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Any country club or golf club chefs...HELP

post #1 of 8
9/25/07 at 3:09pm
Thread Starter 
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.
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post #2 of 8
9/25/07 at 3:46pm
I have no idea, but wish you luck .... my former boss is struggling with the same sort of issue at this very moment.
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post #3 of 8
9/25/07 at 5:52pm
I am also in my first year as chef of a private golf club. However our members have minium monthy dues that they have to spend on food, so we get our money rather they eat or not. As for letting the public in that is a big no no at my place. If people want to eat here they have to join.
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post #4 of 8
9/26/07 at 9:30am
Most private clubs lose $.05 per dollar of sales. The more public business you have, the more you dilute the value of the club membership. The members paid for the right to use the facility and if it gets to busy, they will let you know about it.......some clubs will have a f&B minimum charged to the member whether they use it or not. The restaurant outlet will most likely stay slower than you would like, but, the one area you can really increase sales in, is banquets or special events......these don't seem to offend the membership as much......you do have banquet facilities, I take it????? Is the club Member owned?????? All these things make a difference.....fight the good fight and KEEP THE MEMBERS HAPPY!!! Know your budget, forecast accurately and remember, you can only cut back your employees so much and you can rarely replace them when the season slips back into gear. Unfortunately the membership is King....even if it only represents 30 or 40% of your business.....as a certain point its prudent to drop prices and concentrate on not losing as much. Just keep them coming in and pray you
make that $.05 loss and no more....good luck, I have been there, seen the bright light, and lived to tell about it......chow!
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post #5 of 8
9/26/07 at 8:34pm
Can you host functions such as silent auctions for charities? Again, things like this don't offend the members as the the club appears generous for donating the facility. The country club in my area went public three years ago because dues were't supporting it. One of the things they host is an art auction to benefit Big Brothers/Big Sisters. This year they invited area chefs to showcase their talents with appetizers provided for the guests and each place represented donated a dinner for six to be auctioned. It at least will boost bar sales.
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post #6 of 8
9/27/07 at 8:19am
Never worked in a G & C.C., but if you're crafty you can try "other" ways of selling food. Catering.
No one says you can't deliver food outside of the club, right?
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post #7 of 8
9/27/07 at 8:28am
Cripes banquet sales man, you guys need to hire a banquet sales professional. Canvas the area, hit clubs, corporations, non-profits, etc.
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post #8 of 8
9/27/07 at 9:45pm
Thread Starter 
thats the plan this off season, is to canvas the area. I mean looking at the budgeted sales for the winter months, I will have nothing BUT time. I used to cringe if our total sales on a Monday equalled what we are budgeted here for an entire month. I have lots of directions I would like to take this place, but it seems like they are all content with where its at. But, its an experience I can say that much, one, that despite all of the small set backs and perterbances, I am enjoying. Just want more people to eat my food, but we all know how that goes.
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