THE UNIVERSITY OF SASKATCHEWAN
Faculty Club
Creating New Traditions
Greystone House News • January/February 2008
from page 1
comments about the impact a declining membership will have on
our bottom line over the years and the need to address this as
required. We always welcome nominations for membership,
remembering that both your university colleagues and your
alumni community friends are eligible. We have developed a
membership package so please send us contact information and
we will make sure to get that information out.
Our Capital Plan:
Over the past couple of years we haven’t spent very much on
capital improvements because the elevator has been our top
priority, but this year we have a number of important issues to
address. We have been looking for a new Point of Sale System
for years and now that the till system we were using is no longer
an option and we are continuing to grow sales, we need a more
sophisticated method of handling transactions and tracking sales.
We anticipate that this will be a significant investment.
Our lunch buffet table is literally falling apart so we are also
shopping around for a suitable replacement and the equipment
in the kitchen will all eventually need replacing. We will start
this year by shopping for a new convection oven, one of the most
used pieces of equipment in our kitchen.
We have made a minimal investment in physical improvements
such as the purchase of new lamps and updating some smallwares and I’m sure you have noticed the beautiful new stained
glass window in our front door.
Operations:
This fall has been eventful. Kevin Calder, our Executive Chef,
contracted pneumonia that then led to complications and major
surgery. The same weekend Kevin had his surgery, I ended up
in the hospital for surgery myself. So with the Chef and the
Manager out of the picture, at one of the busiest times of the
year, the team stepped up to the plate. I am so proud of the job
everyone did, especially Susan, our Assistant Manager who
really ran the show. We are extremely lucky to have such a
dedicated staff team who work so well together. I’m happy to
report that Kevin has now returned to work and we are back on
track.
I would like to close my report by acknowledging our incredible
staff team for their efforts and dedication to the club this past
year, and I would certainly be remiss if I didn’t thank the Board
of Directors for their continuous support. It is a pleasure working
with such skilled and caring people who always operate with the
best interests of the club at heart.
Happy New Year!
JANUARY/FEBRUARY
NEW MEMBER PROMOTION!
Sign up a new member at the Club during the months of
January or February and receive a food credit equal to that
month’s membership fee!
And… The Membership fee for all New Members for the
months of January and/or February will be FREE
January and February is FREE!
Join President MacKinnon for breakfast in the Fireplace Room
at the Faculty Club every Friday morning 7:30 to 8:45 am.
Breakfast will be informal with an opportunity for faculty and
staff to discuss university issues. Cost is $5.00 per person.
Please reserve space by calling 966-7777 at least two days in
advance. If the President is unavailable, one of the VicePresidents will attend.
Sign up your friends and colleagues and support
your Club!
BROWN BAG DINNERS:
And… Book an evening function in the Red Room in
January or February and we will waive the room
charge*
And… Every tenth buffet purchased in the months of
So!
BREAKFAST WITH THE PRESIDENT:
* minor restrictions may apply.
Christmas in January!
If you missed out on your annual visit to enjoy our Holiday
Lunch Buffets, don’t worry. We are going to celebrate
Ukrainian Christmas on Monday, January 7 with a full
buffet of turkey, trimmings and ham. Add in some Ukrainian
favorites; meatless cabbage rolls, perogies with sour cream
and finish with a beautiful dessert buffet.
To make your reservation, please call at 966-7777.
UPCOMING EVENTS:
MARCH/APRIL 2008
AMATI DINNER & CONCERT – Saturday, March 15
ST. PATRICK’S DAY PUB – Monday, March 17
With Music by: Circling Over Shannon
(check them out at: myspace.com/circlingovershannon)
SASKATOON SYMPHONY DINNER AND
CONCERT – Wednesday, March 19
EASTER BRUNCH – Sunday March 23
STAFF APPRECIATION WEEK LUNCHEON
BUFFETS
Monday April 20 – Friday, April 25
STAFF APPRECIATION CHAMPAGNE BREAKFAST
Wednesday, April 22
MAY/JUNE 2008
MOTHER’S DAY BRUNCH – Sunday, May 11
SASKATOON SYMPHONY DINNER
AND CONCERT – Wednesday, May 14
PATIO OPENING JAZZ BBQ – Friday, May 16
FACULTY CLUB ANNUAL LOBSTER NIGHT Friday June 20
BURGERS & BEER ON THE PATIO WITH LIVE
MUSIC – Every Friday in June! 4:00 – 6:00
Don’t feel like cooking tonight? Enjoy home cooked meals from
the Faculty Club. Brown Bag Dinners are available for pick-up,
Monday, Tuesday and Thursday. Call us at 966-7777 for our fax
information sheet.
