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Shawn Ferguson
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- Anderson, IN
- United States
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Thank you for you advice. :) Im doing some of these things now. but so I dontmiss lead membership is about 300 and 80 on a friday is always like that no matter what season. So this is a good thing as far as January goes.
For the last 12 years I've worked for private golf clubs (3). They are all a little different but still mostly the same. Depending on the size of the club, an 80 cover night in January, might not be all that bad. The economy will turn around. Just k…
The big question is not if you should go public, but why are you losing members. I work at a public golf course and we close for three months to keep the cost down. The local private country club lost over fifty members this year and I only know som…
ok...this may seem like complaining but im realy looking for info and advice. I started as sous chef 1 year ago and took over as head chef 8 months ago after the last head chef walked out before friday night service. We are dealing with things like…
A place for Country/Private Club Chefs to exchange ideas and discuss common issues
Profile Information
- About Me:
- I graduated from The Chefs Academy in Indianapolis in 2005. Im 37 and was the sous chef for the Indiana State Fair Grounds for Two years I also worked around a few other places and I am now The Head Chef for the Meshingomesia Country Club in Marion, In. for the past year.
- Company or Personal Website:
- http://www.mccmarion.com/
- When did you enter the Culinary Profession?
- 2005
- Who is your favorite Musical Artist?
- any
- What is your favorite TV show?
- The F word
- If you could have dinner with any three people who would it be and why?
- Gordon ramsey, Giada, Wolf Gang Puck
Shawn Ferguson's Blog
Are country clubs supposed to be this way??????
ok...this may seem like complaining but im realy looking for info and advice. I started as sous chef 1 year ago and took over as head chef 8 months ago after the last head chef walked out before friday night service. We are dealing with things like low membership which makes things like customers very low even for a friday night sometimes between 50-80 pp. ive suggested going public to bring in more customers, which we are looking into now after 8 months of suggesting it. yep things are getting… Continue
Posted on January 11, 2010 at 10:38pm — 3 Comments
Comment Wall (2 comments)
- At 11:37am on January 12, 2010,
janie ebinger said…
- I guess i didnt pay attention to where you are from. Come to Sycamore Hills Golf club after we reopen call me or email me and I will clear it with my executive chef Bun Lim and our GM Don Hunter. Here is my # 260 908 0827 my personal email is janievinaigrettequeen@gmail.com i also have my own website www.janiesvinaigrettesandmore.com. janie
- At 11:34am on January 12, 2010,
janie ebinger said…
- Welcome to We are chefs. If they are not keeping members or attracting new ones maybe the gm need overhauled. I am at a very succesful private owned private member golf club in Fort Wayne, In. we have a very aggresive gm with a great supporting staff. It takes more than top quality food to keep these people. What part of the country are you in, we close for 1 month from the middle of Jan to Feb. Quality of service is a major factor at my club. Each member is treated like they are a owner every step of there visit from being greated at the door to good night thank you. Keep pushing for quality of every step of service. Janie Ebinger
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