Behind the Menu: How Private Clubs Are Rethinking the Dining Experience

As summer gives way to fall, private clubs across Canada begin preparing for a new season of dining, events and member experiences.

Whether it's a golf club wrapping up a busy tournament season, a yacht club celebrating the final weeks on the water, or a city, racquet, curling or cricket club gearing up for a busy fall calendar, food and beverage teams are already looking ahead.

For many clubs, fall marks a shift—not necessarily a slowdown. Programming evolves, member routines change, seasonal events take centre stage, and dining experiences adapt to match the months ahead. Behind every menu refresh or signature event is a series of thoughtful decisions balancing member expectations, culinary creativity, operational realities and financial performance.

To better understand what's happening across the industry, we spoke with Food & Beverage leaders from private clubs across the province about what they're seeing, what's working, and what lessons they're bringing into the fall season.

Whether you're leading an F&B team, overseeing club operations, or simply looking for inspiration from your peers, we hope these insights spark a few ideas you can take back to your own club.

Looking Back Before Looking Ahead

Every successful fall season starts with reflection.

Before introducing new menus, planning seasonal events or refining the member experience, club leaders look back at the months behind them.

For Danny Chae, Executive Chef at Oakdale Golf & Country Club:

“One of the biggest lessons from this summer is that quality of service and consistency have become just as important as the food itself. As the club continues to grow and become busier, member expectations continue to rise, and we need to make sure our service standards grow with them.

Going into the fall, our focus will be on strengthening our team through more training, better communication, and giving our supervisors and culinary leaders more ownership. We have also learned that we need to be flexible operationally and adjust our staffing and resources based on the member experience we want to deliver.

One of the most successful initiatives we introduced this year was our weekly theme night program. I wanted to give our management and culinary team an opportunity to showcase their individual backgrounds, experience, and passion for different cuisines.

I took the lead on our French Bistro Week, and our Sous Chefs and culinary leaders followed with their own themes and specialties. Throughout the season and into the fall, we are featuring Italian, Latin, Canadian, and Asian-inspired themes. Each chef takes ownership of their theme, and we put their name on the menu. This gives our chefs a real sense of pride and accountability while allowing our members to get to know the people behind the food.

The response has been tremendous, and I think it has been successful because it gives our members something new to look forward to while also developing our culinary leadership team.

We are also bringing back our Member Appreciation Theme Night, “Taste of Oakdale,” for the third time this fall. The concept is to showcase dishes we are considering for next year's menu, some of the best-selling specials from this season, and member-favourite items, all offered at a special price.

It gives us an opportunity to engage directly with our members, receive feedback, and understand which dishes they would like to see moving forward. We don't want to simply create a menu and hope members like it. We want to involve our members in the process, give our chefs ownership, and use their feedback to shape what comes next.”

— Danny Chae, Executive Chef, Oakdale Golf & Country Club

Philip De Vantier, F&B Director / Executive Chef, Mississaugua Golf and Country Club, reflected on the season:

“Communication is essential, not only within the team, but also with the Members. Creating more opportunities to engage with Members and gather feedback gives us a much better understanding of what is working and where we can improve. Through experience, I can confidently say Members aren’t shy about sharing their thoughts. I’ve learned to embrace the value in that feedback and use it to enhance their experience at the club.”

— Philip De Vantier, F&B Director / Executive Chef, Mississaugua Golf and Country Club

What's on the Menu—and Why?

Changing a menu is about much more than introducing seasonal ingredients.

Across private clubs, chefs are finding different ways to balance seasonal change with the expectations of their membership.

At Toronto Golf Club:

“One of the biggest influences on our menus is seasonality. Southern Ontario offers an incredible variety of local ingredients, each with its own distinct season. We embrace this throughout the year, and every late summer, transitioning into fall, we launch our “Steakhouse” style menu.

The menu is designed around a shared dining experience, featuring a variety of sharable dishes, premium cuts of meat, whole grilled fish, and generous, family-style sides. For the solo diner, we also offer several options that allow them to create a composed plate for themselves.

