Club + Resort Business May 2019 by WTWH Media LLC

May 2019

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Topeka CC’s Capital Ideas INSIDE: Setting the Right Tables for Today’s Club Diners

How Regrassing Affects Mowing Strategies Taking the Long View with Short Courses

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4/30/19 12:36 PM

BUILT FOR THE GOLFER...

and the course

Technology to enhance experience and operations Designed with automotive styling and features that feel like upgrades, the Club Car Tempo offers the latest on-course technology to keep guests connected and business running smoothly. Stories start here. See the new Tempo at clubcar.com and contact your Club Car sales representative for more information.

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NEW! BACK OFFICE SYSTEM WITH FORETEES BUSINESS

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EDITOR’S MEMO

Human Resourcefulness Taco Bell, the people who brought us Fourthmeal and their artery-clogging takes on chalupas and gorditas, is now making a splash with its new approach to trying to find people to staff its stores in what has become the tightest and most competitive market for restaurant and hospitality workers in decades. During the last week of April, CNN Business reported, the fast-food chain planned to hold nearly 600 “hiring parties” across the country to help fill thousands of open jobs. The events would offer free food, Taco Bell swag and Instagram-friendly photo props to those who came, in addition to on-thespot opportunities to interview for open positions. Taco Bell first tested out the “hiringparty” concept in its Indianapolis market last year, CNN Business reported, and over the course of events held on two days at four different restaurants, the company received close to 75 applications in person and an additional 300plus online applications drawn by the virtual promotion of the events. Taco Bell—like many other companies that are trying to attract workers in an environment where there have now been fewer unemployed people than open jobs since June 2018—isn’t just trying to fill the 100,000 new U.S. jobs that it says it wants to create by 2022 with burrito parties, either. In addition to pushing the ceiling on starting hourly wages, it is promoting job-related perks and benefits that include free meals during shifts, leadership development programs and tuition discounts. And other companies like Starbucks are going beyond these now-common hiring incentives, CNN Business reported, to add lures that they think will have

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Many managers at club and resort properties have heard the wakeup call for the need to promote the special benefits of working in club and resort environments loud and clear, and are taking their own proactive steps to attract new workers from non-traditional sources. special appeal to millennials and other segments of the available worker pool, such as providing paid time off during each work week for volunteering at local non-profit organizations. All of this should certainly serve as additional wakeup calls to those who are responsible for hiring at club and resort properties—but from what I’ve been told lately by managers at places I’ve visited recently, many have already heard the alarm ringing loud and clear, and are taking their own proactive steps to find new ways to promote the special benefits of working in club and resort environments.

One golf course superintendent at a high-end club in the Philadelphia area told me he was initially shocked to discover that he now had to expand his search for mowing crew help to include applicants who had literally never operated a mower before. But after reﬁning his criteria for who he’d be open to hire, and by committing to the added investment and patience their training would require, he has added a former schoolteacher and others from non-traditional sources who have been thrilled by the chance to learn a new trade and are now performing well and proving to be great new additions to his team. Other managers have told me they’ve had success ﬁnding new help not only by asking the members of high school or college golf teams who use their courses to think about working at the club, but also by encouraging them to bring friends who aren’t on the team along with them when they come for practice or matches. And that’s led to some impromptu and successful “hiring parties” in much more attractive settings—and with much better food.

Joe Barks • Editor jbarks@clubandresortbusiness.com

www.clubandresortbusiness.com

4/25/19 8:38 AM

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

Why should my club consider screening LOOPERS: The Caddie’s Long Walk? Loopers will be available in a select number of theaters starting June 7, 2019. If it’s not playing near you, host a special event to get members and their guests to the club for dinner and a movie! If we order a package with DVDs or Blu-rays, what can we do with them? The DVDs and Blu-rays will be yours to keep or give away. Here’s what others are doing: 1.) Give them away as part of a “Swag Bag” for member-guest or for a “Monday Outing.” 2.) Sell them in the pro-shop. 3.) Give them to the caddies in your caddie program.

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

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

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INSIDE

May 2019 • Vol. 15 • No. 5

THIS

ISSUE

Topeka CC’s Capital Ideas

In step with the rebirth of the city it has served for over 100 years, the club’s management is carrying out bold new strategies for renewed relevance. (Cover photo by Shawna Slack and Courtesy The Topeka Country Club)

ALSO IN THIS ISSUE

+ Recreation 22 Design RETAILING REBORN

Pro shops with fresh designs and eﬀective strategies have exciting stories to tell.

+ Beverage 28 Food SETTING THE MOOD

How to combine tabletop components to create memorable experiences.

Editor’s Memo

The Rob Report

HUMAN RESOURCEFULNESS LOOKING AT THE NUMBERS

C+RB News Roundup

TROON ACQUIRES OB SPORTS Plus other industry, supplier and people news

Super in the Spotlight

ALL IN THE FAMILY

San Juan Oaks GC is cared for with brotherly love

Today’s Manager

CHANGE AGENT

Mark Jablonski’s “Rising Star” performance at Medinah CC

50 + Grounds 36 Course GROW AND MOW

Regrassing projects call for the right approach to mowing techniques and strategies.

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Courses that help players save time and have more fun are proving to be long on appeal.

52 Product Showcase

8 Club Index 6 l Club + Resort Business

+ Recreation 44 Golf SHORT CUT TO SUCCESS

Products at Work

VEGAS TIME

A signature clock now attests to how The Las Vegas CC has stood the test of time

Idea Exchange

WEDDING PARTY

ClubCorp’s “Luxe” event

57 Ad Index

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BEST ON THE COURSE

Introducing the

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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

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Joe Barks

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CREATIVE DIRECTOR

DIGITAL MARKETING MANAGER

CUSTOMER SERVICE REPRESENTATIVE

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ASSOCIATE EDITOR

ART DIRECTOR

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EDITOR,

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CLUB + RESORT CHEF SUPPLEMENT

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VIDEO SERVICES

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Design & Renovation:

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DIGITAL PRODUCTION MANAGER

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FINANCE

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LEADLIFT ONBOARDING SPECIALIST

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Club and resort properties featured in this issue

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Big Cedar Lodge, Branson, Mo. ........................................................44

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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

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Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2019. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices. Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2019 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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Mountain Brook Club, Birmingham, Ala. ......................................32

