-=> Quoting Shawn Highfield to Sean Dennis <=-

 SH> Of course some memberships are so low
 SH> that they have sold the property to keep afloat.  

I helped ours downsize and survive with a creative sales package.
The building was 10,000 sf over two floors and had two kitchens, one
upstairs for the main bar which had lunchtime buffets and another
one downstairs in an otherwise open, large hall, used for occasional
catering for large functions.  I sold the building to a retailer who
leased the lower level to a catering company and the retailer
partitioned off 1250 sq ft upstairs for a new, smaller bar (without a
food service). A portion of the down payment was waived as a credit
for five year's prepaid rent and utilities, therefore effectively
reducing the cost of acquiring the 3750 sf retail space (and
reducing the size of the mortgage). A win-win-win for all three
parties, as the caterer got the old kitchen equipment for free.

--MM

BOUR.B.Q SAUCE

1/4 c  unsalted butter
1/4 c  vegetable oil
2 md  onions, minced
3/4 c bourbon
2/3 c ketchup
1/2 c cider vinegar
1/2 c freshly squeezed orange juice
1/2 c pure maple syrup
1/3 c molasses
2 tb Worcestershire sauce
1/2 ts freshly ground black pepper
1/2 ts table salt

In a large saucepan, melt butter with oil over medium heat. Add
onions and saute until golden brown. Add remaining ingredients and
simmer until thickened stirring frequently.

The Royal Canadian Legion
Waterford Branch #123
Waterford, Ontario
   
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Cheers

Jim


... The earlier you start day drinking the more Happy Hours you can hit.

___ Blue Wave/QWK v2.20