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.…
Getting Away From Greens
Not all salads rely on greens as the main ingredient. Club chefs are proving that life without lettuce is not only flavorful, but beautiful. “Salads are evolving,” says Matthew O’Connor, CEC, Executive Chef of Bonnie Briar Country Club (BBCC) in Larchmont, N.Y., where 480 members dine on an ever-changing selection of lettuce-less salads. “It all…