Club + Resort Chef July 2021

July 2021 www.clubandresortchef.com

Unlocking Potential INSIDE Restoring a Post-COVID Workforce Must-Have Midnight Snacks

Interlachen CC’s leadership team is focused on planning, growing, conquering complexity and further establishing its culinary expertise.

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Joanna DeChellis jdechellis@wtwhmedia.com

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lottesville, Va.

Lawrence McFadden, CMC, GM/COO, Lawrence McFadden, The Union Club, Cleveland,CMC, Ohio GM/COO,

The Union Club, Cleveland, Ohio

Ben Simpkins, WCMC, CEC, CCA, AAC James Satterwhite, Executive Chef Executive Pastry Chef, The Dunes Golf and Beach Club Charlotte (N.C.) Myrtle Beach, S.C. Country Club

Drew Satterwhite, Tait, Executive Chef, James Kelly Greens & Country Club, Executive PastryGolf Chef, Charlotte (N.C.)Fla. CC Fort Myers, Drew Tait,Walker, ExecutiveCMC, Chef, AAC J. Kevin Kelly Greens G&CC, Fort Myers, Fla.

Executive Chef, Ansley Golf Club

Ga. CMC, AAC J.Atlanta, Kevin Walker, Executive Chef, Ansley Golf Club Atlanta, Ga.

N OV E M B E R C L U B I N D E X

Properties J U LY featured C L U Bin this I Nissue DEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 Bonnie Briar Country Club Larchmont, N.Y. Ga. 81 14 Cherokee Town & Country Club Atlanta, Chevy Chase Club Chase, Md. 14 26 The Country Club Chevy of Pittsfield Pittsfield, Mass.

Chickasaw CountryScottsdale, Club Memphis, 16 20 Desert Mountain Ariz. Tenn.

The Everglades National Club Palm Beach, Commonwealth Golf ClubFla. Horsham, Pa. 14 34 Fiddler’s N.J. Country Elbow Club ofBedminster, Maryland Towson, Md. 27 18 Forest Lake Club Columbia, S.C. Fairview Country Club Greenwich, Conn.

27 14 Fort Wayne Country Club Fort Wayne, Ind. Forsyth Country Club Winston-Salem, N.C. 8 30 The Gasparilla Inn & Club Boca Grande, Fla. 10 Frenchman’s Reserve Country Club 14 JW Miami Turnberry Resort & Spa PalmMarriott Beach Gardens, Fla. 20 Miami, Fla. Dunes Club Palm Coast, Fla. Hammock 16 Kalamazoo CountryClub ClubEdina, Kalamazoo, Interlachen Country Minn. Mich.

10 18 Kenwood Country Club Cincinnati, Ohio 26 Lexington Country Club Lexington, Ky. 27 Kings Creek Country Club Rehoboth Beach, Del. 18 L’Hirondelle Club of Ruxton Towson, Md. 27 Myers Park Country Club Charlotte, N.C. 28 Myers Park Country Club Charlotte, N.C. 20, 24 Quail West Golf and Country Club Naples, Fla. 24 Rehoboth Beach Country Club Rehoboth Beach, Del. 27 River Run Country Club Davidson, N.C. 20 Sycamore Hills Golf Club Fort Wayne, Ind. 27, 28 Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks, Calif.

22 www.clubandresortbusiness.com www.clubandresortchef.com

Dishing

with

DeChellis

ONE OF A KIND THIS PAST SPRING, the U-10 girls

soccer team that I coach was placed in the top division of our league.

Last season, we went undefeated.

Then this season we lost our first game, 7-0. Then we lost the next game, 17-0. And so it went, match after match, loss after loss. We were in way over our heads.

It was brutal. By the end of the season, we had only scored three goals total while letting up 33.

Despite the losses, this crew of 10-year-olds never gave up. They showed up to every single practice determined to improve as players and as a team. We, as coaches, reached out to our local high school’s varsity coach to get more guidance and help. The players doubled down on their technical training, on the pitch and off. And they showed the coaches, the parents and the fans the true meaning of grit and resolve.

We still never won a match this season, but we learned a great deal.

Much of what the team achieved this season can’t be tallied on a scoreboard, but it will serve each of the players for years to come.

Similarly, much of what club chefs are facing right now—as we surface from a global pandemic, only to be faced with labor challenges, supply-chain issues and rising costs—will transform the industry and those in it for the long term.

Chefs are gritty people. Take Law5

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rence McFadden, CMC, GM/COO of The Union Club of Cleveland (Ohio), for example. I’ve known McFadden for years. He’s has been an important contributor to our blogs, podcasts, conferences and strategic plans.

When he won the Mel Rex Award for Excellence in Club Management (ECM), I was thrilled, and Joe Barks, Editor of Club + Resort Business, asked me to write the profile on McFadden that appears on pg. 50 of this issue.

Through this process, I learned about McFadden’s transition from cook, to apprentice, to chef, to Certified Master Chef, to manager, to Excellence in Club Management award winner. Talk about grit—McFadden went from being the guy in the whites who everyone considered a rock star to the guy in a suit who has to make sure everyone is happy all of the time.

Yet he persevered, even when colleagues warned him it wouldn’t be an easy transition. He doubled down. He found strong mentors and took calculated risks that he believed would benefit him in the long run.

As GM/COO of The Union Club, McFadden has achieved immense professional success. He is a kind, tenacious person who views his role in our industry more as a calling than as a career. For him, being the manager of The Union Club is an avenue to give back to the

club community—both to chefs, members and managers alike.

During our interview for his ECM profile, I asked McFadden to share with me why he believed winning this award was important.

“This [Excellence in Club Management] award views success from the accomplishments of the entire team,” he replied. “Without a strong partnership with each of these stakeholders, no leader is successful, and many of the strategic projects this award recognizes would not have been realized.

“Our grand club is 148 years old, yet here we are continuing to re-create excellence on various levels, and thus securing a vibrant future for all involved,” he added.

“We will continue to reimagine our services and our membership proposition, while keeping the legendary traditions of the club alive.”

If we can all be as team-centric and as tenacious as McFadden —and my crew of soccer players —I have no doubt the future will be transformative.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 www.clubandresortchef.com

CONTENTS July • Vol. 11 • Issue 4

F

- 10 Unlocking Potential

Interlachen CC’s leadership team is focused on planning, growing, conquering complexity and further establishing its culinary expertise.

5 Editor’s Memo One of a Kind

8

Chef’s Thoughts

Blair Cannon, CEC, CFE, Executive Chef, Forsyth Country Club

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Spirit Away

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Equipment Club Pastry Chefs Can’t Live Without

Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.

Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.

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The Dos and Don’ts of a La Carte Menu Development Seven club chefs offer their best advice for building successful a la carte menus.

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Must-Have Midnight Snacks

24

Restoring a Post-COVID Workforce

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Teamwork and Competition

Clubs are capitalizing on the late-night snacking trend with splurge-worthy dishes members can’t resist.

Scott Craig pens an open letter to colleagues on the labor crisis facing the culinary profession.

Chris Hampton, General Manager/COO of Sycamore Hills GC, believes both traits are critical to F&B success.

Photo courtesy of Interlachen CC

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CHEF’S THOUGHTS

Blair Cannon, CEC, CFE

Executive Chef Forsyth Country Club Winston-Salem, N.C. Prior to becoming Executive Chef of Forsyth Country Club (Winston-Salem, N.C), Blair Cannon, CEC, CFE, worked at a number of impressive clubs, including the Bohemian Club (San Francisco, Calif.), Augusta (Ga.) National Country Club, and Charlotte (N.C.) Country Club.

1. You’d be surprised to learn that my wife and I are expecting our first baby girl this summer.

2. If I could trade places with one chef it would be Thomas Keller.

3. One of my most memorable meals was at Altura in Seattle, Wash.

The tasting menu was 14 courses. We sat at the chef’s table.

The best part was that I was able to share this with Forsyth CC’s former Executive Chef, Michael Mort. He has done so much for me here, so being able to step back and enjoy an experience like this with him was amazing.

