It's time Greggs updated it's policy on hot products going cold, because I'm paying the price most of the time, for Greggs to profit and to not to receive a hot product.

This isn't just poor practice, it's bad for the industry, which thinks it can operate in such manner; illustrating negligence to standards.

There are ways to tackle the problem, cook in smaller batches more frequently or to use better cooking devices that can cook on the spot per order quickly, maintaining quality standards.