As summer draws near, I think it is a good time to let everyone in on a few of the things we have been working on in the F&B Department. If you haven't heard by now, the "admin fee" associated with a la carte dining will be dropped on May 1. Along with this change, several new programs will also be launched beginning in May.
Our staff will begin utilizing the latest in point of sale technology with a system known as IBS. This system replaces our old POS system, Jonas, of 11 years and will be a great tool not only for record keeping, but also server efficiency and accuracy in placing orders. From a user friendliness standpoint, it will also help the management team in updating information and utilizing various technologies available today. Many inconsistencies can be found throughout the old system and having this more up-to-date information will allow us to operate more effectively and efficiently.
The "New Menu" has been well accepted thus far from my estimation and we have been scrutinizing the items that are selling and those that aren't for the past month. At the same time, we are getting member feedback on items they would like to see changed or offered. A few revisions have since been made to the "New Menu" that will hopefully show our members that we are, indeed, listening to their needs and wants as well as taking the time to provide a quality product. Many of the complaints we were getting mere weeks ago concerning food quality have gone down and the consistency issues have also been addressed.
It is important to remember that we are in a unique position as a country club and have a wide variety of members and preferences to satisfy. With that comes a number of suggestions and/or complaints about what we are doing as a department. Unfortunately, we cannot be everything to everyone and we have to pick and choose which business opportunities we pursue very carefully to satisfy the greater whole. They have to be right decision for us as a club and service provider. With over 500 members, we cannot satisfy everyone as much as we might like to. There will always be several folks we cannot please. If we are unable to address or act on one of your requests, please know that we are listening rather than just turning a deaf ear to each suggestion.
Over the last several months, I have heard a lot of comparisons of Manhattan Country Club to other local restaurants and chains. Whether it be the type of food or service they provide, it always comes back to one of two things. Either we are not doing it exactly like the other guys or we need to get back to the way things "used" to be in the "good ole' days."
I certainly understand where everyone is coming from because I know our membership deserves the best and believe me when I say I too want and expect the same thing. Please know that we are addressing the various issues associated with running a successful business one day at a time. It will take a little patience from everyone as we transition into these new systems and procedures as a club. In the end, it will be a much improved product and I have no doubt in our ability to reach greater heights as we begin utilizing today's technologies.
If you know me at all, you know I am not fine with copying the "other guys" and what they are doing. I'm all about fundamentals. I want to make sure we are doing things the right way before we get too far ahead of ourselves. I know that Rome wasn't built in a day. We must first lay a solid foundation from which to build upon and then we can take the world by storm.
I'll end with one of my favorite quotes "Leaders don't accept the status quo, they challenge it."
Until next time.
