Andrew LaHaye Talks Tripling F&B Revenue, Long-Term Plans скачать в хорошем качестве

Andrew LaHaye Talks Tripling F&B Revenue, Long-Term Plans

Executive Chef Andrew LaHaye, CEC, has been Woodland Golf Club in Newton, Mass., for about 15 years. In that time, the club—and the industry—have shifted dramatically. "It's become a busy, year-round facility," LaHaye says. "When I got there, we were doing [about] $1 million in F&B, and we're doing a little over $3 million now. ... A driving force in most clubs right now is food and beverage operations." Long-term, LaHaye sees himself in a clubhouse manager role. "I'm doing more education on that side," he notes. "It's been really fulfilling. We build teams in the kitchen. ... It's like taking that to the next level, growing as a manager. It's a fun challenge."