Club dining is no longer simply a matter of convenience (or food minimums); it’s a matter of choice and preference. Members love it—and membership directors sell it.
Jerry Schreck had a good idea.
Shortly after we launched Club & Resort Business back in 2005, Jerry, as Executive Chef at Merion Golf Club, contacted Joe Barks to let him know how much he enjoyed the magazine—and especially the club-focused food-and-beverage content. It was high praise from a fellow Philadelphian (where Joe is based) and Jerry was sincere in his appreciation for now being able to get information that spoke directly to the unique needs and interests of club chefs throughout the industry. No other magazine was doing this.
And Jerry had an idea for how we could make our F&B editorial even better. If Joe was interested, Jerry was willing to conduct an interview once a month with a fellow club chef from around the country and write a summary of their conversation—a peer-to-peer dialogue about what was on their minds. So was born the ever-popular “Chef to Chef” feature that debuted in June 2005 and has appeared in every issue ever since.
And it turns out that was just the beginning.
The club and resort market has undergone quite a transformation since 2005. Chief among the attributes that define success for today’s clubs is a meaningful commitment to menu diversity, food quality, cooking excellence, and the ambience of welcoming dining facilities throughout the club (both a la carte and banquet). Club dining is no longer simply a matter of convenience (or food minimums); it’s a matter of choice and preference. Members love it—and membership directors sell it.
As clubs have intensified their commitment to high-quality foodservice operations, we’ve extended our “Chef to Chef” brand to include a full suite of information products that club managers, executive chefs, and other F&B personnel can use to keep abreast of industry trends and ideas. These information products are complimentary to the core content we provide each month in Club & Resort Business, and you now have the opportunity to receive any or all of the F&B-focused products from the following menu:
Chef to Chef Conference. Our Sixth Annual Conference takes place March 2-4, 2014 in San Antonio. Check out the agenda on pages 36-37 of this issue. Your executive chef can register at www.cheftochefconference.com and join 250 fellow chefs from around the country in a peer-to-peer information exchange. They will come back to the club loaded with ideas and an inspired, heightened level of commitment to foodservice excellence.
Chef to Chef magazine. We publish this supplement in January, April, July and October and mail it with your regular issue of C&RB. If your chef is not receiving Chef to Chef, you can pass along your copy. Better yet, anyone can sign up at www.ezsub.net/crb to receive their own free copies of both C&RB and Chef to Chef.
The Chef to Chef e-newsletter. Brand new, with a January 13th launch date. The newsletter will be sent twice each month and include “market-fresh” news for club and resort chefs and F&B managers. You and your F&B team can sign up to receive the free newsletter by going to clubandresortbusiness.com and clicking on “Subscribe to F&B Newsletter” in the top menu, or clicking here.
When it comes to practical, actionable, and cutting-edge ideas for your club or resort food-and-beverage operations, we have you covered from soup to nuts—in print, in person, and online. So sign up, sign on and access club foodservice content designed by club chefs, for club chefs.
A very good idea, indeed!
Quote of the Month:
Don’t play too much golf. Two rounds a day are plenty.
— Harry Vardon
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