Club + Resort Business June 2019

June 2019

wwww.clubandresortbusiness.com

IDEAS ISSUE

That’s a

Great Idea!

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5/28/19 5:37 AM

EDITOR’S MEMO

Can You Top These?

The quest for great new ideas—and impressive demonstrations of how they’re being put into action—have now become as much a part of daily life at club and resort properties as cutting cups on the golf course and determining the soup of the day in the kitchen.

And while we’re once again glad to present—in this, our 13th Annual Ideas Issue—our latest collection of some of the best concepts and innovative practices that we’ve come across over the course of another year covering the industry, we know that we’re still just scratching the surface when it comes to giving proper exposure to all of the ways club staffs and departments are now putting great ideas into motion on an everyday basis. Even with C+RB’s monthly “Idea Exchange” feature that complements this Annual Ideas Issue, there’s still much more that can. and should, be recognized and reported.

That’s why we’re now also launching a new program to identify the Top Innovators in the club and resort industry across the full range of management and operating disciplines (see pg. 9).

In addition to the additional exposure this program will provide in another issue of C+RB for many other exemplary ideas—and the clubs and people behind them—our Top Innovators recognition will also reside as an ongoing, fluid feature of www.clubandresortbusiness.com, in the form of “Best Of” lists that will be updated regularly.

To be sure, even with these new forms of coverage, it will still be a challenge to keep up with all of the cutting-edge concepts that today’s club management teams are developing and implementing.

As you can see from the abundance of ideas highlighted in this issue from clubs like The Country Club of Virginia, Champions Run and Woodfield Country Club, 4

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Our “Top Innovators” recognition will give proper exposure to all of the ways club staffs and departments are now putting great ideas into motion on an everyday basis, through “Best Of” lists that will be updated regularly.

along with the many other properties that have been featured multiple times and year after year in our Ideas issues, a drive for constant innovation is now firmly embedded in the DNA of many clubs.

To sustain the relevance and leadingedge positions that will continue to ensure their long-term success, these clubs know they must take time to always reexamine even their most proven programs and the smoothest-running parts of their operations. Check out how many of the “new ideas” in this issue grew from a club being determined to find a fresh and creative approach to a traditional or mundane part of the business, such as orienting and engaging new members (pg. 54), holding scavenger

hunts and building gingerbread houses (pgs. 46-47), clearing ice- and snowcovered roads on the property (pg. 40) or collecting and disposing of golf course grass clippings (pg. 38).

No doubt, though, there are many of you who will still scan through the ideas presented in this issue and think, hey, we did something just as—or even more— creative or groundbreaking. When that’s the case, don’t just hold that thought— shoot me an e-mail to let me know what we’ve missed, and go to our website to submit your case for why, and in what areas, your club and your team deserve to be listed as Top Innovators, too.

When making his case to the U.S. Congress for developing atomic energy, President Harry Truman called it “a new force too revolutionary to consider in the framework of old ideas.” While we’re certainly not dealing here with anything nearly on that level of importance, the “revolution” we’re seeing in how clubs are now striving to constantly innovate has made it clear that we also need to create a new framework for how we cover great ideas—and you’re all invited to help us build it.

Joe Barks • Editor jbarks@clubandresortbusiness.com

www.clubandresortbusiness.com

5/28/19 9:20 AM

HOST AN EXCLUSIVE PRIVATE MOVIE SCREENING AT YOUR CLUB Loopers: The Caddie’s Long Walk – Narrated by Bill Murray “‘Loopers’ is reminiscent of the BBC’s ‘Planet Earth’ series, educating while aesthetically captivating” – Golf Digest Loopers has been highly sought after by film festivals this year due to its unique story and compelling visuals. The producers are offering a limited screening program for clubs concurrent with the theatrical release of the film in June.

Why should my club consider screening LOOPERS: The Caddie’s Long Walk?

Loopers will be available in a select number of theaters starting June 7, 2019. If it’s not playing near you, host a special event to get members and their guests to the club for dinner and a movie!

If we order a package with DVDs or Blu-rays, what can we do with them?

The DVDs and Blu-rays will be yours to keep or give away. Here’s what others are doing: 1.) Give them away as part of a “Swag Bag” for member-guest or for a “Monday Outing.”

2.) Sell them in the pro-shop.

3.) Give them to the caddies in your caddie program.

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Screening packages can include: Screenings via secure link or Blu-ray Theatrical Posters DVDs, Blu-rays, or downloadable links Q&A with Producer or Tour Caddies

To learn more, visit www.loopersmovie.com and request a screening.

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INSIDE

June 2019 • Vol. 15 • No. 6

THIS

ISSUE

IDEAS ISSUE

18

Special Events

Congressional CC’s “Mini Mudder” has been revived to be bigger, better—and muddier. Plus Belle Meade CC’s “Beer at the Deer,” Fayetteville CC’s clubhouse as Candyland, and more.

ALSO IN THIS ISSUE

+ Recreation 24 Design RENOVATION BY DESIGN

The Madison Club’s plan to involve members from start to finish. Plus Wildcat Cliffs CC’s employee housing, and more.

+ Beverage 31 Food FOOD THAT FITS

The Detroit Athletic Club’s successful new “Athlete’s Kitchen” foods. Plus Druid Hills GC’s Chef Reunion Dinner, and more.

4

Editor’s Memo

8

The Rob Report

11

CAN YOU TOP THESE? GOLF FOR THE GREATER GOOD

C+RB News Roundup

MESA VERDE CC COMPLETES $7.3M RENOVATION

Plus other industry, supplier and people news

44

Family + Kids

COLORFUL CONCEPTS

Peninsula Yacht Club’s bright approach to kids’ dining, and more

48

Recreation + Fitness

FROZEN FESTIVITIES

Beacon Hill Club’s Curling Bonspiel and Social, and more

52 + Grounds 38 Course HERD MENTALITY

The Club at 3 Creek turns grass clippings into gold. Plus Lost Creek GC’s nutrient management plan, and more.

10 Club Index 6 l Club + Resort Business

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56 Product Showcase

A SPECIAL DAY DOWNTOWN

The Woman’s Athletic Club of Chicago’s “Bring Your Kids to Work Day,” and more

Operations 42 Golf MINI-MULLIGANS

The CC of Virginia’s new tournaments for its youngest players. Plus Woodfield CC’s Sidewalk Sale, and more.

Management + Operations

54

Membership

BRINGING THEM IN THE FOLD New approaches to member orientation, and more

62 Ad Index

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THE ROB REPORT

Golf for the Greater Good More than 30 years ago, I played golf in a fundraising event at Chapel Hills Golf Course in Ashtabula, Ohio.

Billed as the “Longest Day of Golf,” we raised money for the American Cancer Society by having people pledge a certain amount per the number of holes that we played. In all, my foursome carded 101 holes and logged plenty of miles.

My days of marathon golf are behind me, but there are plenty of people and courses ready, willing and able to carry the charity flag. Patrick Koenig, for one, quit his job and spent 2018 travelling the United States in an RV, playing golf in all but one of the 48 contiguous states. His mission raised $20,000 for the First Tee of Greater Seattle.

Koenig dubbed his journey, which started at Chambers Bay in University Place, Wash. and ended at Bandon Dunes in Bandon, Ore., the RGV Tour, and he chronicled it online and across social media.

“The game of golf brings people together,” said Michael Chupka, Bandon Dunes’ Director of Communications.

“When you pair the social connection with an inspiring setting, golf transcends from a game to an opportunity to make impactful change for the greater good.

“Patrick Koenig’s mission during the RGV Tour was a perfect example of this, and many other organizations, as well as the resort itself, utilize our links experience to bring golfers together for a greater cause,” Chupka added.

On March 14 of this year, David

Blakelock began a national fundraiser for Alzheimer’s Awareness. His Drive for Alzheimer’s started in Palm Desert, Calif., and was scheduled to end in Boston on June 21. In all, he planned to play 100 courses in 100 days.

Golfers could make a donation and/ or join his foursome anywhere along his route. All donations (including tee-time bookings) to Blakelock’s “100 Days 100 Courses” initiative benefited the Cure Alzheimer’s Fund and the Alzheimer’s Association, with 100 percent of the money going to those two organizations.

“What I have learned from my first 50 days is that if I do a good job of letting [the courses] know that I am coming, the clubs are very receptive,” Blakelock said halfway through his version of a charitable golf odyssey. “They often will acknowledge me on their social-media channels.”

And even if management didn’t seem to be interested in his cause, Blakelock learned, members or guests at the clubs and courses he played were very interested in what he was doing.

“Quite often I [would] join a foursome and the majority of the conversation for 18 holes [was] about what I [was] doing, including questions like Why? Where have I been? Where am I going? What have been the highlights?, etc.,” he said.

Early into his quest, Blakelock says, he realized he needed to do a better job of letting the club know in advance about his visit. With more advance notice, he found, the club would be able to take advantage of the visit across its social-media channels.

While many clubs aren’t willing to offer their courses for grand events that require blocks of tee times, just about any facility can make room for a foursome that’s on a mission for good. If done right, it can be a win-win for both the charitable cause, and the club. The money raised is easily quantifiable—and the positive publicity and extended social-media exposure can also have great value in building and/ or strengthening the club’s brand.

Rob Thomas • Associate Editor

rthomas@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 to 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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JUNE CLUB INDEX

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Club and resort properties featured in this issue

SENIOR DIGITAL MEDIA MANAGER

Beacon Hill Club, Summit, N.J. ....................................................... 48 Belle Meade Country Club, Nashville, Tenn. ......... 20, 54-55 Canoe Brook Country Club, Summit, N.J. ............................ 19 Champions Run, Omaha, Neb. .............. 27, 46-47, 49, 53, 55 The Club at 3 Creek, Jackson, Wyo. ............................................ 38 Congressional Country Club, Bethesda, Md. ........................ 18 Country Club of Terre Haute, Terre Haute, Ind. ..................... 37 The Country Club of Virginia, Richmond, Va. .................... 23, 36-37, 41, 43, 46-47, 51, 53, 55 Detroit Athletic Club, Detroit, Mich. ............................................. 31 Druid Hills Golf Club, Atlanta, Ga. ................................................. 34 Farmington Country Club, Charlottesville, Va. .......... 40, 47 Fayetteville Country Club, Fayetteville, Ark. ................... 22, 43 Lost Creek Golf Club, Fayette Township, Pa. ................................ 40 The Madison Club, Madison, Wis. ............................................. 28 Oak Hill Country Club, Rochester, N.Y. ......................................33 The Peninsula Yacht Club, Cornelius, N.C. .............................. 44 Pine Canyon Club, Flagstaff, Ariz. .................................................. 43 Saucon Valley Country Club, Bethlehem, Pa. ........................ 54 Wildcat Cliffs Country Club, Highlands, N.C. ..................... 24 Women’s Athletic Club, Chicago, Ill. ......................................... 52 Woodfield Country Club, Boca Raton, Fla. ................ 42, 50, 51

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June 2019

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5/28/19 10:34 AM

INDUSTRY ROUNDUP MESA VERDE CC COMPLETES $7.3M RENOVATION MESA VERDE COUNTRY CLUB in Costa Mesa, Calif., recently completed a $7.3 million renovation to improve its clubhouse and golf course. The project was approved and paid for by the club’s equity members.

Mesa Verde directed a $3 million budget toward extensive renovations to its clubhouse, which included a complete kitchen and dining room remodel. The renovations included a kitchen expansion and remodel of the Members’ Grill and Ladies’ Lounge, as well as reconfiguration of the main dining room, central bar and lobby areas.

Additionally, the full-service bar was relocated to serve as the primary focus in the main dining area, the Mesa Grill. The bar features a fireplace backdrop with eight television screens.

The upper deck and lower terraces were expanded to provide panoramic views of Mesa Verde’s 135-acre championship golf course.

TROON ACQUIRES GREEN GOLF PARTNERS TROON HAS ACQUIRED GREEN Golf Partners, an Indianapolis, Ind.-based management firm. Founded in 2011, Green Golf currently manages 18 public and private clubs located across five states, including Florida, Illinois, Indiana, Iowa and Wisconsin.

“This is obviously a game changer for our company,” said Matt McIntee, Green Golf Partners’ Chief Executive Officer. “Green Golf Partners was built using Troon as the model, and we are absolutely thrilled to collaborate and partner with Troon, We know that our clients and associates believe this is a match made in heaven; a blending of our expertise and personality with the most extensive port-

folio of services from the top golf-management company in the world.”

Over the last 10 months, Troon has actively grown and diversified its family of brands by acquiring companies including Cliff Drysdale Management in July 2018; RealFood, a Boston, Mass.-based foodservice consulting firm, in February 2019; and OB Sports Golf Management in early April 2019.

“We are thrilled to bring Green Golf Partners into the Troon family,” said Tim Schantz, Troon’s President and Chief

Executive Officer, said. “Matt McIntee and his team have created a solid portfolio of courses in the Midwest and Florida.

“The addition of Green Golf Partners, combined with Troon’s existing portfolio in the Midwest, will serve as the catalyst to opening a new Troon office in Chicago, designed to service current and future clients throughout the region,” Schantz added.

DRONE-LIKE COOLER CARTS ROLL OUT AT EAGLE VINES GC EAGLE VINES GOLF CLUB in American Canyon, Calif. is testing self-driving, selfnavigating food-and-beverage delivery vehicles on its golf course, the Napa Valley Register reported. Four battery-powered carts, partnered with GPS mapping and a smartphone app, allow visitors to order food, beverages, golf balls and other items and receive them on the course in as little as 15 minutes—with the icebox-like contraptions then automatically returning to the clubhouse.

Resembling a white-and-black picnic cooler on wheels, each 22-inch-high robot weighs about 45 pounds unladen and can carry a payload of up to 20 pounds, according to a press release from Starship, a firm launched by Skype co-founders Ahti Heinla and Janus Friis in 2014. www.clubandresortbusiness.com

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INDUSTRY ROUNDUP

SHADOW WOOD CC BEGINS CONSTRUCTION OF $5.2M OUTDOOR DINING VENUE SHADOW WOOD COUNTRY CLUB in Estero, Fla., has begun construction of a $5.2 million, covered outdoor casual-dining venue. The project, scheduled for a November 2019 completion, will convert an existing outdoor lounge area with 36 seats into a 260-seat dining space surrounding an octangular bar.

The addition will offer views of the club’s driving range and include a folding glassdoor system that can be left open or closed, to heat or air-condition the space and allow it to serve as an enjoyable indoor-outdoor dining experience in all weather conditions.

The proximity of the club’s existing Event Plaza, and fire pits from the new dining area, will provide for a cocktail space before and after dinner.

The project plan evolved as a response

to members’ desire for a casual al fresco dining environment, said Rich Celiberti, Shadow Wood CC’s President. “We are thrilled to be able to enhance our club amenities and deliver an exciting new dining experience,” said Celiberti, adding that the project will be funded without bank loans or debt.

Added Brian Bartolec, Shadow Wood’s General Manager:. “The new venue will give our team of employees a chance to deliver a new type of dining experience to our members in a more casual setting.”

Shadow Wood’s Executive Chef, Richard Crisanti, is looking forward to having the members of his culinary team put their cooking skills to a new use for the new

venue. “[We] will be offering everything from lite bites to five-star meals, and incorporating the latest food trends alongside traditional favorites,” Crisanti said. “Our goal is to always be our members’ numberone dining choice.”

Peacock + Lewis will serve as the project’s architect and design firm, and DeAngelis Diamond has been contracted for the construction work.