LOUNGE:
Relaxed and comfortable, that is the feeling evoked in our
redecorated 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!
Manager’s Report to the Membership
University of Saskatchewan Faculty Club
Annual General Meeting
(Abridged)
Wednesday, October 24, 2007
It is my pleasure, as your manager, to report on the operations of
the club over the last year. We have already touched on the
financials and the fact that we finished the year with a very
healthy surplus of $51,000. I think it is important to stress that
the bulk of that relates to Congress income and unfortunately
for us, Congress doesn’t happen very often. Food and beverage
revenue for that week alone was $45,117.28 (average revenue
during the same time frame would be $5,000 to $10,000). It was
extremely busy, but we were prepared for it. We had great
comments from guests from all over the world about the quality
of our services and our beautiful building and grounds.
During Congress, we extended lunch service to two sittings each
day. We offered light suppers in the lounge, kept the lounge open
later every night and opened on the weekends. Extra staff were
hired and trained in anticipation and we developed systems to
flip the rooms quickly so we could host as many events as
possible each day.
During a regular week in May we would serve about 500 people.
During Congress week we served lunch to 949 people, catered
13 receptions, 7 dinners and 7 catered breakfasts, all a testament
to the capability of our amazing staff team.
Along with the financial success of Congress, we also managed
to keep our overall expenses relatively static over the year and we
improved margins on both food and liquor, which also increases
the profit margin. Another first for us; we topped $1M in
revenue this year.
Membership:
As Trevor mentioned in his report, paying memberships are
down again this year from 633 to 625. Over the course of the
year we signed up twenty-one new members but then, had
twenty-nine cancellations. I would like to re-iterate Trevor’s
continued on page 4
FRIDAY, JANUARY 11
WEDNESDAY, FEBRUARY 14
WINE BAR EVENING
Valentine’s Day Dinner Theatre
Food & Music start at 5:00
Celebrate by having dinner at the club and then a
short walk over to the John Mitchell Building for the
performance of:
Join us for a relaxing evening featuring fine wines by
the glass and …a little jazz… with:
The Skip Kutz Trio
An Experiment with An Air Pump
Admission $10.00 per person (includes admission and a
“welcome” cocktail) • Yummy Appetizer Menu available
For reservations please call 966-7777
Chef ’s Table returns! - “A Slow Food Celebration!”
SATURDAY, JANUARY 26
Executive Chef: Kevin Calder
Sous Chef: Jeff Bryce
Cocktails 6:00 PM - Dinner to follow
$ 65.00 Per Person
Soup Cou
rse:
D
uo
Green and
yellow spli of Split Pea So
ups
t peas wit
and serve
dw
h smoked
pork
ith a fresh
thyme & c belly, paprika crea
m
heddar bis
cuit
Fir
st Course
:
Beet Cur
Served wit
ed Gravla
h a blood
x
orange an
and a flax
& honey c d fennel slaw, crèm
rostini an
e fraiche,
d walnut p
is
to
u
Sec
ond Cour
se :
nd Truffle
Served wit
M ac & C
h fried gre
heese
en to
Lobster a
matoes, fr
esh steam
and a Sag
ed peas
e aioli
Main Co
urse:
Lamb Sh
a
nk Osso B
Served wit
h braised
ucco
Boursin m
spinach, b
a
shed pota
uttered ra
toes, cara
dish,
melized p
earl onion
s
D e sse r
t Course:
n Brandy
Served wit
Bak
h Vanilla B
ean ice-cre ed Apple
shortbrea
a
Cinnamo
m
d cookie a
nd Warm V , White chocolate
anilla Rum
Sauce
Tea and
Coffee Se
rvice
MENU he:
Bouc
nette
Amuse ed Wine Migno
with R
ysters
se :
O
h
s
e
Fr
r Cour Sausage,
e
z
i
t
e
o
App
Choriz
with
eens
lun Gr
callop
c
S
s
e
a
e
M
S
Giant
ric and
y Gast
r
r
e
b
e:
k
Blac
gnon,
Cours
Main rusted Filet MiMaltese
uce
orn C
rab Sa
epperc
Pink P h Shrimp & C and Tomato
wit
Potato
topped
uchess
D
tin
h
t
i
w
on Gra
& Oni
t:
Desserorte with White
e rry
ousse T
late M ipped Strawb
o
c
o
h
C
late D
Choco
Written by Shelagh Stephenson
Directed by Pamela Haig Bartley
“Here’s to whatever lies ahead…here’s to uncharted
lands…here’s to a future we dream about but cannot
know…here’s to the new century.” Moving back and
forth between two New Year’s Eves (1799 and 1999),
Shelagh Stephenson’s astonishing tragic comedy wrestles
with questions of scientific ethics, the changing role of
women in research, love professed versus love manifest –
all this, and a mystery too!
