The University Club of Grand Rapids is a privately-owned and funded non-profit. The club’s revenue is generated by membership dues, food and beverage offerings, and member private events. With all of these areas impacted by the COVID-19 pandemic over the past few years, UCGR elected in December 2021 to partner with Avendra Clubs as its Procurement Services Provider (PSP).

We recently had an opportunity to speak with Mark Canak, UCGR’s General Manager, and Executive Chef, Matt Doorlag, about the success of the program.

Mark joined the UCGR team late in 2021 bringing Invited (formerly known as ClubCorp) management experience with him to implement cost savings initiatives that could support member experience investments. Chef Matt is a key partner to realizing these goals and he is keenly aware that food and beverage cost controls are a prime focus for savings optimization — as long as the product quality doesn’t suffer. Enter Avendra Clubs.

“Avendra Clubs’ Master Food Distributor (MFD) and the new Order Guides make it easy to order and optimize savings. However, if there is a need to order outside my MFD, there are many great options of regional suppliers that we are already connected to via the Avendra Clubs’ program, and it helps accelerate the ordering process saving me time,” Chef Matt shared.

Mark added, “Operational cash flow for the club is very important and given my positive past experience using Avendra’s program, introducing the Avendra Clubs segment, which is focused on independent private golf, city and social clubs, to the UCGR Board offered not only a great procurement savings solution, but a customer focused service model as well.

Additionally, UCGR now has access to more resources than before. National and regional suppliers are available along with opportunities for name brand and quality products and services offering savings that weren’t previously an option for us. For example, we can now offer members access to higher-end linens to upsell a private event. Avendra Clubs has opened a lot of doors for everyone on staff and not just in F&B.”

Unanimously, Mark and Matt both agree it is the personal service from their Avendra Clubs’ Procurement Specialist, a program resource provided at no-cost for clubs. “She is like a full-time employee that has never clocked in. A recent example is an introduction she made to a regional seafood supplier who was able to cut my salmon costs by $4-5/pound,” Chef Matt commented.

Mark concurred and added, “She’s fantastic and if there are any purchasing, pricing, quality or delivery issues, she is responsive to help ensure quick resolution between both parties. Additionally, she remains engaged and focused on our initiatives which truly helps given I operate with a small team. For example, she regularly inquires as to event plans, like Mother’s Day, knowing we are looking to offer the membership an elevated experience and provides a look-book of unique supplier ideas. As the GM, I appreciate the personal touches that are on trend, good for our brand, and draws from the resources she has as to what other clubs and hospitality customers are doing.”

“We also like the variety of programs that Avendra Clubs offers to support UCGR’s initiatives outside of F&B. We look forward to exploring the Adult Beverage Program, as well as utilizing Avendra FF&E Services for upcoming capital projects on our radar.”

As the GM, Mark reports monthly to his Board of Directors and cites, “I include Avendra Clubs on my BOD agenda to inform them on our savings initiative. Before implementing the Avendra Clubs’ program, we showed little to no reported savings. However, since setting a savings goal for 2022, I share Avendra Clubs’ reporting to show goal progress and the continued value of the partnership.”

“Additionally, Matt and I have bi-monthly calls with our Procurement Specialist where we review our Opportunity Savings Report which provides insight into new savings opportunities, and we have discussions on products and whether or not they should be added to UCGR’s F&B Order Guide to capture going forward.”

Inflation mitigation is also a challenge for the industry right now. Chef Matt noted that he appreciates that the program offers contracted pricing on items, so he doesn’t have to worry about price fluctuations or spend time searching other suppliers for savings.