Leadership Lounge

Time was when some processed mac n’cheese, deep fried chicken fingers (speaking colloquially of course--we all know that chickens don’t have fingers), buttered noodles, French fries, hot dogs and some plain pizza could pass for a typical kids menu in club dining rooms. Add a cute little four-piece box of crayons, an “activity menu” and some sweet soda served up in a spill-proof cup and you had all the ingredients needed to round out a child’s typical dining experience. It see

RCS was on the road recently, assisting a customer based in the valley of Jackson Hole, below the backdrop of the spectacular Teton Mountain Range in Wyoming. The ground in this popular resort and ski town is iced over up to eight months per year. Although the rugged land is cherished by outdoor enthusiasts and lovers of the pristine natural wilderness, the severe climate and brief growing season makes traditional vegetable farming in this vast unspoiled high country a perenn

September 25th is National Foodservice Workers Day! Hooray for us! It’s the day to tip our hats, and maybe add a little extra tip, to all the servers, cooks, dishwashers, stewards, hosts, bartenders, baristas, chefs, bakers, lunch ladies, hash-slingers, food runners, sommeliers, maître d’s and the managers who herd all these cats in the uniquely special environment of the food world. Food workers serve customers in fine dining restaurants, private clubs, fast food establishm

The term “bespoke” is rooted in the verb “discuss”. The word refers to the practice of discussing, arranging or commissioning beforehand in ordering goods or services. Bespoke is primarily known for its centuries-old British tradition of custom made shoes, suits and dresses. The word "bespoke" as applied to fine tailoring, is understood to have originated in the vibrant London district of Mayfair and came to mean a suit measured, cut and made by hand. Customers and patrons wo

Now that summer is in full illumination, chefs are creating menus that reflect all that the season offers; bringing a parade of bold and delicious fruits and veggies to savor during these few short months of bountiful summer produce. Farmers markets bursting with colorful, succulent harvests provide inspiration for chefs to create dishes that give vegetables top billing. A few uncommon greens are cropping up on menus and being reintroduced to the vegetal lineup with new and c

Call it a convergence of the calendars, but this weekend offers a veritable palooza of fun foodie opportunities for every taste. Today, Star Wars Day, we can salute all our friends in the galaxy with “May the Fourth be With You” and eat like a Jedi serving up Ham Solo sandwiches and Darth Chocolate martinis. Saturday’s quinella of festivities includes the convergence of Kentucky Derby Day and Cinco de Mayo. (Not to mention a lesser-known annual May 5th observance of National

What sort of first impression does your bar and lounge area offer? What are the first sights, sounds, and smells that a member or guest might encounter within twenty seconds of entering the space? How do surfaces feel to the touch and underfoot? Are they sticky or slippery? Is sound from televisions and speakers at appropriate levels? Is lighting suited to the time of day, and are all light bulbs and fixtures in working order? These first impressions will set the tone and exp

Who knew that January 26th was National Peanut Brittle Day? Well according to Foodimentary™, the website that recognizes and celebrates food holidays 365 days a year, today is the day to get your sweet nutty on. In celebration of this one day of the year where it’s perfectly fine to go a little nuts, here are a few snappy facts from the peanut gallery at Foodimentary: “Brittle”, a flat hardened sugar candy, is thought to be one of the first candies ever made. Peanut brittle m

The crush is on as planning begins for the feast that celebrates the perennial, quintessentially American observance of our national expression of gratitude: Thanksgiving. The menu lineup of turkey, trimmings, and pastries decking out the holiday table beckon refreshing beverages to round out the spread. The Thanksgiving holiday is a perfect time to fall into the world of hard cider. For Colonial Americans and westward settlers who produced and consumed it by the barrelful, c

A misconstrued pearl of folk wisdom suggests that oysters should only be enjoyed in the months containing the letter “R”. This was good advice when oysters were harvested in the wild. Abstaining from oysters during the months of May through August when oysters were busy...well... making baby oysters, was considered beneficial for re-populating stocks and giving the bivalves time to spawn and reach their full potential of briny richness. Inconsistent and informal refrigeration