We have found that this menu, paired with a wine cellar tour, has been exceptionally well received by our membership. Whether members are dining with friends or family, celebrating a special occasion, or entertaining work colleagues, they consistently embrace the experience—and they love it.

We believe that family-style, shareable plates create a welcoming table atmosphere, encourage conversation, and provide a natural starting point or “ice breaker” for guests who may be meeting for the first time. This style of dining encourages people to engage with one another and creates a more relaxed and social experience.

Most importantly, we have found that this menu gives our members an opportunity to “show off” their club to family, friends, and business partners. It allows them to share not only a great meal, but also the character, hospitality, and overall experience that their club has to offer.”

— Winston Tham, Executive Chef, Toronto Golf Club

At Cedar Brae Golf Club:

“As autumn approaches, we always ask ourselves the same question… “where did the season go?!”

Every spring we build up to hit the ground running; and when we get to the other side of summer it feels like it another year seemingly vanished.

As golf season flies by, I take comfort in the seasonality of our Ontario produce, it helps me keep track of the year.

Featuring local seasonal ingredients on our menu provides us with natural evolution through the season that all Ontarians can relate to.

Member preference occupies an interesting space where they desire familiarity and frequent change.

At Cedar Brae we tackle these opposing interests by offering creative seasonal combinations in familiar formats such as a pizza or poke bowl.

The featured ingredients change to offer new flavor combinations, but the menu structure stays familiar to membership throughout the season.

We keep our popular dishes fresh, support local producers and maintain our identity on the menu.

We’re looking forward to showcasing a variety of squash, apples and pears in some interesting ways as we transition away from everything stone fruit.”

— Aaron Hatch, Executive Chef, Cedar Brae Golf Club

Danny Chae, Executive Chef at Oakdale Golf & Country Club, sees another dimension to that balance:

“I think we are seeing a shift in club dining, particularly with younger members and the next generation of members. There is a growing interest in more elevated dining, unique experiences, and a stronger focus on the guest experience, while our long-standing members still value the classic club dishes they know and enjoy.

Our approach has been to find the right balance between the two. We continue to keep many of the classic items that are important to our membership, while also introducing more elevated dishes and new experiences that appeal to a younger demographic.

We have also been focusing more on creating memorable experiences when members bring guests. Rather than only offering a traditional menu, we look for opportunities to create something special for the table. For example, this year we introduced a large-format steak platter and a course-style menu, which created a more social and memorable dining experience for members and their guests.

Another addition this summer was our Summer Dining Experience, featuring smoked meats and charcoal-grilled items using a smokeless grilling concept. It gave members something different from our regular dining program and allowed us to bring more of an outdoor, live-fire experience into the club.

I think that is where club dining is heading:
respecting the traditions that members value while continuing to create new experiences that make members excited to come back and try something different.

For us, it is about finding that balance between tradition and innovation, member feedback and culinary creativity, and consistency and experience.”

— Danny Chae, Executive Chef, Oakdale Golf & Country Club

At Mississaugua Golf and Country Club:

“We often introduce new menu items first as features, which gives the team an opportunity to gather Member feedback before making permanent changes. When replacing a long standing favourite, we will keep the ingredients on hand and make the dish available on a “secret menu” for a short while to help with the transition.

In the private club world, many Members know what they like and don’t necessarily always refer to the menu, so this approach works well for us. With advance notice, we are happy to accommodate favourite dishes for special events or private dinners at the Club. The Membership really enjoys this opportunity to request old classics, and we often see favourites reappear year after year.”

— Philip De Vantier, F&B Director / Executive Chef, Mississaugua Golf and Country Club

At The Badminton & Racquet Club of Toronto:

“Introducing commission on all F&B sales for our servers has been one of our most successful initiatives, driving sales while creating greater engagement and ownership within the team. We’ve also had success with bi-weekly rotating specials, keeping the core menu streamlined while giving members something new to try. Offering favourites such as Prime Rib and other culturally themed offerings during FIFA World Cup on select nights has created excitement while allowing us to better manage purchasing and production.”

— Cindy Walker, Food and Beverage Manager, The Badminton & Racquet Club of Toronto

Balancing Creativity with Reality

Today's Food & Beverage leaders wear many hats.