$ 49.95 per person
6:00 Welcome Cocktail (included)
Dinner to follow
8:00 PROMPT – Curtain at John Mitchell Building
Price includes served cocktail, Dinner and Theatre Tickets
(which will be waiting for you at your table).
Call us at 966-7777 to reserve your table
The SSO Chamber Players
Saskatoon Symphony Dinner & Concert Series
WEDNESDAY, FEBRUARY 27
Johannes Brahms,
The Three Violin Sonatas
Performed by Michael Swan – violin
and David Swan – piano
Dinner at the Faculty Club
Cocktails 5:30
Dinner 6:00
Concert at Convocation Hall 7:30
Be sure to visit us at our booth at the Bridal Spectacular,
Sunday, January 13 at TCU Place (Centennial Auditorium)
ain Cou
Shitake S
rse:
tuffed D
ouble Po
with App
rk Loin C
le and P
hop
ine Nut C
Wild Ric
hutney
e and Ba
rley Pila
f
Seasona
l Vegetab
les
Dessert
Tanya comes to us from a stint in Banff and she is responsible for putting together great ideas
and promotions for the Lounge. Tanya is also a gold medal winner in the Canadian Skills
Competition. Check out Traditional Tuesdays and ask her what the new feature is.
Got a Wedding Coming Up?
Forest M
e:
ushroom
& Wild R
ice
M
MEET JENNIFER & TANYA!
Jennifer Hack has assumed the duties of Candace Eggum while Candace is at home enjoying
her beautiful baby girl, Addison. Jennifer has worked previously at Wascana Country Club and
spent a summer at Riverside Country Club. She looks forward to handling all of your special
events needs.
MENU
Soup Co
urs
Dinner $ 35.00 Per Person
Concert tickets are also available at the Club for the Wednesday
evening concerts and may be purchased in advance. Please call the office
at 966-7777 to book your dinner reservation and/or purchase your
concert tickets.
C
ourse:
Chocola
te Mouss
e with
Fresh Ra
spberrie
s and Bla
ck
and Whit
e Biscott
i
T
ea and C
offee Se
rvice
FRIDAY, JANUARY 11
WEDNESDAY, FEBRUARY 14
WINE BAR EVENING
Valentine’s Day Dinner Theatre
Food & Music start at 5:00
Celebrate by having dinner at the club and then a
short walk over to the John Mitchell Building for the
performance of:
Join us for a relaxing evening featuring fine wines by
the glass and …a little jazz… with:
The Skip Kutz Trio
An Experiment with An Air Pump
Admission $10.00 per person (includes admission and a
“welcome” cocktail) • Yummy Appetizer Menu available
For reservations please call 966-7777
Chef ’s Table returns! - “A Slow Food Celebration!”
SATURDAY, JANUARY 26
Executive Chef: Kevin Calder
Sous Chef: Jeff Bryce
Cocktails 6:00 PM - Dinner to follow
$ 65.00 Per Person
Soup Cou
rse:
D
uo
Green and
yellow spli of Split Pea So
ups
t peas wit
and serve
dw
h smoked
pork
ith a fresh
thyme & c belly, paprika crea
m
heddar bis
cuit
Fir
st Course
:
Beet Cur
Served wit
ed Gravla
h a blood
x
orange an
and a flax
& honey c d fennel slaw, crèm
rostini an
e fraiche,
d walnut p
is
to
u
Sec
ond Cour
se :
nd Truffle
Served wit
M ac & C
h fried gre
heese
en to
Lobster a
matoes, fr
esh steam
and a Sag
ed peas
e aioli
Main Co
urse:
Lamb Sh
a
nk Osso B
Served wit
h braised
ucco
Boursin m
spinach, b
a
shed pota
uttered ra
toes, cara
dish,
melized p
earl onion
s
D e sse r
t Course:
n Brandy
Served wit
Bak
h Vanilla B
ean ice-cre ed Apple
shortbrea
a
Cinnamo
m
d cookie a
nd Warm V , White chocolate
anilla Rum
Sauce
Tea and
Coffee Se
rvice
MENU he:
Bouc
nette
Amuse ed Wine Migno
with R
ysters
se :
O
h
s
e
Fr
r Cour Sausage,
e
z
i
t
e
o
App
Choriz
with
eens
lun Gr
callop
c
S
s
e
a
e
M
S
Giant
ric and
y Gast
r
r
e
b
e:
k
Blac
gnon,
Cours
Main rusted Filet MiMaltese
uce
orn C
rab Sa
epperc
Pink P h Shrimp & C and Tomato
wit
Potato
topped
uchess
D
tin
h
t
i
w
on Gra
& Oni
t:
Desserorte with White
e rry
ousse T
late M ipped Strawb
o
c
o
h
C
late D
Choco
Written by Shelagh Stephenson
Directed by Pamela Haig Bartley
“Here’s to whatever lies ahead…here’s to uncharted
lands…here’s to a future we dream about but cannot
know…here’s to the new century.” Moving back and
forth between two New Year’s Eves (1799 and 1999),
Shelagh Stephenson’s astonishing tragic comedy wrestles
with questions of scientific ethics, the changing role of
women in research, love professed versus love manifest –
all this, and a mystery too!
