Club + Resort Business October 2019

October 2019

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®

Silvies Valley Ranch:

Goat Caddies Just Start the Story INSIDE: Open Concepts for Locker-Room Design New Approaches for Marketing Club Memberships

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Thank you!

We value the trust you have placed in our people, products, and distributors.

We look forward to continuing to serve you.

Š2019 The Toro Company. All rights reserved.

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9/30/19 5/3/1912:28 1:03PM PM

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9/30/19 12:27 PM

INSIDE

October 2019 • Vol. 15 • No. 10

THIS

ISSUE

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Silvies Valley Ranch: Goat Caddies Just Start the Story

Great golf options and the unique hoofed loopers have drawn visitors to the remote Eastern Oregon resort; once there, they discover there’s much more to the property’s operation, and its purpose.

(Cover photo courtesy Silvies Valley Ranch)

ALSO IN THIS ISSUE

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22

Design + Recreation

BEYOND CLOSED DOORS Turning locker rooms into open and welcoming gathering spots.

Club Architect 28 PRESERVING THE FUTURE

10

Mountain Ridge CC has set a steady course for long-range progress.

Carr’s Corner

ADDING REVENUE ON THE RANGE Editor’s Memo

HEROES IN OUR MIDST The Rob Report

WALK OF LIFE

C+RB News Roundup

SCIOTO CC APPROVES MASTER PLAN

Plus other industry, supplier and people news.

44

Today’s Manager

MASSAGING THE MESSAGE New paths to new members.

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Today’s Manager

NEVER-ENDING MISSION How Patrick King keeps Army Navy CC moving forward.

to Chef 34 Chef KEEPING THINGS

“SIMPLE AND SEXY”

Tim Rios’ secrets to culinary success at the Knollwood Club.

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+ Grounds 38 Course A BETTER HALF

A comprehensive renovation has balanced the 36-hole picture at The Oaks Club.

52 Product Showcase

50

Products at Work

A GOOD WALK ENHANCED

Picking up the Tempo on the course.

58

Idea Exchange

COUNTING THEIR BLESSINGS

Star power at Sycamore Hills GC.

57 Ad Index www.clubandresortbusiness.com

10/1/19 3:13 PM

CARR’S CORNER

Adding Revenue on the Range As the year quickly winds down, many clubs are in search of new revenue opportunities for 2020. With endless demands for growing revenue and cutting costs at your club, there is only so much money for investment on an annual basis. What are your plans to grow margins?

Golf has seen tremendous technology improvements in the past couple of decades that truly help the golfer play better. Golf clubs have helped our wild swings be more forgiving and provide great distance and accuracy, while golf balls have improved with distance, control and spin. But the most exciting advancement in the golf industry has been the recent explosion of Topgolf with Toptracer technology (by the way, Topgolf owns Toptracer).

Toptracer was founded in 2006 to help enrich the experience of watching golf on TV by tracking the flight of the ball and adding on-screen graphics.

Now you can’t watch a PGA tournament without the use of Toptracer. This technology has expanded opportunities that were not originally thought of when it was conceived—like introducing this feature at every golf course and/or driving range.

This new entertainment idea has also brought new competitors, like Drive Shack, Big Shots, 4ORE, RealiTee and others around the world.

“More customers will be entering your facility, increasing food-andbeverage revenue and traffic in the pro shop.”

This isn’t breaking news to you. At the PGA Fashion & Demo Experience in Las Vegas this past August, educational sessions led by golf course owners and top executives in the industry spoke enthusiastically about this exact topic, as a new way to immediately grow your facilities’ bottom line.

Whether you are a private club, semi-private facility or resort, do you have a practice facility available to create a new experience? Or perhaps there’s an opportunity, with an excess plot of land, to build a new structure with 20 to 50 bays?

Would this technology help increase traffic at your club? For budget and investment purposes, the costs could range from minimal dollars to potentially needing millions (if a facility needs to be built).

The National Golf Foundation has reported that, with the introduction of Topgolf, there are more people willing to try golf. This “new” interest in golf is beneficial to golf properties everywhere. What a great opportunity for your club to market something that people are getting more excited about in general, especially millennials.

Many private and semi-private facilities wrestle with the decision to be open to the public or integrate with full or social memberships. With these additions or enhancements, you’ll produce new revenue streams. More customers will be entering your facility, increasing food-and-beverage revenue and traffic in the pro shop.

Build an atmosphere around casual attire and add music/TV screens for a memorable experience that will have customers coming back.

So we at Club + Resort Business would like to hear what you are doing to introduce new revenue streams.

What new twists have you created with your driving range or golf course to boost the bottom line?

Sean Carr • Associate Publisher scarr@clubandresortbusiness.com

www.clubandresortbusiness.com

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EDITOR’S MEMO

Heroes In Our Midst While the challenges associated with protecting club and resort properties and operations during the extremeweather “seasons” seem to become much more daunting each year—along with the fact that those “seasons” now seem to have melded into a non-stop, 365-day concern—one thing that hasn’t changed is how natural disasters always yield feel-good stories of people rising to the occasion to demonstrate what true dedication to service is all about.

One such story that came out of the latest round of monster storms that hit parts of the U.S. at the end of this summer and the “start” of this year’s hurricane season had a hospitality connection. While it didn’t come from the club industry, it still has plenty of relevance and offers some good teachingmoment and planning opportunities for both managers and staff members.

It involved Satchel Smith, a sophomore at Lamar University in Beaumont, Texas, who works part-time at a Homewood Suites in that city while attending the school. In September, Smith’s father dropped Satchel off for what he expected to be another routine 3 p.m. to 11 p.m. desk shift. But then Tropical Storm-turned-Depression Imelda began to dump torrents of rain on Beaumont, triggering flooding that trapped Smith and 90 other guests inside the hotel.

For 32 hours, the 21-year-old Smith was the hotel’s only employee on site, because flooded roads kept any of his co-workers from getting to work. But as CNN reported, Smith’s performance in that situation led to his being hailed as a hero by the guests who relied on him for nearly two days, with one praising his performance in a Facebook post that

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One thing that hasn’t changed is how natural disasters always yield feel-good stories of people rising to the occasion to demonstrate what true dedication to service is all about. then got shared more than 13,000 times.

“He has manned the phones, answered each of our questions, ensured that we have had a hot cup of coffee or tea, and helped to serve us a hot breakfast,” that guest wrote. “He has handled this situation with grace, kindness, and a beautiful smile on his face.”

Smith, a sprinter on Lamar’s track team, did admit to feeling overwhelmed by a situation that he described to CNN as “pretty intense.” Really trained only for front-desk duties, he took it upon himself to also handle maintenance issues, room-service requests and even tried his hand at cooking, despite having “never worked in a kitchen” and “not really [being] a good cook.”

Even after a co-worker finally made it in nearly two days after Smith first had to

start to hold down the fort on his own, he stayed around for a few hours to help her out, took a brief nap, then woke up and went right back to work until his family could safely drive to pick him up.

The best takeaway for Smith, he told CNN, was how guests were so thankful for his efforts and how they also joined him in trying to help stalled truckers on the roads outside the hotel, wading out to give them food and water. “It was basically like a big family,” Smith said.

I would think every club manager might want to share this story with staff, as a great example of doing what it takes to fulfill a service mission, no matter what the circumstances. It also reinforces the appreciation and recognition that will come from going above and beyond, even when it may not be in an emergency situation. And the story might also prompt me to plan to help workers learn more about how to do other jobs within an operation, should this type of situation ever arise on their club’s property.

Finally, I might also try to reach out to Satchel Smith, to tell him to get in touch after he graduates and arrange to come in for an interview.

Joe Barks • Editor jbarks@clubandresortbusiness.com

www.clubandresortbusiness.com

10/1/19 10:24 AM

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9/30/19 7/3/1912:33 1:29PM PM

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Club and resort properties featured in this issue

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CREATIVE DIRECTOR

Army Navy Country Club, Arlington, Va. .................................47

Erin Canetta

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Avalon Golf and Country Club, Warren, Ohio ....................44

ART DIRECTOR

The Fountaingrove Club, Santa Rosa, Calif. ........................46

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Knollwood Club, Lake Forest, Ill. .....................................................34

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Lakewood Country Club, Rockville, Md. .....................................51 Mountain Ridge Country Club, West Caldwell, N.J. .........28

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SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service):www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2019, WTWH Media, LLC Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2019.Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2019 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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Park Meadows Country Club, Park City, Utah ......................26 Penn Oaks Golf Club, West Chester, Pa. .....................................50 The Reserve Club, Indian Wells, Calif. ...........................................22 Rio Verde Country Club, Rio Verde, Ariz. ..................................45 Silvies Valley Ranch, Seneca, Ore. .................................................16 Sycamore Hills Golf Club, Fort Wayne, Ind. ............................58

www.clubandresortbusiness.com

9/30/19 12:23 PM

THE ROB REPORT

Walk of Life I prefer to walk when playing a round of golf.

I choose this mode for a couple of reasons: One, it provides me with four hours of exercise while enjoying the game I love in the company of some wonderful people, and two, it allows me time between shots. I can either (try to) forget about a bad swing I just took or visualize and prepare for the shot that awaits me.

Unfortunately, many of my friends won’t walk, or some of the courses I play don’t allow walking. I get it—carts can help with pace-of-play initiatives and provide a valuable source of income for clubs. As for my friends who won’t walk—they’re just lazy.

I don’t really blame my friends, however. Today’s golf carts are more like open-air luxury vehicles than the utilitarian forms of transportation they were just 10 or 20 years ago. With ultra-comfortable seats, USB ports for charging devices, on-board entertainment and more, who wouldn’t enjoy some time in a cart?

Well, the golf industry is embracing one trend —alternative forms of transportation—that may intrigue a large percentage of golfers and possibly attract new golfers to the game. As I wrote about in this month’s “Products at Work” feature (pgs.

50-51), Club Car’s Tempo Walk is gaining traction at courses and providing operators with a new revenue stream. Part golf cart and part caddie, this nifty device lugs your clubs while following behind you at a respectable distance.

The Tempo Walk is perfect for me, but many of my fellow golf aficionados still refuse to walk. Clubs looking to lure them onto their fairways now have many more options beyond the aforementioned golf carts. In the last few years we’ve seen an influx of golf transportation that includes bikes, trikes, scooters and even surfboards on wheels! What’s next, drones?

I kid about the drones—sort of—but what’s not a joke is the potential revenue being generated. Take a confirmed walker like me and get him to use your Tempo Walk, and you’ve added cash to the bottom line. Attract Millennials with the lure of surfboards or scooters they can use to zip around the course with their clubs, and you’ve not only made money today, but possibly hooked a non-golfer for life.

Give a man a fish and you feed him today. Teach a man to fish, and you feed him for life.

Beyond carts or caddies, what is your club offering members and guests to add to the experience of traversing your course? If you’re not bringing in these new, exciting options, why? Shoot me an e-mail at the address below and share your thoughts.

Rob Thomas • Associate Editor

rthomas@clubandresortbusiness.com

www.clubandresortbusiness.com

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INDUSTRY ROUNDUP SCIOTO CC MEMBERSHIP APPROVES MASTER PLAN AND RESTORATION THE MEMBERSHIP OF SCIOTO Country Club in Columbus, Ohio has approved a Golf Course Master Plan and Restoration of the club’s course, to be started in June 2021 and completed in May 2022.

The project will be supervised by golf course architect Andrew Green, who recently completed the renovation of the Inverness Club in Toledo, Ohio. Green is currently working on projects at Oak Hill Country Club in Rochester, N.Y. and Congressional Country Club in Bethesda, Md. Scioto CC’s golf course was originally designed and constructed in 1916 by Donald Ross. The Master Plan designed by Green will be a sympathetic restoration intended to recapture many of Ross’ original design elements while maintaining the course’s heritage as a major championship venue.

The Master Plan also addresses Scioto’s aging infrastructure, including irrigation, drainage, and bunker construction, as well as a restoration of the green complexes.

MIZNER CC DEBUTS $22M EXPANSION MIZNER COUNTRY CLUB IN Delray Beach, Fla. has unveiled its $22 million expansion project. The completed expansion project, named CENTRAL, includes a “Total Technogym Fitness Center,” new restaurants, an Aquatic Center, original artwork from renowned “Postgraffism” artist Ruben Gerardo Umbiera Gonzalez and Golden, and fully equipped game rooms for both adults and kids.

CENTRAL is divided into sections—a North and South Building—each having two levels. The North Building’s lower level houses a group cycling studio complete with video and lighting effects, Pilates studio, aerobics room, massage therapy and tranquility rooms, steam rooms, tennis shop and golf cart parking. The upper level is totally devoted to the Technogym Fitness Center and retail shop.

The South Building’s lower level will be the home of two restaurants—the Craft Bar & Grill and The Market Café—both to open later this year. The upper level houses the ladies card room and a dual-purpose meeting room, Mizner Kids’ activity center, an Arcade for all ages, conference room, HOA offices and the bridge to the main clubhouse, which also will open later this year.

CENTRAL’s new Aquatic Center & Spa is complete with a unique Poolside Restaurant & Bar designed by Pamela Manhas, the architectural designer behind more than 100 restaurants, including local favorites Burt & Max’s Bar & Grille, Apeiro Kitchen & Bar, and Lucille’s Bad To The Bone BBQ. 10

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CONCERT GOLF PARTNERS RAISES $100M IN NEW EQUITY CONCERT GOLF PARTNERS (CGP) announced that it has secured $100 million in new equity for additional investments in private golf and country clubs through funds managed by Blackstone. A group of high net-worth families led by Fireside Investments will participate alongside Blackstone in this transaction. The new investors will supplement the capital provided by CGP’s current funding sources.

