Pigs in a Kilt

[Coasternerd]

I should probably leave this here…
On the Busch Gardens app:

When I clicked on order food it does pull up a menu. However it is not listed on the website, and considering the park is closed at this particular time it also said, “vendor closed”.

Here are the offerings according to the mobile app menu:

 

[bwick29]

There isn't a snowball's chance in hades you'll get that many tenders of that size, LOL.

Admittedly, this location was mostly defunct before I started taking "enthusiast" level interest in parks so I'm not familiar with the previous offerings, but I'm never going to be upset about more access to Buffalo Tendies (as a Buffalo/WNY native). Super easy for the park too: Small menu, endless overlap, quick service, quick prep time, stays "fresh" for a while, etc.

What were the previous offerings like at this location?

 

[WDWRLD]

I feel like this is another attempt by the park to give the illusion that there are more dining locations than there are. Also, those prices are low for BGW......

 

[bwick29]

Even if that is the case, this is one more way to balance out some of the atrocious food lines.

Also, $5 for a cupcake is right on par for BGW's pricing as of late. Remember when you could get that massive piece of Black Forest Cake for almost that price?

 

[Icer]

I mean is this actually even opening back up? This is the only place I've seen it and considering the order food option is enabled, it looks more like a mistake than it being rolled out. Only restaurant with that option enabled. Everywhere else on the website this location isn't featured.

 

[Nicole]

There isn't a snowball's chance in hades you'll get that many tenders of that size, LOL.

Admittedly, this location was mostly defunct before I started taking "enthusiast" level interest in parks so I'm not familiar with the previous offerings, but I'm never going to be upset about more access to Buffalo Tendies (as a Buffalo/WNY native). Super easy for the park too: Small menu, endless overlap, quick service, quick prep time, stays "fresh" for a while, etc.

What were the previous offerings like at this location?

Corndogs and fries, hence "pigs in a kilt."

I guess you can list anything on the menu and promise any kind of technological tools for a restaurant that never opens.

 

[Coasternerd]

The real test is today, where a slower day like today might be a good day to open it up to get a test run? It also could very well mean that they only plan to have it open for busy days as well. We shall see, wont we?

 

[rvadude85]

The real test is today, where a slower day like today might be a good day to open it up to get a test run? It also could very well mean that they only plan to have it open for busy days as well. We shall see, wont we?

That only seems logical, right?

I totally get the park having staffing challenges, but you gotta wonder how much revenue is the park losing by not having so many of these smaller food places open like Pigs in a Kilt and La Cucina along with Marco Polo being closed.

Although as more time goes on, I wonder if the park will ever get back to having generally ample food and beverage offerings around the park both at larger and smaller locations OR if what we are seeing most of this year particularly in the busiest times of the year with Howl-O-Scream and not Christmas Town is the new normal or strategy of running less offerings while increasing prices to produce bigger margins.

As I keep saying to so many friends, if you intend to visit BGW you should plan to eat outside of the park these days rather than relying on the park as options are so limited, portions small, and prices so high along with the 5% surcharge.

Sure hope this changes, but not holding my breath with current SEAS management.

Side Note- As many of folks here have pointed out, King's Dominion seems to be getting it right on the culinary execution and wider selection of food offerings.

 

[Icer]

General theory, you can't lose money on a restaurant you never open. Their practice is to maximize the outputs of their biggest contributors by loading all the business there. It probably isn't the most efficient way of producing food revenue per capita, but it takes a whole lot less front end calculating to determine if you just funnel all the wallets to Trapper's and Festhaus.

 

[horsesboy]

There isn't a snowball's chance in hades you'll get that many tenders of that size, LOL.

Admittedly, this location was mostly defunct before I started taking "enthusiast" level interest in parks so I'm not familiar with the previous offerings, but I'm never going to be upset about more access to Buffalo Tendies (as a Buffalo/WNY native). Super easy for the park too: Small menu, endless overlap, quick service, quick prep time, stays "fresh" for a while, etc.

You will get exactly what is in the picture but the picture is deliberately being shot to make it look bigger then it is by using a small bag and plate.


As a side note my understanding is that these are pre made items intended for quick pick up similar to the sandwiches that appeared at select gift shop locations this summer. So don't anyone get your hopes up.

 

[Crunchewy]

Why is it still called Pigs in a Kilt?

I hope German Pretzels & Beer serves only chicken kabobs

 

[Nicole]

Because they used to sell corndogs. It is Scottish play on pigs in a blanket, I imagine.

 

[Crunchewy]

Because they used to sell corndogs. It is Scottish play on pigs in a blanket, I imagine.

Right, but now they don't. ???

 

[Nicole]

Assuming anyone currently at BGW knows what they used to sell or where the name came from, I'm not sure there is any reason to change the name, just because the menu changed. It is a known restaurant with a cute name.

 

[Crunchewy]

Assuming anyone currently at BGW knows what they used to sell or where the name came from, I'm not sure there is any reason to change the name, just because the menu changed. It is a known restaurant with a cute name.

Maybe fewer people got what they meant with that name than I imagined?

 

[warfelg]

I thought pigs in a blanket right away.

 

[rvadude85]

General theory, you can't lose money on a restaurant you never open. Their practice is to maximize the outputs of their biggest contributors by loading all the business there. It probably isn't the most efficient way of producing food revenue per capita, but it takes a whole lot less front end calculating to determine if you just funnel all the wallets to Trapper's and Festhaus.

I totally get that, but on busy HOS and Christmas Town operating days there's certainly revenue being left on the table along with an unfavorable guest experience given much longer lines at the limited places that are open. Again I am talking about busy operating days which I experienced in HOW and will certainly experience again during Christmas Town. Moral of the story- eat outside of the park! lol

 

[Icer]

The limiting factor there is staffing. Almost impossible to find a group of employees willing to work exclusively on the busiest nights to run the small stations that need to be opened, especially considering hiring issues in general.

Hence why the solution was the food trucks, they are the epitome of "hey only come in when we need you to but we need you to be available whenever we want."

 

[Bring Back Questor 87]

I should probably leave this here…
On the Busch Gardens app:View attachment 28129

When I clicked on order food it does pull up a menu. However it is not listed on the website, and considering the park is closed at this particular time it also said, “vendor closed”.

Here are the offerings according to the mobile app menu:
View attachment 28130View attachment 28131View attachment 28132

I am having MAJOR issues with paying $5 for a dill pickle.

Also, can we work on the presentation of this BS food? LOL

 

[WDWRLD]

The limiting factor there is staffing. Almost impossible to find a group of employees willing to work exclusively on the busiest nights to run the small stations that need to be opened, especially considering hiring issues in general.

Hence why the solution was the food trucks, they are the epitome of "hey only come in when we need you to but we need you to be available whenever we want."

If the park valued employees and made them feel valued and paid them a wage that they could live off of then maybe they could get long term loyal employees. But as long as they consider team members disposable then nothing will get better. Funny how those food trucks can find employees to work those same nights that the park cant.