Club & Resort Business December 2018

DECEMBER 2018

Rising from the Rubble

After recovering from a devastating fire in record time, Bogey Hills CC is already posting big new scores.

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PUBLISHER’S LETTER

Changing Times With 2019 right around the corner, technology investment “The Times, They Are a-Changin’,” as Bob Dylan fais also a must to grow your brand. I recently attended the Golf mously sang back in 1964. That truly resonates today in many Business TechCon show in Las Vegas. With the growth of confacets of our lives. Dylan said it was “A song that was sung nected devices and all the complexity of marketing channels, to represent an anthem of change; it’s what the people want clubs have to manage an enormous amount of information. to hear.” And we’re currently witnessing many changes with New digital platforms are available to create opprivate and semi-private clubs, as well as with Club & portunities for reaching people and getting them Resort Business (C&RB). engaged with your brand. The technology availLet me introduce myself: I’m the new Asable today can now provide analytics to help sociate Publisher of C&RB. I am certainly not drive revenue to your pro shop, food-andnew to publishing, just to the club industry. beverage operations, tournaments and much I do, however, have some background that’s more. And as another feature in this issue exposed me to many different “positions” reports (“Weatherproof Wonders,” pg. 48), that exist within the club market. the Topgolf phenomenon has also introduced As a young lad, I was a caddy at Westwood a lot of new technology that clubs can adapt to Country Club in Rocky River, Ohio. I’ve also inject new life and excitement into their golf mowed lawns, bartended and managed a comprograms as well. edy club. All parts of a club, right? The comedy The shift to the These times are a-changin’, and as a part being a reflection of my golf game! “family” has magazine and online information source, we’re Since that time, I’ve been a publishing execuforced clubs to tive with years of experience serving the construcinvest and become looking to enhance our brand as well. We are always looking for ways to improve our print tion, mining, and nightclub and bar industries. I ultra-creative in and digital products to engage with readers and am truly excited to have found my home with the providing facilities club industry! and amenities that vendors alike. Please don’t be shy on “what you want to hear” in both our monthly publication Since my start here in late August, I’ve learned appeal to everyabout the many changes your clubs are going one, young as well and daily e-newsletter and website.

I am looking forward to meeting you all at through. Since the fiscal cliff in 2008, the biggest as older. trade shows and at your facilities. The one thing shift started with the family orientation to the that won’t change with me is, I am always willclub. It is no longer dad’s or grandpa’s “golf” ing to learn and serve our readers and customers in the best club. This shift to the “family” has forced clubs to invest and become ultra-creative in providing facilities and amenities that way I can! appeal to everyone, young as well as older. That’s prompted Respectfully, a wave of upgrades on club properties, ranging from smaller facelifts to multimillion-dollar overhauls.

Renovation is clearly one of the biggest trends happening now. In this issue, you’ll read about a major clubhouse renovation and expansion that was caused by an unfortunate fire (“Rising from the Rubble,” pg. 16). But many other clubs are renovating even when their buildings haven’t been affected by a catastrophe. What changes have you gone through Sean Carr to maintain and grow new members? Keeping up with the scarr@clubandresortbusiness.com “Joneses” involves creativity and investment.

DECEMBER 2018 www.clubandresortbusiness.com

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IN THIS ISSUE DECEMBER 2018 Vol. 14 • No. 12

16 Cover Story

Rising from the Rubble

After recovering from a devastating fire in record time, Bogey Hills CC is already posting big new scores.

16

(Cover photo courtesy Bogey Hills CC)

DEPARTMENTS

24 Design & Renovation

Winning the Space Race

Catering to the changing business needs of members and guests has spawned inventive approaches to providing meeting and event space at club and resort properties.

32 Design Snapshot

From Lockers to Lounges

The changing needs of its residential club members drove BallenIsles Country Club to transform its clubhouse locker rooms into “lifestyle and relaxation” space.

36 Food & Beverage

Platters That Please

Offered as an appetizer on the dinner menu, a complement to wine at the bar, or as a centerpiece of a buffet, the charcuterie board has become an integral part of club cuisine. Chefs are producing some components in-house and sourcing others from carefully vetted suppliers, to assure that members and guests always get the most memorable morsels.

3 Publisher’s Letter Changing Times 5 Editor’s Memo Fire,

Flood and Beyond

10 C&RB News Roundup 51 Product Showcase 57 Advertiser Index 57 Club & Resort Index 58 Idea Exchange

42 Course & Grounds

Picking Up the Pieces

With a herculean effort to get the golf course up and running again in a month’s time after Hurricane Harvey’s epic flooding last year, the Lakeside Country Club team proved that no catastrophe is insurmountable.

24

32

36

42

48

58

48 Today’s Manager

Weatherproof Wonders

Embracing the latest simulator and shot-tracking technology and bringing it under cover is helping clubs attract new customers and generate extra year-round revenue—from F&B as well as golf.

Club & Resort Business is published monthly by Harbor Communications, 19111 Detroit Rd., Suite 201, Rocky River, OH 44116 Editorial Inquiries: editor@clubandresortbusiness.com or call 440-250-1583 Advertising Inquiries: bmartin@clubandresortbusiness.com or call 440-250-1583 Subscription Inquiries: call 844-862-9286 (U.S. only, toll-free)

4 C&RB www.clubandresortbusiness.com DECEMBER 2018

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EDITOR’S MEMO

Fire, Flood and Beyond

stand or appreciate the urgency that was felt Flip through a book that any club has to expend so much energy and capital (hucommissioned for an anniversary milestone man and financial) on getting a golf course (50-year, 75-year, 100-year, etc.) and it’s not playable or a clubhouse functional again after too hard to find a mention of a clubhouse (or such catastrophic events. But to those of us two or three) burning to the ground in the who are closer to the business, these efforts club’s earliest days. Often there are reports spoke to why clubs are vital pieces of social of the club’s golf course and property being fabric and should never be viewed as swamped by a flood, too. All of this is frivolous luxuries. testament to how wooden struc“Social fabric” has been tures, the lack of fire-suppression defined as “how well comequipment and regulations, munity members interact the prevalence of smoking among themselves,” and as and ignorance (or exploita“the glue that holds society tion) of land in flood plains together.” This was clearly a combined to create a lot of concept that the management adventure and challenge for teams of Bogey Hills and Lakeclub operators and managers a side understood as they swung generation or two back. into action to replace what had Stories of such catastrophes been lost or displaced at their aren’t as common these days Some from outside properties. As Lakeside’s General (although the latest spate of the club industry Manager, Craig Schaner, CCM, weather-related extremes may might not said, “The whole experience was signal a comeback). But in this understand the devastating, but at the end of issue we do present the stories of urgency that was the day it made us stronger. Havtwo clubs that had to deal with felt to expend so ing to go through this revealed major and sudden trauma last much energy on the character of our staff and our year that threatened their very getting a golf course members, beyond what we even existence. playable or a knew existed. It pulled us closer Bogey Hills CC in St. Charles, clubhouse together than we already were.”

Mo., saw its clubhouse consumed functional after such And while our stories focus by flames last February (ironicatastrophic events. on what was done on property, cally, that club’s 50-year history But to those closer behind the scenes there were book, published in 2012, does to the business, the also many examples of how the not include any mention of a efforts spoke to why safety and well-being of club previous fire, and then only a few clubs are employees, and concern for copies of that book survived last vital pieces of their own personal losses, were year’s blaze). And Lakeside CC social fabric. addressed and made a priority in Houston saw its golf course through relief funds and other covered in up to 15 feet of water, efforts. In all cases, the overriding theme was and its clubhouse take in four feet, after Hurto do whatever was needed for everyone to ricane Harvey stalled over the Texas city and be able to move forward again towards a dumped 50 inches of rain on it in less than a return to normalcy. And golfing, or having a week’s time last August. place to meet friends, are certainly as good a You can read the stories on pgs. 16 (“Risway to do that as any. ing from the Rubble”) and 42 (“Flood of Responses”) of how the membership and staff of these clubs quickly came together with remarkable resilience and determination to Joe Barks, Editor get their operations functional again. Some jbarks@clubandresortbusiness.com from outside the industry might not under-

Send general inquiries to editor@clubandresortbusiness.com EDITORIAL Joe Barks, Editor jbarks@clubandresortbusiness.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087 Rob Thomas, Associate Editor rthomas@clubandresortbusiness.com 440--250-1583 19111 Detroit Rd., Suite 201 Rocky River, OH 44116 Editor, Chef to Chef Supplement Joanna DeChellis jdechellis@clubandresortbusiness.com 412-260-9233 Contributing Editors Course & Grounds: Betsy Gilliland, Jeff Bollig Design & Renovation: Pamela Brill Food & Beverage: Marilyn Odesser-Torpey, Jerry Schreck Rebecca Treon, Barbara Rook Creative Director Erin Canetta ecanetta@clubandresortbusiness.com 312-607-4897 ADVERTISING Dan Ramella, President dramella@clubandresortbusiness.com 440-250-1583 Sean Carr, Associate Publisher scarr@clubandresortbusiness.com 440-250-1583 Barbra Martin, Operations Manager bmartin@clubandresortbusiness.com 440-250-1583 Tom McIntyre, Group Publisher tmcintyre@clubandresortbusiness.com 440-250-1583 SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service): www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Fax: 440-333-1892 Mail: Club & Resort Business P.O. Box 986, Levittown, PA 19058 Copyright 2018, WTWH Media, LLC Club & Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 19111 Detroit Rd., Suite 201, Rocky River, OH 44116. Copyright ©2018. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club & Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club & Resort Business, P.O. Box 986, Levittown, PA 19058.

Club & Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2018 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

DECEMBER 2018 www.clubandresortbusiness.com

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C&RB

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INTRODUCING THE NEW

CLUBANDRESORTBUSINESS.COM

Our new digital platform is your one-stop destination for the latest club and resort trends, tips and best practices.

VIDEOS

How Executive Chef Vincent Horville Handles Staffing Challenges Finding qualified cooks can be difficult.

Watch this video to see how The Metropolitan Club of the City of Washington, D.C. overcomes these challenges.

BLOGS

Is it Creativity or Culinary Confusion?

By Lawrence McFadden, CMC, General Manager and Chief Operating Officer, The Union Club, Cleveland, Ohio How Mentoring Will Solve Our Labor Challenges

By Edward Leonard, CMC, Director of Culinary Operations and Executive Chef, The Polo Club of Boca Raton (Fla.) The Benefits of Gender Balance in GPYC’s Kitchen

By Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club

FOLLOW US @ClubandResortBusiness @crbscheftochef C&RB: www.linkedin.com/groups/3244121 C2C: www.linkedin.com/groups/5164745 @Club_and_Resort @crbcheftochef C2C: www.youtube.com/channel/ UC6029XWs0f9cgbcV4WHWi2Q

For a daily dose of industry news and headlines delivered to your inbox, sign up for a free subscription to C&RB’s e-newsletter at www.clubandresortbusiness.com/subscribe

6 C&RB www.clubandresortbusiness.com DECEMBER 2018

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C  C A CLUB & RESORT BUSINESS C O N F E R E N C E

SUNDAY, MARCH 10 1:00 PM – 4:00 PM Sponsor sessions

6:00 PM Opening Reception at Hilton New Orleans Riverside Cocktails, hors d’oeuvres and the first of many Conference opportunities for networking between attendees and sponsors.

7:00 PM Plated dinner & keynote address Possibilities: The Life of a Chef Presented by John Folse, CEC, AAC, Chef John Folse & Company, Gonzales, La. 9:30 PM – 11:00 PM Chef to Chef Lounge at Hilton New Orleans Riverside The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.

MONDAY, MARCH 11 7:30 – 8:30 AM Breakfast

8:30 – 8:45 AM Opening Remarks from Club & Resort Business

8:45 – 10:00 AM Looking Closer: Staying Focused on the Key Culinary Details Amid Fast-Changing Trends and Technology Presented by Russell Scott, CMC, Culinary Director, The Club at Carlton Woods, The Woodlands, Texas 10:00 – 10:45 AM Integrating Classic International Dishes Into Everyday Club Menus Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.

10:45 – 11:15 AM Break with Sponsor Table Visits

11:15 AM – 12:00 PM The Chef as Entrepreneur Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas

Noon – 12:45 PM Insights into Greatness—On-Stage Interviews from Within and Outside the Club Industry Moderated by Charles Carroll 12:45 – 1:30 PM Lunch

1:30 – 2:15 PM Making the Traditional Trendy: Putting a Contemporary Spin on Classic Desserts Presented by Jennifer Kopp, Kopp CEPC, Executive Pastry Chef, The Metropolitan Club of The City of Washington (D.C.)

2:15 – 3:00 PM Reinventing Your Snack Bar and Other Satellite Dining Venues Presented by Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations/Executive Chef, Myers Park Country Club, Charlotte, N.C. 3:00 – 3:30 PM Break with Sponsor Table Visits 4:00 – 5:00 PM “Iron Chef” Mystery Basket Cookoff 5:30 – 9:30 PM Special reception at Pythium Market; evening free for dinner in New Orleans

SPONSORED BY:

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2019 Agenda

New Orleans, La. | March 10-12, 2019 Hilton New Orleans Riverside

TUESDAY MARCH 12

12:15 – 1:00 PM Lunch

7:30 – 8:30 AM Breakfast

8:30 – 9:30 AM Be Our Guest! How Guest Chef Events Can Invite Members, Guests and Staff to Memorable Occasions Presented by Nelson Millan, Executive Chef, San Antonio (Texas) Country Club and Richard Jallet, Executive Chef, Baltimore (Md.) Country Club

1:00 – 1:45 PM Changing Member Culture Through Health and Wellness Presented by Michael Ponzio, Executive Chef, Medinah (Ill.) Country Club

Nelson Millan (left) and Richard Jallet

9:30 – 10:30 AM Behind the Plate-Up: Motivating and Challenging Your Kitchen Team While Keeping It Focused on the Common Goal Presented by Joseph Leonardi, CMC, Executive Chef, The Country Club, Brookline, Mass.

1:45 – 2:30 PM Out of the Box Outdoor Events and Going Chaferless Presented by David Daddezio, Executive Chef, Vicmead Hunt Club/Bidermann Golf Course, Wilmington, Del. and Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa.

2:30 – 4:00 PM “Chef to Chef Live” Breakout sessions with Jerry Schreck, National Conference Coordinator and Executive Chef, Merion Golf Club, Ardmore, Pa., and other moderators.

10:30 – 11:00 AM Break with Sponsor Table Visits

11:00 – 11:45 AM Food and Beverage for Today’s Luxury Customer Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio

David Daddezio

4:00 PM Closing remarks

To register, visit www.CheftoChefConference.com

11:45 AM – 12:15 PM The Power of Synergy: Combining Culinary Education and Professional Kitchen Training Presented by Daniel Pliska, CEC, AAC, Chef Instructor, Ozarks Technical Community College, Springfield, Mo.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Pebble Beach Company Opens New Visitor Center

Two employees of Greenville (S.C.) Country Club (GCC) were honored with 2018 Upstate Hospitality Awards by the South Carolina Restaurant and Lodging Association. Shirley McCullough, who has been on the GCC staff for 36 years, was named “Restaurant Manager of the Year,” and Charles “CB” McKinney, the club’s dishwasher and steward for the past 13 years, was awarded “Heart of the House Employee of the Year.”

McCullough (second from right) and McKinney (far left) celebrated their awards with GCC’s General Manager Greg Hobbs (second from left) and Club Manager Chip Hughes.

PHOTOS BY SHERMAN CHU AND COURTESY PEBBLE BEACH COMPANY

The Pebble Beach Company opened its new Visitor Center in Pebble Beach, Calif. on November 13, commemorating the kick-off of the company’s centennial celebration in 2019 and providing guests with an opportunity to learn about the 100-year legacy of Pebble Beach Resorts.

Located adjacent to The Lodge at Pebble Beach, the 8,000-sq. ft. Visitor Center features an exhibit area that celebrates a century of Pebble Beach history through interactive displays. In addition to tracing the Pebble Beach Company’s ownership, from founder Samuel F. B. Morse to the current ownership group that has been in place since 1999, other displays document the championship golf pedigree of Pebble Beach, the collection of golf courses in the Del Monte Forest, special events like the upcoming U.S. Open Championship in 2019, and the company’s commitment to the environment and community.

Exhibits are highlighted by archival video, replica trophies, and photography. Employees who are knowledgeable about Pebble Beach’s history are on site and available to answer questions and enhance the visitor’s experience, and the Visitor Center also includes a retail area with Pebble Beach souvenirs, apparel, and grab-and-go food-and-beverage items. An outdoor picnic area offers views of Stillwater Cove.

