When it comes to executing the perfect event, chefs rely on an arsenal of specialty equipment for preparing, plating, holding and serving.
Proper planning, smart execution and a can-do attitude are must-haves to ensure happy returns from the hectic end-of-year season.
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.
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.
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.
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.