The Billings Pretroleum Club
      "Serving Billings and the Rocky Mountain Region since 1954"


Letter From The President - April 2004
For all who were able to attend the 50th Anniversary Party on March 20th, I am sure that you will join me in thanking Ralph Spence and the staff for their efforts in organizing such a fine event.  It was a great celebration of the Club’s Golden Anniversary with all the appropriate happenings including a champagne toast, dancing, and Herb Hadley’s wonderful recap of the Club’s history and colorful stories.   Thanks also to the many that insured the financial success of the party by contributing as Underwriters and Benefactors.   A copy of the program for the party is included with this newsletter to share the historical information with those who were not able to attend.

I am pleased to announce that the Club has hired Patrick Bird as our new General Manager following the resignation of Todd Cole.  Patrick recently resigned his position as Banquet and Convention Manager for the Sheraton Hotel with the prospects of furthering his food and beverage career elsewhere.  Patrick has an extensive background in kitchen management in prominent local restaurants prior to his Sheraton experience.  Patrick lists entertaining, fly fishing, swimming, and cross-country running among his special interests. Patrick is the clear choice among the several excellent candidates that responded to our advertisement.  Please help me welcome our new General Manager, Patrick Bird.

Dave Ballard - President

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Letter from the President - March 2004
Before we launch forward towards our busy year ahead, I would again like to acknowledge the immense contributions of our past President, Ralph Spence.  Though his size 20 shoes will be hard to fill with one person, I will endeavor to uphold the role he defined using the collective talents of the board.  Accordingly, I would like to thank our board members for stepping up to the plate this year.  New board members for 2004 are Carol Limbach, Randie Shultz, and Ron Ragland.  Our board offers a diversity of backgrounds and talents that is helpful to provide oversight of the operations and represent the membership’s interests.

The big event for March is the 50th Anniversary Party which is Saturday evening, March 20th.  The event offers an opportunity to formally celebrate our 50-years of service and recognize many of those who were instrumental in its success.  Perhaps an equally big event for the wait staff occurred earlier this week when our new Point-of-Sale computer system was placed in service.  The system was largely paid for through sponsorship funds from the 25 companies and individuals that have currently enrolled as 2004 Sponsors.  Thanks again to the Sponsors! 

This past year has proven that our Club can be financially successful.  Our challenge this year is to assure that the Club offers the consistency of service and fine-dining that rewards the investment of membership.  We will need input from the membership to define and achieve success in this area.  Ultimately, our fine dining experience will determine the sales pitch for other potential members.  It would be great to start the next 50 years with an increase in membership.

In closing, I must announce that our General Manager, Todd Cole, has resigned effective April 2nd.  Todd’s efforts have been a key component in the Club’s success over the past year.  We wish Todd well in his future endeavors.

Dave Ballard - President

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Letter from the President - February 2004
I am pleased to announce that after reopening in March of 2003, the Club has enjoyed a net profit of $6,418 from operations.  Since the Club lost $32,398 in Jan/Feb of 2003, there was a net loss of $25,980 for the year.  This is the best annual performance in years and the net gain since reopening shows that changes made have the Club back on the right track.  Hats off to Todd and all the staff for a job well done!

February is the last month you can sign up to be a Club Sponsors for 2004.  At a tax deductible cost of $1,000 for advertising, this program provides an opportunity to support the Club while promoting your business.  Club Sponsors are recognized in the newsletter, web pages, the cover of the Grill menu and get space for a plaque in the lobby.  Please let us know as soon as possible if you wish to be a Club Sponsor.

You are encouraged to attend the Annual Meeting which will be held at noon on Tuesday, February 17th.  Ballots for the election of new members of the Board are included with this newsletter and should be returned before the annual meeting.  Herb Hadley and Tom Hauptman will be retiring from the board and we thank them for their service to the Club. 

We are beginning to put together a new Directory of Members to commemorate our 50th Anniversary.  The new directory will be printed later this year so please let us know if you have any corrections in the spelling of your name or the way your membership is listed.  The will be additional requests for information in the months ahead. 

The Board of Directors appreciate your support as we all pulled together to save the Billings Petroleum Club.  We appreciate the help provided by the Billings Sheraton Hotel, members who provided loans, the 2003 Club Sponsors as well as those who used the Club for parties, meetings and dining.  This is my last letter as President and I appreciated everyone's help and support!

