Executive Chef Glenn Zamet works in Park Ridge Country Club’s remodeled kitchen. |
When Park Ridge (Ill.) Country Club made plans for its $5 million clubhouse renovation, the Board set aside funds for the kitchen, which is not always in the forefront of members’ minds, but always clearly noted by their palates.
“The challenge was to demolish and rebuild it in 12 weeks,” says General Manager Thomas McHugh, who wanted to take the kitchen out of commission during the club’s winter off-season and get it back online by the following spring. And while the upgrades meant working on a building constructed in the 1920s, McHugh says there were very few challenges involved. “We did a good job of investigating [all potential problems] before starting,” he says.
The kitchen was entirely gutted and new plumbing and electrical systems were installed, along with new walls, ceilings, and tile floors. All of the kitchen equipment was upgraded to accommodate today’s more health-oriented eating habits, with more open burners and more grill and broiler space.
“The renovation gave the chef state-of-the-art equipment, as well as space for more staff and for making soups and sauces,” McHugh explains. A cold food preparation area and bake shop were also added, and all of the equipment was designed for mobility and quick disconnects, to allow for easier cleaning and reorganization of the kitchen workspaces if needed.
“The new kitchen also coincided with the hiring of a new chef,” McHugh notes. “And with a new menu and dining rooms, our dining revenues increased 20 percent.”
An additional boost to Park Ridge’s F&B operations came from improvements to the pool area’s snack shop kitchen, which also got new equipment to help it prepare healthier meals like salads and wrap sandwiches, in addition to traditional pool fare like hot dogs and fries. The pool snack shop also offers improved ambience through a new screened-in eating area, as well as al fresco dining.
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