Club + Resort Business April 2019

April 2019

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How

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3/31/19 3/11/19 8:29 3:03AM PM

EDITORIAL

CREATIVE SERVICES

DIGITAL MARKETING

PRODUCTION SERVICES

EDITOR

VP, CREATIVE SERVICES

DIGITAL MARKETING DIRECTOR

CUSTOMER SERVICE MANAGER

jbarks@clubandresortbusiness.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087

mrook@wtwhmedia.com

Joe Barks

Virginia Goulding

Stephanie Hulett

vgoulding@wtwhmedia.com

shulett@wtwhmedia.com

CREATIVE DIRECTOR

DIGITAL MARKETING MANAGER

CUSTOMER SERVICE REPRESENTATIVE

ecanetta@clubandresortbusiness.com

afourlaris@wtwhmedia.com

Mark Rook

Erin Canetta

Amanda Fourlaris

ASSOCIATE EDITOR

ART DIRECTOR

WEBINAR MANAGER

rthomas@clubandresortbusiness.com 216-316-5294 1111 Superior Ave., 26th Floor Cleveland, OH 44114

mclaney@wtwhmedia.com

lrosen@wtwhmedia.com

Rob Thomas

Matthew Claney

DIRECTOR, AUDIENCE DEVELOPMENT

Bruce Sprague

EDITOR,

bsprague@wtwhmedia.com

CLUB + RESORT CHEF SUPPLEMENT

Joanna DeChellis

VIDEO SERVICES

jdechellis@clubandresortbusiness.com 412-260-9233

VIDEOGRAPHER

CONTRIBUTING EDITORS

Bradley Voyten

Course & Grounds:

bvoyten@wtwhmedia.com

Betsy Gilliland Jeff Bollig

VIDEOGRAPHER

Design & Renovation:

Derek Little

Pamela Brill Barbara Rook

dlittle@wtwhmedia.com

Food & Beverage:

Marilyn Odesser-Torpey Jerry Schreck

hkirsh@wtwhmedia.com LEADLIFT ONBOARDING SPECIALIST

Mike Ulanski

mulanski@wtwhmedia.com

EVENTS EVENTS MANAGER

Jen Kolasky

jkolasky@wtwhmedia.com

gsmith@wtwhmedia.com

mflando@wtwhmedia.com

WEB DEVELOPMENT MANAGER

Tom McIntyre

Halle Kirsh

VIDEOGRAPHER

DIGITAL MEDIA/WEB/DEVELOPMENT

VICE PRESIDENT - GROUP PUBLISHER

WEBINAR COORDINATOR

EVENT EXHIBITOR & SPEAKER MANAGER

Graham Smith

ADVERTISING

Lisa Rosen

Michelle Flando

Barbra Martin

bmartin@clubandresortbusiness.com DIGITAL PRODUCTION MANAGER

Reggie Hall

rhall@wtwhmedia.com DIGITAL PRODUCTION SPECIALIST

Brian Furda

bfurda@wtwhmedia.com

FINANCE CONTROLLER

Brian Korsberg

bkorsberg@wtwhmedia.com ACCOUNTS RECEIVABLE SPECIALIST

Jamila Milton

jmilton@wtwhmedia.com

EVENTS MARKETING SPECIALIST

Christina Lograsso

clograsso@wtwhmedia.com

B. David Miyares

tmcintyre@clubandresortbusiness.com 216-533-9186

dmiyares@wtwhmedia.com SENIOR DIGITAL MEDIA MANAGER

ASSOCIATE PUBLISHER

Sean Carr

Patrick Curran

scarr@clubandresortbusiness.com 216-952-2753

pcurran@wtwhmedia.com DIGITAL MEDIA SPECIALIST

REGIONAL SALES MANAGER

Nicole Lender

Ashley Burk

nlender@clubandresortbusiness.com

aburk@wtwhmedia.com 737-615-8452

APRIL CLUB INDEX Club and resort properties featured in this issue

Ansley Golf Club, Atlanta, Ga. ..........................................14 The Bridges at Rancho Santa Fe, Rancho Santa Fe., Calif. ...52 The Club at Nevillewood, Presto, Pa. ..............................38

WTWH MEDIA, LLC

1111 Superior Ave., 26th Floor, Cleveland, OH 44114 Ph: 888.543.2447

Forest Highlands Golf Club, Flagstaff, Ariz. ...................29 Grand View Lodge, Nisswa, Minn. ..................................23 Oak Hill Country Club, Rochester, N.Y. .......................39

2011 - 2018

Pine Lake Country Club, Orchard Lake, Mich .............24 Quail Ridge Country Club, Boynton Beach, Fla. ..........38

­ SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service): www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business P.O. Box 986, Levittown, PA 19058 Copyright 2019, WTWH Media, LLC

Red Rocks Country Club, Morrison, Colo. ....................28 Willow Oaks Country Club, Richmond, Va. ...................27

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EDITOR’S MEMO

Taxing Situations Maybe it’s just because we’re all tuned in more at this time of year to these things, but I seem to be noticing more reports these days that might indicate club and resort properties are being subjected to more scrutiny—good and bad—of their tax status and liability.

Here’s a sampling: • A private club lost its 501(c)(7) taxexempt status for exceeding nonmember income and operating as a trade or business by receiving revenue for a cell-tower easement agreement. The club received a lump-sum payment at the beginning of the agreement and subsequent monthly payments, followed by an increase in the payment after several years.

In reporting on this case, tax experts noted that If a club loses its tax-exempt status due to excessive unrelated business income from such an arrangement, it can incur tax liability for revenue such as dues, initiation fees and assessments, and also jeopardize its private status and subject itself to additional administrative and financial burdens.

• The Rhode Island legislature has proposed a budget bill that would tax club memberships at a 7 percent rate, including initiation fees. The bill also includes language that would tax all outside work done at the club, such as golf course maintenance, renovations to the club and cleaning services.

• Historically, reported Larry Hirsh of Golf Property Analysts in his “Chip Shots” e-newsletter, New York State has been among the few jurisdictions that has taxed all golf courses and country clubs based on a continuation of their present use. But that may be changed, Hirsh warned, by proposed legislation

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“After a prolonged period when it appeared that clubs might be flying under the radar of taxing authorities, that may not be the case any more.”

that could have significant tax implications for all clubs and golf course properties in the state. The pending legislation, which was reported to have already passed through the State Assembly’s Real Property Tax Committee, would allow municipalities to assess New York golf courses and clubs based on a property’s highest and best use, rather than its current use.

• Legislative leaders in Kentucky approved a bill that included an exemption for nonprofit groups from sales taxes that had been imposed in the previous year. The Club Manager of one Kentucky club expressed concern to C+RB that the bill will give memberowned and not-for-profit, 501(c) (7) clubs an unfair advantage versus

privately held and operated clubs and courses.

“The wealthiest clubs in the state will be exempt from the sales tax on initiation fees, monthly/annual dues, guest fees and other golf-related fees, while the rest of us are forced to tack on 6 percent to all of our fees,” the manager told us. “As private operators are learning about the ramifications of the bill, it is upsetting everyone on that side of the [business].”

• There have also been the well-publicized recent attempts to reassess tax liabilities for private clubs in counties in Maryland and Virginia—in the first case to greatly increase the clubs’ tax liability (the effort was defeated, for now) and in the second to dramatically cut clubs’ tax rates (which did result, after some negotation, in substantial relief for those clubs).

Taking all of these developments into account, it does seem that after a prolonged period when it appeared that clubs might be flying under the radar of taxing authorities, that may not be the case any more.

Joe Barks • Editor jbarks@clubandresortbusiness.com

www.clubandresortbusiness.com

4/5/19 12:43 PM

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

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

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

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

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

2.) Sell them in the pro-shop.

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

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

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

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April 2019 • Vol. 15 • No. 4

I N S I D E

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How Ansley GC Doubles Down for Success

The 107-year-old Atlanta-area club was well ahead of its time in giving members both city and country settings and a full range of family-friendly amenities. (Cover photo courtesy Ansley GC)

ALSO IN THIS ISSUE

42 + Renovation 22 Design PATIO PERFECT

Design Snapshot 29 NEW PATHS

SOUNDS OF SUCCESS

The Excellence in Club Management Awards Dinner held at the Nashville City Club was filled with tributes to the exemplary leadership and achivements of the 2018 honorees.

TO PROGRESS

52 to Chef Show Report 32 Chef A BIG RETURN

TO THE BIG EASY

3 Club & Resort Index 4 Editor’s Memo

Taxing Situations

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Special Report: 2019 CMAA Show

Idea Exchange

TOUCHING ALL BASES

Course + Grounds 38 SAFETY IN NUMBERS

8 The Thomas Approach

46 Product Showcase

9 C&RB News Roundup

54 Advertiser Index

Choosing Your Road

www.clubandresortbusiness.com

4/3/19 8:59 AM

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3/31/19 8:33 AM

THE THOMAS APPROACH

Choosing Your Road In “The Wizard of Oz,” Dorothy was given specific instructions to reach her intended destination: Follow the Yellow Brick Road. In life, however, our path is rarely so certain.

It’s fitting that I examine career paths in my inaugural column for Club + Resort Business, as my journey to Associate Editor was certainly not a straight line. From newspapers and magazines, to public relations and freelancing, my circuitous route was long and winding—but now I’m where I was meant to be.

Having spent the last 15 years in the golf industry, I’m intrigued by the many success stories I’ve heard. While many careers share similarities—a clubmanagement degree from a certified university, to an entry-level position at a private club, then gradually rising through the ranks—others have twists and turns, stops and starts, and detours along the way.

Ken Kosak, PGA, General Manager and COO at Belfair Golf Club in Bluffton, S.C., jokes that his nearly 25-year career in the golf industry was almost predetermined— having grown up in Pinehurst, N.C. “Until I began working at a club, I didn’t know much about the business dynamics of the industry,” Kosak says. “But that changed in a hurry, and I fell in love with the hospitality industry in general.

And being able to use golf as a catalyst for not only the social engagement of members and recreational golfers, but also for business interaction and fundraising, still intrigues me every day.”

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Early on, Kosak thought it was best to experience all three avenues of clubs— daily-fee, resort and private—and then choose his career path. The final choice was in resort golf.

“Honestly, there was a point early on as an apprentice professional that I didn’t think the profession was for me,” Kosak admits. “I was young and eager and felt I was more of a sales associate, checking in players and ringing up merchandise, than a golf professional.”

It was around this time when Kosak went to work for Bobby Pollitt at Hunter’s Run Golf & Racquet Club, which changed his career path. His goals became clear, and he began having fun again.

Even with a path in mind, Kosak needed to clear obstacles along the way.

“You don’t know what you don’t know, and it’s OK to put your hand up when you need help,” he says. “I was young and did not have all of the answers, and 25 years later I still ask for help and support when needed.”

Kosak, whose club is hosting this

year’s annual PGA Professionals Championship, is quick to counsel young professionals to seek out a mentor and not be afraid to ask advice. Learn how to run a business and understand financials and the impact they have on the club, he suggests.

“If I could go back in time, I would learn everything I could about Food & Beverage,” he says. “Not everyone plays golf, but everyone eats.”

Golf professionals are in the hospitality business and are working when most people are off. Finding a work-life balance has been important to Kosak and will likely make anyone’s life—regardless of the job or industry—more enjoyable.

For me, the evolution of technology and the ability to work from almost anywhere has made the work-life balance much more equitable. Whether I’m at my desk, visiting a club or resort for an article in the magazine, or at my kids’ athletic events, I’ll be able to work and contribute to the future of C+RB—a task I look forward to enthusiastically.

Rob Thomas • Associate Editor

rthomas@clubandresortbusiness.com

www.clubandresortbusiness.com

4/2/19 9:56 PM

INDUSTRY ROUNDUP CHARLOTTE INVESTOR PURCHASES THE CLIFFS GOLF COMMUNITIES The Cliffs collection of high-end golf communities in the Blue Ridge Mountains has been sold to a Charlotte, N.C. investment firm that promises long-term financial stability—though the sale won’t speed the development of a long-shelved concept associated with Tiger Woods, The Greenville (S.C.) News reported.

The seven communities in the South Carolina and North Carolina mountains were bought by South Street Partners, which owns, develops and manages high-end club communities, including the Kiawah Island community south of Charleston, S.C..

The investment is the latest chapter in a long, up-and-down history for the properties that began in the heart of the golf community real estate craze, which then started its decline in the years leading up to the Great Recession, The News reported.

However, South Street’s Managing Partner Patrick Melton told The News, the firm believes the future of golf communities lies in the niche that has survived the decline of the heady days of the 1990s, when local developer Jim Anthony marketed his grand vision for Cliffs-branded mountaintop communities partnered with courses designed with well-known golf professionals.

Today, the niche within the development of golf-themed communities is in focusing on higher-end properties, Melton told The News. Developments that have struggled often involve public courses, nine-hole courses, lower-fee models and poorly situated locations, he said.

