Club & Resort Business November 2018

NOVEMBER 2018

Reaching for New Heights

at

Red Ledges

Perfecting the Poolhouse Shaping Your Yoga Program Special Course Equipment for Special Needs

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PUBLISHER’S LETTER

Every 10 Years 10 years or so. This is inevitable and will normally involve the Here we go again. As the leaves move from turning clubhouse, the golf course, and/or recreation facilities, includcolors to falling off the trees, golf Up North is winding down ing the pool, tennis courts, or fitness facilities. A pattern of while Down South it is cranking up. Regardless, the 2019 deferred maintenance for a number of years will leave a club budgeting process for most clubs is well under way. faced with a multimillion-dollar need for the fix.

Variable costs for staffing (which are going to have to go So, where will the money come from? up, to keep quality personnel in today’s full-employIn years past, many clubs simply tapped into ment environment), as well as health care, insurthe wait list to bring in new members, and the ance, chemicals and fertilizers, and F&B items, corresponding initiation fees. Capital problem to name a few, are a challenge from year to solved. While the wait list has returned for year. These expenses need to be controlled; many clubs, the majority must use a combinahowever, a cut too far here or there leads to tion of assessments and debt to finance their diminished service and corresponding memcapital needs. These costs are in addition to ber/guest unrest. monthly dues—which are primarily used to Don’t hesitate to raise dues to sustain your cover annual operating costs. club’s level of excellence, whatever it may be— Every club will differ in how much the and be very transparent about why the dues are membership can bear in annual fees for capital going up. Members may not like it, but they will Whatever the expense—most likely a combination of an asunderstand it—most of them will be increasing budget comes sessment plus the monthly payment on debt 2019 prices for their company’s products and down to, be service, including principal and interest. Given services, too. No one ever saved their way to transparent with the “every 10-year” need for substantial renoprosperity. the membership vation work at the club, it is best to schedule Capital expenses are another matter. and clearly define debt retirement over a 10-year period of time Clubs operating with a strategic plan have a the reality of if you can. That way, the club is debt-free as distinct advantage in this annual tug-of-war for the club’s it approaches the need for the next round of what is normally a limited capital budget. The operating and significant investment. plan includes a list of annual investment spending capital needs. The Whatever the budget comes down to, be priorities, along with a strategy for raising the renews may not be quired funds. So, the path for addressing annual welcome; however, transparent with your membership and clearly define the reality of the club’s operating and capital spending needs is pretty well-defined. it’s important to capital needs. The news may not be welcome; For other clubs, the path for addressing these remind everyone however, it’s important to remind everyone that annual capital costs is not so clear. The competithat no one ever no one ever saved their way to prosperity. tion for available dollars may be fierce and the saved their way to squeaky wheel will often get the grease (i.e., a prosperity. member of the Board of Directors who argues most astutely for his or her pet project). In this scenario, while the BOD may be satisfied, it may not be in the best long-term interests of the club.

Dan Ramella Experience suggests that clubs will face some sort of major dramella@clubandresortbusiness.com renovation project, or significant capital spending need, every QUOTE OF THE MONTH

“If you watch a game, it’s fun. If you play at it, it’s recreation. If you work at it, it’s golf.”—Bob Hope

NOVEMBER 2018 www.clubandresortbusiness.com

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IN THIS ISSUE NOVEMBER 2018 Vol. 14 • No. 11

16 Cover Story

Reaching for New Heights at Red Ledges

While it looked from the outside like the ambitious four-season resort community in Heber City, Utah might become a lost cause, those behind the project never lost faith—and are now rapidly making up for lost time.

(Cover photo by Patrick O’Brien and courtesy Red Ledges)

16

22 Course & Grounds

DEPARTMENTS

Something Special

To get the most out of their maintenance operations, golf course superintendents rely on many lesser-used, but still vital, pieces of equipment.

26 Chef to Chef

Capital Confections

Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).

34 Design & Renovation

Swim, Eat, Repeat

Pool facilities are showering members and guests with more out-of-the-water amenities, with refreshed locker rooms, bath houses and pool-deck dining spots.

3 Publisher’s Letter Every 10 Years 6 Editor’s Memo By

Many Other Names

8 C&RB News Roundup 52 Product Showcase 57 Advertiser Index 57 Club & Resort Index 58 Idea Exchange

42 Super in the Spotlight

Summa Cum Laude (from the School of Hard Knocks)

After quitting a landscaping job, Tim Busek got a job doing landscaping—at a country club. And that started him on the path to success as the first, and only, head superintendent of The Manor G&CC. 46 Recreation & Fitness

22

26

34

42

46

50

Stretch of Good Fortune

Yoga programs in many forms are taking shape in all types of club and resort properties—and proving to be one of the most flexible ways to attract, and retain, a wide range of devoted participants.

50 Products at Work

Neat and Green

A superior quality of cut and no hydraulic leaks are just two of the reliable features that keep superintendents loyal to a favored model of greens mower.

Club & Resort Business is published monthly by Harbor Communications, 19111 Detroit Rd., Suite 201, Rocky River, OH 44116 Editorial Inquiries: editor@clubandresortbusiness.com or call 440-250-1583 Advertising Inquiries: bmartin@clubandresortbusiness.com or call 440-250-1583 Subscription Inquiries: call 844-862-9286 (U.S. only, toll-free)

4 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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EDITOR’S MEMO

By Many Other Names

• The Register-Guard of Eugene, Ore. New club concepts and reports of reported on Cascadian Bowmen, a private, popular new activities continue to pop up nonprofit archery club with facilities in Noti, by the day, it seems, and they all bear taking Ore. Members get 24/7, 365-day-a-year note of—either to be aware of what might access to the club and range through a gate be emerging as alternative membership opthat they unlock with a code. The facility tions for your prospects, or to consider some has an indoor 20-yard practice range and an additional amenities you might want to add outdoor 100-yard practice field range, to the mix at your property. Or, maybe with hay bales set up for targets, it would be worth looking into aras well as four separate trails ranging to take a group of your totaling about two miles. One members to one of these types trail is ADA-accessible for of places for a change, rather wheelchairs. The range holds than another excursion to a public shoots in February and golf or tennis property.

March, and a “3-D” shoot Here’s a sampling of (with animal-shaped targets) reports about specialty clubs every month through August. that caught our attention: The range has a five-star rating • The Robb Report reported from the U.S. National Field on the growing popularity (“the Archery Association. trend is accelerating”) of excluIt might be worth • Private poker clubs continue sive clubs for motor enthusiasts looking into to proliferate in Texas, reported that “trade fairways for straightarranging to take a Top 10, a website dedicated to aways.” Trappings at these clubs group of poker news, with more than 40 also include lodging, spas, good members to clubs now spread across the state. food and post-event drinks. Clubs built around (Texas does not allow casino opfeatured in the report included: concepts and erations or regular poker rooms.)

- Spring Mountain Motor Resort activities like raceThe private clubs have growing and Country Club, in Pahrump, track driving or memberships, Top 10 reported, Nev., with 350 members archery or poker, because “they do their best to ($60,000 initiation and $6,000 rather than another offer their patrons a cool, casinoannual dues). excursion to a golf like experience.” The poker clubs - Motorsports, in Tamworth, or tennis property. are allowed to operate, as one N.H., with 240 members explained, because of “three things we have ($25,000 initiation and $2,500 annual dues). in place that keep us as a legal operation: - Virginia International Raceway in Alton, we’re a private membership-based club, there Va., with almost 300 members ($3,000 initiais no rake taken off the table, and everyone tion and $3,200 annual dues). has the same advantages of winning and - Monticello (N.Y.) Motor Club, with more losing.” than 475 members ($90,000 initiation and $13,700 annual dues).

- Atlanta Motorsports Park, in Dawsonville, Va., with 450 members ($37,500 initiation and $150 in monthly fees) - Palmer (Mass.) Motorsports Park, with 50 members ($22,500 initiation, $2,500 dues) - The Thermal Club, Thermal, Calif., with 100 members ($85,000 initiation, $14,000 Joe Barks, Editor annual dues, plus a property-purchase rejbarks@clubandresortbusiness.com quirement.)

6 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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Send general inquiries to editor@clubandresortbusiness.com EDITORIAL Joe Barks, Editor jbarks@clubandresortbusiness.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087 Editor, Chef to Chef Supplement Joanna DeChellis jdechellis@clubandresortbusiness.com 412-260-9233 Contributing Editors Course & Grounds: Betsy Gilliland, Jeff Bollig Design & Renovation: Pamela Brill, Diana Mirel Food & Beverage: Marilyn Odesser-Torpey, Jerry Schreck Golf Programs: Jim Dunlap David Hutton, Julie Knudson, Rebecca Treon Creative Director Erin Canetta ecanetta@clubandresortbusiness.com 312-607-4897 ADVERTISING Dan Ramella, President dramella@clubandresortbusiness.com 440-250-1583 Sean Carr, Associate Publisher scarr@clubandresortbusiness.com 440-250-1583 Barbra Martin, Operations Manager bmartin@clubandresortbusiness.com 440-250-1583 Tom McIntyre, Group Publisher tmcintyre@clubandresortbusiness.com 440-250-1583 SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service): www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Fax: 440-333-1892 Mail: Club & Resort Business P.O. Box 986, Levittown, PA 19058 Copyright 2018, WTWH Media, LLC Club & Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 19111 Detroit Rd., Suite 201, Rocky River, OH 44116. Copyright ©2018. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club & Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club & Resort Business, P.O. Box 986, Levittown, PA 19058.

Club & Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2018 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

The membership of North Ranch Country Club (NRCC) in Westlake Village, Calif. voted to approve a new 11,500-sq. ft. Athletic Center. Work on the new facility will begin in 2019.

The new Athletic Center complex will include a fitness facility, fitness classroom, child care, locker rooms, massage rooms, tennis retail shop, and indoor and outdoor dining. The facility will also include a five-lane lap pool, a jacuzzi and a kids’ pool.

Both Equity and Associate members of North Ranch will have access to the new facility.

“The newly approved NRCC Athletic Center will bring future change, opportunity and energy into the North Ranch Community,” said Doug Kane, President of the club’s Board of Directors. “The club has recognized the need to continually evaluate what the consumer requires in additional amenities and family-centric activities. Our staff is already planning Work on North Ranch CC’s new and preparing for the new amenities, events and services we will be able to offer with this 11,500-sq. ft. Athletic Center (shown in rendering above) will begin in facility to members of all ages and interests.”

2019.

NRCC traces its history to the purchase of the 12,000-acre Albertson Ranch by the American Steamship Club in 1963. The land on which the club now sits was once used as a Hollywood film set for Western scenes for productions including “Gunsmoke,” and also for such diverse films as “Buck Rogers” and “Tarzan.”

The club’s golf course, designed in 1976 by Ted Robinson, consists of three distinct nine-hole layouts, as the Valley, Oaks and Lakes courses.

The club itself was purchased by members from Prudential Insurance in 1990.

Stonebriar CC Marks 30-Year Anniversary

Stonebriar, a ClubCorp property that was the first and is still the only private country club in Frisco, Texas, outside of Dallas, features two championship golf courses, the second designed by Tom Fazio.

Stonebriar Country Club, a ClubCorp property that was the first and is still the only private country club in Frisco, Texas, outside of Dallas, celebrated its 30 years in operation with a gala on September 29th that featured an exclusive social hour, games and prizes, handcrafted cocktails, gourmet hors d’oeuvres

by Executive Chef David Wetli, and live music courtesy of the Georgia Bridgewater Orchestra. Guests also received a gift

and photos to commemorate the evening.

What started as a neighborhood country club in 1988 with one golf course, a clubhouse and a swimming pool for its 100 founding members has grown to now offer its 1,600 members 36 holes of championship golf, two golf shops, a driving range, eight lighted outdoor hard tennis courts, a junior Olympic pool, a wading pool, a cutting-edge fitness center, three full-service dining options, and a 65,000-sq.-ft. clubhouse (see photo above). The club’s second 18-hole championship course, designed by Tom Fazio, opened in November 2000.

In 2013, Stonebriar’s clubhouse underwent a $2 million renovation and expansion that included the addition of an outdoor dining venue and a state-of-the-art fitness center. More recently, upgrades were made to the ladies locker room and spa, formal lounge, and ballroom. In addition, both golf courses now feature MiniVerde greens.

Future renovations include a pool and tennis facility reinvention, and new bunkers on the Fazio course.

IMAGE COURTESY NORTH RANCH CC

North Ranch CC Approves New Athletic Center

Andalusia CC Acquired

By Sunrise Company

Sunrise Company announced its acquisition of Andalusia Country Club in La Quinta, Calif. on October 19th. The purchase includes the club, the remaining residential land (with space for approximately 250 more homes) and other real estate assets, including undeveloped property, from T.D. Desert Development L.P., a wholly owned subsidiary of the Drummond Company.

Inspired by the spirit and architecture of the Andalusia region of southern Spain, Andalusia Country Club boasts a championship Rees Jones golf course, nine lakes, views of the neighboring Santa Rosa Mountains and a spectrum of homes. The club offers a wide array of golf, fitness, tennis, pickleball and dining amenities, along with a full calendar of social and recreational events for members to enjoy.

Andalusia Country Club, LLC, a Sunrise-related company formed for Andalusia, will be the owner/operator of the club. All Andalusia employees, including the management team of Nolan Sparks, Dale Campbell and John Cummings, will be retained to ensure a smooth transition between Drummond and Sunrise management.

Other Sunrise Company properties

continued on pg. 10

Correction In the Design & Renovation feature on outdoor furnishings ("Thinking Outside the Clubhouse Box") in the September 2018 issue of C&RB, General Manager Mike Maloney, PGA, of TPC Sugarloaf in Duluth, Ga., was incorrectly identified. C&RB regrets the error.

8 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Andulusia CC, continued from pg. 8

PHOTO COURTESY BALSAM MOUNTAIN PRESERVE

Balsam Mountain Preserve Unveils New Palmer Practice Park Balsam Mountain Preserve, a residential community in Sylva, N.C. in the Blue Ridge Mountains, recently unveiled the Palmer Practice Park, a new state-of-the-art golf practice facility designed by the Arnold Palmer Design Company. The uniqueness of the Palmer Practice Park stems from its design, which provides the built-in flexibility to be played as a par-3 course or as a “choose your own adventure” pitch-and-putt.

Sitting at 3,400 feet above sea level, the park is centrally located between the 10th hole and the community’s new Village Center and will overlook the property’s Arnold Palmer Signature golf course and the Plott Balsam Mountain Range.

Spanning five acres, the practice facility will feature six unique greens, three bunkers and multiple teeing grounds, creating an unlimited number of ways to set the course Sitting at 3,400 feet above sea level, up day to day. Players will still have the the new Palmer Practice Park is option of a practice range with a full length “three-dimensional,” with options of 260 yards, in addition to the par-3 and to be played as a par-3, pitch-andpitch-and-putt course options. putt or traditional driving range.

“Typically, the targets on a driving range are not puttable, due to the barrage of balls and resulting pitch marks,” said Thad Layton, Vice President and Senior Architect for Arnold Palmer Design Company. “We overcame that obstacle by partnering with Tour Greens to create synthetic surfaces that would look and play like real greens without having to worry about repairing pitch marks. This gives us the ability to shift gears from a range to a par-3 setup without delay.”

Golf Turnhouse Becomes Modern Bistro at Cliffs at Keowee Springs

A dated, log turnhouse that had served as a snack bar on the golf course at The Cliffs at Keowee Springs in Six Mile, S.C., has been transformed into a new fullservice bistro.

Situated on Keowee Lake, west of Greenville, S.C., Keowee Springs is one of seven master-planned communities The original interior space of in The Cliffs network of private residential the turnhouse only allowed for mountain and lake club communities in the 10 tables, but a new open floor Carolinas. The group of communities was plan provides seating for 50. built in the 1990s-2000s and is now owned

by Arendale Holdings.

The turnhouse at Keowee Springs sits high on a hilltop in the middle of the community’s Tom Fazio-designed golf course. Its large windows offer sweeping views of the course and surrounding mountains.

