insights

A collection of articles, videos and podcasts that demonstrates our latest thinking and fresh perspective on all things hospitality.

MIX & MATCH

Monday, March 1, 2021 | troon magazine

With the onset of COVID-19 last year, the familiar “night out on the town” became less accessible than it was in the past. Downtown restaurant experiences became limited by restricted capacities, reduced seating, and modified menus. At the same time, members were retreating to their clubs to play more golf than ever before, attracted by the sport as an outdoor and socially distanced activity, and by the idea of heightened safety, security, and controlled environments that private clubs offer. The fluidity of the outside environment required flexibility inside. Private dining and member event programming called for a new energy, from which new concepts were born. [...] read more

The Evolution of the Restaurant From the Model T to the Model X

Tuesday, December 1, 2020 | article

COVID-19 has been a vast accelerant for restaurant trends, and industry professionals likely never anticipated jumping into what’s happening now as fast as they have. The pandemic has been an invitation, welcome or not, to ask more “what if” questions and to investigate preconceived notions with questions that lead to deeper inquiries. In this Foodservice Equipment & Supplies Magazine article, Ed Doyle , President of RealFood, shares his thoughts on technology and design in the industry and how it [...] read more

Micro Weddings and Drive-Through Events

Monday, November 30, 2020 | troon magazine

Despite the challenges of the Coronavirus pandemic, celebrations of love and generosity are still happening. Ensuring all health and saftey guidelines are strictly followed, the teams at Hiddenbrooke Golf Club in California and Manchester Country Club in New Hampshire, found creative and inspiring ways to continue to celebrate life's greatest milestones. [...] read more

RealFood's Ed Doyle Talks F&B Inside of Country Clubs

Friday, October 9, 2020 | podcast

Bringing people together is still the number 1 job of food and beverage. In this interview with the editor of Club + Resort Chef, Ed Doyle of RealFood and Troon talks about rising member food and beverage expectations, and what it means to work in country club hospitality. [...] read more

Dinner Parties, Evolved

Tuesday, September 15, 2020 | troon magazine

Things change over time, but the essence remains the same. Time-honored dinner dances and everyday social activities have evolved, yet food and beverage prevails as a reliable medium for human connection and experience at country clubs and resorts. These community-oriented establishments are stretching the notions of what's possible in this unique moment in our industry. They are embracing the necessary COVID-19 pivot as more than a challenge but as an opportunity to recast and redefine the future of club dining. [...] read more

5 Ways to Step-up Self-Service

Wednesday, September 9, 2020 | article

In the age of COVID-19, the time has come to recast the self-service model . As hospitality designers and strategists, we can seize this opportunity to rethink self-service to meet and exceed consumer demand for safety as well as quality, customization and convenience. Reimagining and reinvigorating self-service benefits both consumers and food operators, not just for now, but for the long term. This article showcases 5 ways to make self-service even more user-friendly: Robotics Takeout = Self-service Buffets live [...] read more

Beyond the Four Walls

Tuesday, September 1, 2020 | article

As interest in golf and subsequently private club memberships rise, so too does the need for member engagement with other amenities, including dining. But with COVID-19 changing the way people engage with food and beverage, private clubs are being asked to shift…yet again; this time, beyond the four walls of the clubhouse. In this BoardRoom Magazine article, Ed Doyle , President of RealFood dives into the importance of transparency and getting comfortable with allowing members to take control of the [...] read more

Video: COVID-19 and Beyond - The Power of Collaboration

Wednesday, August 26, 2020 | video

The Real Conversations six-part series wraps up with Jerry Hyman, chairman of TriMark, one of the most recognizable names in foodservice equipment and supplies. In this video, get insights on: -How investing in versatile kitchen equipment helps increase productivity and profitability -Leading a comeback with "clean" as the new gold standard of customer service -Redesigning takeout containers from just "to-go" to worthy of staying on the table -Creating opportunities by way of resilience, innovation, and collaboration in the industry [...] read more

Pivot, Produce, and Propel: Flip the Script on Your Club's Foodservice

Tuesday, August 25, 2020 | article

Looking at our industry with a fresh set of eyes sometimes takes some inspiration. In this GolfBusiness Weekly article, published by National Golf Course Owners Association (NGCOA), Ed Doyle, president of RealFood, shares some ways to flip the script inside club foodservice operations and pivot in a way that is imaginable....and possible. See how you can embrace the pivot as more than a challenge but also an opportunity to recast, rebuild, and redefine the future of hospitality. [...] read more

Video: COVID-19 and Beyond - The Alchemy of Hospitality

Monday, August 10, 2020 | video

Christopher Myers and Joanne Chang, esteemed restauranteurs of the beloved Flour bakery + cafe and Myers + Chang , have been conjuring up meaningful ways to deliver magical dining experiences in the COVID-19 environment. This influential hospitality couple spoke with Ed Doyle, president of RealFood, about the quest to preserve the one thing hospitality was built on—human connection. In this video, get insights on: -Hospitality's ability to connect people across any divide -Feeding the longing for interpersonal connection -Energizing [...] read more

Today's Special: Connection and Community

Wednesday, August 5, 2020 | troon magazine

Foodservice trends that were already underway, albeit at a moderate pace, have been propelled into quick adoption in the COVID-19 environment, especially in the club setting. Golf clubs continue to bring the festive spirit of dining to their members, all while maintaining the highest safety standards. Ed Doyle, President of RealFood, explains in the latest issue of Troon Magazine that clubs are innovating at record rates. [...] read more

The Future of Dining is Now

Thursday, July 23, 2020 | feature

COVID-19 has accelerated the pace of change in the hospitality industry. Among the challenges, opportunities equally abound. How will dining be different? What trends are here to stay? Ed Doyle, president of RealFood, along with a panel of hospitality experts, discuss in restaurant development + design magazine, innovations in restaurants and dining emerging from COVID-19. [...] read more

Video: COVID-19 and Beyond - Designing for the Future of Foodservice

Tuesday, July 21, 2020 | video

In this fourth episode of the Real Conversations video series, Ed Doyle, president of RealFood, talks with Joe Carbonara, editorial director of Foodservice Equipment & Supplies and restaurant development + design magazines. Tune in for a lively conversation on ideas and innovations that will shape the future of dining. In this video, hear insights on: -The success of "micro-restaurant" modular design -Brand ambassadorship as a key role of the hospitality worker -Renewed focus on menu engineering -Planning and preparation [...] read more

Three Productive Steps to Realign Your Hospitality Business Strategy

Tuesday, July 14, 2020 | article

As we pivot and shift our businesses to respond (quickly) to the current environment and new consumer demands, we often lose our footing. If you’re sensing this may be happening, it’s probably time to revisit your business strategy with a detective’s magnifying glass, focusing on what’s most important before forging ahead. This three-step investigation will help you reconnect to your mission and vision and reestablish how you deliver your unique hospitality experience. Benefits of this proven process -Inspires you [...] read more