“Over the past few years, prospective members have indicated that casual, outdoor amenities are crucially important to their buying decision,” said Director of Membership Danita Osborn.

MIDLOTHIAN (ILL.) CC SELECTS CLUBLIFE MANAGEMENT THE 121-YEAR-OLD MIDLOTHIAN (ILL.) Country Club, the first privately owned club south of Chicago, has selected the ClubLife Management division of Club Corp to oversee its operations.

Midlothian CC’s 18-hole championship golf course was the site of the 1914 U.S. Open, during which Walter Hagen defeated Chick Evans to win the first of his 11 major championships. The club has also hosted several top amateur and professional tournaments, including two Western Open championships won by Billy Casper in 1969 and 1973.

Midlothian’s colonial-style clubhouse offers a member lounge, casual and upscale dining, and a spacious veranda overlooking the golf course. Amenities also include meeting, banquet and dining private-event space that can accommodate up to 300 people.

In addition, Midlothian offers a family swim complex and the “Cottage”—a year-round facility providing lockers, showers and changing facilities, plus meeting and party space for up to 70 people.

“Midlothian Country Club has long been recognized for the 12

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quality of its championship golf course, family-friendly culture and lifestyle amenities,” said Mark Wheeler, Midlothian’s President.

“We are very excited to partner with ClubLife Management to help us elevate the member experience through enhanced lifestyle-oriented programming and improved service standards, as well as reciprocal access to the [ClubCorp] network of over 300 clubs nationwide. Our goal is to be the club of choice in greater Chicagoland, and ClubLife Management will help achieve that goal.”

“We are proud to partner with the Board of Directors and staff at Midlothian Country Club to build on its rich history, exceptional facilities and deep roots in the community,” said Doug Hellman, Senior Vice President, ClubLife Management. “We look forward to working closely with the Board of Directors to achieve its goals while leveraging our operations expertise and membership sales prowess, and introducing proven member-engagement programming to enhance the member experience at this extraordinary club.” www.clubandresortbusiness.com

5/28/19 9:26 AM

JW MARRIOTT MIAMI TURNBERRY UNVEILS TIDAL COVE WATERPARK JW MARRIOTT MIAMI TURNBERRY Resort & Spa in Aventura, Fla., has opened its Tidal Cove Waterpark, which features a 60-foot tower with seven water slides, a 4,000-sq.-ft. kids pool with an aquatic play structure, the first-ever FlowRider Triple surf-simulation pool in the nation, and an additional VIP pool area for adults. The state-of-the-art outdoor recreation area adds five acres of pool deck to the resort.

The new water amenities connect with existing facilities that include a zero-entry pool and a Lazy River that winds through a peaceful one-eighth mile of tropical foliage inspired by the local South Florida surroundings. The redesigned pool complex also includes twenty-five private luxury cabanas for relaxation, two private-event lawns of 15,000 and 12,000 sq. ft., and a new retail store.

MINNESOTA COURSES DEALING WITH WORST WINTERKILL IN DECADES A “PERFECT STORM” THAT swept through Minnesota this past winter has resulted in major problems for golf courses across the metropolitan Minneapolis-St. Paul area this spring, the Twin Cities Pioneer Press reported.

“Winterkill” has torched certain types of grass, the Pioneer Press reported, rendering some areas of golf courses unplayable.

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“I look at the damage out there and it’s so vast. I’ve been in this business 40 years, and I’ve never come close to seeing this before,” said John McCarthy, Superintendent of Loggers Trail Golf Course in Stillwater, Minn. “It just took it all out—tees, greens, fairways.”

McCarthy was worried about how his course would hold up in the dead of winter, when greens were exposed to negative 60-degree wind chills, the Pioneer Press reported. But, surprisingly, that wasn’t the main issue. The real problems occurred in December, when four inches of built-up snow melted in the middle of the month. Then, late in the month, a couple inches of rain fell, and that moisture froze over.

“It caused a rather thick layer of ice to form, and it actually encased many golf courses, even on hillsides,” said Paul Diegnau, Superintendent of Keller Golf Course in Maplewood, Minn. “I’ve never seen anything like it.”

Hazeltine National in Chaska, Minn. and TPC Twin Cities in Blaine, Minn., which will

host the 3M Open in July, emerged from the winter largely unscathed, the Pioneer Press reported. But other courses experienced far more damage. At the beginning of May, Southview Country Club in West St. Paul had just nine holes open from tee to green. And greens had been badly damaged at area courses such as North Oaks, White Bear Yacht Club, Golden Valley Country Club and Oak Ridge Country Club.

“It was a very bad winter for everyone,” Southview CCs General Manager, Josh Luehmann, told the Pioneer Press. “You just hear some of the horror stories from some of the other facilities around the area, and it is very widespread. It is a tough start to the spring for everyone.”

The extent of the damage depended on the type of grass on a course, the Pioneer Press reported. Bentgrass can survive wet and frozen conditions for long periods of time. The problem was poa annua, or annual bluegrass. “Poa annua, underneath ice, maybe will last 60 days. After that, it’s dead,” Diegnau said. “Underneath the ice there’s toxic gasses that build up. Eventually, it kills the poa.”

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SUPPLIER NEWS

VENTURE INSURANCE PARTNERS WITH

ALLIANZ ON GOLF, CLUB ACCOUNTS VENTURE INSURANCE PROGRAMS, a national insurance program administrator, has formed a new carrier partnership with Allianz Group’s specialist corporate insurer, Allianz Global Corporate & Specialty (AGCS), for the golf and country club accounts of its flagship PREFERRED CLUB program, Insurance Journal reported.

PREFERRED CLUB will provide an admitted package program through AGCS nationally, Insurance Journal reported. Featured coverages through this new relationship with AGCS include expanded outdoor property, tee-to-green, tree replacement, and $25 million in umbrella coverage, which can include Directors & Officers (D&O) and Employment Practices Liability (EPL) insurance.

Eligible classes include private golf and

country clubs, semi-private clubs, daily-fee courses, city clubs, private golf communities and golf management companies, Insurance Journal reported.

Allianz Global Corporate & Specialty is the Allianz Group’s dedicated carrier for corporate and specialty insurance business.

AGCS provides insurance and risk consultancy across the whole spectrum of specialty, alternative risk transfer and corporate business: Marine, Aviation (including Space), Energy, Engineering, Entertainment, Financial Lines (including D&O), Liability, Mid-Corporate and Property insurance (including International Insurance Programs).

For more information, go to https:// ventureprograms.com/programs/golfcountry-clubs/

THE FOODSERVICE CONSULTANTS SOCIETY International (FCSI) and Electrolux Professional have teamed up to create a new awards campaign that celebrates innovative ideas from start-up businesses.

The inaugural 2019 Start Me Up Innovation Awards will give a platform to new products, services systems or concepts from global start-up businesses with the potential to have a significant impact on the commercial foodservice, beverage and laundry industry.

The awards are open to any independent, start-up business that has launched a new product or concept for the sector since January 2018. There is no charge for entering and applications can be completed at fcsi.org/startmeup. The final date of entry for the awards is September 1, 2019.

A panel of FCSI Professional Members and executives from Electrolux Professional will judge the award entries prior to HostMilano 2019. The judges will then decide from a shortlist of entrants based on innovation and potential impact.

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LIBBEY EXPANDS TABLETOP OFFER THROUGH DISTRIBUTION AGREEMENT WITH APS LIBBEY INC. ANNOUNCED THAT it will add premium serveware and buffetware products to its full-spectrum tabletop offering, through an exclusive distribution agreement with Assheuer + Pott GmbH & Co. KG (APS®), a manufacturer and distributor of catering products based in Germany.

Through the distribution agreement, Libbey will offer more than 300 catering, buffet and tabletop products that provide innovative solutions for hotel, restaurant and catering customers in the U.S. and Canada.

The APS assortment includes buffet display stands and risers in metal and wood options; melamine serving trays and bowls in a variety of styles, including faux wood, faux concrete and faux cast iron; chafing dishes, and beverage dispensers. Most of the products are stackable and feature interlocking systems for stability. Additionally, most products can serve multiple purposes and are interchangeable.

Libbey featured a sampling of its new collection of products at the National Restaurant Association Show, May 18-21.

The products will be available to ship in the fourth quarter of 2019.

The APS serveware and buffetware will join Libbey’s upscale Artistry Collection™ of tableware brands that provide a palette of elements to frame food and beverage presentations. The collection also includes SCHÖNWALD and Playground dinnerware, Spiegelau and Nachtmann glassware, and VIVA® Scandinavia teaware, in select markets.

For more information, visit https://foodservice.libbey.com/Artistry-Collection. www.clubandresortbusiness.com

5/28/19 9:26 AM

N

OW LEE WINS AWARDS FOR STUDIO, CASUAL FIRESIDE COLLECTIONS OW LEE, THE ONTARIO, Calif.-based manufacturer of high-end outdoor furniture, fire pits, and accessories, won Awards for Design Excellence (ADEX) in the Platinum and Gold categories for 2019.

The four award-winning products include the Studio Daybed (pictured above), Studio Lounge Chair, and the Basso Fire Pit, all earning the Platinum distinction. OW Lee’s Forma Fire Pit won in the Gold category.

“I am honored and flattered that not one but four of our 2019 product introductions were chosen for this distinguished award,” said Paul Rogers, Director of Product Development.

ADEX is the largest and most prestigious awards program for product and project design in the architecture and design industry.

Engineering students from Marquette University got a first-hand look at solving real-world challenges at a “hack-a-thon” sponsored by Alto-Shaam and the American Society of Mechanical Engineers (ASME).

The second annual, two-day event took place April 12-13 at Alto-Shaam’s corporate headquarters in Menomonee Falls, Wis., and served as an opportunity for Alto-Shaam to foster recruitment and build upon its relationship with ASME and the Marquette University engineering program and students.

Decidedly upscale, Gasser chairs have a propensity to turn the heads of even the most discerning guests.

The timeless design and impeccable craftsmanship give way to a tempting simplicity. Gasser chairs don’t merely perform, they dazzle.

gasserchair.com | 800.323.2234 Featured Chair: Camber

www.clubandresortbusiness.com

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PEOPLE NEWS

Andrew Stolze

Dan Brown

Zach Wygant Peter Zoole

CLUB PEOPLE

Zack Wygant has been promoted to General Manager of Quail Creek Country Club in Naples, Fla. Wygant has served Quail Creek as Assistant General Manager for the past year and a half and has a total of 15 years of experience in the club business. A sommelier in the Guild of Sommeliers, Wygant is actively pursuing his Certified Club Manager (CCM) designation from the Club Management Association of America (CMAA).

Waterline Marina Resort & Beach Club, in Anna Maria Island, Fla., has appointed Lacey Lloyd-Jones as General Manager.

Lloyd-Jones has served as the club’s GM on an interim basis while maintaining her role as front office manager. Prior to Waterline, she was with BPR Properties for nine years, working a variety of positions, including six years as General Manager of the Best Western Plus All Suites Inn. Porters Neck Country Club in Wilmington, N.C. has selected Jason Seehafer as its On-site Manager. Most recently, Seehafer served as General Manager of the Kohler Company’s Sports Core Health and Tennis Club. He was later promoted to General Manager of Riverbend, a private membership club in the resort.

David Friederich has been appointed President of North Georgia’s Barnsley Resort. Prior to joining Barnsley, Friederich was at The Whitley in Buckhead, Ga. (formerly The Ritz-Carlton), where he served as Managing Director.

Bobby McGraw is returning to Wentworth Golf Club in Jackson, N.H. as the Club Professional and tournament organizer.

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McGraw began his career at Wentworth, but most recently was at Eagle Mountain House and Golf Club, also in Jackson, while teaching and instructing at Grand Harbor in Vero Beach, Fla. PGA Class A Member Cathy Kim has joined the teaching staff at 1757 Golf Club in Dulles, Va. Most recently Kim served as Director of Player Development at TPC Summerlin in Las Vegas, Nev. Before starting a teaching career, Kim played collegiate golf at Western Washington University and attempted to gain tour status on the LPGA. Poplar Grove Golf Club has added longtime PGA TOUR veteran Dick Mast as its Golf Professional Emeritus and Director of Instruction. Mast joins his son Jacob, who was recently named Head Golf Professional at Poplar Grove. In addition to his duties at the Amherst, Va. club, Mast will represent Poplar Grove as he continues to compete on the PGA Tour Champions when his schedule allows.

The Club at New Seabury in Mashpee, Mass., has named Andrew Stolze as its Head Golf Professional. Stolze most recently served as the Head Golf Professional at Harrison Lake Country Club in Columbus, Ind. He has also worked as the Head Golf Professional at The Country Club of Indianapolis (Ind.).

The Club at New Seabury has also named Jimmy Damiano as its Director of Instruction. Damiano previously worked at Castle Pines Golf Club, Nantucket Golf Club, and the Glen Oaks Club in Long Island, New York. He also served as Lead Instructor at the McLean School at The Doral Resort in Miami, Fla. under Jim McLean.

Marc Vetri

Also at The Club at New Seabury, Dominic Scopone has been named 1st Assistant Golf Professional. Scopone most recently served as an Assistant Golf Professional at Andalusia Country Club in La Quinta, Calif., and previously worked at properties including The Old Overton Club in Vestavia Hills, Ala., Milwaukee Country Club, Emerald Dunes and Easthampton Golf Club.

Taylor Nickerson has joined The Club at New Seabury as an Assistant Golf Professional. Nickerson, currently in Level 1 of the PGA Professional Golf Management program, returns to New Seabury for his second season, after spending the winter season at Rancho La Quinta Country Club in La Quinta, Calif.

Rich Taylor has been hired as Director of Golf Development for TPC Danzante Bay at Villa del Palmar Beach Resort & Spa at The Islands of Loreto, Baja California, Mexico. Since 2007, Taylor has run his own full-service sales and marketing firm based in Bend, Ore. Before that, he worked for Destination Hotels & Resorts as Director, National Golf Sales.

TPC Boston has hired Shawn Hester as its new Director of Instruction. Hester joins the club after serving as the Golf Instructor for the Charles River Country Club in Newton Centre, Mass.

Park Country Club of Buffalo (N.Y.) has named Michael Sturgis as its new Executive Chef. Sturgis was most recently at The Polo Club of Boca Raton (Fla.), where he was the Executive Sous Chef.

Addison Reserve Country Club in Delray Beach, Fla. has appointed Peter Zoole as www.clubandresortbusiness.com

5/28/19 9:27 AM

Melinda Hutchins

Mike Tokach

Rick Coffey Mark Pachtner

its new Executive Chef. Zoole has been at Addison Reserve for five years as the club’s Executive Sous Chef. He replaces Chef Zach Bell, who recently joined Buccan in Palm Beach, Fla. as Director of Culinary Operations. Bell had been at Addison Reserve since 2011.

Ron Fougeray has been promoted to Executive Chef at the California-based JC Resorts. Fougeray has a total of more than 15 years of chef experience.

Kevin Lind has been appointed Director of Food and Beverage at Gurney’s Star Island Resort & Marina in Montauk, N.Y. Lind spent close to six years at the Michelin-starred restaurant Eleven Madison Park, where he worked as Service Director.

Suncadia Resort in Cle Elum, Wash., has hired David Morris as Executive Chef. Morris has worked with MGM Resorts International, Fairmont Hotels & Resorts and Howard Hughes Hospitality, where he most recently served as Regional Executive Chef.

Innisbrook Resort in Palm Harbor, Fla., has appointed Dan Brown to the position of Director of Restaurants. Brown will oversee restaurant operations at each of Innisbrook’s four restaurants.