The Cliffs features seven communities—The Cliffs Communities at Mountain Park, Valley, Glassy, Keowee Springs, Keowee Falls,

The new owners of the seven Cliffs communities, including The Cliffs Valley in Travelers Rest, S.C. (pictured above), are bullish on the outlook for higher-end golf-themed properties.

Keowee Vineyards and Walnut Cove. An eighth concept, High Carolina near Asheville, which in 2007 was to partner with Tiger Woods for course design, is still on hold.

The sale won’t expedite the development of High Carolina, South Street partner Chris Randolph, who is based in Charleston, S.C. and focuses on the Kiawah development, told The News. But a partnership with Woods isn’t off the table, Randolph added.

“At the right time, it will be an incredible opportunity. [Woods] could be part of it,” he said. “But we’re not sure which direction it will head, because there are a number of different options.”

PGA TOUR PRO BUYS INTO RHODE ISLAND CLUB

Under its new ownership, Metacomet GC will remain private, with limited daily-fee play allowed at some points of the season. Renovation of its 21,000-sq. ft. clubhouse is now underway.

The last thing PGA Tour golf professional Brad Faxon wanted to see was the demise of one of Rhode Island’s classic golf courses, so he’s decided to help, the Providence Journal reported.

Faxon is one of several investors in an agreement to purchase the Metacomet Golf Club in East Providence, R.I. Faced with substantial debt and sinking membership numbers, the club was put up for sale in the fall of 2018 and is now under agreement to be sold, the Journal reported.

Faxon spent the afternoon of March 26 walking the course with members of Gil Hanse’s course-design team and a local arborist, according to the Journal’s report. The new ownership group is hoping to address years of deferred course-maintenance issues and add improvements that would bring the 117-year old Donald Ross design up to date, Faxon said.

“A lot of opportunities pop up, and I couldn’t pass on this one,” said Faxon. “This can be a great golf course once again.”

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INDUSTRY ROUNDUP PHILADELPHIA CC PASTRY CHEF WINS ACF COMPETITION Nguyet Nguyen, CPC, Executive Pastry Chef at Philadelphia Country Club in Gladwyne, Pa., won the Northeast Region of the American Culinary Federation’s ACF Pastry Chef of the Year Competition.

Nguyen advanced to the National Competition for the ACF Pastry Chef of the Year Award in August in Orlando, Fla. Nguyen defeated Keri Anderson, CEPC, in the Northeast Region semi-finals; Anderson is the Pastry Chef at The Country Club in Brookline, Mass.

Nguyet Nguyen’s winning reciThe competition took place at Atlantic Cape Community Colpe (pictured, below left) was a lege in Hamilton, N.J. on February 23rd. The semi-finalists were Warm Pineapple Brown Butter required to make a “Hot/Warm Plated Dessert” within one Tart topped with Caramelized hour, and an additional 10 minutes was allowed for plating.

Pineapple and Hibiscus Foam, Nguyen’s winning recipe (see photo below) was a Warm paired with Ginger Ice Cream Pineapple Brown Butter Tart topped with Caramelized Pineand decorated with fresh apple and Hibiscus Foam, paired with Ginger Ice Cream and Raspberry Sauce, Dark Chocdecorated with fresh Raspberry Sauce, Dark Chocolate Ganache olate Ganache and a delicate and a delicate tuile cookie. tuile cookie.

“Everything is possible if you are willing to practice, fine-tune and hone your skills and be prepared for any challenge you face,” said Fritz Gitschner, CMC, Executive Chef of Philadelphia CC. “And Nguyet actually adopted that philosophy to be successful.”

Other club pastry chefs who advanced to the semi-finals of this year’s competition in the Central region included Leslie Davis, Executive Pastry Chef of Southern Hills Country Club in Tulsa, Okla., and Ryse Swanson of Walnut Creek Country Club in South Lyon, Mich.

The national title was taken by a club chef in 2018, when William Racin, CEPC, of the Duquesne Club in Pittsburgh, took home Pastry Chef of the Year honors.

CORRECTIONS In the Design & Renovation feature article on pool facilities in the March 2019 issue of C+RB (“Taking Deep Dives into Pool Design”), the location of Riviera Country Club was incorrectly identified.

The Riviera CC featured in the article is located in Coral Gables, Fla., not Ormand Beach, Fla. In the “Super in the Spotlight” feature on Jared Viarengo of Applebrook Golf Club in the March 2019 issue of C+RB (“Mindful Pursuit”), it was incorrectly stated that the club was founded by members of Winged Foot Golf Club. Applebrook GC was founded by members of Philadelphia-area clubs, including Merion Golf Club, Pine Valley Golf Club, and Aronimink Golf Club.

C+RB apologizes for these errors.

The annual Easter display (see photo at right) prepared by Executive Pastry Chef Patricia Nash for Mountain Lake in Lake Wales, Fla. was made with 64 fresh egg whites; over 142 lbs. of granulated sugar; 12 lbs., 3 ozs. of white chocolate; 17 lbs. of colored fondant, 11 lbs., 8 ozs. of pastillage sugar paste (for the flowers and butterflies), and 21 lbs. of jelly beans.

Mountain Lake is also embarking on a $5 million project that will include a new kitchen and bake shop, as well as a renovated first floor of the property’s historic Colony House. The project, which will begin in May with scheduled completion in October, will involve refurbishing all living areas and dining rooms, relocating and expanding the bar area, and increasing the size of the club’s outdoor terraces The project will create the look and feel of an historic European hotel while staying “in alignment with the original design intent of the building and the era it was built in, with a modern twist,” according to Mountain Lake’s Chief Operating Officer, Eric J. Dietz, CCM, CCE, PGA.

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4/3/19 11:38 AM

SUPPLIER NEWS

SHOWING THEIR WARES Thirteen suppliers of products and services to the club industry participated in C+RB’s 2019 Chef to Chef Conference in New Orleans (see full report on pgs. 32-38 of this issue), including Cres Cor, Electrolux, Kopplin Kuebler & Wallace, Libbey Foodservice, The Montague Company, Northstar Technologies, Pierce Chicken, PreGel, Spiceology, Sysco, Triar Seafood, VGM Club, and Villeroy & Boch.

Several of the Chef to Chef sponsors invited attendees to special educational sessions that were held during the registration period before the opening reception and dinner on Sunday, March 10. These included “Navigating the Changing Seas,” conducted by Triar Seafood; “Employee Engagement Tools,” by Kopplin Kuebler & Wallace; “The Club Chef Society,” by VGM Club; “Harnessing the Power of Technology to Streamline Dining Operations and Enhance the Member/ Guest Experience,” by Northstar Technologies; “Spices in Foodservice,” Chef A C O N F E R E N C E

by Spiceology; “The UDC Plug-and-Play Island Suite,” by The Montague Company; and “Tips for Creating Authentic, Artisanal Italian Gelato and Traditional American Ice Cream,” by PreGel. Sponsors providing products for Conference meals and events, including the Iron Chef Mystery Basket Cookoff, and also to support presenting chefs’ cooking demonstrations, included Libbey Foodservice, Pierce Chicken, PreGel, Triar Seafood and Villeroy & Boch. Spiceology provided gift packages for the runners-up in the Cookoff, and Vitamix provided a blender for the winning Cookoff contestants (see photos below).

Several sponsors were presented with pins in recognition of their joining the Conference’s “Five- and Ten-Year Clubs,” including Libbey, VGM and PreGel (five-year sponsors) and Cres Cor (a ten-year sponsor).

The Chef to Chef Conference agenda included several scheduled breaks that gave attendees ample opportunities to visit sponsors’ displays and discuss their specific needs with company representatives.

Chef to Chef

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Spiceology provided gift packages for the runners-up in the Iron Chef Mystery Basket Cookoff.

Several companies were presented with pins recognizing their status as five- and ten-year sponsors of the Chef to Chef Conference. Villeroy & Boch (pictured above) is the longest-running Conference sponsor, with New Orleans marking the company’s 11th year of participation.

Triar Seafood’s display gave attendees an opportunity to get up close and personal with a full variety of fresh catches.

The winning team in the Iron Chef Mystery Basket Cookoff took home a Vitamix blender.

Photos by Derek Little and Bradley Voyten, WTWH Media

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PEOPLE NEWS

SCHRECK, COUGHENOUR TO BE INDUCTED INTO THE HONORABLE ORDER OF THE GOLDEN TOQUE Jerry Schreck, Executive Chef of Merion Golf Club in Ardmore, Pa., and Keith Coughenour, Executive Chef of the Duquesne Club in Pittsburgh, Pa., will represent the club industry as part of the latest class of inductees into The Honorable Order of The Golden Toque.

(Schreck has also been a Contributing Editor to Club + Resort Business since the magazine’s launch in 2005, writing dozens of the popular “Chef to Chef” interview features with other club chefs over the past 14 years. Since 2009, he has also been National Program Coordinator for C+RB’s Chef to Chef Conference, helping to lead the Conference to its considerable growth over its now-11-year history.)

Schreck and Coughenour will be inducted into the prestigious organization as part of its Annual Reunion, which will be held at The Union League Club of Chicago June 7-9, with Union League Club Executive Chef Michael Garbin hosting the group.

The “Golden Toque” was originally founded in France and brought to the U.S. by Chef Pierre Berard.

Golden Toque means “Golden Chef’s Hat,” and induction into The Honorable Order is the highest acclaimed recognition a chef can receive in America.

The Order was established to give recognition to chefs from all segments of the culinary profession who “have at least twenty years service, have achieved professional attainment of high estate, have an abiding interest in professional progress, and have demonstrated devoted and distinguished service to the Culinary Profession and Arts.”

Membership is restricted to 100 lifetime members who must be nominated by three active members. In addition to biographical information, those nominated must submit an essay detailing their dedication to and passion for the culinary profession.

After nominations are received, a screening process is conducted through the Acceptance Committee composed of past Grand Commanders and the Board of Directors.

Schreck’s nomination for induction into the Order was supported by Charles Carroll, CEC, AAC, Executive Chef of River Oaks Country Club in Houston, Texas; Paul O’Toole, CEC, AAC, Executive Chef of The Field Club in Pittsburgh, Pa., and Jim Miller, CEC, Corporate Chef of Cres Cor, the Mentor, Ohiobased manufacturer of mobile kitchen equipment.

Members of the Order also contribute to a cookbook, “Favorite Recipes by Golden Toque Chefs Jerry Schreck (above left), Executive Chef of Merion Golf Club, and and Their Families,” that is sold to help fund the Keith Coughenour, Executive Chef of the Duquesne Club, will be insociety’s scholarship support for future culinarians. ducted into The Honorable Order of The Golden Toque at the organiza- Schreck is contributing recipes for signature dishes tion’s Annual Reunion, which will be held at The Union League Club of from Merion GC to the book, including Shepherd’s Chicago, June 7-9.

Pie and Yellow Tomato Gazpacho.

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4/3/19 11:41 AM

Jeremy Martin

Tricia Taylor Levi Horner Craig Forgash

Tracy Ging Kelley Nigra

CLUB PEOPLE

Lake Presidential Golf Club in Upper Marlboro, Md., has named Craig Forgash as the club’s new General Manager. Forgash began his professional career at Mount Vernon Country Club in Alexandria, Va. He spent 11 years with Marriott Golf and served as a head professional and director of golf at clubs in Arizona, Georgia and Hawaii.

Tricia Taylor has been promoted to Executive Vice President and General Manager of The Breakers Palm Beach (Fla.).

A graduate of Cornell’s School of Hotel Administration, Taylor began her career at New York’s Waldorf Astoria and joined The Breakers in 1996.

Also at the Breakers Palm Beach, Denise Bober has been promoted to Senior Vice President—Human Resources.

Kelley Nigra has been named General Manager of The Shore Club in Cape May Court House, N.J. Nigra has most recently been with Morningstar Golf & Hospitality.

She has also been at Bensalem (Pa.) Country Club and Yardley (Pa.) Country Club.

Ian Gillule has been appointed Club Manager of Manhattan Woods Golf Club in West Nyack, N.Y. Gillule, who previously held membership development positions with Bayonne Golf Club and Trump National Golf Club Westchester, also worked at the Metropolitan Golf Association as Director of Member Services.

Greenville (S.C.) Country Club (GCC) has added Levi Horner as Junior Golf Coordinator and Kevan Maxwell as Assistant Golf Professional. Horner joined GCC in 2016

as a Cart Attendant and has worked as a Shop Assistant, Assistant Golf Professional and Junior Coordinator Interim. Maxwell began his career in 2003 when he took an Assistant Golf Professional position at Wild Wing Plantation in Conway, S.C. From there, he worked at Kiawah Island Golf Resort in Charleston, starred on the Golf Channel reality series “Big Break Golf,” played professional golf on the Carolina Mountain Tour, and later became a certified golf instructor with Plane Truth Golf.

rants—N9NE Steakhouse, Nove Italino and Moon Nightclub. Most recently, he served as the Executive Chef for the Hard Rock Hotel’s iconic Mr. Lucky’s.

Chambersburg (Pa.) Country Club has named Lee Gardenhour as PGA Head Golf Professional. Gardenhour joins the club from his most recent position of Assistant Golf Professional at Waynesboro (Pa.) Country Club.

