Poor Food Quality & Service

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BenC07

Sep 7, 2023
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Mods please feel free to relocate this thread if in wrong place

But the last several trips at least since 2020, maybe even further back but 2020 is a notable point I noticed it, all the food has been beyond underwhelming it is flat out bad and insulting for the huge prices, despite accepting theme park price hikes. Also I have had many great experiences with other team members, most notably the wine tasting employees, but to add insult to injury I find the food service employees down right rude and dare I say hassle me anytime I have a question or just flat out order from them. I fill out the surveys I get in the e-mail but is there anywhere else I can direct my feedback to? Is anyone else having this same experience? This is just such a huge sore spot on what is otherwise usually a good experience, I know I know pandemic and so I excused the park in 2020 because of staffing and everyone was going through it but just coming back from this past weekend to see nothing has improved and some areas like, Marco Polo and the pretzel place outside of Verbolten have only gotten worse something has to be done. Other than picking up beverages in the park I took the time to then actively leave the park and have meals outside and return, it is completely atrocious how bad the service and food is in the park.
 
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The collapse of culinary has been a hot topic of discussion for a while now unfortunately. All we can really do is fill out surveys, leave complaints at guest services, and not give them money.

The park and chain know people are unhappy with BGW culinary, but right now they simply, legitimately, do not care. SEAS sincerely believes that the profit margins provided by serving trash to fewer guests are higher than the margins available by serving good food to more people.

I believe that is a purely short-term play that will result in much lower in-park revenue and negatively impact attendance, reputation, and guest satisfaction long-term, but that has yet to be seen in the quarterly reports.

All I know is that I do not eat at BGW anymore. I legitimately do not remember when the last time I ordered a meal at the park was. I support Food & Wine because there is still good, interesting, unique food of a reasonably quality there, but aside from that, fuck BGW culinary.

Hopefully there are enough others like me in the years ahead to show how bad a move this all was for BGW. That's the only way we'll ever see change under current leadership.
 
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Thanks for the perspective and that is so unfortunate and sad...truly how I feel though the culinary is such garbage...alright I will keep the same going just eat elsewhere and complain about it to whatever survey I can fill....what a bummer....at least the wine really is a fun and unique experience
 
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The sausage sampler I got at the Festhaus yesterday was by far the smallest I’ve ever seen it. Two of the sausages are practically the size of a cocktail weenie now, and the remaining one is clearly part of a full sausage that has been sliced up into thirds or quarters. Even earlier this summer, I was still getting the usual full-sized sausages, so this is a recent change.

Add in cold potatoes that taste like they came out of a box, and I would’ve been livid if I had to pay the full $16.99 (plus tax and 5% surcharge, of course!) for the meal — thankfully my Busch Bucks spared me.

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I imagine that it’s got to be frustrating for many involved beyond even just members. Having worked in a few kitchens the two biggest things chef’s complain about is poor ingredients and poor ovens/stoves.

I really wish they would just get better quality product into the kitchen. I could deal with the smaller sausages like @Mushroom showed if the quality out the package were better. Bonus if they let the F&B program come up with plus-ing up already good product like that.
 
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BenC07 said:
I fill out the surveys I get in the e-mail but is there anywhere else I can direct my feedback to? Is anyone else having this same experience?
Click to expand...

Contact Us: Email, Mailing Address & Phone Number | Busch Gardens Williamsburg This is the park's online "contact us" form you can use.
Contact Us - Contact Form & Phone Numbers | SeaWorld Orlando This is pretty much the same contact form but the website is to SeaWorld corporate in Orlando.

You can try sending your concerns to either or both of these. Can't hurt.
 
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I had the sausage sampler last year and was enjoyed with it. I had a beef meal from Italy this year and it left a lot to be desired. Next time I want to try some barbecue.
 
The best way to change this is not to eat at the park. Or eat minimally. Ultimately it’s up to consumers to control this with their wallets. Like any other product or service.

It may be a little more inconvenient to eat elsewhere or bring food, but if one continues to support it then it will continue as is.

It was easier to not eat park food this summer since they cut back hours. Plenty of places were open after park closing. They penny pinch cutting hours and actually encourage customers to spend money elsewhere by doing it.
 
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Alf33 said:
Contact Us: Email, Mailing Address & Phone Number | Busch Gardens Williamsburg This is the park's online "contact us" form you can use.
Contact Us - Contact Form & Phone Numbers | SeaWorld Orlando This is pretty much the same contact form but the website is to SeaWorld corporate in Orlando.

You can try sending your concerns to either or both of these. Can't hurt.
Click to expand...

Thanks for this, I hope I didn't come across as a "Karen" but I really want them to get better. Response felt like the usual sort of "we are sorry for this experience" and got offered two free day tickets and I guess that is all I can do and just continue to eat outside the park until further notice. Thanks everyone for your time and listening to me vent about this lol
 
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I don’t know how this post is going to be received but - I have no clue how SEAS is going to recover on the F&B side. They cl early have little interest in investing in the F&B program, so I don’t have any hope to see it go park wide right away. Maybe the hope is a chef can negotiate having 1 single service place get a healthy budget to show it can be profitable despite spending more on food costs.
 
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