The new Visitor Center is designed to be the centerpiece of the 17-Mile Drive scenic tour, as stop No. 14 out of 17 points of interest. It is the latest unveiling in a series of completed enhancements at Pebble Beach Resorts, as the property prepares to host the 119th U.S. Open Championship on June 10-16, 2019 during the Pebble Beach Centennial Celebration.

With the Pebble Beach Centennial now officially launched, the company will be announcing other plans for upcoming events and festivities to commemorate its milestone birthday.

“The Visitor Center is something we are very excited about, because it provides us with an opportunity to share our history with our resort guests, golfers, two million annual visitors, and the local community,” said Bill Perocchi, Pebble Beach Company’s CEO. “Since its founding in 1919, Pebble The new Pebble Beach Visitor Center Beach Company has maintained a set of features an exhibit area that celcore values that include continuous improvement, being good neighbors and act- ebrates a century of the property’s history through interactive displays. ing as stewards of this magnificent place.”

New Phoenician Golf Club Opens

The new Phoenician Golf Club in Scottsdale, Ariz., opened for dailyfee and resort play on November 1, following a 10-month redesign and renovation project. The new 18-hole golf course was designed by architect Phil Smith, with course construction managed by Troon’s Senior Vice President of Golf Course Development, Ron Despain, and The Phoenician GC’s Superintendent, Tom Bush.

The golf course renovation was executed in conjunction with the third phase of a major enhancement at The Phoenician—the most extensive in the resort’s 30-year history. In addition to the golf course project, The Phoenician’s golf shop, locker rooms and 19th Hole dining venue have been renovated and expanded, while a new Club Car golf fleet has been outfitted with the “Shark Experience.”

During the redesign and renovation, Smith transformed the previous 27hole facility into an18-hole golf course.

Smith used previously existing fairway corridors to reroute the golf course and develop new golf holes with re-contoured fairways, as well as rebuilt and resurfaced green complexes.

Greens now feature TifEagle grass putting surfaces that allow for additional pin placements; while tees, fairways and roughs are 419 Bermuda grass. The new course, which showcases Arizona’s Sonoran Desert, plays to a par of 71 and offers four sets of tees ranging from 4,594 yards (forward) to 6,518 yards (championship).

By transitioning from 27 to 18 holes, turf usage was reduced by approximately 45 acres, and a new irrigation system was installed, that will combine to increase water conservation.

The new 18-hole course at The Phoenician Golf Club was fashioned from the resort property’s previous 27-hole layout.

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Bayberry Hills GC Completes $2M Course Renovation Bayberry Hills Golf Course, a long-time favorite on Massachusetts’ Cape Cod and originally designed by the Cornish-Silva firm in 1988, has undergone a dramatic update.

The town of Yarmouth, Mass., engaged the services of Tim Gerrish, RLA, of Providence, R.I., a former member of the Cornish/Silva team, to take a long, hard look at the layout and recommend the kind of changes that would make the nearly 7,300-yard course more friendly to the average golfer but at the same time maintain or even enhance the course’s challenge to the low-handicap player.

“Player reaction has been uniformly positive,” said Bayberry GC’s Director of Golf Operations, Jim Armentrout about the project.

New, more-sustainable grass species, along with additional topsoil, were introduced through the project, to dramatically reduce fertilizer and water use as the renovated course is maintained. Gerrish also experimented with adding several “waste or native areas” of exposed sand on the course, to provide an additional feature not comBayberry GC’s renovated par-3 12th mon on Cape courses and further reducing hole (above) now has a flowing environmental impact of water, mowing and sand area to form a dominating fertilizer use. hazard for better players while Fairway corridors have been widened and framing it for the less accomplished. green surrounds have been expanded, and rough areas in front of greens have been replaced by tightly mown fairways, creating the illusion of false fronts in many cases. Tree lines were thinned, allowing for recovery shots where previously none existed. This feature, accomplished through the removal of more than 3,000 trees, now provides enhanced course playability, along with an improvement in aesthetics from the added panoramic views.

Gerrish also expanded approaches and green surrounds, offering players opportunity to access areas of the greens without having to carry bunkers. For the less-aggressive or highhandicapper, areas to “bail out” and chip for par were created, with undulating terrain to add visual interest, but also to add variety and shot options to the ground game.

Bayberry GC’s par-3 12th hole now has a flowing sand area forming a dominating hazard for the better player while framing the hole for the less accomplished (see photo above).

Dataw Island in Beaufort, S.C. has been named the 2018 Club of the Year by the South Carolina Golf Association (SCGA).

Since 2013, the SCGA has bestowed the award annually, to recognize clubs that are committed to growing the game through amateur golf by hosting championships, seminars, charity events and other initiatives to support the growth of the game.

Dataw island and its Director of Golf, Dave Britton, was cited for its long-running support of golf through events at the amateur, high school and collegiate levels.

In the summer of 2018, the club hosted both the State Amateur and Junior championships, marking the first time in the SCGA’s history that one club has hosted both in one year.

PHOTO COURTESY OF ARTHUR CICCONI GOLF SHOTS, INC.

Renovation Completed at Harbour Ridge Y&CC’s Golden Marsh Course

Renovation of Harbour Ridge Y&CC’s Golden Marsh Course included installing a new irrigation system and reconstructing the green complexes.

Renovation of the Golden Marsh course at Harbour Ridge Yacht and Country Club in Palm City, Fla., has been completed and the course was reopened for play on November 15th.

The project included reconstructing the green complexes; updating the appearance and placement of the bunkers; regrassing the entire layout; installing a new irrigation system; underbrushing the roughs and out-ofplay areas; and replacing acres of maintained, irrigated turf with pine straw and coquina shell.

“Members will enjoy and recognize the John Dodge-developed project and original 1984 Joe Lee layout for Golden Marsh,” said Bobby Weed, of Bobby Weed Golf Design, the architect for the renovation project. “The updated course has more enhanced native features and coquina rock walls, along with greater variety and visual appeal.”

The revitalized Golden Marsh course will join the River Ridge course, Harbour Ridge’s other 18-hole layout. River Ridge was originally designed by Pete and P.B. Dye, allowing Harbour Ridge to join TPC Sawgrass (Stadium/ Valley) and Omni Amelia Island Plantation as multi-course properties that feature the work of both Weed and his mentor.

DECEMBER 2018 www.clubandresortbusiness.com

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Supplier News ClubCorp Launches New ClubLife Management Division

ClubCorp, the Dallas, Texas-based management firm, announced that it is expanding its portfolio to include a new business division, ClubLife Management, that will operate under the ClubCorp umbrella as an initiative that provides comprehensive management services for private clubs, destination resorts and premier daily-fee golf courses.

ClubLife Management has appointed Doug Hellman golf industry veteran Doug Hellman as its Senior Vice President and Seth Churi as Senior Vice President, Operations. Hellman, most recently the Senior Vice President of Business Development for KemperSports Management, brings a total of more than 30 years of experience in business development and management services, team building, thought leadership and client relations to his leadership role at ClubLife Management. He has also worked for Schreiner Golf and Jacobsen Golf Course Design.

Seth Churi brings extensive club management and operations experience as a former executive with Sequoia Golf, and, most recently, as co-founder and executive of Redwood Six, a full-service private club management company that was acquired by ClubCorp in 2018.

“ClubLife Management is instantly, by virtue of our sponsor, leadership team and lifestyle-centric approach to operations, a premier provider in the management services industry,” said Hellman. “I am looking forward to rapidly growing ClubLife Management with the backing of the world leader in private clubs.

“Our ability to leverage significant infrastructure and systems, coupled with our unsurpassed member reciprocity program, truly sets ClubLife Management apart in the management services space,” Hellman added.

“We are excited to sponsor this premier management services company,” said David Pillsbury, ClubCorp CEO. “With the addition of the leadership team for ClubLife Management and the years of experience they bring, combined with ClubCorp’s assets and resources, we bring a powerful combination to the marketplace that can really benefit club owners.”

To find out more about ClubLife Management, visit www. clublifemanagement.com.

Toro® Outcross® 9060 Now Available for Shipment

Toro® has announced that its much-anticipated Toro® Outcross® 9060 is now available for shipment and is currently arriving at golf courses, sports fields, and other facilities across the world.

The new Toro Outcross 9060, a part-tractor, part super-duty utility vehicle hybrid, is the first machine of its kind to be built specifically for the management of fine turf. The result is a solution that allows superintendents and grounds managers to

complete key tasks in less time, with less stress, less labor and fewer resources.

The machine was first introduced as “Project Delta”at the 2017 Golf Industry Show in Orlando, Fla., when Toro launched a contest that invited golf course superintendents and turf managers to submit potential names for it. Curt Sheffer, Superintendent of the Plantation Course at Edisto in Edisto Beach, S.C., earned a prize package worth $3,000 for submitting Outcross as the winning entry A full description of the Outcross 9060’s features can be found at http://clubandresort.wpengine.com/toro-outcross-9060-4/ and on pg. 55 of this issue.

The Toro Outcross 9060, a part-tractor, part super-duty utility vehicle hybrid, is the first machine of its kind to be built specifically for the management of fine turf.

For a video of the Outcross in action, go to http://commercialvideo.toro.com/watch/NDP2kfvL2gVtddKyiKR4aM Additional information can be found at https://www.toro. com/en/golf/outcross/outcross-9060, and to find and contact a local distributor for a demonstration, go to http://commercial. toro.com/lookup

ClubCorp CEO David Pillsbury (far left) addressed the crowd of military veterans and golfers prior to kicking off the Patriot Golf Day at Stonebriar Country Club in Frisco, Texas on October 28. Twenty-seven of the management firm’s private clubs across Texas participated in the annual event, opening their courses to the public to help benefit Folds of Honor, which provides educational scholarships to children and spouses of fallen and disabled service veterans, and the George W. Bush Institute’s Military Service Initiative.

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11/27/18 7:02 AM

Rain Bird Introduces Short-Throw Rotors

Rain Bird Golf’s new 551 Series rotors are designed to help superintendents water tee boxes and other smaller areas of the course more precisely and efficiently, rather than using residential or commercial rotors in these smaller areas.

“Our new 551 Series rotors are the most durable and efficient short-throw golf course rotors on the market today,” said Altan Tolan, rotor product manager for Rain Bird Golf.

“Like our 751 rotor, the new 551 Series models also include full-circle and part-circle capability into a single rotor, making it easy to quickly adjust coverage as needed.”

The 551 Series is available in four rotor models, including an IC model that is compatible with Rain Bird Golf’s IC (Integrated Control) System™ that directly connects central control to each rotor and valve. Other models include an electric solenoid version, a SAM/HYD model and a block version with Rain Bird’s Seal-A-Matic feature.

“No other competitive rotors can provide the high level of distribution uniformity that 551 Series rotors can,” Tolan said.

“Golf course superintendents are looking for new ways to use less water on their courses while still providing attractive, healthy turf. With so many efficient, time-saving features, our new 551 Series can help them do just that by providing a level of precision that other short-throw rotors cannot match.”

To learn more about Rain Bird Golf’s 551 Series rotors, see pg. 53 of this issue or visit www.rainbird.com/golf.

The new shortthrow rotors are designed to water tee boxes and other small areas more precisely.

Chronogolf Publishes Free Golf Customer Satisfaction Survey Templates

Chronogolf has published a free template package, “Customer Satisfaction Survey Templates for Golf Courses,” that can be found at https://hubs.ly/H0fwsLk0 The free survey templates are designed to help golf course operators easily get insights on how golfers feel about their experiences at the golf course. The survey package includes four specific questionnaires that measure customer satisfaction with the course, restaurant, pro shop, and overall satisfaction with the entire experience.

The customer satisfaction surveys are hosted through Google Forms and can easily be sent through e-mail or printed off onto paper. To ease analysis, the free template package comes with a Google spreadsheet template that automatically tracks and analyzes incoming data to show managers what aspects of their course are working well or need revision.

The template includes: • An online version of the Customer Satisfaction Survey • A printable PDF version of the Customer Satisfaction Survey • A spreadsheet that analyzes the online survey responses • Detailed instructions on sending an online survey “The offseason is the perfect time for golf courses to figure out how golfers feel about their facility and decide what changes they can bring to improve their operation for next season,” said Alex Lavoie, Chronogolf’s Marketing Manager.

To support the survey templates, Chronogolf has also published a detailed blog post about best practices in conducting customer satisfaction surveys that can can be found at https:// hubs.ly/H0fwt9z0 Chronogolf provides Cloud-based software and marketing solutions to golf courses ranging from online booking, electronic tee-sheet, member management, tournaments management, customer loyalty and point-of-sale solutions for pro shops, snack bars and restaurants.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

People News Club People Mike Scully has joined The Club at Reynolds Lake Oconee in Greensboro, Ga. as its new General Manager.

Scully was previously Director of Golf at Desert Mountain Club in Scottsdale, Ariz. for the past six years, and from 20032012, he was Director of Golf at Medinah (Ill.) Country Club, during which time Medinah hosted the 2006 PGA Championship and the 2012 Ryder Cup. John Lyberger, PGA, has been named Director of Golf at Desert Mike Scully Mountain Club in Scottsdale, Ariz.

Lyberger moves to Desert Mountain from Ocean Reef Club in Key Largo, Fla. Prior to joining Ocean Reef, he was Director of Golf at Congressional Country Club in Bethesda, Md. during a period when the John Lyberger club hosted two U.S. Opens and seven PGA Tour events.

At The Club at Mediterra, Naples, Fla., Tom Lively, CGCS, has been named Director of Agronomy and Kevin Swan, PGA CP, has been named the club’s new Director of Golf.

Lively’s experience includes the past 10 years as Director of Agronomy at TPC San Antonio (Texas), where he Tom Lively helped to build both of that property’s 18-hole championship golf courses and with the hosting of the Valero Texas Open and an AT&T Championship Tour event. Prior to moving Kevin Swan to TPC San Antonio he was Director of Agronomy for nine years at Medinah (Ill.) Country Club while it hosted two PGA Championships.

Swan was most recently Director of Golf at TPC Prestancia in Sarasota, Fla. Prior to that he was Head Golf Professional at The Oaks Club in Osprey, Fla., and his career has also included positions at John’s Island Club in Vero Beach, Fla., and the Onwentsia Club in Lake Forest, Ill. Joseph J. (JJ) Wagner has been named the new Chief Operating Officer/General Manager of Escondido Golf & Lake Club in Horseshoe Bay, Texas. Wagner had been the general manager of top Southern California private country clubs for two decades, including Bel-Air Country Club in Los Angeles from 1998-2013 and Santa Ana Country Club in Orange County from 2013-2018.

JJ Wagner

Kevin Cartledge has been named General Manager of Harlingen (Texas) Country Club, a Mosaic Clubs property.

Cartledge previously served as General Manager for two Mosaic properties in Georgia, The Georgia Club in Athens and Heritage Golf Links in Tucker. He also served for 10 years as a manager for American Golf Corporation at several clubs in the Southeast.

Heinrich Morio has been named the Kevin Cartledge new General Manager of the Ocean Key Resort & Spa in Key West, Fla. Morio rejoins Noble House Hotels & Resorts, where his previous experience including serving as General Manager of the Little Palm Island Resort & Spa in the Florida Keys, after most recently serving as Chief Hospitality Officer to the Office of Royal Private Affairs of the Kingdom of Saudi Arabia.

At the River Club of Mequon (Wis.), a new management team includes Cindy Eberting as General Manager, Jeff Slough as Executive Chef, Mike Baackes as Food and Beverage Manager and Rob Walkner as Director of Events and Marketing. Eberting brings 27 years of experience as a membership professional at private clubs in Oklahoma and Texas, and Slough previously worked for North Hills Country Club in JR Friend Menomonee Falls, Wis., and Baackes for The Wisconsin Club in Milwaukee, Wis. as well as North Hills CC. The Club Management Association of America announced the latest class of members who have attained the designation of Certified Chief Executive (CCE): • Jeff Hartigan, CCM, CCE, The Oaks Club, Osprey, Fla. • Peter Muller, CCM, CCE, Petroleum Club of San Antonio, San Antonio, Texas, and • Robert Seth, CCM, CCE, The Saturn Club, Buffalo, N.Y. Brad “JR” Friend, PGA, has been named the new Director of Golf at Boca West Country Club, Boca Raton, Fla. Friend has been with Boca West for 26 years, starting as an intern and working his way up to Head Golf Professional, a position he held for the last 20 years.

Gleneagles Country Club, a ClubCorp property in Plano, Texas, has named Mike Kiesling as its new Director of Golf. Kiesling was previously Director of Golf at Stonebriar Country Club in Frisco, Mike Kiesling Texas.

Israel Ferrer has been named Food & Beverage Director of Cheeca Lodge & Spa in Islamorada, Fla., in the Florida Keys. Previously Ferrer was Director of Food and Beverage of the Muse Kimpton Hotels and Restaurants in New York.

