Greetings from Bright's Creek,
Several months ago, we sent out a Member survey to get feedback and perspective on your club experience. The overall dining experience was an important part of that survey and our Members mentioned three key areas of particular importance.
Consistent and Enhanced Hours of Operation
For a variety of reasons, staffing was a significant concern last season and negatively impacted our operation across all departments. We have been focused on recruiting and heightened staffing levels this past winter. As we enter this season, we are better positioned from an associate standpoint. While the labor market remains tight and competitive, we expect to continue to add to our teams.
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Beginning May 5th, we will expand dinner to Thursday through Saturday evenings.
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Beginning May 10th, we will expand to six days per week for golf and lunch, Tuesday through Sunday. To reduce the heat stress on the course, we will revert back to a 5 day per week schedule from late June through August.
- On evenings we do not serve dinner (Tuesday, Wednesday, and Sunday), the kitchen will close at 5:00 pm and the bar will close at 7:00 pm. The additional bar hours will be dependent on weather and tee sheet activity.
- The bar and turn menu will be available starting at 10:00 am on Friday, Saturday, and Sunday.
- A complete template of our new dining hours is available at the end of this newsletter.
Quality and Consistency
Our kitchen is primarily a “made from scratch” kitchen that includes club-made fresh pasta, sauces, soups, all sides, protein accompaniments, desserts, and many other items. Executive Chef Matthew Silva features classic comfort food with unique gourmet twists.
- Where appropriate our proteins are purchased fresh, anti-biotic, free-range, and grass-fed. We butcher our own meats, fish, and chicken.
- Our products are sourced locally, organic and fresh.
- Our dishes are prepared to order, a la minute.
Menu Selections and Options
We will be introducing our new spring menu on Wednesday, May 4th. This menu is larger and contains a wider variety of both lunch and dinner selections than previous versions. As before, dinner entrees will be available, Thursday through Saturday nights and the full menu is available every day. A sample of menu items is included at the bottom of this newsletter.
- Lighter menu options are available upon request.
- Minimum of four menu changes during season.
- Continued weekly lunch and dinner features to supplement the core menu and take advantage of seasonally available items.
- Continued weekly and monthly drink features.
Communication continues to be a critical component of what we do. We will continue our weekly newsletter throughout the year and supplement that with special editions as appropriate. Our opt-in text platform has proven to be beneficial for added communication and last-minute information. We have re-activated the dining room
e-mail address so our Members can make reservations directly with the food and beverage team as well as communicate any special requests. We are working on a
re-designed website and hope to roll that out by early summer. Our club social calendar has expanded to include a monthly Member Social, monthly Friday Nine, and Dines, weekly Ladies Day Golf, and special events like Memorial Day weekend activities.
Our progress and goals of continuous improvement will be an ongoing process. Please keep providing feedback and perspective on your club experiences.
Regards and thank you for your support of the club,
Steve Alden | General Manager
