June Mainsheet 12- trial.qxd - Detroit Yacht Club

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VIP Suite for the Gold Cup - Hydroplane RacesHear the roar, feel the excitement and entertain your guestswith the best seats on the River.SUNDAY, , JULY 15 TH , 2012THE RACES ARE A PERFECT TIME FOR RELAXING WITHFRIENDS, FAMILY OR ENTERTAINING CLIENTS$45 per DYC Member$65 DYC Guest$15 ChildShared Hospitality Suites Include the Following:• Private space in the DYC Clubhouse with a view of the race action• Credentials for your private suite• Limited casual seating• Private Luncheon Buffet• Open bar• Private DYC staffing• Restroom facilities located on the same floor• Tax & Gratuity• All food or beverage must be purchased through DYC CateringFor More Information Contact: Jennifer McDonnell (313) 824-2788 ~ catering@dyc.comCarly Roberts-Borgula (313) 824-2887 ~ croberts@dyc.comDETROIT YACHT CLUBGold Cup RaceHydroplane RacesHospitality Suite EntertainingLet your guests feel the Thunder on theDetroit River with the best seats in the house.July 13 th , 14 th and 15 thPrivate Hospitality Suites for Entertaining 50 Guestsor More Include the Following:(All suite rentals require purchasing a luncheon buffet from theDYC for all guests)• Private space in the DYC Clubhouseor outdoor tenting with aview of the race action• Credentials for your private suite• Limited casual seating• Private luncheon buffet• Private DYC staffing• Restroom facilities located on thesame floor or near outdoor suite• Security provided by DYC for Race Day• Opportunity to display organization’s decoration in room(Subject to prior approval by DYC)• Tax & Gratuity• All food or beverage must be purchased throughDYC Catering4For More Information Contact:Jennifer McDonnell (313) 824-2788 ~ catering@dyc.comCarly Roberts-Borgula (313) 824-2887 ~ croberts@dyc.comRace DayVoyageurs AnnualBagel SaleSunday, July 15Catch us on the Boardwalk earlyin the morning for your Breakfast Treats• coffee• bagels• donuts• sconesPresale orders areencouraged.“Be ready for yourmorning guests”Forms will be at the Reception Counter or on linewww.dyc.comNancy or Jim Foran foranjn@earthlink.net
FROM THE GENERAL MANAGERPAUL HUGHESHappy Summer Everyone!The Detroit Yacht Club and itsmembers stand proud. We knowthis and respect our heritage morethan anyone could ever imagine.However, this year, it has neverbeen so evident. Check out somerandom statistics below:• New Members joined sinceJanuary 2012 - over 100.• 2012-Club Open 12 months.• Catering sales -exceeded 2012 budget and wehave 4 months left in thefiscal year.• Grill and Bar Sales -Example; 3rd week of May in 2009 = $9,853.00 in gross sales.2012, same weekend, same weather = $26,877.00 in gross sales.• Mother's Day Dinner in the Grill; 2009 = $3,996.00 in gross sales.2012 gross sales = $6,889.00.• Two new docks built in 2012.• Hydroplane Gold Cup Presenting Sponsor• Ladies Locker Room Upgrades.• Sunday Chicken Dinners - still counting.We have all kinds of updated accounting processes with departmentalbudgets, percentage comparisons, and high tech computer generatedinformation that we use to manage the business, but if that is all toomuch information, just talk to your friends and family and you will feelthe energy as I do.This energy we are feeling is exactly what keeps us all going everyday. This positive energy is not only for us managers and team members,but more importantly, you as members with your family andfriends. This is our energy drink. Yes, we get our share of criticisms,ideas for improvements, and even a complaint every once in a while, butthe positive feedback and appreciation we get from our members andguests is unparalleled.See you at the Club, GM PaulGrand Prix Media At DYCFree Tennis DEMOSaturday, June 9that the DYC Courtswith Tennis ProChip Fuzio2:00 -3:00 pmFROM THE CHEFKEN DIXONWelcome to the Season !It is Memorial Day weekend and weare ready to serve. I must first thankthe membership for the tremendousturn-out for the Easter and Mother'sDay Brunches. Both events were successfuland exceeded our projectionsfor the number of guest attending. I tryanswer all of e-mails and commentcards, however, if I missed anyonethank you for the support and positivecomments.So let's talk Culinary News…..We arecurrently experiencing some restructuringof our department. Long timeSous Chef Craig Deck accepted anotherposition after a 12 year tenure here at the DYC. Craig has been agood Chef, employee and friend to many during his time at the Club.He will be missed, however he has an exciting opportunity ahead ofhim and we wish Chef Craig the best. The restructuring offered promotionalopportunities for several key players on our team. In addition,I have identified new support that will continue to provide thequality of food and service to meet the standards we have establishedfor you and your guests. Our new team members past experiencesinclude the MGM, Ocean Prime, Small Plates and other wellknown eateries around the city. They are excited to be part of somethingspecial and have expressed a desire to exceed your expectationsfor many seasons to come.The Grand Prix is upon usagain and we will have ourfirst 'PIG ROAST' this year onGrand Prix weekend. I amlooking ahead to Saturdaynight, June 2 nd on the pooldeck! Stop by and check usout, "Johnny and the PigRoasting Crew" will startaround 9:00 am and we willbegin serving around 5:00 pmso bring a big appetite. Thenext June Event will be Father's Day. We will have our TraditionalBrunch and Carving Stations on the 2 nd level, and the Grill will also betaking care of you and your guests with a special menu includingFather's Day Specials. Of course the "Fried Chicken Buffet" a DYCfavorite which is already doing very well, will be in service. I am sureto see many well deserving Fathers that Sunday. On Fireworks Nightwe will have a Chef on the Grill Patio cooking some Grill Specials somake plans to take be here for that evening. That takes us to the endof June and very close to "Race Week", which will be another opportunityto showcase what is happening at the DYC this season. Ourcommitment to you continues, and I am looking forward to a greatseason. Let's not forget that the new menu is now in place. Makesure you stop by the Grill and see what's new.In our next Newsletter we will feature our Culinary Staff, the returnof "Ribs on the River", and an announcement of a couple of guestappearances by some very good Chefs and Musician friends of mine.Wishing you a great Summer, hope to see you soon!Chef KenPLEASEMake Your Reservations in advance for all Club Events.Reservations are a necessary part in assuringsuccessful events. Thank you in Advance.5
Page 2 and 3: Father’s DayAll of Dad’s favori
Page 6: GARDEN CLUBPAM MALONEYVICE COMMODOR
Page 10: WELCOME NEW MEMBERS!The Membership
Page 13: GETTING TO KNOW THEDETROIT POWER SQ

June Mainsheet 12- trial.qxd - Detroit Yacht Club

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