Find the Good Stuff

How has this idea enhanced your club's operation, etc.?

All chef de cuisines meet up at the local Saturday farmers' market to source hyper-seasonal ingredients for that evening’s features. Features are communicated and printed that day.

Hyper-seasonal food increases member satisfaction in both the perception and reality of the items.

How was this idea implemented, and what have been the club members' reactions?

Photos and videos are taken of the chefs at the farmers' market, these are shared with the membership in conjunction with the features. Members have been very happy with the offerings, particularly during peak seasons.