How has this idea enhanced your club's operation, etc.?
Since I am not actively working in a club this has not been implemented yet. I developed the idea by researching food and beverage trends and then thinking of a way to incorporate one of those trends into club food and beverage operations. This would be helpful in providing club members with another way to use their food and beverage minimums. It would also be a great way to show off the culinary talent at the club to members of the community.
How was this idea implemented, and what have been the club members' reactions?
The idea has not been implemented yet but has been shared with many members of the greater Cleveland chapter and it was supported.