The Manager's Desk
September 1, 2013: Sadly our first season of boating has but a few weeks left so we encourage all of our members to take advantage of the great weather before the cold grip of winter places us in its grasp. Make the time to get out on your boat and enjoy your club with family and friends. Often life’s mundane necessities take us away from our most pleasurable activities and we have to push our favorite leisure and social activities back to the top of the list.
Come down with your family and friends and enjoy a leisurely afternoon on our deck while enjoying the view, a cold rum punch and terrific meal. Don’t have a boat but would like to get out on the water? Well, take advantage of the new EYC paddleboards that are FREE to our members. Invite a friend for a nice sunset and sit on the lawn afterwards and enjoy the view.
August 1, 2013: It is clear that summer has us firmly in its grasp. While working on the boat, enjoying a regatta or participating in one of our terrific sailing classes we want to remind everyone to hydrate and take time to cool down in the air conditioning when possible. We have seen a few people suffer the symptoms of heat stroke and we want guarantee that there are no severe cases at our club.
Headache, nausea and fatigue are but a few of the early symptoms to keep an eye on. We also ask that we all help with identifying these symptoms in our smallest members of our club, the kids, since they may not know to do so on their own. Safety is our highest priority! Besides, what better place is there to cool down than in our brand new clubhouse enjoying the best view in Annapolis!
June 1, 2013:
Food and Beverage Service
As we enter into the first high season with our new clubhouse we are seeing incredible growth and activity. The new clubhouse and its expanded offerings are clearly a huge hit among our members. Almost weekly we are setting new sales records for food and beverage and we hope this reflects the overall enjoyment of the clubhouse and its services.
This “second grand opening” has resulted in increased usage, however it also comes with some challenges. Our hardworking chefs and service staff are experiencing a transition unlike any before. Our chefs are learning to handle this new volume and are doing a great job acclimating, but we are still not where we want to be. The speed of service has been our primary concern and one that we are spending a significant amount of time addressing. The upside, however, is that the food quality has been very well received as indicated by our sales numbers and member feedback.
July 1, 2013:
As it begins to feel more and more like summer it is obvious that members are enjoying the new amenities of the EYC clubhouse. As expected the deck has been packed and our food & beverage sales are higher than they have ever been. EYC regattas, cruises and in-house events have kept the place bustling with activity. We undoubtedly are on a record pace for sales for our 2013 Season and we thank you all for your continued support. The word must be spreading because we also have a waiting list of over 50 prospective members at this point! The highest it has been in my near eight-year tenure.
April 23, 2013: Thank you to all those who attended the recent EYC Town Hall Membership Meeting. The lively conversation was both candid and informative and helped lay the foundation for the upcoming presentations and the club’s way forward.
Much of the conversation was centered around the club’s finances as well as discussion about menu preferences. As you might imagine these items are closely related and the guiding decisions can often seem subjective.