drink, chat up a bar tender, and maybe get lucky. This is certanly not the style of citizenship the Inn should be fostering if they expect to attract families. Furthermore, drinkers usually don't spend much, if any, money on food, and the chances of them returning with family and friends for an actual meal are slim.

Sorry to rant on like this, but your post about simple common courtesy just got me going.

My best to you during this Holiday Season.

[Coolbreeze]

Some things and people are beyond helping and must face a certain fate.
I'd hate to be the owners...

[tis]

They make much more money on drinks than food, camp guy. And it is so much easier. Probably they like it that way.

[Coolbreeze]

Tis, that is what is pathetic about the whole thing.
The operators can't be that narrow minded. I'm sure their business plan includes revenues from lodging, food and events, not just the bar.
A pessimist would view their operation as a sinking ship because the ootimist is sitting at the bar paying royally for watered down drinks.
Glad it isn't my money funding the mortgage, payroll and operating expenses!
YIKES!!

[camp guy]

You are absolutely right, tis, in the short run, but I question the long run, and I have to hope that the Inn is in it for the long, if not very long, run.

The bar crowd does spend money, but do they return with their family for a meal? I seriously doubt it. And, as soon as another watering hole opens up, whoosh, they are gone, at least part of them. Also, socially, the bar crowd doesn't do the Inn any favors. This is not to say they are bad people, but alcohol has a way of bringing out the worst in people, and this is certainly not the atmosphere the Inn needs to be creating.

However, none of this is THE PROBLEM with the Inn. IMHO, the real problem rests with a lack of attention to detail by management, top, tipity-top management. Until top management is working the dinning room actively addressing poor service, or auditing the performances of bar personnel, the Inn will continue to suffer from this type of posting. Every day is lost time, the service hole gets deeper, and the reputation will be harder to recover, and the Inn can't say they didn't know it was coming.

[BrownstoneNorth]

After an awful brunch experience at the Wolfeboro Inn in the off-season, my husband and I vowed we'd never go back. But one summer evening we really, really wanted lobsters, they're only show in town for lobster dinners, and the price was right: $20 for twin lobsters, including sides.

So we dared to try the place again, and it was like they'd had an exorcism -- everything was perfect. The reason was undoubtedly the 'visiting' manager, a teacher at the UNH hotel school, apparently just there for the summer. He was checking on everything and stopping by every table *twice*, first to make sure that customers were being served and then to see if they were satisfied with their meals. We went one more time over the summer while he was there and it was just as good.

Too bad the permanent management didn't learn anything from the teacher and reverted after he returned to UNH. Hope he's back next summer -- we
wouldn't even consider going there while school's in session. :-)

[camp guy]

Thank you, BrownstoneNorth, I rest my case. The answer is just plain simple, and staring them in the face. Let's hope they get it.

[secondcurve]

This is just a guess but I think the problem with the Wolfeboro Inn is that the company that bought it did so right at the top of the market and likely significantly over paid. They then missed their targeted opening date, a deep recession followed, etc. Given this fact pattern, it is likely over extended and doesn't have the resources to run the Inn properly. That is the only explanation I can come up with for the consistently horrible service. The good news is that the facility was done over nicely and at some point it will likely fall into the hands of an operator that can afford to operate it in a proper fashion.

[secondcurve]

A quick google of Hay Creek Hospitality (The Wolfeboro Inn's parent company) came up with this little nugget. It tells you a little bit about the owners' philosophy toward its employees and it might at least partially explain the poor customer service attitudes of the Wolfeboro Inn's employees??


$240,000 Preliminary Settlement Reached in Hotel Employee Class Action

Williamstown, MA: A $240,000 settlement has been proposed in a wages class action lawsuit brought against The Orchards Hotel by 150 current and former hourly employees.

The suit alleged that the hotel had withheld tips and wages. State law dictates that food establishments found to withholding either or both, must play employees three times as much as they're owed. According to the lawyer representing the class, the settlement is not only the recovery each employee is owed, but a multiple of what is owed.

The case reportedly involved a portion of service charges, which are added onto bills at the end of banquets, weddings and large events, being withheld from servers, and all hotel and restaurant staff working at least eight-hour shifts were having 30 minute meal breaks deducted from their paychecks even though they weren’t receiving them.

The listed defendants in the case are HCC Orchards LP, Hay Creek Hospitality LLC, Hay Creek Management Company, and former General Manager Scott Frankel.

JUL-19-10: Hotel, employees settle lawsuit over back pay [BENNINGTONBANNER]

[Merrymeeting]

This is just a guess but I think the problem with the Wolfeboro Inn is that the company that bought it did so right at the top of the market and likely significantly over paid. They then missed their targeted opening date, a deep recession followed, etc. Given this fact pattern, it is likely over extended and doesn't have the resources to run the Inn properly. That is the only explanation I can come up with for the consistently horrible service. The good news is that the facility was done over nicely and at some point it will likely fall into the hands of an operator that can afford to operate it in a proper fashion.

I've considered that possibility too. But especially in the current economy, I would think it would be just as easy to find a bartender who knows what good customer service is, as opposed to one who could care less. Most often, the pay for both would be the same, and the good one would realize better pay through tips. (Assuming they aren't withheld :rolleye2: )

[Just Wonderin]

Here's my two cents...it sounds like the biggest problem is the waitstaff/bartenders at the Inn. In the summer, when the UNH teacher managed the restaurant, service was greatly improved. With the downturn in the economy, people aren't eating out as often. Good waitstaff are going to the restaurants with the better business. They know that they can do much better in tips if the establishment has more patrons. If the Wolfeboro Inn doesn't have the volume, good staff isn't going to work there. So, what's left over?...servers that are sub-par. I don't want to make a blanket comment about all of the servers at the Inn because there may be some very good ones who take pride in their work, but the general concensus seems to be a very apathetic attitude there.

[Heaven]

A restaurant can make good servers through training and a goal for business attitude and flavor. This is what the Inn has not been capable of doing to date. There are plenty of eager young waitstaff that could be trained up, and then also the Inn could/would draw from the experienced pool. The training attitude has never been successfully accomplished and maintained.

[ApS]

I don't want to make a blanket comment about all of the servers at the Inn because there may be some very good ones who take pride in their work, but the general concensus seems to be a very apathetic attitude there.
FWIW:

Only because it was at the suggestion of a friend, three of us went to the Wolfeboro Inn for breakfast about four weeks ago. The meal was on the pricy side, but nothing was out of place—including the service. :confused:

According to the lawyer representing the class, the settlement is not only the recovery each employee is owed, but a multiple of what is owed.
That reminds me. A "class-action" lawsuit was brought against MicroSoft in my behalf: it was settled, but I never got my 75¢ "winnings". :fire:

[tis]

I know, I have been involved in a couple of the class action lawsuits. I think I actually got 25$ once. They just send you a letter telling you you are involved in it and 3 or 4 years later you might get a few cents or a few dollars. They are such a joke.

[Irish mist]

I know, I have been involved in a couple of the class action lawsuits. I think I actually got 25$ once. They just send you a letter telling you you are involved in it and 3 or 4 years later you might get a few cents or a few dollars. They are such a joke.

I got a letter years back telling me that GE was giving $75 to replace defective dishwashers. So I took the deal & got my check, and then another $75 check, and lol, one more $75 check......not a bad deal for replacing a dishwasher I had for 10 years that ran fine with a new one:)

[Pineedles]

There was an article in the Tribune newspapers this morning for special places in New England. Guess what New Hampshire's representative was? You guessed it, The Wolfe Tavern . This will ensure folks all over the Tribunes's distribution area that there will be business going to the Inn. IMO, the owners have decided that it is more profitable to get the "new" business, then maintain good service over the long haul. Just my opinion.

[camp guy]

I guess, Pineedles, that the Inn hasn't figured out that it is easier (and less expensive) to service repeat customers than it is to continually drum up new business. Advertising 101 tells you that satisfied customers will spread the word to friends and colleagues much more effectively than any other form of advertising, and, at no (ZERO $) cost to the Inn. A one-time customer to the Inn is also (probably) a one-time customer to Wolfeboro itself, and this is too bad. As is the case with any destination tourist town, Wolfeboro needs all the good publicity it can get from all sources - tourists and local businesses alike.

My New Year's Wish ? - please, Wolfebor Inn, get it together.

[Pineedles]

I know camp guy, you are so right. It is too bad when you have a potentially great place for local dining and the owners just don't get it.

[wolfeguy]

I would like to state that I no longer work at the Wolfeboro Inn and havent since the end of September 2010. I would like to say that although I no longer work at the Inn, I will support the Inn in any way I can, not for the owners of the company, but for the local people that work there. I wish the Inn the best of luck!

[camp guy]

Maybe, wolfeguy, you can use your knowledge of who is in charge of what to get them to read this Forum and see what the public is saying. Even with many poor reviews, mostly service related, I actually feel the overwhelming sympathies of the public are for the Inn to survive, and survive well. You could be a part of that effort by speaking directly to some of the "Bosses" suggesting, gently, that they click into this site and see what is being said.

[beagle]

I am going to email the owners, Hay Creek Hospitality at info@haycreekhospitality.com and point them in the direction of the forum. I can't believe they would not care enough to try and fix this situation. Maybe some of the rest of you could send them your experiences and complants as well. It would be a shame to see the Inn close....

[beagle]

So I sent off my email this am and got this quick and positive response. I am posting it with his approval. We are unable to take up Mr. Soderberg on his offer, but maybe some of you would like to.

I am in receipt of your correspondence through our corporate web-site.
Thank you for reaching out to us. First, please let me take this moment to introduce myself. My name is George Soderberg and I am the new GeneralManager of the Wolfeboro Inn & Wolfe's Tavern. Although I have just arrived (three weeks ago) I want you to know that I have just recently become aware and read the comments on the web-site winnipesaukee.com.

They are disturbing to say the least. However, what I glean from them is that there's a small passionate group of people who want the restaurant to be everything that it is capable of being yet has fallen well short right out of the gate. After talking to staff and some of the locals that I have met, I feel confident that I have a relatively good idea of our history from opening and it is not a flattering one. Let me assure you that our goal (multi-million dollar renovations aside) was and is to make the WolfeboroInn & Tavern a pillar of service and a strong partner in the community.

What I would prefer, is the opportunity to talk to patrons like you in person, so that together we can bring the Tavern back to where it belongs. After all business is really a partnership, a relationship and bond between the customers/patrons and the organization. Clearly we all really want to see the Inn and Tavern succeed. And let me leave no doubt that we are dedicated to the core purpose of reaching that goal - sooner rather than later.

I would enjoy the opportunity to meet/converse with you and your husband,perhaps after the holidays. If you are in contact with any of the members on the web-site please feel free to extend this offer on my behalf. The more interaction and conversation we have the better. In the coming year I will do my best reach out to them directly.

Once again, thank you for your e-mail and your
devotion to the Tavern. I look forward to hearing from you soon. My contact information is listed below. I hope you and your family have wonderfulholiday week. Until then ~

Warm Regards,

George F. Soderberg, II

General Manager & Regional Director of Operations

The Wolfeboro Inn & Wolfe's Tavern

90 North Main Street

Wolfeboro, New Hampshire 03894
(603) 569-3016

(603) 918-9258 cell

> www.wolfeboroinn.com
> www.haycreekhospitality.com

[secondcurve]

I would like to state that I no longer work at the Wolfeboro Inn and havent since the end of September 2010. I would like to say that although I no longer work at the Inn, I will support the Inn in any way I can, not for the owners of the company, but for the local people that work there. I wish the Inn the best of luck!

It's very interesting that the Inn has a new GM and a new Chef. Maybe this combination will get it right?

[old coot]

Mr. George F. Soderberg, II, says all the right things in his post, it seems to me. The big question is will the Wolfeboro Inn pull itself together and deliver on his promise? Actions speak louder than words.
The old coot and his family eat at home the majority of the time and so whether a restaurant delivers as it should doesn't much affect us personally. But, as someone has already pointed out, when a prominent Wolfeboro location is substandard, it detracts from the whole Town's image as a tourist destination. With that fact in mind, I hope the Inn's staff and management become masters of the business that they're in. If they do, their success will be our success.
oc

[Heaven]

The signature line reads Regional Director of Operations. I wonder if this title is as new as the General Manager title. If not, may I conclude that Mr. Soderberg has much more background with the issues the Inn has had than he admits knowing in the letter.
Maybe I'll ask him

[camp guy]

Well, it is nice to see that the Inn responded, and in a positive manner. I don't think anyone realistically expects instant results, but it is encouraging to see the individual at the top in the Inn management tree responded with strong words about improvement and quality.

So, now it is up to the eating public to support the Inn and see how it's doing.

A good first step by Mr Soderberg.

[Long Island Baba]

I wish Mr. Soderberg all the luck in the world. I dealt with the Sales group this past summer in scheduling an outing on the Winni Belle. Very very very bad experience. He's got his work cut out for him.

