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

Guts and Gusto: Chef Clark Norris of Red Ledges

Monday, December 5, 2022 | troon magazine

Chef Clark Norris leads the culinary team at Red Ledges, a premier four-season resort community in the heart of the Rocky Mountains. His hands-on, team-inspired culinary approach results in a menu brimming with fresh flavors and signature dishes, like honey shoyu salmon, saffron poached shrimp, Kurobuta pork chops and scratch-made Bolognese. The Club’s Juniper Grill renovation will add space for a range of dining experiences and increase capacity for both indoor and outdoor dining.

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Pushing the Boundaries of “Eatertainment”

Wednesday, November 30, 2022 | podcast

GolfZon Social combines an energizing eating and drinking experience with best-in-industry golf simulator technology. RealFood’s Ed Doyle joins The Turn podcast hosts and fellow guests to unpack “eatertainment” and share how this new concept delivers all the elements to uplevel guests’ social game. [...] read more

3 Ways to Further Enhance the F&B Experience

Friday, November 25, 2022 | article

Event demand is strong, and the landscape is favorable for food and beverage (F&B) programming that offers various demographic groups a way to dine, drink and be entertained, all at the same time. In this article, RealFood’s Monica Fedri offers insights on how to get creative with F&B experience offerings, sharing compelling examples from private clubs across the country. [...] read more

Perks of A Curated Beverage Program

Wednesday, October 19, 2022 | podcast

This podcast crew dives into the refreshing world of libations, namely beverage programming in restaurants and clubs. Get ready to be inspired by these industry pros in the latest episode of The Turn : RealFood’s Ed Doyle joins pod host Julia Kelly, plus co-guests Joe Martin, Corporate Director of Food & Beverage at Troon and Anthony DeSantis, Regional Account Manager for Beam Suntory . [...] read more

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 [...] 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