Blackstone is one of the world’s leading investment firms, with extensive experience in the hospitality and leisure sectors.

Fireside makes growth-capital investments in durational real estate businesses.

“Our management team remains the same, and so does our goal—to continue growing our boutique portfolio of high-end private clubs and to provide the best possible member experience,” said Peter Nanula, Concert Golf Partners’ CEO. “This new influx of capital will allow our team to keep doing what we do best – investing in upscale golf and country clubs.” www.clubandresortbusiness.com

10/2/19 7:14 AM

NEW RULE EXTENDS OVERTIME PAY TO 1.3M AMERICANS ON SEPTEMBER 24, THE U.S. Department of Labor announced a final rule that will make 1.3 million American workers newly eligible for overtime pay under the Fair Labor Standards Act, Forbes reported.

Under the new rule, which goes into effect on January 1, 2020, the standard salary level will be raised from $455 to $684 a week, a move that will make all employees who earn less than $35,568 annually eligible for overtime pay of at least time-and-a-half. The current threshold of $23,700 was set by the George W. Bush administration in 2004. Prior to that, it had been $8,060 since 1975.

In 2016, the Obama Administration attempted to raise the threshold to $47,000 a year, an increase that would have extended mandatory overtime pay to four million workers. But a federal judge in Texas ruled that $47,000 was too high a salary limit and blocked it in 2017.

CONSTRUCTION OF NEW LANDMAND GC BEGINS CONSTRUCTION OF LANDMAND GOLF Club in Homer, Neb., the first 18-hole new-build by King-Collins Golf Course Design of Chattanooga, Tenn., was scheduled to begin in September 2019, Golf Course Architecture reported.

Tad King and Rob Collins were contacted by Will Andersen following their work building the nine-hole course at Sweetens Cove Golf Club in South Pittsburg, Tenn., Golf Course Architecture reported, and Andersen informed them that he had three potential sites for a new golf course in Nebraska.

According to Collins, the course will be a 7,000-yard par73 with plenty of variety, occupying around 200 acres of the 580-acre site. It will open with a 590-yard par five and be available to the public while also having a limited membership component.

The architects plan for rough shaping to be completed this year so that the course can be grassed by the fall of 2020, Golf Course Architecture reported. www.clubandresortbusiness.com

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SOUTHVIEW CC MEMBERS VOTE AGAINST MOVE AT 100 YEARS OLD, Southview Country Club in West St. Paul, Minn. is one of the oldest golf courses in the state, the St. Paul Pioneer Press reported. So eyebrows were raised this past spring after whispers arose that the club might be sold for development, and that Southview would buy and move to Prestwick Golf Club in Woodbury, Minn.

It turns out the whispers had some merit, with Josh Luehmann, Southview’s Director of Golf and General Manager, confirming to the Pioneer Press that the club had looked into selling its 121-acre property to a developer and purchasing Prestwick. But then Southview’s members voted against a resolution that would have explored the idea further.

“We’re staying put,” Luehmann told the Pioneer Press. “We’re not going anywhere.”

The idea came up as Southview’s golf course was dealing with extensive “winter kill” of poa annua, or annual bluegrass, that made some areas unplayable until June of this year. And the irrigation system for Southview’s golf course is 50 years old and needs to be replaced at a cost that could exceed $1.5 million, Luehmann told the Pioneer Press.

The Southview golf course is now in great condition, Luehmann said, with much of the poa annua now replaced by heartier bentgrass.

Dave Mooty, owner of Prestwick GC, confirmed to the Pioneer Press that he was in talks about selling to Southview and that “the opportunity was really a good one for both sides.” Mooty added that he is still looking to put Prestwick up for sale this winter.

CLUB EMPLOYEE ACCUSED OF EMBEZZLING NEARLY $500,000 A LONGTIME EMPLOYEE OF The Country Club of Birmingham (Ala.) carried out an elaborate years-long scheme to embezzle nearly a half million dollars from the private club, The Birmingham News reported.

Michael Charles Vines agreed to plead guilty in the Northern District of Alabama to one count of wire fraud, according to federal court records made public on September 3, The News reported.

According to court documents, between 2007 and 2018, Vines engaged in a scheme to steal cash and other proceeds from the club, The News reported. Federal investigators contended he concealed that scheme by making false and fraudulent representations in person and in e-mails to club management and an outside auditor.

Vines faces up to 20 years in federal prison and a fine of not more than $250,000, The News reported. He also faces forfeiture of embezzled funds in the amount of at least $466,746.

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10/2/19 7:15 AM

SUPPLIER NEWS

MCMAHON GROUP LAUNCHES

COMMUNITY CONSULTANTS DIVISION THE MCMAHON GROUP HAS created a new division, McMahon Community Consultants, to serve larger homeowner associations in North America.

After serving more than 150 gated community clubs with homeowner associations through its consulting services, the new division has been created to provide assistance in developing and approving necessary facility projects for homeowners associations.

McMahon Community Consultants will be focused on developing facility concept plans, funding plans and consensus-building among community residents, and then partnering with local architects and contractors to help get projects completed.

A new website, McMahonCommunity.com, has been created for the division that provides more information about its services and client projects, including a case history of a golf clubhouse renovation at the Lake Wildwood community in Penn Valley, Calif.

MEMBERSFIRST CLUB WEBSITES EARN INTERACTIVE MEDIA AWARDS THE INTERACTIVE MEDIA AWARDS (IMA) Council has presented MembersFirst with four Best in Class awards and one Outstanding Achievement Award for its website work in the private-club industry.

Addison Reserve Country Club in Delray Beach, Fla., The Club at Ibis in West Palm Beach, Fla., Island Country Club in Marco Island, Fla., and The Club at Renaissance in Fort Myers, Fla., were each named Best in Class winners, while The Steel Club in Hellertown, Pa. received an Outstanding Achievement award.

“The four Best in Class awards are confirmation that MembersFirst works with some of the best clubs in the country to produce websites that inspire,” said Ryan Maione, President of MembersFirst.

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HOSHIZAKI AMERICA, INC.’S NEWEST employee group, the Green Team, recently worked with Fayette Water Guardians to clean up Lake Kedron in Peachtree, Ga. The Green Team is committed to improving business practices to reduce the company’s carbon footprint, educate employees about what it means to lead healthier and more “green” lives, and get involved in community events.

“Hoshizaki has consistently focused on making energy-efficient products and is proud to partner with Energy Star,” said Kris Miller, Vice President of Engineering. “This year we’ve broadened initiatives to include the building, property and community through our employees.”

www.clubandresortbusiness.com

10/2/19 7:15 AM

Yamaha Adds Cart Star for California Territory YAMAHA GOLF-CAR COMPANY IS realigning its California territory with the addition of Cart Star Motors to grow sales and enhance service capabilities to golf courses throughout the area.

Turf Star, Inc., dba Cart Star Motors, will provide golf course sales and service out of five locations in California, Southern Oregon and Western Nevada, while Yamaha’s current dealer network will remain unaffected.

“Turf Star is a leading distributor of Toro’s commercial turf maintenance and irrigation equipment and already touches our accounts, so it made sense to streamline the region,” said Tom MacDonald, President, Yamaha Golf-Car Company.

Logan Fondren and Brian Jones, current District Sales Managers for Yamaha Golf-Car Company in California, will continue their existing duties as they join the Cart Star Motors team.

SANDLER SEATING INTRODUCES ARYN COLLECTION SANDLER SEATING HAS INTRODUCED Aryn, the newest addition to its Inclass collection. Aryn is a versatile range that exhibits a fresh, contemporary design ideal for both private and commercial settings.

The Aryn collection features a seat and back in polypropylene, sitting atop a solid steel frame. The chairs are available with either a four-leg or sled-base frame, and a choice of 12 unique colors for the seat and back.

Excellence in

Club

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Awards

Entries are now being accepted for the 2019 Excellence in Club Management® & Rising Star Awards, co-sponsored by the McMahon Group, Club + Resort Business and the National Club

FMC LAUNCHES NEW LOYALTY PROGRAM FOR TURF & ORNAMENTAL MARKET FMC PROFESSIONAL SOLUTIONS, A business unit of FMC Corporation, is offering a loyalty program for the professional turf and ornamental markets. Enrollment for the program begins immediately at FMCTrueChampions.com. The FMC True Champions rewards program is being integrated with the FMC Early Order Program to provide savings for end users with the ability to lock in their rebates all season long.

In addition to product rebates, the FMC True Champions program includes Solution Assurances, such as the Echelon Herbicide Assurance Program for bermudagrass.

“We are pleased to offer an industry-leading end-user rewards program, highlighted by our new RebateLock feature, for added savings opportunities to our valued customers in the golf, lawn care and nursery and greenhouse markets,” said Kevin Laycock, FMC’s Marketing Manager, Professional Solutions. “This industry-leading program not only delivers strong financial incentives across our portfolio, it also provides memberexclusive resources, including marketing materials and professional offers for businesses to help them grow.” www.clubandresortbusiness.com

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Association.

The awards program honors private club general managers, managers and chief operating officers who have exhibited outstanding skills in their clubs.

THE DEADLINE FOR SUBMITTING ENTRIES IS NOVEMBER 8, 2019 For more information and to submit nominations, go to www.clubmanageraward.com October 2019

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PEOPLE NEWS

Martin Badinelli

Eric Eby

Joe Basso

Nicole Dutt-Roberts Joseph Albertelli

CLUB PEOPLE

Joe Basso, MCM, CCE, has been named the new General Manager and Chief Operating Officer of Delaire Country Club in Delray Beach, Fla. Basso was previously General Manager/COO of Birmingham (Mich.) Country Club for the past 11 years.

The Penn Club of New York appointed Martin A. Badinelli, Sr., CCM, CCE, as General Manager and Chief Operating Officer. Badinelli previously served in GM positions at the Union League Club in New York, The Tuxedo Club in Tuxedo Park, N.Y., and The Canyon Club in Armonk, N.Y. Emzi Wewers has been named General Manager at Cobblestone Park Golf Club in Blythewood, S.C. Wewers previously served as the General Manager at I’On Club in Mount Pleasant, S.C.

Kathy Wake has been named the Head Golf Professional at Fairwood Golf & Country Club in Renton, Wash. Most recently, Wake was the Site Manager at Jackson Park Golf Course in Seattle.

Reflection Bay Golf Club at Lake Las Vegas Resort in Henderson, Nev. has appointed golf professional Nicole Dutt-Roberts as its new Youth Instructor. She also coaches at Red Rock Arroyo Golf Club and for the Southern Nevada Junior Golf Association’s “First on Course” developmental program.

Blair Cannon has been named Executive Chef of Forsyth Country Club in Winston-Salem, N.C.

Arnold Palmer’s Bay Hill Club & Lodge has named Josh Brownell as its Assistant General Manager. Brownell was most recently Assistant General Manager of the Lake Buena Vista Resort Village and Spa.

The Forest Country Club in Fort Myers, Fla. has named Brenda Lanza as its Membership and Marketing Director. Most recently, Lanza was the Membership & Catering Director at Crown Colony Golf & Country Club in Fort Myers.

Joseph Albertelli, CEC has been named Director of Culinary Operations at The Club at Mediterra in Naples, Fla. A graduate of the Culinary Institute of America, Albertelli was formerly with The Sanctuary Golf Club on Sanibel Island, Fla., and served as an apprentice at the Greenbrier Hotel & Resort in White Sulphur Springs, W. Va.

Roy Schindele has been named Executive Director of Sales and Marketing for the Mission Inn Resort & Club in Howey-in-theHills, Fla. Schindele joins Mission Inn after 14 years as Executive Director of Sales and Marketing for Arnold Palmer’s Bay Hill Club & Lodge in Orlando.

Eric Eby has been named the new Director of Golf at The Reserve Club in Indian Wells, Calif. Eby most recently was at NCR Country Club in Dayton, Ohio, where he served as Director of Golf for more than 12 years. Also at The Reserve Club, Melissa Glazier has been named Director of Fitness & Wellness, joining the club after serving in a similar role at Tradition Golf Club in La Quinta, Calif.

The PGA of America has announced that Le Ann Finger, PGA/ LPGA, Senior Director of Tournaments and Championships for the Arizona Golf Association (AGA), has become the 10th woman to earn PGA Master Professional status, the highest educational achievement that can be obtained by a PGA Member.

Circling Raven Golf Club in Worley, Idaho, has hired Scott Hendrick to be its Head Golf Professional. Hendrick previously worked as Golf Operations Supervisor at Canyons Park, Utah, a Vail Resorts property.

Dan Hess, a Chef at Westchester Hills Golf Club in White Plains, N.Y., placed second in the 2019 Student Chef of the Year competition at the American Culinary Federation’s National Convention in Orlando, Fla.

Mauna Lani Golf on Hawai‘i Island has named Chris Noda as the club’s new Director of Golf. Noda most recently served as Director of Revenue Management at Kapalua Golf on Maui.

E.J. McDonnell, PGA, Director of Golf at Bonita Bay Club in Bonita Springs, Fla., finished in a tie for 5th in the Masters Division World Long Drive Championships.

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John Menghini

Patrick Ferkany

Dave Merwitz Matthew Wooldridge

SUPPLIER PEOPLE

GSI Executive Search has added Matthew Wooldridge and Patrick Ferkany as new Principals. Most recently, Wooldridge served as the Divisional/Director/Manager of the Sonoran Clubhouse at Desert Mountain Club in Scottsdale, Ariz., while Ferkany most recently served as General Manager at Victoria (Texas) Country Club.

