The Executive Chefs of Merion Golf Club and The Duquesne Club have been accepted into the prestigious professional culinary society; their induction into the “Golden Chef’s Hat” organization represents the highest acclaimed recognition a chef can attain in America. They will be inducted during the society’s Annual Reunion at The Union League Club of Chicago…
Best Practices for Controlling Food Costs
Four club chefs share insights into how they keep costs in line. Without constant vigilance, food costs can spiral out of control. And the subsequent “solutions”—raising prices, lowering quality, or worse—can be damaging to a club’s food-and-beverage operation. The better way to maintain a budgeted cost structure is to control it in a sustained fashion.…
High Steaks & Top Chops
By merchandising high-quality specialty steaks, and other premium beef cuts, chefs can appeal to the increasingly sophisticated tastes of their guests, and render juicy profits in the bargain.
The Oeno Files
The Fairmont Scottsdale Princess’ Wine Director, Raj Parr, has created a stellar list for the property’s Bourbon Steak restaurant, focusing on reds from around the world, including the U.S., France, Spain, Italy, Argentina and New Zealand. Here, he shares some of his tips for creating pairings that work: Q: How did you choose your pairings?…
Four Keys to Catering Success
Building a great banquet and wedding business begins with a full commitment to customer service. Effective event planning, tastings, and customized menus and themes can add flair to the foundation.
Volume Control
A procession of sampler portions sets a new pace at the buffet line.
Making Up for Meltdowns
When it’s carved or colored, ice can be art. But, in the buffet service area, a meltdown can make a major mess. At Chicago’s Union League Club, drips and sloshes were actually causing damage on the dance floor, according to Michael Garbin, the property‘s Executive Chef. Garbin solved his problem by replacing his traditional buffet…