[Jonas Pilot]

My wife and I went to a Christmas party a few days ago and were happy with the whole experience except for the bartender. The food was very good, the service was fine but the young man at the bar was far less than professional. He was in a bad mood and made no attempt to hide it. But, all in all I would rate the experience a A-.

[wolfeguy]

Thank you George.
And my message wasnt meant to speak badly of the Inn and the owners at all, only to remind people that it is local people that work there and WE as locals need to support them especially this time of year as we should all local businesses year round. they have many events scheduled all the time and the generals club is great!!!!

[tis]

WE haven't been there since the new opening because of all the bad reviews. I would give it a try just the same but get outvoted every time. We used to go there a lot. A couple of weeks ago some friends went and liked it but had all kinds of little issues. The one that most stands out in my mind is forgetting the cheese on a cheesburger. Now how hard is that to remember? And then when told, they just brought him a piece of cheese to stick on the burger. The waitresses should be checking out the chefs to make sure the meals are ok. It doesn't seem like it should be too hard to correct the problems that they have.

[Yosemite Sam]

In May of this year a gentleman by the name of Stephen Smith said in this thread (http://www.winnipesaukee.com/forums/showthread.php?t=7810&highlight=tavern) that he was the "new" manager and things were going to change.

Now six months later a new manager comes on board and he says almost the same thing.

I think that they need to hire someone who understands the culture in the Lakes region, especially Wolfeboro.


Here is what Stephen Smith said:


"Hi Folks, my name is Stephen Smith and I am the "new" manager of the Wolfe's Tavern. I took over late last fall and we have been working very hard on staff training and service. We essentially have an all-new staff, and rest assured that all comment cards are reviewed by the management team here at the Inn.

I also make a point of visiting as many of the tables during lunch and dinner that I can, and I know that many of our local regulars appreciate this. I enjoy brief conversations with many of them (you), and look forward to sharing more time with you this summer season.

I have reviewed a lot of the posts on this forum regarding the things that happened last summer, and I am confident that this year will be highly successful. If the current success of our General's Club is any indication (575 members! see http://wolfestavern.com/tavern-generals-club.html for more), we are on the right track.

I welcome any and all feedback that you may have, I can be reached at the Inn 569-3016, or by email ssmith @ wolfeboroinn dot com. Please be sure to say "Hi" the next time you come in!"

[Heaven]

I think there may have been more than one "new" Tavern Manager since the renovation, but the change now is that there is a new General Manager. That means positive changes should be coming from the top down and include all aspects. Hopefully. Reading the employment history on the webpage of the top officers in the company that purchased the Inn, I would agree that their backgrounds appear to be largely in large hotel chains. They may not understand (or even want) the small local area hotel flavor.

[Lakepilot]

Several people from our road ate there last night. We were all quite satisfied with the experience. The service was very good as was the food. I forget the name of our server, but she had recently relocated with her husband from Sarasota Florida. She was excellent and a credit to the Inn. The food was not the best we've ever had but it was very good.

I really hope they continue to improve because it's a great place for larger contingents.

[Seeker]

Looks like a job for UNDERCOVER BOSS.

Seriously though, my wife and I eat out about 3x per week and are dying to try the Inn but since it's a half hour+ away I want to see a few good reviews first.

Remember the GM reports to Sr Management/owners so unless they give him total support and backing there may be no changes. We still wish them all the best in their efforts.

[KBoater]

I went the Inn today for breakfast. Ordered the $5.00 breakfast. It was very good and too much food for me. Eggs, bacon, pancake, and home fries. Service was prompt.

[secondcurve]

I went the Inn today for breakfast. Ordered the $5.00 breakfast. It was very good and too much food for me. Eggs, bacon, pancake, and home fries. Service was prompt.

Thanks for the review FLboater. It is hard to screw up breakfast, but at least it is a start for these folks. I'm guardedly optimistic.

[FLAG!]

We ate there on Thanksgiving evening and had excellent service and very good food. We were having a family turkey dinner on Friday so we opted for other items on the menu.

I also had brunch there on Sunday the 19th. two adults and 4 kids. The spread was excellent. Good food choices. Breakfast of all kinds, Roast Beefe and country fried chicken!!! Good desserts too.

Also I've decided after who knows how many years to start punching a card for a mug. I figured, "what the hell?"

[RLW]

http://i28.tinypic.com/o9n8co.jpgIt's great to see the good reviews coming back to the site. Hopefully they will continue to come. The bride and I will be trying it again right after the new year.

[gracygirl]

I would have to say after going into the Wolfboro Inn quite a few times in the past several months, the restaurant has definately come a long way. My daughter and I go in a couple times a month, either for breakfast or dinner. We think the breakfast is fabulous! As I agree the tavern was in a downwards spiral, I have seen significant changes in the staff and the food. I think the new GM and the two restaurant managers have really started to get things turned around and heading in a positive direction. For all of you that have written the Wolfe's Tavern off, I would suggest giving it another chance!

[RLW]

I would have to say after going into the Wolfboro Inn quite a few times in the past several months, the restaurant has definately come a long way. My daughter and I go in a couple times a month, either for breakfast or dinner. We think the breakfast is fabulous! As I agree the tavern was in a downwards spiral, I have seen significant changes in the staff and the food. I think the new GM and the two restaurant managers have really started to get things turned around and heading in a positive direction. For all of you that have written the Wolfe's Tavern off, I would suggest giving it another chance!

http://i44.tinypic.com/1499wms.gif Gracygirl to the Winni site and thanks for your input as it is good news for all us restaurant goers.http://i39.tinypic.com/15firux.gif

[NoBozo]

Just wondering... does Gracygirl have any connections with the Wolfeboro Inn. :look: Her post seemed to be very professional. I apologize in advance for my Cynicism. NB

[Pineedles]

RLW, you seem to have access to alot of graphic representations . Where do you get them from?

[secondcurve]

Just wondering... does Gracygirl have any connections with the Wolfeboro Inn. :look: Her post seemed to be very professional. I apologize in advance for my Cynicism. NB

It is also her first post so the value of the post, in my humble opinion, is of limited value. That being said, I have dined at the Inn several times in the past couple of months. The quality of the food has improved in my opinion and a number of locals seem to have returned to the bar scene. However, the quality of the wait staff is still lacking. Perhaps they have improved marginally, but there still is a big need for training in this area. Waits can be long, the waitresses have little manners and there is a general lack of regard for the customers. I'd rate the overall experience a B- up from a D+.

[gracygirl]

Just wondering... does Gracygirl have any connections with the Wolfeboro Inn. :look: Her post seemed to be very professional. I apologize in advance for my Cynicism. NB

No I don't have any "connections" with the Wolfboro Inn and I didn't think I would get adversly judged by my professionalism. I have read previous posts from people indicating that the Inn is full of the "local drinkers" and one would think you would be happy about having more 'professional" type customers at the Tavern. Again, all I wanted people to know is that I believe the restaurant is on the right track.

[upthesaukee]

Gracygirl, welcome and thanks for your input. :)

[Espo]

Why keep hammering a place when they are down? I'm new to this forum, but I see a lot of people really hitting T.W.I. really hard. Maybe people are piling on? Never been there but I am willing to give the a try, and my post will be 100percent honest.

[Chris Exley]

I only gave one review on my experience from Thanksgiving. Most others are giving their honest review of the issues and problems as they see them. Intermingled with those bad reviews are some fairly good reviews. Sometimes, an individual review will point out a specific problem that gets discussed further. To my eyes, this has been a thread without the vitriol that accompanies some of the other threads on the forum.

I hope that you go to the Wolfeboro Inn and have a great experience.

[gokart-mozart]

Why keep hammering a place when they are down? I'm new to this forum, but I see a lot of people really hitting T.W.I. really hard. Maybe people are piling on? Never been there but I am willing to give the a try, and my post will be 100percent honest.
I don't think people are piling on. TWI is an important property in the community, and its success or failure is important to more than its owners.

Since they re-opened, the restaurant (Wolfe's Tavern) has repeatedly had problems in a town with several other good-to-great restaurants. Comments are (hopefully) helpful to management in trying to right the ship.

I've been there twice in the last month, once for breakfast and once for dinner.

Breakfast was great - service, food, and efficiency all A+.

Dinner (with 5 kids) was not so good. We were not greeted for five or so minutes, in effect standing in a bar. We got a nice large table but no waitress was assigned to our party, so it took 35 minutes to be greeted and to get menus. This gave me plenty of time to observe the venue. Waitstaff appeared incredibly stressed and were verbally complaining to customers about their tasks. The food was only fair - for what the food was,I thought I overpaid. I ordered a pizza (after the long delay I was hungry, and how can you screw up pizza?) It was horribly - greasy, bland, and lukewarm at best.

So - how's the Inn? Mixed notices is the best I can say, and, in a town where you can walk into the Bayside, the Restaurant, or Garwoods and never have a bad experience or a bad meal, I fear they may be running out of time.

There's SOMETHING about the staff that's a problem. I don't know anything about running a restaurant, and if I didn't know Wolfeboro I'd say, "Hick town, country bumpkin losers with Yankee reserve, what do you expect?" - Except I DO know Wolfeboro, and I know that the waitstaff at the competition, including two restaurants that have opened in the past year, are superb. The Inn draws from the same labor pool, so that's not it.

I'm afraid I have no constructive suggestions about what to do. If it were my problem to solve, I'd get a world class greeter, stand in the kitchen so no bad food went out the door, and try to stay in business until summer.

[secondcurve]

I don't think people are piling on. TWI is an important property in the community, and its success or failure is important to more than its owners.

Since they re-opened, the restaurant (Wolfe's Tavern) has repeatedly had problems in a town with several other good-to-great restaurants. Comments are (hopefully) helpful to management in trying to right the ship.

I've been there twice in the last month, once for breakfast and once for dinner.

Breakfast was great - service, food, and efficiency all A+.

Dinner (with 5 kids) was not so good. We were not greeted for five or so minutes, in effect standing in a bar. We got a nice large table but no waitress was assigned to our party, so it took 35 minutes to be greeted and to get menus. This gave me plenty of time to observe the venue. Waitstaff appeared incredibly stressed and were verbally complaining to customers about their tasks. The food was only fair - for what the food was,I thought I overpaid. I ordered a pizza (after the long delay I was hungry, and how can you screw up pizza?) It was horribly - greasy, bland, and lukewarm at best.

So - how's the Inn? Mixed notices is the best I can say, and, in a town where you can walk into the Bayside, the Restaurant, or Garwoods and never have a bad experience or a bad meal, I fear they may be running out of time.

There's SOMETHING about the staff that's a problem. I don't know anything about running a restaurant, and if I didn't know Wolfeboro I'd say, "Hick town, country bumpkin losers with Yankee reserve, what do you expect?" - Except I DO know Wolfeboro, and I know that the waitstaff at the competition, including two restaurants that have opened in the past year, are superb. The Inn draws from the same labor pool, so that's not it.

I'm afraid I have no constructive suggestions about what to do. If it were my problem to solve, I'd get a world class greeter, stand in the kitchen so no bad food went out the door, and try to stay in business until summer.

Very well said. These are the types of issues I have experienced, too. That being said, I have found the food to be pretty good, but service, as you point out, is lacking and then some. My theory is management understaffs and underpays its help so you wind up with disgruntled employees who deliver consistently poor service. I am not sure how to solve the issue either but I find it hysterical that one of the services that the owners of the Inn provide is consulting to other restaurants/Inns!!! Amazing.

Lastly, while there has been some improvement I'd tell anyone who wants to give it a try to avoid peak weekends, holidays, etc. This restaurant does especially poorly when there are a lot of folks around. Mozart's comments about waiting at the door to be acknowledged are spot on. I can't tell you how many times this has happened to me!

[George Soderberg]

I would like to take this opportunity to introduce myself. My name is George Soderberg and I am the new General Manager of the Wolfeboro Inn and Wolfe's Tavern.

By way of some small introduction I have have been in the hotel industry for twenty-five years the bulk of which, twenty-two years, were spent with Omni Hotels in locations all over the country.

The main purpose for my post is invite all of you to become a member of our "Community Advisory Board". It is my wish to engage the community enlisting your thoughts, suggestions and ideas as we move forward. It is also a forum where I can address personally and directly any issues/theories that you may have and/or are floating about but equally as important it's an opportunity for us to get to know each other.

The "CAB" meetings would be quarterly, take approximatley an hour and I would foresee tastings of one kind or another being in the mix. That is to say, I'd like these to be informative and fun. I would like to limit it to 10 or 12 participants first come, first serve and after a year invite others who remain interested to revolve in.

If you have an interest please reply via my email or phone number at gsoderberg@haycreekhotels.com or 603.569.3016 extention 805 or just stop in! Of course you can reach me directly absolutely anytime for any reason.

I am very excited about this opportunity and anxious to meet all of you. I appreciate the feedback. We have been focusing on service and food quality and receiving positive responses. We are not where we want to be yet but we are determined headed in the right direction.

