Social media has been set ablaze with criticism after a customer paid a staggering $10 for a disappointing avocado toast at the Hervey Bay Boat Club. The customer expected a delicious combination of smashed avocado on sourdough, but instead received an avocado spread in a small bowl with a few pieces of regular toast. Outraged, the customer took to Facebook to express their disappointment, prompting others to chime in with their own negative experiences at the club.
The exorbitant price of the avocado toast has sparked outrage among social media users. Many have expressed their disbelief at the audacity of charging such a high price for a basic version of the popular breakfast item. One commenter called it “pretty poor,” while another criticized the establishment for serving something so “pathetic” and charging exorbitant prices.
This incident highlights the importance of transparency in the hospitality industry. Anto Sweetapple, a hospitality industry consultant, emphasized the need for truthfulness when presenting menu items. While commercially bought products have their place, this particular avocado toast mishap demonstrates the importance of using qualified staff and implementing proper staff training programs to ensure a positive customer experience.
The hospitality industry has faced numerous challenges in recent times, including a shortage of qualified staff due to the impact of the Covid-19 pandemic. Sweetapple acknowledges that businesses often need to find cost-saving measures, such as purchasing raw products and producing items in-house. However, he emphasizes the need for establishments to evaluate their business strategies and consider creative approaches to menu offerings.
One strategy that has proven successful for fast food chains is bundling products and offering meal deals. By including additional items like a coffee or drink for a small increase in price, businesses can increase revenue and sales. Ultimately, the goal is to have more money in the till than the previous day.
As for the Hervey Bay Boat Club, they were contacted for comment regarding this incident but have yet to respond. It remains to be seen how they will address the customer’s dissatisfaction and the social media uproar that has followed.
In a time of ongoing inflation and increased material costs, it is crucial for hospitality venues to strike a balance between profitability and customer satisfaction. By prioritizing transparency, using qualified staff, and exploring creative menu options, establishments can navigate these challenges and ensure a positive dining experience for their customers.
