December 2023
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Countless Comforts in Colorado
The Rio Grande Club and Resort in South Fork, Colo. offers members and guests everything from championship golf and tennis to fishing and horseback riding.
INSIDE: Top Ranked Clubhouses
22
Turning Point
28
Desserts Hit Members’ Sweet Spot 36
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Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2023. Periodicals postage paid at Cleveland, Ohio, and a dditional 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© 2023 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.
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11/27/23 3:23 PM
December 2023 • Vol. 19 • No. 12
INSIDE THIS ISSUE
16
Countless Comforts in Colorado
The Rio Grande Club and Resort in South Fork, Colo. offers members and guests everything from championship golf and tennis to fishing and horseback riding. (Photo Courtesy of The Rio Grande Club and Resort)
ALSO IN THIS ISSUE
4 MASTHEAD 6 The Rob Report
Ranked 22 T2 op 023 TOP RANKED
CLUBHOUSES
These top clubhouses meet - and exceed - the wants and needs of members.
I NDUSTRY CONFERENCES ARE A GATEWAY TO PROFESSIONAL GROWTH
+ Renovation 28 T Design URNING POINT
Refreshed halfway houses and comfort stations are more than just a pitstop for golfers and their guests.
8 Clubhouse Notes
L OOKING BACK ON A PRODUCTIVE 2023
10 Club Operations
NAVIGATING EXCELLENCE AT NEWPORT BEACH COUNTRY CLUB
11
Golf Tech
K EEP YOUR GAME IN SHAPE THIS WINTER
12 Fitness
R EINFORCING THE IMPORTANCE OF FITNESS
esign Snapshot 34 A DSPETUCK VALLEY CC
TOASTS UPDATED KITCHEN, BAR LOUNGE Renovations bolster the dining experience at this New England club.
14 Club People on the Move + Beverage 36 D Food ESSERTS HIT MEMBERS’
SWEET SPOT
An increasing number of members are ending their a la carte and buffet meals on a sweet note.
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K OPPLIN KUEBLER & WALLACE INDUSTY LEADERS
42 Products
NEW INDUSTRY PRODUCTS
42 AD INDEX
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THE ROB REPORT
Industry Conferences are a Gateway to Professional Growth THE FIRST QUARTER OF the year is always packed with conferences. The PGA Merchandise Show in Orlando, Fla. kicks things off, quickly followed by GCSAA Conference and Trade Show, which is in Phoenix, Ariz. in 2024. This time around, the CMAA World Conference and Club Business Expo in Las Vegas, Nev. Our Chef to Chef Conference in Austin, Texas overlaps this year—both in the first week of March. That’s a lot of travel, for sure, and each show targets different areas of the club, but from an editorial point of view, they’re all important. I feel it’s imperative for me to attend, but what makes club professionals think along the same lines? Staying on top of the latest trends, innovations, and networking opportunities across the industry is crucial for growth. Conferences offer a wealth of benefits that can significantly impact your career and help you navigate the complex and competitive landscape of the club industry. Industry conferences bring together experts and innovators who share their insights, experiences, and expertise. Through keynote speeches, panel discussions, and workshops, attendees can gain new knowledge and perspectives. One of the most significant benefits of attending industry conferences is the chance to network with like-minded professionals, potential collaborators, and even mentors. The connections you make at these events can open doors to new opportunities and partnerships that you may not have encountered otherwise. Personal connections and relationships are often at the heart of successful careers. Conferences often feature exhibitions and showcases of the latest products, services, and technologies in the industry. This exposure allows attendees to 6 l Club + Resort Business l December 2023
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Attending industry conferences offers myriad benefits that can significantly impact your career—from gaining knowledge or expanding your network, to rejuvenating your perspective. stay informed about emerging trends and innovations. Industry conferences often include market research and analysis presentations, as well. This data can be a goldmine of insights that you can use to make informed decisions and stay ahead of your competitors. If you’re a manager, industry conferences can serve as a talent pool for finding new employees. The pool of attendees is filled with professionals who are passionate about the industry and looking for career opportunities. It may seem counterintuitive, but attending a conference can sometimes save time. You can gain more insights, contacts, and learning experiences in a few days than you might in weeks or months of independent research. Associating yourself with industry events and organizations can enhance your professional credibility. It signals to
others that you are committed to staying informed and engaged with your field. Beyond professional development, conferences can contribute to personal growth. The exposure to diverse perspectives, cultures, and experiences can broaden your horizons and make you a more well-rounded individual. Those who consistently attend industry conferences tend to have a competitive edge over those who don’t. By staying informed, connected, and adaptable, you position yourself as a professional who can navigate change and leverage opportunities. Attending industry conferences offers myriad benefits that can significantly impact your career. Whether you’re looking to gain knowledge, expand your network, or rejuvenate your perspective, these events provide a unique opportunity to achieve these goals. So, the next time you have the chance to attend an industry conference—from the PGA Show to Chef to Chef—seize it with both hands and get ready to reap the rewards. Your career and personal growth will thank you.
Rob Thomas • Editor
rthomas@wtwhmedia.com
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11/27/23 12:10 PM
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CLUBHOUSE NOTES
Looking Back On A Productive 2023 WHEN A YEAR IS drawing to an end, I enjoy reflecting on experiences I’ve had, people I’ve met, and new things I’ve learned. Once 2023 is in the books, it will mark my first full calendar year with Club + Resort Business. While I did not log a huge amount of miles traveling to clubs, all four of my visits this year were educational and enjoyable, and I got to meet some terrific people. In June, I attended a PGA HOPE (Helping Our Patriots Everywhere) clinic at Windmill Lakes Golf Club in Ravenna, Ohio. PGA HOPE is the flagship military program of PGA REACH, the charitable foundation of the PGA of America. PGA HOPE introduces golf to veterans and active duty military service members to enhance their physical, mental, social and emotional well-being. On a beautiful late spring day, I watched PGA instructors provide guidance to veterans of varying ages and ability levels and then observed the clinic participants play in a five-hole scramble. Dan Dauk, a PGA Professional who supervised the clinic, said the veterans appreciated the program. Rick Fernandez, an Air Force and Army veteran, said, “What I like as much as the golf is just getting together with the ex-military guys...The camaraderie is the good part about it.” In July, I visited Firestone Country Club in Akron, Ohio, as the club prepared to host the 2023 Kaulig Companies Championship (formerly called the Bridgestone Senior Championship). Club General Manager Jay Walkinshaw gave me and my son a tour of the South Course, the restaurant, clubhouse, pro shop, locker room, the suites along the course, and other areas. We also had a great time visiting with Dick Robbins, Member Services Manager, who has logged 49 years at Firestone. Robbins’ staff handles player registration, services, scoring, and reconfigures rooms to make them avail8 l Club + Resort Business l December 2023
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able for caddie dining, player mail, and organizations such as The Golf Channel and PGA Tour Productions. Walkinshaw noted the course layout allows for easy movement of players, caddies, employees and spectators. “There’s little corridors or bands where you can walk pretty much east and west because the holes run north and south,” Walkinshaw said. “If you want to watch half a dozen holes, greens and tee shots…you can just go laterally across and see an awful lot of golf.” In August, I headed north to visit Warren Valley Golf Course & Banquet Center in Deaborn Heights, Mich. After operating with 36 holes (an East and a West course) for 90-plus years, this Donald Ross-designed layout closed in 2022 to undergo a renovation. The West course was reopened in April 2023 after the greens, bunkers and drainage received upgrades. Hats off to Revive Golf Management and the grounds crew. For a course that had been closed a year ago due to poor conditions, I thought it was in excellent shape. When I visited, Jason Pearsall, Managing Partner for Revive Golf Management and CEO of Club Caddie, gave me a tour of the facilities, and Bryan Bedsworth, Golf Services Manager, took me on an informative and entertaining journey around the course. We even took a few swings, and I struck one of the best putts I’ve ever hit: On the 10th hole, looking at a 25-foot putt with a strong right-to-left break, I lagged it about one foot past the cup. When I spoke with him on that hot
summer day, Pearsall called the chance to restore a Donald Ross course a “oncein-a-lifetime opportunity,” and added, “You almost have this duty to do right by it.” Revive is operating the golf course and pro shop in cooperation with the city of Dearborn Heights. Issa Brothers LLC is constructing a banquet center, restaurant, and lounge that it will oversee. In September, I went to Portage Country Club in Akron for the PGA HOPE Cup. Forty former and active duty military members, accompanied by PGA professionals, played a 9-hole scramble. Club leaders were honored to welcome the veterans for this inaugural tournament. “[I] love to support this kind of organization that’s doing so much for veterans and through the game of golf, too,” said Adam Lewicki, the club’s Head Golf Professional. It was a fun year and I’m looking forward to more visits in 2024. So if your club’s golf course or racquet facility or banquet site is being renovated, or if your club is hosting a special event, e-mail me at pkeren@wtwhmedia.com. I would love to share your club’s story.