You should know that we are bringing back some old favorites before we do our seasonal menu change. We make our soups from scratch and the French Onion soup is back some come on in and check it out!

Until we meet, enjoy and thank you for your passion!

Warm Regards,

George

[Heaven]

Thank you George, and I do wish you and the Wolfe Inn the best. I see your employment history below and am feeling a disconnect.
Where is the service component?
Where is the small town/intimate gathering place component?

Again, I do hope the best for the Inn

http://www.linkedin.com/pub/george-f-soderberg-ii/4/928/691

[jack1706]

Wow, I can't quite think of how to reply to your email George...

I quess with over 22 years experience, you and your staff would already know what your Patrons want.

I know like most people, I want good service,(polite service),
good food ( not overcooked) and reasonable prices and a friendly place to keep going back to.

Sounds like you are still confused after all these years or something.
Can't quite put my finger on it. I would think you know this.

I wish only the best for the Inn --
as we always went to the old one -even when one meal wasn't so hot..(we still went back )

Good Luck

[Chris Exley]

Wow, I can't quite think of how to reply to your email George...

I quess with over 22 years experience, you and your staff would already know what your Patrons want.

Good Luck

I wouldn't presume to make that assumption if I had not been in the community. As a computer consultant, I know I certainly don't go in to every
different client and expect them to be the exact same.

[jack1706]

But, I'm sure if they are paying you... they have expectations....

and they want friendly service, good quality & their money's worth...(& you would handle them accordingly)

if that is what your expertise is in.

The Inn IS in the people business... food business & look forward to that same person returning over & over...........

[camp guy]

Personally speaking, if George takes the time to read through the many posts concerning Wolfeboro Inn he will get more than enough information about what people want, and DON'T WANT, at the Inn. Some of the posts are very specific about certain areas of the operation.

The practice of meeting with the locals (not necessarily native locals, but those who live here full time) is a reasonably tried and true practice aimed at putting a real live face to the situation so as to create a feeling of personal attention to a problem. I have no argument with this technique.

I had breakfast at the Inn recently and was pleasantly surprised with the good food and excellent service. I sense progress with the service end of the operation.

My best wishes to the Wolfeboro Inn, and to George.

[NoBozo]

Now there's a guy (George) with BIG Credentials. SO.........I'm just thinking..Gar Woods (Wolfeboro) for example..satisfying their patrons.....seems to work...???

SO: How come Gar Woods works..??....How come Lions Den works...How come the Wood Shed works...Good thing those restaurants don't have BIG Corporate guys lookin out for them. :look: :look: Maybe the Wolfeboro Inn needs to get a LOCAL restauranteur to run the show......:) I'll BET that would work. NB

[Merrymeeting]

George,

Despite some of the responses, I'm sure I'm not alone in expressing appreciation for you reaching out here and trying to make things better.

With some, you couldn't win whatever you do. If you didn't respond here, the management of the Inn would be accused of being uncaring and disconnected. When you reach out, you are accused of being uncaring, corporate, and disconnected.

I'm sure it is no coincidence that several have noticed an improvement in service since your arrival. But you obviously have a long way to go to repair the reputation of the past few years. As has been mentioned, there is a lot of feedback here already. Read it carefully and you'll have a good start on the needed actions

Good luck

[secondcurve]

I would like to take this opportunity to introduce myself. My name is George Soderberg and I am the new General Manager of the Wolfeboro Inn and Wolfe's Tavern.

By way of some small introduction I have have been in the hotel industry for twenty-five years the bulk of which, twenty-two years, were spent with Omni Hotels in locations all over the country.

The main purpose for my post is invite all of you to become a member of our "Community Advisory Board". It is my wish to engage the community enlisting your thoughts, suggestions and ideas as we move forward. It is also a forum where I can address personally and directly any issues/theories that you may have and/or are floating about but equally as important it's an opportunity for us to get to know each other.

The "CAB" meetings would be quarterly, take approximatley an hour and I would foresee tastings of one kind or another being in the mix. That is to say, I'd like these to be informative and fun. I would like to limit it to 10 or 12 participants first come, first serve and after a year invite others who remain interested to revolve in.

If you have an interest please reply via my email or phone number at gsoderberg@haycreekhotels.com or 603.569.3016 extention 805 or just stop in! Of course you can reach me directly absolutely anytime for any reason.

I am very excited about this opportunity and anxious to meet all of you. I appreciate the feedback. We have been focusing on service and food quality and receiving positive responses. We are not where we want to be yet but we are determined headed in the right direction.

You should know that we are bringing back some old favorites before we do our seasonal menu change. We make our soups from scratch and the French Onion soup is back some come on in and check it out!

Until we meet, enjoy and thank you for your passion!

Warm Regards,

George


George:

Below is a list of what I see as consistent problems at your restaurant:

1) The hostess desk at the front door is never staffed properly. Waits of five + minutes are not unusual;

2) Once seated, it is not uncommon to wait 15-minutes to have a waitress say hello;

3) Numbers 1 & 2 above seem to indicate you have a staffing problem;

4) There are often items on the menu that are unavailable for weeks at a time. The waitresses either say management is in the process of changing the menu or we just ran out of that item (despite the fact it has been out for the previous two weeks). Take items off the menu that can't be delivered;

In my opinion, your food is pretty good. If you can address the above issues I think you will go a long way toward improving the Inn's image.

[George Soderberg]

Thank you for your continued feedback both positive and constructive. As someone noted earlier, this won't change over night but we will continue to focus, work hard and move forward.

George

[Arctos]

I signed onto this forum specifically to thank George Soderberg and the full staff at the Wolfeboro Inn for a very big comeback in food and comfort for Folk Gallery's Jonathan Edwards show on Thursday February 10.

As a sponsor of the Folk Gallery series and a regular patron of the Inn and Tavern I add my voice of appreciation and relief that I can again recommend the Inn to friends and clients.

The Wolfeboro Inn is very often the default choice of accomodation and dining for the folks who drive our two roads for the first time and should make a lasting favorable impression.

Looking forward to Devon Square next month,

Dave Baker
Points North Financial Consulting
Wolfeboro, NH

[RLW]

http://i44.tinypic.com/1499wms.gif Arctos to the forum and thanks for your input. Please enjoy all the great threads that are offered here on the forum. http://i28.tinypic.com/o9n8co.jpg

[NoBozo]

SORRY: Sounds like another "Seminar Caller" to me. When will the BS Stop. These people are connected with the Wolfeboro Inn. Rather than POST..maybe they should just take care of the PROBLEM at the INN. :look: Once they do that....all the other stuff will just fall into place and the ratings will improve. How complicated can it be....??:) NB

[Jonas Pilot]

SORRY: Sounds like another "Seminar Caller" to me. When will the BS Stop. These people are connected with the Wolfeboro Inn. Rather than POST..maybe they should just take care of the PROBLEM at the INN. :look: Once they do that....all the other stuff will just fall into place and the ratings will improve. How complicated can it be....??:) NB

Wow! How did you find out so quick that these people are connected with the Wolfeboro Inn?

[upthesaukee]

SORRY: Sounds like another "Seminar Caller" to me. When will the BS Stop. These people are connected with the Wolfeboro Inn. Rather than POST..maybe they should just take care of the PROBLEM at the INN. :look: Once they do that....all the other stuff will just fall into place and the ratings will improve. How complicated can it be....??:) NB

Had you taken a few moments to check Mr Baker's post out, you would see that he is not connected with the Wolfeboro Inn. He is a local businessman and would be reasonably expected to be a sponser of the show. Thanks Arctos for your sponsership. Here is a link to his website:

http://www.arctous.net/arctous.aspx

And from the Folk Cellar ad online for the show: Here is the link to that show. http://www.wolfeborochamber.com/component/option,com_eventlist/Itemid,61/func,details/did,1142/

Bottom line: Here is someone who sponsored an event at the Inn and obviously was very pleased with their handling of the event and his investment in the function.

Methinks thou "dost protest too much" !:rolleye1:

Mandatory disclaimer necessary in posting these days: I have been to the Inn 2-3 times in the past 15 years, none in the past 6-7 years. No financial interest. Do not know anyone who is employed there. I have not been compensated for this post :cool:.

[RLW]

SORRY: Sounds like another "Seminar Caller" to me. When will the BS Stop. These people are connected with the Wolfeboro Inn. Rather than POST..maybe they should just take care of the PROBLEM at the INN. :look: Once they do that....all the other stuff will just fall into place and the ratings will improve. How complicated can it be....??:) NB

upthesaukee, "Methinks thou "dost protest too much" !"

So mote it be.

[NoBozo]

To all those who I have offended, I apologize for my indiscretion. I am not a local and don't know who the local players are.

I have been to the Wolfeboro Inn, although not in the past three or so years. The last time was either before or during the big renovation. We usually went to the Pub section for sandwiches and it was always fine.

This time we went to the big dining room for a fancy dinner. Without going into the details I can only say you don't go out and spend well over $100 for an experience like that. The service was non existant..

I don't remember what the food was like, but I DO remember the Service. :look: NB

[Jonas Pilot]

To all those who I have offended, I apologize for my indiscretion. I am not a local and don't know who the local players are.

I have been to the Wolfeboro Inn, although not in the past three or so years. The last time was either before or during the big renovation. We usually went to the Pub section for sandwiches and it was always fine.

This time we went to the big dining room for a fancy dinner. Without going into the details I can only say you don't go out and spend well over $100 for an experience like that. The service was non existant..

I don't remember what the food was like, but I DO remember the Service. :look: NB

What was it about the service that bothered you the most?

[Chris Exley]

To all those who I have offended, I apologize for my indiscretion. I am not a local and don't know who the local players are.

I have been to the Wolfeboro Inn, although not in the past three or so years. The last time was either before or during the big renovation. We usually went to the Pub section for sandwiches and it was always fine.

This time we went to the big dining room for a fancy dinner. Without going into the details I can only say you don't go out and spend well over $100 for an experience like that. The service was non existant..

I don't remember what the food was like, but I DO remember the Service. :look: NB

You apologized, but you didn't retract your accusation that it was someone with ulterior motives, or a connection to the establishment. That would be good to do, as well.

[Heaven]

Clearly Mr. Baker's post was not spontaneousness, as it appears that the poster signed on for that comment alone. Which is not to say the comment wasn't true or valid, but the nature of the post does feel a bit "set up".
Having said that, the best experiences I have had at the Wolfeboro Inn have been attending functions as opposed to dining individually so the comment doesn't surprise me.

[Rusty]

I signed onto this forum specifically to thank George Soderberg and the full staff at the Wolfeboro Inn for a very big comeback in food and comfort for Folk Gallery's Jonathan Edwards show on Thursday February 10.

As a sponsor of the Folk Gallery series and a regular patron of the Inn and Tavern I add my voice of appreciation and relief that I can again recommend the Inn to friends and clients.

The Wolfeboro Inn is very often the default choice of accomodation and dining for the folks who drive our two roads for the first time and should make a lasting favorable impression.

Looking forward to Devon Square next month,

Dave Baker
Points North Financial Consulting
Wolfeboro, NH

How did it happen that you knew a forum in the Lakes region had a thread that talked about the Wolfeboro Inn.
Did George Soderberg ask you to post a comment about how well you liked the food and comfort that you got that evening?

It looks like you killed two birds with one stone. You promote the Inn and also advertise that you do financial consulting……and it didn’t cost you penny....not even a business card.

[RLW]

How did it happen that you knew a forum in the Lakes region had a thread that talked about the Wolfeboro Inn.Did George Soderberg ask you to post a comment about how well you liked the food and comfort that you got that evening?

It looks like you killed two birds with one stone. You promote the Inn and also advertise that you do financial consulting……and it didn’t cost you penny....not even a business card.


When was the first and last time that you particapated in this thread and how did you locate it. This gentlemen may have found it the same way that you did.:)

[Rusty]

When was the first and last time that you particapated in this thread and how did you locate it. This gentlemen may have found it the same way that you did.:)

Are you the official spokesperson for:

Dave Baker
Points North Financial Consulting
Wolfeboro, NH

[Rag Top Daze]

We were at the Jonathan Edwards show. We didn't eat there, but talked to several friends who did. They're take on the meal was VERY different. They were complaining about the price for what they got, and the fact that by the time they got back to their table, the food was cold.

Jonathan was great!

[ronc4424]

Quote:
Originally Posted by Rusty
How did it happen that you knew a forum in the Lakes region had a thread that talked about the Wolfeboro Inn.Did George Soderberg ask you to post a comment about how well you liked the food and comfort that you got that evening?

It looks like you killed two birds with one stone. You promote the Inn and also advertise that you do financial consulting……and it didn’t cost you penny....not even a business card.


I found this forum while looking for Winnie web cams.

[SIKSUKR]

I have no opinion on the WI having never been.I'm not getting into the middle of this but my first thought about that post was exactly what NoBozo posted.

