Reflecting on an incredible weekend at our 65th annual Swing Ding tournament! A huge thank you to all the players, spouses, and spectators who made it unforgettable. We couldn't have done it without our dedicated team - from our banquets staff, food and beverage team, golf ops team, to our grounds crew - who worked tirelessly to pull together this 4-day event. And congratulations to our champions of the championship flight, Barton Mathew’s and John Barnett! #SwingDing2024#GolfTournament#TeamEffort
How glorious is this weather! Spring is almost here. Which means peak catering season for birthdays, Spring Racing, end of year parties and more! Get in touch 👇to chat about your event. #spring#catering#yourprivatechef
☕ Happy International Coffee Day! ☕
Whether it's a quick espresso, a creamy latte, or a classic black coffee, there's nothing like a cup of coffee to kickstart your day on the greens. ☀️🏌️♂️
We know every golfer has their go-to brew before hitting the course, so tell us—what's your favorite coffee before a round of golf? 👀
Share your coffee routine in the comments below! 👇
#InternationalCoffeeDay#CoffeeLovers#GolfAndCoffee#MorningBrew#GolfLife#GolfCommunity#TeeTime#GolfLifestyle"
Stephen Wolfram says live streaming your work elevates your quality in a few ways. Since you know you are sharing to the world, it encourages you to hold yourself to a higher standard. The audio is muted for the privacy of the patrons of our restaurant but if you have the ability to put the song “week end a rome - etienne Daho” on repeat, it’s the song I find myself humming.
https://lnkd.in/etVK7WEE
You can streamline the raw bar of any restaurant by putting the ice machine next to your plating station.
The second strategy is make your raw bar plate “plateable” without taking a single step.
On a raw bar Tuesday at Benjamin’s Raw Bar in Newport, Rhode Island, on a double shift (10AM-2AM) you’ll open between 2,000 & 3,000 pieces of raw bar. Extra steps is the difference between a great experience for patrons and a good experience.
Third strategy, have your plating station streamlined for your “shucker,” but also have a reserve of essentials (lemons, mignonette, sauce, shrimp) for servers in your restaurant to access. Each time you have to put that knife down to fulfill a task for someone else, your ticket times keep going up.
4. Pre opening oysters may make things slightly easier in the long run, but in the short run it doesn’t make sense. You sacrifice the quality of the oyster. Anyone who knows what a freshly opened oyster tastes and feels like will know the difference immediately.
Secondly, the time it takes to put the oyster on a tray and pick up in the future is time wasted.
Thirdly when you put an oyster on a tray to be served in the future, you lose the precious juices that are in essense what patrons are paying for.
With all these sales quota achievements on #LinkedIn, you'd think companies would be swimming in cash. It's like watching a cooking show where every dish is a masterpiece, but somehow the restaurant is still empty!🍽️📉 #SalesMysteries#LinkedInLaugh#Humour#Saleslife
Here is some behind the scenes at one of our latest team meeting 🥐
Discussing our plans for 2025, including how we are improving our services and more.
Important conversations aside, we want to know what your pastry of choice is for a team meeting 👇 🥐
#bts#teammeetings
Choosing between golf initiatives and F&B is like choosing between tires and fuel for your vehicle. It's not really a choice. While there is no more meaningful dollar for a private club or public course than a golf/membership dollar, there are other "contribution dollars" that can be nearly as impactful. Merchandise sales can account for as little as 5% of total revenue, but those dollars are generally much higher margin than food, and can help carry December (if you're up North). F&B dollars can be narrower in margin (especially food) but help make the golf dollar possible with member dining and other on-course outlets. Plus, not all of your diners golf - but all of your golfers eat! A coordinated strategy of all your channels - golf/membership, events, F&B, merchandise (and more) is always the right gameplan. #golf#golfindustry#clubs#countryclubs#golfmarketing#hospitality#golfsolutions#compass360
