Is Technology Changing the Culture of the Industry?

(Food and Beverage, Technology) Permanent link

7_2_15_175wThe seven most expensive words in business are: “We have always done it that way.” 

We’ve cited this famous saying before, but it bears repeating, and you don’t want to be the person to use this phrase.

So far in 2015 the Sarbari team has exhibited at the Philadelphia Hospitality Show, The International Restaurant & Foodservice Show of New York and The New England Food Show in Boston. Read more...

Do You Really Need Technology to Run Your Restaurant More Efficiently?

(Accounting and Finance, Food and Beverage, Technology) Permanent link

5_25_15_175wThis may seem like a strange question coming from a technology provider, but it’s a valid one. Does your restaurant, country club or food service operation really need to rely on technology to run more efficiently and productively?  Haven’t restaurants been around for decades before the emergence of POS systems, online reservations, menu boards and accounting software to track sales and expenses? Read more...

Putting Your Best Image (Face) Forward, From First Contact to Follow-Up

(Food and Beverage) Permanent link

 06_17_14There are so many aspects to putting your “best image forward.” In our club’s catering departments, it includes the professionalism of the sales team, collateral materials, websites, communication (both verbal and written), quality and presentation of your food and beverage, event execution and follow-up. more... 

Keeping it “Green” in the Club Catering and Special Event Industry

(Food and Beverage, Sustainability) Permanent link

11_18_14_175wIn the last few years, we have seen the dramatic rise of “green” and eco-friendly trends and practices in the special events industry, and how this is translating to our club’s catering departments. As predicted, it is no longer a “trend” - it really is a “lifestyle”, and as we know, our clubs are all about the lifestyle! It is fitting that we should adopt as many of these forward-thinking green lifestyle elements into events we are hosting at the club. more..

How to “Self-Evaluate” Your Catering Department

(Food and Beverage) Permanent link

08_07_14_175wDo you ever wonder if you really have all the correct tools, systems and procedures in place for running an efficient and highly productive catering department in your club? What if you “don’t know what you don’t know” and you are missing a big piece of the puzzle that would improve your operations, time management and member and guest satisfaction? more...

Dining Out – The Importance of Staff Training and Food Safety

(Food and Beverage) Permanent link

08_05_14_175wOver the years, I have written many articles and the time has come to invite some of my friends and associates who have so much more to add. I recognize that their knowledge can only enhance your reading pleasure. To begin this collaborative process, I have asked one of my longtime friends to share the writing process with me. more...

Things to Think About When Outsourcing Food and Beverage

(Food and Beverage) Permanent link

05_08_14_175wThe subject of Food and Beverage “outsourcing” and/or allowing outside catering companies to come into the club can be a controversial topic. So, we did a little research to see what clubs are doing it, the parameters in which they allow it and the benefits or pitfalls they see as a result of it. 

First of all, there are different types of outsourcing. A club’s food and beverage operation can be completely outsourced, meaning that a completely different catering company or concessionaire owns and/or runs the food and beverage operation. more...

Why Don’t you Just Chill!? How Blast Chilling and Shock Freezing is a Game Changer in the Modern Club Kitchen

(Food and Beverage) Permanent link

04_17_14_175wWe cook! We take carefully sourced and expertly prepared food and we apply heat to it. Heat gives us flavor, texture, appearance, temperature and aroma. Think of cooking and you think of heat. We use dry heat and moist heat and often a combination of both to get the very best of our food. Solid fuel, sous vide, vapor ovens, induction ranges and combi ovens are all the rage among chefs and the thirst for how we cook and the tools to do it seemingly never get quenched.  more... 

 

This information is provided for informational purposes only. The contents are presented with no warranty, either expressed or implied by the Club Managers Association of America. No legal responsibility is assumed for the outcome of decisions, commitments or obligations made on the basis of this information. If your club is faced with a question concerning legal issues, you should contact the club’s legal counsel for the specific application of the law to your situation.