The Dunes Shelter—Monterey Peninsula CC’s halfway house—generates 200 nightly covers and $1 million a year.
For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.
Michael Wheeler, Chief Operating Officer and General Manager at Cherokee Town and Country Club, believes that hiring for fit of culture—especially in food and beverage—is critical.
Ice is one of the most important foods used at a club or resort property.
Taking F&B off -site can extend a club’s exposure and reputation as a go-to provider for memorable events.
Downsized portions can help take an already strong food-and-beverage operation from good to great.