Seven Ideas for Small-Plate Menus

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The chefs of Oak Hill CC and La Grange CC found that small-plate success is largely dependent on responding to member preference. Small plates and downsized dishes are ubiquitous. They cater to members looking for smaller portions, as well as those looking to dance around a menu and try multiple dishes at once. Chefs also […]


How Cowboys GC Created a Daily-Fee Culinary Destination

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Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this […]


A New Club Culinary Renaissance Is Here

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Club chefs are pushing the envelope even further, experimenting with new ideas, techniques and strategies. Over the past two decades, clubs’ food-and-beverage programs have evolved substantially. No one would deny that. We’ve abandoned mediocre, fast-casual fare and stepped up to provide upscale, modern and creative cuisine in a variety of formats and venues. We’re now […]