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Editor’s Memo Are “perfect” employees good because everything else is bad? Are they hiding something by doing a ton of shifts? Idea of the Month Publisher's Note The focus will be on presenting better ideas for how to run the business of an F&B operation. Club Features Through an unprecedented period of tournament- and renovation-related activity, the team at Oakland Hills Country Club has learned how to exceed major expectations, day to day and year to year. Feature Cover Story Food & Beverage The story of Cog Hill starts with a simple commitment to employees, guests and delicious food and ends with $3 million in annual F&B sales. The Village of Lemont was settled in 1836, and about 90 years later three brothers by the name of Coghill bought a farm from John McLaughlin on the west side of Parker Road. Like a snowball rolling downhill, this farm began the complex that today is Cog Hill Golf Club. Chef to Chef Just 10 years after arriving from Argentina at the age of 20, Emanuel Vidolin has already used his expertise in steakhouse and ethnic cuisine to help take the Alpine Country Club to new, award-winning heights. Course & Grounds Trees can make or break the beauty of a course—but also cause big headaches, when overgrowth affects all aspects of turf management. Design & Renovation Every aspect of a kitchen design project— from financial planning to layout—must be carefully conceived and executed. Recreation & Fitness Yoga, Pilates and stretch classes are helping properties stay competitive by taking fitness to the next level. Today's Manager Club managers share tips for how even the littlest things are making big differences in showing environmental responsibility— and also saving on operational costs at their properties. Recipe Exchange Submitted By Jose Alcantar & Richardo Marquez, Executive Co-Chefs, Cog Hill Golf & Country Club, Lemont, Ill. Submitted by: Emanuel Vidolin, Executive Chef, Alpine Country Club, Highland, Utah Submitted by: Emanuel Vidolin, Executive Chef, Alpine Country Club, Highland, Utah Submitted by Wisconsin Milk Marketing Board, Inc. Brian Walsh, Executive Chef, Oakland Hills Country Club, Bloomfield Hills, Mich. Submitted by Smuckers Foodservice Submitted by Tyson Foodservice Submitted by Jose Alcantar & Richardo Marquez, Executive Co-Chefs, Cog Hill Golf & Country Club, Lemont, Ill. Product Showcase Ideas Exchange Sensing that avid golfers who might normally want to include Circling Raven on their annual “rounds” of the many excellent courses in the area would be deterred this year by the costs involved with the drive to Worley, Circling Raven instituted a free shuttle service to the course from a nearby boat dock at its end of the lake. The Tom Fazio-designed Course at Keowee Springs is designed from the start to give golfers of all ages a chance to play together. Like many properties in its state, Ballard Golf and Country Club, has had to deal with severe weather and turf-related challenges dating back to last winter. A sign, seen recently in a kitchen (the club shall remain anonymous), provided some ideas for straightforward communication about all-too-common issues that are all too often left unaddressed |
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