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Gabriel Maldonado, CEC, is the new Executive Chef of The Gasparilla Inn & Club in Boca Grande, Fla. Maldonado had previously worked at The Country Club of New Canaan (Conn.) and Nassau Country Club in Glen Cove, N.Y. Mac DeCarle has been named Executive Chef of The Founders Club, Sarasota, Fla. DeCarle was previously Executive Chef at The Concession Golf Club in Bradenton, Fla. Jasen Fontaine has been named Executive Chef of the Griffin Gate Marriott Resort & Spa. Fontaine has worked for several Marriott properties throughout his career and will now oversee all food-and-beverage outlets, plus Mac DeCarle catering, at the Lexington, Ky. property.

Ruth Engle, Executive Vice President and Chief Executive Officer of Troon, was named Arizona CFO of the Year in the Sponsors Award category by the Arizona Chapter of Financial Executives International.

Matt Jordan, the Head Golf Professional for the Streamsong® Black course at the Streamsong® Resort in Bowling Green, Fla., has earned PGA Master Professional certification.

Ruth Engle Greg Cincotta, CCM, CCE, General Manager of Concord (Mass.) Country Club was named Club Manager of the Year by his peers in the New England Club Managers Association (NECMA). A 30-year club industry veteran, Cincotta has been Concord CC’s General Manager since January 2018; previously he was General Manager of Salem Country Club, leading the club during the lead-up and execution of the 2017 U.S. Senior Open.

NECMA also announced these new Officers and Directors for 2019: • President, Chris Barron, CCM, Thorny Lea Golf Club, Brockton, Mass.

• Vice President, Jeff Isbell, CCM, North Andover Country Club, Andover, Mass.

• Secretary, Greg Cincotta, CCM, CCE, Concord (Mass.)

Country Club, • Treasurer, Neal Vohr, CCM, CCE, The University Club, Boston, Mass.

Carol Bliss, CCM, Chllton Club, Boston, Mass., and Jason Silbovitz, CCM, Bellevue Golf Club, Melrose, Mass., were elected as new NECMA Directors.

Dan Pasternak, PGA General Manager of Essex Falls (N.J.) Country Club, was presented with the 65th PGA Golf Professional of the Year Award at the organization’s annual meeting. James Sieckmann, the PGA Director of Instruction at The Golf Academy at Shadow Ridge Country Club in Omaha, Neb., was named the recipient of the 2018 PGA Teacher of the Year Award.

Ken McMaster, PGA General Manager at Miromar Lakes Golf Club, has been named the 2018 South Florida PGA Golf Professional of the Year.

Nicole Jeray, a 25-year veteran of the LPGA Tour, has

joined the professional teaching staff of Mistwood Golf Club, Romeoville, Ill. Devin Gleason has been named the new Director of Sales and Marketing at Lake Arrowhead (Calif.) Resort and Spa. Gleason was previously Director of Sales and Marketing for Topnotch Resort in Stowe, Vt. Nicole Jeray Perry Baldwin is the new Director of Golf Sales at PGA National Resort & Spa in Palm Beach Gardens, Fla. Andy Ippensen is the new Director of Sales and Gary Schneeberg has been named a ReDevin Gleason gional Sales Manager at the Barnsley Resort, Adairsville, Ga. Ippensen was most recently the Director of Sales and Marketing for Cabin Bluff, Woodbine, Ga. In Memoriam: Paul Hendrix, the longtime golf professional at Briarwood Perry Baldwin Golf Club (now called The Cascades) in Tyler, Texas, died on November 3 at the age of 81. Later in his career, Hendrix managed public golf courses in Cleveland, Texas and Livingston, Texas.

Supplier People Jeff Mangan has joined Golf Life Navigators as Chief Executive Officer and Broker of Record for the company’s Golf Life Properties division. For the past seven years, Mangan served as Chief Executive Officer of Phoenix (Ariz.) Country Club.

Kevin Carter has joined SKYiGOLF as its Chief Business Officer. Carter was the National Football League’s Managing Director, Sales and Marketing, for 14 years and Chief Business Officer for the PGA of America for eight years.

Welbilt, a global manufacturer of commercial foodservice equipment based in New Port Richey, Fla., has elected William C. Johnson as its new President and Chief Executive Officer.

Audubon International has named Frank LaVardera as its new Director of Environmental William C. Johnson Programs for Golf.

In this role, LaVardera will oversee Audubon International’s Audubon Cooperative Sanctuary Program for Golf as well as the Signature and Classic Sanctuary programs for new and renovating golf courses. His department will also include the organization’s newest programs, Monarchs Frank LaVardera in the Rough and the Raptor Relocation Network.

DECEMBER 2018 www.clubandresortbusiness.com

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CLUB FEATURE

Rising from the Rubble

After recovering from a devastating fire in record time, Bogey Hills CC is already posting big new scores.

By Joe Barks, Editor

After the spectacular fire that destroyed the threestory wooden clubhouse of Bogey Hills Country Club in St. Charles, Mo. in February 2017 (flames from the blaze reached as high as 50 feet, and more than 50 firefighters from four departments were needed to put out the inferno), reports on how it started were finally made available earlier this year, after an intensive investigation that included the Missouri state fire marshal’s office, because of the size of the loss.

But by the time the final reports came out, Angel Walters Likens—Bogey Hills’ President and General Manager, and part of the third generation of the Walters family to be involved with running the club since 1962—had no inclination for spending much time going through them. In part this was because she already knew that the likely cause was an electrical malfunction. But the bigger reason was that from the moment they first stood and watched the building burn on that cold February night, Walters Likens and others from the Bogey Hills membership, Board and staff had shown that they would be much more concerned about the effect of the fire than with its cause.

In May of this year, Bogey Hills unveiled the physical

evidence of that effect, with the grand opening of its new clubhouse (see photo above, and on cover). And through the first season of its renewed operation, the positive effects of the for-profit club’s determination to quickly turn the shock of the fire into a successful rebirth have already been demonstrated through not only a rapid return to lively activity levels, but also strong membership gains and bookings for future business.

“It was hard, and surreal at first,” says Walters Likens. “I grew up with the club, as did a lot of our members, so there was a lot of disbelief that it was all happening and that the clubhouse could actually be gone, just like that.”

But that initial reaction, she adds, was almost immediately replaced by the realization that losing the clubhouse did not mean losing the club—and that in fact the fire offered an opportunity to start an exciting new chapter for Bogey Hills.

“We got excited right away about the idea of turning a new leaf and replacing the clubhouse with something that would be bigger and better,” Walters Likens says. “We saw this as a great chance to not only provide beautiful new settings and exciting new amenities for our existing members who had

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been so loyal and part of our family through the years, but also to help attract new members from younger generations and also boost our business for weddings and corporate outings, which are important for the financial health of the club.”

PHOTOS COURTESY BOGEY HILLS CC

Rooms for Improvements Bogey Hills CC was founded by Charles H. “Doc” Walters, an optometrist, and his wife Doris (who came up with

the club name, after asking her husband what his usual golf score was) in 1962, on the site of an older golf course that had been closed since World War II and that dated back to a Wayne Clark design in the early 1900s.

Under the Walters’ family ownership, Bogey Hills expanded from a nine-hole operation to 18 holes in 1972. It became a private club in 1980 and hosted the largest non-PGA golf tournament in the U.S., the Bogey Hills Invitational, during the late 1980s and early 1990s, which attracted both up-andcoming and established players, including Bob Goalby, Lee Elder, John Daly, Jay Haas and Payne Stewart.

Under the subsequent management of first Doc and Doris’ son Dennis (who also founded Walters Golf Management, which grew to have over a dozen properties in its operating portfolio before being sold in 2008), and then grandchildren Angel Walters Likens and Dennis Walters, Jr., Bogey Hils grew into a vibrant operation with more than 350 members and an extremely active wedding and events calendar (just three days after the clubhouse fire, the general manager of a neighboring club told a local TV station that he had already received calls from at least 70 couples seeking new sites for their weddings that had been scheduled for Bogey Hills).

Given such a longstanding family tradition in operating the club and with so much embedded management expertise, it wasn’t surprising that the Bogey Hills ownership and membership wasted little time rallying to start the club’s recovery from the fire and announcing plans to rebuild. The good news was that the golf course remained in good shape and could be reopened within a week, allowing the club to focus on what it wanted to do when replacing the clubhouse.

The old clubhouse was 35,000 sq. ft.—but management decided it would be worth the additional investment that might have to be made, above the replacement cost for what had burned down and would be covered by insurance, to expand by another 11,000 sq. ft. With the extra space, a number of new operational needs and amenities could be accom-

The Bogey Hills clubhouse (above left) that burned to the ground in February 2017 (above right) had sections dating back to 1926 from its origins as a farmhouse, with additions made in three consecutive decades after the club was founded in 1962. The new clubhouse (top of page and cover) was opened in May 2018, with about 10,000 square feet added to expand the club’s banquet capacity and offer a variety of new amenities.

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Even as the debris from the fire was still being cleared away, Angel Walters Likens, Bogey Hills’ President and General Manager, was planning and spreading the word about a new clubhouse that would be the centerpiece of a new chapter in the club’s history.

modated, to help Bogey Hills provide a better fit with both present and future memberships.

The wish list for those additional capabilities and services included: • a larger ballroom and special suites for both bridal and groom parties, to add new capacity and value to Bogey Hills’ already previously well-established wedding business; • a Kids Club space that would help existing members be able to use the club more while their children were occupied and attended (on weekends), while also serving as an amenity that could help to attract new younger families into the membership; • added casual dining options, including more outdoor space; - an area for a golf simulator, to enhance Bogey Hills’ golf instruction and clubfitting programs and also provide an indoor hitting option and a new activity through simulator league play.

Rapid Transformation From the groundbreaking for the new building in Augut 2017 to the grand opening nine months later, the Bogey Hills management and membership team involved with creating the new clubhouse saw to it that all of those new “to do” boxes were checked off. And when the doors were opened, both the current membership and outside world quickly took notice that much more than just another 11,000 sq. ft. of space had been added.

For the existing membership, one of the most welcomed additions was the Bogey Bistro on the new clubhouse’s lower level. While options were also restored, and enhanced, for the casual dining in the Lounge and the more formal dining in the Bogey Room that had previously existed on the AT A GLANCE Bogey Hills Country Club St. Charles, Mo. Founded: 1962 Members: 410 total, 290 golf Clubhouse Size: 47,000 sq. ft.

Annual Golf Rounds: 16,000 President/General Manager: Angel Walters Likens Head Teaching Professional/Vice-President: Dennis Walters, Jr. Head Greens Superintendent: Chad Fetter, GCSAA Head Golf Professional: Neely Robertson, PGA Executive Chef: Jay Witte Clubhouse Manager: Chris Tsevis Director of Membership & Marketing: Heather Schadt

main level, the new Bistro offered special appeal because of its proximity on the same lower level to not only the new Kids Club (see photo, pg. 22) and new simulator room (see photo, pg. 20), but also for its easy access to outdoor seating and new firepits near the club’s signature waterfall feature around the the 18th green (see photo, pg. 21).

Upstairs, the clubhouse now also features an expanded, 4,800-sq. ft. Grand Ballroom that can seat up to 700 people in a theater-style setting and 375 when seated at rounds. The Ballroom is flanked by adjoining meeting rooms, the Country Club Room and the Fairway Room, each with 85-inch flatscreen TVs. Air walls can be opened to combine the two adjoining rooms, and accordion doors can be pulled back to combine them with the Grand Ballroom and accommodate up to 900 people in theater seating or over 500 at rounds.

Even more space is accessible through doors that open through a “wall of windows” and lead to a covered, 1,000-sq. ft. outdoor deck overlooking the golf course.

Two smaller rooms that have gained immediate attention and acclaim on the first level of the new Bogey Hills clubhouse are the bridal and groom suites. As might be expected from how many weddings had to be rebooked after the fire, it didn’t take long for the club to fill up its schedule again, once the word was out that it would have a new facility open for business.

The golf course and its waterfall feature had always been a strong attraction as a wedding backdrop, and thoughtful comforts were put into the new bride and groom areas, with touches that include long mirrors, a makeup counter, a closet for dresses, and beverage service and TVs (especially appreciated by the men, who also have been known to take advantage of the simulator downstairs while hanging out and waiting for the wedding to begin).

By this fall, Walters Likens reports, Bogey Hills was back in the wedding game full-bore, with weekends already filling up again for 2019 and 2020. “We’ll do three in a weekend if

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Learning from Experience While clubhouse fires are not the common occurrence they were 100 years ago, when they happen today the consequences can be far more devastating, and the recovery process far more complicated. So it’s no surprise that many other club managers have been eager to learn all they can from how Bogey Hills bounced back so quickly from its fire.

And while Angel Walters Likens has been busy rebuilding her club, she’s also been generous in taking time to share what’s she learned about the process with her colleagues.

Here are some of the key points that Walters Likens conveyed in one seminar for St. Louis-area club managers that was held at Bogey Hills; for a more detailed look at her tips for effective Disaster Preparedness and Recovery, see the online version of this article at www.clubandresortbusiness.com What to Do Immediately • Begin retrieval of information on Cloud, appoint one person as main contact, and designate a team to focus on “all things insurance,” so your focus (as primary manager) will be on the rebuild and on resuming operations. It is very useful to make sure someone with accounting expertise is on this team.

Beginning the Insurance Claim Process • Begin to identify your “buckets” (including buildings, extra expense, business personal property, personal property of members and staff, business interruption, etc.)

Understand What Replacement Cost Means • Insurance is obligated to replace the damaged/ destroyed structure with like kind and quality, up to the policy maximum (if a frame building is destroyed, they will not pay to replace it with a masonry building).

• If it is not your intention to replace a destroyed structure with a similar structure, you can insure it differently.

• If your intention is not to replace the destroyed structure, the maximum that the insurance carrier will pay is the actual cash value, regardless of the replacement cost limit on the policy. Actual cash value closely approximates market value.

• If your intention is to replace the building, be diligent in assuring the limit on the policy reflects the true replacement cost value.

• Building costs have skyrocketed—if you do not know the replacement cost value of your property, hire a replacement cost appraiser.

• Most insurance policies include “coverage enhancements” that afford additional buckets of coverage above and beyond the limit on your policy.

Business Personal Property • Take video of what is in your building in every room; don’t rely on accounting records—most items have been depreciated, but are still in the building.

Also, many items may have been expenses, vs. capitalized—these can still be claimed and covered Personal Property • Most policies limit the personal property of members that is in your care, custody and control. Golf bags, for example, may have a specific limit, and there may also be an aggregate limit (maximum that insurance will pay). Assure the limit contemplates a total loss—if you have 300 golf bags in storage and assume $5,000 per bag, the maximum limit should be no less than $1,500,000.

Business Interruption (BI) • This is the least straightforward coverage and there is much room for difference of opinion. Know your policy limits of amount and the time period covered—12 months is not enough.

• When working with your claims adjuster to reset member pricing (for existing golf and social dues, locker and other fees, guest green fees and cart rental, new member discounts, and treatment of lost dues from resigning members), be sure to document agreements before announcing any changes to members.

• Prepare your own calculations for what you believe your BI payments should be. Don’t just send your financial statements and rely on whatever the forensic accounting firm hired by the insurance adjuster will recommend—they will offer you much less than what you expected.

• “Projected” revenues [from the adjuster and forensic accountant) will likely seem low vs. your budget— make the case for raising them. “Projected” expenses will likely seem high vs. your budget—make the case for lowering them.

• Manage your ongoing expenses but do not beat yourself or your staff up to lower them; this merely reduces your BI recovery. Make sure to also include BI recovery items that are very valuable to your employees, such as lost commissions and tips, and lost lesson revenues for golf and tennis pros.

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Bogey Hills’ new simulator room (above left) is proving to be a strong instructional and bad-weather complement to the club’s golf course, which for many years hosted the largest non-PGA Tour event in the U.S. The simulators have also generated lively league play and use by grooms and their parties while on site for weddings.

we can,” she says. “It’s our bread and butter, and the onestop shopping we can provide is giving us a real edge again [in securing wedding bookings], along with the appeal of the new building and our property.”

Because of the added capacity that Bogey Hills now has, she adds, it is in better position to compete with the local convention center and the nearby Ameristar Casino for larger weddings and events, in addition to clubs and other options.

Through its high volume of weddings and other event and outing business, Bogey Hills earned 70% of its food-and-beverage revenues from the banquet side prior to its clubhouse fire, Walters Likens says. But even though the club expects to December2018Halfpage_7W_4.625H 11/12/18 11:35 AM Page 1

now have its wedding and catering numbers soar past prefire levels, the early returns after the new clubhouse opened have indicated that the banquet/a la carte mix will now actually shift closer to 60-40, in large part because of the greater appeal of dining and drinking at the club and enjoying the clubhouse’s new venues and amenities.