He has also been Head Golf Professional at Six Lakes Country Club in Fort Myers, Fla., and General Manager at Great Cove Golf and Recreation in McConnellsburg, Pa.

S&D Coffee & Tea has promoted Tracy Ging to Executive Vice President and Chief Business Officer. In addition to her work with S&D, Ging serves as a leader within a number of industry organizations, including Second Vice President of the Specialty Coffee Association and past roles with World Coffee Research (chair), Grounds for Health (Board of Directors), and the Coffee Quality Institute (Board of Directors).

Beacon Hill Country Club in Atlantic Highlands, N.J. has hired James McDonald as its new Head PGA Golf Professional. McDonald most recently worked as First Assistant Golf Professional at nearby Manasquan River Golf Club in Brielle, N.J., and at Jonathan’s Landing Golf Club in Jupiter, Fla. Chris Jones, PGA, has been named Manager of Golf Operations for the Fort Wayne (Ind.) Parks and Recreation Department. In his new role, Jones will oversee the city’s Foster, Shoaff and McMillen Park golf courses.

TPC Summerlin, located in Las Vegas, Nev., named Marcus O’Brien as its new Executive Chef. With more than 20 years of culinary experience, O’Brien has worked for three of Palms Hotel & Casino’s restau-

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Cynthia Romstadt has been named Executive Chef at Des Moines (Iowa) Golf & Country Club. Most recently, Romstadt held the same position at Cedar Rapids (Iowa) Country Club.

SUPPLIER PEOPLE

Dr. Sharlyn Moore, CMM, has been promoted to Principal and Director of Marketing at GSI Executive Search. Moore will oversee the West Coast region of GSI, where she will direct strategies and implement recruiting activities for executive placements in the hospitality industry.

Alto-Shaam has named Jeremy Martin as Vice President of National AccountsFoodservice. Prior to joining Alto-Shaam, Martin was Vice President and General Manager at Sertek, a Midwest-based fabricator and manufacturer for QSR kitchens and dining rooms. Jeremy has also served in sales management roles at Cornelius, a beverage dispenser supplier owned by Marmon Foodservice Group.

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» Ansley GC

How

Ansley GC

Doubles Down for Success The 107-year-old Atlanta-area club was well ahead of its time in giving members both city and suburban settings and a full range of family-friendly amenities.

Photos Courtesy oF ANSLEY GC

By Joe Barks, Editor

WHEN A TRADITION-RICH COUNTRY CLUB in a major city merged in 2006 with a high-end golf club 30 miles away, it was hailed as an innovative solution to the challenges that faced both types of operations—and indeed, those behind the creation of the new Mayfield Sand Ridge Club in Cleveland were soon inundated with calls from managers, owners and Board members from clubs in many other metropolitan areas who wanted to explore a similar strategy and sought insight into how the Mayfield transaction came together and was working out.

But as a C+RB cover story in February 2009 (“Merger on Mayfield”) pointed out, the real trailblazing and precedent for Mayfield’s merger strategy had actually occurred several years earlier. Those who were involved with bringing about the Mayfield combination, in fact, had relied heavily on guidance they received from those who were behind the merger in 1999 of the Settindown Creek Golf Club in the Atlanta suburb of Roswell, Ga., with Ansley Golf Club, in one of that city’s mostestablished neighborhoods.

The two situations were strikingly similar, despite taking place in locations that were over 700 miles apart and had much different Ansley GC’s Settindown Creek campus (pictured above), acquired histories and economic and cultural profiles. through a merger in 1999, provides a pastoral complement to the Settindown Creek, like Sand Ridge, was a “pure amenity-filled energy offered to members by the club’s property golf club” with a nationally recognized golf course, in midtown Atlanta (pictured at right and on cover). in this case designed by Bob Cupp. But its owners 14

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» ANSLEY GC The Ansley management team includes an effective balance of long-tenured experience with the club and its properties and the fresh perspectives of newer additions.

Back Row (Left to Right): Courtney Young, Director of Agronomy; Scott Bradley, Chief Engineer; Philip Taylor, Director of Golf; J. Kevin Walker, CMC, Executive Chef; Nick Markel, CCM, General Manager; Matt Grayson, Director of Tennis and Athletics.

Front Row (Left to Right): Joy Platé, Chief Financial Officer; Paula Savignano, Membership Director; Anitra Smith, Human Resources Director; Margarita Gilo, CCM, Club Manager.

and operators had come to realize they needed to be able to offer their members more to be able to survive in the changing club world. And Ansley GC, founded in 1912 (just a year after Mayfield CC), had a unique nine-hole course as part of its landlocked Midtown city property, but saw the benefits of finding a way to expand its golf offer, to help it stay competitive in the demanding Atlanta market.

“Ansley was solvent, but neither club was doing great,” C+RB wrote in its 2009 feature on the Mayfield merger. “Much like Mayfield and Sand Ridge, the more the two clubs talked, the more they realized how much they could each benefit by combining operations.

“After spending time studying this example to learn about the challenges and obstacles involved with club mergers of this

Course + Grounds Profile

Ansley Golf Club Locations: Atlanta, Ga. and Roswell, Ga. Founded: 1912 Members: 1,560 Clubhouse Size: 60,000 sq. ft. (Atlanta); 10,000 sq. ft. (Settindown) Annual Golf Rounds: 52,000 Golf Course Design: A.A. Doonan (Atlanta); Bob Cupp (Settindown) General Manager: Nick Markel, CCM Director of Golf: Philip Taylor Director of Agronomy: Courtney Young Executive Chef: J. Kevin Walker, CMC Director of Tennis and Athletics: Matt Grayson Club Manager: Margarita Gilo, CCM Membership Director: Paula Savignano Human Resources Director: Anitra Smith Chief Financial Officer: Joy Platé Chief Engineer: Scott Bradley

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scale,” the article continued, “the Mayfield Sand Ridge team took away one golden bit of information: The reward was worth the risk, because the newly combined Ansley Golf Club was once again growing, despite a difficult economic environment.”

PROVEN OVER TIME Today, twenty years after Ansley and Settindown Creek originally came together, the success of those clubs’ pioneering merger effort is even more evident. The combined organization now has a full membership with a waiting list, and a management team that includes an effective balance of long-tenured experience with the fresh perspectives of some key new additions.

And while the new entity retained “golf club” in its name—as a nod to both the tradition of its original property and the focus of the one it had added—the Ansley GC staff has continued to broaden all that the club has to offer, and to whom, through a full slate of activities and amenities that provide across-the-board appeal to a diverse and increasingly family-oriented membership.

The Settindown property remains primarily the charge of Director of Agronomy Courtney Young, who was brought on board in its formative days by the group of members of Atlanta Athletic Club who founded Settindown Creek. Those founders wanted to fulfill their vision of building a golf-only venue with easier access and www.clubandresortbusiness.com

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Between regular use from a membership where 56% of families have dependent children and a robust swim-team program that includes over 300 kids, Ansley GC’s Midtown pool complex bustles through an extended season, and generates regular foodservice activity of 300 covers daily and 400 on weekends.

that did not require going to Scotland or Pine Valley for a high-end, getaway experience. Young, who came from The Honors Course in Chattanooga, Tenn., worked with Cupp to “bring that same look” while building and growing in a new course out of the farmland pasture and wetlands in what at the time was still a very rural Roswell.

That objective was executed so well that the Settindown course has stood up for 20 years with “nothing major” yet needed in the way of renovation work, Young says. “As time has gone by, the need for maintenance has tended to creep out, so our focus is always on bringing the ‘old Settindown’ back,” he notes. “We’re always mindful of how people want to have the true Settindown experience when they come out here to play.”

Young and his Settindown crew have even been able to retain that experience despite an infestation of emerald ash borers that hit the property three years and has already led to the removal of 2,000 trees, with another 700 still slated to come down. Because the property was put under quarantine March2019Halfpage_7W_4.625H 2/22/19 10:45 AM Page 1

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» Ansley GC

Ansley GC has put the signature Settindown rocking chair logo to good use as an additional brand—and the course maintenance staff that has developed special woodworking skills, after many trees on the Settindown course had to be taken down because of an emerald ash borer infestation, has even fashioned special coasters and rocking-chair holders, along with benches, menu covers and other pieces, from salvaged lumber.

after the infestation was discovered, much of the infected wood has had to be buried on site.

But in a display of the resourcefulness that typifies the Ansley course-andgrounds operation, staff members have developed special woodworking skills, including the use of a CNC machine for importing computer-aided designs, to turn salvaged wood that has escaped harm into a variety of unique pieces, including menu covers, plaques, awards, benches, tee markets and even mini-rocking chairs (evoking the signature Settindown logo) that hold coasters in the clubhouse and have also become a popular keepsake item on their own (see photo above).

Further confirmation of the special skills resident in the department that helps to maintain both the Settindown and Midtown courses in prime condition has come from honors bestowed on Ansley’s Equipment Manager, Trent Manning, who in successive years was a finalist for one industry website’s Technician of the Year award and then was named 2018’s Most Valuable Technican by another industry publication.

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AROUND THE TOWN While the golf course at Settindown remains a showcase, there’s also ample appeal for the unique nine-hole course on Ansley’s Midtown property—enough in fact, that the 52,000 annual rounds played

by Ansley members are pretty much evenly split between the two layouts, according to Director of Golf Phil Taylor.

The tight Midtown course is fun to play not only because of the views it affords of the Atlanta skyline and the “adventure” that comes when having to cross in front of the driving range, which is only 150 yards long, while navigating the layout. (A bell with a pull chain was installed at a key intersection to help golfers signal to

those on the range to hold their fire; while some players still choose to cross at their own risk, Taylor says the bell system has been effective in avoiding any disastrous skullings.)

Enjoyment also comes from the fact that The Midtown course has earned top-five status in national rankings of nine-hole courses. “It’s not an executive course,” Taylor says, noting that it can be played to over 6,700 yards as an 18-hole trip, which

Ansley’s food-and-beverage staff includes a certified mixologist who helps the club’s bartenders concoct popular signature craft cocktails such as “Chappy’s Old-Fashioned” (bourbon, bonded apple brandy, apple Oleo and 1912 autumnal bitters). www.clubandresortbusiness.com

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he says 60% of those who play it do.

At the same time, Taylor, who has been at Ansley 30 years, notes that “the convenience factor is now driving the [golf] industry, and we’re not missing that; we’ve also had an explosion of people who come late in the day to just play as much, or as little, as they want.”

The nature of the Midtown campus, and the demographics of the Ansley membership, combine to make it necessary for Taylor and his staff, and all of the club’s management team, to be ready and especially flexible to accommodate how members will want to use the club.

Ironically, while the Settindown property and club was originally conceived as a real estate development but failed because of the developer’s ties to the ‘90s savings-and-loan scandal, Midtown traces its roots to one of the first known communities built around a golf course (the club was originally Ansley Park Golf

850+ 100+ 2 $10,000

Ansley’s two golf courses are kept in prime condition by a team that includes Equipment Manager Trent Manning (above left, with Director of Agronomy Courtney Young), who in successive years has earned Technician of the Year and Most Valuable Technician honors from industry websites and publications.

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» Ansley GC

Ansley GC has retained its proud tradition as one of the earliest Atlanta-area clubs while elevating its appeal. “For a time we were more of a ‘starter’ club that people would join while waiting to go elsewhere,” says Chief Financial Officer Joy Platé, who has been at the club for 30 years. “Now we’ve become a destination.”

Club, named after the community created by realtor Edwin Ansley).

The Ansley Park neighborhood was one of Atlanta’s most affluent in its earliest days. The constant presence of the club and golf course helped it to avoid much of the decline seen in other areas in Atlanta, and then a revival of the Midtown area brought a new influx of families back to that part of the city.

Today, nearly 65% of Ansley GC’s membership lives within two miles of the Midtown campus, according to Director Tennis and Athletics Matt Grayson, and that has fueled tremendous growth, especially among the youth segments, for not only the club’s tennis and swimming programs and other activities, but also dining and events. “It’s the most active club and

devoted membership I’ve ever seen,” says Grayson, who came to Ansley in 2012 and has a total of nearly 20 years of club experience. “People just walk over and wander in, and they’re here all the time.”

MAKING IT ALL FIT Even with all of the walk-ins, it’s not surprising that parking and other facilityrelated concerns rank as the biggest and most constant challenges for Ansley at its landlocked Midtown property. “We have 150 parking spaces for 1,500 people,” says Nick Markel, CCM, who became Ansley’s new General Manager in August 2018.

An active shuttle service instituted a few years ago has helped in handling Ansley GC’s growth and increased activity, as have renovation projects that have improved efficiencies in the 60,000-sq. ft., multi-level Midtown clubhouse. But Markel—who was

Nearly 65% of the Ansley GC membership lives within two miles of the club’s Midtown Atlanta campus. “It’s the most active club and devoted membership I’ve ever seen,” says Director of Tennis and Athletics Matt Grayson. “People just walk over and wander in, and they’re here all the time.”

