Club + Resort Business November 2023

November 2023

www.clubandresortbusiness.com

®

Change or Leave:

The Dilemma Facing Club Chefs The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation, benefits and work-life balance.

also in this issue:

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4 l Club + Resort Chef l Club + Resort Business l November 2023

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www.clubandresortbusiness.com

November 2023 • Vol. 19 • No. 11

INSIDE THIS ISSUE

8

CHANGE OR LEAVE: THE DILEMMA FACING CLUB CHEFS

The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation packages, benefits and work-life balance.

6 Editor’s Memo

MAKING THE COVER

12 Management

NEGOTIATING YOUR WORTH

Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance.

16 Manager to Chef

FINDING THE RIGHT CLUB-TO-CHEF FIT

The Country Club of North Carolina’s COO shares 30-year insight on what GMs look for in a chef, emphasizing why Executive Chef Adam Deviney is the club’s perfect fit.

18 Food + Beverage

TRENDS THAT WILL SHAPE CLUB DINING

In this collaboration across WTWH Media’s hospitality brands, C+RC presents key trends club chefs should consider heading into 2024.

21 Menu Trend

POWER PLAYS FOR 2024

A look at the next big thing in foodservice sponsored

by Stuft Spuds and North Country Smokehouse.

26 Chef to Chef Conference

A LOOK AT THE 2024 AGENDA

#CheftoChef2024, to be held in Austin, Texas, from March 3-5, will feature six live culinary demos and sessions by top industry chefs.

TOP RANKED PRO SHOPS

36

Which club rises above the others with merchandise and services in 2023?

(Photo by The Landings Golf & Athletic Club)

30 The Rob Report

THE SOUND OF SILENCE

32 Management

TURNING LEMONS INTO LEMONADE

Negative feedback is a member’s attempt to make the club better and a sign that they passionately care.

34 Golf + Fitness Technology

CONTINUING EDUCATION

The easiest and most rewarding way to invest in employees is through encouraging and supporting continued growth.

ALSO IN THIS ISSUE

42 PRODUCT SHOWCASE

AND ADVERTISER INDEX November 2023

l Club + Resort Chef l Club + Resort Business l 5

E D I TO R ’ S M E M O

MAKING THE COVER

WHEN DECIDING THE CONTENT for the cover of Club + Resort, we weigh our choices against the potential significance they hold for our readers. This month’s cover, featuring the 2023 Club + Resort Chef Salary Survey, is not just another story—it’s a statement. And our choice to place it front and center was a deliberate one.

Countless topics, trends and issues touch the club culinary industry daily. However, not all topics carry equal weight. The survey results illuminated concerns bubbling under the surface for years. We aim to give them the attention they deserve by highlighting these concerns on our cover.

Club chefs are a unique blend of artists and managers. Their plates are brimming not just with delectable dishes but also with the weight of financial responsibilities, team leadership and operational management. Yet, the survey reveals a startling disconnect: While their roles and responsibilities have evolved and grown, the industry’s perception and treatment of them haven’t necessarily kept pace.

This discrepancy is not just about wages or perks, though these are undeniably important. It’s about respect, recognition and the true valuation of a pivotal role in any club’s success. A club can offer the most picturesque golf course or state-of-the-art pickleball courts. Still, without a top-tier culinary experience led by an exceptional executive chef, it risks losing its allure.

6 l Club + Resort Chef l November 2023

Our decision to spotlight this survey is also a call to action. The potential ramifications of inaction are stark: an industry exodus, rising staffing challenges and a shift in the power dynamic that could see clubs grappling with increased demands from the limited talent pool that remains.

It’s also worth noting that these concerns aren’t isolated to chefs. The issues highlighted in the survey might soon become more widespread. This impending shift further underscores the importance of our cover choice. We aim to provoke thought, foster conversations and drive meaningful action.

In publishing, an age-old adage says, “Don’t judge a book by its cover.” Yet, in magazines, the cover is precisely what catches the eye, conveys the essence of the content, and often determines if a reader will delve deeper. We understand this power.

By featuring this survey on our cover, we hope to underscore its gravity and encourage our industry to read, reflect, discuss and act.

DIRECTOR OF EDITORIAL AND PROGRAMMING Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

Oslo Serving

www.corbyhall.com

C+RC SALARY SURVEY

Change or Leave:

The Dilemma Facing Club Chefs The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation packages, benefits and work-life balance.

50

By Joanna DeChellis, Director of Editorial and Programming

THE 2023 C+RC SALARY SURVEY unveils the pro40 found concerns club chefs have regarding their future in club culinary. As the industry stands at this crossroads, there's a pressing choice: Continue the status quo and risk neglecting 30 chefs, or reform benefits, compensation packages and worklife balance to enhance their well-being.

"What truly sets my job apart—and what has always 20 attracted me to working in clubs—is the membership,” says Michael A. Beers, Executive Chef and Director of Food and Beverage 10 for Landscapes Golf Management, a Lincoln, Neb.-based golf solutions provider. “Unlike many sectors in the hospitality industry where interactions are merely transactional, here, 0 everything revolves around building and nurturing relationships with our members."

Beers also highlights a lack of advocacy that chefs do on their own behalf, emphasizing the need for more proactive self-representation.

The survey data, replete with numbers and stats, also narrates stories of dedication, ambition, and notably, uncertainties.

Jeff Kenser, Executive Chef of Columbine Country Club (Littleton, Colo.), expresses his love for his team, but voices concerns about the commitment the industry demands.

"Having many food outlets open all of the time is nearly impossible these days with such a tight labor market," he says,

Job Titles of Respondents Executive Chef

61%

Director of Culinary Operations

6%

Sous Chef

6%

Executive Sous Chef

5%

Director of Food & Beverage

6%

Clubhouse Manager

4%

Other

12%

8 l Club + Resort Chef l November 2023

Regional Distribution of Club + Resort Chef Respondents

44%

24% 17%

14% West

Midwest

South

Northeast

pointing toward the unsustainability of the current business model. "I keep wondering: What business model would be sustainable for clubs in terms of hours of operation while still bringing value to members and staff ?"

In response to these critical questions and challenges, this report—and the extended digital version—aim to present these findings, offering a comprehensive view of the current state of the industry and the pressing issues club chefs face.

By shedding light on these areas, we hope to catalyze conversations and actions that can lead to positive change for club chefs and the industry at large.

Years of Experience in the Club + Resort Culinary Industry Less than 1 year

3%

Between 1 and 3 years

5%

Between 3 and 5 years

8%

Between 5 and 10 years

15%

More than 10 years

69% www.clubandresortchef.com

EXPERIENCE, AGE, AND THE CALL FOR DIVERSITY

Age Distribution of Club + Resort Chef Respondents: 34%

35

The 2023 C+RC Salary Survey paints a vivid demographic picture. Most respondents are full-time, sea30 soned professionals, indicating a wealth of experience anchoring the industry. However, the age distribution 25 leans toward mid-career, suggesting potential challenges in drawing younger talent.

“If the club industry adopted modern practices20 from independent restaurants, like four-day work weeks, it would address the work-life balance issues pushing 15 young chefs away,” says Beers.

Additionally, a notable male dominance in responses 10 highlights a need for greater inclusivity and diverse representation in the club industry.

5

COMPENSATION GAPS

While a significant portion of chefs earn between 0 $80,000 and $119,999, the data further reveals that a meager 9% receive signing bonuses, emphasizing the disparity in upfront financial incentives. Moreover, the survey indicates a potential oversight in benefits, which can be as critical as base salary in attracting and retaining talent.

40 35 30 25 20 15 10 5 0

31%

19% 11% 4%

2% 18-24

25-34

35-44

45-54

55-64 Above 65

Gabriel Maldonado, CEC, CCA, Executive Chef at Shady Oaks Country Club in Ft. Worth, Texas, pinpoints another aspect: the role of mentorship. He believes that many chefs, especially those early in their careers, might not be aware of industry standards or even what’s negotiable. “Without guidance, many won’t know it’s okay to ask,” Maldonado observes, highlighting a gap in knowledge and advocacy.

