[Rblum]

So i have made it through my first season as chef at a private golf course. This is my first venture into this side of the industry and it is much different than anything I have ever experienced. We are commming into winter, and we stay open(in Colorado) any advice on how do cope?? I am trying to find ways to boost non member business, but not getting the support from Mgmt that i would like. I have dropped labor DRASTICALLY, and food has come down 3-4% but cant seem to get them to budge on the advertising. My question is .. do these places get a write off if the restaurants attatched to them lose money? that is the only reasoning that i could see to not wanting to increase business. The restaurant is open to the public, the course is private however. I have come up with some pretty amazing ideas to get butts in seats, but have little backing. They seem happy with the monthy special events wine dinners, cajun boil, etc, but those are all member driven. I am trying to tap into a resource that no one in the past has. The public. There are over 400 residents alone in the housing that surrounds us, not to mention some large cities a short drive away as well.