Country club chefs evolve to satisfy member expectations

Country club members' tastes are shifting toward creatively prepared food made with high-quality ingredients, says a report by the National Club Association, and clubs must evolve to meet their needs in order to have successful food and beverage programs. “When I first got into this business, clubs were not known for great food. It was more straightforward, comfort food, steak house,” says Ken Kouril, general manager at The Sanctuary Golf Club in Sanibel Island, Fla. “It was more for special occasions. Now it’s more of a lifestyle people buy into, with small plates, tapas, lighter fare, organic. We have the ability to evolve with our clients.”

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