This hand-picked group of members and managers oversee the direction of the club’s culinary programs.
The communal aspect of a resort and club extends far beyond the holiday banquet or occasional tournament on the green. It is crucial to give both new and long-time members a voice in guiding the direction of the club. At many establishments, members have the opportunity to weigh in on the ever-evolving dining scene by serving on the food and beverage committee.
A club may form this group in an effort to stay in touch with the dining preferences and expectations of the members. This small committee—made up of both culinary management and members—discuss the dining offerings around the club and how they’re faring with the community.
The structure of these committees will vary from place to place. On the whole, the General Manager, Food and Beverage Director, and the Executive Chef typically invite a small rotating group of members to meet on a quarterly basis for a few hours. Ideally, different levels of members—from new members to those on the board—represent a varied mix of perspectives.
Food and beverage committee meetings present the current state of the dining plan, including, but not limited to:
- Financial reports
- Popular and less popular dishes
- Dining goals for the upcoming quarter
- Menu changes
- Serving and presentation styles
- Member trends and requests
- Upcoming events
In most cases, the food and beverage committee only provides general oversight to the dining scene by providing basic input on these topics. The management may see the meeting as an opportunity to inspire confidence in their members while getting a read on how recent changes were received. In rare cases, the committee may also have the power to send suggestions to the board for a vote, but typically stay away from managerial decisions.
However the club chooses to structure their food and beverage committee meetings, the group provides an extra level of connection between the culinary team and its diners.