37% 37% Adam Deviney, CEC, Executive Chef 34% of The Country Club of North Carolina 32% % (Pinehurst, N.C.), further sheds light on 31 the value of experience over formal education in determining compen25% sation. “Experience plays a critical 26% role because it involves practical knowledge and the ability to apply it effectively,” Deviney notes.

16% However, he also underscores the % 15% 15 industry’s responsibility. While he feels supported in his current role, he believes continued evolution is cru7% 8% % cial for clubs to remain competitive 7 5% 5% with other industries. “The days of offering unlivable wages for experience are fading,” he says. “To attract talent, I am satisfied with My base pay is I am satisfied with we need to improve quality of life and the benefits that competitive compared my compensation monetary compensation.” are offered at my to similar positions in package.

For more on Deviney, see the club. other clubs.

Q&A with The CC of NC’s COO, ■ Strongly disagree ■ Disagree ■ Neutral ■ Agree ■ Strongly agree Don Hunter, on pg. 16.

Perceptions on Compensation and Benefits

www.clubandresortchef.com

November 2023

l Club + Resort Chef l 9

C+RC SALARY SURVEY

Annual Gross Income Distribution of Club + Resort Chef Respondents Less than $39,999

1% 5%

$40,000 to $59,999

12%

$60,000 to $79,999 $80,000 to $99,999

19%

$100,000 to $119,999

19% 12%

$120,000 to $139,999 $140,000 to $159,999

8%

$160,000 to $179,999

8% 6%

$180,000 to $199,999

9% Yes

4

%

3% 1% 0.4%

91% No

0.5% $350,000 to $399,999 0.2% $300,000 to $349,999

Despite their tireless dedication, a staggering 68% of chefs find their work-life balance lacking, with many rating it as either “fair” or “poor.”

Delving deeper, we find an industry that, in many ways, seems to leave its culinarians in the lurch. A telling 74% report that their clubs lack concrete policies to foster a balanced professional life. This absence becomes even more glaring when juxtaposed with the fact that nearly 44% of chefs often or frequently feel the crushing weight of excessive work hours or demands.

“It’s not just about the hours that lower-tier employees work; it’s the ripple effect when they’re absent,” says Kenser. “The management team often has to fill in, leading to increased burnout. A more balanced weekly schedule would ensure that management doesn’t have to sacrifice their days off to cover shifts.”

Jeff Perez, Executive Chef of Fairview Country Club in Greenwich, Conn., sees this as a pivotal moment for the industry: “Clubs, given their resources, can address the talent challenge by offering better compensation and work-life balance.”

5 Perks Included in Club 10+ Resort Chef Compensation 15 Packages

88%

80

74%

73%

60

67% 59%

58%

43%

40

40%

22%

20

10 l Club + Resort Chef l November 2023

15

20%

4

Housing or housing allowance

Life insurance

Mobile phone allowance

Bonuses

Childcare

401K

Paid holidays

Dental insurance

Vision insurance

1%

5%

Car allowance/Company car

%

Health insurance

0

20

81% 80%

%

7%

9

%

9

10%

Membership at the club

0 100

CLUB CHEFS’ PLEA FOR SUPPORT

Maternity/Paternity leave

0.4%

Wellness programs

Above $500,000

Fitness

0.2%

Dry cleaning allowance

$400,000 to $449,000

%

6%

Other

$260,000 to $279,999

Parking

1%

Flexible hours

$240,000 to $259,999

Tuition assistance

$220,000 to $239,999

Free meals

$200,000 to $219,999

$280,000 to $299,999

Offering of Signing Bonuses to Club + Resort Chef Respondents

www.clubandresortchef.com

Respondents’ Ratings on Work-Life Balance 2%

Employee Views on Management’s Support for Work-Life Balance

Excellent

Other

9%

6%

29%

9%

Strongly Strongly Agree Disagree

24%

Poor

32%

Good

26% Yes

18%

Disagree

Agree

32%

39%

74% No

Neutral

Fair

Frequency of Work Demands Impacting Work-Life Balance Rarely

% 12% 5

Frequently

19%

Occasionally

32%

Often

Clubs + Resorts Providing WorkLife Balance Initiatives for Chefs

32%

Sometimes

DEDICATION AND DOUBT While 88% of respondents envision themselves in the industry five years from now, this commitment wanes slightly over a decade, dropping to 72%. This diminishing long-term allegiance hints at evolving aspirations or concerns about the industry’s future landscape.

Deviney reflects on this sentiment, noting that it’s not just about navigating the present; it’s about envisioning a future within the industry.

Club chefs’ passion runs deep, but the clarity of their career trajectory can sometimes blur. Clubs must recognize and address this by carving out clearer paths and opportunities for chefs to thrive and evolve.

“While I haven’t contemplated leaving the club industry, I have considered transitioning from the kitchen to club management,” Deviney says.

“I will continue in this industry as long as the salary, benefits and quality of life continue to improve.” C+RC

Future Involvement in the Club Industry: 5-Year Outlook 12% No

88% Yes

Average Weekly Hours Worked of Club + Resort Chef Respondents Less than 30

0.2%

31-40

2%

41-50

29%

51-60

44%

More than 61

24%

www.clubandresortchef.com

Future Involvement in the Club Industry: 10-Year Outlook 28% No

72% Yes

Interest in Transitioning to Other Club Management Roles, Including Roles Such as General Manager 56% No

44% Yes November 2023

l Club + Resort Chef l 11

MANAGEMENT

Negotiating Your Worth Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance.

By Scott Craig, CEC, CCA, WCMC, Contributing Chef Editor

DESPITE THEIR INDISPENSABLE contributions, club chefs find themselves navigating a labyrinth when it comes to salary and perk negotiation. This article will delve into the importance of understanding, advocating for and negotiating salaries and perks for executive club chefs.

I hope to distill what took years and several pivotal moments to learn: You don’t get what you deserve. You get what you negotiate.

AWAKENED TO POSSIBILITIES In 2001, I was on fire for our craft and working as a restaurant chef at Baltimore (Md.) Country Club. I was blissfully unaware that my pay rate of $8.50/hour was below the poverty line for the DC/Baltimore metro area—until rent came due.

It’s not uncommon for chefs to be passionate about their craft to the point of neglecting financial considerations. Many chefs are drawn to the profession because of our love for cooking, and we prioritize culinary creativity over financial rewards.

However, knowing your worth and having the will to advocate is essential. The results of this effort don’t simply impact a single executive chef’s position because, on the ocean of the private club industry, all ships rise together. The negotiation of your neighboring chef can benefit you tomorrow.

12 l Club + Resort Chef l November 2023

Understanding the Market: Club chefs should examine salary trends and compensation packages for similar positions in their region and industry. This knowledge will serve as a benchmark for what they can reasonably expect when they begin negotiating. GuideStar (a nonprofit financial reporting service) is an indispensable tool for researching the compensation for comparable positions, as well as understanding the financial health of a club prior to applying for employment.

The salary and benefits survey recently conducted

by Club + Resort Chef (see pgs. 8-11) broke new ground in offering transparency and is crucial reading for assessing the value of an executive chef position.

Assessing Skills and Experience: Every executive chef brings a unique set of skills and experiences to the table. It’s crucial to evaluate your qualifications honestly and determine how they align with the club’s needs. Highly skilled chefs with a proven track record in comparable operations will naturally command higher salaries and perks.

Quantifying Achievements: A chef’s accomplishments can be quantified in various ways, such as improved profitability, menu innovations or successful event execution. By showcasing these achievements, chefs can justify their request for better compensawww.clubandresortchef.com

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tion. Competitions, certifications and continuing education are also great methods of quantifying achievements and gaining an advantage in negotiations.