May 2019

The Topeka Country Club, Topeka, Kan. ..................................16 Thunderbird Country Club, Rancho Mirage, Calif. ............34 Trilogy Golf Club at Ocala Preserve, Ocala, Fla. ..............44

www.clubandresortbusiness.com

4/25/19 3:39 AM

THE ROB REPORT

Looking at Numbers The National Golf Foundation (NGF) recently released its 2019 Golf Industry Report, and a lot of interesting numbers were presented. The one that struck me the most, however, had to do with the growing number of golf participants playing away from the course. According to the NGF, 23 million people are now hitting golf balls at golf-entertainment facilities like Topgolf and Drive Shack, indoor simulators and driving ranges. Considering that the same report estimated that 24.2 million people (ages 6+) played golf on a course in 2018 (a slight increase from 23.8 million a year earlier), I’m wondering if golf on a traditional 9- or 18-hole course will eventually be eclipsed. I fall into both categories—on- and oﬀ-course participation—but have long been the poster boy for one of golf’s biggest deterrents: time. With a young family, it’s hard for me to justify 5 or 6 hours away during the middle of the day … especially on a precious weekend. It’s much easier to spare an hour for the driving range or some late-night time in a simulator.

Club and resort properties are not oblivious to this dilemma, of course. Many have installed indoor simulators and/or incorporated the shottracking technology made popular by Topgolf and its imitators on their driving ranges. For this month’s issue, I explored the beneﬁts of operating a short course (see pg. 44)—another timesaving option versus 18 holes on a traditional layout. Having begun my love aﬀair with golf on a par-3 layout in Ashtabula, Ohio (Twin Oaks), nontraditional courses hold a special place in my heart. Looking back, I can’t imagine my earliest rounds on a “big boy” course. Heck, I was hitting drivers and long irons into all the par-3s … It would’ve taken me forever to get around 9 or 18 holes on a standard layout. Things are looking up for the industry, however, if you believe the report’s claim that there are 14.7 million people who didn’t play golf last

year, but did say they are “very interested” in playing golf on a course. This offers a potential explosion of untapped potential. A generation ago, women seemed to be an afterthought in the golfing demographic, but clubs are now wisely making a concerted effort to actively engage the female population. According to the NGF report, women now account for 23 percent of the oncourse golfer base and 44 percent of off-course-only play. Plus, 31 percent of all newcomers to golf are women. The doom-and-gloom forecasts are largely overexaggerated. A majority of course closings are a result of industry right-sizing after the unsustainable building boom two decades ago, and the strong clubs are adapting to meet the needs of a changing market. I, for one, vow to play more golf—on and off the course—and look forward to reading next year’s report.

Rob Thomas • Associate Editor

rthomas@clubandresortbusiness.com

www.clubandresortbusiness.com

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INDUSTRY ROUNDUP TROON ACQUIRES OB SPORTS MANAGEMENT AS APRIL BEGAN, Troon announced its acquisition of Scottsdale, Ariz.based OB Sports Golf Management, which currently manages more than 70 golf courses and private clubs throughout the United States and internationally from the Bahamas to Scotland. OB Sports, which was founded in 1972 by Orrin Vincent, will continue to operate under the OB Sports brand with the same business relationship with its existing clients. The OB Sports’ corporate office in Scottsdale will continue to serve as its headquarters, with the current executive team continuing to support OB Sports’ courses and clients. OB Sports joins Troon’s portfolio of companies that includes Troon Golf, Honours Golf, Troon Privé, CADDIEMASTER, Troon International, True Club Solutions, Cliff Drysdale Management and RealFood Consulting. The acquisition of OB Sports follows Troon’s acquisition of Boston-based RealFood Consulting in February, and the July 2018 purchase of Cliff Drysdale Management, the nation’s largest tennis management company. “We are delighted to have OB Sports as part of Troon, continuing our growth and reach in the industry,” said Dana Garmany, Troon’s Executive Chairman. “With the addition of OB Sports, Troon now reaches or provides managed services to over 460 18-hole equivalents at 440-plus locations around the world.”

GRAND ELK GC SEES STRONG GROWTH AFTER PURCHASE BY HOMEOWNERS AFTER THE GRAND ELK Homeowners Association in Granby, Colo. purchased the Grand Elk Golf Club, including its clubhouse and maintenance facilities, in June 2013, the club’s PGA Head Professional, Mike Ritter, reports that “We have a lot of new building going on here, club membership is growing, rounds have increased dramatically, and the club is on firm financial footing going forward. In addition, the golf course is back in excellent condition, with improvements being made each year.” Specific improvements and evidence of growth that have occurred at the property since that purchase, Ritter reports, have included: • A 40% increase in annual rounds since 2013 • Over $250,000 spent on new maintenance equipment in 2019 • Ongoing refurbishment of bunkers and bridges on the golf course •A cquisition of a new Club Car fleet (60 cars) in 2016 that 10

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includes the state-of-the-art Visage GPS system • GolfBoards added in 2016 •H iring of a new General Manager, Larry Burks, in 2018, to bring his over 35 years’ experience in the golf industry to Grand Elk. • E xpansion of kitchen space for the Grand Elk Grille by 70%, and replacement of all refrigeration in the Grille •C ompletion of a 30-year reserve study for the club and HOA in 2018 •D evelopment of Homeowners committees for Strategic Planning, Social, Golf, and Design and Review •A n increase in new-home construction that will translate to at least a 14% growth in club membership in 2019 www.clubandresortbusiness.com

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VASARI CC ANNOUNCES $6.1M ‘RENAISSANCE PROJECT’ VASARI COUNTRY CLUB in Bonita Springs, Fla. has announced a $6.1 million renovation project for the community. The club’s “Renaissance Project” will include expansive additions to the upper and lower levels of its clubhouse, including outdoor covered dining areas. The upstairs Grill & Bar Dining Room will be expanded to approximately 2,500 sq. ft. This new expansion will feature a pub atmosphere for the bar and grill and include a large oval bar, multiple TVs, and seating for 24. Wrap-around windows will showcase a full scenic view of the 18th hole, bridge and lake. Folding doors between the grill bar and dining room can be opened. In addition to the grill-room expansion, the project will add an 1,800-sq.-ft covered terrace outside the grill and main dining room, with roll-down side enclosures and heaters to protect against inclement weather. To capitalize on the trend to provide more resort-style amenities, Vasari’s Renaissance Project will also feature a new focal

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point for the club’s lower level with the creation of an expansive piazza that will include a covered outdoor bar and dining, with resort-style space for casual eating. Expanding the dining attractions also means expanding the club’s kitchens. The 1,000-sq.-ft expansion of the upper-level kitchen will allow the kitchen staﬀ to improve food delivery times and execute larger parties. The additional space will provide room for new equipment, more food-preparation surfaces and expanded food storage, as well as banquet equipment and furnishings. An additional lower-level kitchen will provide service to the piazza-level dining area. Vasari’s renovation and expansion is expected to get underway in the spring of 2020 and is expected to be substantially complete by December 2020, with a grand opening in January 2021.

