Editorial

 

Making of a Chef

When David Meyers Associates is retained for a Club Chef Search, we try to get management to tell us what qualities they are looking for in their next Chef. They almost always give us two or three attributes as well as areas within their operation they would like to fix with their new hire. They […]

Evolving Member Expectations & the Expected Shelf Life of today’s Club Chef?

…here is what a group of Chicago area Club Chef’s had to say Earlier this month I enjoyed hosting a group of local Club Chefs for lunch at a popular trending restaurant on the North Shore of Chicago. Our gathering served as an opportunity for me to introduce a few of our placements and get […]

Staff Development

Over the years I have heard many Chefs moan about losing key employees who they had trained and developed within their clubs. If wages are competitive and the work environment is a good one, it is easy to empathize with the Chef who says: “I’m sick and tired of spending all that time training someone […]

Food & Beverage Profitability

Some years ago I wrote an article for Club Management Magazine tiled, “What Happened to Food & Beverage Profitability?” I believe I hit a nerve because after the article was published, I began to receive calls and emails from managers throughout the country agreeing with my conclusions. To this day I continue to receive an […]

Creating a SERVICE Culture

CULTURE is a key ingredient for the sustainability and prosperity of all private clubs. Creating an adaptive culture that is aligned to business goals and objectives will provide clubs with the ability to significantly outperform their competitors and prosper with both membership growth and retention! Accelerated performance is caused because the group (i.e. the club […]

Making Your Best Impression

Some years ago, I read an article that really stuck with me. The name of the article was, “A Portfolio Beats a Resume Any Day,” written by Bob Weinstein from Tech Watch after his interview with John Sullivan, who at the time was a consultant to Fortune 500 Firms. The article began by quoting John […]
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Chef Due-Diligence Realities

by Bill Schulz, MCM Culinary Search Associate Leading a successful food service operation demands consistency along with continual monitoring and followup. Being an Executive Chef has placed unique demands on you, but I know… deep down you love what you do. You have a passion for the business; you have to, in order to put  […]

Maintaining Positive Relationships with Your GM

This month, I thought I would share an article with you. Do you ever wonder why certain Chefs do not work out at certain clubs when they seem so perfect for the position? When we are called into clubs to do the search for a new Executive Chef, we learn - more often than not - it is due to a falling out with the General Manager. I call it “break down in communications - a failed relationship.” In this regard, I have a few suggestions for you to consider. Please give me your feedback. Do you have any additional..

Great Food Begins with Great Products

When I was actively managing clubs, I was always amazed when the Chef and I spoke about the quality of food products used at the club, how food is handled, and the resources necessary to secure various products. The F&B committee invariably found this discussion an enlightening one and suggested sharing the information with the […]
Posted in Editorial