Phil Keren • Senior Editor
pkeren@wtwhmedia.com
www.clubandresortbusiness.com
11/28/23 10:32 AM
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CLUB OPERATIONS
NAVIGATING EXCELLENCE AT NEWPORT BEACH COUNTRY CLUB Melanie Stacklie • Training & Project Manager Newport Beach Country Club • Newport Beach, Calif.
AT NEWPORT BEACH COUNTRY CLUB, we are committed to the pursuit of excellence, and one of our key values, included in the “3 M’s,” is to Make Improvements. Recently, we took a significant step toward this goal by introducing our innovative onboarding program, OCEANS (Origin, Culture, Engagement, Alignment, Navigation, Standards). This process redefines the onboarding experience for our new team members, ensuring they embark on their journey with us with enthusiasm and confidence. The onboarding process, while undeniably important, often lacks excitement and allure. The term “onboarding” can conjure images of tedious training sessions, mountains of paperwork, and an overwhelming influx of information. This perception can sometimes leave new hires feeling apprehensive about their transition into a new workplace. To address this, we decided to rebrand our onboarding process, giving birth to OCEANS, where each letter signifies a distinct step in the journey towards excellence.
1. Origin: The journey begins with Origin, which marks the team member’s first official day at the club. During this stage, they complete necessary paperwork and watch essential training videos covering topics like harassment and PCI compliance. 2. Culture: In the Culture phase, team members delve into the rich history and culture of the club. They gain insights into our club’s values, different departments, the distinction between hospitality and service, and club policies. This immersive training includes situational questions designed to encourage them to think from a “members-first” perspective. Additionally, team members receive cart training and a comprehensive tour of the entire clubhouse and its surroundings. 3. Engagement: Engagement equips our team members with the essential skills needed to interact ef10 l Club + Resort Business l December 2023
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fectively with our members. This training encompasses subjects like member etiquette, proper conduct in member areas, taboo conversation topics, and strategies for handling challenging situations. 4. Alignment: Alignment takes team members to their respective departments, offering specialized training that typically spans 5-6 days. During this period, a training log is maintained, listing dates and topics covered. Cultural questions are also included, encouraging team members to reflect on the club’s purpose, vision, and 3 M’s. 5. Navigation: The Navigation phase involves an audit checklist to ensure team members are on the right track in their specific positions. This step is conducted collaboratively between the team member and their manager, ensuring a firm grasp of the basics related to their roles. 6. Standards: The Standards stage includes two critical reviews: a 30-day review and a 75-day review. These reviews involve the team member, their department manager, and me. They provide a platform for discussing the team member’s strengths and opportunities, fostering a collaborative atmosphere of continuous improvement. OCEANS is instrumental in setting the stage for excellence, enhancing engagement, and promoting team member retention. By instilling our club’s purpose, vision, and 3 M’s into new team members, we foster an environment deeply rooted in our club’s culture. The investment we’ve made in OCEANS has proven invaluable, as it ensures that every new member of our team is well-prepared and committed to delivering the highest standard of service. This journey not only reflects our commitment to excellence but also serves as a testament to the spirit of innovation that defines Newport Beach Country Club. www.clubandresortbusiness.com
11/28/23 9:12 AM
GOLF + FITNESS TECHNOLOGY
KEEP YOUR GAME IN SHAPE THIS WINTER By Matt Kilgariff • Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.
DON’T LET ALL THE HARD work you put in this past season be wasted as December ushers in winter. Here’s my recommendation for what you can do during this time of the year. I suggest seeking out a TPI trainer (mytpi. com), specializing in golf fitness. These trainers focus on flexibility, stability, and balance—critical aspects for a successful golf swing. Understanding your physical capabilities can provide insights into potential swing flaws. Use this time to hit the gym, preparing your body for an injury-free year of golf. Additionally, consider implementing speed training or indoor exercises without a ball. Speed is essential for high-level play, and training the brain for speed is crucial. Consult with a trainer to prevent injury when engaging in speed training. My favorite speed trainer is The Stack System (thestacksystem.com), known for its interactive features and optimal length (41.5”). When using The Stack System, emphasize basic fundamentals during speed training—maintain a proper grip and posture, focus on a perfect backswing, and pay attention to pressure shift and arm structure.
let all the hard work “Don’t
you put in this past season be wasted as December ushers in winter.
”
In the downswing, the kinetic sequence is key, using ground force to generate power. Avoid too many downswing thoughts; focus on the first lateral push and then go all out for speed. If The Stack System is not accessible, a radar device can help measure speed. Use your own driver and develop a program of right-handed and left-handed swings for noticeable gains in the upcoming season. Good luck, and I hope these tips help keep the rust out of your game. Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.
www.clubandresortbusiness.com
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FITNESS
REINFORCING THE IMPORTANCE OF FITNESS By Shelby Stamets • Fitness Director Blackhawk Country Club • Danville, Calif.
IN THE REALM OF country clubs, a para-
digm shift is occurring as fitness and wellness emerge as the unifying thread across all departments, redefining the member experience and elevating the concept of quality of life. While the private club industry has long been synonymous with leisure and exclusivity, there is a growing recognition that the integration of training in the gym translates directly to more success on the court and course, as well as improved quality of life. Implementing a strategic and intentional fitness program that is centered around your lifestyle is crucial for improving athletic performance in any sports arena you play in. A comprehensive fitness program is designed to enhance various aspects of fitness such as strength, endurance, flexibility, agility, and balance, all of which are fundamental to achieving peak athletic performance. Whether you already follow a training program, or are considering hiring a trainer, committing to a regular fitness regimen can result in a multitude of benefits that will significantly impact overall capabilities and success in your respective sport. 1. Enhanced Strength and Power: A welldesigned fitness program incorporates strength-training exercises that target specific muscle groups relevant to the sport. Improving muscular strength and power is particularly important for golf and tennis, where explosive movements and powerful swings are key to achieving optimal performance. By focusing on strengthbuilding exercises, athletes can generate more force during play, resulting in more powerful shots and swings. 2. Improved Endurance: Endurance is vital for athletes participating in prolonged 12 l Club + Resort Business l December 2023
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matches or tournaments. An effective training program will include cardiovascular exercises and endurance training, which will help improve the body’s ability to sustain physical activity during a game or match, giving the athlete a competitive advantage over opponents, who may fatigue more quickly. 3. Increased Flexibility and Mobility: Flexibility and mobility training are crucial for executing precise movements and preventing injuries. A well-rounded fitness program will incorporate stretching exercises and mobility drills that increase range of motion and lead to a stronger athlete when demanded in the moment of play. The risk of muscle strains and joint injuries are reduced, ensuring that athletes can perform at their best without being hindered by physical limitations. 4. Better Balance and Coordination: Balance and coordination are essential for maintaining stability and executing accurate shots or swings. Fitness programs should include exercises that focus on improving balance and coordination, thereby enhancing an athlete’s ability to control their body movements and maintain stability during dynamic options. By honing these skills, athletes can perform more effectively and efficiently on the course or court. 5. Enhanced Speed and Agility: Speed and agility are critical for swiftly reacting to opponents’ movements and quicky adjusting one’s position on the court. Focused work in this area of your fitness routine will lead to hitting difficult shots, navigating obstacles, and outmaneuvering opponents more effectively. 6. Injury Prevention and Recovery: It’s no secret that there is risk involved when
engaging in your sport. The fitness routine you follow can serve as your best tool for keeping you healthy, strong, and pain-free. Recovery tends to be left off or forgotten when it comes to planning out the week, the month, the year. Prioritizing sleep, proper warm-up/cool-down, nutrition, massage, hot/cold therapy, and other effective techniques will allow your body to fully recover between games and matches. 7. Mental and Emotional Well-being: A holistic fitness program not only focuses on physical conditioning but also emphasizes the importance of mental and emotional well-being. Regular physical activity reduces stress, improves mood, and enhances cognitive function, all of which contribute to improved performance, as well as enjoyment of your sport. Incorporating elements of mindfulness, meditation, and relaxation practices will help develop mental resilience, heightened focus, and a positive mindset. Clubs are investing in larger, stateof-the-art fitness and wellness facilities—staffing them with certified trainers, massage therapists, dietitians, and physical therapists. As a Fitness Director, I highly encourage you to consult with one of the certified fitness professionals within your fitness facility and take advantage of your membership. Reaching your full potential as an athlete at your club is a rewarding and worthwhile journey, sure to enrich your experience, as well as your friends, family and overall community. Private clubs are set to revolutionize member experiences through integrated wellness services, advanced technology, diverse fitness programs, and a focus on mental well-being.
www.clubandresortbusiness.com
11/28/23 12:10 PM
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CLUB PEOPLE ON THE MOVE
BRIAN ANDERSON University Club of Memphis in Memphis, Tenn., a place where a progression of history, tradition, and authenticity meet entertainment, education, and camaraderie, welcomes Brian Anderson as Director of Racquets. The club features fifteen tennis courts in addition to racquetball and handball courts. Anderson was most recently Assistant Director of Racquet Sports/Director of Platform Tennis/ Director of Junior Tennis at Orange Lawn Tennis Club in South Orange, N.J.