Ralph Spence - President
                                                                   
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Letter from the President - January 2004
Happy New Year from the Board of Directors!  As many of you already know, the Billings Petroleum Club was very busy as we ended 2003.  I hope you were able to come up and enjoy the new menus, or join one of the many parties and receptions at the Club over the holidays.  As we look forward to the new year, we are excited to be celebrating the 50th anniversary of the founding of the Club in 1954.  Mark your calendar for our 50th Anniversary Party which is planned for Saturday evening, March 20th, 2004.  There will be more information in the coming months.

Todd and all the staff have done a great job streamlining operations this past year while providing great service to our members.  There were some rough spots as we worked to get things back on track, but I am pleased to say that things really came together by year end.  The board has recently approved the purchase of new window blinds for the main dining room and a new "Point of Sales" system.  Strong member support has made these purchases possible and they will improve the atmosphere of the Club and help the staff in their efforts to respond to your needs.

We give thanks to our 2003 Club Sponsors and are looking for more Club Sponsors for 2004.  The minimum sponsorship is $1,000 and we already have 10 Club Sponsors signed up.  This package includes a listing on the Club's web page and in each monthly newsletter, space for a company plaque in the lobby and your name or logo on a lunch or dinner menu cover.  Sponsorships last 12 months from March through February and they provide an opportunity to advertise your business while supporting the Club.

All the members of the board and the staff have been doing an incredible job!  We still need to increase the membership; however, a foundation has been set for Billings to have a Petroleum Club for many years to come.  Your support through the year and enjoyment of the Club is greatly appreciated.  For fine dining, meetings, parties, tableside cooking and the fabulous view, the Petroleum Club is a great asset to the community of Billings.  Please help us spread the word and encourage others to join us as we celebrate our 50th Anniversary!

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Letter from The President - December 2003
The holiday season is upon us and, with all the parties and banquets, things are getting busy at the Billings Petroleum Club.  From now through January, it is especially important that you call ahead for dinner reservations.  This will help Todd make sure that service can meet expectations and it will keep you from coming up and finding the Club full.  If you do show up without reservations, every effort will be made to satisfy your needs.

Included with this newsletter, you will find a card for indicating your Christmas bonus to the employees of the Club.  In addition to any charges that are due at this time, we are asking that you indicate the amount you are giving as a Christmas bonus on the card and return it with your payment.  All of the staff has done a great job getting things back on track this year and they deserve our thanks.  Please get payments in as soon as possible and members of the Board will meet with Todd to determine the distribution of bonuses.

We are asking for payments from Club Sponsors for 2004 early in order to proceed with plans to purchase a Point of Sales system for the Club.  A Point of Sales system should improve service while streamlining operations.  Club Sponsorships last for one year through February and provide recognition for members and extra capital for the Club.  For a minimum payment of $1,000, Club Sponsors receive a space for a plaque in our lobby, recognition in the monthly newsletter, are listed on our web pages and have their name or logo included on the cover of our Bar & Grill menu.  If you are interested in being a Club Sponsor, please call for more information.

Todd and our Chefs Kevin and Ross are introducing a new dinner menu in both the Main Dining Room and the Bar & Grill this month.  Many of your favorites are still included and there are great new dishes you should come up and try.  To help make faster service possible, extra casual selections are substituted for Tableside Cooking on the Bar and Grill menu.  There will also be nightly specials in both dining rooms in addition to the menu items.  In addition, Todd and Aaron are working on a menu of hors d'oeuvre and specialty drinks for the Bar. 

Have a great Holiday Season and come enjoy the great new selections at the Club! 

Ralph Spence - President
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Letter from the President - November 2003
Two very clear messages came from the membership in our recent survey.  Of those responding, 89% prefer the name "The Billings Petroleum Club" and 87% prefer two menus with a focus on timing in the Bar and Grill.  As we approach the 50th Anniversary of the founding of the Billings Petroleum Club, the Board of Directors has voted to restore the original name of the Club and membership remains open to all.

Based on the survey results, emphasis will now be given to providing timely service in the Bar and Grill with a menu that includes fine dining selections along with casual choices for families instead of tableside cooking.  The Main Dining Room will have the same fine dining selections offered in the Bar & Grill with tableside cooking rather than casual choices. The plan is to provide timing of service and selections in the Bar & Grill that are comparable to other fine restaurants in Billings, while the Main Dining Room is a step above.

