In this episode of Club + Resort Talks, sponsored by Nestle Minor’s, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Seth Shipley, CEC, CCA, Executive Chef of Belle Meade Country Club in Nashville, Tenn. For years, Belle Meade has been a to-go powerhouse. Over the past few months, the club's to-go volume has continued to grow. Fortunately for Belle Meade, Chef Shipley and his team are well prepared for the increase. Chef shares tips on to-go packaging and programming as well as his wishlist for cap ex spending.