The demographics of our market work against us because as we age, the less we are willing to change anything, and that stands foursquare in front of any attempts to remedy the situation. As this is being written, the “fiscal cliff” is being debated, and no one knows where that will end up. Since…
An Image on the Rise?
Although George Clooney’s character in The Descendants ends up rejecting the opportunity to create a new golf resort, by the score I kept, our industry still came out ahead. Any time you can get George Clooney to help show the club business in a positive light, that’s a good thing. And even though Clooney’s character…
What’s with the Bag?
Next to golf, F&B is the most serious issue facing any club (and usually the source of most member discontent, if there is any). Looking at what’s in your hands, you may be asking yourself, “What is this?” Let me explain. When we launched Club & Resort Business in 2005, it was clear to us…
Digital Discussions
Extended Q&A: Wayne Phillips (“Locally Grown,”) Recipe: Seabass Over Pancetta and Spinach Risotto (“Charting an Exciting New Course,”) Additional Photos: “Putting The Prairie Club on the Map,” pg. 14; “Form Follows Function,” pg. 20; “Better by Half,” pg; “Feast Your Eyes,” pg. 33; “Locally Grown,” Sidebar: Food safety tips (“Feast Your Eyes,” pg. 33) Floor…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Carving a Special Niche
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. St. Davids Golf Club, on the “Main Line” west of Philadelphia in Wayne, Pa., opened for golf in 1897. As is the case for any club over a century old, St. Davids has gone through many changes over the years. Most notably, its golf course…
Land of Plenty
With plentiful natural resources, including ranch-raised USDA beef, local produce and a robust wine region, Greenhorn Creek Resort and CAMPS Restaurant appeal to locals, members and tourists to keep the rural destination bustling. By Brandi Shaffer, Associate Editor Greenhorn Creek Resort, in the heart of Sierra Nevada Gold Country in Angels Camp, Calif., has what…
Bright Star in the Sunshine State
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
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…
Taking F&B By Storm
Tampa Yacht & Country Club has evolved into a “food-driven” club with modern menus, upscale twists and empowered employees. By Joanna DeChellis, Contributing Editor Like a smooth-sailing vessel, guiding a well-run food & beverage operation is all about leadership—from the chef, the clubhouse manager, the general manager or a combination of all three. Their voices…
Digital Discussions
Darcy Bodiker, Catering Manager at Bonita Bay Club in Bonita Springs, Fla., posed this question to the group: Most of our members are retired and over the age of 60. I’m trying to come up with some great events/entertainment for next season and wanted to know: What were your most favorable events recently? “We ran…
Seal of Approval
Hillwood Country Club (HCC), in Nashville, Tenn., opened in 1953. Today it ranks as not only one of the top private club facilities in Tennessee, but the entire South. The club’s golf course, built in 1957, has seen two renovations in the last ten years. Hillwood also offers extensive tennis and swimming programs for members…
From Farm to Table
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…
Idea Exchange
Baseball, Hot Dogs and the DAC Fortuitously, the 125th anniversary of the Detroit Athletic Club (DAC)’s founding, on April 5, 1887, matched up perfectly with this year’s Major League Baseball schedule, which had the Detroit Tigers opening at home on that day with a 1 PM, nationally televised contest against the Boston Red Sox.…
Slenda Collection
Build Better Buffets Features: Designed specifically for buffets, banquet service, or sharing food Flat square plates match up with separate pedestals to form versatile risers Extended foot on the plates secure nicely onto the pedestal Easy to clean, save storage space, and make changing out food presentations fast and simple Low-profile and bright-white Royal Rideau…