LAURENT FOSSÉ Established in 1887, University Club of Chicago, a prestigious private social club located in the heart of downtown Chicago, Ill., welcomes Laurent Fossé as Assistant General Manager. The club provides a comprehensive array of amenities to enhance the social, intellectual, and recreational experiences of its esteemed members. Fossé was most recently Complex Director of Food & Beverage at La Jolla Beach and Tennis Club in La Jolla, Calif.
BRANDON HOLDEN, PGA Located in West Palm Beach, Fla., Mayacoo Lakes Country Club welcomes Brandon Holden as Director of Golf. One of the first courses designed by Jack Nicklaus and updated in 2007 by Kipp Schulties Golf Design Inc., the 18-hole award winning golf course has hosted the PGA Club Professional Series, the Eastern Seniors, and several local events. Holden was most recently First Assistant Professional at The Apawamis Club in Rye, N.Y.
KEVIN KLEMENZ On Lake Winnipesaukee, at the foothills of the White Mountains, Bald Peak Colony Club in Moultonborough, N.H., welcomes Kevin Klemenz as Superintendent of Golf Course & Grounds. This idyllic setting offers 1,000 acres of natural beauty and a well-regarded Donald Ross golf course with elevated greens, gently sloping fairways, and stunning views. Klemenz was most recently Golf Course Superintendent at Harmony Club in Timnath, Colo.
KYLE KRIEGER Located in beautiful Naples, Fla., Platinum Club of America, Quail West Golf and Country Club welcomes Kyle Krieger as Executive Chef. The club offers a variety of a la carte, private dining, and event venues. Krieger was most recently Chef-Owner at Les Cochons d’Or and Jackson River Café in Hot Springs, Va.
KAREN NACCARATO, CPA, CHAE, CHTP Situated on one-quarter mile of beachfront, Eastward Ho! Golf Club in Chatham, Mass., welcomes Karen Naccarato as Director of Finance. The picturesque New England style clubhouse overlooks Pleasant Bay and has both wonderful indoor and outdoor spaces for members and guests to enjoy. Naccarato was most recently Chief Financial Officer at Port Royal Club in Naples, Fla.
KATHRYN SYLVESTER, PHR The number one-ranked yacht club in the country by the Platinum Clubs of America, St. Francis Yacht Club in San Francisco, CA, welcomes Kathryn Sylvester as Director of Human Resources. The premier location bestows incredible views of the Golden Gate Bridge and San Francisco Bay. Sylvester was most recently Human Resources Director at Jewish Community Federation and Endowment Fund in San Francisco, CA.
SAMANTHA VAN VEEN, CCM Founded in 1946, The Forest Club in Houston, Texas, welcomes Samantha Van Veen as General Manager. Amenities include clubhouse dining, racquet sports on clay and hard surface courts, an inviting pool and patio, fitness, youth activities, and social events. Van Veen was most recently Assistant General Manager at The Briar Club in Houston, Texas.
Placements made recently by Kopplin Kuebler & Wallace. More Club People announcements are published every other Wednesday on www.clubandresortbusiness.com.
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PEOPLE FOCUSED, QUALITY DRIVEN PEOPLE FOCUSED, QUALITY DRIVEN "We improve the well-being of our clients, advance the careers
of ourimprove candidates, and have fun every day."advance the careers "We the well-being of our clients, THE PARTNERS AT of our candidates, and have fun every day." KUEBLER & WALLACE KOPPLIN THE PARTNERS AT KOPPLIN KUEBLER & WALLACE
Ron Parris | Chief Executive Officer Scott Haegele, CEC||Director General of Manager Wyndemere Country Club Events Dawn MacLellan Wellness Linda Robinson | Membership The Club at Kalea Bay The Landings Club Manager Fisher Island Elijah Pulley | Executive ChefClub Heidi Hilbert | Customer Success Manager Northmoor Country Club Gabriel Maldonado, CEC, CCA | Executive Chef Robert Tibbetts, CCM | General Roberto Bianco | Director of Racquets Northstar Technologies Amber Read, MBA | General Manager Shady Oaks Country Club Manager/COO Silver Spring Country Club Kevin Kress | Director of Membership Sales Piedmont Driving Club Club Indian Hills Country Michael Nyerges, | General Wing &CCM Barrel Ranch Manager/COO William Ceriello | General Manager/COO Bryan Richardson, CCM, CCE | General Manager Sunningdale Country Club Andrew Tkach I General Manager/COO Pelham Country Club Shane Krige | General Manager/COO Somersett Golf & Country Club Blythefield Country Club Sailfish Point Lorcan O'Connell | Executive Chef Patrick DirectorManager/COO of Racquets RogerFitzgerald Amidon || General Willy Ruiz | Dir. of Membership Country Club Joseph&Travaglio, CCM | General Manager Valleyat Country Club Beach TheLords Plantation Ponte Vedra Manager/COO Kristen LenzSunningdale Cooper | General Communications Wing & Barrel Ranch Old Warson Country Club La Gorce Country Club Eric Bischofberger, Sean O'Connell | General Manager/COO Donald Franzese |CCM Chief| General FinancialManager/COO Officer Hampton Hall Club Marco Lora, CPA | Director of Club Finance Mgr. Leah Ryan | Training & Development Hurstbourne Country Tyler Yerby | General Manager/COO University Club of Chicago Bonita Bay Community Association Southern Hills Country Club Dearborn Country Club Shelby Chessman | Dir. of Membership Experience Gregory Pappas | General Manager Nolan Halterman, CCM, PGA | General Manager/COO Bronxville Field Club Lisa Luster, CAM | General Manager Christopher VanUs, MBA | Chief Financial Officer Blue Mound Golf & Country Club Hillcrest Country Club Shadow Wood Community Association Coral Creek Club David Conforti, CCM, PGA | General Manager/COO Paul Peterson| |General GeneralManager Manager Rachel Hieston Resources & Engagement Palo| Human Alto Hills Golf & Country Club Mgr. David Mickaelian Nicholas von Hofen, CGCS | GM/COO Richmond Farm Hillsboro Club Lahontan Golf Club Island Country Club Thor Damerval, CCM | General Manager/COO Hideaway Golf Club Logan Murphy | Golf| Course Michael Weems | Chief Financial Officer John Phillips DirectorSuperintendent of Racquets Guillermo Laura | Vice President Hospitality Outlaw Course - Desert Mountain Club Birnam Wood Golf Club Lords Valley Country Club Peninsula Papagayo Janet Fletcher, MBA | Dir. of Athletics & Sonoran Clubhouse Ryan Nicholson | Director of Agronomy Kristopher White | General Manager Jeffrey Rightnour | Director of Racquets Jeremy Leinen, CEC | Executive Chef Desert Mountain Club Sawgrass Country Club The Point Lake Shore Country Club The Country Club of Rochester Alex Foradori | Executive Chef Russ Onizuka, CCM, PGA | General Manager/COO Michael Witte | Asst. General Manager Davenport Country Club Waialae Country Club Tucson Country Club Eduardo Altamirano | General Manager Norwalk Yacht Club
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» Rio Grande Club and Resort
COUNTLESS COMFORTS IN COLORADO The Rio Grande Club and Resort in South Fork, Colo. offers members and guests everything from championship golf and tennis to fishing and horseback riding. By Rob Thomas, Editor
16 l Club + Resort Business l December 2023
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www.clubandresortbusiness.com
11/27/23 12:13 PM
Photo Courtesy Rio Grande Club and Resort
MOTHER NATURE HAS A LOT OF TRICKS IN HER BAG in southern Colorado, so a club must have a plethora of amenities to keep members and guests entertained throughout the year. The Rio Grande Club and Resort in South Fork, Colo. answers that call. “To find such a high-quality facility in such a remote southern Colorado location is a surprise to nearly everyone who arrives here for the first time,” says General Manager Eddie Anderson. “While the area is well-known for its small-town charm, vacation rentals to get out of city life, hiking, trout fishing, hunting and many other outdoor activities, many arrive completely unaware that we have one of the top golf resorts in the state.” The front nine winds along both sides of the Rio Grande river in a section that is known for some of the best trout fishing in the country, Anderson explains. The back nine takes advantage of this mountain town’s allure with elevation drops to rolling fairways, undulating bent grass greens, and incredible views of the surrounding Rio Grande Valley from over 8,500 feet. www.clubandresortbusiness.com
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» Rio Grande Club and Resort
The front nine winds along both sides of the Rio Grande river in a section that is known for incredible trout fishing, while the back nine takes advantage of elevation drops to rolling fairways, undulating bent grass greens, and stunning views of the surrounding Rio Grande Valley.
Adam Perko, PGA, the club’s Head Golf Professional, says the typical golf season is from mid-April to early November (weather dependent), while the peak golf season is generally from Memorial Day to Labor Day. He jokes that every golf professional should want to grow the game, otherwise he would be out of a job. “I do feel it is a very important aspect to continue to get people interested in golf … especially our juniors,” Perko says. “Demographic and location have a lot to do with the ability to do so. I come from a club where we had a junior program with over 240 kids. That, I know, is not realistic for this area. However, there are some things we can do to in this community to get people more involved.
