Articles

Small Plate, Big Impact

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Club chefs are serving up tasty tapas-style dishes that allow members to be more venturesome in their eating, while helping to control inventory and reduce waste.


Selling the Sizzle

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Be it through a dedicated steakhouse restaurant, steakhouse-inspired dishes or a well-done weekly steak night, clubs are finding they can offer an especially good fit with the wide and lasting appeal of this “old school” concept.


Catering to the “Sweet Spot”

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Banquets can bring big F&B profits—but also big headaches if not properly controlled. Smart marketing, strategic timing and added flexibility can help properties achieve a more manageable—and profitable—balance between their a la carte and catering business.


Luscious Libations

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In Nashville, where mixology bars are abundant, Belle Meade Country Club’s flavor-infused vodkas and bourbons have added more cachet and character to its cocktail menu than any of its competitors’ concoctions.


A Bunch for Brunch

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Brunch buffets attract members and guests with promises of sticky-sweet pastries, made-to-order omelets and high-end carving stations. By Joanna DeChellis, Contributing Editor Be it an indulgent semi-annual affair, a special holiday celebration or a weekly tradition, brunch buffets are hot. They feature everything from freshly carved pork steamships and beautifully composed salads to made-to-order pancakes […]


Thrill of the Grill

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To help ease Sunday-night summer stress on its clubhouse kitchen, Sharon Heights G&CC turned its Turn Shack into a popular Smokehouse Grill featuring signature smoked entrees. For Michael Nakahara, Assistant General Manager/Executive Chef at Sharon Heights Golf & Country Club, Menlo Park, Calif., having a popular venue can be a double- edged sword—especially when summer’s […]