Pavilion Food Truck

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

INTRODUCTION : If necessity is the mother of invention, then a pandemic is the parent of innovation. While COVID-19 separated DAC members from their beloved indoor restaurants, it forced our staff to think outside the box—or, more accurately, to think outside the Clubhouse. But outdoor dining … in winter? Could we make the culinary experience of our Gallery & Fresco work al fresco? Our Food and Beverage staff saw an advantage where others might see a challenge and found a new way to deliver a DAC experience: Food Truck at the Pavilion.

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

WHAT WE DID : Using a heated tent with tables and chairs as the epicenter and a food truck as the main attraction, we created a truly seasonal space that included a full-service bar, entertainment, fire pits and vertical heaters—all socially distanced. The food truck—staffed by DAC culinarians serving a menu crafted by our executive chef—didn’t get the cold shoulder from members and their families. Over 15 days, how well-received was it?

• Number of covers: 1,667
• Revenue: $50,000
• Avg. per cover: $30

TESTIMONIALS:

“I have attended the pavilion events three times over the last few weeks. Last night, our server was really exceptional. David was right on top of everything! He greeted me by name, welcomed all of us warmly, and we all agreed he did a wonderful job.”

“The setup is great; we had dinner after a carriage ride last night. Very thoughtfully done!”