4. My go-to drink is Health-Ade Blood Orange, Carrot, and Ginger Kombucha. Drinking half a bottle every other morning has really helped my digestive system.

5. My last meal would be Wagyu tomahawk ribeye, pomme puree, grilled asparagus, smoked horseradish, and a big glass of Opus One Cabernet Sauvignon.

6. My worst culinary creation was not a creation, but a HUGE mistake.

We had a party of 350 guests with other multiple parties going on. I overcooked 200 steaks. No one said anything after scrambling to get more done, but it was very embarrassing to have the team looking at me. We pulled it together, though.

7. If I could change one thing about my club it would be to add more 8

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most important question I ask during the “The interview process is, ‘What are your goals in life inside and outside of work, and how do you want to reach those goals?’

”

fast-casual outlets that are kept simple with low labor costs, such as adding a coffee shop in our fitness center.

8. My favorite junk food is tortilla chips and guacamole. I can eat a whole bag of chips if my wife doesn’t pull them away.

9. If I wasn’t a chef, I’d love to be a video journalist, like an Anthony Bourdain.

10. I knew I wanted to be a chef when my grandmother would take me to the farmer’s markets and fish mongers to gather ingredients, and then teach me how to prepare those ingredients.

11. You’ll never see tripe on the menu at my club, because our members would look at me like I am crazy.

12. The hardest service of my career is right now. This staffing crisis is real, and our team is seeing how valuable stewards and dishwashers are to the organization. Interviews don’t show up, and temp agencies cannot be relied on.

13. I love being a club chef because

I love creating experiences for our guests, exploring other cultural flavor profiles and techniques, and passing along my knowledge to our passionate team of chefs.

14. When I’m not in the kitchen, I’m kayak fishing with my wife, and hiking various mountains.

15. My biggest mistake when I first started as a chef was assuming that respect is gained from the staff just by knowing my experience as a chef.

16. I cook cheap Maruchan Ramen at home, but I’d never cook it at the club.

17. When hiring, lack of details and constant very-short tenures kill a resume fastest for me.

18. The most important pieces of equipment in my kitchen are the combi ovens and my computer.

19. I want to learn more about socialmedia marketing strategies and videography.

View the extended conversation with Chef Cannon at www.clubandresortchef.com. www.clubandresortbusiness.com

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COVER FEATURE

unlocking p

Interlachen CC’s leadership team is focused on planning, growing, conquering complexity and further establishing its culinary expertise.

By Joanna DeChellis, Editor

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g potential

CLUB CULINARY PROGRAMS HAVE to innovate to be successful—but the magnitude of change, and the speed at which a club is able to set new ideas in motion, can vary greatly. Success is achieved when leaders are focused, collaborative and driven by the same desire to create a member experience that is nothing short of exceptional.

Over the past four years, Interlachen Country Club (Edina, Minn.) has been on a transformative culinary journey. It began when Joel Livingood, General Manager/CEO, hired a strong new Executive Chef in Aaron Anderson, who then leveraged the club’s $10.5 million campus-wide renovation and worked with Assistant General Manager Carrie Eyler to change everything about how the club defines and delivers its culinary experience.

GETTING STARTED

The club’s flagship restaurant, the Bobby Jones Pub & Grille, saw the greatest change, both physically and conceptually. The dining room was artfully redesigned with rich wood accents and exposed beams. Iron chandeliers hang from the soaring ceilings of the 100-year-old building (see photo, pg. 66).

Members can also enjoy outdoor seating on a newly added, sizable Bobby Jones Terrace that overlooks the golf course.

The Pub & Grille’s menu offers a simple and refreshing approach to cuisine that changes seasonally and is chef-forward.

“Every component of this restaurant was thoughtfully considered,” says Livingood. “Each element of the dining experience, from the moment a member or guest arrives to the moment they depart, feels connected and intentional.

Our goal was to create an experience that rivaled the best restaurants in the Twin Cities.”

As part of a campus-wide renovation, Interlachen made significant changes to its dining spaces and programs. Each restaurant was given its own unique identity, with the overarching goal of creating destination-type outlets with menus to match.

Pictured (left to right): Aaron Anderson, Executive Chef; Kayla Plumley, Executive Pastry Chef; Scott Engberg, Banquet Chef; John Krattenmaker, Sous Chef; Luis Ortiz, Chef de Cuisine; and Carrie Eyler, Assistant General Manager.

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COVER FEATURE

As part of the new concept, leadership decided to have servers don jeans and white shirts, instead of the more traditional black slacks and black button-down shirts.

“A week before opening, I asked [Eyler] if jeans were still a good idea,” says Livingood. “She reminded me that we were trying to create a warm, casual, inviting atmosphere and our team’s uniforms were a part of that.”

In the concept phase, Eyler, Anderson and Livingood noted that the best restaurants in Minneapolis—even those that have won James Beard Awards— have servers who wear jeans. So they went for it.

“Overall, it was well received by our members and a welcome change by our team,” says Livingood, adding that the Bobby Jones Pub & Grill continues to be the club’s busiest member-dining space.

LAY OF THE LAND The main kitchen that serves the Bobby Jones venue is divided into smaller spaces—and, as part of the renovation, it got a brand-new line with new equipment and better flow.

As part of the second phase of its renovation, which focused on the lower level of the clubhouse, the club created the Founders Café and Turn Bar as a casual, quick service-style dining option. A garde manger space in the back

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of the main kitchen acts as a commissary for serving this outlet and the pool.

At Founders, members can choose from a variety of sandwiches, salads, snacks and smoothies. The space is also a full-service bar and coffee shop.

Last, but certainly not least—especially during Midwestern heat waves— the 1909 Pool Cabana offers casual and fresh poolside dining. Members can choose to receive food-and-beverage service from their lounge chairs or be seated on the Cabana’s upper deck.

The venue also features a separate bar with a shaded lounge area.

In addition to the three permanent outlets, the club’s lawn space is transformed into “The Snow Yard” in the winter and “Burgers and Brews” in the summer. The Snow Yard includes cozy seating in 10 igloos and offers Gesino’s Pizza, a New Haven-style pie created

by Interlachen’s Sous Chef, Joshua Gesino. The menu at Burgers and Brews includes five signature burgers, hand-cut fries, homemade ice cream sandwiches, and features a different local brewery each week.

“All told, our members now have four or five different restaurants to choose from at different times of the year, based on how they want to enjoy their club,” says Livingood. “There’s been a ton of ingredients in our success.

While our renovated spaces provided

a platform to create these experiences, our team is the secret to our success.

Everything we do, we do at the highest level—and it starts with them.”

PATH TO SUCCESS Interlachen’s cover counts are up 48% over the last two years. Sales are up nearly $2 million, from $3 million to $4.75 million, and the club’s Net Promoter Score is currently 82, up from 17.

Livingood credits Eyler and Anderson with being the creative masterminds who have led this incredible success and growth.

Anderson came to the club six months before the renovations were complete, having previously served as Executive Chef of Hazeltine National Golf Club in Chaska, Minn.

Eyler, on the other hand, came to Interlachen, and the club business, after years in the theater.

“You’d be surprised to learn how much similarity there is between the performing-arts world and the club world,” she says. “In both cases, we are charged with creating an experience, and with doing all of the little things correctly to bring the big things to life.”

After cold-calling Interlachen’s previous GM and landing an interview, Eyler expressed her passion for people and for creating experiences and building a community. She landed a gig as a hostess and in that role, she built relationships with members, dining-room managers, servers and the back-ofhouse staff.

Each subsequent season, she was promoted. She then dabbled in membership, ultimately serving as Membership Director for three years. In this role, she learned the ins and outs of member events and banquets. One summer, she even worked as a pro shop assistant, to improve her golf acumen.

“I wanted to learn every aspect of the club that I could, so I could make myself a more valuable team member,” she says.

In January 2018, Eyler was promoted to AGM, and has since been laser-focused on service and team-building. www.clubandresortchef.com

The menu for Tacos & Tequila features authentic Mexican dishes including tacos, quesadillas, tortas and more.

