The fallout from the recession, combined with seismic shifts in the nature of the club business, have created a new urgency for effective leadership and a new formula for management-driven success.
Equipped for Success
Just because golf course maintenance equipment is past its prime doesn’t mean it needs to be put out to pasture. Used equipment can go toward helping other organizations, particularly those dedicated to growing the game of golf. Last year, the Ocean Reef Club in Key Largo, Fla., donated some of its used turf equipment to…
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Next year’s conference continues to come together—and as with all of our conferences, it will revolve around club chefs presenting to other club chefs. As promised last month, here is the rest…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Smooth Skating at Ocean Reef Club
Ocean Reef Club built a synthetic ice rink during the holiday season to help ease the pressure on other parts of the operation.
Q&A with Philippe Reynaud Senior DIrector of Culinary Operations for Ocean Reef Club
Exclusive Q&A with Philippe Reynaud, Senior Director of Culinary Operations for Ocean Reef Club, Key Largo, Fla. Q: How has your operation changed in the past few years? A: We’ve seen less group conference business, but greater demand for a la carte dining. Our operating costs are being very well-managed, and we are very diligent…
Destination Dining
A growing number of properties are beginning to realize that the hottest culinary trend in club and resort dining isn’t on the menu.
Super Summers
The expanded summer camp program at Ocean Reef Club, Key Largo, Fla., started five years ago, to attract mid-summer business during off-season weeks. It has now grown to be an “8 camps in 1” offer that, in addition to golf, tennis, fishing and scuba, also includes exotic options like swimming with dolphins, alligator farm trips,…
Learning Experience
As the Manager of the Cooking School at Ocean Reef Club, Carole Kotkin has unique perspectives on how to engage today’s private club customers and deliver the culinary excitement they seek.
Ideas in Vegas…
…didn’t stay in Vegas, as those attending C&RB’s inaugural Chef to Chef Conference took away an abundance of F&B insights and innovative culinary techniques to use at their properties.
Taking Catering to New (Sales) Levels
As part of his presentation on “How to Fully Meet—Or Create—The Need for Catering,” given at the inaugural C&RB Chef to Chef Conference held February 22-24 at the Red Rock Resort in Las Vegas, Philippe Reynaud, Executive Chef and Director of Culinary Operations for the Ocean Reef Club, Key Largo, Fla., provided many ideas for…