End of Season Survey Questions and Answers: F&B Part 1

The F&B Department would like to sincerely thank all those that took part in the End of Year Survey.  We actually do look forward to seeing the comments and results each year, as we use them as a baseline for improvements.  Constructive criticism is important. If you don’t have a positive experience, we need to know about it. Please feel free to reach out and let us know how we are doing from time to time. I am always available at fb@springrun.com

As a team we each took five comments and formulated responses.  We want you to know that we do hear you, and are taking measures that will help us to become a better Club going forward.  We want you to be proud of what we do, especially with your guests. We pride ourselves on being a big family in this department, and want you to be a part of that as well.

We will be sending out a survey asking you what you would like to see on future menus.  Please be candid and let us know what you are looking for, whether it is a specific dish or specific style of dining.  We are looking for everything from the décor, service, drinks, all the way up to the food.  We take what we do very seriously, and want to make sure that you all are receiving nothing short of an exceptional experience.

I know everyone is ready to get back to normal, and we look forward to doing so with you.  Thank you for your support and for helping us to strive to become the best dining establishment around!

Josh Petrosky
Clubhouse Manager

Part 1

Q: We need more options for plant-based diets — meaning Vegan diets. Perhaps something with beans and rice and whole wheat options too for bread, tortillas, etc. It would be nice to see buckwheat pancakes for the brunch option too.

A: We will work on implementing changes like these as soon as possible. Additionally, you can make any nutritional special requests, with a 24 hour advanced notice, and we will prepare your request or some variation of it for you to enjoy either up at the Club or delivered to your home.

Q: Need more waitstaff, also bartender needs to be more consistent. Too many seafood specials! Need more chicken, pork and vegetarian options. More comfort food options, menu items that are geared more towards home cooking, fewer fancy ingredients.

A: During this past season we were understaffed for both kitchen and service, and even though this is not an excuse, it was a reality. But rest assured we are working now to resolve these understaffing issues by implementing early hiring of staff for season. We will take these food requests under consideration when updating our menus.

Q: I have not really eaten at the club a lot due to the pandemic so my comments are very limited. The food service had done a wonderful job on providing delicious food to the residence during the pandemic. I am very satisfied of what they have done.

A: Everyone here is very grateful for your feedback, and we did not let Covid-19 stop us. We are sincerely grateful for the opportunity to do what we love. We are happy to hear that you enjoy and continue to enjoy all that Spring Run has to offer.

Q: The food this year has been subpar. Food taste has been very bad. Rolls hard as a rock. Truthfully the food this year has been the worst it ever been. We want to support the food Dept more but just can’t due to quality of food. Sadly, this is how several of our friends and neighbors feel as well. Chef Mitch does absolutely wonderful food classes. How about incorporating those recipes or techniques into the menu? Servers, Josh and Briana are wonderful!!! Just need to get to the chefs motivated to improve.

A: We will definitely work hard to improve and enhance the food that we produce here at Spring Run.  It is really praiseworthy for us that you enjoy Chef Mich’s classes.  We will definitely follow your advice to include recipes, and methods to help elevate both the taste and presentation of what we put forth.

Q: I have enjoyed special event dining and value. I never have been impressed with dinner food and the quality is only fair and unreliable. Never would think to bring guests and prefer to go elsewhere. Needs great improvement and would need some big discounts to get me to try again. Expanding the club house will not improve the food.

A: These sincere comments motivate us to do our job better. We know we cannot change any unpleasant dining experiences that you have had in the past, but we would like to focus on creating new, and better ones going forward if you allow us the opportunity. One thing we are sure of is that we are working harder than ever before to improve everything we do here at Spring Run. During the pandemic, we were working hard to accommodate the members’ needs, and we will continue to be here to improve of offerings as we go forward. We promise to enhance our offerings, so as to not have a repeat of this past year.


9 thoughts on “End of Season Survey Questions and Answers: F&B Part 1

  1. Vincent Horvath


    First off, your team did a fantastic job in responding to the needs of the members during the pandemic. The process for take-out food, supplies, and delivery was well organized and the quality was very good, especially under the circumstances. The “parking lot parties” were much appreciated. You and your staff went all-out.

    I do have a general complaint about the SR food, however, that goes back some years. The food served in SR contains far too much salt, given the demographics of the population served. More healthy eating, including less salt, will be beneficial for the health of all of us. For those who need salt, there are salt shakers available.

    Thank you.

    Vince & Kathy Horvath

    1. Josh Petrosky

      Mr. & Mrs. Horvath, thank you both for your response. I know that the team will definitely enjoy seeing how much you appreciated their efforts this past season. It was definitely a year that got us out of our comfort zones!

      We will discuss the use of salt with the Culinary Team to make sure that we are properly seasoning the dishes. Salt can be a good addition to a lot of things, but over salting can really affect the overall flavor profile in a negative way. Whenever you order please do let your server know that if possible you would like little to no salt added to your dish. We will do that best that we can to accommodate your request, and make sure that you are happy with what you receive from us.

      Thank you for your support, as well as your comment.

  2. K Hollingsworth

    As year round residents, I wanted to commend the F&B Staff continue to do! We have been through unprecedented times – and the staff has risen to the occasion. Even when short staffed, as many restaurants are around the country, they are nothing but friendly, professional, and have smiles on their faces.

    We especially LOVE the seafood specials and seafood options on the menu. It is Florida after all, and heavy, creamy “comfort food” is not enjoyable in 90 degree heat. A smaller menu is proof of a good restaurant. I’d rather have a chef know how to make a few dishes well instead of a bunch of dishes poorly.

    1. Josh Petrosky

      Mrs. Hollingsworth, thank you very much for your comments, they are sincerely appreciated! I know that our Culinary Team will appreciate them. They take a tremendous amount of pride in what they do, so any and all feedback that we receive is always appreciated.

      You will see over the next couple of months that our menus will be rotated out every three to four weeks. We will also be monitoring which items sell vs. items that do not, which we will rotate out on a week by week basis.

      Thank you for your continued support!

  3. Randall C Blanton

    love our F&B team. Good food, good value. Only wish is for more “comfort foods, like fried chicken, pot roast, meat loaf etc.

    1. Josh Petrosky

      Thank you for your comment Mr. Blanton, we love you! Comfort foods are here to stay, during the seasonal months we will of course make sure to have a solid balance and menu mix of traditional comfort food items, as well as seafood and specialty dishes.

      The way we are working our menus now during the summer months, has our “Comfort Food Nights” on Mondays with Seafood and other Dinner items on Friday evenings as our specials. This is also reflected on the menus for each of those evenings. As always if you are here and would like any of the items that you listed above, just give us a 24 hour notice and we will be able to execute that requested dish for you.

      Thank you for your continued support!

  4. Pat Gundersen

    I must say that in the past, trivia food was great, but this year it was awful, however, that didn’t keep us home. Please know we usually love the food, but not this year, sorry.. Love the wait staff, whoever hires them does a great job. Thank you

    1. Josh Petrosky

      Mrs. Gundersen, thank you for bringing this up. This is definitely an event that will be addressed this upcoming season. There will be more of an onus to provide good quality hearty dishes that not only taste good, but that are simple and universal in their popularity.

      Being that Trivia is a time driven event we have talked about cutting out one of the courses to offer a better quality entrée, or possibly even a choice of an entrée to appeal to all that are playing. Rest assured though the meals will get better and become more consistent.

      Thank you for your comment, and we do appreciate your support!

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