As a result of COVID-19, Triar Seafood introduced a new business model: marketing its high quality, fresh seafood direct to consumers.
VIDEO: Chef to Chef Live! Explores Supply Chain Issues
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain with a panel of industry experts.
Keep it clean, make it tasty and show it off to your members and guests
The new definition of “health food” is real food – quality, unprocessed, ethically sourced ingredients that still taste amazing. And today, diners are more attuned than ever to what their diet puts in their bodies – plus how those choices affect much more than themselves. By putting your fresh ingredients on the best canvas possible,…
PODCAST: VGM’s Cam Schultz Interviews C+RC’s Joanna DeChellis
During the 2019 Chef to Chef Conference, VGM Club’s Cam Schultz hosted a live podcast with Club + Resort Chef’s Editor, Joanna DeChellis. Listen now.
Doing more with less improves the experience and the bottom line
Here are some ideas to maximize every square foot, employee and morsel for unforgettable experiences that keep members coming back.
Five Ways to Distinguish Your Club’s One-of-a-Kind Brand
From before they walk in, to long after they pay the bill, you want every interaction your members and guests have to support a great experience and strengthen their connection to your brand. This is especially true when it comes to your tabletop – the stage where your venue’s unique vibe can come to…
5 Ways to Shake Up Your Presentations with Vibrant New Dinnerware
The white plate has, and probably always will, reign supreme for hospitality professionals — for its extreme flexibility and ability to make virtually every type of food shine. But, when used wisely, infusing distinctive colors and styles to your presentations can bring new energy and create a unique character that set your destination apart. Expressive…
VGM’s Club Cents BBQ Series
Todd Walline, Executive Chef at Blue Hills Country Club, recently discussed his passion for traditional BBQ in Kansas City. Justin Sing discusses North Carolina BBQ and how he must battle the best in local competition. In the latest episode of the Club Cents podcast by VGM Club, Todd Walline, Executive Chef at Blue Hills Country…
VGM’s Club Grub Mixology Winner Announced
Angelina Mclean, Head Bartender of Eagle Creek Golf & Country Club in Naples, Florida is the Club Grub Mixology winner, after submitting her drink, Mr. and Mrs. T Mango Tango! Her citrucy creation provided customers with a kick, or in tango terms patada. Here’s Angelina’s winning recipe! 1 ½ oz. Ciroc Mango-Flavored Vodka ½ oz.…
Profit Under the Sky: Five Tips for Maximizing Your Outdoor Dining Spaces
Not much feels more relaxing or carefree than dining outside in beautiful weather – from lazy summer days to long, warm nights. And few choices are more profitable than providing your members and guests with a place to eat al fresco. In fact, providing outdoor dining can increase revenue by up to 30%, according to…
VGM’s Club Cents Dishes on Desserts
Laura Herman, Pastry Chef of Conway Farms Golf Club in Lake Forest, Ill., recently discussed her efforts to invigorate sweets with this season’s produce and her plans to continue to grow with the club. In the latest episode of the Club Cents podcast by VGM Club, Laura Herman, Pastry Chef of Conway Farms Golf Club…
VGM Club Highlights Culinary Olympics
In the latest episode of the Club Cents podcast, Gerald Ford, CMC, Executive Sous Chef of The Everglades Club in Palm Beach, Fla., discusses his experience with the ACF Culinary Olympic Team. Club Cents, the podcast produced by VGM Club, focuses on the American Culinary Federation’s (ACF) Culinary Olympics for its latest episode. VGM’s Cam…
With Rules Off the Table, New Opportunities Are Served
Libbey Foodservice’s Artistry Collection now offers more choices for unique tabletop combinations, and the new Playground brand combines wood, slate and marble dinnerware and accessories. An adventurous spirit has redefined—and reinvigorated—today’s fine dining. A buttoned-up wait staff and ornate presentations have been traded in for rolled sleeves, open kitchens and anything-goes tabletops. Passion and character…
Elevated Tea Experiences Infuse New Profit Opportunities
Second only to water as the world’s most consumed beverage, the centuries-old tradition of tea carries a rich heritage of nourishing the soul and invigorating the body. A simple joy to be experienced communally or in peaceful solitude. The timeless beverage has seen renewed interest for the health benefits and communal experiences it supports—opening the…
Libbey’s Modern Cut Glassware Sets the Stage for a Dramatic Performance
Today’s beverage service has evolved to be every bit as much about storytelling and showmanship as it is about the drink itself. Patrons are looking for an extra wow factor in performance and presentation. When done right, it can elevate a drink to a unique and personal experience—while letting venues charge a premium price to…