Taking F&B off -site can extend a club’s exposure and reputation as a go-to provider for memorable events.
Having survived seven different chefs over the course of two long years, Eagle Brook Country Club (EBCC), Geneva, Ill., was desperate for direction, leadership and consistency in its food-and-beverage operation. The team was strong, but beaten down.
The freezers were a hot mess. Ditto for inventory sheets and menus.
So when Troy Tornabeni, who was previously Executive Chef at the Lied Lodge & Conference Center in Nebraska City, Neb., stepped into the role of Executive Chef at EBCC six months ago, the club was ripe for change.
His new job objectives were anything but easy: right the ship, drive consistency, bring back quality, establish trust within the membership, and motivate staff.
“It’s been an uphill climb,” says Tornabeni. “But we’re getting there. The staff is strong. The menus are getting stronger. The quality is there. The consistency is there. Operations are back on track. Inventory is under control. And members are starting to take dining seriously again.”
EBCC counts nearly 400 members on its roster and does about $3.3 million in food and beverage annually while running a lean 27% food cost. “Labor is just as tight,” notes Tornabeni. “We run 21% on labor.”
By running lean and mean, the club has been able to reestablish its footing—especially with members.
“It’s a pretty simple model: If members are proud of their club’s dining program, they’ll eat with us,” says Tornabeni.
As that pride has grown, Tornabeni has set his sights on extending EBCC’s reach with off-premise catering.
“It allows members to engage with the club outside the walls of the clubhouse,” he says. “We can bring the entire club experience—with food, servers and staff— anywhere they want to host an event.”
The more the club has promoted its off-premise catering services, the more members have begun booking events.
“We’ve done everything from backyard barbecues to 140-seat weddings to cooking classes in their homes,” says Tornabeni, who did a great deal of off-premise catering in his previous position with Lied Lodge.
While the thought of off-premise is romantic, the logistics can be complicated. EBCC has a dedicated truck that is used to cart equipment and supplies to and fro. And “show pieces” like induction burners are used only on the road. Other equipment such as smokers, refrigeration units, and hot boxes travel as needed. The same goes for serviceware, plateware, cooks and servers, depending on the event.
“What makes our off-premise program a success is in our ability to adapt to whatever situation we walk into,” says Tornabeni. “For some events, we cook everything on-site, so it’s freshly grilled or sautéed or baked. For others, we prepare most of the food in the club’s kitchen and then tote it to the event in hot boxes and refrigerated units. For still others, we’ll do a combination of both. It’s really a case-by-case kind of program.”
This year, EBCC is on track to do a third of a million dollars in off-premise business. But Tornabeni believes that number will only continue to grow as the club’s dining program continues to gain momentum.
“We aren’t limited to member-only events,” he says. “So as we refine the quality of our food and service, I believe we’ll continue to grow both within the clubhouse and outside of it.”
