Lakeside Bistro Golfers Menu Posted!
Value in the restaurants
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| Breton Bunch 1964 |
No matter what language
you speak, the word value carries the same meaning around the globe. Our satisfaction is achieved when we receive equal
or superior worth of a monetary exchange.
Nothing incites disappointment more than the feeling you were ripped off
or cheated out of your hard earned money.
This translates in the food industry every time we visit a restaurant or
food venue.
My father had some
interesting anecdotes he would share with my six brothers and sisters when I
was growing up. One of his favorite dinner time phrases was, "I
rather feed nine hungry police dogs than you kids". Everyone would
laugh and keep eating. I totally get it. Our food bill was a major expense of the
household.
My dad had nine people
to feed. My poor mother made three meals a day plus snacks on a very
tight budget, while my father would escape off to work. I can count on two
fingers how many times we went out to eat. Cooking creatively as well as
economically, my parents fed all of us on $275.00 a month. That is
impossible in today’s economy.
My Irish mother ran her kitchen
brigade like it was a boot-camp. No one dare talk back to her while
fulfilling their chores. I had kitchen duty frequently with varying
degrees of responsibility. I hadn't realized at the time that I was
being trained as a young child to be a chef. I use some of her recipes
often here at Stonebridge. Their basic principles of nutritious
affordable food have guided me through my career.
Stonebridge members shop
the many fine super markets and specialty stores. The price of red meats,
produce, seafood and edible commodities has reached the stratosphere. How far
does $275.00 go now? Our options are endless only if we can afford the price.
Our success thus far at Stonebridge
has been achieved by beating the expectations for perceived value in the food
preparation side of it. Our new focus will be the service as well as
the food production. Let’s do the
basics, but do them really well. Teach
our staff how to be engaging yet unobtrusive, friendly yet accommodating. The new dining outlets will offer imaginative
food choices at reasonable pricing. The
dining rooms will feature choice steaks and fresh seafood that is below what
all our local restaurants demand. The
intention is that frequent member support will drive these outlets to sufficiently
sustain the hours of operation.
Embracing the clubhouse
project, Stonebridge members are visionary by investing in the club’s present
and future. Staffing the modernized property is as important as the renovation.
Selecting the best candidates from the available pool of applicants is
tricky business. The team assembled in
each outlet will make every effort to give an exceptional experience at these
price points. Instilling high standards of service for our members will
be our core value. I will feature the new Food & Beverage Director
and Executive Sous Chef in the next article. I
selected them for their passion, dedication to service and desire to mentor the
future team members of Stonebridge Country Club.
A recent reunion with my
siblings inspired this trip down memory lane.
Fast forward 50 years and our parents have long since met the lord and
we are nurturing our children to follow our footsteps.
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| Breton Bunch 2014, I am the handsome one X |