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most recently GM/COO of Atlanta’s Druid Hills Golf Club, and who earned a “Rising Star” award through the Excellence in Club Management Awards co-sponsored by C+RB while Assistant General Manager of The Country Club in Pepper Pike, Ohio— has already compiled a full list of other facility-related needs that includes kitchens, locker rooms, fitness and turf care, as just some of things he recognizes will have to be addressed to keep up with Ansley’s fast-growing member-usage pace.

As those are tackled, Markel takes comfort in knowing he has a great combination of experienced and accomplished veteran managers—a group that includes Chief Financial Officer Joy Plate (30 years at Ansley) and Membership Director Paula Savignano (28), in addition to Young and Taylor—along with talented new additions including Clubhouse Manager Margarita Gilo, CCM; Human Resources Director Anitra Smith, and Executive Chef J. Kevin Walker, CMC, to help keep things running smoothly.

“You get a ten-fold payoff from bringing in a CMC like [Walker],” Markel says.

“Add that to someone who’s ‘everyone’s favorite golf pro’ like [Taylor] and to an agronomic genius like [Young[, and that sets you up pretty well to handle just about anything.” C+RB www.clubandresortbusiness.com

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DESIGN + RENOVATION

PATIO Perfect It’s prime season for showing off updated outdoor gathering spots.

By Pamela Brill, Contributing Editor

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Photo Courtesy of Grand View Lodge

AS THE DAYLIGHT HOURS LENGTHEN and members spend more time on campus and outdoors, patios become the place to see and be seen. Post-game cocktails that extend into dinner and dessert mean that clubs must offer comfortable seating, ample dining space and an atmosphere that’s conducive to longer stays.

From small-scale makeovers to full-fledged overhauls, these patio projects share one goal: becoming a destination that their members return to, time and time again.

A PATIO THAT ROCKS When Mother Nature bore down on the Grand View Lodge a few years ago, the Nisswa, Minn., facility lost its wooden deck from a severe summer storm. The 1970s structure, located just outside the main lodge’s Northwoods Pub, was replaced with a two-leveled terraced patio, outfitted with large boulders, waterfalls and a bar. Dubbed On the Rocks, the new space was unveiled on Memorial Day weekend of 2017.

“We knew it was important to add a stand-alone bar to this project, to maximize sales and facilitate service,” explains General Manager Mark Ronnei. “We also wanted to increase the seating capacity of our outdoor space, as outdoor dining is very much in demand by our guests.” The 3,700-sq. ft. upper level seats 100 patrons, while the lower level has space for 25.

A mix of hard-top tables and resin-base furniture, including couches in a fadewww.clubandresortbusiness.com

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DESIGN + RENOVATION GRAND VIEW LODGE Nisswa, Minn.

“The lower terrace functions as a reception area for weddings and other events, and allows us to keep the main patio open for restaurant guests while hosting private events—something we were unable to do before.”

—Mark Ronnei, General Manager

resistant fabric, create a casual, contemporary look. Stainless-steel countertops make up the high-top bar around the outside of the upper deck, which Ronnei credits for “adding a great look—and 15 extra bar stools.” Bistro lights illuminate the area, but do not provide overwhelming lighting at night. “We also elected not to install speakers, given the proximity of the patio to some guest rooms,” he adds.

Design decisions like these were taken

into consideration when balancing the needs of the facility’s clientele with staying true to the 100-year-old log lodge’s original setting. But given the updated look and feel of the new space and its proximity to the pub, On the Rocks is able to achieve a purpose that the former site could not. “The lower terrace functions as a reception area for weddings and other events and allows us to keep the main patio open for restaurant guests while

hosting private events—something we were unable to do before,” notes Ronnei.

If the numbers are any indication of the patio’s success, management can rest assured that the design choices were on target: On the Rocks sales grew 21 percent in its first year of operation and its popularity continues to grow. “The members love On the Rocks and in fact, they spend nearly as much [time] there as at the courses,” Ronnei reports.

Planting with Purpose To beautify a redesigned patio area, updating a surrounding landscape is a natural next step. Deciding what (and when) to plant can help to simplify maintenance and upkeep needs, while adding to the aesthetics of a club’s outdoor facilities.

When determining which plants will thrive best in a patio setting, consider low-maintenance choices that work well in a wide range of climates: boxwoods, dwarf hollies, small

A combination of evergreens mixed in with annuals for seasonal color can help keep patio plantings looking fresh.

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conifers and azaleas. Flowering plants recognized for their vivid color palettes include pansies, vinca, impatiens, zinnias, begonias and petunias.

“Follow the formality of your club when choosing plants,” offers Peggy Roberts, a landscape designer in Alpharetta, Ga. “Bright colors and less-formal plants would work best for clubs with a more casual, upbeat flair, where more formalized plantings and softer colors might work best for a more established, traditional club.”

To keep plantings looking fresh, Roberts recommends a combination of evergreens mixed in with annuals for seasonal color. “The evergreens provide form and function with a constant backdrop, while the annuals provide a pop of color that can be swapped out as needed if they get overgrown and beyond their prime,” she says.

Also, be sure to factor in the patio’s location in relation to where optimal sunlight hits—for example, zinnias and petunias require full sun, but hostas and impatiens benefit from shade. Check plants’ labels to determine the appropriate “hardiness” zone, and visit USDA.gov to determine the last frost date in your region.

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DESIGN + RENOVATION

PINE LAKE COUNTRY CLUB Orchard Lake, Mich.

“[We are reviewing options to add] a bar, to enhance the [patio] space even further [as a] place for members to wait for their tables on busier nights.”

—Gregory Colombo, General Manager

MAXIMIZING THE WATER VIEW The draw of a scenic setting can never be underestimated, especially when it comes to al fresco dining. For Pine Lake Country Club in Orchard Lake, Mich., highlighting the outdoors was the impetus for renovating the existing patio three years ago. “Because our club is on a large freshwater lake, the desire for outdoor dining is extremely popular during the summer months,” says Jamal “Jim” Farhat, who

served as General Manager at the time of the renovation.

Updating the 2,800-sq. ft. space prompted the relocation of the snack bar building to the waterfront, providing easier access for boaters and swimmers.

Freeing up this space, in effect, created room for 80 extra seats, extending the patio’s total capacity to 250. Dining tables, chairs and umbrellas similar to the current furnishings were added to the set-up, creating an extension of the club’s other patio dining facilities. Mood lighting, lounge chairs and a fireplace helped to transform the space into a spot for lingering. “We wanted this area to feel comfortable, and often saw members relaxing over dinner or ‘working from

home,’” says Farhat.

One of the few drawbacks of the updated design is the lack of an outdoor bar—a feature that was part of the original plans, but fell through after allocated funds were used toward structural work.

“A well-designed bar would have enhanced the space even further, serving as a gathering place for members after tennis or golf or before dinner,” says current General Manager Gregory Colombo. “It would also have helped to speed up service considerably, with a full beverage selection and as a place for members to wait for their tables on busier nights.”

Given the impact this, as well as the patio’s distance from the kitchen, poses, Colombo notes that management and the Pine Lake Board are currently reviewing options to add a bar and outdoor grilling station in the future.

In the meantime, Pine Lake is making good use of its patio area and has received more requests for outdoor weddings, private parties and other special engagements. Upcoming social events include Vino on the Patio, an event featuring live music and food stations paired with wines from local vendors.

DOUBLE THE PLEASURE At Willow Oaks Country Club in Richmond, Va., enhancing the existing outdoor patio resulted in a two-level structure with

Relocating a snack bar freed up space for an extra 80 seats and extended the capacity of Pine Lake’s multi-level patio to 250.

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WILLOW OAKS COUNTRY CLUB Richmond, Va.

“Having two levels really makes it easier to accommodate our diverse user group. And on nice days and during special events, the bi-fold doors can be opened to create a unique indoor/ outdoor experience.”

—Chris Welles, General Manager

twice the capacity. The 2,600-sq.-ft. project, part of a larger renovation project, debuted to members last July.

“Several considerations were made in the planning phase with an eye to the member and guest experience,” explains General Manager Chris Welles. “Having two levels really makes it easier to accommodate our diverse user group.”

The patio’s upper level connects to the club’s casual restaurant and bar (called The Rocks), while the lower terrace caters to a more family-friendly clientele and connects to the club’s main dining rooms. Seating for 80 diners and 45 additional soft seats are laid out across both levels, via a combination of hard-back chairs and rattan in grey and black.

Linking these spaces are two large sets of bi-fold doors connecting the indoor space of The Rocks and the outdoor space of the upper patio. “On nice days and [during] special events, those doors can be opened to create a unique indoor/outdoor experience,” notes Welles.

The patio itself is made up of stacked stone veneers and manufactured pavers, and features a retaining wall that includes drainage and conduit for power and gas.

Conduit pipe installed underneath houses five gas lines with quick connect-anddisconnect fittings, enabling heaters and portable fire pits to be added and moved as needed. LED lights add atmosphere to the soft-seating area, as does a generously sized pergola that also offers welcoming shade.

To keep this patio space contained, the Willow Oaks’ horticulturist created a perimeter bed of plants and shrubs bordering the lawn area. This design choice was also intended “to encourage members and

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DESIGN + RENOVATION RED ROCKS COUNTRY CLUB Morrison, Colo.

“Our existing patio sat dormant in the winter; we felt that the space could be put to better use if we could find a way to enclose and heat it. And we've received many thank-yous from members for giving them a space to sit away from the loudness of the bar area."

—Ron Rottman, General Manager

guests to avoid spilling out onto the golf course,” Welles adds.

Such a carefully prepared layout has helped to boost Willow Oaks’ overall revenue, including a 15 percent uptick in member dining.

Welles believes that the facility is on track to have an even stronger season in 2019. “Last year, the mid-Atlantic saw historic records of rain,” he says. “With an improved weather year, the club can anticipate even higher returns. We will keep our fingers crossed.”

FOUR-SEASON FUNCTIONAL At Red Rocks Country Club in Morrison, Colo., an existing covered patio proved its usefulness…but not year-round. “It sat dormant

in the winter, due to the snow and freezing temperatures we tend to experience during Colorado winters,” explains General Manager Ron Rottmann. “We felt this space could be put to better use if we could find a way to enclose and heat it.”

After adding infrared heaters and tile flooring, the patio reopened in November 2018 and already proved its worth, by taking on overflow from the club’s bar and grille business, and affirming Red Rocks’ reputation as a destination for local clientele.

While the patio’s original 1,500-sq. ft. layout remained intact, a myriad of new additions enhanced the space dramatically. Concern over laying flooring during the fall’s fluctuating temperatures prompted the installation of infrared heaters first. “In Colorado, it could be warm and sunny one day, but snowing and freezing the next,” observes Rottmann. With the heaters in place, the porcelain ceramic tile flooring could remain warm and be properly cured.

Also improving the patio’s style is the addition of folding doors, which allows the area’s size to be adjusted as needed. “We could open up the doors so that on warmer days, we can return the patio to normal,” Rottman says. “However, if the wind kicks up, if it starts to rain or if it gets cold outside, we can close off all of the patio, or individual sections, easily and within minutes.”

Since the patio’s update, Red Rocks has seen a 25 percent increase in winter dining, and the club can now accommodate 60 additional patrons. “The enclosure has helped us handle the overflow we were previously experiencing in our bar and grille on a nightly basis,” notes Rottmann. “We are one of the only bar and grilles in the neighborhood, so we tend to get quite busy.

“We have received many thank-yous from members for giving them a space to sit away from the loudness of the bar area,” Rottman adds. “They have also expressed gratitude that they no longer have to worry as much if they will be able to get a seat when they arrive on a busy Friday night.” C+RB SUMMING IT UP

> Expanding patio space provides greater opportunities for hosting larger events and catered affairs.

> Additional seating can handle the overflow from indoor dining facilities.

> Taking local weather patterns into consideration

determines which phases of the project should be implemented first.

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DESIGN SNAPSHOT

NEW PATHS Photos courtesy Forest Highlands GC

TO PROGRESS

Rethinking kitchen-flow design patterns for each of its clubhouses has helped Forest Highlands GC boost staff efficiency and member satisfaction, and expand year-round business levels.

By Barbara Rook, Contributing Editor

Seemingly “small” kitchen renovations are making a big impact at Forest Highlands Golf Club.

The Flagstaff, Ariz. club has increased food-andbeverage revenue (from just over $1 million to $1.8 million) and, just as importantly, realized higher member-service scores after renovating two clubhouse kitchens and adding a third.

Forest Highlands, with 850 members, boasts two distinct clubhouses, each with its own vibe, dining experiences and foodservice needs.

At the Canyon clubhouse, two dining spaces are serviced by one kitchen. As business grew, and member demographics changed, a more efficient kitchen layout became necessary for improved serwww.clubandresortbusiness.com

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vice and an enhanced member experience.

“In any hospitality operation, designing enough space always seems to come up short,” explains interim General Manager Patty Ashbrook. “The member experience is given the priority, and the back of the house is typically a second thought. We wanted to remedy that.”