THE GUIDING PRINCIPLE

TRANSFORMING TACO TUESDAY

“We always strive to find a path to ‘yes,’” says Eyler. “That mantra guides everything we do. We warmly welcome our members and send them off with a fond farewell. We anticipate their needs and are creative in finding solutions.”

When she served as a hostess, Eyler saw glimpses of this future within the staff. “But we needed more horsepower,” she says. “There were individuals on the team that had that service mentality, but we weren’t capable of delivering it at the time.”

Now, armed with a stronger team and plenty of support from the heart of the house, Interlachen is able to crank the wheel fast enough to see positive dividends.

“Chef, myself, our GM and our Director of Member Dining, Alyssa Smith, represent the core of our team,” says Eyler. “Training is central to what we do. We are always looking to identify individuals with the aptitude and desire to grow, and we develop them to set them on a path for career success.”

As part of this process, Interlachen’s leadership encourages managers to run equal parts defense and offense.

“We want our managers on the floor as active participants in the experience, but we also ask them to think ahead and strategize how we can continue to be successful long-term,” says Eyler.

When Anderson joined the team, he was reluctant to run the same prolific theme nights and buffets in the manner that they are often presented in clubs.

“Chef [Anderson] challenged our team to think about traditional club events in a different way, more consistent with our focus on delivering restaurant-quality dining experiences. We have a taco night but it’s more like dining at your favorite Mexican cantina,” says Livingood.

Interlachen’s team goes all-in on the theme. They’ve even created a dedicated brand: Tacos & Tequila.

Interlachen’s variation involves clearing the back bar and filling it with several different types of tequila for a high-end, build-your-own margarita menu. Servers wear custom shirts with the Tacos & Tequila logo on the back, and the menu features authentic dishes. Five different tacos—a chef’s taco that changes weekly, a pork carnitas taco, a green chicken chorizo taco, a short-rib barbacoa taco and a tortilla-crusted walleye taco (pictured above)—are also offered.

www.clubandresortchef.com

CULINARY FIRST For Anderson, “club food” are dirty words.

“We can keep traditions alive without offering a menu with thirty entrees,” he says. “As club chefs, the charge falls squarely on our shoulders to create concepts that are exciting and innovative.

We have to be more creative.”

Take Minnesota walleye, for example.

Livingood told Anderson when he

came on board that walleye is a menu must-have at Interlachen. Anderson translated that into a seasonal walleye special featuring different components, accompaniments and techniques.

“Our menu is hyper-seasonal,” says Anderson. “It changes every three weeks, so we can truly capture the best of what’s in season.

“Members who dine with us a few times a week always get to try something new and exciting, too,” he adds.

“Our menus are tight, so when we make a change, we’re only really swapping four or five dishes. It’s less daunting for the staff and more exciting for the members, and it gives us a chance to source the best ingredients at the best time.”

This philosophy doesn’t mean Interlachen doesn’t serve burgers and chicken tenders. Quite the opposite.

Their mantra—”always find a path to yes”—applies to the back of house, too.

Off-menu items and special requests are a perk of membership. As for the traditional club favorites, Anderson and his team take the same care for those dishes as they do weekly specials, maintaining their commitment to utilizing the highest quality ingredients.

“Having worked in both restaurants and clubs, the transition from restaurant to club can be challenging,” says Anderson. “I am fortunate to be surrounded by a passionate group of culinarians who have embraced the environment and our philosophy—and I have also learned a lot from them.” C+RC July 2021

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BEVERAGE

Spirit Away

Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.

By Megan Freitas, Contributing Editor

AS MEMBERS AND GUESTS seek refreshing, flavorful and more healthful alternatives to stay hydrated, functional beverages, including sports drinks, flavored waters, juices, coffees and mocktails, are stirring up the beverage menus at club and resort properties.

“A lot of research goes into planning what types of drinks we offer members across the property,” says Elisha Cicerone, who recently left her position with Chevy Chase (Md.) Club as Assistant General Manager/Food & Beverage Director, to take on a new role as General Manager/COO of Charlotte (N.C.) City Club.

“Something that might be appropriate at the pool or skating rink is not necessarily going to be as popular in the dining room, at the fitness center or on the golf course,” Cicerone adds. “It’s important to consider what segment of your membership you’re trying to satisfy with your product mix, as well as shelf life, ease and speed of service, and price point.”

FORM FOLLOWS FUNCTION For members using Chevy Chase’s fitness center as well as most of the club’s outdoor amenities, including the pool and golf course, Cicerone says hydrating beverages that maximize flavor and minimize calories have been popular. Sparkling waters, low-calorie sports drinks and pressed juices sell well in those venues, too.

“Chevy Chase members gravitate toward exotic flavors, such as dragonfruit and açaí, in flavored waters and sports drinks,” she explains. “They also enjoy the line of organic, cold-pressed, high-pressure fruit and vegetable juices and wellness shots, because they’re quick and healthy.”

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At Commonwealth National Golf Club, Beverage Manager and Sommelier Patrice Hewski incorporates immunity-boosting, fresh-pressed juices into the club’s low- and no-alcohol drinks.

cross-utilized in cocktails to minimize waste and create exciting new options on the cocktail menu.

GIVING DRY A TRY

The juices, while popular, tend to have a higher price point and shorter shelf life, Cicerone notes, so Chevy Chase also makes an effort to crossutilize them in its cocktail program, to minimize waste.

At Commonwealth National Golf Club in Horsham, Pa., flavored waters are also trending.

“With flavored waters, it’s all about finding the most flavorful product with the least amount of calories and fake sugars,” says Patrice Hewski, Beverage Manager and Sommelier.

HOT HAUTE HOT Colder weather brings with it a desire to sip more robust, steamy beverages like hot chocolate and specialty coffees.

At Chevy Chase Club’s full-size iceskating rink, a dedicated hot cocoa machine runs nearly non-stop during business hours. “Hot chocolate is the number-one-selling beverage at the rink,” says Cicerone, noting that the club uses a simple, push-button hot chocolate dispenser.

A close second to the hot cocoa is Chevy’s cold-brew coffee, which is sourced locally and, like the juices, is www.clubandresortbusiness.com

At Commonwealth National GC, Hewski is especially keen on developing the club’s mocktail menu with creative ingredients and flavors.

“I think one thing to have come out of the pandemic is the realization that life is not all about burning yourself out and compensating for your stress with alcohol,” says Hewski. “Many of our members are looking to achieve a more balanced lifestyle, and mocktails are really taking off.”

In line with this trend, the Commonwealth National team is incorporating immunity-boosting, fresh-pressed juices that are combined with activated charcoal, aloe vera, tea, and other detoxing agents into bases for beverages with low- or no-alcohol mixers.

“For example, we use ginger quite frequently,” says Hewski. “Not only does the potent flavor replace the need for sugar, its antioxidant compounds play a role in reducing swelling and aiding in pain management, which is an important concern for many of our golfers.”

The team at Chevy Chase often uses the club’s expansive chef’s garden to bring the freshest seasonal flavors, such as mint and aronia berries, to its mocktails.

“Mint season runs from Derby Day to Labor Day,” says Cicerone. “On Derby Day, we go out and harvest a big batch of mint to use in juleps and several other mint mocktails. We also try to use these ingredients to make home-

made syrups, which are super-easy to cross-utilize between cocktails and mocktails.”

Homemade syrups are also boosting beverage sales at Commonwealth National, says Hewski.

“We have an amazing bartender who has a passion for making simple syrups,” she says. “She’s currently working on a lavender syrup and a honeyginger syrup that we’ll use in weekend beverage specials—and beyond.” C+RC

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PASTRY

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Equipment Club

Pastry Chefs Can’t Live Without Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.

By Pamela Brill, Contributing Editor

BEHIND EVERY INSTA-WORTHY PASTRY recipe is the place where it all comes together. Pulling off a picture-perfect creation requires not only the right supplies, but the proper space for where it can be prepared.

