Wolfeboro Inn?

[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