Employee Meal Programs: The River Oaks Recipe for a Happier, More Productive Team

Charles M. Carroll, Executive Chef, River Oaks CC

The employee meal program at River Oaks Country Club is nothing short of inspiring. It demonstrates how a well executed program can enhance both employee satisfaction and productivity, benefiting a club’s overall success.

At the 2024 Chef to Chef Conference, March 3-5 in Austin, Texas, Charles M. Carroll, CEC, AAC, Executive Chef of River Oaks Country Club, will discuss the significance and importance of nurturing a positive workplace culture through thoughtfully crafted meal programs and break spaces. He will illustrate how these initiatives have enhanced employee morale and productivity. Carroll will also offer actionable strategies for designing a program that cater to diverse dietary preferences and needs, guaranteeing inclusivity within the organization. River Oaks CC’s comprehensive approach will leave the audience inspired to implement effective employee meal programs within their own clubs.

“Family meal or employee meal is often put on the back burner,” notes Carroll. “In today’s environment, we really need to be proactive in how we treat employees and focus on new ways to attract and retain new talent.”

In 2024, the Chef to Chef Conference heads to Austin, Texas, March 3-5. The 2024 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.

Carroll says he most looks forward to the networking opportunities at Chef to Chef, as well as the opportunity to renew motivation in his craft.

“Chefs work long hours and long days. It is difficult to find time to be great,” says Carroll. “It’s important to continue to motivate yourself and learn new ways to motivate others.”