To All Friends

I am happy to report more good news supporting the theme of recent newsletters, that being overall consumer confidence is growing and member usage of club services is steadily rising.  Many of our subscribers reported that Easter and Mothers’ Day events were well attended and interest in Monday and mid-week golf outings are gaining momentum.  City Clubs are also reporting increased occupancy levels, business usage of banquet services as well as in a la carte dining.  Revenue increases unquestionably are good news for bottom line result, particularly as most organizations remain lean in staffing levels and payroll hours. This “Cautious Prosperity” is somewhat dampened however as the “Austerity Mood” continues making it difficult to elevate check average.  The continued message remains – consistently deliver quality and value rich experiences keeping membership satisfaction high and interest in membership sustained.

Your continued response to recent newsletter articles and suggestions toward topics are thoughtful & valued.  Many interesting conversations have revealed new and interesting solutions to daily operational challenges we all face.  I look forward to bringing you future articles timely to needs and industry trends.  In our July/August newsletter edition, the “Chefs At Work” will feature an interview with Patrick Gebrayel, Executive Chef with Dunwoody Country Club on topics including HACCP (Hazard Analysis & Critical Control Points (HACCP) – Steps towards getting certified, applications of in workplace, and when this will become an industry wide standard – how he and fellow Atlanta club chefs forged relationships with local farmer advancing their farm to fork programs at their clubs & how he got stung by the bug to become a Bee Farmer!  And please, if you find these mailings meaningful, do share with fellow chefs and manager friends. 

Finally, before getting to the highlight of this issue’s “Chefs at Work” interview with Robert Fasce, two upcoming educational events are on the near horizon – the National Restaurant Show, Chicago, May 22 – 25 and Charles Carroll’s “Essence of Greatness” a one-day Symposium at River Oaks Country Club, Houston, Monday, June 7, 2010.  General Information and Registration Forms are available for these very meaningful events at http://show.restaurant.org/NRA10/public/enter.aspx and www.culinaryleadership.com , respectively.  I hope to see you there.

 

My recent interview with longtime friend and respected Executive Chef Robert Fasce, CEC, et al, Rolling Rock Club, Ligonier, PA touched upon his working under highly acclaimed chef/owner  Patrick O’Connell at the Inn at Little Washington, Rolling Rock Club’s unique surroundings and cuisine, and the honor of being considered for the Executive Chef position at The White House … Click here to read the entire interview with Robert.

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A Bit About Food Trends

Full Impact on Gulf Seafood Yet to Be Realized

Experts in the seafood industry obviously agree that the Gulf oil spill will affect the national seafood market. But they're not sure how great the impact will be and how soon we'll feel it. Commodities that trade on futures contracts, including seafood, are priced based on what they are anticipated to cost on a future date, rather than their current cost. These seafood futures are going up.
Read more at gigachef.com

 

Report shows consumers are savvy about organics

A Hartman Group report, "State of the Organic Consumer 2010," says about 75% of consumers buy organic products and that they generally read labels to determine if the food meets their standards. These core consumers, who make up about 24% of overall consumers, are the most dedicated and have looked beyond organic to seek out food from small farms with biodynamic, non-mono growing practices.

Progressive Grocer (4/13/2010)

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A Bit About Management

Creative ways to keep meetings short

Long meetings are a drag, so companies are coming up with innovative ways to keep things moving. Google uses a four-foot-tall timer to count down the seconds allocated to each topic; another company banned chairs from meetings in the hope that workers' aching feet would motivate them to stay to the point. Be warned, however: The "topless" meetings favored by one design firm aren't as much fun as they sound. 

FastCompany.com (05/10/2010)

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A Bit About Leadership

Benevolent bosses win more battles

When bosses pick fights with their employees, everyone loses, says Steve Hannah, CEO of The Onion. Hannah says bosses who treat the office like a battleground end up having to prove their authority again and again -- but CEOs who look after their employees soon find that loyalty is a far more powerful motivator than fear.

The New York Times (5/16/2010)

 

Make your MARK!

- David