Negotiating Perks: Compensation is not limited to salary. Perks such as health benefits, retirement plans, professional development and work-life balance are equally important. Additionally, lesser-known perks have been made to peers such as subsidized housing, supplemental retirement policies, clothing allowance, automobile allowance, tuition assistance for dependents and more. Take the time to negotiate professionally and patiently prior to new employment.

DON’T **** WITH ME, AND OTHER PRE-EMPLOYMENT NEGOTIABLES In 2018, I found myself sitting across from Mark Bado, one of only a handful of Master Club Managers in the United States, as we contemplated my return to Myers Park Country Club (MPCC) in Charlotte, N.C. This was our first meeting, and I was eager to convey my inclination toward thriving in an environment that offered autonomy over micromanagement. With a casual chuckle, [Bado] said, “So, what you’re telling me is, don’t [expletive deleted] with you.”

His relaxed demeanor and acceptance of my management preferences put me at ease. This candid and open conversation marked the beginning of a series of discussions that laid the foundation for an immensely gratifying employment, treasured mentorship and a friendship that would prove vital as we navigated the uncharted landscape of the pandemic.

THE OFTEN-OVERLOOKED BENEFITS OF WORK-LIFE BALANCE With the pandemic in full swing, we made the necessary adjustments at MPCC to maintain a takeout operation and grocery pickup program. We all worked on “shortened” schedules, eight hours per day with no overlap to prevent outbreak. The new schedule allowed for new life experiences that weren’t previously possible.

As chefs, we give nearly everything to this craft. By sacrificing our nights, weekends and holidays, we implicitly sacrifice relationships, life experiences and so much more. Many of us might have been attracted to this industry at a young age by a romanticized notion of what it means to be a chef. However, COVID has starkly highlighted for me, and for many of my peers, the true costs of a successful career.

Based on C+RC’s 2023 Salary Survey, out of more 14 l Club + Resort Chef l November 2023

than 400 respondents, over 76% of club chefs feel their work-life balance is negatively affected by excessive work hours, at least sometimes.

Understanding what a healthy work-life balance means to an individual and to their family is key; the conversation needs to take place with a potential employer to ensure the resources are in place to turn that plan into a reality.

THE SINGLE MOST IMPORTANT PART: THE WRITTEN LABOR AGREEMENT In 2022, I quickly came to realize the importance of a written labor agreement when my own was disregarded by incoming club management. Given the option of taking legal action to protect my negotiated terms, ignoring the infraction, or simply moving on, I chose to seek new employment. However, having a signed labor agreement provided me with the legal protections and peace of mind that I would not have otherwise had.

HR executives emphasize the importance of documenting employment terms in writing to clarify rights and obligations for both parties. While formal contracts can be used, even a simple document detailing pay, work hours, benefits and other terms suffices. Some states mandate written documentation, but many are unaware of this. Regardless of the state’s requirement, having a written agreement is crucial to address any potential disputes.

REDEFINING VALUE While the line between white-collar and blue-collar work can sometimes blur, club chefs are generally considered white-collar professionals due to their high level of expertise, financial responsibilities and managerial duties. The C+RC Salary Survey results convey the narrative of a group that, for the most part, does not perceive that they are being treated as such.

Although concerns about salary, work-life balance and the absence of negotiated terms may currently pertain to this group, it is only a matter of time before these concerns become prevalent across our industry.

In fact, according to the survey results, this shift may occur within the next ten years—or sooner.

It is the responsibility of private clubs, managers and recruiters to avert an exodus from our industry by taking proactive measures to ensure the role of Executive Club Chef is both esteemed and attractive. C+RC For the full article, visit clubandresortchef.com/negotiating-your-worth. www.clubandresortchef.com

2023

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MANAGER to CHEF

Finding the Right Club-to-Chef Fit The Country Club of North Carolina’s COO shares 30-year insight on what GMs look for in a chef, emphasizing why Executive Chef Adam Deviney is the club’s perfect fit.

By Isabelle Gustafson, Senior Editor

WHEN DON HUNTER, CCM, Chief Operating Officer for The Country Club of North Carolina (Pinehurst, N.C.) set out to hire a chef, he had a few key qualifications in mind. Adam Deviney, CEC, ticked all his boxes.

“While we have a significant number of members who live in the community, we also have members who live throughout the region, state and nation,” says Hunter.

“It was important to find someone who could adapt to each group and develop the next group of club chefs.”

Deviney joined as Executive Chef about a year ago, and at the one-year mark, he signed a three-year contract.

“We’re in a very competitive environment in Pinehurst,” notes Hunter. “Going after the best local person is something my competitors would try to do. It’s what I would do if [Deviney] were competing with me. So locking him down, giving him some guarantees, and paying him fairly was important.”

Club + Resort Chef (C+RC): What sets chefs apart during the hiring process?

Don Hunter (DH): Every chef, no matter where they want to work, should have a strong web presence. It’s the first thing a potential employer is going to look at. If you’ve been in the business a long time, you think your reputation opens doors for you. And there’s truth to that. But your reputation now is national; you’re marketing yourself to a much larger audience if you focus on your online presence.

Do they look like they have top skills, or are they average? Some dishes taste great, but they don’t photograph well. A chef should post things that photograph well. [Deviney] does a great job with that.

16 l Club + Resort Chef l November 2023

C+RC: What interview advice do you have for chefs?

DH: The interview process should be about deciding whether or not the person and the entity are a match. Chefs should represent their true selves.

For chefs who are new to the industry, working for a club that does $1M in food is a great place to start. They shouldn’t apply for a $3M, $6M or $8M operation because even if they make it through the interview process, they will most likely fail in that role.

It may not be the right position for that candidate at that club or at that very moment, but it’s important that the candidate leaves a good, honest impression. Similarly, the GM should not blow off candidates; they should get to know them, even if they’re not able to hire them at that time.

C+RC: What else should chefs ask during an interview?

DH: It’s important to ask about competition, travel and education.

It’s also important that the chef asks if the club at some point would be open to a long-term contract. Once a chef proves themselves, they should have some guarantees because our industry changes leadership on a regular basis.

C+RC: How do you suggest chefs approach the topic of salary?

DH: It’s important to go in with a competent plan. Every private club with a 501(c) tax status has their sales dollar volume available online. There is a direct tie to sales and what a club can afford. There’s nothing wrong with going to a club and

The Country Club of North Carolina’s Adam Deviney, CEC, Executive Chef (left), and Don Hunter, CCM, COO (right)

saying, ‘I see your sales are $1.2M. I think I can get them up by $400,000. If I do that, my expectation is X.’ That said, it’s not the first thing that should be discussed in an interview process.

As general managers, we want to hear about a chef’s passion for the industry and their plan for our club. If we like the sound of that, then we’re happy to talk about money, but not until we know we’ve found the right candidate.

C+RC: What recruiting strategies does your club use?

DH: Relationships are extremely important. Adam Deviney came from a friend: Carmen [Mauceri, General Manager/COO of The Club at Mediterra in Naples, Fla.]. He felt [Deviney] was ready to run his own program.

[Deviney] found our new Executive Pastry Chef Savanna [Brodar] during a competition, and by following her on LinkedIn and Instagram, he was able to understand her level.

The time to look for a chef is not when your chef just left; it’s years in advance. You have to constantly network and build relationships. C+RC For the full article, including responses from Executive Chef Adam Deviney, CEC, visit clubandresortchef.com/the-country-club-of-northcarolina-manager-to-chef. www.clubandresortchef.com

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Trends That Will

Shape Club Dining In this collaboration across WTWH Media’s hospitality brands, with data from market research platforms Datassential and Technavio, as well as the National Restaurant Association (NRA), C+RC presents key menu trends club chefs should consider heading into 2024.