When the golf course is out of play during the colder months, the club offers a diverse calendar of events—like theme nights and caviar tastings with live music in the restaurants. 18 l Club + Resort Business l December 2023
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Perko says the club is starting to see younger members (with kids) joining, as well as more summer vacationers bringing kids. “With this trend, we are working on implementing some clinics/camps, not only for juniors, but beginning golfers and ladies, as well,” he says. These will be offered to members and the public during the summer to engage the community and try to get people interested in golf. “I do host some of the local high school golf teams at the facility and allow them to practice and play in hopes they will see what golf has to offer and become a lifelong golfer,” Perko explains. “That is how I got started.” OFF THE COURSE When the golf course is out of play during the colder months, the team gets creative. “The number of residents drops dramatically in our area. This leaves a tight-knit community of those who stay all year,” Anderson says. “Having theme nights in the restaurants, game nights, entertainment, and looking for new skiers in the area for the nearby Wolf Creek Ski Area, all help us maintain customers for more than just the golf season.” Brandon Davis, the Rio Grande Club and Resort’s Member & Marketing Director, explains the most effective ways to attract new members is to have a great calendar of events on a continuous basis. “From fashion shows that feature local boutiques, to fly fishing seminars, to caviar tastings with live music, to adventure excursions to local hot springs, I try to keep our club calendar filled with lots of fun activities,” Davis says. “Another great strategy has been to showcase annual awards in our marketing. We won the ‘No. 1 Course in Southern Colorado’ www.clubandresortbusiness.com
11/27/23 12:13 PM
The Rio Grande Club and Resort offers monthly adventure excursions for things like horseback riding, waterfall hikes, guided ice fishing trips, ski club, and ornithological guided trips.
in 2023 and inviting people to come play the ‘No. 1 course’ is an exciting invitation for visitors and people interested in membership.” Once a person joins, everyone who works for the club has a hand in retention, Davis says. “Having a well-trained staff to serve, greet, and take care of our members is a huge part of retention,” he explains. “Creating an environment that feels worthy of investing in is also key. There must be value in your monthly dues as a member and having non-golf events for members and their guests helps create a sense of community. Quality service is always a seller.”
AMENITIES APLENTY According to Davis, Rio Grande Club and Resort offers monthly adventure excursions for things like horseback riding, waterfall hikes, guided ice fishing trips, ski club, and ornithological guided trips.
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» The Riviera Club
Rio Grande Club and Resort has more than 1.4 miles of private Gold Medal Waters along the Rio Grande to fish on, and a private fishing lodge for convenience.
“Adventure is a big part of what we do here,” he says. “We have over 1.4 miles of private Gold Medal Waters along the Rio Grande to fish on, and a private fishing lodge for convenience. The golf course borders millions of acres of national forest, and we have phenomenal hiking and nature viewing.” Una Martinez, Outside Events Coordinator, says location has a lot to do with the property’s success.
“Our club is set in a spectacular location just outside the rustic mountain town of South Fork,” Martinez explains. “The pleasant summer temperatures and panoramic views of the surrounding Rio Grande National Forest encourage guests to relax while enjoying the wild wonders of Colorado. We specialize in premier dining, with family style and buffet options to please a crowd. From our beautiful alpine-themed clubhouse to our rustic fishing lodge, we have the perfect place to enjoy hors d’oeuvres or an elegant multi-course dinner.” The property offers two restaurants, two conference rooms, clubhouse rental, and a private fishing lodge available for events, as well as a variety of amenities, and close proximity to an array of activities in the surrounding area. “These multiple venues available on-site, and a full staff to assist with your event’s needs, makes all the difference,” Martinez boasts. STAFFING SOLUTIONS With myriad amenities, comes the need for a large and diverse staff. As with properties across the country, Rio Grande Club and Resort has had to shift on the fly. “The population has changed, as has the definition of traditional jobs that were replaced after Covid,” Anderson explains. “We are looking at options for housing to attract talent to our facility. We also pay higher wages than in other regions to our waitstaff to offset the seasonality of the industry vs. our area. We offer benefits that are competitive, including health, vision, dental and retirement plans with matching contributions. “The golf and resort business [is] catching up with other industries, where in the past you hired staff for minimum wage and golf privileges,” he continues. “The days of tuition reimbursement, professional development and other creative benefits are on the horizon and may someday become the norm, rather than the exception, in order to stay competitive.” C+RB
20 l Club + Resort Business l December 2023
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www.clubandresortbusiness.com
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Choose Landmark for Luxury at Your Front Door Your members and guests should feel like they’re in good hands when they visit your clubhouse. Give them a great first impression by outfitting your bag drop areas with goods from Landmark. We craft our products from Rinowood™, dense hardwood that’s as sturdy as it is gorgeous. Contact your rep to discuss customization options for our furnishings.
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11/20/23 9:29 AM
Top Ranked Clubhouses
A Social Center BallenIsles Country Club in Palm Beach, Fla. Earns Top Rating in C+RB’s Top Ranked Clubhouses Program. C+RB Editorial Report
BALLENISLES COUNTRY CLUB in Palm Beach, Fla. offers a 115,000-sq.-ft. clubhouse that features multiple dining venues, a sports bar, golf shop, meeting space and card rooms. These components are among the reasons why the club notched the No. 1 ranking in the 2023 Club + Resort Business Top Ranked Clubhouses program. Ryan Walls, the club’s General Manager/CEO, says receiving this honor is “a compliment to our members, board, professional planners and staff who work so well together in creating a classy, yet comfortable space to enjoy. A lot has gone into learning the wants and needs of our members, offering a little something for all across our diverse membership and making a 115,000-sq.-ft. building feel comfortable and the center point of our community.” The new grand clubhouse was opened in November 2018 after undergoing a $35 million renovation. The result of this project included four dining venues, sports bar,
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golf shop, meeting rooms, expanded card rooms, men’s and ladies’ lounges, and common areas. Walls says the club’s connections to major championship golf, as well as to the city of Chicago, famous regulars, and even Jack Nicklaus are on display inside the clubhouse. “Our club has a unique and rich history which is well narrated throughout our building, while blending today’s modern de-
mands of a high-end, high-volume private club, along with a touch on display from our members’ talents,” Walls says. “...Our club connects the present to the past and evokes the pride in our club and our excitement to continue that forward.” It took almost a year of planning to understand the scale of the 115,000-sq.ft. clubhouse, along with 9,000 sq. ft. of outdoor patio seating and the neighboring 65,000-sq.-ft. sports complex, according to Becky Collison, the club’s Director of Marketing and Communications. “The redefined and expanded space features modern décor, (a) bright elegant style, and forward-thinking flare with multiple dining venues for every taste,” Collison says. “From the regal lobby with vaulted ceilings and clerestory windows, to the iconic lounge, the sweeping architectural changes maximize both indoor and outdoor space.” The architectural plan for the addition required using the existing footprint with circumference expansions providing more square footage and the best use of space, Collison explains. Club leaders decided to www.clubandresortbusiness.com
11/28/23 9:30 AM
2023 Clubhouses
set aside traditional locker room space to instead make room for lounging and gathering space, and they determined that multiple dining venues and choices were key. It was also important to plan the room views and transitions from indoor to outdoor space on the back side of the clubhouse. Exterior landscape and hardscape improvements tied the two areas together “seamlessly,” Collison says. The construction and interior design work was a collaboration among the contractor, architect, interior design firm, representatives from various club committees and key staff. Interior design choices were
aligned with the overall vision of “a casual atmosphere with understated sophistication and comfortable chic,” Collison says. Club leaders focused on creating engaging spaces that would have a contemporary
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edge and would visually flow among all locations. Collison adds the clubhouse renovation and expansion project required a re-branding of the club that included a new logo and color scheme, refreshed website, and new brand standards. Ultimately, Walls explains, the driving mission of the club is to provide members with as many opportunities as possible to socialize. “(Socialization) is the heart and soul of our club,” Walls says. “From our various dining venues and meal options they provide, to spending time with friends playing cards, bocce or putting, to joining others during happy hour at one of our ...social locations. Our goal is to be forward-thinking, creative, keep our members on their toes with fresh ideas and make sure it is fun, all centered around socializing.” December 2023 l Club + Resort Business l 23
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Top Ranked Clubhouses
Delightful Dining BROKEN SOUND CLUB
Boca Raton, Fla.
BROKEN SOUND CLUB in Boca Raton, Fla. this year performed a major renovation of its clubhouse that expanded the dining and social options for its members. This project that increased the size of the clubhouse by 30,000 sq. ft. is one of the reasons the club garnered the No. 2 ranking in the 2023 Club + Resort Business Top Ranked Clubhouses program. “We are absolutely thrilled and deeply honored to learn that our clubhouse at Broken Sound Club has received such prestigious recognition in the Top Ranked Clubhouse program,” says Federica Davis, the club’s Assistant General Manager. “This accolade is a testament to the hard work, dedication, and vision of our entire team.” Some of the key features of the clubhouse upgrade include a new ballroom, additional dining outlets, an enlargement of the card rooms, and a retail lifestyle shop. Davis explains the upgrade that happened this year served a specific purpose. “We pride ourselves on offering a unique and luxurious environment that caters to a wide range of interests and activities,” says Davis. “Our recent renova-
tions were aimed at not only enhancing the aesthetic appeal but also at improving functionality and comfort for members.” A variety of culinary options are available due to the offerings of CIRQ Grille and Bar, Zest Restaurant, Bistro, and Moonstone Café. These dining areas also carry an important social component. “These venues are not just about food. They are social spaces where members connect, celebrate, and create lasting memories,” says Jessica Gonzalez, the club’s Director of Marketing. She adds that the clubhouse provides the “perfect setting” for a family celebration, social event, or community gathering.
