From public golf clubs to posh resorts, properties are making the most of their
al fresco space, to boost both a la carte and banquet business.
By Joanna DeChellis, Contributing Editor
Spring, summer and fall are at their best in the moments when you can sit outside with family or friends, sharing a meal under the sky. But finding the perfect outdoor dining space—one that’s not too noisy or crowded, and preferably one where car exhaust doesn’t overthrow ambiance—is not always an easy task.
- Because of their flexibility, al fresco dining areas are perfect for banquets and large groups.
- When writing outdoor menus, the distance a dish will have to travel from kitchen to table should be kept in mind.
- Adding server stations to patio spaces will ensure the same level of service inside and out.
Fortunately, because of their well-manicured swatches of land, many clubs and resorts are well-positioned to offer the perfect al fresco dining experiences. So it’s not surprising that properties are paying more attention to how to maximize the appeal of these spaces, through everything from menu planning and service techniques, to sightlines and flow patterns. “We can offer our guests something most other dining establishments can’t,” says Rob Lowe, General Manager of Tewksbury (Mass.) Country Club. “A spectacular view, five-star food and unmatched service.”
The Patio is Open
Located about thirty minutes north of Boston, Tewksbury CC (TCC) is a purely public golf club with a fully equipped clubhouse, pro shop and nine-hole course. Built on what was previously the Tew-Mac Airport, TCC offers a variety of spaces for functions, both indoors and out, as well as a newly expanded, year-round tavern with a seasonal outdoor patio overlooking its picturesque course.
“Patio season is big in this area,” says Lowe, who has been with the club since its inception nine years ago. “When it’s warm enough to enjoy a meal outside, our guests fill the patio.” As F&B business at the Tew-Mac Tavern has steadily increased over the past few years, to now reach roughly $4 million in sales, the club decided last winter to expand its dining and patio space.
“When we opened the club, we assumed we’d cater to golfers,” says Lowe. “But we became quite popular within the community. Even during the downturn, we saw incremental F&B growth.
“I attribute this to our reasonable prices and focus on quality,” he adds. “Our F&B motto is ‘comfort food with a signature twist,’ and that has really resonated with our guests. The Tavern and the Patio are always crowded, so we decided to take our offerings a step further. We pushed out a wall and expanded both of the spaces.”
Ensuring pleasant sightlines, TCC redesigned its patio so diners wouldn’t see or hear noise from the parking lot or nearby roadway. Instead, the patio adjoins a cobblestone wall and overlooks the golf course, two fountains, two ponds and a signature stone bridge.
“It’s really serene out there; you wouldn’t guess you’re so close to a major city,” says Lowe. The expansion added more seats, so the patio can now comfortably accommodate roughly 100 diners. It reopened in May, reports Lowe, and has been busy ever since.
“The increased seating capacity and new layout changed traffic patterns and flow within the clubhouse,” says Lowe. “We’re still feeling the growing pains, but the patio has been busier than ever. Just last night, we served a party of 21 guests out there.”
TCC typically runs a 24.8% food cost, with a la carte being offset by a very busy banquet business that sees about 500 events a year. Still, the kitchen has made it a point to offer outdoor diners the same menu—and service—that indoor diners receive.
Going whole-hog was just one way members enjoyed Kemper Lakes GC’s outdoor space; other events have included lobster boils, blues nights and Jimmy Buffett-themed golf nights.
At The Broadmoor, Executive Chef Derin Moore, CMC (above right) and staff offer
dedicated menus to match a variety of outdoor dining venues.
Menu favorites include a Sicilian calamari tossed in garlic butter, served with cherry peppers and shredded Asiago cheese; a spinach caprese salad topped with a house-made balsamic reduction; a hot buttered lobster roll made fresh to order; shepherd’s pie made with braised beef instead of ground beef, and topped with creamy mashed potatoes; and the Tavern’s famous Nantucket Salad, made with mixed greens, pan-seared sea scallops, and sun-dried tomatoes. Daily chef’s specials change regularly and feature seasonal fresh items.
While it pleases customers to be able to order from the same menu club-wide, it also presents certain challenges to staff.
“Our servers have a much longer run from the kitchen,” says Lowe, “but when we expanded the space, we added a server station on the patio, dedicated to servicing linens, silverware, condiments and other necessities, to make it a little bit easier on the waitstaff—and to improve the level of service for our diners.”
Supper Under the Sky
The Broadmoor, the legendary Colorado Springs, Colo. resort, offers patio-goers picturesque views of mountains, streams, and canyons. But there’s much more to the resort’s outdoor dining operation than simply breathtaking scenery.
