Hummm. I have made such observations almost every year, even before Ortt.

You may not recall but the old Yacht Club always shut down after the season while food and beverage operations at the old Country Club continued. Friday and/or Saturday nights were a big deal with frequently a packed house all winter.

What I am questioning is the complete lack of attention by management to increase business at the first-floor dining room over the last five years or so. 

This year, with too little banquet business and the first floor closed or empty, we have a $6 million structure adding much too little to the actual profits and most likely adding way too much to actual losses.

What I CHOOSE to do is look at actual profit/loss, not some unimportant comparison to budget.