To convert the turnhouse, The Cliffs worked with Feltus Hawkins Design (FH) of Nashville, Tenn. to create an interior architectural concept that was compatible with the new vision.

“Before the renovation, the space had lots of charm and potential, but it was very dated and cluttered and its beautiful views and design elements weren’t showcased,” said Lizz Foster, senior designer with FH Design.

While the original interior space only allowed for 10 tables, a wall was extended during the renovation and a seated bar was added to the former patio space. The new open floor plan allows seating for 50 people, with perimeter banquette seating and four-top tables.

in the Coachella Valley include Toscana Country Club, currently under development, and the completed communities of Indian Ridge Country Club, Palm Valley Country Club, The Lakes Country Club, Monterey Country Club, Rancho Las Palmas Country Club and Sunrise Country Club. Sunrise also co-developed the Desert Springs JW Marriott Resort & Spa, PGA West and Rancho Las Palmas Resort & Spa. “Adding Andalusia to our portfolio allows us the opportunity to have a significant presence in La Quinta again,” said Randall Bone, Sunrise Company’s Chief Executive Officer. “It is exciting to see what is happening in the thriving La Quinta market, and to be part of its continued growth and success.”

The Metropolitan Reopens After $10M Renovation

The Metropolitan, located on the 66th and 67th floors of the Willis Tower in downtown Chicago’s South Loop, was set to officially reopen on the first weekend of November after a $10 million renovation that signified a reinvention of the 44-year-old private business club, Crain’s Chicago Business reported.

In 1974, when what was then known as The Metropolitan Club opened in what was then the Sears Tower, women and minorities weren’t able to join, Crain’s Chicago Business reported. Over the years, a much more inclusive club has evolved, as reflected by the diversity in its membership and staff, according to The Metropolitan’s first female General Manager, Simona Blaugh, who previously worked at the Mid-America Club, another Chicago business club owned by parent company ClubCorp.

“The renovation was necessary to make sure we are relevant in the future,” said Blaugh. “The landscape of Chicago is changing, with verticals and businesses that never existed before.”

The club’s renovation is Chicago-focused, Crain’s Chicago Business reported, with a design inspired by Frank Lloyd Wright, the “pioneer of open spaces.”

Each room is conceptualized around a different Frank Lloyd Wright house.

The Metropolitan’s members-only spaces are located on the 67th floor of the club. The office area, called the Blueprint, takes up most of the floor with its offices, meeting rooms, an open workspace, a small stage, and a local beer and bourbon bar.

10 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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10/30/18 8:16 AM

Supplier News Northstar Acquires Chelsea Information Systems

Northstar Technologies announced its acquisition of Chelsea Information Systems, which specializes in hosted reservation systems for the club, homeowners association and property owners association industries.

Founded in 1987, Chelsea, based in Coral Springs, Fla., developed one of the first PC-based reservation systems and has since pioneered the development of robust golf, tennis, pickleball and parking reservations systems. Chelsea’s hosted reservation systems are now used by more than 200 customers nationwide.

Northstar, founded in 2003 and based in Alpharetta, Ga., is a leading provider of club management software, with over 600 worldwide users of Northstar Club Software as a one-stop solution for clubs and their members.

“Chelsea Reservations offers an exciting opportunity for Northstar to strengthen and expand its service offerings in the reservations area,” said Prasad Suryadevara, CEO of Northstar.

More information about Northstar and its product offerings can be found at the company website, www.globalnorthstar.com.

Operators show in Dallas, four national restaurant chain chefs are judged by four of their peers. Each participating chef draws a number and must prepare a dish from the contents of a set of ingredients, such as a meat, a vegetable, and a Texas Pete® sauce.

This year’s contestants were chefs

David Stadtmiller of Chili’s, Chris Bushelman of Kitchen 1883/Kroger, Todd Huppert of Captain D’s, and Justin Murrow of Sonic, with Bushelman earning the title of Texas Pete® Kitchen Hero CookOff Grand Champion for 2018. To see highlights from this year’s event, visit: https://bit.ly/2QLPkni.

Garner Foods Donates $20,000 to Hunger Charities During Kitchen Hero Cook-Off

Garner Foods, the Winston-Salem, N.C.-headquartered supplier of hot sauces, wing sauces, and seafood sauces under the Texas Pete® brand, as well as salsa and tortilla strips under the Green Mountain Gringo® brand, has continued its long heritage of supporting causes to battle hunger by donating a total of $20,000 to two important charities. The donations came during the company’s annual charity benefit known as the Texas Pete® Kitchen Hero Cook-Off. In addition to the sixth year of a $10,000 donation going to the restaurant industry’s key charity, No Kid Hungry, a $10,000 donation was added for the World Central Kitchen established by world-renowned chef Jose Andres, which accelerates emergency food production in areas hit by floods, fires, hurricanes and other natural disasters.

The cook-off is one of the most unique within the restaurant industry.

Held during the Multi-Unit Food Service

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C&RB 11

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Electrolux Acquires SPM Drink Systems

Electrolux announced that it has acquired SPM Drink Systems, an Italian manufacturer of professional dispensers of frozen and hot beverages and soft ice cream, as part of Electrolux’s strategy to increase its presence in the hospitality industry.

SPM Drink System’s headquarters and main manufacturing facilities are based in Spilamberto, Modena, Italy.

The extensive product portfolio offered by SPM Drink Systems will allow Electrolux Professional to become a full-service solution provider by expanding its current beverage offering to include a comprehensive range of products. The acquisition supports Electrolux’s strategy for profitable growth and together with the company’s 2017 acquisition of GrindmasterCecilware in North America, it strengthens its presence in the fast-growing beverage segment.

With a half-century of heritage and skilled expertise, the acquired operations had combined net sales of approximately EUR 30 million in 2017, and 110 employees.

For more information, visit www.electrolux.com/professional and www.spm-ice.it.

New Bluetooth Controller Manages Irrigation Sites Without Power

Rain Bird has introduced the TBOSBT, a Bluetooth-enabled, 9V-batteryoperated controller that allows users to wirelessly manage irrigation at sites without electrical power via a mobile app for both Android and iOS devices.

“TBOS-BT adds Bluetooth connectivity, allowing irrigation managers to create and manage programs without even opening a valve box,” said Hugh Doran, associate product manager for Rain Bird.

Designed to resist heat, humidity and harsh environments, the TBOS-BT is rated IP68, meaning it is 100-percent waterproof and fully submersible. Its tamper-proof design makes it ideal for installations where vandalism and tampering is a risk.

Available in one-, two-, four- or six-station models, the TBOS-BT runs off a single 9V alkaline battery. For more information, visit www.rainbird.com.

Alto-Shaam, the manufacturer of foodservice equipment based in Menomenee Falls, Wis., recently celebrated a decade of funding cancer research through the Jerry Maahs Memorial Golf Outing, which was started after company founder Jerry Maahs passed away from non-Hodgkin’s lymphoma in 2006.

In ten years, the golf outing and a matching donation from Alto-Shaam have raised $775,000, earning a spot as the largest third-party fundraiser for the Leukemia & Lymphoma Society in the state of Wisconsin.

SubAirSystems Partners with PNC Equipment Finance for New Payment Program

SubAir Systems, LLC, based in Graniteville, S.C., has announced a new 100% project financing opportunity for its golf clients. Through a partnership with PNC Equipment Finance, SubAir clients can now receive payment solutions, customized to meet budget objectives, with 24- to 60-month terms available on capital or operating leases for SubAir Systems and TurfBreeze™ fans.

The new program is available to all qualified SubAir customers, including public, private, and non-profit organizations. PNC reserves the right to approve financing at its sole discretion.

SubAir Systems is the designer, developer, and manufacturer of subsurface aeration and moisture-management systems that moderate and control subsoil and root-zone environmental and temperature conditions to allow the creation of optimal subsurface growing environments. TurfBreeze fans reduce heat stress on natural turf and can increase grass transpiration, cooling the plant internally and keeping it healthier overall.

“This program allows golf course superintendents to conserve cash for other needs,” said Jay Penney, President of SubAir Systems. “Soft costs such as destination charges, taxes, and other fees can be included in the financed amount, to get systems into the ground more quickly and address turf needs in a more expeditious fashion.”

For additional information access the SubAir Systems website at www.subairsystems.com.

Toro Irrigation’s National Support Network (NSN) has been awarded the Help Desk Institute (HDI) Team Certified and Pinnacle of Excellence Awards for a third consecutive year. These annual awards distinguish the NSN team as having the highest quality technical support training to elevate the customer experience, and recognizes the team’s commitment to service excellence through the adoption of best practices as well as enhanced skills and knowledge. The HDI Team Certified Award acknowledges customer service teams of four or more people with 80% certification. The HDI Pinnacle of Excellence Award recognizes customer service teams with 100% certification.

Developed over 25 years ago, NSN is the first-of-its-kind irrigation industry support network. It provides dedicated service 24 hours a day, seven days a week to ensure that golf courses, sports fields and municipalities are effectively irrigated worldwide. Based in Abilene, Texas, the team includes 20 licensed irrigators with an average tenure of 10 years and a combined 340-plus years of NSN experience. NSN prides itself on being more than a technical support center.

“We are an extension of the customers’ own support team with solid customer relationships. We are here for them whenever they need us,” said Inger Nordby, NSN Manager. “That is why it is so important to continue to learn and improve. The HDI awards are a clear indication of our dedication to service and our commitment to the customer.”

12 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

People News Club People La Cumbre Country Club, Santa Barbara, Calif., has named Eric VenderWerff, CCM, as its new General Manager. Most recently, VenderWerff, a level-two certified sommelier, was General Manager of the Santa Barbara Yacht Club. Prior to that, he held a variety of management responsibilities at Birnam Wood Golf Club in Montecito, Calif.

Mike Cole has been named General Manager of The Ritz Carlton Members Club, Sarasota (Fla.), a Marriott Golf property. Most recently Cole, a Class A member of the Professional Golfers Eric VenderWerff Association of America, was Golf General Manager of Marriott’s Stone Mountain Club outside of Atlanta, Ga. The Woostock (Vt.) Inn & Resort announced the formation of a new senior management team that includes John T. Hallowell as President and Managing Director, Paul J. Ramsey as General Paul Ramsey, John Hallowell Manager and W. Courtney and Courtney Lowe Lowe as the property’s first Vice President of Marketing & Business Development.

ClubCorp, the Dallas, Texas-based management company, announced these new executive appointments: Ken Guerra as Chief Revenue Officer, to focus on revenue management, including pricing strategies for all revenue areas, predictive analytics and new product development. Most recently, Guerra served as co-founder and Chief Marketing officer of Redwood Six, a full-service private club management company. He Ken Guerra was also one of the founding principals of Sequoia Golf Holdings.

Jim Allison as Senior Vice President, to lead ClubCorp’s sales organization, including membership, private events and golf outings. With more than 30 years of overall sales experience in the technology sector and golf industry, Alison has previously served as a principal at Club Ventures, a consulting group for the private Jim Allison club industry and other membership-based organizations, and as Senior Vice President of Sales and Marketing at both Arcis Golf Corporation and American Golf Corporation.

Kelly DaVita as Senior Vice President Kelly DaVita

of Retail. Most recently, DaVita served as National Sales Director for Under Armour Golf. Prior to joining Under Armour, she worked at Paramount Pictures/Viacom and spent 15 years at American Golf, serving as National Director of Retail and Sourcing.

Coral Hospitality has named Jim Bishop as Director of Golf. In this role, Bishop will manage the golf operations and services offered at four of Georgia’s State Parks & Lodges, including Lake Blackshear Resort & Golf Club, Brasstown Valley Resort & Spa, George T. Bagby State Park Jim Bishop & Lodge, and Little Ocmulgee State Park & Lodge. Bishop comes to Coral Hospitality with 26 years of diverse experience at private clubs, public facilities and resort courses across the Southeast. Most recently, he worked for Sun Belt Golf Management, where he served as the head professional along the Robert Trent Jones Trail in central Alabama.

Kevin Kremer has been promoted to Director of Golf Operations at the Ritz-Carlton Golf Club, Orlando (Fla.), Grande Lakes, a Marriott Golf property.

Kyle Horton has been promoted to Head Professional and Director of Golf at Kalamazoo (Mich.) Country Club, succeeding Dick Stewart, who has retired after 40 years with the club.

Dan Kilpatrick has been named Golf Course Superintendent at North Jersey Country Club in Wayne, N.J. Kilpatrick previously spent 15 years at Baltusrol Golf Club and served as its Lower Course Superintendent since 2006.

Whitetail Club Golf Course in McCall, Idaho has promoted Adam Lott to Golf Course Superintendent and Nick Korthals to Assistant Golf Course Superintendent.

Kevin Roark is the new Executive Chef at Valparaiso (Ind.) Country Club. Roark previously served as Executive Chef of the farm-to-table Farmhouse Restaurant at Fair Oaks (Ind.) Farms.

Pine Canyon, a private masterplanned golf and residential community in Flagstaff, Ariz., has named Jeff Berkowitz as its new Director of Food and Beverage. In his new role, Berkowitz will collaborate with Chef David Lapinski to develop a world-class dining experience for Pine Jeff Berkowitz Canyon members and their guests. Prior to joining Pine Canyon, Berkowitz served as general manager at a number of upscale dining destinations, including Dominick’s, Capital Grille, Morton’s of Chicago and Del Frisco’s Grille.

Brian Merbler has been named the new Director of Membership and Marketing for Quail Ridge Country Club in Brian Merbler

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Boynton Beach, Fla. For the past seven years, Merbler oversaw marketing functions for Ballenisles Country Club in Palm Beach Gardens, Fla. Toscana Country Club in Indian Wells, Calif. has named Cary Collins as Director of Tennis and Pickleball. Previously, Collins was Director of Racquet Sports at Trenton (N.J.) Country Club and Director of Tennis at Atlanta (Ga.) Country Club.

Bruce Patterson, Director of Golf at Butler National Golf Club in Oak Brook, Ill., was named as the first recipient of the Distinguished Service Award from the First Tee of Greater Chicago.

In Memoriam: Gus Andreone, the PGA Head Professional at Edgewood Country Club in Pittsburgh for 34 years, died Cary Collins October 27th in Sarasota, Fla. at the age of 107. Andreone held his PGA of America membership for over 79 years. During his life he made eight holes-in one, including his last in 2014 at Palm Aire Country Club in Sarasota at the age of 104, making him the oldest person in history to score an ace on a regulation golf course. Andreone also served with distinction in World War II, fighting in the Battle of the Bulge and being awarded three Bronze Stars.

Supplier People MTS Seating has promoted John Menas to Senior Vice President-Sales & Marketing. Menas has been with MTS since 2002, previously serving as Vice President of Sales-Foodservice, Vice President-Sales, and Senior Vice President-Sales.

Isaac Wilde has been named Sous Chef for Alto-Shaam at its corporate headquarters in Menomonee Falls, Wis. Wilde first joined Alto-Shaam as a culinary intern, before earning a BBA in Food Business Management from the Culinary Institute of America. In his new role, Wilde will assist corporate chefs with seminars, trade shows, and other events.

Kevin Ehlert, previously General Manager of The Wisconsin Club, and with a total of more than 29 years of general management, food-and-beverage and operations experience at both nonprofit and for-profit clubs, has joined Strategic Club Solutions as a principal club strategist.

Jon Podany has been named Chief Executive Officer of Arnold Palmer Enterprises. Podany spent the past 8½ years at the Ladies Professional Golf Association, most recently as chief commercial officer. In his new role, Podany will oversee the Arnold Palmer Invitational, Arnold Palmer Cup, Arnold Palmer Design Co. and two golf clubs: Bay Hill Lodge in Orlando, Fla., and Latrobe Country Club, the late Palmer’s boyhood club in his hometown of Latrobe, Pa.

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CLUB FEATURE

Reaching for New Heights at

Red Ledges

While it looked from the outside like the ambitious four-season resort community in Heber City, Utah might become a lost cause, those behind the project never lost faith—and are now rapidly making up for lost time.

