Forsyth CC’s Pastry Chef, Cody Middleton, invited teen members to the club for three days to learn intricate pastry preparation. Their abilities wowed him and the gratitude from members was rewarding. Last month I had to the opportunity to teach pastry to some of our members’ children during our three-day Teen Pastry Boot Camp. Not…
Profit Under the Sky: Five Tips for Maximizing Your Outdoor Dining Spaces
Not much feels more relaxing or carefree than dining outside in beautiful weather – from lazy summer days to long, warm nights. And few choices are more profitable than providing your members and guests with a place to eat al fresco. In fact, providing outdoor dining can increase revenue by up to 30%, according to…
Putting an Eye Toward Our Future
With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf…
The Role of F&B in Riviera CC’s Success
Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…
How Our Chef’s Table Satisfies the Majority
Lawrence McFadden, CMC, General Manager of The Union Club of Cleveland, was able to replace the club’s food-and-beverage committee with a weekly chef’s community table. Here’s how. The menu needs of private clubs are varied and vast. Picture a family sitting down to dine together at their club. The grandfather orders liver and onions, while…
How Dallas’ Northwood Club is Taking the Reins
With its new chef-focused restaurant, improved beverage and pastry programs, and plans for a garden and chicken coop, Dallas’ Northwood Club is redefining what club dining can and should be. When Northwood Club in Dallas, Texas, had the opportunity to reinvent its member-dining operation as part of a massive club renovation, General Manager Jon Davis…
The Right Cook is in the Kitchen at Hammock Dunes Club
Hammock Dunes Club’s Executive Chef Lance Cook has big dreams for the club’s F&B operation —and for himself. Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast,…
How the CC of Buffalo Transformed Its Dining Operation and Itself
GM/COO Tim Minahan and recently appointed Executive Chef Joe Piazza plan to take the Country Club of Buffalo—and its newly renovated dining spaces—to the next level. For old-line clubs deeply rooted in history and tradition, change can be difficult. But when change is embraced, it can lead to a dynamic and often positive shift in…
Take Care of Your Team During the Holiday Rush
Amarillo CC’s Executive Chef Colby Newman eases the stress of the holidays by making sure his team is prepared and supported. Growing up, the holidays were my absolute favorite time of year. They were spent with family, eating some of my favorite foods, relaxing and watching football. I never thought the holidays would eventually turn…