Southern Aluminum has appointed Dave Merwitz as Chief Operating Officer and John Menghini as Executive Vice President of Sales and Marketing. Merwitz most recently served as Vice President of Operations for Confluence Outdoors. Menghini joins Southern Aluminum from Towne Park, where he served as Vice President of Hospitality National Accounts.

Rogers McCagg Architects of South Norwalk, Conn. has named Kim Nathanson as Director of Interior Design. Most recently, Nathanson served as Director of Design at Niemitz Design Group in Boston.

Wooden chairs and memories that last a lifetime...

Steve Mona has joined the Board of Directors for Club Benchmarking. After serving for 15 years as CEO of the Golf Course Superintendents Association of America, Mona became CEO of the World Golf Foundation in 2008.

Alto-Shaam named Dan Emanuelson as National Accounts and Customer Service Specialist. Emanuelson joined Alto-Shaam nearly seven years ago and has served in customer-facing roles as a service dispatcher and warranty claims administrator.

Private Club Marketing has named Meghan Holobetz as Director of East Coast Operations. Holobetz recently served as Assistant Club Manager at the Merion Golf Club in Ardmore, Pa. Master-Bilt has named Steve Gill as Vice President of Sales. Gill was most recently VP of Sales and Marketing at Everidge, and prior to that was VP of Sales for Alto-Shaam.

That’s the promise of Eustis Chair.

Denver-based Ice-O-Matic announced organizational changes to its sales team, including Scott Meyer moving to the position of Director of Sales. He was previously Regional Manager for Colorado.

Brittany Stanley, CFSP, will assume that role, and Dolly Fiedelman is leaving Ice-O-Matic’s finance department to take the new position of Regional Manager for the lower Midwest markets. www.clubandresortbusiness.com

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978-827-3103 EustisChair.com

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Âť SILVIES VALLEY RANCH

Silvies Valley Ranch: the Goat Caddies the Just Start Story Great golf options and the unique hoofed loopers have drawn visitors to the remote Eastern Oregon resort; once there, they discover much more to the property’s operation, and its purpose.

By Joe Barks, Editor

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y DINNER IS SERVED at a long communal table in The Lodge at Silvies Valley Ranch, and the conversation among those who have come to eat there on this evening quickly reveals that everyone who’s found their way to this remote part of eastern Oregon has something else in common, too.

The family with five young children, the retired couple, and the man who says he was basically told by his wife to go away for a few days all report that they decided to punch Seneca, Ore. into their Google Maps app and then follow its directions for a drive of several hours largely because they’d heard about the goat caddies.

Silvies Valley is one of the latest high-end golf and resort properties to come on stream as an investment www.clubandresortbusiness.com

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by new entrants to the market who enjoyed financial success in other fields. In this case, it’s the Campbell family, headed by Dr. Scott Campbell and his wife Sandy, who made their fortune primarily by starting and then selling the Banfield Pet Hospital chain that experienced tremendous growth through an alliance with PetSmart stores.

And like the owners of several other new resort properties, the Campbells have reinvested in an largely unknown and economically challenged area of the country where they have deep roots, and the overriding goal is to attract an infusion of destination-tourism dollars while also creating new local jobs and nourishing a cherished environment.

“The big picture is creating new economic opportunity,” says Colby Marshall, Silvies Valley’s General Manager. “But we had to create something to draw attention to what’s still very much a frontier, and golf has shown that it can be a magnet that gets people to go just about anywhere in the world.”

And the developers of Silvies Valley spared no expense or imagination in setting out to make their golf offer an especially powerful magnet. Four distinct courses were built, all designed

by Dan Hixson. The Haddock and Craddock courses combine to form 18-hole reversible layouts that offer a new course direction each day. Chief Egan is a 9-hole, par-3 mountain meadow course that sits on the banks September 2019 l Club + Resort Business l 17 October 2019 l Club + Resort Business l 17

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» Silvies Valley Ranch

At A Glance:

Resort guests mingle each night at the communal table in The Lodge, and Egan’s Hideout in the golf course clubhouse serves food and spirits, including a signature cocktail, the Horseshoe Nail (rye, Drambuie, Angostura and crabapple).

SILVIES VALLEY RANCH Location: Seneca, Ore. Opened: 2017 No. of Golf Holes: 34 Golf Course Design: Dan Hixson General Manager: Colby Marshall Assistant General Manager/

Director, Rocking Heart Spa: Courtney Paddock Director of Golf: Randall Fritz Golf Course Superintendent: Sean Hoolehan, CGCS Executive Chef: Damon Jones

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of the Paiute Creek and has water on every hole. Finally, there’s McVeigh’s Gauntlet, a 7-hole ridge course with par 3s and 4s that’s carved into a razorback mountain and designed for players to have fun while settling bets and testing their accuracy. (The “fun” is accentuated by a strategically placed “beer tree” with a well-stocked cooler that can be happened upon after a particularly steep climb).

McVeigh’s Gauntlet is also where the goat caddies first debuted as a by-request amenity (this year, they were also added as an option for players on the Chief Egan course). They are equipped to carry up to six clubs along with balls, tees and more “fun” refreshments if desired. A ranger goes along to help escort the caddies through the round.

While the Silvies Valley ownership assembled its own team and opted not to use a management company as it got the resort operation off the ground, it did contract early on with KemperLesnik, the marketing company affiliated with KemperSports, to help launch active promotion of the property and in particular help to raise its golf profile. That’s led to a host of favorable course ratings and reviews about the golf experience—and rampant exposure for the goat caddies that’s spread well beyond golf circles. The few goats on the property that have been deemed caddie-worthy have a special pen www.clubandresortbusiness.com

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and are featured as stuffed keepsakes and in a variety of other ways in the resort’s elaborate gift shop.

THE FULL EXPERIENCE While the goat caddies are getting the glory and doing more than their part to prompt golfers and non-golfers alike to set out for Seneca, there are equally memorable experiences that many others within the breed can offer to those who come to the property. Taking a group tour around the 40,000-acre property on an allterrain vehicle will eventually lead to the breathtaking, hard-to-believe-it’s-real-andnot-CGI sight of the remainder of Silvies Valley’s more than 1,500 goats scrambling over hills as they’re moved along by actual Peruvian shepherds who have been brought to Oregon to tend to the herds.

And you can also encounter goats who have been engaged to “work in the res-

“

The big picture is creating new economic opportunity

[for the area]. But we had to create something to draw attention to what’s still very much a frontier, and golf

has shown that it can be a magnet that gets people to

”

go just about anywhere in the world.

—Colby Marshall, General Manager taurant,” as those on the staff like to joke, as part of Executive Chef Damon Jones’ menus that prominently feature dishes such as fried chevon shoulder, seared loin of chevon, pulled BBQ chevon, chevon “ham” and cheese on sourdough bread, and many other uses of the adult goat meat. There’s also chevre (goat cheese) ravioli and many other delicacies made with just about anything the herd can produce (or sacrifice).

Jones, whose experience includes

executive chef positions at Hershey (Pa.) Country Club and Oregon’s Crosswater at Sunriver Resort, also takes full advantage of what the cattle side of Silvies Valley’s livestock enterprises can provide, with a complete charcuterie operation in process in his kitchen. His ranch-to-table practices and recipes that use what’s sourced directly from the property earned him recognition from the Oregon Beef Council earlier this year as Chef of the Year.

As further evidence that Silvies Valley

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LOCKER ROOM AMENITIES

P: 800.274.8742

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» Thornblade Club

While the best job for goats at Silvies Valley is clearly being selected for caddie duty, many others “work in the restaurant” and provide memorable experiences as various forms of chevon (adult goat meat) on the resort’s menus.

is the real deal and not a gimmicky dude ranch, Jones reveals that his contract includes a provision for him to receive a quarter of a cow each year. While that may not sound to the uninitiated like a good alternative to a couple more vacation days, Jones notes that this particular benefit translates to getting 45 lbs. of incredibly fresh and top-quality, organic grassfinished ground beef, and another 50 to 60 lbs. of steaks.

The fact that Colby Marshall was originally hired at Silvies Valley with the title of Vice President of Livestock & Guest Services is another tipoff that there are many more experiences to be found at the property than at your typical golf or outdoorsman’s resort. Even the shooting ranges forego trap or skeet to offer classic lever-action, cowboy-style rifleman and Colt pistol options, complete with metal targets that produce the proper Western “ping.” There’s also long-distance sharpshooting at mounted silhouettes with scoped rifles, and the opportunity to sling knives, hatchets and ninja stars at tree stumps.

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forts, too, including the services that are available at the 17,000-sq. ft. Rocking Heart Spa that opened a year ago. And as visits and golf rounds to Silvies Valley continue to trend upward, and the property continues to gain recognition in a variety of rankings for both golf and family resorts, plans will continue to formulate to expand its lodging and vacation-housing capacity.

Eventually, Marshall sees the possibility of introducing a membership component as well, especially as more year-round activities are introduced.

Also a native of eastern Oregon, Marshall actually spent 11 years working for an Oregon congressman, including time in Washington, D.C., before taking his “VP of Livestock” position (he became General Manager in August 2018). But now he’s very much immersed again in a world that represents a 180-degree turn on the realism scale from what he experienced in politics, and he is eager to have himself and his staff do all they can to help entice others to come and get the full experience that Silvies Valley offers, too.

“The Campbells have created a oncein-a-lifetime opportunity for all of us who

are involved [with the resort’s development and growth], and we don’t want to overlook anything that can help us share it with as many people as possible,” Marshall says. “This is a truly unique and remarkable place, and it’s much different than a lot of travel destinations in how it can offer a way to fully embrace a different lifestyle.”

REFRESHING APPROACH Preserving the land that goes with that lifestyle has also been a primary objective from the start of the Silvies Valley project, and will contine to remain so as it grows and expands. For Superintendent Sean Hoolehan, who came to the resort at the start of 2018, this has resulted in a refreshing directive for how the four golf courses should be maintained.

“We worry about playability over presentation,” Hoolehan says. “And like the great old courses of Scotland, we use the natural resources of the seasons to dictate the playability of our courses.”

For example, Hoolehand explains, as summer progresses, “we allow the turf to acclimate to the heat and drought—and in some cases, we allow the fairways, roughs, www.clubandresortbusiness.com

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More than 4,000 cattle are raised through the working-ranch component of the Silvies Valley property, and guests can get up close and personal with them while covering the 40,000 acres on all-terrain vehicle tours.

and greens approaches to go completely dormant.

“This is a very healthy way to maintain a golf course,” he adds. “We continue to water our greens and tees, which make up less than 5 percent of our total golf course area, and then as summer transitions into fall and rain returns, before long the courses are again a natural green color, and

the soils have benefited from the capillary action of drying and saturating.

“This helps us maintain a healthy root system without requiring the turfgrass to depend on unnecessary inputs,” Hoolehan says. “Our owner understands and expects us to take this approach, and to make sustainable practices and conserving water and other precious resources a priority as

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we maintain the courses. There’s never been any industry out here, and we want to continue to operate in a way that helps to keep the environment as unspoiled as it’s been.”

And maybe that will even lead to another possible job for the goats. C+RB

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DESIGN + RENOVATION

Beyond

CLOSED DOORS

Clubs are rethinking their approach to locker-room design, with equal parts emphasis on function, style and creating open and welcoming gathering spots.

By Pamela Brill, Contributing Editor

NOTE TO MEMBERS AND GUESTS: This isn’t your father’s locker room any more.

Standard spots designated for a hot shower after a round of golf, or a quick change of clothes before cocktails, have given way to a new wave of redesigned facilities. Now featuring amenities that speak to the changing face of club culture, locker rooms are extending their purpose beyond basic needs, and becoming attractive social havens and favored hangouts of their own.

FULL HOUSE At The Reserve Club in Indian Wells, Calif., one might say that a clubhouse renovation, complete with refreshed locker rooms, was in the cards—or, more accurately, the card rooms.

As detailed in C+RB’s February 2019 cover story (“The Reserve Club Puts New Muscle On Its Bones”), for the club’s 20th anniversary as the new year began it rolled out a redesigned layout that eliminated 22 l Club + Resort Business l October 2019

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DESIGN + RENOVATION

THE RESERVE CLUB Indian Wells, Calif.

“The concept was to create an extension of home at the club. We wanted to repurpose areas that were originally well-intended but functionally underutilized.”

— Mike Kelly, General Manager/CEO

underutilized lockers and added membergathering spots in its classic clubhouse.

“In a golf community, where people are minutes away and have their own homes, there’s very little need for lockers,” explains General Manager/CEO Mike Kelly.

Previously housing 240 half-size lockers, 100 lockers in the men’s locker room were removed to make space for a card room and expand an existing media/ entertainment center. For the women’s room, which originally contained 168 halfsize units, 68 lockers were taken out for a card room. “Reducing these unused lockers provided more functional space for social and gathering areas,” Kelly notes.

To create added ambiance, both spaces were designed to mimic a residential feel.

“The concept was to create an extension of home at the club, bringing into play the outdoors and views of the surrounding mountain ranges and Club Village,” says Kelly. “ We wanted to repurpose areas that were originally well-intended, but functionally underutilized.”

The men’s locker room interior-design palette includes warm browns, beige, orange and copper (see photo above), while the women’s space is awash in shades of sea green, sand and mauve (see

photo, pgs. 22-23). Artwork on the walls, selected by the club’s interior design committee, is complemented by new window treatments that accentuate the natural lighting.

Enabling female members to linger longer, a newly added wine bar just off the women’s locker room provides foodservice upon request. This area is also stocked with complimentary snacks of fresh fruit and cookies. Outfitted with comfortable chairs and sofas, this space leads directly to an outdoor patio, along with a tranquility garden that Kelly credits with “bringing the outside in and the inside out.”

