Listening is the Secret Ingredient

How has this idea enhanced your club's operation, etc.?

Our Outdoor Wood-Fire Pizza Station transformed club operations by blending member-driven adaptability with operational efficiency. We initially launched with a traditional Neapolitan-style pizza, but after gathering member feedback, we shifted to a New York-style pie. This change significantly increased demand and enhanced the member experience.

From an operational standpoint, partnering with a professional dough supplier improved consistency at our high altitude of 8,300 feet. It also reduced preparation labor and increased the speed of service. The pizza station operates seasonally and integrates smoothly into various settings, including à la carte dining, interactive member events, and golf tournaments.

As a result, we have experienced strong revenue growth, controlled labor and food costs, and a highly engaging live-fire experience that has become a signature asset of the club.

How was this idea implemented, and what have been the club members' reactions?

The concept was implemented in phases, starting as a wood-fired appetizer area, followed by a Neapolitan-style pizza program, and finally evolving into our current New York-style operation, all based on direct feedback from members. After members expressed a preference for a crispier, more familiar crust, we adjusted the style while maintaining the wood-fired execution.

The response from members to the updated program was immediate and overwhelmingly positive, resulting in increased sales, repeat visits, and strong feedback highlighting both the quality and consistency of the product. Both kids and adults find it enjoyable, especially after a round of golf or at dinner. The station is now viewed by members as a must-have seasonal experience and a highlight at club events.

As we move forward, we are excited to implement the next phase by expanding our offerings with an additional Mara Forni oven. Members can't wait for summer to return!