Keeping Food Costs Under Control

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How three different clubs with three different budgets keep their numbers in line. Because clubs typically operate member dining as an amenity rather than as a profit center, their food costs generally run higher than in commercial restaurants. As a result, the strategies associated with controlling food costs in clubs are unique. Some club chefs […]


A New Way “To Go”

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On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic […]


Bright Star in the Sunshine State

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Tony Larsen, Executive Chef at The Country Club of Florida (CCF), in the town of Village of Golf in Palm Beach County, is just one of the many examples of young talent raising the level of cuisine in the club industry.  Chef Larsen makes you think back to what club food used to be—and also […]


Tastes of the Great Outdoors

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From public golf clubs to posh resorts, properties are making the most of their al fresco space, to boost both a la carte and banquet business. By Joanna DeChellis, Contributing Editor   Spring, summer and fall are at their best in the moments when you can sit outside with family or friends, sharing a meal […]


From Farm to Table

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Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the […]


Delivering Takeout Success

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Savvy club and resort properties are carefully crafting takeout programs that feed hungry members and bolster bottom lines.