One constant factor contributing to the disconnect between members wanting their club to be a favorite place for dining and actually considering it as such is how food and beverage professionals are always challenged to be more creative while keeping club traditions. Popular trends for
For more than 70 years, St. Louis’s Old Warson Country Club (OWCC) has been an integral part of the lives of some of the city’s most prominent citizens. With a championship golf course as part of the founders’ vision, they enlisted the expertise of Robert
Located just blocks from the White House and our nation’s iconic monuments, The Metropolitan Club of Washington (MC) is one of the city’s oldest and venerated private institutions. Founded during the height of the Civil War by six Treasury Department officials to pursue “literary, mutual
Artificial intelligence (AI) has come under fire, even from those who are in the forefront of advancing its development, as a potential “evil” that could grow, if not properly controlled, to exert dangerous consequences on all of humanity. But momentum continues for efforts to apply
When private clubs turn their attention to long-range strategic planning, they usually think of focusing on broad areas such as governance, facilities and membership development. Specific aspects of an operation such as a food-and-beverage program are often viewed as a secondary consideration, if indeed they
As the post-COVID-19 membership boom has coincided with an acceleration of staffing shortages and the need to catch up on renovation projects that were put on hold during the pandemic, clubs’ food-and-beverage programs are being put to the test like never before. Many clubs are
Of all the various services and amenities that go into providing the member experience in a private club, food and beverage is the most important. It is used most frequently, is the most important amenity across all members and, as Charts 1-4 show, is nearly
A recent presentation by Club Benchmarking highlighted food and beverage as the top member-value proposition for most clubs. But as illustrated by other articles in this issue of Club Trends, F&B is also the leading source of dissatisfaction registered in member surveys. This conundrum is
Of all the factors that contribute to member satisfaction, dining is the most important, because it is the most universal in its appeal and use. While not everyone uses other recreational facilities and amenities offered by a club, arguably everyone who is part of a