2025 IDEAS EXCHANGE
Across departments and disciplines, these are the bold ideas and smart plays helping clubs solve problems, engage members, and aim higher.
Hundreds of private club leaders attended this year’s
premier virtual event— DID YOU?
The Clubessential 2025 Digital Summit brought together thought leaders, technology innovators, and club executives for a day of forward-thinking strategies and real-world insights.
Focused on the evolving needs of private clubs, the Summit delivered expert-led sessions on:
Generative AI & Integrated Club Technology
How modern tools are transforming operations and member experiences
Operational E iciency & Data-Driven Decision-Making
Turning insights into action across departments with intelligent dashboards and connected systems
Enhancing the Member Experience
Real-world examples of how top clubs are streamlining service and boosting satisfaction
Leadership Insights from the Field
A powerful customer panel featuring Beachwalk Club, Eastport Yacht Club, Sankaty Head Golf Club, and The Sutter Club
Designed for professionals across all areas of private club leadership, the event delivered practical strategies to streamline operations, strengthen teams, and enhance the overall member experience.
Did You Miss It?
All sessions are now available on demand. Access every recording and explore resources designed to help your club thrive.
THAT’S A GREAT IDEA!
HAVE YOU EVER SEEN SOMETHING so brilliant, yet seemingly so simple, that you wonder, “Why didn’t I think of that?” Like fire for the caveman. Sure, fire existed, I assume, but purposely creating it (and hopefully containing it) to keep them warm and cook food was surely a game changer.
Or the wheel. Man, those Mesopotamians must’ve kicked themselves for not inventing that earlier!
While the wheel is often cited as the greatest invention of all time, countless items and ideas have made lasting and meaningful impacts on society. That’s the thought behind our annual Ideas issue.
Take the Country Club of Virginia’s “Out of the Darkness and Into the Light” initiative, for instance. By taping LED flashlights to blower nozzles, CCV dramatically improved early morning maintenance. This low-cost fix enhanced visibility, reduced rework, and boosted staff morale. It’s a perfect example of how a small, thoughtful adjustment can solve real problems and elevate operations without breaking the budget.
Or Chevy Chase Club’s “From Bartop to Coaster” idea. The Maryland club turned its beloved 1970 Tap Room bartop into custom coasters during a renovation, preserving club history in a simple, mean-
ingful way. The coasters spark conversation and connect members to the past, demonstrating how thoughtful reuse of legacy materials can honor tradition while enriching the present.
Every club talks about the next generation of members, but River Oaks Country Club in Houston, Texas, is being proactive. River Oaks’ Youth Orientation is a simple yet powerful idea: Teach junior members respect and responsibility early through engaging, staff-led sessions. By setting expectations upfront, the club fosters better behavior, stronger member-staff connections, and lifelong habits—creating a culture of accountability that benefits everyone, without waiting for problems to arise.
This is just a tiny sampling of how clubs are turning concepts into actionable existence. What is your club doing to enhance the member experience, strengthen employee morale or improve day-to-day life? Let us know. We’d love to share it and collectively lift the industry to new heights.
EDITOR-IN-CHIEF
Rob Thomas rthomas@wtwhmedia.com
Editorial
EDITORIAL DIRECTOR Joanna DeChellis jdechellis@wtwhmedia.com • 412-260-9233
EDITOR-IN-CHIEF, C+RB Rob Thomas rthomas@wtwhmedia.com • 216-316-5294
SENIOR EDITOR, C+RC Isabelle Gustafson igustafson@wtwhmedia.com • 216-296-2041
VP, EDITORIAL
Danny Klein dklein@wtwhmedia.com • 919-945-0726
Content Studio
VP, CONTENT STUDIO Peggy Carouthers pcarouthers@wtwhmedia.com
WRITER, CONTENT STUDIO Ya'el McLoud ymcloud@wtwhmedia.com
WRITER, CONTENT STUDIO Drew Filipski dfilipski@wtwhmedia.com
Art + Production
SENIOR ART DIRECTOR Matthew Claney mclaney@wtwhmedia.com
CREATIVE DIRECTOR Erin Canetta ecanetta@wtwhmedia.com
Sales + Business Development VP, HOSPITALITY & RETAIL Lindsay Buck lbuck@wtwhmedia.com • 774-871-0067
NATIONAL SALES MANAGER Amber Dobsovic adobsovic@wtwhmedia.com
BRAND LEADER Patrick McIntyre pmcintyre@wtwhmedia.com • 216-372-8112
SALES DIRECTOR Mike Peck mpeck@wtwhmedia.com • 773-859-1107
KEY ACCOUNT MANAGER John Petersen jpetersen@wtwhmedia.com • 216-346-8790
CUSTOMER SERVICE REPRESENTATIVE Annie Paoletta apaoletta@wtwhmedia.com
Leadership CEO Matt Logan mlogan@wtwhmedia.com
CHIEF OPERATING OFFICER George Yedinak gyedinak@wtwhmedia.com
VP OF OPERATIONS Virginia Goulding vgoulding@wtwhmedia.com
SENIOR VP, AUDIENCE GROWTH Greg Sanders gsanders@wtwhmedia.com
COURSE + GROUNDS:
18 Lighting the Way: How a Simple Fix at the CC of Virginia Elevated Efficiency and Team Morale
CRISIS MANAGEMENT:
20 Feeding Through the Flood
21 How Mizner Country Club Equips Staff with Active Shooter Preparedness
DESIGN + RENOVATION:
22 Storytelling That Goes Behind the Scenes
24 Sale of the Century
26 From Bartop to Coaster: How Chevy Chase Club Preserved History One Drink at a Time
EMPLOYEE ENGAGEMENT:
28 Florida Club Takes a Step Forward in Employee Wellness
32 More Than Promises: Inside The Polo Club’s Blueprint for Meaningful Employee Engagement
34 Lights, Camera, Core Values: How the CC of Virginia Brought Its Culture to Life on Screen
YOUTH ORIENTATION:
35 Growing Up ROCC Solid: River Oaks CC’s Youth Orientation Builds Respect and Responsibility
YOUTH PROGRAMMING:
36 Greystone G&CC Sparks Curiosity with Summer Science Series
FOOD + BEVERAGE:
38 Cosmo’s Club Collaborative Chef’s Table
40 Sushi Saves the Day at The CC of Virginia
Family
Brings
Card
Life to a Cherished Tradition
30 Building the Future: Houston Racquet Club’s Youth Mentorship & Training Programs
41 Barn Doors Boost Kitchen Flow at Columbia CC
42 How Hollywood GC enables out-ofthe-box culinary creativity.
Photography by Robb Williamson
AS ANOTHER HIGHLY ANTICIPATED golf season springs upon us, creativity and passion have combined to further elevate the experience at Renaissance Golf Club in Haverhill, Mass. Talks began last fall about several potential enhancements that could heighten aesthetics, add variety, and honor golf’s “Golden Age.” Renaissance, a Brian Silva Signature Design, pays tribute to several historic template hole features and architectural strategies that focus on where the game plays best: links-like and on the ground. As a fifth-year superintendent in Boston’s competitive North Shore golf market, there have not been many rest days in our team’s repertoire. Offseason work the past few years has focused on picking off the low-hanging fruit, consisting of thinning out areas of crowded trees, repairing drainage, and reducing thatch development. But now, the team is focused on an exciting new list of projects. Under the guidance of Troy Miller, Golf Architect and Chief Development Officer for Southworth Club, the owner and operator of Renaissance, the team’s aim is to highlight and improve Silva’s work from a fresh and creative new viewpoint. Currently, work is feverishly underway to remove 1.5 miles of cart path to restore the natural landscape back to Silva’s origi-
A ‘GOLDEN AGE’ REBIRTH
Renaissance Golf Club is undergoing a significant transformation, removing cart paths, adding tees, and enhancing its “Golden Age” design. These in-house projects aim to elevate aesthetics and playability.
Chip FitzGerald • Golf Course Superintendent Renaissance Club • Haverhill, Mass.
nal intent of a walking course. Soil and seed will go down in its place, creating an opportunity for added rough and fescue areas that will blend more uniformly from one area to the next. Cart paths were removed along fairways to eliminate the possibility of coming into play but will mostly remain around green and tee surrounds for necessary traffic control.
A desire to create a heightened first impression on the front nine has led to several added tees and new routing. A reimagined setup on the par three second and fourth holes offers a flip of yardages to accommodate a shorter shot into our Alister MacKenzie-inspired Sitwell Park fourth green. The new tees on the fourth hole, paired with significant tree work on the steep slope behind the third green, now creates a dramatic view atop the cliff. Added bunkers along the front and right side of the existing approach will force a carry from the back tees.
A major addition to one of Renaissance’s narrowest fairways and scorecardbusting holes will be four new tees on the seventh hole. Players will feel a slight rise in blood pressure as they stand on the right-side of the hole with another steep drop off. Views from these tees will provide an incredible vista of the course and the ability to see up to seven different
greens as well as the stately clubhouse. From this angle and drastically shorter yardage, the seventh hole will introduce a risk/reward shot into an “infinity green.”
Keeping disruption to a minimum is always a goal of ours during the season, as we aerate surfaces before opening, again before Labor Day, and after closing. In this case of major project work, the decision was made to take these elaborate ideas and swing for the fences in hopes of condensing disruption to early this season. Several new features are taking shape, such as realigning several tees and fairway edges to further improve the fade or draw of the hole as players step up to the tee. These adjustments, along with a reduction of trees and newly opened space, added fescue areas, and short grass into bunker fronts, will largely alter one’s mindset of how aggressively the tee shot can be attacked.
Our exciting work is expected to wrap up this spring and remain completely an in-house production. I believe this can build a maintenance team’s morale and enthusiasm for the product we deliver to our members in the future. It is with great passion that we continually put effort into making our beautiful course better each year and set our property up for a fun, sustainable future.
Beyond the Season: Strategies for Engaging Year-Round Country Club Members
By Mackenzie Lalov, CCM • Clubhouse Manager Mizner Country Club • Delray Beach, Fla.
THE HIGH SEASON AT a country club is a whirlwind of activity—golf tournaments, elegant dinners, social events, and packed calendars that keep members engaged and energized. But as snowbirds head north and the pace slows, country club management faces a critical challenge: How can you keep year-round members excited, involved, and connected during the off-season?
For those who consider the club their year-round home, the answer lies not in simply filling time but in reimagining the off-season as an opportunity. These quieter months offer a chance to create deeper, more personal member experiences, experiment with new programming, and demonstrate to year-round members how much they are valued. Off-season engagement gives club management the chance to strengthen member loyalty, build community, and ensure that the club remains a vibrant destination all year.
A MORE PERSONALIZED EXPERIENCE
One of the biggest perks during the offseason is the level of personalized service and attention that becomes possible. With fewer members on-site, the club’s staff can focus more intently on individual preferences—whether it’s remembering your favorite table by the window or tailoring a workout program to your goals.