$ 49.95 per person
6:00 Welcome Cocktail (included)
Dinner to follow
8:00 PROMPT – Curtain at John Mitchell Building
Price includes served cocktail, Dinner and Theatre Tickets
(which will be waiting for you at your table).
Call us at 966-7777 to reserve your table
The SSO Chamber Players
Saskatoon Symphony Dinner & Concert Series
WEDNESDAY, FEBRUARY 27
Johannes Brahms,
The Three Violin Sonatas
Performed by Michael Swan – violin
and David Swan – piano
Dinner at the Faculty Club
Cocktails 5:30
Dinner 6:00
Concert at Convocation Hall 7:30
Be sure to visit us at our booth at the Bridal Spectacular,
Sunday, January 13 at TCU Place (Centennial Auditorium)
ain Cou
Shitake S
rse:
tuffed D
ouble Po
with App
rk Loin C
le and P
hop
ine Nut C
Wild Ric
hutney
e and Ba
rley Pila
f
Seasona
l Vegetab
les
Dessert
Tanya comes to us from a stint in Banff and she is responsible for putting together great ideas
and promotions for the Lounge. Tanya is also a gold medal winner in the Canadian Skills
Competition. Check out Traditional Tuesdays and ask her what the new feature is.
Got a Wedding Coming Up?
Forest M
e:
ushroom
& Wild R
ice
M
MEET JENNIFER & TANYA!
Jennifer Hack has assumed the duties of Candace Eggum while Candace is at home enjoying
her beautiful baby girl, Addison. Jennifer has worked previously at Wascana Country Club and
spent a summer at Riverside Country Club. She looks forward to handling all of your special
events needs.
MENU
Soup Co
urs
Dinner $ 35.00 Per Person
Concert tickets are also available at the Club for the Wednesday
evening concerts and may be purchased in advance. Please call the office
at 966-7777 to book your dinner reservation and/or purchase your
concert tickets.
C
ourse:
Chocola
te Mouss
e with
Fresh Ra
spberrie
s and Bla
ck
and Whit
e Biscott
i
T
ea and C
offee Se
rvice
THE UNIVERSITY OF SASKATCHEWAN
Faculty Club
Creating New Traditions
Greystone House News • January/February 2008
from page 1
comments about the impact a declining membership will have on
our bottom line over the years and the need to address this as
required. We always welcome nominations for membership,
remembering that both your university colleagues and your
alumni community friends are eligible. We have developed a
membership package so please send us contact information and
we will make sure to get that information out.
Our Capital Plan:
Over the past couple of years we haven’t spent very much on
capital improvements because the elevator has been our top
priority, but this year we have a number of important issues to
address. We have been looking for a new Point of Sale System
for years and now that the till system we were using is no longer
an option and we are continuing to grow sales, we need a more
sophisticated method of handling transactions and tracking sales.
We anticipate that this will be a significant investment.
Our lunch buffet table is literally falling apart so we are also
shopping around for a suitable replacement and the equipment
in the kitchen will all eventually need replacing. We will start
this year by shopping for a new convection oven, one of the most
used pieces of equipment in our kitchen.
We have made a minimal investment in physical improvements
such as the purchase of new lamps and updating some smallwares and I’m sure you have noticed the beautiful new stained
glass window in our front door.
Operations:
This fall has been eventful. Kevin Calder, our Executive Chef,
contracted pneumonia that then led to complications and major
surgery. The same weekend Kevin had his surgery, I ended up
in the hospital for surgery myself. So with the Chef and the
Manager out of the picture, at one of the busiest times of the
year, the team stepped up to the plate. I am so proud of the job
everyone did, especially Susan, our Assistant Manager who
really ran the show. We are extremely lucky to have such a
dedicated staff team who work so well together. I’m happy to
report that Kevin has now returned to work and we are back on
track.
