Inspired by Detroit’s unique seasonality, Grosse Pointe (Mich.) Yacht Club’s Executive Chef Colby Newman created a new menu featuring highly composed dishes. It’s been almost four months since I started my new position as Executive Chef of Grosse Pointe (Mich.) Yacht Club and I’m finally to the point with my both staff and members where changes…
First & Foremost
SUMMING IT UP • Know your audience. If your club has a highly diverse membership, you’ll need a variety of appetizers. • Keep prices reasonable. Factor in ingredient cost, portion size and your desired profit margin. • Watch prep time. Offering complex appetizers can cut into overall kitchen staff time. The Anglebrook Golf Club in…
Making Menus Special
Crafting the right mix of dining room offerings involves more than just adding something here while taking away there. Here’s the basic formula for an effective approach to ongoing menu planning.