This is the time when relationships between members and staff are truly cultivated. It’s easier to spend more time with your golf pro, converse with the executive chef, get that preferred court reservation without the usual wait, or simply get a complimentary wine tasting with dinner. Taking advantage of quieter times deepens connections with members that will pay
off when the busy season returns.
Many clubs are recognizing that the offseason doesn’t mean they are off duty. Many are designing exclusive events, classes, and experiences for their year-round members. These boutique-style offerings include a variety of activities, such as wine tastings, themed dinners, small-group fitness classes, and art workshops, all curated with intimacy and member engagement in mind.
The off-season is a great time to explore new activities if you’re looking for something new. You can take a cooking class with the culinary team, join a book club, or sign up for a guided yoga and meditation series. Without the peak season craziness, you can dive into something new.
KEEPING DINING DYNAMIC
Dining during the off-season can feel like a well-kept secret. With a more flexible kitchen and available space, chefs often experiment with new dishes, themed menus, and exclusive specials to surprise and delight the club’s frequent diners. Such themes can include a “Taste of the Mediterranean” night, multi-course wine pairing dinners, or comfort food weekends offering imaginative twists on familiar favorites.
Many clubs offer “locals-only” pricing, rewards programs, or members-first perks that can turn dining into an actual event. Because you have the time to slow down and enjoy the experience, the off-season becomes an opportunity to reconnect with friends over exceptional food in a relaxed setting.
Whatever activity you are into, the offseason is a perfect time to concentrate on your skills. With fewer participants, you’ll have more opportunities to play, practice, and enhance your abilities.
Clubs can offer off-season leagues, casual tournaments, or a “something new” clinic designed for fun. These types of activities are great ways to meet other year-round members and keep the social calendar busy. For the less structured, consider organizing a weekly walking group or early morning pickleball match.
With fewer members around, a stronger sense of community develops among those who stay. It’s easier to connect with others, have more meaningful conversations, and even make new friends. Whether sharing stories over drinks at the bar or teaming up for a casual card game, the off-season provides a unique camaraderie.
With less noise and more feedback opportunities, year-round members can play a larger role in shaping the club’s future. Off-season voices often carry more weight when participating in advisory groups, responding to surveys, or simply sharing their thoughts with leadership.
Members who stay active and engaged during these months can help guide new programs, offer valuable insights, and influence decisions that impact the club throughout the year. In other words, this is your moment to embrace change.
MAKE IT YOUR SEASON
For year-round members, it’s not about filling a void; it’s about embracing a different rhythm that offers new possibilities, deeper connections, and unexpected moments of joy. With the right mindset and some creative programming, the off-season can transform from a lull into a wonderful experience.
After all, the club isn’t just a place you visit—it’s a place where you belong, no matter the season.
TY BRASWELL
A premier private club set on 183 acres in Houston, Texas, River Oaks Country Club welcomes Ty Braswell as Director of Racquets. Renowned as one of the nation’s most elite racquets programs, the club is home to the U.S. Men’s Clay Court Championships and has hosted professional-level tennis tournaments since 1931. Additional amenities include an 18-hole golf course and teaching center, 16 tennis courts, a state-of-the-art fitness center, aquatics facilities, and an elegant clubhouse with diverse dining and event spaces. Braswell was most recently Director of Racquets at Laurel Oak Country Club in Sarasota, Fla.
CORY COOPER, PGA
A premier, family-centric, private destination, The Country Club of Jackson in Jackson, Miss., welcomes Cory Cooper, PGA, as Director of Golf. The club hosts the PGA Tour’s Sanderson Farms Championship and features 27 holes of championship golf, tennis courts, pickleball courts, an aquatic center, a fitness center and spa, croquet, and an expansive clubhouse with formal and casual dining. Cooper was most recently Head Golf Professional at Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla.
PHILLIP DEDO
Cincinnati Country Club, nestled in the heart of Cincinnati, Ohio, and renowned for its classic elegance, top-tier amenities, and rich traditions, welcomes Phillip Dedo as Executive Chef. The club offers a variety of à la carte dining venues, extensive and diverse banquet operations, multiple kitchens, and a highperforming team. The club also features a championship golf course, tennis, paddle and squash courts, fitness, pickleball, a vibrant social calendar, and a family-friendly pool area. Dedo was most recently Executive Sous Chef at Belle Meade Country Club in Nashville, Tenn.
NICOLAS GARIBAY
Dedicated to excellence and focused on delivering outstanding golf conditions, Suntree Country Club in Melbourne, Fla., welcomes Nicolas Garibay as Director of Agronomy. The club features 36 holes of championship golf designed by Robert Trent Jones and Arnold Palmer, along with a state-of-the-art short-game practice facility. The course is complemented by superior racquet sports facilities, including pickleball, a resort-style pool with a poolside bar, and exceptional dining across two large clubhouses. Garibay was most recently Golf Course Superintendent at The Club at Ibis in West Palm Beach, Fla.
ROBERT J. GUSELLA, CCM, CCE, CMAA FELLOW
The Club at Morningside, one of Southern California’s most exclusive boutique private clubs, welcomes Robert J. Gusella, CCM, CCE, CMAA Fellow, as General Manager/ COO. Framed by mountains in the Coachella Valley, this property spans 165 acres in Rancho Mirage, Calif. The Club offers an 18-hole Jack Nicklaus Signature Golf Course, a renovated clubhouse, racquet sports, and a fitness center and spa. Gusella was most recently serving as the Interim General Manager at the Club.
JORDAN MILLER, CCM
Located on Pleasant Bay in Chatham, Mass., Eastward Ho!, welcomes Jordan Miller, CCM, as General Manager. The property features an 18-hole links golf course, currently going through a major 8.5-million-dollar renovation and Master Plan led by golf architect Kyle Franz. The grounds include a quarter-mile of beachfront with scenic bluffs overlooking the bay. A picturesque clubhouse offers beautiful indoor and outdoor spaces. Miller was most recently Assistant General Manager at Quail Hollow Club, Charlotte, N.C.
CORY SAFFRAN
Distinguished Club and Platinum Club of America in Osprey, Fl., The Oaks Club, welcomes Cory Saffran as the Assistant General Manager. The Club offers a premium dining experience, featuring the Tavern and Oaks dining rooms, as well as the Overlook, a new casual dining outlet completed in a recent capital project alongside a renovation of the Club’s kitchen. Additional club amenities include private golf on two 18-hole courses, a “WellFit” Fitness Center, tennis, pickleball, and a croquet court. Saffran was most recently the Managing Partner at CCN Hospitality in Tampa, Fla.
TISH SHOWELL, LCAM, CMCA
Broken Sound Master Association, an award-winning and sustainable community in Boca Raton, Fla., welcomes Tish Showell, LCAM, CMCA, as General Manager. As one of Southeast Florida’s most desirable communities, Broken Sound features 28 villages, over sixteen hundred homes, three commercial parcels, a prestigious country club, and a strong commitment to enhancing common areas, safety, and member welfare. Showell was most recently the General Manager at Oceana in Key Biscayne, Fla.
PEOPLE FOCUSED, QUALITY DRIVEN
"We improve the well-being of our clients, advance the careers of our candidates, and have fun every day." THE PARTNERS | KOPPLIN KUEBLER & WALLACE
Carlos Alvarez | Director of Food & Beverage Sailfish Point Club
Luis Arce | General Manager/COO Willoughby Golf Club
Jennifer Azevedo | General Manager Mill Valley Tennis Club
Scott Ballantyne | Assistant General Manager Belmont Country Club
Amelia Barati, CPA | Chief Financial Officer Suntree Country Club
Michael Bell | General Manager/COO Eagle Creek Golf & Country Club
Allan Cranston | Director of Sales - Golf Heritage Resorts & Golf
Alessandro Delgado | Executive Chef The Country Club of Jackson
Marcus Doyle | General Manager Woodbrook Golf Club
Dominic Driver | General Manager Chigwell Golf Club
Jeffrey Earley, CCM | General Manager/COO Governors Club
David Emsley | Facilities & Maintenance Manager Royal Wimbledon Golf Club
Jedidiah Fedor | Golf Course Superintendent Audubon Country Club
Bryan Fisher, CCM | General Manager/COO Bishops Bay Country Club
Ray Geffre, PGA | General Manager Crystal Downs Country Club
Douglas Jones | Executive Director Bald Head Association
Jessica Kirksey | Clubhouse Manager Cedar Rapids Country Club
Pablo Lorenzo | Executive Chef Belle Haven Club
Michael Mangini | Territory Sales Manager Diadem Sports
Stephen OKeefe | General Manager Cary Leeds Center for Tennis & Learning
Robert Pescatore, CCM | General Manager Pine Brook Country Club
Josh Petrosky, CAM | General Manager/COO Copperleaf Golf Club
Vanessa Potter | Chief Financial Officer Quail West Foundation
Elijah Pulley | Executive Chef Saddle & Cycle Club
Trevor Rose | Assistant General Manager Cascade Hills Country Club
Derek Sidley, CCM | General Manager/COO Indian Hill Club
Nicholas Steege | General Manager The Center Club
Roland Thatcher, PGA | Director of Golf Lakeside Country Club
Gabriella Tripicchio | Assistant General Manager University Club of Chicago
Jeffrey Vucko | Executive Chef Exmoor Country Club
Carl Weise, CAMEx, CCAM-HR.AA, CMCA General Manager San Diego Country Estates Association
How Meridian Hills CC Turned a Construction Project Into a Member Experience
By Rob Thomas • Editor-in-Chief
AT MOST CLUBS, A MAJOR golf course renovation is a time for patience, email updates, and sometimes, frustration. At Meridian Hills Country Club in Indianapolis, Ind., however, General Manager/COO Chad Schultenover, CCM, CCE, saw an opportunity to do something different—something members would remember fondly rather than merely tolerate. The result? An innovative initiative known as “Bulldozers & Beverages.”
“The idea was to find a way to keep members engaged during a golf course construction project beyond emails and newsletters,” says Schultenover. “We wanted members to have regular access to professionals to see, touch, and ask questions about their course during the construction. This approach provided a first-hand experience. Great questions were asked, stories told, and a lot of excitement was generated.”
BUILDING INTEREST— ONE CART AT A TIME
What started as a small group of about 20 members quickly ballooned into 50 to 60 on average. The event’s format was simple but powerful: members would gather in the grille, grab a to-go beverage, and head out on a guided golf cart tour through the renovation areas.
Superintendent Jared Weight led most of the tours, offering members in-depth
THE GOAL:
Transform a disruptive renovation into a shared member journey.
THE PLAN:
insights into what they were seeing. Head Golf Professional Todd Firestone handled logistics, ensuring transportation was ready and routes were planned. On special occasions, Golf Course Architect Jim Nagle joined in, adding even more depth and attracting even greater attendance.
“Rather than simply sending standard email updates about construction progress, we envisioned a more immersive experience,” says Schultenover. “These tours became a cornerstone of our communication strategy.”
FROM PROMOTION TO PARTICIPATION
Promotion of the tours relied on a multi-pronged approach: app notifications, targeted emails, and signage around the clubhouse. But according to Schultenover, it was word-of-mouth that truly fueled participation.
