“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.