We hear a good deal these days about the success of club-within-a-club programs at private clubs. The wine program at the Country Club of St. Albans, located just outside St. Louis, is an excellent example of how these small groups of like-minded members who share
John McGee, CCM, is the general manager and chief operating officer at Northwood Club, located in north Dallas. McGee knows the food business intimately, having come up through the ranks of the Marriott organization both as chef and then as a food and beverage director
Farmington Country Club, located in Charlottesville, Va., has the assets you would want and expect at a large, vibrant private club. It has scale, with more than 2,500 members; it has the gracious beauty of the South, which affords club members a panoramic view of
Tom Mulhern makes his living designing innovative and engaging customer experiences for a wide range of organizations including restaurants, retail stores and health care systems. Here is how he describes one of his favorite retail experiences: When I walk into my favorite store, the first
The success of an a la carte dining experience in a club is predicated on delivering on many fronts. Food quality is important, but service can be equally important to members. However, in this article we want to discuss the menu, its importance and how
One of the most challenging aspects of club management today is achieving a successful dining program. When asking members what their expectations are for club dining, 70 to 80 percent will say, “just make it one of my favorite places to dine.” But when asking
A memorable dining experience has always centered around the meal, but increasingly the country’s tastes for a great dining experience has expanded to how the meal is produced, prepared, served and displayed, the ambiance and even entertainment for patrons to enjoy. In this article we
Each year, restaurant industry leaders, up and comers and foodies convene at the National Restaurant Association’s annual show to discuss the latest trends in the culinary world, to provide education programs and to recognize innovative new products. This year’s show proved to be no different
Private club dining is renowned not only for the quality of the food but also for the ambiance and service. While the menu options are best left to the chef, the service expectations inherent in club dining lie with the waitstaff. Members and guests expect
Defining dining success for private clubs is simpler than most of us would guess: The club is one of the members’ favorite places to eat. That’s it! Not a place with the best gourmet food or the fanciest décor; but a place that has consistently