“Members who participated in the tours were genuinely captivated,” he says. “Their enthusiastic recounting of the experience to fellow members created a natural buzz. That’s when we knew this was more than just a communications tool—it was an engagement engine.”
SAFETY, STRUCTURE, AND SOCIAL SPIRIT
Careful attention was paid to safety and structure. Routes avoided active work zones while still offering up-close looks at earthmoving, bunker shaping, and sod-laying. Tours were scheduled for early evenings after work had concluded for the day, typically lasting about an hour.
Each tour included three primary stops: an expanded green, a redesigned tee box, and a newly shaped bunker. The format allowed for education, entertainment, and safe observation.
“We created a well-rounded experience,” says Schultenover. “Starting in the bar area fostered camaraderie, and the route itself offered members something tangible and exciting to talk about.”
THE EMOTIONAL RETURN ON INVESTMENT
Beyond the dirt and design, “Bulldozers & Beverages” strengthened the emotional ties members had with the club and the project itself.
“This approach exemplified true transparency,” Schultenover says. “It transformed what could have been perceived
Blend beverages, social time, and guided construction tours with experts.
THE PAYOFF:
Elevated engagement, stronger member connections, and lasting enthusiasm.
as a disruptive inconvenience into an engaging journey. Members could directly associate their financial investment with visible improvements, and that created a genuine excitement about the final product.”
The initiative has already left a lasting mark, not just on the renovated course, but on how Meridian Hills approaches communication and engagement going forward.
Schultenover has one simple piece of advice to other clubs interested in trying something similar: stick to the basics.
“The simplicity of the format—combining social interaction, expert guidance, and unprecedented access—proved remarkably effective in building member engagement and support,” he says.
Meridian Hills CC turned a disruptive renovation into a memorable member journey with “Bulldozers & Beverages”—guided tours with drinks, expert insights, and social connection to boost engagement and excitement.
Smoke, Spirits & Sizzle: Saucon Valley CC’s Elevated Take On Intimate Member Events
By Rob Thomas • Editor-in-Chief
AT SAUCON VALLEY COUNTRY
CLUB in Bethlehem, Pa., Smoke, Spirits & Sizzle isn’t just an event, it’s a full-sensory experience that has redefined how the club engages its members. Designed around the rich flavors of premium cigars, private-barrel bourbon, and a perfectly executed BBQ spread, this signature event has quickly become a standout in the club’s social calendar.
“Smoke, Spirits & Sizzle has been a valuable addition to our event offerings,” says Melissa Chuhran, Director of Membership & Marketing. “It draws members who appreciate the finer things in life while promoting a relaxed and social atmosphere.”
INSPIRED
BY
A NEED FOR INTIMACY AND EXPERIENCE
The idea was born from a desire to offer more casual, couple-friendly events in a smaller, more atmospheric setting. Chuhran and her team identified the club’s Weyhill Guest House, a charming 13-bedroom bed and breakfast, as the ideal venue.
“We recognized a need for more casual, intimate events and saw an opportunity to better utilize our guest house,” says Chuhran. “This idea emerged during a guest house committee meeting, where members expressed interest in hosting
more experiences there. With their input, we reimagined the vibe of a traditional men’s golf stag night into something elevated and fun for couples.”
Planning was a team effort involving the banquets, à la carte, and lodging departments.
“Our goal was to spotlight the guest house and create exclusivity,” says Chuhran. That meant curating customblend cigars, offering a private-barrelaged Elijah Craig bourbon, and crafting a BBQ menu that was both approachable and elevated. Specialty cocktails and a full bourbon list rounded out the experience.
To encourage participation during the quieter months, the club also introduced an overnight package, offering discounted accommodations paired with event tickets—a thoughtful move that helped increase off-season occupancy.
CHALLENGES AND COURSE CORRECTIONS
As with any inaugural event, there were logistical hurdles.
“One of the biggest challenges was
encouraging guests to explore the entire guest house,” says Chuhran. “We had to be strategic about where bars and food stations were placed and brought in extra staffing to maintain flow and service quality throughout the evening.”
Real-time adaptability was crucial, and the team adjusted as the evening unfolded to ensure that the guest experience remained smooth and seamless.
A BROADER REACH AND A RIPPLE EFFECT
Marketing was handled through a multi-channel approach: the club newsletter, mobile app, email campaigns, and word-of-mouth from committee members. The result? A diverse crowd that included returning members who hadn’t been active socially in some time.
“Member feedback was overwhelmingly positive,” says Chuhran. “It sparked interest in other creative, culinary events, leading to new concepts like ‘Goodbye Dry January’ and ‘Battle of the Bartenders.’ There’s clearly a growing appetite for these immersive, experience-driven gatherings.”
Chuhran encourages clubs to focus on what makes their venue and community unique.
“Prioritize offerings that are exclusive to your club—whether that’s a private-barrel spirit, a signature dish, or a one-of-a-kind location. Use your space to create an environment that feels immersive and intentional, even for a smaller crowd.”
THE GOAL:
Enhance member engagement through intimate, elevated experiences.
THE PLAN:
Utilize underused club spaces to host sensory-focused events with exclusive offerings.
THE PAYOFF:
Strong attendance, positive feedback, and increased interest in year-round social programming.
Saucon Valley CC’s “Smoke, Spirits & Sizzle” blends cigars, bourbon, and BBQ into a sensory-rich, couple-friendly event at its Weyhill Guest House. Designed to boost member engagement and off-season use, the exclusive gathering inspired new social programming and highlighted the value of intimate, experience-driven club events.
Capturing Holiday Magic: Bay Head Yacht Club’s Family Christmas Card
Photoshoot Brings New Life to a Cherished Tradition
By Rob Thomas • Editor-in-Chief
BAY HEAD (N.J.) YACHT CLUB has long prided itself on fostering connection, tradition, and joy among its members—but like many clubs with deep-rooted customs, the team saw an opportunity to breathe fresh energy into one of its staple events. At this year’s annual Turkey Trot Brunch, the club introduced a Family Christmas Card Photoshoot—a thoughtful and festive addition that delighted members and reenergized holiday programming.
The idea, says Tyler DeFilippo, Communications Director at Bay Head Yacht Club, “came out of a broader effort to reinvigorate a beloved, long-standing club tradition. Over time, our Turkey Trot Brunch—a family-friendly event featuring games and dancing—had started to lose momentum, as often happens when generational interests evolve. We saw an opportunity to boost engagement by introducing a timely, fun, and genuinely useful addition.”
That opportunity took the form of a cozy, holiday-themed photo experience, complete with a professional photographer, a festive fireplace backdrop, and a streamlined system that allowed families to capture their holiday moments with ease. The club leveraged its strong relationships with local photographers—built through a robust wedding calendar—to secure a trusted professional who worked with staff in advance to map out the perfect setup.
Bay Head Yacht Club’s Christmas photoshoot revived a fading tradition, delighting families.
A holiday photoshoot added sparkle to Bay Head’s Turkey Trot Brunch, boosting member engagement.
“Our events staff focused on creating a smooth and efficient experience for members,” DeFilippo explains. “Upon check-in, families were given a designated time for their shoot, which helped avoid lines and kept the flow of the event intact. The buffet-style brunch encouraged members to move naturally between dining, games, and their photo sessions.”
Promotion was key to the initiative’s success. Using their weekly email newsletter and Instagram—two primary communication channels for the club—the team built awareness and anticipation for the photoshoot. “The newsletter allowed us to provide clear details about the event and how to participate, while Instagram helped generate excitement through visual content and reminders,” says DeFilippo. “Together, these channels effectively reached a broad cross-section of our membership and contributed to strong engagement and turnout.”
Member feedback was overwhelmingly positive. Families appreciated the convenience of having a professional holiday
photo taken during a club event they already loved attending. Just days after the event, they received high-resolution images via email—perfectly timed for holiday card season.
“The level of service resonated with members and contributed to the success of the initiative,” DeFilippo reflects. “Looking ahead to next year, we plan to maintain the overall concept but are already exploring ways to elevate the experience further—whether through enhanced styling, added backdrops, or additional member-focused touches.”
For Bay Head Yacht Club, the photoshoot was more than just a festive perk— it was part of a strategic shift to extend the sense of community and connection beyond the summer months.
“As a seasonal club, we see the majority of member activity between Memorial Day and Labor Day,” says DeFilippo. “However, we’re continually focused on enhancing our holiday programming to ensure that members who join us in the ‘off-season’ still experience the same
sense of magic. Initiatives like this one are part of a broader strategy to create meaningful, memorable experiences yearround—especially for younger families.” While it’s still early to measure the long-term impact, the buzz surrounding the inaugural Family Christmas Card Photoshoot is already building excitement for its return.
THE GOAL:
Reenergize a longstanding tradition and boost holiday engagement.
THE PLAN:
Offer families a convenient, professional holiday photo experience during a signature club event.
THE PAYOFF:
Increased participation, enthusiastic member feedback, and momentum for the future.
Lighting the Way: How a Simple Fix at the CC of Virginia Elevated Efficiency and Team Morale
By Rob Thomas • Editor-in-Chief
AT THE COUNTRY CLUB OF Virginia (CCV), innovation doesn’t always come in the form of high-tech turf equipment or elaborate renovation plans. Sometimes, it’s as simple—and as impactful—as a flashlight and some tape.
Adam Kerr, Superintendent of the James River Golf Course at CCV, helped lead an initiative aptly named “Out of the Darkness and Into the Light.” The idea was born out of necessity: improve visibility for maintenance crews working in the predawn hours, especially during tournament preparation. The solution? Attaching LED flashlights to the ends of backpack blower nozzles.
“Working in the early-morning hours before the sun rises makes it difficult to see,” Kerr explains. “We needed a way to ensure the playing surface was clear of debris before mowing, and to better see what needed to be blown after mowing was complete. We were often going over the same areas multiple times, missing debris that could damage turf or affect play.”
The club’s maintenance team had long felt the pressure of delivering pristine conditions ahead of early tee times, particularly when preparing for professional events. Hosting a PGA TOUR Champions event for the past nine years raised the stakes even higher.
“TV cameras don’t miss anything,” Kerr says. “A blemish on the turf is shown over and over again. We needed a better way to ensure the course was tournamentready from the first light.”
A SIMPLE, EFFECTIVE SOLUTION
The fix was straightforward. “We taped a small LED flashlight to the end of every backpack blower nozzle,” Kerr says. “This allowed the crew to see exactly where debris was and ensured clippings were fully dispersed.”
Though basic in design, the solution had an immediate and measurable impact. It was first deployed during a PGA TOUR Champions event three years ago and has since become standard operating procedure for early morning maintenance.
The team encountered only minor obstacles. “Originally, we placed the light in the middle of the blower nozzle,” Kerr recalls. “But we quickly realized that putting it at the end gave the best visibility.”
That adjustment helped improve both accuracy and comfort for operators. With targeted lighting, crew members could blow more efficiently, reduce rework, and conserve energy for other critical tasks.
