Welcome to the Club + Resort Chef Playbook, a new online reference series for club and resort chefs, general managers, food and beverage directors and boards. Whether you have questions about specific techniques, menu building strategies or ingredients, the resources below can help position you for success. Created by Club + Resort Chef’s editorial team, this playbook features answers to some of the most frequently asked questions as well as in-depth articles about culinary in a club environment.
Editor, Club + Resort Chef
How Do Club Chefs Price Menus?
How Often Should Menus Change?
The Dos and Don’ts of a la Carte Menu Development
How Traditions Club Rolls Out New Menus
Seven club chefs offer their best advice for building successful a la carte menus.
Club chefs have a great deal of flexibility when it comes to switching up the menu to intrigue their member’s tastes.
Adam Deviney, CEC, Executive Chef of Traditions Club in Bryan Texas, unpacks his process for new menu launches.
Club chefs should price menus in such a way that quality and value are equally balanced and both help to drive member satisfaction.