The original kitchen design meant service staff had to pass through the formal dining area to serve the club’s more casual bar/lounge area.

The solution—part of a larger, $7.5 million renovation—involved relocating the kitchen entrance and repurposing existing kitchen space. Enclosing part of a loading dock allowed a walk-in refrigerator/freezer April 2019

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DESIGN SNAPSHOT

Design Snapshot In Forest Highlands’ Canyon clubhouse, relocating the kitchen entrance eliminated the need for staff to pass through the formal dining area when providing service to the club’s more casual bar/lounge area.

FOREST HIGHLANDS GOLF CLUB Flagstaff, Ariz.

Canyon clubhouse kitchen: 2,488 sq. ft.

The Meadow clubhouse kitchen: 1,685 sq. ft.

Architect: Swaback Partners, Scottsdale, Ariz.

Kitchen Design: Alan Redmond, Redmond Foodservice Planning, Phoenix, Ariz.

to be moved, increasing dry-storage space.

An expanded beverage service area was created by reworking the entrance and converting a former wine room, relieving congestion in the area.

“We reclaimed the wine room, which allowed us to create a more efficient entry point,” explains Ashbrook. “That created a better flow through the kitchen, with fewer turns for the staff.”

The club’s wine offering was also showcased, with a full-view wine wall displaying an expanded bottle count.

The biggest impact, however, was enhancing the member experience by rerouting wait staff out of dining areas, notes Swaback Partners’ Lee Finch, Lead Architect on the project.

The club also extended dining availability.

Before the renovation, dining was unavailable during the October-to-May offseason, except for special events. But changing member demographics prompted Forest Highlands to open a restaurant on Fridays, Saturdays and Sundays, year ‘round.

Over time, the club has seen a shift away from older clientele who were spending most of their winters in the warmth of Phoenix, to a younger customer base that wants to take advantage of Flagstaff’s winter activities. In response, Forest Highlands has increased its winter programming, and the redesigned kitchen has helped to keep pace with the additional business.

Efficiency was also an important goal of the Canyon kitchen renovation, to accommodate the larger number of seats in the expanded lounge area. “Everything had

Efficiency was an important goal of Forest Highlands’ kitchen renovations, as dining capacity was increased but available space for production areas remained the same.

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Builder: Wespac Construction, Phoenix, Ariz.

Designer: Reverie West, Phoenix, Ariz.

to be built for speed,” notes Ashbrook.

“When you are increasing the number of seats without increasing the pure [kitchen] production area, it needed to be right.”

The redesign also improved foodservice during the club’s longstanding Friday night “cool down” event, held when residents escape the Phoenix heat for Flagstaff’s more temperate environment. The club opens the Canyon clubhouse doors for a “massive” party on the newly expanded covered patio that typically involves up to 5,000 covers, according to Swaback’s Lee Finch.

IN THE MEADOW Forest Highland’s second clubhouse— The Meadow—boasts a more casual dining experience, as well as the club’s family entertainment center. For this facility, a “proper” pizza line with cold storage was built into the existing kitchen, to support popular weekly pizza nights, plus a booming takeout business.

“At times, because of the space we were trying to do it out of, we were overpromising and underdelivering as far as the service experience,” notes Ashbrook. “Knowing what people wanted, the enhancement of this area was a significant improvement.”

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A new pizza line with cold storage was built into the existing kitchen as part of the renovation of The Meadow clubhouse, to support popular weekly pizza nights plus a booming takeout business.

existing space was repurposed to increase storage. New 20’ x 30’ space was also created with the construction of an additional small kitchen, to service members poolside in the family recreation center. It serves up hot dogs, hamburgers, chicken fingers, salads, sandwiches and grilled items, and that meant acquiring new equipment, including a hot dog roller, flat top, broiler, fryers, and ice cream maker, plus a reach-in freezer and coolers.

Previously, servers transported food orders—placed by members via phone—from the existing kitchen to the remote pool area. With the addition of the new kitchen, food is ordered, prepared and served in the same poolside area.

Design partner Reverie West incorporated a “mountain feel” to the new construction’s exterior, applying “super durable” wood planking in “fun” colors, according to owner/senior designer Sherry Engle. The

look reflects the architecture of surrounding homes and the natural beauty of the Flagstaff area’s surrounding mountains.

“For us, it was all about providing a higher level of service and a better product,” says Ashbrook. “Over time and the growth of our membership, we’d never really done a significant renovation to [kitchen] areas.

So [the renovations] brought us up to date with what was needed to deliver that level of service.” C+RB

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Lifestyle Design TO PRIVATE CLUBS EVERYWHERE

Blending beautiful design with upscale convenience to enrich the member experience.

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Chef to Chef SHOW REPORT

ABig

Return

TO THE BIG EASY

C+RB’s 11th annual Chef to Chef Conference shattered attendance records and dished up great food, education and memories for all who made their way to New Orleans.

A C+RB Staff Report

THIS YEAR, FOR THE FIRST time in its 11-year history, Club + Resort Business’ Chef to Chef Conference made a return visit to a host city when it was held March 10-12 in New Orleans.

But it was hardly a case of “been there, done that” for those who attended the 11th annual Conference, even if they were among those who had also gone to Chef to Chef when it was held in New Orleans in 2012.

(And a good many of this year’s registrants didn’t fit that description, with total attendance soaring to a

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new record of just under 400, more than double the turnout for the Conference’s first trip to the Big Easy.)

A host of new events and features also made sure that the second time around would be a fresh experience even for those who had been to the first New Orleans Conference—or to any, or many, of the other previous ten. (The ranks of the Chef to Chef Conference’s “five- and ten-year clubs” continued to swell this year, with many new “members” inducted and receiving their pins in New Orleans—see photo, pg. 34.)

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Photos by Derek Little and Bradley Voyten, WTWH Media

SEEN ‘ROUND THE WORLD Even during setup and registration on Sunday afternoon, March 10, early arrivals to the Conference had the opportunity to get a head-start on soaking up extra knowledge by attending educational sessions presented by several of this year’s thirteen Chef to Chef sponsors (see pg. 11).

By evening, the 2019 Conference’s record crowd was out in full force, gathering first for an opening reception and then filling the ballroom of the Hilton New Orleans Riverside (see photo at left) for a plated dinner prepared by the hotel’s culinary staff that featured Lamb Shank with Papa Tom’s Grits and Mirliton Ratatouille as the entree, and a Chocolate Decadence dessert.

The dinner was then capped by the captivating keynote address, “Possibilities: The Life of a Chef,” delivered by John D. Folse, CEC, AAC. After being introduced by Charles Carroll, CEC, AAC, HGT, Executive Chef of River Oaks Country Club in Houston, Texas, Chef Folse, who is credited with taking “a taste of Louisiana” worldwide through the success of his cornerstone Lafitte’s www.clubandresortbusiness.com

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Landing Restaurant property and subsequent business ventures of Chef John Folse & Company, enthralled the Conference attendees by tracing his journey from humble roots to become one of the nation’s leading culinary entrepreneurs.

While providing the entertaining details of his “Cajun man’s journey” from a trapper’s cabin in rural St. James Parish, La., where he first learned how to harvest food from Louisiana’s “swamp floor pantry,” Chef Folse also provided inspirational messages in describing his determination to build his business by doggedly exploring seemingly impossible opportunities—including the perseverance and daring required to start the first American restaurants in China and the then-Soviet Union, which Folse developed ahead of the historic talks between presidents Ronald Reagan and Mikhail Gorbachev.

Chef Folse’s address also provided inspiration to many more outside of the Hilton ballroom, as for the first time the Chef to Chef keynote address was live-streamed so that others who could not make it to New Orleans could also get a taste of the

John D. Folse, CEC, AAC

Russell Scott, CMC

J. Kevin Walker, CMC

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More new “members” of Chef to Chef’s 5- and 10-year attendance “clubs” were recognized and given commemorative pins as the New Orleans Conference began.

Conference excitement. The feed of Chef Folse’s speech through Facebook has already received over 1,000 additional views and is still available (go to www.cheftochefconference. com/2019-chef-to-chef-conferencematerials/ for the link to the Chef Folse video, as well as all other Conference presentation materials).

“I could listen to Chef Folse all day long....thank you!” one online viewer commented in appreciation for the opportunity to tune in to the keynote address remotely.

Charles Carroll, CEC, AAC, HGT

Jennifer Kopp, CEPC

MASTERFUL PERFORMANCES The 2019 Chef to Chef Conference featured the strongest assemblage of presenting club chefs, including four Certified Master Chefs, in the event’s 11-year history. And New Orleans attendees were immersed in the strength of the agenda immediately as the first day of full sessions began on Monday, March 11, starting with the presentation, “Looking Closer: Staying Focused on the Key Culinary Details Amid FastChanging Trends and Technology,” by Russell Scott, CMC, Culinary Director of The Club at Carlton Woods in The Woodlands, Texas. Chef Scott walked attendees through the importance

Joseph Leonardi, CMC

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of being precise—and the dangers of being imprecise—for basic culinary skills such as uniformity, utilization, cooking temperatures and “doneness.”

His presentation also included a cooking demonstration of an oil-poached salmon dish inspired by his experience with the Culinary Olympic team.

Chef Scott was followed by the second of four Certified Master Chefs to present in New Orleans: J. Kevin Walker, CMC, AAC, Executive Chef of Ansley Golf Club in Atlanta, Ga. (see pgs. 14-20 of this issue). Chef Walker’s session, “Integrating Classic International Dishes into Everyday Club Menus,” filled the Hilton ballroom with tempting scents as he prepared dishes including Rabbit and Snail Paella (the national dish of Valencia, Spain), Braised Beef Braciole, and Braciole-Style Piquillo Peppers.

The temptation was strong enough, in fact, to drive many attendees to taste of the paella dish (see photo, opposite page) during the break that followed Walker’s session.

After the break, Charles Carroll led a double session that begin with his own presentation on “The Chef as Entrepreneur,” during which he walked attendees through his own journey to a higher career profile and increased www.clubandresortbusiness.com

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earning opportunities that has included writing books; hosting and participating in podcasts, radio and television shows; being part of Culinary Olympic team competitions, and organizing initiatives such as “Operation HOT (Honoring Our Troops).” Returning as a Chef to Chef presenter for the third time to deliver his special brand of inspiration and motivation, Chef Carroll’s takeaway messages included encouragements such as “be patient, be flexible with your vision, and be OK with life bumping you along” in providing attendees with advice on how to guide and direct their personal growth.

After his own presentation was complete, the Chef to Chef stage was set up for Chef Carroll to serve as host of a live talk-show format for an “Insights into Greatness” session designed to provide further inspiration and guidance, from outside experts, to help Conference attendees find their paths to maximum personal and professional fulfillment.

The on-stage guest for the session was Chef Isaac Toups (see photo, pg. 37), a successful New Orleans restauranteur (Toups’ Meatery) who has also been a contestant on “Top Chef” and is now involved with the filming of a new Food Network television show. Toups is also the author of “Chasing the Gator,” a book that includes a foreword by New Orleans culinary legend Emeril Lagasse.

A second guest for the session was Steve Olsher, who was beamed in from Los Angeles via Skype. Olsher, known as “America’s foremost reinvention expert,” is the author of “What Is Your WHAT: Discover the ONE Amazing Thing You Were Born to Do,” and the founder and host of the Reinvention Radio podcast network.

After Monday’s lunch break, attendees reconvened for another demonstration session, “Making the Traditional Trendy: Putting a Contemporary Spin on Classic Desserts,” presented by Jennifer Kopp, CEPC, Executive Pastry Chef at The Metropolitan Club of The City of Washington (D.C.). Chef Kopp provided an abundance of tips on modern display styles and props, plate designs, and presentations that can create new appeal and excitement for cakes, chocolates and other pastry favorites. She also shared her recipes for Vanilla Panna Cotta and Salted Caramel Milk.

The last educational session on Monday’s agenda featured another Certifed Master Chef, Joseph Leonardi, CMC, Director of Culinary Operations at The Country Club in Brookline, Mass. In his presentation, “Behind the Plate-Up: Motivating and Challenging Your Kitchen Team While Keeping It Focused on the Common Goal,” Leonardi emphasized the importance of being able to accept and recover from failure. After he originally failed his CMC exam, Leonardi related, he himself was doing a poor job of handling the disappointment, and only gathered the resolve to try again after getting a wake-up call from his staff.

The remainder of Monday was devoted to a new format for the Chef to Chef Conference’s popular Mystery Basket Cookoff.

The competition was expanded to include four teams of club chefs and held in the main ballroom, with the Chef to Chef www.clubandresortbusiness.com

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Nelson Millan and Richard Jallet

K. Scott Craig, CEC, CCA, WCMC

Lawrence McFadden, CMC

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After the first day of Conference sessions, attendees gathered for a special exclusive reception at New Orleans’ unique Pythian Market, before then heading out on the town to continue their exploration of New Orleans’ rich culinary scene.

