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.
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 […]
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.
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.
Great ideas-including recipes- for buffets and events that will wow your members and guests.
This dish is served with roasted rosemary yukon potatoes and seasonal vegetables Recipe (serves 12): 12 10 oz air line breasts 2 lbs yukon gold potato (quartered)1 bottle chardonnay wine24 garlic cloves3 cups demi glace de poulet2 tbsp rosemary (fresh, chopped)4 oz heavy cream3 tbsp olive oil4 oz whole sweet butter6 tbsp […]