Author: William Schulz

 

Maintaining Consistency In Your Food Operation

When (DMA) is retained to conduct a Chef Search, we always try to find the reason why the Club is looking for a new Chef. If the Chef is being terminated, what is the reason? We have heard every reason imaginable but overall, the number one reason we hear most is the “ala carte operation […]

The Evolution of Club Food Service

For Chefs who work in clubs and Chefs considering switching their career to clubs, there is something you all should know. Club food service operations are unique; sometimes fickle and often very unpredictable. They are complicated and diverse and can be frustrating at times. Don’t get me wrong, being an Executive Chef in a private […]

Chef’s Must Understand their Numbers

By Bill Schulz, MCM The food & beverage department is the most scrutinized operation throughout the Club. For example, golf course expenses may exceed budget in any given month with no consequence. However, if the food cost is even one percentage off budget, Chefs are held accountable and need to justify the variance. The reason […]

Dichotomy of a Club Food Operation; what is the Chef to do!

By Bill Schulz, MCM The food service operation is considered a primary department in club operations. All members of the club patronize the food operation to some extent, whereas other services and facilities may be used only by specific individuals. Food service in clubs is different from food service in specialty restaurants, hotels, or other […]

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 […]

Work with a Master in Your Kitchen

Does your operation have the key components of a First-Class culinary operation? Food and beverage operations are complex with high labor and product costs. Efficiency and high quality service can be enhanced if staff and management are in harmony with guest needs and have the tools and knowledge necessary to do the job right. GM’s […]
Posted in Consulting

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 […]
Posted in Editorial