Back inside the clubhouse, interior lighting is controlled by smartphone, as are music and HVAC capabilities. And because The Reserve is a gated community, security is monitored 24/7 and the locker rooms are staffed from 6 a.m. to 5 p.m. daily.

With such a well-thought-out design, membership has expressed rave reviews that have extended outside the four walls, Kelly reports. “Not only are the members thrilled, but word has spread, and design committees and general managers from other clubs are coming to see what has been created here,” he enthuses.

SUMMING IT UP > A subtle color palette of neutral tones is ideal for locker rooms that call for understated style.

> Lounges located just off the locker-room area promote member interaction and provide another option for casual socializing.

> Freeing up unused lockers allows space to be repurposed for locker-room extras such as card rooms or vanity areas.

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MAINTAINING A REPUTATION At the Golden Horseshoe Golf Club in Williamsburg, Va., creating a memorable experience of the same caliber as other guest facilities prompted a renovation of the existing locker rooms. Given that the golf course and portions of the clubhouse were already closed for renovation, management deemed this to be an ideal time for a locker-room overhaul.

“The newly renovated locker rooms offer our resort guests and Golden Horseshoe members a pleasant experience to match the golf shop, courses and other Colonial Williamsburg facilities,” says General Manager Marc Guiseppi.

The revamped locker rooms opened to members in July 2017.

While the total number of lockers has remained the same (84 in the men’s room and 40 in the women’s), their layout has been updated for a more streamlined design. In the women’s locker room, lockers that were previously centered in the middle of the space are now wallmounted. “This has not only made the room more aesthetically pleasing, but has made the lockers more user-friendly,” Giuseppi explains.

Both locker rooms’ construction went from a cinderblock design to painted sheetrock. Guiseppi credits this choice for providing greater flexibility and a canvas for wall-mounted televisions and wall art depicting the club’s golf-course architects.

Awash in earth tones, the neutral backdrop meshes well with the wood-panel locker faces and is enhanced by pops of color in each locker room. Modern canwww.clubandresortbusiness.com

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lighting in the ceiling is enhanced by a smattering of table lamps, with the addition of a chandelier in the women’s locker room.

Each gender benefits from individual amenities—a small card room converted from a storage area in the men’s room and a vanity area in the women’s room—and separate sitting areas are also available for both sexes. Members and guests have easy access to the Spa of Colonial Williamsburg located within 25 yards of the clubhouse, offering a sauna, salon, fitness center and swimming pools.

Such amenities have helped to generate overwhelmingly positive response from Golden Horseshoe’s membership.

“We have received many wonderful comments—and have increased the number of locker rentals to 60 as a result of the enhanced experience,” says Guiseppi. As a result, the club currently is bringing in over $5,000 annually from these new lockers.

GOLDEN HORSESHOE GOLF CLUB Williamsburg, Va.

“The newly renovated locker rooms offer guests and members a pleasant and more aesthetically pleasing experience, with more user-friendly lockers. We’ve received many wonderful comments and have increased the number of locker rentals as a result of the enhanced experience.”

— Marc Giuseppi. General Manager

International Country Club Fairfax, Virginia

Bringing members closer together with spaces that foster community and camaraderie.

STRATEGIC PLANNING MASTER PLANNING ARCHITECTURE INTERIOR DESIGN PROCUREMENT

Lifestyle Design TO ENHANCE THE MEMBER EXPERIENCE

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PARK MEADOWS COUNTRY CLUB Park City, Utah

“The clean lines, lighter colors and up-to-date finishes are all following new construction designs throughout the Park City area.”

—Damon Rodgers, General Manager

MEETING MEMBERSHIP NEEDS A boost in membership recently prompted a clubhouse-wide remodel at Park Meadows Country Club, including brand-new locker rooms and lounge areas.

The Park City, Utah, facility held a ribboncutting ceremony in December 2017 to showcase its revamped amenities, which

were designed to better appeal to its growing clientele of younger families.

Embodying a style that General Manager Damon Rodgers describes as “mountain contemporary,” the locker rooms have been refreshed to correlate with the overall clubhouse design and to mirror recent developments in the local community. “The

texacraft.com Jrega@texacraft.com | 800-327-1541

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clean lines, lighter colors and up-to-date finishes are all following new construction designs throughout the Park City area,” Rodgers says.

In both the men’s and ladies’ locker rooms, the half- and quarter-size lockers command a strong presence with their dark wood facing, and blend in well with a nutty brown interior. (A total of 220 in the men’s and 143 in the ladies’ are an increase from the previous layout.) Patterned carpeting in a contemporary style adds character to the locker area, while hard flooring just outside the restrooms is practically outfitted with drainage. Gleaming fixtures and marble countertops in the vanity area add to the crisp, clean setting.

Separate lounge areas for men and women are decorated in a neutral color palette, with dark brown and grey in the men’s and cream, light pink and gold furnishings in the ladies’ lounge. In the latter area, comfortable seating with plump, decorative cushions offers a place to relax and unwind and, in the colder months, enjoy a fireside chat with friends (see photo above). In the men’s lounge, members have the added option of grabbing at a seat at the bar and taking in the latest sporting event via one of two wall-mounted television screens.

Since this comprehensive clubhouse overhaul was completed, Park Meadows has been able to better serve its membership, both on the course and off. Rodgers credits the revitalized locker rooms and adjoining facilities for providing “a more spacious and updated area to utilize before and after club events and golf.” C+RB www.clubandresortbusiness.com

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CLUB ARCHITECT

PRESERVING THE FUTURE

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While maintaining the unique spirit and appeal of its classic clubhouse, Mountain Ridge CC has set a steady course for long-range progress, to ensure it stays in step with changing times.

By Joe Barks, Editor

REACHING A 100TH ANNIVERSARY IS a remarkable achievement for any club, and one that should be fully and proudly celebrated. When Mountain Ridge Country Club in West Caldwell, N.J. achieved that milestone in 2012, the club had special incentive to properly commemorate its past, because its property features a Tudor-style clubhouse, built in 1929, that still stands as one of the most impressive examples of the iconic structures built by famed architect Clifford Wendehack during the golden era of the club industry’s growth.

Mountain Ridge even spent $2.5 million to overhaul the interior of the 15,000-sq. ft. clubhouse (“Delighting in the Details,” C+RB, November 2012) so it would dress up properly for the anniversary celebration. But once the party was over, the club’s leadership knew that what had served Mountain Ridge well for its first 100 years wouldn’t be enough on its own to ensure success for another decade—let alone a century—especially in the highly competitive North Jersey/metropolitan New York City market.

So almost as soon as the champagne glasses had been put away and the confetti had been swept up, thoughts turned to how Mountain Ridge would need to set plans in motion to ensure it could continue to provide its members with relevant, top-quality amenities, and maintain its standing as one of the area’s leading and most respected clubs.

THE THREAT FROM ABOVE In part, recognizing the need to adopt a longer-range approach stemmed from knowing that even spending $2.5 million had still only be able to primarily help Mountain Ridge once again try to address, as it had through a series of previous projects, the ongoing infrastructure and Photos by Nat Rea Photography and Courtesy Studio JBD/Jefferson Group Architecture

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DESIGN + RENOVATION

The first phase of Mountain Ridge’s multi-year capital improvement plan included the creation of expanded and improved member dining and bar areas (above), along with enhanced outdoor dining options (see photo, pgs. 28-29). Nano-walls have added to the flexibility for accommodating members’ seating preferences, and for handling overflow.

interior-upgrade needs associated with operating in and maintaining the Windehack clubhouse. As is often the case with such classic structures, a layout that made sense for club life in earlier times was not helping Mountain Ridge serve its current membership’s needs.

“The building was still proving to be too small in the wrong places,” says James Messina, who became Mountain Ridge’s General Manager/COO in 2017. “As a result, we had a lot of utilization issues for the things that were becoming more important for our membership—in particular

casual dining, outdoor dining and having adequate bar space for how people now wanted to gather and use the club.”

Another long-standing factor that had to be addressed concerned the proximity of the Mountain Ridge property to a nearby regional airport. For many years, reports John Schupper, a member of Mountain Ridge since 1983 and its President for the past four years, ongoing discussions had been held between the airport authority and the club over the sight lines that needed to be maintained with the trees that formed the border

between them. Those discussions intensified as the Federal Aviation Administration (FAA) instituted new post-9/11 guidelines that mandated lower tree-line restrictions to increase visibility and clear more space around airports.

When it became clear that this issue would also have to be resolved, Schupper says, that was the signal that a more comprehensive and long-range master plan for the entirety of Mountain Ridge’s property and facilities needed to be formulated. For help with that plan, the club turned to Studio JBD/Jefferson Group

Project Summary

MOUNTAIN RIDGE CC Location: West Caldwell, N.J. Founded: 1912 Members: 270 Clubhouse Size: 15,000 sq. ft.

Renovation Project Cost: $5M for clubhouse, $3M for golf course Construction Dates: December 2018-May 2019 Master Planning/Architecture/ Interior Design: Studio JBD/Jefferson Group Architecture Construction Management: Donnelly Construction Project Highlights: • First phase of multi-year capital improvement plan expanded and improved member dining and bar areas and expanded outdoor dining.

• Tree removal to comply with new regulations for providing greater visibility for neighboring airport opened up dramatic views from clubhouse and cleared space for new driving range and golf practice areas and facilities.

• Care was taken to source authentic materials for new structures and additions, to ensure compatibility with the club’s historic Clifford Wendehack clubhouse.

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The new “Tee House” refreshment and relaxation oasis on the Mountain Ridge golf course was designed to be compatible with its historic Clifford Wendehack clubhouse, including the use of authentic materials.

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Architecture, the Pawtucket, R.I. firm that had been contracted, when it was known as Judd Brown Designs, for the interior design aspect of the 2012 project.

THE GREAT REVEAL As soon as 2018 wound down, implementation of the first phase of that plan began, involving a simultaneous $5 million renovation and repurposing of the Mountain Ridge clubhouse and another $3 million spent for enhancements on and around the club’s historic Donald Ross-designed golf course. Completed in six months, the two projects came together to bring about stunning transformations both inside the clubhouse and out on the course.

A major tree-removal effort, to comply with the need to accommodate the airport and new FAA regulations, meshed perfectly with the changes that created expanded M A ST E R

P L A N N I NG

“

The building was still proving to be too small in the wrong places.

As a result, we had a lot of utilization issues for the things that were becoming more important for our membership—in particular, casual dining, outdoor dining and having adequate bar space for how people now wanted to gather and use the club.

”

— James Messina, General Manager/COO

casual and outdoor dining space. Sweeping new vistas from the clubhouse, which sits above the course, were created, with the added attraction, especially for kids, of better views of the small planes going into and out of the airport.

The changes on the golf course also made it possible to create a new golf practice area and range that Schupper calls “worldclass,” along with new on-course amenities including hitting bays and the “Tee House” (see photo, opposite page), a new on-course refreshment and relaxation oasis.

For all of the new structures and club-

A RC H I T EC T U R E

I NT E R I O R

house additions involved with the project, care was taken to procure and use materials that stayed true to the history and architectural heritage of Mountain Ridge.

Joe Bier, a club member who headed the project committee, as he had also done for the 2012 renovation, led the effort to work with Studio JBD/Jefferson Group and Donnelley Construction to painstakingly source qualified vendors and to ensure proper color-matching and authenticity for the stone, slate, brick and other materials used for new structures or additions that were built as part of the renovation work.

DE S IG N

P RO C U R E M E NT

Mountain Ridge Country Club, West Caldwell, NJ

Designing Traditions P R I VAT E

C LU B S

&

HO S P I TA L I T Y

STUDIO JBD / JEFFERSON GROUP ARCHITECTURE / Peter Cafaro / PCafaro@JBDandJGA.com / www.JBDandJGA.com / 401.721.0977 www.clubandresortbusiness.com

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Is Your Club

A Top

Innovator?

The actual reality of today’s club and resort business is that great ideas are needed on an everyday basis, to ensure member/guest satisfaction and establish and sustain the relevance that is required for long-term success.

In its December 2019 issue, Club + Resort Business will honor the Top Innovators in the club and resort industries.

Leading-edge innovation will be recognized for the full range of operations and management areas, including (but not limited to):

• Board of Directors Relations • Clubhouse Design • Course and Grounds Maintenance • Food-and-Beverage Programs, including Development of Signature Beverages, Dishes and Venues • Fitness Operations and Programs • Golf Operations and Programs • Kitchen Design and Operations • Locker Room Operations • Maintenance Facilities • Member Marketing and Communications

• Other Recreation Programs (Archery, Equestrian, Outdoor Activities, Shooting, etc.)

• Outdoor Dining and Patio Design • Pool Operations and Aquatic Programs • Pro Shop Retailing • Social Media • Special Events • Staff Motivation and Training • Technology • Tennis Operations and Programs • Websites • Youth Programs

To have us see why your club and management team should be viewed as a Top Innovator, go to www.clubandresortbusiness.com and complete the online form.

Or send an e-mail to editor@clubandresortbusiness.com to have us contact you for details.

Then watch to see if your club makes the list of C+RB’s Top Innovators this year!

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In addition to upgrading the locker rooms (at rear of photo), the project transformed space in the clubhouse that had previously only served as ill-defined storage or pass-through areas into welcoming new lounge and gathering spots.

ONLY THE BEGINNING Members immediately embraced the changes that could be seen throughout the Mountain Ridge property, both inside and out, after the project’s first phase was completed. “They are using all of the new spaces, and then some,” says Messina.

“It’s been an eye-opener to see the new patterns of utilization that have been created by having the right type of gathering spots. We never used to see people eating at the bar before, for example.”