[Happy Gourmand]

I have no dog in this hunt...I've eaten at the WI once or twice in the past and can't even recall what was ordered or the level of service we got from our waitperson.
I continue to be amazed at how so many are so quick to jump on a new poster. I'm sure that some are setups but as I write this there are 24 members signed on and 235 others who are probably just reading the posts gathering information, or whatever. Is it likely that one or two of these others read a post and feel compelled to sign up and respond to it? I think it's highly likely that this is what happens more often than not.
C'mon, folks, give a new poster a welcome rather than a crucifixion. If their post is a setup, they will be smoked out in due time. I think we need to try a little harder to be more tolerant of opinions that may differ from ours....it is, after all, a forum. And if we all agreed with all the posts, all of the time, it would be a very boring place to be, wouldn't it?

[Mr. V]

If their post is a setup, they will be smoked out in due time.

Can't create smoke without a bit of heat. :fire:

[secondcurve]

I have no dog in this hunt...I've eaten at the WI once or twice in the past and can't even recall what was ordered or the level of service we got from our waitperson.
I continue to be amazed at how so many are so quick to jump on a new poster. I'm sure that some are setups but as I write this there are 24 members signed on and 235 others who are probably just reading the posts gathering information, or whatever. Is is likely that one or two of these others read a post and feel compelled to sign up and respond to it? I think it's highly likely that this is what happens more often than not.
C'mon, folks, give a new poster a welcome rather than a crucifixion. If their post is a setup, they will be smoked out in due time. I think we need to try a little harder to be more tolerant of opinions that may differ from ours....it is, after all, a forum. And if we all agreed with all the posts, all of the time, it would be a very boring place to be, wouldn't it?

Phantom:

Good points. I think the frustration of many of the posters is the Inn's lack of progress/improvement despite the fact its owners bill themselves as restauranteurs, as well as consultants to the industry. This restaurant should be head and shoulders above anything in town and that is clearly not the case.

A couple of additional suggestions I'd like to make to management:

1) Print enough menus for every seat in the house plus have some back-ups. I have been there at least twice when they ran out of menus and the place wasn't even full.

2) Have every member of the Inn (inclusive of management) intern at the 99 Restaurant chain as a waiter/waitress to learn about superior customer service.

Good Luck. Your season is fast approaching.

[secondcurve]

I have no opinion on the WI having never been.I'm not getting into the middle of this but my first thought about that post was exactly what NoBozo posted.

You should visit and provide your thoughts to the Forum. Given your occupation and the high level of positive reviews your establishment consistently receives your opinion on the Wolfeboro Inn would be meaningful and likely well received by the forum.

[chipj29]

You should visit and provide your thoughts to the Forum. Given your occupation and the high level of positive reviews your establishment consistently receives your opinion on the Wolfeboro Inn would be meaningful and likely well received by the forum.

I think you have confused siksukr with samiam.

[eillac@dow]

I do hate to post bad reviews of a restaurant or any establishment....but...something is wrong here. I do believe they are trying...why wouldn't they? They got a great place, great location and have such great opportunities to prosper. But my recent experience.....

I stayed this past weekend at the Inn and I found the rooms just fine. Actually, I was pleasantly surprised at the size of the room. Two nice queen beds...very comfy....nice big couch and a nice big chair. It suited me, my mom and two sisters just fine. I found the room to be clean...so no complaints here. All Inn staff was very pleasant, answered all questions, offered assistance checking in and checking out...but....

During the evening, we decided to go to the lounge for a drink. Walking out of our room we opened a door and went down the staircase. Only to find out that the staircase led to a locked front door....that was it! So back up the stairs we go. And low and behold there is no door knob. Not like it was missing...fell off...nothing. There was never a door knob there. Back down the stairs we go (now this is not a stairwell, but a nice stair case). Door does not open. Back up I go. I take my shoe off and start slamming the heel of my shoe off of the door to get attention. Nothing. So we can either pull the fire alarm or I can use my cell phone. I dial 411, ask for the Wolfeboro Inn and "kindly" alert them that 4 women are trapped in stairway in the Inn. (now my mom is with me....77 yrs old)

We were found!!! They must of known of the staircase. Offers of a free drink and breakfast were made. Naturally, we took them up on the free drink (and then had one or two more)!

The poor man that "rescued" us. We read him the riot act. First of all, why is there no sign on the door saying "No exit" or "Do Not Enter". Before we went back to our room that night, we went by the door and low and behold there was a sign up.

Went to breakfast the next morning......around 8:30. First issue....finding menu's....Menu's are not available at 8:30? The place was far from being full. Second issue..."Would you all like coffee? Yes, please" we wait and wait...see another waitress come by and ask about coffee and then our waitress comes by with the empty pot in her hand" and says...I just have to brew another pot. Maybe it is me, but I always thought coffee was a popular menu selection at breakfast.

Breakfast turned out to be a bust. After a long wait, eggs were cold....homefries..horrible...but the sausages were good!

Let's just say that I am glad I did not pay for breakfast because it certainly would not be worth it.

I do hate to dump on restaurants, (although I think I just did a fine job of it). But they need to know that there is a serious issue. Again, the two night stay was fine...I would probably stay there again (although would be cautious about stairways :) ). But the restaurant needs some help.

I know the Wolfeboro Inn's GM has chimed in here. I know things do not happen over night. I am willing to give them another shot...as far as staying there. Would I eat there? Probably not. Not until I read or hear good reviews.

eillac

[NoBozo]

I'm sure everyone reading this thread and the earlier much longer thread are wondering, as I am, what IS going on at the Wolfeboro Inn. Nothing makes sense.

If this business were locally owned, and managed like this, this place would have gone out of business long ago.

I suggest that this business is surviving on Welfare..from the parent corporation, and doesn't NEED to do any work or produce anything. Corporate subsidies keep the doors open.... We all know welfare doesn't encourage anyone receiving it to be productive. (I forgot.. not all the doors Open..which is very inconvenient at least, and maybe a Fire Code violation. Maybe if the door was opened it would set off an alarm.)

I wonder if Corporate is just wanting/waiting/begging someone to buy the Inn. Maybe sell it for a Dollar, with the buyer assuming the debt. Can you do that..? :look:

Just thinking out loud. NB

[Merrymeeting]

eillac,

If you read my earlier review, it is almost a mirror image of yours. The Inn seems to be run very well and I would not hesitate to recommend that anyone stay there.

I don't understand why it seems to be so hard to fix the dining portion.

[RLW]

It sounds as if there is a big conspiracy going on as all the bad reviews about the Inn are being put in here by competitive restaurants. Has to be, as all the good reviews are by people who have an interest in the Inn per many individuals that post on this thread.:rolleye2:

[Coolbreeze]

Conspiracy? Hardly.
The inn has been under fire for terrible service for years. The food services have always been reviewed as poor or lacking. The Inns ratings haven't been as bad.
Reading the reviews and comments about the Inn all leave the same impression to the reader and that is, use the place at your own risk.
You may be pleasantly surprised or as the odds have it, you'll be disappointed.
I actaully think at this point, some people go there just to see how bad it really is and walk out saying "wow, they were right."
It is a very sad state of internal affairs that are causing this potential gem to fail horribly.

[Rusty]

It sounds as if there is a big conspiracy going on as all the bad reviews about the Inn are being put in here by competitive restaurants. Has to be, as all the good reviews are by people who have an interest in the Inn per many individuals that post on this thread.:rolleye2:

I'm with you RLW; it's a "Vast right-wing conspiracy"...no doubt about it. :emb:

[NoBozo]

Since the INN (overnight) seems to be spared from most of the critical comments..(Lets ignore the "ANTs in the bed" story, and the recent locked stairway doors story as an anomaly).

I have a suggestion. Separate the Wolfeboro Inn Food Service....Make Food Service a Separate Entity... Offer a Local restauranteur (With a Track Record) the opportunity to run/OWN the food service and everything that goes with it.... as a separate corporation.. ...totally exclusive from the Inn.

The food service entity leases the facility. Benefit: The Inn survives on it's own Merits. The food service survives on it's own Merits.

Maybe it's a Win Win. :look: NB

[secondcurve]

I'm sure everyone reading this thread and the earlier much longer thread are wondering, as I am, what IS going on at the Wolfeboro Inn. Nothing makes sense.

If this business were locally owned, and managed like this, this place would have gone out of business long ago.

I suggest that this business is surviving on Welfare..from the parent corporation, and doesn't NEED to do any work or produce anything. Corporate subsidies keep the doors open.... We all know welfare doesn't encourage anyone receiving it to be productive. (I forgot.. not all the doors Open..which is very inconvenient at least, and maybe a Fire Code violation. Maybe if the door was opened it would set off an alarm.)

I wonder if Corporate is just wanting/waiting/begging someone to buy the Inn. Maybe sell it for a Dollar, with the buyer assuming the debt. Can you do that..? :look:

Just thinking out loud. NB


I'll connect the dots for you.....the only possibility that makes sense to me is the Inn is in severe financial distress and can't afford to staff the place properly. That is the only explanation that makes sense. Running a restaurant/Inn isn't rocket science!

[ApS]

Since the INN (overnight) seems to be spared from most of the critical comments..(Lets ignore the "ANTs in the bed" story, and the recent locked stairway doors story as an anomaly).

I have a suggestion. Separate the Wolfeboro Inn Food Service....Make Food Service a Separate Entity... Offer a Local restaurateur (With a Track Record) the opportunity to run/OWN the food service and everything that goes with it.... as a separate corporation.. ...totally exclusive from the Inn.

The food service entity leases the facility. Benefit: The Inn survives on it's own Merits. The food service survives on it's own Merits.

Maybe it's a Win Win. :look: NB
You may have a point.

I had two occasions to wait at the Inn lobby last season. There were a large number of foreign tourists staying there—perhaps those foreign visitors are garnered via the Internet.

I suspect their Inn business (at around $260-per night) supersedes their Food business (at much less), which may explain management's apparent earlier attitude.

[chipj29]

I'll connect the dots for you.....the only possibility that makes sense to me is the Inn is in severe financial distress and can't afford to staff the place properly. That is the only explanation that makes sense. Running a restaurant/Inn isn't rocket science!

I agree completely. It isn't that hard to provide good customer service. But to do that, you not only need good employees, you also need enough of them. Although I have never been there, it is easy for me to tell that they don't have enough employees. I am sure they have some good employees, just not enough of them.

It is easy for a restaurant owner to start losing money and deplete the staffing levels to bare bones. I have always had the opposite approach. You have to spend money to make money. It always worked for me in the restaurant business. No, I never owned a restaurant, but I never lost the owner any money, either.

[Happy Gourmand]

I'll connect the dots for you.....the only possibility that makes sense to me is the Inn is in severe financial distress and can't afford to staff the place properly. That is the only explanation that makes sense. Running a restaurant/Inn isn't rocket science!

But it IS a science all in its own. It is the right combination of staffing....food....hours....menu....management... .decor/ambiance...location....etc..ad infinitum. And there is a lot of luck involved too....ask any successful restauranteur and they will tell you that the harder they work, the luckier they get. Even then, the restaurant business remains one of the highest businesses that are prone to failure.
If that isn't Rocket Science, then I don't know what is.

[camp guy]

The Phantom is correct. What I have trouble with is that in almost all the postings about the Inn the posters present a problem they encountered and then present a solution, either directly or by inference, but the Inn doesn't seem to get it. This bothers me. And, in many cases, the posters actually encourage the Inn to do well, and wish them success. Inn management needs to seriously read these postings and look at what the public is saying.

Rocket science ? - probably not, but people science ? - most certainly.

[Coolbreeze]

Right wing conspiarcy or not, I'll pass on spending my hard earned dollars at the Inn. You guys can go and roll the dice to see what type of service you will have, not me.

[Heaven]

Yes, staffing problems (lack of) but also training problems and moral problems, and without training and team-building, simply staffing isn't going to get it. I wish George luck. We'll be watching.

[NoBozo]

Yes, staffing problems (lack of) but also training problems and moral problems, and without training and team-building, simply staffing isn't going to get it. I wish George luck. We'll be watching.


Morale: Waitpersons make their money with Tips. To get Tips, there has to be customers coming in the door.....and happy with everything. No customers..No tips..Good waitpersons go elsewhere to work.

Tourists however don't look at Winni.com so they go to the Inn oblivious. :look: Maybe they STAY at the Inn and Go Out to eat..see the town, etc. NB

[tis]

I'll connect the dots for you.....the only possibility that makes sense to me is the Inn is in severe financial distress and can't afford to staff the place properly. That is the only explanation that makes sense. Running a restaurant/Inn isn't rocket science!

That wouldn't surprise me. The Inn has a history of bankruptcy. When people put a lot of money into a place, it is hard to earn it back. They probably should have gotten it up and running with just a few repairs, instead of the huge renovation that they did. We used to go there often but with all the bad publicity, haven't been at all.