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INDUSTRY ROUNDUP

N.C. CLUB SUES INSURER TO RECOUP DENIED HURRICANE DAMAGE CLAIMS PORTERS NECK COUNTRY CLUB in Wilmington, N.C. is taking legal action against its insurance company, claiming it owes the club more than $6 million to cover property damage from Hurricane Florence, station WECT in Wilmington reported. The club also claims the insurance company authorized destruction of evidence that would prove it was required to pay for repairs, according to the WECT report. The club’s attorneys filed a civil action on March 20 outlining the complaints and requesting a trial by jury in U.S. District Court. “[Porters Neck Country Club] has taken on substantial debt to finance the repairs, but available funds are nearly exhausted and [the club] is in dire financial straits,” the complaint stated. In the legal documents, Porters Neck CC outlines its grievances against Allied World Assurance Company Inc., which was providing insurance coverage for the club when Hurricane Florence made landfall in September 2018. “[The insurance company] has wrongfully and in bad faith refused to pay [the club’s] claim,” the complaint reads. The dispute centers around whether

most of the hurricane damage was caused by wind and rain, or by flooding, WECT reported. The club’s insurance policy did not cover damage by flooding. “Multiple structures at the club were severely damaged, including the clubhouse, a 25,000- sq. ft. building at the heart of the club,” the complaint reads. “The clubhouse suffered severe damage on its first and second floors, due to high winds that damaged the roof and windows on both floors, and wind-driven rain that subsequently intruded into

both floors through the damaged roof.” The club’s maintenance office, pool bathroom, snack bar building, sports center, tennis courts and golf course were also damaged by the hurricane, WECT reported. Several days after the storm, a generator broke, causing a pond on the property to overflow, which caused more damage, according to the documents submitted with the lawsuit. Porters Neck CC submitted a notice of loss on September 15 to the insurance company, according to the documents.

CHRIS MARCUS, Sommelier of Philadelphia Country Club in Gladwyne, Pa., won the Mid-Atlantic Regional Final of the Chaîne des Rôtisseurs Best Young Sommelier Competition, held in Morristown, N.J. on March 17. The competition consisted of three mock restaurant-service scenarios, including menu-pairing suggestions, and a blind tasting that consisted of a 25-minute, timed flight of six wines to deduce the grape varietal, region of origin, and vintage of the wine. With his win, Marcus (third from right in photo, pictured with judges and other competitors) advanced to the National Competition that was held in Napa, Calif. in late April.

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INDUSTRY ROUNDUP MONTECITO CLUB REOPENS FOLLOWING $75M RENOVATION JACK NICKLAUS was on hand March 30 to help celebrate the oﬃcial opening of the golf course he designed at the reopened Montecito Club in Santa Barbara, Calif., Noozhawk reported. The 18-hole, par-71 Jack Nicklaus Signature Course is a 6,540-yard layout that features views of the Paciﬁc Ocean and the Santa Ynez Mountains. The private Montecito Club, formerly known as Montecito Country Club, reopened March 29 after a major renovation project that took more than three years, according to the Noozhawk report. The 101-year-old club is owned by Santa Barbara hotelier and Beanie Baby manufacturer Ty Warner. “My goal was to create the best country club in the world,” Warner said in a statement. “The Montecito Club honors the legacy of the property and the game of golf while imparting a new, luxury standard that caters to multi-generations.

“This is a place where members can pursue individual passions and interests, and also connect with family members and friends in engaging, meaningful ways,” Warner added. “We have combined the best of the best.” C+RB reported on the club’s closing in May 2014. At the time, its renovation was expected to take 16 months and cost $30 million. Santa Barbara’s edhat.com reported that Montecito Club’s $75 million renovation included a 4,800 sq.-ft. ballroom, 6,500 sq.-ft. fitness center with a “Kids Club,” and a state-of-the-art screening room and movie theatre named the Dolby Atmos Theatre with a concession area. There’s also an AMF Bowling Alley complete with arcade games, indoor/outdoor bar, golf shop, tennis courts, tennis shop, and men’s and women’s lockers and lounges. “The Pools,” which hold 283,000 gallons of water, is reportedly the largest private club pool complex in California, according to the edhat.com report. A Recreation Lawn includes a sport court for pickleball and basketball, soccer field with goals, artificial turf sledding hill, baseball batting cage with a pitching machine and three full-swing golf hitting bays with a Trackman.

SUPPLIER NEWS

HOSHIZAKI AMERICA EARNS

2019 ENERGY STAR® AWARD HOSHIZAKI AMERICA, INC. received the 2019 ENERGY STAR® Partner of the Year Sustained Excellence Award for continued leadership and superior contributions to the ENERGY STAR program. Hoshizaki America’s accomplishments were recognized by the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Energy at a ceremony in Washington, D.C. on April 11. The highest honor among ENERGY STAR Awards is the ENERGY STAR Partner of the Year - Sustained Excellence Award. EPA presents the Sustained Excellence Award to partners that have already received ENERGY STAR www.clubandresortbusiness.com

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Partner of the Year recognition for a minimum of two consecutive years and have gone above and beyond the criteria needed to qualify for recognition. Winners hail from small, family-owned businesses to Fortune 500 organizations – representing energy-eﬃcient products, services, new homes, and buildings in the commercial, industrial, and public sectors. “Hoshizaki America, Inc. is honored to partner with ENERGY STAR as we concentrate eﬀorts and resources in protecting the environment” said Jim Procuro, Hoshizaki’s Senior VP, Sales and Marketing “Our commitment to

energy eﬃciency is evident in our product design, manufacturing processes, and incorporated in every facet throughout our business culture.” “I applaud the 2019 ENERGY STAR Award Winners,” said EPA Assistant Administrator for Air and Radiation Bill Wehrum. “Their innovation and leadership enhance America’s economic competitiveness. Reducing costly energy waste improves air quality and public health while protecting the environment.” May 2019

