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On the waterfront in Downtown Toronto since 1894 From novice to old salt, there is a place for everyone at National Yacht Club.
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Food & Beverage Report
December 30th, 2010 @ 11:22 PM EST by admin

from Mike Comrie, Chair, F &B Committee

[ The following was originally intended to go in the annual report but somehow never made it. ]

2010 saw many improvements to our food and beverage operation. Earlier this year the committee invited our membership to tell us what they wanted and we promised do our best to implement it. The response from you was excellent with many providing great ideas and suggestions. Your top concerns were slow service and poor food quality for the price.

We implemented a ‘Just Ask’ policy in the dining room, which means that we will do our best to accommodate special requests so that our members overall dining experience is enhanced.

These initiatives have been a resounding success. Open communications between the membership and the committee ensures our members’ needs are met.

Some specific improvements that were implemented include the specials board at the top and bottom of the stairs, comment cards handy at the tables, the availability of smaller portions, additional vegetarian choices, faster and friendlier service, provision of smaller more cost effective race night buffets, overall improvement in food quality and consistency, and the adjustment of some pricing. From a financial standpoint there was a major improvement and there was a profit in operations instead of a loss.

As I write this our new Winter menu is in effect and the feedback thus far has been positive. If you have not already sampled from our new menu, I encourage you to try the new additions. Please keep your comments coming either directly to me via email (mecomrie@yahoo.com) or by filling out comment cards.

It has been my pleasure to have served as the committee chair and I look forward to more improvements in 2011.

My thanks go out to our current and former committee members, Damon Beggs, Paul Bond, Gina Eisler, Vicki Persig, Greg Poole, and our newest member Michael Brown. Also to our staff headed by Lissety Soriano and our executive chef Tyson Lambert. I look forward to continuing to work with all of them and seeing you all enjoying our bar and restaurant.