76 84% %

of consumers are excited for new food and beverage trends

of consumers prefer spending time with friends and family eating out versus eating at home.

Source: Datassential and NRA

Fads, Trendlets and Trends Some current fads that may or may not stick around for 2024, according to NRA what’s hot 2023:

Pickle pizza Breakfast salads Fried lasagna Balsamic cocktails Fruit-flavored coffee Pickled french fries Upscale pigs-in-a-blanket Retail-branded restaurant recipes Crudité platters

Some all-season trendlets that are on their way to being a trend, according to Datassential:

Birria London Fog Mangonada Mushrooms: maitake, lion’s mane, oyster and trumpet Salsa macha Soju Spicy maple Ube Yuzu

18 l Club + Resort Chef l November 2023

Predicted trends for 2024, according to Datassential and NRA: Cherry blossom/Sakura MSG Verjus Indigo-dominant hybrid cannabis White coffee Savory granola Pickled strawberries Sisig Black tahini Chestnut flour Amazake Alfajor Raki Hawaiian haupia Huacata

www.clubandresortchef.com

Trending Terms Authentic: How a chef’s heritage or background informs their restaurant concept or menu.

Food holidays: Tequila Day is July 24, for instance, and National Donut Day is June 7.

Functional foods: Consumers are following the food-as-medicine trend, exploring options like ghee, a clarified butter, to ideas such as B12 powders for soft drinks.

Hyperlocal: This food-sourcing trend focuses on a small community and the issues facing that population, tending local gardens and native foods.

Regenerative farming: Planting practices that restore crops and soil biodiversity, remove carbon from the atmosphere, and improve water quality are not widely recognized; according to Datassential, only 20% of consumers have heard of this term, yet 70% believe that the food they consume should be grown on farms that practice sustainable farming.

FOOD TERMS TO AVOID: Pivot, unprecedented, new normal, optimization, efficiency, new prototype

sweet side

3in5 consumers are interested in nostalgic desserts such as s’mores, cookie dough, birthday cake, or banana pudding.

82%

starter season Boards have a projected growth of 25% across four years, according to Datassential/ QSR. 2024 will see more creative, customized charcuterie offerings, such as butter boards, “seacuterie,” and dessert boards.

Of all the appetizers trending today, the BBQ chicken wing is number one, according to Datassential’s 2023 Midyear Trends report, citing a +373 menu growth over the past 12 months.

of consumers are somewhat interested in mini desserts.

Predicted trends for 2024: Chicken sandwiches (spicy and sweet-heat fusion flavors on chicken) Fried chicken sandwiches Flatbread sandwiches/healthier wraps

1.

2.

3.

Source: Datassential and NRA

Sandwich carriers trending for 2024: Chinese rou jia mo Paratha Roti Pastry buns Chilaquiles, fried corn tortilla Jianbing, Chinese breakfast crepe Source: NRA

customized condiments The top 3 condiments, sauces, spices, and seasonings:

Source: Datassential

international influence While Italian cuisine is still Americans’ favorite, 45% of Gen Z say they’d choose Latin food if they could only eat one cuisine for the rest of their lives, according to Datassential. There are more than 80,000 Mexican restaurants in the United States, representing 9.4% of all U.S. restaurants.

Top three trending cuisines heading into 2024, according to Datassential: Southeast Asia, Caribbean (namely, PR, DR and Haiti), and South American. www.clubandresortchef.com

what’s for lunch Technavio predicts the sandwiches market will witness an incremental growth of $11.52 billion from 2020 to 2024, representing a growth rate of over 3%. The NRA lists new sandwich carriers in the top 10 trends, with more than 70% of customers believing the chicken sandwich wars are still in play.

1. Sriracha variations 2. Ganjang (Korean soy sauce) 3. Guajillo (chili sauce) Also trending: mojo de ajo, wasakaka, chamoy, chancho en piedra, galangal, chimichurri Source: NRA

November 2023 l Club + Resort Chef l 19

Menu Trend

POWER PLAYS for 2024 CONSUMERS TODAY ARE OBSESSED

with the next big thing. It takes one innovative new dish or post-worthy beverage to get people through the door, eager to see what the craze is about. It is essential to embrace the current food trends to meet customers’ evolving expectations. It is a strategic way to ensure the menu remains exciting and relevant while maintaining a competitive edge in an industry where culinary boldness often sets restaurants apart. In 2024, customers will still want to see food they know and love, but they’ll order the dish with a creative twist that makes it stand out. Adjusting to the latest trends shows customers that the restaurant is attuned to their desires and committed to delivering a memorable dining experience.

21 l Club + Resort Chef l November 2023 21 l Club + Resort Chef l November 2023

www.clubandresortchef.com www.clubandresortchef.com

SPONSORED BY CRISPY FILLED

Up-and-Coming Shareable and Hand-Held Snacks An innovative and convenient potato and cheese product that customers will love.

IN A WORLD WHERE EVERYONE is constantly on the go, consumers never want to compromise on convenience and flavor for their favorite snacks. The demand for quick, delicious, and shareable snacks has risen in recent years. Circana found that 49 percent of consumers snack three or more times daily. Changing lifestyles and busy schedules increased the demand for convenient, portable food options. One company has capitalized on this growing market and created a treat many consumers haven’t seen before.

The COVID-19 pandemic created a new era of dining habits, with more people seeking healthy and convenient yet satisfying food options. These snacks had to be delicious and easy to prepare, making them ideal for various occasions.

Rosti Stuft Spuds and Stuft Fundu are patented, one-ofa-kind, filled potato and filled cheese products breaking through the hand-held snacks and appetizers category.

The crispy exterior combined with craveable fillings create an explosion of flavors in every bite. Flavors include three cheese, ham and Swiss, Swiss jalapeno, and raclette. “What we’ve done is taken what people love in a hash brown and filled it, which has never been done before. We’ve complemented that with the first-ever handheld fondue bite, which has that crispy alpine Swiss exterior, a melty interior, and many different fillings,” says Stephen Caldwell, CEO and president of Crispy Filled Inc. Crispy Filled Inc. is adding three more Stuft Craveables in 2024, including Stuft Bagel Bites, Stuft Rice Balls (arancini), and Stuft Slider Patties.

Restaurants and convenience stores have many snack options, but Rosti Stuft Spuds and Stuft Fundu stand out because they don’t compromise ingredients and healthiness. These products prioritize quality and simplicity. With five ingredients or fewer, they are a guilt-free pleasure. Their gluten-free and the Fondue Bites are keto-friendly, ensuring

health-conscious consumers can indulge. Caldwell says both products are also a hit with mothers and kids.

Whether for breakfast, a quick snack, or a convenient lunch, Rosti Stuft Spuds and Stuft Fundu cater to all dayparts.

“You can pull one of our products out of the freezer, put them in an air fryer, and in less than 10 minutes, you have a snack you can be proud of and feel good eating,” says Caldwell.

Their products are not only consumer-friendly but also a game-changer for restaurant operators. With preparation times ranging from less than 60 seconds to 2.5 minutes, the snacks can be served quickly, streamlining restaurant operations and ensuring customer satisfaction.

Rosti Stuft Spuds also offers customization options for restaurant chains. By working closely with innovation teams, they can create flavor profiles that align with the restaurant and its customer base. “The outside is the absolute constant. The inside has infinite profiles that we can create,” says Caldwell.

As the snack market grows, health-conscious consumers want quality, guilt-free food that fits their busy lifestyles.

Rosti Stuft Spuds is a restaurant game-changer for individuals and restaurants, streamlining operations and satisfying customers with quick, customizable options. With endless flavor possibilities and an irresistible crunch, Rosti Stuft Spuds are poised for success.

