Name:  J. Brent Tartamella

Club:  The Westmoor Club

Description:  The idea was to offer a limited menu that offered a variety of selections without increasing food cost or storage space that our small operation does not have.  The parents who frequent the pool on a regular basis love this idea as they can order from the same operation everyday without feeling repetitive.

Implementation: The idea was an instant hit at the Westmoor club.  The concept was brought tot he table by our chef at a culinary meeting. He wanted to give parents that frequent the poolside café an opportunity to choose something different and healthy from the menu, every day they ordered. 

Name:  Gregory Webb, CCM

Club:  The Kansas City Country Club

Description:  I have never seen an employee menu entered in the menu competition, but I think ours is worthy.  As you can see, we offer a robust offering of food to our staff on a daily basis.  In addition to the a la carte menu offerings shown on the menu, we put up a prepared mea, family style, at 11:00 and 5:00 daily. 

Implementation:  We are always tweaking our employee meal program and for the last seven years, we have made numerous adjustments to get it where it is today.  The chefs really like the opportunity to prepare a family meal for the staff and having their name on display really puts the pressure on.  The staff loves the options we have for them, pleasing the vegetarians, meat eaters and salad lovers all at the same time.

Name:  Evan Sherwood

Club:  The Country Club of Virginia

Description:  Gluten-free Menu – When dining at a restaurant it can be difficult to choose an entrée.  Especially when you can only eat gluten-free food.  To address this problem and provide an enjoyable dining experience, we created a gluten-free menu.  This menu frees our guests and servers from the difficulty of identifying gluten-free items.

Name:  Amanda Salazar, Frederick Nixon, and Greg Sheara

Club:  Chevy Chase Club

Description:  The menu change has allowed us to improve quality, consistency, and variety of menu items while keeping to member expectations of speed of service.  With monthly changes and daily specials rather than seasonal changes, members are visiting the winter center more frequently.  Visual and aesthetic changes are apparent with new menu covers and food/wine pairings.

Implementation:  The idea was implemented based on member requests for better food quality, better consistency, and more variety.  The winter center kitchen was designed to produce 1/4 of current production. 

Name:  Ziv Scherman

Club:  Chevy Chase Club

Description:  The club is located in a very competitive environment wihthundreds of exceptional restaurants located within a few miles.  The club has found a way to distinguish itself amongst the members.  This menu concept has allowed Chef Joachim Buchner to cater to those members who prefer more traditional club food, while at the same time providing more adventurous members with cutting edge cuisine.

Implementation:  Following a major kitchen renovation, we discontinued our prix fixe menu and began a la carte service in our formal dining rooms.  After toying with several different options that offered either classic or contemporary food and hearing feedback form the members who expressed interest in both, the current format was developed.  The menu has been extremely well received by the membership, and we continue to receive praise on the diversity of our offerings.

Name:  Gavin Inglis

Club:  Tripoli Country Club

Description:  It added a special touch to our buffet tables by describing the different types of food displayed.

Implementation:  Tripoli Country Club buffet tables have an added touch by using dinner plates, plate stands, and dry markers to tell their plated stories.  The members have enjoyed the decorative plates.