His most recent position was Assistant Director of Food & Beverage for the eight dining outlets at Tampa Hard Rock Hotel & Casino.

SUPPLIER PEOPLE

GOLF Business Solutions has announced the addition of Rick Coffey as National Sales Manager, Private Clubs. A Certified Membership Professional (CMP), Coffey most recently served as Vice President and Strategic Advisor for MobiCom Commune Pte Ltd. Vollrath Company has promoted two of its regional sales managers to two newly created Director of Sales positions for its Vollrath Foodservice division. Henry Case has been appointed as Director of Sales for Serving Systems and Components, and Jill VanMenxel has been named Director of Sales for Smallwares and Countertop Equipment.

Mike Tokach will join Electrolux in the newly created position of Head of Sales Operations for North America. Prior to accepting this position, Tokach served as the Field Marketing Director for Welbilt, Inc.

Turning Ideas Into Reality

The Fitler Club in Philadelphia, Pa., has appointed Chef Marc Vetri as its Culinary Advisor. Vetri is the chef/founder of Vetri Cucina, with locations in Philadelphia and Las Vegas, as well as the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education.

Troon Country Club’s Director of Racquet Sports, Mark Pachtner, received the United States Professional Tennis Association (USPTA) Lessons for Life Award. As a Southwest USPTA award winner, Pachtner will now be a finalist for the USPTA National Lessons for Life Award, to be presented at the 2019 USPTA World Conference in September in Las Vegas, Nev. Naples Grande Beach Resort announced the appointment of Melinda Hutchins to Director of Sales and Marketing. Prior to joining Naples Grande Beach Resort, Hutchins spent 13 years as the Director of Group Sales at the Trump National Doral Miami.

www.clubandresortbusiness.com

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Contact us for a FREE quote www.johncelli.com | info@johncelli.com 212-213-6999 June 2019

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SPECIAL EVENTS

IDEAS ISSUE

That’s a

Great Idea!

Our 13th Annual Ideas Issue once again highlights creative concepts that are helping clubs engage members and enhance their operations on a year-round basis.

GETTING THEIR MUDDY’S WORTH

By Rob Thomas, Associate Editor

AN IDEA THAT WAS BORN from the growing popularity of “Tough Mudder” races was scaled down to fit the younger members at Congressional Country Club in Bethesda, Md. The club wanted to create a youth event that made fitness fun again, according to Alexandra M. Sarris, Director of Member Events and Front Desk Operations. “Getting muddy was a bonus,” she jokes.

Congressional’s “Mini Mudder” first debuted in 2014, and an encore performance was held the following year. A two-and-a-half-year hiatus followed, because of major construction for the club’s new tennis house. But the event resumed in 2018, with the help of Director of Fitness and Well-Being Theresa Soppelsa and Sam Guell, Associate Director of Fitness and Well-Being.

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The initial planning process began at least six months in advance, Sarris says. “Mapping the appropriate course was crucial,” she explains. “We wanted extra muddy and creative obstacles without leaving damage environmentally, as well as not being an obstruction to the membership.

And keeping the kids safe was also a high priority.”

After the course outline was complete, the team began brainstorming the obstacles.

“Instead of barbed wire and electric fences, we envisioned slip ‘n slides, mud pits, giant spider webs, muddy army crawls, fence climbs, forest runs and scooter pulls,” Sarris says. “By utilizing our open space surrounding the clubhouse, and with the expertise of our Grounds Department and the creativity of our fitness team, we developed www.clubandresortbusiness.com

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Congressional’s Mini Mudder course was carefully mapped out to ensure safety, avoid environmental damage and minimize obstruction to the membership—but also maximize the potential for presenting creative obstacles and ensuring good, not-so-clean fun.

a course consisting of 15 obstacles through water, mud, up hills, through ropes and over fences.”

Many of the Mini Mudder supplies were ordered online (Slip ‘n Slides, ropes, Hula Hoops, etc.), while bigger items such as wood pallets, tunnels, tires, and hay bales were obtained through Congressional’s Greens and Grounds Department. Greens & Grounds Manager Dave Burdette single-handedly set up all of the obstacles, according to Sarris.

Once completed, the course stretched to nearly ¾ mile. It took most kids between 20 to 30 minutes to finish, depending on their age.

Congressional’’s Fitness Department has had a budget of roughly $1,000 for the event—the largest of that being spent on supplies and labor to prepare the course, while additional expenses were used for goodie bags for participants, mud-themed food and beverage refreshments, and event staffing. The cost to participate is $25 per child.

As expected, kids love the mud, according to Sarris, and most kids run through the course a couple of times to be sure to get their “muddy’s worth.”

“Parents and team members alike crowd around the course to take pictures and cheer the kids on,” she says. “Overall, we have had tremendous, positive feedback year after year, including increased attendance.”

Now that the event has been revived, the plan is for the core obstacles for the course to remain each year, with a few “new and unique” obstacles added for each new running.

THE GOAL:

Based upon the popular Tough Mudder events for adults, Congressional CC wanted to create a youth event that made fitness fun again (getting muddy was a bonus).

The idea of the “Mini Mudder” was born.

THE PLAN:

The initial planning process began at least 6 months in advance, to map the appropriate course. The club wanted muddy and creative obstacles without leaving damage environmentally, while also not being an obstruction to the membership and keeping the kids safe. Instead of barbed wire and electric fences, Congressional envisioned slip ‘n slides, mud pits, giant spider webs, muddy army crawls, fence climbs, forest runs and scooter pulls.

THE PAYOFF:

Kids love the mud, as evidenced by many running through the course a couple of times to get their “muddy’s worth.” Parents and team members alike crowd around the course to take pictures and cheer on the kids. Overalll, the club has had tremendous positive feedback year after year, including increased attendance.

Every October, Canoe Brook Country Club in Summit, N.J. hosts a familyfriendly fall event that includes a children’s activity. In previous years, the club has arranged for pumpkin painting, scarecrow building and caramel applemaking to be part of the festivities. But when planning for the 2018 event, the Canoe Brook staff wanted to do something different that would also appeal to the club’s older children. With that in mind, Pumpkin Chunkin’ was born.

From just a few photos that could be found as examples, the Canoe Brook maintenance staff took on the task of designing and building two pumpkin chunkin’ catapults/sling shots. Using repurposed materials from a previous project kept the construction cost down, leaving the most expensive portion of the event to be the purchase of the pumpkins themselves.

After the inaugural event, however, the club realized it was more physically difficult than imagined to launch the pumpkins—so while the activity was well-received, the maintenance staff has gone back to the drawing board to build a machine that will help the event literally get even more length this fall. “We are fortunate to have a wonderful maintenance staff that is also willing to assist us with some of our more unusual requests for member events,” says Jamie Cerino, Canoe Brook’s Director of Membership & Marketing.

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SPECIAL EVENTS

ALL IN GOOD TASTE

By Betsy Gilliland, Contributing Editor

ABOUT THE ONLY THING THAT rivals the multitude of draft beers now available to connoisseurs might be the number of opinions they have about all the various brews. And most beer aficionados aren’t shy about expressing their thoughts.

At Belle Meade Country Club in Nashville, Tenn., where two of the club’s restaurants have 14 draft beer lines between them, the staff has tried to keep its clientele happy by rotating the draft beers it serves. But then staff members had an idea that could incorporate the beer-loving members’ opinions into the property’s Food & Beverage services.

“We came up with a way for the members to be a part of that selection process,” says Wes Hardin, CCM, Director of Clubhouse Operations.

Belle Meade held its first “Beer at the Deer” event in the summer of 2017 after the property’s casual family dining room, the Deer Park Grill, was renovated. As part of the renovation, the number of draft lines in the restaurant increased from six to eight. And even though the property has a Beer Committee to help make draft-line decisions, it was becoming harder and harder to rotate the drafts satisfactorily.

So the property invited two local breweries to serve at Beer at the Deer. The Belle Meade staff gave them an outline of beers to bring—such as an IPA, pale ale, lager, nitro, and seasonal option—and members chose their favorite for each variety from among the two competing offerings.

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“The two opposing breweries came at the same time, and we set it up like a friendly competition,” Hardin says.

Members were invited to the tasting, which cost $20 and includes appetizers and hors d’oeuvres, and given scorecards to choose their favorites.

The winning beers, as selected by the members, become part of the draft lines.

And while this selection process has remained a constant feature of Beer at the Deer as the original point of the event, the tasting has evolved in other ways since its launch two years ago.

Originally, Beer at the Deer, which is held on a Tuesday night when the restaurant is closed, was held monthly. Now, however, it has become a quarterly event. In another tweak, Belle Meade started inviting local distributors instead of breweries to the competition.

“Every quarter, two new distributors come and offer a wide breadth of options,” says Hardin. “The distributors are set up across the room from each other, so it’s like a face-off. They love it. It guarantees them placement on the draft line for the whole quarter.”

THE GOAL:

Design an event that allows Belle Meade Country Club members to be part of the decision-making process for selecting the beer offerings for the draft lines in two of the property’s restaurants.

THE PLAN:

Each quarter, two local distributors are invited to participate in a friendly beer-tasting competition so members can sample various offerings. Members fill out scorecards to vote for their favorite between the competing types of beers, and the winners are added to Belle Meade’s draft lines in two of its restaurants for the next three months. In the interest of fairness, the property makes sure that beers from each distributor are always included in the final lineup.

THE PAYOFF:

Beer sales have improved significantly as a result of members’ investment in the selection process, and the event has turned into a popular social outing for members.

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Beer at the Deer is held from 5:30–7:30 p.m., so members can stop by on their way home from work. Some people even make an evening out of it and stay for dinner in one of the property’s other restaurants.

In addition to the Deer Park Grill’s eight draft lines, the property’s casual adult restaurant, The Grill, has six draft lines.

Some of the members’ favorites are always available on draft. That leaves 10 to 12 lines that are “up for grabs” each quarter, says Hardin—“so that’s how many beers we ask for from each distributor.”

The distributors also send a representative to answer questions that the beer aficionados ask about the brews. “It adds some level of expertise to the event,” Hardin says.

Members pick up scorecards when they enter the restaurant. “It’s totally casual.

They can start [sampling] anywhere they want,” says Hardin.

The members write their names on their

scorecards and at the end of the event, turn them in for a drawing to win “vendor swag” such as T-shirts, duffel bags, or even a golf bag.

To vote for their favorite beer between the two competing types, the members merely need to put a checkmark beside their selection. Some, however, also make notes about the beers and rank them in order of preference, Hardin says.

“Regardless of the scoring, we make sure that each distributor is equally represented on our draft lines for the next three months,” Hardin says. “It’s a fair and equitable way to deal with it.”

Typically, he says, 20 to 50 people attend the event, and a handful of the same people come each quarter. Otherwise, the diverse group of attendees includes men, women, young, and older members.

“We want to develop a great beer program at the club,” Hardin says. “We want a great experience for our members.”

Members pick up scorecards when entering the event to rate the beers, and then turn them in for a drawing to win “vendor swag.”

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SPECIAL EVENTS

SWEET TREAT THE GOAL:

Keep the membership of Fayetteville CC engaged during the offseason with a family-friendly event.

THE PLAN:

Transform the banquet room into a Candyland-themed setting, complete with activities, decorations and refreshments that pay tribute to the classic board game.

THE PAYOFF:

A successful event that included the entire family and led to several members “begging” for the club to repeat the program.

By Pamela Brill, Contributing Editor

TO WARD OFF THE POST-HOLIDAY blues and intrigue both membership and staff during a slower time of year, Fayetteville (Ark.) Country Club catered to its youngest clientele by turning banquet-room space into a sugary wonderland this past January.

“Our aim was to keep members engaged during the off-season, and while we host a great many family events throughout the year, we don’t do many that are 100 percent geared to the children,” explains General Manager John Spies, MBA, CCM. “This was set up entirely for them.”

Led by a team of creative staffers that included Clubhouse Manager Peter Donovan, the Candyland event was part of a family-style buffet available to members at no extra charge. Planning entailed taking a closer look at the iconic Candyland gameboard and recreating key elements of the classic board game in a three-dimensional, engaging format. Relying upon re-purposed thrift store finds and craft store supplies, the club’s 22

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banquet space was magically transformed into a feast for the eyes.

After dining on a buffet of chicken fingers, mac and cheese and tater tots, children were ushered over to the ballroom entrance, which had been closed off to prying eyes. Once the doors were opened, guests were treated to a balloon drop and a colorful light show while the sounds of Sammy Davis Jr.’s “Candyman” echoed throughout. Staff dressed as Candyland characters, such as Grandma Nutt and Lolly, greeted guests as they entered the banquet room.

Eyes were then immediately drawn to a lifesized construction paper gameboard, which served as a trail designed to lead guests on a parade of endless sweets. Pool noodles were fashioned into lollipops, while beach balls and plastic plates wrapped in cellophane instantly became gumdrops.

Stripped-down Christmas trees and garlands were given new life as the Peppermint Forest and www.clubandresortbusiness.com

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Lollipop Woods, and a chocolate fountain morphed into the game’s famous Chocolate Mountains.

To keep kids moving around the gameboard, a variety of stations were set up for easy access. They included a snow-cone machine serving as the Snowcone Sea; a gingerbread decorating station; a floor-sized game of inflatable Twister, and a pie walk that featured delectable desserts as prizes, courtesy of the family business of Fayetteville CC’s Golf Pro, Bill Adler, PGA (see pg. 43).

With approximately 80 buffet guests and an additional 40 children in attendance, the Candyland event proved to be a successful first-time program.

“We had several members literally begging us to have this event again—so we will, of course, oblige,” says Spies.

Since neither the candy nor the decorations were costly, and with dinner having yielded a profit, the club is ready for a second helping of this sweet retreat. “We accomplished our goal of having a large group of members utilize their club during the winter, when we tend to lose touch,” Spies adds.

Resourceful and creative use of on-hand materials, such as stripped-down Christmas trees that became the Peppermint Forest (above), helped Fayetteville CC stage a Candyland event that was successful by all accounts.

EVENTS ARE IMPORTANT ENOUGH to club operations that some have found they need to have an event about their events. That’s what spurred The Country Club of Virginia (CCV) in Richmond, Va. to create its “Special Event Showcase,” designed to help educate future and potential hosts on the full range of the club’s capabilities and help them make decisions on what to consider for their particular event. For the Showcase, members and event hosts are invited to a large, CCV-sponsored evening that includes on-trend menu items, specialty bars, vendors and entertainment. By inviting event hosts both past and present, CCV management finds that the Showcase helps the club recapture business it hasn’t had in recent years, while also reminding members of all that the club staff can do and provide.

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DESIGN + RENOVATION IDEAS ISSUE

HOMES AWAY FROM HOME

By Pamela Brill, Contributing Editor

THE GOAL: PART OF THE CHALLENGE OF staffing for seasonal facilities—as well as staffing up for peak seasons—often requires helping on-site employees find adequate housing that will minimize any potential disruptions to their job performance.

And with competition to find and retain seasonal staff at an all-time high, the more that club and resort properties can do to provide accommodations that will attract personnel and have them live comfortably during the duration of their stay, the better position those properties will be in, to secure return work engagements and minimize the annual scramble for needed personnel.

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At Wildcat Cliffs Country Club in Highlands, N.C., a complete renovation of the property’s existing staff housing complex resulted in six full-furnished units that have garnered rave reviews from club employees. (Hired staff is eligible to utilize club housing and is assigned space for occupancy from the end of April through the first week in November.)

