Magazine Jan-Feb 2017

GENERAL MANAGER FROM THE

Dear Members,

I hope you enjoyed a relaxing holiday season and a bit of a break from work and school to recharge and unwind. This new year, we’ve got a myriad of programs and events planned to keep you and your family engaged as we look forward to continued progress on The Club’s redevelopment. One significant focus of the redevelopment project for management has been looking at ways to future proof The Club. We are putting much effort into exploring solutions that can enable our team members to work smarter, and not harder. As many of you know, labor market challenges continue to prevail in Singapore, and it is especially difficult to find eligible candidates in the hospitality field. With this condition projected to be the reality for the foreseeable future and with Singapore’s shift towards the automation of services, we are looking at ways for The Club to leverage and maximize government funding opportunities to tackle this issue. I’d like to share some of the opportunities we are considering for government funding. None of these initiatives have been confirmed, as we are still in the exploration stage of the process, but they highlight a few of the exciting possibilities as we look forward to our new clubhouse. The first of these includes the implementation of a wine vending machine at our new gourmet shop that will not only allow us to store wines at the perfect temperature, but will also enable self- service wine and liquor purchases to create a more convenient buying experience while facilitating a quicker checkout process. Similar technologies we are exploring are the intelligent wine dispenser system, that allows for longer storage of wines, gives our sommeliers unparalleled control over our wine list with the option to offer more by-the-glass purchases, and allows Members to conduct self-service wine-tastings; as well as a touch-screen table top that can serve both as a functional counter top as well as an interactive wine browsing platform.

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THE AMERICAN CLUB JAN / FEB 2017