These club chefs share their vision of a dream pastry kitchen design that takes the cake—and gives them a place to bake it, too.

DESSERT BY DESIGN For Pastry Chef Justin Hughes of Chickasaw Country Club in Memphis, Tenn., working in a shared banquet/ pastry kitchen means doing his best work in an always-active environment.

“Thanks to the club’s well-estab-

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lished kitchen, I’ve been able to showcase my skills to the fullest potential,” says Hughes.

After cutting his teeth at the revered Peabody Memphis and now spending the last two years at Chickasaw, Hughes has been able to put his multitasking talents to good use and make the most of his current setup.

To ensure that his plated specialties turn out well, Hughes relies on fully functional equipment. His necessities include a double-decker convection oven, not only for baking bread and desserts, but heating up sauces; rubber spatulas for scraping the remains out of mixers and bowls, along with adding creams and whipped items into pastry

bags; and a chocolate tempering machine, which he uses to melt chocolate and keep it at the desired temperature. “[The tempering machine] is essential in my line of work throughout my entire day,” Hughes notes. He also praises Kitchen Aid mixers (in lieu of mixing by hand) for helping to save time and labor, while employing pastry-only refrigeration units to hold baked goods without acquiring any off flavors.

Topping Hughes’s wish list of pastry kitchen equipment is a dough sheeter, which he praises for its consistency and mobility. “This machinery decreases the time [compared] to using a rolling pin to get an item to the desired length and width,” he notes.

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PASTRY

Another preferred item is a blaster freezer, which Hughes is fortunate to have at Chickasaw. He lauds the benefit of being able to freeze mousse that would be piped into a mold.

“If one were in a rush, they could pop it into the blast freezer and wait five minutes, [instead of waiting] an hour for the mousse to congeal and take shape,” he says. “Then you could continue onto glazing the dessert and presenting it in a timely manner.”

Trustworthy brands are also an important component of a well-operated pastry kitchen. For Hughes, those include the Escali digital scale, which provides precise measurements that ensure a consistent product; Kitchen Aid’s versatile mixers and accessory attachments; and Dexter-Russell’s knives, spatulas and dough cutters.

“Working with these brands helps me with precision cuts, handling my goods with care throughout the operation, plus dividing dough and cleaning my station to perfection with ease,” says Hughes.

BREAKING THE MOLD Running a one-man show at Hammock Dunes Club in Palm Coast, Fla., Pastry Chef James Guzzaldo knows how to make the best use of his space inside the club’s main kitchen. Having sharpened his pastry-making skills over the years at various points in his career—from a private club in Chicago to restaurant, catering and retail baking jobs—Guzzaldo has been able to draw on all of these experiences to serve 18

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him well in his current gig.

“In my setup, my pastry space is strictly a production space, from which I stock the service spaces in our two kitchens for a la carte service,” he notes.

Working alone, Guzzaldo has designated a four-foot stainless table as his primary workstation and uses several speed racks.

One equipment essential that Guzzaldo keeps on hand are molds in a variety of shapes, sizes and styles. Having a well-rounded assortment boosts creativity and helps to make his desserts even more interesting, he says.

“I could probably produce everything on sheet pans and cut out squares and rectangles—triangles, if I really wanted to get crazy—but that would get boring pretty quickly,” he says.

Metal rings and flexible silicon and rigid polycarbonate molds provide choices for assembling unique creations, including golf ball candies and three-dimensional chocolate golf balls.

Guzzaldo also uses silicon edible lace molds to line the plate with edible lace in his Irish coffee Tira Misu.

“I picked up a set of varied designs and have had a lot of fun toying with them,” he notes (see photos, above).

Down the road, Guzzaldo plans to expand Hammock Dunes’ in-house bread production, and has ordered a steam-injected deck oven for that purpose. “Making bread will also bring us closer to maximizing our 60-quart Hobart mixer,” he notes.

While Guzzaldo is not wedded to

particular brands—if used and maintained properly, they all perform reasonably well, he feels—he has a clear picture of what makes a productive pastry kitchen.

“You don’t want to have more space than you need,” he says, because having too much leads to more clutter.

Close proximity to the mixer, oven and essential tools is paramount for efficiency, he adds. And because Guzzaldo primarily works alone, having all of his equipment within arm’s reach saves him a lot of time, instead of having to track down needed supplies.

Because his pastry kitchen is strictly for production, Guzzaldo stocks the service space in Hammock Dunes’ two kitchens for a la carte service. Preparing banquet pastry calls for expanding into a larger production space.

“If I have something intricate on the plate, I work ahead and put the plates on two plate racks,” he notes. This technique, he adds, was used when airbrushing plates with the logo of a winery for a wine dinner at the club.

To maintain production in close quarters, Guzzaldo makes large batch sizes whenever possible and makes good use of his freezer for preserving pastries.

“Some people balk at freezing pastries, but I think it’s the best preservation method, given it is done correctly,” he says. “Thomas Keller, in his Bouchon Bakery book, says that the freezer is the second-most important piece of equipment. Who am I to argue with Thomas Keller?” C+RC www.clubandresortbusiness.com

BEVERAGE

The Dos and Don’ts

of a la Carte Menu Development Seven club chefs offer their best advice for building successful a la carte menus.

By Joanna DeChellis, Editor

Even the best menus must change from time to time. Whether it’s a seasonal update, removing dishes that aren’t selling well, or adding in new favorites, these dos and don’ts can help club chefs with their a la carte menu development.

DO strive for menu dishes that keep members engaged.

“When we create a menu, we don’t ask ourselves if a dish will make money,” says Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club. “Instead, we ask if our members will appreciate it, if they’ll insist that their friends come to the club to try it, and if they’ll pass on dining elsewhere to come here for this particular dish.

“We don’t cook for ourselves as club chefs,” Blazey emphasizes. “We cook for our members.

That’s not to say you can’t believe in the food you’re cooking—but the satisfaction of your membership has to be the driving factor for what you put on your menu.”

DO follow trends.

“We keep an eye on menus at local restaurants, to see what they are doing that our members might be eager to try,” says TJ Garrish, CEC, Executive Chef, L’Hirondelle Club of Ruxton (Towson, Md.). “Keeping up with trends and staying hyper-seasonal also helps to drive engagement with our members.”

DON’T overdo it.

“We’ve gone away from the whole ‘bigger is better’-style menu and streamlined our offerings to be smaller, but focused on quality, seasonality, local ingredients and creative

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cuisine,” says Anthony Capua, Executive Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.). “If you’re going to run a seven- or eight-entree menu, change it every two weeks, and be sure to keep dishes fresh and well-conceived.”

DON’T forget who you have on the line.

“Keep your menus simple and easy to execute,” says Matthew O’Connor, CEC, WCEC, Executive Chef, Bonnie Briar Country Club (Larchmont, N.Y.).

“Consider the skill level of the staff that has to consistently execute these dishes,” adds Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, Executive Chef, Country Club of Maryland (Towson, Md.).

DO bring personality to the menu.

“Get creative with the specials,” says O’Connor.

“I use a grid process,” adds Hoffman. “I start with seasonal produce, proteins, cooking methods, starches and sauces. Then I base the dish off of masculine or feminine profiles, and couple that with sales mixes, price points and regional favorite flavors.”

“All chefs should walk the dining room and talk about the food,” says Jeff Perez, Executive Chef, Fairview Country Club (Greenwich, Conn.). “The successful club chef builds the bridge between his/her creativity, traditional club food and understanding what the membership wants.”

DON’T forget your vendors.

“First and foremost, we look at seasonality and availability of product, especially nowadays,” says Andrew Maggitti, CEC, Executive Chef of Rehoboth Beach (Del.) Country Club. “We build specials based on our own creativity and on what’s available at the market.” C+RC

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BANQUET

Must-Have

Midnight Snacks Clubs are capitalizing on the late-night snacking trend with splurge-worthy dishes members can’t resist.

