U N I V E R S I T Y C LU B • G R E YS TO N E H O U S E N E W S • JANUARY / FEBRUARY 2016
Introducing Angela Langen, newly appointed
Interim General Manager, University Club.
The University of
Saskatchewan
University Club
General Manager’s Report Annual General Meeting
Wednesday, October 28, 2015
I have written this manager’s
report with mixed feelings.
I never think of writing a
manager’s reports as one of my
most enjoyable tasks, so I should
be happy that this will be my last
one. However, I do find myself a
little sad that I will not be back
here presenting my report at the
next AGM. On the other hand,
it is always great to finish on a
strong note, and I am happy to
have had such a good year at the
Club. I also feel great about the
succession plan we have put in
place, because I love this place
and want it to continue to thrive
after I am gone.
Last year, if you remember, we
had a modest surplus of $3,500
at the 2014 year-end, but we
were looking ahead at a rather
bleak future.
A large number of our long-time
members were retiring (44), and
we were waiving the annual fees
of an unprecedented number
of members on sabbatical (49).
These two developments alone
had an immediate financial
impact on membership fee
revenue of approximately
$26,000, and an ongoing impact
that was uncertain. Of course
utility costs and wages were also
increasing, along with all of the
other expenses of operations,
and we were still facing the
as yet unknown results of
the TransformUS process. In
consideration of all of the above,
we had conservatively predicted
an estimated immediate loss of
$43,000 on our bottom line.
Facing this, we suggested last
year that a fee increase be
considered. This would be the
fifth fee increase in twentyfive years. You responded
immediately and positively,
and we were ecstatic with the
creating new traditions
ANGELA LANGEN,
Interim General Manager
reaction we received. Although
all of our predictions were
realized, this fee increase had an
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immediate positive effect and gave us the
breathing space we needed to address the
upcoming challenges.
As expected, we did see a significant loss
in membership fee income and that is the
number one issue we are still facing.
We know that if the university community
is to continue to support the Club as it
always has, then we have to be proactive
and continue to grow and maintain our
membership base. We will always be a
“university” club, but we hope to encourage
more involvement from university alumni.
We know there are thousands of UofS
alumni right here in the city who are eligible
for membership, and we are looking at how
we can best get the word out to let them
know what we have to offer.
One of our first actions in this past year was
to contract with a student who was a senior
marketing major to conduct a marketing
study and plan for the Club. We were also
very lucky that she would be mentored in
her work by one of our board members,
Marjorie Delbaere, who is a professor of
marketing. The student, Brooklyn Hess,
did a remarkable job. The plan is extensive
and far-reaching and offers a number of
options and considerations for the future.
You will see the results of some of her
recommendations rolled out over the next
few years.
In the meantime, we have been busy
working on other exciting developments,
and updates, and one of the most exciting
and most imminent is the redesign of our
food operations. We have ordered new
equipment and we will be rolling out new
menu items with an emphasis on fresh and
modern food. Although the size and design
of our current kitchen will never allow us
to offer an a la carte service, we will be
introducing some other exciting options.
Last year we replaced all of the chairs in
the Greystone Room (formerly the Red
Room), and over this next year, thanks to
the help of one of our very supportive
suppliers, Business Office Furnishings,
we will be replacing all of the chairs in
the Board Room. We will be giving the
Lower Elevator Lobby a bit of a facelift and
re-purposing, and all of the signage in the
Club will be updated and consolidated.
Next spring or summer we will see our
somewhat dilapidated yard shed replaced,
and we are slated to have a proper loading
dock constructed.
As you can see, there are lots of great things
coming for the Club. These changes, along
with the amazing team we have built over
the last few years, make it so much easier
for me to now sit back a bit and let the next
chapter of the Club take shape.
In January 2016, I will be stepping down
as General Manager but staying on, for six
months in a half- time position, to assist
with the transition in management. Then I
will formally retire at the end of June 2016.
I am so pleased to let you know that Angela
Langen, our current Food and Beverage
Manager, will assume the interim General
Manager’s position on January 1.
I am proud of the success we have had over
the 27 years that I have been with the Club.
We have accomplished wonderful things
that would not have been realized without
the support and assistance of many.
The University has always been a
supportive landlord, acknowledging the
value we contribute to the university
community, and the team at Facilities
Management has always ensured that the
Club is maintained in a fashion befitting
this beautiful heritage building.
I have worked with over fifty Board
Members who volunteer their time and
expertise, many for the full term of office
of six years. I can truthfully say that I have
been blessed with the support of them all,
and I am truly grateful for that.
There have been hundreds of staff
members over the years whom I also need
to thank for their service, many of them
students. It is such a pleasure when they
drop me a line or come to visit and tell
me of how they remember the Club with
fondness. We even have Club members
today who were employees in the past.
One of my most memorable events was the
celebration in 2012 of my twenty-five years
of service. It was truly a special evening that
I will always remember. Because of that
recent celebration I will not have a formal
retirement event. Luckily, my husband, Bob,
has continued his membership, so I look
forward to many long and lingering lunches
on the patio and special events from the
“other side” of the table.
I will be taking some time to help my own
daughter plan her wedding and, along with
my already retired husband, to discover
what other joys retirement will bring.