[nada]

This sounds like a "Chef Ramsey's intervention is needed" topic :)

[trfour]

This sounds like a "Chef Ramsey's intervention is needed" topic :)


I love Restaurants and in fact started my working career as a dishwasher at the tender young age of, well let me just say it was long before the child labor laws were invented.
Now, we all know how tough the Restaurant business can be, however I do think that many can learn from Chef Ramsey!

He is successful and does know, what helps make a Restaurant flow, so whenever in doubt, watch his show. :) :liplick: ;)
http://www.youtube.com/watch?v=U61wGlHdanA&feature=fvwrel


Terry
__________________________________________________ _________

[lakejen]

Keep thinking to give them a second, third, fourth chance. After tonight, have to say we are done!!

I have been going there for so long and enjoyed the fireplaces, ambiance, etc., but this place has gone so down hill.....

Initially hostess said we would need to wait 30 minutes because there were no tables for four.....there were many empty tables, but we were told because we were not a party of 6 (although no parties of 6 waiting) we could not sit there. After a brief conversation, hostess sat us........We wanted the salad bar, and went to look at it, but it looked completely empty. Asked waitress and she said they would fill it soon. Waited. They put some lettuce on it, but that was it. The rest looked empty and gross....after years of enjoying the Tavern, I will say, I will not be back. We left the waitress a $5.00 tip as it was not her fault........

[Rusty]

Keep thinking to give them a second, third, fourth chance. After tonight, have to say we are done!!

I have been going there for so long and enjoyed the fireplaces, ambiance, etc., but this place has gone so down hill.....

Initially hostess said we would need to wait 30 minutes because there were no tables for four.....there were many empty tables, but we were told because we were not a party of 6 (although no parties of 6 waiting) we could not sit there. After a brief conversation, hostess sat us........We wanted the salad bar, and went to look at it, but it looked completely empty. Asked waitress and she said they would fill it soon. Waited. They put some lettuce on it, but that was it. The rest looked empty and gross....after years of enjoying the Tavern, I will say, I will not be back. We left the waitress a $5.00 tip as it was not her fault........

See if I understand what happened correctly:

1. You got seated.
2. Decided you wanted the salad bar.
3. Didn’t like the looks of it.
4. Decided not to have it.
5. Gave the waitress a $5.00 tip.
6. Left the Inn without eating anything.

[Barbara]

What's even more amazing is that The Restaurant, across the street and a few doors down from the Inn is always crowded and the food and waitstaff are wonderful. This restaurant is less than two years old and is a favorite of everyone, both tourists and us locals.

[Chubbs]

My daughter and son-in-law tried the Wolfeboro Tavern on Sunday and reported to me that the food was wonderful but the service was terrible.The wait staff is killing that business. A real shame.

I will steer them to THE RESTAURANT next time.

[CateP]

Does anyone have a contact at the Wolfeboro Inn? My partner has many years of restaurant management experience (including a food and beverage manager for Bally's casino in Atlantic City, NJ) and is looking for opportunities in the lakes region. She runs a tight ship and her employees LOVE her.

PM me if you can connect us.

[Chubbs]

George F. Soderberg, II

General Manager & Regional Director of Operations

The Wolfeboro Inn & Wolfe's Tavern

90 North Main Street

Wolfeboro, New Hampshire 03894
(603) 569-3016

(603) 918-9258 cell

[Mr. V]

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

[Winnigirl]

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

I thought the same thing until I realized that George is General Manager of the entire inn. I would think that the Wolfeboro Inn has a Food and Beverage Manager in addition to having a General Manager. If not, we might have just realized what their problem is. :D

[Barbara]

I attended an event at the Inn last evening with approx. 100 people attending. There were two waitresses and one young man who carried trays from the kitchen to the banquet room. The waitresses got the plates out as quickly as the food arrived, but the arrival of the food was SLOW. Obviously there was little help plating the food in the kitchen and one person carrying it all to the banquet room was ridiculous. The first tables served were finished a long time before some tables were served. The people attending were all locals and I'm sure anyone who might have considered having a major event at the Inn changed their mind after this experience. I was at another large event there in Dec. with about 80 people in the same room with the same problem. Someone at my table for that event did not have a dinner. They didn't have enough!!! He requested to see the manager three times before an assistant showed up and saw to it that he recived a meal from the tavern. I do believe the new manager was in charge at this time.

The food was tasty which was a relief, not great but acceptable.

[secondcurve]

I attended an event at the Inn last evening with approx. 100 people attending. There were two waitresses and one young man who carried trays from the kitchen to the banquet room. The waitresses got the plates out as quickly as the food arrived, but the arrival of the food was SLOW. Obviously there was little help plating the food in the kitchen and one person carrying it all to the banquet room was ridiculous. The first tables served were finished a long time before some tables were served. The people attending were all locals and I'm sure anyone who might have considered having a major event at the Inn changed their mind after this experience. I was at another large event there in Dec. with about 80 people in the same room with the same problem. Someone at my table for that event did not have a dinner. They didn't have enough!!! He requested to see the manager three times before an assistant showed up and saw to it that he recived a meal from the tavern. I do believe the new manager was in charge at this time.

The food was tasty which was a relief, not great but acceptable.

I agree the food is great (when they have it) but the service is unacceptable. You would have to be out of your mind to have a wedding or similarly large event at the Wolfeboro Inn unless they offered a huge discount. I go to the Inn when I know there won't be a crowd.

[CateP]

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

Sorry. I saw that post AFTER I asked for contact info. My partner isn't seeking to replace anyone, she's looking for a place that could use her knowledge and skills. :coolsm:

[Mr. V]

Sorry. I saw that post AFTER I asked for contact info. My partner isn't seeking to replace anyone, she's looking for a place that could use her knowledge and skills. :coolsm:

I figured as much, but I just wanted to point out how a contact could be somewhat awkward.

[Heaven]

I figured as much, but I just wanted to point out how a contact could be somewhat awkward.I'm pretty sure George is several steps higher than a food & beverage manager, which is what they need. I'd say that contacting him would be fine.

[George Soderberg]

It is my pleasure to announce on the Forum the arrival of Hoke Wilson as Executive Chef of Wolfe’s Tavern at the Wolfeboro Inn. Hoke, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire.

Originally a graduate of the Rhode Island school of design, Hoke chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue, and Head Saucier of the Carlyle Hotel. At the Carlyle, Hoke worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.

In 1983 Hoke found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America’s Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Hoke was a part of the burgeoning Portland Restaurant scene at Alberta’s Café and Bella, Bella.

Hoke Wilson attended New York City Community Colleges Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair emphasizing locally sourced food and environmentally responsible purchasing. His official start date is March 14, 2011.


George

[VitaBene]

George, he sounds talented. However, with all due respect the food prep did not seem to be one of the big issues: it was getting it from the kitchen to the table.

[NoBozo]

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... :( NB

http://www.tripadvisor.com/Hotel_Review-g46278-d598222-Reviews-The_Wolfeboro_Inn-Wolfeboro_New_Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

[Lakepilot]

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... :( NB

http://www.tripadvisor.com/Hotel_Review-g46278-d598222-Reviews-The_Wolfeboro_Inn-Wolfeboro_New_Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

Almost every single post was a their only post. They used the same words to describe it over and over and they always spelled Wolfeboro right. There were two multiple posters and they both sounded believable. The other posters did not.

[Lakepilot]

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... :( NB

http://www.tripadvisor.com/Hotel_Review-g46278-d598222-Reviews-The_Wolfeboro_Inn-Wolfeboro_New_Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

Almost every single post was a their only post. They used the same words to describe it over and over and they always spelled Wolfeboro right. There were two multiple posters and they both sounded believable. The other posters did not.

[Newbiesaukee]

This is a chronic problem with Trip Advisor and similar sites, you need to be really careful. A large grain of salt is advisable Although few really praised the food.

Used judiciously Trip Advisor can be helpful...but I rely on their hotel comments more than the restaurant comments.

[Grady223]

George, he sounds talented. However, with all due respect the food prep did not seem to be one of the big issues: it was getting it from the kitchen to the table.

Agreed - 100%!

A top notch chef will help but a good (not even great) front of the house manager is what they need.

[camp guy]

Congratulations on the pending arrival of Mr Hoke Wilson as the new Executive Chef. I look forward to his arrival and his imprint on the food service at the Inn

The very fact that he is in charge of food service leads me to believe that he will address both the food (which hasn't been that bad) and the service (which has been that bad). My guess is that if he is in charge of the kitchen, and the kitchen is preparing good quality food, he will not want the overall dining experience to be tainted by poor service so he will make every effort to see that the service is improved to parallel the quality food. After all, he has a reputation to protect and doesn't want poor service to reflect poorly on the kitchen.

This is a good move by management. Thank you.

[secondcurve]

It is my pleasure to announce on the Forum the arrival of Hoke Wilson as Executive Chef of Wolfe’s Tavern at the Wolfeboro Inn. Hoke, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire.

Originally a graduate of the Rhode Island school of design, Hoke chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue, and Head Saucier of the Carlyle Hotel. At the Carlyle, Hoke worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.

In 1983 Hoke found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America’s Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Hoke was a part of the burgeoning Portland Restaurant scene at Alberta’s Café and Bella, Bella.

Hoke Wilson attended New York City Community Colleges Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair emphasizing locally sourced food and environmentally responsible purchasing. His official start date is March 14, 2011.


George


George:

Isn't this approximately your third new chef in the last year? What is going on? As others have said, your food hasn't been the issue it is restaurant staffing levels.

[tis]

Yes, that is what I am thinking as I am reading this. The service is the problem but they just don't seem to be getting it. I don't see how hiring a new chef improves the service. Why don't they understand what people are telling them???

[upthesaukee]

When I saw this news release on Thursday, I had the thought that perhaps the reason they have hired a new Executive Chef (again) was that the previous one(s) was getting frustrated with poor service (food cooked but not presented timely.) and decided to move on to a place that can better utilize his talents.

We watch a lot of Top Chef type programs, and Gordon Ramsey, and often they have a simulated restaurant "challenge". Occasionally, service falls down and hurts one sides chances of winning the challenge. These contestants are all very good chefs in their own right, and putting egos aside, if they get upset about poor service, it would not be a stretch to think perhaps these past chefs may have left due to poor service perhaps affecting their reputation.:rolleye2:

[lakejen]

See if I understand what happened correctly:

1. You got seated.
2. Decided you wanted the salad bar.
3. Didn’t like the looks of it.
4. Decided not to have it.
5. Gave the waitress a $5.00 tip.
6. Left the Inn without eating anything.

That is correct!!

[Seeker]

This is a chronic problem with Trip Advisor and similar sites, you need to be really careful. A large grain of salt is advisable Although few really praised the food.

Used judiciously Trip Advisor can be helpful...but I rely on their hotel comments more than the restaurant comments.

I agree. To go off topic and show you reviews that would make the Inn seem a 5-star restaurant check out reviews for Pelletier Loggers Family Restaurant in Millinocket, Maine - WOW.

[Barbara]

We love the Thompson House Eatery and have made an annual trip in the fall up to Jackson to eat there. I'm thrilled that the chef from there is now at the Inn. I can't believe the new manager is not on top of the service problems. I would like to trust that the current reviews on Trip Advisor are accurate and reflect changes brought about by the new manager. He came onboard in Dec. so has had time enough for there to have effected some real improvement on the service side of things. My last complaints were realted to a large event that took place in Dec. I'll be attending another event there this week. I'll let you know if I observe anything different.

[RLW]

Good post. I haven't been there this summer but I'd be curious to know if they have recovered.

I'm curious also. When does summer time start for you as this evening is the first day of spring for this ole geezer??????:)


Sorry I clicked the wrong post. I bow my head in shame......

[George Soderberg]

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George

[secondcurve]

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George


It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

[Irish mist]

It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

Lol, you hit the nail on the head. Reading about these problems year after year at this inn is like watching the movie "Groundhog Day".

[Jonas Pilot]

It's the Service, Stupid!

PS You are in Wolfeboro, not Paris or NYC. Good Luck, I think you are going to need it.

That wasn't very polite.

[VitaBene]

That wasn't very polite.

No, it wasn't but George addressed every issue but the one that people have noted most- the service!

[tis]

It is true, it has been what people have been complaining about all along. Why can't they get it? It's the service.

[chipj29]

In George's defense, maybe they feel that if they change up the menu a bit, it will improve the service. Fewer items on the menu is much easier for the kitchen staff to handle, and it is also easier on the wait staff.

I am not saying that this will solve the problem, but it won't make it any worse, either.

[hazelnut]

:confused:
I am so confused as to why this place can't get it right. All George has to do is walk across the street to "The Restaurant." I went in last weekend for the first time and the service was OUTSTANDING!!!! Like the kind of service that you remember. Our waitress was perfect, friendly, knowledgeable etc. So obviously there is talent in the area. "Garwoods" always has good service all the times I have been there.

