With indoor dining restricted to 25% capacity, a lakeside patio and bar and a new screened-in outdoor pizza kitchen have been the “saving grace” for the food-and-beverage business at Bishops Bay Country Club in Middleton, Wis., reports General Manager/COO Jeff Murray. In this episode, Murray joins Food & Beverage Director Cheryl Burns and Executive Chef Gabor Bencze to describe how the pizza addition, built on an empty concrete slab on the property, has been such an immediate home run, with 120 pizzas sold in two hours on its opening night, that there are now plans to add all-weather siding so it can be used year-round. “Our members tell us this is the only place they want to go right now,” says Murray.