By Joe Barks, Editor

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Determined Survival Perhaps the most unique thing about Red Ledges is that it’s still there to be found at all. It was conceived a little over ten years ago along with other golf/resort/community properties in Utah envisioned by developers and entrepreneurs that had already seen the state’s emerging potential. But the recession then abruptly slammed the door on many of those ventures, sending several into bankruptcy proceedings.

There wasn’t much sunlight coming through the doors at Red Ledges during that time, either. While the property opened in 2009, it didn’t exactly burst onto the scene with the excitement and activity normally associated with a club or resort opening. “You couldn’t have picked a worse time to start,” says Golf Course Superintendent Pat Christoffer, who himself came from Colorado to be part of the startup team.

But Red Ledges had several things going for it to help see the project through, starting with ownership that was not only immensely qualified from a business standpoint, but also strongly rooted to the area. Partners Tony Burns, Chairman Emeritus of Ryder Systems, the transportation, logistics and supply-chain management solutions company, and Nolan Archibald, Executive Chairman of Stanley Black & Decker, brought Fortune 500 acumen to a project in the state where both had attended college.

Further, the Red Ledges property included land that had been in the family of Burns’ wife, Joyce Jordan, along with parcels that had been acquired and protected over the years

through a series of over 25 transactions that in total amassed 2,000 acres. And the family ties were further extended with the appointment of Burns’ son, Mitchel, as Red Ledges’ Chief Operating Officer.

Another key component to surviving the challenges of the early years was the star power and expertise assembled for the design and operation of the property, starting with the 18-hole Jack Nicklaus Signature Golf Course that was carved out of the ruggedly spectacular terrain. Red Ledges also developed management arrangements with the Jim McLean Golf School, Cliff Drysdale Tennis and the Troon Prive division of Troon Golf, to stand alone as a property with the power and allure of all of those branded resources in its arsenal.

The core management team that was brought together at the start and has stayed intact through Red Ledges’ first decade also brought special skill sets and experience to help weather the initial economic storm. For General Manager John (“JJ”) Johnson, in fact, Red Ledges marked the fourth

AT A GLANCE Red Ledges Heber City, Utah Opened: 2009 Golf Course Design: Jack Nicklaus Signature (18hole); Jack Nicklaus Signature Golf Park (12-hole) Management: Troon Prive General Manager: John Johnson Director of Golf: Jon Paupore Director of Operations: Harry Hirsch Director of Food & Beverage/Executive Chef: Daniel Thompson Golf Course Superintendent: Pat Christoffer Director of Tennis: Michael Topp Activities Director: Stephanie Potempa Equestrian Director: Brenda Metzger

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PHOTOS BY PATRICK O’BRIEN AND COURTESY RED LEDGES

Utah has been called “the new Colorado,” with Park City gaining the most prominence within the state as a newly favored vacation destination or choice for retirement or a second home, in comparison to its more fully grown and crowded Colorado counterparts like Vail or Aspen.

The attraction of Park City has led to its attaining the status of the U.S.’s second-most wealthy “micropolitan” area (with a population between 10,00 and 50,000), behind only Los Alamos, N.M. And with the Salt Lake City International Airport that serves Park City now undergoing a $4 billion expansion and improvement project, many feel it’s only a matter of time before the town could grow to the point where another state may look to position itself as “the new Utah.”

Already, Park City has become nearly as lively on summer nights as during the peak of the ski season, with resort trolleys running up and down the hill of its Main Street in between outdoor patios and balconies filled with diners and drinkers. But less than 20 miles to the south, a much different scene can be found, both in terms of the “urban” landscape and the resort-style options that are available.

Heber City, Utah, with a population just over 12,000, offers a much more authentic and laid-back Western vibe, with a Main Street that’s also U.S. Highway 40 (one of the original cross-country routes) and offers nostalgic drive-ins, cafes and a movie theater, along with the usual selection of one-story banks, convenience and auto-parts stores, and fastfood outlets. Turn at the intersection of Main and Center in Heber City and head east for a mile or so, and you’ll come to Red Ledges—a place that stands out not only because of the rock formations from which it takes its name, but also for its unique positioning among the golf and lifestyle options now to be found not only in “the new Colorado,” but anywhere in the country.

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PHOTOS BY PATRICK O’BRIEN AND COURTESY RED LEDGES

In addition its Jack Nicklaus Signature 18-hole course (left), Red Ledges opened the 12-hole Golf Park (above) in 2016, as a place where dogs and no shoes are not only allowed, but encouraged—along with soccer, Frisbee, picnics and pretty much anything else.

property he had helped to start from scratch.

“I’ve spent my career in startups, and it’s no walk in the park,” Johnson says. “But you just learn to wear many hats in the beginning and do whatever it takes to help gets things off the ground and moving forward as best you can.”

Extra effort exerted by others on the initial team included Director of Golf Jon Paupore setting up a storefront for the McLean school (Paupore is a certified McLean instructor) on Park City’s Main Street. “People would see the [school’s golf] simulator through the glass window and come in, and that would give us a chance to introduce them to the property,” says Paupore. “I heard a lot of, ‘I came here to ski, I didn’t know there was golf around here, too.’ In four years, we converted 25 memberships that way.”

Similar resourcefulness by Christoffer and Director of Food & Beverage/Executive Chef Daniel Thompson, who came to the property from Florida with Johnson in 2009, also helped to generate enough early success to get people talking about Red Ledges as a distinctive and up-and-coming property, de-

spite the prevailing economic winds.

“While we were primarily golf-driven in the beginning, the road to recovery made us give dining more prominence, too,” says Thompson, who did his part to garner attention and develop a following through signature dishes like white chili and shrimp and grits that quickly became favorites at the property’s Juniper Grill, along with the fried chicken featured at its Fourth of July event.

“We were able to [get through the early years] because the owners were committed to the property, and to us, and because we have some creative people who were hard-working and smart,” says Christoffer, who had to oversee grow-in and initial maintenance for the Nicklaus Signature course— no easy task with the elevation and temperature changes that are always in play—with an extremely lean budget.

To Christoffer, the initial chapters of Red Ledges’ existence aren’t all that different from the story of the West. “The boombust cycle has always been there, whether in recreation like we are, or in mining back in the day,” he says. “There’s al-

A full slate of kids’ programming complements the complete range of facilities and special attractions that are made available throughout the Red Ledges property.

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An even larger pool complex than what currently exists at Red Ledges (right) is scheduled to come on stream in 2019, as the first part of the development of a Village Center located between the golf courses.

ways been that ebb and flow, and some people just have it in them to know how to hang on.”

And Johnson is also not shy about drawing a comparison with a story that’s closer to the golf and club world. “Augusta National was started by two businessmen during the Great Depression,” he notes. “From the start, we’ve tried to stay focused and passionate about helping to build something that could also put this part of the world on the map, in the same way the people who created that great property did, even when beginning in tough times and in a place no one really knew about.”

Determined Survival After the recession faded into the rearview mirror, the Red Ledges team rapidly began to make up for any time that was lost from a slower start than anticipated. The property is currently at about the halfway point for its long-range development plan, with 600 of 1,200 properties sold, 300 homes completed, and about 275 of 450 golf memberships filled, along with an equal number of lifestyle memberships.

There is now an on-site facility for the McLean School, and a second Nicklaus golf option, the Golf Park, opened in 2016.

Originally conceived as a 9-hole executive course, its layout, and concept, changed significantly when Jack Nicklaus came for a final look and decided its par 4s should be turned into more par 3s, to not only create a 12-hole course, but also have all of the holes be part of a park where many other recreational activities—from walking dogs to soccer to picnics—would not only be permitted, but equally encouraged.

“We ended up with something that is very creative, and something I’ve never seen anywhere else,” Nicklaus said at the Golf Park’s grand opening.

And how the Red Ledges membership has responded to the amenity is also breaking new ground. “We track how people are using the park,” reports Johnson, “and many

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stables are included in all membership welcome packages, and Metzger says that the visits from those “six and smaller is really where we shine, by creating special memories.”

Plenty of more leisurely activities, including theater and museum trips, magic shows and photography lessons, now also appear on each day’s menu of options for those on the property. And the ever-expanding list is why Johnson characterizes Red Ledges as “not a golf club or country club, but a private, four-season resort-type community.”

“About 40 to 50% of the members will live here full-time, but the rest will be part-time vacationers, and they view this as a resort,” he explains. “With 1,200 properties, we need to try to be all things to all people, including Baby Boomers and those who are older.

“We want Red Ledges to be a good decision for the whole family,” he adds. “A lot of Baby Boomers are steeped in private-club traditions and will go to those clubs sometimes without families—but here they’re creating a place for their families, so we are. too.”

The need for variety in what’s offered on the property only promises to grow as membership momentum continues to pick up speed. “It took us 10 years to get our first 100 members, then one year for the next 100, and now we look for 60 to 100 with each new year,” Johnson says.

On the golf side, the swelling membership ranks have brought about almost a complete reversal in the ratio of member to guest rounds from the total of about 12,000 that Red Ledges is now seeing, Paupore reports. Where initially about 70 percent of the rounds were played by guests, it’s now just the opposite, he says, and that has prompted new initiatives within his department, such as this year’s first member-guest event.

A new rental program being developed by Director of Operations Harry Hirsch, who came to Red Ledges in 2016 after working at resort properties for Four Seasons and other

PHOTOS BY PATRICK O’BRIEN AND COURTESY RED LEDGES

days, there are more non-golf users than golfers.”

Red Ledges’ movement into other stages of its development beyond golf was also hastened with the arrival in 2013 of Stephanie Potempa as the property’s Activities Director. A native of North Carolina whose career has included being a yoga instructor, wilderness guide and a corporate accounts manager for both the 2000 Summer Olympics in Sydney, Australia and the 2002 Winter Olympics in Salt Lake City, Potempa hit the ground running in fashioning programs designed for all age groups and all abilities and interests. And that programming not only fully utilizes all parts of the Red Ledges property, it extends into the deepest reaches of the surrounding area as well.

“We have an annual summer hike to Mount Timpanogos [elevation 11,749 feet], and in the winter we ski at Deer Valley twice a week: ‘Rippin’ Wednesday’ for the more aggressive skiers, and ‘Cruiser Thursday’ for those who like to take it a bit easier,” Potempa says, in describing just some of how she has extended the reach of the property’s activities, both in terms of geography and seasons. “And our snowshoe tours are probably the most popular, because essentially if you can walk, you can snowshoe.”

Virtually every imaginable recreational activity is now made available to Red Ledges members. Horseback riding and equestrian activities are positioned as a special amenity through the on-site presence of the KB Horses stables, operated by Brenda Metzger, a former Silicon Valley executive who in her retirement became one of Red Ledges’ founding members and followed her passion for horses to start a second career.

Having that facility so accessible has proved to be an especially strong attraction not only for those who want to have a truly Western experience by taking rides into the hills, but also for children who can have uniquely up-close-andpersonal experience with the horses. Gift certificates for the

Red Ledges expects about 40 to 50% of its members to live on the property full-time, with the rest being part-time vacationers who will use the property as a resort. A new rental program is in the works that promises to further widen the scope of who comes on site, and what they may want to do while there.

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Virtually every imaginable recreational activity is made available either within the Red Ledges property or through excursions arranged to take members beyond it—including an annual summer hike to Mount Timpanogos (elevation 11,749 feet). Horseback riding and equestrian activities are positioned as a special amenity through the onsite presence of KB Horses, operated by one of Red Ledges’ founding members.

companies, also only promises to widen the scope of what those who find their way to the outskirts of Heber City will be able to do both within the boundaries of the property, and well beyond it.

years], it made us think about all that we could with this great outdoor playground that we’re surrounded by,” he adds. “The climate here makes this a great four-season place, and we want everyone who comes here to fully embrace the Utah lifestyle. We’re lucky to have a property that will always give them the chance to do so without the crowds they might have to deal with in other places.”

And while Red Ledges still includes Park City as a location identifier along with Heber City in many of its marketing materials, it may not be too long before that won’t be necessary, either.

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Building a Village and a Mountain The pace has now picked up at Red Ledges to the point where there was plenty of construction activity on site as this summer’s season came to a close, and not just from new home building. The catchup process has reached the point to where the property is now moving ahead to open the first part of its new Village Center amenity next year—a very large, familystyle pool with a bar and grille and locker rooms, all located between the 18-hole golf course and the Golf Park.

“Again, it’s all about families,” says Johnson. “If anyone wants to go play some golf or do something else in the park while others are at the new pool or bar and grille, it’s right there.”

At the same time, Red Ledges is also in the early stages of clearing space for Mountainside, a 30- to 50-seat neighborhood bar and grille that will positioned at one of the property’s highest points, offering a spectacular view.

“Next to [Mountainside] will be a two-lane pool and a hot tub,” Johnson says. “[The Mountainside amenities] will scream ‘adult.’ It’s where you’ll come on a date night, have a glass of wine and look at the mountains.”

And even after Mountainside is completed, Johnson says, there will be more to add at the Village Center—a larger restaurant, a spa, and more tennis, including some indoor courts.

“We’ve got a long way to go,” he says. “We already have world-class sports, and more amenities are coming. There’s really nothing we won’t do or try, and I can’t remember the last time we said no to something.

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COURSE & GROUNDS

PHOTO COURTESY NORTH JERSEY CC

Something Special

To get the most out of their maintenance operations, superintendents rely on many lesser-used, but still vital, pieces of equipment.

By Betsy Gilliland, Contributing Editor Mowers might be the machinery backbone of any golf course maintenance operation. However, without the specialty equipment that enhances mowers’ effectiveness, maintenance operations might be as appetizing as a Thanksgiving turkey without sweet potatoes or stuffing. From aerators and verticutters to topdressers and sprayers, implements that are used less frequently play an outsized role in helping superintendents create the best possible playing conditions for golfers, and full appreciation of their properties from all members and guests.

“Any tool that we have in our arsenal in case we need it is good to have,” says T.A. Barker, CGCS, a third-generation superintendent at Fore Lakes Golf Course in Taylorsville, Utah.

A Full Bag of Tricks Specialty equipment enhances any number of golf course inputs, and aerification, which reduces soil compaction and promotes air and nutrient circulation, might be one of the most essential for the health of the turf.

At Fore Lakes, a family-owned property with a nine-hole executive course

and a nine-hole par-3 course, the maintenance staff uses four different types of aerators for various parts of the golf course. Grounds crew members generally aerate at least once a year, but they use a solid-tine aerator to punch small holes every four to six weeks during the growing season. They use a core aerator once a year in the fall to aerify greens and two or three times a year to aerify the tees and the driving range. Staff members also aerate infrequently in the rough and around trees.

At North Jersey Country Club in Wayne, N.J., the maintenance staff uses its aerifying equipment two or three times a year. The 18-hole private property aerifies in the last week of March or first week of April (unless the ground is frozen), August, and November.

“For us, it’s one of the most important things we do, because it gives us the opportunity to grow grass,” says Golf Course Superintendent Dan Kilpatrick, who came to North Jersey CC this fall after 15 years at Baltusrol Golf Club in Springfield, N.J., where he spent 12 years as Superintendent of the Lower Course. “It’s essential to aerify and start growing when the weather is

SUMMING IT UP

• Specialty equipment such as

aerators, verticutters, and topdressers are essential to maintaining the health of the turfgrass on golf courses.

• Grounds crew members should

receive proper training to use heavy equipment, which typically is operated by experienced staff members.

• Specialty equipment typically has a

longer lifespan than machinery that is used on a regular basis, and the cost of repairs is often the determining factor in replacing it.

conducive to it.”

Throughout the summer, Kilpatrick also expects to needle-tine the greens once a month at North Jersey CC, which has two walk-behind aerifiers and a tractor aerifier, to allow oxygen into the turf. “We will send out our aerifiers quite a bit here,” he states. “With the application of the needle tines, it’s a minor disruption. It doesn’t change the experience of putting. We’ll do the

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Thin Lines Verticutting, which thins turfgrass by blades or wire tines that cut perpendicularly to the soil to promote grass growth and access of moisture, oxygen, and nutrients to the root zone, is another essential maintenance practice.

