January 2018


Finding the Best Software Fit


As social and dining memberships continue to climb, clubs must match their needs to the right point-of-sale system. Members expect a lot from their club’s food-and-beverage operation. They want high-quality food at a good value, and seamless, personalized service. And with social and dining memberships on the rise, point-of-sale (POS) systems that are F&B-focused can […]


How to Design a Banquet Kitchen


Smart design elements can maximize efficiency and leverage technology. Successful club banquet kitchens feature specific components organized to optimize performance and efficiency. And while there is no such thing as the perfect design, chefs must begin by determining which elements will satisfy the most goals. Executive Chef Jason Hall, CMC, did this after he came […]

Joe Napolitano
Manager to Chef

How a Chef Became a General Manager


Joe Napolitano, CEC, CCM, continues to rely on his experience as a chef to guide him in his current career path as the newly appointed General Manager of Bonnie Briar Country Club (Larchmont, N.Y.). Joe Napolitano’s career began on the line. He is a graduate of the Culinary Institute of America, a Certified Executive Chef […]

pastry buffet
Food & Beverage

How to Design a Pastry Buffet


Knowing which desserts will be most popular with members on the pastry buffet is a key part of the process. Dessert tables and pastry buffets are true works of art, and club pastry chefs are applying their sweet eye for design to the layout of these delicious displays. Brittani Brooker, Executive Pastry Chef of Ballantyne Country […]

Chefs at Work

How to Effectively Manage Millennials


Young culinarians can thrive in club kitchens when training and mentoring allows them to develop their skills and competencies. Millennials—the generation born between 1980 and 1996—get a bad rap. They’re said to feel entitled and be narcissistic and addicted to social media. They job-hop. They lack engagement. They always ask why. The thing is, millennials […]

C2C Editor's Memo

2018 Food Trends: What’s Hot? And What’s Not?


C2C’s Joanna DeChellis breaks down the NRA’s forecasted trends, highlighting where clubs where many are thriving. Say goodbye to fancy cheese and hello to doughnuts with weird fillings. Last month, the National Restaurant Association (NRA) released its “What’s Hot” culinary forecast for 2018. This annual list of food trends was created with the help of […]