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PEOPLE NEWS

David Hockett

Kelly Runkle Grant Simpson

Harris Coble

Patrick Truchan

CLUB PEOPLE

Hamilton Farm Golf Club in Gladstone, N.J., has named Harris Coble, CCM, CS, as its new General Manager and Nick Bova, PGA as its new Director of Instruction. Coble was most recently General Manager/COO of Glen Ridge (N.J.) Country Club and prior to that was General Manager of the Apawamis Club in Rye, N.Y. Bova’s prior club experience includes roles as First Assistant at Friar’s Head in Riverhead, N.Y. and as a Teaching Professional at Siwanoy Country Club in Bronxville, N.Y. David Hockett, PGA, has been named the new General Manager of Fargo (N.D.) Country Club. Hockett is a 20-plus year veteran of the golf industry, having led operations at numerous high-profile clubs, including The Estancia Club in Scottsdale, Ariz., Anthem Golf & Country Club in Anthem, Ariz., Ancala Country Club in Scottsdale, and The Refuge Golf Club in Oak Grove, Minn. Patrick Truchan has been named General Manager and Chief Operating Officer of The TwinEagles Club in Naples, Fla. Prior to joining TwinEagles, Truchan managed the Annenberg Foundation Trust Sunnylands property, in Rancho Mirage, Calif., and served as a course and landscape agronomist before that position. Chris Foraker has been named General Manager/Golf Professional of Columbus (Wis.) Country Club. A PGA pro for 30 years, Foraker most recently worked at Yahara Hills Golf Course in Madison, Wis. PGA Golf Professional Kelly Runkle has joined Nevada County Country Club in Grass Valley, Calif., as its new Golf Profes14

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sional and General Manager. Runkle has served as head golf professional at several country clubs in the Sacramento, Calif. region, including Granite Bay Golf Club, Woodbridge Golf and Country Club and Peach Tree Golf and Country Club. Magnolia Green, in Moseley, Va., has named Tim Bello as General Manager. With 18 years of experience in the restaurant and hospitality industry, Bello has been the Culinary Manager of Bonefish Grill and General Manager of both the Capital Ale House and Rock Bottom Restaurant and Brewery in Short Pump, Virginia. Magnolia Green also named Marc DeSisto as its new Head Golf Professional and Alissa Tarr as Sales Director. Grant Simpson has been appointed Assistant General Manager of The Country Club in Pepper Pike, Ohio. Simpson most recently was at the Country Club of Buffalo (N.Y.) as Assistant Manager. Prior to that, he held management positions at Memphis Country Club and Southern Hills Country Club. Ashley Wood, PGA, has been named Head Golf Professional at the Mountain Course of Incline Village Lake Tahoe, Nev. Wood, who is also a certified fitness professional, returns to her hometown after a successful tenure serving as the Head PGA Professional and Director of Fitness at the Presidio Golf & Concordia Club in San Francisco. Pound Ridge (N.Y.) Golf Club has named PGA Professional Brad Worthington as its new Director of Instruction. Worthington, named “Metropolitan Section PGA Professional of the

Tim Bello

Year” in 2016, was previously Director of Golf at Trump Golf Links in New York City as well as Head Golf Professional at both Brooklawn Country Club (Fairfield, Conn.) and Atlantic Golf Club (Bridgehampton, N.Y.). Forsgate Country Club in Monroe, N.J., has added Justin Rohrig as its PGA First Assistant Golf Professional. Rohrig joins Forsgate with more than 15 years experience in the golf industry, having worked as an Assistant Golf Professional at several high-end New Jersey country clubs including Crestmont, Mendham, Apple Ridge and most recently Montclair Country Club. Seth Henrich has been named Director of Golf Operations at The World Golf Village Resort in St. Augustine, Fla. Henrich was previously at the El Conquistador Resort in Fajardo, Puerto Rico, where he was the General Manager of Golf Operations for the last 12 years. Francois Kwaku-Dongo is the new Executive Chef of the Redding (Conn.) Country Club. Most recently he was the Executive Chef at L’Escale in Greenwich, Conn. The Fountaingrove Club in Santa Rosa, Calif., has welcomed Executive Chef Patrick Tafoya to lead its food-and-beverage operations. Naples (Fla.) Lakes Country Club announced its selection of Wilhelm Gahabka as its new Executive Chef. Most recently, Gahabka, a Golden Spoon Award winner, was the Executive Chef for Bay Colony Golf Club, and prior to that he served in the same position at The Club at Mediterra. www.clubandresortbusiness.com

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Wilhelm Gahabka Patrick Tafoya

Mike Plotkin Ashley Wood

Mike Plotkin is the new Executive Chef of TPC River Highlands in Cromwell, Conn. Prior to most recently serving as a Marketing Associate for Sysco Denver, Plotkin managed the culinary operations at two Florida clubs—Harbour Ridge Yacht & Country Club in Palm City and Woodﬁeld Country Club in Boca Raton. Greenville (S.C.) Country Club has expanded its Food and Beverage department with the addition of Michael Pili as Food and Beverage Service Director and the promotions of Haley Gravley to Private

Events Manager, Amanda Jones to Food and Beverage Manager, and Amanda Lyke to Assistant Food and Beverage Manager.

SUPPLIER PEOPLE

GOLF Business Solutions has announced the addition of Rick Coffey as National Sales Manager, Private Clubs. A Certified Membership Professional (CMP), Coffey launched his own private-club sales consulting company, as well as a talent resource firm, Private Club Specialists LLC, in 2018.

IN MEMORIAM: Bradley John “Brad” Pearson, 73, longtime Golf Course Superintendent at Holdrege (Neb.) Country Club, died on April 1, 2019. Pearson was selected to serve as the President of the Nebraska Golf Course Superintendents Association (NGSA), and then later, as the editor of the NGSA’s newsletter, “Plain Turf.” In 1986, he was honored by his colleagues as Superintendent of the Year.

