08-24-22.MESSAGE.Electronic.F&B in New Clubhouse

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Changes to the Kitchen Design There have inevitably been some changes to the conceptual plans that were shared with the members in the Clubhouse Building Project booklet that was released in November 2021. One of the main areas where changes have been made is in the kitchens. Many of those changes were directed by me in collabo- ration with the management team. All of these changes have been approved by the Commit- tee and Board, and endorsed by the profes- sional consultants. Because my management team and I have been intimately involved in many of these food and beverage decisions, I would now like to take this opportunity to high- light, and explain, some of those changes to the broader community. • Banquet Kitchen: In the original plans, food preparation for banquets was going to take place on the lower level of the Club- house (in the main production kitchen), be- fore being transported in hot boxes upstairs via a service elevator. It was then going to be plated in the Banquet Kitchen and served. We have added cooking equipment in the Banquet Kitchen so that food can be pre- pared and served seamlessly. This will greatly enhance the quality of the food served in the Ballroom, and for all events held upstairs. Following input from one of our members, Robert Ellinger, who is an acclaimed pastry chef, we were also able to relocate the Pas- try Kitchen from the 19 th Hole Kitchen into the Banquet Kitchen. This will result in the kitchen being used seven days per week. Importantly, it will also allow us to greatly improve the quality of our pastry offerings, with fresh pastries and spectacular desserts being central to that mission. • Main Production Kitchen: No meaning- ful changes were made here; we just changed the configuration of the equipment to improve work flows.

• 19th Hole Kitchen: When we relocated the Pastry Kitchen into the Banquets Kitch- en, it created room for a dedicated choco- late and ice cream room in the 19 th Hole Kitchen. Club - made chocolates and des- serts will help us to create a unique food and beverage offering for members. We added a dedicated salad bar to the 19 th Hole, which will allow us to offer healthy lunch options at an affordable price 365 days a year. We also added a dedicated hot buffet line, which will allow us to offer great breakfast, brunch and lunch buffets. We also kept a small cooking line in the back kitchen, along with a dish room, storage, and the choco- late/ice cream room. The hot line in the back kitchen will allow us to prepare a la carte breakfast and lunch menu options. We added a dedicated Grab and Go area to the 19 th Hole. This will allow members who are passing by (potentially after playing ten- nis, working out, or making the turn while playing golf) to grab food and beverage items that are either already prepared, or have very short preparation times. • Sports Bar and Grille Kitchen: The origi- nal design had one hot line to serve both outlets. As we expect to serve up to 400 covers from this kitchen in the evenings, however, that design was destined to fail operationally. As a result, we now have food lines dedicated to each outlet (but will continue to use shared service lines for sal- ads and desserts, so as to maximize the ef- ficiency of the kitchen from a staffing per- spective).