TANGIBLE RESULTS ACROSS THE BOARD
Since the lights were added, Kerr and his team have seen major gains in
The Country Club of Virginia boosted efficiency and morale by taping LED flashlights to blower nozzles, improving early morning visibility and debris removal during critical tournament preparations.
productivity. “We're now able to focus our energy on specific areas instead of wandering aimlessly through the dark. The time we save each morning is invaluable,” he says.
While the turf quality hasn’t necessarily changed, the playing conditions have improved. Fewer clippings remain on fairways, and there’s far less chance of turf damage from hidden debris.
Although the innovation didn’t significantly alter long-term tournament outcomes or member satisfaction (the course already enjoys a high standard of care) Kerr notes a noticeable effect on team morale.
“Whenever someone new sees us using the lights, there’s a spark of excitement,” he says. “The person using the blower
feels more effective and proud of their contribution to the course. That feeling spreads across the team.”
In an era when labor shortages and staff retention are ongoing challenges for golf course superintendents, simple improvements like this can go a long way toward making a difference.
CCV’s “Out of the Darkness and Into the Light” initiative is a perfect example of practical innovation. It’s low cost, high impact, and rooted in a deep understanding of real-world challenges.
For other clubs facing similar early morning maintenance hurdles, Kerr’s advice is clear: “Don’t underestimate the power of a small, well-placed idea. Sometimes the simplest solutions shine the brightest.”
THE GOAL:
Improve early-morning visibility for the maintenance team to ensure debris-free playing surfaces before mowing, especially during high-stakes tournament prep.
THE PLAN:
Attach small LED flashlights to the ends of backpack blower nozzles, allowing crews to clearly see and efficiently clear debris in the dark.
THE PAYOFF:
The team became more productive, reduced turf damage, and boosted morale with a simple, cost-effective solution that enhanced overall course prep.
Feeding Through the Flood
By Joanna DeChellis • Editorial Director
WHEN FLOODS AND LANDSLIDES
TORE through Hendersonville, N.C., in September 2024, the damage came fast— and didn’t wait for a plan. Hendersonville (N.C.) Country Club was hit hard. Roads were impassable. Trees blocked access. The club lost power and internet for days. Kitchens went down, communication froze, and the silence left more questions than answers.
Executive Chef Steve Boeger, who typically runs a tight, coordinated kitchen, suddenly found himself in a very different kind of leadership role.
“For the first 48 hours, there was no control,” says Boeger. “The walk-ins failed. Backup refrigeration wasn’t enough. We lost almost $50,000 in perishable inventory.”
With power and cell service limited, Boeger drove to high ground just to send group texts and voice memos. A daisy chain of communication was born. It was imperfect but effective. Once he confirmed his team was safe, the next step came quickly: find new purpose.
“The kitchen may have been down, but that didn’t mean we were out,” he says. Boeger and club leadership conducted
a rapid food inventory using printed checklists. Anything that could be safely served was packed up. He contacted a friend with ties to local nonprofits and was quickly connected to National Guard and FEMA teams stationed nearby. After navigating logistics, including a police escort to the county’s emergency management office, a refrigerated tractor trailer was secured to help transport food where it was most needed.
That included first responders working 16-hour shifts, displaced families, and mobile relief units serving hard-hit areas.
THE GOAL:
Keep the team at Hendersonville CC safe and use what was left to help the community.
THE PLAN:
Create a manual communication chain, salvage inventory, and mobilize aid through existing relationships.
THE PAYOFF:
Thousands fed, including displaced families and exhausted first responders, and a renewed sense of purpose in the kitchen.
“One of the proudest moments of my career was feeding the people clearing roads and rescuing neighbors,” says Boeger. “They were eating 48-hour sous-vide short ribs, macaroons, even foie gras. We used what we had, and we gave it all away.”
So what made this all possible?
Hard-copy systems. Cross-trained staff. Community relationships. And a clear sense of values.
“We didn’t follow a manual—we followed our mission: take care of each other,” says Boeger.
His advice to other chefs is simple: Plan now. Build your emergency kits. Know who to call. And when disaster strikes, feed first. Everything else can wait.
After disaster struck Hendersonville CC, Executive Chef Steve Boeger fed first responders using salvaged food and supplies.
How Mizner Country Club Equips Staff with Active Shooter Preparedness
By Rob Thomas • Editor-in-Chief
AT MIZNER COUNTRY CLUB IN
Delray Beach, Fla., employee safety isn’t just a policy, it’s a priority. Through comprehensive training led by Director of Security Gordon Llewellyn, the club hosted an active shooter preparedness session that emphasized situational awareness, prevention, and clear response protocols. Like so many other private clubs, Mizner is seeking to protect its teams and members.
The primary goal of Mizner’s training was to provide staff with the tools to recognize early warning signs of workplace violence and respond effectively to potential active shooter scenarios. As Melissa Gaynor, Director of Engagement & Culture, explains, “This training aligns with our overall safety strategy by promoting safe practices and encouraging staff to report unsafe conditions. We believe in a cooperative effort to assure a safe and healthy work environment.”
Led by Llewellyn, the session covered key topics including workplace violence prevention, recognizing behavioral red flags, and appropriate responses to various threats.
CLEAR PROTOCOLS: RUN, HIDE, FIGHT
A cornerstone of the training was the FBI’s “Run, Hide, Fight” protocol. Staff learned how to quickly assess a situation and determine the safest course of action based on their surroundings—whether it means evacuating, seeking shelter, or, as a last resort, confronting the assailant.
“Understanding the best escape routes and nearest safe rooms is critical,” says Gaynor. “We also covered what to do when law enforcement arrives and what information to provide when calling 911.”
REINFORCING THE LESSONS
Training didn’t stop when the session ended. Mizner distributed handouts to all departments and committed to continued education through reminders, scenario discussions, and refresher sessions. Escape route maps and designated safe zone details will be made readily available across the property.
Safety planning must go beyond a one-time conversation. Clubs can follow Mizner’s lead by working closely with internal security teams or local law enforcement to deliver clear, customized training, equipping staff not just with procedures, but with the confidence to act decisively when it matters most.
Recognizing that no two clubs are alike, Mizner customized its training to address its unique layout and operational needs. Llewellyn identified specific escape routes and safe rooms throughout the property, ensuring staff could visualize and rehearse the appropriate responses within their own work environments.
EMPOWERING THROUGH PREPAREDNESS
Beyond logistics, the training focused heavily on building confidence and reducing panic. Staff received printed Run, Hide, Fight guidelines, communication protocols, and scenario-based discussions to help them stay calm under pressure.
“When people know what to expect, they’re better able to respond without fear or confusion,” says Gaynor. “Situational awareness and preparedness allow our team to lead with empathy while maintaining safety for everyone involved.”
For clubs looking to start their own program, beginning with the “Run, Hide, Fight” framework and mapping it to the club’s specific layout is a valuable first step. Coupled with ongoing drills and open communication, it’s a meaningful way to foster a culture of readiness and care.
THE GOAL:
Prepare staff to recognize warning signs and respond swiftly to violent threats.
THE PLAN:
Implement the FBI’s Run, Hide, Fight framework customized to the club’s layout.
THE PAYOFF:
A confident, informed team that can act quickly to keep members and colleagues safe.
Mizner CC trains its staff in customized active-shooter response.
Storytelling That Goes Behind the Scenes
By Pamela Brill • Contributing Editor
WHEN THE SIGHTS AND SOUNDS
of construction machinery permeate the club environment, members rarely get a glimpse into what’s happening—and how their dues are being put to good use. The marketing team at Chevy Chase (Md.) Club set out to change that last year, as the facility underwent a major renovation that would transform its dining spaces. To whet members’ appetites on what they could expect upon completion, and keep them informed on the construction progress, the club launched Beyond the Blueprint, an email blast series comprised of engaging content and detailed updates on the extensive redesign.
According to Assistant General Manager Meridith Picarelli-Khattar, the purpose of the targeted communication was to boost member engagement and build momentum for the opening of the new facilities. “As the name suggests, the series
THE GOAL:
Build awareness, excitement and member engagement around the club’s renovation project.
THE PLAN:
Design and produce a bi-weekly email series for membership, providing an inside look at construction highlights.
THE PAYOFF:
Improved communications between club management and membership.
looked beyond architectural plans, offering members a window into the people, ideas and efforts shaping the transformation,” she explains. “It also served as an early platform to introduce the refreshed identity of the reimagined spaces.” Consistency and clarity were key drivers when initially formulating how and when to promote the club’s extensive projects.
Opting for a bi-weekly production schedule allowed the marketing team to showcase a medley of renovation highlights, without oversaturating members’ inboxes. “We focused on quality over quantity, ensuring each email had purpose and value,” says Picarelli-Khattar. “This thoughtful approach helped avoid inbox fatigue and kept member engagement consistently high.” The marketing staff spearheaded content creation and production, working closely with operations and project stakeholders involved in the renovation process.
Content planning remained flexible in order to accommodate an evolving construction schedule. While the marketing team followed a general outline for each email, they also reserved space for major developments as they occurred. Among the major highlights was the behind-the-scenes feature, composed of video segments, interviews and hard hat tours to provide members with an inside look at the various stages of the project. “These visuals brought milestones to life in a compelling way,” notes Picarelli-Khattar. Recurring segments included Stay in the Know (outlining project updates), Where We Are in the Timeline, Behind the Scenes
Chevy Chase Club’s email series engaged members with behind-the-scenes updates on dining renovations.
and What’s Next, with each component designed to simplify intricate updates in digestible nuggets of information. During periods when construction had slowed, the marketing team used the down time as an opportunity to draw upon their creative storytelling skills. Sneak peeks of upcoming menu items, including a demonstration of a lemon thyme
Chevy Chase Club’s bi-weekly “Beyond the Blueprint” email series creatively shared renovation progress, blending updates, videos, and storytelling to boost member engagement and build excitement.
fizz cocktail, along with a video in which Director of Culinary Chef Ken Gladysz prepared a pan-seared scallop dish, sought to intrigue members for future dining. Meanwhile, an overview of environmental stewardship efforts from the construction crew served as an educational tool on grounds protection.
Other facility amenities were also given special shoutouts in Beyond the Blueprint. In one video, the soft serve machine at the renovated pool canteen earned its 15 minutes of fame. Inside the July 25-August 8 edition, members were treated to a lesson in basic botany, showcasing flowers and plants grown on the property and how they are incorporated into the décor
(and on the menu). “These pieces weren’t just filler; we felt they added depth and personality, keeping members connected to the broader vision even when visible progress paused,” notes Picarelli-Khattar.
Overall, Beyond the Blueprint earned high marks from members, many of whom looked forward to receiving regular
updates. In fact, the success of this email blast gave way to the development of Future Fairways, the club’s communications platform outlining its golf course renovation. Picarelli-Khattar believes that these mediums have proven their value, “further reinforcing the power of strategic, member-focused storytelling.”
Sale of the Century
By Pamela Brill • Contributing Editor
EARLIER THIS YEAR, MEMBERS
AT Farmington Country Club in Charlottesville, Va., had a chance to incorporate a piece of the past into their homes, while supporting a worthy cause. The Clubhouse Yard Sale, conducted in late January, served as a means of swapping out existing furnishings to make room for new ones as part of an extensive renovation project.