In the new building’s first few months, Walters Likens reports, a la carte business has doubled from its previous levels, primarily because “members are just coming out and utilizing the club more.”Another big contributing factor to the increased volume, though, is that there are more members who can now come out. The appeal of the new building

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The new Kids Club (above left) quickly meshed with the resumption of long-established traditions and activities at Bogey Hills to add another element to its family-oriented culture.

and publicity surrounding Bogey Hills’ comeback combined with special membership promotions to bring in over 60 new members in 2018, according to Director of Membership & Marketing Heather Schadt. The additions were evenly divided among the club’s golf and social categories and boosted total membership past 400. (Bogey Hills does not have a defined membership cap, but Walters Likens says the club will take care to not grow to a point that overcrowds tee sheets.)

All told, Walters Likens reports, F&B revenues are now on a pace to hit $3 million annually—a remarkably high percentage of total revenues ($5 million) for a club of its size (the club does impose food minimums). Sales are also up “significantly” in the new Bogey Hills pro shop, she adds, which is “not even comparable” to what existed in the old clubhouse because of the new merchandising fixtures and variety of items offered, particularly through a new emphasis on “trendy but appropriate” ladies apparel.

The club also stays “small and mighty” (a favorite phrase of Walters Likens) by knowing its limitations and providing other amenities and services through outsourcing arrangements. Bogey Hills’ fitness programming is arranged through a partnership with a local company, Emerge Fitness Training. For its summer camps, it has partnered with a national company specializing in club programs.

“We’ve had a really good response to the our [fitness and camp] programs, and it’s helped us focus on what we do best by having the partnerships for those parts of our operation,” says Walters Likens. “It’s also more cost-effective.”

A New Identity The start of the new chapter in Bogey Hills’ history is also proving to be timely for how it coincides with a revival of St. Charles, which had pretty much been considered just an

outlying suburb of St. Louis for many years. But now, like many older settlements that first existed on their own without a connection to a larger city, St. Charles—a Missouri River town that was founded in 1769 and is the state’s thirdoldest city—is developing its own identity and taking steps to maximize the appeal of its historic charm.

Like similar towns around the country, St. Charles is also benefitting from the appeal of lower living costs, reduced traffic and crime, and younger demographics and less-stressed school systems. Renewed interest in the area has boosted the population of St. Charles to close to 70,000, now ranking it as Missouri’s ninth-largest city and one of its fastest-growing.

Its convenient location (Interstate 70 runs through it) and other appealing qualities have attracted new medical- and tech-related businesses to St. Charles in recent years, in addition to the Ameristar Casino Resort Spa, which now qualifies as the city’s largest employer. All of this has spawned the promise of more growth, and Walters Likens now has her eye on the potential for new membership that could come from a new development just across the highway from Bogey Hills CC that will add 280 homes to the area.

Being positioned as the centerpiece of an up-and-coming community like St. Charles, vs. being seen as another St. Louis-area club in a market that has many formidable and well-established competitors, would seem to be something that would serve a smaller club like Bogey Hills well. But the response from both current and prospective members to what has risen from the rubble has the club’s staff brimming with confidence that it doesn’t have to take a back seat to any property in the area.

“I’m biased, of course, but I don’t think our new clubhouse compares [unfavorably] now to any club in the St. Louis metro area,” says Walters Likens. “It’s a one-of-a-kind building

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The design and functionality of the rooms found throughout the new Bogey Hills clubhouse have caught the attention of representatives of more established and traditional clubs in the St. Louis area who have toured it after it opened to get a first-hand look at its features and amenities.

that’s absolutely beautiful inside.” And indeed, in addition to hosting many managers from other area clubs for seminars where Walter Likens has shared the insights she gained from the experience of the fire on disaster preparedness and recovery (see box, pg. 20), representatives of some of St. Louis’ most traditional private clubs have now also recently toured the new Bogey Hills clubhouse, to get a first-hand look at how it embodies features and amenities that speak to the future of the club business.

“We are very thankful to our members who have stayed with us during this tough time,” Walters Likens said when first announcing plans for what would be the first total rebuild of a club in St. Louis area in 20 years. “We’re going to make it bigger and better, and build something everyone will be proud of.”

And that certainly proved to be the fire-related “cause” that mattered most.

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PHOTO COURTESY THE METROPOLITAN/CLUBCORP

DESIGN & RENOVATION

Winning the Space Race Catering to the changing business needs of members and guests has spawned inventive approaches to providing meeting and event space at club and resort properties.

By Pamela Brill, Contributing Editor

SUMMING IT UP

• Flexible floor plans in meeting rooms allow space to be customized according to attendee numbers and functional needs.

• Providing easy access to food-and-

beverage options creates an appealing package for local businesses looking to hold all-day meetings.

• Showcasing personal memorabilia in meeting rooms provides an engaging format for paying tribute to a club’s history, and can serve as effective marketing to potential members.

Golf and tennis aren’t the only games in town when it comes to the club business. As members look for possible venues for conducting corporate retreats, team-building exercises and other structured meetings, they are more inclined to utilize club facilities and maximize their membership benefits.

To better appeal to the business of doing business at their properties, clubs and resorts must keep up with meeting space trends and provide customizable spaces that are outfitted with high-tech capabilities and provide easy access to food-and-beverage options, all in a more casual and interactive setting that fits with today’s greater variety of business styles. The result is a one-stop shop that serves all of members’ and guests’ needs—and then some.

Paradise Found At the JW Marriott Camelback Inn Resort & Spa in Scottsdale, Ariz., the recent addition of a massive ballroom that can divided and customized into smaller meeting rooms has enhanced this facility’s available business accommodations. Adjacent to the main lobby on the southeast side of the property, the 15,000-sq. ft. Paradise Ballroom opened its doors this past summer.

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JW Marriott Camelback Inn Resort & Spa Scottsdale, Ariz “We have been able to go after meetings that we had previously outgrown. [The new ballroom] has given us a good bit of PR to spread the word that we are one of the hidden gems of Scottsdale.”

—Jim Rose, General Manager

tion of natural lighting from the foyers and unobtrusive LED lighting helps to illuminate the space, while high-speed Internet access and built-in outlets and chargers provide high-tech amenities.

During the course of the nearly yearlong construction phase, management made a special effort to minimize the disruption for visitors. “We erected a fashionable construction wall in front of the area, so there was not a huge eyesore when [guests] arrived,” says Rose.

“We also completed most major work on lower-occupancy days and purposefully scheduled the trenching, concrete pours and steel work to be done over the summer, which is a very low-occupancy timeframe.”

With the Paradise Ballroom complete

PHOTO COURTESY JW MARRIOTT CAMBELBACK INN RESORT & SPA

Extending the resort’s previous meeting space by an extra 4,000 square feet, the completely refreshed ballroom boasts what General Manager Jim Rose now describes as a “much more contemporary look” in a neutral palette of browns, blues and greys. The use of nano doors and windows, in combination with adjustable airwalls, facilitates a customizable floor plan that can be divided into eight separate rooms as needed. Accommodations range from 80 guests in an 818-sq.-ft. configuration to 480 guests in a 4,280-sq.-ft. location.

To personalize this setting, patterned carpeting pays tribute to the area’s Camelback Mountain range, and wall art is culled from J. Willard “Bill” Marriott, Jr.’s personal collection. A combina-

Natural lighting from the foyers and unobtrusive LED lighting combine to illuminate the new Paradise Ballroom space at the JW Marriott Camelback Inn Resort & Spa, while matching its “more contemporary look” and fitting with the customizable floor plan that allows the 15,000-sq. ft. ballroom (pictured at top of page) to be divided into eight separate rooms as needed.

and minor revision work to the existing Arizona Ballroom due to wrap sometime before the end of the year, the Marriott Camelback is now poised to more fully accommodate both new business and former clients.

“We have been able to go after meetings that we had previously outgrown,” Rose notes. “It has given us a good bit of PR to spread the word that we are one of the hidden gems of Scottsdale.”

True to its Roots For Royal Golf Club in Lake Elmo, Minn., what once served as a private restaurant and recreation facility for 3M employees has since become a meeting destination for the company’s executives. Originally constructed in the 1960s, the building that houses conference facilities has undergone a series of structural and personnel changes, including new ownership. Last summer, this facility underwent a building-wide renovation, which included four new state-of-the-art meeting rooms.

Located on the ground floor, the meeting rooms comprise a total of 1,900 square feet and have access to the club’s food-and-beverage facilities. Each room can seat between 10 to 20 people, and two of the rooms can be combined to accommodate larger groups. “Several configurations are possible due to glass partition panels and other partitions,” explains General Manager Ken Galloway of the flexible layout.

Black conference room tables and chairs are offset by brown quartz tile flooring and light brown walls. LED lighting shines a spotlight on photos and artwork depicting golf legends including Arnold Palmer and Annika Sorenstam (for whom the club’s golf courses are named), along with images of Gary Player, Jack Nicklaus and other

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Meeting Current and Future Needs Club and resort properties looking to invest in new business facilities need to prudently examine exactly what professionals need, both currently and long-term, to conduct meetings on their sites. “As the industry evolves and expands, just as meeting planners must continually evaluate all elements of the meeting experience, operators and suppliers must also ensure they are meeting and anticipating the changing needs of planners,” says Mark Cooper, CEO of the International Association of Conference Centers (IACC).

The 2018 IACC Meeting Room of the Future Report included these observations on key trends to note: • High-quality Internet will continue to be the most important meeting element.

• “Experience creation” through value-added services is expected to become more important.

• Flexible meeting spaces are growing in popularity.

• Easy screen-sharing between devices is becoming more important for collaboration in meetings.

• Continuous refreshment service (instead of time-limited breaks) is becoming more common.

For more information and insights, visit IACConline.org.

well-known pros.

Aesthetics aside, Royal Golf Club’s meeting space is outfitted with a variety of hi-tech capabilities and services, such as Click Share, Creston Air Media, conference-room phones and highspeed Internet access. A total of 24 flatscreen monitors are located throughout the building, and up to 1,300 devices can be accommodated via wi-fi.

Since the refurbishhment of the meeting rooms in July 2017, Galloway says Royal GC has seen an “exponential rise” in business. While the club has retained 3M as its major meeting room client, it also played host for the Greats of Golf conference this past summer and the Annika Invitational.

“We plan to continue with that relationship,” notes Galloway, adding that the club will also be affiliated with a new PGA Tour event, The 3M Open, that is scheduled to come to the Twin Cities area in July 2019.

Reinventing the Business Scene To keep up with the increasingly expanding local business environment, The Metropolitan in Chicago, a ClubCorp property, updated its lifestyle club earlier this fall with a $10 million “reinvention.”

“Chicago is becoming a mecca for new industries, and for [The Metropolitan] to remain the premier business club in the city, it was necessary to build a modern business environment to meet the demands of the sophisticated Chicago business professional,” explains General Manager Simona Blaugh.

Amassing 1,500 square feet that spans two floors of the city’s Willis Tower (formerly the Sears Tower), meeting spaces at The Metropolitan are available in 16 private rooms. Thanks to an open and modular design, these facilities are equipped to handle both intimate meetings of four and larger-

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Royal Golf Club Lake Elmo, Minn.

“Several configurations [of the new meeting rooms] are possible, due to glass panels and other partitions. We’ve seen an exponential rise in business.”

—Ken Galloway, General Manager

foot. Wall art pays homage to the club’s rich history (it was formed in 1974 as The Metropolitan Club).

The Metropolitan’s members-only spaces are located on the 67th floor, with the office area, called the Blueprint, taking up most of the floor with its offices, meeting rooms, an open workspace, a small stage, and a local beer-and-bourbon bar (see photo, pg. 24).

During the reinvention projetct, membership benefits were not compromised. “We have the pleasure of being part of an extensive private-club network within [ClubCorp], and our sister clubs were able to welcome our members as their own during the [project], so our members felt as little disruption

as possible,” says Blaugh. “We also reached out to other hospitality businesses in the area, such as co-working spaces, wine clubs and hotels, to set up business and social accommodations.”

With almost 3,000 members, The Metropolitan is now capitalizing on the success of its broadened services as they are being enjoyed by an ever-expanding business-professional demographic. The improvements that have been made, Blaugh notes, only seek to enhance the overall member experience by taking the long view.

“We use the word ‘reinvention’ very purposefully,” she explains. “A renovation knocks down walls, while a reinvention allows us to measure all aspects

PHOTO COURTESY ROYAL GOLF CLUB

scale conferences of up to 500.

Blaugh describes the space as “designed to evoke Chicago landscape and architecture, as well as the airy, hallmark signature of Frank Lloyd Wright design.” The décor is awash in a combination of hues that reflect the landscape: black steel like the Willis Tower, blue as a nod to Lake Michigan and earth tones that evoke the Midwestern prairie.

Furnishings range from AV-compatible conference tables and executive chairs to lounge furniture and reception tablescapes. Overhead LED lighting is balanced out by added accent pieces, while modern walnut flooring and sound-absorbing carpet are under-

Royal Golf Club’s building-wide renovation included the creation of four state-of-the-art meeting rooms that feature photos and artwork depicting golf legends including Annika Sorenstam and Arnold Palmer, for whom the club’s two golf courses are named (see photos at top of page).

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The Metropolitan Chicago, Ill. “To remain the premier business club in the city, it was necessary to build a modern business environment to meet the demands of the sophisticated Chicago business professional.”

—Simona Blaugh, General Manager

of our product and services, to continue serving our members and guests.”

Intimate-Appropriate At the Pelican Isle Yacht Club in North Naples, Fla., a recent project to enhance the casual dining scene result-

ed in new meeting space that allows guests to conduct business while enjoying lunch or dinner. While construction was temporarily delayed by Hurricane Irma in September 2017, the space was opened for use by January 2018 and has been in full swing ever since.

Contained within the Pelican Isle clubhouse, the meeting facilities offer four distinct options. The 300-sq.-ft.

Commodore Room, overlooking the Cocohatchee River, is designed for small business meetings and can be combined with the 480-sq.-ft. Chart

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Pelican Isle Yacht Club North Naples, Fla. “The most evident increase has been our members using the smaller spaces for lunch meetings, whether with colleagues, clients or organizations that they belong to that normally meet elsewhere.”

—Ali Feezor, General Manager

Room and used for breakout sessions or meals. An 800-sq. ft. Privateer Room and 2,000-sq.-ft. Quarterdeck, which can be configured in the style of a lecture hall, round out the options.

“The greatest achievement of our renovation is the cohesive use and flexibility of our clubhouse spaces,” says General Manager Ali Feezor, who notes that most meetings are preceded or fol-

lowed by a food-and-beverage event that can take place indoors or outdoors.

“One of the more popular itineraries we see for board meetings or team-appreciation events is a meeting followed by a cocktail cruise and then dinner in one of our private dining rooms,” Feezor notes.

A customizable layout lends itself just as well to intimate gatherings of three

or four participants as it does for larger meetings up to 100. Adjacent rooms are separated by partitions that can be enlarged to accommodate a larger group or used to reveal a group’s next event.

Each room is outfitted in a nautical theme, featuring navy and blue furnishings with wood and brass accents (see photos above). Custom carpeting incorporating a nautical compass fea-

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The new meeting space at Pelican Isle Yacht Club has led to an increase in business from local professional organizations, as well as greater interest from members in combining smaller meetings with a cocktail cruise and dinner in one of the club’s private dining rooms.

tured in the club’s logo further enhances the theme.

Wooden tables and comfortable chairs can be configured as needed, and lighting is a mix of LED-combo recessed, chandeliers and sconces that are adjustable for meetings or dining.

A portable 72-inch AV monitor can be used in any room in the clubhouse.

“This gives us great flexibility for when

a group is a little smaller or wants to do a different type of setup,” says Feezor.

Since the meeting rooms’ debut, the club has experienced an uptick in a new form of business, which translates to more time spent on the premises.

“The most evident increase has been our members using the smaller spaces for lunch meetings, whether with colleagues, clients or organizations that

they belong to that normally meet elsewhere,” Feezor notes.

This past summer, Pelican Isle hosted a variety of local organizations, including the Bonita Springs Chamber of Commerce and the Naples Area Board of Realtors. “We have heard nothing but great feedback from our partners in the community that have hosted an event with us,” says Feezor.

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PHOTOS BY CARMEL BRANTLEY OF BRANTLEY PHOTOGRAPHY AND COURTESY BALLENISLES

DESIGN SNAPSHOT

From Lockers to Lounges The changing needs of its residential club members drove BallenIsles Country Club to transform its clubhouse locker rooms into “lifestyle and relaxation” space.

