As part of Colonial Country Club’s $100 million capital improvement plan, the Fort Worth, Texas, club is introducing two brand-new dining experiences, led by Executive Chef Cynthia Romstadt, which General Manager and COO Frank Cordeiro expects will increase F&B revenue by at least a third. “Annual F&B revenue will be $5.5 million this year,” he…
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team
The member-owned Florida club’s $9 million F&B operation is run by a long-tenured, high-achieving team of culinarians with the support of management and membership behind them.
Inside the Chef-GM Dynamic at Mizner CC
Mizner CC’s Mark Bado reveals the secrets behind forging deep, lasting partnerships with chefs, transforming club kitchens through trust, collaboration, and shared vision.
How Lexington CC’s New GM Supports the Club’s Culinary Team
Chef-turned-GM Kevin Rice is uniquely positioned to advocate for Executive Chef Chloe Dykes and her culinary team at Lexington Country Club.
The Casual Dining Revolution Continues at CC of Maryland
At the Country Club of Maryland, Executive Chef John Koursaros is crafting more casual dining experiences in response to member preferences, with support from the new GM/COO Kate Reinhart.
Finding the Right Club-to-Chef Fit
The Country Club of North Carolina’s COO shares 30-year insight on what GMs look for in a chef, emphasizing why Executive Chef Adam Deviney is the club’s perfect fit.
How Pelican Isle Yacht Club’s GM Leverages Her F&B Experience
Pelican Isle Yacht Club’s new Executive Chef, Roger Anderhalden, was chosen by GM Alisha Feezor, who discusses his suitability and anticipated challenges and opportunities.
From Greens to Gastronomy at North Ranch CC
Jenny Duce, CCM, LPGA, shares her journey from a golf-playing college student to GM of North Ranch CC, emphasizing the importance of member satisfaction, evolving F&B operations, and the role of effective management in achieving success.
Nurturing Culinary Excellence at the Country Club of Buffalo
New York natives Nick Markel, GM/COO, and Joe Piazza, Executive Chef, are evolving CCB’s culinary program, thanks to a newly renovated kitchen, restaurant pop-ups and more.
Balancing Tradition and Innovation
As General Manager/COO of The Country Club at Mirasol, Matt Lambert, CCM, CAM, ensures Executive Chef Michael Crain has the support he needs to continually elevate and enhance the $8.5 million F&B operation.
Innovative Hiring at Broken Sound Club
Broken Sound Club is merging tenured team members with an ambitious fleet of new hires as a multi-million-dollar clubhouse renovation nears completion.
How Rockaway’s GM Supports the Culinary Team
On the heels of a $1.5 million kitchen renovation, Rockaway Hunting Club looks to its culinary program and planned additions for continued success.
Camaraderie in the Kitchen
Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama.
A Fresh Perspective for The Club at Admirals Cove
As GM/COO, Brett Morris is uniquely qualified to expand and enhance the culinary operation at The Club at Admirals Cove.
How Unifying the Team Will Improve the Club
As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.