A well-researched, strategically outlined budget is imperative for any club culinary program. But working through the nuances of the club dynamic, where members expect prices to stay stagnant despite rising costs and simultaneously expect greater value for events, can be challenging.
“Everyone is dealing with supply chain issues, rising cost of goods and staffing issues,” says William Rogers CEC, CCA, Executive Chef of Cosmos Club in Washington, D.C. “How can you create meaningful dishes without breaking your food cost and labor budget?”
At the 2023 Chef to Chef Conference, set for March 5-7 in Miami, Rogers will discuss how a comprehensive plan, good communication, creative menu-writing, and savvy plating techniques can help chefs maximize menu potential while eliminating waste and over-spending.
“You can still create flavorful and attractive dishes on a budget,” he says. “Times are tough, but the average club customer doesn’t care about your food cost issues.”
The annual Chef to Chef Conference is devoted exclusively to the specific needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs to ensure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.
“These events bring great chefs together, helping us stay current with food trends, leadership styles and networking,” says Rogers. “I still keep in contact with many chefs I connected with at Chef to Chef in San Diego back in 2016. It’s such a great networking event.”
In 2023, the Chef to Chef Conference will head to the InterContinental in Miami, from March 5-7. The 2023 agenda includes eight culinary demonstrations and seven education sessions by many of the industry’s best and brightest chefs and managers, plus a keynote address presented by Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington.
“I’m looking forward to connecting with other club and resort chefs—collaborating and learning from each other,” says Rogers. “What are other chefs doing at their properties? Is there some idea I can bring back and share with my team?”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.