FC NEWSLETTER July 2022__

A Message from David Kent

Dear Members,

from jobs up north. I believe that there is currently an opportunity to make significant improvements to service standards and consistency. Additionally, Chef Ernesto, in collaboration with the entire Culinary Team, is hard at work on a major upgrade for all of our menus. The goal is to streamline our offerings and deliver a higher quality product that sets an elevated standard for Dining at the Club going forward. Once the Pavilion is open and we are counting down to another busy season, we’ll be taking some other important steps to ensure excellence in the dining experience, including the implementation of a new reservations system that members can access using the new Frenchman’s mobile app, or by calling the Food & Beverage office. I believe members have a right to expect world class service in every interaction they have with the Club, and I’m committed to ensuring that our Food & Beverage operation consistently meets, and when possible, surpasses those

I would like to take this opportunity to introduce myself. My name is David Kent and a few weeks ago, I was invited to join the Frenchman’s team as your new Food & Beverage Director. I want to sincerely thank all of you who have welcomed me to the Club, and I look forward to

meeting all of you in the coming weeks and months. I am very grateful for the support I have received, but even more so for your insight and feedback on how we can improve the Club’s service in Food & Beverage and overall. As all of you are well aware, we have a monumental task ahead of us as we prepare to close the Clubhouse and move into our temporary facilities. Our temporary facilities have some limitations, and as a result there will from time to time be things that we are unable to accomplish. Despite these challenges and obstacles, I can promise you that all of us on the Food & Beverage team will be doing everything in our power to make this transition as smooth as possible. As in the past, if you ever have special requests, please let us know in advance and the Culinary Team will make every effort to accommodate you. One of the steps we are taking to ensure the success of the Club’s F&B operation during the transition and beyond is the development and implementation of a comprehensive training program for new arrivals and those returning for the season

expectations. Respectfully,

David Kent Director of Food & Beverage David Kent

6 Frenchman’s Creek Newsletter