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» Topeka CC

Topeka CC’s Capital Ideas

In step with the rebirth of the city it has served for over 100 years, the club’s management is carrying out bold new strategies for renewed relevance. By Joe Barks, Editor

IT’S QUITE POSSIBLE that The Topeka (Kan.) Country Club (TCC) may have had a little extra help in navigating its way through the challenges that have faced the club industry since the start of the millennium. The club’s Locker Room Manager of 28 years, the Rev. Richard Rounds, has also been an ordained minister for 46 years. So in addition to the contributions Rev. Rounds has made in providing dedicated service to the membership, he may have also put in a few extra good words with the club gods, or even higher authorities, to help TCC survive the rockiest times. But there’s also plenty of solid evidence that the membership and staff has done much on their own to keep control of TCC’s destiny—and to ensure that what is now the only private club in Kansas’ capital city did more than just make it past its 100th birthday in 2005, but then also emerged from the recession to implement innovative strategies and improvement plans that have positioned it to remain relevant for some time to come. PLENTY TO BUILD ON Topeka CC is steeped in tradition, with its golf course boasting ties to a pair of revered architectural names, starting with Thomas Bendelow, who originally designed a nine-hole course when the club opened in 1905 on farm and estate land that had been acquired on the city’s south side from the family of a prominent Topeka banker. When the club wanted to expand to an 18-hole course 30 years later, Perry Maxwell was brought in to redesign Bendelow’s work while adding his own nine. The club’s history also includes visits over the years by President William H. Taft, Bob Hope and professional golf luminaries including Ben Hogan, Jack Nicklaus and Tom Watson. The latter two were part of an exhibition match played in 1967 in front of 2,500 spectators that is commemorated by a plaque on the course; it was first time that Nicklaus, who was then a six-time major champion and had come to the club 16

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» Topeka CC

Topeka CC’s new beach-entry, resort-style pool was unveiled in time for Memorial Day weekend in 2018, replacing a 35-year-old standard rectangular model with a free-form style that is 1,800-sq. ft. larger. The pool complex, located near the club’s main entrance, also includes an event stage (at center rear of photo above).

to conduct a clinic, ever met Watson, who was only 17 years old (and the Missouri Men’s Amateur Champion) at the time. Asked 40 years later what he would do if he could turn back the clock and replay one round of golf from his career, Nicklaus replied, “I’d go back to Topeka and play Tom again when he was 17.” While TCC was able to mark its centennial in 2005 and then weather the recession, many of its long-time members readily admit that ten years into the new millennium, it still bore more resemblance to the club that Nicklaus remembered whimsically from his 1967 visit than one that was prepared to respond to the clear signals for needed change that were now being flashed to the club industry. It may never be known if it was due to Rev. Rounds’ influence, but the club’s Board then had a collective epiphany. “It was clear that the traditional countryclub concept was not going to work for us any longer,” one TCC member who was involved with the change recalls. “We decided to do away with our committee structure that was having too much influence on how the club was run, and instead go to a true Chief Operating Officer model, where the daily decisions would be made by professional management.” Further, this member adds, the Board decided that its search for its top man18

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ager would go “outside the box” and not be limited to “a traditional country club manager.” Specifically, TCC wanted to bring in someone who could maintain the club’s strong golf profile but also recognize and respond to the need for attention to all of the other areas and amenities that

would be important to attracting families and new, younger members—and to do so with a for-profit mindset, even within TCC’s 501 (c) (7) structure, that would seek to drive revenues while controlling costs. Here again, whether or not divine intervention or Rev. Rounds’ prayers were

At A Glance

The Topeka Country Club Locations: Topeka, Kan. Founded: 1905 Members: 400 Clubhouse Size: 53,000 sq. ft. Annual Golf Rounds: 13,000 Golf Course Design: Perry Maxwell President & COO: Clay Meininger, PGA Head Golf Professional: Levi Lambing, PGA

Golf Course Superintendent: Kent Morgison

P E K A C.C EST. 1905

Executive Chef: Gus Baker Director of Tennis: Junior Brown, USPTA Director of Health & Wellness: Brooke Volk, ACSM, TPI Director of Membership & Marketing: Gina Patterson Food & Beverage Manager: Brad Harmon Director of Catering: Anna Cazier Banquet Manager: Cody Moses Locker Room Manager: Rev. Richard Rounds

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TCC’s strong golf tradition was bolstered over the winter by the addition of a new allseason, four-bay hitting and instructional facility built through a joint venture with Topeka’s Washburn University that only required the club to provide the land.

in play, Topeka CC’s need to find a new President/COO timed up perfectly with the desire of Clay Meininger, PGA, to land a club management position that would bring him closer to his native Nebraska. With his PGA credentials and career experience that spanned working for developer-owned and resort properties as well as private clubs, Meininger checked all of the boxes that the TCC Board had identified in

M A ST E R

P L A N N I NG

drawing up the profile for who could help lead the club to a new, more promising land. PATIENCE PAYS OFF After arriving at TCC at the start of 2012, Meininger systematically set things in motion to develop and implement a comprehensive club makeover plan. With the help of outside consultants—and

A RC H I T EC T U R E

I NT E R I O R

none from any special committees, outside of the standing Board of Directors—a long-range facilities master plan was presented to the membership in 2016 that proposed $7.5 million in improvements, to be executed in two phases, that would ultimately produce a new Health & Wellness center center, expanded pro shop, new casual dining and bar area, new private dining room, and a new pool

DE S IG N

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Designing Traditions

Whippoorwill Club, Armonk, NY

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

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» Topeka CC

area (see photos, pg. 18) to replace what had existed at the club, in a particularly prominent spot near the main entrance, since 1983. With minimal disruptions involved in executing the plan (even when financing hurdles were encountered, members stepped up to provide support through bond purchases), a ribbon was cut at the beginning of this year for the grand reopening that revealed the last of the changes. (The pool area, as part of Phase One, had opened in time for Memorial Day weekend in 2018, as described in C+RB’s March 2019 issue.) Three months later, strong evidence of how all of the careful planning was paying off could already be found. Head Golf Professional Levi Lambing, PGA, says the new pro shop, which was expanded

“There’s definitely a different mentality at play now about how people use the club.“ —Clay Meininger, PGA, President/COO

by 500 sq. ft. and now features a sitting/ lounge area with a TV, along with creative displays of merchandise using pool tables, wine boxes and old trunks and suitcases, has clearly succeded in meeting its goal of creating “a much more personal feel where people want to hang around and see what we have, vs. just

The club’s new casual-dining Grille Room (above) and sunken bar (see photo, pgs. 1617) are complemented by a new private dining room, 1905, that has become popular for its “speakeasy” Saturday night dining events, where small groups are treated to exclusive six-course meals. “There didn’t used to be a lot going on here on Saturday nights,” says one club member. “Now the only complaint is that you can’t get in.”