By Jennifer Olvera, Contributing Editor

WHEN CONSIDERING THE WAY people ate over the last year, an interesting, emerging trend can’t be ignored—the “snackification” of meals. And it’s not just for big events, like the Super Bowl.

DoorDash recently released its Bracket Bites report, which followed American snacking trends from March 2020 through March 2021. It showed that, as Americans settled into the sixmonth mark of the pandemic, snacking was king.

In fact, 56% of Americans reported enjoying a “second dinner” by partaking in a late-night snack.

While the definition of snacking certainly varies by country and generation, a report from global, science-led nutrition company Glanbia Nutritionals (“Snacks: Trends for 2021 and Beyond”) found an increase in snacking throughout the day led to snacks replacing meals. Not surprisingly, late-night snacks leaned to the more indulgent, while also being flavor-forward.

And the club industry has seen first-hand evidence of the trend.

“For many of our weddings and events, we’ve seen an increase in demand for street foods, more spices and bold flavors for those late-night snacks,” says Joe Longo, Executive Chef of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla. “At the same time, members continue to look for well-executed, interesting plates that reflect great technique and quality.

“As banquets continue to recover, there is a huge opportunity for growth with midnight-snack menus,” Longo adds. And in all cases, he says, members and guests at Frenchmen’s Reserve want their after-hours eats to be approachable, fast, casual and fun.

Joe Longo, Executive Chef, Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park CounFrenchman’s Reserve CC try Club (MPCC) in Charlotte, N.C., agrees.

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BANQUET

Brisket and pickled cabbage are among the late-night options at Myers Park CC.

“Over the past year, we’ve moved away from shared touch points, and it’s a shift we plan to continue moving forward,” Craig says. “In their place, we’ve created interactive action stations, with fresh items prepared a la minute.”

The new approach gives MPCC’s team more opportunities to engage with members and guests, while serving up some splurge-worthy eats.

“Our late dishes are typically high in saturated fat and/or carbs,” says Craig. “Our members are looking for very relatable and readily identifiable comfort foods, to enjoy after a long evening of formal dining, drinking and celebrating.”

Picture a fried chicken and biscuit bar, with tons of toppings.

“The sandwiches are prepared to order, then wrapped in a foil wrapper for guests to take with them as they leave,” Craig says.

• • • •

Other recent faves include mini-chicken and waffles, snack-size pizzas, sliders, bite-sized hot dogs, and fries with myriad toppings and seasonings. Craig also finds that taco stations are well-received and allow for a lot of culinary creativity.

“Over the years we have had some interesting requests,” says Craig. “One couple met while in school at Virginia Tech and insisted on having bread sticks from a particular pizzeria as a late-night snack. We drove seven hours to pick up and deliver their ‘Gumby’s Bread Sticks.’”

Another couple craved a “McGriddle” sandwich, so Craig’s team spent several days reverse-engineering the recipe to create a similar product on which they could place the club’s initials (instead of the infamous McDonald’s “M”).

Whatever it is that members crave, there is a common theme.

“Midnight snacks need to have a ‘wow’ factor and ‘sizzle’ to attract crowds,” says Longo.

At Frenchman’s Reserve, that means fried chicken steamed buns with cilantro lime slaw and chipotle mayo, “Mama’s meatballs,” orange cauliflower with candied cashews and jasmine rice, or giant Bavarian pretzels with beer honey mustard.

“They should be familiar, but exciting—and delicious,” says Longo. C+RC

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One of Myers Park CC’s riffs on chicken and waffles features a chicken biscuit with hot honey.

MANAGEMENT

Restoring a Post-COVID Workforce An open letter to colleagues on the labor crisis facing the culinary profession.

By Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C.

WHILE IT’S ALWAYS BEEN ON THE horizon, we have finally encountered the “perfect storm” of hiring in the food-and-beverage industry.

Some will say our labor shortage was created by COVID-19 and perpetuated by enhanced unemployment benefits and stimulus checks.

I only agree in part.

After all, I remember sitting with esteemed chefs at the 2019 Chef to Chef Conference discussing our respective labor challenges before most of us had ever heard of coronavirus.

What brought us to where we are? Here are my thoughts:

1. RISING COST OF EDUCATION First, the disproportionately rising cost of education over the past twenty-five years, especially in private culinary schools, has created an extraordinary burden on students and parents alike.

While there are some incredible low-cost options for formal education on a local level, some potential cooks have simply felt shut out of the industry by the prohibitive cost of entry. Others were driven out 24

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by the combination of debt and low wages. I was one of them.

After attending a four-year college, I did not feel I could take on the additional burden of student loans associated with culinary school, so I apprenticed.

2. OLD-SCHOOL MENTALITIES The disconnect between the generations continues to contribute to the lack of participation. I know plenty of chefs who reminisce about the rough-andtumble days of old-school brigades. Some still cling to those sensibilities.

But the modern generation does not respond to this type of leadership, and railing against the faults of millennials, and those younger than them, only serves as a barrier to the development of needed new talent.

I, for one, believe the younger generations have dozens of strengths that we should embrace and celebrate. Their ability to multi-task, their desire to serve a larger purpose, and their capacity for empathy are all extraordinary attributes that we must harness and direct. www.clubandresortbusiness.com

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MANAGEMENT

Myers Park CC’s Approach • Increase the minimum wage for cooks and stewards.

Regardless of what the government determines to be our national minimum wage, it has been widely accepted by many that $15/hour is now defined as the minimum “living wage.”

At the end of the day, the various opinions surrounding this debate do not matter, if enough people believe it to be true. The market will dictate what the minimum wage should be, and employers will not be able to fill positions without reaching it.

The stewards who do not get the pay increase today can simply find a higher-paying job tomorrow, and their chefs will be left to hire someone else at a higher rate (after they have finished washing the dishes themselves).

3. LOW WAGES

The single greatest contributing factor to the decline of participation in the culinary profession is our industry’s inability or unwillingness to increase wages in proportion to the cost of living.

Based on figures from the U.S. Bureau of Labor Statistics, the average wage for a line cook in the United States is $13.10 per hour, or $27,250 per year.

While that figure is based on the industry at large, it has been my experience that country clubs generally fall behind the curve on food-and-beverage compensation, even when considering that clubs do offer more • Invest in an Employee Assistance Program (EAP). humane hours and more competitive benefits.

EAPs offer the kind of support most of us are not trained, or Quick math will show that after federal, sometimes equipped, to handle. 2020 was a difficult year for state and local taxes, a student-loan payment everyone, and many of my team members needed to talk through and modest expenses, there is quite literally losses, anxiety, addictions and more. less than nothing left at the end of the year.

I am fortunate to have found a counselor who is effective for I vividly remember those days as a line cook. me, and my weekly sessions make me a better human and, I I was dead broke but on fire for our craft. I hope, a better leader. Employment Assistance Programs make remember my roommate selling weed to make this kind of support available for all of our team members who rent, and I will never forget being jailed for not might be struggling. being able to pay for my car insurance.

Looking back, it makes me angry that we • Become actively involved with community organizations. worked so hard for so little, especially at one of Being involved in something bigger than yourself is a clear the most respected and affluent country clubs in motivation for many in today’s workforce. Let your team assign America at the time. (I also came to appreciate someone to spearhead the club’s community engagement the extraordinarily fine line that exists between and facilitate opportunities to volunteer and donate leftover being a hard-working but underpaid citizen and product. being deemed a criminal.)

These efforts can not only lift vulnerable members of our For too long, too many operations benefitted community, they can reframe country clubs as a resource for from the inexpensive labor of chefs, cooks, and the community. stewards. They were constantly pressing for better Lastly, they allow team members to feel great about their results while failing to increase wages at a rate that roles in serving the greater good. kept up with the cost of inflation and education. The stereotypical image of a screaming chef was glee• Fund the continuing education of our cooks and chefs. fully embraced by the public and too often perpetuThis can be done in several different ways. The most ated within the industry. obvious would be to create a General Ledger line during the budgeting process. However, if the resources for this are not readily available, turn to your vendor partners to 4. LOSS OF SEASONED COOKS help work towards a solution.

