MANAGEMENT
Controlling
Food Costs
Club chefs must diligently and creatively control costs while simultaneously satisfying members.
AS COSTS CONTINUE TO RISE AND SUPPLY CHAINS remain unpredictable, clubs are feeling the pinch. Some are offsetting costs by trimming menus and rotating dishes, others are raising banquet prices to offset a la carte, and more are passing the increases along to members and guests while explaining the cold, hard truth that everything simply costs more now. “No matter what type of operation you run, chefs must work toward the target their property has set for them,” says Gordon Maybury, Director of Culinary at the JW Marriott Miami Turnberry Resort and Spa in Aventura, Fla.
By Joanna DeChellis, Editor
REEVALUATE AND REIMAGINE Turnberry runs a 24.5% food cost across the resort, considerably lower than most private country clubs. Regardless, Maybury is diligent about hitting that target. In April, the resort evaluated prices year over year and found that the property’s cost of goods went up 25% from 2021. 28
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Club + Resort Chef
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July 2022
www.clubandresortchef.com
