As we press on through 2015, I’m eager to learn more about what you’re doing to elevate your service standards and further distinguish yourselves as leaders in hospitality.
Dining Takes Center Stage
When Brae Burn CC’s century-old clubhouse got a $4.5 million food-and beverage makeover, its dining program stepped out of the wings and into the spotlight.
Chef’s Thoughts: Daniel Andre, Buckhead Club
Daniel Andre is the Executive Chef of ClubCorp’s Buckhead Club in Atlanta, Ga., which has consistently provided some of the best culinary offerings in the management company’s portfolio over the past ten years. Born and raised in France on the northwest side of Paris near Versailles, Andre’s culinary career has taken him from restaurants in…
Playing With Your Food
Club chefs are finding clever ways to incorporate molecular gastronomy techniques to add new appeal and distinction to menus and action stations.
Pairing Principles
When put together perfectly, both food and wine taste better.
Haute Chocolate
To the joy of their chocoholic members, clubs are beginning to feature better quality.
A Piece of the Pie
Pizza offers endless flexibility, variety and mass appeal.
Smokin’ Hot
Barbecue satisfies a unique niche, pleasing nearly all member demographics.
Home on the Range
Ranges and cooktops are the backbone of every commercial kitchen.
Lifelong Learning
When he accepted the opportunity in 2013 to become the new General Manager/COO at Interlachen Country Club in Edina, Minn. [“Keys to Sustained Success,” C&RB, November 2014], Eric J. Dietz, CCM/PGA, knew that the team he was joining had incredible capacity, capability and potential—and that together, nothing would be impossible. Already, with his full support…