Executive Chef Lance Cook, WCMC, CEC, is using the quick-response technology to enhance communications with members and staff.
Lance Cook, CEC, Executive Chef of Hammock Dunes Club, and a team of volunteers helped to distribute over 1,440 fresh produce boxes within the community.
Lance Cook, CEC, Executive Chef of Hammock Dunes Club, discusses the state of the supply chain, offering strategies to overcome shortages.
Lance Cook, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), shares how he controls costs across HDC’s $1.75 million F&B operation. As executive chefs, one of our most important responsibilities is to account for every cent when it comes to the cost of goods (COG), payroll, operational expenses, etc. Our mantra here at Hammock…