Comfort Food
Everyone knows it’s there--somewhere. In the walk in. On the top-left shelf, or right, maybe midway above the milk and cheese, it’s always there: THE TRAY. Either a full or half-sized sheet pan, maybe even a couple of two-inch hotel pans, THE TRAY is where the dribs and drabs of old, once or sometimes even potentially necessary foodstuffs gather to get older. Comingling substances in various vessels from no longer legible or documented dates of origin, they gather in anticipa
Is the Design of Your Club Costing You?
The past two weeks I have been writing about the need to involve operations in the operational planning stage of a renovation, in Part 1 and Part 2 of the "The Importance of Strategic Architectural Design in Club Operations" series. If you haven't given those a read yet, I encourage you to do so! Today I'd like to take a quick look at what involving operations in the planning stage of a renovation means for your numbers, so you can really understand what poor design could be
