Pouring It On

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Beverages sometimes take a backseat to food at clubs and resorts. But thoughtfully curated and promoted offerings of both spirited and spirit-free libations can reap high profit margins, while enhancing member and guest interest and loyalty.

Lemon Pear Martini

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Submitted by Evan Summa, Assistant General Manager/Clubhouse Manager, Hyperion Field Club, Johnston, Iowa


Pomegranate Martini

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Submitted by Kristin Eagen, Food and Beverage Manager, Cherry Creek Country Club, Denver, Colo.



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

Learn More