Michael Crandal joins us on this encore episode to discuss Food & Beverage at private clubs. Don’t forget to pick up your copy of the ABC’s of Plutonium Private Club Leadership at plutonium.club
In this episode, we take a deep dive into food & beverage hospitality with Matt Hagnauer, Food and Beverage Manager at Crestview CC in Wichita, Kansas. We discuss the importance of hospitality and customer service and knowing the difference between the two.
We also chat about importance of never becoming stagnant on food and beverage operations.
You’ll learn how to start hiring for attitude and not skill. We’ll also cover how to break the barriers between food and beverage and other outlets around the club like golf, tennis, etc.
Lastly we’ll cover how you can go about finding quick easy measurables in your dining room. These are a short cut to understanding your dining rooms success rate.
On this episode we chat with Terry Clark of Club Advisors. Terry shares what every club is looking for in their next chef. You’ll learn what skills to work on and how to showcase your talent to the board or GM. You’ll also find out what Terry and his team have been up to in 2018. Visit www.clubadvisors.com to learn more.
We also chat with Henry Wallmeyer of the National Club Association. Henry gives us a preview of the upcoming National Club Conference to be held in Washington, DC April 28 – 30, 2019. Learn who will be presenting, the venues, and more.
There’s a good chance that your club is leaving money on the table and our guest today, Mike Hendrix, is here to help. Mike is the Vice President of Business Services for GolfNow. Their new program, RIDE, is designed to save clubs like yours money through a group purchasing plan. Food, chemicals, supplies and even office furniture can have significant savings when purchased through RIDE.
We’ll learn a little about Mike’s background and how GolfNow was able to put this program together. You’ll also get the opportunity to have a complimentary audit of your club’s expenses from Mike’s team.
We’re also joined by Brad Steele from the National Club Association. Brad gives us an update on some state-level issues in both Maryland and New York that the NCA is working on. You’ll learn why some local legislation on key tax issues may effect private clubs negatively and how the NCA is going to bat to make sure clubs are protected.
On this episode we chat with Michael Ponzio, the executive chef at Medinah Country Club just outside of Chicago. Medinah is a historic and famous golf course, having hosted numerous major championships. Recently however, they’ve become equally famous for their culinary creativity.
From tapping maple trees to building a chicken coup on site, Medinah has been leading the way in private club culinary creativity. We’ll get a first hand take from Michael about what went into some of these programs and learn more about his background in this entertaining and educational episode.