[Jonas Pilot]

Do you think he's got the message yet? Reading some of these posts makes me feel like I'm reliving a prior marriage. Same'ol, same'ol, Nag, nag, nag. I wouldn't blame George if he purposely chose not to address it in his last post.

[NoBozo]

Maybe Georges hands are tied when it comes to firing bad help. Maybe it's a Union Shop. After all, it's a Big Corporation that owns/manages the Inn. Still just wondering. :look: NB

[Barbara]

I think George's last sentence might be referencing the poor service we've all been complaining about. I agree that all he has to do is cross the street and obseerve the operation at the Restaurant. They have been outstanding since opening day. Whether winter or summer the management and waitstaff have it all together.

[Winnipesaukee Divers]

I think you'll find the answer to poor service in an earlier post. In that post, it stated it was company policy for the house to retain all tips and the servers get paid a flat salary. So, if that is true, where is the incentive for a person to strive to do better... it's becomes "just a job"!

My granddaughter works for a well known restaurant in Concord where this is the policy. She says, she gets paid a cash bonus along with her paycheck at the end of the week, which they claim to be deducting her withholdings and her share to the support staff, but it doesn't show up on her W2, nor does it add up . I told her she should keep track of it and turn her boss in to the IRS, but she won't because she’s not that kind of person and she needs her job and references. Meanwhile she says, since she and her fellow serves know the owner is screwing them; they could care less how they treat the patrons.

[Heaven]

I'm the first one to champion great food, but we need simple food cooked wonderfully, not fancy architectural food with ingredients one never heard of before (although I like those also : ). And what's up with that salad bar? It's a joke.
Start with making a handful of wonderful, well priced basics.

[Barbara]

Had dinner at the Wolfeboro Inn last night. This was at an event connected to a local organization who regulary has their dinner meetings at the inn. We all had the same meal, and the food was delicious. Everyone remarked on how great it was. The service was fine, and I hope this is a sign of things to come.

[RLW]

Had dinner at the Wolfeboro Inn last night. This was at an event connected to a local organization who regulary has their dinner meetings at the inn. We all had the same meal, and the food was delicious. Everyone remarked on how great it was. The service was fine, and I hope this is a sign of things to come.

I think that the part I highlighted could be a good reason for the delicious food and nice service that you and your group received.:)

[George Soderberg]

As an update to my earlier post, we are going with the release of Chef Hoke Wilsons new dinner menu. The debute is this Wednesday, April 20th. We will have simultaneously divided the menu into lunch and dinner. The Culinary team is excited and has been working on it for weeks.

More transitions and announcements to come soon. Thank you everyone.


George

[secondcurve]

As an update to my earlier post, we are going with the release of Chef Hoke Wilsons new dinner menu. The debute is this Wednesday, April 20th. We will have simultaneously divided the menu into lunch and dinner. The Culinary team is excited and has been working on it for weeks.

More transitions and announcements to come soon. Thank you everyone.


George

Sir George:

Are there any updates on the service issues?

[Irish mist]

Sir George:

Are there any updates on the service issues?

I second that: what's up with the service issues ?

[SIKSUKR]

I find it amazing that GS continues to come to the forum and chime in on how things will be improved on the menu end and never mention the main issue that has been beaten to death on this forum. I believe the problem is self explanatory by ones own responses and lack of addressing them.

[hilltopper]

Updates:

I wanted to take this opportunity to communciate that there may be a small change in the menu prior to the new Chefs spring/summer menu introduction. IF we make the change (something we had been working on and close to completing prior to Chef Wilsons hire) it will be minor. We are simply going to seperate the rather large current "menu" into a lunch menu and a dinner menu. In so doing we are also going to take the opportunity to make a few small revisions. Returning some old favorites and removing a few items that are not moving. Truthfully, while the menu is extensive it simutaneously appears not to offer a lot of menu options according to the feedback I am getting. This will be addressed in the new menu. So IF you see a change, before I read about it, this is NOT the new menu. We certainly will announce the new menu with more fanfare.

The Community Advisory Board will be meeting in a few short weeks. Thank you and welcome to those who have joined. We are pleased to have you. As Always I extend an open invitation to all of you, we would love to have you aboard.

The Chef and I are planning to create an herb garden. Its been a long, harsh winter and we welcome any of you who enjoy gardening and would like to get out into the fresh clean spring air to join us. Who knows we may even name one of the nightly specials after you. I will let you know when we're going to started.

We have had three talented acoustic guitarists playing Tuesday - Thursday in the lower Tavern bar. For a short time only the "Irish Guys" will be playing on and off through the first week of April. We also started a martini club, much like the mug club, with a beautiful stainless engraved martini glass for you achievement. If martini's are your passion, consider us Wednesday nights (or any night for that matter).

You can find a list of events and happenings at the desk, at the retaurant, on the restaurant web site or by calling the hotel.

All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support.

George

Look at the end of this post by George. I am quite sure he is aware of people's opinions regarding service at the Inn. He says he agrees and is working to address the issues. He's obviously choosing to address service issues internally and not air how he is addressing them on this public forum.

[archstanton]

Gee - why would George ever respond to this forum again? He is now being slammed (in public) for handeling his business issues as a professional.

Just think how you would feel if your boss posted details of how a staffing issue was going to be addressed on a public forum? Would you be amazed? Insulted? Or would you just call your lawyer and sue him?

Seriously - if you feel that strong about it go to his place of business and discuss your concerns with him - in private.

[SIKSUKR]

First of all, I am the boss of 3 companies so I only speak from how I would handle this since it is already in discussion.
Why does he respond at all if he doesn't address the one giant elephant in the room? Maybe its me, I don't get it.
I totally understand correcting problems internally and not posting what specifics will be taken on a forum however, if this were my business being scrutinized and I was involved in a thread discussing that you can be sure I would let my customers know loud and clear I am addressing that concern and take your opinions very seriously, not post lengthy statements about everything but the issue at hand.Just how I see it. But then again, i don't own a restaurant so what do I know.:eek:

[tis]

But I agree with you SIK. I keep wondering why he keeps addressing the new chef and the food when that isn't the problem. It baffles me too. All he needs to say is we are working hard to improve the service.

[Rusty]

But I agree with you SIK. I keep wondering why he keeps addressing the new chef and the food when that isn't the problem. It baffles me too. All he needs to say is we are working hard to improve the service.

At the end of his post he does say that he is working hard to address our concerns.

This is what he said:

"All of that said, I continue to read from time to time and do understand your concerns. I agree and am working hard to address them. Thank you for your continued passion and support."

[jmen24]

I also agree with SIK and Tis, but he may be protecting himself from a big backlash. Service at a restaurant is very subjective and not everyone at the same table will have the same experience. Like having five people read a news article, no two will offer the same explanation.

Basically if he posts that the service is fixed, someone will have a bad experience and the piling on would continue.

I do feel that a mention of attention would go along way in slowing the negative vibes down.

Then again maybe I am giving to much credit and they are hoping that you will be wowed into silence about the service because they feel the new menu is that good.

[secondcurve]

Gee - why would George ever respond to this forum again? He is now being slammed (in public) for handeling his business issues as a professional.

Just think how you would feel if your boss posted details of how a staffing issue was going to be addressed on a public forum? Would you be amazed? Insulted? Or would you just call your lawyer and sue him?

Seriously - if you feel that strong about it go to his place of business and discuss your concerns with him - in private.

A simple comment along the lines of "we have reviewed the service and staffing issues and have made the appropriate changes to improve our guests' dining experience for the 2011 summer season. Please come and give us a try. You won't be disappointed with the food or the service"!! would have been nice. If I were in charge I would have made such a comment or not responded at all. Failing to address the glaring flaw at this restaurant while continually speaking to the food is a major mistake in my opinion.

[CateP]

I can't help but think of the current Dominoes Pizza campaign where they are asking for customer feedback about their new chicken on their boxes. They seem to be a company that is not afraid to admit mistakes and be transparent about how they are making things better. This may be a winning approach to building a solid customer base. Too soon to tell, but I can appreciate what they are trying to do.

[Mirror Lake's BB]

Well, the upcoming summer season is right around the corner and, simply put, the proof is in the pudding for the Inn. We, like others, don't really care about changes made to the menu. The menu was fine before the Inn sale/renovation and the menu was fine (although different) after the sale. We do however, prefer the old menu (chicken parm, ribs, fish and chips/fries, etc.). The food and service was consistent back then.

As our heading states, our last three experiences have been "less favorable". Nothing drastic but, well, we have other choices as to where to go for dinner. During our upcoming summer trips to the lakes region, we won't be considering the Inn for dining unless we do see consistent favorable reviews on this thread or elsewhere in the forum. It isn't a big deal to us since we have found suitable dining substitutes in the area, as there are plenty. We are like many of you, we don't need the Inn to survive and prosper. But it is a shame where it was and where it now is.

If we do consider to go there, I will first rendezvous the salad bar. This will give me a good indication as to whether management has tightened things up; no more half portion of soup left, no empty bowls for beets, cottage cheese, etc., no more only crumbs of bread remaining). This "indicator" will tell us whether to actually sit down and dine. This is kind of like looking at a basic cookbook and figuring out whether to buy it. Check some tried and true recipes: clam chowder, meatballs, pie crust. I know what makes them good. This is a good indicator to me.

Whether they know it or not, the Inn has dug a very, very deep hole for themselves. There are many out there that don't check out the forum and may never know of any improvements made. They simply "stopped going there".

That is our two cents. Whether or not George changes the menu, the look of the menu, the staff, or claims things have changed doesn't matter to us. Who ever does go there, please share your experience. We will not consider going there a fourth time unless we know things have actually changed.

[Barbara]

I had lunch at the Wolfeboro Inn two weeks ago on a Saturday. The place was less than half full. We were greeted immediately by a young friendly hostess and seated. Our waitress arrived within minutes to take our drink order and when she returned with drinks we were ready to order. Our lunch arrived in a reasonably quick time. We were checked on twice during our meal and our check was brought quickly after we asked for it. The waitress was friendly and efficient. This was the best service I've had at the Inn in years!! the menu was the same as it has been, but looking forward to the unveiling of the new one which is today.

I've heard so many positive reviews from this forum and on Trip Advisor that we're heading over to Laconia tonight to try Grill 27, a tapas restaurant. Mise En Place had a "Tapas and Tinis" week this winter and it was wonderful. Hoping tonight's experience measures up to that.

[Grady223]

I had lunch at the Wolfeboro Inn two weeks ago on a Saturday. The place was less than half full. We were greeted immediately by a young friendly hostess and seated. Our waitress arrived within minutes to take our drink order and when she returned with drinks we were ready to order. Our lunch arrived in a reasonably quick time. We were checked on twice during our meal and our check was brought quickly after we asked for it. The waitress was friendly and efficient. This was the best service I've had at the Inn in years!! the menu was the same as it has been, but looking forward to the unveiling of the new one which is today.

I've heard so many positive reviews from this forum and on Trip Advisor that we're heading over to Laconia tonight to try Grill 27, a tapas restaurant. Mise En Place had a "Tapas and Tinis" week this winter and it was wonderful. Hoping tonight's experience measures up to that.

Excellent news on the service - lets hope it holds up.

[Pineedles]

I can't help but think of the current Dominoes Pizza campaign where they are asking for customer feedback about their new chicken on their boxes. They seem to be a company that is not afraid to admit mistakes and be transparent about how they are making things better. This may be a winning approach to building a solid customer base. Too soon to tell, but I can appreciate what they are trying to do.

I've been kind of tempted to try them again because of the ad campaign. I make my own usually, but it is so convenient to pick up the phone.

[KeepItSimple]

Has anyone tried the Big Moose Burger Challenge at Wolfe's Tavern? I've done some competitive eating in the past so I'll probably give it a go when I'm up this summer...just interested in others' opinions.

That's too bad though that other folks have had sub-par service in the past, we've always had relatively decent service, but then we tend to go at off hours or off season (September is a great time to be up at The Lake).

[Fishing]

My husband and I went to the Tavern the other night for dinner. The dinner was excellent. My hubby had the special for the night...a NY steak with handcut fries and asparugus. He ate everything on his plate and declared it was delicious! I had a simple cheeseburger with fries..........and I declared it done to my specification and it was also delicious!!
The service was attentive - got a table without waiting and our wait staff were smiling and helpful and attentive.
I do think, in my humble opinion, that I am glad I didn't listen to the somewhat negative comments and went in with the knowledge that was in this thread of a new manager and chef. Give them a chance..everyone seemed to take pride in their establishment.....and I wish them success.
They have their Sunday Brunch back and I can't wait to go back for that! :)

[Mr. V]

Fishing, I have reviewed your eight prior posts and you are a true fan of the Wolfeboro Inn.

Nothing wrong with that, I suppose, but you are waaaaaay to tolerant of their failures.

I liked this earlier post of yours: "Although I received the wrong meal, I ate it and was quite happy."