Fore Lakes has one set of verticutters that goes on a triplex mower, and the staff verticuts every two or three weeks during the growing season. To keep the greens healthy, the grounds crew then topdresses with sand to dilute thatch and organic matter.

North Jersey CC, which verticuts once a month, has a greens, tees, and approaches verticutter that goes on the back of a triplex mower, and a fairway verticutter. “It’s hard to follow a set schedule, because it depends on heat stress in the middle of the summer and other variables,” notes Kilpatrick.

At Sun Valley, the maintenance department has two dedicated verticutters for greens—one for the Trail

At Fore Lakes GC, Superintendent T. A. Barker depends on everything from a backhoe (right) to Twitter, to make sure he has the right equipment for any course maintenance need that may arise.

Creek and White Cloud courses at Sun Valley, and one for Elkhorn. The three golf courses also share a fairway mounted verticutter and a large PTOdriven verticutter.

Verticutting every three or four weeks, the Sun Valley grounds crew uses verticutters on the greens throughout the season, and on the fairways once in the spring and once in the fall.

Dressed for Success As another beneficial maintenance input, topdressing dilutes thatch, improves root zones and turf recovery, provides smoother putting surfaces, and increases firmness on the turf.

North Jersey has one fairway topdresser and one greens topdresser. The maintenance staff performs light topdressing duties bi-weekly, primarily during the shoulder seasons. “In the dog days of summer, the stress is at its highest,” says Kilpatrick. “Your timing is dependent on conditions. Heat stress can be aggressive.”

Sun Valley has five topdressers for all three golf courses (three are rotarytype and two are drop brush-type for greens, tees, and fairways), and two large material handlers and topdressers that are pulled behind a tractor. The maintenance staff topdresses the fairways once a year in the spring or fall, and the greens and tees once a month throughout the season.

A Full Belt of Tools Golf course properties depend on additional pieces of equipment to help them perform less-routine maintenance duties as well. At Fore Lakes, for instance, crew members use a pull-be-

PHOTOS COURTESY FORE LAKES GC

more invasive forms of disruption in March, August, and November.”

Most golfers understand the need for aerification, Kilpatrick says, despite the temporary havoc it wreaks on greens.

“Aerification is a necessary evil. Superintendents live and die by it,” he explains. “It’s a small sacrifice for a week, and the benefits last longer than that.”

Because it can be a disruptive process, Sun Valley (Idaho) Resort tries to let golfers know in advance when the greens on its golf courses will be aerified. The property includes the 18hole Trail Creek championship course, the alpine links-style, nine-hole White Clouds course, the 18-hole, semi-private Elkhorn Golf Club, 18-hole Sawtooth Putting Course, and a 25-acre practice facility.

“We put out an annual calendar at Elkhorn,” notes Tyler Jones, PGA, Sun Valley’s Director of Golf Operations.

“The resort staff also has to be tuned in to the schedule when people call, and we let our reservation agents know [the schedule] so there will be no surprises for anyone who comes to the resort.”

Sun Valley has two power takeoff (PTO)-driven aerators that mount onto tractors and two walk-behind aerators. The maintenance staff uses the large, tractor-mount aerators twice a year—once in the spring and once in the fall—to aerate tees, fairways and approaches. The grounds crew uses the walk-behind aerators throughout the season, typically once a month, to needle-tine the greens.

hind broadcast sander when they verticut and aerate. The property also has a spray rig that it uses every two weeks during growing season, to spoon-feed the turf for fertility purposes and to protect against snow mold going into the winter months. A backhoe is also an essential part of its maintenance operations, to dig up turf to repair irrigation breaks and for other purposes.

One of Barker’s favorite tools never touches the turf but is always at his fingertips. “Twitter is a cool tool for superintendents,” he explains. “I use it to get ideas from other superintendents around the country. I can see how someone uses something in Georgia and then try it here.”

North Jersey CC has four tractors, which have several attachments such as seeders, blowers, rakes, a fairway verticutter, and fertilizer spreaders.

The property also has a brush hog to mow native areas, including 20 acres of fescue, in the fall. “They are no longer low-maintenance areas,” Kilpatrick says. “They have become an investment, and grounds crews put a lot of time into it. We plant in the spring and hope it turns out, because we don’t know how it will look.”

Smaller implements such as weed whackers and blowers are important to

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Cutting Trees Down to Size Golf course superintendents would be up a tree or two if they didn’t have the means to bring them down. While most golf courses have comprehensive tree-maintenance programs, whether they have the equipment on hand varies from property to property.

“The only equipment we have for tree removal is a chainsaw,” says T.A. Barker, CGCS, of Fore Lakes Golf Tree-removal equipment at Course in Taylorsville, Utah. The Sun Valley Resort includes a Fore Lakes staff removes small trees stump grinder, to save time and that have fallen victim to infection money when trees must come or severe weather events, but the down. golf course contracts out services to remove large trees of two feet or more in diameter. “We do it for safety reasons, and we don’t have the equipment to remove exceedingly large trees,” says Barker.

North Jersey Country Club in Wayne, N.J., has gone through an extensive tree program in the last couple of years. The property, which has four chainsaws and a large wood chipper, does a lot of tree-removal work during the winter. “The ability to do it in-house is a huge cost savings, especially when you’re removing multiple trees,” says Golf Course Superintendent Dan Kilpatrick.

But North Jersey hires tree contractors to take down any trees that are unsafe for the staff to remove, or any trees that are more than three feet in diameter. “We can’t just drop larger trees. They need to be taken apart piece by piece,” notes Kilpatrick. “People have to know what they’re doing.”

Tree removal equipment at Sun Valley (Idaho) Resort includes a multi-use, small tractor and a stump grinder. The stump grinder enables the property to save costs and to have it available as soon as trees need to come down. “We want to keep the process as clean and seamless as we can,” says Superintendent of Golf Alex Bliss. load materials or for special projects,” says Superintendent of Golf Alex Bliss.

“There’s usually a tractor running every week for one purpose or another.”

Sun Valley has several different seeders, including slit and spike seeders to re-seed fairways, and the maintenance staff uses a brush mower regularly.

“White Cloud has fine fescue in native areas and bunker faces, so we mow it once a month to keep it more playable,” Bliss reports. In the winter the

PHOTOS COURTESY SUN VALLEY RESORT

golf course maintenance crews as well.

“These detail pieces clean up loose ends,” Kilpatrick explains. “Sometimes those are the most important tools we have in our shed, because those are the finishing products that determine the look and detail of the golf course.”

Sun Valley also has a backhoe, miniexcavator, and six tractors, ranging from 30 to 75 horsepower, for all three golf courses. “Our backhoe and miniexcavator get a fair amount of use to

property even attaches tracks to Nordic grooming equipment to create crosscountry skiing trails on the Trail Creek and White Cloud courses.

Worth Keeping Around Another special aspect of specialty equipment is often its longevity. “We’re a small property, so we get a lot of life out of our equipment,” says Barker.

“We replace it as needed. We have some pieces of equipment that are 15 to 20 years old and have 1,500 hours on them. Some equipment has been replaced [only] because we couldn’t get parts for it anymore.”

North Jersey CC leases equipment that is used frequently, but the property owns machinery such as its aerifiers, verticutters, and wood chipper. And Kilpatrick tries to demo special equipment before purchasing it. “You really want to know what you’re dealing with,” he explains. “I like to see how the mechanic feels about working on it, because he ultimately has to fix it.”

Sun Valley also owns all of its equipment. “That’s part of our overall company philosophy,” notes Jones. “Sun Valley Resort is part of a larger organization, and a lot of our equipment is handed down to other properties.”

Because specialty equipment has a long lifespan, he adds, properties don’t need to cycle through it every five to eight years. “We have a five-year plan laid out so that our capital expenditures are known well in advance,” he reports. “Adjustments are made as things prioritize themselves.”

Aerators, Jones says, can last five to 10 years, verticutters five to 10-plus years, topdressers 10 to 15 years, backhoes and excavators 20-plus years, tractors 15 to 20 years, and stump grinders and brush mowers 10 to 15 years.

Bliss also likes to demo equipment before making a purchase. “I like to kick the tires and see it firsthand,” he says. “I read articles, see equipment at industry shows, talk to other superin-

To help maintain the property’s three golf courses, along with an 18-hole putting course and 25-acre practice facility, the grounds crew at Sun Valley Resort has a backhoe, miniexcavator and six tractors in its arsenal, along with several different seeders and a brush mower.

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PHOTOS COURTESY NORTH JERSEY CC

At North Jersey CC (above), Superintendent Dan Kilpatrick (right) and his team rely on specialty equipment that includes a brush hog for mowing native areas, including 20 acres of fescue. “They are no longer low-maintenance,” Kilpatrick says of those areas. “They have become an investment.”

tendents, and weigh the pros and cons of everything.

“We make sure we get the most out of our equipment,” he adds. “Once we get to a point where it costs more money to repair something than to get a new one, then it’s time to make a decision. Cost of repair is our determining factor.”

Having specialty equipment inhouse, notes Bliss, gives the property quality control and the flexibility to schedule certain tasks at its convenience. And sometimes, properties

even find innovative ways to use the tools. At Sun Valley, for instance, the maintenance staff has used topdressers to apply ice-melting materials as well as sand. Aerators also can be used to break up ice layers that have built up

on the greens.

“The first winter I was here, we used an aerator on ice,” notes Jones. “Instead of shoveling by hand, we put a plow on the front of a sand pro. The job went much quicker.”

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MORE ONLINE For insights into maintaining specialty equipment and training crews on its use, see the online version of this article at www.clubandresortbusiness.com.

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CHEF TO CHEF

PHOTOS COURTESY THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON

Capital Confections

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

Since its founding in 1863, The Metropolitan Club of The City of Washington (D.C.) has been a destination for almost every U.S. President since Abraham Lincoln, and many other distinguished visitors from around the world.

The Metropolitan Club is one of our nation’s capital’s most valued institutions, dedicated to social civility and offering members a haven from the bustle of Washington’s professional and political worlds.

After thirteen and a half years at the Chevy Chase (Md.) Club, Executive Pastry Chef Jennifer Kopp, CEPC, joined renowned Chef Vincent Horville at The Metropolitan Club in 2015. Together with the rest of the Metropolitan Club culinary team, they are providing members with the best food in the city.

Besides her club experience, Chef Kopp has competed for the last 15 years at every level, including a spot on the 2012 U.S. Culinary Olympic Team, which captured Silver in both hot and cold food.

This is a busy time at The Metropolitan Club, so we are grateful to Jennifer for taking the time to share with us how she strives to add her own special touches to such an acclaimed dining venue.

C&RB Jennifer, you’re very involved with the American Culinary Federation and always have been since you finished school at Johnson & Wales University. How has your association with the ACF and your certification helped your professional development?

Kopp As I’ve progressed in my career and moved along the ACF certification path from Certified Pastry Cook to Executive Pastry Chef, I’ve found that the goals necessary for achievement are landmarks on the route to overall competency in the field. Mastering excellent sanitation, organization, and the fundamentals of basic baking techniques and

CHEF PROFILE Jennifer Kopp, CEPC Current Position: Executive Pastry Chef, The Metropolitan Club of The City of Washington (D.C.) (2015-Present) Previous Experience: • Executive Pastry Chef, Chevy Chase Club, Chevy Chase, Md. (2001-2015) • Pastry Cook, Four Seasons Hotel, Philadelphia, Pa. (1999-2001) • Assistant Pastry Chef, Desserts International, Exton, Pa. (1996-1999) Education: • Johnson & Wales University, B.S. Degree, Foodservice Management, Summa Cum Laude, 1996 • Johnson & Wales University, A.A.S. Degree, Baking and Pastry Arts, Deans List, 1994 • International School of Confectionery Arts, Gaithersburg, Md. (Chocolate Obsession, Sugar Decoration, Chocolate Decoration) Awards and Honors: • IKA Silver Medal, Hot Food, Culinary Olympics, ACF National Team 2012 • IKA Silver Medal, Cold Food, Culinary Olympics, ACF National Team 2012 • ACF Northeast Region Pastry Chef of the Year, 2010 • IKA Gold Medal, Culinary Olympic “World Champion” ACF Regional Team, 2008 • ACF Northeast Region Pastry Chef of the Year, 2005

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C&RB CLUB RECIPE

Pumpkin Swirl Cheesecake Yield: ½ sheet cake pan, 3-in. tall For the graham crust: AMT INGREDIENT 2 lbs. graham cracker crumbs 1 lb. butter, melted 8 ozs. granulated sugar Procedure: • Spray and paper the bottom of a rectangular ½-sheet cake pan.

• Mix graham crumbs, butter, and sugar together well.

• Press crumb mixture into the bottom of cake pans, approx. 1/3-in. thick.

• Bake at 300º F. in convection oven for 3 to 5 minutes, just to set. Let cool.

For the cheesecake filling: AMT INGREDIENT 3 lbs., 7 ozs. cream cheese 1 lb., 6 ozs. granulated sugar 1 lb., 4 ozs. sour cream

13 ea. to taste 18¾ ozs.

2 tsp. ½ tsp. ¼ tsp. ¼ tsp.

eggs vanilla canned pumpkin cinnamon ginger nutmeg cloves

For the swirl: ganache, melted Procedure: • Cream the cream cheese and sugar until soft.

• Add sour cream. Scrape bowl well.

• Add eggs and flavorings slowly.

• Pour into pans with graham crust.

• Drizzle or pipe melted ganache lines over the top.

• Drag a paring knife through the lines to create a marble pattern.

• Bake at 270˚ F. in a convection oven in a water bath, until firm • Cool, then freeze cake. Unmold frozen cheesecake and cut into rectangles.

• Serve with pistachio semifreddo, pistachio streusel, and burgundy poached pears.

SUBMITTED BY JENNIFER KOPP, EXECUTIVE PASTRY CHEF, THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON (D.C.)

solid flavors are skills that any pastry professional needs, at any level.

Having the ACF reinforce those skills is helpful to professional development. Additionally, the contacts I have made through the ACF, and various competition teams, have been invaluable for networking, as well as for helping me find mentors and peers who can provide feedback on my creations. They can also show me new ideas and techniques for items that they are preparing in their own places of work.

C&RB Along the same lines, how has your participation in culinary competition at the chapter, regional and international level helped you become a better chef?

Kopp I have always enjoyed a challenge, and there is no better challenge than pushing yourself to do more, to do it better than before, to come up with something innovative, to prepare it consistently—and all within a specific timeframe. You can come up with a plan, and three backup plans, and you will still have to make last-minute adjustments when your freezer fails, when the power goes out, or when your rack of pre-scaled ingredients falls down the stairs (yes, all of those have happened).

Competitions teach you how to work in a clean, organized manner and plan to the best of your ability, but still be able to be flexible enough to adjust when the unforeseen occurs.

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C&RB You do all of your wedding cakes. You meet with and consult the wedding hosts, as well as prepare tastings. How does this one-stop shopping help the client and the club? Also, where do you find the time for the detail work, with everything else you have going on?

Kopp Meeting with a bride and groom and their loved ones for a wedding cake tasting is always interesting. You have a variety of personalities and design/flavor preferences, and you get to experience family dynamics first hand!

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The Metropolitan Club of The City of Washington was founded in 1863. Its clubhouse (see photo, pg. 26) opened in 1908 and is listed on the National Register of Historic Places.

The personal nature of these meetings ultimately benefit the happy couple by providing them with exactly what they are looking for, and benefit the club by creating a direct line between the couple and the cake, thus eliminating potential communication issues that could arise from going through an outside bakery. Additionally, the cake is prepared, placed, and cut on-site, so there is much less chance of something going wrong in the trip from bakery to ballroom.

As far as finding time to give full attention to extremely detailed wedding cakes during the busy banquet season, I can offer you one word: organization. Organize the production so the items that can be done early are completed, and then you have time for the cake decoration.

C&RB The big cake-display era has been over for a while.

What are you doing at The Metropolitan Club and what trends are you seeing throughout the industry?