Just as importantly, all the work was done with the knowledge that this was indeed just a first phase, because the project had been set in motion through approval of a 15-year capital improvement plan that will also fund future phases, including upgrades to the pool snack bar and locker room, and further improvements to the club’s golf entrance, pro shop and locker rooms.

“Country clubs can’t be in the oneoff business when it comes to capital projects,” says Schupper. “There’s always something to be done, especially for a property like ours with older, historic features.

“There was no longer any debate that the airport issue had to be resolved,” Schupper adds. “If we had tried to go into litigation, we would have lost and the FAA could have exercised eminent-domain rights. It was also clear we had to move beyond just always trying to catch up with deferred maintenance on the clubhouse., “We now have a plan that won’t lose the benefit of work that’s been done before, and that will tie in everything in a compatible way,” he says. “And people are already seeing how that will make the club stand out for years to come.“ C+RB

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CHEF TO CHEF

KEEPING THINGS “SIMPLE AND SEXY”

By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa.

THE KNOLLWOOD CLUB WAS FOUNDED in 1924 on 240 rolling acres in Lake Forest, Ill., north of Chicago. Besides its championship golf course, Knollwood has an extremely active racquets program.

Tim Rios has been Knollwood’s Executive Chef since 2015.

Chef Rios has an extensive resume and has continued to raise the level of cuisine at the club every year since his arrival.

What strikes you first about Chef Rios is that he really takes his craft seriously and strives to take an active role in the development of young chefs. When not at the club,

he has been an adjunct instructor at a community college and an accreditation evaluator for the American Culinary Federation. Refreshingly, he doesn’t complain about the level (or lack) of talent and commitment among younger culinarians—instead, he works tirelessly to do his part to help train and mentor up-and-coming chefs for the rigors and demands of today’s foodservice business.

While Chef Tim was extremely busy at the time I requested this interview, he graciously shared his thoughts and experiences with us.

Chef Profile

Timothy Rios, CEC, AAC, HGT Current Position: Executive Chef, Knollwood Club, Lake Forest, Ill. (2015-Present) Previous Experience: • Executive Chef, Canterbury Golf Club, Cleveland, Ohio (2009-2015) • Corporate Executive Chef, Bucci’s Restaurants, Middleburgh, Ohio (2007-2009) • Executive Chef, Shaker Heights Country Club, Shaker Heights, Ohio (1999-2005) Education: • AOS Degree, Culinary Arts, Johnson and Wales University

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Teaching Positions: • Assistant Instructor, Johnson and Wales University • Adjunct Instructor, Cuyahoga Community College • Accreditation Evaluator, American Culinary Association Professional Achievements: • Past President, Cleveland Chapter, American Culinary Federation • Current Ambassador to Johnson and Wales University • Inducted into The Honorable Order of the Golden Toque (2017) • Inducted into the Les Amis d’Escoffier Society of Chicago (2019)

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Recipe

Curly Spinach & Red Quinoa Bowl INGREDIENTS: 1.5 cup curly spinach (Chefs Garden) 5 small vine-ripe tomatoes (Chefs Garden), cut in different shapes 1 tbsp. grilled red onion—marinate with EVOO and herbs, salt and pepper 1 fried, sunny-side-up egg (do right before) 1 tbsp. local goat cheese, crumbled sprinkle of espelette pepper (for egg) to taste salt and pepper 1 tsp. imported sherry vinegar 1 tbsp. Greek imported EVOO 2 tbsp. good cooked red quinoa (vegetable stock, fresh thyme, basil leaf, mirepoix) C+RB Chef, you have a saying in your kitchen: “Simple and Sexy.”

What’s your intention when you use this phrase and preach it to your chefs?

Rios Almost five years ago when I arrived at Knollwood, with a high percentage of Hispanic-speaking cooks, I needed a phrase to teach our new philosophy. “Simple and Sexy” worked. It conveys the basics: hot food, hot plate; cold food, cold plate; taste, taste, taste; and flavor is king.

Whether it be a fruit cup, chicken fingers and french fries, or a wine dinner for $150, be proud of our food, take pride and ownership, and respect the great products that our purveyors provide. We always try to convey this to them, and to remember where we came from.

C+RB You’ve been at Knollwood long enough now, with five seasons under your belt, to understand where to be and when to be there. It’s a sometimes-overlooked talent to be at the right place at the right time when overseeing a campus with four kitchens like yours. How do you prioritize when all events go off simultaneously, no matter what the prearrangements were?

Rios Remember the saying, ‘What can go wrong will go wrong.’ It has taken awhile to know where to be, but I try to be everywhere.

I will check with the pool at the same time every day, because I know that’s when we get hit there. I also check the weather forecast every day, and also our BEOs, to ensure that I am up to date with everything that is going on at the club.

Our men’s locker room changes daily depending on our golf operation, with no tee times, so it’s a big guess some days. Our

** Add choice of: grilled marinated 6-oz. breast of chicken / grilled marinated Gulf shrimp / Grilled verlasso salmon (** Member’s/guest’s preference)

PROCEDURE In a large stainless-steel mixing bowl: 1 Add spinach, quinoa, tomatoes, red onion 2 Season with salt and pepper; add sherry vinegar and EVOO 3 Toss well 4 Meanwhile, cook egg to sunny-side-up (or member’s/guest’s preference); add salt and pepper 5 Place dressed salad in appropriate china bowl 6 Add goat cheese 7 Season egg with espelette pepper 8 Add additional protein if ordered Submitted by Timothy Rios, CEC, AAC, HGT, Executive Chef, Knollwood Club, Lake Forest, Ill.

main clubhouse is always busy for the culinary team because that is where the main kitchen is, so it’s the workhorse of the club and the commissary for the rest of the operation.

We use radios to communicate and that usually gives us an indication of who’s the busiest. I try to visit each area several times a day, to see what’s going on and if they need help, or if things are working correctly. There are a lot of moving parts and our Executive Sous Chef Gilberto and Sous Chefs Patrick and Salbador play a major role; we couldn’t do it without them. We have a very experienced team with a lot of seniority, so they know where to be and how to react, which is a big asset.

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CHEF TO CHEF C+RB Talk to us about the constant interaction you have with your members, whether it be food-related or personal, and the positive vibe it produces for you and your team.

Rios This was a hard one for me to learn—as we all know, members have their own opinions. I always enter the kitchens from the back and leave thru the front, so I can talk with all members and meet their guests. In being visible to all members in each area, I can talk about our food program and what we are doing that is new and exciting, and what will be on the upcoming menus.

Most of the member interaction is positive and allows me to get instant feedback. Once in a while, as we all know, nothing is perfect, but being visible also lets me take care of the not-so-good opportunities myself and face-to-face. Then I can pass information along to other department heads if necessary.

C+RB Your work as an adjunct culinary instructor and ACF accreditation evaluator speaks to your passion in getting the next generation of chefs ready to take the baton. Talk to us about your work in these extremely important areas.

Rios I have been blessed to have had four women in my life who have taught me and guided me to better myself every day: my wife Laura, my mother Barb, and both grandmothers. One grandmother being Italian and the other being Mexican, they inspired me to love the kitchen and supported me to where I am today.

Every day we educate, train and recruit to make our teams better. I have in the past had ACF apprentices, apprentices from the Balsams, culinary students from various culinary schools, and those who just enjoy cooking.

In being a hard critic to some, I always believed I wanted to be a part of the solution, and not the problem. Therefore, I felt that teaching as an adjunct would be an excellent Idea.

Teaching was not as easy as I thought, but from that, I truly felt I learned more from my students than I taught them. Everyone had different backgrounds and experiences that allowed them to express themselves, and it made me see life from a new perspective.

Through teaching I started bringing students to the club to learn hands-on, and some of them ended up on our culinary team.

Sharing our knowledge with high school and college culinary programs, along with ice-carving and competition demos, coaching local ProStart programs and most importantly, getting our culinary teams and chefs involved—it’s all a big part of a whole process that helps our team grow and to give back and pay it forward. And I’d like to also thank our General Manager, Randy Harper, CCM, and the Knollwood Club’s Board of Directors for all of their support and guidance, and letting us push forward to be the best club on [Chicago’s} North Shore. C+RB

Recipe

Braised Beef Perogies INGREDIENTS: 5 ea. made perogies, blanched first 1 tbsp. imported sun-dried tomatoes 1 tsp. black truffle butter 1 tbsp. shiitake, sliced ¼ cup curly spinach 2 tbsp. leeks, julienne 1 tbsp. veal reduction 1 tsp. sherry (Harvey’s Bristol Cream) 1 tsp. chives, parsley, chervil chopped mix as needed fresh grated Pecorino Romano cheese to taste salt and pepper 2 tbsp. chicken stock PROCEDURE 1 H eat sauté pan, add clarified butter, then add blanched perogies, face down 2 Cook until brown, then turn over 3 A dd leeks, then mush it, cook until tender, add salt and pepper and taste 4 Add spinach and sun-dried tomatoes 5 Deglaze with sherry and add truffle butter 6 Add spinach, taste 7 Add veal reduction and chicken stock 8 Plate 9 Garnish with fresh grated Pecorino and chopped herbs Submitted by Timothy Rios, CEC, AAC, HGT, Executive Chef, Knollwood Club, Lake Forest, Ill.

MORE ONLINE Know someone you’d like to have Jerry Schreck interview for a future “Chef to Chef” conversation? Send your suggestions to editor@ clubandresortbusiness.com.

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For an extended conversation with Chef Rios and his recipe for Chargrilled Verlasso Salmon (pictured at right), see the online version of this article at www. clubandresortbusiness.com

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COURSE + GROUNDS

A Better

Half

A complete, $6.3 million renovation to The Oaks Club’s Heron Course, one of two 18-hole golf courses at the property on the southwest Florida coast, has resulted in significantly improved playability and greater ability to withstand the whims of Mother Nature.

By Betsy Gilliland, Contributing Editor

POOR DRAINAGE, REPEATED THREATS OF severe weather, and an amenity in decline created the perfect storm that prompted The Oaks Club in Osprey, Fla., about 12 miles south of downtown Sarasota, to renovate its Heron Course, one of two 18-hole layouts at the property.

“We had an aging asset that didn’t reflect our brand,” says General Manager and Chief Operating Officer Jeff Hartigan, CCM, CCE. “We wanted to update it so that members could enjoy it a lot more.”

The Oaks Club certainly appears to have accomplished what it set out to do, and more. Since that $6.3 million renovation project, which began in August 2014 and was completed in November 2016, the Heron Course has received strong reviews from the membership for how it offers improved playability. At the same time, it has weathered severe threats that have since been posed by tropical storms and Hurricane Irma.

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ALL WET Prior to the renovation, playing conditions of the Heron Course, which was 31 years old by the time the project was finished, left much to be desired. The golf course had major infrastructure problems caused by poor surface and subsurface drainage; an old, inadequate irrigation system; and poorly constructed greens and bunkers.

“Drainage was a big issue with the rainfall we get in Florida,” says Hartigan, who has been at The Oaks Club for seven years. “A lot of water accumulated after it rained, and flooding would lead to long delays and lots of labor and cleanup. The flooding also went into neighboring yards.”

Director of Green and Grounds Nick Kearns, who has been at the property for six years, agrees. “The course stayed extremely wet, and water was slow to run off,” he adds. In addition, the age of the soil profile was problematic. www.clubandresortbusiness.com

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Photos Courtesy The Oaks Club

The golf-course conditions also paled in comparison to those of the property’s Eagle Course, which was renovated in 2006-07.

Director of Golf Tim Beckwith, who has been at The Oaks Club for 19 years, says discussions about the Heron Course project began when the Eagle Course was being renovated. Plans tapered off during the economic downturn, but resumed in 2012.

According to Beckwith, the Eagle Course project influenced the goals of the Heron Course renovation, by focusing on the need to improve drainage, irrigation and playability.

And convincing the membership to undertake another major renovation project was not a tough sell. In fact, Hartigan says, “It was very much member-driven.”

A grass-roots effort by influential members brought others on board, he explains, and the membership overwhelmingly voted to approve the Heron Course project.

Golf Scorecard

THE OAKS CLUB Location: Osprey, Fla. Club Website: www.theoaksclub.com Golf Holes: 36 Course Designers: Hurdzan & Fry (Heron Course); Arthur Hills (Eagle Course) Property Type: Private No. of Members: 680; Golf is capped and on five-year golf waitlist Year Opened: 1985 Golf Season: October to May Annual Rounds of Golf: 18,000 per course Fairways: Eagle Course – Supreme Paspalum Heron Course – Celebration Bermudagrass Greens: Eagle Course – Supreme Paspalum Heron Course – TifEagle Bermudagrass

RIPPING OFF THE BAND-AID One of the first decisions The Oaks Club had to make about the Heron renovation was whether or not to keep the course open during the project. www.clubandresortbusiness.com

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COURSE + GROUNDS

“In the initial conversations, we thought about doing one nine and then the other nine, but we decided to do it all at once,” says Hartigan. “We decided to rip off the Band-Aid and do it as quickly as we could.”

Having another golf course for the membership to play also made it easier to decide to close the course during the complete tee-to-green renovation.

“Every square inch of the [Heron] golf course —the greens, tees, fairways, and bunkers—was disturbed in some manner,” notes Hartigan.

During the Heron course renovation, the property installed a new drainage system with 200 additional drains and a new irrigation system. With almost 1,500 heads, the new system has nearly doubled sprinkler coverage (previously, the Heron Course had 750 to 800 heads).

To choose the new irrigation system, Kearns explored all available options. Ultimately, however, he relied on consultations with other golf courses and the opportunity for continued support from the local distributor to make the selection.