The pandemic, once it did occur, has also had a Rebates can be utilized to fund these endeavors, and role in contributing to the declining number of culinary you may also be able to obtain direct donations from professionals. Its biggest impact, I believe, was with the vendors who value your professional relationship. demographic of seasoned line cooks and stewards who exited the industry and are now reticent to return. These key employees had spent years working nights, weekends and holidays, often to the detriment of their health and personal relationships.

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5. DRUGS AND ALCOHOL Based on statistics from Drugrehab.com, our profession “leads all industries in past-month illicit drug use and past-year substance-use disorder categories by a significant margin. Hospitality ranks third in heavy alcohol consumption, behind mining and construction.”

This isn’t news to us. We have all seen it. Alcohol at the end of the shift, oxycodone to dull the pain in your knees from dropping down to check your oven 40 times that evening, then cocaine to pull you through the next 14-hour shift. Many operations have quickly terminated employees for substance abuse without ever asking the question: Why is this person selfmedicating?

THE BOTTOM LINE The COVID-19 era offered many of our long-time culinary employees their first glimpse at normality, and hastened their transition to other industries with higher wages and far fewer sacrifices.

For these employees, you and I are not competing against one another any longer. We are competing against industries that understand what “essential” means, and are paying accordingly.

We are competing with construction jobs that pay $22 per hour for swinging a hammer, with weekends off, and with Amazon, which will pay an unskilled worker $18 per hour.

The bottom line is this: We face a crisis of our own making, and I bear as much responsibility for perpetuating this as anyone.

I made concessions every year on employee pay, especially in my early years as a chef when I had less www.clubandresortbusiness.com

political capital and no bargaining experience.

Despite our collective fault, we are not helpless bystanders with no bearing on the outcome. There is much work to be done, but the opportunity is in front of us to redefine our industry and leave it better than we found it. The challenges that we overcame to make our way to the other side of this pandemic will mean little if we do not take this opportunity to change the system that resulted in our employment crisis.

THE MOST IMPORTANT GOALS AND MEASURES We absolutely must strive to create cultures where employees, current and potential, want to participate.

We must invest in our employees, not only ensuring that they have a living wage, but that we are helping them move toward their professional goals. To do its part, Myers Park Country Club has adopted a multipronged approach (see sidebar, pg. 80).

We cannot measure our success only by how many medals we earn, compliments in the dining room, performance bonuses or social-media “likes.”

We must measure ourselves by the lifestyle, relative comfort, and future success that is afforded to those who look to us for leadership.

Now is the time for leaders to lead. Let’s give shape to a different vision, and truly leave our craft and our clubs better than we found them. The fight ahead to obtain the needed resources may be exhausting, but it is a fight for nothing less than the soul of our industry and the future of our craft.

Thankfully, no single one of us is in it alone. C+RC July 2021

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MANAGER to CHEF

teamwork And competition

Chris Hampton, General Manager/COO of Sycamore Hills GC, believes both traits are critical to F&B success.

By Joanna DeChellis, Editor

SOME OF THE MOST successful club culinary programs work best when leaders encourage a balance of team collaboration and a drive for personal growth.

This is exactly the case at Sycamore Hills Golf Club (Fort Wayne, Ind.), where Chris Hampton, General Manager/COO, has spent three seasons developing a vision for the club’s future and building a team that can execute it, while simultaneously advancing as club professionals.

One of his more successful hires so far has been Executive Chef Anthony Capua, who came to the club shortly after Hampton. Together, the two have built a strong culinary team and successfully elevated a la carte dining at Sycamore Hills.

CRC: You are a fourth-generation club manager. Have you always wanted to be in the club business?

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CH: Actually, no. When I was three years old, my father left private clubs. He re-entered more than a decade later as General Manager of The Country Club in Pepper Pike, Ohio. I always wanted to do something with computers, but I spent the summer after my high school graduation working for him as the expeditor in the kitchen. I fell in love with the business, and the rest is history.

CRC: What brought you to Sycamore Hills GC? CH: I felt I had accomplished everything I could with the resources I had available to me at my last post, at Lakewood Country Club in Westlake, Ohio. I let one of the search executives know I was ready to make my next move. He knew of my family’s desire to stay within a few hours’ drive of Northeast Ohio, where both my wife and I grew up.

It took about a year before he picked

up the search for the GM/COO position at Sycamore Hills. I decided to apply and was blown away that a club of this caliber was in a small market like Fort Wayne. I connected well with the club ownership group and was thrilled when they offered me the position.

CRC: What are some of Sycamore Hills’ F&B strengths?

CH: This team is incredibly creative.

Most private-club culinary programs are built on tradition, which sometimes can be a detriment for long-term growth.

A wise man once said, “If you are not moving forward, you are falling behind.”

And when a club’s culinary program caters strictly to tradition, it stifles the growth of that program for the next generation of members.

Years ago, catering strictly to tradition worked, because there wasn’t as much competition from local dining www.clubandresortbusiness.com

establishments. Nowadays, in an age where chefs are regularly compared to rock stars, why would a new generation of members embrace the old-school philosophy of tradition over exciting, modern concepts?

This, to me, is how so many clubs’ culinary programs have become stale and irrelevant over the last decade.

Here at Sycamore Hills, our goal is to present fresh, modern and constantly evolving culinary concepts and plating, so our program can compete with the many restaurants that have popped up in Fort Wayne in recent years.

CRC: Where do you see room for improvement in your culinary program?

CH: We are an a la carte-focused operation. It’s the nature of the beast here.

When building our culinary leadership team, I sought out individuals like Chef [Capua] with strong a la carte backgrounds. The results of that dynamic have been incredible.

I feel we have room to improve our banquet business, procedures and execution. Whether that’s through simple sit-down functions or innovative action stations, it’s a world that is not as familiar to this club and our young culinary leadership team.

This year, I have challenged our team to grow banquets at the same pace we have successfully grown a la carte.

CRC: What was your first impression of Chef Capua?

CH: I first met him when he flew to Fort Wayne to interview for our Executive Chef position. Two things jumped out at me instantly. The first was how passionate he is about his craft and his desire to succeed in this industry.

I also vividly remember how much he smiled and laughed throughout the interview. He has an upbeat demeanor, which fits perfectly into the culture we want to cultivate.

CRC: What is your relationship like with him? www.clubandresortbusiness.com

CH: It’s probably very similar to a coach whose team drafts someone young with the potential to become a phenom-level player. It is almost harder to lead or coach someone with an abundance of raw talent, because individuals like Chef aren’t looking to just get to that next level—instead, they want to get to the levels beyond that next level as quickly as possible.

From the get-go, I knew that one of my biggest challenges was going to be constantly challenging Chef in a positive way, so he feels internally satisfied that he is making strides forward to achieve his culinary aspirations.

CRC: What skills do you value most in Chef Capua?

CH: Two things quickly come to mind.

He knows how to lift up his team, striving every day to help develop their skills. I have always felt that some individuals in leadership roles don’t embrace instruction, because they fear that the person they are instructing might take their place one day.

My Clubhouse Manager, Alfredo Hildebrandt, is a great example of the type of person I want to bring to my leadership team. He wants the chair in my office so badly he can taste it.

Does that make me nervous? Not in the least. In six years, I have never stopped teaching him. I want him to be the best manager he can be.

I want our Executive Chef to live by that same philosophy and to bring individuals to his team who challenge him to be the best he can be, and who also desire to be Executive Chefs themselves one day.

Every good hospitality leader needs to have a “potent pause.” We work in an industry that can be very tense, and culture can be torn down quickly if everyone flies off the handle at a moment’s notice. Chef [Capua] sets the tone for the kitchen and let’s face it, some of the most adverse and intense situations we face in this business happen in the kitchen.

Having a chef who keeps his cool under pressure and can get through those heated situations, without intensifying it through a negative reaction, helps to set the tone and culture of the club.

This also helps to ensure a strong level of cohesion between the front- and back-of-the-house teams.

CRC: Why is the dynamic between you and Chef important to the success of the operation?

