Expanded and redesigned kitchens are cooking up good business, as clubs increase their F&B margins while bringing new efficiencies to their food-preparation processes. Outfitting a club or resort kitchen is a tall order, and one that calls for an approach to laying out the space with an eye toward efficiency for both chefs and servers.…
Boneless Wing Dings®
Features:
- Fully cooked
- Boneless Wings & Chunks
- Traditional breaded breast chunks
- 10 lbs/case
- 0g Trans Fat
Pierce Chicken®
800-321-1470
www.poultry.com
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…