Restaurant: Hudson National GC
Golf Course: Hudson National GC
Location: Croton-on-Hudson, N. Y.
Hudson National Golf Club was losing
more than $500,000 a year on its food and
beverage operations when ;eron Harvey
was promoted to director of club operations in 2011.
Harvey created an F&B subcommittee
to turn things around through better policies and procedures. ;e subcommittee
stepped up to the plate and helped the club
navigate its way to pro;tability.
“;is has to be one of the best turnarounds in F&B history,” Harvey said
about the club’s reversal.
To stem the losses, the board embarked
on two major capital improvements. It renovated the main dining room for $300,000,
and it invested $500,000 to expand an outdoor patio and add three ;re pits and a
massive outdoor stone ;replace.
;e outdoor patio, which is open May
through November, has been a huge hit
with members and has helped the club
increase revenue from $578,000 in 2011 to
$1.2 million in 2016.
But the real improvement took place
through better practices. ;e club began
to plan purchases a week earlier, which
helped to minimize waste and cut the
number of deliveries. ;is, coupled with
menu selection changes, reduced food
costs from 51 percent to 40 percent of
“;e menu has changed,” Harvey said.
“;ere are more specials, it’s a shorter
menu and we serve more in o;-peak
Hudson National also started to pro-
vide F&B managers with weekly ;nancial
reports so they would have a clearer pic-
ture of where they stood and could make
better decisions on the ;y.
Finally, the club took a close look at sta;-ing hours and identi;ed when it was over-sta;ed. It was able to cut sta; during down
times so as to save money but retain the
same level of service.
MOST IMPROVED PRIVATE