Wolfeboro Inn?

[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. NB

[secondcurve]

Originally Posted by 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..?

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]

Originally Posted by 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 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. 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]

Originally Posted by secondcurve

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]

Originally Posted by secondcurve

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]

Originally Posted by 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.

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. Maybe they STAY at the Inn and Go Out to eat..see the town, etc. NB

[tis]

Originally Posted by secondcurve

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]

Originally Posted by nada

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.
http://www.youtube.com/watch?v=U61wG...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]

Originally Posted by 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........

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]

Originally Posted by 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.

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.

[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]

Originally Posted by 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.

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]

Originally Posted by 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.

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.

[Mr. V]

Originally Posted by CateP

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.

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

[Heaven]

Originally Posted by Mr. V

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_Rev...Hampshire.html

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

[Lakepilot]

Originally Posted by 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_Rev...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]

Originally Posted by 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_Rev...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]

Originally Posted by 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.

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]

Originally Posted by 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

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.

[lakejen]

Originally Posted by Rusty

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]

Originally Posted by 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.

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]

Originally Posted by secondcurve

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]

Originally Posted by 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

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]

Originally Posted by secondcurve

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]

Originally Posted by secondcurve

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]

Originally Posted by Jonas Pilot

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]

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. 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]

Originally Posted by 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.

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]

Originally Posted by 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

Sir George:

Are there any updates on the service issues?

[Irish mist]

Originally Posted by secondcurve

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]

Originally Posted by 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

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.

[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]

Originally Posted by 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.

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]

Originally Posted by 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.

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]

Originally Posted by 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.

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

[Pineedles]

Originally Posted by 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.

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]

Originally Posted by 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.

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]

Originally Posted by 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.

Looks like another point AGAINST the Inn and George.

[secondcurve]

Originally Posted by 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.

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]

Originally Posted by 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.

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]

Originally Posted by 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.

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]

Originally Posted by 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.

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]

Originally Posted by Winnipesaukee Divers

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]

Originally Posted by 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.

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!!

[Winnipesaukee Divers]

Originally Posted by Heaven

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]

Originally Posted by 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!!

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.