F OODAND B EVERAGE S EASON P LAN 2024F OODAND B EVERAGE L EADERSHIP T EAM
Mark Thomas Food and Beverage Director Eddie Matney Director of Culinary Arts
Karen Harting Catering Director
Jamie Adams Canyon Clubhouse Manager
ChadMaso n Meadow Clubhouse Manager
Tanner McNeese Catering & Events Manager
TBD Canyon F&B Manager
Marley Rossi Meadow F&B Manager
RickReyes Canyon AM Exec. Sous Chef
Richard Kazmer Canyon PM Exec. Sous Chef
Fred Miller Meadow Chef De Cuisine
The Food and Beverage 2024 season plan has been compiled as a tool to outline the overall direction of the department and pinpoint areas of interest. Food and Beverage’s central focus will remain providing outstanding dining experiences throughout our many dining areas and outlets. High quality food offered by well-trained hospitality professionals is our number one goal. This summer, we will concentrate our efforts on specific areas identified through our budgetary process, member feedback and insights gathered from our annual survey. A priority will be to regularly refresh and evolve our menu offerings, ensuring a variety of choices that cater to diverse palates. We will concentrate on offering a diversity of menu selections while frequently updating and adapting our menus throughout the season. We will continue to introduce and promote nutritious dining options, while also preserving the classic favorites cherished by our members. Enhancing our wine sales is another area we would like to focus on this summer. We have added some new training technology for the staff to increase their wine knowledge. We will also offer some sales incentive for members to better take advantage of our wine program. We would also like to increase our covers at the Canyon Clubhouse, which has leveled off the last few seasons due to seating and reservation limitations. While we do not want to negatively affect members’ dining experiences by pushing capacity levels too high, we would like to see more usage on Thursdays and Mondays, which are quieter dining days at the Canyon.
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