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

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 [...] 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 [...] read more

Digital Wine Shelf

Thursday, May 27, 2021 | troon magazine

As clubs began adding grocery, takeout, and curbside services to their amenity offerings in response to COVID-19, the demand blossomed for retail wine and spirits. Cue MyWineClub: an easy-to-use digital platform for club members and select guests to order wine and spirits from the comfort of their own homes. Recently introduced to the Troon portfolio, this dynamic, contactless online system makes reviewing, selecting, and purchasing wine effortless, affordable, and highly engaging. For participating clubs, its a unique way to [...] read more

Fences & Filters: Mapping the F&B Experience

Friday, April 30, 2021 | article

The COVID-19 environment has provided a broad new horizon for clubs to create and provide unique dining experiences. Now more than ever, members are heading to their clubs at record rates to play more golf, attracted by the idea of heightened safety, security and controlled environments. In this BoardRoom Magazine article, Ed Doyle , President of RealFood dives into the importance of focusing on the food and beverage experience , and the idea of building a fence and filter [...] read more


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. [...] 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
09/01/20 | article
Beyond the Four Walls
07/23/20 | feature
The Future of Dining is Now