Yes, I have in the past expressed an opinion about preferring a single story, seasonal building without catering. However, after I began thinking more about it, I changed my mind... or at least became neutral on the issue. I believe a single story, seasonal operation would make money, but any "profit" could well be offset by overhead costs for the entire year, unless we wish to go out and look for a new manager and a new cook every year, for example.

Also, losses on the current overall operation tend to average about $150,000, give or take. I believe the proposed new catering level should produce enough profit to offset the downstairs loss, even if the downstairs shows no financial improvement over current levels.

Norm Katz would say this "enables" bad management of the downstairs, but the overall bottom line was at least break-even, there would be little or no weeping and wailing about the Yacht Club.