Today's Special: Connection and Community
Wednesday, August 5, 2020
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.