I would have ranted and raved; you ate it like a champ and smiled like the cat that got into the cream.

[George Soderberg]

I respect the Domino’s commercials as well. Interestingly, I too have offered my contact information and outreach opportunities through the Community Advisory Board right from the beginning. So you don’t have to search the previous posts, here it is again: gsoderberg@haycreekhotels.com ; 603-569-3016.

For those of you have contacted me off the “Forum”, I am confident they will attest to the fact that I will discuss any and every issue in great detail - more than happy to do so one on one by phone, in perosn or email.

It pleases me to hear that the general feeling is the food quality is no longer an issue. If you read the threads carefully, when I arrived things were so tenuous that the previous Chef felt compelled to write on the Forum to make sure members knew he was no longer here.

As for service, yes, of course we have been working very hard on improving service. I would have been “stupid” not to do so (Wait where did I read that ……). We are and have been focused like a laser on service. It’s been intense and deservedly so. Do we have more room for improvement? Absolutely, but I am encouraged by the feedback we have been receiving recently and we will stay the course. We can never rest if we intend to deliver a consistent high level of service. And we intend to do so.
At the end of day it’s also about pride. Pride in quality, pride in service, pride in community. There is a new energy and spirit here, a real commitment to service excellence. I remain positive and confident. If you stop please ask for me, I would enjoy meeting with you in person.

George

PS. We are reworking the salad bar. Currently, it is just the basics. Our focus right now is elsewhere. We do not offer soup any longer in part, so that we may better control the quality. There is a lot of waste with the salad bar – perhaps that why no one else does it. If the salad bar is your barometer, better to wait.

[Seeker]

OK. Looks like we'll make the 30 mile trek and try it. I need to get to the Folk Cellar anyway.

As far as salad bars go I used to absolutely love them. Until I saw some individuals pick up food with their fingers to sample it and other things I dare not mention. So build me a garden or ceasar in the kitchen and I'll be happy.

We eat out at least 3x per week and it takes only a one time bad experience to put a place off my list.

[Fishing]

I was surprised (?) that you went back to check what I wrote. I did have good experiences when we have gone. We are NOT locals so we don't have the opportunity to go somewhere every week. The wrong meal was delivered during their "soft opening" right after the renovations and they offered to exchange the meal - and I decided it wasn't necessary.
This trip was my first experience with the new chef and new manager. I was commenting on that experience.
I have had bad experiences at other restaurants - but no threads on those places. I have also had wonderful experiences at others - again, no thread.
I just wish people who make comments are those who have actually gone to the establishments. So, on that note...we visited the restaurant - we had a wonderful experience - and I posted it.

[SIKSUKR]

Hats off to GS for chiming in on the service portion(npi) of this discussion. We all want the same thing and that is for the WI to succeed. Sounds like things have improved. Good luck and good job.

[wolfeguy]

Good luck to George and the entire Wolfeboro Inn Staff!!
They have come along way and from what I am seeing, gaining confidence in the community. I cant wait to come and meet Chef Hoke and see the great improvements at the Inn!! Good Luck and have a great season!! You have my support 100% and look forward to a great dining experience!!
Chef Stephen Harding

[secondcurve]

Has anyone dined at the Wolfeboro Inn this weeked? Busy holiday weekends have been the achiles heel of the Inn in recent years. I am wondering if GS has been able to turn things around during busy periods.

Thanks,

[patman]

We had 7 for lunch there on Saturday around 1:30 for an after-graduation celebration meal.

I'd like to preface this by saying I really *wanted* this to work out. I was hoping. I read the reviews, I have been before with mixed results over the past 10 years, but I rolled the dice. I'm a local, so I am part of the off-season potential business, not just someone in for the weekend.

Short version:
Overall it was OK but not great, still a lot of room for improvement.

Long version:
We were seated quickly, and the waitress came over to take drink orders soon after. She started by announcing that the kitchen was backed up because "everyone showed up at the same time" so we should be prepared to wait for the food to come out. Fair enough, good to know, but...at the time I think there were 4-5 other tables occupied (significantly fewer than half the tables) where we were in the middle area, near the bar. I was left wondering why that was considered heavy traffic. The back dining room was closed, and nobody was in there. To be fair, I came in through the lobby door in the back, so I don't know how many tables were occupied in the front area. I'm pretty sure there was one other table occupied outside also.

Drinks came back promptly, although there was some awkward 'please pass this down' deliveries due to the close proximity of the table next to us. That was not a big deal, but it was a little weird.

Because of the delay warning, we decided to order some appetizers. Nachos, onion soup, and a couple of salads. They arrived a little later than I would have liked, but...we allowed for it due to the warning, so it wasn't a big deal.

By this time the drinks were long empty, and the waitress asked about a second round. One person asked for a glass of water. The refills arrived...without the water, so a second person repeated the water request. The waitress came back a couple of minutes later with a pitcher of water saying we could all fill our own glasses. Only problem was...she didn't bring any glasses. A third request brought one empty glass for the person who had originally asked for the water. Later I asked for a glass of water, and got...a glass of water. That was fine, but I'm not sure what the point of the pitcher was. If the place was hopping, I could understand some crossed signals, but...not for 4-5 tables.

The nachos were good, the salad was good (we passed on the salad bar due to its small size and comments earlier on this thread about still working out the details) and the onion soup was...fair. The broth was weak, the cheese was unidentifiable, and there were no bread/croutons in it.

The main course arrived after the apps were finished (late as we were warned, but...the apps bridged the gap) and again there was some 'please pass this down' deliveries. The main courses were good. People in the party had sweet chili chicken, steak tips, and burgers, all done to their satisfaction.

Around this time the table behind us was being bussed. There were two women doing the work, and one of them kept repeating quite loudly "was the day care seated here or something?" as they cleaned up. Not exactly an ambiance-enhancer.

The bill came to about $145, or about $20/person before tip.

It wasn't a bad meal...it just had an awkward feel to it, not quite on the mark. I know the comparison is probably wearing thin, but...I've had much more memorable experiences at The Restaurant for that same $20/person.

Great:
Seated quickly, drinks order taken quickly

Good:
Nachos, Salad, Mains

So-so:
Onion soup, awkward service, slooow kitchen with light crowd, drink refills

Bad:
Trying to get water, clearing adjacent table

I guess my bottom line on this experience is that the service and food do not live up to the appearance and expectations. It *looks* like it should be something comparable to The Restaurant/Canoe/The Woodshed in those qualities, but it ended up *feeling* more like Longhorn/Applebee's/Chili's.

[RailroadJoe]

PATMAN Great review. I wish others would write reviews as good as yours.

[secondcurve]

We had 7 for lunch there on Saturday around 1:30 for an after-graduation celebration meal.

I'd like to preface this by saying I really *wanted* this to work out. I was hoping. I read the reviews, I have been before with mixed results over the past 10 years, but I rolled the dice. I'm a local, so I am part of the off-season potential business, not just someone in for the weekend.

Short version:
Overall it was OK but not great, still a lot of room for improvement.

Long version:
We were seated quickly, and the waitress came over to take drink orders soon after. She started by announcing that the kitchen was backed up because "everyone showed up at the same time" so we should be prepared to wait for the food to come out. Fair enough, good to know, but...at the time I think there were 4-5 other tables occupied (significantly fewer than half the tables) where we were in the middle area, near the bar. I was left wondering why that was considered heavy traffic. The back dining room was closed, and nobody was in there. To be fair, I came in through the lobby door in the back, so I don't know how many tables were occupied in the front area. I'm pretty sure there was one other table occupied outside also.

Drinks came back promptly, although there was some awkward 'please pass this down' deliveries due to the close proximity of the table next to us. That was not a big deal, but it was a little weird.

Because of the delay warning, we decided to order some appetizers. Nachos, onion soup, and a couple of salads. They arrived a little later than I would have liked, but...we allowed for it due to the warning, so it wasn't a big deal.

By this time the drinks were long empty, and the waitress asked about a second round. One person asked for a glass of water. The refills arrived...without the water, so a second person repeated the water request. The waitress came back a couple of minutes later with a pitcher of water saying we could all fill our own glasses. Only problem was...she didn't bring any glasses. A third request brought one empty glass for the person who had originally asked for the water. Later I asked for a glass of water, and got...a glass of water. That was fine, but I'm not sure what the point of the pitcher was. If the place was hopping, I could understand some crossed signals, but...not for 4-5 tables.

The nachos were good, the salad was good (we passed on the salad bar due to its small size and comments earlier on this thread about still working out the details) and the onion soup was...fair. The broth was weak, the cheese was unidentifiable, and there were no bread/croutons in it.

The main course arrived after the apps were finished (late as we were warned, but...the apps bridged the gap) and again there was some 'please pass this down' deliveries. The main courses were good. People in the party had sweet chili chicken, steak tips, and burgers, all done to their satisfaction.

Around this time the table behind us was being bussed. There were two women doing the work, and one of them kept repeating quite loudly "was the day care seated here or something?" as they cleaned up. Not exactly an ambiance-enhancer.

The bill came to about $145, or about $20/person before tip.

It wasn't a bad meal...it just had an awkward feel to it, not quite on the mark. I know the comparison is probably wearing thin, but...I've had much more memorable experiences at The Restaurant for that same $20/person.

Great:
Seated quickly, drinks order taken quickly

Good:
Nachos, Salad, Mains

So-so:
Onion soup, awkward service, slooow kitchen with light crowd, drink refills

Bad:
Trying to get water, clearing adjacent table

I guess my bottom line on this experience is that the service and food do not live up to the appearance and expectations. It *looks* like it should be something comparable to The Restaurant/Canoe/The Woodshed in those qualities, but it ended up *feeling* more like Longhorn/Applebee's/Chili's.

Thanks for the update. Unfortunately, it doesn't sound like things have changed much despite George's efforts. The irony is that the Inn's local restaurant competition continues to rapidly strengthen while it wallows in mediocrity. Specifically, the food/service/experience at the Bayside, The Restaurant and Garwoods have all followed a sharply upward trend over the past several years. These local establishments appear to understand much better than the Inn's management what it takes to put more guests in the seats during a difficult economic period.

[Barbara]

I was at an event at the INN last evening. The food served was supposed to be hearty appetizers. They were NOT hearty and NOT good!!!!! I would never organize an event to take place there. I was so disappointed. I really had hope that things would be better.

I was also under the impression from both George on this board and from something in the Granite News that the Inn had a new menu as of late April. I'm planning to meet some friends for lunch downtown Wolfeboro next week and stopped at the Inn yesterday to check out the "new" menu. It was the same menu that's been there for a long time. The Inn will NOT be our choice for lunch next week!

Mise En Place is always my first choice for lunch, but unfortunately they are n longer serving lunch. That is so disappointing! I guess lunch will be at The Restaurant.

[RLW]

I was at an event at the INN last evening. The food served was supposed to be hearty appetizers. They were NOT hearty and NOT good!!!!! I would never organize an event to take place there. I was so disappointed. I really had hope that things would be better.

I was also under the impression from both George on this board and from something in the Granite News that the Inn had a new menu as of late April. I'm planning to meet some friends for lunch downtown Wolfeboro next week and stopped at the Inn yesterday to check out the "new" menu. It was the same menu that's been there for a long time. The Inn will NOT be our choice for lunch next week!

Mise En Place is always my first choice for lunch, but unfortunately they are n longer serving lunch. That is so disappointing! I guess lunch will be at The Restaurant.

Looks like another point AGAINST the Inn and George.:(

[secondcurve]

I was at an event at the INN last evening. The food served was supposed to be hearty appetizers. They were NOT hearty and NOT good!!!!! I would never organize an event to take place there. I was so disappointed. I really had hope that things would be better.

I was also under the impression from both George on this board and from something in the Granite News that the Inn had a new menu as of late April. I'm planning to meet some friends for lunch downtown Wolfeboro next week and stopped at the Inn yesterday to check out the "new" menu. It was the same menu that's been there for a long time. The Inn will NOT be our choice for lunch next week!

Mise En Place is always my first choice for lunch, but unfortunately they are n longer serving lunch. That is so disappointing! I guess lunch will be at The Restaurant.

A quick check of George's forum activity shows he hasn't bothered to sign on since 5/2/11. I, for one, am finally done with the Wolfeboro Inn. There are far too many good choices. As stated in my earlier post, the competition keeps getting better while the Wolfeboro Inn continues to spiral downward. It's a shame but that is what has happened. The Inn has turned into just another tourist trap.

[Jonas Pilot]

I think some of you might enjoy your dining out more if you found yourselves better company to share the experience with. If you were more involved with your host or guests you'd have less time to look for fault in others.

[secondcurve]

I think some of you might enjoy your dining out more if you found yourselves better company to share the experience with. If you were more involved with your host or guests you'd have less time to look for fault in others.

Thanks for the meaningless post/advice. Now a little bit of advice for you: If in the future you can't add anything meaningful to the topic being discussed you would be better off not to say anything at all.

