Spanish Wells December Newsletter 2019 P2_STM81927 December Newsletter | Page 10

LETTER FROM THE CHEF Meet our F&B Council Many clubs enlist councils/committees to help leadership guide the development process in vital club activities such as golf, tennis, social activities, food and beverage etc. These groups can be a vital and positive communication link between management. While day to day feedback is important for our food and beverage operations, the combination of day to day feedback as well as monthly feedback from a well-chosen group of membership advisors gives us a balanced approach to the direction we will establish for your club. Additionally, with the clubhouse renovation beginning any week now and all the exciting plans we have to consider, your voice is important to us and we need to take every action possible to hear you. Beginning this month we have convened a group of 6 members to participate in St John’s G&CC’s very first food and beverage council. We will meet monthly to discuss all things food and beverage including restaurant menus, tournament menus, all aspects of service and anything else that finds its way to our F&B agenda. Our first meeting was very productive and from that has come a review by each member of our lunch menu re-launch, a separate dinner menu launch, discussion regarding upgrading the variety of food options at the turn and breakfast options. Menus moving forward will be presented to this group before going live and as in the most recent case with lunch we will make adjustments accordingly. So, let me introduce to you our first ever F&B council and we encourage you to share any and all concerns, compliments, suggestions, basically anything that will help us best serve you in the area of food, beverage and service at St John’s G&CC. Suzanne LaPlante [email protected] John DiPatre [email protected] Steven DeCosta [email protected] Kirk Irvin [email protected] Karen Hunnicutt [email protected] Jeff Crook [email protected] Eric Fritsche Executive Chef 10