In order to support the plan to provide faster service in the Bar & Grill, please do not order tableside cooking, special sauces or preparation that is not offered on the menu.  This can put additional burden on kitchen staff and servers that could slow down service for others.  It is easier to provide tableside cooking and accommodate special requests in the Main Dining Room where more leisurely dining is offered and jackets are no longer required.

The key to success for the Club is to increase dining room use and membership and your survey responses have provided some helpful guidance.  You can also help by making reservations ahead of time and providing timely head counts when hosting parties.  Last minute changes can cause shortages of staff or waste of food and the financial cost, as well as the cost in service to other members, can be considerable.

Once again, we have enclosed a guest voucher for you to use to invite friends to try out the Club.  Please give a voucher to someone you know that might be interested in joining or trying out the Club.  Be sure and tell them anyone is welcome to join and let them know about the party and banquet service, the option of leisurely dining with tableside cooking or timely casual dining as well as our reciprocal agreements with other clubs around the country.  For more information, have them check out the web page at: http://pclub.homestead.com

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Letter from the President - October 2003
Enclosed with this newsletter, you will find a survey that the Board has prepared for you to fill out and return.  It includes an opportunity for you to indicate your preference in the name of the Club, along with other questions regarding Club operations.  Your opinions will help establish priorities as we continue working to satisfy member needs and prepare for the celebration of the Club's 50th anniversary.

John Bisson has now had time to get settled in and, if you have not been up to sample the work of our new chef, we encourage you to join us.  He has introduced a few changes in old menu items and often offers outstanding specials.  John is also working on a new menu at this time and we expect it to be introduced in the weeks ahead.

We want to thank all of our members for your continued support of the Club.  Bookings of parties and banquets are way ahead of previous averages and business in the dining rooms is picking up.  We also want to thank the Billings Sheraton Hotel for extending the period of our reduced lease payment until the end of January 2004.  They have been very supportive of our effort to get the Club back on a strong financial foundation. 

Please encourage your friends to sample the many services provided by the Club.  Whether they prefer leisurely fine dining with tableside cooking, fine dining with a focus on timing and families or want a great place for hosting a party or banquet, the Club has something for them.

The Board plans to review survey responses at our October meeting and we look forward to receiving your advice. 

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Letter from the President - September 2003
As noted in the August newsletter, the board wants to determine which name the membership prefers for the club.  Many Billings Petroleum Club signs were never changed and our 50th anniversary is approaching.  The Billings Professional Club is a name that some feel is more welcoming to a broad range of members while others feel the Billings Petroleum Club name gives tribute to the club's history and has greater recognition.  There are still fewer members now than before the change was made.  The board would like to have input from the membership and we plan to mail out ballots to all members in good standing at the beginning of October. 

Through the efforts of Todd, John Essex and all the staff, this has been a good summer for the club.  Parties and special events have kept the club busy and great progress has been made in reducing costs.  John Essex has recently decided to leave the club and take another position working for Deaconess Hospital and he will also be doing some catering and cooking for home parties.  We thank John for his many years of service to the Club and hope that members will consider his services for their entertainment needs.

We have just employed John Bisson as our new Executive Chef.  He specializes in the preparation and cooking of wild game and served as a Consultant or Executive Chef in restaurants and resorts in Florida, California, Minnesota and recently at the Rex Hotel in Billings.  Check out the background information on John included in this newsletter and you can see why we are excited to have him join our staff.  Please come up and help us give him an enthusiastic welcome to the club. 

Also, the effort to provide faster service in the grill is improving and we encourage you to remember the Club for your casual as well as fine dinning.  A few tips to ensure faster service include:  make reservations, order appetizers when your drinks arrive and ask for your check when you receive your dessert.  

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Letter from the President - August 2003
It has been a little over four months since the Club opened for business following reorganization.  With the additional help of the Sheraton reducing our rent, it appears that everyone is pulling together to maintain quality, reduce costs and take steps to insure the Club's long-term survival.  It has not been an easy task and many changes have had to be made to get out of the pattern that caused the Club to close.

