We Are Chefs
Country Club Chefs Discussions (12)
| Discussions | Replies | Latest Activity |
|---|---|---|
TABLE SIDEIS THERE ANYONE OUT THERE DOING TABLE SIDE ANYMORE Started by SHARKEY-4 |
5 |
Oct 21 Reply by SHARKEY-4 |
Hot Dogs!!!!!Just wanted to take a quick survey and see what brands of hot dogs everyone is using in their snack bar operations. I am of the all animal,… Started by Jason Talcott |
15 |
Sep 1 Reply by Jonathan Finer |
Sous ChefI need a Sous Chef for a Country Club in Little Rock, Arkansas....They are seeking a properly schooled Sous Chef, with a quality background… Started by Matt Johnson |
1 |
Aug 12 Reply by Shawn Dickensheets |
Cooking Classeswe just started cooking classes for our members once a month and have had great response to it. It brings good income into a night that was… Started by Bruce A Allen |
7 |
Aug 9 Reply by Ronald G Diebold Jr |
Summer SalesNow that the courses are open and we are past Memrorial day how are everyones numbers looking? Losing or gaining memberships? Banquest sale… Started by Jason Talcott |
6 |
Jul 24 Reply by Jason Talcott |
BuffetsHello Chefs, Is anyone seeing a decline in buffets and an increase in Ala Carte. I'm seeing a shift in what the next generation of member… Started by Russell L. Neff, CEC |
2 |
Apr 23 Reply by Jay Christmas |
unique strategiesHallo fellow Chefs I was just wondering what each of you are planning for the coming month in regards of menu offering. Are you shrinking y… Started by Joachim Buchner |
10 |
Mar 14 Reply by Eduardo Castillo |
Help with stale breadChefs, We occasionally put out luncheon buffets with either pre-made or make yourself sandwiches. My question is how do you prevent your b… Started by Raymond Carpenter |
4 |
Feb 27 Reply by Shawn Dickensheets |
Club Food Sales TrendsAnybody noticing that people are spending just their minimums, have December parties fallen off? How is our unique challenge of being "at t… Started by Jason Talcott |
8 |
Feb 1 Reply by Shawn Dickensheets |
Green eggs no more!Chefs, We are coming up on a busy brunch season and I will need to put scrambled eggs out in chaffing dishes. Last year we cracked fresh e… Started by Raymond Carpenter |
6 |
Feb 1 Reply by Shawn Dickensheets |
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