Conference’s National Conference Coordinator Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., being joined by the Golf Channel’s Kira Kazantsev to provide running commentary as attendees watched the action on video screens. The April 2019 issue of Club + Resort Chef, mailed with this issue of Club + Resort Business, includes a full report on the Conference’s new and improved “Iron Chef” competition.

The conference then shifted offsite for an exclusive popup dining event at Pythian Market (see photo above), to enjoy the venue’s unique collection of food stalls and bars with specialty drinks, before venturing out to further explore the New Orleans culinary scene on the Conference’s traditional open night for dinner.

CLOSING CEREMONIES When attendees came back (after being given a little extra morning “recovery” time) for the Conference’s final day, Executive Chef Nelson Millan of San Antonio (Texas) Country Club and Executive Chef Richard Jallet of Baltimore (Md.) Country Club got things off to a rousing start with their spirited session, “Be Our Guest! How Guest-Chef Events Can Invite Members, Guests and Staff to Memorable Occasions.”

Chefs Millan and Jallet shared the details behind successful guest-chef events that they have both held at their own clubs and also participated in at other clubs, and emphasized how these undertakings can be “win-wins” all around, both for club members and guests, and for all of

the culinary staffs that are involved.

In the next session, K. Scott Craig, CEC, CCA, WCMC, Executive Chef of Myers Park Country Club, Charlotte, N.C,. presented on “Reinventing Your Snack Bar and Other Satellite Dining Venues.” Details of Chef Craig’s experience in reviving what had been an underperforming and “overwhelmed” satellite outlet at the Myers Park pool through a $75,000 overhaul can be found in the April 2019 issue of Club + Resort Chef Craig was followed by the Conference’s fourth CMC presenter, Lawrence McFadden, CMC, General Manager/Chief Operating Officer of The Union Club in Cleveland, Ohio.

In discussing “Food & Beverage for Today’s Luxury Customer,” McFadden shared his experiences and insights

A new twist was introduced for the always-popular “Chef to Chef Live” sessions in New Orleans, with “storytellers” rotating through the breakout rooms to share successful experiences and special insights with the discussion groups.

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Daniel Pliska, CEC, AAC

After his own presentation on “The Chef as Entrepreneur,” Charles Carroll conducted an on-stage interview session, “Insights into Greatness,” with special guests Isaac Toups (above right) and (via Skype) Steve Olsher.

from a career path that has spanned chef, F&B and now top management positions, and has included stops at a wide variety of property types and locations across the globe.

Chef Instructor Daniel Pliska, CEC, AAC of Ozarks Technical Community College in Springfield, Mo. (and formerly Executive Chef/Assistant Manager of the University Club of Missouri) followed with a presentation on “The Power of Synergy: Combining Culinary School Education and Professional Kitchen Training” that included demonstrations of recipes that included Smoked Salmon Crepe Gateau, Viennese Apple Strudels and Blitz Puff Pastry (Pliska is also the author of “Pastry & Dessert Techniques”).

For the first afternoon session, “Changing Member Culture through Health and Wellness.” Michael Ponzio, Executive Chef of Medinah (Ill.) Country Club, outlined the many unique steps his suburban Chicago club has taken in launching a comprehensive initiative that has included introducing blended drinks and healthy bowls to help increase sales at the pool by 20%; on-site, branded maple syrup and honeybee programs; an elaborate chef’s garden and USDAcertified chicken coop for homegrown eggs; and much more.

For the Conference’s final educational session, Jerry Schreck teamed with David Daddezio, Executive Chef of Vicmead Hunt Club/Bidermann

Golf Course in Wilmington, Del., to present “Out-of-the-Box Outdoor Events and Going Chaferless,” featuring many more of the unique buffet and event presentations and concepts that were highlighted in the “Chef to Chef” interview feature with Daddezio in the January 2019 issue of C+RB (“Inspired Performance”).

Conference attendees then dispersed into six smaller rooms for the always-popular “Chef to Chef Live” breakout sessions (see photo, pg. 36), which this year featured a new twist, with “storytellers” rotating through the breakout rooms to share successful experiences with the groups. Club chefs who helped to stimulate the lively discussions that followed included Todd Walline, Blue Hills Country Club, Kansas City, Mo.; John Cornely, Charlotte (N.C.) Country Club; Greg Volle, Country Club of Roswell (Ga.); Jason McClain, The Jonathan Club, Los Angeles; Carpiu Chereches, Merion Golf Club; and John Wagner and Greg Garbacz, both of Sunnybrook Golf Club, Plymouth Meeting, Pa. Attendees then gathered back in the main ballroom for a quick thankyou for their attendance, best wishes for the coming year, and wrapup announcements that included unveiling the new Club + Resort Chef brand and revealing the scheduled dates and location for the 12th Annual Chef to Chef Conference: Charlotte, N.C., March 1-3, 2020. C+RB

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Michael Ponzio

David Daddezio

For a full report on the 2019 Chef to Chef Conference’s Iron Chef Mystery Basket Cookoff, see the Conference Update page in the Club + Resort Chef supplement that was mailed with this issue of C+RB.

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COURSE + GROUNDS

SAFETYin NUMBERS Detailed recordkeeping, return on investment, and preparation are keys to making sound equipmentfinancing decisions.

By Betsy Gilliland, Contributing Editor

GOLF COURSE SUPERINTENDENTS RELY ON their maintenance equipment to perform in the field. For optimum results, they need to determine what they need, when they need it, and the jobs they need the equipment to perform.

First, however, they must make their equipment acquisition decisions pay off by determining the best way to finance the fleets at their golf courses—and to get the most value from their choices.

FINANCIAL STABILITY The golf course maintenance department at The Club at Nevillewood in Presto, Pa., a suburb of Pittsburgh, has $2 million worth of equipment in its inventory and a yearly lease budget of $130,000.

“We have lease payments in our operating budget. That helps us know what our cash flow will be for equipment replacement,” says the club’s Golf Course Superintendent, Ken Flisek, CGCS. Lease terms vary for the 18-hole Nevillewood property, and at the end of each budget year, a few leases will expire. When the property purchases 38

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$250,000 or so worth of equipment, it spreads out the payments across four years.

“Some are even payments over 48 months,” says Flisek. “Some companies will let you double up payments for the six months that revenue is coming in. We do what is best for our cash flow.

“All of our leases,” he adds, “are capital leases, with a $1 buyout.”

Nevillewood generally replaces 10 percent of its equipment every year, Flisek says. “We try to do a large package every three or four years, where we could get a quantity discount on some of the equipment we would buy in a four-year lease with a $1 buyout,” he adds.

DIY FINANCING Most of the equipment at Quail Ridge Country Club, the 36-hole facility in Boynton Beach, Fla., (“Quail Ridge CC Spreads Its Wings,” C+RB, March 2019), is on a five-year lease plan. The property typically purchases equipment that it expects to last seven years or more. www.clubandresortbusiness.com

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Photos courtesy The Club at Nevillewood

However, reports Director of Agronomy Joe Ramsey, “The bulk of our equipment is going to roll out every five years.”

Quail Ridge, where the North and South courses share equipment, leases machinery because of the financial stability that arrangement provides.

“We do not lease through the equipment manufacturers,” says Ramsey. “We’re a big operation and have a great relationship with [our bank], so we do our own leasing through them and get fantastic rates.”

In addition, Ramsey says, “Because we lease, we know what our lease payments are year over year over year.”

At the end of a five-year lease, Quail Ridge refers to the consumer price index to help make financing decisions. “We can forecast based on that, because equipment prices in that span change no more than 3 percent,” Ramsey says.

At the 36-hole Oak Hill Country Club in Rochester, N.Y., the golf course maintenance department for the club’s East and West courses leases equipment that is used frequently, and purchases pieces that receive less work. Depending on the type of equipment, the property has three- to five-year leases.

“Some of our leases have a buyout at the end of the cycle, and others focus on the residual value of what we’re getting,” says Manager of Golf Courses and Grounds Jeff Corcoran. www.clubandresortbusiness.com

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The Club at Nevillewood generally replaces 10 percent of its equipment each year, and tries to do a large package every three or four years, to get a quantity discount for capital leases that include $1 buyouts.

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WEIGHING THE BENEFITS—AND DRAWBACKS Many golf course properties lease equipment that receives a lot of use, and purchase pieces that are used less frequently. However, superintendents find that there are pros and cons to each method of acquisition.

Leasing: “Pros” • It is easier to budget for the equipment, and the property does not have to pay for it in a lump sum.

• The lease can be rolled over from one budget year to the next.

• A lease is a good option when a property cannot afford to pay cash for equipment.

• Leasing gives properties something to budget every year.

• Properties do not have to worry about equipment breakdowns when they lease equipment.

• The repair costs of leased equipment are kept to a minimum, because the pieces are generally only three to five years old.

Leasing: “Cons” • Interest rates might be higher, making the cost slightly more expensive over a four-year purchase period.

Purchasing: “Pros” • If a property has the money to spare, it can buy a piece of equipment with no interest payments.

• Properties should purchase equipment that they expect to keep long term for at least seven years.

Purchasing: “Cons” • The purchase of equipment requires a large upfront cash commitment.

Properties should factor in the depreciation value of equipment when deciding to lease or purchase, Corcoran adds.

GETTING IT ON PAPER Flisek prepares his budget in December and meets with the Nevillewood Board in January for preliminary approval. At the annual meeting, he discusses equipment needs and financing, and presents his operating and equipment-replacement budgets.

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members, he includes the make, model, and price of the desired equipment, as well as the purpose for which it will be used.

He also talks to his General Manager throughout the year when unexpected expenses arise.

“I guess I have the final say, at least in what pieces we’re going to buy,” says Flisek, who has been at Nevillewood since 1991.

On average, Flisek says, golf course maintenance equipment has a 10-year life cycle. He works out payment terms in the winter and

orders the equipment in the spring, so it can be delivered in time for the next season.

While The Club at Nevillewood, where the fiscal year begins in March, typically buys equipment in the spring or summer, the property sometimes gets new equipment in November or December with no payments required until the following May, before equipment prices increase.

“We get the best payment terms that meet our cash flow, or the best quantity discount,” Flisek says.

To get the best prices it can, Nevillewood also buys multiple pieces of equipment at the same time when possible. Last year, for example, the club also purchased a utility vehicle when it bought a new rough mower, to get a quantity discount on the two pieces of equipment.

TIMELY DECISIONS Quail Ridge sets its budget in May, and the property typically buys equipment in October or May. Ramsey presents the club’s General Manager and Chief Financial Officer with a list of equipment that he wants to acquire for his department, and they give final approval. He also includes cost comparisons with other properties when he makes his proposals.

“You have to show the need, which is usually easy for equipment replacement,” says Ramsey. For an upgrade or new equipment, he adds, “You have to show the value to the club, or in some cases, the return on investment.”

That return could come in the form of improvements in expected playing conditions, or by quantifying savings on payments over time from technology such as GPS equipment or sprayers.

Three years ago, Ramsey compiled a 10year projection of unleased equipment and set up a replacement schedule for those pieces, including tractors and backhoes.

“It didn’t encompass the entire fleet, but we saw aging of the equipment that we own,” he explains. “It becomes unusable www.clubandresortbusiness.com

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Aging equipment should be replaced, says Joe Ramsey, Director of Agronomy for Quail Ridge CC (pictured at right), not only because of the increased risk of breakdowns, but also because its visual unsightliness can reflect poorly on a property.

even with regular maintenance.”

In addition to frequent breakdowns, he notes, aging equipment becomes visually unsightly. “Clubs lease golf carts because they always want them to look nice,” Ramsey says. “The regular maintenance of their biggest assets—the golf courses— should be regarded in the same way.”

The budget process at Oak Hill, where the fiscal year runs from January to December, begins in September, and the budget is approved in November or early December.

Corcoran submits his equipment needs to the Oak Hill Board of Governors and the Finance Committee in a formal meeting.

Before meeting with the committees, however, Corcoran and his equipment technician look at each piece of equipment to compile a list of what needs to be replaced.

They get costs, quotes, and leasing information, and submit a form for approval.

“We determine our needs based on the information we have,” says Corcoran. “You need to have the numbers prepared, so that you can answer any questions they come up with. It’s all about preparation.”

MAKING THE CASE As part of that preparation, superintendents need the paperwork to back up their financial decisions. Flisek keeps a detailed equipment inventory that includes the type of equipment, purchase date, and estimated

time of replacement. “We continually update that every year, so we have a good idea of what we need for next year,” he says.

He also finds it helpful to keep an equipment replacement spreadsheet. “The more detail you have, the easier it is to plan ahead and explain to the general manager and the Board what you need, so it’s not a surprise when you ask for $250,000 worth of equipment,” he says.

Quail Ridge has accounting software to keep track of its equipment inventory.

The list includes information such as date of acquisition, a description of the equipment and whether it is owned or leased, and whether the club or property owners’ association is responsible for it (those two entities are scheduled to be merged later this year, which will eliminate that aspect).

At Oak Hill, the inventory list includes the serial number, model number, and date of purchase for each piece of equipment, as well as the year it rotates off the lease.