CH: Chef and I, along with Alfredo Hildebrandt, are the tone setters for our culinary operation. If our visions don’t align, our team won’t have a clear picture of what we are trying to accomplish.

It’s amazing how much our team can pick up on the nuances or dynamics of our relationship. Being on the same page with each other helps to give everyone on our team confidence that we are all working together to achieve the same vision.

CRC: How do you personally support the culinary team?

CH: First and foremost, I always push to give them the resources they need to be successful. This includes labor dollars that are allocated each year to the department. I can’t press my Executive Chef to have the best culinary program in Fort Wayne if our prevailing wage doesn’t net us the level of talent we need to achieve such a stated goal.

Second, one of the most valuable resources I can give the department is my time. As the leader of our organization, if I don’t spend time with them, helping them understand the vision for our culinary program and ways to achieve that vision, the team will most likely never succeed.

The third is the time I take to praise our culinary team for a job well done. People expect to catch heat for a job not well done, but we want to foster an environment where our teams strive to be the best each day, because they know they will be recognized for that effort. C+RC July 2021

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See you in

NASHVILLE 2022 MARCH 20-22, 2022 NASHVILLE TENNESSEE

PRODUCT SHOWCASE � ��� � � � � � �� �� � ��

T���������

The End of Radios

Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small, lightweight—no protruding, breakable parts like antennas ▶ Fewer repairs and replacements translates into more savings ▶ Talk in groups or in 1:1 private conversations ▶ Create unlimited channels ▶ Wired and Bluetooth headset capable ▶ Use the Relay dashboard to track, manage and even communicate with your team

Relay

www.relaygo.com

Focus on the Fleet

Product: Textron Fleet Management Features: ▶ Select from the screenless Shield technology, or a high-definition screen system ▶ Course will see immediate operational benefits and player excitement that will separate it from the pack ▶ The Shield TFM, 7EX and 10EX systems deliver real-time information to monitor pace of play, enforce geofencing, offer vehicle shutdown and monitor the performance of the vehicle fleets ▶ TFM products amplify players’ experience with 3D flyovers for accurate hole yardage, course mapping and GPS, seamless music experiences, digital real-time scorecards and more

Textron Fleet Management www.ezgo.com

P�� S��� Super-Light Carry

Product: SL1 Golf Bag Features: ▶ Superleggera “super light” weighing only 57 ozs. ▶ Water- and stain-resistant with sealed zippers ▶ Attachable matching rain hood ▶ STITCH signature single divider fits 14 clubs ▶ Personalize your SL1 by adding your initials with our Signature Ingot (1.5” x 1.5”) ▶ Gunmetal hardware and finishes ▶ Wider feet for added stability ▶ New comfort strap ▶ Tonal legs and bottom ▶ Durable pocket configuration ▶ Four new colors: blue, black, white and gray

This Cat Loves Water

Product: Lynx 7.0 Central Control System Features: ▶ Improved monitoring functionality ▶ Enhanced diagnostic capabilities ▶ 14th iteration of the operating system has an emphasis on continuous improvement ▶ Seamless compatibility with Lynx Smart Modules ▶ Automatically identify individual smart modules after the initial installation process ▶ Runtime controls to the second and measures inputs to 1/100th of an inch ▶ Upgraded operating system can retrieve voltage and amperage data, which is crucial to understanding the overall health of the irrigation system ▶ Deciphering diagnostic information is also streamlined when using the new express mode

Toro

www.toro.com

Flex the Tech

Product: FlxRez Reservation System Features: ▶ Reservation systems for all areas of the club ▶ Aquatics/Pool ▶ Fitness Centers ▶ Driving Ranges ▶ Golf Simulators ▶ Spas and Barber Shops ▶ Tennis, Pickleball, Handball, Bocce, etc ▶ Gyms and Basketball ▶ Trap and Skeet Ranges ▶ Electronic Scorecards (Mobile App) ▶ And more

ForeTees

www.foretees.com

STITCH Golf

www.stitchgolf.com www.clubandresortbusiness.com

July 2021

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PRODUCT SHOWCASE

A�������� First Impressions

Product: Durable Podiums Features: ▶ Personalized podiums help set the tone for members and guests from the moment they arrive ▶ Four standard designs ▶ Three material combinations ▶ Multiple plastic colors ▶ Personalized logo options available ▶ Shelved storage space ▶ Umbrella-ready options (umbrellas sold separately) ▶ Lid compartments (on certain models) ▶ Contact your Landmark rep today to meet your branding needs

G��� C���

Landmark Golf Course Products 888-337-7677 • www.Rinowood.com

X Marks the Spot

Product: Royal Basket X-Frame Folding Hamper Cart Features: ▶ Great for storing and transporting towels, laundry and more ▶ Several color options available in solid vinyl or mesh material ▶ Removable, super-strong liner ▶ Easy to clean ▶ Collapsible, lightweight 1” steel tubular powder-coated frame ▶ Made in the USA

Duffy’s Tri-C Club Supply www.duffystric.com

Sustainable, Green Cleaning

Product: Earth Friendly Products Features: ▶ For nearly half a century, EFP has created sustainable cleaning products ▶ Formulated with ingredients that are safer for people and the planet ▶ From laundry soap to glass and counter cleaners, EFP has everything your club needs ▶ A natural clean at a price you can afford

Give Me Liberty

Product: Liberty Golf Cart Features: ▶ Industry’s first vehicle to offer four forward-facing seats in a compact, golf car-sized footprint ▶ Powered by a high-performance, zero-maintenance Samsung SDI lithium-ion battery system ▶ Extensive storage space with a shorter wheelbase than other industry models with four forwardfacing seats ▶ Offers enhanced maneuverability and a tighter turning radius compared to competing vehicles ▶ Choose from a variety of accessories that attach to the Liberty’s 2-inch rear universal hitch receiver, including a cargo storage holder or golf bag holder ▶ Releases zero emissions, requires no battery maintenance, and is backed by an eight-year battery warranty ▶ Charges faster and more efficiently than vehicles equipped with traditional lead-acid batteries ▶ Offered in two tailored packages: Commuter and Explorer

E-Z-GO

www.ezgo.com

Fore Supply Co.

800-543-5430 • www.foresupply.com 32

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www.clubandresortbusiness.com

PRODUCT SHOWCASE

T����� + C����� Tables for All

Product: Picnic-Style Tables Features: ▶ A purpose-driven modern collection of picnic and event-style tables ▶ Designed to be activated between indoor and outdoor use ▶ Effectively outfit outdoor dining, venue or recreational spaces ▶ Made in the USA and constructed with domestically sourced high-grade aluminum ▶ Protected with durable UV powder-coat finishes to withstand inclement weather ▶ Optional sublimated surfaces available to customize any setting, space and landscape

Southern Aluminum

Park It Here

800.221.0408 www.southernaluminum.com

Product: Park Avenue Stacking Wood Chair Features: ▶ Stacks 10 chairs high ▶ Unmatched 20-year warranty ▶ Custom-made in the USA ▶ Available with or without arms ▶ Sustainable solid hardwood frame ▶ Eustis Joint construction for added durability

Eustis Chair

www.eustischair.com

Stack the Deck

Product: Lennox Stacking Dining Chairs Features: ▶ Comfortable wrought-iron outdoor furniture made in the USA ▶ Stacks four high for easy storage ▶ Can be used with or without a cushion ▶ 5-step powder-coating finishing process and outdoor foam and fabrics provide durability ▶ Modern design perfect for poolside dining spaces

OW Lee

800-776-9533 Sales@owlee.com

Satin Dining

Product: Satin Band Damask HD Features: ▶ Elegant Damask napkins and tablecloths ▶ HD (high-definition) pattern with bold, distinct color effect and high contrast ▶ Available in a range of colors and standard sizes ▶ Easy-care 100% polyester ▶ Wrinkles little to none when handled properly ▶ Spun/filament fabric for soft, cotton-like feel ▶ Soil-release finish ▶ Excellent color retention ▶ Lock-stitched hems