By Barbara Rook, Contributing Editor

Amid the fine dining, elegant verandas and lush lounges, locker rooms can play second fiddle as an underappreciated convenience in some club and resort properties.

This can be even more true at residential clubs like BallenIsles Country Club in Palm Beach Gardens, Fla., where members—all of whom reside in the community—have less need for traditional locker room space. Members’ residential proximity to the club allows them to arrive and depart from the club dressed and ready for any planned activities.

This trend led BallenIsles to re-envision its clubhouse locker rooms twice in the last decade. Most recently, as part of a $35 million, multi-year, ground-up renovation, the 55-yearold club reduced its clubhouse locker room space, giving way to additional “lifestyle and relaxation” lounge space, according to General Manager and Chief Operating Officer Ryan Walls.

In the newly constructed, 115,000-sq. ft. clubhouse, the most significant change for the women’s locker room is the location. While the locker room/lounge was once adjacent to the card rooms—as the men’s still is—the women’s is now situated toward the center of the club.

BallenIsles’ latest re-envisioning of its clubhouse locker rooms was executed as part of a $35 million, multi-year, ground-up renovation. Existing locker room space was reduced to give way to additional “lifestyle and relaxation” lounge space in the newly constructed, 115,000-sq. ft. clubhouse (above).

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The new women’s (above left) and men’s (above right) clubhouse locker areas now have fewer lockers in a smaller space, by utilizing more half-size “day” lockers.

That move allowed the expanded ladies’ card rooms to benefit from exterior window walls, offering more natural light, which was considered less important for the locker room/ lounge areas, explains Greg O’Neal, project manager for Atlanta-based architect Chapman Coyle Chapman & Associates.

The new men’s locker room was built adjacent to the men’s lounge area and card rooms. From this combined area, male members have access to a locker room attendant as well as the shoe room. Previously, the men’s space was one large room, with an alcove for lockers, explains O’Neal.

The new women’s locker room/lounge area, at 1,500 square feet, is smaller than the previous space by 300 feet.

The new men’s space is 2,200 square feet, a reduction of 100 square feet, according to O’Neal.

The space is not devoid of lockers, just fewer in a smaller space, according to Walls. The locker room area features a number of half-size “day” lockers with combination locks, which are used primarily by guests.

The men’s lounge area exudes masculinity with darker stained wood and upgraded finishings on the wall coverings, notes O’Neal. The space is further enhanced with original artwork from galleries across the Southeastern United States, notes Melissa Mittag, Director of Brand Management at J. Banks Design Group in Hilton Head Island, S.C., which was involved with interior design for the project.

The women’s facility features light, bright painted finishes, soft seating and end tables. Both facilities include custom, built-in shelving for a longstanding book exchange library.

“The club held multiple workshops with members, whose reaction has been off the charts,” says Ryan Walls, General Manager/ CEO. The overall renovation is a significant advantage in attracting new residents/ members, Walls adds. “Our Board and designers listened to what our members wanted, and delivered on it,” he says.

DESIGN SNAPSHOT BallenIsles Country Club Palm Beach Gardens, Fla. Architect: Chapman Coyle Chapman & Associates, Atlanta, Ga. Interior Design: J. Banks Design Group, Hilton Head Island, S.C. Men’s locker room/lounge area (2,200 sq. ft.): Lounge Soft Seating: Kravet sofa and chairs, repurposed client inventory chairs Lounge Tables: Vanguard and repurposed client inventory tables Flooring: Milliken tufted cut pile Lamps & Accessories: Kravet, Global Views Lighting: Kichler sconces (locker room) Countertops: Granite Amenities: Locker room attendant, shoe room, built-in shelving for book-sharing library Women’s locker room/lounge area (1,500 sq. ft.): Lounge Soft Seating: Custom Kravet chairs, and repurposed client inventory sofa Lounge Tables: Stanford and Lee Industries with Kravet fabric Flooring: Milliken tufted cut pile Lamps & Accessories: Currey and Company, Global Views, custom pillows Lighting: Hinkley sconces (locker room) Countertops: Granite Amenities: Built-in shelving for book-sharing library

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“Both facilities include custom, built-in shelving for a longstanding book exchange library. ”

Wet areas include undermounted sinks, granite counters and built-in granite shelving. Each facility has two showers.

While there is no beverage or snack service in the lounge areas, members can bring their refreshments from the club’s dining facilities to the spaces while they relax, read or visit with friends.

Larger, more traditional locker room space is found in the club’s separate, on-site Sports Complex that was built about 10 years ago, explains Walls. A third locker room for the pool and tennis facilities allow members to shower and change before, between and after those activities.

Access to these additional locker rooms helped accommodate members during the renovation, Walls notes. The clubhouse was closed from May 2017 until the grand reopening this fall. Members operated out of the Sports Complex during the 2017 summer “off” season, when member usage is much lower.

A volunteer design and construction committee was instrumental in determining members’ desires for their new clubhouse.

Ballen Isles’ clubhouse renovation created new lounge areas for both men (above) and women (see photo, top of pg. 32) as part of existing locker room transformations.

The club’s Board of Directors and staff, along with the design committee, held multiple workshops with members, whose reaction has been “off the charts,” says Walls. The overall renovation is proving to be a significant advantage in attracting new residents/members, he adds.

“Our Board and designers listened to what our members wanted, and delivered on it,” says Walls.

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FOOD & BEVERAGE

PHOTO COURTESY COUNTRY CLUB AT DC RANCH

Platters That Please

Offered as an appetizer on the dinner menu, a complement to wine at the bar, or as the centerpiece of a buffet, the charcuterie board has become an integral part of club cuisine. Chefs are producing some components in-house and sourcing others from carefully vetted suppliers, to assure that members and guests always get the most memorable morsels.

By Marilyn Odesser-Torpey, Contributing Editor

SUMMING IT UP • Charcuterie is “hot” at clubs, as both a buffet/ reception staple and a shared menu item.

• The fat and salty flavors featured on charcuterie boards pair well with wines.

• Meats from charcuterie platters can also star in other menu preparations.

Charcuterie is “hot” at the Jonathan Club in Los Angeles, according to Executive Chef Jason McClain. “We do a lot of charcuterie plates for banquets and receptions,” he says. McClain estimates that he makes up seven or eight plates in an average week, and might do 28 in a day for functions during the December holiday season. Charcuterie boards also sell well in the club’s bar/tap room.

“Members like to have either a cheese-and-charcuterie or just a charcuterie plate when they’re drinking wine, and particularly red wine, because the fat and salty flavors go well together,” McClain notes. “The plates are also great for sharing, and can sit on the table for an hour and still look appetizing.”

But because making cured meats is a long, laborious and highly regulated process that requires dedicated kitchen space and involves frequent health-department inspections and the keeping of a detailed log, McClain outsources for the Serrano, Iberico and prosciutto hams on his plates, in addtion to salamis, mortadella and chorizos.

To make his own prosciutto, McClain explains, it would take a 13-pound leg of pork around six months to cure. “I go through that much prosciutto in one week, so I could never keep up with the demand,” he points out.

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Executive Chef Jason McClain of the Jonathan Club (pictured at right) also uses the cured meats and fish that he procures for charcuterie plates for other menu preparations, including Serrano ham with Oro Blanco grapefruit bites (pictured at left) and pate-like rilettes (above).

Aside from the charcuterie plates, McClain uses the cured meats in other menu preparations. In summer, he offers an heirloom tomato and burrata salad with prosciutto or Serrano ham. An appetizer pairs Serrano ham with Oro Blanco grapefruit bites (see photo above). He also wraps veal with the ham.

Mousses and Mosaics Other than the cured meats, McClain produces many charcuterie items in-house. He smokes salmon over applewood

and makes jerky out of buffalo with a sweet glaze made with sake, soy and 10-year-old maple syrup. He makes all his ribs and other seasonings in-house, and has an extensive salt collection for different purposes. “I even have a specific salt for foie gras,” he says.

McClain also self-produces the pates and pate-like rillettes, terrines, torchons and mousses from pork, duck and salmon that are key components of his charcuterie plates and are also part of the presentation when he prepares an ingredient, such as duck, three ways. For that dish he includes house-

Preserving Produce To make the most of fruits and vegetables grown on their properties, club chefs are pickling and drying them, to make their home-grown goodness available all year. Chefs like these preservation methods because they don’t require any special equipment or a lot of time or dedicated space in their kitchens.

Lenard Rubin, Executive Chef at The Country Club at DC Ranch in Scottsdale, Ariz., makes his own pickles from Persian-style cucumbers (see recipe, opposite page) and also pickles the jalapeno peppers grown on the property.

“Making a quick pickle is quick and easy, requiring just vinegar with a touch of sugar along with dill, peppercorns, cardamom, cumin and turmeric brought to a boil, poured into a mason jar with the produce in it, and chilled,” he says. “By not boiling the liquid and cucumbers or peppers together, the produce stays relatively crisp.”

The Country Club at It is very important to cut off the blossom end of the cucumber, Rubin emphasizes, DC Ranch’s Executive Chef, Lenard Rubin because it contains an enzyme that can make the pickle soft and unsafe to eat. (above), turns Springfield Golf & Country Club in Springfield, Va., has a small garden, but Executive cucumbers and Chef Francesco Ughetto makes the most of it by growing a variety of peppers such as habaneros, banana, cayenne and jalapenos that he dries to grind with olive oil and use in peppers grown on the property into special specialty chilis and sauces. pickled treats (see “The peppers are very spicy, a lot hotter than commercial dried versions,” Ughetto recipe, pg. 39). explains.

It takes about a week to get the peppers to the right dryness and flakiness to preserve, he notes. Storage requires just a zip-seal plastic bag and a dark area.

With a 5,000 sq.-ft. garden and a 10-bed greenhouse as big as a two-car garage, Jason McClain, Executive Chef at the Jonathan Club in Los Angeles, harvests around $160,000 of usable produce each year. The garden and greenhouse yield plenty of produce to pickle, including Swiss chard stems, watermelon rinds, shallots and cipollini onions. McClain also makes infused vinegars, compotes and jams.

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made duck prosciutto, terrine and smoked duck breast.

Signature components of McClain’s charcuterie presentations are “eye-catching mosaics,” which display artistic checkerboard patterns of ingredients such as squab, sweetbreads and pear when sliced. Braised pork and gelatin are transformed into head cheese. And truffle mousses are popular party hors d’oeuvres.

“Preserving meats goes all the way back to the discovery of the New World, when they were packed in salt to prevent them from going bad and making people sick during long sea voyages,” McClain says. “Nothing went to waste.”

Until recently, he says, making charcuterie was pretty much a lost art. He learned the process under the tutelage of French chefs, “who took any leftover meat, put in sugar, salt and spices to pull the moisture out, and put it in the walk-in to cure for later use.”

Special—and Sometimes Spooky—Surprises At Springfield Golf & Country Club in Springfield, Va., Executive Chef Francesco Ughetto likes to offer members and guests charcuterie items they can’t get anywhere else.

Fortunately, he has found suppliers, including local sausage makers, who can provide him with products “as good as any from Europe or that I could produce myself, if I had the patience, time and space.”

Ughetto worked with one local supplier to create a Jamaican jerk sausage made with dried habanero peppers that Ughetto harvests from the club’s garden. Other unique specialties he has featured include a finocchiona, a Tuscan sala-

C&RB CLUB RECIPE

Dijon Crème Brûlée Yield: 11 2-oz. ramekins AMT INGREDIENT 2 cups heavy cream 2 tsp. vanilla extract 8 egg yolks 1/4 cup granulated sugar, plus sugar for sprinkling over top 5 tbsp.

Dijon mustard Procedure: • Place cream and vanilla into a saucepot and bring to a boil; let cool slightly.

• Fill another saucepot with 2 inches of water and bring to a boil.

• Mix the yolks, sugar and mustard together in a stainlesssteel bowl and whisk non-stop over the boiling water until the mixture thickens.

• Strain the warm cream into the thickened yolk mixture and continue whisking over the boiling water until thickened.

• Pour the mixture into 2-oz. ramekins and let chill.

• Sprinkle more sugar evenly over the top of the mixture, then burn with a torch until caramelized.

SUBMITTED BY LENARD RUBIN, EXECUTIVE CHEF, THE COUNTRY CLUB OF DC RANCH, SCOTTSDALE, ARIZ.

C&RB CLUB RECIPE

The Country Club at DC Ranch Dill Pickles Yield: 16 servings AMT INGREDIENT 2 lbs.

Persian cucumbers 10 sprigs fresh dill 1 cup apple cider vinegar 2 tbsp. kosher salt 2 tsp. granulated sugar 2 tsp. black peppercorns 1 tsp. cardamom seeds 1/2 tsp. cumin seeds 1/2 tsp. turmeric, ground 2 cups hot water Procedure: • Cut off both ends of each cucumber; cut in quarters lengthwise.

• Divide cucumbers and dill into four one-pint canning jars with lids.

• In a small pot, bring vinegar, salt, sugar, peppercorns, cardamom seeds, cumin seeds, turmeric and 2 cups of water to a boil, and stir until the salt and sugar are dissolved.

• Pour hot liquid into jars, dividing evenly, and cover.

• Let cool at room temperature and then chill in the refrigerator. Pickles last for several months in the refrigerator.

SUBMITTED BY LENARD RUBIN, EXECUTIVE CHEF, THE COUNTRY CLUB OF DC RANCH, SCOTTSDALE, ARIZ.

DECEMBER 2018 www.clubandresortbusiness.com

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C&RB CLUB RECIPE

Vegetarian Chili Yield: 3 gallons

PHOTOS COURTESY SPRINGFIELD (VA.) G&CC

Charcuterie was given special treatment at a Halloween party at Springfield (Va.) G&CC, with Executive Chef Francesco Ughetto (left) letting a skeleton “serve” mild and spicy sopressata salamis, along with (the aptly named) mortadella and speck (see photo above).

mi made with fennel pollen, and, for a Spanish wine dinner, an Iberico Pata Negra from a specific breed of hog.

Charcuterie boards are made at Springfield G&CC more for special occasions, usually as a wine dinner accompaniment or buffet element, than as an everyday menu item. For a Halloween party, for example, Ughetto bedecked a skeleton with mild and spicy sopressata salamis, mortadella and speck (see photo above).

More often, Ughetto will use charcuterie—often with prosciutto in the summer or jambon de Paris year-round—to

C&RB CLUB RECIPE

Ranch Garden Cilantro Pesto AMT INGREDIENT 2 bunches cilantro ¼ cup Queso Cotija, grated 1 each jalapeno, stem & seeds removed 3 cloves garlic, peeled ½ cup pepitas, roasted 1 tbsp. lime juice 1 ½ cups olive oil to taste kosher salt and ground black pepper Procedure: • Puree all ingredients, except olive oil, salt and pepper, in a food processor • With food processor running, slowly drizzle in the oil until fully incorporated • Season with salt and pepper SUBMITTED BY LENARD RUBIN, EXECUTIVE CHEF, THE COUNTRY CLUB OF DC RANCH, SCOTTSDALE, ARIZ.

AMT INGREDIENT 12 large green bell peppers 4 red onions 5 bunches scallions 3 bunches leeks 3 bunches cilantro 18 garlic cloves 3 tbsp. dried hot pepper flakes 2 heads celery 10 tomatillos 3 lbs.

Navy beans, soaked 3 cups extra virgin olive oil to taste kosher salt

sour cream (optional) Procedure: • Wash and dice all vegetables.

• Saute garlic, green peppers, celery, red onions, scallions, tomatillos, beans and leeks with olive oil until softened.

Add the hot pepper flakes and cover with water.

• Bring to a simmer and let the mixture cook for an hour until all vegetables are cooked and the chili has a nice blended taste.

• Add salt to taste, cilantro and dollop of sour cream before serving.

SUBMITTED BY FRANCESCO UGHETTO, EXECUTIVE CHEF, SPRINGFIELD GOLF & COUNTRY CLUB, SPRINGFIELD, VA.

make upscale paninis. To spice up the sandwiches, he might pair the meats with horseradish cheddar.

Bringing Crème Brulée on Board At The Country Club at DC Ranch in Scottsdale, Ariz., the subject of charcuterie boards comes up at every housecommittee meeting, and members insist that it be available on the menu at the bar, according to Executive Chef Lenard Rubin. But most of the club’s charcuterie sales, Rubin reports, come from the a la carte menus in the dining rooms, as well as when they are part of buffets for golf tournaments and other special events, While he makes kielbasa in-house, Rubin outsources the rest of the sausages, salamis and hams.