Ranking Club Name
State
Total Sq. Ft.
No. Lockers
Event Seating
Dining Area Sq. Ft.
In addition to providing top-level dining, event and recreational spaces, Davis says club leaders also operate with an environmentally-conscious approach. “Our focus on integrating sustainable practices and eco-friendly materials truly sets us apart and reflects our commitment to the environment and the well-being of our community,” Davis says.
1
BallenIsles Country Club
Fla.
115,000
112
630
18,900
2
Broken Sound Club
Fla.
102,242
358
500
N/A
3
Newport Beach Country Club
Calif.
56,000
712
1,362
3,785
4
Cherry Hills Country Club
Colo.
97,000
1,166
340
10,507
5
Addison Reserve Country Club
Fla.
70,000
156
765
11,126
•
•
Spaces Available Key: Wine Room Youth Space
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Wine Room/ Youth Space
•• • • •• •• www.clubandresortbusiness.com
11/28/23 8:36 AM
2023 Clubhouses
California Cool NEWPORT BEACH COUNTRY CLUB
Newport Beach, Calif.
NEWPORT BEACH COUNTRY Club in Newport Beach, Calif. offers a clubhouse that takes full advantage of its Pacific Coast location. This is one reason why the club earned the No. 3 ranking in the 2023 Club + Resort Business Top Ranked Clubhouses program. “We are honored, excited, and proud all at the same time,” says Robin Shelton, the club’s General Manager. “We have a very special clubhouse and very special team who take pride in our building, and all of the events and memories that take place at Newport Beach Country Club. Our
Ranking Club Name
clubhouse has such an incredible design that matches the vibe of our culture, our members, and our southern California contemporary coastal vibe.” The original clubhouse was built in 1954 when the club was founded. The site was torn down in 2014 and a new clubhouse opened in July 2016. This 56,000-sq.-ft. California Coastal Craftsman-style facility “embodies a perfect blend of relaxed sophistication,” says Melanie Stacklie, the club’s Training and Project Manager. Overlooking the Pacific Coast Highway, the clubhouse’s floor-to-ceiling windows provide members and guests with “breath-
taking panoramic vistas of lush fairways and the sparkling ocean,” Stacklie says. While noting the clubhouse has multiple differentiating elements, Shelton says the structure’s California Craftsman design is “truly unique.” “The views are incredible with the ocean views from every west-facing point in the clubhouse on both the first and second floors, and the golf course, oasis lawn, and Newport Beach skyline from the east-facing views,” Shelton says. “The stonework and attention to detail is incredible.” Members and guests alike sing the praises of the clubhouse. “The resounding positive feedback from both members and guests instills a profound sense of wonder that perfectly aligns with Newport Beach Country Club’s commitment to setting the standard for the next generation of club,” Stacklie says.
State
Total Sq. Ft.
No. Lockers
Event Seating
Dining Area Sq. Ft.
6
Westhampton Country Club
N.Y.
23,350
560
290
8,850
7
The Landings Golf & Athletic Club
Ga.
39,000
46
1,200
12,600
8
Kenwood Country Club
Ohio
98,000
850
1,100
5,000
9
Mickelson National Golf Club
Alberta, (Canada)
838
202
300
6,000
10
The Bridgewater Club
Ind.
90,000
1,312
750
1,512
•
•
Spaces Available Key: Wine Room Youth Space
www.clubandresortbusiness.com
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Wine Room/ Youth Space
• •• • ••
December 2023 l Club + Resort Business l 25
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Top Ranked Clubhouses
P lenty of Offerings CHERRY HILLS COUNTRY CLUB
Cherry Hills Village, Colo.
A CASUAL DINING venue, a swing lounge, a couple of gathering rooms, and a smoothie bar are some of the top features offered inside the refurbished clubhouse at Cherry Hills Country Club in Cherry Hills Village, Colo. These offerings are among the reasons why the club earned the No. 4 ranking in the Club + Resort Business Top Ranked Clubhouses program. “We are certainly honored and pleased to hear (about the top 5 ranking),” says Lance Sabella, the club’s Chief Operating Officer. “A lot of coordination, work, effort
by staff, volunteer members and outside professionals came together in a meaningful way to complete a historic renovation of the club in conjunction with its 100-year anniversary. “ In 2021, Cherry Hills demolished the south side of its clubhouse and replaced it with a two-story, 67,000-sq.-ft. facility. New components that were added included an indoor golf simulator, a fitness studio, meeting rooms and a new basement measuring 10,000 sq. ft. The banquet facility — which had been two separate rooms — is now one large room. There are new dining areas and an outdoor patio with western-facing views on the second floor. Christopher Lees, who served as a Project Manager for the renovation, says the club’s Tudor
Ranking Club Name
State
Total Sq. Ft.
No. Lockers
Event Seating
Dining Area Sq. Ft.
style was maintained and enhanced so Cherry Hills “continued to be instantly recognizable as one of, if not close to the most iconic golf and country clubs in the country.” Tom Hoch Design handled the interior design of the recent clubhouse improvements. Tom Hoch, CEO of Tom Hoch Design, says the reimagined clubhouse offers multiple destinations such as: the Fireside Room; the Eisenhower Room; TwentyTwo, a casual dining venue; a smoothie bar; Palmer Museum and Card Room; and Arnie’s steakhouse.
11
Miramont Country Club
Texas
93,000
226
365
5,534
12
Rose Creek Golf Club
Okla.
12,000
100
250
1,500
13
River Crest Country Club
Texas
70,000
390
850
8,144
14
The Country Club at Castle Pines
Colo.
29,805
405
160
2,750
15
Sawgrass Country Club
Fla.
67,100
180
300
2,800
•
•
Spaces Available Key: Wine Room Youth Space
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Wine Room/ Youth Space
• • • • •• www.clubandresortbusiness.com
11/28/23 12:13 PM
2023 Clubhouses
D ining And Socializing ADDISON RESERVE COUNTRY CLUB
Delray Beach, Fla.
MEMBERS AND GUESTS visiting Addison Reserve Country Club in Delray Beach, Fla. have access to a clubhouse with a variety of dining options, a lounge and terrace, a wine room and a golf facility. These special features are among the reasons why the club garnered a No. 5 ranking in the 2023 Club + Resort Business Top Ranked Clubhouses program. “We are honored to receive this prestigious recognition as a top ranked
Ranking Club Name
clubhouse in the Private Clubs and Resorts sector in the U.S. from Club & Resort Business,” says Denise Saari, the club’s Membership Manager. Addison Reserve’s clubhouse opened in 1996, and a 24,000-sq.-ft. addition in 2010 increased the facility’s size to 70,000 sq. ft. A new lounge and terrace, two private dining rooms, a wine room and expanded golf facility were the new features installed 13 years ago.
Saari says a wide variety of dining options are offered in the clubhouse. “Dining venues range from the food truck, Addison Eatz, which is staged next to the waterfall terrace and adjacent to the newly renovated golf practice facilities, to the elegant and fine dining wine room, Vault,” Saari says. Meanwhile, the club’s 35,000 sq. ft. lifestyle complex “perfectly complements” the clubhouse, according to Saari. Construction was finished in fall of 2019, with the complex offering green spaces, waterfall, fire pits and open air seating at The Grill restaurant and resort style pool. While both the clubhouse and lifestyle complex have unique qualities, Saari notes they “share a casual, resort-style feel, perfectly reflecting the South Florida lifestyle and vibe… “Our mission statement … is ‘Excellence is our Standard. This standard is also exemplified throughout our facilities.”
State
Total Sq. Ft.
No. Lockers
Event Seating
Dining Area Sq. Ft.
16
Lost Rail Golf Club
Neb.
7,400
220
0
1,300
17
Champion Hills Club
N.C.
12,175
56
150
6,250
18
Pittsburgh Field Club
Pa.
35,000
545
400
10,000
19
Philadelphia Country Club
Pa.
100,000
876
400
6,000
20
TPC Sugarloaf
Ga.