As Clubhouse Manager Allen Dermody puts it, the renovation project for the employee housing was “way past due.” After a presentation by the Board of Directors and unanimous membership approval, the project got underway in November 2017 and was completed

Provide housing for seasonal employees of Wildcat Cliffs CC with all the comforts of home.

THE PLAN:

Renovate six two-bedroom, three-bathroom homes equipped with essential amenities for a six-month stay.

THE PAYOFF:

Retain staff for multiple seasons to minimize the scramble for seasonal employees and maximize employees’ service performance and knowledge of members’ expectations.

www.clubandresortbusiness.com

5/28/19 9:15 AM

MASTER PLANNING

ARCHITECTURE

INTERIOR DESIGN

PROCUREMENT

Whippoorwill Club, Armonk, NY

DESIGNING TRADITIONS

P R I VAT E C LU B S & HO S P I TA L I T Y

STUDIO JBD AND JEFFERSON GROUP ARCHITECTURE Contact: Peter Cafaro / pcafaro@JBDandJGA.com / 401.721.0977

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DESIGN + RENOVATION

“Many of our staff cannot believe they get their very own house to live in for their six-month stint,” says Wildcat Cliffs CC’s Clubhouse Manager, Allen Dermody. “I cannot express in words how wowed they were when they arrived to see the brand-new homes.”

the following April—just in time for the property’s season opening in May 2018.

Planning was led by former General Manager George Shook, who met with a Franklin, N.C.-based custom homebuilder to determine and design the right housing needs. “Mr. Shook felt it was necessary for each room to have its own bathroom, to give the staff the appreciation of privacy,” explains Dermody. “He also extended the decks of each house, to make for a comfortable outside gathering place, since the weather is so beautiful here in the western North Carolina mountains.”

Each of the six two-bedroom, three-bathroom homes are outfitted with a state-of-the-art kitchen, small gathering place and

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covered outdoor patio. Bedrooms are furnished with a comfortable bed, side table and dresser, and additional amenities include highspeed Internet access and a flat-screen television.

Staff members using the housing are required to clean and maintain their living spaces during their six-month stays, and at the end of the season, each house undergoes a deep cleaning prior to a winterization process.

Renovating the space mostly went according to plan, but did experience a few hiccups. Challenges were encountered to tie the new homes into the city sewer lines and relocate all of the power and cable lines underground. Dermody credits the work of the club’s Director of Facilities, John Impagliatelli, for successfully finding solutions to these issues.

“With a lot of patience and hard work, [John] and his amazing team overcame the disruptions in a timely manner, and we were able to deliver six brand-new accommodations to the newly arrived staff for the 2018 season,” Dermody says.

In fact, the prospect of renovated housing was so intriguing, many of the previous season’s staffers were encouraged to return even before they saw the new accommodations. “I cannot express in words how wowed they were when they arrived to see the brand-new homes,” Dermody enthuses.

And now that it’s been seen and experienced, the updated housing has been an impetus for helping Wildcat Cliffs to market and promote working at the club to prospective employees—something that benefits both staff and membership.

“Many of our staff have now returned for the third season and cannot believe they get their very own house to live in for the sixmonth stint,” Dermody says. “They know all of the members’ expectations and they understand the ‘Wildcat Way,’ which is geared to providing each member with a memorable experience during their stay in the mountains.” www.clubandresortbusiness.com

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TO COMMUNICATE WITH ITS MEMBERSHIP about its capital improvement projects, Champions Run in Omaha, Neb. created a video series, “Hard Hat Time with Ben and Andy,” (named for Creative Director Ben Lorenzen and General Manager Andy Reetz) that was designed to keep members engaged and excited about all of the projects in progress at the

club. Every two to three weeks, Reetz and Lorenzen would go on site of a project, equipped with hard hats, to film a report on the work that was being done. Video content could include installation of new tile or concrete, building a surge pit, waterslides being installed (see photo, above right), or bunker work on the golf course.

The idea was implemented, after getting a timeline from contractors on current projects, by using a staff videographer to follow the managers around as they walked the various construction sites and described what had been done and what was still to come.

“Members look forward to all of our videos and are always ask-

ing when the next one is going to be done,” says Lorenzen. “[The videos make them] feel that they are part of construction and that management is being EXTREMELY transparent in the renovation and communication process.”

The videos’ popularity has been greatly enhanced, Lorenzen adds, by always including “the famous blooper reel” of outtakes from the filming at the end of each report.

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RENOVATION

BY DESIGN

By Pamela Brill, Contributing Editor

AS THE WAVE OF CATCH-UP renovation projects continues at a lively pace for clubs that emerged unscathed from the recession, management has recognized that Involving membership from start to end in all key aspects of renovation decision-making isn’t just a method of people-pleasing, but an essential part of the process, to ensure that members’ voices are properly heard and their needs are fully validated.

At The Madison Club in Madison, Wis., a $2 million overhaul of the club’s event space in June 2018 was fueled by a desire to keep up with the city’s expanding dining, entertainment and event business. “We knew that increased banquet usage would help us control dues and increase sales overall, which would result in more benefits for members,” says General Manager Mary Gaffney-Ward.

For the Madison Club management team, keeping members in the loop throughout the entire process was identified as critical to the project’s success well before construction began. “Our marketing and membership director had a detailed plan so that members felt informed from beginning to end, starting 28

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with focus group findings, forum feedback and then info and photos all through construction—in total, for about a twelve-month period,” notes Gaffney-Ward.

Photo and interior design boards were displayed in the lobby and elevator spaces, providing visual reminders for daily visitors.

Because the club’s lower level had not been renovated in over fifteen years, member input on how best to maximize this space was more than welcome.

In addition to 2016 strategic planning sessions and focus groups that followed, members were invited to register for one of two forums in August 2017, during which they could provide feedback on proposed ideas.

Spearheaded by both management and Board member participation, these sessions included a memberproduced video that “helped members visualize how we got to this place, and how the club has changed over the years,” says Gaffney-Ward.

To further market the renovation and drum up excitement for potential new business, the club created a special Century Membership that commemorated the building’s approaching 100th-year anniversary. www.clubandresortbusiness.com

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THE GOAL:

Keep pace at The Madison Club with the city’s vibrant dining and entertainment scene, by creating event space that speaks to members’ interests.

THE PLAN:

Involve members from start to finish in the renovation project, by soliciting feedback on design plans, providing constant updates on construction progress and showcasing the results at a grand-opening celebration.

THE PAYOFF:

Increased restaurant sales, additional bookings for weddings and a level of member satisfaction that led to sustained capital support for additional improvement projects.

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“We came up with one hundred reasons to join, and reduced fees for members for their first year,” says Gaffney-Ward. “Our members really embraced this, as we brought in over 100 new members on the promotion.”

In addition, a contest was held to name the new lounge that generated over 100 entries. Voted on by staff and Board members, the winning selection—5 East Lounge and Tap Room—is a compilation of the club’s street address and history. “The Tap Room was the original name, and we felt it was important to incorporate it into the name, as many of our older members had fond memories from the space,” says Gaffney-Ward.

To mark the official unveiling of the new space—just in time for the June wedding season kickoff—a grand opening attended by roughly 400 members showcased the results. Party goers dined on complimenta-

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The Madison Club’s renovation as its building approached its 100th anniversary included a naming contest for its new lounge that generated over 100 entries.

ry cocktails (featured on the new bar menu) and hors d’oeuvres, while gazing upon a photo display that chronicled the facility’s rich history. “This was another way we had member involvement, as we had asked them to send photos in of their favorite times at the club,” says Gaffney-Ward.

The night garnered attention from local bloggers and wedding planners, and even made the front page of the local newspaper—a first for The Madison Club.

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Members that had provided support for the project were acknowledged for their efforts, amd local business partners offered such services as photography and video, floral and décor and focus group facilitation.

As a parting gift, attendees were sent home with a gift bag containing the club’s signature cookies; a brochure outlining the benefits of the event space; a punch card with a description of a new loyalty program in the club’s restaurant, and a $100 gift cer-

tificate toward future event space rental.

After such a successful renovation venture, management decided to continue the same assessment amount for 2019 ($500 per member, vs. the standard $250 annual assessment) and recently completed a remodel of the club’s entire first floor. Twelve additional weddings have been booked for this year, amounting to 60 for the fiscal year.

“Restaurant sales are up and banquet, membership and overall sales are on budget, so we have been able to meet the loan requirements and increase membership satisfaction,” enthuses Gaffney-Ward.

www.clubandresortbusiness.com

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FOOD + BEVERAGE IDEAS ISSUE

FOOD THAT FITS

By Joanna DeChellis, Contributing Editor

THE GOAL:

Rosi Reeves, Wellness Director of the Detroit Athletic Club (DAC), wanted to provide health-conscious members with on-the-go foods they could feel good eating either after a workout or as a healthy meal anytime.

THE PLAN:

Reeves and DAC’s Banquet Chef, Ashley Brancheau, translated a number of health-focused recipes into products that could be produced daily and sold to members at the club for either dining in or to-go.

Lindsey Hlubic, Grill Room & Madison Café General Manager, took the lead on branding the program now called Athlete’s Kitchen. Hlubic also developed a detailed marketing plan to educate members.

THE PAYOFF:

After only a few months, sales of Athlete’s Kitchen items are trending higher than other café items.

DAC’s athletic members also love having a post-workout, healthy meal option. The program also provides members with convenient access to breakfast or lunch, knowing their nutritional needs are taken care of. www.clubandresortbusiness.com

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MEMBERS OF THE DETROIT (MICH.) Athletic Club (DAC) put a lot of effort into their workouts. These individuals are pushing to perform better and reach new health and wellness goals. That’s why consuming the right nutrients after they exercise has become just as important as what they consume before they work out, And members of multiple departments at DAC have teamed up to find a way to help.

“Many of my clients would ask specifically what they could find here at the club that would support their wellness goals,” says Rosi Reeves, the club’s Wellness Director. “I wanted to provide on-the-go options that our members could feel good about.”

Reeves teamed up with DAC’s Banquet Chef, Ashley Brancheau, and Lindsey Hlubic, CS, General Manager of the DAC’s Grill Room & Madison Café, to create what is now called the Athlete’s Kitchen brand of menu items and products.

On the surface, Athlete’s Kitchen seems relatively straightforward: DAC offers a rotation of healthy, nutrient-dense foods that are low in sugar. These items are clearly branded and are sold in DAC’s grab-and-go venue, the Madison Café.

Food costs on these items run between 33% and 35%. The bestsellers include seasonal “noatmeal” varieties, seasonal quinoa bowls packed with protein and fresh vegetables, avocado beet brownies, fresh, housemade protein breads, and a rotation of salads.

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FOOD + BEVERAGE Bestsellers among the Athlete’s Kitchen dishes include seasonal “noatmeal” varieties (near left), seasonal quinoa bowls packed with protein and fresh vegetables (far left), beet brownies and housemade protein breads.

But if you look below the surface, you’ll see the immense amount of teamwork required to get this program off the ground.

“We believe that a significant amount of the success of the Athlete’s Kitchen brand and products is due to the crossdepartmental teamwork that went into the initial concept and launch—and continues today,” says Charles Johnson, CCM, the DAC’s Assistant General Manager. “These individuals are passionate about their careers and about Athlete’s Kitchen, and that passion carries over into the quality of the products.”

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Introducing food with low sugars can be a tough sell, notes Reeves. “I believe the food speaks for itself and has become quite popular with our membership,” she adds.

The recipes that have come to be the members’ most favorites come from Reeves’s own repertoire. Together, she and Brancheau brainstorm recipes and dishes to create exciting options that take into account sugar content, high-protein grain options, light carbohydrate options, and top-quality fresh fruits and vegetables.

And then Hlubic has gone from there to plunge into the marketing of the brand

head-on.

“We feature Athlete’s Kitchen in our weekly e-newsletter, our monthly magazine, reader boards throughout the club, and table tents in the Café and in the locker rooms,” she says. “The photographs of the dishes focus on showcasing their ingredients in their whole or natural form, while also highlighting our Wellness Director and her specific involvement in the program.

“We also provide samples to the athletic trainers, so they know the items first-hand and are able to talk about them to their clients,” Hlubic adds.

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The four Athlete’s Kitchen items that are currently packaged as to-go items and sold in the Madison Café now account for 12% of the venue’s food sales, Hlubic reports— for a total of nearly $9,000 since they were introduced in July 2018. The “Noatmeal” made with chia, egg, coconut milk, banana and seasonal flavorings has remained the “most popular item, by far,” she says—but the “Beet Brownie,” which she describes as a “sweet, healthy treat” is “quickly rising in popularity.”

This level of acceptance, Johnson notes, fits with a DAC goal that “Anything we can do to differentiate ourselves from other services in the community helps with both members’ attraction and retention.

“The fitness industry is so robust and continues to grow nationally, “ he adds, “so our ability to connect fitness with food and take a wellness approach is another reason people aspire to be members of the DAC.”

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THE CULINARY TEAM OF OAK HILL COUNTRY CLUB, Rochester, N.Y., uses a custom branding iron featuring the club’s logo to add a special, branded touch to handcrafted sandwiches, such as a breakfast “McGriddle” (pictured) that features two maple pancakes, eggs, melted cheese and a sausage patty.

“We wanted to do something a little different with our sandwiches and burgers, especially during big events or outings,” says Executive Chef Chris Roth, who ordered the tool from a Californiabased company that specializes in branding irons. “It’s a simple way to add a very special touch.”

5/28/19 9:34 AM

FOOD + BEVERAGE

GETTING THE GANG BACK TOGETHER

By Joanna DeChellis, Contributing Editor

EVERYONE LOVES A REUNION STORY. Whether it’s long-lost friends or long-lost family, the narrative always works.

JohnMichael Lynch, Executive Chef of Druid Hills Golf Club in Atlanta, Ga. knows this. And he tapped into that sentiment when he invited six chefs he worked with, when previously serving as Chef de Cuisine at Cherokee Town and Country Club in Atlanta, to join him at Druid Hills for a reunion dinner unlike any other.

“After culinary school, I was fortunate to be able to work with J. Kevin Walker, CMC, for nearly seven years,” says Lynch. “When I left Cherokee, I moved to a number of other clubs before I took on the Executive Chef position at Druid Hills in 2017—but I’ve kept in contact with many of the chefs I worked with during my time at Cherokee.”

In early 2018, Lynch was looking for new ways to enhance Druid Hills’ wine dinners, so he decided to invite Walker, who had recently returned to the area as Executive Chef at Ansley Golf club, to be a guest chef.

When Walker said yes, Lynch thought it might be even more exciting if he invited other chefs who also worked with him and Walker at Cherokee.

Ultimately, seven chefs were available to participate. In addition to Lynch, Walker and Al Brookins of Druid Hills’ culinary staff, they included: • Bryan LaForge from Mount Vernon Country Club (Alexandria, Va.) • Sam Brod from the Landings Club on Skidaway Island (Savannah, Ga.) • Jason Valerio from Harbor Retirement Associates (Vero Beach, Fla.) • Christian Castillo from Atlas Restaurant (Atlanta) 34

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The chefs who at one time all worked together at Cherokee Town and Country Club in Atlanta got back together for the special “Chef Reunion Dinner” at Druid Hills Golf Club. The concept generated considerable buzz within the club chefs’ network, as a novel way to take the popular guest-chef concept to a new level.

“Once a chef committed, I gave them a course, and we began building the menu,” says Lynch, who worked with Brookins and others on his team at Druid Hills to develop pairings based on the flavor profiles that the chefs committed to.