The Club continues to offer Billings a unique dining experience.  Everyone from family members to out-of -town guests can expect to enjoy great food, flaming desserts, tableside cooking, fabulous views and special personal service.  Summer months are historically slow, however, Todd & John have made a heroic effort to keep costs down while making the Club available for parties and special events. 

As we look to the future, 2004 is a very special year for the club.  The Billings Petroleum Club was originally founded in 1954 and next year will be our 50th anniversary!  A group of Billings business leaders with a great vision for the future pulled resources together at that time and formed the club.  Their vision placed us on the map with other cities that had Petroleum Clubs and that effort has benefited Billings for many years.

It has been less than a year since the name of the club was changed to attract new members and the number of members remains below the level when the change was made.  There never was a vote of the membership on the change and the Petroleum Club name still seems to have the greatest recognition.  Many Petroleum Club signs were never changed, many themes in the decoration and newsletter remain the same and a new logo has not been designed.

With the 50th anniversary approaching, the board wants to determine which name the membership prefers for the club.  The Billings Professional Club is a name that some feel is more welcoming to a broad range of members while others feel the Billings Petroleum Club name gives tribute to the club's history and has greater recognition.  The board would like to have input from the membership and we plan to mail out ballots to all members in good standing at the beginning of October.  

There will be more news in the months ahead regarding this vote and we encourage everyone to participate.  The club already has a large majority of members who's business is not related to the petroleum industry and most of these joined when the name was the Petroleum Club.  Please spread the word and join in this vote so that we can establish a firm foundation for future growth.

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Letter From the President  - June 2003
Thanks to the support of our membership and the hard work of Todd Cole, April and May were very positive months for the club.  With John Essex's help keeping cost down in the kitchen, "Income from Sales" has recently exceeded the cost of food, beverage and labor.  This is a significant improvement over the average for 2001 and 2002 when these costs exceeded income by 125% and 119%!

Based on this positive news and Todd's encouragement, the club will stay open for dinner on Wednesday nights in addition to the usual Summer schedule of Thursday thru Saturday night.  Lunch will be served Monday thru Friday and Todd may be able to schedule meetings and special events at other times if needed.  Please take advantage of this opportunity to dine at the club on Wednesday night!

Included with this mailing, you will find a "Summer Guest Voucher" that you can use to introduce friends and associates to the club.  These vouchers give the holder, and their guests, one time access to the club for lunch or dinner.  All payments for food and beverage can be paid by Visa or Master Card with no payment of monthly dues.  Business often slows down in the summer and we hope these vouchers will allow us to get to know prospective members and are something you will enjoy sharing with friends.  Remember that you can get a $100 food & beverage credit if you sign up a new member in June.

Also, this newsletter includes a survey form that we encourage you to fill to provide us with information to help us keep you informed and respond to your needs.  Please cut out the form and send it in with your payment of dues or in a separate envelope.   Things are starting to settle down with all the changes in staff and management and it appears that we have a good formula in place that can help the club celebrate its Golden Anniversary next year. Please allow the club to continue serving your needs in the months ahead and help us keep the momentum going forward.  Have a great summer!    

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Letter from the President - May 2003
At the Annual Meeting and in the "Summary of Changes" mailed in March, we announced a change in the $20 monthly food minimum to $60/quarter for all except Non-Resident members.  This minimum helps the club retain reliable staff and the quarterly reconciliation gives you more flexibility of use.  To simplify bookkeeping and avoid an end of the quarter rush, approximately one-third of our members will reach the end of their quarter each month.  At that time, a charge of $60, minus food purchases for the quarter, will be added to your monthly statement.    

Member with ID numbers from 1 to 1040 have been assigned to the quarters ending in March-June-September-December.  #1041 to 1575 have the April-July-October-January cycle and #1576 and above have the May-August-November-February cycle.  The quarter ending May 31st is the first full quarter since the March reopening.  If your number is 1576 or higher and you have not been up to the club since we reopened, come enjoy an evening of fine dining at the club while using up your minimum.  Please note when your quarterly minimum comes due and call if you have any questions."

The Board of Directors and management appreciate the encouragement and support that we have received from many of you.  We appreciate those who have participated by providing member loans, joined our Club Sponsor program, encouraged friends to join as well as those who have maintained their membership and continued enjoying the club.  When I see community organizations using the club for meetings, families gathered at the Easter Brunch, wedding receptions, Prom dates, business groups or friends and families enjoying our various services, I am convinced that our club benefits the whole community of Billings and all this is made possible by your continued support.