They're expected to deliver memorable dining experiences while navigating rising food costs, labour pressures, evolving member expectations and sustainability initiatives.

“I’m balancing creativity with rising food costs by being more intentional with how I design menus. I focus on seasonal ingredients, cross-utilizing products throughout the menu, and making sure we’re getting as much value as possible from everything we bring into the kitchen. That allows me to control waste and costs without making the menu feel repetitive or limiting the creativity of the team.

I also look closely at where the money is being spent. Not every dish needs to rely on an expensive protein to feel special. Sometimes taking a more affordable ingredient and using strong technique, thoughtful presentation, and interesting flavours can create just as memorable an experience for our members.

For me, the goal is never to simply cut costs. it’s to be smarter with them. I still want our members to see something exciting on the menu, while making sure the food program remains sustainable from an operational standpoint.”

— Shai-Ann Tyson, Executive Chef, Balmy Beach Club

At Granite Club:

“Both local and sustainable sourcing are priorities for us at the Granite Club. While consistency and supply can present challenges, significant progress has been made over the past decade, particularly as food security has become an increasingly important topic across the industry.

Developing a reliable local beef program was once difficult, but partnerships with Martin's Family Farms in Elmira and Woodward's Hereford-Angus cattle from the Guelph area have proven successful and have been well received by our Membership. We have also benefited from the growth of vertical and greenhouse farming, with local growers such as Vertico Farms and Haven Greens producing exceptional greens and lettuces that offer a fresh, high-quality alternative to products shipped from farther away.

Beyond produce and protein, we have cultivated strong relationships with local suppliers including Upper Canada Cheese Company, Yorkshire Valley Farms, 100km Foods, and Organic Ocean. These partnerships provide access to high-quality, sustainable products while helping us remain connected to seasonality, innovation, and emerging opportunities.

Although local sourcing can create supply chain challenges, the landscape continues to evolve, with more options becoming available each year. For us, the benefits are clear: fresher ingredients, stronger supplier relationships, and a better overall dining experience for our Members.”

— Ashton Root, Executive Chef, Granite Club

Philip De Vantier also noted:

“Cost is certainly something we consider when planning menus, but it can’t be the only consideration. As a club we have been trending towards more sustainably sourced local products where possible, which comes with its own unique challenges around seasonality, availability, and consistency. It has pushed us to be a little more flexible with menu planning and take advantage of products when they are at their best, rather than simply sourcing the same ingredients year-round.”

— Philip De Vantier, F&B Director / Executive Chef, Mississaugua Golf and Country Club

Creating Experiences Members Will Remember

Members often remember experiences long after they've forgotten what they ordered.

Across Canada's private clubs, food and beverage plays an important role in bringing members together. Whether it's a wine dinner, a tournament social, a harvest dinner or simply the return of a favourite comfort dish, these moments help shape a club's culture.

At the Toronto Hunt Club, Medieval Night took that idea well beyond the dining room.

“Of all the exceptional dining and beverage experiences we hosted this year, I believe our Medieval Night in August was the biggest hit with our Members—and the experience they are most likely to remember.

Medieval Night was different. It wasn't simply a dinner—it was an experience that transported our Members to another time.

As Members arrived on the patio, one of our staff members and I welcomed them on horseback. Almost immediately, Members embraced the theme, with many arriving in Medieval costumes. We had two Medieval Times knights with the horses while Members took photographs, and the beautiful weather allowed us to transform the lawn into a Medieval castle, complete with suits of armour and detailed table décor.

The reception began with sparkling wine and themed cocktails, while a harpist played magical, mythical music throughout the evening. The knights then performed a live sword fight with the horses standing behind them as a dramatic backdrop. I had the opportunity to introduce the duel and declare the winner. It was theatrical, interactive and completely unexpected for a dinner at the Club.

Then there was the food. We decided to interpret the theme as “Medieval Gourmet.” Rather than asking our Members to eat with their hands, we created elevated food stations featuring a whole hip of beef, cedar-plank salmon, pork belly and other dishes inspired by the period, while still providing the comfort and refinement our Members expect. The response to the food was fantastic.

