Home July 2014 - Chef to Chef

July 2014 - Chef to Chef

Fast and Casual

The Dunes Shelter—Monterey Peninsula CC’s halfway house—generates 200 nightly covers and $1 million a year.

Chef’s Thoughts: Joey Abitabilo

Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I.Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while...

Smooth Moves

As summer heats up, members crave smoothies to keep themselves cool.

The Pie’s the Limit

At the Vintage Club, the pies (big or small) are deliciously decadent.

Burger Boom

Premium ingredients and customized options are driving sales of America’s favorite sandwich.

Small Plates Get Big

Downsized portions can help take an already strong food-and-beverage operation from good to great.

Off-Premise Strategies

Taking F&B off -site can extend a club’s exposure and reputation as a go-to provider for memorable events.

Ice, Ice Baby

Ice is one of the most important foods used at a club or resort property.

The Culture Club

Michael Wheeler, Chief Operating Officer and General Manager at Cherokee Town and Country Club, believes that hiring for fit of culture—especially in food and beverage—is critical.

East Coast Bound

For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.

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