On the first day, the guest chefs prepped together. “It was just like old times being in the kitchen again—maybe a little worse, considering we are all ‘chiefs’ now,” says Lynch, who added that a lot of time was spent joking around and reminiscing about past events they had executed together. ”We also talked a lot about our current operations and the challenges we each face,” Lynch says. “Although it’s been several years since we cooked together, you could tell how [Walker] has impacted each of us, both technically and professionally.”

The dinner, which was sold out to 40 members, began with a reception and passed hors d’oeuvres. When the members sat, the guest chefs came out of the kitchen together and spoke a little about their experience together, before presented their dish.

“The dinner went off in timely fashion, and all the chefs helped each other out,” says Lynch. “We had a pre-shift meeting with the back of house to determine needs for courses, and we also had a pre-shift with the front of house. All the details were worked out well before the dinner started.”

And despite having seven chiefs in the kitchen, the only real challenge was that every chef wanted to plate in bowls.

“It was a little bit of being a student

again,” says Lynch. “Each of us picked up at least one thing from each other, whether it was cooking or operational. It was a great time. The members loved the experience and the food. And it was good for my staff to be able to see the guest chefs’ food and execution.”

Lynch was proud to be able to host all of his peers at his club and the membership was thrilled with not only the amazing meal that was prepared, but also by being able to see how different chefs prepare different dishes.

The reunion dinner idea also generated considerable buzz within the club chefs’

THE GOAL:

After JohnMichael Lynch, Executive Chef of Druid Hills Golf Club, learned that one of his mentors, J. Kevin Walker, CMC, had moved back to Atlanta to become Executive Chef of Ansley Golf Club, he invited Walker to be a guest chef at his club. As plans came together, Lynch then decided to invite other chefs he’s worked with, to host a one-of-a-kind reunion dinner.

THE PLAN:

In all, seven chefs participated in the event and each was responsible for his own course. Lynch quarterbacked the menu development and worked with his team at Druid Hill to create wine pairings. The dinner was opened to the membership, but capped at 40 seats. It sold out almost instantly at $125/person. Most of the chefs were local, so expenses were minimal.

(For the two chefs who weren’t local, the club covered their costs.)

THE PAYOFF:

Druid Hill members were treated to a very special dinner and offered a peek at their chef’s culinary upbringing. The guest chefs were able to reconnect with colleagues to network, learn new techniques and demonstrate how far they’ve evolved.

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network, as a novel way to take the popular guest-chef concept to another level. The next day, Walker was moved to send out this post on social media: “I am struggling to find the words that would effectively convey the pride and admiration I experienced. Watching these fine chefs, all running their own operations, all displaying their individual talents in different ways [and] all enjoying spirited ribbing and educational conversations was inspiring, humbling and quite surreal [because] all of them, at one time or another, passed through my kitchen.”

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FOOD + BEVERAGE

MULTIPLE TOASTS THE GOAL:

By Joe Barks, Editor

THE COUNTRY CLUB OF VIRGINIA (CCV), in Richmond, Va., has put a new twist on the chef’s table concept, and broken up the monotony of the standard cocktail party with passed hors d’oeuvres and stations, by inviting members to come to “Kitchen Cocktail” parties where members get an in-depth look at the culinary team’s in-club “home.”

The events provide an opportunity to spotlight the CCV culinary department in a unique way. And in addition to providing the membership with a new, fun and engaging experience, the parties have proved to be a good way to show members how the culinary team is acting as good stewards of the club’s investment in equipment, ingredients and personnel.

Using the kitchen in this fashion has led to some unique food presentations, with prep space turned into a spacious charcuterie board (see photo at right), and a produce sink transformed into a perfect seafood ice display. The kitchen is even set up with soft seating and a classroom for demonstrations like a butchery class (see photo above). But the biggest success of the event concept lies in how it creates a new face-to-face opportunity between CCV chefs and kitchen personnel and the club’s members.

The Country Club of Virginia (CCV) puts a new twist on the chef’s table concept with its “Kitchen Cocktails” events.

THE PLAN:

The CCV culinary team invites members into their in-club “home” to spotlight the department in a unique way.

THE PAYOFF:

In addition to providing the membership with a new, fun and engaging experience, the kitchen cocktail parties show how the culinary team members are good stewards of the club’s investment in equipment, ingredients and personnel.

Using the kitchen for the member cocktail party led to some unique food presentations, with prep space turned into a spacious charcuterie board (right) and a produce sink transformed into a seafood ice display.

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WHEN THE COUNTRY CLUB OF VIRGINIA (CCV) opened the Cool Springs Café, its new fastcasual restaurant, the venue’s name (inspired by a stream on the property) lent itself to an especially “cool” marketing opportunity. An all-encompassing approach was taken to generate member excitement, with branding for the café integrated into all member communications, employee uniforms, restaurant supplies (including togo bags, pizza boxes and coffee cups and sleeves),

and menus. All branding emphasized how the new café was literally a “cool” new venture for the club and a departure from CCV’s more traditional dining outlets. Every detail—including t-shirts (see images at left) as employee uniforms, instead of polos or button-downs—was thought through to convey the right modern and casual atmosphere for the venue.

GINGERBREAD-HOUSE BUILDING is a standard holiday event for just about every club, but few have taken it to the extremes—literally—the Country Club of Terre Haute (Ind.) did with its life-sized gingerbread house. The structure, with a total covered frame of 170.75 sq. ft., was unveiled at the club’s annual gingerbread-house decorating event and remained in the main ballroom throughout the holiday season as an attraction for member families to enjoy. It was large enough for several children to fit inside at one time, and was complete with working lights.

An added twist was that the house was built by the CC of Terre Haute management team as a surprise not only for the membership, but also General Manager Gary Behan. After the idea was sparked by Executive Chef Shelby Shober, multiple departments put their heads together to help brainstorm and implement the project. The house’s frame was built by Golf Course Superintendent Brad Pugh and the club’s shift supervisor painted its inside. Chef Shober and her crew worked fervently to bake the gingerbread bricks anytime Behan wasn’t around (which isn’t often). In all, the completely edible house was built with 150 lbs. of flour, 300 lbs. of powdered sugar, 75 lbs. of molasses and 300 eggs.

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COURSE + GROUNDS IDEAS ISSUE

HERD MENTALITY THE GOAL:

By Betsy Gilliland, Contributing Editor

AT FIRST GLANCE, IT MIGHT seem there is little connection between overseeing a golf course maintenance operation and running a cattle ranch. However, Dan Tolson, Golf Course Superintendent at The Club at 3 Creek in Jackson, Wyo., has undertaken a maintenance process that not only provides pesticide-free feed for livestock, it turns a common golf course waste product—grass clippings—into livestock silage and creates a new revenue stream for his club. With the aid of a BioPac’r, a self-contained machine, The Club at 3 Creek sells the silage to the Crowfoot J Ranch in Victor, Idaho.

The BioPac’r was invented by Todd Grauss of Yellowstone Compact and Commodities Corp. in Jackson, after he was spending large sums of money to haul grass clippings for disposal to the dump. Disposal fees were a costly expense for The Club at 3 Creek as well, so Tolson was an enthusiastic BioPac’r customer from the beginning.

The Club at 3 Creek bought a BioPac’r in 2015, and the property originally gave away the converted clippings to another rancher. Last year, however, the club signed a contract to sell its silage to Crowfoot J, located about 30 miles away. “It’s a viable food supply for livestock,” says Tolson. “Ranchers struggle to grow hay for [their animals].”

The BioPac’r (see photo, opposite pae) slides into the back of a pickup truck or can be mounted on a trailer, and compresses material into one-ton cubes that measure 4 feet by 5 feet.

Encased in special airtight plastic bags, the biomass undergoes a fermentation process that kills pesticides and turns the clippings into a silage product in 30 days. Fertilizers and pesticides in the grass are broken down and degraded in the first eight hours that the clippings are sealed, and the product has a shelf life of at least eight years.

The collection process does not interfere with regular maintenance inputs at The 38

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Create a sustainable program at The Club at 3 Creek that reduces the property’s waste, carbon footprint, and labor costs, while also eliminating disposal fees for grass clippings.

THE PLAN:

The property purchased a BioPac’r machine that converts grass clippings to silage for livestock. Grounds crew members collect grass clippings when they walk-mow their greens, tees, and approaches. The grass clippings are then put in plastic bags, where they are kept for a month during the fermentation process, before being sold to an Idaho rancher to feed his cattle.

THE PAYOFF:

The Club at 3 Creek has saved costs by eliminating disposal fees of its grass clippings, created a new revenue stream, and had a positive effect on the environment. www.clubandresortbusiness.com

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Club at 3 Creek, Tolson says, because grounds crew members simply gather clippings from the greens, tees, and approaches—the areas that they walk-mow.

“Every morning the guys go out to mow, and instead of dumping them in the rough area, they dump the clippings in the back of their carts and then shovel them into the BioPac’r,” says Tolson. “It really doesn’t add anything to our labor requirements.”

The hopper holds about a ton of clippings, and the Club at 3 Creek staff collects about a bag of clippings a week.

The Club at 3 Creek staff has also found that other materials besides grass clippings, including some of the stems, organic matter, and brown material churned up through vertical mowing, can be turned into nutritious feed.

Last year The Club at 3 Creek exported 15 tons of the silage, and Tolson hopes to sell 25 tons, at $70 per ton, this year. The Club at 3 Creek was spending $10,000 a year, or more than double the amount of $70

per ton, to haul off the grass clippings, so Tolson has seen a substantial swing in his budget. “The BioPac’r paid for itself in less than three years,” he says.

He plans to increase production by starting the process earlier and continuing it later in the season.

In addition, the grounds crew will knock off sand from more fairway clippings during aerification in the fall, so those clippings can be put into the BioPac’r.

The property composts clippings that cannot be converted into silage because they contain too much sand. Composted clippings can be sold back to the community as mulch.

“There’s no downside I have seen in five years of doing this,” says Tolson. “This is one way a golf course can do more with less and make a little extra money on the side, by converting a waste product to a commodity and helping the environment.”

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The Club at 3 Creek’s BioPac’r has “paid for itself in less than three years,” says Golf Course Superintendent Don Tolson. The machine is now expected to generate even greater returns, as the club increases production of the silage it makes from grass clippings and sells to a cattle ranch.

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COURSE + GROUNDS

STREAMING SERVICE

By Betsy Gilliland, Contributing Editor

THE GOAL: AS HOME TO A HIGH-QUALITY, extremely productive wild trout stream, Lost Creek Golf Club in Fayette Township, Pa., has provided prime real estate for the development of a plan to protect the waterway.

Turfgrass scientists at Penn State University developed such a plan for Lost Creek in late 2018. The project, believed to be the first comprehensive nutrient management plan ever created for a Pennsylvania golf course, was funded by the Chesapeake Bay program as part of the Juniata County Conservation District’s restoration of the Lost Creek watershed.

“The Conservation District wanted to work at a Class A trout stream,” says Tom Troutman, Lost Creek’s Golf Course Superintendent. (It’s pure coincidence that a superintendent with that surname is involved with the project.)

The Conservation District contacted Pete Landschoot, Professor of Turfgrass Management at Penn State’s College of Agricultural Sciences, to develop the

plan. A nutrient management plan helps golf course superintendents keep track of the nutrient status of soils and turfgrasses and provides strategy for meeting their nutrient requirements through proper timing and amounts of fertilizer applications.

Lost Creek is a high-quality trout stream in its forested headwaters. However, the waterway begins to transition to a warmer water fishery and suffer impairments from runoff as it flows through more agricultural and developed valleys before entering the Juniata River.

The stream, a special feature of the golf course, supports a robust, reproducing population of brown trout. The creek enters the northeast corner of the course near the seventh-hole green, then proceeds south through a wooded area along the eighth fairway before cutting through mostly open areas on the southern portion of the layout.

The creek affects play on about a third of the holes on Lost Creek, a semi-private

THE GOLF COURSE MAINTENANCE team at Farmington Country Club, Charlottesville, Va., designed a system that breaks down rock salt to be applied to roads on the club’s property before anticipated snowstorms, to both improve driving conditions for members, guests and staff, and to expedite snow removal.

Two 275-gallon tanks were modified so salt could be broken down in one tank while a salt solution would overflow into the second tank (see photo at left).

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Position Lost Creek Golf Club to make its fertilizer applications more effective, with a new nutrient management plan that would protect the trout stream on the property.

THE PLAN:

Lost Creek opened its golf course to Penn State University turfgrass scientists, to develop a plan that would protect water quality and limit the runoff of nutrients. Scientists took soil samples to help the maintenance department keep track of the nutrient status of soils and turfgrasses and to provide strategy for meeting their nutrient requirements through proper timing and amounts of fertilizer applications.

THE PAYOFF:

With an unusually wet golf season last year, it is too soon to determine the results of the nutrient management plan. However, Lost Creek hopes to increase its fertilizer budget to apply products at the right times and rates. The program also could serve as a template for other properties to protect adjacent streams and water sources.

Salinity was then measured, and once it was found to be between 23% and 27%, the solution was transferred to spray trucks to be applied to the roads.

Using the new system greatly improved the condition of the roads on the club’s property and significantly eased the snow removal process. Farmington members expressed appreciation for this new safety procedure and how it allowed them to enjoy greater access to the club, even in the most unpredictable and potentially dangerous weather conditions. www.clubandresortbusiness.com

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club with more than 100 members that was built on land previously farmed as pasture.

The property is about 150 acres and is surrounded by farmland and wooded areas.

Troutman “basically stayed out of the way” when Landschoot was at the property, but the Penn State professor offered input to the maintenance staff about making fertilizer applications. “He gave us recommendations on where to put down nitrogen, potassium and phosphorus,” says Troutman.

Unfortunately, neither the superintendent nor the professor had much control over the weather last year. Troutman says 2018 was the second wettest year on record, so the nutrient management plan has not yet been fully implemented. He also says the property lost 70 percent of its grass on some greens.

Still, Troutman says, Lost Creek will take advantage of the findings from the project. “It’s [a plan for] better use of fertilizer, using smaller amounts more frequently, and trying not to get any runoff into the stream” he says. “The course overall will be in much better shape. The grass will be much healthier.”

CLUB AND GOLF COURSE PROPERTIES continue to increase their prominence as ideal bee habitats, not only to provide on-site sources of fresh honey and other unique products for their culinary programs, but also to serve as sanctuaries that can help stem the decline of the bee population and its important role in pollinating a healthy eco-system.

The Country Club of Virginia (CCV) in Richmond, Va. found a unique way to have its effort to create bee habitats that serve a dual purpose also improve the natural aesthetics of its Tuckahoe Creek golf course. To replace the blue stakes that had been used to mark the irrigation valves in the secondary rough of the Tuckahoe Creek course, CCV’s course maintenance staff constructed bamboo habitats that attracted bees and could also be used to mark the valves’ location in a more natural fashion.

In addition to being more pleasing to the eye, the approach also aligns with the club’s Audubon Cooperative Sanctuary Certification.

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5/28/19 8:38 AM

GOLF OPERATIONS IDEAS ISSUE

PERSONAL SHOPPING

By Rob Thomas, Associate Editor

THE GOAL:

Increase pro shop sales at Woodfield Country Club, to counter decreased traffic in the pro shop due to online tee times and handicap posting.

THE PLAN:

Provide merchandise for the members and enable them to purchase items before or after their rounds of golf without having to leave the locker room.

“Sidewalk Sales” were marketed as clearance sales, with merchandise including apparel, accessories, handbags and hats all part of the events.

THE PAYOFF:

The Sidewalk Sales were run on league days, as well as days when a high number of members were expected to play golf and utilize the locker rooms. These provided a boost in sales as well as member satisfaction.