- By Olivia Schuster

To try these one-of-a-kind filled potato products, go to stuftspuds.com 22 l Club + Resort Chef l November 2023

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WHY ARE WHY ARE C-STORES OPERATORS HOT FOR HOTSTUFT FOR STUFT SPUDS? SPUDS? FIRST EVER ONE-OF-A-KIND

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ENERGIZE HOT CASE & item PROFITS Stuft Spuds YOUR are a versatile menu that WITH STUFT SPUDS NOW! can be enjoyed for breakfast, lunch, or dinner.

Contact Stuft Spuds Founder, Stephen Caldwell to You can offer them as a standalone meal, schedule appointment or you cananserve them astoameet side with dish.him Youat the NACS can also customize Stuft Spuds to Stuft fit your Show.

Stephen will demonstrate how Spuds can restaurant’s menu sales and branding. deliver incremental and profits to your operation.

Contact Stuft Spuds Founder, Call 503-333-7700 your NACS Show appointment.

Stephen Caldwelltoatconfirm 503-333-7700 to schedule an appointment. www.stuftspuds.com stuftspuds.com Stuft Spuds Ad.indd 1

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SPONSORED BY NORTH COUNTRY SMOKEHOUSE

A Cost-Effective Way to Embrace the Better-For-You Meat Movement Balancing sustainability, taste, and cost to meet consumers’ expectations.

SUSTAINABLE, CENTER OF PLATE PROTEINS are highly sought after, and consumers want the same ethically sourced options when eating out. By 2026, the United States organic food market is forecasted to increase by 57.3 percent over what it was in 2021.

“People are paying more attention to the food on their plate and where it comes from. They’re making different choices about what they eat at home and in restaurants,” says Cordon Bleu trained Chef Chris Mattera, who heads up culinary innovation at North Country Smokehouse.

Restaurants are at the forefront of the betterfor-you food movement. Their customers want more sustainable meat without compromising flavor. Aligning with the preferences of socially conscious diners means serving proteins that are free from antibiotics, added growth hormones and synthetic chemicals. Animal welfare is also important, with new legislation in effect from coast to coast under California Prop 12 and Massachusetts’s Q3 measures. “Foodservice professionals who preemptively align with the better-for-you food movement will fare better than those who don’t.” says Mattera.

“Sustainably raised meat simply tastes better.” Environmental stress levels can impact the finished product’s taste. The animal’s diet, ability to roam, and air quality on the farms all play a part. As restaurants consider embracing these changes, they must balance their sustainably sourced offerings in a way that positively impacts their bottom line.

North Country Smokehouse is a pioneer in providing cleanlabel smoked meats with more than 400 farms in its familyowned Agri network. The company takes pride in handcrafting artisanal smoked bacon, sausage, ham, and deli meat with exceptional flavor, premium ingredients, respect for livestock and the land. All its meat is available in antibioticfree, all-natural certified humane, and organic varieties.

Transitioning to better-for-you proteins can enhance a brand’s reputation but often requires an evaluation of the existing menu and its variable costs. Most suppliers operate

off-market, so foodservice pricing fluctuates all the time.

North Country Smokehouse, however, offers stable and competitive pricing due to its vertical integration with North America’s largest producer of certified humane and organic pork. The close relationship gives it a lower, more stable price than competitors. Chefs and restaurant operators can confidently plan their menus, knowing that costs will not fluctuate dramatically. “You can build your margins without worrying that prices will shoot through the roof on the next order,” says Mattera.

North Country Smokehouse offers a seamless entry point for restaurants transitioning towards better meat and many restaurants start with antibiotic-free meat products. As customer demand grows and they see their dishes sell through, they gradually introduce certified humane and organic options.

“What sets us apart is our commitment to doing things right every step of the way, and that’s not always easy to do,” says Mattera.

- By Olivia Schuster

To hop on the better-for-you meat movement, visit ncsmokehouse.com 24 l Club + Resort Chef l November 2023

www.clubandresortchef.com

As one of America’s few remaining family owned smokehouses, we handcraft artisanal smoked meats with relentless flavor, exceptional animal care, and respect for the land.

Some things simply can’t be compromised.

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10/5/2023 2:34:05 PM

A G E N D A AT A G L A N C E SATURDAY, MARCH 2 , 2024 Taste of Texas: Exclusive Wagyu Ranch and San Antonio Country Club Tour

SUNDAY, MARCH 3, 2024 Keynote Address #CheftoChef2024 Kickoff Party

MONDAY, MARCH 4, 2024 Effective Communication and Self-Advocacy Michael Matarazzo, CEC | Farmington CC Employee Meal Programs: The River Oaks Recipe for a Happier, More Productive Team Charles M. Carroll, CEC, AAC | River Oaks CC Revolutionizing Member Engagement Through Social Media Michael Ponzio | Park Ridge CC The Decline of Member Etiquette: How to Address Bad Behavior Scott Craig, CEC, CCA, WCMC | Cullasaja Club Hydrocolloids Made Simple April Johnson | Bocuse d’Or Team USA The Art and Science of Charcuterie Jeremy Leinen, CEC | The Country Club of Rochester

TUESDAY, MARCH 5, 2024 Building a Pastry Program from Scratch Vanessa Tristan, CEPC | The Club at Carlton Woods Wes Tyler, CEC, CCA, WCMC, CCCD | The Club at Carlton Woods Mentorship and Reverse Mentorship in Club Culinary Operations Shannon Farmer | Ansley Golf Club J. Kevin Walker, CMC, AAC | Ansley Golf Club

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The Art of Exclusion: Crafting Upscale, Creative and Delicious Gluten- and Dairy-Free Dining Experiences Chloe Dykes | Lexington CC Mastering Transitions: From Chef to Assistant General Manager Joseph M. Leonardi, CMC | St. Andrew’s CC The Final Step: Plating and Garnishing Daniel Montano, CEC | Forsyth CC Medals, Mentorship, and Bocuse: Lessons from the Global Culinary Arena Corey B. Siegel | 2-time Culinary World Cup Gold Medalist | 3-time Culinary Olympic Gold Medalist Craft Mixology: Exploring Cocktail Trends and Ingredients Patrice Hewski | Commonwealth National Golf Club & Manor House Beyond Par: Preparing for a Tour Event Nick Barrington, CEC, ACE | East Lake Golf Club Elevating Member Experiences: Creative Event Themes Philippe Reynaud | Ocean Reef Club The Turnaround: Taking Your Culinary Operation from Good – or Not So Good – to Great Tim Recher, CEC, AAC, MWMCS, CWX | Frenchman’s Creek Beach and CC 2024 Club + Resort Chef of the Year Culinary Competition

November 2023

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THE ROB REPORT

The Sound of Silence EVERY TIME THE CLEVELAND Browns lose a football game, I’m inundated with memes claiming, “Hello darkness, my old friend.” As fans, we hope for a winning team, but realize we may be doomed to push that heavy boulder up a hill for eternity.

I bring up the meme because it is taken from the song, “The Sound of Silence” — first recorded by Simon and Garfunkel in the 1960s and more recently covered by the band Disturbed in 2015.

The lack of silence — or more accurately, presence of noise — has been a hot-button topic across the industry recently as pickleball continues its meteoric rise, but complaints go back a lot longer.

In January 2018, we wrote about residents living near The Kansas City Country Club filing an action against the club over the noise created by the greens fans that ran during especially hot periods to help fight fungus and other turf damage.

Clubs with shooting sports have come under scrutiny, as well. Residents living near Kirtland Country Club in Willoughby, Ohio were angry in March 2018 that noise from the club’s skeet shooting range continued to be a source of seasonal misery. The issue led to multiple complaints after the Willoughby City Council approved the club’s plans to add the activity in 2015.

The Willow Wood Gun Club in Mahopac, N.Y. wanted to build a 14-station sporting-clay range on its 86-acre property in June 2022. The club constructed its original sporting-clay range several years prior, but without the requisite Planning Board approvals and Zoning Board variances. When shooting there began to disturb neighbors, Willow Wood was given a cease-and-desist order. The

30 l Club + Resort Business l November 2023

club then made efforts to mitigate the noise issue and validate the sportingclay range, to bring it in line with town ordinances.

