Fleetwood CEO Steve Curwood says head coach Uwe Rosler has not just revamped Fleetwood’s playing style but has also shaken things up in the kitchen.
Curwood says Rosler has “ironed out wrinkles” since he took the reins from Steven Pressley just days before the season kicked off, including the players’ diet.
And apart from Saturday’s disappointing display at Rochdale, the changes have worked.
Curwood revealed: “It was refreshing to hear Uwe’s early positive observations about the support structure around the team, Any changes would be minimal, save for his approach and style on the field.
“Uwe was keen to iron out a few wrinkles, including nutrition, which given the facilities at Poolfoot has allowed us to really take the players’ food options to levels not previously considered.
“The staff at Poolfoot are now providing in the region of 450 ‘meals’ per week for players and football staff – breakfast, lunches, pre-match meals and food for travel.
“This before the investment in pre-match meals at hotels and food on the bus after fixtures.
“Crucially on the pitch, which is why we are all here after all, things have gone better than we would have hoped in the earliest of days under Uwe.”