Cherokee T&CC and Charlotte CC teach their teams to go beyond a rigid set of scripted rules to create a service-driven culture that thrives on personalization and care.
Depending on how the club sets up its org chart, the Executive Chef of a private club typically reports to either the General Manager or the Food & Beverage Director.
A reservation policy that is properly implemented becomes a useful tool in providing members with the best possible dining experience.
Exclusivity with vendors can benefit a club or resort’s food and beverage program in myriad ways.
By staying consistently hot or cold, club and resort chefs can maintain food safety protocols.
Hazard Analysis Critical Control Points, or HACCP, are the seven standard principles used to help identify, evaluate and control food safety hazards.
Combi-ovens utilize modern technology to offer quality control, consistency, and streamlined processes to minimize food and labor costs.
A country club executive chefs have a vast skill set that applies to much more than the menu—including labor, finance, event planning and more.
A structured and ongoing server training program will increase member satisfaction and unify the F&B team.
Kitchen design is instrumental in club and resort á la carte kitchens. Proper flow creates maximum efficiency. Having the right kind of equipment in place lends to kitchens that can accommodate the ebb and flow of efficient dining operations. In country clubs and resorts, á la carte kitchens typically service member-dining areas that offer extensive menu items…
The Certified Master Chef status is the highest and most demanding level of certification offered by the American Culinary Federation.
Farm to table is a movement in which club and resort chefs source ingredients from farmers, ranchers and purveyors located close to the property.
ServSafe offers food and alcohol safety training and certification exams created by foodservice professionals. Programs are available online or in a classroom.
While food costs are typically calculated by dividing net food purchases by net food sales, the formula for calculating food cost in a private club can include additional factors.
Properly managed pre-shift meetings can make steady contributions to F&B success.