Join us for a practical discussion on how technology can support the unique operational needs of club kitchens. From high-volume banquet production to à la carte service, clubs are often challenged to deliver quality, consistency, and flexibility across multiple dining formats with limited labor and increasing pressure on efficiency.
This webinar will explore how this equipment can serve as a valuable production solution for clubs by supporting batch cooking, sauce and soup preparation, braising, pasta, vegetables, and other versatile menu applications. We’ll look at how these systems can help streamline production, improve consistency, and reduce manual workload in kitchens that require both performance and adaptability.
We’ll also discuss how modern equipment may help address common club challenges such as labor shortages, production bottlenecks, food waste, and the need to execute diverse menus across dining rooms, events, and member functions.
Presented by:
Jason D. Hall, CMC, Vice President of Culinary & Consultant Services, Southbend – Firex, and Chairman of the Advisory Council - AMCO
Moderated by
John C. Good, Director for Events, Technology & Member Engagement, National Club Association
This webcast is free to current NCA Member Clubs’ Staff and Board of Directors, and $99 for non-NCA Members.
John Good
good@nationalclub.org
202-684-8749