Food for thought
Page 31
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ANY driver who regularly operates through Dover will be familiar with the present dining facilities at the Eastern Docks. Because of the speed with which drivers are now notified that they are cleared, most are reluctant to stray far from the dockside. So the catering arrangements there are vitally important.
As representatives of our members' interests, we agreed to co-operate in a survey of drivers' views on this important and long-overlooked subject. The results are now with us.
(Incidentally, before all you mathematicians write in to tell us that some of our percentages don't add up to 100 per cent, this is because some drivers opted for more than one choice on some questions.) * Most drivers who answered operate frequently through Dover: 30 per cent said 25-30 times per year; 58 per cent said over 50 times per year.
* 64 per cent of those who replied said that they usually took their meals in the Freight Diner. 22 per cent ate on the ferry as a rule, and 24 per cent preferred to eat elsewhere. The Dolphin attracted 7 per cent of those replying, and self-catering was the least popular option with 3 per cent.
* Nearly everyone wanted a proper meal: only 5 per cent said that a sandwich was enough! The rest were split almost equally between those who wanted just a maincourse (42 per cent) and those who went for a fixed price full menu (49 per cent).
* Most drivers were looking for good value: 42 per cent normally paid less than E3; 54 per cent paid £3-4. Only 1 per cent expected to pay over £4.
* 76 per cent of replies were regular visitors to French Routiers restaurants. Only 22 per cent said they were not regular Routiers users.
The overwhelming point to come out of the survey results is that the facilities offered to drivers do not match what they want, which is a proper meal, available at the Dock itself, gc quality food, and value for money.
Judging from the popularit the French Routiers restaurar this kind of place would fit thE bill.