To All Friends

Don’t look now my northern market friends however it appears Spring has Sprung!  It has been a long and hard winter for many, not unlike the lingering economic climate which also appears to be thawing.  Recent warm-up in business activities appears to have traction, while with cautious reserve. Many of you have reported future interest in club catered services, golf events and general a la carte usage is on the rise.  Pace reports are a bit more robust while spending in general continues to be value-minded.  Generally, all good news as it relates to overall market conditions however the road ahead will be closely influenced by job creation, consumer confidence and increased business spending on all fronts.  Let’s hope this trend continues!

 

Your response to our inaugural newsletter has been overwhelming.  Thanks to all who picked-up the phone or wrote to voice their support.  I’m very pleased and your comments strengthen my intent of this newsletter being attuned to your business needs on timely topics related to Culinary and Food Industry Trends and Management Practices.  Many of you suggested expanding future issues on topics including HR Practices, influencing Nutritious Offerings that Sell, Sustainability and True Greens practices that make sense and more.  Your suggestions are noted and will progressively be addressed in coming issues.  Feel free to share additional comments on future issues as well as sharing worthy articles with associates when topics are compelling.

 

Before getting to the highlight of each issue in the “Chefs at Work” interview, I understand that this year’s Club Chef to Chef Conference was well represented and its presenters delivered a remarkable educational experience to those attending earlier this month.  Congratulations to Jerry Schreck and the entire Club & Resort Business Magazine Team for producing a regarded event.  As a friendly reminder, make note to check my website periodically for newly released articles and upcoming events.  Specifically make plans to attend Charles Carroll’s “Essence of Greatness,” a one-day Symposium at River Oaks Country Club, Houston, on Monday, June 7, 2010.  General Information and Registration Form are available for this very affordable education and networking event at www.culinaryleadership.com

 

My recent interview with longtime friend and regarded Executive Chef Kevin Walker, CMC, AAC, et al, Cherokee Town & Country Club, Atlanta touched upon a Chef’s Role influencing a major Clubhouse Renovation, making Sous Vide a recognized practice with your membership and steps in becoming a Certified Master Chef.  Click here to read the entire interview with Kevin Walker …

 

Next edition’s “Chefs At Work” interview will feature Robert Fasce, CEC, AAC, Executive Chef, The Rolling Rock Club, PA, touching on topics including his responsibilities as chef at a truly unique sporting club like no other, his career at The Inn of Little Washington under legendary Chef/Owner Patrick O’Connell and his candidacy for the Executive Chef position at The White House.

A Bit About Food Trends

Invariably great club chefs understand the importance of developing menu selections consistent with member (market) expectations balanced with an appropriate influence of creativity, seasonality and varied ingredients.  Reminded of the words of one on my culinary mentors, “If you were caused to dine at your club multiple times in the course of a week, what cuisines and experiences would you regularly look for?”  Here’s an article about that sensibility …

 

Chefs must keep some beloved dishes off the menu

Inventive chefs thrive on discovering unusual ingredients and creating new delicacies, but often their tastes run to dishes that intimidate guests. While it can be frustrating to omit a pork belly appetizer or a handcrafted venison dish, chefs often have to leave their favorite dishes at home in the interest of keeping customers happy and revenues flowing. Pittsburgh Post-Gazette (3/18)

http://www.post-gazette.com/pg/10077/1043512-46.stm

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A Bit About Management

It’s frightening how many hospitality leaders have lost pulse to what our business is built on –

The Human Element.   Here are a few solid reminder points to help you refocus on being the best leader you can be.

 

Want to be an effective leader? Learn to shut up

If you want to be a better leader, ask more questions and listen carefully to the answers, John Baldoni writes. "Open-ended questions prevent you from making judgments based on assumptions and can elicit some surprising answers. Using what, how and why questions encourage dialogue," he writes.

Harvard Business Review online/The Conversation (2/16)

http://blogs.hbr.org/cs/2010/02/learn_to_ask_better_questions.html

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A Bit About Leadership

Want to be a better boss? Put away your BlackBerry
If you want to inspire your troops, stop fiddling with your gadgets and actually pay attention to them, suggests Tachi Yamada, head of the Global Health Program at the Bill & Melinda Gates Foundation. Yamada, who prides himself on not carrying a BlackBerry, says that it's only by focusing fully on the people in front of you that you can make them feel valued. "When you actually are with somebody, you've got to make that person feel like nobody else in the world matters," he says. "Every moment counts, and that moment is lost if you're not in that moment 100 percent."

The New York Times (2/27)
http://www.nytimes.com/2010/02/28/business/28corner.html

 

Make your MARK!

- David