Kopp We do a lot of mini-pastry displays. People enjoy sampling a variety of items, from classical French macarons to fruit tarts, to trendier items like mini-tuile cones filled with passion fruit mousse. The variations of colors and shapes,

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C&RB CLUB RECIPE

Vanilla Bean Mousse Yield: O ne full sheet in frame For the graham crust: AMT INGREDIENT 36 ozs. milk 4 ea. vanilla beans, seeded 13 ozs. sugar 3 ozs. cornstarch 24 ozs. egg yolks 10 ozs. butter 20 sheets gelatin 2 ozs. vanilla extract to taste Grand Marnier to taste Cointreau 49 ozs. heavy cream 1 sheet apple cake, spice cake, or hazelnut dacquoise

caramelized apples

milk chocolate ganache glaze Procedure: • Line a full sheet pan with parchment paper, and lay a sheet of cake on the bottom.

• Place a cake frame on the sheet.

• Sprinkle caramelized, diced apples over the cake.

For mousse: • Place milk and vanilla beans in a heavy bottomed saucepan.

Sprinkle sugar over the top of the milk. Boil.

• In a separate bowl, whisk together sugar, cornstarch, and egg yolks.

• Temper the boiling milk into the eggs, and back into the saucepan. Cook, whisking, until thick.

• Remove from heat. Place in mixing bowl and mix in butter.

• Bloom gelatin in ice water, drain, and melt.

• Temper gelatin into warm pastry cream. Add liqueurs and flavorings.

• Whip heavy cream to soft peak, and fold in.

• Pour into sheet, making sure to avoid air pockets around the apples. Freeze.

• Lift frame slightly; glaze top with milk chocolate glaze, remove frame.

• Freeze until glaze is set. Cut into rectangles.

• Serve with caramelized apples, cranberry pate de fruit, cranberry sauce, apple chip, and tuile.

SUBMITTED BY JENNIFER KOPP, EXECUTIVE PASTRY CHEF, THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON (D.C.)

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The Metropolitan Club’s new wine cellar was designed to include a seating area for special dinners and occasions.

placed on risers to add variations of height as well, make for an eye-catching display.

C&RB What are some of the things you are doing on your menu as far as dietary restrictions and food allergies?

Kopp I have found that the best gluten-free desserts are items that are naturally produced that way to begin with, as opposed to trying to recreate a recipe by substituting various starch blends for the flour. Sometimes you can’t get around using a starch substitute, but I offer a variety of popular items to those with celiac: crème brulee, crème caramel, ice cream, sorbet, almond macaroons, chocolate-dipped strawberries, and flourless chocolate cake (eggs, butter, sugar and chocolate). We also keep bowls of mixed berries on hand, for those last-minute requests for people who have multiple allergies.

C&RB Pastry chefs get the most bizarre requests. What’s the craziest creation someone has asked you for?

Kopp Probably the most bizarre request I’ve received was for an angel food cake without a hole in the center. They weren’t aware of the intricacies of egg-white structure, but that was the guest of honor’s favorite cake flavor—and they insisted it needed to look like a round 10-inch birthday cake with confectioner’s glaze drizzled over the top. I cautioned them that it might sink a little in the center, and it did, but they loved it.

In retrospect, I could have made multiple cakes, and cut a cylinder from one and placed it in the hole of another. I now have a plan for the next time I get this request!

C&RB

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PHOTO COURTESY CC OF LANDFALL

DESIGN & RENOVATION

Swim, Eat, Repeat Pool facilities are showering members and guests with more out-ofthe-water amenities, with refreshed locker rooms, bath houses and pool-deck dining spots.

By Pamela Brill, Contributing Editor

SUMMING IT UP

• Re-organizing existing pool-complex

amenities can improve overall operations and lead to higher and extended usage patterns.

• Bath house and locker room makeovers should include non-slip flooring in high-traffic areas.

• Updating outdoor dining options can

present an opportunity to expand menu offerings.

These days, it’s not enough for club and resort properties to rest their laurels on a well-designed pool; they also need to support those structures with a full roster of amenities, to cater to all that members and guests may want and need while spending their days, and nights, in and around the water.

As properties prepare campus-wide improvement plans for the coming year, much of the focus is on updating poolside dining options, locker rooms and bath houses, to round out a comprehensive pool complex and provide a fully satisfying swim-and-stay experience.

Rounding Out “The Bend” At River Bend Club in Falls Church, Va., updating pool amenities not only included an expansion of the original pool, but a relocated outdoor bar and completely refreshed locker rooms.

“We took the entire facility into consideration when planning and designing our renovation,” says General Manager/Chief Operating Officer Husam

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River Bend Club Falls Church, Va. “[We’ve made changes to create] a new, updated space for members to bring their families, neighbors and guests where they can feel at home. The limits of our new pool complex are infinite.”

—Husam Atari, General Manager

Atari. The $1.5 million construction project kicked off in September 2017 and wrapped this past May, just in time for the summer season opening.

Increasing pool capacity by 2,500 sq. ft. and adding two swimming lanes warranted more space for members to relax post-swim. A shaded and private party area was expanded to roughly 1,000 sq. ft., while the bar area was doubled in size to 600 sq. ft., “to allow for more member seating and a better poolside view,” explains Atari.

Food-and-beverage operations were also given a boost, thanks to the installation of a new pizza oven and a refreshed poolside menu. Chicken tenders and fries are now rounded out by more sophisticated offerings of avocado toast and grilled salads.

To further enhance the pool facility, River Bend’s fitness center locker rooms were also updated. “The building that our pool locker rooms are in is about 14 years old, and it was time to renovate them; everything in the old design was out of date,” says Atari.

While the number of half-size lockers remained the same, the surrounding amenities were completely refreshed, with subway tiles around the sinks and showers, frosted shower doors, tile flooring and recessed LED lighting.

Having completed its first full season following the renovation, River Bend has experienced a boom in its pool complex usage. Atari reports a notable uptick in club membership over the summer, and a 35 percent increase in overall revenues for pool operations.

Feedback regarding the locker rooms has been favorable, not only increasing monthly pool usage, but member morale. Atari credits these changes with “creating a new, updated space for members to bring their families, neighbors and guests where they can feel at home—the limits of our new pool complex are infinite.”

A Splashy ‘Wow’ Factor As the saying goes, “there’s always room for improvement”—and at the Country Club of Landfall in Wilmington, N.C., management put that wisdom into practice when updating its pool facilities last year.

“Our club already offered a very good pool complex, but we felt the pool design and pool-deck flow could be better organized and given a much more up-to-date look,” says Membership Director Kristin Wilson. Construction

began in February 2017 and wrapped last December, with final landscaping completed in early spring 2018—just in time for last May’s season reopening.

(While weather did not pose a concern during the construction process, progress was hindered by stormwaterpermitting issues that prevented the club from opening the pool for the 2017 season. Management dealt with this obstacle by creating pool-use agreements with neighboring clubs.)

Along with a brand-new rim-flow

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Primed for Changing Times At La Paloma Country Club in Tucson, Ariz., members are getting ready to take advantage of a months-long, multimillion-dollar renovation. This past May, a construction crew broke ground on facility-wide enhancements, including the clubhouse, driving range and fitness center.

“By the end of November, members will enjoy a broader range of amenities and features across the club,” says General Manager David Stout. The improvements include new locker rooms in the expanded fitness center, which includes a lap pool.

While members can also use locker rooms situated in the main clubhouse, providing them access

to the golf shop and golf course, another set of lockers is being located in the fitness center. A total of 48 half-size lockers (an even number between the men’s and women’s locker rooms), awash in a muted gray, are designed to fit into the neutral-toned setting.

“With the easier access, members can change clothes, shower and use the restroom facilities,” says Stout about the locker rooms’ proximity to the fitness center’s lap pool.

It was expected that La Paloma’s members would be able to utilize these facilities by the end of October, and the club planned to host a grand re-opening event in November, to showcase both the main clubhouse and fitness facilities.

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A months-long, multimillion-dollar renovation at La Paloma CC has included enhancements to the clubhouse (above left) and fitness center (right). The fitness center includes a lap pool, so new locker rooms have been added as part of its expansion.

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pool, larger deep end and a slide, the renovation included a revised layout for the surrounding amenities. The bath house was relocated to a more central location overlooking the pool deck, while additional steps and entry areas now enhance the grill area and snack bar.

Wilson credits this change with allowing members easier access while also creating easier service points for the staff.

“Everything is in close proximity for the convenience of members and their guests,” she notes.

The spot occupying the original bath house became a brand-new kids’ clubhouse, adjacent to the kids’ pool and play area.

Poolside decking was given a makeover to create a more intimate feel for members. “We were very thoughtful about where we placed trees, umbrellas and the landscaping, to provide unique ‘pockets’ for privacy,” Wilson adds.

The bath house itself was outfitted with a centrally located, generously sized family changing area. Custom flooring with small-scale tiles provides slip resistance, which is built into the finish.

What 2017’s pool season may have lacked because of the permitting delays has since been more than made up for, with Wilson dubbing 2018’s pool season as “tremendous.”

“This year, we saw a surge in new sports memberships; they were up over 200 percent from last year, as a direct effect of the renovations,” she notes. Customer feedback has been consistently favorable, she adds, as the new and previous members have all immersed themselves in getting full enjoyment from the upgraded pool complex.

“In addition to constant ‘wows,’ our members are telling us that it is more than they expected and well worth the investment,” Wilson reports. And aside from the pool aesthetics, the practicality of the redesign can’t be ignored.

“The addition of the bath house has enhanced the club by

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Country Club of Landfall Wilmington, N.C. “This year, we saw a surge in new sports memberships; they were up over 200 percent as a direct effect of the renovations. In addition to constant ‘wows,’ members tell us it is more than they expected and well worth the investment.”

—Kristin Wilson, Membership Director providing families and swimmers with a lovely amenity, while keeping the fitness locker rooms and tennis restrooms dry,” adds Wilson.

Maximizing the Season When Birmingham (Mich.) Country Club embarked on a two-year, clubwide renovation project in 2015, an updated bath house was high on the list of must-have enhancements. “Our ex-

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Birmingham Country Club Birmingham, Mich. “[Our new poolside casual dining spaces] definitely have a resort feel, which is where most privateclub aquatic facilities are going these days. They end up not being traditional pool-complex F&B outlets, but extend for a season of their own.”

—Joseph Basso, MCM, CCE, General Manager/ Chief Operating Officer isting locker rooms were worn out and inadequate, with nothing done since the mid-90s,” says General Manager/ Chief Operating Officer Joe Basso, MCM, CCE “We upgraded virtually everything.”

While the bath house’s original footprint remains intact—comprised of

men’s and women’s locker rooms at 1,200 sq. ft. apiece, along with 600 sq. ft. of administrative and storage areas and a modest-sized family restroom— upgrades were made throughout the building to improve safety and maintenance requirements.

Non-slip flooring replaced rubber

mats inundated with mold and mildew, while shatterproof lighting provided higher-quality illumination. Swapping out rusted metal lockers in favor of composite models minimized wear and tear, as did increasing the HVAC load to ward off further moisture.

But perhaps the greatest improve-

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Once Birmingham CC created its new two-story food-and-beverage outlet for its pool complex, the branding of each venue quickly followed.

The High Dive, on the top floor, is an open area with soft and table seating, a smaller bar, and a pizza kitchen, with pergolas added to \ provide shade. The Dive Bar on the bottom level has a resort-bar feel.

(See photos of both levels on pg.

38).

ment to Birmingham CC’s pool complex was the creation of a two-story food-and-beverage outlet, which came about practically by accident.

“For years, we lacked any real poolside service other than food from our snack bar and poolside cocktail servers who roamed the deck for drink orders, but then had to go all the way inside the clubhouse for service,” explains Basso.

“If you were lounging at the pool, it was a painful process.”

After the club’s facilities manager cobbled together a makeshift tiki bar,

it quickly proved its worth—and outgrew its ability to accommodate a growing customer base. That prompted management to devote more space and resources to a more dedicated outdoor dining facility.

Aptly named The Dive Bar (on the bottom) and The High Dive (on the top), the 800-sq.-ft. summer casual dining space has become the club’s most profitable space, despite being open for only four months out of the year.

Sitting in the space that formerly housed the tiki bar, The Dive Bar can

accommodate 48 guests at table seating and another 10 at the bar. The bar itself, which is fully equipped with tap beer, blenders and refrigeration, boasts granite countertops and stone facing.

The ceiling is outfitted with fans and bronze-painted conduit and piping, and lit ceiling fans and recessed down lighting provide illumination. Bronzed wrought iron furniture completes the look of this casual-dining hot spot.

“It definitely has a resort-bar feel to it, which is in keeping with where most private-club aquatic facilities are going

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these days,” notes Basso.

To keep consistent with the resortstyle vibe, The High Dive is an open area that includes soft and table seating, a smaller bar and a pizza kitchen. It has since been updated with an extensive shaded area with pergolas.

“We underestimated the need for massive amounts of shade—yes, Michigan gets a lot of sun in the summer— but with the amount of wind that we encounter, we didn’t think standard umbrellas would work,” says Basso, acknowledging that the first two seasons posed some unexpected challenges.

“We finally got it right this year.”

During the course of making these updates, management was tasked with the challenge of getting the foundation completed before winter (this required overtime for construction crews on the job, Basso notes). Those additional costs aside, the biggest obstacle came from government-stipulated overhead fire suppression after the ceiling had already been installed.

“I would encourage anyone doing construction to go the extra mile to make sure you are code-compliant from the original design,” Basso advises. “Do not rely on your architect or contractor to ensure this.”

With those issues now behind him, Basso is enthused by the positive results the improvements have made for BCC’s overall business. In the past three years, membership has jumped from 560 to 626 families, and this year has seen total revenue grow to over $9 million.

What’s even more noteworthy is how extended hours of operation—for The High Bar on Fridays (with music) and Saturdays in the fall and The Dive Bar on Saturdays and Sundays through football season—have helped bring in additional member usage.

“These end up not being traditional pool-complex F&B outlets, but extend for a season of their own that lasts from April to October,” Basso notes. C&RB

PHOTO AND IMAGES COURTESY BIRMINGHAM CC

The enhancement of Birmingham CC’s pool complex and addition of its new poolside F&B venues have helped to boost membership and extend the club’s season, to further generate additional revenues.

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SUPER IN THE SPOTLIGHT

Summa Cum Laude (from the School of Hard Knocks) After quitting a landscaping job, Tim Busek got a job doing landscaping—at a country club. And that started him on the path to success as the first, and only, head superintendent of The Manor G&CC.

By Jeff Bollig, Contributing Editor-

Tim Busek’s life was literally in the dumpster.

One year removed from dropping out of college, Busek was working as the member of a landscaping crew in Columbus, Ga., when one day he decided he’d had enough. He had just finished unclogging a trash compactor used to break down limbs and branches, when he told his boss he was quitting—without any definitive plans.

Busek was a talented baseball player as a youth and had career aspirations to teach and coach in high school. By his own admission, he became burned out on school, less than a Tim Busek (above right) often teams up with The Manor G&CC’s Head Golf Professional, Chris Marotto, to add extra flair to club events, such as the “Carnival of Broken Dreams.”

year shy of getting his degree. The landscaping job was just that—a job to make money to pay the bills.

“I went back to my apartment, grabbed my clothes out of my dresser, and headed back to my parents’ home in Atlanta,” Busek said. “The first thing my dad did was to grab the newspaper and said, ‘Here are the want ads. You have 24 hours to find a job, or I will find one for you.’”

Ironically, Busek found himself back in a similar line of work. A quick scan of the position openings revealed that the Atlanta Country Club (ACC), located a few blocks from his home, needed help for its team. As the low rung on the ladder, his job would be to distribute and clean up pine straw.

But unlike his previous foray into this type of work, Busek stuck it out—thanks in large part to the guidance of ACC’s Golf Course Superintendent at the time, the highly respected Mark Esoda.