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‘Hey, I’m here for my round.’ ” Lambing, who came to TCC from Southern Hills Country club in Tulsa, Okla., at the end of last year, also reports strong response to a new incentive program that coincided with the shop’s reopening, through which club members can amass credits for what they buy throughout the year and then put them toward rebates for Christmas purchases. Members are also responding well to new merchandise that ties in logos of the Kansas state capital and the new flag of the city of Topeka, he notes. Perhaps the biggest boost to sales of all for the new shop, though, have come from sales related to the concurrent opening of TCC’s new Health & Wellness Center, with Lambing reporting strong interest in obtaining workout shirts and other activewear from the shop, and an especially strong demand for bluetooth headphones that can be used on the club’s new exercise machines. That’s not surprising, Meininger says, given that numbers for usage and training sessions in the new fitness facility have quickly ramped up well past projections since it was opened, with total revenue already more than double in the first two months what was budgeted for the entire first year. That’s also proving to be the case in food and beverage and other areas. The new private dining room, 1905, which is reached through a door just inside the clubhouse that leads to a lower-level venue, is proving to be especially popular for its “speakeasy” concept, with reservations taken for selected Saturday nights to attend an exclusive dinner prepared www.clubandresortbusiness.com

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The new Health & Wellness Center and Youth Room (below right) have added attractive amenities for all segments of the TCC membership.

by Executive Chef Gus Baker that features a fresh, seasonal six-course meal. “There didn’t use to be a lot going on here on Saturday nights,” says one longtime club member. “Now we have a gourmet dining offer that sells out in hours, and the only complaint you hear is that you can’t get in. And the eclectic ‘speakeasy’ aspect, where you feel like you’re dropping into someone’s basement, is the kind of experience that can really appeal to millenials and others who might not otherwise want to use the club.” POSITIVE VIBES All told, says Meininger, he’s been glad to see, and admit, that “I was wrong” in being conservative about what to expect in terms of the reaction to, and acceptance of, all of the new amenities and facilities at Topeka CC. And he is certainly in good position to get an accurate gauge on activity levels, with an office that looks out on the pool and is as open—with not only an open door but also an open reception window—as any club manager’s. (He took over what had been the reception area just off the clubhouse entrance and lobby for his office, to ensure maximum visibility and accessibility.) “There’s definitely a different mentality at play now about how people use the club,” Meininger says. “All of the signs have been nothing but positive, and it once again shows that while we still want to always recognize that golf is our number-one asset, it’s not the number-one thing that people want to do.” The resurgence being seen in activity at To-

peka CC is also coinciding, members and staff report, with a revival of Topeka itself that is being fueled by a new and more aggressive economic development effort by the city. “Topeka’s a wonderful city, but it’s always had something of an inferiority complex because of being thought of as just a government town, or of not being Kansas City [60 miles east],” says one member. “Now that’s changing, and what’s happening here at the club is clearly part of it. For example, what’s being done here with dining, and the buzz that’s created, has clearly helped to promote having more restaurants come back into the city and especially downtown, which used to be a ghost town.” (An early decision made by Meininger and the Board shortly after he arrived, to open the club to outside outings and banquets, has also served to bolster connections between the club and the capital city that shares its name.) “We didn’t just do a renovation here,” says another Board member. “We changed the model of how the club should be thought of, both for existing members and people we want to have join, and the community as a whole. “Making the changes we did showed how we refused to accept defeat,” he adds. “We’re the only country club in the state’s capital city—we had to find ways to keep making things work. And we’re not done yet.” C+RB

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DESIGN + RENOVATION

RETAILING

Photo Courtesy of

REBORN

SUMMING IT UP > Utilizing a variety of customizable ďŹ xtures makes it easier to

update and freshen retail displays more frequently and as dictated by changing seasons and merchandise mixes. > Adding member-friendly amenities like soft seating with TVs and ďŹ tting rooms further enhances the shopping experience. > Employing creative merchandising can draw attention to seasonal items and special brands. 22

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Photo Courtesy Bonita Bay Club

Shops with fresh design approaches and new strategies for maximizing merchandising effectiveness have exciting success stories to tell. By Pamela Brill, Contributing Editor

PRO SHOPS ARE HAVING A new moment. After decades of presenting typical “golf shop” profiles that built up to a crying need for a fresh look, club and resort properties are rethinking these spaces and focusing on ways to showcase seasonal merchandise, create eye-catching point-of-purchase displays, and ring up sales on everything from shoes to luxury gifts. And in many cases, they are breaking out specialty shops for their tennis and pool areas, or just for general merchandise, that are being given equal weight and prominence alongside golf-oriented shops. The result in all cases are emporiums that quickly become member and guest destinations, because of their unique product mixes and appealing, friendly and personalized shopping experiences. ONE-STOP SHOPPING At the Royal Fox Country Club in St. Charles, Ill., providing members with ample space to peruse pro shop merchandise warranted a more generously sized layout. Under new ownership, management approved a clubhouse-wide renovation, including an updated shop that was unveiled last October. Located just off the main putting green and 18th hole, the new shop is nearly double the size of the original footprint, expanding from 1,400 to 2,700 sq. ft. “All traffic walks through or by the pro shop to get to the staging area or putting green,” explains Head Golf Professional and Shop Owner Alex Mendez. Easy access from the men’s and women’s locker rooms facilitates visits from all member demographics. To beckon passersby, a formal glass-faced entryway provides an unobstructed view into the store’s layout. Mendez characterizes the shop’s design as a “textured rustic look that takes our pro shop to a new level.” Once inside, eyes are immediately drawn to a slat wall, which Mendez denotes as the “main attraction [that] allows us to constantly move product around to promote additional sales.” A medley of white and gray nesting tables showcases merchandise that can be updated as needed. www.clubandresortbusiness.com

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DESIGN + RENOVATION

ROYAL FOX COUNTRY CLUB St. Charles, Ill.

“A textured rustic look takes our pro shop to a new level. Members are very impressed with how modern the shop looks now, and that alone entices them to come in and shop.” —Alex Mendez, Head Golf Professional

To streamline business operations, clubhouse locker rooms double as fitting rooms. Members can also practice putting using a specially designed green in the middle of the floor. Since the reopening, Mendez has been pleased with the pro shop’s overall business and member feedback. “The happier the member, the more they come to use the club,” he says. “All the members are very impressed with how modern the pro shop looks now. That alone entices them to come in and shop.”

GETTING ACTIVE When plans for a brand-new sports center were hammered out at the Bonita Bay Club in March 2018, an expanded retail shop, designed to accommodate a recent surge in active-gear purchases, was added to the list. “The sports center complex now serves as the focal point for our new pickleball facility, croquet lawn, pool and tennis,” explains Paula Scheb, Director of Sports at the Bonita Springs, Fla., facility. “As a result, we are able to offer more resort-

Building An E-Commerce Shop To supplement brick-and-mortar retail stores, some club and resort properties are investing in online counterparts. Not only do these e-shops allow them to ship out of state and provide special offers that may not otherwise be available in-store, they enhance the properties’ ability to establish partnerships with vendors and suppliers. Royal Fox Country Club was recently selected to have a trial account with FootJoy. Beginning in May, Royal Fox members will be able to purchase golf shoes, apparel, gloves and other gear directly through the shop’s account. “We can’t wait to try it and see how it works, and if it helps our online business,” says Royal Fox CC sees online sales as an opportunity to expand partnerships with specialty vendors Head Pro Alex Mendez. and suppliers.

