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Politics & Government

Privatization Could Be On The Table For Food Service Future at Village Links

Some village leaders think privatizing is a legitimate option, but Village Links staff disagrees.

As Glen Ellyn leaders ponder the future of the , will privatization of food services be an option?

It’s been proposed before, but met with resistance from Recreation Director Matt Pekarek who sees privatization as a detriment to the overall customer-service experience at the golf course, despite the fact that the current food services program .

Maximizing food service revenue is something Brad Rosley, a former recreation commissioner thinks the course should be doing. When his ideas of privatizing food services were disregarded, Rosley from his position as commissioner in 2010. Rosley also thinks the current master plan misses the objective.

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“The plans would make for a better golf course experience. I just don’t believe the revenue projections, don’t think they have demonstrated how to run a food service operation successfully, and are not increasing the use of the facility for other residents,” Rosley told Patch.

Trustee Pete Ladesic agreed. He was disappointed Rosley became so frustrated with the “roadblocks” he and other members of the commission encountered over the idea of privatization and other profitability options.

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“In this economy we need creative solutions,” said Ladesic, the board’s liaison to the recreation commission.

But Pekarek said privatizing the restaurant is not a good idea. He based that opinion on the history of food service at the course, which included operating the restaurant under various contractors during the first 14 years of course operation. During that period Pekarek said they worked with four different food service providers and each time customer service suffered. Whenever the course contracted with a new food service provider, Pekarek said the first few months were always bumpy because the contractors did not understand the “nuances of the Village Links customer base.” Having the Links provide its own food services is the better plan, he said.

“Focusing on food and beverage profitability is a detriment when you look at the overall picture of golf operations. We’re focused on the customer and providing that service, even if it’s not profitable,” Pekarek said.

But talk like that upsets Ladesic, who said the village owes the patrons of the Links a solid return on their investment in the course and its operations.

“Overlooking a revenue source in this economy is a sin,” Ladesic said.

Revenue will play a role as Village leaders examine a $3.9 million renovation plan for the Village Links crafted by Pekarek and his staff. The plan, currently under review by National Golf Foundation, includes upgrades to the food service operations.

Village President Mark Pfefferman said one of the economic development goals adopted by the village board earlier this year was to reverse the trend of revenue loss at the Village Links, particularly in food services. At a minimum the board would like to see food services break even, he said.

“Food service could at least stop losing money and we could gain some if we could become a destination eatery,” Pfefferman said.

Pfefferman said he would like to see the restaurant be used by students for study sessions, as well as a destination for the residents who live in surrounding neighborhoods.

Adding a bar could also generate more traffic throughout the year. Calling a bar the social focal point of a clubhouse, Pekarek said the lack of a bar weakens the ability to draw business.

“I have no illusions it would be wildly profitable, but it would pay for itself and create a more inviting atmosphere,” he said.

Changing the parking lot would also benefit the restaurant, Pekarek said. The walk from the closest parking space to the front door is about 400 feet. Pekarek said people do not want to walk more than the length of a football field to get inside a restaurant, especially during winter.

, such as Schaumburg, have gone the route of privatizing food services, but Pekarek said he maintains that part of the cost is a “reduction to manage the golf side of business.” According to Daniel Otto, Schaumburg Park District's deputy director, their deal with Ala Carte Entertainment brought in $240,000 last year.

Ladesic said he believes there is enough board support to override Pekarek’s opposition to privatizing food services or at least turning it into a profitable venture. He said the board should focus on ensuring the course, the clubhouse, food services and all golfing operations are profitable.

In the second installment of this series, 

Here's the first Patch report, where we take a look at the food service division: .

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