60,000
409
330
3,655
Honorable Mention:
Wine Room/ Youth Space
• • • ••
International Country Club
•
•
Spaces Available Key: Wine Room Youth Space
www.clubandresortbusiness.com
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DESIGN + RENOVATION
Turning Point
Refreshed halfway houses and comfort stations are more than just a pitstop for golfers and their guests. By Pamela Brill, Contributing Editor
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Photo Courtesy of Hinsdale Golf Club
BACK IN THE day, golfers could grab a cold beverage out of a cooler before heading over to the back nine. Today, their options have broadened tremendously, with spaces that offer full-service meals, comfortable seating and additional amenities. No longer plopped down in the middle of the course, halfway houses are being seamlessly integrated into landscape designs to add more value to existing properties. Here’s how some clubs have transformed outdated snack shacks into thriving venues. SPEEDY SERVICE When Hinsdale Golf Club experienced a noticeable uptick in golf, a need for more convenient, on-site food-and-beverage service became apparent. The Clarendon Hills, Ill.-based facility was averaging 20,000 rounds annually, compared to the previous year’s 12,000, and its older halfway house had outlived its usefulness. “Prior to building the new halfway house, we had a simple, walk-in shack with two reach-in refrigerators that contained some beers and non-alcoholic beverage options,” explains General Manager Mark G. Jablonski, CCM, ECM, CFBE, CSW. “This did not offer the type of F&B experience that appealed to our members or their guests.” The original space was also lacking restroom facilities.
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DESIGN + RENOVATION
HINSDALE GOLF CLUB Clarendon Hills, Ill.
“Prior to building the new halfway house, we had a simple, walk-in shack with two reachin refrigerators that contained some beers and non-alcoholic beverage options. This did not offer the type of F&B experience that appealed to our members or their guests.” — Mark G. Jablonski, CCM, ECM, CFBE, CSW, General Manager
This past May, the club reopened its 500-sq.-ft. halfway house, nestled between holes seven, 12 and 13, in a style that mimics the clubhouse exterior, which had been renovated in 2020. A covered walk-up window designated for members and a separate window for caddies are easily accessible from the course. Inside, a kitchen features full-bar service, sandwich and salad prep stations and equipment for hot dog and bratwurst cooking and holding. Beverages are available via a two-tap keg cooler, along with a double-door, reach-in cooler for bottles and cans. In the back of the structure is a service room outfitted with a three-compartment sink, additional coolers and dry storage. Energy-efficient LED lighting is in the kitchen area, while two restrooms contain soft LED lighting. Although the halfway house was purposefully not designed with seating (in order to keep golf games moving), the layout facilitates efficient operations. According to Jablonski, the new structure “offers members and guests the ability to grab F&B on both the front and back nines, instead of just a traditionally located halfway house,” he says. From May through October, the building is assigned one front-of-house and one back-of-house member, while in the off season, members are granted access via a key code. 30 l Club + Resort Business l December 2023
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A thoughtfully laid out design enables the halfway house to accommodate a continuously updated menu, complete with sandwiches, salads, wraps and other lighter fare. “To make sure the food options can be customized, we did not pre-package any menu items while we were staffed in the summer,” notes Jablonski. Member feedback and sales-mix reports enabled the club to adjust food options accordingly. Even with a carefully orchestrated plan, this project was met with some obstacles. The halfway house’s location was not equipped with the proper utility connections for the necessary amenities, which assumed significant costs. “Utilities had to be fed or run to either the clubhouse or our golf course maintenance building, both of which are hundreds of yards away from the new halfway house,” says Jablonski. Changes also had to be made to the original design because of supply delays and availability. Nevertheless, since the construction was completed, the end results have been immeasurable. Food and beverage revenues are up and members are proud to share this amenity with their guests. “It gave our golfing members and caddies a much greater speed of service, as they did not have to wait in line along with the pool users at the snack shop,” notes Jablonski.
CHANGING TIDES Paying tribute to its natural surroundings, The Golf Club at Fossil Creek’s halfway house was recently updated and rebranded as The Boat House. The Fort Worth, Texas club’s new moniker is a nod to an adjacent pond that will host model boat races for members, who can now partake of a comfortable setting for socializing and casual dining. The Boat House’s update is part of a larger renovation that included an upgraded course and clubhouse. “When we renovated the clubhouse, we also wanted to update the halfway house, so it was attractive to both golfers and our community, to provide another great option where they can enjoy food and beverage, as well as to connect the surrounding community with our club,” explains General Manager Sean Swanberg. Positioned between the sixth and 15th holes—and along Fossil Creek’s homeowner’s association’s Blue Line walking trail— the 250-sq.-ft. structure houses a kitchen, bathrooms and a covered patio with an outdoor bar. Members have access to a rotating menu of smoked BBQ, hot dogs, sausages and crush burgers, and service is managed by a cook and bartender. Meals can be brought over to a cozy seating area, complete with Adirondack-style chairs, tables and rockers. While this space is not www.clubandresortbusiness.com
11/28/23 9:11 AM
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DESIGN + RENOVATION
THE GOLF CLUB AT FOSSIL CREEK Fort Worth, Texas
“When we renovated the clubhouse, we also wanted to update the halfway house, so it was attractive to both golfers and our community, to provide another great option where they can enjoy food and beverage, as well as to connect the surrounding community with our club.” — Sean Swanberg, General Manager
climate-controlled, a cloud-based security system monitors the HVAC in the kitchen and bathrooms. Even with a thoughtfully planned design, the Boat House is not immune to the Fort Worth heat. “Our biggest challenge has been keeping the kitchen and open bar at a reasonable temperature during the hot summer season,” notes Swanberg. Regardless, the Boat House has already made a strong impression on membership. Last year, a la carte sales saw a 15-percent increase, and 2023 is currently trending at 30 percent over 2022. “With extended reach in the community, including hosted events such as remote control boat races, Yappy Hours for dogs and their humans, Fall Festival, Summer Block Party and an ongoing live music series, guests from the course and surrounding areas have embraced the Fossil Creek experience,” says Swanberg. JOINT VENTURE When a modest structure had outgrown its usefulness at Stone Harbor Golf Club in Cape May Court House, N.J., the club decided to bolster this space with a double entrée: a halfway house and south patio that share the same footprint. The updated 32 l Club + Resort Business l December 2023
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STONE HARBOR GOLF CLUB Cape May Court House, N.J.
“This beautiful new addition to the clubhouse grounds has added an excellent space for golfers stopping by between holes nine and 10 and for casual al fresco dining before and after golf.” — Allison Stanford, Director of Marketing and Membership Sales www.clubandresortbusiness.com
11/28/23 9:11 AM
RED RUN GOLF CLUB Royal Oak, Mich.
“It has evolved into a soughtafter destination dining area for our members.” — Joseph Marini, General Manager/COO
building, which had been on the grounds since the club’s opening in 1988, was reopened to members in June 2022. Located on the clubhouse’s south side, the halfway house is easily accessible for those on the green. “This beautiful new addition to the clubhouse grounds has added an excellent space for golfers stopping by between holes nine and 10 and for casual al fresco dining before and after golf,” explains Director of Marketing and Membership Sales Allison Stanford. The south patio contains a full kitchen and outside bar, while the halfway house—situated on the other side of the building and facing the cart path—serves golfers at the turn. While part of the same structure, each entity has its own distinct food and beverage options. The halfway house, which is fully staffed in season, serves casual fare such as sandwiches, hot dogs, soda and alcoholic drinks, while the south patio is open during summer afternoons and evenings and has a more upscale menu that complements the club’s upstairs dining room. “We often have an acoustic musician playing on weekend evenings—a great vibe with al fresco dining,” notes Stanford.
quite an impression on the golfing community. The club unveiled its reconstructed facility in July 2022, and members have since been partaking of more convenient F&B service during their golf games. The 1,398-sq.-ft. structure, encircled by holes two, 10 and 17, contains a 324-sq.ft. back-of-house area, with a chef-staffed kitchen, a 799-sq.-ft. wrap-around bar and sitting area and 275-sq.-ft. restrooms. The space can hold between 2-4 employees and has a maximum occupancy of up to 85 guests in accordance with local building codes. Gas-fired mechanical units for heating and cooling provide sufficient air flow, and the kitchen is enhanced with an exhaust hood and a make-up air system for increased ventilation. Within this set-up, golfers can indulge in an expansive menu, including burgers, burritos and sandwiches, along with healthier, grab-and-go options. Weekly lunch and din-
ner specials are also appealing to member families. “It has evolved into a sought-after destination dining area for our members,” says General Manager/COO Joseph Marini of the halfway house. As Red Run’s new space continues to thrive, the club remains focused on keeping pace with the increased business. “Meeting the demands of the increased number of golfers has been a bit of a challenge due to the popularity of the new structure,” adds Marini. Had designers done things differently, they might have considered enlarging the kitchen slightly. Despite these concerns, the halfway house continues to benefit both members and staff who are better able to tend to golfers’ needs. According to Marini, guests can enjoy a meal or a beverage effortlessly and are even thinking beyond a quick bite. “Members are starting to inquire and host parties out there in the evening,” he adds. C+RB
SUMMING IT UP > Halfway house renovations are addressing the need for expanded F&B services while on the green.
> Expansive designs enable clubs to update their menus and provide accommodations for casual dining.
