Breakfast & Lunch Breakfast was again done out of the Hole One Café this year, but the food was prepared out of the kitchen. We cannot cook on the patio area, so orders were placed to the kitchen and run out to the member by a service staff member. This order pick-up/delivery system is a much more cost- effective way to do service. The demand for breakfast has diminished so this system worked well this summer. Lunch – This was one area that we wanted to focus on this year to try to increase cover counts. We had 2 new staff members responsible for our lunch service and both did a great job. Marley Rossi served as our AM supervisor and excelled in her new role. She managed staff well and handled many details of operating the Canyon’s expanding game clubs/groups and many meetings. Ricky Reyes was also our AM sous chef and did a great job. Food was prepared quickly and with few errors in preparation. Last year, we observed a slight decrease in covers, prompting us to concentrate on enhancing our lunch offerings. We introduced daily lunch specials and increased the frequency of menu changes to address these concerns. This was to prevent members feeling lunch was stagnant or boring. We offered more variety in our soups and advertised these daily to our golfers. We did see a 10% increase in lunch covers so our changes may have helped to increase usage. The Canyon has become Game Central for our members. Mahjong, Bridge and Canasta are all played at the Canyon. Some of the players have lunch with us but most just enjoy the quiet and seclusion that the Canyon offers compared to the Meadow. This has become a challenging area for the MOD to manage and keep all their details in order. There has also been petty squabbling among the groups for attention and resources from the staff. Ladies' Golf Day posed its own set of challenges. While the ladies preferred not to have an expensive food station, they expressed a desire to order more budget-friendly options directly from the menu. Pre-ordering didn't prove quick enough for their preferences, and unfortunately, our available options are somewhat limited for them.
Canyon Dinner
We did see a slight increase in dining usage for dinner, but this area remains a challenging meal period. The high-quality dining experience we want to create requires tight control of the dining covers flow. This means we still often sell out or operate at full capacity at members’ preferred dining times. We still cannot control or improve the turnover of tables so many tables are held for the full evening. Large parties on Friday night at the Canyon eliminated patio dining as an option for many members. The managers continue to get creative trying to squeeze additional dining onto the patio or the event lawn area. The dinner menu was again frequently changed with new features every week and new Fish and Pasta options every week. Chef Rick Kazmer did a great job working with Chef Eddie in creating incredible entrees this season. The Canyon culinary crew was one of the most proficient teams we have had. We had few send-backs and nothing but excellent comments all summer long.
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