Rubin changes out different meats and cheeses frequently on his charcuterie, using artisan-made products. Favorite meats include finocchio (his supplier’s spelling), an uncured Tuscan salami with fennel seed, and uncured Italian sausage made with wild Texas boar. He uses slices of various sizes, starting from a couple of inches in diameter, to add visual interest.

In addition to the usual olives, cornichons, roasted red peppers, sun-dried tomatoes and crostini, Rubin partners the meats with interesting house-made accoutrements such as Dijon mustard crème brulée (see recipe, pg. 39).

The crème brûlée, which Rubin says makes a beautiful presentation when served in ramekins, combines the mustard with heavy cream, vanilla extract, sugar and egg yolks. It is then sprinkled with more sugar, which is caramelized as with a traditional brûlée.

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PHOTOS COURTESY LAKESIDE CC

COURSE & GROUNDS

Flood of Responses With a herculean effort to get the golf course up and running in a month’s time after Hurricane Harvey’s epic flooding last year, the grounds team at Lakeside Country Club proved that no catastrophe is insurmountable.

By Betsy Gilliland, Contributing Editor The best-laid plans don’t always work out as expected.

Perhaps no one knows that better than the management team at Lakeside Country Club in Houston, Texas.

On Aug. 25, 2017, the private property was seven days away from launching a complete renovation of its 18-hole championship golf course. Instead, an unwanted guest in the form of Hurricane Harvey intruded on the premises. The Category 4 storm made landfall on the Texas coast with 130 mph winds and roared into Houston the next day, dumping 50 inches of rain on the area in less than a week after it stalled over the city for days.

Water overflowed onto the Lakeside property, which is surrounded by the Buffalo Bayou, a slow-moving river that flows through Houston, and the Barker Reservoir, a floodcontrol structure that is connected to the bayou.

Aerial views of the property from footage of local TV station helicopters gave members of the Lakeside management team—including General Manager Craig Schaner, CCM; Superintendent Terry Hutcherson, CGCS, and Director of Golf C.W. Canfield—an idea of what to expect when they returned to the 209-acre grounds. So before they even set foot on the water-logged golf course, they started formulating a plan to clean up the property and to keep the grass alive.

Under the best-case scenario, Hutcherson thought golfers could get back on the course sometime in 2018. A new game plan began to take shape when the staff got to work, however, and through incredible effort, the front nine on the golf course reopened for play in just a month, on September 26, 2017. The south driving range reopened the following day,

and the back nine was ready for play again on October 6.

“Terry jumped in with any staff members he could get and started doing everything he could to restore the golf course,” says Schaner. “C.W. did the same thing with regards to the golf operation.”

Assessing the Damage When Schaner says Hutcherson jumped in, he wasn’t kidding. As documented by a video (https://www.youtube.com/ embed/iQcEkiWB-fE) made by the United States Golf Association about Lakeside’s incredible recovery, Hutcherson enlisted the help of local authorities to be able to literally jump the property’s fence about seven days after the hurricane so he could begin to assess the damage.

More specifically, Hutcherson wanted to see if the club’s course maintenance facility was underwater. “The water line was up to the building, but it didn’t get into the building,” he says. “The entire golf course was under water, though.”

Canfield was by Hutcherson’s side to witness his colThe Lakeside management team got its first hint of how Hurricane Harvey had inundated the club from TV coverage showing aerial views of the property.

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Ironically, the biggest concern for Lakeside’s course maintenance staff after the floodwaters finally receded was watering the greens; once the sun came out, it baked debris and as much as two inches of silt onto the surfaces (see photo, above left). And with no power, pump station or satellites to operate the irrigation system, tractors had to haul 500-gallon tanks throughout the course for hand-watering (above right). Watering one green required up to five tanks.

league’s reaction when he first saw the maintenance shop.

“In light of everything that had happened, it was almost elation that everything in the building was safe,” he recalls.

(It was another four or five days later before anyone could get to the Lakeside clubhouse, and when they reached the building, which had undergone a $10 million renovation in 2015, they found that it was under four feet of water.)

Once Hutcherson saw that his equipment and the maintenance building had been spared (it was the only facility on the Lakeside property that didn’t flood), he started checking as many greens on the golf course as he could. He still couldn’t venture too far onto the course because of the floodwaters, though, and in his initial assessment of the damage, he couldn’t see any grass under the 12 to 15 feet of water. The storm had brought down 44 trees on the property as well.

Slowly, however, the tide started to turn. “Each day the water receded a little further and a little further,” says Hutcherson. “When the water receded five to seven days later, we could see the damage. Five greens were underwater for four weeks. It was almost five weeks before we could even see them. Once the water did recede, all you could see was brown. There wasn’t any green.”

There also was no time for despair. The Lakeside staff set up shop in a local contractor’s office, where it met daily. The contractor helped put together pricing for repairs, and Lakeside members that work in the construction and development industries offered their services as well.

Doing the Work Ironically, Hutcherson’s biggest concern was being able to water the greens because the sun, after it came out, baked debris and 1/2 to 2 inches of silt onto the putting surfaces in some places. Watering the greens would be a challenge, however, because there was no power, no pump station, and no satellites to operate the course’s irrigation system.

Undeterred, maintenance staff members used tractors to take 500-gallon water tanks adapted with hoses out onto the golf course to hand-water the greens (see photo above). It took four or five tanks to water one green. “We spent more time filling the tanks than watering,” notes Hutcherson.

The staff also used tractor pumps to water the putting surfaces. “We usually use a tractor pump to get rid of water, but we watered the greens with it,” adds Hutcherson.

Of course, the property had to dry out before the staff could even get to work. “Every day we had to pick our time when we could work,” Hutcherson reports. “From daylight to dark, it took all day to water the greens.”

The crew also had to clean up debris and silt from the Buffalo Bayou and cut up the fallen trees. And they rescued as many fish that had ended up on the golf course as they could.

To clear debris from the course, grounds crew members verticut the entire property. They also used verticutters and fairway blowers to clean off the greens. “The greens were like walking on concrete,” says Hutcherson. “The entire property—the fairways, greens, rough—all had silt all over GOLF SCORECARD

Lakeside Country Club Location: Houston, Texas Website: wwww.lakesidecc.com Golf Holes: 18-hole course, with an additional five-hole par 3 course Course Designer: Ralph Plummer (1952) and Ron Prichard (1990) Property Type: Private No. of Members: 936 Year Opened: 1951 Golf Season: Year-round Annual Rounds of Golf: 34,000 – 38,000 Fairways: 419 Bermuda Greens: TifEagle

Lakeside CC is surrounded by the Buffalo Bayou, a slow-moving river that flows through Houston.

Further flooding from Harvey occurred when a reservoir connected to the river overflowed.

DECEMBER 2018 www.clubandresortbusiness.com

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In just a month’s time, the crew’s yeoman efforts had made golf holes on the Lakeside course playable again (shown above left, #13 just after the storm had finally passed in late August, and above right at the end of September).

it. It was like walking on ice.”

Debris got into the irrigation system, and it took four to six weeks to receive new satellites that had been ordered. To add to the challenge, the staff had a minimal supply of fuel.

“Every day was a different nightmare for a while,” says Hutcherson. “We just tried to take care of two or three holes.”

Finding the manpower to perform the work was difficult as well. Many of the crew members were dealing with flooding issues at their own homes or were unable to reach the club on the impassable roads.

For the first few weeks after the storm, only five crew members—one-fifth of the normal staff—were able to help.

They had to park three-fourths of a mile away from Lakeside and get picked up and transported the rest of the way.

There was only one way in and out of the property, and it took a good three hours for Hutcherson to get home, so he often stayed at the property overnight.

SUPERINTENDENT PROFILE

Terry Hutcherson, CGCS

Duties and Responsibilities: • Oversee maintenance of entire property (209 acres) including areas of clubhouse, parking lots, pool, tennis/fitness, teaching center, driving ranges, Par 3, and golf course • Establish golf course standards • Manage crew of 27 full-time employees • Oversee chemical and fertilizer applications • Oversee all golf course construction/renovation • Hire, train, and direct assistants, irrigation technician, mechanics, and staff • Keep accurate and complete chemical applications, TCEQ documentation for UST • Prepare annual maintenance budget and capital improvement budget related to the golf course and grounds • Oversee scheduling and routing of personnel and equipment • Coordinate goals and objectives with General Manager and Golf Professional Education and Training: Oklahoma State University (BS in Agriculture) Years at Lakeside CC: 17 Years in Golf Course Maintenance: 36

In addition to keeping the grass alive, Hutcherson’s priorities were getting a new pump station up and running and placing satellites on the property to water the golf course, a process that took about two months.

Operating without an irrigation system, he relied on a common-sense approach to save the turf. After Harvey struck, Hutcherson raised mowing heights on the entire golf course to help the grass survive the winter. He raised the height of the greens from .120 to .125 inches. He also put restrictions in place to help the grass recover properly, and the golf course was cart path-only, even for the grounds crew.

Once the greens were opened, the grounds crew aerified them with mini-solid tines every five to seven days Canfield’s staff helped the grounds crew clear debris from the driving range and tried to salvage anything they could.

However, his department had to deal with issues of its own.

“We had about four feet of water in the golf shop,” he

Hutcherson (center) can share good feelings about Lakeside’s recovery—and future— with Director of Golf C. W. Canfield (left) and General Manager Craig Schaner.

Previous Employment: Royal Oaks Country Club, Houston, Texas; Amarillo (Texas) Country Club; Page Belcher Golf Course–Stone Creek, Tulsa, Okla.

Certifications: TDA Pesticide License, GCSAA Certified Golf Course Superintendent for 25 years, Texas Class A and B UST Facility Operator, Member of Texas Turfgrass Association, Member of South Texas Golf Course Superintendents Association Honors and Awards: Certified Audubon Cooperative Sanctuary for 23 consecutive years; hosted Texas State Amateur, USGA U.S. Open Sectionals

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COURSE & GROUNDS PROFILE

Lakeside Country Club

Annual Course Maintenance Budget: $2.3 million Staff: 27 fulltime employees Other Staff Members: Braeden Riley, Assistant Superintendent; Jose Tobar, Foreman; Andy Adair, Mechanic; DeeDee Hutcherson, Horticulturist; Gilbert Medrano, Irrigation Specialist, and a loyal crew, with many having tenure of 20- and 30-plus years at Lakeside.

Irrigation System: Toro Site Pro; about 2,400 heads for entire property of 209 acres Water Source and Usage: Buffalo Bayou and private well Equipment: 85 percent of major equipment leased through Toro (walkmowers, fairway mowers, aerifiers, core processor, topdressers, etc.)

Maintenance Facility: 4,800 sq. ft. with a separate, 1,600-sq. ft. area that includeds restrooms, breakroom and locker room for employees.

says. “We lost our fleet of golf carts, and we lost all of our merchandise, except for some grips on a top shelf.” Canfield started ordering merchandise from his vendors and had it delivered to his house. “My garage became a makeshift pro shop, until we could move back to the club,” he says.

He and Hutcherson talked daily, and others, including a company that delivered a fleet of golf cars to use as free rentals, rose to the occasion as well.

“It was a group effort to get the golf course back online for the members,” notes Canfield. “That was our rallying point.

The dedication to be there while [everyone’s] own lives were turned upside down was remarkable.”

Despite the hardships they had to endure after the storm, the Lakeside staff members never wavered in their determination to restore the golf course as soon as humanly possible.

“It became pretty clear to us as a management team, and also to the Board, that the sooner we could get members back out to the club to play golf, the sooner they would feel a sense of normalcy,” explains Schaner. “It was a chance for members to get away from the devastation and see their friends and staff at the club and begin to actually move forward.”

Planning for the Future While it will take years for the property to recover fully from the storm, Lakeside still has plans to follow through with its golf course renovation that Harvey so rudely interrupted. That initiative must now be put on hold, however, while the rebuilding of the clubhouse takes priority (construction is expected to be complete by December 2019).

The unexpected closure caused by Harvey also gave the Lakeside grounds staff a chance to reevaluate its golf course maintenance practices. This year, the property closed from a Monday until the following Monday during both June and August to perform major maintenance work on the course.

Staff members aerified all of the fairways, greens, collars, approaches, and some of the rough. They verticut the entire property and installed 400 tons of sand on the course.

“At first the members didn’t like the club being closed that long, but after the fact, they were in total agreement that this

The Lakeside team was motivated to get the golf course playable as soon as possible as a way of helping everyone involved with the club to begin to return to a semblance of normalcy.

Aerating and Overseeding Schedules: Aerification, 3x (April, June and August); Overseeding, October Upcoming Capital Projects: Rebuilding the clubhouse and in the initial phases of planning a complete course renovation that will possibly begin in 2020 or 2021.

is something we need to do,” says Hutcherson. “We’ll continue to do it from this day forward.”

In addition to discovering that the membership would not revolt if the property shut down for several days for course maintenance, the Lakeside management team gained other valuable insights in the aftermath of the storm.

“Two words that come to mind are patience and perseverance,” says Canfield. “You can’t get everything done as quickly as you would like.”

For Schaner, “the importance of communication with all of your constituents” was the lesson that resonated with him.

In addition, he found strength in adversity.

“This whole experience was devastating, and it has been an incredible journey,” says Schaner. “But at the end of the day, it makes us stronger. Having to go through this revealed the character of our staff, our members, and our Board. It reveals character beyond what we even knew existed. It pulled us closer together than we already were.”

C&RB

MORE ONLINE For more photos of the Lakeside CC course and additional insights into the club’s recovery efforts from Hurricane Harvey, see the online version of this article at www.clubandresortbusiness.com.

DECEMBER 2018 www.clubandresortbusiness.com

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From kitchen to table and

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Chef to Chef I D E A S F O R F & B S U C C E S S AT C L U B A N D R E S O RT P R O P E RT I E S

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PHOTO COURTESY MISTWOOD GOLF DOME

TODAY’S MANAGER

Weatherproof Wonders Embracing the latest simulator and shot-tracking technology and bringing it under cover is helping club facilities attract new customers and generate extra year-round revenue—from F&B as well as golf.

By Rob Thomas, Associate Editor

SUMMING IT UP • Whether winter shuts down a golf course or in-season days are washed out, new technology can help clubs generate revenue year-round.

• Data provided by simulators and shot-tracking technology appeals to golfers of all skill levels.

• While revenue generated by the use of technology on its own may be modest, the related increase in F&B can be substantial.

As fall turns to winter, golf courses across the northen half of the U.S. have begun their months-long hibernation. Thankfully, though, technology is providing these course owners and operators with myriad options to help keep revenue flowing while the grass isn’t growing.

Golfers want to emulate what they see on TV. And while the vast majority will never bomb a 350-yard drive like the pros, the new technology brings the appeal to players of all ability of still being able to hit balls, and enjoy the same images for their own shots, that track the flight of the tee shots they see every weekend.

Dome Sweet Dome The Mistwood Golf Dome, in Bolingbrook, Ill., has now brought that technology to the masses. With the installation of a Toptracer Range, the Chicagoland facility provides its guests with a wealth of information about the flight path of the golf ball along with other valuable shot data—including distance (carry and total), ball speed, launch angle, height and more.

Conceived by Swedish entrepreneur Daniel Forsgren in 2006 to enhance televised golf coverage, Toptracer is a camera-based system that tracks ball flight and adds on-screen graphics to make trajectory and shot-shape visible to viewers.

Andy Mickelson, Director of Golf at Mistwood Golf Club in Romeoville, Ill., as well as for the Golf Dome operation (both are operated under the same ownership), said the process started three years ago at the 2016 PGA Show, when he approached a company called Protracer to discuss ball tracking in a dome setting. Shortly after that, the company was purchased by Topgolf.

“Fast forward to this past January, when an old acquaintance, Matt Vinge, of what is now Toptracer, reached out to discuss this new avenue and thought Mistwood would be a neat setting for it,” Mickelson says. “Dan Bradley, [Mistwood GC’s Gen-

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“[The Toptracer technology] helps us engage a larger customer base.

We are now a very attractive option for a great night out with great warmth and comfort all season long. Our largest gains should come via food and beverage, where I would expect activity to double in year one.”

—Andy Mickelson, Director of Golf, Mistwood GC/Mistwood Golf Dome

eral Manager] and I went to the PGA Show with the intent of finding something that could differentiate our dome from others, like having launch monitors at each station.

“We then met with Matt and the Toptracer team and I think instantly we knew this would be the perfect fit,” Mickelson adds. “The technology is industry-leading, the multiple game applications were great, and the structure of the deal lent itself to minimal long-term risk.”

Mistwood set the end of September as the target date for the Toptracer team to begin installation. On top of other improvements made, the Toptracer team spent about 8 to 10 days on site.

