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insights

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

A Chef’s Strength & Spirit: Leon Teow of The Club at ArrowCreek

Thursday, September 15, 2022 | troon magazine

Born in Malaysia and raised in Singapore, Chef Leon Teow, Certified Executive Chef®, has worked in some of the finest kitchens around the world, including Shangri-La Hotel in Malaysia, The Princess Hotel in Bermuda, and The Ritz-Carlton in Naples, Fla. He now oversees culinary operations at The Club at ArrowCreek in Reno, Nev., leading a team of 30 people to execute the club’s recently reimagined dining program, including five indoor and outdoor dining outlets and 40,000-squarefoot event venue. According to Chef Teow, patience and determination pay off in the culinary [...] read more

3 Areas of Focus for Restaurant Operators in Today's Economic Environment

Tuesday, August 30, 2022 | podcast

RealFood’s Christopher Tocchio shares the top 3 things for busy restaurant operators to be thinking about in today's economic environment (HINT: cash position, menu engineering, staying top-of mind).

He joins Steve Clark and Kerry Miller of the Massachusetts Restaurant Association , along with IUCBoston’s JP Faiella on the recent episode of the Together We Win podcast. There’s lots to learn from this group and other guests...including a beloved South Shore [...] read more

Club Dining Renovations and F&B Projects

Monday, August 15, 2022 | article

Sometimes it’s hard to know where to begin, and who should be part of the process. Drafting a qualified design team is paramount to the success of a dining renovation project, and the best design firms have a roster of players and selection process to support clubs embarking on this type of endeavor. In this Boardroom Magazine article, Ed Doyle of RealFood and Christopher Meyers of Meyers+Associates partner up to answer the questions: Who should be on my design [...] read more

Learning How to Fly: John Cafarelli’s Advice for Aspiring Chefs

Friday, July 15, 2022 | troon magazine

Now general manager at Finkbine Golf Course, John Cafarelli spent much of his career in the kitchen before he moved into a club management role. Finkbine is the practice facility and competition site for the University of Iowa men’s and women’s collegiate golf teams. It’s also home to Bump’s, the clubhouse restaurant named for Chalmers “Bump” Elliott, director of athletics during one of the winningest eras in the school’s history. In this interview, Cafarelli shares his philosophy that has carried [...] read more

The Evolution of the Event Space Segment

Friday, July 1, 2022 | article

Pent-up demand has consumers looking for more upscale and/or unique experiences when hosting events. As the importance of getting value out of an event experience is elevated, thinking outside the box to find ways to deliver these experiences more efficiently is key. In this article, RFHSD's Ed Doyle talks about how kitchen technology and equipment, menu design and beverage concepting support productivity in the events and catering segment. [...] read more

Logos - To Change or Not to Change?

Wednesday, June 15, 2022 | podcast

Brand whiz Joëlle Creamer joins The Turn as a special guest with fellow marketer Lauren Weingartner and podcast hosts Julia Kelly and Kris Strauss of Troon for a deep dive on logo changes for clubs and hospitality venues. They talk brand strategy, standards, best practices, and more.

Subscribe to The Turn Podcast on Apple Podcasts, Spotify, Google Play, iHeart Radio and more! [...] read more

Unlock Potential with 3 Key Areas of Culinary Collaboration

Wednesday, June 1, 2022 | article

While a competitive mindset can be motivating at times, ultimately it stalls creativity and hinders the awakening of possibilities. The power of collaboration, especially in the culinary arts, is amplifeied through three key areas within club operations. [...] read more