Gregory
Weebb, CCM, The Kansas City Country Club
For large outdoor events, we have started to use traveling food and beverage vendors. We use stadium style vending trays strapped to servers. The servers carry small clip board with chits (cast for certain events) and feature cold beverages, snack items such as chips or fruit, and simple food items like hot dogs. This takes pressure off bars and counters and allows the members to enjoy their activity and not have to go and get something. The staff enjoys the interaction and the novelty of the service.
For large outdoor events, we have started to use traveling food and beverage vendors. We use stadium style vending trays strapped to servers. The servers carry small clip board with chits (cast for certain events) and feature cold beverages, snack items such as chips or fruit, and simple food items like hot dogs. This takes pressure off bars and counters and allows the members to enjoy their activity and not have to go and get something. The staff enjoys the interaction and the novelty of the service.
Brian
A. Wong, The Peninsula Golf & Country Club
This simple, but effective table arrangement has been the basis of our being able to feed 600 Members and their familes on Easter, Mother's Day and Thanksgiving without waiting lines or food platters that need refurbishing, because of the ease of access for both the Members and staff. The idea evolved out of a need to be able to serve more and more people in shorter amounts of time as Club events became more and more popular.
This simple, but effective table arrangement has been the basis of our being able to feed 600 Members and their familes on Easter, Mother's Day and Thanksgiving without waiting lines or food platters that need refurbishing, because of the ease of access for both the Members and staff. The idea evolved out of a need to be able to serve more and more people in shorter amounts of time as Club events became more and more popular.
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