Take, for instance, the canteen at Carrington. When Solskjaer was appointed, the buffet service fed both players and staff, some 160 people. It provided a community feel, but had priorities skewed. Food would be ready and available for staff from midday but the footballers might not show up until 2pm after training. Essential fuel post-workout could be left under a lamp.
“The most important employees who need feeding are the athletes,” a source told The Athletic. “If you take it to the nth degree stuff such as spinach can lose nutrients over time. Without meaning to sound harsh, the accountant could bring in sandwiches.”
Solskjaer raised the matter, spoke with head chef Mike Donnelly and together they arranged for the introduction of a new fresh pasta station. It was opened this summer after the squad returned from the Far East tour, and means players can now order their chicken and tagliatelle as soon as they show up so they get the right food at the right time.