I would like to close my report by acknowledging our incredible
staff team for their efforts and dedication to the club this past
year, and I would certainly be remiss if I didn’t thank the Board
of Directors for their continuous support. It is a pleasure working
with such skilled and caring people who always operate with the
best interests of the club at heart.
Happy New Year!
JANUARY/FEBRUARY
NEW MEMBER PROMOTION!
Sign up a new member at the Club during the months of
January or February and receive a food credit equal to that
month’s membership fee!
And… The Membership fee for all New Members for the
months of January and/or February will be FREE
January and February is FREE!
Join President MacKinnon for breakfast in the Fireplace Room
at the Faculty Club every Friday morning 7:30 to 8:45 am.
Breakfast will be informal with an opportunity for faculty and
staff to discuss university issues. Cost is $5.00 per person.
Please reserve space by calling 966-7777 at least two days in
advance. If the President is unavailable, one of the VicePresidents will attend.
Sign up your friends and colleagues and support
your Club!
BROWN BAG DINNERS:
And… Book an evening function in the Red Room in
January or February and we will waive the room
charge*
And… Every tenth buffet purchased in the months of
So!
BREAKFAST WITH THE PRESIDENT:
* minor restrictions may apply.
Christmas in January!
If you missed out on your annual visit to enjoy our Holiday
Lunch Buffets, don’t worry. We are going to celebrate
Ukrainian Christmas on Monday, January 7 with a full
buffet of turkey, trimmings and ham. Add in some Ukrainian
favorites; meatless cabbage rolls, perogies with sour cream
and finish with a beautiful dessert buffet.
To make your reservation, please call at 966-7777.
UPCOMING EVENTS:
MARCH/APRIL 2008
AMATI DINNER & CONCERT – Saturday, March 15
ST. PATRICK’S DAY PUB – Monday, March 17
With Music by: Circling Over Shannon
(check them out at: myspace.com/circlingovershannon)
SASKATOON SYMPHONY DINNER AND
CONCERT – Wednesday, March 19
EASTER BRUNCH – Sunday March 23
STAFF APPRECIATION WEEK LUNCHEON
BUFFETS
Monday April 20 – Friday, April 25
STAFF APPRECIATION CHAMPAGNE BREAKFAST
Wednesday, April 22
MAY/JUNE 2008
MOTHER’S DAY BRUNCH – Sunday, May 11
SASKATOON SYMPHONY DINNER
AND CONCERT – Wednesday, May 14
PATIO OPENING JAZZ BBQ – Friday, May 16
FACULTY CLUB ANNUAL LOBSTER NIGHT Friday June 20
BURGERS & BEER ON THE PATIO WITH LIVE
MUSIC – Every Friday in June! 4:00 – 6:00
Don’t feel like cooking tonight? Enjoy home cooked meals from
the Faculty Club. Brown Bag Dinners are available for pick-up,
Monday, Tuesday and Thursday. Call us at 966-7777 for our fax
information sheet.
LOUNGE:
Relaxed and comfortable, that is the feeling evoked in our
redecorated 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!
Manager’s Report to the Membership
University of Saskatchewan Faculty Club
Annual General Meeting
(Abridged)
Wednesday, October 24, 2007
It is my pleasure, as your manager, to report on the operations of
the club over the last year. We have already touched on the
financials and the fact that we finished the year with a very
healthy surplus of $51,000. I think it is important to stress that
the bulk of that relates to Congress income and unfortunately
for us, Congress doesn’t happen very often. Food and beverage
revenue for that week alone was $45,117.28 (average revenue
during the same time frame would be $5,000 to $10,000). It was
extremely busy, but we were prepared for it. We had great
comments from guests from all over the world about the quality
of our services and our beautiful building and grounds.
During Congress, we extended lunch service to two sittings each
day. We offered light suppers in the lounge, kept the lounge open
later every night and opened on the weekends. Extra staff were
hired and trained in anticipation and we developed systems to
flip the rooms quickly so we could host as many events as
possible each day.
During a regular week in May we would serve about 500 people.
During Congress week we served lunch to 949 people, catered
13 receptions, 7 dinners and 7 catered breakfasts, all a testament
to the capability of our amazing staff team.
Along with the financial success of Congress, we also managed
to keep our overall expenses relatively static over the year and we
improved margins on both food and liquor, which also increases
the profit margin. Another first for us; we topped $1M in
revenue this year.
Membership:
As Trevor mentioned in his report, paying memberships are
down again this year from 633 to 625. Over the course of the
year we signed up twenty-one new members but then, had
twenty-nine cancellations. I would like to re-iterate Trevor’s
continued on page 4