“It was operational quickly,” Mickelson says. “Prior to opening, it was on us to help with camera calibration, by hitting as many balls as we possibly could and to adjust lighting where needed.”

In total, all 30 hitting bays and two teaching bays at Mistwood now utilize Toptracer, qualifying Mistwood as Toptracer’s largest project to date in the United States, as well as the first dome in the country to install the technology.

Toptracer says it will work to tailor solutions based on a facility’s resources and available space. There are no upfront charges, and hardware installation is included. Operators pay a monthly license fee per bay.

Mistwood’s cost structure is simple. Weekdays are $30 per hour, per bay and weekends are $35 per hour, per bay. Seniors pay $22 per hour, per bay from 9 a.m. to noon on weekdays.

The technology should appeal to golfers of all skill levels,

Mickelson believes. “It helps us engage a larger customer base,” he says. “Applications like ‘What’s in the Bag’ or ‘Virtual Golf’ will engage the avid golfer’s needs with incredible accuracy. Then applications like ‘Points Game’ mimic Topgolf games and can be incredibly fun for those trying golf for the first time.

“We are now a very attractive option for a great night out with great warmth and comfort all season long within the dome,” Mickelson adds. “Our largest gains should come via food and beverage, where I would expect [what’s] consumed in the dome to double in year one.” Overall, he expects about a 25 percent year-over-year return on investment.

In addition to Toptracer, the Mistwood Golf Dome offers a

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PHOTO COURTESY ZINTEL CREEK GC

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full-service bar and restaurant (McWethy’s Sports Bar) and retains six LPGA/PGA professionals who are available daily for lessons. Also, Mistwood Golf Club’s Performance Center clubfitting operation is moved to the Dome during the winter months.

While plans for the future are fluid, Mickelson says Mistwood Golf Dome’s partnership with Toptracer will cover the next four seasons.

“Every single year we do improvements to our dome, and Toptracer also continues to innovate,” he adds. “Beyond Toptracer, we don’t know what will happen in the next few years, specifically with golf technology. But I do know we’ll continue to be a leader and investor in golf entertainment.”

Simulating Golf Zintel Creek Golf Club in Kennewick, Wash., has also added a popular golf option—an indoor simulator—for members and guests to use when the weather isn’t cooperating for a traditional round.

The process of choosing a Full Swing golf simulator took approximately eight months, reports Clint Ables, Zintel Creek’s General Manager and Head Golf Professional. But

“Our simulator is two paces from our bar and the simulator room has a dedicated server for all food-andbeverage needs. With that being our main focus, we can still perform lessons and fittings when asked to do so.”

—Clint Ables, General Manager/ Head Golf Professional, Zintel Creek GC

PHOTO COURTESY MISTWOOD GOLF DOME

The ownership and management of Mistwood Golf Club and the Mistwood Golf Dome believe that adapting the Toptracer technology and emulating the Topgolf model in their own facilities is an important aspect of continuing to be “a leader and investor in golf entertainment.”

it was something he had thought about for more than a year.

“At the beginning we did some ‘research and development’—we went and played on several different simulators from different golf clubs [and] to a Topgolf facility,” Ables says. “Once we settled on [Full Swing], I put together 11 of our 20 owners to finance [its purchase].”

“Our simulator is two paces from our bar and the simulator room has a dedicated server for all food-and-beverage needs,” Zintel adds. “With that being our main focus, we can still perform lessons and club fittings when asked to do so. “[So] the club will simply pay the investors back from the proceeds of the simulator, while the club still gets the benefits of the food-and-beverage sales,” Ables explains. “Once the investment group is paid off, the club will receive all the financial benefits.”

Installation of the simulator took two days, Ables says, and one day was set aside for training. He’s hoping to recoup the $50,000 investment plus 10 percent in the first eight months (not including the F&B).

The single-player rate at Zintel Creek is $35 per hour, with levels up to $65 per hour for a foursome that (divided four ways) works out to $16.25 per hour. Zintel Creek members receive a 20 percent discount off the rates.

The club also sells season passes and punch cards for the simulator. A single season pass costs $400, while a family season pass goes for $600. Punch cards are offered in 3-, 5- and 10-hour increments, ranging from $90 to $275.

Plans for continued improvement at Zintel Creek don’t stop with the simulator, Ables says. The increased attention the new technology has drawn, he feels, can help generate momentum for other advancements for the club.

“We have millions of dollars of improvements we want to do, but I think the next thing on our list we hope to complete in the next 12 months is a remodel of our deck dining area,” he says. “We have the best view in the Tri-Cities, and we want a patio to match it. Some preliminary thoughts have the deck with a nice fireplace and bar area overlooking the golf course and the Cable Bridge on the Columbia River.”

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Product: Golf Gum Features: • Perfect energy source for people who choose only the best for their body, mind, and golf game • Promotes B vitamins and ~80 mg of natural caffeine, providing fast-acting, healthy energy and focus Contact: Apollo Gum Company www.golfersgum.com

Great Start

Product: Bush’s Best® Chili Starter Features: • Enhance fall and winter menus with simple preparation and the delicious taste of classic, hearty chili • With rich pinto beans masterfully simmered with chili powder, cumin, garlic, onion and oregano, simply add diced tomatoes, meat and vegetables to create limitless chili possibilities • Vegetarian 4-Bean Chili is a quartet of delicious beans, plus a helping of sautéed veggies, to make a healthy, satisfying chili that’s perfect as a meat-free meal • The Harvest Chili is the ultimate comfort food, adding a bit of maple sweetness and a touch of pumpkin Contact: Bush’s Best® www.bushbeansfoodservice.com

A Snack on the Run

Product: Buffalo Stampede Snack Mix Features: • Buffalo Stampede is our newest snack mix and is a bold and layered flavor combination of spicy, smoky and a touch of sweet. It’s ideal for club and resort bars • Ingredients include buffalo-flavored peanuts known as Buffalo Nuts, smoked almonds, guacamole bites, “everything” sticks, and butter-toasted peanuts • Buffalo Stampede is a good source of protein • Available in 20-lb. bulk Contact: Truly Good Foods www.trulygoodfoods.com

Product: Quantum Squares Coffee-Infused Energy Bars Features: • One bar equals one espresso shot—delivering a long-lasting boost of energy, without the crash!

• Bars are 100% vegan, non-GMO, gluten-free, soy-free, kosher and made with high protein, low sugar and clean, whole ingredients • Each bar has 10g of plant-based protein made with a balance of a macronutrients from super grains, nuts, fruits and seeds, and only 11g of natural sugar • Available in four delicious, chef-inspired flavors: Dark Chocolate Almond With Cherries, Crunchy Peanut Butter With Chocolate, Caffe Mocha Macchiato With Almonds, and Coconut With Roasted Almonds • The natural caffeine enhances athletic performance, increases focus and energy, suppresses appetite and promotes fat-burning • The wholesome macros and plant-protein slow the absorption of caffeine, preventing swings in blood sugar and promoting muscle recovery Contact: Quantum Squares https://quantumsquares.com/

Apparel

It’s a Snap

Product: Snap Pocket Adjustable Neck Bib Apron Features: • Snap bib pocket with pen slot is perfect for keeping small tools and accessories handy • Adjustable neck with metal clasp adds style and makes it easy to fasten for a perfect fit • Snap-patch pocket and double-towel loop store towels, notepads, and more Contact: Happy Chef 800-347-0288 www.happychef.com

Tabletop

Precision Pour

Product: Master’s Acura Features: • Control cost and drive profitability with visual glassware design that shows proper pour amounts • Every ounce impacts your bottom line. In fact, over-pouring wine by just 1/8” could cost you thousands per year • Pour to where the corkscrew connects to the handle, for proper serving amounts • Each glass includes two visual markers—either at 5 ozs. and 8 ozs. (with a right-facing corkscrew), or 6 ozs. and 9 ozs. (with a left-facing corkscrew) • Choose from Renaissance or Prism designs • Add your own logo on a minimum order of 24 dozen, or choose between stock logos Contact: Libbey Foodservice www.foodservice.libbey.com DECEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE Tents & Umbrellas

Shade from All Angles

Gimme Shelter

Product: Sirocco Bamboo Side Wind Features: • This lighter version of our original Side Wind is the perfect solution for those who need flexible shade • 3” solid-bamboo uprights and crossbeams combined with marine-grade nylon fittings • Available in both 8.5’ square and 10’ round sizes • Rotates 360° and tilts to 45° Contact: Bambrella USA www.bambrellausa.com

Product: Polycarbonate Structures Features: • Sunshield US offers high-end polycarbonate structures designed for style and functionality • Structures can be used as patio covers, carports, pool and BBQ covers, as well as as valet stations for your club or resort Contact: Shelter Structures America 424-254-9172 swilson@shelterstructuresamerica.com

Total Coverage

Small and Mighty

Product: Venice Umbrella Features: • Super large-scale Venice Umbrella is available in 16’ and 20’ square • Canopies have double sewn-in vents for excellent wind management and the heavyduty base provides a stable foundation • The pole and ribs have a carbon finish and the canopy is made from furniture-grade solution-dyed acrylic Contact: FiberBuilt Umbrellas & Cushions 866-667-8668 www.fiberbuiltumbrellas.com

Seats of Tranquility

Product: Weymouth Rocking Chairs Features: • From firepit to courtside, Weymouth rocking chairs provide a sense of home and tranquility in any environment • Tall, angled back allows for complete relaxation while providing ample support • Built with traditional mortise and tenon joinery, the Weymouth chairs deliver durability for years to come Contact: Country Casual www.countrycasualteak.com

Indoor Furniture Product: Smaller-Scale Madison Stacking Chair with Hidden Flex Back Features: • Global Allies’ exclusive patented design • Hidden aluminum flex mechanism • High-density box seat • Welted seat back • 1 1/4” tapered aluminum tubing • Fabric-on-fabric stack • Color-matched heavy-duty umbrella glide • Custom-color touch-up kits available • CA-117 fire code compliance standard • Range of finish options available Contact: Global Allies www.globalallies.com

Club-Tested and Proven

Product: Claremont Chairs Features: • We designed this very elegant stacking hardwood chair for the Claremont Country Club in Oakland, Calif., in July of 2013. This spring, we took our 22nd and repeat order from the Rolling Rock Club in Pennsylvania • No other chair offers this level of elegance and comfort in a full-function stacking hardwood chair • No other company offers a 20-year warranty against joint failure on a stacking hardwood chair • Check out our website, and see why so many top-tier clubs are choosing Eustis Chair Contact: Eustis Chair www.eustischair.com

52 C&RB www.clubandresortbusiness.com DECEMBER 2018

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Course & Grounds

Why Walk When You Can Ride?

Product: Greensmaster® TriFlex™ Hybrid 3320 / 3420 Features: • First riding greensmower that has the same level of precision as a walk greensmower • Flex suspension • Lift-gate footrest provides access to the center cutting unit • Requires no routine greasing • Reels driven by a generator, with peak power reaching three horsepower on each reel, which allows for verticutting • All models in the series are supplemented by battery power, to eliminate clip marks at the start of each mowing path • All electrical components are housed inside the machine and fused separately, for safe and reliable operation Contact: The Toro Company www.toro.com

Accurate Passes

Product: 551 Series Short-Throw Rotors Features: • Precise irrigation for tee boxes and other smaller areas of the golf course • Durable and efficient, eliminating the need to use residential or commercial rotors in smaller areas • Include full-circle and small-circle capabilities, making it easy to quickly adjust coverage as needed • Available in four rotor models, including model that’s compatible with Rain Bird Golf’s Integrated Control (IC) System™ that directly connects central control to each rotor and valve • Other models include electric solenoid version, SAM/HYD model and block version with Rain Bird’s Seal-A-Matic feature • Top-serviceable convenience allows quick and easy access to internal rotor components, including a Top-Serviceable Rock Screen™ with integrated valve seat as well as the valve assembly, internal assembly, nozzles, pressure regulation system and selector assembly • Adjust pressure regulation and arc from the top of each rotor with a common screwdriver.

• Rapid-Adjust Technology featuring MemoryArc® allows rotors to retain two part-circle arc settings, making it possible to switch between full- and part-circle operation in seconds.

• With a standard GBS25 solenoid, the 551 Series electric solenoid rotor models offer 25kV surge protection plus built-in filtration and a captured plunger, for an additional level of protection.

• Through Rain Bird’s Timeless Compatibility™, courses can install new 551 internal assemblies in existing Rain Bird rotor cases dating back to 1992.

Contact: Rain Bird Golf www.rainbird.com/golf

Deliver Precision Anywhere

Product: Jacobsen® AR331 Features: • TrueDeck cutting units are designed to enable simple, accurate height-of-cut adjustment, and provide even dispersion of grass clippings for superior after-cut appearance • A lightweight footprint traction, and offers protects turf with increased precise contour-following abilities for maneuvering in tight spaces, around bunkers, trees and other obstacles • Adaptishift™ technology allows you to effortlessly glide the cutting units from side-to-side, generating up to 12 inches of offset—perfect for tackling hard-to-reach areas • Equipped with the industry’s only armrest-mounted LCD color control screen, which displays on-board diagnostics, cut controls, and fault alerts • An easily accessible, ergonomic operator platform provides exceptional comfort with a fully adjustable suspension seat and increased visibility perfect for long days • Reliable 24.8 hp Kubota® diesel engine offers efficient and productive performance • Parallel-series 3WD gives the AR331 superior climbing ability, allowing operators to feel safe and confident while navigating slopes and hills • Wet parking brakes are maintenance-free, delivering safe braking on slopes and reducing ownership costs • Optional canopy, ball screen, slick tires, and mulching kit Contact: Jacobsen www.jacobsen.com

Monitor. Maintain. Protect.

Product: Textron Fleet Management Shield Plus™ • Screenless technology that provides real-time equipment, usage, mileage, hours, work and idle time data of maintenance equipment •R eceive detailed efficiency reports to maximize and manage your crew’s workload • Establish activity zones, target times, task completion and balance workloads • Define reduced speed zones and geofence areas to keep your crew safe •R eceive instant alerts detailing the location of equipment when exceeding speed limits or entering a protected geofence •R eal-time location of all equipment. View history data to analyze travel times between activity areas and optimize efficiency • Web-based, accessible anytime, anywhere using your computer, smartphone or tablet • Extended warranty and service, built-in battery and automatic software updates • Supported by TechForce™ the industry’s largest network of factory-direct technicians Contact: Textron Fleet Management https://www.textronfleetmgmt.com DECEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Pool & Patio

Bringing Warmth Outdoors

Product: SUNGLO Model PSA265 Features: • The permanent mounted gas infrared patio heater is ideal for restaurant patios with limited space, and access to natural gas • Heat coverage average is a 10-foot circle of quiet warmth • Can be manually operated, no electrical connections needed, or the PSA265E offers a completely automated ignition system Contact: Infrared Dynamics www.infradyne.com

Amphibious Comfort

Product: In-Pool Furniture Features: • The popular in-pool collection has expanded to include several new products for water applications that can be used out of water as well • Each cushion is engineered with Dry Fast foam technology—allowing for quick water flow and drying • With endless configurations to choose from, each modular piece easily connects with a durable inner locking key that prevents cushions from sliding Contact: Texacraft www.texacraft.com

Safe Landing

Product: Softside™ Slide Landing Pads Features: • Designed for slides that exit into shallow water, slide-pad options make pool slides safer, with soft landing pads to help avoid injury • Anchored with hardware to prevent floating or shifting • Provide slip-resistant covered foam padding made of a thick foam pad bonded to a textured PVC material, so the PVC material will not peel or wash off • Passes all CPSC-ASTM 1292 tests for impact attenuation for drop heights of 10 ft. (3” thick) • Durable, watertight and slip-resistant, these pads are algae- and fungus-resistant, low-maintenance and hygienic • Custom bumpers are also available to protect the heads of patrons as they enter a closed-flume slide, as well as pads for behind ladders, where falls often occur • Available in four different colors: light blue, dark blue, white, and black • Made in the USA with three-year warranty Contact: RenoSys 800-783-7005 www.renosys.com

Member Services & Activities Putt for Dough

Product: Stroke of Luck™ Indoor Putting Game Features: • Combines the skill of putting with the scorekeeping of games of chance like poker or any other card game • Game consists of “Executive” 3’ x 8’ putting mat, with a stimp of 10-11, imprinted with the faces of a full deck of cards arranged randomly • Full-sized “Club” version with 4’ x 12’ mat also available • To play, dice is rolled to determine any of six “tee positions” on mat, and players then putt to win their “best hands” • Use it to salvage a rained-out charity event by taking the competition inside • Can also be used to complement fundraising events, banquets and weddings, and after-golf festivities • See it demonstrated at 2019 PGA Merchandising Exhibition in Orlando, Fla. from Jan. 22-25, Booth #3317 Contact: 2Skills LLC https://2skills.net

