insights

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

Together We Win: What's Next

Tuesday, November 23, 2021 | feature

In the recent episode of the Massachusetts Restaurant Association (MRA) Podcast, "Together We Win," RealFood's Matt Camilleri talks with MRA's Kerry Miller about adaptability, menu engineering and labor-saving kitchen design. The duo challenges hospitality's 12 steps of service and looks ahead to the reinvention of table service. Listen in for the full episode or tag in at 17:50 for the What's Next segment with Kerry and Matt. [...] read more

Secret Sauce: Meet Pronghorn's Kevin Linde

Monday, November 15, 2021 | troon magazine

Executive Chef Kevin Linde of Troon-managed Pronghorn Resort in Bend, Oregon, reveals his sources of inspiration, the best parts of dining at Pronghorn, and his perspective on much more than just cooking. [...] read more

Mindful Menus: Adapting to Today's Wellness-forward Lifestyles

Wednesday, September 15, 2021 | troon magazine

Many modern club communities are built from the ground-up with wellness at the forefront. Even the earliest clubs constructed in 20th century American were built as leisure escapes, filled with active pursuits to enjoy, from golf, cricket, and tennis to basepall, polo, and other country club pastimes.

The core purpose of clubs, even from their start, was connection and community centered around a lifestyle of active recreation. It still remains this way today, but now dining has become an essential

[...] read more

Q&A with Ed Doyle

Friday, August 27, 2021 | article

The original founder and current president of RealFood, Ed Doyle is interviewed by Golf Content Network about his start and driving passion in the hospitality industry, the genesis of the company, and his take on feedback (hint: it's a gift). [...] read more

Designing West Bay Club's Food & Beverage Future

Thursday, July 15, 2021 | troon magazine

As part of West Bay Club's re-envisioning and on-going transformation, five food and beverage outlets are being remodeled or built, each designed with a different purpose, guest profile and desired experience. The RealFood team worked closely with the architectural and onsite teams to ensure the kitchen, bar and service area designs deliver the desired experiences while streamlining the Club's vast culinary operations. [...] read more

School Foodservice Faces New Realities

Thursday, July 1, 2021 | article

Philip Bean, president of Foodservice Design Associates (a division of RealFood), talks about how distributed dining and the transition to commissary-like models are two ways that are pointing to, from a design perspective, the need for school kitchens to create a more versatile model that allows easy reconfiguration and adaptation to the production mode in demand at the time. [...] read more

How Do You Build a Powerful F&B Brand?

Monday, May 31, 2021 | article

A familiar catchphrase in the club industry is: “You and your family will feel right at home.” But, as club professionals, we must ask ourselves the question: Is our ideal member really looking for another place to call home? At many clubs, it's so much more than that - staff is adept at anticipating needs and members enjoy a high level of service and access to an abundance of amenities. By defining your brand, you can move past the catchphrase [...] read more