Case Studies
Rye Golf Club
Beautiful View of Long Island Sound
Initiatives based on balance and wellness.
Focus on fresh, healthy, fun menu offering.
Elevate current products and cooking techniques
Overall visual face-lift of current snack bar operation
Create a more efficient workflow with faster order times
Increase sales and member perception of quality and loyalty
Re-engineer menus to be more relevant to current trends
Challenge
The current condition of the Rye Golf Club snack bar is less than adequate to execute the memberships and concessionaries stated goals. Refrigeration is outdated and barely holds the proper temperature for state regulated guidelines. Additionally, the space has evolved over the past decades with organic growth, adding equipment and accessories without clear design direction or master plan for installation. This has resulted in a facility difficult to manage from a workflow stand point having a lacking personality and appearance to entice guests to trust or utilize to its full potential. The following are the three areas of opportunity to create a more robust amenity to compliment the future renovation of the pool facilities.
Objective
Cosmetic
- Opportunity to select a theme for this location, branded by a catchy name, adding graphics and color that can be utilized throughout the facility. Included are signage, uniforms, mill work, pictures, wraps, and other decorative elements. Cleanliness is key in this initiative
Structural
- The space is in need of expansion to help facilitate a more organized work flow, storage and preparation. Larger walk in & freezer, additional food preparation and storage to allow for better inventory and controls
Equipment Replacement
- Equipment is key to execution. Updated equipment will allow for more robust offering and better quality control.
Cosmetic Rehabilitation
First in its class to develop a relevant menu program for a snack bar environment
Knowledgeable and experience team to execute
Community responsible initiatives
Quality food with nutrition and health in mind
SOPs for member interaction and speed of service
Services
Concept programming of food and beverage areas
Menu direction, recipes and design
Menu product selection
Food Service Equipment and Design
Equipment selection and pricing
Culinary advisory on all F&B areas
Owners representative
Project Cost
$300,000
Completion Date
Winter 2018
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