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style apparel and equipment for our growing list of sports.” Overlooking the club’s eighteen tennis courts and situated near five pickleball and two croquet courts, the Bonita Bay sports center is often bustling with activity. On any given day, Scheb estimates, about 225 tennis players, 90 pickleball players and 20 croquet players are on the various courts, and 150 patrons frequent the pool and restaurant. This translates, Scheb adds, into another 50 members browsing the aisles of the sports shop. Such high volume necessitated nearly doubling the shop’s size to 1,619 sq. ft. “With more floor space, we have expanded our merchandise and are now offering a wide selection of casual, resort, tennis, pickleball, gifts and accessories,” says Retail Manager Marlaine Silcox. The growth has tripled the number of retail SKUs on the sales floor. Two main access points introduce shoppers to this retail venue: one from the parking lot and another from the tennis/ pickleball courts. “We have complete line of sight, from the front door to the cash wrap/check-in counter,” notes Silcox. Decorative global fixtures highlight the front desk without detracting from the merchandise (see photo, pgs. 22-23). Among the brand-new retail display units are three-tier nesting tables, which showcase new items and can be expanded as new merchandise comes in. Interchangeable wall fixtures with hanging rods and removeable front-mount shelves www.clubandresortbusiness.com

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BONITA BAY CLUB Bonita Springs, Fla.

“The sports center complex now serves as the focal point for our new pickleball facility, croquet lawn, pool and tennis. As a result, we are able to offer more resort-style apparel and equipment for our growing list of sports.” —Director of Sports Paula Scheb

add flexibility that has lent itself well to seasonal displays. For the most recent Easter season, dresses were adorned with spring flowers on the top shelves and matching shoes on the bottom shelves. “Our two mannequins at the front entry were also dressed in Easter fashions,” Silcox adds. “This creates an impact at store entry.” Since the opening of this full-fledged sports retail shop, sales have increased by a whopping 70 percent, Scheb reports.

SMALL BUT MIGHTY A modest-sized pro shop at Pine Creek Golf Club in Colorado Springs, Colo., has benefitted from a recent facelift. In February 2017, the 708-sq.-ft. retail venue underwent an interior update, prompted by management’s goal in increasing revenue. With approximately 35,000 annual viewers passing through its doors, the shop was destined to appeal to an active membership. Situated directly in front of the club-

house, the shop maintained its original footprint, but improved its layout. “The overall design was implemented to allow shoppers to freely move about the space,” says General Manager Tony Principato. Natural light pours into the interior through large windows looking out to picturesque Pikes Peak and the golf course, while LED lights enhance the atmosphere. The intimate space is anchored by a handcrafted natural pine counter, which

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DESIGN + RENOVATION PINE CREEK GOLF CLUB Colorado Springs, Colo.

“The fixtures throughout the golf shop are strategically placed to direct traffic, keeping the flow moving around featured merchandise.” —Tony Principato, General Manager

Principato credits for “adding to the open-flow concept, [as] Its natural color complements the wood trim and beams” overhead. White painted walls offer a crisp backdrop for a variety of retail displays positioned throughout the sales floor. “The fixtures throughout the shop are strategically placed to direct traffic, keeping the flow moving around featured merchandise,” says Principato. Those fixtures range from nesting tables in front of the cash register to customizable shelving and hanging apparel racks around the perimeter. Creative merchandising techniques have resulted in consistent sales growth, Principato notes, with the club seeing shop revenue increase by 30 percent over the past two years.

Club member of the year.

OFFERING TWO FOR ONE To further elevate the resort experience for its guests, the JW Marriott Miami Turnberry Resort & Spa in Aventura, Fla., revamped its pro shop last December. By splitting the original shop into two separate venues, this facility has been able to finetune its design and redirect its business to encompass more high-end brands. Formerly amassing 2,900 sq. ft., the now 2,200-sq. ft. space relinquished 700 square feet to create “Turnberry News,” a hotel gift and sundries boutique (see photo, above right). Separate yet distinct from the core venue, this cozy space has longer operating hours and other items not typically found in golf pro shops.

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JW MARRIOTT MIAMI TURNBERRY RESORT & SPA Aventura, Fla.

“We devised much more efficient display fixtures, allowing for focused impact of product and increased sales.” — Juan Cardona, General Manager of Retail

Sacrificing precious real estate in the pro shop was not a deterrent in establishing a revised layout. “Although the pro shop shrunk in size, we opened up sightlines with a new entrance, directly off the new lobby and check-in concierge area,” says Vice President of Design John Rawlins. The addition of a large window, formerly concealed by a closed stairwell, also helps to introduce more natural light into the shop. While the space is more compact, the pro shop’s new design makes better use of the allocated real estate. “We devised much more efficient display fixtures, allowing for focused impact of product and thus, increased sales,” says General Manager of Retail Juan Cardona. Golf equipment is showcased on a series of multilevel pedestals that can be rearranged as needed. Golf apparel outlines the perimeter of the shop, with a dedicated wall for shoes, belts and socks. A back corner is reserved for men’s, women’s and children’s swimwear. To bolster both the gift boutique’s and pro shop’s upscale décor, the product selection reflects a more sophisticated array. “Aesthetically, both of the shops convey a casual yet modern elegance devoid of cliché or traditional golf-club motifs,” says Rawlins. “We looked to luxury retailers such as Hermes and Louis Vuitton for design inspiration, as opposed to high-end pro shops elsewhere.” Other featured brands carried in-store include Ralph Lauren, Dunning Golf, Hudson Sutler and Oxford. Resort guests are finding favor with these offerings and the shop overall, as evidenced by a 20 percent sales increase since the redesign. C+RB

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FOOD + BEVERAGE

Photo courtesy Hope Valley CC

Setting the Mood Creating the ambiance and experience that members and guests expect for a la carte dining and special occasions calls for a team effort and a deft ability to combine the right variety of tabletop components. By Marilyn Odesser-Torpey, Contributing Editor

