2012 Improvements, Additions, and Changes. Leaks and Announcements

I think the new Blue Streak looks nicer. I really like all these improvements they're making for 2012. I'm really impressed with how they can incorporate new paint, lighting, midways, technology etc... with such a large park.

I wonder if they're planning on upgrading the speakers in the coaster stations (like Millennium Force and TT Dragster.) I get the impression that a lot of people can't understand what the ride operators are saying because of that. Plus, the station music would be a lot less muffled.

It was already light blue

http://www.cedarpoint.com/images/rides/bluestreak_raptor.jpg

They're painting it a even lighter blue according to the tweet. It'll still look very nice though.

In other news, I just took a look at the webcams and it looks like work is starting on the in ground LED lights.

I was just clarifying that it wasn't dark blue like maverick00 said.

^^ Does that mean they're working on Millennium Force LED Lights?

I'm not sure if they said anything about it but are the LEDs going to operate at the beginning of the season or will the lights be off until the show starts in June.

The lights on the rides will be on whenever the park is open and it's dark. As for the main midway lights and sounds, I have no idea.

Lights usually require darkness to be appreciated. I would assume it's the same for the main midway.

When you guys were talking about the lights, were we referring to the new stage or the lights on the rides?

I was referring to the lights on the rides.

0g said:
John mentioned that they were changing back to the original recipe for the home style fries. When did they switch from the original recipe to the current one? I have heard people rave about Cedar Point's french fries. At least the last few years, the fries have not been anything spectacular.

As an experienced fry maker, I was wondering what on earth this could possibly mean. I mean the fries were cut from potatoes (granted the brand always changed I'm sure due to availability and cost), and cooked in peanut oil. Actually twice. It was a pretty cut and dry recipe. Unless they dropped the peanut oil at some point, I cant see what they possibly changed. Unless the toppings offered were different (cheese, chili, or garlic). Granted I did hear at one point all toppings were served in cups instead of being put directly on the fries. Which would make most guests feeling ripped off with the little serving size.

My guess is the whole thing is a marketing ploy. They say they are new, so you will try. People that have skipped the step will remember memories etc. They will bring up the old family name (the ones that came up with the original fresh cut things). And hopefully increase sales a little. From what I hear, coke classic was a success.

^ The only locations in the park that use fresh cut potatos for thier french fries are the Happy Friar, The Gazebo and Mr. Potato locations in the park. Most other quick service swiched to a frozen brand not prepared in the park at all... (in 2006 in believe) which in my mind were a really bland and unsatisfying french fry. Some locations that I know use tuse the frozen french fries are Skyride Refreshments, Dragons Inn, Joe Cool Cafe and Stockade Refreshments.

Even though John mentioned the fries in the CP presentation, I believe Matt Ouimet said earlier that burgers will be fresh, never frozen, system wide this year.

The improved food is one of the things I will enjoy sampling this year, I think the quality improvements will be more extensive than just burgers and fries.

I'm hoping that they are planning to replace those frozen fries with the original fries at all locations. Those frozen fries are not very good at all. When I order something that comes with those fries I ask for only the sandwhich. I save a couple dollars that way and don't get fries I don't like. The fresh cut fries at CP are very good.

It's one of the things I have not understood about Cedar Point for *years*.

I can understand having "food service" fries at most of the food locations and only having the "Cedar Point fries" at the fry places, EXCEPT--

1) The "Cedar Point" fries should be available in table-service restaurants. If you are paying a premium price for your meal, you should be getting premium product. I'm looking at you, Restaurant That Used To Be The Silver Dollar Cafe.

2) Why does the park offer no less than FOUR different kinds of "ordinary" fries?
a) Cedar Point fries at the four fry stands
b) Boardwalk Fries at a cart on the main midway
c) Seasoned Curly Fries (I forget where I found those...)
d) Crappy Frozen Food-Service Fries

If you've got a product that you promote as your own special product, why surround it with crappy alternatives?

--Dave Althoff, Jr.

I can't imagine the frozen variety of fry going anywhere. The locations that serve the fresh cut version, are built and made for it with proper room and venting for so many fryers needed to keep up with demand. The frozen variety cook quicker, and can be prepared in bigger bunches, thus saving time. Plus most of those places only have room for a fryer or 2. Not 8 to 10. Guests would be waiting for hours during a busy time.

Mr Potato was my home for 2 summers plus Hot Potato (no fresh cut at gazebo) saw plenty of me also. I was just wondering what changed, if anything. Granted I assumed that when they (CP reps) start talking fries, they are referring to the 3 fresh cut locations. I just cant imagine how they can prepare them differently.

Berardi Family Recipe...these are the fries that used to be in the park and this is the news article relating to the stand that opened up on 250 last year. When I was young, we would go to the original restaurant after our trips to the Point. Salt and vinegar, hand cut...gotta love it! I'm not sure this is what CP is talking about when they say they're changing the fries, but it seems as likely as any other guess.

http://pointbuzz.com/Forums/Thread/25229.aspx

901liveson said:
I can't imagine the frozen variety of fry going anywhere. The locations that serve the fresh cut version, are built and made for it with proper room and venting for so many fryers needed to keep up with demand. The frozen variety cook quicker, and can be prepared in bigger bunches, thus saving time. Plus most of those places only have room for a fryer or 2. Not 8 to 10. Guests would be waiting for hours during a busy time.

Mr Potato was my home for 2 summers plus Hot Potato (no fresh cut at gazebo) saw plenty of me also. I was just wondering what changed, if anything. Granted I assumed that when they (CP reps) start talking fries, they are referring to the 3 fresh cut locations. I just cant imagine how they can prepare them differently.

Your right, it wasnt the Gazebo i was thinking of... it was Hot Potato right next to it. In reguards to the fresh and frozen qualities of french fries... You think they may offer a slimmer cut fresh french fry at their quicker service locations? I can see the main problem being cook time when offering fresh cut fries, but if they are thinner cut fries they would cook slightly faster.

I would love to see Berardi Family Recipe fries back in the park. They are very tasty and I love enjoying them year round here in Sandusky.

Like 901liveson said you can not offer the fresh cut fries at all locations, the process is a lot different then just cooking fries--which is why there are 3 specific locations for them; which is also why you would not be able to serve them in the sit down places because they are not built to handle them

the difference is just a minor tweak in the recipe--precook longer at a lower temp then what has been happening everything else is about the same

I'm in full agreement that the simpler fries are going to stick around for reasons already enumerated.

That doesn't mean the higher-quality product can't be offered in restaurants, though. There, you're talking about a larger kitchen for starters, second, since it's a double-fry process, why not do the precook in bulk, then cook 'em up as needed on a per-order basis. This is a lower volume and a larger kitchen than a typical walk-up.

I still don't understand why the park needs four different kinds of French fries. I'd think that two would be enough.

--Dave Althoff, Jr.