The property also installed Better Billy Bunkers, which minimize sand erosion and sand contamination from native soils during heavy rainstorms, on the Heron Course. In addition, the project included state-of-theart greens construction, new and improved turfgrasses, and new landscaping.

IMPROVED PLAYABILITY Since the golf course reopened for play after the renovations, Hartigan says, “There has been a drastic change in reciprocal play.

We don’t see many members leave to play other reciprocal courses.”

No doubt, improved golf course maintenance inputs and enhanced playability have contributed to the members’ enjoyment of the Heron Course. The addition of the new bunkers has made the hazards easier to maintain, and the greens were reconstructed to reduce maintenance and water usage.

“The new irrigation system keeps the moisture of the golf course more consistent now,” says Kearns. “Before, we had to run the sprinklers longer, but moisture consistency is much easier than it was in 40

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Superintendent Profile

Nick Kearns Title: Director of Green and Grounds Duties and Responsibilities: Responsible for the golf course grounds, clubhouse grounds, club-owned property within the Homeowners Association, and entrance to the club Years at The Oaks Club: 6 1⁄2 Years in Golf Course Maintenance Profession: 20 Previous Employment: • Director of Golf Grounds & Assistant Superintendent, The Ritz-Carlton Members Club, Sarasota, Fla. (7 1⁄2 years) • Assistant Superintendent, Laurel Oak Country Club, Sarasota, Fla. (1 1⁄2 years) • Intern and Turf Graduate, Augusta National Golf Club, Augusta, Ga. (1 1⁄2 years) • Groundskeeper, Yankee Hill Country Club, Lincoln, Neb. (3 years) Education and Training: Associates Degree in Horticulture, with an emphasis in Turfgrass Management, from Southeast Community College, Beatrice, Neb. Certifications: Florida Pesticide License, Green Industry Best Management Practices Certification, Golf Course Best Management Practices Certification Honors and Awards: • 2019 North Florida Southwest Chapter – Superintendent of the Year • 2014 North Florida Section – Superintendent of the Year • 2013 North Florida Southwest Chapter – Superintendent of the Year • Served as President, Vice President and Secretary of the Suncoast Golf Course Superintendent Association • Currently serves as President of the Florida Golf Course Superintendents Association The Heron and Eagle golf courses have earned Audubon Cooperative Sanctuary Program certification. The Heron Course was a 2016 American Society of Golf Course Architects Design Excellence Recognition Program honoree.

the past.”

Both golf courses also earned Audubon Cooperative Sanctuary Program certification six to eight months after the completion of the Heron Course renovation.

During the project, the property removed invasive Brazilian peppertrees to create new habitat. Material was pumped out of the bottom of the lake and used to replenish its banks. The Oaks Club also has a bat house and 24 birdhouses on the property.

In addition, Kearns, the current president of the Florida Golf Course Superintendents Association, is certified in best-management practices.

The project also achieved its goal of enhancing the playability of the Heron Course, to further accentuate a key distinction of

The Oaks Club.

“One of the unique features of the club is that the [two golf courses] do not have the same variety of grass,” Kearns explains. The Heron Course has Bermudagrass greens and fairways, and the Eagle Course has Supreme Paspalum greens and fairways. The turf, color, and design of the two golf courses are completely different, notes Beckwith, which makes their playability significantly different in a number of ways.

For example, golfers don’t play their short games the same way on the two courses because of the difference in the turf. “You can land your ball and roll it across the Bermuda [of the Heron Course] better,” Beckwith explains. “The Eagle Course catches the ball more. It doesn’t www.clubandresortbusiness.com

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COURSE + GROUNDS A unique feature and key distinction of The Oaks Club is that its two golf courses have completely different turf character, with the Bermudagrass greens and fairways of the Heron Course (left) contrasting with the Supreme Paspalum of the Eagle Course.

Eagle and one on the Heron,” says Beckwith. “It’s a really, really good balance. That was not the case prior to the Heron renovation. Now we have two great courses.”

Course + Grounds Operations Profile

THE OAKS CLUB Annual Course Maintenance Budget: $2.9 million Staff: 42 Other Managers: • Jason Ziegler, Equipment Manager (12 years) • Dale Taylor, Golf Course Superintendent (4 years) • Max Rudder, Assistant Superintendent (1 year) • Kyle Bender, Assistant Superintendent (4 months) • Guillermo Villegas, Irrigation Technician (11 years) Irrigation System: Toro Network VP Satellite Control Boxes & Lynx Central Control; Toro Infinity & 850 Series Sprinklers; 3,000 Sprinklers Water Sources (2018 Usage): • Stormwater transfer system (6.849 million gallons) • Reclaimed water (76 million gallons) • Well water (119 million gallons) • Pumpstation (201.866 million gallons) Equipment: John Deere mowers and Toro utility carts (all leased) Technology: GPS sprayers Maintenance Facility: Recent upgrades include ESD equipment washstation/ESD chemical storage building, and mix load area/fuel station Aerating and Overseeding Schedules: Begin course closures for summer maintenance in May. Begin alternating Monday closures in October.

Only the driving-range tees are overseeded.

bounce and release. The paspalum has a stronger leaf blade, grows vertically and has less grain. and the ball sits up on it better.”

The Heron Course, with slopes on the backs of the greens that let players hit balls long and roll them back toward the pin, is also more forgiving than the Eagle Course.

“The playability of Heron promotes the ball to go to key locations,” says Kearns.

“One of the great things about the [Heron] course when it comes to playability is that, for the high handicapper, there are a lot of areas around the green to miss and still make bogey,” Beckwith adds. “Low handicappers still have the expectation to make par. The course is still a challenge for the low handicapper, but it was designed for all players.”

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While the Heron Course gets more play, notes Beckwith, members tend to bring guests to the more difficult Eagle Course.

For golf outings, however, the property tries to balance the use of the two courses.

“For events, we’ll play one day on the

HURRICANE PREPAREDNESS Weather is a constant challenge for The Oaks Club staff, and the effectiveness of the Heron Course’s new drainage and irrigation systems was quickly tested by tropical storms, as well as Hurricane Irma in September 2017. Not surprisingly, The Oaks Club has a hurricane-preparedness plan in place for uninvited, one-named intruders.

The most effective ways to get ready for a hurricane, Hartigan says, are to communicate, be over-prepared, and be proactive.

The Oaks Club staff communicates plans to members by e-mails that include videos and photos. Other preparatory actions include boarding up the facility, bringing pool furniture inside, moving clubhouse furniture to the center of the building, and putting sandbags around the clubhouse.

Maintenance staff members remove potential flying debris such as trash cans, bunker rakes, tee markers, signage, and pins from the golf courses. They also make sure equipment is secured properly.

For Hurricane Irma, Hartigan says, “The key staff stayed to ensure that there were boots on the ground. Nick [Kearns] had tractors strategically placed around the golf course, to be ready to clear debris.”

“

We had an aging asset that didn’t reflect our brand. We wanted to update it so that members could enjoy it a lot more. And [the renovation] has led to a drastic change, where we don’t see many members leave now to play other reciprocal courses.

”

—Jeff Hartigan, CCM, CCE, General Manager and Chief Operating Officer www.clubandresortbusiness.com

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The successful renovation of the Heron Course now offers members “a really, really good balance” between playability and challenge over the 36 holes of The Oaks Club’s two courses, says Director of Golf Tim Beckwith.

After the hurricane, Kearns cleared tree debris from the driveway to create ingress and egress for staff personnel and members. He and Hartigan also took a golf car around the property to clear drains, and personally checked on some members’ homes. “We do as much as possible to protect the members’ asset,” Kearns says.

HOME SWEET HOME While The Oaks Club complements the Heron and Eagle courses with other amenities, golf is the main attraction and a vital

part of the facility’s overall operations.

“Golf remains the number-one reason why people purchase homes here,” says Hartigan. “If someone buys a home, club membership is required. We have not been able to allow non-resident members for four years, and the Heron Course renovation is a prime reason we have reached the membership cap.”

Feedback about the improvements to the golf course from the membership, which includes many retired baby boomers, has been positive, Beckwith adds. “It was a

100-percent success,” he says. “Every single comment was positive. As it stands now, it’s still positive, with the way the members talk about it and play the golf course.”

And that reaction is gratifying to The Oaks Club staff. “Our members travel all over the world and play great golf courses,” says Hartigan. “Now we hear the comment, ‘It’s nice to come home and play our courses.’” C+RB For more on The Oaks Club and its Heron Course renovation, see the online version of this article at www.clubandresortbusiness.com

Fairlawn Country Club Akron, OH

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MASSAGING THE MESSAGE To attract and keep new prospects in a changing climate, clubs have stepped beyond what’s been long been considered the norm for crafting and communicating membership offers.

By Rob Thomas, Associate Editor

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Members are the lifeblood of any club. Without them—and their monthly dues—there is no club, after all. When golf was booming and courses were being built at a breakneck pace, it was (relatively) easy to attract members, and many clubs had the enviable “problem” of working with waiting lists.

Those days have not readily returned, however, for many of the clubs that made it through the recession, forcing them to reinvent themselves on the fly and move beyond traditional ways of doing business.

Look no further than Avalon Golf and Country Club in Warren, Ohio for an outside-the-box approach.

With membership plans beginning at just $64 per month and a guarantee of no initiation fees, no minimum-spending requirements and no assessments, Avalon has created a model that makes it easier to attract new members at a time when other clubs are still coping with significant reductions in membership, or even facing closures.

Christine Bell, President of The Grand Resort, Avalon Golf and Country Club and all of the related properties (Avalon Lakes, Squaw Creek, Buhl Park, The Field Club at New Castle and The Avalon Athletic Club) that are within a 40-minute drive from the centrally located Grand Resort, says owner Ron Klingle believes in giving back to the communities where he operates, while making it affordable for individuals and their families to join. www.clubandresortbusiness.com

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Photo Courtesy Avalon Golf and Country Club

Avalon Golf & Country Club in Warren, Ohio has completed a $25 million expansion project that includes a wedding veranda, private cabanas and an outdoor “Roman Bath” (pictured).

“Here at Avalon, we’re not a ‘traditional’ country club,” Bell says. “So it’s not just about our amazing golf courses, but more about the large number of activities and programs offered across all our properties that appeal to such a wide audience. Being an Avalon member [provides] access to four separate country-club locations, along with The Grand Resort [formerly Avalon Inn & Resort].”

In total, this combination offers four championship golf courses, meeting and conference centers, 18 restaurants, 13 indoor tennis courts, eight outdoor tennis courts, pickleball, racquetball, shuffleboard, seven swimming pools, a Spa and Salon, three fitness centers, indoor and outdoor basketball courts, bocce courts, a variety of club events, and more.

“This unique relationship between our www.clubandresortbusiness.com

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country clubs and our world-class resort benefits both resort guests and our more than 5,000 country-club memberships,” Bell explains.

GROWING FROM WITHIN Across the country, other novel approaches to marketing what a club can provide, and to developing attractive membership offers, are taking hold. For Rio Verde (Ariz.) Country Club, this has involved enlisting the help of existing members to attract new business.

Rio Verde members were each given a certificate in June to issue to a potential new member of their choice, Membership Director David Benham reports, and recipients joining before July 31 received a full $12,500 off their initiation fees, paying zero to join the club. In August, the

offer moved to $10,000 off the initiation fee, which meant paying $2,500 to join the club. The promotion then continued through September ($7,500 off) and October ($6,000 off).

“As part of the program, new members must agree to a two-year dues commitment and begin paying club dues the month after joining,” Benham says.

There are no incentives or rewards for members who refer someone with a certificate, Benham adds. “It’s more about them wanting their friends to join, because they have a pride in belonging to the club,” he says.

The Fountaingrove Club in Santa Rosa, Calif., had to cope with a natural disaster on top of its day-to-day efforts to maintain membership. The Tubbs Fire of 2017 had a huge impact on the region and the club

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TODAY’S MANAGER

lost its clubhouse, maintenance building, cart barn and more.

“To this day, you see damage all over the region,” says Membership Director Ricky Potts. “But you also see and hear a resurgence of builders putting up homes all over Fountaingrove. We truly are rising from the ashes, and I am honored to be a part of that story.”

While the club experienced a drop in Athletic Center and Golf memberships after the fire, Potts says, things are now looking up again. “With the number of new homes going up, and a strong economy in the Golden State, things have never been better,” he says. “We are simply asking our members for a little patience while we rebuild.”

And because keeping existing members is equally as important as attracting new members, putting a premium on steady and effective communication about the club and all that it has to offer has become paramount. Director of Communications Adina Flores builds and sends e-mail communication to Fountaingrove’s members while also managing the club’s Facebook and Twitter accounts, Potts says, and is also instrumental in creating/distributing The FountainPen, the member newsletter.

Additionally, Potts introduced a Live Chat on Fountaingrove’s website, an effective technique that he first implemented while serving as Director of Marketing and Communications at Tiburón Golf Club in Naples, Fla. “If I am awake, I am responding to mem-

“

If I am awake, I am responding to members and guests [through the club website’s Live Chat feature.]

I have booked tours, helped to pay bills, answered questions and sold multiple memberships because of this solution.

”

—Ricky Potts, Membership Director, The Fountaingrove Club

bers and guests [through the Live Chat],” he says. “I have booked tours, helped to pay bills, answered questions, and sold multiple memberships because of this solution.”

The Fountaingrove Club is looking at text-message marketing as well. “One of our core values here is transparency,” Potts says, “and we strive to keep our members and guests abreast of everything that’s happening, in real time.”

