With imaginative dishes, “action stations,” and creative overall themes, club chefs are doing their part to restore the buffet’s good name.
Oakmont Country Club, outside Pittsburgh, is a gem of a golf course steeped in history, having hosted more major championships than any club in history: seven men’s U.S. Opens, five U.S. Amateurs, three PGA Championships, and one Woman’s U.S. The likes of Bobby Jones, Sam Snead, Ben Hogan and Jack Nicklaus have all won titles […]
Clubs get lazy with their casual dining menus and fall back on the tired old standards are doomed to have sleepy F&B revenue lines, too. Here’s how special themes, regional themes, and other spirited alternatives can greatly reduce the need to rely on frilly toothpicks for a “special” touch.
For a club-wide barbecue, relaxing post-tournament meal, or just a la carte dining that’s been moved outside, a more causal atmosphere doesn’t mean the food has to be scaled back, too.
In my role as a frequent contributor to Club & Resort Business, I plan to make it a regular practice to contact my counterparts around the country to get ideas on how they approach the common challenges that we all face as executive chefs in club and resort settings. Certainly, one of the biggest challenges […]
They may not yet be paying members, but how you treat kids in the restaurant can boost your club’s current, and future, bottom lines.