“We used this opportunity as a purge to clear out our storage areas and get rid of items that had been sitting unused for years,” says Assistant General Manager Brandon Johnson, CCM. (The club offered a similar event 10 years ago during a restaurant renovation.) Among the items unearthed and billed for sale were vintage furniture, lamps, rugs and artwork, originally adorning the clubhouse living room, library and Peacock Alley, just off the ballroom.
To pique members’ interest in shopping for something special during the post-holiday season, Farmington’s free-of-charge, two-day event was publicized via targeted emails and newsletter announcements. Management opted for Friday afternoon and Saturday morning sale dates that would not conflict with other club events necessitating the use of the ballroom. Registration was not required, and attendance was determined on a first-come, first-served basis.
The laborious purging process was led by Ben Nyquist, Clubhouse Operations Manager, and Assistant Manager in Training, Ally Romeo. Former employee Monica Camfield, who had experience pricing antiques, also pitched in to determine the appropriate asking fees for each piece. Once all items had been properly listed, it was an all-hands-deck effort, enlisting the help of the clubhouse staff, events team
THE GOAL:
Make space for new furnishings during a clubhouse makeover and give members a chance to own a piece of club history.
THE PLAN:
Purge and price furnishings from storage and set up ballroom and categorize items for optimal sales.
THE PAYOFF:
A second life for Farmington’s gently used furnishings, as well as member-provided support for local charities.
and housekeeping personnel to move all items into the ballroom.
To streamline the set-up of the makeshift sales floor, furnishings were grouped by category—couches, mirrors, chairs and more—in department store-style fashion. The approach was meant to simplify the perusal process, while providing ample space for browsing the expansive area. Attendees who arrived intent to buy a particular item could easily review the available inventory in one designated zone.
The event did not disappoint, with an overwhelming member reception even before the doors opened. In fact, much to the surprise of the staff, lines formed hours in advance of the 4 p.m. start time. “We anticipated a busy turnout, but didn’t expect over 100 people before the event even began,” recalls Johnson. Once the sale got underway, members were excited to get their hands on the tremendous variety of timeless treasures. Transactions were relatively seamless, with purchases added directly to member accounts. To
Farmington CC’s yard sale offered members historic furnishings, raised funds for staff aid, and decluttered the clubhouse ahead of a major renovation—a win-win event for the Charlottesville, Va., club and its members.
Farmington CC’s yard sale blended history, community, and charity amid a clubhouse renovation.
add to the festivities, a complementary beer and wine station, along with passed hors d’oeuvres, satiated busy shoppers as they chatted with fellow members and traded stories about their purchases.
While Farmington’s staff was wellprepared for the volume of business, the bustling crowd required Johnson to supply more manpower to handle sales and member inquiries. “Fortunately, we had additional staff on standby who jumped in and saved the day,” he adds. Team members were also able to carry and load purchases into members’ vehicles, bound for the furnishings’ new homes.
By the time the first day of the sale came to a close, the available inventory
was almost entirely depleted, and only a few light fixtures and picture frames remained. Leftovers were subsequently donated to the local Habitat for Humanity, and all proceeds were deposited into the club’s Lend-a-Hand fund, which provides financial assistance for employees contending with economic difficulties.
Johnson counts the Clubhouse Yard Sale
as a resounding success, with more than 250 members in attendance. “The event not only helped the club declutter unused items in a responsible and purposeful way—avoiding sending them to the dump—but [it] also directly benefited our staff and supported a meaningful cause,” says Johnson. “It was truly a win-win for the entire club community.”
MASTER PLANNING ARCHITECTURE INTERIOR DESIGN PROCUREMENT
Rockaway Hunting Club, Lawrence, NY
From Bartop to Coaster: How Chevy Chase Club Preserved History One Drink at a Time
By Rob Thomas • Editor-in-Chief
WHEN CHEVY CHASE CLUB
EMBARKED on its 2024 clubhouse renovation, the leadership team faced an important decision: how to honor a beloved space while preparing it for the next generation of members. The answer came in the form of a creative, tangible tribute—a project they call “From Bartop to Coaster.”
THE GOAL:
Honor
THE PLAN:
Salvage and repurpose the original 1970
THE PAYOFF:
Members gained a tangible connection to decades of shared club history.
At the heart of the renovation was the Tap Room, a member-favorite gathering place anchored by its iconic mahogany bartop. Installed in 1970, this bartop had witnessed more than 50 years of camaraderie, conversation, and celebration. Rather than discard this meaningful piece of club history, the team decided to give it a second life.
“Honoring our club’s rich history and deep-rooted traditions guided the decision to preserve the original Tap Room bartop,” says Meridith Khattar, Assistant General Manager of Chevy Chase Club. “It was more than furniture; it was a living piece of history, part of our shared story.”
Working with local artisan Brendan Gregory of White Flint Creations, the club carefully dismantled the bartop and repurposed the wood into custom coasters. The craftsmanship was meticulous, with a deliberate focus on retaining the integrity and character of the original mahogany. Each coaster now serves not just as a functional item, but as a conversation starter—and a bridge between generations.
“These coasters continue to fulfill the bartop’s original purpose: supporting good conversation over a good drink,” says Khattar. “They offer members a lasting, personal connection to the legacy of the space.”
The reaction from members has been resoundingly positive. The coasters, now in daily use in the newly renovated Tap Room, have sparked memories and deepened appreciation for the club’s enduring traditions.
“To share the story behind the transformation, we created a behind-the-scenes video showing every stage—from carefully removing the bar top to the craftsmanship involved in making the final pieces,” Khattar explains. “That transparency helped members feel truly connected to the project.”
“From Bartop to Coaster” has also had a ripple effect throughout the club. Inspired by its success, other depart-
the history and sentiment attached to the Tap Room bartop.
mahogany bartop.
ments are reevaluating how they might reinterpret historical elements in meaningful ways.
“This project reflects our ongoing commitment to balancing tradition with thoughtful innovation,” said Khattar. “It’s about finding creative ways to carry our story forward while evolving to meet the needs of our membership.”
Chevy Chase Club has a history of integrating legacy materials into modern spaces. After a prior renovation, original duckpin bowling lanes were repurposed into benches and scorekeeping tables. The coaster initiative follows in that same thoughtful tradition—preserving what matters, while making room for what’s next.
“By blending the old with the new,” says Khattar, “we foster continuity, deepen member pride, and reinforce the unique identity that makes our club so special.”
Florida Club Takes a Step Forward in Employee Wellness
By Rob Thomas • Editor-in-Chief
COUNTRY CLUBS
ARE WELLKNOWN FOR their luxury, leisure, and exceptional service. Behind the scenes, dedicated employees, from golf and tennis professionals to dining and administrative teams, work tirelessly to ensure an unparalleled member experience. But the physically and mentally demanding nature of many roles can take a toll on energy levels, endurance, and overall well-being.
Recognizing the need for a proactive and uplifting approach to staff health, Hunters Run Country Club in Boynton Beach, Fla., launched its New Year Fitness Challenge, an eight-week program designed to motivate employees to embrace healthier lifestyles, build strength, and boost energy—all within a fun, inclusive, and team-oriented atmosphere.
“This initiative proved to be more than just a short-term event; it’s a long-term commitment to fostering a healthier, more energized workforce,” says Robbie Melkes, Human Resources Assistant.
Emily Roeckle, Director of People and Culture, adds, “By taking this step forward, Hunters Run is setting a new standard for employee wellness, cultivating an environment where employees feel supported in their fitness journeys.”
The program was structured with flexibility in mind, allowing the nearly 80
participants to choose one of three focus areas—weight loss, muscle gain, or overall fitness improvement—with a chance to win $200 in each category. Weekly health and fitness tips, group encouragement, and access to the club’s gym helped employees stay on track. Success was measured using InBody scan technology, a sophisticated system that records body composition changes with precision.
LEADERSHIP AT THE FOREFRONT
Participation wasn’t limited to frontline staff. According to Larry Savvides, Chief Operating Officer, senior leaders were among the most enthusiastic participants.
“Our department heads and managers were incredibly supportive, with many participating in the challenge themselves,” Savvides says. “This sent a powerful message that wellness is for everyone, regardless of title or position. Their involvement created a culture of accountability and inclusivity, reinforcing that the challenge was truly a team effort.”
The challenge’s structure was intentionally practical and achievable. All employees, regardless of schedule or fitness level, were able to join thanks to flexible scanning hours, on-site support, and a shared commitment to making wellness accessible to all.
Hunters Run’s fitness challenge boosts staff health, morale, and unity through a fun, inclusive program.
REAL RESULTS, REAL IMPACT
As the weeks progressed, the benefits became clear: employees reported increased energy, sharper mental focus, and higher morale. The social component of the challenge was equally impactful, as bonds formed between staff members from different departments.
Drone Delivery Takes Flight at Rome CC
IN A BOLD STEP TOWARD reimagining golf course hospitality, Rome (N.Y.) Country Club has teamed with Drone City to test food and beverage deliveries via drones and robotic dogs. The goal? To modernize the on-course experience and improve service during days when traditional beverage carts aren’t in operation.
For owner Wes Cupp, the inspiration struck during a winter treadmill run. “Our climate makes winter tough,” he says. While beverage carts remain a weekend staple at Rome CC, Cupp notes, “We don’t run them during the week, so golfers are mostly out of luck if they want something mid-round.”
“The feedback has been overwhelmingly positive,” says Savvides. “Employees have shared that the challenge boosted not only their physical health but also their mental clarity, confidence, and overall morale. We’ve seen new connections form between colleagues from different departments, creating
THE GOAL:
Promote physical and mental well-being across all departments while fostering community, confidence, and long-term lifestyle change.
THE PLAN:
An inclusive, flexible, eight-week challenge offering personalized fitness goals, professional support, and leadership participation to inspire engagement.
THE PAYOFF:
Increased energy, stronger team connections, and a culture of wellness that continues to grow with each new year.
a stronger sense of community and teamwork.”
What began as a modest initiative in year one with just over 30 participants has grown into a club-wide movement, with nearly 80 employees joining in the second year. And the ripple effect continues—many who didn’t initially participate have since started fitness routines of their own, inspired by their colleagues’ transformation.
“The New Year Fitness Challenge was inspired by a deep desire to create positive change not just in the workplace, but in our employees’ personal lives as well,” Savvides says. “No matter your gender, weight, or fitness level, taking care of your body and mind has a profound impact on every aspect of life. The challenge aligns perfectly with the club’s vision of fostering a supportive, healthy, and engaged workplace culture.”
With a successful second year behind them and employee interest already building for year three, Hunters Run is proving that employee wellness isn’t just a
a strategic investment in the club’s future.
That’s where Drone City enters the picture. The company brought a custom aerial drone and a robotic dog prototype to the course to evaluate feasibility. The plan was simple but ambitious: golfers would place an order via an app, the clubhouse would prepare it, and a drone or robot would deliver it to their GPS location on the course.