[Jonas Pilot]

I'm sorry if I struck a nerve. I didn't mean to upset anyone. It is on topic.

[Winnipesaukee Divers]

I think some of you might enjoy your dining out more if you found yourselves better company to share the experience with. If you were more involved with your host or guests you'd have less time to look for fault in others.


I like this comment, it's right on! Ever notice when the big kid gets knocked down all the little want-to-be bullies run over to kick him. Then notice that they all get hurt in the end, one way or another. Think about that for a while...

I have a gift certificate to the Inn that I really want to cash in, so I'm looking forward to going. You guys have done so much whining about the Inn lately, I can't wait to try the "New Wolf's Tavern".

I figure, growing up on a farm in VT, where we would eat anything, anywhere, anytime; just how bad can the Inn be? Besides, if I can enjoy a meal at the "Low to the Ground" Pops, dinning at the Tavern going to be a real step up for me.

[chipj29]

I think some of you might enjoy your dining out more if you found yourselves better company to share the experience with. If you were more involved with your host or guests you'd have less time to look for fault in others.

Sometimes it is possible that the food and/or service is so bad that you are unable to have a nice dinner with your guests, no matter how good company they may be.

[Heaven]

I figure, growing up on a farm in VT, where we would eat anything, anywhere, anytime; just how bad can the Inn be? Besides, if I can enjoy a meal at the "Low to the Ground" Pops, dinning at the Tavern going to be a real step up for me.There is something called perceived value, which is a balance of a whole lot of things, some of which maybe can't even be defined.

[Winnipesaukee Divers]

Hummm, "There is something called perceived value", let's see if I can figure this out. You go to a place with a preconceived notion that the service and food suck; you get this information from a bunch anonymous posters on the internet, but to you this is the gospel truth. It seems to me, your mind is already made up that "You're not going to be satisfied" and therefore you're not. Is that your "perceived value"?

And your last part that statement is "some of which maybe can't even be defined". Are you fooling with me here? You can't even define it, but you know what it is, when you don't get it.

You'll have to forgive me, as I'm just a simple farm boy from VT with real low "perceived values". I will be going there with no preconceived notions, so watch for my reviews. If I have a good time, I'll be sure to tell you and if I don't... well, you won't know, I'm just that way.

BTW: Just so you'll know; the farm I grew up on had no animals, but it's products were shipped worldwide.

[patman]

I didn't say it was bad. Nothing went back to the kitchen or went uneaten, nobody complained to the staff. Overall, in my opinion, it just didn't live up to the fine dining image that is portrayed. I expected better.

I drew the comparison to Applebee's. I've eaten there (and at similar places) a bunch of times...by choice...and had decent meals. I got exactly what I expected at those places. Two of my favorite area places are The Village Kitchen, and The Wolfeborough Diner. Probably not where I'd pick to go for a celebration or a romantic meal, definitely not fine dining environments, but I always enjoyed them on the many occasions I chose to go there.

The Tavern? Good food? Sure. (Skip the onion soup.) Beer? I'm not a beer guy, but judging by the list, probably second to none in the area. Fine dining? Not quite. If I was up from Boston for the weekend, and paying $200/night for a suite in the Inn, and wanted a meal to match, I'd probably be disappointed with Applebee's...and The Tavern.

As for the company...in my case it was my family celebrating a HS graduation. Maybe I'm missing out, but I guess I would have a tough time coming up with better, more involved company than that.

[George Soderberg]

Forum,

So i'm just checked in. I have some things to communciate and to respond to it appears. Barbara, the "hearty" Hors D'oeuvres. I can't speak for whomever told you these would be "hearty" but I can share a few facts on this topic. For a banquet we serve what the customer chooses. Perhpas they considered this hearty or significant. In this case, for 70 people (which was the guarantee) we served 80 pieces, of the following: Mini Quichettes, Sweet & Sour Meatballs, Spinach and Feta (Spanikopita), Spring rolls, Pot Stickers with a peanut sauce, Grilled Chicken tenders tossed with a mango basil salsa, Sundried tomato Bruschetta and a cheese & Cracker display. Thats 640 pieces or about 9 per person and we had some left over. So there was "plenty". We got positive feedback from the organization and comments that they enjoyed everything. I am sorry you apparently did not. Perhaps you can assist me. I would welcome your feedback directly. I believe you have all my contact information.

Menu. Yes, I did say we were changing the menu's starting with dinner and we did. The Spring menu was completed and in use for several weeks. This was done to get a feeling from the community about our selections before tweaking it for our summer menu. That will be adjusted shortly. The current menu we are finalizing is the breakfast menu. That is targeted to be out in about a week. The lunch menu will follow that. Once these are complete we turn our attentions to the banquet menu. If anyone has specific suggestions for the lunch menu i'd be happy to entertain them.

Second Curve, I feel I clearly stated I would do my best and check in from time to time. And I have. There wasn't much in the way of comments until very recently. I have attached a few samples of comment cards that I received from the past couple of days. While I do get some constructive criticism and a few disappointments I get many more comment cards just like these. (I decided to attach the cards so you could see the comments were genuine). I can't explain why we can't seem to get it right for some of you. I'm sorry you have given up, but you're right there are some good restaurants in the area. I have enjoyed a few myself.


We are gearing up for the summer so we have a lot of new seasonal faces. There has and will be a lot of training going on.


Salad Bar. In addition to the mixed lettuce leaf, we have 6 "basic" toppings plus shredded cheese for your salad. To this we are going to add 4 more toppings. So you will have 10 items plus shredded cheeses you can put on your salad. It is our intention to maintain the 6 core items and rotate out the 4 additional with 12-18 more items so that we keep it interesting. There is also bread and soup. I expect the 10 item offering will occur sometime this week.

Italian night. As of last Monday, on the recommendation of the community advisory board and every Monday night until further notice we have added
Italian Night! These will be specials for the evening in addition to the current menu. So far everything we have heard has been all positive. Weekly, there will be 3 appetizers, 5-6 entrees and 2 desserts. If you see the Italian Flag flying in place of the "open" sign - now you know why.

As a further example of how we take your recommendations seriously and to heart we will be adding Salmon to the menu. We have made a number of adjustments because of feedback like this.


Finally, there was a gentleman from UNH that was referred to at some juncture in this thread. The comments about him that I read were quite positive. For your information as of last week he is now our restaurant manager. His name is Dean Pratt (so you don't have to say - Hey UNH guy). If you haven't given up on us please stop in and say hello.

Well, that's all the news for now.

George

[Heaven]

Hummm, "There is something called perceived value", let's see if I can figure this out. You go to a place with a preconceived notion that the service and food suck; you get this information from a bunch anonymous posters on the internet, but to you this is the gospel truth. It seems to me, your mind is already made up that "You're not going to be satisfied" and therefore you're not. Is that your "perceived value"?

And your last part that statement is "some of which maybe can't even be defined". Are you fooling with me here? You can't even define it, but you know what it is, when you don't get it.

You'll have to forgive me, as I'm just a simple farm boy from VT with real low "perceived values". I will be going there with no preconceived notions, so watch for my reviews. If I have a good time, I'll be sure to tell you and if I don't... well, you won't know, I'm just that way.

BTW: Just so you'll know; the farm I grew up on had no animals, but it's products were shipped worldwide.I didn't characterize "perceived value" as being positive, negative or any other "tive". I have been a lot less harsh than some posters and also quite specific in my comments/feedback about my experiences at the Inn. And I am a local who has been to the Inn a hundred more times than you will ever be, and will be either going there or avoiding the place long after you are gone. So back off.

[Fishing]

Thank you George.
We have enjoyed our meals there this spring. Although we aren't in Wolfeboro as much as we would like, we have stopped by a few times this spring. The service was attentive and the food was very good. We always enjoy the different soups that are available.

We heard the Sunday brunch is back and we will go to that too. I also heard you can still order off the menu if you didn't want the brunch. Perfect!

Good luck for the 2011 season. We think you are doing a good job!!:D

[Winnipesaukee Divers]

And I am a local who has been to the Inn a hundred more times than you will ever be, and will be either going there or avoiding the place long after you are gone. So back off.

What's with this bold statement? How do you know how many times I've been there? I think your math may be a little "fuzzy" here! And the fact that you'll be going there long after I'm gone; do you know something I don't??? Have been reading my medical records?

What's old saying? "Be careful what you wish for... it may just come true"

BTW: How many Mugs do you have hanging in the tavern? How many engraved crystal, Wolfe's Tavern shot glasses do you have with your name on them. How many official "Wolfeboro Inn" hats and jackets do you have.

There I go again, dating myself... That must be why you think I'm going to die soon.

[Heaven]

We must know each other, cheers!

[George Soderberg]

Thank you George.
We have enjoyed our meals there this spring. Although we aren't in Wolfeboro as much as we would like, we have stopped by a few times this spring. The service was attentive and the food was very good. We always enjoy the different soups that are available.

We heard the Sunday brunch is back and we will go to that too. I also heard you can still order off the menu if you didn't want the brunch. Perfect!

Good luck for the 2011 season. We think you are doing a good job!!:D

Thank you. And YES, Spread the word! Everyone is welcome to come for brunch OR order off the breakfast menu. That is a recent change I made.

[Fishing]

Then George you'll see me in a couple of weeks to have brunch!! Already hungry!

[Tir Na Nog]

I have been following this thread from the beginning and was not a great fan of the Inn. I had two less than stellar experiences, once just before the change over with a very soggy fish sandwich and the late last summer where a group of us went. Then, I had the soup and salad bar and was very disappointed. However, me niece and her husband, who join us in Wolfeboro a couple p times a year, are fans of the Inn so I decided to give the Inn another try. I do not post often, but felt the Inn deserved some positive feedback from someon who has not been a fan. My son and I ate at the bar on Friday of Memorial Day Weekend. It was early and quiet, with people just starting to arrive as we were eating. With respect to the past comments about waiting to be seated and no one being at the hostess podium, clearly management had listened. While we we there, there always was at least one person, an often more, at the front. If one person was there and had to step away, one or more others came over to cover. As for service, I found th bar tender both friendly and responsive. As for the food, my son had a steak and was was good, with nice fresh sides. He is a steak snob and can cook a filet better than most upscale chop houses. He said his steak, although not perfect (could have been a better cut of meat such as what you can get at Mill Street Market, which is very good), was done to the right degree (a true medium rare) and was as goo as one would expect for the price. I had fish special (I believe it was Arctic Chard, but has been a fea weeks), which was fresh and nicely done. The menu indicated it was to be served with asparagus, but it was served over a fresh bed of green beans. When I brought this too the bartenders attention, she checked with th kitchen and came back stating that the asparagus was mixed in. I still did not see the asparagus, but the fish was too tasty to complain. A few minutes later, the chef cam out and apologized for he had realized that in plating the fish, he had forgotten the stuffing that contained the asparagus, which he brought to me. The stuffing added a nice touch and complemented what already was a nice dish very well. To make up for the error, the chef offered us free desert, which we took to go to enjoy later as we were full. I had a very nice cobbler served with a small scoop of ice cream (a little more ice cream would have been nice). I almost forgot the salad bar. My spe ail came with the salad bar. Having seen George's earlier comments about th paired down salad bar, I was not surprised to see just lettuce, tomatoes, and one or two other toppings. Clearly, it was not the old salad bar of many years ago, but I knew it would not be and what was there was a nice complement to the meal. Moreover, the salad bar area was clean and well kept. It was missing bread, but we got some at the bar. I am glad tonhear from George's last comment that a little more will be added to the salad bar. All and all, this was a good enough experience tonwarrant returning. As others have said, we are quite lucky in Wolfeboro having some incredible options for dining, but it does not hurt to have another.

[Barbara]

First of all, I posted a comment a while back praising the food at an event I attended since the new chef arrived. There was a noticeable improvement in quality. I was excited to learn that he had been the chef at Thompson House Eatery. We have been making the trip to Jackson a few times a year for the last five years just to enjoy the wonderfully creative lunch menu at that restaurant. If your new chef was working there during that time period, I would love him to bring some of those wonderful lunch choices to the Inn.

As far as "hearty appetizers" go, that was how the food was promoted on the advertising for this event. The food served at the events run by this organization in the past has always been FABULOUS, and has always been provided by the same food service in the past. There was a scheduling issue this year that brought the organization to the Inn. You correctly named the items that were served, and except for the chicken, the comments made by myself and others and agreed upon by many more were that these items could have come directly from BJ's or Costco. Nothing looked or tasted homemade. They looked and tasted exactly like the stuff that comes in large quantities in the frozen food sections of the big box warehouse stores. As I've already stated, this was not just my opinion. Added to this is the fact that we were comparing to the wonderful food served at past events run by this organization and this time the food was hugely disappointing.

[Fishing]

Brunch was very good and everything was hot! The omelet station chef made eggs over easy for my hubby. We'll be back for sure:)