Great ideas-including recipes- for buffets and events that will wow your members and guests.
This dish is served with roasted rosemary yukon potatoes and seasonal vegetables Recipe (serves 12): 12 10 oz air line breasts 2 lbs yukon gold potato (quartered)1 bottle chardonnay wine24 garlic cloves3 cups demi glace de poulet2 tbsp rosemary (fresh, chopped)4 oz heavy cream3 tbsp olive oil4 oz whole sweet butter6 tbsp […]
A buckle is simply a baked dessert made with yellow cake batter. It can also be topped with streusel crumbs. We use small, disposable baking cups. It is served warm with crème anglaise, a dollop of whipped vanilla cream and rich ice cream. You can also accompany it with strawberry preserve and a shaved chocolate […]
Summing It Up A renovated pool can help jumpstart your new member recruiting efforts. Older pools can cause costly problems for other club areas. Pools are becoming more elaborate. How does yours stack up? A good pool will draw more hungry members and give F&B a boost. With a bit of marketing, your pool can […]
Summing It Up There’s rarely a “perfect time” for system introductions or upgrades, even in “normal” club operations. The reach of point-of-sale systems for foodservice, the pro shop and other areas of club operations can now literally be extended well beyond the clubhouse walls, through integration with both wireless networks and the Web. Reports generated […]
During a “Remodeling University” session presented by the American Society of Golf Architects, these four questions were provided as guidelines that directors and managers of any course should ask themselves periodically, to determine if major course renovations are in order: • Is our golf course supporting or drawing the maximum number of rounds or memberships, […]