While the drone battled wind and terrain with ease, the robotic dog stole the show. “Watching that thing trot down the first fairway with a backpack full of snacks was something else,” said Cupp. “It was slower than a cart, but it held its own.”
The club presents an ideal testing ground: no overhead power lines, wideopen fairways, and reduced traffic during inclement weather. The next phase of development will focus on app integration, POS system connectivity, and safety protocols. Drone City is also designing a course-optimized drone and refining delivery speed and accuracy.
Cupp sees this as more than just a gimmick. “It’ll speed up play. No more waiting on the cart or trying to flag someone down,” he says. And with a small delivery fee replacing the typical beverage cart tip, the model could provide Drone City with a scalable, revenue-generating service that doesn’t impact the club’s bottom line.
The payoff? A more responsive, techsavvy experience for golfers—and potentially a whole new industry standard in golf course convenience.
perk—it’s
Hunters Run CC’s wellness initiative empowers employees like Monique Van Tonder with fitness goals, leadership involvement, and lasting improvements in health and morale.
Building the Future: Houston Racquet Club’s Youth Mentorship & Training Programs
By Rob Thomas • Editor-in-Chief
AT HOUSTON RACQUET CLUB, YOUTH programming has become more than an amenity—it’s a cornerstone of culture, community, and continuity. Under the leadership of Rechelle Leal, Director of Youth and Family Programs, the club has launched a transformative Youth Mentorship & Training Program that’s not only strengthening internal operations but shaping the future of the private club industry.
“The Youth Mentorship & Training Program was inspired by the way we develop our Youth Leaders here at the Houston Racquet Club,” says Leal. “When I first stepped into this space, there wasn’t much guidance or structure for Youth Programming. It was still a relatively new concept in the country club industry. I promised myself that if I ever had the chance, I’d support others navigating that same path.”
That promise sparked a movement. What began as an internal model for developing young professionals has evolved into a nationally recognized initiative. The program offers structured, immersive mentorship experiences for future youth leaders—both within HRC and at partner clubs. “We’re investing in people, developing future leaders, and creating a lasting legacy,” says Leal. “This is about far more than shadowing—it’s
real leadership training.”
The first mentee to go through the formalized program was Aide Almanza from Great Hills Country Club. “From the moment she arrived, she was treated not as a guest, but as one of us—fully immersed in
the day-to-day operations,” Leal says. That approach, grounded in collaboration and trust, set the tone for what would become the cornerstone of the program’s model: full-circle mentorship rooted in real-world application.
Houston Racquet Club’s mentorship program cultivates youth leaders through immersive training, enhancing club culture, operations, and future leadership pipelines.
Empowering future leaders, Houston Racquet Club’s youth program blends real-world experience with mentorship, strengthening staff, community, and club-wide engagement.
DEFINING SUCCESS: CONFIDENCE, COMPETENCY, AND COMMUNITY
Leal defines success not by certificates or checklists, but by impact.
“We want Youth Leaders to leave not just job-ready, but legacy-ready,” she explains. “That means building confidence, gaining practical leadership skills, understanding the ‘why’ behind every decision, and learning to create inclusive, enriching environments for families.”
The curriculum reflects that goal. Participants aren’t confined to classrooms— they’re immersed in real operations. They help build budgets, plan camps, lead events, and train staff.
“They learn by doing,” says Leal. “It’s an intensive, hands-on experience designed to prepare them for the complexities and opportunities of youth programming in a private club setting.”
IT TAKES A VILLAGE
The program’s success hinges on support from every department … and every person.
“Our youth programs touch every part of the club,” says Leal. “So it’s essential that mentees build collaborative relationships across departments. Youth success equals club success.”
That mindset has reshaped how other staff interact with the Youth Department. Dining, fitness, events, and facilities teams are now actively involved in youth initiatives. “We’ve created a club-wide culture
where family programming is no longer an afterthought, it’s a strategic priority.”
MEASURABLE IMPACT, MEANINGFUL GROWTH
Since the program’s inception, the results have been clear—and impressive. Houston Racquet Club has seen:
• Stronger Staffing Pipelines: Team members have earned promotions or taken leadership roles at other clubs.
• Greater Operational Efficiency: With better-trained staff, events run more smoothly and senior leaders can focus on strategy rather than day-to-day execution.
• Elevated Club Culture: Youth programming is now viewed as central to the club experience, not a side service; and
• Enhanced Member Experience: Families consistently praise the professionalism, warmth, and consistency of the youth staff.
THE GOAL:
“Our program is still young, but it’s already opening doors,” says Leal. One such door opened for Jessica Percival, a former HRC staffer who now serves as Youth Director at Royal Oaks. “Watching her grow and succeed has been a proud moment for our entire team.”
Currently, Leal is mentoring Nancy Castro, HRC’s Assistant Director of Youth.
“Nancy has tremendous leadership potential,” she says. “I have no doubt she’ll step into a bigger role soon.”
That spirit of growth, mentorship, and shared success is what drives the program forward.
“I’m incredibly fortunate to have the full support of our COO, Thomas Preuml, CCM, CCE,” Leal adds. “He asked one thing of me from the beginning: pay it forward. That principle is the foundation of everything we do.”
As more mentees become mentors themselves, Leal sees a ripple effect that extends far beyond Houston. “It’s a fullcircle model,” she says. “And it’s building something that will last.”
Develop future-ready youth leaders to preserve and elevate club culture.
THE PLAN:
Provide immersive, real-world mentorship and leadership training.
THE PAYOFF:
A stronger, smarter, more sustainable youth programming community— club by club.
Where Care is Culture: Inside The Polo Club's Approach to Employee Engagement
By Joanna DeChellis • Editorial Director
AT THE POLO CLUB OF Boca Raton, the way employees are treated is not a side program or a branding line. It is the job. Leadership has built a workplace where people feel seen, supported, and challenged to grow. That shows up in the benefits they offer, the way they recognize effort, and how they step in when someone on the team needs help.
General Manager Liliana Hang and Assistant General Manager Lorant Botha understand this on a personal level. They started in entry-level roles, both as H2B visa holders working in food and beverage. They’ve carried trays, washed dishes, and stayed late to reset a room. That experience is not a distant memory. It is the foundation of how they lead.
“Knowing that our executives began as servers and server assistants gives great relief and understanding to the teams they now lead,” says Gabriela Muriel, Director of People and Culture. “They understand the stress. They know what it feels like to be overlooked or overworked. That builds a level of trust and empathy that can’t be faked. It also gives great pride to the organization that the big bosses have lived the journey many of our team members are still on.”
Well-being is built into how the club operates. Employees have access to standard benefits like health, dental, short-term, and life insurance, but they also have a full slate of wellness programs that go further. There are on-site yoga and Zumba classes, summer sports lessons,
and Lunch and Learns on practical topics like mental health and financial planning. The club also hosts an annual Wellness Fair where employees connect with vendors for screenings, resources, and real support. These aren’t surface-level perks. They’re part of how the club takes care of its people.
Recognition is just as thoughtful. Alongside referral, performance, and holiday bonuses, employees receive birthday gift cards and personalized “You Rock” recognition cards. Muriel delivers these by hand. The message is clear. Appreciation isn’t reserved for the annual review. It’s consistent and visible.
“These tangible rewards reinforce our appreciation and inspire continued excellence,” shares Muriel, who personally distributes them to the club’s 500+ employees.
The club’s approach to culture is grounded in connection. Employees are invited to participate in events throughout the year that offer space to relax and connect with each other. These moments reinforce the sense of belonging that leadership works hard to create.
“At Polo, we know that a strong sense of belonging builds a stronger workplace,” says Botha. “We are family—we spend more time with each other than at home sometimes.”
That sense of family becomes even more important when someone is facing a personal crisis. Through the club’s Employee Hardship Fund, employees have
received help with everything from hospital bills to home renovations to life-saving medical treatments.
“When our directors hear about something going on in an employee’s life, the Polo family steps in to help—no one should feel alone during a difficult time,” says Muriel.
Muriel shares how the fund has helped make real, meaningful change. It has been used to renovate bathrooms to be wheelchair accessible when an employee's family member needed accommodation. The club has covered hospital expenses and helped with life-saving treatments during times of crisis.
“This isn't just a policy, it’s part of who we are,” says Muriel. “We want our employees to know that when life takes an unexpected turn, they have a family behind them ready to lift them up.”
Recognition at Polo is also about honoring tenure. High-performing team members are spotlighted as Employee of the Month or Manager of the Quarter. At the 2024 Service Awards, more than 10 employees were recognized for 30 or more years of service.
“That doesn’t happen nowadays,” says Hang. “People stay here because our bond is stronger than money—it comes down to a sense of care, trust, and devotion.”
Professional growth is treated with the same level of care. The club recently partnered with Engaged Leadership to provide the entire management team with continued leadership education. These sessions
help managers strengthen their communication, build better teams, and take more ownership of their roles.
The STEP scholarship fund expands opportunity even further. Created to support the educational goals of employees and their families, it has helped recipients pursue degrees in law enforcement, medicine, and other career paths. Since the program began, more than 95 scholarships have been awarded. In 2025 alone, Polo members raised more than $150,000 to fund the initiative.
“There is no better perk than giving someone the opportunity to better themselves, and to watch each generation build a better life for the next,” shares Botha. “In 2026, we will do even better.”
Polo’s parental leave policy is another standout. While Florida’s short-term disability and FMLA provide limited coverage and protection, Polo offers all new parents three months of fully paid leave.
“I’ve witnessed the tremendous impact our parental leave policy has made,” says Muriel. “It removes the financial burden during childbirth, allowing families to focus on what truly matters: recovery and bonding during those precious early months. I've had mothers call me in tears of relief, knowing they can take the time they need without financial worry, and fathers benefit equally, giving them the opportunity to be fully present. This policy has supported our people during life’s most significant moments while strengthening our culture of care.”
“It allowed me and my husband to focus on our daughter without the constant worry about managing day-to-day expenses,” shares an employee of the policy.
“It truly lightened the load for our family.”
The club is continuing to build on that momentum. Earlier this year, it introduced holiday coverage for employees’ children, offering on-site activities like arts and crafts, tennis, and golf lessons. A subsidized summer camp is in the works to provide even more support.
“We know that when school is out, especially during holidays and breaks, it is often when the club is at its busiest, and our employees are needed most,” says Muriel. “So, we asked ourselves: why not step up for our working parents when it matters most? This program is another way we’re helping our team find balance between work and family—because at Polo, showing up for each other is what we do.”
THE GOAL:
Create a workplace where employees feel genuinely valued and supported, and foster a culture rooted in care, trust, and belonging.
THE PLAN:
Invest in wellness, recognition, and professional growth programs while offering meaningful benefits like full parental leave, tuition scholarships, and an Employee Hardship Fund.
THE PAYOFF:
Employees stay, grow, and thrive— many for decades. When team morale is high, service excellence follows, and the culture is magnetic.
At The Polo Club of Boca Raton, employee engagement is not jargon. It is a framework built from the inside out. The club has found ways to invest in its people that are both practical and deeply personal. From leadership development and wellness programming to emergency support and education, the goal remains steady: to create a workplace that stands apart.
