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Editor’s Memo To properly position your property as family-friendly, the makeup of your staff has to reflect where you’re trying to go. Publisher's Note What are you doing now to assure greater success on the other side of the current economy? Club Features A staff with wide-ranging talent and experience is helping an historic property make the most of its unique potential. Food & Beverage Tender meats like chicken, turkey and duck marry well with deep, complex flavors or fresh seasonal favorites, making poultry’s possibilities limitless. A $10,000 Burger Recipe :: Submitted by Andrew Casale, chef/event coordinator, univ. of st. Thomas Dining service, Maplewood, MInN. Chef to Chef A true New England Turophile Course & Grounds Landscaping—and not just on the golf course, but throughout the property—is becoming an essential (and year-round) part of the course and grounds operation. Design & Renovation A well-designed shop can improve productivity and yield a marked increase in revenue. Today's Manager As the saying goes, “You can’t send a Duck to Eagle School”—so why try to force-feed the same standard training approach into all departments, and onto all employees? The California Club’s Harry Richter capped an exemplary career by leaving members in the very capable hands of Peter Schaub—a “rising star” he carefully mentored. Why would such a bright young manager want to work in a club where the average member age is over 70? Because, for starters, the members are even brighter. Technology Private clubs are no longer wrestling with the perceived problems of wireless; instead, they’re embracing technology’s full potential. Membership/Marketing Even the most traditional and successful events can benefit from a fresh injection of marketing intuition. Recipe Exchange Submitted by Sebastian Carosi, Executive Chef, Sebasco Harbor Resort, sebasco estates, Maine Submitted by Penelope Wong, Executive Chef, Glenwood Country club, cherry hills village, colo. Submitted by John Rellah, Executive Chef, Hamilton Farm Golf Club, Gladstone, N.J. Submitted by John Rellah, Executive Chef, Hamilton Farm Golf Club, Gladstone, N.J. Submitted By Wisconsin Milk Marketing Board, Inc. Courtesy of Pilgrim’s Pride Foodservice From Sebastian Carosi, Executive Chef, Sebasco Harbor Resorts By Chef Sebastian Carosi From Chef Sebastian Carosi From Chef Sebastian Carosi Submitted by John Rellah, Executive Chef, Hamilton Farm Golf Club, Gladstone, N.J. Products at Work Offering an established brand of equipment was critical to a fast start for the new fitness center at one of the country’s most established clubs. Product Showcase Ideas Exchange People in the News |
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