HITTING THE RIGHT TARGETS Targeted communication is also a major part of the plan to market the Avalon group of properties and continue to build up their membership rolls.

“We give our members the ability to choose their areas of interest for receiving clubs’ promotional e-mails and to opt-out of receiving e-mails for the activities for which they do not have an interest,” Bell says. “Due to the large number of events and activities we promote through e-mail communications, the ability of members

SUMMING IT UP > Avalon Golf and Country Club has built up its membership rolls by offering affordable membership plans with guarantees of no initiation fees, minimum-spending requirements or assessments, while also providing bundled access to a family of properties and an enhanced variety of available amenities.

> Without needing to provide any special incentive or reward, Rio Verde

to choose their areas of interest helps significantly in our targeting of activities to specific audiences.”

And like many clubs, Avalon has responded to the need to find ways to counter the dip in golf participation among club members, current and prospective, by investing in other revenue-generating areas.

“We have completed the latest phase of a $25 million growth and expansion project at The Grand Resort that has added significantly to the number of amenities enjoyed by our hotel guests and countryclub members,” Bell says. In particular, she points to the new outdoor pool complex that features a 140-foot-long recreational pool with zero-entry, a diving area, decorative waterfalls, and a sunbathing deck, along with the completion of an outdoor “Roman Bath” {see photo, pg. 44). There is also a separate, adults-only pool that features tiered sunbathing decks, a wedding veranda, and three private cabanas.

“Through this process we have created what we believe is one of the most unique country-club models in the country, with the added benefit of the association with The Grand Resort,” Bell says. “We are very proud of the Avalon model and its appeal not only to the traditional country-club member, but also to the many families who typically would not have been able to enjoy the benefits of country-club membership based on the old, antiquated club models.”

C+RB

Country Club enlisted the help of members to recruit new prospects.

> The Fountaingrove Club has employed a variety of special communications techniques as it recovers from the devastating Tubbs Fire.

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For more insights into new membership marketing techniques being employed by club and resort properties, see the online version of this article at www.clubandresortbusiness.com www.clubandresortbusiness.com

9/30/19 12:55 PM

TODAY’S MANAGER Photos Courtesy Army Navy Country Club

NEVER-ENDING MISSION Even after completing a $57 million clubhouse renovation and earning Excellence in Club Management accolades, Patrick King is always on the alert for new ways to keep Army Navy CC moving forward.

By Joe Barks, Editor

After first being an Assistant General Manager, and then Deputy GM, at the Army Navy Country Club (ANCC) in Arlington, Va. for 10 years, Patrick King presented himself for consideration to be the club’s General Manager/ COO when that position opened up in 2011. The club contracted with an executive search firm to also find outside candidates for the job, and the recruiter was candid with King in telling him not to get his hopes up, because in his experience only about 15% of incumbents who are already working for a club succeed in getting selected in such situations.

King went ahead with the interview process, though, and as part of that, was asked directly by a four-star www.clubandresortbusiness.com

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general who was an ANCC member and a participant on the search committee if he’d stay at the club if he didn’t get the job. King was truthful in responding that he wasn’t sure—but then added that, with all due respect, he should get the job, because “this is my house, and no one knows it as well as I do.”

NO RESTING ON LAURELS Eight years later, Patrick King’s performance in the job that he did indeed move into has not only kept ANCC on a continuous upward path, as reflected by a host of important barometers (see Ideas + Achievements box, pg. 48), it has also led to his being named the recipient of the October 2019

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Ideas + Achievements

IMPLEMENTED AT ARMY NAVY COUNTRY CLUB > A total of $115 million in capital projects have been completed in the most recent decade, including $57.7 million for the new Arlington clubhouse and major renovations of the golf courses on both of the club’s campuses. > Food-and-beverage revenue increased from $3.3

million annually prior to the opening of the new Arlington clubhouse to nearly $8 million. Over 200,000 meals a year are now sold in all of the club’s dining venues, and banquet revenues have been boosted from $1.5 million a year to over $4 million. Overall F&B generates an annual profit of $125,000, without minimums.

> Over 800 new

members have A new complex of eight pickleball courts been brought in opened at the start of September. since 2015 with an average age of 40 and with an average of two children. Average age of the club’s total membership of over 7,000 has dropped from 66 in 2001 to 53 currently. > Overall revenues more than doubled in the past decade, from $13.5 million in 2010 to nearly $30 million.

> Current Platinum Club rating of 76 is highest ever for club.

A new “Coffee and Cars” event drew 100 people to look at 35 vintage vehicles on the Monday morning of Labor Day weekend.

Managing ANCC has frequently led to special photo ops with some of the Washington, D.C. area’s most prominent residents for Patrick King and his family.

James H. Brewer Award through the Excellence in Club Management Awards (see box, pg. 49). But even as the evidence continues to mount of just how well he does know the club, King never allows himself to think for a moment that he’s learned everything.

“Just because you’ve been a long-time employee at one particular place doesn’t mean you can get complacent,” he says. “[ANCC] is entirely different today than it was when I started here 18 years ago.

You always have to be ready to not just adapt to the continuous change that’s bound to occur, but to be able to see it coming.”

Even after he led ANCC through its comprehensive $57.7 million Arlington clubhouse makeover, King never thought the club could take a breather from facilities planning and improvement. “We’ve continued to evolve into the true definition of a full-service, familyoriented country club,” he says. That’s required ongoing attention for how to satisfy the membership’s growing needs for activities like pickleball (see photo of new courts at left) and aquatics (the process has started for presenting a multimillion-dollar proposal for a vote next spring to renovate the club’s 60-year-old pool complex, in response to a nearly 30 percent increase that has been seen in pool visits).

Completed projects are also constantly reassessed by King and his staff. The Stars & Stripes Cafe was originally conceived as a quickserve snack bar as part of the Arlington clubhouse makeover, with the thought that it shouldn’t be set up to compete with other new dining venues in the building. But the overall surge in food-andbeverage business generated by the renovation led to a recent expansion of Stars & Stripes, into space formerly used as a card room,

Army Navy CC is one of only a handful of U.S. clubs with two distinct campuses. It acquired the former Fairfax (Va.) Country Club (pictured at right), 14 miles from the club’s Arlington, Va. location, in 1956.

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ANCC’s 100,000-sq. ft Arlington-campus clubhouse is the only country-club facility with a LEED Silver rating in the mid-Atlantic region.

to convert it into a sports-bar format and with a larger, 20-stool horseshoe-shaped bar. After debuting its new look this past April, Stars & Stripes has generated a 78% increase in its own revenues while also helping to boost the business of other clubhouse dining venues, because of its effectiveness in drawing more members into the building after they’ve played golf or tennis.

Much of King’s initiative in driving for continous improvement actually stems from experience he gained prior to starting at ANCC, when he held management positions for clubs owned and operated by KSL Fairways/Meadowbrook Golf and the American Golf Corporation.

“The corporate golf world is bottom line-driven—and while I much prefer being able to be more entrepreneurial, which fits well with the way clubs and their memberships and activities are

changing, it’s also true that clubs have become more of a business than ever,” King says. “And with that comes pressure to continue to grow. It’s easier to climb to the top than it is to stay there.”

But King welcomes the “pressure,” and doesn’t even view it in that way, because he still retains a passion for embracing the challenges that each new day can present to a club manager, and for the rewards that providing true hospitality can bring.

He also hopes his ability to defy the percentages and be one of “the 15%” to step up as an incumbent can serve as inspiration to others, and as a reminder to other clubs when they need to find new leadership. “No matter the size of the club, we as managers should always make sure we’re doing all we can to provide a lot of opportunities for promoting from within,” he says. “I’m a case in point for how that can work out succesfully for everyone.” C+RB

A CELEBRATION OF EXCELLENCE The Excellence in Club Management (ECM) Awards were established by the McMahon Group, Inc., the St. Louis-based consulting firm, in 1997 and have been co-sponsored by Club + Resort Business since 2006.

The National Club Association became an additional sponsor in 2018.

The annual awards are selected through nominations submitted on behalf of qualified candidates by other parties. Award recipients are selected solely on the basis of their achievements at the club they currently manage.

A Selection Committee comprised of a peer group of leading club managers conducts the judging for the ECM Awards.

Awards in four categories are given each year: • The James H. Brewer Award, for a manager of a Country/Golf Club with 600 or more full-privilege members • The Mead Grady Award, for a manager of a Country/Golf Club with fewer than 600 full-privilege members • The Mel Rex Award, for a manager of a City, Athletic or Specialty (Non-Golf) Club • The “Rising Star” Award for an assistant club manager A full listing of judges, in addition to information on past winners and on how to nominate candidates for future years’ awards, can be found at www.clubmanageraward.com In addition to in-depth articles in C+RB detailing the achievements of each ECM winner, individual ceremonies are held at their clubs.

All winners were also honored at the 2018 Awards Dinner, which was held February 25, 2019 at the Nashville (Tenn.) City Club and sponsored by Denehy Club Thinking Partners, ForeTees LLC, C. Mondavi & Family, Preferred Club, and Yamaha Golf Car.

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PRODUCTS AT WORK

A GOOD WALK ENHANCED Clubs looking to add a new revenue stream and provide members with a fun and healthy option for traversing the golf course are discovering the benefits of alternative forms of transportation.

By Rob Thomas, Associate Editor

Mark Twain was famously credited with saying, “Golf is a good walk spoiled.”

While die-hard fans of the game would surely argue with that statement’s conclusion, the sport can certainly remain a good walk.

Club Car was an early participant in the production of golf carts—dating back to the 1950s—which provided strolling golfers with the option of riding the course. Many who were unable to walk a full round of golf found themselves easily transported from tee to green in an efficient, comfortable manner.

Today’s version of the golf cart has evolved into a luxurious, pampered experience that encourages even able-bodied players to ride. But at the same time, many players are now focusing on the health benefits of walking the course once again.

And for those course operators who want to offer their players a chance to hoof it, but not lug their heavy bag of clubs across the fairways, Club Car recently introduced the Tempo Walk—an alternative that combines the benefits of walking with the ease of a cart. It carries clubs like a push cart, but follows hands-free behind golfers at their pace, thanks to a radio transmitter that operates like a remote.

KEEPING PACE Harry Hammond, PGA Master Professional and Director of Golf at Penn Oaks Golf Club in West Chester, Pa., has leased eight Tempo Walks. “We are always looking to be ahead of the curve, and this is just one example of being able to offer our members an alternative way to be on the course and enjoy the game,” says Hammond, who notes

added another income source “Weto ourhavebusiness, and we see people who always played during the walking hours and carried their own bags now renting the Tempo Walks.

”

—Harry Hammond, PGA, Director of Golf, Penn Oaks GC 50

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Photo Courtesy Club Car

of our members who used to walk “andSeveral carry their own bag have converted to using the Tempo Walk consistently. [They] think they are cool.

”

—David Crawmer, PGA, Director of Golf, Lakewood CC

that the club also offers four modified battery-powered tricycles and skateboards as other novel ways to transport golf clubs and get around the course.

“I see a curiosity from many of our members about the Tempo Walks, and it seems to me that we are only at the beginning phase of their getting more use, once the internal club chatter says how much [players have] enjoyed using them,” Hammond adds.

Carts are mandatory at Penn Oaks weekdays from 10 a.m. until 3 p.m. and weekends from 7:30 a.m. until 2 p.m. The club offers discount pricing on the Tempo Walks during walking hours and then charges full cart price during the mandatory cart hours, Hammond says.

David Crawmer, PGA, Director of Golf at Lakewood Country Club in Rockville, Md., also has eight Tempo Walks.

“We have had several of our members www.clubandresortbusiness.com

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who ride [golf carts] consistently try the Tempo Walk and use them, especially during cart-path-only days,” Crawmer says.

“We have only had them since June [2019], so we are talking about the three hottest months of the year. I am expecting more riders to use them in the fall.

“Several of our members who used to walk and carry their own bag have converted to using the Tempo Walk consistently,” he adds.

Golfers at Lakewood are supporting the initiative, Crawmer points out. “The members love the concept and think they are cool,” he says. “And they give an added benefit that we did not offer before. It takes far less energy—especially in the heat—to use a Tempo Walk, compared to pushing a cart or carrying a bag.”

To generate early interest, Crawmer and his staff sent out a series of e-mails

to members with information about the Tempo Walks, plus videos on how they worked. The promotion is ongoing.

“We place them every day in front of the golf shop for members to see as they walk down to the shop,” he says. “We have sent out social-media posts every few weeks with updates that show members using them.”

For training members who want to give the Tempo Walks a try, Crawmer and his staff have prepared a brief tutorial on how to use the remote, along with a few tips to ensure enjoyment. And there’s no special maintenance or care required, he says. “We just have to make sure they get charged each night,” he reports.

Similarly, Hammond’s team places Penn Oaks’s Tempo Walks in a high-visibility area near the golf shop. For anyone who initiates conversations about them, staff members point out the features and benefits.

The Penn Oaks staff has received training on how to correct a signal loss from the transmitter to the receiving unit, Hammond says, and daily cleaning is the only small maintenance task required to keep the units running reliably.

BENEFITS FOR ALL At Penn Oaks, Hammond says, the benefits of making the Tempo Walk available have been twofold.

“Number one, we have added value to our members, with an alternative way to get around the course,” he says. “The second benefit is that we have added another income source to our business, and we see people who always played during the walking hours and carried their own bags now renting the Tempo Walks.

“I would tell any club, caddie program or not, that your members or guests who enjoy walking will be happy customers when you give them the option to enjoy themselves at your facility using the Tempo Walk,” Hammond adds.