Of course, clubs, like any other property, have always been accused of hosting loud parties deep into the night or running maintenance equipment too early in the morning. My roommates and I were guilty of the former back in college, so I have personal experience of which to speak.

All of that to return to this … pickleball.

We recently reported that the sport was on hold at Greenbriar Hills Country Club in Kirkwood, Mo. The results of a sound study revealed that noise generated by pickleball play on the club’s new courts exceeded acceptable levels under St. Louis County’s noise ordinance.

A representative for the country club shared a statement with KTVI that reads in part: “We are planning additional sound mitigation to the courts, and a follow-up study will be conducted. This process will continue until it is determined that the playing of pickleball is compliant with the St. Louis County Code.”

In similar news, Club + Resort Business has reported on pickleball-related noise complaints at Birchwood Country Club in Westport, Conn., The Lake Club in Wilton, Conn., the New Canaan (Conn.)

Field Club, Longboat Key (Fla.) Club, and Birchwood Country Club in Westport, Conn., among others.

Where there’s a problem, there’s someone working on a solution. We recently reported on a Kansas-based company looking to reduce pickleball noise. Sln/cr Panels LLC, a firm based in Mission, Kan., has designed lightweight and customizable sound-absorption panels specifically for pickleball. Its panels absorb the 1.2kHz frequency of pickleball noise and reduce sound intensity by 60%, according to its website.

Whether it’s new technology, additional landscaping or increased courtesy and consideration, the industry is diligently striving to offer its members the hottest amenities and services, while remaining good neighbors.

Coming full circle on song lyrics, hopefully everyone will soon be able to “Enjoy the Silence” (Depeche Mode).

Rob Thomas • Editor

rthomas@wtwhmedia.com

www.clubandresortbusiness.com

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MANAGEMENT

TURNING LEMONS

INTO LEMONADE Robin Shelton, CCM • PGA Master Professional, General Manager Newport Beach Country Club • Newport Beach, Calif.

“THERE’S NOT ENOUGH M&MS in the free trail mix.”

We’ve all been there … a bad day because of a complaint from a member. Feedback from another member that took an emotional toll. Mr. Haverkamp making comments under his breath that make us feel frustrated and disappointed.

We will never escape these difficult days or draining feedback. As someone committed to the hospitality industry, we genuinely care about how people feel. We prioritize the happiness of others more than ourselves. We want to create amazing human connection and experiences.

We feel we have let ourselves and others down when someone feels we miss the mark.

I was recently reflecting on two comments I received in the past from members. The first – “there’s not enough M&Ms in the trail mix;” and the second – “the toilet seat is the wrong shape and size.”

Originally, thinking about these comments I was discouraged. I thought I was doing all the right things, trying hard, and making improvements.

However, it seemed that no matter how hard I tried; I could never make these members happy.

Every club seems to have them – the Fab Five, the Tough Ten, the Angry Twelve – that group of members or customers that you would not mind if they traveled abroad, and stayed abroad. Too often these members and customers can steel our joy and rob our enthusiasm.

Later that day, my 10-year-old nephew had a soccer game. Although there isn’t a lot of precise strategy involved at this level, I always like to ask about the highlights. He told me that he passed the ball to the wrong player and the coach yelled 32 l Club + Resort Business l November 2023

at him from the sidelines. And after the game, the coach pulled him aside and said he needed to spend extra time practicing his short passes.

He too felt discouraged based on his performance and the comments from his coach. I was excited for him … He was not.

I proceeded to tell him that was one of the best things that could happen to him. It represented a good thing; the coach cared and wanted him to do better. The coach knew he had potential. I told him … the moment you’re not receiving any feedback, is the moment the coach isn’t yelling at you, is the moment that person has given up on you.

At that very moment, I had to adjust my perspective. Although I thought the comments from my members were petty – I realized they cared.

They cared about the future of their club. They wanted their club to be better. They had trust and confidence in me to improve their membership experience. They had confidence in me that I could affect change.

I realized that feedback is exactly that … it is feedback. It wasn’t complaints. It wasn’t criticisms. It wasn’t grievances. It wasn’t frustrations.

It was feedback—all attempted to make the club better and a sign that these members passionately cared. They hadn’t given up on their club and they hadn’t given up on me.

I now had a whole new perspective. I was now grateful for their feedback – it represented a lot more than just a comment about M&M’s and toilet seats.

If you look at the feedback you are receiving – could it say a lot more than just something about your operation? www.clubandresortbusiness.com

GOLF + FITNESS TECHNOLOGY

CONTINUING

EDUCATION

By Matt Kilgariff • Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

ONE BIG MISTAKE MANY CLUBS make is not inspiring their staff to continue to learn and grow. The easiest and most rewarding way to invest in employees is through encouraging and supporting continued education. Supporting them on a quest to stay current and relevant goes a long way. Learning is invigorating.

Invigorated employees have a strong tendency to work harder due to gaining a fresh perspective, which boosts their overall morale.

I have been a full-time performance coach for more than 20 years. I recently took my annual trip to the California Coaching and Teaching Summit at Virginia Country Club. As always, I walked away feeling energized with countless innovative ideas on how to be a better coach. If I can learn something new, I know you can, too.

The Committee engaged an excellent group of speakers and vendors that kept the summit entertaining and informative. We learned about new and exciting products and services available to all coaches. Two instructors in particular left me with some interesting ideas that I want to share with you below.

Todd Anderson, Director of Instruction at TPC Sawgrass, made a statement about what it takes to be a skillful player: “You have to have ego, skill, and nerve. You must be before you can become, and you have to have the nerve to hit the shot.”

This statement is golden. Golfers cannot just show up and think they can pull off any shot. They need an ego to know they can do it, skill to make sure they can do it, and nerve to pull it off.

Boyd Summerhays, PGA Tour coach, spoke about what it takes to make a junior (amateur) golfer an elite player. He was the perfect person to speak about this topic. He is a great coach, and also has two kids playing at Arizona State University. His mental approach to the game was my big34 l Club + Resort Business l November 2023

gest take away. It is great for elite golfers, but will also make every golfer a better player if they follow these guidelines: • Get over bad shots immediately … let that one bad shot only cost you one shot.

• Learn to overcome adversity. Do not just quit.

• Accept that bad breaks happen. Learn to recognize them and do not allow yourself to go down a rabbit hole.

• Keep your mind in a good space by staying positive.

Feeling sorry for yourself and having pity parties are draining mentally and physically.

• Perception is reality. So, perceive the good.

• A player that sees bad breaks is a player that is looking for excuses … there are no bad breaks.

Keep track of both perceived good and bad breaks … as it is great to understand how “lucky” you might actually be.

• Control outward emotions. Let others see the best of you. Deal with the inward on your own time.

• This game is challenging. Learn the percentages and the numbers (professional stats from different distances in all aspects of the game). This helps set realistic expectations.

To become an elite player, make no excuses, exude positive body language, practice positive self-talk, and have a realistic understanding that there are no bad breaks.

I hope this information is helpful. The real moral of this story is to keep educating yourself and your staff. I promise it will make a great working environment. Everyone is better when they feel valued and are encouraged and supported to learn and grow..

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.

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Top Ranked Pro Shops

Trendy And Traditional The Landings Golf & Athletic Club Earns Top Rating in C+RB’s Top Ranked Pro Shops Program.

2023 Pro Shops

C+RB Editorial Report FOUR DIFFERENT SOFT goods golf shops offering a variety of brands and products, as well as a golf performance center are available to the 7,500-plus members at The Landings Golf & Athletic Club in Savannah, Ga. These facilities, along with a dedicated and caring staff, are among the reasons why the club received a top-level ranking in the 2023 Club + Resort Business Top Ranked Pro Shops program. “[The club] is thrilled with the news of being ranked highly alongside the country’s best pro shops,” says Haley Pickering, the club’s Golf Shop Retail Manager. “We create a very different shopping experience from most clubs, so to be recognized for that is something our professional staff should be proud of.”

