Dining doesn’t get more casual than a snack bar or halfway house, but many clubs are opting for more sophisticated structures to offer increasingly diverse menus.
New York-area clubs report uptick in corporate-outing bookings
Early signs of activity for the 2011 season are showing progress back towards pre-recession levels, clubs in Connecticut and New York reported. But corporations are still taking a more conservative, value-conscious approach.
Anglebrook GC Names Steve Quattrocchi as New Executive Chef
The F&B operation at the Lincondale, N.Y., club will now be headed by a Culinary Industry of America graduate with 25 years of club and restaurant experience.
First & Foremost
SUMMING IT UP • Know your audience. If your club has a highly diverse membership, you’ll need a variety of appetizers. • Keep prices reasonable. Factor in ingredient cost, portion size and your desired profit margin. • Watch prep time. Offering complex appetizers can cut into overall kitchen staff time. The Anglebrook Golf Club in…
Success at Every Stage
Buffets at clubs and resorts are becoming ever-more elaborate and entertaining productions-starring food that rivals anything guests could order from the menu.