Hunt Textiles

www.hunttextiles.com www.clubandresortbusiness.com

July 2021

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PRODUCT SHOWCASE

Member Services + Activities

Pool + Patio

Join the Club

Product: ClubProcure Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ This year marks the 25th anniversary of ClubProcure servicing the club industry

Mighty Deck

Product: Modular Gym Space Features: ▶ 320-sq. ft. shipping containers ▶ Stocked with commercial gym equipment to provide safe, private, modular gym space ▶ Offers trainers and gym goers the opportunity to book 60-minute private reservations ▶ Pods are outfitted with cutting-edge technology and audio equipment ▶ Members can take pre-filmed classes taught by BOLD’s trainers, stream content from their favorite fitness apps, or FaceTime with personal trainers remotely

Product: RecDeck™ PVC Flooring Features: ▶ Now includes UV inhibitors and a unique composition of materials that allow it to stand up to the most extreme weather ▶ Virtually unaffected by most pool and deck chemicals ▶ Thick reinforced PVC membrane can be used in any recreational area where slip resistance, watertight integrity and long-term ease of maintenance are required ▶ Ideal solution for common deck problems including cracking, flaking, de-lamination, spalling and peeling ▶ Offers an aggressive slip-resistant texture and superior anti-fungal formulation ▶ Can be installed over foam for added comfort in hydrotherapy, active aging applications or wherever extra fall protection is required ▶ Available in three colors ▶ Made in USA

BOLD

RenoSys

ClubProcure

www.clubprocure.com

Modular Muscle

info@trainbold.com www.trainbold.com

800-783-7005 www.renosys.com

Irrigation To INFINITY and Beyond

Product: INFINITY® Series Rotors Features: ▶ Offer innovative features and benefits to help bring outstanding irrigation results to superintendents and grounds managers ▶ SMART ACCESS feature allows crews quick and easy access to internal components, including solenoids, pilot valves, 2-wire control modules and wire splices—all without digging ▶ Provides significant labor and operational savings ▶ SMART ACCESS compartment is designed for future upgrades as new technologies become available ▶ Provides system protection by isolating all electrical components, such as wire splices, from soil and moisture to prevent ground shorts and keep the system operating smoothly ▶ Allows easy access to facilitate troubleshooting and repairs ▶ Incorporates a patented CHECK FLOW feature that allows pilot valve removal without turning the water off

Toro Irrigation www.toro.com 34

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www.clubandresortbusiness.com

PRODUCT SHOWCASE

K������ E�������� Make It a Double

Product: 2by2 Specialty Ice Machine Features: ▶ 2by2 cubes are perfect for chilling and minimal dilution for cocktails or straight spirits ▶ Ice cube size dramatic 1.9” x 1.9”x 2.3” square cubes ▶ Ice is also a garnish-elevating cocktail presentation ▶ Increase your revenue per drink served ▶ Small footprint easily fits under a bar ▶ Up to 50 lbs. of ice production per 24 hours ▶ Built-in storage bin with 22-lb. capacity ▶ Durable stainless-steel exterior with easy to remove and clean air filter

Hoshizaki

www.hoshizaki.com

Golden Griddle

Product: Legend Heavy-Duty Deluxe Griddle Features: ▶ 30,000-BTU/hr. burners every 12” ▶ One snap-action thermostat for every burner ▶ Automatic pilot ignition with 100% safety valve ▶ Larger 4 1/2-quart grease drawer with baffle ▶ A full 24”-deep cooking surface ▶ 1”-thick, 24”-deep polished cook surface ▶ 4” back splash and tapered side splashes ▶ 3 1/4”-wide grease trough ▶ Stainless-steel front and sides with 4” (102mm) legs

Montague Company

www.montaguecompany.com

F��� + B������� Great Balls of Butter

Down-Under Delight

Product: W.Black Australian Wagyu Features: ▶ The natural Wagyu earthy-caramel sweetness shines through.

A silky texture, rich in good fats, Omega 3 and Oleic acid. The white grain-based diet allows the unique flavor profile to shine ▶ Independently graded using the AUS-MEAT Australian grading system that provides rigorous independent grading.

Customers can be confident in the consistency and integrity that W.Black delivers every time ▶ Utilizing a unrivaled lineage of full-blood Wagyu Sires.

Genetics are DNA-tested for marbling, eye-muscle area and growth rate, to deliver superior Wagyu cattle ▶ Only the finest cattle are chosen. Twelve months spent roaming on natural pastures, before a 400-day bespoke Japanese white-grain diet

Product: Premium Butter Balls Features: ▶ Market leader in premium shaped butters ▶ Made with smooth, creamy European-style butter ▶ These shapes have been a hallmark of the fine-dining experience for decades ▶ Ideal for weddings, special events, or your daily menu ▶ Your members will know that you have thought of everything when you serve these extraordinarily shaped butters

Butterball® Farms Butter www.butterballfarms.com

W.Black Australian Wagyu 256.749.3987 www.wblack.com.au

www.clubandresortbusiness.com

July 2021

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PRODUCT SHOWCASE

Tents + Umbrellas Sun Power

Product: Wattsun Umbrella Features: ▶ The charging station has two USB ports ▶ Features include wall-outlet charging speed and an eight-hour battery backup ▶ The umbrella’s frame consists of flexible fiberglass ribs, a heavy-duty hub, and a 1 1⁄2”-diam., one-piece aluminum pole available in seven finish colors ▶ The canopy comes in five sizes and is available in marine- or furniture-grade solution-dyed acrylics

FiberBuilt Umbrellas & Cushions

866.667.8668 • www.fiberbuiltumbrellas.com

Made in the Shade

Product: Alize Pavilions Features: ▶ Affordable solution for many of your club’s shade needs ▶ Great for poolside cabanas, shelter for courtside viewing, or as the Starter’s Stand ▶ Available in both natural bamboo or durable aluminum versions ▶ Wind tunnel tested to 90 mph for strength and durability ▶ Multiple sizes and colors available ▶ With or without full privacy curtains

Bambrella

www.bambrella.com

ADVERTISER INDEX 9

BARILLA BarillaFS.com CHEF TEC 303-447-3334 / www.ChefTec.com CLUBPROCURE 800-363-5480 / www.clubprocure.com

FIRE WITHIN 888-240-9758 / www.firewithin.com

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CRES COR www.crescor.com

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July 2021

“MINOR’S FOODSERVICE www.minorsfoodservice.com

2

THE MONTAGUE COMPANY 800-345-1830 • montaguecompany.com

38

SOUTHERN PRIDE southernpride.com

37

TRUE AUSSIE LAMB www.foodservice.trueaussiebeefandlamb.com

7

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www.clubandresortbusiness.com

SEND OUT SMOKE SIGNALS The SPK-500 Mobile offers over 50 sq. ft. of cooking space making it ideal for on-site cooking and catering. This gas rotisserie smoker is the total package between the cooking capacity, price point, and footprint. Family owned and operated, we proudly offer a network of distributors that take care of your Electric, Gas or Mobile configurations from start to finish.

Southern Pride smokers are designed with high-quality components that help guarantee a long life, ease of use, accuracy of controls and consistent heat resulting in unmatched, dependable performance every time.

Visit us online at southernpride.com today!

MADE WITH PRIDE IN THE USA

PASTRY PERFECTION!

THE MONTAGUE® VECTAIRE® OVEN Choose from Montague’s renowned gas-powered, indirect-fired “muffled” design or electric models engineered for consistent precision-temperature baking. Both are built from heavy-duty stainless steel and feature a robotically-welded angle iron frame, solid door trunnion, heavy gauge wire racks, plus a wealth of other design advantages.

Service is a breeze too, with the motor and all controls accessible through the front of the oven. Lifetime warranty on doors adds to the low cost of ownership for this hard-working kitchen centerpiece. With Vectaire, baking is always perfection. It’s time to discover Montague!

Convection Ovens MADE IN USA

The Montague Company • 1-800-345-1830 • montaguecompany.com

BOOTH 1481