Measurable Progress

  Colombian Coffee Plant

July 2014 

 

 Colombian Coffee Tree (same plant) what a difference a year makes

July 2015

 

 

Patience is a virtue...(a phrase first introduced in 1300 AD, or you could say "good things come to those who wait".  Patience may have been a virtue back in the 14th century, when there were no smartphones, internet, planes, email and so on. But not so much today. Good things come to those that take action, commit, put in the work, persist and persevere!)

 

Clubhouse update: The month of August finds us one year after the clubhouse renovation.  A challenging year with many positive changes.  The members of SBCC have graciously supported the clubhouse and its staff. Your patience and kindness has helped us to develop a food and beverage program to be proud of.  The standards have been set and the SBCC team is working diligently during the summer to perfect our new systems. 

 

It is difficult to convey just how tough it is to run a commercial food operation.  The labor market in SWFL is unique to its seasonal demands.  Acquiring skilled individuals to serve and prepare the menus we enjoy gets tighter each day.

 

Thankfully we have brought Ben Elwell on as our Clubhouse Manager.  The knowledge and expertise he brings to SBCC will be invaluable to our daily operation.  Working with the wait staff closely, Ben will raise the level of service to where the members of Stonebridge deserve and want.   Together we will improve the dining experience throughout the clubhouse. 

 

The members have enjoyed the casual dining menu that has changed monthly. Neighboring clubs have been visiting our golf course and dining rooms in record numbers.  The feedback  is encouraging and motivating.  

 

The next few weeks our team members will attend daily classes with Tim Rowe from Sedona Resort Management.  Mr. Rowe is educating the staff to deliver the best experience possible to our members.  The servers and chefs will learn how to work in harmony.  A foundation is being built and it will continuously improve the hospitality and overall dining experience here at the club.  These systems are designed to continuously make improvements year after year. 
 
Naturally Gluten Free Cheese Bread

 Recently Baked Here!!!
 

 

 

 

 

 

 

 

 

 

 

 



 

“The most important shot in golf is the next one.” – Ben Hogan

Same applies to our food and beverage department.  Your next experience is important!

Sinking a difficult putt takes practice and skill.  Once and awhile you get lucky and sink one from far away through pure luck.  Serving our members a quality experience is the same.  So many things have to happen perfectly to make that dining experience a “5”.  Sometimes we miss the hole by a wide margin and sometimes it rims out of the cup.  Our team here at Stonebridge is practicing daily to consistently sink the long and short putts.

The staff is working diligently each and every shift, striving to bring our members at Stonebridge the best food and service possible.  During season the days click away rapidly.  Keeping up with all the menus, theme nights and events can make your head spin.  Training a group of people to serve or prepare menus that change every day is daunting.   The luxury of managing a restaurant that has the same menu and hours daily is not an option.

Stonebridge the “building” took many months of planning and building.  The staff we have will require the same time and effort to perfect.  It is evident some key players are emerging in the front and back of the house.  As I begin my fifth year at SBCC, I recall the first 12 months dedicated to organizing and training the staff.   

The improvements that have taken place since our August opening have been measurable.   The members can be assured, management is dedicated to providing the experience they deserve and want. 

Encourage your neighbors to give us a try or second chance.  Our brunch is the best in town. A generous buffet with Chef prepared omelets, fresh pastries, fruit and more.  The Bistro with the accordion doors open and the fire pit glowing is a treat.  The new Grill room menu starts Monday 2/16.  Veal Parmesan is back and there is a vegetarian pasta dish you will enjoy.  Friday and Saturday the Grill has the now famous Lobster Mac & Cheese, made with fresh Maine Lobster. 

 

 

Season is in Full Swing!

The peak of season is here and we are enjoying a full clubhouse almost every night of the week.  Fridays have become by far the busiest night of the week, where we are often serving over 300 members.  One of the attractions on Friday evenings is the option to dine in the Main Dining Room for Fine Dining or in the Grill Room for a more casual menu or at the Lakeside Bistro for a true resort style flair with entertainment and a full menu as well as nightly specials.  Although Saturday evenings are not quite as busy at the club we offer this same variety of dining options and entertainment so we encourage you to attend on Saturday evenings in your venue of choice.  For evening dining we take reservations in the Main Dining Room and Grill Room, while in the casual Lakeside Bistro no reservations are accepted.  See our full schedule of dining hours below which will remain in effect for the remainder of January and into the month of February. 

Please click here to view the February Dining & Entertainment Schedule.