Thorny Hill Faculty Club

The Thorny Hill Club was established in 1901 to provide a welcoming and refined environment for faculty members to gather, dine, and engage in intellectual discourse. The Club quickly became a central hub for social activities, allowing faculty to entertain visiting scholars, friends, and alumni. Housed in a stately building featuring classic decor reminiscent of the early 20th century, the Club is furnished with 20 tables accompanied by 80 finely crafted chairs. Regular patrons of the Club include members from the Finance Department, the Sociology Department, and several members of the University Development Office.

At the heart of The Thorny Hill Club’s operations is a dedicated and skilled team led by General Manager Sue Fresco and Chef Tom Bilgewater. Fresco oversees the Club’s daily operations, while Chef Bilgewater, known for his culinary precision and creativity, commands the kitchen with authority. The Club also employees a 10-person hospitality staff comprised of cooks and food preparers, a half dozen servers, and a two-person maintenance staff. Recently, group dynamics have been challenging for Fresco to manage, as difficulties and dissent have arisen within the culinary team, within the server group, and between hospitality and maintenance staff, who serve in separate unions.

General Manager Sue Fresco is facing other significant challenges at Thorny Hill Club. One pressing issue is the implementation of a new kiosk system for take-out orders. This new system, while aimed at improving efficiency and expanding service, has been met with resistance from both kitchen and server staff who are struggling to adapt. Simultaneously, Fresco is also grappling with the financial strain caused by the persistently unprofitable catering business. For seven years, the catering division has posted losses, resulting in a $1.45 million shortfall in the latest financial cycle, which has pushed the Club’s overall financial performance into the red. The combined pressure of managing technological adoption and addressing the financial instability of the catering business is putting considerable strain on Fresco’s leadership.