The dynamic between Robert Iannaccone, Executive Chef of Rehoboth Beach (Del.) Country Club (RBCC), and Clubhouse Manager Carpiu “C” Chereches is the stuff of legend.

As the summer heats up, manufacturers are reporting some icy trends that club and resort properties should be following when looking to purchase or replace ice machines over the next few years.

Clive L. Smith brings a fresh perspective to his new post as General Manager/COO of Waynesborough Country Club, Paoli, Pa.

There’s no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.

When he accepted the opportunity in 2013 to become the new General Manager/COO at Interlachen Country Club in Edina, Minn. [“Keys to Sustained Success,” C&RB, November 2014], Eric J. Dietz, CCM/PGA, knew that the team he was joining had incredible capacity, capability and potential—and that together, nothing would be impossible. Already, with his full support…

Ranges and cooktops are the backbone of every commercial kitchen.

When Robert Josey, CCM, came to The Country Club (Pepper Pike, Ohio) as General Manager in 2002, the dining operation was in need of some help. The kitchen hadn’t been updated since the current clubhouse was built in 1930. The dining rooms were dated. And a handful of members were reluctant to support change, claiming…

Banquets are big business. And to help a club or resort property get the most success and cost-efficiency for the banquet side of the ledger, a chef needs the right tools for the task. Chief among these tools is food-warming equipment such as heat lamps and carving stations, banquet carts and holding cabinets. Keeping dishes…

Michael Wheeler, Chief Operating Officer and General Manager at Cherokee Town and Country Club, believes that hiring for fit of culture—especially in food and beverage—is critical.

Ice is one of the most important foods used at a club or resort property.

First impressions are more important than most realize. Especially for Ted Gillary, Executive Manager of the Detroit (Mich.) Athletic Club (DAC), whose first impression of the venerable city club eventually had a far-reaching and fundamental impact on its food-and-beverage program.

There’s nothing quite like a burger or steak straight off the grill. The trademark smokiness and fresh-from-the-flames taste has become a big part of club dining, especially with the growth of open-air food-and-beverage venues. With a variety of styles and functions to choose from—including charcoal grills, convertible griddles, and smokers—finding the right grilling unit for…

Maurice Darbyshire, General Manager of Belmont Country Club, Ashburn, Va., and Vice President – Operations of Toll Golf, brings a unique perspective to the operations he oversees.

Commercial kitchens come in all shapes and sizes. But the most successful ones rely on matching an operation’s culinary needs with the right type and size of oven.

If you’re looking for a jolt of F&B inspiration, you’d be hard-pressed to beat Dallas’ Northwood Club.