Chapter 9 Club Food

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Chapter 9Club Food Beverage Operations
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Clubs Food Beverage

• City Club
• Primary source of club revenue
• Athletic Clubs
• Plays a minor part may lose money
• Country Clubs
• Needs to cover a variety of activities
• Resorts
• Important for repeat business

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The Role of Club FB

• 1. Attract New Members
• Every meal should be viewed as an opportunity to
  attract new members
  
• Dining is the 2nd most important reason why
  people join country clubs.
  
• FB can establish the clubs reputation

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The Role of Club FB

• 2. Meet Member Expectations
• Speed efficiency may not be as important as
  personalized service
  
• Member expectations are typically very high
• Must have consistency in food and service

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The Role of Club FB

• 3. Achieve a Healthy Bottom Line
• FB can accounts for 1/3 of total income
• Snack bars restaurants often lose money
• Banquets are extremely profitable

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Club FB Servers

• Should be cross-trained for other outlets
• Formal informal , lounges, snack bars, etc.
• Turnover rate is extremely low!
• Advantages
• Familiarity with policies and members
• Know members names
• Cost savings of retaining vs. retraining
• Disadvantages
• Develop bad habits difficult to retrain
• Seniority based pay raises
• Too familiar with members

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Club FB Department
Responsible for all FB
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Club Food Beverage

• The club is an extension of the members home
• Many clubs allow members to sign check and will
  not even accept cash or credit cards.
  
• Food Beverage Minimum
• Monthly charge imposed on all members
• Member must spend at least that much each month
  on fb
  

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Club Menus

• Primary purpose is to list items that members
  want.
  
• Should reflect the clubs marketing strategy and
  be consistent with the members expectations.

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Menus Eye Movement
FIRST EYE FOCUS
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Menus - Clubs

• Have more items then regular restaurants
• - Core menu plus daily specials
• Difficult to remove items from menu
• - Members like a familiar menu
• Ask members before adding new items
• - Get them to buy into the changes

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Menus - Resorts

• FB builds reputation repeat business
• Need more variety than club or restaurant
• Avoid menu monotony with Cyclical Menus
• - Cycles should be longer than an average stay
• - Year-round resorts should have seasonal menus

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Special Club FB Service

• Wide range of products - hot dogs to steak
• Prepare items that are not on the menu
• Examples
• One-time-only menus
• Takeout or delivery
• Boxed lunches
• Golf cart service
• Poolside caterings

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Price

• Monetary value placed upon goods or services
• Projects the clubs image
• Elasticity of Demand
• How sensitive is demand to a change in price?
• Elastic - demand is very sensitive to price
• Inelastic - demand is not sensitive to price

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Banquet Service Ratios

• American Service
• Typically 1 server for every 20 guests
• Busperson to server ratio is 1 to 3
• Buffet Service
• 1 to 30 1 to 4 1 runner for every 100 guests
• Russian or French Service
• 1 to 16 1 to 10 with poured-wine service

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Banquet Service Ratios

• 1 Banquet Captain for every 12 servers
• 1 Maitre d if you need more than 1 Captain
• Head Table
• 1 server and 1 busperson
• More than 8 guests 2 servers
• Tables
• 60-inch rounds 8-top
• 72-inch rounds 10-top

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Banquet Service Ratios

• Cocktail Party w/ Food
• 2 servers for every 75 guests
• 1 bartender for every 75 guests
• 1 cocktail server for every 150 guests
• Hors d oeuvres Cocktails
• 100 people
• Average 8 hors d oeuvres 1st hour 4 2nd hour
• Average 3 drinks for 1st hour 4½ for 2nd hour

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Beverage Service Ratios

• 100 Person Reception
• ½ will drink 3 glasses of wine
• 750-ml bottle contains 5 drinks 30 bottles
• 10 white for every 2 red (25 white 5 red)
• ½ will drink 3 spirit drinks
• Basic bar should contain
• 3 bottles Vodka
• 2 bottles Scotch Rum
• 1 bottle Bourbon, Gin, Brandy, Blend,
  Canadian
  

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Service Ratios Factors

• Number of guests
• Length of function
• Style of service
• Menu complexity
• Timing of event
• Room setup location
• Union policies

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Club Restaurant Exercise

• Name each of the restaurants in your club
• Briefly describe each
• - What type of food do they serve
• - Formal, informal, dress code, etc.
• Include grills, snack bars, lounges, etc.

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Trends in Club F B

• 1. Increase in Casual Dining
• Grill rooms generate 75 of all private-club
  dining
  
• 2. Theme Nights Special Dinners
• Wine tastings and clambakes
• 3. Healthier eating
• Dont totally revise your entire menu
• 4. Negative perception of Mens Grills
• Still exist, but pressure to change continues

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Club FB Outlets

• Formal Dinning Room
• - Special events formal dinners
• Grill Room
• - Casual dress primarily for lunch
• Lounges / Bars
• - Both formal informal
• Snack Bars
• - Golf, tennis, pool