“We do everything we can to keep our members within the gates, so why wouldn’t we do the same for our staff?” says Botha. “We don’t see our employees as just resources; we see them as valued team members who are the driving force behind everything we do.”
“When employees feel valued, supported, and engaged, they don't just work—they thrive,” says Hang. “And when they thrive, so does our entire community.”
A key part of that continued growth is investing in top-tier talent to lead the charge. Since joining the team as Director of People and Culture in 2024, Muriel has hit the ground running, bringing fresh ideas, energy, and a deep commitment to making The Polo Club the employer of choice in the industry.
“The vision is clear,” she says. “We will keep finding bold, meaningful ways to stand out and support our team like never before. Exciting things are ahead— and this is just the beginning.”
The Polo Club of Boca Raton supports parents with paid leave, childcare, and a family-first culture.
The Polo Club of Boca Raton champions employee care through wellness, recognition, education, and support.
Lights, Camera, Core Values: How the Country Club of Virginia Brought Its Culture to Life 0n Screen
By Rob Thomas • Editor-in-Chief
AT THE COUNTRY CLUB OF Virginia (CCV), culture isn’t just a buzzword—it’s a lived experience, powered by a clear set of core values. To bring those values off the page and into the heart of the workplace, the club’s Human Resources team, led by Molly Boese, launched a creative initiative: the Core Values Video series. These short videos highlight CCV’s six core values—Integrity, Ownership, Excellence, Innovation, Connection, and Service—through the voices of those who know them best: the employees. “We showcased CCV’s core values through video to reinforce the impact they have on our culture,” says Boese. “It’s a way to humanize and bring to life the values that guide everything we do.”
THE GOAL:
To reinforce and bring to life the club’s updated core values as part of a larger culture framework.
THE PLAN:
Create a series of authentic, employee-led videos that highlight each value and are shared clubwide across platforms.
THE PAYOFF:
Stronger engagement, deeper cultural alignment, and a more connected team who see themselves— and the club’s mission—on screen.
Each video stars 5–6 line-level staff members from across CCV’s two campuses, sharing personal and often humorous reflections on what each value means to them. The goal was to ensure that the tone was aligned with the club’s brand: authentic, light-hearted, and deeply meaningful. To achieve that, employees were carefully selected based on manager recommendations and received the questions in advance, making the on-camera experience more conversational and comfortable.
Originally designed to support the rollout of a refreshed culture framework, the videos quickly became a vital tool for onboarding, training, and engagement. They are now featured in New Employee
Orientation, shared in the employee newsletter, included in values-based training, and even integrated into club communications.
The response has been overwhelmingly positive. “Staff love supporting their fellow coworkers who are spotlighted,” Boese notes. “The videos have made a lasting impression, especially on new hires. They’re simple, memorable, and truly connect people with the club’s culture.”
And the ripple effects? They’ve extended beyond the screen. From increased employee engagement to stronger team connections and a clearer understanding of expectations, the Core Values Video series is helping CCV not just say what it stands for—but show it.
Growing Up ROCC Solid: River Oaks CC’s Youth Orientation Builds Respect and Responsibility
By Rob Thomas • Editor-in-Chief
AT RIVER OAKS COUNTRY CLUB (ROCC) in Houston, tradition isn’t just reserved for longtime members. With a sharp rise in family participation over the past five years, ROCC is ensuring that its youngest members understand what it means to be part of something special. Enter the Youth Orientation program—a new initiative designed to instill a sense of respect, responsibility, and decorum in junior members from an early age.
“We haven’t had any major behavioral issues,” says Kasey Romano, Clubhouse Manager, “but we did notice that our staff were often redirecting kids or reminding them of basic rules. We realized we had an opportunity to be proactive rather than reactive.”
SETTING EXPECTATIONS EARLY
Held twice a year—in the spring and again before the school year begins—the orientation is a one-hour session co-led by Romano and the Director of Recreation. It begins with an overview of the club’s history and culture, helping children understand why the environment they’re in is unique and worthy of respect.
What sets ROCC’s program apart is the involvement of youth-facing staff from every department, including racquets, fitness, aquatics, clubhouse, and golf.
“Kids hear directly from the people they’ll interact with,” Romano explains. “It humanizes the rules and gives them a go-to person for each area.”
Each junior member receives a copy of the Youth House Rules—mirrored by a version sent to parents, ensuring expectations are reinforced at home. “When a rule is broken, we’re not starting from scratch with the family,” says Romano. “It helps make those conversations constructive rather than confrontational.”
Beyond behavior management, the program aims to lay the foundation for lifelong habits.
“We want our young members to grow up valuing the club and treating it—and each other—with respect,” says Romano. “Whether it’s handling equipment properly or showing patience on the golf course, these are life lessons.”
Golf, Romano notes, is a particularly effective teaching tool. “It’s built on integrity, patience, and personal accountability—all qualities we want our junior members to develop.”
EARLY RESULTS AND LONG-TERM PROMISE
Though the program is in its inaugural year, the early signs are promising.
“The kids were engaged and asked really smart questions,” says Romano. “Some even discovered amenities they didn’t know existed.”
The orientation is also influencing staff culture.
“It’s created a more unified approach to youth engagement,” Romano adds. “Our team feels more empowered to enforce expectations, knowing the groundwork has been laid in a positive, consistent way.”
Parents have responded enthusiastically. “They appreciate that the messaging comes from the club, not just from them,” Romano says. “In fact, many have encouraged us to be even more direct.”
THE GOAL:
Teach junior members respect for the club, its staff, and their fellow members.
THE
PLAN:
Host biannual, hour-long orientation sessions led by staff across departments.
THE PAYOFF:
More engaged junior members with a deeper understanding of club values.
Greystone G&CC Sparks Curiosity with Summer Science Series
By Rob Thomas • Editor-in-Chief
THIS SUMMER, GREYSTONE GOLF & Country Club in Birmingham, Ala., broke away from the traditional summer camp mold with a bold new offering: the Summer Science Series, a dynamic partnership with the city’s McWane Science Center designed to bring hands-on, educational fun to youth members. The two-event series combined interactive learning with the excitement of discovery—offering a refreshing alternative to the usual parties and drop-off programs.
The first event, A-MAZE-ING Robots, introduced kids to basic coding through the use of Ozobots—miniature, colorsensitive robots that follow drawn lines and commands. Children learned how to program and debug, and even created their own line code art. The second session, Animal Adventure, brought a range of fascinating creatures to the club, where kids got up close with wildlife while learning about habitats, adaptations, and the unique traits of each animal.
“We wanted to offer something beyond the usual youth programming … more than just a party or a camp,” says Kerrie Johnson, Greystone’s Director of Administration. “Our goal was to introduce something fresh that would appeal to both kids and parents. Something handson, educational, and engaging, that still felt like a special event at the club.”
The McWane Science Center, known for its outreach programs to schools and
libraries, proved to be a perfect partner.
“Because McWane already offers this type of programming elsewhere, they had everything ready to go,” Johnson explains.
“It felt like a natural fit to bring that experience directly to our club.” Once the logistics were handled, the focus shifted to promotion—leveraging the club’s newsletter, emails, social media, and signage to get the word out.
Marketing efforts paid off, especially when the club showcased kids’ excitement through photos and videos from
THE GOAL:
Introduce meaningful, hands-on youth programming that blends fun with learning.
THE PLAN:
Partner with a trusted local science center to bring interactive, educational events on-site.
THE PAYOFF:
Strong participation, enthusiastic feedback from families, and a new direction for youth programming.
Greystone G&CC’s science-themed youth events engaged kids with coding, animals, and hands-on learning, boosting family involvement.
the first event. “After that first class, we leaned into the concept of FOMO (fear of missing out) by sharing visual storytelling that really captured the magic,” Johnson says. “That momentum helped drive attendance for the second event.”
Parents and kids alike responded enthusiastically.
“Members’ encouraging feedback showed us the series was a hit,” Johnson adds. “Several commented on how their children stayed engaged well after the event, and how they were excited to come back for more. The hands-on element—touching, building, and exploring—kept them curious and excited.”
More importantly, the Summer Science Series opened the door to new possibili-
Greystone G&CC’s Summer Science Series blends education and fun, captivating kids with robots and wildlife.
ties for the club’s youth programming.
“We’ve been consciously trying to add more activities with an educational component,” Johnson says. “The success of this series reinforced that direction. We’re already looking at additional classes with McWane and even exploring other local partners like the zoo.”
For Greystone G&CC, the series wasn’t just about fun—it was about creating value-driven experiences that strengthen family engagement at the club.
Cosmos Club’s Collaborative Chef's Table
Restaurant Chef Ailee Apac and Banquet Chef Yafreicy Rodriguez share their chef’s table successes and modern plating techniques, including a recipe for a one-bite, member-favorite intermezzo.
By Isabelle Gustafson • Senior Editor
LAST JULY, WHEN COSMOS CLUB
Executive Chef Will Rogers was unexpectedly unavailable to host a chef’s table, instead of cancelling, he called upon his team to take the lead.
While they both had experience with chef’s tables, which occur monthly at the club since 2018, this was the first at Cosmos Club that was created by, and a complete collaboration between, Restaurant Chef Ailee Apac and Banquet Chef Yafreicy Rodriguez, alongside Pastry Chef Lillie Jo Slykhius.
Cosmos Club’s chef’s tables typically seat around 25. For Rodriguez and Apac, the menu-planning process was fairly seamless.
“First we sit down and talk about the theme,” notes Apac. “Then we start
With modernist flair, peak-season produce (some picked straight from the club’s garden), and zero ego at the table, the team delivered a standout experience that wowed members.
throwing ideas around for each course.”
In July, the two essentially alternated between who would take the lead on each course. But for other chef’s tables, they marry their ideas for courses together.
“As far as the collaboration, there is no ego, says Apac. “There’s no, ‘this is my dish, and this is your dish.‘ That’s nonexistent. I’ve been doing [chef’s tables] for quite some time, since I first started at
When Cosmos Club’s Executive Chef was unexpectedly unavailable, Restaurant Chef Ailee Apac (third from left), Banquet Chef Yafreicy Rodriguez (far left), and Pastry Chef Lillie Jo Slykhius (second from left) stepped up—transforming a potential cancellation into one of the club’s most collaborative, creative chef’s tables ever.
THE GOAL:
the Jonathan Club, and this is is one of the best collaborations I experienced, working with [Rodriguez].”
MODERNIST STYLE
For each course, the chefs consider seasonality, wine pairings, as well as what proteins, vegetables, and flavors the membership as been enjoying lately. They’re also starting to incorporate more tableside elements to better engage members.
“Our membership is a little bit oldschool, but we did use some techniques that are newer, that we don't do often–a more modernist style of presenting and preparing dishes,” notes Rodriguez.
Examples include avocado-wrapped salad, surrounded by ice, a modern display created using a balloon, which Apac had practice executing from her time in LA.
Stone fruit spheres were another standout presentation, made using thickening
agents (recipe available at recipes.clubandresortchef.com).
