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Fore Seasons/19th Hole

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Food Contractor selected; Food Credit starts in Feb.

 The Holly Ranch Association is proud to announce L&S Food Services Group as the new owners of the Fore Seasons/19th Hole food operations.

L&S Food Services Group is owned by John Livingston and Melissa Sudik who bring a combined 40 years of food preparation, restaurant and varied management experience to Holly Lake. They were the successful bidders as operators amongst a talented pool of applicants that included 9 different companies and individuals.

L&S will officially take over January 13. At that time, the restaurant will be closed in order to complete planned renovations and improvements. John and Melissa, who are looking forward to a grand opening in February, will be seeking to staff several positions, full-time and part-time for the food services operations. They plan to interview all present employees as well as past employees of the 19th Hole and The Fore Seasons.

Both of the principals in L&S are familiar with Holly Lake Ranch. Melissa recalls visiting the Ranch as a child with her parents who were then Silverleaf timeshare owners. Recently she has visited them, Neal and Barbara Sudik of Section 6, as home owners here.

John Livingston and his wife Nan have been home owners at the Ranch for thirteen years. Both have recent service on the Food Services Work Group. John served as chairman of the work group this past year.s

Food Assessment/Credit starts February 1st

With the resumption of food service in February, the assessment program will be put into effect.

A.) Full-time resident homeowners and property owners living in Wood County or the five counties adjacent to Wood County will be assessed and billed a monthly food credit redeemable at Fore Seasons and/or the 19th Hole for food and/or beverage. Couples/families will be billed $20 per month; singles/widows/widowers living alone will be billed $12 per month.

B.) Part-time property owners who reside outside the above area will be given a choice of participating in the food credit program above, or paying a food services facilities assessment of $6.00 per month. This latter choice will not earn any food credit, with the proceeds going to the retirement of debts assumed on the Fore Seasons, kitchen equipment and food service hardware.

The continuation of the food credit program and assessment will be reviewed every six months by the Board of Directors.

Outline resumes of the two principals of L&S follow:

 John Livingston
Bachelor of Music Education and Bachelor of Science
Experience: 40 years of Management Experience, Budgeting, Teaching and Employee Training
Casa Bonita, Inc. Corporate Parent of:
Casa Bonita Mexican Restaurants, Crystal Pizza, Taco Bueno and Blackeye Pea
Area Supervisor (managing 6-10 stores/300 employees)
Taught training seminars for store managers
Member Strategic Planning Committee
Opened 34 stores, with responsibilities for construction, training and pre-opening preparations
Medical City Dallas
Supervisor/Manager for Telemetry Unit
Manage 120 employees-schedules, evaluations, daily operations
Unit includes Bypass surgeries, heart transplants, all heart conditions
Top Patient Satisfaction Scores for Medical City
Unit profit: more than $4-million for 2006

John grew up in the private club food business as he assisted his father who served as manager of the Dallas Athletic Club and Texas Inn of the Mountain Gods in New Mexico.

Band Director: 11 Years (Note: John's interest in music continues as he is the director of a Shrine Drum & Bugle Corp. that has accumulated 34 state championships and 11 nationals).

 Melissa Sudik
Chartwell Food Service/Compass Group, Edmond, OK
Excecutive Chef
Responsible for all Catering and Restaurant at major university
While with Chartwell, Melissa participated with Wolfgang Puck in training programs in food preparation for other chefs.
Missouri Food & Beverage Corporation, St. Louis, MO
Assistant General Manager
Responsible for all daily food & beverage operations
Holiday Inn Oakland Park, St. Louis, MO
Assistant Food & Beverage Director
Razzoos Cajun Café, Lewisville, TX
Restaurant Manager
Responsible for all aspects of business orientation to financials and P&L
Ordering and inventory, training.
Sheraton Plaza at Westport, St. Louis, MO
First Cook, promoted to PM Kitchen Supervisor
Ritz Carlton, St. Louis, MO
Prep Cook
Delta Queen Steamboat Company, New Orleans, LA
2nd Cook, promoted to 1st Cook

Last Updated on Friday, 17 April 2009 15:43  

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