Orphan Wine/Spirit Sale, Wine Tasking and Chef's Dinner

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

In 2015, we created and implemented an annual January event that now provides us an opportunity to boost member interest in the club during our slowest month of the year by creating a multi-faceted evening event. The event starts with an at cost sale of ‘orphan’ items from our cellars, along with a wine tasting reception, followed by a three-course chef’s dinner.

We showcase an orphan sale that gives members an opportunity to purchase wines and spirits of all levels, from readily available to luxury reserve items. While the members are browsing the hundreds of bottles available, we offer a wine tasting table, hosted by one of our suppliers. Members are also able to purchase at cost wines from this supplier. We feature an extensive chef’s hors d’oeuvre display to complement the wines.

Following the orphan sale and reception, we offer a three-course chef’s tasting menu for $28, where members are encouraged to bring in the wines purchased at the orphan sale, with no corkage fee.

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

In a collaborative effort among AGM, beverage manager and executive chef, our inventory is evaluated to select items for the event, a wine supplier is secured and a delectable menu is created. To build excitement, we advertise to our members during the busy month of December through our monthly newsletter, weekly eblast and creative posters placed in the high traffic areas of the clubhouse.

The member reaction has been rewarding. About 100 members come for the sale and reception. On average, we reduce our on-hand ‘dead stock’ inventory by $10,000 each year. The chef’s dinner is served in the Fireside, our main dining room, and we entertain about 150 members and guests, as this is also available to the general membership, along with the Orphan Sale attendees. It is a great offering, providing member engagement during the slow season.