36 l Club + Resort Business l November 2023

The club serves more than 7,500 members and 3,500 golf members who predominantly live on Skidaway Island in Savannah year-round. The club’s four soft goods golf shops sell 65 different brands that have all been carefully curated by location, according to club leaders.

“We have the opportunity to not only stand out from other clubs, but from our self,” says Pickering. “Each shop has its own identity and brands which gives us the ability to cater to our 7,000 members.”

Pickering notes the 1,500 sq. ft. Marshwood golf shop is the club’s “trendiest” site, offering lifestyle brands such as Greyson, LuluLemon, and Barbour. This shop allows members to seek brands that they would likely find in downtown boutiques and shops.

“Whether members need a dress for Sunday brunch or a jacket for your skeet shoot, we don’t want you to have to leave the island to be outfitted,” says Tara Doherty, the club’s Membership Specialist.

Members who favor a more traditional look can visit the 1,800 sq. ft. Palmetto golf shop to check out classic brands like Polo RLX, Fairway and Green, and Tail Activewear. Located next to the club’s wellness center, the 1,300 sq. ft. Oakridge golf shop “promotes an active lifestyle” by offering brands such as Genteal, Adidas, Levelwear and the club’s private label, Pickering says.

While it offers views of the marsh on the club’s property, the 1,050 sq. ft. Deer Creek golf shop embodies an “east coast, west coast preppy” aesthetic as it supplies

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Ranking Club Name

members with brands like Lilly Pulitzer, Johnnie-O, and Travis Mathew, according to Pickering.

Offering new products that are different from typical golf brands has helped the club increase its year-over-year sales by around 20%. With the increase in sales of lifestyle products, the club is selling clothing that can be worn off the golf course. Club officials strive to maintain a fresh assortment of goods every month in the shops as its members play all six courses in rotation.

“With a membership the size of ours, we do quickly run out of many items, so special ordering is a key part of our ... business,” Doherty adds.

When the golf performance center opened, leaders shifted from selling stock clubs to special ordering clubs after a member has been fit.

“With this specialized approach we have seen the shift in sales from soft goods to hard goods,” Doherty says.

The work being done by the employees working in the four shops, Pickering says, reflects the club’s mission to “attract, retain and engage” with its members.

“Our team does the best they can at making members feel ... cared for when shopping,” Pickering notes. “Whether you are looking for yourself or a gift for a loved one, we do our best to hunt down the perfect item.”

State

Pro Shop Sq. Ft.

Annual Revenues

1

The Landings Golf & Athletic Club

GA

8,000

1,700,000

2

BallenIsles Country Club

FL

4,850

1,701,627

3

Fiddler’s Elbow

NJ

1,800

2,830,000

4

Boca West Country Club

FL

5,000

2,300,000

5

Escondido Golf & Lake Club

TX

683

1,014,702

6

DC Ranch Country Club

AZ

2,200

800,000

7

Forest Creek Golf Club

NC

1,050

875,000

8

Newport Beach Country Club

CA

2,000

1,300,000

9

The Golf Club at Lansdowne

VA

1,800

1,000,000

10

Atlanta Athletic Club

GA

1,700

3,000,000

11

The Bridgewater Club

IN

6,000

900,000

12

Sand Valley

WI

1,200

4,899,518

13

Mizner Country Club

FL

1,100

633,198

14

Cherokee Town and Country Club

GA

1,675

1,750,000

15

Hallbrook Country Club

KS

1,100

1,107,264

16

Lakewood Ranch Golf and Country Club

FL

800

1,445,000

17

The Country Club at Castle Pines

CO

950

700,000

18

Sawgrass Country Club

FL

1,100

815,000

19

Bonita Bay Club

FL

3,000

1,976,000

20

The Club at Ibis

FL

2,500

2,200,000

21

We-Ko-Pa Golf Club

AZ

2,000

2,300,000

22

Whistling Straits

WI

1,312

5,000,000

23

The Club at The Strand

FL

900

360,000

24

Blackwolf Run

WI

1,350

2,200,000

25

World Golf Village King & Bear Slammer & Squire

FL

4,390

1,015,241

26

TPC Sugarloaf

GA

1,100

900,000

27

Addison Reserve Country Club

FL

2,400

1,500,000

28

Broken Sound Club

FL

3,500

800,000

29

High Ridge Country Club

FL

2,000

1,100,000

30

Lake of Isles

CT

1,400

1,000,000

31

Las Colinas Country Club

TX

700

650,000

32

Blackhawk Country Club

CA

2,800

1,300,000

33

Quail Village Golf Club

FL

200

130,000

34

The Topeka Country Club

KS

1,500

365,000

35

Boca Grove

FL

1,285

332,050

Honorable Mention:

Harbour Ridge Yacht & CC, Fountain Head CC, Boca Woods CC

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November 2023 l Club + Resort Business l 37

Top Ranked Pro Shops

Specialized Service BALLENISLES COUNTRY CLUB

Palm Beach Gardens, Fla.

Members at BallenIsles Country Club in Palm Beach Gardens, Fla. have access to a pro shop that provides customized service, a merchandise team that offers personalized shopping consultations, and a new state-of-the-art learning center.

These wide-ranging services are among the reasons why the club performed well in the 2023 Club + Resort Business Top Ranked Pro Shops program.

Becky Collison, the club’s Director of Marketing & Communications, notes that custom displays are one way BallenIsles separates itself from other clubs.

“Our custom displays not only create a remarkable visual impact, but also offer exceptional functionality, enabling an elegant presentation of merchandise,” she says.

Setting up the displays allows the club to showcase hard goods inside its ‘71 Golf Learning Center and make additional space available to display multiple lifestyle brands and accessories in its pro shop.

“The strategic utilization of both spaces not only enhances revenue generation but also fosters an increase in foot traffic,” Collison says.

She notes the pro shop concierge provides friendly and personalized service customized to each member’s personality, needs and budget. The merchandise team offers “personalized shopping consultations,” and a curated service that has become a new deluxe concierge service for members, Collison says.

The pro shop offers 12 men’s lines, 15

ladies’ lines, five headwear vendors, and many types of golf bags, balls, gloves, tennis rackets, stringing services, and accessories.

The club successfully introduced “lifestyle” lines such as Lululemon, Lilly Pulitzer, Alashan Cashmere, Peter Millar and Lucky in Love.

The ‘71 Golf Learning Center opened in March and offers two fully enclosed hitting bays featuring Trackman Performance Studio technology, a SAM Putting lab, Smart 2 Move force plates and high-speed cameras. One bay is outfitted by Callaway with a performance and innovation fitting studio. BallenIsles offers more than $75,000 in demo clubs and members can be fitted for drivers, irons, wedges, and putters.

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2023 Pro Shops

A Unique Shop FIDDLER’S ELBOW

Bedminster Township, N.J.

FIDDLER’S ELBOW IN Bedminster Township, N.J. recently expanded its offerings at its pro shop in an effort to provide more unique products and services to its members.

This transformative process helped Fiddler’s Elbow earn a strong rating in the 2023 Club + Resort Business Top Ranked Pro Shops program.

“It is such an honor to be recognized as one of the top golf shops in the country,” says Caitlin Flaherty, the club’s Retail Operations Manager. “It serves as motivation and a source of pride to our team that strives to offer the most appealing golf shop experience.”

MASTER PLANNING

With club officials mindful of the diverse interests of their clientele, Fiddler’s Elbow recently expanded its offerings beyond the golfing realm. The golf shop now features a curated selection of boutique-style items, including Nest candles, Parker & Hyde tote bags, and the chef’s signature items like beef jerky and honey sourced from the club’s own bee hives.