BECOMING A DESTINATION At Red Run Golf Club in Royal Oak, Mich., a newly renovated halfway house is making
> Some comfort stations are being utilized not only for golf breaks, but for evening recreation and special events.
www.clubandresortbusiness.com
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DESIGN SNAPSHOT
Aspetuck Valley CC Toasts Updated Kitchen, Bar Lounge
Front-of-house and back-of-house renovations bolster the dining experience at this New England club. By Pamela Brill, Contributing Editor
A growing membership that has spawned a dining surge was the impetus for the latest renovation at Aspetuck Valley Country Club in Weston, Conn. This past May, the club underwent a $3 million overhaul of its kitchen and bar lounge with an expanded layout that enables greater efficiency and improved output.
STREAMLINED SERVICE According to General Manager Renaud Ammon, the decision to update these spaces was prompted by the need “to create a bigger bar and tap room with a more modern look…conducive to social life and camaraderie.” The original 30-year34 l Club + Resort Business l December 2023
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old, 900-sq.-ft. kitchen, which had largely remained untouched, lacked sufficient refrigeration for both a la carte and banquet production. In the restructured layout of the now-1,300-sq.-ft. kitchen, each service has its own separate and distinct lines. “Prior to the renovation, when we had a banquet event, we had to pause serving the restaurant for 10 to 15 minutes, which created huge delays in the dining room and major complaints,” says Ammon, noting a lack of space and fire power on the banquet side. “Now we can run both dining room and banquet simultaneously without having them collide, which has changed the entire dynamic for us.”
Further maximizing the kitchen’s overall output, the new design warranted a series of key equipment updates. Outdated refrigeration units were replaced with larger, more efficient models containing adjustable drawers and shelfing. Club chefs are also benefiting from a high-end range and oven with multiple burners and optimal temperature control that are expediting cook times. In addition, smart air conditioning that adapts to fluctuating temperatures has vastly improved operations. Taking a hard look at soft lighting, designers opted to tweak existing fixtures. Task lighting above countertops and cook areas benefits meal prep and minimizes potential www.clubandresortbusiness.com
11/27/23 2:19 PM
Design Snapshot
ASPETUCK VALLEY COUNTRY CLUB Weston, Conn.
Architect: Bill Leavey Interior Designer: MKT Interior Design, Westport, Conn. Bar Lounge Flooring: Stanton Carpeting: OKA Lighting: Visual Comfort Dining Chairs: Caracole Tables: New England Seating Sofa: OKA Club Chairs: Bernhardt Wallpaper: Carlisle & Co. Kitchen Oven: Rational Stove: Jade Range Hood: CaptiveAire Refrigerator: Amerikooler Bar Equipment: Perlick
accidents. Speaking of hazards, newly updated fire suppression systems and improved ventilation ensure a more secure work environment for kitchen staff. SETTING THE BAR Along with a fully functional kitchen, a refresh of the club’s bar lounge area complements these updates with new seating,
Just off a renovated seating area at Aspetuck Valley Country Club is the tap room outfitted in a matching color palette. The perimeter is lined with high-backed bar stools and seating for 20 (the previous design accommodated seven).
flooring and lighting. Rich blue upholstered seats and wood tables add a sophisticated vibe to the dining space, as do the pendant lighting and recessed fixtures. Carpeting was swapped out for vinyl flooring, chosen for its warmer walnut feel and resemblance to wood. “It also has a slight padding on the back of the flooring, which helps with sounddeadening qualities,” explains John Paprotna of Paprotna Painting in Westport, Conn.
The original 30-year-old, 900-sq.-ft. kitchen lacked sufficient refrigeration for both a la carte and banquet production. In the restructured layout of the now-1,300-sq.-ft. kitchen, each service has its own separate and distinct lines. www.clubandresortbusiness.com
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Just off this seating area is the tap room outfitted in a matching color palette. The perimeter is lined with high-backed bar stools and seating for 20 (the previous design accommodated seven). Natural light pours in through surrounding windows and large glass doors lead directly to an outdoor patio, providing easy access to exterior amenities. Thanks to this seamless integration between these spaces, Aspetuck Valley’s members are enjoying the newly updated spaces for drinks, dinner and more. “An overwhelming majority really love the way both projects turned out,” says Ammon. “The usage of the new tap room has been incredible and the flow in the kitchen has improved tremendously.” The club is now able to organize and host private events without having to close the restaurant—an asset for the busy holiday entertaining season and beyond. For clubs looking to update their own facilities with a limited budget, Ammon recommends appointing an owner’s rep for the project. He believes that having a designated contact working alongside the general manager and chair of the longrange planning will “make sure [to] stay on time and on budget.” C+RB December 2023 l Club + Resort Business l 35
11/27/23 4:45 PM
FOOD + BEVERAGE
DESSERTS HIT MEMBERS’ SWEET SPOT Whether a comfort classic or a unique-to-the-club creation, an increasing number of members are ending their a la carte and buffet meals on a sweet note. By Marilyn Odesser-Torpey, Contributing Editor
WINTER IS PRIME TIME FOR comfort foods and the desserts members are craving are no exception, according to Logan Dorr, Executive Chef at Abenaqui Country Club in Rye Beach, N.H. Flourless chocolate cake with whipped cream and dulce de leche; apple crisp with cinnamon crumble; house-made cookies and, a new sensation, crème brulee with brown sugar cookie crumble, peppermint swirl crisp and black spiced rum Chantilly cream all are brisk a la carte sellers when the weather gets chilly. And, whatever the weather, there’s always room for ice cream, especially when it is served atop a gooey, fudgy brownie. Dorr and his Sous Chef Lauren Van Hook feature between four and five different desserts on any given evening. They change their selections every two weeks. Ice cream is also a popular menu feature at Clear Creek Tahoe, a private community in Carson City, Nev., where Executive Chef Shawn Benson makes his own and offers it as the star of three sundaes—with waffles, a cookie crumble or chocolate brownie—that members enjoy year-round. Sous Chef Justin Myers added that winter also brings increased sales of other hearty desserts such as chocolate cake, bread pudding and cheesecake.
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Recipe
FOOD + BEVERAGE
CRÈME BRULEE
with Brown Butter Sugar Cookie Crumble, Peppermint Swirl Crisp and Black Spiced Rum Chantilly (pictured on previous page). YIELD: 6 servings
Logan Dorr, Executive Chef
INGREDIENTS FOR CRÈME BRULEE:
1qt. ¼
Heavy Cream Vanilla Bean (split) or 1/4tsp. Vanilla Extract 10 each Egg Yolks(fresh) 1cup (granulated) Sugar A/N (granulated) Sugar
PROCEDURE FOR CRÈME BRULEE:
1. Combine heavy cream, vanilla bean or extract and salt in a medium sauce pot. Bring to a boil then simmer 5 minutes. 2. Prepare Crème Brulee dishes in the flattest bottom of a shallow hotel pan. Add water bath ¼” to rim. 3. Combine eggs and 1 cup sugar (mix with hands—don’t whisk too vigorously) 4. Let mixture cool for 10 minutes at room temperature. 5. Slowly temper in cream (with whisk) to egg/sugar mixture (Have a wet towel underneath whisking bowl to keep bowl from spinning.) 6. Pour into prepared dishes. 7. Cook at 3500F (no fan) uncovered for 36 minutes. 8. Remove dishes from water bath and cool on sheet pan. 9. Sprinkle some additional sugar on top. Brulee lightly. 10. Sprinkle on another layer of sugar. Brulee. INGREDIENTS FOR BROWN BUTTER SUGAR COOKIE CRUMBLE:
5. Form into 2 oz. balls on an oiled Silpat baking mat. 6. Cook 14 minutes. Cool. 7. Lightly crumble over cooked crème brulee. INGREDIENTS FOR PEPPERMINT SWIRL CRISP:
Peppermint candies PROCEDURE FOR PEPPERMINT SWIRL CRISP:
1. Preheat oven (low fan) to 3000F. 2. Place peppermints on oil Silpat 3” apart. 3. Cool for 7 minutes and flatten. 4. Cool at room temperature. INGREDIENTS FOR BLACK SPICED RUM CHANTILLY:
1 ½ cups Heavy cream, cold 3 oz. Black Spiced Rum (Kraken Black Spiced Rum) 1 tsp. Ultra Sperse (modified cornstarch) 1/4 cup Powdered sugar To sprinkle Cinnamon To sprinkle Nutmeg PROCEDURE FOR BLACK SPICED RUM CHANTILLY:
3 cups All-purpose flour 1 tsp. Baking soda 1/2 tsp. Baking powder 1 cup Unsalted butter, softened 1 Egg 1 tsp. Vanilla extract 2 tbsps. Brown butter, warm
1. Freeze mixing bowl and whisk attachment for no more than 20 minutes. 2. Mix all ingredients with whisk attachment. 3. Spatula mixture into plastic piping bags with star tip. 4. Keep cold.
PROCEDURE FOR BROWN BUTTER SUGAR COOKIE CRUMBLE:
1. Let crème brulee cool for a minute so chantilly doesn’t melt. 2. Pipe out chantilly with the star tip. 3. Crumble cookie on top. 4. Sprinkle cinnamon and nutmeg on chantilly. 5. Place peppermint swirl crisp on top.
