Some of this will have already been mentioned, but I guess the more mentions the more you can gauge the impact...
- Soft drinks (or at least an idea in advance so we can bring our own)
- More tables. At least 1 more in the Marquee and 1 more in the kitchen - washing up on the floor is really shit (1 plate is nothing, but a whole meal clear up is different)
- Hog roast only if you can get a piglet or a sensible amount of meat, else it will be wasted
- Stricter rotas. I ended up having to wash up saucepan before I even started cooking as it was still full of the previous night's food, then I did Sat night food (which actually took more like 8/9 hours including buying ingredients and washing up) and then washed that up too.
- Higher ticket prices. I would rather pay more and have more choice/quality
- Breakfast earlier, or at least at a specified time
- Maybe don't provide lunch, this year it was a non event but not sure if that is because breakfast was later on... or maybe make it a brunch. I also think that people were away in the show or IKO at lunch time
Not sure how to make evening meals simpler, cooking for 40 people is difficult to do quickly and maintain quality and keep costs down.
New Kitchen was amazing, lights were superb.
Marquee was perfect.
Plot was perfect.
Thanks to Slam and Dee for helping Saturday with dinner, literally halved the time it would have taken me on my own.
I may add more to this as I think about it...