SUPER IN THE SPOTLIGHT Tim Busek Current Position: Golf Course Superintendent, The Manor Golf & Country Club, Milton, Ga. Education & Training: Attended Winthrop University (Rock Hill, S.C.) and Columbus State University (Columbus, Ga.); studied Health and Recreation Years at The Manor Golf & CC: 14 (since August 2005) Years in Golf Course Maintenance Business: 24 Previous Employment History: Atlanta Country Club (staff member, spray technician, assistant superintendent) Certifications: GCSAA Class A golf course superintendent Honors and Awards: 2004 Georgia Golf Course Superintendents Association Assistant Superintendent of the Year; 2011-18 Board Member, Georgia GCSA (currently serving as Vice President); Golf Course Superintendents Association Grass Roots Ambassador (advocacy)

Busek (left) with Matt Vanderpool, Executive Director of the Georgia State Golf Association, during The Manor G&CCs hosting of The Top 60 Women’s Classic

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After 10 years of “attending Mark Esoda University” and working his way up the organizational chart at ACC, Busek was selected in August 2005 to be the first Golf Course Superintendent for a new property, The Manor Golf & Country Club in Milton, Ga., just north of Atlanta—and he’s been tending its Tom Watson-designed course ever since.

GOLF COURSE PROFILE The Manor Golf & Country Club Website: http://www.clubcorp.com/Clubs/The-Manor-GolfCountry-Club No. of Holes: 18 Par: 72 Yardage: From 5,200 to 7,100 (five sets of tees) Ownership: ClubCorp Type: Parkland Designer: Tom Watson Year Opened: 2006 Golf Season: Year-round Annual Rounds: 25,000–28,0000 Grasses: Tees, Fairways, Roughs—Tifsport Bermuda; Greens—A1 Bentgrass Bunkers: 112 Water Hazards: Four ponds, with one coming into play “There was a lot of turnover in those type of jobs,” Busek says. “I later found out the crew had a bet I would not come back the first day after lunch—but I did. They had such a good team, and I liked being on the golf course.”

Busek is a bit of an anomaly for professionals in the golf industry, in that he had virtually no exposure to the game prior to his first day on the job at ACC. He did not play golf as a youth, and his parents were not members of a club or exposed to the game either. He didn’t even like mowing the lawn when he was younger. But even though he liked his new work, he was not sold on it as a career until after he had been at ACC for two years.

“I started to volunteer for other projects and ask a lot of questions,” Busek says. “And Mark [Esoda] was so good to me as a mentor. A position opened as the spray technician [focusing on fertilizer and pesticide applications] and he trusted me to do the job. I loved everything about what I was doing, and getting that position made me want to pursue it as a career.”

In reflecting on how far Busek came under his direction, Esoda, now the Director of Golf Operations for the city of Loveland, Colo., says “I cannot say enough good things about Tim.” “He came to us so eager to learn,” says Esoda. “He was a sponge. Perhaps the best compliment I can give is one year I took a group of Boy Scouts to camp for two weeks and put Tim in change. It was June in Atlanta, Ga. That is not easy.

But I had no concerns. I knew he could do it—and he did.”

C&RB Tell us about The Manor Golf & Country Club Busek We’re part of a development where all homeowners are members of the club. It is owned by ClubCorp.

The golf course is fun to play, but I would not say it is overly difficult. Tom Watson designed it for people to have fun.

The fairways are wide. The greens are fairly quick, especially in the summer. We have a range, putting clock and chipping area. We hope to add a short-game area soon.

We offer indoor and outdoor swimming and tennis, a fitness center and pickleball courts. We host some weddings and business meetings. We’ve held some Georgia State Golf Association competitions, and we will have 16 to 20 other outings during the year.

C&RB When did you come on board during the construction of the course, and what was it like to work with Tom Watson?

Busek The front nine had been constructed and grown in when I got here. Tom Watson was beyond amazing. He is such a classy person and was great with my staff.

You can tell he understands the work of the golf course superintendent and respects our input. He was always asking me what a feature would mean in terms of ongoing maintenance. He wanted to know what it meant in terms of labor and expenses. And we stay in touch with his team for ongoing projects, to get their input and direction.

I remember when we did the grand opening, he came back and spent all day with the members, playing the course and explaining why he did things as he did. He then signed autographs for everyone. It was supposed to last an hour, and he was there all evening.

C&RB Were you surprised that you were selected to be the superintendent for a new golf course under construction, when you had not come up through the traditional ranks with a formal turf education, and did not have previous head superintendent experience?

Busek I really thought early in my career that not having the formal education would hurt me when it came to getting As part of The Manor G&CC’s regular junior golf clinics, Busek and his staff give presentations about the course maintenance operation that includes hands-on learning about moisture meters and soil thermometers.

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a job like this. But that is where Mark [Esoda] was so good.

First, we were always doing projects at Atlanta Country Club, and he would put his assistants in charge of them. For example, I was in charge of quality control once. I had to make certain the greens mix for seeding was perfect. That prepared me for the job.

Also, Mark was always pushing me to interview for jobs.

He wanted me to have the experience. There was no doubt I was ready because of his help.

C&RB You are on the Board of Directors for the Georgia Golf Course Superintendents Association. Why did you become involved?

Busek I had no choice! Mark was such a big supporter of our state and national association. They provide so many resources to help us. Because I didn’t have the college turf degree, Mark made me go to chapter events to get the education I need.

Plus, there is no profession that I am aware of where the members help each other so much like ours. We know for the good of the game that we need to share best practices. So I continue to be involved in the chapter, because I want to give back because of what others did for me.

C&RB Water can be an issue in Georgia, especially in the summer. How does your course deal with that?

Busek We are fortunate that we constructed a state-of-theart water re-use facility for the housing development and the golf course from the very beginning. We do not have any quality issues, but we can push the supply during drought.

We have priority over the homeowners, but we have not had major issues because of our outreach and education to the homeowners. We have a water committee that helps the homeowners understand how they can use water more efficiently and effectively.

C&RB You are heavily involved in advocating for the game and are involved in government relations activities. Why is that?

Busek When I was at Atlanta Country Club, we had a major drought, and golf courses came under fire as water “wasters.” We really weren’t prepared to answer the criticism. So the chapter got organized, collected the research, created messages and built relationships with the media and government.

Mark [Esoda] was a key player in that. I learned from him.

I have joined our grass-roots advocacy program for our state and national associations. We meet with our state legislators and regulators, and our national congressmen to inform and educate them.

It has made a world of difference. We now have great relationships with those who make policy and have open lines of communications with them. We felt were not being evaluated appropriately. They now understand how golf courses are efficient users of water and a leader for other industries to follow.

C&RB What are your major challenges in managing The Manor’s golf course?

Busek We really do not have much disease pressure. I would say the biggest challenge is from wear and tear from golf cart traffic. We have to watch that and control the patterns.

There will be areas that we have to sod out coming out of the winter. But more than anything, we have had to do more with less. Before the recession hit in 2008-09, we had a budget of $1.2 million and a staff of 20. It got down to $500,000 and a staff of eight at one point. We’ve come back a little, but the

COURSE & GROUNDS OPERATIONS PROFILE Staff Size: 10 (full-time, year round) Other Green and Grounds Managers: Jason Pritchard, First Assistant; Peter Barth, Second Assistant; Richard Ward, Equipment Manager Water Source and Usage: Re-use facility on site Aerating and Overseeding Schedules: Overseed range; aerify greens twice annually with hollow-core tines and three times with solid tines, tees once a year with hollow core tines Upcoming Capital Projects: Short-game practice area

Water for The Manor course is available from a re-use facility built for the property, but Busek is still a strong advocate for conservation, both with homeowners and in public circles.

experience tells us that there are just some things that we cannot do that we used to. You focus on what impacts playability.

Labor continues to be a challenge as well. It is getting difficult to find and retain staff. We compete with other industries that have a little better hours and where the conditions might be better or more controlled.

C&RB What are the biggest changes in golf course management you’ve experienced during your career?

Busek Without a doubt, the technological advancements have been a huge positive. Our water facility is an example.

But we also have new ways of monitoring our soil moisture where we have the ability to pinpoint our water use. In the past, we made our best guess. Now we can be much more exact, and that leads to improved plant health.

C&RB Where have you developed most as a golf course superintendent?

Busek I think the biggest thing I found in going from an assistant to a head superintendent is the need to be a good communicator. I was fortunate to learn from the best. But you need to be in continuous communication with the golfers, the homeowners, the others on the golf club staff, and your staff.

I get out on the course and spend time with each group.

I have a great relationship with our golf pro, Chris Marotto. We play together at events and support each other. That makes a big difference in facility success.

C&RB Do you play much golf?

Busek I do not play as much as I want to, but as my children are growing up I am getting some more free time and will play more. I think it is important. A group of superintendents in the area get together and play one of our courses, and then offer critical feedback. That has been very good, because it lets us see what others are doing, it gets us out playing, and it allows us to learn how we can improve what we are doing.

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PHOTO COURTESY SALISHAN RESORT

RECREATION & FITNESS

Stretch of Good Fortune

Yoga programs in many forms are taking shape in all types of club and resort properties—and proving to be one of the most flexible ways to attract, and retain, a wide range of devoted participants.

By Rebecca Treon, Contributing Editor

SUMMING IT UP

• A strong yoga program

can be an appealing activity that helps to attract new members from desired demographics.

• Special yoga events that take place outside of the traditional classroom and incorporate a social component can be especially popular.

• Yoga can serve as a

value-added component for group meetings, either as a start to the day or for a mid-day break.

Yoga is more than another wellness trend. For many who have taken up the discipline, it’s proving to be an essential part of a balanced lifestyle that is not just a form of exercise, but also a key component of emotional health.

For club and resort properties, yoga holds out the potential for being much more than just another activity to offer to members and guests. Those that have embraced it have not only been able to expand their offerings to existing members and guests, but also enhance the appeal of their properties to potential new patrons from desired demographics, including women and Millennials. And strong yoga programs are proving to be one of the best ways to get those who practice it to come, and stay, at a property on a regular and extended basis.

Wide-ranging Appeal Snee Farm Country Club, in Mt. Pleasant, S.C. (a suburb of Charleston), is a private golf and country club that hosts a twice-weekly Hatha yoga class that is open to the public. Laurie Clarke has been conducting classes there since 1995, when the club’s manager, who had been attending her yoga classes at another location, invited her to also teach at Snee Farm.

“Yoga appeals to a really broad range of people and benefits everyone,” says Clark.

“It’s ideal for an athletic young person who needs a restorative yoga class for physical and mental balance, for any age or fitness level. It’s great for people as they age to help with mobility, and actually there are specific poses that help avid golfers and

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PHOTOS COURTESY WOODFIELD CC

One of the main goals of Woodfield CC’s recent $27 million renovation and expansion was to expand the club’s fitness program, and specifically to add more space for yoga. “We have a real yoga program here, as opposed to just offering classes,” says the club’s Kim Pace.

“We have integrated yoga into our community.” Yoga now accounts for about 25% of Woodfield’s total fitness schedule.

tennis players.”

In fact, golf’s Tiger Woods and tennis’ Andy Murray are both avid practitioners of yoga and at the head of the ranks of athletes who have embraced it as an important component of their workout routines. Yoga enhances a player’s game through both sharper mental focus and the physical stretching that increases flexibility and strength.

Clarke’s classes focus on the adaptive and restorative elements of the program. She’s had some people in her classes who have been there since the beginning, while others just come occasionally or for a short time.

“I teach adaptive yoga classes using lots of props, like blocks, blankets, and pillows, for cancer and cardiac patients,” she says. “Some of my students find that yoga is helpful as they start not getting around as well as they used to; the goal of yoga is to age graciously.”

Clarke’s classes begin with meditation and breathing exercises, include slow, gentle poses, and end with relaxation, something that appeals to the club’s main demographic: people who are middle-aged and older. Clarke also teaches at the Wild Dunes Resort on the Isle of Palms outside Charleston, where she says the groups are more varied, with guests coming from all over for vacations and attending yoga sessions while there.

Going With the Flow…and “Bros” Woodfield Country Club in Boca Raton, Fla., underwent a $27 million renovation and expansion in 2016, and one of the main goals of the project was to expand the club’s fitness offerings, including adding more space for yoga.

“We have a real yoga program here, as opposed to just offering yoga classes,” says Kim Pace, Assistant Director of Fitness & Group Exercise. “We have integrated yoga into our community.”

Woodfield offers roughly 70 classes per week, ranging from cycling to Zumba. Of those, yoga programming makes up about 25% of the schedule—about 13 classes total, with at least two classes offered each day.

The style of the classes that are offered vary as much as the neighborhood demographic (Woodfield is part of a

community where residence requires joining the club, and the membership is unusually young for a Boca Raton neighborhood, with an average age of 49 and roughly 1,200 children). For yoga, the club offers restorative and yin (made

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up of slower movement and poses), foundational classes like hatha and yoga basics, along with vinyasa (flow) yoga, Tai yogalates, tai chi, aerial yoga and even belly dancing and “yoga for bros.”

“Our 9- to 12-year olds are our juniors group,” says Pace.

“We have their moms; a group of younger, very fit grandmas; members that have musculoskeletal concerns; and our ‘yoga bros’—the men in our community who play golf or tennis and need to do additional stretching, “A member can come in and start a fitness program and we’re able to help get them to meet the guidelines for someone to be fit and healthy,” she adds.

Specialty events that take place outside of the traditional yoga classroom are also popular with member-residents, she notes. These include: “Brews and Bros” (with beer added to the stretching): “Vino and Vinyasa” (adding wine); “Full Moon Yoga” and “Meditation Under the Stars” (adding an outdoor element) and “Poolside Yoga” (held on the pool deck). “Members really enjoy the added social component of these events,” says Pace.

Yoga From On High In Vail, Colo., two unique yoga offerings engage visitors and locals alike and are an added attraction for the resort’s summer season. Both yoga classes bring energy to the town’s off-season and attract both residents and those visiting Vail.

Putting to good use the equipment that’s more frequently used in the winter months, the Vail Mountain Top Yoga Series offers yoga at 10,000 feet overlooking the Gore Range from the deck of the 10th Restaurant. The class is $10 or,

with the scenic gondola ride to the top of the mountain, $40.

Chair massages and lunch are available after the classes, letting guests make a day of the event.

Vail Mountain Lodge houses the 18,000-sq. ft. Vitality Center and Vail Athletic Club that is open to both members and drop-ins and offers spa services. The Vitality Center offers Outdoor Community Yoga at no cost, taking place every Saturday at the lawn in front of the Solaris property in the center of Vail Village (see photo above).

“Summer community yoga classes are a great chance to socialize and connect with the shared intention of health and embodiment,” says Karen Anderson, Yoga Director at the Vitality Center. “There’s no better backdrop for yoga

PHOTO COURTESY SNEE FARM CC

PHOTOS COURTESY VAIL MOUNTAIN LODGE

Vail Mountain Lodge makes the most of its surroundings to emphasize yoga as a strong attraction for the summer season. “Summer community classes are a great chance to socialize and connect,” says Karen Anderson, Yoga Director at the property’s Vitality Center. “There’s no better backdrop for yoga than Vail Mountain.”

Snee Farm CC, a private club in South Carolina, hosts a twice-weekly Hatha yoga class that is open to the public.

Classes conducted by Laurie Clark, who has been teaching at the club since 1995, emphasize the adaptive and restorative elements of the discipline, including specific poses designed to help golf and tennis players.

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PHOTO COURTESY SALISHAN RESORT

The Salishan Resort in Oregon “provides a natural location for yoga, meditation and wellness practices,” says General Manager Ryan McCarthy. “Our daily yoga program provides guests with the opportunity to interact with the acres of forested property and the Pacific Ocean that are right at our doorstep.” Yoga is also proving to be popular as an option for corporate groups using the resort for retreats or meetings, to get a clear start to their day or refocus attention through a mid-day break.

than Vail Mountain. We’re glad we’re able to offer free weekly yoga to give back to the Vail Valley community.”

Sunup to Sundown The Salishan Resort, with the tagline “Basecamp for your soul,” has a focus on wellness programming for its guests.

The property, in Gleneden Beach, Ore., features golf, a spa, restaurants, and fitness classes with an emphasis on nature (including “forest bathing,” the latest wellness trend, as the resort backs up on the Siletz Bay National Wildlife Refuge).