Check out the following web page for pictures from our Easter Brunch:   http://pclub.homestead.com/easter.html

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Letter from the President - April 2003
Thanks to the support of many of you, the Billings Professional Club was able to reopen for business on March 10th.  Todd Cole has had to hit the ground running as our new manager and is working hard to bring the food quality and service up to the standards we have come to expect.  He is striving to meet our expectations while making changes to avoid continuing the club's recent financial loss and Todd needs our encouragement and support.

We have a great Board of Directors who are working hard to get things on track.  Bonnie Daniels, our secretary, has done a great job getting things cleaned up and she is working with Dave Ballard to get the House Committee up and running.  Dave is also lining up Club Sponsors and has close to 20 signed up at this time.  Ken Tolliver, our Treasurer, is bringing in a new bookkeeper and reviewing options to upgrade our accounting system.  Jack McKee, Bob Rhodes and Herb Hadley have done a great job handling personnel issues with David Brown, Tim Watts and Tom Hauptman rounding out the effort in various other areas.  All of their work is greatly appreciated!

As we go forward, there are several ways you can help Todd, the rest of the staff and the Board of Directors in improving service and building a foundation for long term success.

1) Make reservations  walk ins are welcome, but if you know you are coming, a reservation helps Todd plan ahead to make sure there is staff on hand to meet your needs.
2) Use the "Comment Box" located by the receptionist to make suggestions  this is opened by the House Committee and ideas are discussed by the Board of Directors.
3) Refer to the web page for general information, a list of clubs where we have reciprocity and invite your friends to download an application form to join our club:    http://pclub.homestead.com
4) Please send your e-mail address to Ralph Spence at:  rspence406@aol.com so that you can be added to our e-mail list for surveys and announcements.
5) Please tell friends and other members about the great evenings that you have at the club and be sure and share any continuing problems with a board member.
6) Remember that policies are set by the board of directors and comments regarding the dress code, smoking, etc. should be directed to the President or other members of the board.
7) Since smoking is now allowed in the area in front of the bar on a limited basis, if you wish to smoke after finishing your lunch, please ask to be seated at a table in this area.

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Letter from the President - March 2003
I am pleased to announce that the club will reopen for business on Monday, March 10th for lunch and on Tuesday March 11th for dinner.  Our award winning chef, John Essex, will continue providing our fine dining and Todd Cole will be assuming the responsibilities of Manager.  Todd was a waiter at The Professional Club from 1990-94, has served as assistant manager at Briarwood CC and Looie's Ristorante in Livingston and as waiter at Chico Hot Springs as well as several Billings establishments.  Along with experience, Todd brings enthusiasm and a dedication to quality service to the club.  The Board of Directors are; Ralph Spence-Pres, Dave Ballard-VP, Kenneth Tolliver-Treas, Bonnie Daniels-Sec, David Brown, Herb Hadley, Tom Hauptman, Jack McKee, Bob Rhodes and Tim Watts.  

Capital needed to reopen the Club's has come from two sources; 1) members willing to make $5,000 loans that have a 5% interest rate with a balloon of principal and interest in five years, 2) members who agreed to pay $1,000 or $2,000 for one year in order to be a Club Sponsor.  Club Sponsors receive recognition in the monthly news letter, space for a plaque at the club and 10 Guest Vouchers that allow a non-member, and their guests, one-time access to the club. 

The club will continue to offer a "fine dining experience" in the main dining room as well as providing casual dining for those in more of a hurry in the Petroleum Bar and Grill.  In the main dining room, jackets are preferred in the evening, September through May, and both dining rooms will offer the same choice of entrees with tableside cooking available in the main dining room and selections for the whole family available in the bar and grill.  We are restoring service to the members as quickly as possible and expect to be making adjustments and changes to further enhance service in the months ahead.  Your suggestions and assistance during this time of transition are welcome. 

In the days and months ahead, the club needs your business and support to establish a good foundation for future growth.  We also need for you to spread the word of our reopening to your business associates and friends.  The Billings Professional Club is an asset to the community of Billings and it represents one of the big dreams of those who came before us.  Please join us in our effort to keep that dream alive for the benefit of generations to come.   



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