Corcoran also keeps detailed records about his equipment, including usage, hours of operation, repair costs, and turnover rate. “It comes down to those metrics,” he says of determining when to replace equipment.

For short-term projects, Nevillewood also rents equipment such as jackhammers, stump grinders, and wood chippers.

And the property ended up purchasing a

"The more detailed the equipment replacement schedule you have, the easier it is to plan ahead and explain to the GM and Board what you need, so it’s not a surprise when you ask for $250,000 worth of equipment."

—Ken Flisek, CGCS, The Club at Nevillewood www.clubandresortbusiness.com

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wood chipper that it had rented. “We knew we could use it more often if it was here,” Flisek explains. “And sometimes the rentals aren’t available when you need them.”

Nevillewood repurposes maintenance equipment as well; for example, after about five years of use, the property has converted greens mowers to tee mowers.

On some occasions, however, superintendents must make the decision to acquire equipment that is new to the market. In September of 2018, The Club at Nevillewood used cash to purchase a seeder that Flisek says was “brand new in the golf industry” to overseed its roughs. The maintenance department initially had another rough mower in the budget, but decided it was more important to get the seeder.

Quail Ridge purchased a new roller, a piece of equipment the property previously did not have in its fleet, in the fall of 2018.

“We showed how rolling versus not rolling affects greens speeds,” Ramsey says. “It was an easy sell.” C+RB

SUMMING IT UP

> To get the most favorable financial terms for equipment acquisition, golf course properties often lease equipment that is used on a regular basis and purchase pieces that receive less frequent use. > Properties should factor in the depreciation value of equipment when deciding to lease or purchase. > Thorough preparation is key when presenting equipment financing proposals to property management personnel and committee members, so superintendents can anticipate and answer likely questions and fully demonstrate the need for what is being requested.

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SPECIAL REPORT: 2019 CMAA SHOW

Sounds of

Success

The Excellence in Club Management Awards Dinner held at the Music City’s Nashville City Club was filled with tributes to the exemplary leadership and achievements of the 2018 honorees.

A C+RB Staff Report

Photos by Krista Lee Photography

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RECORD ATTENDANCE WAS ONCE AGAIN achieved at the Excellence in Club Management® (ECM) Awards Dinner, held February 25 at the Nashville (Tenn.) City Club while the 2018 World Conference of the Club Management Association of America was being held in the Music City.

The overflow crowd reflected the continued growth and prestige attached to the ECM Awards, which were established by the McMahon Group in 1997 and have been co-sponsored by Club + Resort Business since 2005. The National Club Association (NCA) joined as a new sponsor for the 2018 awards.

The annual awards are selected through nominations submitted on behalf of qualified candidates by other parties.

Award recipients are selected solely on the basis of their achievements at the club they currently manage; “lifetime achievements” are not considered.

A Selection Committee comprised of a peer group of club managers conducts the judging for the ECM Awards; the McMahon Group, Club + Resort Business and the NCA are not involved in the selection of the winners. The Selection Committee for the 2018 Awards (see box, pg. 44) was chaired by Jeffrey Kreafle, CCM, General Manager/COO of Congressional Country Club in Bethesda, Md. The 2018 Excellence in Club Management winners honored in Nashville included: The James H. Brewer Award (for Managers from Country/Golf Clubs with

600 or More Full-Privilege Members)— Patrick King, CCM, CCE, ECM, General Manager/COO, Army Navy Country Club, Arlington, Va. (James Brewer, MCM, was General Manager of The Los Angeles Country Club for 35 years, as part of a distinguished 45year club-management career.)

King’s award was presented by Frank Vain of the McMahon Group and Capt.

John C. Tuck, USNR (ret.), the Chairman of Army Navy CC’s Board of Governors.

The Mead Grady Award (for Managers of Country/Golf Clubs with Fewer than 600 Full-Privilege Members)—Christopher Wyles, CCM, CCE, ECM, General Manager, Bald Peak Colony Club, Melvin Village, N.H. (Mead Grady, CCM, managed clubs of various sizes in Indiana, Ohio, Wisconsin and Georgia during a distinguished 56year club-management career.)

Wyles’ award was presented by Bill McMahon, Jr. of the McMahon Group and Donald B. Taylor, President of Bald Peak’s Board of Governors.

The Mel Rex Award (for managers of City, Athletic or Specialty (Non-Golf) Clubs)—John Warnack, CCM, CFBE, ECM, COO/General Manager, The Army and Navy Club on Farragut Square, Washington, D.C. (Melvin D. Rex, CPA, CCM, ECM, was the long-time Executive Director and Chief Operating Officer of the Duquesne Club in Pittsburgh, Pa., and a winner of the ECM Award in 2000.)

Warnack’s award was presented by Bill

A CELEBRATION OF EXCELLENCE In addition to presentations at their individual clubs that will be held throughout the coming year, the 2018 Excellence in Club Management winners, along with those from previous years, were recognized at the Awards Dinner held at the Nashville (Tenn.)

City Club on Monday, February 25, during the 2018 World Conference of the Club Management Association of America.

This year’s Awards Dinner was sponsored by Denehy Club Thinking Partners, ForeTees LLC, C. Mondavi & Family, Preferred Club, and Yamaha Golf Car.

The “Class of 2018” Excellence in Club Management Award Winners included (left to right): Mark Jablonski, Medinah CC; Kristen LaCount, The Country Club; Christopher Wyles, Bald Peak Colony Club; Patrick King, Army Navy Country Club, and John Warnack, The Army and Navy Club on Farragut Square. www.clubandresortbusiness.com

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SPECIAL: 2019 CMAA SHOW REPORT

2018 EXCELLENCE IN CLUB MANAGEMENT AWARDS SELECTION COMMITTEE Chairman

Special award presenters to ECM recipients from their clubs included (left to right), Robert Sereci, GM/COO, Medinah CC; Donald Taylor, President, Bald Peak Colony Club, and Capt. John Tuck, USNR (ret.), Chairman, Army Navy Country Club.

Jeffrey Kreafle, CCM Congressional Country Club Mark Bado, MCM, CCE, ECM Myers Park Country Club Steven Buck, CCM, CCE Shady Canyon Golf Club Lynn Butler Robert Crifasi, CCM, CCE, CEC, CPA, ECM New Orleans Country Club John Dorman, CCM, ECM The University Club of New York Brian Kroh, CCM, ECM John’s Island Club Suzanne Godbehere Chief Executive Officer, The Canadian Society of Club Managers Jeffrey McFadden, CCM, CCE, ECM The Union League of Philadelphia

McMahon, Sr. of the McMahon Group.

The ECM Awards also include “Rising Star” recognition for Assistant Managers and there was a tie in this category for the 2018 award. The two Risng Star recipients who were honored in Nashville included Kristen LaCount, CCM, ECM, Assistant General Manager, The Country Club, Chestnut Hill, Mass., and Mark Jablonski, CFBE, CSW, ECM, Assistant General Manager, Medinah Country Club, Medinah, Ill. LaCount’s award was presented by Henry Wallmeyer, President and Chief Executive Officer of the National Club Association, and Kirk O. Reese, CCM, Executive Vice President of Denehy Club Thinking Partners. Reese started his career as Clubhouse Manager at The Coun-

try Club, working for its current General Manager/Chief Operating Officer, David Chag, CCM. Chag was unable to attend the Nashville City Club dinner, but sent remarks about LaCount, who has worked for Chag at The Country Club since 2013, that he asked Reese to convey as part of her Rising Star recognition.

Jablonski’s award was presented by C+RB Editor Joe Barks and Robert Sereci, Medinah CC’s General Manager/Chief Operating Officer.

The event also included special recognition for Dan Ramella, Club + Resort Business’ President and Founding Publisher, for his role in helping to elevate the profile of the ECM Awards, and the Awards Dinner, since C+RB first partnered with the McMahon Group as

Joseph Murphy Thornhill Golf & Country Club Christine Pooler, CCM, ECM Indian Creek Country Club John Schultz, CCM, ECM Carmel Country Club Thomas Spellman, CCM, ECM The Chicago Club Terra Waldron, CCM, CCE, ECM Greensboro Country Club

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STRONG SHOWING

a co-sponsor in 2005. The Nashville event marked Ramella’s last Awards Dinner prior to his retirement at the end of March.

On-site presentations will also be held at each ECM Award winner’s club throughout 2019, and in-depth articles detailing the achievements that led to the selection of each of the winners will appear in issues of Club + Resort Business throughout the remainder of 2019.

More information about the ECM Awards, including a full listing of past winners and their affiliated “Clubs of Excellence,” can be found at the special website for the ECM Awards, www.clubmanageraward.com, along with details for how to nominate candidates for the 2019 awards, C+RB

The Music City Center convention complex in downtown Nashville provided a bright and airy backdrop for the Club Business The team from Gasser Chair was out Expo that was held as part of the in full force in a booth that featured a Club Management Association Cirque de Soleil theme, to highlight of America (CMAA) 2019 World Gasser products’ stylish flair and design.

Conference at the end of February. (Those who attended knew they were lucky to have the bright sunshine that flooded the building and warmed them while walking around that week; Nashville had seen extended periods of heavy rain and severe area flooding in the days leading up to the conference, and more bad weather hit the city as soon as the CMAA left town.)

The 2020 CMAA World Conference and Club Business Expo will be held February 8-12 in Grapevine, Texas, outside of Dallas, at the Gaylord Texan Resort & A full variety of versatile vehicles for all Convention Center. facets of club operations was on display.

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Photos by Rob Thomas, C+RB

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PRODUCT SHOWCASE featured category

Utility Vehicles Power Over the Long Haul Product: Cushman® Hauler® 800 ELiTE Lithium Utility Vehicle Features:

▶ 48-volt AC Lithium technology activated by Samsung SDI

▶ L owest cost of operation for utility vehicles, saving over 35 percent on energy expenses

▶ Z ero-maintenance batteries that feature a 5-year warranty

▶ C onsistent power that does not fade

Side-by-Side Style

Product: UMAX Rally™ 2+2 Features: ▶ Comfort—With luxurious bucket seats from Yamaha's Viking® utility Side-by-Side, an automotive-style dash, and a spacious window for ingress/egress, all the comfort guests or staff could ever need for any trip is provided ▶ Performance—Equipped with Yamaha Genuine wide fender flares and front brush guard that are specifically designed for Rally models.

Plus lifted suspension for increased clearance, a 402cc engine, and durable 23" all-terrain tires that makes the UMAX Rally 2+2 the ideal travel companion for going anywhere ▶ Capacity—Every errand is made easy, with plenty of storage from the extra basket area between the front and rear seats to the under-hood compartment that is perfect for devices and tools or extra groceries ▶ Versatile—From the club to everyday life, with convertible rear seats that make it easy to go from carrying equipment to carrying family and friends ▶ Another reason why Yamaha is The Easy Choice™

Yamaha

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over time

▶ Optional sealed windshield and canopy

nating over 323 lbs. of battery weight

▶ Device-friendly upgrades are available,

headlights, brush guard and practical dash

▶ Available with a full line of affordable

▶ L ightweight footprint protects turf, elimi▶ T ruck-inspired design includes standard

▶ Standard 8.4-cu. ft. sound-dampening, rotomolded polyethylene bed includes integrated divider slots and tie-down locations ▶ Highly functional dash provides clear line of sight to what lies ahead and includes a centralized control panel, deep storage pockets and a display lip for iPad or tablet ▶ F our strategically located multi-purpose cup holders accommodate radios, as well as any size or shape of cup ▶ C ontoured, ergonomic seats and generous legroom offer hours of comfort

provide protection from the elements

with either an optional 12V or USB outlet

options and accessories, including a floor mount attachment, perfect for transporting spreaders, coolers and other equipment ▶ Supported by TechForce factory-direct service network ▶ ELiTE line of vehicles includes the Hauler 800X ELiTE, RXV ELiTE, TXT ELiTE, Freedom RXV ELiTE, Freedom TXT ELiTE, RXV 2+2 ELiTE and TXT 2+2 ELiTE

Cushman

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Crossover Versatility

Product: Workman® GTX Utility Vehicle Line Features: ▶ C ombines comfort, control and versatility ▶ S elect from several models to match the right vehicle to meet specific needs ▶ F our- and two-seat configurations ▶V ariety of front and rear attachments for garbage cans, hose reels or walk spreaders ▶N umber of flatbed options to haul even the bulkiest materials ▶ Over 300 configurations to fit almost any application ▶ Automotive-grade rack-and-pinion steering system provides exceptional control with minimal steering effort ▶ Coil-over shocks surround the vehicle and provide a smooth ride that minimizes operator fatigue ▶ Low-maintenance hydraulic disc brakes require no cable adjustment and less pedal force, for a reliable stop every time ▶ Comes with either the 429-cc gasoline or 48-volt A/C electric model ▶A t just 47 inches (119 cm) wide, its narrow frame also allows access for working in tight areas with ease

Toro

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M����� S������� + A��������� Join the Club

Product: VGM Club Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage VGM Club’s strategic relationships with well-known, national companies and gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ This year marks the 20th anniversary of VGM Club servicing the club industry

