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Consultant reports food‑safety fixes, menu redesign and staff training plan for clubhouse
Summary
Consultant Jean Fuller told the council she found outdated inventory and sanitation gaps at the clubhouse and has implemented menu costing tools, a three‑phase training program and banquet standardization to improve operations and margins.
Jean Fuller, the consultant presenting the clubhouse report, said staff found inventory and menu problems during an initial walkthrough and took corrective action. “We probably ended up throwing out probably 2 to $3,000 worth of dead inventory that was stacked in freezers,” Fuller said, describing expired or obsolete food stock discovered during her review.
Fuller outlined steps being taken: a costed menu app to help Carrie (clubhouse manager) price and print menus, implementation of food‑safety corrections after a July 20 visit, and a three‑phase training program that begins with documenting trainer materials, proceeds with a train‑the‑trainer session, and ends with checklists and a run book for daily operations. She also recommended banquet standardization (using banquet event orders) and identified quick breakfast offerings as a potential new revenue stream to offset early‑morning labor costs for golf events.
Councilors thanked Fuller and asked for follow‑up in about three weeks; Fuller said she expected to have a clear operational run book and training status updates then.
