Forums

I guess the easy solution would be (crazy idea here) heaters and seating at all outdoor entertainment venues so at least the outdoor shows are tolerable and get the crowds the performers deserve. And yes to the Showplace renovation- I’ve said that for years, then a show like swinging or follies could go there instead of bandstand. 

All this not to mention the layout plans next to the concept art! You can't read much on it, but I can definitely say it looks like the theater scene will return. The track layout is the same. I think the concept art is in scene order as well. Even if they've changed the scenes, it's at least a base for the ride. The very cartoon-ish elements appear to be there, but I can't tell how much they persist from this image. I could also believe that most of the "working" items on that wall are for PT:ON alongside the 30 panels of scene concepts. There looks to be concepts for a balcony, a mirror, and a gargoyle dude there too.

Jukebox is now calling the Big Dog Platter "All New" instead of everything being one general Platter item. That probably helps with the clarifying the standardization of the menu, but it's odd to call that new while the cheeseburger and chicken tenders aren't listed as "new". I haven't been in there in a while but I also remember them not having any hamburgers with the cheeseburgers. Why not have two without cheese on the tray if you're going to have everything pre-made — especially if it takes 5+ minutes for the kitchen to make a plain burger? Having to throw out unsold food is standard practice that I'm certain already happens in the park. A lot of restaurants in the park, like Jukebox, would benefit from having order numbers w/ screens and/or food lockers. For Jukebox I'd divert the exit toward the larger seating area and install either a window or food lockers on that side of the building. It'd probably be easier to take out Ralph's on the other side and replace it, but that side has less seating. This way they could make the food fresh without stalling the line. Potato Works and Tom + Chee also need order numbers/screens, but I've said my piece on those.   I think I might do a general 2025 season-so-far KI Dining review to get all my thoughts out. So far I've had a lot of good experiences, but I've also read about a lot of issues this year. I'd hate to see all the good work Chef Major and Chef Perez did go down the drain in the name of cost synergies.

They ruined Juke Box when they started premaking all the food. The setup certainly wasn't efficient before, but at least the food was edible. Now it's $20 for a school cafeteria quality burger with no toppings... and they wonder why people aren't spending money in the park. It was nice when they brought the patty melt back, but it's 50/50 whether it's good or whether the bread has the texture of a crouton and the patties are more like shoe leather.  On the bright side, I feel like Enrique's has been more consistently good this year. The portions can vary quite a bit (although, with the exception of the protein, I was never told "no" when I asked for more of something), but the quality was more consistent than I remember in the past. 

Just an update on the carousels, I did get to ride the one at Santa Cruz about a month ago and while I did enjoy it very much it's hard to place. The clown mouth is definitely more difficult to throw a ring into than the Knoebels lion. The carousel itself looks a bit more dated and less pristine as the Spokane Looff Carousel. I did enjoy the fact that it was 4 across and all were jumpers  Another pretty one I rode recently was the PTC at Elitch Gardens. Had very beautiful artwork and jumpers that were pulling the chariots