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THE INTRODUCTION OF ONLINE TEE times and ability to post a score via your smart device has been a wonderful convenience for golfers. But it has also led to decreased foot traffic in clubs’ pro shops.

To counter that, and also boost sales and provide an added convenience to the membership, Woodfield Country Club in Boca Raton, Fla. introduced its “Golf Sidewalk Sales.”

“By holding Sidewalk Sales in the golf locker rooms, we were able to bring merchandise to the members,” says Linda Sakkal, Woodfield’s Director of Operations.

“Members were able to purchase items before or after their round of golf without having to leave the locker room. Those who didn’t have time to shop at that particular time were still able to see a sampling of what was available in the Pro Shop, and could stop by later in the day to purchase items.”

The Sidewalk Sales were marketed as clearance sales. Sale merchandise, including apparel, accessories, handbags and hats, were all part of the events, which were run on league days as well as days when a high number of members were expected to play golf and utilize the locker rooms, according to Sakkal.

“Bringing merchandise to the members provided a boost in sales and delighted the membership,” Sakkal says. “Members were very pleased with the sales and enjoyed the convenience of not having to leave the locker room to purchase an item.”

Because of their success, Sakkal says the Sidewalk Sales will return for another season at Woodfield—but may include a new twist this time around.

“This coming season, we may run a promotion where members who wear certain colors on sale days will receive an extra percentage off merchandise in the Golf Pro Shop,” she says.

www.clubandresortbusiness.com

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AT FAYETTEVILLE (ARK.) COUNTRY CLUB (FCC), members can thank Golf Professional Bill Agler, PGA, for getting their hands on locally made desserts that have them coming back for seconds. Agler is responsible for introducing them to Gingham Daisy pies, baked by Agler’s wife Julie and sister-in-law Catherine Hawks.

The duo has been in business for the past four years, selling their homemade specialties at the local farmer’s market— and more recently, at the club. Favorite flavors include coconut cream, chocolate silk, cherry and pecan. Come the holidays, members can save room for key lime, chocolate bourbon pecan and whiskey apple pies.

“FCC and its patrons have been instrumental in getting the word out,” says Hawks. Thanks to Agler’s involvement, the pies are sold in the club’s pro shop (either whole or by the slice) on weekends, and are also featured on the club’s dining menu and during club events and socials. And this summer, Gingham Daisy pies will be distributed as a gift to each entrant in FCC’s annual women’s invitational.

For those who need their fix outside the property, Agler also keeps pie order forms on hand in the pro shop for special requests and deliveries.

—Pamela Brill

THE MINI-MULLIGANS TOURNAMENT SERIES AT THE COUNTRY CLUB OF VIRGINIA (CCV) in Richmond, Va. was invented as a way to get the club’s “littlest” golfers on the course for their first tournament experience. Juniors ranging in age from 3 to 7 years old participated in three-hole golf tournaments, with each hole set to 50 yards or less. Parents participated in the event as “caddies,” and play was followed by a scoring party that catered to both the juniors and their “bagmen” (or women).

Participation grew throughout the series’ summer schedule, from 14 players in the first event to over 30 in the season-ending finale. The entire event took approximately two hours, from tee-off to medals, which was “just enough time to keep everyone happy,” CCV reports.

“The Mini-Mulligan series turned into a great promotion for our junior program, and served as a fun introduction to ‘tournament’ golf for our future superstars!” said Summer C. Lee, PGA, CCV’s Head Golf Professional.

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The Pine Canyon Club in Flagstaff, Ariz. introduced “tee box markers that carry a torch for history” for its 2019 season.

The club bucked conventional tradition by steering clear of customary colorcoding for its tees and instead created names that pay homage to course designer Jay Morrish—who is also memorialized in a new café inside a vintage railroad car at the turn of the goal course—as well as the landscape surrounding the Pine Canyon property and Flagstaff’s origins as a railroad town.

The club’s new Morrish, Humphreys and Agassiz tees (the last two named for the tallest of Flagstaff’s San Francisco Peaks) are all designated with finished pieces of salvaged railroad-tie metal (see photo above).

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FAMILY + KIDS IDEAS ISSUE

COLORFUL CONCEPTS

By Joanna DeChellis, Contributing Editor

THE GOAL:

MOST PARENTS KNOW HOW IMPORTANT it is to teach their children to eat healthy. But access to wholesome and nourishing options, especially from a typical kids’ menu, can derail that mission in a flash.

The most popular “kid-friendly” items tend to have one thing in common—they’re all beige in color. French fries, chicken tenders, grilled cheese and buttered pasta have well-earned places on club menus.

But a more colorful selection, flush with fruits and vegetables and balanced with those long-time beige favorites, can encourage more healthful eating and provide more vitamins, minerals and phytochemicals that little members need, so they’ll be able to grow up into big members.

“Kids are way more receptive to fruits and vegetables than many of us give them credit for,” says Jamie Bostian, Executive Chef of Peninsula Yacht Club (PYC) in Cornelius, N.C.. “We need to offer them more than beige food, and teach them what it means to eat a balanced diet.”

Over the past year, Bostian and his team have revamped all kids’ menus at PYC to now feature a wider and more colorful variety of foods, such as salmon, watermelon, carrot sticks and broccoli. They even offer customizable bento boxes that feature three healthy sides and one main protein, such as chicken or salmon.

To encourage kids to order and eat the new items, Bostian took a page from the “5 A Day the Color Way” program of the American Culinary Federation, to create “PYC Kids.”

The club-specific program leverages Bostian and his team’s creativity and culinary expertise, to encourage PYC’s youngest generation to make more colorful dining choices with a simple reward-based system.

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Jamie Bostian, Executive Chef of Peninsula Yacht Club (PYC), wanted to improve the kids dining program at the club and offer more healthful choices that they would actually choose to order.

THE PLAN:

As an active member of his local ACF chapter, Bostian decided to replicate a program local schools use called “5 A Day the Color Way.” Complete with colorful characters, the program motivates kids to choose more colorful foods in exchange for stamps in their “PYC Passport.”

When a child earns enough stamps, they can be exchanged for a variety of prizes.

THE PAYOFF:

Ninety children have already joined PYC’s Kids healthy eating program—and more join daily.

Children are also advocating to dine at the club more often—and when there, they are choosing more nutritious options. www.clubandresortbusiness.com

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S

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Here’s how it works: Each child that enrolls in PYC Kids gets a complimentary passport. Every time that child orders and consumes a colorful dish or item at the club, he or she earns a stamp in the passport. Once the child earns enough stamps (15, 30, 40, 50, 100, 150 or 200), he or she can cash in the stamps for a prize.

The program includes colorful, recognizable characters that serve as visual cues on PYC’s children’s menu, as well as on buffets, during activities and at the club’s summer camps. The characters include Claudia Cauliflower, Tommy Tomato, Bradley Blueberry, Bobby Broccoli and Oscar Orange.

“Kids don’t have to be able to read to recognize the characters,” says Bostian.

“We also use colorful font colors on our menus to indicate more healthful choices.”

The kids are responsible for their passports, and the club even has the children sign a “contract,” so they understand that the care and keeping of their passport is their responsibility.

PRESENTING

“We don’t charge members anything to be a part of the program, but if we don’t make keeping track the child’s responsibility, we’d bury ourselves in lost passports,” says Bostian.

So far, PYC Kids has 90 members—but the club hopes to grow that number to 250 this year, through a promotion tied to the 250th anniversary of nearby Charlotte, N.C..

If that goal is reached, the club will host a 5 a Day the Color Way party to celebrate the achievement.

“It’s all about education,” says Bostian, who partners with nearby farms to get fresh fruits and veggies, and local vendors to collect the prizes for the kids.

“There were minimal startup costs that the club incurred, but the impact and appreciation from the members has been profound,” he says. “It’s changing the culture of the club, and we’re now getting more support to do other food-related initiatives, like expanding our garden, reducing waste and bringing in ‘ugly food.’”

Peninsula YC’s kids’ nutrition program has been tied into this year’s 250th anniversary celebration for nearby Charlotte, N.C., with the promise of a special party if participation in the club’s “5 A Day the Color Way” program grows to 250.

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5/28/19 9:37 AM

FAMILY + KIDS

THRILL OF THE HUNT

By Joe Barks, Editor

THE GOAL: SCAVENGER HUNTS HAVE LONG BEEN a staple of club event schedules and have always stood as a natural way to make good use of club properties in a way that includes some physical activity, which is always especially valuable as part of youth-oriented programming.

But finding ways to go beyond the standard format of sending scavenger hunters out in search of a list of random items can help to generate new excitement for these events, while also using the concept to help the club address new purposes and objectives.

The Country Club of Virginia (CCV) in Richmond, Va. brings its scavenger hunts to life by introducing live characters for kids to hunt for, rather than or in addition to random items. CCV creates specific themes for its scavenger hunts and then creates characters to match those themes that kids must also try to find on the property—such as Captain America for a superhero theme, Ursala the Sea Witch for a Disney theme, or Uncle Sam for the 4th of July. Once found, the characters then serve as instant and

Create new twists on the standard scavenger hunt concept.

special entertainment, and create opportunities for memorable photos.

Champions Run of Omaha, Neb. used the scavenger-hunt concept to increase traffic in its dining room at a time when the club was typically slow, and also to generate excitement for its new capital program, which included plans for a new Splash Park.

The club’s Golden Ticket Scavenger Hunt sent kids out throughout the property in search of tickets that would grant them an invitation to join a private pool party and play date when the new Splash Park opened.

Over 60 kids, ranging in age from 4 to 15, participated—and while the kids were out and about, club management reports, the dining room was “insanely busy,” as their parents savored the success of finding and enjoying some elusive alone time of their own. “Everyone loved the concept, and we plan on doing more events like this in the future,” says Kris Ryan, Champions Run’s Clubhouse Manager.

SOMETIMES CLUB MEMBERS can be a great source of new ideas—even if they’re just 12 years old. That was the case with Virtual Reality Night at Champions Run in Omaha, Neb., which grew out of a request by a 12-year-old member prodigy who had built his own computer and started his own virtual reality (VR) company.

The member asked if the club could serve as a beta-testing site for his new venture, and that led to the event where an interactive experience was offered, with kids

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THE PLAN:

The Country Club of Virginia sets specific themes (superhero, Disney, etc.) for its scavenger-hunt events and introduces live characters for kids to look for on the property.

Champions Run had a Golden Ticket Scavenger Hunt to create buzz for its capital plan, which included a new Splash Park, with the tickets that were found earning an invitation to a private pool party and play date.

THE PAYOFF:

New entertainment and excitement factors were added to a standard event, and the scavenger-hunt approach was also used to give parents a chance to enjoy club dining and other activities while kids were occupied with their search missions.

coming on site for activities and to play VR games. Champions Run timed hosting the event for a night when it would help to drive dining-room traffic from parents, and had 24 kids attend. It proved to be an especially easy event from a staffing and management standpoint, too: Kids helped each other compete in team games and the 12-year-old member, with the help of his partner and 13-year-old cousin, and his parents, “took control of the event and ran it from start to finish,” the club reports.

www.clubandresortbusiness.com

5/28/19 9:37 AM

The Youth Programming team at Farmington Country Club in Charlottesville, Va. hosted a Bike Rodeo to help the club’s youngest members learn about the importance of bike safety. With an event that coincided with the beginning of summer, Farmington’s Youth Team collaborated with the Albermarle County (Va.) Police Department to give children an interactive lesson in street and bicycle safety. The Bike Rodeo was enjoyed by children of varied ages and skill levels, and in addition to learning important lessons, the participants enjoyed interacting with the police officers.

HERE’S AN IDEA THAT’S TRULY a slam dunk. The Slam and Jam has become a staple for the 4th of July party at Champions Run in Omaha, Neb. It grew out of a traditional splash contest, with the club purchasing an inflatable basketball hoop that’s suspended in the pool with string. The club’s lifeguards use rope to move the hoop as two “heats” (kids and adults) of the competition take place. Champions Run staff members serve as the “celebrity” judging panel, rating each dunk a la the NBA All-Star Game contest. Participants with the highest scores move on to the final rounds, and by the end of the contest, hundreds of onlookers gather to cheer on successful double-flip attempts.

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THE COUNTRY CLUB OF VIRGINIA (CCV) in Richmond, Va. reports “very positive” parent and child feedback for “Equip-a-Kid,” a junior tennis initiative that uses child-friendly props to help hold the attention of small children during their lessons while also adding a sense of anticipation to each on-court teaching encounter. The concept, which includes props such as foot markers that help to reinforce proper court position, has generated excitement that has allowed CCV’s teaching professionals to introduce 3-year-olds to the club’s tennis program—several years earlier than they would otherwise get into the sport, thereby increasing overall lesson participation.

www.clubandresortbusiness.com

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5/28/19 11:15 AM

RECREATION + FITNESS IDEAS ISSUE

FROZEN FESTIVITIES

By Rob Thomas, Associate Editor

THE GOAL: EVERY FOUR YEARS, EVEN LESS-THAN-CASUAL fans turn into fanatics when curling takes the spotlight at the Winter Olympics.

Beacon Hill Club’s General Manager Alex McDonald thought the sport would jibe nicely with the Summit, N.J. club’s newly renovated ice rink— and the idea of a Curling Bonspiel and Social came to light.

“I wanted to create an experience for our membership that was unlike anything the club had ever done, and offer an event that the majority of my members had never had the opportunity to do,” McDonald says.

Beacon Hill Club is somewhat unique in its market because winter is almost as busy, if not more active, than the summer months, according to McDonald.

“Since we don’t possess a golf course, I need to leverage what I refer to as our ‘unicorn’—an outdoor ice-rink that is an institution in the Beacon Hill culture,” he says.

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an opening party, McDonald says.

During the ribbon-cutting ceremony he announced that the club would be hosting its inaugural Curling Social in January 2019.

“The response was so positive in the weeks following, the majority of marketing was done by members themselves,” he says. “We had one poster at the front of the club, and reinforced the event with targeted communications and social media postings.

“Once registrations went live, we had to expand the size of the event three times, with all spots selling out within hours of each communication,” McDonald adds.

By using social media, significant buzz led up to the event, McDonald says.

Realizing how unique the event was, he added a “socializing” component, to draw in members who may not have wanted to physically curl, but had a desire to experience the buzz and energy.

“For spectators, I coordinated three

After the buzz that the U.S. curling team created at the 2018 Winter Olympics, Beacon Hill Club wanted to transfer the excitement to its renovated outdoor ice rink and the idea of a Curling Bonspiel and Social was born.

THE PLAN:

After the event was announced, response was so positive that the majority of its marketing was done by members themselves. The event also served as a great way to get members acclimated to the club’s recently launched mobile app.

THE PAYOFF:

Once registrations went live, Beacon Hill had to expand the size of the event three times, with all spots selling out within hours of each communication. Two hundred members participated, many of whom had not typically used the club but now saw it “under a different lens.” The event also proved to have special multi-generational appeal.

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5/28/19 9:42 AM

tasting stations with our existing vendors, and each station had a voting component allowing members to vote on their favorite spirit,” McDonald says.

Throughout the evening, the club had an outdoor grill running, with specials and unique offerings typically not extended on a Friday night.

The cost for this adults-only event was $35 per person, which included a designated curling slot with instruction, the opportunity to curl during open play and access to the “socializing” part of the event. For socializing only, the cost was $15 per person.

Equipment and instruction were provided for those who wanted to try the sport.

In all, more than 200 Beacon Hill members participated in the event—165 of whom curled, with an additional 35-40 “socializing.”