1. Set oven (low fan) to 3750F. 2. Sift baking soda, baking powder and flour together in a stainless-steel mixing bowl. 3. Mix egg, sugar, butter and vanilla with hands in a separate bowl. 4. Shower in flour to egg/sugar mixture using your hands or a mixer 38 l Club + Resort Business l December 2023
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ASSEMBLY:
SUBMITTED BY LOGAN DORR, EXECUTIVE CHEF, ABENAQUI COUNTRY CLUB, RYE BEACH, N.H.
At any given a la carte dinner, Myers offers a choice of seven desserts including the three staple sundaes. Incorporation of seasonal fruits also whets members’ appetites for dessert throughout the year, according to Myers. “Cherries, apricots, peaches, mangos and whatever else is available go into tarts, mousses and are served atop crispy pavlovas,” he continues. Jen Landy, Executive Chef at Battleground Country Club in Manalapan, N.J., keeps ice cream-loving members happy with four to five different flavors, including seasonal specialties, and four different gelati. Another favorite dessert of Battleground members are Landy’s “cake doughnuts” made with pizza dough triangles tossed in cinnamon and sugar and served with a raspberry dipping sauce and Nutella. She is also known for her sophisticated olive oil cake, chocolate lava cake, seasonal bread pudding and her brown butter pear mini cake with cinnamon gelato. Always a hit is her warm brownie sundae. For fall, she introduced an apple cake and pumpkin cheesecake with chocolate cookie crust. “When I went to culinary school, I learned that the dessert menu should feature something chocolate, something fruit and something cream like crème brulee,” Landy recalls. Meaghan Coltraine, Executive Sous Chef at Bellerive Country Club in St. Louis, Mo., includes four to five dessert www.clubandresortbusiness.com
11/27/23 8:46 AM
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Recipe BROWN BUTTER PEAR CAKE YIELD: 4 small bundt cakes or 1-11” pie dish INGREDIENTS FOR FILLING:
3 2 tbsps. 1 tsp. 1/2 tsp. 1/4 tsp.
Large ripe Bosc pears, peeled and thinly sliced Sugar Lemon juice Ground cardamom Ground ginger
INGREDIENTS FOR CAKE
½ cup ¾ cup + 1tbsp. ¼ tsp. 2 1 cup ¼ tsp.
Unsalted butter Sugar Vanilla extract Eggs, beaten Flour, sifted Salt
PROCEDURE:
1. Preheat oven to 3500F. Generously butter the mini bundt pans or pie dish. 2. In a mixing bowl, gently toss the pears with sugar, lemon juice, cardamom and ginger. Arrange in an even layer in the prepared pan. 3. In a small saucepan set over medium-high heat, melt the butter and cook until golden brown, about 7 to 10 minutes. Remove from heat immediately and set aside to cool for 5 minutes.
4. S crape the browned butter and solids into a mixing bowl. Stir in the ¾ cup sugar and vanilla extract, then add the eggs one at Jen Landy, a time, stirring well to incorporate between Executive Chef additions. 5. A dd the flour and salt and fold in until just barely combined. 6. S poon the batter evenly over the pears then smooth the top into an even layer. Sprinkle with remaining tbsp. of sugar. 7. B ake in a preheated oven until top is golden brown and filling is bubbling, about 30 to 40 minutes. 8. L et cool in the pan on a wire rack until just warm, then slice or remove from pan. 9. Serve with whipped cream and/or vanilla/cinnamon gelato. 10. Optional garnish with a pear chip and caramel sauce. SUBMITTED BY JEN LANDY, EXECUTIVE CHEF, BATTLEGROUND COUNTRY CLUB, MANALAPAN, N.J.
HAPPY BIRTHDAYS
Shawn Benson, Executive Chef
To commemorate their birthdays, Clear Creek Tahoe in Carson City, Nev., offers members a complimentary dessert. “We keep track of their birthdays, so they really feel special when we bring them the dessert,” says Executive Chef Shawn Benson. Made-to-order birthday cakes can also be requested 48 hours in advance and are available at a discounted rate through the club’s concierge team. According to Benson, the birthday cake program is growing in popularity, “mostly through word of mouth.” The icing on the cake is what the birthday programs do to boost dessert sales overall. “Both the complimentary dessert and availability of made-to-order cakes are great introductions to our pastry program and establish a positive connection with our culinary team,” Benson points out. At Bellerive Country Club in St. Louis, Mo., Executive Sous Chef Meaghan Coltraine also does an impressive housemade birthday and celebration cake business. Instead of giving brides and grooms the top tier of their cakes to eat on their anniversaries, she recreates their wedding cake to celebrate the occasion.
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options—one chocolate, one custard, one nut and one “wild card”—on her seasonal menus. One of her signature creations is a “charcuterie board” showcasing three different cookie varieties and four house-made candies such as soft caramels, crispy chocolate bark and white chocolate pistachio and cranberry drops. The boards are available in two sizes, one to feed two to four guests and the other to feed six to 10. Seasonal ingredients are sourced from a nearby farm. For fall she used the farm’s homemade apple butter to create a cake. Another fall favorite was a pecan pie cheesecake. One trend she has noticed in the dessert arena is members’ yearning for something sweet that sparks a childhood memory. “They’ll say, ‘my grandmother made this’ and it makes them happy,” she states.
www.clubandresortbusiness.com
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Recipe Recipe As an example, she pointed to a recent offering of “our version of familiar snack cakes.” Coltraine also sees a member propensity toward more simple desserts, “at least in St. Louis.” “We’re getting away from super-fancy desserts featuring 25 ingredients on one plate,” she explains. “It’s getting back to quality versus quantity and using good ingredients to get a good product. Special event dinners give chefs opportunities to further flex their dessert muscles. Myers says he particularly enjoys creating desserts for wine dinners. “It gives us a chance to play around with flavors to match with the wines which is exciting for me and the rest of the team,” he adds. Artfully plated mini desserts are all the rage at Clear Creek Tahoe, which hosts numerous weddings and other buffets for special events throughout the year, Myers points out. Along with the usual petits fours, cookies and brownies, one mini dessert that is always in demand is an opera flourless chocolate cake with dark chocolate ganache, tiramisu, mascarpone, lady fingers, dark rum and chocolate-covered espresso beans. Other popular choices include apple crumb three-inch in diameter “cutie pies” with vanilla ice cream; carrot cake with cream cheese frosting and caramel sauce; lemon bars with blueberries and Chantilly cream and cannoli with fresh seasonal berries. Members also have the option of requesting an entire sundae bar for their event. For banquets, Coltraine breaks out the big guns and often serves her legendary Bellerive Blackout Cake, a decadent combination of cake made with 64% cacao cocoa powder layered with chocolate buttercream, ganache and garnish. “It’s an expensive dessert to make, but when I make it, the members go crazy,” she notes. Other special desserts are a Christmas sticky toffee pudding, warm cookie skillets, chocolate lava cake and opera torte. At banquets and other special events, Landy sees a trend of passed mini desserts, the same as it has long been for hors d’oeuvres. Most requested items include macarons; cheesecake and regular cake pops; mini cheesecakes, cannoli, eclairs and cookies with milk shots. Benson put a lot of stock in the desserts he serves at the club. Instead of just last-minute add-ons members have come to anticipate them as part of their overall meal experience. “Desserts are part of how we’re making a name for ourselves,” he concludes. Bellerive has established a dedicated bake shop to prepare its dining room and special occasion desserts, Coltraine says. This space has also allowed the club to hold periodic bake sales and a pop-up shop for the holidays. C+RB www.clubandresortbusiness.com
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STICKY TOFFEE PUDDING
YIELD: 45 INGREDIENTS FOR TOFFEY PUDDING:
2 ¼ lbs. 9 cups 2 ½ lbs. 6 cups 2 tbsps. 2 tbsps. 1 tsp. 4 ½ cups 12
Butter All-purpose flour Chopped dates Freshly brewed coffee Baking soda Baking powder Salt Brown sugar Eggs
Meaghan Coltraine, Executive Sous Chef
PROCEDURE FOR PASTA:
1. S teep chopped dates in freshly brewed coffee. 2. Sift dry ingredients. 3. Melt butter in a saucepot. 4. Whip eggs and sugar until light and fluffy. 5. Slowly stream butter into egg mixture. Whip for 5 minutes. 6. Add dry ingredients into a mixing bowl and mix until just combined. 7. Fold in dates and coffee. 8. B ake at 325 degrees F. in individual souffle dishes for approximately 12-16 minutes. 9. Once baked, soak the puddings with Toffee Sauce. INGREDIENTS FOR TOFFEE SAUCE:
2 lbs. 4 cups 4 cups 1 ½tsp. 2 tsps.
Butter Cream Dark brown sugar Salt Vanilla bean paste
PROCEDURE:
Bring all ingredients to a rolling boil while stirring constantly. SUBMITTED BY MEAGHAN COLTRAINE, EXECUTIVE SOUS CHEF AT BELLERIVE COUNTRY CLUB, ST. LOUIS, MO.
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PRODUCT SHOWCASE
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