“We’ve successfully evolved from being a conventional pro shop to becoming an exceptional boutique destination,” Flaherty says. “Our members, who are at the heart of our community, come to see us not just for their golfing needs but also for the distinctive lifestyle wardrobes and accessories that we provide.”

Flaherty adds she believes one of the club’s most distinctive characteristics is its staff.

“Our Mission Statement is: To enhance the lives of our members and guests by

ARCHITECTURE

creating unforgettable WOW moments,” she says. “...Since our membership is large and diverse, our team tries to listen first in order to stay in touch with their needs, recognizing that each individual may have their own style. We also go above and beyond to promote special customized orders and to offer a unique range of ‘boutique’ items that promote our brand and lifestyle.”

INTERIOR DESIGN

PROCUREMENT

The Apawamis Club, Rye, NY

m

DESIGN AND ARCHITECTURE FOR PRIVATE CLUBS & HOSPITALITY PETER CAFARO PCAFARO@JBD-JGA.COM 401.721.0977 www.clubandresortbusiness.com

November 2023 l Club + Resort Business l 39

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Top Ranked Pro Shops For the soy pearls: • Freeze 1 ½ quarts canola oil in a 5-inch-wide, 2-quart cylinder for at least 3 hours • Bring 240 grams soy sauce just to a simmer • Add 4 grams agar agar and 5 grams sugar, and stir until it begins to slightly thicken • Using an eye dropper, drop small droplets of the soy into the frozen oil to set the agar agar, being careful not to overlap BOCA WEST COUNTRY • Strain from cylinder and storeCLUB in enough oil to cover under Boca Raton, Fla. refrigeration

A Prideful Program

For plating: THE STAFF AT Boca West Country Club in Boca Raton, Fla. • Using a 3 ½-inch ring, stack as follows: Bib lettuce, tuna, operates with a business mindset that also focuses on cultivating apples, avocado, soy pearls and micro wasabi meaningful connecti • Garnish with chipsons with members.

This approach is one the major reasons clubDEL.has SUBMITTED BY DAVID N. DADDEZIO, PC1, EXECUTIVEof CHEF, VICMEAD HUNT CLUB/BIDERMANN GOLFwhy COURSE,the WILMINGTON, earned a high grade in the 2023 Club + Resort Business Top Ranked Pro Shops program.

“These rankings validate the hard work, strategic planning, and C&RB Can detail howplan youand tiespecial your beehives and execution of ayou specifi c buying events schedule tomato and herb gardens together with your Farm centered on the wants and needs of our membership,” says Emily Table Dinners?

Gifford, the club’s Director ofand Retail.

“Most importantly, this recogDaddezio The bee hives gardens have really bolstered niti on moti vates the golf shop team to grow and conti nue to put our culinary program, while promoting good stewardship outthe the environment. best product year of Atover ouryear.” annual farm-to-table dinner, we paired the honey from our hives with locally produced

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At just under 5,000 sq. ft., Boca West has one of the largest private country club golf retail operations in the nation, with Gifford saying it is run as a business with its own budgetary goals and financial accountability.

“Our team puts just as much time, resources, and investment into ensuring that the . . . golf shop is at the same world-class level as any amenity within our 500,000 sq. ft. of member clubhouse space,” Gifford says.

Within the golf shop is a golf studio that offers a place for members to book golf lessons, schedule club fittings, purchase golf equipment, socialize with the golf professionals, and check out demo equipment.

“The golf studio allowed us to diversify golf equipment products sold, expand our in-house club repair offerings to include complex club repair and re-shafting,” Gifford says.

It is a point of pride among staff members to make sure that all of the merchandise is displayed properly on the sales floor so that members can enjoy their shopping experience.

While the shop offers a luxury department store feel, Gifford notes the club focuses on “creating meaningful and genuine human connections with our members.” The club’s experienced leadership team understands the purchasing behavior of its members, and thus knows “what works and what hasn’t worked,” Gifford says.

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2023 Pro Shops

Member-Focused ESCONDIDO GOLF AND LAKE CLUB

Horseshoe Bay, Texas

ESCONDIDO GOLF AND Lake Club in Horseshoe Bay, Texas, focuses on offering unique vendors and stellar member service in its golf shop.

These are a couple of the reasons why the club earned a high level rating in the 2023 Club + Resort Business Top Ranked Pro Shops program.

“I am very excited to hear we have ranked well in the judging,” says Breanna Rangnow, Merchandise Manager at the club’s golf shop. “We take great pride in our merchandise selections for our membership, striving to offer unique vendors for Escondido Golf & Lake Club.”

She notes Escondido provides a “unique arrangement of vendors,” and some of the brands available to members are Peter Millar,

Nest candles, Julie Vos jewelry, and Krewe sunglasses.

“We like to offer a wide range of items from golf, lifestyle, and accessories,” Rangnow says. “Creating a space where our members can find more than just something to wear on the course, along with our great detail to visual merchandising, has helped differentiate us from other shops.”

Member service is a focal point for the Escondido staff, with the golf professionals and merchandising being the strongest assets of the operation.

“We deliver this member service with attention to detail, quality merchandise, and impeccable member service and interaction,” Rangnow says.

The club strives to offer both high-quality and unique merchandise selections that are not necessarily typical of a “golf shop” but contribute to the Escondido “lifestyle,” Rangnow explains.

Displays are often changed and the mer-

chandise is shown to customers in unique ways with the use of various props and eclectic furniture. This approach has been very effective financially.

“Our philosophy has led us to achieve strong sales per square foot and sales per round of golf figures, as well as a solid profit margin when compared to other high-end golf facilities,” Rangnow says.

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Club + Resort Business 41

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855-999-3528 • www.flattech.com Statement of Ownership, Management and Circulation of Club + Resort Business Publication Title: Club + Resort Business Publication Number: 1556-13x Date of filing: September 25, 2023 Frequency of issue: Monthly No.of Issues Published Annually: 12 Annual Subscription Price: $75 per year Complete Mailing Address of Known Office of Publication: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Contact Person: Bruce Sprague Telephone: (888) 543-2447 Complete Mailing Address of Headquartersor General Business Office of Publisher: WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Publisher: Greg Sanders WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Editor: Rob Thomas WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Executive Editor: Phil Keren WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Owner: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Scott McCafferty, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114

Mike Emich, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Marshall Matheson, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None Tax Status: Not applicable Publication Title: Club + Resort Business Issue Date for Circulation Data: September, 2023 Net press run: Average, 9,486; last issue, 8,647 Outside County Paid/Requested Mail Subscriptions: Average, 8,748; last issue, 8,000 Total Paid and/or Requested Distribution: Average, 8,748; last issue, 8,000 Nonrequested distribution by mail outside county: Average, 356 last issue, 145 Nonrequested distribution outside the mail: Average 195, last issue, 141 Total Nonrequested Distribution: Average 551, last issue, 286 Total Distribution: Average, 9,299; last issue, 8,286 Copies not Distributed: Average, 187; last issue, 361 Total: Average, 9,486; last issue, 8,647

42 l Club + Resort Business l November 2023

Percent Paid and/or Requested Circulation: Average, 94.1%; last issue, 96.5% ELECTRONIC COPY CIRCULATION Requested and Paid Electronic Copies: Average, 0; last issue, 1,200 Total Requested and Paid Print Copies (15c) + Requested/Paid Electronic copies (16a): Average, 8,748; last issue, 9,200 Total Requested Copy distribution (15f) + Requested/Paid Electronic copies (16a): Average, 9,299; last issue, 9,486 Percent Paid and/or Requested Circulation (Both print & electronic copies) (16b divided by 16c x100) Average, 94.1%; last issue, 97.0% Publication of Statement of Ownership date: November 2023 I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

Pat Curran, Digital Media Manager

888-317-5255/ www.infradyne.com helpdeskrn@iegexpo.It / sigep.it

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