“The feedback from the event was overwhelming, with so many members communicating it was the best event the club had ever hosted, and word spread quickly to neighboring clubs,” McDonald says. We also had members who don’t typically use the club attend—and since the event [they have] approached their membership under a different lens.”

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THE FOAM POOL PARTY at Champions Run in Omaha, Neb. has “brought a lot of fun and excitement to both the swim team and the night life at [the club],” says Ben Lorenzen, the club’s Creative Director. “Our aquatics program is full of energy when we bring out our newly purchased foam cannon [that] our Aquatics Director purchased online [along with the] suds.” After “busting it out” for the first time at a swim-team practice, Lorenzen says, “people went CRAZY!” Now Champions Run uses the cannon for large foam parties on the pool deck, which attract a lot of teens. The club restricts participation to ages 7 and over, and to defined areas of the pool for those who are old enough to enjoy the fun. Pictures of the foam-covered fun are frequently posted by member families on Instagram and other social-media platforms.

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RECREATION + FITNESS

YO, BRO.

By Rob Thomas, Associate Editor

THE GOAL:

Woodfield Country Club offers more than 10 yoga classes every week, but men rarely participated. When a member suggested a male-focused class, Yoga for Bros was introduced.

THE PLAN:

Create a class that would put men at ease with a less-intimidating structure. Participants are encouraged to wear whatever makes them feel comfortable and are free to talk if they would like. Yoga for Bros is marketed as a modified stretching session to help men improve their golf game, tennis game or general activities of daily life.

THE PAYOFF:

Feedback has been extremely positive, with members reporting improvement in their golf and/ or tennis performance. Members who are unable to make the scheduled time are asking for additional classes.

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WOODFIELD COUNTRY CLUB IN BOCA Raton, Fla. offers more than 10 yoga classes every week, including vinyasa, yin and restorative. While the club has an active membership, men rarely participated in these classes. But when a member suggested a male-focused yoga class, “Yoga for Bros” was introduced.

“The goal was to create a class that would put unlikely yoga participants, namely men, at ease with a less-intimidating class structure,” says Kim Pace, Woodfield’s Assistant Director of Fitness & Group Exercise. “Participants are encouraged to wear whatever makes them feel comfortable, and are free to talk if they would like. This easygoing class structure and social vibe of the class have made it something men enjoy coming to week after week.”

The class is a basic fundamentals class that addresses muscles that are prone to tightness, according to Pace. Yoga poses help participants improve their mobility, stability, balance and range of motion.

“The class was marketed as a casual modified stretching session with yoga poses,” Pace says. “Our marketing pieces used this message: ‘Before you shrug your tight shoulders because ‘you don’t do yoga,’ think again, because this is ‘Yoga for Bros.’

You will not be asked to twist your body into a pretzel, and there won’t be any ‘Namaste.’ You can talk if you want and wear

whatever makes you comfortable. Think of it as a stretching session with a coach to help you improve your golf game, tennis game or general activities of daily life.’”

In season, Yoga for Bros was offered as a complimentary class for members and conducted weekly on Tuesday evenings.

Woodfield promoted the class through club e-mail blasts, digital signage boards, flyers and word-of-mouth. On average, 15 to 25 participants attend Yoga for Bros each week, Pace says.

To keep things fresh, the class changes the concept into “Specialty Brews & Yoga for Bros” once a month. At this specialty class, participants enjoy additional socializing with an assortment of cold beer and nuts, before or after class.

“Members love it,” Pace says of the class in general. “Feedback has been extremely positive, with members commenting that it is fun, comfortable and exciting. Others have commented that they are seeing improvement in their golf and/or tennis performance.

“The class certainly has a buzz about it, and members who are unable to make the scheduled time are asking for additional classes,” Pace adds.

Yoga for Bros, which will be brought back in 2020, according to Pace, was taught by a staff member who is a Physical Therapist as well as a Yoga Instructor. www.clubandresortbusiness.com

5/28/19 9:43 AM

AFTER INSTALLING STATE-OF-THE-ART MONDO FLOORING in its new fitness facility, The Country Club of Virginia in Richmond, Va. noticed that the bright and light flooring was quickly becoming streaked with marks from the black rubber foot pads of the exercise benches. The marks proved difficult to remove and clean until the club’s Fitness staff came up with a creative solution: Cutting and adhering strips of the nylon and polyester portion of a heavy-duty Velcro roll to the foot pads. In addition to keeping the floor spotless, the solution allowed members and staff to effortlessly move the exercise benches while maintaining sturdiness and stability.

“ROGY” IS GAINING POPULARITY across the country, and Woodfield Country Club in Boca Raton, Fla. is no exception. ROGY is a fun way for youth tennis players to gain experience on a smaller court and play competitive matches using red (R), orange (O), green (G) and yellow (Y) tennis balls that gain in bounce as the players progress through the colors.

Woodfield adapted the concept to an adult event, where members play tennis on 6O-foot courts with low-compression orange balls. The smaller courts and lower compression balls make it easier for players of all tennis skill levels to participate, and Adult ROGY, which the club promoted through club e-mail blasts, digital signage boards, flyers and word-ofmouth, was marketed as a fun, fast-moving social event, says Jeff Cohen, the club’s Director of Tennis. Woodfield’s event featured an interchanging partner/round-robin format, and was capped-off with drinks and light bites on the veranda, where champions and finalists were presented with awards.

“The event is held once a year, and members rave about it,” Cohen says. “Many members have commented that it is a great workout. We have even heard that it’s better than happy hour with its combination of fun, exercise and socializing.” Additionally, parents have noted that the format of the event gives them an opportunity to experience a game that their children play as part of the Woodfield Junior Tennis Program. www.clubandresortbusiness.com

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5/28/19 9:43 AM

MANAGEMENT + OPERATIONS IDEAS ISSUE

A SPECIAL DAY DOWNTOWN

By Joanna DeChellis, Contributing Editor

THE GOAL:

Involve the entire staff at the Women’s Athletic Club of Chicago in a “Bring Your Kids to Work” event.

THE PLAN:

Organize a full-day program where children from kindergarten through 8th grade can come with their parent or guardian to the club for a day that is filled with activities and that moves kids around through every department.

THE PAYOFF:

Participation has grown through two years of the program. An added bonus is the exposure the event offers for kids from other parts of the city to experience the excitement (including a commute) of downtown Chicago’s workday environment, and to see the club’s historic architectural building.

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THE WOMEN’S ATHLETIC CLUB (WAC) of Chicago hosts a “Bring Your Kids to Work” day where the staff can bring their children to the club for a day that is filled with activities from 9 a.m. until 4 p.m.

“We involve the entire team as much as possible,” says Kelsey Smith, the WAC’s Assistant General Manager. “We really want the kids to get a chance to interact with their parent/guardian while they work, so having activities in every department helps us do that, without making the kids spend the day in one spot.”

Now in its second year, the program invites kids to participate in activities that include face painting; swimming with inflatables; making your own pizza/sundae; family bingo; bounce houses; robot-building workshops; chair massages; DIY face masks; temporary tattoos; nail painting; threelegged races with the parents, and flower potting.

Kids from kindergarten through 8th grade can come for the day,

and registration is required. “The first year we had 15 kids and13 parents, and the second year we had 27 kids and 16 parents,” says Smith.

The WAC, established in 1898 as the first athletic club for women in the U.S., has occupied an historic multi-story building since 1929 on North Michigan Ave., just across the river from the downtown Chicago Loop (the building, designed by renowned architect Philip B. Maher, was awarded Landmark status in 1991). The interior of the club reflects early 20th-century Beaux-Arts and Art Deco design, and features many unique rooms, from the stunning Ballroom to the elegant Silver Room, welcoming Drawing Room and cozy Library.

So the club’s Bring Your Kids to Work event also gives many children who live in other parts of the city a chance to experience the excitement at the center of Chicago’s workday environment (not to mention the “thrill” of a daily commute), while also exposing them to a unique inside look at part of the city’s special cultural and architectural history. www.clubandresortbusiness.com

5/28/19 12:12 PM

CHAMPIONS RUN OF OMAHA, Neb. reports that after being approached by a local recycling company, it became the first club, to its knowledge, to participate in the Hefty Energy Bag Program, which seeks to separate hard-to-recycle items that often end up in a landfill and instead designate them to be reconverted into energy used to produce concrete and other items. Seeing the opportunity that the program offered to give its membership the chance to recycle almost 100% of the plastic cups, straws, wrappers, drink pouches and other packaging and products used at the club and its pool, Champions Run purchased hundreds of orange trash bags and designated and positioned custom-made bins around the property, to collect the specific items printed on the containers. The Champions Run kids’ newscast helped to spread the word about the club’s “If You Don’t Bin It, Bag It” initiative. More information about the Hefty program can be found at www.energybag.com

BELLE MEADE COUNTRY CLUB in Nashville, Tenn. created an Employee Fun Committee to increase staff morale and improve retention.

The Committee, headed by the club’s Human Resources Coordinator, is made up of team members from each department who meet monthly to plan fun upcoming events for the club’s employees. Special events that have been planned have included an Employee Soup Cookoff, Office Trick or Treating, and a Valentine’ Day “Heart” Chocolate Bar. Belle Meade’s workers have expressed appreciation for the enjoyment that the special events that are planned for them bring, for how the events help to add excitement to each work week, and how the Fun Committee-sponsored activities help them feel valued and included.

MANY CLUBS’ REGULAR EMPLOYEE RECOGNITION programs do not always apply well for seasonal workers. The Aquatics Department of The Country Club of Virginia (CCV) in Richmond, Va. created the “Fantastic Frogs” program to make sure its seasonal staff also had the opportunity to be property recognized for great work. Managers fill out “Frog Cards” when staff members perform above expectations, and the cards are then displayed in the employee break area. Each card earned then also goes into a raffle to win gift-card rewards. The program encourages seasonal staff to be self-starters and motivates them to go above and beyond their job duties, CCV reports. And it has proved to especially effective for first-time employees.

WHEN IT OPENED ITS NEW FITNESS FACILITY, The Country Club of Virginia of Richmond, Va. implemented a new staff training model, inviting the Fitness Department staff to try out all the new exercise equipment before the grand opening to the membership. By getting a better understanding of the equipment and the facility’s space and studios, and after being trained by management and personal trainers on how to explain its use, the Fitness staff became empowered to guide and help members feel more comfortable with everything once the doors were officially opened.

www.clubandresortbusiness.com

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MEMBERSHIP IDEAS ISSUE

BRINGING —AND KEEPING— THEM IN THE FOLD

By Joe Barks, Editor

AS CLUBS CONTINUE TO HAVE success with their new-membership initiatives as part of their bounceback from the recession, effective programming for properly orienting and welcoming new members into the fold has taken on greater importance. To maximize the impact of their orientation efforts, several clubs have implemented fresh twists to traditional procedures, and have approached the need for orientation from a variety of unique angles.

For Saucon Valley Country Club (SVCC) in Bethlehem, Pa., the task only begins after the initial new-member orientation has been held. SVCC adheres to a strict followup regimen for every new member that includes these regular steps: • Food & Beverage Follow Up after 30 days, with a call from the Clubhouse Manager to see how the new member’s dining experience has been, discuss opportunities for corporate or personal entertaining, and review upcoming events.

• Activity Follow Up after 60 days, with a call from the Director of Golf and/or Director of Racquet Sports (based on the member’s interests and privileges), to encourage involvement in lessons, clinics, and upcoming events, and also explore pairing the new member up with others from the club.

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or Membership Committee Chair to check on the overall membership experience to date, as well as explore any leads the new member might be able to provide for other friends or colleagues who might be interested in joining the club.

• General Manager Follow Up after one year, generated through a congratulatory letter that invites the member to

a complimentary dinner. As part of this step, “friendly reminders” and suggestions are made for how to become even more involved with club activities and to share SVCC experiences with friends, family and colleagues.

“After new-member orientation, we needed an organized way to ensure that new members’ needs are being met and

THE GOAL:

Go beyond traditional member orientation to develop and implement effective approaches for maximizing the effectiveness of initial and follow-up orientation efforts, and to also make sure younger members are properly welcomed and educated.

THE PLAN:

Saucon Valley Country Club developed a New Member Follow-Up Chart to keep all management areas interacting with new members on a regular basis throughout their first year. Belle Meade Country Club emphasizes immediate, personalized and extensive tours with the General Manager that make full introductions to staff members and includes a look into the back of the house. Champions Run had its Kids Committee develop and produce a special video that’s given to new-member parents to share with their kids.

THE PAYOFF:

More organized and targeted ways to ensure that new members’ needs are being met, and that they’re integrating well into club life. www.clubandresortbusiness.com

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Belle Meade CC’s extensive, personalized tours for new members includes introductions to staff and a look at all back-of-thehouse areas, and concludes with a glass of champagne in the club’s wine cellar.

that they’re integrating well into club life,” says Kimberly Clark Warren, CCM, SVCC’s General Manager. “Our New Member Follow Up Chart keeps all areas of the club interacting with new members until they celebrate their one-year anniversary.

“We can implement this easily on the staff side by using a document on a shared drive,” Warren adds. “All feedback is brought to team meetings, as we discuss ways to improve and share feedback among departments.”

Clubs are also taking steps to ensure they can get maximum benefit out of their initial opportunities to host new members on site.

At Belle Meade Country Club in Nashville, Tenn., new members are invited, immediately following their acceptance into the

club, by the General Manager/COO for an extensive, personalized tour that includes all back-of-the-house areas.

In addition to introducing the new member to staff as they are encountered during the tour, the experience includes a detailing of Belle Meade’s rich history, personal invitations to upcoming events, a review of pertinent club rules “in a relaxed, positive manner,” and then concludes with a glass of champagne in the club’s wine cellar.

Following the tour, a photo of the member(s) is taken to be included in the club’s monthly newsletter, and members are given a reusable, logo’d canvas bag filled with a club history, club roster and other goodies.

At Champions Run in Omaha, Neb., younger new members aren’t left out of the orientation process. But because using the right medium is important to getting the right messages to this member segment, Champions Run had its Kids Committee help to develop an orientation video that is now shown to all new younger members.

The members of the committee drove the idea by identifying the important items they felt new younger members needed to know—including where free cookies could be found—and then wrote the scripts for the video and did their own filming. The video is now sent to all parents who have kids who are joining the club.

FOR THE HOLIDAY SEASON, The Country Club of Virginia in Richmond, Va. offers free holiday gift wrapping to members between the hours of 11:00 am and 2:00 pm on all December weekdays.

Providing this personalized touch not only allows the club to provide a valuable service to members by taking on a mundane task that usually adds stress during the season, it also promotes usage of the club during underutilized hours and increases lunch participation. Gift wrapping is complimentary for up to three gifts, with a $3 charge per gift after that. Seven different styles for wrapping options are offered, ranging from “fun and festive” to “simple and clean” to “ornate and elegant.” After relaxing and enjoying their lunch, members collect their neatly wrapped gifts at the door.