“We focus on concept development in each outlet, to keep our programs cutting-edge and relevant,” says Derin Moore, CMC, Executive Chef at The Broadmoor. “The F&B program is one of the attractions while visiting this property, so we need to offer diversity in dining options to keep our guests happy.”
The Broadmoor offers guests dedicated menus that match its variety of outdoor spaces. “We have outdoor dining at our Hotel Bar, which serves sliders and bar-type appetizers alongside a huge fireplace,” says Moore. “The West Lobby Bar has a beautiful relaxing loggia, for a small-bites sharing concept. Poolside, we serve lighter, spa cuisine. And, since banquet space is plentiful throughout the property, we do a great deal of outdoor dining within that segment as well.”
Moore came to the resort in May, after having served as the Executive Chef at The Ritz-Carlton Naples (Fla.) and before that, as Executive Chef at Charlotte (N.C.) Country Club and later, Medinah Country Club in suburban Chicago. He is now just the fifth Executive Chef in The Broadmoor’s 95-year history, following Siegfried Eisenberger, who served in that role for 20 years.
“The foundation has been laid and the reputation is solid,” says Moore about his new appointment. “My goal is to modernize our offerings and position the resort for success moving forward.”
When it comes to menu writing for each dining outlet, Moore and his team of chefs pay special attention to the atmosphere of the dining space. “In each of our outlets, we try to capture the feel of that part of the resort,” he says. “Our guests dictate their preferences, so as we evolve we incorporate contemporary ingredients and presentations with respect to the history of what The Broadmoor has always offered.”
At any given time, as many as 2,000 outdoor seats can be used throughout the property. So when writing menus, The Broadmoor’s chefs are careful to keep the distance a dish may have to travel from kitchen to table in mind.
“We intentionally design our dishes so they can maintain either their hot or cold temperature,” says Moore. “I’m not a big fan of serving dishes outside that are mayonnaise-based, for example, due to health concerns. I prefer dishes designed with vinaigrettes, so they maintain a safe holding temperature.”
The most popular outdoor menu items at The Broadmoor vary by season, reports Moore. “Warm creative drinks are always welcome fireside in the cooler months,” he says. “Then, in the warmer months, we highlight fun seasonal drinks, such as pink rhubarb lemonade.”
“Food favorites can run the spectrum, but in the summer months, most of our guests want creative barbecue items and refreshing entrée salads,” he adds. “Light, healthful selections are certainly ‘in.’ ”
Since first opening in 1918, The Broadmoor has offered guests a unique way to experience the American West. Today, it continues that tradition culinarily through restaurants that include the Penrose Room, the only five-star, five-diamond restaurant in Colorado.
“Outdoor dining helps to establish a sense of place,” says Moore. “The views from each of our patios are spectacular, and when dining outdoors, it allows the guest to really experience Colorado Springs at its best.”
Party on the Patio
Looking to draw attention to its patio space, Kemper Lakes Golf Club (KLGC), Kildeer, Ill., roasted a whole pig on its patio in early July. The sounds, smells and theatrics drew members in for a piece of the pork.
“Our patio seats about 75 guests,” says Jessica Trzop, Clubhouse Manager. “It’s a great space to host member events. It allows for action stations as well as mingling and relaxing. Plus there are spectacular views of the perennial garden and our signature seventeenth hole.”
Other successful outdoor member events at KLGC have included lobster boils, blues nights, brunches and barbecues. “We just did a ‘Jimmy Buffett’-style golf outing that was a huge success,” adds Trzop.
With nearly limitless flexibility, specialty equipment—grills, smokers and even pizza ovens—can further enhance outdoor fêtes. Forsyth Country Club (FCC), Winston-Salem, N.C., does a number of special outdoor dining events, ranging from weekly couples golf dinners, tennis tournaments and seafood buffets, to summer-camp lunches, oyster roasts and summer-themed pool parties.
“All of our outdoor events are generally focused around F&B,” says Mike Mort, CEC, Executive Chef. “Our most popular member event here is our annual July 4th barbecue on the back lawn, followed by fireworks on the property. There are generally about 900 people at this event.”
To accommodate the crowds, FCC tends to staff heavily for outdoor events, with extra emphasis put on speed of service. “Using our outdoor areas for more than just golf or tennis provides our membership with another way to use their club,” says Mort. “It further extends the goals of the club, by enhancing our members’ experience.”
Tell Us What You Think!
You must be logged in to post a comment.