Pop-Up Outlets
Our Pop-Up concepts have been all but eliminated this year. The sales generated did not offset the expenses required to run these outlets. Kassidy Kafe will be our only remaining pop-up outlet but we will moved this to the Meadow to increase efficiencies. Kassidy’s Kafe will Now be combined with the Meadow Peaks Café. Peaks Café & Bagel Shop Pickle Ball Facility The one new pop-up we will try this year is a Food Cart at the Pickle Ball Facility. We will offer Alcoholic and NA beverages for after play on weekends as well as snacks and limited lunch options. We promote this in our weekly emails and in conjunction with the Raquet Facility Staff to find best hours of operations and products desired.
Catering
Karen Harting is back for her 7 th season with us and heads up all our Catering and Special Events. She is also responsible for the Marketing and Communications for the F&B department. Her organizational skills and strong hospitality acumen always ensures a successful event. We will continue trying to focus our efforts on attracting high end events and clientele. We believe that FH has the best amenities and quality catering food in Flagstaff. Therefore, focus our efforts on attracting clientele that desires the highest quality special event. We would rather preserve our resources and talents for member services during the season rather than seek out smaller value-oriented clientele. Often, one member wedding generates the same revenue as three traditional Flagstaff weddings. We are trying to market Forest Highlands as a luxury option for special events in the High country. We have increased some of our marketing strategies by enhancing our catering menus, and fine-tuning our web presence. Catering events remain a very lucrative and profitable revenue source for us but since the members’ club usage has remained strong, we have become more selective on the type of the events we book. Non-member weddings and outside catering events are often a concern to members. We do try to plan these events, so they have the least impact on any member services we offer. No catering events are held on holiday weekends, and we do not close a clubhouse for a wedding except in the month of October. We also offer discounted pricing for weddings booked during the winter season. The catering director exclusively promotes the Canyon banquet room as the preferred venue. The Canyon Banquet area has the least impact on members’ experiences. We do have a new Catering Manager, Tanner McNeese who has been with several years in the catering area. The Catering manager requires more flexibility in their schedule and the ability to easily adapt to varying roles due to the nature of the catering business. We have also increased the onboarding process and dedicated
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