Hospitality Chef Solutions, LLC.
" We have Entered a working relationship with three local organizations as their approved Catering Vendor.
This gives me the flexibility to offer my Culinary services at three different locations within the Phelps & Geneva Areas. All three sites have outdoor as well as indoor facilities to meet most of your special event needs.
I'm in the process of expanding my Off Premise Catering Services, which will include catering Weddings, Clam Bakes, Graduation Parties, Family & Class Reunions & Chicken BBQ's.
More information regarding Menus & Special Events will be shared on this site in the near future."
- Chef Peter Gillotte
Clifton Springs Country Club Project Comes to an End
I would like to thank the Board of Directors and all the Clifton Springs Country Club Members for your support over the past 2 seasons. It has been a privilege being part of, and serving, your Membership as your Food & Beverage Management company.
I have decided to leave the Clifton Springs CC in order to build my Off Premise Catering Business in the Finger Lakes Region.
I have also joined two other organizations as there approved Catering Vendor for their sites. This gives me the flexibility to offer my Culinary Services at three different locations within the Geneva and Phelps areas.
I'm making plans and preparations to enhance my Catering Services by providing Off Premise Catering Services such as Graduations Parties , Stag Parties, Bridal Parties and other Family events. We Cater Clambakes, Chicken BBQ and other menu's designed for various Organization events as well.
More information,including menus and special events will be shared in the upcoming weeks!
Geneva Winnek Post 396
August 2016 we joined the Team at the Geneva Winnek Post 396 as their Food Service Management Contractor. We will continue to be their Food Service Management Contractor through 2018. I still work with them as their Caterer.
During this time we have:
Implemented a new full service Menu.
Retained and added to our service staff.
Improved the overall quality & presentation of our menu items.
Increased our check average by 25% over previous management sales.
Implemented an ordering/Inventory & cost system(s)
Implemented and continue to improve our Marketing Strategies.
Improved overall Customer Satisfaction by 100%.
Year to date have met and exceeded the Membership and Board of Directors expectations regarding revenue and customer satisfaction.
Began an aggressive Marketing Program to increase and improve Special Events and Catering Services. both on and off premises.