WHILE CLUB STAFF MEMBERS always appreciate recognition from management, it can be even more encouraging and rewarding to receive direct appreciation from members. At Belle Meade Country Club in Nashville, Tenn., after members of the House Committee asked to be involved in a recognition program, the House Committee Honors program was born. All clubhouse leaders are able to make nominations for the honors, and each month, two hourly employees—one each from the front and back of the house—are selected by the House Committee Chairman and Director of Clubhouse Operations for recognition that includes coming to a House Committee meeting to receive a certificate and gift cards.

www.clubandresortbusiness.com

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PRODUCT SHOWCASE �������� ��������

O������ F�������� A Welcoming “Hug”

Product: Mixx Contemporary Collection Features: ▶ The Mixx contemporary collection features subtle curves to enhance its clean, simple lines ▶ Once seated, the frame widens due to the outward bend of the sides and back ▶ The side frames and back rest are curved for maximum support, and front legs are angled toward the user, offering a “hugging” sensation ▶ All frames can be highlighted using contrasting colors, or simply match weaves for a more cohesive look

Tropitone

949-851-2010 www.tropitone.com/crbp

Contemporary Outdoor Design

Product: Structure Collection Features: ▶ The Structure Collection is created from a robust, multidimensional extrusion that is built to last ▶ Wide surface frame provides additional comfort to arm space ▶ Features aluminum slat-back cushion support and nylon foot glides that protect feet and surface

Texacraft

800-327-1541 www.texacraft.com

Half-Moon High-Top

Product: Fiori Bar Table and Stools Features: ▶ Generous seating for four ▶ 43-in. square bar table is designed for smaller spaces ▶ Tabletop features a repeating square pattern and table legs form demilune shapes ▶ Table has a teak-capped umbrella hole with two ring inserts to accommodate umbrellas with up to 2-3/8-in. diameter poles ▶ Chair back is composed of two interlocking demilune shapes and a contoured top back rail with a smooth, rounded top ▶ Available with and without arms

Country Casual Teak

www.countrycasualteak.com 56

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P���� + P���� Bringing Warmth Outdoors

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

Infrared Dynamics www.infradyne.com

www.clubandresortbusiness.com

5/28/19 9:45 AM

See you in

CHARLOTTE 2020 TH E WESTI N CH A R LOTTE MARCH 1 -3 , 2 0 2 0

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PRODUCT SHOWCASE

Utility Vehicles Power Over the Long Haul

Product: Cushman® Hauler® 800 ELiTE Lithium Utility Vehicle Features:

▶ 48-volt AC Lithium technology activated by Samsung SDI

▶ L owest cost of operation for

Smooth Power Performance

Product: Yamaha Drive2 PowerTech AC PTV in NEW Atomic Flame matte color Features: ▶ Cradle-smooth suspension system for maximum comfort ▶ Highest possible energy efficiency while providing all the power you need for rapid acceleration and smooth uphill climbing ▶ Industry-leading T-875 Trojan batteries for exceptional battery strength and endurance ▶ Delta-Q charger for reliably efficient charging that uses less power out of the wall ▶ Toyota Industries-built motor controller unit

Yamaha Golf-Car Company

866-747-4027 www.yamahagolfcar.com/personal

Clocks

utility vehicles, saving over 35 percent on energy expenses ▶ Z ero-maintenance batteries that feature a 5-year warranty ▶ C onsistent power that does not fade over time ▶ L ightweight footprint protects turf, eliminating over 430 lbs. of battery weight ▶ T ruck-inspired design includes standard headlights, brush guard and practical dash ▶ S tandard 8.4-cu. ft. sound-dampening, roto-molded polyethylene bed includes integrated divider slots and tie-down locations ▶H ighly functional dash provides clear line of sight to what lies ahead and includes a centralized control panel, deep storage pockets and a display lip for iPad or tablet ▶ F our strategically located multipurpose cup holders accommodate radios, as well as any size or shape cup.

▶ C ontoured, ergonomic seats and

generous legroom offer hours of comfort ▶O ptional sealed windshield and canopy provide protection from the elements ▶D evice-friendly upgrades are available with either an optional 12V or USB outlet ▶A vailable with a full line of affordable options and accessories including a floor-mount attachment, perfect for transporting spreaders, coolers and other equipment ▶ S upported by TechForce factory direct service network ▶ E LiTE line of vehicles includes the Hauler 800X ELiTE, RXV ELiTE, TXT ELiTE, Freedom RXV ELiTE, Freedom TXT ELiTE, RXV 2+2 ELiTE and TXT 2+2 ELiTE

Cushman

800-241-5855, ext. 5742 www.cushman.com

Turf-Friendly Toughness

Timely Remembrance

Product: Verdin Golf Course Clock Features: ▶ Many two- and four-faced models ▶ Clocks are custom-made and UL-approved ▶ Superior Moonglow backlit dials are shatterproof ▶ Custom headers, colors and dials with logo ▶ Optional installation and maintenance by Verdin technicians

Product: Toro® Outcross™ 9060 Features: ▶ Revolutionary, turf-friendly machine that delivers on the benefits of both a tractor and a super-duty utility vehicle ▶ Weight-balanced chassis and four-wheel steering ▶ Full-time four-wheel drive ▶ All four wheels turn individually at a rate determined by the machine’s ground speed and turning angle ▶ Minimizes the possibility of turf damage and allows the machine to traverse various terrain with ease

Toro

www.toro.com

The Verdin Company 800-543-0488 www.verdin.com

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PRODUCT SHOWCASE

M����� S������� + A��������� No More Bugs

Total Course Technology

Product: Cart-mounted GPS Tablets Features: ▶ New “Cut the Cord” solution allows golf courses to easily self-install IZON GPS tablets ▶ No need for any connection to the cart battery ▶ No wires, no drill holes; mount two U-bolts, pop in, press play and the full IZON system is up and running ▶ Up to 15 hours of full combined battery life ▶ Recharge at night through a standard power plug or a convenient pop-out backup battery into an IZON recharging station ▶ Course management with real-time pace of play, flood control, pin placement and more ▶ Unique advertising and sponsorship management with IZON’s digital ad server, IZON REACH ▶ Now offering the new IZON Battery System GPS Tablets for spring 2019 installations

Product: Ranger Ready Repellents Features: ▶ Uses Picaridin 20%, an effective alternative to DEET, which is safe for adults and children over age one ▶ Repels mosquitos and ticks for 12 hours, while repelling biting flies, chiggers, gnats, sand flies and NoSee-Ums for 8 hours ▶ Protection from Vector-borne diseases like Lyme Disease, West Nile, Powassan Virus and Zika ▶ Picaridin is non-corrosive to clothing and materials ▶ Picaridin also doesn’t leave a greasy feeling on skin ▶ Official Supplier to the Association of Professional Tour Caddies

Ranger Ready Repellents www.rangerready.com

IZON Golf

www.izongolf.com

Create Members for Life

Product: Clubessential Member Experience and Club Management Software Features: ▶ Everything you need to streamline your operations in one fully integrated suite powered by real-time data-sharing between website, reservations, accounting and POS modules. ▶ MRM—the club industry’s first predictive analytics tool ▶ Payments—one platform for payments and processing ▶ Mobile—enhance member engagement everywhere ▶ Websites—stunning digital representations of your club ▶ CRM—close more memberships sales in less time ▶ Reservations—convenient web and mobile booking options

Clubessential

www.clubessential.com

King of Speed

Product: COBRA KING F9 SPEEDBACK Driver Features: ▶ SPEEDBACK Technology combines a highly aerodynamic clubhead shape with low CG ▶ The combination of an efficient aerodynamic shape and an engineered weight structure on the sole improves club speed while maintaining a low, deep CG to create the most efficient transfer of energy to the ball ▶ Utilizing a CNC Precision Milled Face allows for a thinner and hotter face design that has shown ball speed increases up to 1.5 mph, when tested against a traditional, hand-polished face ▶ These technologies fuse to deliver the ultimate formula for speed and extreme distance

COBRA Golf

www.cobragolf.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

T���� + U��������

A�������� Drinks On the Go

Product: MIX Mobile Bar System Features: ▶ Stainless-steel work surface ▶ Insulated ice well with drain and speed rails and glass racks ▶ Discreet casters effortlessly mobilize front bar and back bar ▶ Back bar has removable back panel ▶ Feature classic lines and quality craftsmanship ▶ Made in the USA ▶ Create flexible furnishings in event spaces ▶ Functional, yet high-end residential style

Southern Aluminum

800-221-0408 • Sales@southernaluminum.com www.southernaluminum.com

Sun Safety

Product: Club Classic Sunscreen Features: ▶ Comes in SPF 30 gallons and 18-oz. bottles or SPF 50 quarts ▶ FDA-certified broad spectrum protection ▶ Protects from both UVA and UVB rays ▶ Water-resistant ▶ DEA, PABA and gluten-free

Fore Supply Co.

800-543-5430 www.foresupply.com

Groom to Improve

Product: Detroit Grooming Co. Features: ▶ Handcrafted grooming products for men ▶ Award-winning products include shave cream, grooming oil, hair paste, shampoo, body wash, lotion and more ▶ Retro-style made with the finest, modern ingredients make this line perfect for club members of all ages ▶ Authentic and original product line to offer members and give a lasting impression ▶ Made in the USA

Throwing Shade in Style

Product: Alize Pavilion Features: ▶ Ultimate luxury space for entertaining and relaxing alike ▶ Drapes on all four sides can be closed for more privacy ▶ Can be used poolside, courtside or on the golf course ▶ Designed for both commercial and domestic use ▶ Wind tunnel-tested to 90 mph ▶ Constructed from solid, 4-in.-square laminated bamboo uprights with stainlesssteel hardware ▶ Available in 10x10 square and 10x13 rectangle sizes

BambrellaUSA, Inc.

561-288-8655 www.bambrellausa.com

Made In the Shade

Product: FiberBuilt Contempo Umbrella Features: ▶ Combines a modern silhouette with the comfort of shade ▶ Contemporary shade element is part of the design aesthetic ▶ This chic umbrella features a nearly flat canopy in marine or furniture-grade solution-dyed acrylics, with fiberglass ribs ▶ Boasts a 1 1⁄2”-diameter, one-piece aluminum pole in seven powder-coat-finish colors ▶ Available in both round and square models, this inconspicuous umbrella provides excellent visibility of view and shielding relief from the sun

FiberBuilt Umbrellas & Cushions 866- 667-8668 www.fiberbuiltumbrellas.com

Tri-C Club Supply—Duffy’s 800-274-8742 www.duffystric.com 60

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PRODUCT SHOWCASE

F��� + B������� Southern-Style Snacking

Product: Key Lime Crunch Snack Mix Features: ▶ Key Lime Crunch takes a trip down South with sweet and tangy flavors. This bright snack mix is a perfect choice for spring at clubs and resorts ▶ It’s a blend of textures and tastes with smooth key lime bits and mini-yogurt pretzels blended with crunchy roasted and salted pecan halves, honey graham toasters, and roasted and salted cashews ▶ Key Lime Crunch is low-sodium ▶ Available in 10-lb. bulk

Truly Good Foods

www.trulygoodfoods.com

T����� + C�����

The Best Stacking Hardwood Chairs

Product: Council Room stacking arm and side chair Features: ▶ Functional: Stacks up to 8 chairs high (arm or side chair) ▶ Durable: Unmatched 20-year warranty ▶ Elegant: Solid hardwood frame. No cold chairs here ▶ Made to Order in America. Customize your finish and fabric/leather

K������ E�������� Stay Cool On the Go

Product: KoldCube3 Hybrid Insulated Indoor/Outdoor Cold Cabinet Features: ▶ Transport and hold cold food safely indoors or out, with or without a cord ▶ Use indoors with standard 120 Volt electric, then unplug and use outdoor cooling system ▶ Cutting-edge battery and solar power hold for up to 4 to 6 hours outdoors without a cord ▶ Provides capacity up to (22) 12 x 20 steam table pans. ▶ Heavy-duty 8” all-terrain swivel casters (front two with brakes) ▶ Smooth interior coved corners prevent build-up of food particles and grease ▶ Constructed with sun-reflective coating, to shield the unit from sun rays

Cres Cor

www.crescor.com

Eustis Chair

978-827-3103 • www.eustischair.com

B������ S�������

Down-to-Earth Style Made Foodservice Tough

Product: Melamine Serving Boards Features: ▶ Sleek, stylish Melamine Serving Boards are great for serving trend-forward buffets, shareables or entrees ▶ Durable melamine is tough enough for outdoor service, beautiful enough for indoors ▶ Authentic-looking faux wood, marble and slate create the earthy feel of natural materials – for a warm, contemporary look that elevates presentations and price points ▶ Designed for the rigors of foodservice use, with lighter weight for easier carrying by staff and dishwasher-safe for lasting durability ▶ One of several new Libbey® products made from durable, go-anywhere materials that a club find new profitable opportunities in every corner of its property

Undercounter Cold

Product: HR15A, Slim Undercounter Refrigerator ▶ 31.5-inch undercounter height—Compliant with the Americans with Disabilities Act (ADA) ▶ UL-approved for outdoor use—Perfect for in-suite, outdoor and poolside kitchens/bars. ▶ ENERGY STAR®-qualified—Constructed of 100% recyclable stainless steel; uses environmentally friendly insulation and R600a refrigerant ▶ Field-reversible, lockable, stainless-steel door with full-length stainless-steel handle ▶ Front-breathing bottom grill design ensures a seamless install with adjacent cabinets and countertop

Hoshizaki America, Inc.

800.438.6087 • www.hoshizakiamerica.com

Libbey Foodservice

419-325-2100 • www.foodservice.libbey.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

C����� + G������ 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 runtime 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

ADVERTISER INDEX BOLLINGER INSURANCE 800-446-5311 / www.RPSBollinger.com

2

C+RB’S 2020 CHEF TO CHEF CONFERENCE 57 888-543-2447 / www.cheftochefconference.com CHAMBERS 410-727-4535 / www.chambersusa.com

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COUNTRY CASUAL 29 800-289-8325 / www.CountryCasualTeak.com CRES COR 32-33 877-CRESCOR (273-7267) / www.crescor.com EUSTIS 978-827-3103 / www.eustischair.com

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www.toro.com

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

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Float Like a Butterfly

GASSER 800-323-2234 / www.gasserchair.com

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

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JOHN CELLI CUSTOM FURNITURE 212-213-6999 / www.johncelli.com

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Toro

Product: Infinicut Floating Head Features: ▶ Unique dynamic-return, floating-head design ensures that contact between the turf and bedknife remains consistent, resulting in uniform quality of cut and appearance every time, even under varying conditions ▶ The unique design and flexible set-up allow for precise operator tuning, providing height-ofcut adjustments within .10mm increments ▶ The all-electric, lithium-powered drive reduces noise and vibration for the operator without sacrificing power and vastly reduces fuel cost. All-electric drive means no potential for fluid leaks ▶ Coupled with a wider range of TMSystem™ cassettes, the versatility of the unit extends well beyond simply cutting turf. The cassettes provide aeration, de-thatching, grooming and brushing. The patented vibration cassette accelerates a return to smooth putting surfaces following aeration ▶ Electronic speed control ensures a constant clip rate is achieved regardless of the severity of playing surface undulations

Cub Cadet

LOOPERS www.loopersmovie.com

5

PEACOCK & LEWIS AIA 30 561-626.9704 / www.peacockandlewis.com PREFERRED CLUB 51 800-523-2788 ext 300 / www.preferredclub.com RENOSYS 800-783-7005 / www.renosys.com/clubs

49

SALSBURY 800-562-5377 / www.lockers.com

47

SOUTHERN ALUMINUM 877.959.2958 / www.sa-tables.com

45

1-866-246-4971 • www.CubCadetTurf.com

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

T�������

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

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

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

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On Display

Product: Glo-Ice Set Features: ▶ Banquet serving set includes clear tray, light box, mirrored skirt and sneezeguard ▶ Light box is UL-approved for safety

Glo-Ice by Engineered Plastics www.gloice.com 62

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

3

YAMAHA

7

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

www.clubandresortbusiness.com

5/28/19 11:18 AM

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

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

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

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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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