Regular cleaning and routine maintenance can add years to your grill’s life. Nothing says summer like the smoky smell of barbecue on the grill. But before you fire it up for your club’s next member event or dinner service, it’s important to make sure your grill is clean and ready. Regular cleaning and routine maintenance…

Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this…

Knowing that a pizza oven is important, and being able to choose the right pizza oven for your property, doesn’t necessarily go hand-in-hand. Knowing that a pizza oven is important, and being able to choose the right pizza oven for your property, doesn’t necessarily go hand-in-hand. First, you’ll need to consider how much pizza you…

Club chefs need supportive managers—and Daniel Chagolla, Executive Chef of Desert Highlands in Scottsdale, Ariz., has one in Chief Operating Officer Terra Waldron. Savvy club managers discover what is unique about the individuals on their team and find ways to capitalize on those special attributes. That’s certainly the case at The Desert Highlands Country and…

Evolving menu trends are also having an impact on tabletop trends. With so many different kinds of menus (formal, casual, bar/pub, etc.) now available within many clubhouses, having the appropriate plates, bowls, utensils, glasses and other service pieces in place for each type of dining space is critical. Evolving menu trends are also having an…

As a former chef, Carolina Country Club’s COO/GM, Jack Slaughter, has deep respect for the work and challenges faced by club chefs, especially CCC’s Executive Chef Patrick Colley. As a former chef, Jack Slaughter, Chief Operating Officer and General Manager of Carolina Country Club (CCC) in Raleigh, N.C., has a unique perception of food-and-beverage programs.…

At Ballantyne CC, COO/GM Jill Philmon and Executive Chef Anthony Soriano have built a strong culinary team and taken a $3 million F&B operation from good to great. As the Chief Operating Officer and General Manager OF Ballantyne Country Club in Charlotte, N.C., Jill Philmon, CCM, CCE, often gets asked: What’s your management style? “Transparency,”…

When fully understood and wielded properly, combis can be a club kitchen’s most versatile tool. Talk to any club chef who’s familiar with combi-oven technology and chances are you’ll find that they don’t just like it—they love it. But for the uninitiated, these workhorse ovens can be both intimidating and somewhat baffling in their uses,…

While there are many universal foodservice needs, clubs are unique in their menu diversity, so choosing the right cabinet for your property is no small feat. It’s rarely possible to cook every component of every member’s meal to order. So most clubs rely on hot-holding equipment, to alleviate both food-safety and food-quality concerns. Before buying,…

At Farmington CC, COO/GM Joe Krenn and Executive Chef Michael Matarazzo, CEC, are creating a new food-and-beverage identity through special touches that include a food truck, new outdoor dining space, and the club’s own beer and (soon) honey. Outstanding managers share a handful of absolutes. They operate with a sound strategic mindset. They’re intuitive, consistent…

Lugging a grill from one place on a property to another can be exhausting, but thanks to mobile outdoor grills, club and resort chefs don’t have to stress over transporting these workhorses.

As New Orleans CC takes its food-and-beverage program in an exciting new culinary direction, General Manager Bobby Crifasi shares how the tradition-rich club always works hard to better itself. New Orleans is one of the best food towns in the country. It has a regional cuisine that reflects the city’s Cajun, Creole, and French roots.…

Professional blenders are a symphony of precision engineering, with motor, container, and blades working in powerful harmony.

Vincent Tracy, CCM, CCE, General Manager/COO of Town & Country Club (Saint Paul, Minn.), has been the primary driver behind the club’s push to be more environmentally responsible.

As coffee and coffee drinks continue to evolve, so does brewing, holding and service equipment.