Crawmer concurs. “If [a club] does not currently have a caddie program, and they are looking to add a new service, or just looking to add something that is new and cool, I would highly recommend adding Tempos to their fleet,” he says. C+RB October 2019

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Get ‘Em Hooked

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PRODUCT SHOWCASE

K������ E�������� Stay Cool On the Go

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PRODUCT SHOWCASE

Course + Grounds Tracking Technology

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Textron Fleet Management www.textronfleetmgmt.com

This Cat Loves Water

Product: Toro® Lynx® 7.0 Central Control System Features: ▶ Update represents 14th iteration of the operating system since initial release in 2010 ▶ Seamless compatibility with Lynx Smart Modules ▶ Automatically identify individual smart modules after the initial installation process, saving considerable time ▶ Offers run-time controls to the second and measures inputs to 1/100th of an inch, delivering precision irrigation systems control ▶ Retrieve voltage and amperage data—crucial to understanding the overall health of the irrigation system ▶ Deciphering diagnostic information is streamlined when using the new express mode ▶ This simple, efficient process means that superintendents are able to interpret information to forecast and predict potential system issues earlier

Toro

www.toro.com

Luxe Ride

Fixed-Head Harmony

Product: Toro® Greensmaster® 1000 Series Features: ▶ New series of fixed-head greensmowers was designed to eliminate variability in the walk-mowing process ▶ Integrates operators of all sizes and skill levels to work in harmony with the machine ▶ Operator-centric features include the innovative telescoping loop handle, simple height adjustment and handle-isolation mounts ▶ Features give the cutting units consistent contact with the ground throughout the mowing process ▶ Greensmaster 1018 features an 18-inch cutting width ▶ Greensmaster 1021 features a 21-inch cutting width ▶ Greensmaster 1026 features a 26-inch cutting width

Product: Club Car Tempo™ Features: ▶ Designed with automotive styling and features that feel like upgrades, the brand-new Tempo represents the very best of Club Car: proven engineering, industry-leading durability and reliable comfort ▶ Also features Club Car’s newest technology, Tempo Connect, a more powerful connected solution: with Visage Fleet Management and the Shark Experience, an exclusive in-car entertainment system designed to attract more golfers, it will take business to the next level

Club Car

www.ClubCar.com

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Utility Vehicles

PRODUCT SHOWCASE

Outdoor Furniture Open to Interpretation

Quiet on the Course

Product: 2020 Drive2 QuieTech EFI™ Fleet Car in NEW Arctic Drift Features: ▶ Y amaha-exclusive QuieTech technology ▶ P erformance-tuned, industry-first independent rear suspension ▶ 1 2.8% more miles to the gallon over the competition (45 MPG) ▶ I ndustry-leading fuel economy with Accu-fuel delivery system ▶ F ewest emissions and up to 76% fewer pollutants than competitors

Product: Open Collection Features: ▶ C ommercial-grade aluminum frame available in 19 finishes ▶ C ollection: Lounge Chair, Swivel Lounger, Love Seat & Sofa ▶A vailable with RELAXplus® cushions with integrated venting that helps keep cushions dry and mold-free ▶ C ushions available in a wide selection of resilient outdoor fabrics ▶M ade in the USA and designed by John Caldwell

Tropitone

www.tropitone.com

Relaxing Rocker

Product: Weymouth Rocking Chair Features: ▶ Tall concave back that offers complete support and comfort ▶ Its contoured 16-inch-deep seat tapers from 19-1/2 inches wide at front to 161/2 inches wide at the back ▶ With traditional yet updated lines, the Weymouth teak rocking chair complements historic and modern settings alike ▶ Built with traditional mortise and tenon joinery, making it built to last

Yamaha Golf-Car Company 866-747-4027 www.yamahagolfcar.com/golf

Pro Shop

Country Casual Teak

King Arthur's Putter

Product: Mordred Putter Features: ▶ Exceptionally High MOI – A lower center of gravity that surpasses most mallet putters on the market ▶ Precisely milled from a solid block of aeronautical-grade 7175 Aluminum through a unique 5-axis milling process ▶ Complete customization available on all putters, including the shaft and grip ▶ Sophisticated laser-engraving technology allows clubs to put logos on the putter head ▶ Custom-milled in the heart of historic Brittany, France – located just outside the mythical Forest of Broceliande, home of King Arthur

www.countrycasualteak.com

Poolside Comfort

Product: Vision Sling Features: ▶ Contemporary design ▶D ining chairs and chaise lounges nest for storage ▶ Ergonomically formed two-piece sling bucket ▶N ylon foot glides protect furniture and floor surface

Texacraft

800-327-1541 www.texacraft.com

Argolf

www.argolfusa.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

F��� + B������� Sweet Snacking

Product: Southern Sweets Features: ▶ No artificial ingredients ▶ Kosher-certified ▶ Praline Pecans: A Southern classic, these pecans are candied with sugar for a crispy, irresistible treat. ▶ Praline Nut Mix: A sweet and savory mix of cashews, praline pecans and our famous butter toffee peanuts. ▶ Butter Toffee Peanuts: Always a crowd favorite, these crunchy peanuts are coated with sweet butter toffee. ▶ Southern Sweets are available in 4-oz., standup resealable bags.

Truly Good Foods

704-602-0664 • www.trulygoodfoods.com

Phone Home

Product: Cell Phone Lockers Features: ▶ Made entirely of aluminum, cell phone lockers can be surface-mounted or recessed-mounted and can accommodate cell phones, keys, tablet PCs, wallets and other valuable items ▶ Salsbury 19000 series cell phone lockers and Salsbury 19100 series cell phone lockers with front-access panel are available in 5” and 8” deep compartments ▶ Both series include master keyed locks or resettable combination locks ▶ Cell phone lockers are available in four contemporary colors featuring a powder-coat finish: Aluminum, Bronze, Gold, and Sandstone ▶ Units are available in three, four, five, six and seven doors high and two, three, four and five doors wide, with standard A doors (6-1/2” W x 5-1/4” H) or larger B doors (13” W x 5-1/4” H) ▶ Each cell phone locker door includes a 2” W x 5/8” H clear plastic cardholder (card included) to identify the compartment

Blanket the Earth

Product: NEW Wonder Blanket Features: ▶ Outdoor blanket, perfect for wherever life takes you ▶ 100% cotton ▶ Available in three colors—beige, gray and blue ▶ Machine-washable ▶ 40 inches by 68 inches ▶ Call for pricing

Fore Supply Co.

800-543-5430 www.foresupply.com

Salsbury Industries

1-800-LOCKERS • www.Lockers.com

Island Sun Protection

Product: Palm Island Sunscreen Features: ▶ No greasy residue! ▶ SPF 50 and SPF 30 ▶ New! Now available in a continuous spray ▶ Also available in gallons, 32-oz. pump and 19-oz. pump ▶ Choose fragrance-free or with a light, pleasant scent ▶ UVA and UVB Protection

Tri-C Club Supply – Duffy’s

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T����� + C����� Paragami Paradise

Product: Rectilinear Wood Leg Paragami Chair Features: ▶ New rectilinear hard maple wood legs with premium metal base glides ▶ Steel frame understructure eliminates use of glue joints and prevents wobbly legs ▶ Available in nine standard wood-stain finishes ▶ Angular upholstered shell ▶ Paragami is GREENGUARD-certified, made in the U.S.A. and backed by a 5-year structural frame warranty

MTS Seating

734-847-3875 • www.mtsseating.com

Stacking the Deck

Product: Bohemian Stacking Arm and Side Chair Features: ▶ Functional—Stacks up to eight chairs high (arm or side) ▶ Durable—Unmatched 20-year warranty ▶ Elegant—Solid hardwood frame ▶ Made to Order in America—Customizable finish, fabric, and leather

Eustis Chair

www.eustischair.com

High-Strength High Chair

Product: Marston High Chairs Features: ▶ High chairs are ASTM F404-18-compliant ▶ The C-40 high chairs are solid ¾” oak with mortise and tenon construction ▶ Modified chair back restricts upside-down use of the chair ▶ Wider base stance improves chair stability and prevents chair tipping ▶ Easy-to-use three-point harness system with passive crotch strap firmly secures child in chair ▶ Easy-to-read labeling illustrates proper chair usage ▶ Available in walnut, natural and black finishes

Tomlinson Industries 216-587-3400, ext. 285 www.tomlinsonind.com www.clubandresortbusiness.com

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ADVERTISER INDEX C+RB’s 2020 CHEF TO CHEF CONFERENCE 888-543-2447 www.cheftochefconference.com

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CHAMBERS 410-727-4535 / www.chambersusa.com

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CLUBESSENTIAL www.clubessential.com

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COUNTRY CASUAL 33 800-289-8325 / www.CountryCasualTeak.com EUSTIS 978-827-3103 / www.eustischair.com

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‘FORE’ SUPPLY 800-543-5430 / www.foresupply.com

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GLOBAL ALLIES 415-453-6041 / www.globalallies.com

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2019 RACKET PADDLE SPORTS SHOW www.racquetpaddlesportsshow.com

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STUDIO JBD/JEFFERSON GROUP ARCHITECTURE 401-721-0977 / www.jbdandjga.com

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TEXACRAFT 800-327-1541 / www.texacraft.com

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TORO COMMERCIAL 800-803-8676 / www.toro.com/GReTriFlex

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TRI-C CLUB SUPPLY – DUFFY’S 800-274-8742 / www.duffystric.com

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TRULY GOOD FOODS www.trulygoodfoods.com

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VERDIN 800-543-0488 / www.verdin.com

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VGM 800-363-5480 / www.vgmclub.com

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YAMAHA 866-747-4027 www.YamahaGolfCar.com/drive2fleet

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Photos by Jordan Winkert and Courtesy Sycamore Hills GC

IDEAEXCHANGE COUNTING THEIR BLESSINGS

By Betsy Gilliland, Contributing Editor

TO SHOW THEIR APPRECIATION for their hosts’ hospitality, gracious guests never show up empty-handed.

Some, however, make an extra effort to express their gratitude, like the late Charlie Trotter, the pioneering Chicago chef, did when his friend, Paul Sauerteig, a member of Sycamore Hills Golf Club in Fort Wayne, Ind., invited him to visit the club in 2008.

“He said he would come to Fort Wayne, but he wanted to do a fundraiser when he came,” Sauerteig recalls.

Trotter prepared a five-course meal for Sycamore Hills’ members to raise money for Blessings in a Backpack, which provides book bags of food to underprivileged children every Friday during the school year, so they’ll have meals on weekends.

With that initial gesture of generosity, Trotter helped to launch a new tradition that has become a highly anticipated, $800-aplate annual event at Sycamore Hills.

“It’s an awesome opportunity for our members to have an over-the-top culinary experience,” says Christopher Hampton, General Manager and Chief Operating Officer.

For the inaugural event, Sauerteig joined forces with fellow Sycamore Hills members Gretchen and Mike Gouloff, a founding member of Blessings in a Backpack who serves on its local and national boards and wanted to start a chapter of the organization in Fort Wayne. An event committee was

also formed to help organize the dinner.

“With Charlie’s reputation, we’ve been able to get other famous chefs for the fundraiser,” says Sauerteig, who now lines up a celebrity chef when the event is held each September. “The event sells itself, and sells out every year. It’s strictly a charitable fundraiser, and we get a lot of support from corporations in the community. Some just send money and don’t ask for tickets to the event.”

Other forms of support include food and wine donations from local vendors, and even complimentary use of a private plane to bring the celebrity chef to Fort Wayne.

The biggest beneficiaries of the event are the children of Fort Wayne. According to Sauerteig, 33 schools in the Fort Wayne Community Schools system are eligible for services from Blessings in a Backpack.

“We have enough funds for four schools, and we’re adding a fifth school this year,” says Sauerteig. “We’re trying to add a school every other year.”

This year’s fundraiser featured Executive Chef Paul Kahan, who owns multiple dining dining establishments in Chicago, including his most famous restaurant, Blackbird, and was the winner of the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004.

Famous chefs from coast to coast have shared their talents for the fundraiser, with

The five-course, $800-a-plate Blessings in a Backpack event at Sycamore Hills GC now provides weekend meals for underprivileged children from five area schools.

previous years featuring Cat Cora, Rick Bayless, Michael Symon, Marcus Samuelsson, Jean-Georges Vongerichten, Geoffrey Zakarian, Michael White, Graham Elliot, Stephanie Izard and Jose Garces.

Accommodating 140 to 160 people, the five-course dinner with wine pairings includes a cocktail hour with hors d’oeuvres.

“It’s an interactive experience for the attendees and an opportunity to taste the culinary creations of some of the top chefs in the world,” says Hampton. “We’re a golfcentric club in a small city, but this event helps us expand the culinary side of our club for those who are not hard-core golfers.”

Each guest also receives a gift bag with items such as chocolates and a list of the wines being served. If the chef has published a book, Sycamore Hills might include it in the gift bag as well.

Planning for the fundraiser begins about two months in advance, and Sycamore Hills’ Executive Chef, Adam House, meets with the celebrity chef to discuss specialty vendors in the region. “There are a lot of great places in the Midwest to source food,” Hampton notes.

About 30 days in advance, the guest chef submits the menu and recipes to Sycamore Hills. For this year’s event, House did a stage in August at Blackbird in Chicago to assist Kahan and to gain a greater understanding of his food philosophy and culinary techniques.

The celebrity chef always brings one or two members of his or her culinary team to the fundraiser, and local executive chefs also have the opportunity to interact with the guest chef by helping Adam House (far left), Sycamore Hills GC’s Executive Chef, did a stage at the Blackbird restaurant with food preparation for the operated by Paul Kahan (in apron) in Chicago to prepare for the club’s charity event. event.

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