Feeding Their Sorrow

A special takeout menu will satisfy the appetites of hungry football fans at the Captain's Club at Woodfield's first-ever 'Souper Bowl' catering event.

by C&RB Staff (editor@clubandresortbusiness.com)
February 2010
 

It was another dismal season for the Detroit Lions, but that didn’t stop the F&B staff at the Captain’s Club at Woodfield, in Grand Blanc, Mich., from doing all it could to help fans in its marketing area get full enjoyment from the final football game of the season.

The club’s restaurant, Floyd’s at Woodfield (named for the property’s Ray Floyd-designed signature golf course), is normally closed on Sundays in February. But this year, for Super Bowl Sunday on February 7, Floyd’s announced its “first-ever ‘Souper Bowl’ catering event,” featuring a special takeout menu that could be accessed online (www.captainsclubatwoodfield.com) to order food for Super Bowl parties.

The menu went far beyond pretzels and goldfish, too. It included breaded chicken wings (with choice of preparation—hot and spicy, Teriyaki, or BBQ); mini-crab cakes served with a lobster cream sauce; Woodfield House Chili by the Gallon; warm spinach artichoke spread served with warm pita points; Woodfield Signature Salad with house-made balsamic vinaigrette; chilled large shrimp cocktail; assorted fresh fruit and fresh vegetable trays; assorted domestic cheese and cracker assortments; and assorted mini-croissant finger sandwiches with premium meats, cheese and garnish.

And Woodfield wasn’t just aiming to appeal to golfing foursomes or families of five who would be gathering to watch the game, either. The pull-down menu on its Website for chicken wings, for example, allowed customers to order up quantities up to 20 (it was noted at the bottom of the menu that a quantity for any item shown would feed 10-12 people). Prices were shown for each multiple quantity (20 quantities of wings X $19.50/quantity would be $409.50, for example). And if a customer still couldn’t find the quantity desired at the end of each pull-down menu, another option could be selected: “Please Call Me.”

Orders had to be placed by Tuesday, February 2nd, so they could be picked up on Sunday the 7th. Customers could also pick up menu and order forms in Floyd’s lobby and fax back or call in their orders. A 25% deposit was required at the time of order (the online form included a place to provide credit card information).