Thinking out-of-the-box on a larger scale, holidays provide a great takeout opportunity for clubs and resorts to strut their stuff—and stuffing—as a no-fuss convenience for members and guests. Thanksgiving 2009 and Father’s Day 2010 each provided solid to-go business (50 and 80 orders, respectively) at Corral de Tierra (Calif.) Country Club, and General Manager David Webb expects increased participation for other holidays going forward.
To drum up interest in the club’s holiday takeout options, flyers are posted in strategic locations within the clubhouse, information is readily accessible on the club’s website, and three separate promotional e-blasts are sent to members, starting more than a month ahead; flyers are also included with every takeout order during that time period.
“For Thanksgiving, we brined the turkey, broke it into pieces with dark and white meat separated, and put it in a browning bag within a pan; guests just needed to put the pan in the oven to roast,” Webb explains. All sides were cooked in advance and only needed to be reheated by the guest, according to instructions provided with the order.
“William Bennett, our Executive Chef, personally brought out the order as the guest came to pick it up,” Webb adds. “He enumerated each item in the bag and went over the instructions in detail, right down to when to sprinkle the pecans on the sweet potatoes. He even asked if they had a thermometer; if not, he offered them one. If they returned it, fine—if not, it was figured into the price.”
William Bennett, Executive Chef, Corral de Tierra CC |
All items were a la carte and, to keep it simpler, turkey was available in increments of 10 servings, with sides geared to serving four to six. (“Members could just order sides, if they wished,” Webb notes.) Completed order sheets could be dropped off at the front desk, faxed in, or called in by an indicated date (so needed ingredients could be purchased in advance by the chef).
At Country Club of the South, Alpharetta, Ga., guests are requested to place their Thanksgiving order three days in advance. “Last year we served about 26% of our membership, and we’d love to be at 50% to 70%,” says Executive Chef Dan Iammarino. “We promote the Thanksgiving meal option through our servers, Jonathan Nalls [the club’s regular to-go manager], the membership director, and myself.”
Holiday takeout order pick-ups at Country Club of the South are treated like regular to-go orders; the guest is greeted at the door by name by a staff member, and presented with the order. If carry out to the car is needed, it’s done. “Whether for holiday meals or the everyday stuff, the personal touch—from order through delivery—is all important,” says Iammarino.
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