Gain Momentum

Product: Momentum Video Production Service Features: • Innovative way to engage members and promote your club and its activities • You and your staff become the “directors,” gaining creative control and dramatically reducing production costs • High-end equipment • Video and shotselection training • Video portal to upload your footage • Video editing and publishing Contact: Momentum Video http://momentumvideo.com/

Clocks

Timely Remembrance Product: Verdin Course Clock Features: • Many 2- and 4-face models available • Each clock custom-made and UL-approved • Superior Moonglow© backlit dials • Custom headers; logo or medallion dials; custom colors available • Installation and maintenance by Verdin technicians (optional) Contact: The Verdin Company 800-543-0488 www.verdin.com

54 C&RB www.clubandresortbusiness.com DECEMBER 2018

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Utility Vehicles

Designed by Superintendents

Product: New Cushman® Hauler® Utility Vehicles Features: • Truck-inspired design includes standard headlights, rear receiver hitch and practical dash • Available with your choice of a 13.5-hp gas powertrain or a 72volt AC drivetrain that delivers industry- leading efficiency with impressive power and a 50-mile range • Standard 12-cu. ft. sound- dampening, roto-molded polyethylene bed includes integrated divider slots and tie-down locations • Optional 15-cu. ft. aluminum bed offers impressive storage that can be accessorized via its L-Track bed system • Highly functional dash provides clear line of sight to what lies ahead and includes a centralized control panel, deep storage pockets and a display lip for your iPad or tablet • Four strategically located multi-purpose cup holders accommodate radios, as well as any size or shape cup • Premium turf tires and sturdy construction protect your ride • Refueling is simple with a standard side-fill gas tank or on-board charger • Device-friendly upgrades are available with either an optional 12V or USB outlet • Can be equipped with optional Intellibrake™ technology that provides automatic parking and full-time regenerate energy while you drive Contact: Cushman 800-241-5855, ext. 5742 www.haulerdemo.com

Best of Both Worlds

Product: Toro® Outcross™ 9060 Features: • T he revolutionary, turf-friendly machine delivers on the benefits of both a tractor and a super-duty utility vehicle •A weight-balanced chassis and four-wheel steering, coupled with full-time four-wheel drive, protect turf •A ll four wheels turn individually at a rate determined by the machine’s ground speed and turning angle, ultimately minimizing the possibility of turf damage and allowing the machine to traverse various terrain with ease • I ncorporates a standard three-point hitch with PTO, drawbar and universal loader mounting plate, enabling the machine to accommodate a variety of standard turf maintenance attachments • T he Outcross also features a passenger seat and roomy operator station for easily transporting people, as well as an optional cargo bed with a 4,500-lb., 1.3-cubic yard capacity for hauling tools and materials •C apable of towing up to 16,000 lbs., and powered by a 59.8 hp Yanmar® liquid-cooled diesel engine Contact: The Toro Company www.toro.com

Winning Rally

Product: Yamaha UMAX™ Rally Features: • Comfort—With luxurious bucket seats from Yamaha’s Viking® utility Side-by-Side, an automotive-style dash, and a spacious window for entry/egress, you’ve got all the comfort you need to get through any heavy-duty job.

• Genuine—Equipped with Yamaha Genuine wide fender flares and front brush guards that are specifically designed for the Rally. Plus, it’s easy to make it “genuinely yours” with Yamaha’s optimally engineered parts and accessories that always look right, fit right, and perform right, unlike aftermarket options.

• Performance—Every tough job is made easy when you’ve got lifted suspension for increased clearance, 23” allterrain tires, a one-handed tailgate release for effortless dump-bed usage, and plenty of storage from under the hood to the large-capacity bed.

• Versatile—From construction sites and busy airports or warehouses, to local hobby or horse farms and neighborhood nurseries, to the densest college campuses, vast campgrounds and largest golf course properties, the UMAX Rally is the only light utility vehicle that’s ready for anything.

Contact: Yamaha Golf-Car Company UMAXRally.com

Banquet Supplies On Display

Product: Glo-Ice Set Features: • Banquet serving set includes clear tray, light box, mirrored skirt and sneezeguard • L ight box is UL-approved for safety • Place an order online at www.gloice.com Contact: Glo-Ice by Engineered Plastics www.gloice.com

Rise Above the Rest

Product: Silver Twist Buffet™ Risers and Black Zig Zag Buffet™ Risers Features: • S moke-tempered glass boards •H elps organizes any buffet •H elps create alluring displays on the tabletop Contact: FOH, Inc. www.frontofthehouse.com

DECEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Kitchen Equipment

Smaller Footprint, Bigger Menu Product: Cook-N-Hold Low-Temperature Smoker Oven Features: • Fully insulated Cook-N-Hold smoker designed for flavorful results by slow cooking with real wood chips • Efficient 3,000-watt power unit allows for reheating of prepared meals or bulk items with maximum temperature of 325°; powerful 250-watt cal rod heats chips quickly • Includes stainless-steel vented chip box and variable one-hour timer for mild to heavy smoke flavor • Standard solid-state electronic control with large, clean, easy-to-read and -operate LED digital display, to ensure holding at precise food temperatures • 18 factory- or field-programmed cook-and-hold cycles • Cook and hold up to 100 lbs. (45 kg.) of meat in less than 6 sq. ft. of floor space • Fully insulated, stainless-steel interior and exterior for ease of cleaning • Photo shown with optional stand Contact: Cres Cor www.crescor.com

Hold That Line

Product: Induction Buffet Warmers Features: • Used for holding/warming foods for serving • Ideal for banquets and catering • Fewer cords—connect up to 3 units together with an interconnect cord and only run one power cord to outlet on wall • Subtle, low-profile, attractive design • Four power levels—low, medium, high and chafer preheat • Custom decorative patterns or logos available on 16x16 units • Available in countertop and drop-in Contact: Vollrath Company www.vollrath.com

Perfect Fits

Product: KMEdge Design Icemakers Features: • The KM-115BAJ model produces up to 116 lbs. of ice daily, a 1% increase (over the former KM-101BAH) while using 15% less electricity and 11% less water, making it ENERGY STAR®-qualified • The KM-230BAJ model produces up to 230 lbs. of ice daily, a 13% increase (over the former KM-201BAH) • The KM-300BAJ model produces up to 295 lbs. of ice daily, a 11% increase (over the former KM-260BAH) • The KM-300BWJ model produces up to 265 lbs. of ice daily, a 11% increase (over the former KM-260BWH), while using 15% less electricity and 11% less water • At a height of 39 inches with six-inch legs, these self-contained icemakers are front-breathing and perfect for tight spaces Contact: Hoshizaki America, Inc. www.hoshizakiamerica.com 56 C&RB www.clubandresortbusiness.com DECEMBER 2018

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Amenities

Smell of Success

Product: Joseph Abboud Amenities Features: • Guest amenities support the brand that represents a modern American lifestyle with a sophisticated sense of color and texture • The Fragrance is an invigorating blend of black pepper and amber, embodying a rich, warm blend • A combination of coriander, cinnamon, bergamot, ginger, oakmoss and patchouli makes up the scent • Enriched Shampoo, Fortifying Conditioner, Moisturizing Body Lotion, and Silky Bath Gel all available in bulk • Soaps and travel sets, including boxed shower cap and razor kit, also available Contact: Fore Supply Co. 800-543-5430 www.foresupply.com

Dial It Up

Product: The Dial Fit Dispensing System Features: • Free dispensers with purchase!

• Sleek design • Available in manual or hands-free • Hands-free dispenser includes batteries that last for 90,000 activations!

• Refills are high-capacity, allowing more time between replacement Contact: Tri-C Club Supply – Duffy’s 800-274-8742 www.duffystric.com

Craftsmanship and Luxury

Product: Lockers with Inch-Thick Doors Features: • Hollman’s new “extra” thick locker doors (1.14”) are the quality members expect, not the common standard thin (3/4”) doors, exclusive only to Hollman • New luxe thick doors upgrade your aesthetics • Simple, turn-key process from design to estimate and installation • Wide selection of premium domestic and exotic woods • LEED-certified, UV-cured, zero VOC finish • Manufactured in USA • 100% guarantee Contact: Hollman, Inc. www.hollman.com

11/27/18 7:01 AM

ADVERTISER INDEX Advertiser Page # 2Skills 13 815-742-6315 / www.2skills.net C&RB’s 2019 Chef to Chef Conference 8-9 440-250-1583 / www.cheftochefconference.com Chambers 25 410-727-4535 / www.chambersusa.com Country Casual Teak 27 800-289-8325 / www.CountryCasualTeak.com Cres Cor 30-31 877-CRESCOR (273-7267) / www.crescor.com Cushman Inside Front Cover www.Cushman.com/Refresher Engineered Plastics 39 800-711-1740 / www.gloice.com ‘Fore’ Supply 35 800-543-5430 / www.foresupply.com Global Allies Inside Back Cover 415-453-6041 / www.globalallies.com Hollman 33 www.Hollman.com

A

H A R B O R C O M M U N I C AT I O N S

P U B L I C AT I O N

A

SEPTEMBER 2018

HARBOR COMMUNICATIONS

NOVEMBER 2018

P U B L I C AT I O N

OCTOBER 2018

Reaching for New Heights

at

Red Ledges

Advertiser Page # Hoshizaki 37 www.hoshizakiamerica.com Innovative Club Management 41 724-780-5160 / www.innovativeclubs.com KE Camps 23 www.kecamps.com McMahon Group 49 314-744-5040 / www.mcmahongroup.com Toro Back Cover 800-803-8676 / www.toro.com/RM5010H Tri-C Club Supply – Duffy’s 21 800-274-8742 / www.duffystric.com Verdin 29 800-543-0488 / www.verdin.com VGM Club 19 800-363-5480 / www.vgmclub.com Yamaha 7 866-747-4027 / www.YamahaGolfCar.com

CLUB & RESORT INDEX Properties featured in this issue

Club/Resort Finding the Perfect Balance

More Proof of a Winning Formula

at Bellerive CC

Perfecting the Poolhouse

Retail Shops That Make Them Stop

Shaping Your Yoga Program

Removing the Stress from Holiday F&B

Special Course Equipment for Special Needs

Natural Approaches to Course Maintenance

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Page #

BallenIsles Country Club, Palm Beach Gardens, Fla. .…32

Sand Valley:

9/25/18 1:49 PM

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Be in-the-know with

11/2/18 1:49 PM

Bogey Hills Country Club, St. Charles, Mo. .....................16 Champions Run, Omaha, Neb. .........................................58 The Country Club at DC Ranch, Scottsdale, Ariz. ...........38 Jonathan Club, Los Angeles, Calif. ....................................36 JW Marriott Camelback Inn Resort & Spa, Scottsdale, Ariz. ..................................................................24

Make sure you continue receiving Club & Resort Business and Chef to Chef magazines in your mailbox for free.

To update subscription information and add new subscribers:

Lakeside Country Club, Houston, Texas ...........................42 The Metropolitan, Chicago, Ill. .......................................27 Mistwood Golf Club, Bolingbrook, Ill. ...............................48 Pelican Isle Yacht Club, North Naples, Fla. .........................28 The Royal Golf Club, Lake Elmo, Minn. ............................26 Springfield Golf & Country Club, Springfield, Va. ............39

Go to www.ezsub.com/crb OR Click “Subscribe” at www.clubandresortbusiness.com

Zintel Creek Golf Club, Kennewick, Wash. ...............50

DECEMBER 2018 www.clubandresortbusiness.com

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IDEA EXCHANGE

More details on these Ideas, and others, available online at www.clubandresortbusiness.com/category/idea-exchange

Fun At All Levels

By Betsy Gilliland, Contributing Editor

PHOTOS COURTESY CHAMPOINS RUN

When school is out for the summer or the holidays, parents often hear a ubiquitous two-word refrain from their teenagers and adolescents: “I’m bored.”

At Champions Run in Omaha, Neb., Creative Director Ben Lorenzen and the club’s staff do their best to make sure that lament is never heard, by leading a crusade of creative ways to engage teen and adolescent members in fun-filled adventures and junior programs at the property.

“We have a young, active membership at Champions Run,” Lorenzen says. “We’re on the cutting edge. We do a lot of different things. We have nontraditional sports and recreational activities, and people join Champions Run specifically for our junior programs.”

Last summer, for example, the staff put a new spin on one of the younger members’ favorite activities—the slip ’n’ slide—and also set a world record by building the world’s tallest trophy.

And as they do for all of the teen- and youth-focused activities at Champions Run, the staff quickly gained engagement for these new attractions by issuing calls to action through social media. After sending out a secret social-media blast to attract about 25 members ages 13 to 18 one day last August, a “golf cart slip ’n’ slide” was set up for three or four hours from late afternoon until dark.

“We said, ‘We’re doing something fun at ‘The Park’ [a seldom-used, flat, open area of the property about a half-mile from the clubhouse], so come on down,’” says Lorenzen.

To create the slip ’n’ slide, the staff gathered 200 feet of tarp, eight bottles of dishwashing liquid, and shark and swan inflatables. A rope was then attached to a golf cart to pull the kids around in circles, with plywood put down to protect the turf. Staff members drove the cart, and one person at a time was pulled around on the tarp for 15 to 30 seconds.

Each child had to have parental permission, and the property issues liability waivers for staff members and the kids.

“We love slip ’n’ slides,” says Lorenzen. “We do a lot of them as a fun, inexpensive activity, and we try to find new ways to do them. There are so many things you can do; it’s so simple, and it doesn’t cost a lot of money. We wanted to add a new element to it, so we added a golf cart.”

In total, Champions Run has about a dozen varieties on the concept in its repertoire, from relays to bowling. Slip ’n’ slide kickball, featuring baby pools for “bases,” is another favorite.

Using a golf cart was just the latest variation on the slip ‘n’ slide theme added to the Champions Run repertoire; other versions involve relays, bowling and kickball.

After the Champions Run staff sent out a secret socialmedia alert that something special was happening at “The Park,” about 25 teenagers from the membership showed up to spend the rest of the day slip-slidin’ away.

Of course, there’s always room for improvement. So, for the next golf cart slip ’n’ slide, Lorenzen plans to set up additional slip ’n’ slides on a hill, so the kids will have something to do while they wait for their turn with the cart.

The world’s tallest trophy was also built at Champions Run last summer. The undertaking was part of the club’s Field Day in July when “Kraken Nation,” aka about 300 Junior Sports participants on four color-coded teams, vied for the coveted Kraken Cup in a series of events such as tug of war, synchronized swimming, and of course, slip ’n’ slide games. (The Kraken, a mythological Scandinavian squid-like sea monster, is the mascot of the club’s Junior Sports programs.)

According to Guinness World Records, the largest trophy on the planet is 41 feet, 10 inches and was presented to the winners of a cricket game in India in 2015. The cricket prize was no match for the Kraken Cup, however, as the Champions Run trophy measured 44 feet, 6 inches. Champions Run rented a scissor lift to build the trophy, which was topped with a silver “cup,” out of PVC pipe and wood. The trophy was painted with a metallic finish and its pillars were spray-painted with the teams’ colors.

As for the new world record, Lorenzen says, “It’s in the approval process now. Regardless, if it does or doesn’t get approved, we take pride in the fact that we know we did it.”

Lorenzen is happy to spread the word about the nonstop fun at Champions Run. YouTube is one of his favorite places to posts videos of the slip ’n’ slides, the Kraken Cup competition, and other activities.

“It’s a great way to promote A silver “cup” was put on the things we do,” says Lorenzen. “It’s another way to engage the Champions Run “trophy” to top it out at a the members and develop the (hoped-for) world-record Champions Run brand.”

44 feet, 6 inches.

58 C&RB www.clubandresortbusiness.com DECEMBER 2018

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Quality matters to your Members and Guests, that’s why it matters to us.

No other chair stacks up™ The Positano Banquet Chair • Stacks 8 High Patented & Available Exclusively from Global Allies

www.globalallies.com • info@globalallies.com • +1.415.453.6041 © 2011 | Global Allies, LLC | All rights reserved

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11/20/18 12:57 PM

WHAT Reelmaster 5010-H. ®

MATTERS Lower operating cost.

MOST Hello, making budget.

What Matters Most to You Matters Most to Us. The Reelmaster 5010-H Fairway Mower. Because fuel cost is a significant portion of your operating budget, Toro developed the industry’s first and only true hybrid drive system, saving up to 30 percent on fuel expense*, which lowers your operating cost, your carbon footprint, and your blood pressure.

Join the conversation

@ToroGolf

©2018 The Toro Company. All rights reserved.

Call: 800-803-8676 Visit: toro.com/RM5010H

*Compared to conventional fairway mowers.

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