I thank you all for the tremendous honor
and privilege of managing this amazing
facility with such great people for all these
years.
I will always be a passionate Club promoter,
and I will watch with anticipation what is
next to come.
With sincere gratitude,
Donna
WINTER JAZZ
& WINE BAR
EVENING
FRIDAY, JANUARY 15
Food & Music from 5:00 to 8:00 PM
MUSIC BY:
Gillian Snider Trio
Featuring an evening of classical Jazz standards from Monk,
Jobim, and Ella to the timeless melodies of Sting, Dylan and
Kurt Elling
Join us for a relaxing evening by the fire.
We will be featuring fine wines by the glass or by the bottle
and an appetizer menu will be available.
For reservations please call 306-966-7775
A TASTE OF INDIA
THURSDAY, JANUARY 28
Cocktails 6:30
Buffet Dinner to Follow
Mixed Greens with Assorted Dressings
Tomato Onion Salad
Tabbouleh Salad
Samosas with Chutney and cucumber Raita
Tandoori Chicken
Madras Beef Curry
Lamb Kebab
Chick Peas with Spinach
Lentil Dahl
Butter Paneer with Peas
Basmati Rice
Dessert: Rice Pudding and Fresh Tropical Fruit Salad
Coffee and Tea Service
$24.95 Per Person
CELEBRATE CHINESE
NEW YEAR
MONDAY, FEBRUARY 8
All your favorites on the Lunch Buffet.
Be sure to call for reservations.
VALENTINE’S DAY
DINNER EVENING
DATE NIGHT
SATURDAY, FEBRUARY 13
Menu
STARTER: Giant Prawn Cocktail with a Trio of Sauces,
Horseradish and Lemon
MAIN COURSE: 10 oz. Ribeye Steak with Lobster Risotto
and Roasted Oyster Mushrooms and Asparagus
DESSERT: Dark Chocolate fondue for Two
COFFEE AND TEA SERVICE
Cocktails 6:30 - Dinner to Follow
Featuring Live Dinner Music by Graham Dyck
“Over the last three years, Central Canada’s Crooner, Graham Dyck, has
been coming into his own, delighting fans with his romantic style and
velvety vocals.”
Bring the Kids!!! There will be movies and games in the Club
Room for them while you enjoy a lovely dinner, fine wines and quiet
music one floor up. The kids will be enjoying their own evening
with hot dogs, mac & cheese and lots of other kid favorites!
$48.00 per person
MEXICAN VACATION
THURSDAY, FEBRUARY 25
Cocktails 6:30 Dinner to Follow
Our Executive Chef spent time in Mexico last year taking cooking
classes, and if you have ever had Kevin’s Mexican food before, you
will know it is fabulous!
FEATURING:
Tortilla Chips and Salsa Bar
Guacamole
Made to Order Taco Bar
Cheese enchiladas with Salsa Roja and Salsa Verde
Yucatan Style Pollo Pibil
Turkey with Black Mole from Oaxaca
Mexican Flag Rice
... and more
$24.95 Per Person
F O L LO W U S O N T W I T T E R
@theclubusask
F O L LO W U S O N FAC E B O O K
uofsuniversit yclub
JANUARY & FEBRUARY BUDGET
& TUMMY BUSTERS!
On the Lighter Side: We do a beautiful lunch, but we appreciate
it might be a bit much sometimes. You can always come over,
relax away from the office and enjoy a simple bowl of homemade
soup or make a healthy sandwich your way.
Take it with You: Soup to Go $3.95 or just ask one of the servers
for a take-away container and you can build lunch the way you
like it straight from the buffet.
Soup for the Freezer: Our daily homemade soup is only $6.95 a
liter. Take some home for a cold day.
TAKE HOME DINNERS
Don’t feel like cooking tonight? Enjoy home cooked meals from
the Club. Take Home Dinners are available for pick-up with 24
hours notice. Call us at 966-7775 for more information on to book
your dinner.
LOUNGE:
Relaxing and comfortable. That is the feeling evoked in our
comfy lounge. Leather couches and soft lighting make this a
great spot for drinks with the group or a sophisticated space to
celebrate your special occasion. Come and see for yourself!
Call us to book it for your next private event.
UNIVERSITY WIDE
OPEN HOUSE
Here is your opportunity to show off your club to your
friends and colleagues. During the months of January
and February we welcome the University community to
come and try us out!
Member pricing will be extended to all. We are inviting
the university community to come for lunch, enjoy a drink
in the lounge or experience one of our very special All
Member events. If you decide you like what you see (and
we think you will) download a membership form from the
website and become a supporting member. If you have
any questions please contact the office.
LOUNGE NEWS:
Join us for Happy Hour Pricing Monday to Thursday, Friday Night
Single Scotch Sale and Wine Features by the bottle!
OFFICE NEWS
Do you need a new University Club membership card? Just drop
into the office (or send us an email at: uclub.accounts@usask.ca )
and we will send you a new card.
GIFT CERTIFICATES
Gift Certificates are available in $10, $25 and $50 denominations.
Also, ask us about gift memberships!
FOOD ISSUES?
Do you have an allergy or intolerance that is keeping you from
attending our All Member Functions? Please let us know and the
kitchen will work out an alternative for you.