Al Fresco Dining Is Here to Stay

AL FRESCO DINING

IS HERE TO STAY

Members have come to love and expect outdoor dining experiences, no matter the weather.

By Jennifer Olvera, Contributing Editor

OPEN-AIR DINING HAS LONG been a part of warm-

weather enjoyment. But now? It’s a way of life. As members and guests prepare to embrace al fresco eating this year, we checked in with a few chefs to see what’s cooking—and why.

EXPANDING AND MAXIMIZING SPACE

An extensive 2016 patio renovation at Fairview Country Club in Greenwich, Conn. included a 200-seat outdoor dining patio overlooking the golf course. The space quickly become a pivotal gathering place that members and guests would not only frequent, but adore. “We were blessed with good weather the summer of the renovation and for the entire season, there were only three dinners that were not completely sold out,” says Fairview CC’s Executive Chef, Je Perez. That led the club to stretch out the outdoor dining season as long as possible—a trajectory that continues to this day. Seating on the outdoor patio at The Club at Carlton Woods in Houston, Texas is equally coveted. And as at many clubs, it provided a silver lining during the pandemic. “Our team’s ability to creatively maximize our usable space outdoors has been the most tangible accomplishment over the past two years for food and beverage,” says Executive Chef Wes Tyler, CEC, CCA, WCMC. “The added experience of dining outdoors has presented a unique set of opportunities, allowing us to expand our o erings, o set pandemic-related revenue loss, and explore new concepts that might not have been considered otherwise.”

In retrospect, Tyler says, Carlton Woods’ patio also opened the door for further refi nement, as the team looked closely at e ective ways to capitalize on its success.

Outdoor dining at The Club at Carlton Woods has allowed the club to expand o erings, o set pandemic-related revenue loss, and explore new concepts.

The proximity of Fairview Country Club’s main dining room to its outdoor terrace allows FOH sta to service both areas smoothly.

CREATING A FLUID EXPERIENCE

Naturally, members seek the same level of service and quality—not to mention an on-par ambiance—outdoors as they do inside. As a result, clubs and resorts have come to blend the settings seamlessly. At Coral Ridge Country Club in Fort Lauderdale, Fla., that has meant connecting the spaces, quite literally (see photo, pg. 64-65).

“Our indoor seating has fl oor-to-ceiling windows, so the two spaces meld together, both with the same view of the golf course,” says Executive Chef Udo Mueller.

Fairview CC’s main dining room and outdoor terrace also fl ow into each other, separated only by sliding-glass doors. And the benefi ts of this go beyond aesthetics.

“[The setup] allows the front-of-house sta to service both [areas] smoothly,” says Perez. “To enhance that, the club invested in mobile side stations where the POS systems are located, allowing them to be moved to di erent locations.”

INTERACTIVITY—AND CREATIVITY—IS KEY

As the pandemic lifts, clubs continue to look for ways to di erentiate their space and presentation. As a result, Tyler notes, action stations have become the most e ective outdoor approach when it comes to preparing fresh food.

“They o er a personal connection with the chef,” he says. And the ability to prepare and serve food hot, without holding, also increases the quality and e ciency of service when resources are limited, he adds.

On Friday nights, Perez o ers what he calls the “best deal in town”—sushi stations, along with chef-attended grill stations that feature the club’s signature veal chop, steaks, local seafood and more.

“It is the night that members bring guests to show o what we do best, amid our stunning patio setting,” he says.

It’s that very ability to delight diners, while remaining fl exible, that has been essential to many clubs’ success.

“It’s all about creativity and trying di erent concepts, dishes and styles,” says Perez. “Instead of that sit-down wine dinner, why not host an outdoor dine-around with different cuisines and wines o ered at di erent locations? Or a pop-up restaurant on the 14th hole, perhaps?”

Sound like a departure from the norm?

“Communicate with your Board on what you need to do keep the members happy,” Tyler advises. “When club management and the Board are on the same page, it is a win-win all around.”

One thing is certain: Whatever the setting or geographical location, outdoor dining—and the focus on it—is here to stay. Not yet in on the game? Odds are, if you build it, they will come. And return, again and again. C+RC