Features: Featuring zero ramp-up time and safer handling, Sterno SpeedHeat is a flameless, water-activated product that makes quick-serve drop-off catering safer and more efficient than ever The patent-pending SpeedHeat system rapidly produces high-heat steam, keeping food heated at an ideal serving temperature. Sterno SpeedHeat will be available to the foodservice industry starting July 2018. Sterno Products…
The Best Advice I Never Heard
In the same way that I am writing this list for those of you just starting your career, I also seek advice from those that are already working as General Managers to learn from their guidance and their mistakes. I have a group of GMs that I communicate with regularly and refer to them as my own personal “Board of Career Advisors.” How neat is that?
Digital Discussions
Darcy Bodiker, Catering Manager at Bonita Bay Club in Bonita Springs, Fla., posed this question to the group: Most of our members are retired and over the age of 60. I’m trying to come up with some great events/entertainment for next season and wanted to know: What were your most favorable events recently? “We ran…
New Association Geared toward Private Club Catering Professionals
ACCP has also announced a strategic alliance with the Professional Club Marketing Association.
The Rest of the Story
The $16 muffin seemed to follow—actually haunt—me as I went from town to town.
How May I Help You?
As club managers, we are in a unique business where sell both a product as well as a service.
It’s Showtime! Bridal Show Time, That Is
While the fall wedding season is upon us, many brides are gearing up for their springtime events so it’s important that we “fish where the fish are.”
Catering to New Demands
As long as flexibility is a big part of the equation, banquets-with their higher checks, lower food costs and reduced staffing requirements-can be a key profit generator for club and resort operations.
Takeout, the Next Frontier
THE GOAL:Make sure clubs and resorts get their fair share of the growing trend to takeout and to-go service.THE PLAN: Position F&B operations properly to capture takeout opportunities in all of its forms: standard takeout, grab-and-go, in-house entertaining, home replacement meals, and holiday meals. THE PAYOFF: Profit margins as high as 50% but more importantly,…
Taking Catering to New (Sales) Levels
As part of his presentation on “How to Fully Meet—Or Create—The Need for Catering,” given at the inaugural C&RB Chef to Chef Conference held February 22-24 at the Red Rock Resort in Las Vegas, Philippe Reynaud, Executive Chef and Director of Culinary Operations for the Ocean Reef Club, Key Largo, Fla., provided many ideas for…
A Sanctuary for Dining Excellence
In just five years, Kiawah Island Golf Resort has established itself as a premier, award-winning property- and the impeccable culinary operations, directed by Executive Chef Robert Wysong, are a big reason why.
Good Things In Small Packages
A creative, determined and responsive F&B staff hasn’t let size stand in the way of turning Hillview Country Club into a distinctive dining destination.
Restoring the Roots
How a remarkable team came together to help the post-Katrina recovery of New Orleans Country Club-and the city itself.
Making Catering “Automatic”
Summing It Up • New software products can give catering directors more time, through tools such as automated task lists, financial management grids and built-in calendars, to help them manage the myriad of activities they must juggle at one time. • Many programs are equipped with “life cycle” technology, designed to guide a club through…
Four Keys to Catering Success
Building a great banquet and wedding business begins with a full commitment to customer service. Effective event planning, tastings, and customized menus and themes can add flair to the foundation.