July2022 FC LIFE

David Kent interview continued

DK When I was a boy, my father owned a local business tavern in Benton Harbor, Michigan,

where I was born and raised. My first job was working for my father helping him run the business.

Later, I moved to Chicago, where my career broadened into the hotel and restaurant industry. Rich

Melman, a local restauranteur, and owner of the “Lettuce Entertain You,” restaurant chain, formed a

partnership with Miami based restaurant, Joe’s Stone Crab and opened up a restaurant in Chicago

based on an elevated version of Joe’s Stone Crab model, calling it Joe’s Seafood and Prime Steak

House, offering fine dining white glove service. And so I went from working in a tavern to white glove

segment of the food and beverage industry.

BW What drew you to the position at Frenchman’s Creek ?

DK Mr. Tucker contacted me and explained the various challenges facing Frenchman’s in connec- tion with the Clubhouse construction project, but said the gratification would be an unique opportuni-

ty to help run a world class facility offering world class services.

BW What do you believe are the main ramifications for the food and beverage operation to operate out of temporary facilities for the next 2-3 years while the new clubhouse is being built ?

DK First and foremost members should please realize it is only TEMPORARY accommodations on our way to a beautiful new facility.

The logistics will be a challenge and I with the food and beverage team are up to the challenge!

We are going from a 75,000 square foot facility to what is essentially a tent and several trailers. From a food and beverage standpoint, the primary constraint is the limited refrigeration and

sanitation capacity. However, we are committed to delivering as much value to members as

possible during this time.

BW In the short term, what can we expect with respect to our food and beverage operation?

DK One of the steps we are taking to ensure the success of the Club’s Food and Beverage 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 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

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