The focus will be on presenting better ideas for how to run the business for an F&B operation.
During the initial stages of planning Club & Resort Business, it quickly became evident to us that food and beverage operations offered one of the biggest challenges in our market, as well some of the largest opportunities.
We noticed right away that club chefs are separate and distinct, and view themselves that way. They are every bit as well-trained and professional as more traditional, full-service restaurant chefs, but for various reasons have opted to stay in the club market. There seems to be a real fraternity of club chefs, and we want to enrich that activity.
And so, from February 22-24, 2009 at the Red Rocks Resort in Las Vegas, we will present the first Club & Resort Business “Chef to Chef” Conference, limited to 150 club chefs, general managers and F&B directors. (One goal of the conference is to help improve communications and understanding between the various F&B management roles, so we encourage you to bring a team of participants.)
In our research to help plan this event, chefs told us loud and clear that they already know how to cook and don’t need a lot of culinary demonstrations. So while there will be some hands-on sessions, the conference focus will be on presenting better ideas for how to run the business of an F&B operation, how to attract more members and guests, and simply how to do a better job in difficult circumstances.
Specifically, the agenda (now being finalized by a panel of club executive chefs) will include presentations in these areas:
Case studies of exemplary operations, and of how good F&B operations can put clubs on the map
Capturing catering’s full potential
Bringing the front and back of the house together
Kitchen design
Best practices for buffets
Small plates and casual fare
Takeout: The next F&B frontier
Club F&B careers
Menu design and development
Budgeting and costs
We will also have a special session, building on the popularity of our “Chef to Chef” articles, where Merion Golf Club’s Jerry Schreck will lead a “Chef to Chef Live” discussion with the audience and other leading club chefs.
Just as it is for every page of our magazine, the goal for each conference session will be to have you come away with time-tested ideas that you can take back and apply to improve your own operations.
Full details for the conference will soon be available on a special web site, www.CheftoChefConference.com. We will look forward to seeing you there; we promise you will come away from this conference enriched and more knowledgeable in your business.
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