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.
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
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
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 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.
