Club chefs should price menus in such a way that quality and value are equally balanced and both help to drive member satisfaction.
Controlling the many costs of running a kitchen can be difficult, but through some simple changes a chef can manage and lower one of a club’s highest costs.
A club’s wine list is an important first impression for a guest’s dining experience which is why building a great wine list should be a priority.
Just because a wine is good does not mean it belongs on a club’s wine list.
Labor costs include a number of factors and should be calculated weekly.
Narrowing down wine selections that complement a menu can be difficult, but the way these wines are organized and presented to a member is critical.
Methods such as reducing wages and raising menu prices seem like effective ways to immediately reduce labor costs, but these are only short term solutions that will eventually have a negative impact on a club’s staff and members.
Private clubs can have food costs upwards of 40%, but there are still ways to optimize and control these costs without sacrificing the high-quality food and service expected from members.
Preparing just the right amount of ingredients for each day is key to a smooth service.
The science behind this common technique points to why it creates a more flavorful dish.
Salary for this managerial role typically goes far beyond the base pay.
Club chefs have a great deal of flexibility when it comes to switching up the menu to intrigue their member’s tastes.
Cooling and freezing food at a controlled speed can be just as important as controlling the heating process.
Club chefs enjoy the benefits of unique cooking technology at their fingertips, including an appliance known as the combi oven.
Chefs utilize the dry heat of the oven in many dynamic ways, including in this go-to cooking technique.