Salishan hosts a weekend-long event—the Mindfulness & Meditation for Peace, Vitality, and Inspiration Retreat— in conjunction with Sarah McLean, a best-selling author and founder of the McLean Meditation Center in Sedona, Ariz.

“Salishan is embracing the core values of our holistic hospitality brand, Soul Community Planet, by offering programs like yoga,” says General Manager Ryan McCarthy. “More and more, travelers want to refresh their bodies and souls and experience the ‘place’ they are visiting.

“With that in mind, we wanted to go beyond the spa experience,” McCarthy says. “Salishan’s landscape provides a natural location for yoga, meditation, and wellness practices. Our daily yoga program provides guests with the opportunity to interact with the acres of forested property and the Pacific Ocean that are right at our doorstep.”

Salishan’s programming appeals to the range of guests that stay at the resort, but is also a great option for corporate group retreats or as a break from meetings, McCarthy says, noting that the groups find it makes a great start to the day or as a mid-day break, to refocus attention.

“The resort was designed to be in harmony with the environment, and our buildings blend seamlessly into the coastal Oregon landscape,” he says. “Many of our guests arrive looking for a deeper connection to nature and the outdoors.”

Practitioners at Salishan include everyone from first-timers looking to relax to experienced yogis on vacation. The resort changes its yoga programming seasonally, too, and is also open to local residents for a small fee.

In fall, there is a sunrise yoga class, held outdoors if weather permits, and summer offerings include “Poses and Pints” (pairing yoga with local craft beer), Sunset Yoga, and Forest Bathing.

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PRODUCTS AT WORK

Neat PHOTOS COURTESY CLEVELAND HEIGHTS GC

and

Green A superior quality of cut and no hydraulic leaks are just two of the reliable features that keep superintendents loyal to a favored model of greens mower.

By Betsy Gilliland, Contributing Editor

Golf course superintendents are always on the lookout for the latest and greatest in equipment technology, and eager to try out any new machine or mower that holds out the promise of helping them realize new efficiencies and improving the quality of their course conditions.

At the same time, when superintendents find something that works, they’ll stick with it and make sure it’s used to maximum effectiveness—especially when it comes to maintaining greens, as the most critical part of their courses.

That’s been the case for two superintendents at very different types of properties, who have each stayed loyal to different models of Jacobsen® Eclipse® 322 greens mowers since first gaining experience with the machines eight years ago.

At the Cleveland Heights Golf Club in Lakeland, Fla., a 27-hole municipal golf course that sees 70,000 rounds annually, Golf Course Superintendent Dustin Plemons has had three gasoline hybrid Eclipse 322 mowers for four years, and is about to get a new fleet as part of the property’s regular equipment turnover in that timeframe. Plemons’ familiarity with the riding greens mowers, however, goes back to when

“When we have to raise our greens speed, [the Eclipse 322] is the mower we use.

Sequoyah is known for fast greens, and it definitely delivers what we’re looking for.”

— Armando Sanchez, Golf Course Superintendent, Sequoyah CC

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he was charmed by them for the first time when using them at a previous property in 2010.

And at Sequoyah Country Club, an 18-hole private property in Oakland, Calif., Golf Course Superintendent Armando Sanchez has had one diesel hybrid Eclipse 322 for about eight years.

The two superintendents agree that the Eclipse 322 has proved to have many reliable benefits as they’ve used it for all of those years. But two features stand out as the most consistent and valuable payoffs gained from the machines: quality of cut, and the absence of hydraulics to eliminate the risk of leaks and turf damage to the greens.

“The quality of cut [with the Eclipse 322] is the best I’ve ever gotten,” Plemons states. “There’s a clean cut every time.”

Sanchez agrees. “We ran competitors, but the Eclipse 322 quality of cut was phenomenal compared to the other mowers. That was the selling point.”

The lack of hydraulics is also a strong selling point, the superintendents agree, not only because the lack of leaks avoids the need for costly and disruptive turf repairs. In addition, they note, staff technicians don’t have to worry about hydraulic fluid, valve, or hoses when maintaining the equipment. And by taking hydraulic leaks out of the equation, the mower eliminates the chance for soil and water contamination as well.

Because the mower has no hydraulics, notes Sanchez, the only required maintenance is changing the oil and sharpening the blades. Sequoyah CC’s technician changes the fluids every year. And with so few requirements for upkeep, the Eclipse 322 keeps down maintenance costs as well.

On the gasoline hybrid models, Plemons says, only the engines require normal service, such as oil and filter changes.

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The Jacobsen® Eclipse® 322 greens mowers used at Cleveland Heights GC (pictured at left) normally run at 3 mph, but the speed can be increased to improve productivity during tournaments or other special events.

In addition to the hybrid mowers, the Eclipse 322 is also available in a battery-operated model. And while the batteryoperated option eliminates gas and diesel usage entirely, the hybrid mowers can reduce fuel consumption by up to 50 percent, and operating costs by up to 86 percent.

Both superintendents also like the “green” aspect of using the mower, with the quality of cut yielding healthier turf that lets them reduce chemical and water applications. The hybrid mower’s smaller engine also reduces emissions, Plemons notes.

The environmentally friendly features of the Eclipse 322 translate into properties being able to save up to 630 gallons of fuel and have up to 26 fewer gallons of waste oil annually, in addition to not having the need to dispose of waste hydraulic oil, according to Jacobsen.

Programmed for Success Other features that help Cleveland Heights GC and Sequoyah CC use the Eclipse 322 to produce optimum results on their greens include the mowers’ programmable settings, which help the course and grounds crews at each club better meet the specific conditions of their individual golf courses.

A programmable frequency of clip allows the machines to be tailored to achieve consistent playing conditions and healthy turf, regardless of the operator. The mowers’ speed, transport speed, and other settings can be programmed into the unit through a password-protected menu.

“When we have to raise our greens speed, that’s the mower we use,” says Sanchez. “Sequoyah is known for fast greens, and [the Eclipse] definitely delivers what we’re looking for.”

In addition, settings can be altered as course conditions change throughout the year. Full on-board diagnostics and monitoring are displayed through an LCD screen and on LED readouts on the controllers.

With its individual reel control, the Eclipse 322 can engage one, two, or all three cutting units. By lowering only the reels that are selected, the mower engages them for complete control of striping patterns, minimizing the risk of a triplex ringwear pattern. The swing-out center reel gives operators easy access for adjustment and service.

An ergonomically designed cockpit has swing-out armrest controls, and an LED headlight and other features reduce fatigue, improve visibility, and put the controls within reach.

The self-actuating, automatic parking brake is maintenancefree and applies automatically when the pedal accelerator is released. The steer-by-wire system eliminates hydraulics and cables, allowing for quick turns and assuring straight lines.

Sanchez also likes that the mower is quiet and easy to operate. While the batteries on the hybrid models do not have enough capacity to supply full power, operators can select a “whisper mode” that allows them to transport at engine idle, for reduced noise levels.

And when needed or desired, the mower has the capability of increasing the productivity of the grounds crew.

“When we have a tournament, I can speed them up so we can get done faster,” Plemons says. “Or we can slow them

“The quality of cut [with the Eclipse 322] is the best I’ve ever gotten.

There’s a clean cut every time.”

— Dustin Plemons, Golf Course Superintendent, Cleveland Heights GC

down to get a better quality of cut. We have the ability to do whatever we want.”

Normally, the Cleveland Heights maintenance staff runs the mowers at 3 mph, but the speed can be increased to 5 mph during tournaments or other special events, Plemons notes.

During the Florida club’s busiest times, he adds, all three of the Eclipse 322s might be sent out every day. In the offseason during the summertime, however, the staff often uses only one Eclipse 322 daily.

The Sequoyah staff has four or five operators that run the Eclipse 322. “We have had few problems with it, but we teach them what to look for if something happens,” Sanchez says.

“They need to make sure the reels are turning, and there is a gauge that tests the default on the mower.”

Like Sanchez, Plemons also appreciates the ease of operation of the Eclipse 322 mowers. “It is the first mower new employees are trained on, because it is so easy to use,” he says.

Adding to its versatility, the Eclipse 322 also offers a complete line of attachments. The maintenance department at Cleveland Heights has verticutting and roller attachments for its models. While the staff uses the verticutters four or five times a year, the crew members use the rollers frequently.

“They do a phenomenal job,” Plemons says.

C&RB NOVEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE URED F E AT G O RY C AT E

Tents & Umbrellas

Shade from All Angles

Product: Sirocco Bamboo Side Wind Features: • This lighter version of our original Side Wind is the perfect solution for those who need flexible shade • 3” solid-bamboo uprights and crossbeams combined with marine-grade nylon fittings • Available in both 8.5’ square and 10’ round sizes • Rotates 360° and tilts to 45° Contact: Bambrella USA www.bambrellausa.com

Total Coverage

Product: Venice Umbrella Features: • Super large-scale Venice Umbrella is available in 16’ and 20’ square • Canopies have double sewn-in vents for excellent wind management and the heavyduty base provides a stable foundation • The pole and ribs have a carbon finish and the canopy is made from furniture-grade solution-dyed acrylic Contact: FiberBuilt Umbrellas & Cushions 866-667-8668 www.fiberbuiltumbrellas.com

Sunny Season

Product: Teak Umbrellas Features: • Our superior umbrellas are built with Grade-A teak and marine-grade stainless steel to last through seasons of use • Each umbrella is outfitted with a solution-dyed acrylic canopy that resists water, mildew, and fading while giving 98% from UV rays • Available in a wide range of sizes and shapes to fit any space Contact: Country Casual Teak www.countrycasualteak.com

Gimme Shelter

Product: Polycarbonate Structures Features: • Sunshield US offers high-end polycarbonate structures designed for style and functionality • Structures can be used as patio covers, carports, pool and BBQ covers, as well as valet stations for your club or resort Contact: Shelter Structures America 424-254-9172 swilson@shelterstructuresamerica.com

Indoor Furniture Small and Mighty

Product: Smaller-Scale Madison Stacking Chair with Hidden Flex Back Features: • Global Allies’ exclusive patented design • Hidden aluminum flex mechanism • High-density box seat • Welted seat back • 1 1/4” tapered aluminum tubing • Fabric-on-fabric stack • Color-matched heavy-duty umbrella glide • Custom-color touch-up kits available • CA-117 fire code compliance standard • Range of finish options available Contact: Global Allies www.globalallies.com

Club-Tested and Proven

Product: Claremont Chairs Features: • We designed this very elegant stacking hardwood chair for the Claremont Country Club in Oakland, Calif., in July of 2013. This spring, we took our 22nd and repeat order from the Rolling Rock Club in Pennsylvania.

• No other chair offers this level of elegance and comfort in a full-function stacking hardwood chair • No other company offers a 20-year warranty against joint failure on a stacking hardwood chair • Check out our website, and see why so many top-tier clubs are choosing Eustis Chair Contact: Eustis Chair www.eustischair.com

52 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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Course & Grounds

Why Walk When You Can Ride?

Product: Greensmaster® TriFlex™ Hybrid 3320 / 3420 Features: • First riding greensmower that has the same level of precision as a walk greensmower • Flex suspension • Lift-gate footrest provides access to the center cutting unit • Requires no routine greasing • Reels driven by a generator, with peak power reaching three horsepower on each reel, which allows for verticutting • All models in the series are supplemented by battery power, to eliminate clip marks at the start of each mowing path • All electrical components are housed inside the machine and fused separately, for safe and reliable operation Contact: The Toro Company www.toro.com

Spot-On Spray

Product: John Deere GPS Precision Sprayer Features: • Operators can now utilize AutoTrac features • Individual nozzle control • Automated documentation of spray events • Simplified operator inputs that reduce operator fatigue • Ability to designate “no-spray zones” and a remote diagnostic capability, to ensure quick resolution to questions Contact: John Deere Golf & Sports http://www.johndeere.com/golf

Luxe Ride

Product: Club Car Tempo™ Features: • Designed with automotive styling and features that feel like upgrades, the brandnew Tempo represents the very best of Club Car: proven engineering, industryleading durability and reliable comfort • Tempo also features Club Car’s newest technology, Tempo Connect, an even more powerful connected solution: with Visage Fleet Management and the Shark Experience, an exclusive in-car entertainment system designed to attract more golfers, it’ll take your business to the next level Contact: Club Car www.ClubCar.com

Knowledge is Power

Product: Textron Fleet Management Shield Plus™ Features: • Screenless technology that provides real-time usage, mileage, hours, work and idle-time data for maintenance equipment •R eceive detailed efficiency reports to maximize and manage your crew’s workload • E stablish activity zones, target times and task-completion goals, and balance workloads • L everage real-time data to obtain equipment usage, mileage, hours, work and idle times • Define reduced-speed zones and geofence areas to keep your crew safe • Receive instant alerts detailing the location of equipment when exceeding speed limits or entering a protected geofence • F rom real-time location of all equipment, view history data to analyze travel times between activity areas and optimize efficiency •W eb-based and accessible anytime, anywhere, using your computer, smartphone or tablet • E xtended warranty and service, built-in battery and automatic software updates • S upported by TechForce™, the industry’s largest network of factory-direct technicians Contact: Textron Fleet Management https://www.textronfleetmgmt.com

Utility Vehicles

Winning Rally

Product: Yamaha UMAX™ Rally Features: • Comfort—With luxurious bucket seats from Yamaha’s Viking® utility Side-by-Side, an automotive-style dash, and a spacious window for entry/egress, you’ve got all the comfort you need to get through any heavy-duty job.

• Genuine—Equipped with Yamaha Genuine wide fender flares and front brush guards that are specifically designed for the Rally. Plus, it’s easy to make it “genuinely yours” with Yamaha’s optimally engineered parts and accessories that always look right, fit right, and perform right, unlike aftermarket options.

• Performance—Every tough job is made easy when you’ve got lifted suspension for increased clearance, 23” allterrain tires, a one-handed tailgate release for effortless dump-bed usage, and plenty of storage from under the hood to the large-capacity bed.

• Versatile—From construction sites and busy airports or warehouses, to local hobby or horse farms and neighborhood nurseries, to the densest college campuses, vast campgrounds and largest golf course properties, the UMAX Rally is the only light utility vehicle that’s ready for anything.

