It seems that you are being set up to fail. Do not expect the private club to give you much support. The management will hang you out to dry. You may be up to it though and able to be successful. I hope that is the case. Maybe the club would let you have a stable of consulting chefs. Good luck.
new to the food industry
Hi there!
I am an Event Coordinator for a country club in Illinois. We don't have the restaurant open, but we do private banquets and event. I have a chef that comes in for these. Although, sometimes it is hard to get a hold of him.
I'm not just in charge of the banquets set up, i also have to make the menu for that event and order the food.
I have absolutely NO restaurant experience. Since working banquets here, I bus now and then and will tend bar sometimes, but that's about it.
Does anyone have any advice to make creating menus for clients easier and low cost?
Thank you!
I am an Event Coordinator for a country club in Illinois. We don't have the restaurant open, but we do private banquets and event. I have a chef that comes in for these. Although, sometimes it is hard to get a hold of him.
I'm not just in charge of the banquets set up, i also have to make the menu for that event and order the food.
I have absolutely NO restaurant experience. Since working banquets here, I bus now and then and will tend bar sometimes, but that's about it.
Does anyone have any advice to make creating menus for clients easier and low cost?
Thank you!
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