Village of Oakcreek Association

Restaurant Q&A

 

Bringing the restaurant operations in-house is going to be a big step for the Village of Oakcreek Association. Yes, this is quite the undertaking but we are well prepared and have all the resources available to be successful.  We have received some questions and comments over the past couple of months and want to be transparent in this process.

                                    

Question: Why are we making a change at this time?

Answer: The current Restaurant lease is expiring May 31st, 2011. The current operator is not looking to negotiate further. Choosing the option to run the restaurant/events ‘in-house’ is the best opportunity for VOCA financially and operationally. This direction allows us much more creativity in meeting the needs of the VOCA community and golf membership.  For example:  a courtesy cart available for golf outings, discounts for special events, refreshments available for meetings, reduced dining costs/prices for golf clubs and annual events, etc.  

 

Comment: Before Kathy, all we had was a Taco bar…

Answer: We appreciate the job Kathy has done. She raised the bar from what it was and we plan on continuing. I can assure you that quality, affordability and service are our top priorities.

 

Comment: The restaurant is not on Hwy 179 and Sedona/VOC restaurants and stores are going out of business at a record pace.

Answer: Both are true, although our situation is different from any ‘Stand Alone’ restaurant. We have a built in customer base, the golfers and association members. We did 36,000+ rounds of golf in 2010. That alone, with tournaments and events would keep the operation successful. Add the Association members, events and weddings and you have a great opportunity. We are currently marketing the golf course, so combining those efforts with the restaurant is not going to cost us any more money than we are already spending.

 

Comment/Question: We can’t run a restaurant by Committee. Who is going to operate it?

Answer: We are going to hire a professional Food and Beverage Manager, just like the Pro Shop and the Maintenance departments. In this economy, there are many top professionals looking for work. We have multiple resumes already and we have yet to publish the job posting. As we were just able to do in the Golf Shop, I am sure we will find someone who is more than qualified.

 

Question: What is going to happen to the current staff?

Answer: We would like to retain everyone but that is their choice. After we hire a Manager, we will be holding open interviews, preference going to current staff.

 

Question: What are we going to do about the Liquor License?

Answer: Restaurant Licenses in the state of Arizona stay with the property, not with the operator. We will continue to have a full service restaurant/bar.

  

Question: What is going to happen June 1st?

Answer: We have to bring the Kitchen’s Grease Trap up to code and are discussing upgrade renovation ideas and projects that have been put on hold (i.e. painting, re-carpeting, acoustics, parking lot resealing/striping, etc.). This will cause a short closure and appreciate the communities’ patience. Regardless, some food service will be available and we will have a Grand Opening shortly after. We will know and report on specifics in the coming months.

 

Question: I have been involved in Clubs that lost money on Food and Beverage before, how are we going to be different?

Answer: I cannot speak about other clubs but I have never seen a golf course lose money on a food and beverage department when run correctly. We have spoken with industry professionals and consultants that confirmed our belief that this is a tremendous opportunity for us. Systems will be in place to make sure this department is more than carrying its weight.

 

Question: Is there going to be a discount for Association and Golf Members?

Answer: The short answer is yes. Running the restaurant ‘in house’ allows VOCA to add another benefit to being a member. We will have more information available as we build our operating plan.

 

Question: Is the name going to stay Mulligan’s?

Answer: No, we are going to change the name. That’s where we need your help. What do you want to name it? What captures the true essence of the facility? We are going to be sending out the contest rules on Monday 3/14/11, it will also be available by cliking here! The contest will run from 3/14/11-4/15/11 and will announce the winner in May. If we choose your name, you could be our guest of honor at our Grand Opening and win a free meal for your family.

 

Comment: I STILL don’t agree with this!

Answer: PLEASE come to the Administration office and talk with our General Manger, Tony Rizzo. I am more than willing to listen and explain all what’s, why’s and when’s. We ONLY want what is best for the community and appreciate your support. If you would like to set up an appointment, you can call (928) 284-1820, email TRizzo@vocaonline.com or you just stop on by….my door is always open.