Members!
Thank you to everyone who participated in our recent Food & Beverage Focus Group. I appreciated the opportunity to hear directly from our members about what is working well and where we can continue to improve.
The overall feedback was encouraging. The discussion focused less on major concerns and more on ways we can continue refining the dining experience through food quality, presentation, service, and menu offerings.
Several ideas are already being worked on. Recently, we have improved the presentation and consistency of our hand-cut ribeye, including sourcing a smaller ribeye that will allow us to provide a thicker 12-ounce cut. We are also evaluating petite and smaller-portion menu options that can provide members with more choice while maintaining the quality and efficiency we expect from our kitchen.
One additional suggestion that came out of the conversation was offering a Thursday Ladies Special for our 18-Hole Ladies. I’m pleased to share that we acted on that feedback and have offered the special for the past two Thursdays. This is a great example of why these conversations are valuable; when we hear an idea that makes sense for our members and our operation, we want to find a way to put it into action.
Our goal is to keep listening, improving, and creating a dining experience that our members look forward to. Thank you to everyone who shared their thoughts and continues to support our Food & Beverage team. Your feedback plays an important role in helping us make Avondale better.
James Seidler
Chef
Avondale Golf Club
