Café/Social Committee meeting
Thursday, January 14, 2016
4:00 pm
Present: Nancy Shapiro, Luis Doffo, Carol Berg, Susan Sundberg, Katie Burke, Hedieh Doffo (via telephone), Jessica Sterling-Malek (via telephone), Bren Boyd (Food & Beverage Director), and Curtis Lew (AGM).
Call to order: Shapiro called the meeting to order at 4:06 pm.
Approval of minutes: Burke motioned to approve the November 19, 2015 minutes. Berg seconded the motion. All approve. Berg motioned to approve the December 16, 2015 minutes. Doffo seconded the motion. All approve.
Financials: Shapiro praised Boyd for doing a great job. Boyd cut the Café net operating loss to $78,000 vs. $111,000 budget before unused minimum. Doffo commended Boyd for staying better than budget for the year and having a good December.
Shapiro discussed with the Committee an article (from Private Club Advisor) circulated by Jerry Pang, GM to the Board recently about cafes in the private club industry as not a money maker. Doffo further stated the goals of the café are to minimize loss and provide great customer service. Doffo said bringing Boyd onboard definitely “tightened the budget.”
Shapiro reminded the committee there will be a 9% gratuity charged to the members in the café effective February 1st.
Shapiro said there was approximately $30,000 in unused minimum ending December. Shapiro and Doffo said they plan to run a report showing those members who have not spent their minimum and reach out to them that they need to spend via email in March 2016. Shapiro said almost half the membership did not use up their minimum the last half of 2015.
Director’s Report: Boyd said the new menu rolled out with some items that were specials are now on the menu. He said he will continuously revise the menu depending on sales. He did not have any specials as the café just opened up.
Shapiro asked Boyd to put upgraded chicken and “organic” items on special to see if popular with members. Shapiro mentioned this would address some member comments in survey and reduce losses if items offered as specials on a trial basis.
Boyd will put in the newsletter or email the membership about an upcoming pasta night.
Shapiro asked Boyd how does he perform quality control? Boyd said he can see it in the preparation, presentation, and is in/out of the kitchen frequently.
Doffo reinforced the importance of being in the kitchen so food coming out has Boyd’s stamp of approval.
Boyd said the upcoming Wine Maker event is sold out at forty guests with a waitlist of thirty. La Pitchoune is Winery. Boyd will be purchasing additional wine from La Pitchoune to sell @ Café.
Shapiro wanted to make sure Lew purchases a Coravin wine system as previously discussed. She also mentioned the upcoming events: 1) Winemaker dinners: January 21st (sold out with wait list) & February 25th 2) March 17th will be St. Patrick’s Day Adults Only event, and 3) April 21st will be an Adults night only event with entertainment. Shapiro wanted to make sure Lew takes pictures during all these events.
Shapiro asked Boyd about other scheduled events. Committee briefly discussed events including SuperBowl Party, Easter Brunch, Cinco de Mayo and Memorial Day. Shapiro asked Boyd to put together a calendar of events to put in the Weekly Newsletter.
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Other business: Berg will summarize recent survey by February 1st. Shapiro wanted to see if the committee can set up a focus group for food based on survey results. Doffo suggested asking the big spenders of the TPC café to join the focus groups.
Deb Wilton could not attend today’s meeting but wanted to mention the art work to be hung in the café and conference room for sale is in the works. Lew will obtain track lighting estimates.
Shapiro wanted ceiling lights put in the café that will add to one’s dining experience.
Mike Magruder (Nice Mike swim & fitness coach) will be the first artist displaying his work. We will have an opening party with each new artist. Art will be for sale and each show will run from 30 to 60 days.
Goal is to have first show up by end of February.
Goals 2016: Shapiro and Doffo will work on 2016 goals and will email the committee for feedback.
ALL Committees Meeting: Wednesday, February 10th, with dinner at 6:30pm and meeting at 7pm.
Meeting adjourned: 5:15 p.m.
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