“It holds all the liquid inside,” says Apac, “so with one bite, it will explode in your mouth and on your palate. … [The members] were very impressed.”
Sometimes Apac and Rodriguez will practice potential chef’s table courses as a restaurant special or for a banquet.
“Then when we do the chef's table, we're able to pick and choose what works really great, what the members enjoy,” says Rodriguez, “then we can add a modern touch or a different plating.”
For inspiration and to stay on top of trends, the Cosmos Club team looks to modern, fine dining, and Michelin-starred restaurants.
For the freshest produce, they need only look as far as the club’s own culinary gardens. In fact, the team plans to host an outdoor chef’s table within the garden.
Empower the culinary team to lead a chef’s table.
THE PLAN:
The club’s restaurant chef, banquet chef, and pastry chef worked together to create a memorable meal with modern presentation.
THE PAYOFF:
Chefs practice modern techniques, as well as engaging with membership.
“It really does make an impact on the way you execute, knowing you have the freshest product available that did not even go in the refrigerator yet,” Rodriguez says. “That alone gives us a sense of pride in our operation. We execute better knowing that we have the freshest ingredients available here in DC.”
Roll With It
By Isabelle Gustafson • Senior Editor
WHEN
THE COUNTRY CLUB OF Virginia was forced to unexpectedly close one of its restaurants, Ollie’s, for renovations, the Richmond, Va., club turned it into an opportunity to provide a sushi popup experience for members—and hands-on learning for the culinary team.
“We started the sushi pop up about a week into renovations,” says Executive Chef Andrew Haapala. “We’d expected [Ollie’s] to be closed for about a week, and it ended up being closer to two months.”
Ultimately, through the renovation, the club was able to retain all of its staff, as well as 65% year-over-year sales.
“The original goal was just to offer the members something while we were down. Initially we thought [it would be] a week. We’d shut the restaurant down. It'll be okay. But then [we thought], how do we offer them something that's interesting, that makes them want to come in, and that they'll be pleased with?”
While the club does make sushi for features sometimes, as well as in banquets, it had never offered a full sushi or Japanese menu before.
THE GOAL:
Retain staff during a renovation, teach them new skills, and offer a new experience for members.
THE PLAN:
Train the core culinary teams at Ollie’s quickly with an approachable but still exciting menu. Add to and adjust the menu as needed.
THE PAYOFF:
The club retained all of its staff as well as 65% of year-over-year sales.
An unexpected reno at The Country Club of Virginia made way for a sushi experience that benefitted members and staff.
“We've always wanted to do it bigger,” says Haapala. “We're probably going to implement it this year, adding some equipment and some infrastructure because [the popup] was such a hit.”
KEEP IT APPROACHABLE
The popup used the Ollie’s dining room, but a different kitchen, due to renovations. Training was relatively simple, Haapala says. The team started small with the menu, then added to it.
“We took the core team [and] taught them a few rolls,” he explains. “When it was time to kick off, everybody had a pretty good idea of what they were doing. And with an abbreviated menu, we had some extra hands for the extra touches that sushi [requires].”
Haapala has a significant amount of sushi experience, dating back decades to his time at Baltimore Country Club.
“I'm not formally trained under a true sushi chef,” Haapala says, “but I've rolled a lot of rolls in my life.”
The popup menu started with five sushi rolls, then expanded to seven, plus a few additional Japanese entrees. There were
tried-and-true favorites, like a California roll and a tuna roll, as well as some featured options, like a fried oyster roll, a nod to one of the menu items the club is known for.
“We offered the basics while also having some fun features in there to spice it up,” notes Haapala. “We did soba one night, ramen, miso soup, things like that.”
Haapala recommends chefs looking to start a sushi popup to keep it approachable. Other popups and features the club has tried include tostadas, brisket, and wood-fired oysters.
“It's a win whenever you can offer members a service when you're in a bad position,” says Haapala. “You have to look at it as an opportunity.”
Barn Doors Boost Kitchen Flow
By Joanna DeChellis • Editorial Director
AT COLUMBIA COUNTRY CLUB
IN Chevy Chase, Md., Executive Chef Brandon Gross made a design move that’s saving space and streamlining service: barn-door-style refrigeration.
“Choosing the barn doors for the walkins came down to space and functionality,” says Gross. “Swinging doors create clearance issues—both inside the walk-in and outside. You lose usable space and disrupt walkways.”
THE GOAL:
Maximize kitchen space without compromising workflow.
THE PLAN:
Install barn-door-style refrigeration to eliminate clearance issues.
THE PAYOFF:
A smoother, more efficient kitchen with room to move and prep.
Instead of sacrificing precious square footage for door swings, Gross opted for sliding doors that hug the walls. The impact was immediate.
“In our kitchen, the back prep area is close to the walk-in doors. Traditional doors would’ve cut that prep space in half,” he says. “With the barn doors, we kept that space usable and also preserved the walkway for FOH staff heading to the dish area.”
The benefits go beyond layout. The new setup has improved the kitchen’s overall flow and team efficiency.
“This choice created tremendous efficiencies,” Gross adds. “We gained more usable prep areas and better walkways, and we were able to place equipment and tools where they’re actually needed— without worrying about door clearance.”
That’s not to say the installation was seamless. “The biggest challenge was getting the doors aligned correctly,” Gross explains. “We had issues with thresholds,
door heaters on the freezer side, and the track system. Gaskets needed replacing a few times because everything has to line up perfectly to avoid air gaps.”
Despite the hiccups, Gross would make the same call again. “Yes—absolutely,” he says, "but only if it’s done intentionally. I’m a ‘3-foot circle’ kind of guy. Everything in a kitchen should have a purpose. This design has to make sense for your space and workflow.”
His advice for others considering barn door-style refrigeration? “Don’t just throw it in because it looks cool. Build with purpose. That way, the staff can follow your vision and use the space the way you intended.”
Mystery Menu
Hollywood Golf Club’s annual mystery dinner enables out-of-the-box culinary creativity.
By Isabelle Gustafson • Senior Editor
WHAT WOULD MAKE A WINE
dinner stand out, both to members and the club’s culinary team? Keeping it a mystery—theme, location, and menu.
This is the basis for Deal, N.J.-based Hollywood Golf Club’s annual mystery dinner, which began in 2023.
“It was an idea [initiated] by our GM [Salil S. Bokil, CCM],” says F&B Supervisor Jack Gailing. “We wanted to try something that wasn't your typical wine dinner, which we do a few times a year.”
The club had recently completed a renovation of its halfway house, making it an ideal, yet unexpected, venue.
“We’re about a half-mile from the ocean,” notes Gailing. “The sun sets right on the back half of our property, right in line with the halfway house.”
The theme for the dinner was Napa Valley, complete with a sign hand-painted by Executive Chef Martin Bradley, who’s an artist in more ways than one.
“Chef [Bradley] is super artistic with everything he does,” says Gailing, “and he takes these dinners very seriously; he wants to put his best foot forward.”
For the first year, Hollywood GC capped reservations for the three-course mystery meal at 30.
“The membership had no idea where they were going,” notes Gailing. “We set them up in golf carts in front of our clubhouse, then drove them the long way out to our 17th hole, where we had sushi and Champagne. Then we walked them to the table. It all came together perfectly to create this really big ‘wow’ factor for members.”
Following the success of the first year, the club increased capacity in 2024 to about 40 members.
“Within four minutes, we’d sold out,” says Gailing.
GOING IN BLIND
With the pressure on to outdo the first year, the team began planning right away. Year two’s venue became the club’s cart barn, which was cleared, then decked out with candles, a flower wall for photos, and a live musician playing acoustic guitar.
“We kept the doors of the barn closed until it was time to bring everyone in,” says Gailing, “creating another ‘wow’ factor.” Menu ideation for the mystery dinners starts with Bradley and Bokil to ensure cohesion of theme.
“They have been working together for a long time, so they have a great connection,” notes Gailing. “They really understand what the limits are, while also being able to step on that line–and sometimes cross over it–and still get good feedback.”
Strong leadership fosters out-of-the-box thinking for Hollywood GC’s team.
“We're able to be as creative as we want,” says Gailing. “Then we mold it to make the most sense for the membership.”
Following initial planning, Bradley works
THE GOAL:
Rethink the traditional wine dinner.
THE PLAN:
with his team to nail down every detail.
“From the moment [members] sit down until the time they get up after dessert, it’s about trying to one-up each and every thing,” says Gailing.
Case in point: Following appetizers, attendees were offered a completely blind course, an idea Bokil brought back from a conference he’d attended.
Members were provided with blindfolds that they wore for this course, which Bradley crafted as a single, flavorful bite. Not only did members love it, but it provided a fun new challenge for the F&B team to create a culinary experience that’s exempt from the adage, “You eat with your eyes first.”
The blind course was so well-received that the team is plotting ways to incorporate the idea into other events, whether a single blind course or an entire meal.
And of course, location scouting is underway for this year's mystery dinner, set for early September. But the details, as always, remain strictly confidential.
Offer an exclusive mystery dinner experience, including a fully blind course, where each detail remains under wraps until the reveal.
THE PAYOFF:
Staff and membership are engaged: Hollywood GC’s culinary team sees a new challenge, and members are now asking to sign up for next year’s dinners immediately following their experience.
QuikThermTM Cook and Hold Convection Oven
● Preheats to 350° less than 10 min.
● Roast, cook, bake, air fry, rethermalize and hold with precise temperature and humidity control.
● Allows end user flexibility to increase or reduce air flow.
● In both 12KW & 8KW versions. Full & half size available!
● Non-venting; does not require a hood. (*Check your local codes)
Model shown: RO151HWUA9D (with optional window and stand)
Model shown: RO151FWUA18DE
BUILT FOR THE COURSE.
Streamline Every Swing with Cobalt Tee times, golf lotteries, bag room, lessons, events, simulators, retail inventory & POS, member booking, and more — Cobalt has it all. No fragmented tools. No disjointed workflows. One comprehensive system.
The Digital Experience Members Deserve
• Your club’s branded Member App becomes a single destination for everything—tee times, simulators, lessons, dining reservations, billing, and more.
• NEW F&B Mobile Ordering lets members place orders through the Member App for on-course beverage cart delivery or convenient pick-up after their round.
• No Tee Times? No Problem. With our “Grab My Bag” app feature, members can notify the club when they’re on their way—so their bag is ready and there’s no wait when they arrive.
Smarter Tools. Seamless Rounds.
• Tee Times & Lotteries, Simplified Easily manage multiple courses, restrictions and schedule lotteries for peak times—all from one intuitive interface. Members book through the Member App or portal, while staff make real-time updates from anywhere using the NEW Cobalt Employee App.
• Tee Sheet + POS, Together as One Starters can check players in from the course or pro shop, with greens fees, carts, and guest charges auto-populated at check-in. Need to add retail items like balls or gloves? It’s all done from the same screen. Prefer bulk checkout at day’s end? Just one click. Charges appear instantly on the Member App.
and beyond.
Visit mycobaltsoftware.com to schedule your demo today!