THE CLUB CULINARY PROGRAM

The club culinary program is a complete food and beverage “make-over” that is guaranteed to increase your clubs dining room usage!

See step by step how to transform a sleepy hollow dining room into a thriving, trend-setting bistro filling your private club’s dining room with happy satisfied members. Want to check out how it’s done?

The Contemporary Dining Guide for Clubs & Chef Whitney's Picture Recipe Ezine.

Because of the overwhelming requests for information and recipes, I am creating two exciting new programs for you, the "Contemporary Restaurant Guide for Clubs" and my "Chef Whitney's Picture Recipe Ezine." The first is a compilation of the systems I put in place that helped me compete with the real restaurant world and build a sleepy hollow club dinosaur into a five day a week, lunch and dinner service, no food minimum, 150-300 daily cover, a la carte restaurant operation (excluding functions that go on simultaneously throughout the week). I achieved this keeping the food and labor costs on target, increased member satisfaction and dining room usage, and won the trust of The Beach Club’s Board of Directors using the techniques outlined in this informative guide.

Click here for details:http://www.chefwhitney.com

Chef Whitney's Picture Recipe Ezine.

My new full Color Picture Recipe Ezine contains my club-proven, kitchen-tested, membership-pleasing recipes. You can have my hot new recipes emailed directly to you with full color pictures and simple directions on how to execute these West Coast specialties. Just click here (http://www.chefwhitney.com) for more information on how to get both these programs.

Here is a sample of the philosophy behind the program.
1) The Manager/Chef Relationship

Give equity thinking to the chef. He must be able to run all food operations as separate entity.

Low base salary with high bonus incentives based on performance bonuses to include:

Labor Cost %

Food Cost %

Sales increase

2) Redefining the “Club Culinary Experience”

Renovations

Quick & inexpensive facelifts only

New Uniforms

Table Top Package

Rooms with distinctly different ambience

Bistro

Formal Dining

The Bar

3 different demographic categories

Families with kids

Singles & sports fans

Silver hairs

4 different food needs

Kid food-Families with kids

Bistro food-Bar users and families with kids

Sophisticated Dining-Silver hairs away from noisy kids

Bar Food-Singles & sports fans-fun bar atmosphere

3) Menu Must Include:

Cutting edge dishes

Your chefs’ finest creations

Traditional food

Keep the clubs’ traditions-Sandpiper

Comfort food

Seek out membership likes

Bistro food

Seek out menus from restaurants frequented by your membership

Three Menus into one-if you have separate bar, café and dining room menus–consolidate them into one menu.

Bar apps on menu promote 1st course sales other than soup or salad

Entrees on bar menu promote dinner sales

Less confusing for all

Innovative food

Doesn’t mean Foofoo

Even a simple fry-flavor of the area ex. “habanero-garlic fries” for Santa Fe.

Must incorporate dishes that appeal to all demographic categories

3) Creating a Service Culture

Inform and train all staff of your mission and technical issues to achieve it.

Most importantly a great attitude, the word “yes” and that all are in the happiness business.

4) The University of the Kitchen

Educate your staff to keep your kitchen as productive and efficient as possible.

Use the Cooking 101 CD to test and train your staff in basic cooking techniques.

Includes everything from safety and sanitation to tea sandwiches and pastry.