Clubs that have endured dining-design overhauls are vested in long-term success that stems not just from good cooking, but good service. Managers of facilities that have undertaken recent outdoor-dining renovation projects share these secrets to operating efficiently and effectively:
- Enlist membership input. Ask for feedback and factor it in the design whenever possible. “Our members would like actual silverware and real glassware,” reports Matthew Collins of Chattahoochee Country Club. “We are looking into a small dishwasher in this area, to accommodate silverware and reusable plates.”
- Look at what’s in front of you. Club surroundings offer instant atmosphere and should not be overlooked. “Taking advantage of the best vistas, with enough space to satisfy the volume of members desiring these locations, should all be given consideration,” says Matt Gaudet of The Forest Country Club.
- Remember all reasons for the season. When designing outdoor dining space, don’t forget to factor in its multipurpose value. “Programming [use, operational hours, events, etc.] is equally as important as construction planning, if not more so,” says Brian Darlak of Indian Creek Yacht and Country Club.
- Teach them well. In the midst of a renovation, take time to hire and train new staffers. “Being underprepared will reflect in service standards, and the guests certainly notice,” says Tim Yavello of Chateau Elan Golf Club and Sarazen’s Bar & Grille.
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