Tom McIntyre, VP-Group Publisher, shares insights into how Club + Resort Chef and the Chef to Chef Conference are evolving to offer more content in more ways.
Perhaps you’ve all heard the African proverb about the lion and the gazelle? You know—the one where every morning when the sun comes up in Africa, the gazelle knows he has to outrun the lion in order to live? And every morning when the sun comes up, the lion knows he just has to outrun the slowest gazelle in order to eat?
It doesn’t matter if you’re a lion or a gazelle: Every morning when the sun comes up, you’d better be running.
Every season, you change your menus. You evolve your service styles. You offer new programs and events. You constantly improve yourselves and your clubs to better serve your members and their guests.
We are doing the same thing at Club + Resort Business—but for you.
At the 2019 Chef to Chef Conference in New Orleans, more than 400 chefs and food-and-beverage professionals from clubs across the country gathered to network and share ideas. During this 11th annual event, we revealed our newly rebranded platform: Club + Resort Chef.
This platform encompasses myriad channels including a quarterly magazine, a brand new website—www.clubandresortchef.com—new social handles on Facebook, Twitter, Instagram and LinkedIn, videos, podcasts, bloggers, FAQs, newsletters and more.
Club + Resort Chef will build on the momentum of the Chef to Chef Conference and the Chef to Chef supplement. We will continue to serve as the leading platform for club and resort chefs and food-and-beverage professionals. Through all of our touchpoints, we will offer vivid, incisive content on relevant topics for this important industry segment. We will deliver ideas, strategies and opportunities relating to culinary trends, menus, à la carte dining, banquets, equipment, products, club-specific recipes and more.
Success is never an accident. Ditto for quality. Both are achieved through careful planning and a lot of work. You don’t graduate culinary school knowing how to run a $2 million F&B operation. You claw your way up the ladder, washing dishes, working the line, apprenticing and learning. And as you have evolved, so have we.
Thank you for making this brand a relevant, necessary force in the club and resort industry. Your continued feedback is always welcome, so please reach out to me at [email protected] with suggestions on how we can continue to serve your needs best.
Ready to run?
