Culinary creativity, the never-ending journey.

People eat with their eyes which is why presentation is everything. 

At the club at Admirals Cove, we are constantly evolving. Members are always looking for opportunities to mingle and socialize with their friends, so looking for new and innovative food concepts is vital to our success. Remember, they have numerous dining options outside the club, and we want our venues to be at the top of their list.

Members want a dining experience, not the same old thing. We must stay current while being creative and cutting edge. It’s one reason why I take R & D trips to NYC. My Assistant general manager and F & B manager and I visit numerous hot spots throughout the city. We look for fresh ideas, new concepts, and the most delicious bites to incorporate into our menus. We just came back from a trip last week, and we can’t wait to showcase the latest offerings to our members.

The days of meat and potatoes and a three-hour meal at the country club are long gone. There is no room for complacency. Don’t be afraid to change the theme of a restaurant because it’s always been that way. Our job is to lead and stay up to date on the trends and then deliver on those. 

This year during COVID, we introduced two new concepts. The first was a Tapas restaurant called Next. 

Next, it caters to the member who wants fast, casual, and healthy: smaller plates, craft cocktails with their friends, and a few laughs. Our Mediterranean-inspired offerings are on point. We also offer vegan options as more and more members embrace plant-based eating. It’s not just a meal. It’s an experience that will entice them to return again and again.

27 West is our upscale causal contemporary restaurant. It offers a well-traveled meu with global fusions catering to every palate. We offer members the opportunity to dine alfresco around a fire pit or in the romantic intimacy of a private booth.  

Like you, we have members on the go. They can’t take the time to stay and eat or need something quick to bring home to their families. Our pre-packaged two and three-course meals do just that. They are neatly laid out with numerous options catering to specific dietary needs. Again, fast, casual, affordable, and delicious.

Bringing about change at your club is easy. All you need to do is ask the members what they want. Survey them, find out if the food and the atmosphere are tired, then change the ambiance.

We get real-time data from our Humm tablets that we feature in every restaurant. When the check is delivered to the member, they simply click a few buttons, and we know if a meal was not prepared to their liking allowing us to address the issue in real-time. It’s been a game-changer for us. 

Another way to stay up to date is to visit the National Restaurant Association show in Chicago. I go there every year and pick up great ideas.

Beyond the food, appearance is essential. Presentation. For example, chaffing dishes and skirted tables are out, while wooden tables with heat lamps and skillets are in. The way the food looks on the plate is what tempts our eyes and makes us want to taste it—Balance, variety, and contrast.

Innovate. Stay up to date by reading, watching, going to shows, and visiting trendy spots. Network and talk to your peers. There is no room for complacency in your kitchen, especially when members have more choices than ever.