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home | Club Management

Modern Club Management

Successful club managers juggle their accountability to members, directors, staff and visitors.

The culture is usually strong and change takes place slowly, but the 'outside' world of hospitality is changing fast. ProfitableHospitality.com content is designed to give clubs, restaurants and hotels the tools and support needed to create a great business.

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How to Run an Effective Performance Review

One of the best tools to boost productivity, increase morale and get better business outcomes is an employee performance evaluation. But many people approach these with fear, avoidance and a desire to run away! Here's how to make them a positive part of your staff mangagement. . . . keep reading

Using Music to Improve Revenue Management

How can you harness the emotional power of music? That comes down to two words: volume and tempo. Let's see how you can use music to affect the behaviour and spending of your guests. . . . keep reading

The Culture Thing

Culture? Everyone seems to be talking about "culture" these days. "Our culture." "Your culture." "Changing cultures." "Vibrant cultures." "Dead cultures." "What culture?"... . . . keep reading

Good Times for "The Big Empty"

The Big Empty. Times are hard. People are lost, confused, feeling unwanted. Empty.Times are hard. People are lost, confused, feeling unwanted. Empty. Huh? People are born Empty, alone in the world... . . . keep reading

One Brick at a Time: Building Team Using the "All Staff", Part II

Part II - Tactics. Team is built one brick at a time. The All Staff is one of those bricks. Part I of The All Staff talked strategy. You've bought into the vision and now it's time to act on the vision... . . . keep reading

One Brick at a Time: Building Team Using the "All Staff", Part I
Part I - Strategy! Why the "All Staff": Building the employee team is a big deal. The platitudes are endless. Everyone wants team. Building team is a slow dirty business and the type of team you develop... . . . keep reading

Great Expectations

I'm a Member and I'm Entitled: When I arrived at the Club twenty-five years ago, things were different. "Ask not what the Club can do for you, but what you can do for the Club."... . . . keep reading

Got It

These are tough times. Money is tight. Conspicuous consumption is "out" and conspicuous virtue is "in." The members are squealing - "Frugal before frivolous! Save the bucks!... . . . keep reading

Facilitation
Clubs, directors, managers and supervisors, to do what they do well, need to be masters of Facilitation. Huh? We've all seen people who do Facilitation well. The committee member... . . . keep reading

Education for Club Managers in a Time of Change
Last week I had three interesting conversations with three different people about education during changing times. What they'd need to fight the good fight in these very competitive times. . . . keep reading

Clubs to the Power of Five - the Power of Doing
Ideas drive clubs. Principles before practices. Seeing before doing. A vision of the good.This publication has a vision - to collect IDEAS from working managers and to identify the practices used to transform vision into action. . . . keep reading

The Soul of a Club Chef

"Great" has to do with something more than the food our chef cooks (which is outstanding) or the business he generates (more "seats in seats" every year). What makes the difference? . . . keep reading

Questions Posed by Club Gourmet Magazine About Club Food & Beverage

Gregg Patterson answers the magazine's questions: Why have a food and beverage operation in a club? What are the members are searching for? Why is your club's operation so successful? . . . keep reading

A Club's Culinary Culture: How Did We Get Where We Are Today?
The Beach Club at Santa Monica has a unique "culinary culture" that has evolved over time. This article discusses the development of the club's food operation - one of the core issues in any club. . . . keep reading

Santa Tactics for Clubs and Hotels

The Basics: Each family and each child wants their Santa experience to be special, to be touched in some very personal and very unique way. They want to "hear" and to "feel" the spirit of Christmas. . . . keep reading

Changing Your Club's Wine & Culinary Culture

Does the Price of Fine Wine Leave a Bad Taste in Your Mouth? Or How to Make the wine experience more palatable. Focus on The Grape - We've Got an Opportunity! . . . keep reading

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