Issue 2 p . 14
F & B UPDATES
TRAVIS BRAZIL , DIRECTOR OF FOOD AND BEVERAGE
After my first winter spent at CH , I am pleased with the strides Up to Par made in so many areas . The dramatic increase in January and February sales from prior years is a testament to a continuing improvement in the Food & Beverage program here at Colonial Heritage . Our catering team worked diligently to be such a big part of our Winter , generating and coordinating several large events . But perhaps even more promising is the fact that the restaurant traffic and sales were also a big part of the growth .
We had such a successful Super Bowl party that we have committed to more and more such events throughout the year . Our goal continues to be making The club dining facilities the “ go to ” place for all CH residents and their guests .
It has been very nice to meet and chat with guests who have made their first foray into the Heritage Dining Room in many years , and then to see them enthusiastically return ! More and more guests are enjoying our extensive wine and spirits list , and the word is out among visiting golfers as well that we have a better selection that most other course restaurants in the state .
Our newest menu has been another great opportunity to continue our dedication to increasing the diversity of our offerings without losing any momentum in our improved training and quality programs . Several new team members have actually given us even more opportunity to put our new and improved employee training programs to the test , and the extremely positive comment card scores show that we are continuing these programs successfully !
Over the last few months , I have had the opportunity to work even more closely with resident committee members , and we have several new projects to show for it ! Residents can look forward to a newly redesigned snack bar soon , and following that , a new makeover for the Heritage Dining Room . These will serve as perfect backdrops to host even more resident-centered dining events . Not only are we going to have our “ 2nd annual ” 4th of July party this year , but we are also looking forward to having more holiday parties in the future . With those events in mind , we are continuing to improve our efforts to increase the communication aspects of Food & Beverage . Look for even more expansion of the dining calendar to help residents plan their coming months .
Up to Par remain committed to working hard on all aspects of Food & Beverage service at Colonial Heritage , and are working closely with CMC and resident committee members on new ways to improve the technical aspects of our service , such as better credit card readers , and improvements on our point-of-sale systems . The quick and dramatic rise in food prices over the last few seasons has presented quite a challenge , but Up to Par ’ s management has negotiated with major suppliers during the last year to help keep those mercurial costs from becoming even more burdensome .
With Spring on the horizon , I am truly optimistic about the future of Food & Beverage service here at Colonial Heritage , and I thank all of the highly supportive residents for providing so much encouragement to my team .
Bon Apetit !