One of the most memorable moments was our falconry presentation. Members had the opportunity to see a hawk, an owl and a falcon up close. During dinner, I stood approximately 50 feet away from the hawk wearing a glove with quail meat and signaled for it to fly toward me.

That was an incredible experience, and our Members absolutely loved it.

We finished the evening with three fire performers dressed in Medieval costumes who put on an incredible fire show. It was a spectacular finale to an already unforgettable night.

I think the reason Medieval Night was so successful is that we didn't just serve our Members a great meal—we gave them a story to tell. The horses, costumes, knights, music, food, falconry and fire performers gave everyone something to see, participate in and talk about. Members weren't simply watching an event; they became part of it.

At the end of the evening, Members weren't talking only about what they had eaten or what they had tasted. They were talking about the hawk landing on my arm, the sword fight, the costumes, the horses and the fire show.

That, to me, is what makes an event truly successful. It becomes a memory rather than simply a meal.”

— Marcel Bregstein, CCM/Sommelier, Assistant General Manager, Toronto Hunt Club

Not every successful dining initiative needs to be elaborate.

“One idea that has worked exceptionally well for our club is featuring slow-braised comfort dishes throughout the fall and winter. Items such as braised beef short ribs, lamb shanks, and other slow-cooked entrées have been extremely popular with our members. These dishes offer rich flavors, excellent value, and can be prepared in advance while maintaining consistent quality during busy service periods. Paired with seasonal vegetables and creamy mashed potatoes or root vegetable purées, they create a memorable dining experience that members look forward to each year. I would highly recommend incorporating a rotating selection of braised dishes into a club’s fall menu.”

— Chaminda Gamage, Executive Chef, Bayview Golf & Country Club

At the Royal Canadian Yacht Club, the focus has been on simplifying offerings while maintaining variety through seasonal changes.

“One idea that has worked exceptionally well for our members at the Royal Canadian Yacht Club has been to simplify and focus our food and cocktail offerings. Over time, we found that reducing our menus allowed our culinary and service teams to deliver a more consistent experience while maintaining high-quality standards. Rather than trying to be everything to everyone, we focused on executing a smaller selection exceptionally well, resulting in stronger member satisfaction and greater confidence in the dining experience.

We also moved away from outlet-specific menus and adopted a seasonal menu strategy that rotates monthly across our dining venues. This approach keeps the experience fresh and gives members something new to discover each time they visit, while still preserving the core dishes and beverages they know and enjoy. The combination of familiar favourites and seasonal features has helped create anticipation around new menu launches and encourages repeat visits throughout the year.

My advice to other clubs would be to focus on consistency and evolution rather than constant expansion. Members appreciate innovation, but they also value reliability. By establishing a strong core offering and complementing it with regular seasonal updates, clubs can create excitement, showcase culinary creativity, and keep members engaged without overwhelming operations or sacrificing quality.”

— Stephen Tung, Director of Clubhouse Operations, The Royal Canadian Yacht Club

Looking Ahead

No two clubs are exactly alike, but one thing became clear through these conversations: the strongest food and beverage programs continue to evolve because they're rooted in listening.

Listening to members. Listening to teams. Learning from each season. And finding opportunities to innovate while staying true to the traditions that make each club unique.

As clubs head into a new season, we hope these conversations inspire fresh ideas, spark meaningful discussions within your own team, and remind us all of the value in learning from one another.

Key Takeaways

After speaking with Food & Beverage leaders from private clubs across Canada, a few common themes emerged:

• Great dining experiences are built around members, not menus. Understanding what members value continues to shape successful food and beverage programs.
• Innovation doesn't mean abandoning tradition. The most successful clubs continue to introduce new ideas while celebrating the dishes, events and experiences members look forward to every year.
• Creativity thrives within constraints. Rising costs and operational challenges are encouraging clubs to think differently—not simply do less.
• Every club has something worth sharing. While no two clubs are the same, learning from one another remains one of the greatest strengths of our industry.

A sincere thank you to the Food & Beverage leaders who shared their time, experiences and ideas. Your willingness to learn from one another—and to help elevate our industry—is what makes the CMAC Ontario community so valuable.