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.…
How to Tackle Kitchen Renovations
With food and beverage in the spotlight, clubs are investing in back-of-house upgrades. Here are three examples. Club kitchens house the heart and soul of every food-and-beverage operation. It’s where the food is prepared and where the staff that prepares it works its magic. But often, especially in older clubhouses, the layout of the kitchen…
Fresh Heirloom Tomatoes Brighten Evansville CC’s Summer Menus
Executive Chef Kyle Kellogg of the Evansville (Ind.) Country Club shares the many flavors of summer’s best heirloom tomatoes. Any homegrown, sun-ripened tomato is going to be delicious, but heirloom varieties, with their thinner skins and juicier textures, often have the most stunning and unique flavors and appearance. Aimee Blume of CourierPress.com explains heirloom tomatoes…