Contact: Yamaha Golf-Car Company UMAXRally.com NOVEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Pool & Patio

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 Contact: Infrared Dynamics www.infradyne.com

Amphibious Comfort

Product: In-Pool Furniture Features: • The popular in-pool collection has expanded to include several new products for water applications that can be used out of water as well • Each cushion is engineered with Dry Fast foam technology—allowing for quick water flow and drying • With endless configurations to choose from, each modular piece easily connects with a durable inner locking key that prevents cushions from sliding Contact: Texacraft www.texacraft.com

Safe Landing

Product: Softside™ Slide Landing Pads Features: • Designed for slides that exit into shallow water, slide-pad options make pool slides safer, with soft landing pads to help avoid injury • Anchored with hardware to prevent floating or shifting • Provide slip-resistant covered foam padding made of a thick foam pad bonded to a textured PVC material, so the PVC material will not peel or wash off • Passes all CPSC-ASTM 1292 tests for impact attenuation for drop heights of 10 ft. (3” thick) • Durable, watertight and slip-resistant, these pads are algae- and fungus-resistant, low-maintenance and hygienic • Custom bumpers are also available to protect the heads of patrons as they enter a closed-flume slide, as well as pads for behind ladders, where falls often occur • Available in four different colors: light blue, dark blue, white, and black • Made in the USA with three-year warranty Contact: RenoSys 800-783-7005 www.renosys.com

Member Services & Activities Putt for Dough

Product: Stroke of Luck™ Indoor Putting Game Features: • Combines the skill of putting with the scorekeeping of games of chance like poker or any other card game • Game consists of “Executive” 3’ x 8’ putting mat, with a stimp of 10-11, imprinted with the faces of a full deck of cards arranged randomly • Full-sized “Club” version with 4’ x 12’ mat also available • To play, dice is rolled to determine any of six “tee positions” on mat, and players then putt to win their “best hands” • Use it to salvage a rained-out charity event by taking the competition inside • Can also be used to complement fundraising events, banquets and weddings, and after-golf festivities • See it demonstrated at 2019 PGA Merchandising Exhibition in Orlando, Fla. from Jan. 22-25, Booth #3317 Contact: 2Skills LLC https://2skills.net

Gain Momentum

Product: Momentum Video Production Service Features: • Innovative way to engage members and promote your club and its activities • You and your staff become the “directors,” gaining creative control and dramatically reducing production costs • High-end equipment • Video and shotselection training • Video portal to upload your footage • Video editing and publishing Contact: Momentum Video http://momentumvideo.com/

Clocks

Timely Remembrance Product: Verdin Course Clock Features: • Many 2- and 4-face models available • Each clock custom-made and ULapproved • Superior Moonglow© backlit dials • Custom headers; logo or medallion dials; custom colors available • Installation and maintenance by Verdin technicians (optional) Contact: The Verdin Company 800-543-0488 www.verdin.com

54 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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Kitchen Equipment

Smaller Footprint, Bigger Menu Product: Cook-N-Hold Low-Temperature Smoker Oven Features: • Fully insulated Cook-N-Hold smoker designed for flavorful results by slow cooking with real wood chips • Efficient 3,000-watt power unit allows for reheating of prepared meals or bulk items with maximum temperature of 325°; powerful 250-watt cal rod heats chips quickly • Includes stainless-steel vented chip box and variable one-hour timer for mild to heavy smoke flavor • Standard solid-state electronic control with large, clean, easyto-read and -operate LED digital display, to ensure holding at precise food temperatures • 18 factory- or field-programmed cook-and-hold cycles • Cook and hold up to 100 lbs. (45 kg.) of meat in less than 6 sq. ft. of floor space • Fully insulated, stainless-steel interior and exterior for ease of cleaning • Photo shown with optional stand Contact: Cres Cor

Waterless Wells

Product: Modular Induction Dry Well Drop-In Features: • Eliminates need for water, reducing employee labor and maintenance during operation • Eliminates need for drain installation • Induction technology provides more efficient and effective temperature control, resulting in less food waste and better food consistency • Temperature control 140°- 190°F (60°- 88°C) and three power levels (low, medium and high) • Individual power and heat control for each well • Accommodates full-size and half-size Vollrath induction-ready pans, 2 1/2” (6.4 cm) or 4” (10.2 cm) deep • Two induction pods per well create two warming zones per well • Zones can operate independently or be synced • Different depth pans can be used in each zone • Stainless-steel well and top flange blend seamlessly with other commercial foodservice equipment • Wells can be cleaned with soap and water and the sealed-well design contains spills and prevents them from reaching the more sensitive components of the unit Contact: Vollrath Company vollrath.com

Food & Beverage Great Start

Product: Bush’s Best® Chili Starter Features: • Enhance fall and winter menus with simple preparation and the delicious taste of classic, hearty chili • With rich pinto beans masterfully simmered with chili powder, cumin, garlic, onion and oregano, simply add diced tomatoes, meat and vegetables to create limitless chili possibilities • Vegetarian 4-Bean Chili is a quartet of delicious beans, plus a helping of sautéed veggies, to make a healthy, satisfying chili that’s perfect as a meat-free meal • The Harvest Chili is the ultimate comfort food, adding a bit of maple sweetness and a touch of pumpkin Contact: Bush’s Best® www.bushbeansfoodservice.com

Quantum Leap

Product: Quantum Squares Coffee-Infused Energy Bars Features: • One bar equals one espresso shot— delivering a long-lasting boost of energy, without the crash!

• Bars are 100% vegan, non-GMO, gluten-free, soy-free, kosher and made with high protein, low sugar and clean, whole ingredients • Each bar has 10g of plant-based protein made with a balance of a macronutrients from super grains, nuts, fruits and seeds, and only 11g of natural sugar • Available in four delicious, chef-inspired flavors: Dark Chocolate Almond With Cherries, Crunchy Peanut Butter With Chocolate, Caffe Mocha Macchiato With Almonds, and Coconut With Roasted Almonds • The natural caffeine enhances athletic performance, increases focus and energy, suppresses appetite and promotes fat-burning • The wholesome macros and plant-protein slow the absorption of caffeine, preventing swings in blood sugar and promoting muscle recovery Contact: Quantum Squares https://quantumsquares.com/

A Snack on the Run

Product: Buffalo Stampede Snack Mix Features: • Buffalo Stampede is our newest snack mix and is a bold and layered flavor combination of spicy, smoky and a touch of sweet. It’s ideal for club and resort bars • Ingredients include buffalo-flavored peanuts known as Buffalo Nuts, smoked almonds, guacamole bites, “everything” sticks, and butter-toasted peanuts • Buffalo Stampede is a good source of protein • Available in 20-lb. bulk Contact: Truly Good Foods www.trulygoodfoods.com NOVEMBER 2018 www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Banquet Supplies 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 • Place an order online at www.gloice.com Contact: Glo-Ice by Engineered Plastics www.gloice.com

Rise Above the Rest

Product: Silver Twist Buffet™ Risers and Black Zig Zag Buffet™ Risers Features: • S moke-tempered glass boards •H elps organizes any buffet •H elps create alluring displays on the tabletop Contact: FOH, Inc. www.frontofthehouse.com

Amenities Safe and Secure

Product: Extra-Wide Designer Wood Lockers Features: • Constructed of industrial-grade particleboard and covered with durable highpressure laminate •2 5% wider than standard designer lockers •A vailable in a gray, blue, black, maple, cherry or mahogany finish and includes a black name/number plate • E xtra-wide designer lockers include a black laminated base and are six feet high (add four inches for base) • Available as one-wide or three-wide units •A ll locker doors are 15” wide x 3/4” deep, and include heavy-duty concealed hinges, a lift-up handle and recessed hasp for added security Contact: Salsbury Industries 1-800-LOCKERS www.lockers.com

Apparel

It’s a Snap

Product: Snap Pocket Adjustable Neck Bib Apron Features: • Snap bib pocket with pen slot is perfect for keeping small tools and accessories handy • Adjustable neck with metal clasp adds style and makes it easy to fasten for a perfect fit • Snap-patch pocket and double-towel loop store towels, notepads, and more Contact: Happy Chef 800-347-0288 www.happychef.com

Tabletop

Precision Pour

Product: Master’s Acura Features: • Control cost and drive profitability with visual glassware design that shows proper pour amounts • Every ounce impacts your bottom line. In fact, over-pouring wine by just 1/8” could cost you thousands per year • Pour to where the corkscrew connects to the handle, for proper serving amounts • Each glass includes two visual markers—either at 5 ozs. and 8 ozs. (with a right-facing corkscrew), or 6 ozs. and 9 ozs. (with a left-facing corkscrew) • Choose from Renaissance or Prism designs • Add your own logo on a minimum order of 24 dozen, or choose between stock logos Contact: Libbey Foodservice foodservice.libbey.com

Smell of Success

Product: Joseph Abboud Amenities Features: •G uest amenities support the brand that represents a modern American lifestyle with a sophisticated sense of color and texture • T he Fragrance is an invigorating blend of black pepper and amber, embodying a rich, warm blend •A combination of coriander, cinnamon, bergamot, ginger, oakmoss and patchouli makes up the scent • E nriched Shampoo, Fortifying Conditioner, Moisturizing Body Lotion, and Silky Bath Gel all available in bulk • S oaps and travel sets, including boxed shower cap and razor kit, also available Contact: Fore Supply Co. 800-543-5430 www.foresupply.com

Cremo of the Crop

Product: Cremo Products Features: • Astonishingly superior shaving cream and skin-care products • Relentless quality your members will appreciate • Simple-to-use, easy-to-read labels • Products include shave cream, face wash, body wash and more.

• Made in the USA Contact: Tri-C Club Supply – Duffy’s 800-274-8742 www.duffystric.com

56 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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ADVERTISER INDEX Advertiser Page # Bollinger Insurance 5 800-446-5311 / www.RPSBollinger.com C&RB’s 2019 Chef to Chef Conference 43 440-250-1583 / www.cheftochefconference.com Chambers 37 410-727-4535 / www.chambersusa.com Country Casual Teak 41 www.CountryCasualTeak.com Cres Cor 30-31 877-CRESCOR (273-7267) / www.crescor.com Engineered Plastics 28 800-711-1740 / www.gloice.com Eustis Chair 21 978-827-3103 / www.eustischair.com E-Z-GO Inside Front Cover www.EZGO.com/ELITE ‘Fore’ Supply 19 800-543-5430 / www.foresupplyco.com Global Allies Inside Back Cover 415-453-6041 / www.globalallies.com Infrared Dynamics 49 888-317-5255 / www.infradyne.com Jonas 13 888-789-9073 / www.jonasclub.com McMahon Group 47 314-744-5040/ www.mcmahongroup.com

Statement of Ownership, Management and Circulation of Club & Resort Business Publication Title: Club & Resort Business Publication Number: 1556-13X Date of filing: October 1, 2018 Frequency of issue: Monthly Number of Issues Published Annually: 12 Annual Subscription Price: Controlled; if purchased $75 per year Complete Mailing Address of Known Office of Publication: Harbor Communications,LLC, 19111 Detroit Rd., Ste. 201, Rocky River, OH, 44116 Complete Mailing Address of Headquartersor General Business Office of Publisher: Harbor Communications, LLC, 19111Detroit Rd., Ste. 201, Rocky River, OH, 44116 Publisher: Dan Ramella, Harbor Communications,LLC, 19111 Detroit Rd., Ste. 201, Rocky River, OH, 44116 Editor: Joe Barks, Harbor Communications,LLC, 19111 Detroit Rd., Ste. 201, Rocky River, OH, 44116 Owner: Harbor Communications, LLC, 19111 Detroit Rd., Ste. 201, Rocky River, OH, 44116 Issue Date for Circulation Data: September, 2018 Net press run: Average, 21,037; last issue, 20,904 Outside County Paid/Requested Mail Subscriptions: Average, 17,474; last issue, 15,572 Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and

Other Paid or Re-quested Distribution Outside USPS®: Average, 5; last issue, 0 Total Paid and/or Requested Distribution: Average, 17,479, last issue, 15,572 Nonrequested distribution by mail outside county: Average, 3,253; last issue 5,019 Nonrequested distribution outside the mail: Average 59, last issue, 66 Total Nonrequested Distribution: Average 3,312, last issue, 5,085 Total Distribution: Average, 20,791; last issue, 20,657 Copies not Distributed: Average, 246; last issue, 247 Total: Average, 21,037; last issue, 20,904 Percent Paid and/or Requested Circulation: Average, 84.10%; last issue, 75.4% I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fi nes and imprisonment) and/or civil sanctions (including civil penalties).

Dan Ramella, Publisher

Advertiser Page # Peacock & Lewis AIA 40 561-626-9704 / www.peacockandlewis.com Pierce Chicken 27 www.poultry.com Preferred Club Program 11 800-523-2788 ext. 257 / www.preferredclub.com RenoSys 38 800-783-7005 / www.renosys.com/clubs Salsbury Industries 36 800-562-5377 / www.lockers.com Studio JBD/Jefferson Group Architecture 39 401-721-0977 / www.jbdandjga.com Texacraft 35 800-231-9790 / www.texacraft.com/crbp Toro Back Cover www.toro.com/Lynx Tri-C Club Supply – Duffy’s 15 800-274-8742 / www.duffystric.com Truly Good Foods 29 www.TrulyGoodFoods.com VGM Club 9 800-363-5480 / www.vgmclub.com Verdin 25 800-543-0488 / www.verdin.com Yamaha 7 866-747-4027 / www.YamahaGolfCar.com

CLUB & RESORT INDEX Properties featured in this issue

Club/Resort

Cleveland Heights Golf Club, Lakeland, Fla ………......…50 Country Club of Landfall, Wilmington, N.C. …….....…34 Fore Lakes Golf Course, Taylorsville, Utah ........…….……22 La Paloma Country Club, Tucson, Ariz. …........…………36 The Manor Golf & Country Club, Milton, Ga. ....………42 The Metropolitan Club of the City of Washington, Washington, D.C. ...........................................................…26 North Jersey Country Club, Wayne, N.J. ..........…………22 Norway Country Club, Norway, Maine .............…………58 Red Ledges, Heber City, Utah ................……………………16 River Bend Club, Falls Church, Va. ................……..………34 Salishan Resort, Gleneden Beach, Ore. .............…………46 Sequoyah Country Club, Oakland, Calif. ..........…………50 Snee Farm Country Club, Mt. Pleasant, S.C. ...........………46 Sun Valley Resort, Sun Valley, Idaho .............………………22 Vail Mountain Lodge/Vail Athletic Club, Vail, Colo. .…46 Woodfield Country Club, Boca Raton, Fla.……………….46 NOVEMBER 2018 www.clubandresortbusiness.com

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Page #

Birmingham Country Club, Birmingham, Mich ………..…37

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IDEA EXCHANGE

More details on these Ideas, and others, available online at www.clubandresortbusiness.com/category/idea-exchange

Coming into Bloom Residents of Maine might have a reputation for going about their business quietly. But the members of Norway (Maine) Country Club have found a way to honor loved ones—and to put an overgrown plot of land to good use—in a way that speaks volumes.

After 18 months of work, the property recently opened a new memorial garden that honors deceased members, as well as those who are still living. The garden is located next to the tee of the ninth hole near the clubhouse of the public facility. A flower bed has occupied that spot for close to 20 years.

“It was just a plain bed, but we decided to make it more formal,” says Ron Morse, a member of the Board of Directors and chairman of the Memorial Garden Committee. “That garden has been a topic of conversation for a long time, to determine how to make it look better and fit into the landscape more predominantly.”

The garden includes annual and perennial plants, a bird bath, and a monument where remembrance plaques are mounted. The property’s logo and silhouettes of a male and female golfer swinging a club are featured on one side, with the plaques on the other side (see photos above). A low stone wall surrounds the garden, which measures 52 feet on one side and 55 feet on the opposite side, and 25 feet on one end and 5 feet on the opposite end.

“It’s not just a garden. It’s a work of art,” says Tom Kennison, Norway CC’s current President.

The club formed a Memorial Garden Committee to launch the project and hired a landscaper to plant the garden, erect the monument, and build the stone perimeter. Led by the efforts of Kathy Jillson, the property’s Ladies Association maintains the garden.

PHOTOS COURTESY NORWAY CC

By Betsy Gilliland, Contributing Editor

Norway CC has repurposed a flower bed that has occupied a spot next to its ninth-hole tee for close to 20 years as a memorial garden that includes remembrance and honorary plaques on one side (see photo, above right) for both living and deceased club members.

The women also maintain flower arrangements in wooden-barrel container gardens by each tee box. The barrel gardens have been on the property for years, and the members of the Ladies Association take turns each year planting and maintaining them.

To date, Norway CC has sold about 40 plaques, which cost $100 each, for the memorial garden (applications to purchase plaques are available in the pro shop). The plaques include the honoree’s name, date of birth, and if applicable, date of death.

Proceeds from the sale of the plaques, along with donations, go toward the upkeep of the memorial garden. Any future purchases of plaques will be used for the garden’s perpetual care.

“The members and players and their guests have all been very pleased with the garden,” Kennison says. “The reaction to it has been very positive. They’re

happy with the way it has turned out, Have a and we’ll apprecigreat idea you’d ate it for years to like to share? Send come.” a note to tell us The memorial about it to editor@ garden is not the clubandresort only cause for celbusiness.com ebration at Norway CC. Next year the property will celebrate its 90th anniversary, and preliminary plans are underway to mark the occasion.

“We’re working on some events for the golfing season next year,” says Morse. “We’ll also have things from our archives on display.”

Morse expects the property to launch the anniversary celebration with a kick-off event, with most of the planned activities falling in July. The final celebration will most likely take place in October, at the end of the season.

Norway CC’s creation of the memorial garden fits with other plans that are underway for the property’s celebration of its 90th anniversary in 2019.

58 C&RB www.clubandresortbusiness.com NOVEMBER 2018

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

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@ToroGolf

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