VGM Club

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Lovechild of Golf and Cornhole

Product: Chippo Features: ▶ Best New Product Award at the 2018 PGA Merchandise Show ▶ Viral golf game for beach, backyard, tailgate, office and clubhouse ▶ Mash-up of golf and cornhole ▶ Only backyard game where players work over their buddies while working on their short game ▶ Each Chippo set includes: two target boards covered in artificial turf; two heavyduty chipping mats; and six high-density foam practice balls by almostGolf

Chippo

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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°

Bambrella USA

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Total Coverage

B������ S�������

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 heavy-duty base provides a stable foundation ▶ The pole and ribs have a carbon finish and the canopy is made from furniture-grade solution-dyed acrylic

On Display

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

Glo-Ice by Engineered Plastics www.gloice.com

Eco-friendly Vessels

Product: Servewise® Disposables Features: ▶ Eco-friendly, guilt-free plating and serving solution ▶ Distinctive style and unique finish allows all kinds of culinary creations to be served in an eco-chic, highly sustainable wood plate ▶ The super affordable Servewise® Disposables make food look as good as it tastes ▶ Microwave-safe and can withstand up to 350°F in an oven ▶ Available in several shapes and sizes ▶ Servewise® plates and PET cover are a match made in heaven, perfect for all take-out, leftover, or on-the-go lunch needs

Front of the House

www.frontofthehouse.com

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

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PRODUCT SHOWCASE

A������

P���� Striking Contemporary Collection

Product: Nexus Woven Features: ▶ Each piece is joined together with a simple “hook clamp,” allowing for a secure connection and multiple configuration possibilities ▶ Outer construction is created from enhanced outdoor weave material ▶ Available in two weave colors—Rosewood and Driftwood

Texacraft

In the Gutter

800-327-1541 www.texacraft.com

Product: DuraTech™ Pool Gutter Systems Features: ▶ Offered in both stainless steel and PVC ▶ Ideal for pool renovations ▶ Stainless-steel option combines gutter and plumbing into a built-in-trough ▶ Reduces maintenance by eliminating buried pipes ▶ PVC gutter option provides a costeffective alternative to stainless steel ▶ 10-year warranty

Get ‘Em Hooked

Product: Hook + Gaff Watch Company Features: ▶ Functional timepiece meant to be worn on the golf course ▶ Hand-assembled by expert watchmakers in the Carolinas ▶ Each Hook + Gaff timepiece is meticulously manufactured, using only the best in materials and with a unique left-side crown orientation for supreme comfort on the course ▶ The Golf watch can also be customized with a course logo—a perfect opportunity to provide something unique for members or for a tournament ▶ Strap on a Hook + Gaff watch for practical performance that looks sharp

Hook + Gaff Watch Company www.hookandgaff.com

RenoSys

It’s a Snap

800-783-7005 www.renosys.com

Pool Appeal

Product: Towel Cabana Features: ▶ Ultimate storage solution for leisure amenities ▶ Create poolside appeal with a zeromaintenance, mobile towel valet ▶ Made with materials that are UV-, mildew-, mold- and water-resistant

Southern Aluminum

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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 doubletowel loop store towels, notepads, and more

Happy Chef

800-347-0288 www.happychef.com

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PRODUCT SHOWCASE

T����� + C����� Bountiful Banquet Options

Product: Bolero Series 80/1 Features: ▶ Provides an elegant, unconventional banquet-chair option ▶ Features a high-strength, lightweight, extruded aluminum alloy frame with a 12-year warranty for great durability ▶ Offers the convenience of seat-on-seat nesting up to eight chairs high ▶ Choose from more than 30 standard colors and unlimited textile selections

MTS Seating

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Time for a Siesta

Outdoor Comfort

Product: Casita Daybed Features: ▶ Deep-set seats ▶ Thick cushions ▶ Sturdy frame ▶ Use alone or with any of Country Casual’s Casita pieces, to create a lounge gathering area that fits any space

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

Country Casual Teak

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OW Lee

A Welcoming “Hug”

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

Tropitone

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Small and Mighty

Product: SmallerScale 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

Product: Claremont Chairs Features: ▶ We designed this very elegant stacking hardwood chair for Claremont CC 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

Global Allies

Eustis Chair

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Club-Tested and Proven

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PRODUCT SHOWCASE

C�����

A��������

Timely Remembrance

Pick a Lock(er)

Product: 18” Wide Designer Wood Lockers Features: ▶ Constructed of industrial-grade particleboard and covered with durable, high-pressure laminate ▶ 18" wide designer lockers include a 4” high black base and measure six feet high (add 4” for the base) ▶ Available in a gray, blue, black, maple, cherry or mahogany finish, and includes a black name/number plate ▶ All locker doors are 18’’ W x 3/4’’ D, include a black name/ number plate, and also include heavy-duty concealed hinges with a lift-up handle and recessed hasp for added security ▶ Available as one-wide or three-wide units ▶ Salsbury 18-21000, 18-22000, 18-27000, Salsbury 18-23000 and 18-24000 series 18" wide single-tier, double-tier, triple-tier, and four-tier designer wood lockers offer ample space for personal storage needs and are ideal for settings where a professional environment is desired

Salsbury Industries

www.salsburyindustries.com

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

The Verdin Company

It’s a Wonderful Life

Sun Safety

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

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

Product: NEW Wonder Blanket Features: • Outdoor blanket, perfect for wherever life takes you ▶ 100% cotton ▶ Available in three colors: Beige, Gray, Blue ▶ Machine-washable ▶ 40 inches by 68 inches ▶ Call for pricing

Fore Supply Co.

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Craftsmanship and Luxury

Product: Lockers with Inch-Thick Doors Features: ▶ Hollman’s new “extra” thick locker doors (1.14”), exclusive only to Hollman are the quality members expect, not the common standard thin (3/4”) doors ▶ New luxe thick doors upgrade your aesthetics ▶ Simple, turn-key process, from design to estimate and installation ▶ Wide selection of premium domestic and exotic woods ▶ LEED-certified, UV-cured, zero-VOC finish ▶ Manufactured in USA ▶ 100% guarantee

Hollman, Inc.

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800-543-0488 www.verdin.com

T�������

Stacking Up Well

Product: World® Porcelana Stackable Dinnerware Features: ▶ New stackable additions to Libbey’s top-selling World® Porcelana dinnerware ▶ Modern aesthetic and minimalist style create an ideal canvas for your creations ▶ Stackable and works in small spaces, minimizing storage space that is often at a premium ▶ Steep rim is deep enough to hold sauceand aids grip for servers ▶ Soft white color creates a clean look without being harsh ▶ Works with other stackable Porcelana items

Libbey Foodservice

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PRODUCT SHOWCASE

K������ E�������� Stay Cool on the Go

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

Cres Cor

A Smarter Way to Stand

Product: Smart Step Performance Mats Features: ▶ The best anti-fatigue mats ▶ Perfect for areas where stationary standing occurs: shoe room, laundry room, kitchen, restaurant and bar ▶ Unmatched comfort and durability ▶ Trip-resistant edges that won’t curl ▶ 20° gradual beveled edge (ADA-compliant) ▶ Proudly made in the USA ▶ Available in PuzzlePiece runners ▶ SmartTech polyurethane technology ▶ One-piece construction ▶ Custom Branding Available

Smart Step Flooring

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www.smartstepflooring.com

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

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

Truly Good Foods

www.trulygoodfoods.com

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

Bush’s Best®

www.bushbeansfoodservice.com

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IDEAEXCHANGE

By Rob Thomas, Associate Editor

TOUCHING ALL BASES EVEN THE CLUBS WITH THE MOST appealing properties and golf courses have discovered in the post-recession era that distinguishing themselves, and ensuring their relevance for the next generations of members, is a process that frequently calls for redirecting and enhancing best practices.

That approach has driven initiatives that have helped The Bridges at Rancho Santa Fe (Calif.) maintain its leading position in the demanding Southern California market.

While the club’s reputation has always drawn strength from its Robert Trent Jones II-designed golf course and its emphasis on providing unparalleled service for its members, The Bridges’ leadership and management has kept an unwavering focus on preserving its high standing.

For example, while The Bridges first launched its Junior Membership category in 2012, in recognition of the need to at-

tract younger generations to help ensure the club’s future, sales in that category were still slow five years later, according to Membership Director Rachel Stull, PGA. So in the fall of 2017, The Bridges’ Board of Directors proposed an overhaul of the category. Not only was the Junior Membership category rebranded to the new designation of Young Executive, but The Bridges also began offering a preview opportunity of what belonging to the club could offer.

“This new program [which provides full privileges and access, at reduced dues, to those under the age of 45] was more dynamic and offered staged payments and other pricing options that encouraged a younger demographic, as well as families,” Stull says. “And it worked—to date, we have grown this category 72 percent, and it is now almost at capacity.”

Much of the momentum was fueled by

previous or existing club members who made the decision to upgrade their memberships. As a result, the Young Executive category now comprises the second-largest membership segment, next to Equity Golf, for the member-owned club.

“To be attractive, we made sure that our programming was dynamic and included family-friendly activities, as well as beginner instruction for golf and tennis,” Stull adds.

“In 2018, we built two amenity stations on the golf course, put an additional pickleball court at the Recreation Centre, and added a shade structure to our children’s playground.” The Bridges also expanded its culinary team’s organic garden to include a smaller plot just for members’ own use.

Even the club’s core offerings were given some fresh looks. Director of Golf Steve Wilson, for example, designed an innovative “Golf 101” program, to try to get some of The Bridges’ female members more engaged in all aspects of the club.

The program started with just three ladies—their husbands played golf, but they didn’t. And golf wasn’t played initially until after the first two weeks, which were spent enjoying mimosas at the valet station, getting a full tour of the property and being introduced to the staff. Then a short-game clinic was held that was also followed by cocktails, and that was when Wilson began to see the relationships forming that signaled the program was on the right path.

The Bridges rebranded its Junior Membership category into a new Young Executive Membership, and the program saw its numbers rise.

PHOTOS COURTESY THE BRIDGES AT RANCHO SANTA FE

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The Outside Services staff goes through extensive training to ensure no employees will be one-on-one with a member until they are prepared to perform up to the club’s established standards.

“Once the relationships were created, [the participants] started using the club more often,” he explains. “It gave them a reason to come out to the club. [And] then the men started joining their wives for dinner.”

The buzz soon spread to where there are now 65 women in the program.

STEPS TO SPECIAL SERVICE The other key building block of The Bridges’ success has always been exemplary service—and here, too, the club has stayed diligent about finding ways to not only reinforce its performance in this critical area, but improve it as needed and required.

For Donna M. Otis, CCM, CCE, The Bridges’ Chief Executive/General Manager, that begins with first paying ample attention to the staff’s own needs and satisfaction.

“If we don’t take care of the staff to make sure they’re happy, how are they going to take care of our members?” Otis asks. “It’s so much more than just service; everybody has to be on the same page.”

That page, Otis adds, includes an understanding that at The Bridges, “We don’t live by industry standards—we create the industry standards.”

To properly indoctrinate new employees, no new employee is asked to be one-onone with a member until he or she has completed an extensive training program.

For the Outside Services (OS) staff overseen by Wilson’s department, that involves a two-week personal training period with a manager, after which the new hire “shadows” a more experienced employee for another two weeks.

Finally, the new employee is scheduled for a shift where his or her performance is

carefully monitored, to ensure that it meets The Bridges’ standards and expectations.

The training of the OS staff centers around the “seven touches” that should be involved with each member’s experience, Wilson says. It starts at the valet station upon arrival, with the staff already knowing who will be pulling up, based on radio communication with the front gate. If a car wash is booked during the member’s visit, that process is then initiated.

If the member is playing golf, the bag room is alerted and the practice facility is prepped before his or her round. The bag room comes into play again at the turn and upon the member’s return after the round is completed. Lastly, Outside Services “touches” each member again at the valet, upon departure from the club.

“If any one of these touches falls short, the experience falls short,” Wilson says.

The Bridges also involves its membership in the employee evaluation process, reports Marissa Reinert, the club’s Marketing and Social Media Manager.

To help retain its employees, The Bridges implemented a Gold Star Program, which recognizes when staff members go above and beyond their assigned duties.

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“Clubs are often afraid to ask for feedback,” Reinert notes. “Our members will e-mail the club to recognize employees.

This brings members into the loop, and they feel like they’re constantly engaged and have a voice.”

To reinforce the club’s emphasis on employee retention—”The longer they’re here, the more they know,” says Reinert—The Bridges implemented a Gold Star program. When an employee receives positive feedback from a manager or member, he or she earns a gold star. At the end of each quarter, the employee accumulating the most stars earns a financial reward, and another cash drawing is held at the end of the year among eligible staff members.

The Gold Star program, Reinert notes, not only provides financial incentive for the employees, but also triggers a sense of pride that has just as much value, if not more, in ensuring the service excellence and member satisfaction that have become even more critical components of success in today’s competitive club market. C+RB

April 2019

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