A growing number of clubs and resorts—from modest daily-fees to the most exclusive and upscale operations—are using strong F&B programs to position themselves as go-to locations, whether or not activities such as golf, tennis or swimming might also be part of the appeal. And as these properties continue to elevate their food-and-beverage programs far beyond “loss leader” status, they are fast becoming one of the most profitable parts of an operation.

To properly understand, and meet, the challenges of club and resort F&B programs in all aspects—from menu engineering, pastry and food costs, through sustainability, event planning and casual dining—there is no substitute for the value of learning from the successes and proven ideas of experienced club chefs and F&B directors.

The fifth annual, hands-on Chef to Chef Conference was devoted exclusively to the special needs of club and resort food and beverage operations. General managers, food & beverage directors and executive chefs gained valuable insights through a variety of session topics by club and resort chefs for club and resort chefs.

View the 2013 Conference Agenda

View C&RB’s Conference coverage: “SPECIAL REPORT: C&RB’s Chef to Chef Conference Heats Up Denver”

Announcement of the location and dates for the 2014 Chef to Chef Conference, based on preferences expressed by 2013 attendees in their Conference evaluations, will be made this summer.