Take-out sales are not quite as high as during the peak of the pandemic, but clubs are still experiencing a lift in to-go orders.
Clubs Introduce Members to Food-Friendly Spirits
From novice imbibers to dedicated oenophiles, club members enjoy the adventure of wine and spirit pairing dinners.
Holidays Sparkled Again at Private Clubs
For the first time since the pandemic first hit, clubs across America are planning a full complement of holiday celebrations and events, many of which revolve around feasts of classic, ethnic and innovative foods of the season.
Banquets Go Beyond With Club Chef Creativity
While filet mignon served in the French style will probably never go out of style on club banquet menus, an increasing number of members and sponsored guests are giving chefs freer rein to exercise their culinary chops.
Clubs Fire Up Festive Feasts with Outdoor Cooking
Even the most common ingredients get a wow factor when they are cooked outdoors by some of the private club industry’s top chefs.
Clubs React to Supply Chain Interruptions
COVID-fueled supply chain interruptions have been causing headaches for chefs, not only because of dealing with unpredictable ingredient availability, but also keeping costs and waste under control. Club chefs share how they are handling these obstacles while maintaining the first-class service their members expect.
Private Clubs Welcome the Return of Good Cheer
With vaccines and proactive COVID safety practices at clubs and resorts making members and guests feel more comfortable about dining out, top chefs have prepared for a healthy rebound in attendance at holiday meals and events.
Clubs Are Stepping Up the Search to Attract F&B Staff
In the face of how the pandemic has dramatically altered the employment landscape, chefs and food-and-beverage managers at club and resort properties are pulling out all the stops to still attract and retain the best fits for their kitchen and dining-room staffs.
Club Chefs Expand Dining Options with Outdoor Cooking
The new emphasis on outdoor dining has prompted club chefs to also make al fresco cooking a greater part of their repertoire, and has shed new light on how to turn everyday meals into special events.
Giving Appetizers a Fresh Start
Whether for dine-in or takeout, pre-entrée starters or entire small-plate meals on their own, chefs are using innovative flavor profiles and presentations to offer new upfront enticements to club and resort diners.
Hickory Hills CC’s Executive Chef is Fit for Survival
Melinda Burrows, CEC, CCA, didn’t let 2020’s challenges slow her drive to continue to pursue her unique culinary approach both personally and at her Springfield, Mo. club, while also keeping her team interested and engaged.
Club Chefs Offer New Sources of Comfort Food
The combination of COVID and winter’s cold have cranked up cravings for familiar, hearty foods. But members are expecting a more elevated style of their favorite fare, and their clubs’ chefs are delivering.
Top Innovators for 2020: Food + Beverage
Club + Resort Business’ Second Annual Awards recognize Arrowhead Country Club in Rapid City, S.D. for transforming its culinary approach, which has increased dining revenue by more than 30% while bringing new innovative events to its members; and Moss Creek Golf Club in Hilton Head Island, S.C. for introducing meal kits, a “Home Cooking with…
Executive Chef Geoffrey Lanez is Wise Beyond His Years
Geoffrey Lanez, CEC, Executive Chef of The Patterson Club in Fairfield, Conn., began building a name for himself while in college at Johnson & Wales University by competing on the student level and studying under prominent chefs. At age 29, he now manages and oversees a team of about 40 staff and three kitchens to produce…
Club Chefs Ensure There’s Still Room for Dessert
While the pandemic is keeping Americans from enjoying many of the things they love, club members can still take comfort in special sweet treats, whether dining outside, inside or at home.