put a rules reminder in the VIP, weekly email and on Holiday BBQ flyers to be respectful of the community. • Member Disputes - Training issue on F&B staff if there are disputes in the dining rooms. Staff is supposed to check their signatures and making sure it lines up with the member name and number, sometimes is difficult when members do not sign their receipts. There is not a scanner that works in the dining room to take orders digitally through our current software Jonas, unfortunately locked in with software since it was widely used throughout property. Member Disputes are sent to the Canyon Reservationist, then forwarded to designated managers across all departments to be resolved. • Flow of Reservations - people coming late or early to their reservations creates a disruption of flow in the dining room and kitchen, which creates longer ticket times for food. We have asked staff to take their orders right away if late, however if early, wait to put in their orders. Walk-ins can become a challenge that can disrupt the flow as well if a bunch of people walk-in to the bar and order at once along with reservations in the dining room. Watching the flow is key for a successful night, balancing reservations with walk-ins, the dining staff are coming up with solutions to better control this. • Couple’s Member Guest Tournament - First multi-day tournament, went well. Paired down the food due to budget, received positive feedback about the food. Added bars on the course, big expense mostly to labor but will continue to do it, members and guests thoroughly enjoy it. • Taste of Forest Highlands - Big Cool Down leading up to the Taste. 522 attendees, only offered to members to start with, positive feedback about that. Sent out a cancellation policy reminder email to see if that would free up some spots. It did give guests only a small window of time to decide to come since it was a week before the event. Had a long waitlist of guests however was able to get about 100 guests into the event. Tons of compliments about the food, had the food spread out on east and west sides of the driving range in addition to having the vendors in one central area as well for tasting wine. Poor lighting which was hard when the sun went down, better lighting for next year. Quite a bit of feedback about the size of the pours at the event, people thought they were too small. Since it is called the Taste, it is supposed to be smaller pours. To try and aid with this, there was a bar outside and available inside if someone wanted a cocktail or a larger glass of wine. Bar was packed towards the end of the event, late night snacks were very busy. Might run tequila and bourbon tastings the whole event. The pamphlet was sent to people that could not attend to buy wine to increase sales. There was a mention of a poor selection of wines due to the vendors marketing towards a bigger crowd that can actually be supplied. However, there will be a special wine event hosted in August to wine club members only with a higher selection of wines and smaller production wines. • F&B Outlets o Canyon Dining Room - sales are down from last year in May due to not having the Canyon Dining Room open the first 2 weeks of the season since the golf courses were not open. We were open for lunch 7 days a week, similar covers to last year. Pushed dinner sales up at the Meadow. o Hole One Cafe - can only have pre-made sandwiches, added some new breakfast items. Sales are up from last year for the month of May. o Stonehouse - sales are down due to not being open for the first 2 weeks because of the course being closed.
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