Management

Having too much or too little on hand can lead to costly problems. Here are some smart management techniques to keep inventory under control.

Michael Redmond, GM/COO of The Metropolitan Club of the City of Washington, discovered that coming out of the kitchen to become a manager was the best thing for his club, and his career.

A structured and ongoing server training program will increase member satisfaction and unify the F&B team.

John M. Corey, GM/COO, has been with Genesee Valley Club (Rochester, N.Y.) for more than 28 years and has seen the club’s F&B operation evolve and expand to become its cornerstone amenity.

Properly managed pre-shift meetings can make steady contributions to F&B success.

Club chefs looking to improve their photography skills can learn and apply these tips from two pros.

Dining room furniture plays a critical role in the member dining experience at Corinthian Yacht Club. When the commodore of Corinthian Yacht Club (CYC) in Marblehead, Mass. continued to hear feedback from members about how the club’s main dining room felt “too formal,” despite a complete tear-down and rebuild in 2003, the club’s management team,…

How to bring the front and back together to ensure a great member dining experience. There are many moving parts within a club’s food-and-beverage operation. From chefs and line cooks to servers and dining room managers, everyone should be working toward the same goal: to offer an outstanding member dining experience. But mistakes are made,…

Reliability is critical when it comes to a commercial refrigerator that must hold and store ingredients, leftovers, prepped sauces, and more. A commercial refrigerator is an investment, and hopefully a long-term one. That’s why it’s critical for club chefs to be equipped with the best knowledge for making the right purchase. Reliability is critical. Commercial refrigerators…

Mizner CC’s $22 million renovation and expansion will add a number of new dining options and, according to GM/COO Larry Savvides, will be the key to the South Florida club’s success. In South Florida, the club business is fierce, and food-and-beverage programs are among the biggest differentiators between top properties. Mizner Country Club (Delray Beach,…

Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…

With food and beverage in the spotlight, clubs are investing in back-of-house upgrades. Here are three examples. Club kitchens house the heart and soul of every food-and-beverage operation. It’s where the food is prepared and where the staff that prepares it works its magic. But often, especially in older clubhouses, the layout of the kitchen…

As social and dining memberships continue to climb, clubs must match their needs to the right point-of-sale system. Members expect a lot from their club’s food-and-beverage operation. They want high-quality food at a good value, and seamless, personalized service. And with social and dining memberships on the rise, point-of-sale (POS) systems that are F&B-focused can…

Joe Napolitano, CEC, CCM, continues to rely on his experience as a chef to guide him in his current career path as the newly appointed General Manager of Bonnie Briar Country Club (Larchmont, N.Y.). Joe Napolitano’s career began on the line. He is a graduate of the Culinary Institute of America, a Certified Executive Chef…

Young culinarians can thrive in club kitchens when training and mentoring allows them to develop their skills and competencies. Millennials—the generation born between 1980 and 1996—get a bad rap. They’re said to feel entitled and be narcissistic and addicted to social media. They job-hop. They lack engagement. They always ask why. The thing is, millennials…