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WITH TWO FULL-TIME RESTAURANTS AND another about to open— each with its own personality and manager—Ashleigh Scherman, CEC, WCEC I, Executive Chef of Hope Valley Country Club in Durham, N,C., gets plenty of input when it comes to tabletop design for a la carte dining. For banquets, Hope Valley’s catering director and staff share their suggestions and sometimes even provide hands-on help to create props for decorating buffets and individual tables. Recently, Scherman enlisted the club’s Membership Director to assist with the dining area and table décor, so the club’s seasonal pool dining area could be rebranded as a colorful tiki bar that would have added appeal to younger guests. “I try to work with the staff members who are most invested in a particular dining area or event, because they have their finger on the pulse of what our club members want,” she explains. “I also want to get them excited about what we’re doing, so they can convey that excitement to our members.” For example, she notes, the Membership Director could showcase the tiki bar to prospective members as a fun place for families to dine. And Hope Valley’s catering team worked on the decorative aspects of a large event built www.clubandresortbusiness.com

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FOOD + BEVERAGE

The “taco board” (left) created by the Mountain Brook Club staff of Executive Chef Justin Mooney (above) uses golf tees placed in holes drilled into a butcher block that help to hold the tacos upright.

Photos courtesy Mountain Brook Club

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around James Bond and “Casino Royale,” even building lighted glass dice for each table (see photo, pg. 28). When dining a la carte, older club members prefer traditional table linens and multi-course plates and silverware, Scherman says. Younger members, especially those with young children, seem to gravitate to more casual settings with colorful plates, bowls, silverware and napkin rollups. BIG AND SMALL Aside from the club staff, Scherman often works with an ice sculpture company to design buffet centerpieces with a “wow” factor. For the Casino Royale event, a “007 sculpture” was created with a luge that Scherman filled with shrimp. The carving was surrounded with oysters, crabs and a variety of sauces for the seafood.

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LET THERE BE LIGHT At Hope Valley Country Club in Durham, N.C., Executive Chef Ashleigh Scherman uses differents kinds of lighting to add sparkle, color and glamour to her buffet and a la carte dining tables. For a recent fashion event that required whimsical pops of color, she replaced the lightbulbs in the room’s traditional chandeliers with fluorescent pink bulbs. “The combination of the antique chandeChef Ashleigh Sherman’s lier with the modern colored bulbs added an strategies for lighting foods and displays include using warm elegant, yet fun touch,” Scherman says. colors to convey heat, and blue Scherman also weaves water-resistant wires lights to play up cold of various-colored mini-LED bulbs into floral temperatures. displays and among table props, to accent carving stations, hors d’oeuvres trays and seafood bars. “Warm-colored lights give the perception of heat, and blue ones the perception of cold, giving an interesting way to play up the temperatures of the foods,” Scherman notes.

4/24/19 10:35 PM

FOOD + BEVERAGE

A minimalist approach to tabletop decor is built around a strategy of letting the colors of the food provide the main attractions.

Photos courtesy Thunderbird Country Club

For an upcoming event featuring the wild and colorful fashions of Lilly Pulitzer, the ice-sculpture company will build a huge, intricately detailed vase filled with spring flowers. “The host of the event wanted white linen and pops of color, which we’re carrying out with our platters and the flowers,” Scherman notes. “On the buffet, the food will be displayed in clear-glass serving dishes, providing another source of vibrant colors.” Even the smallest detail is not overlooked when setting Hope Valley’s tables. After noting how the club’s women members— and she herself—struggled to use the “massive” steak knives that had long been a staple of the club’s tabletop décor, Scherman replaced them with utensils that could be more easily managed by smaller hands. Every week in the summer, the Hope Valley ladies’ golf association, “Chicks with Sticks,” has a buffet on the clubhouse terrace. Each week brings a different theme, such as “Night in Paris,” for which Scherman dispayed mini-Eiffel Towers and red, white and blue table linens, or “Mexican Fiesta,” 32

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for which she used pinatas and colorful Mexican blankets. NOTHING GOES TO WASTE Over time, Scherman has amassed an extensive collection of props to help carry out the themes for all of the events on the Hope Valley calendar. “People often leave behind vases and other décor from weddings and other special-occasion events, and we add them to our prop collection,” she notes. Items that do need to be acquired, she adds, don’t have to be expensive to add an eye-catching effect. “We take advantage of seasonal bargains, such as buying Christmas lights on clearance in January,” she points out. “And if you think outside the box, you can literally make something from nothing—like we did with a broken mirror from which we removed the center and used to serve sushi in the beautiful frame for an Asian dinner, and small shot glasses of chicken tortilla soup with tiny cheese gorditas for a Mexican theme.” Another time, Scherman took the twoand-a-half-foot round top of a table from the lobby and used it to build a riser by

building it up on metal blocks, adding some florals and weaving in some wire lighting. When designing a buffet set-up, Scherman likes to bring something new to the table—or tables, as she prefers. Instead of one long buffet, she usually breaks out the stations, putting a small-plate station in one corner, the bar in another and other stations around the room. On each station she intersperses induction burners and selections of colorful plates, to break up the rows of metal chafers. CHANGING IT UP To update the table settings for the dining room at Mountain Brook Club in Birmingham, Ala., Executive Chef Justin Mooney swapped the traditional round plates with colored rims for a variety of different, more contemporary shapes; the silverware with sleeker, more refined pieces; and the bulky glasses with more delicate ones. Seasonal centerpieces, which can range from floating flowers in glasses to individual, mini-live Christmas trees for each dining table, are arranged by a woman who has www.clubandresortbusiness.com

4/25/19 3:31 AM

Executive Chef Chris OIson of Thunderbird CC likes to take a “less is more” approach to tabletop decor and find ways to have the food itself help to convey event themes.

been doing it for the club for the past 40 years, yet still brings a contemporary feel to her designs, Mooney says Working closely with Mountain Brook’s Food & Beverage Director, Mooney tries to get away from the expected “buffet line” by placing stations around the room. A la minute stations are spread out to avoid lines and congestion. “There might be a charcuterie station next to the bar, to allow guests to get a snack while they’re waiting for their drink,” Mooney says. “Stations serving more substantial fare or a la minute cooking are placed in areas away from the bar, to keep traffic flowing smoothly.”

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May 2019

Club + Resort Business

4/25/19 3:31 AM

FOOD + BEVERAGE

Hope Valley CC extended its Casino Royale event theme to passed hors d’ouevres, including this treatment for “Millionaire Bacon Shooters with Maple Aioli.”

tes yH

eV alle yC

One of Mooney’s favorite stations showcases Mediterranean foods—a colorful creation on which he displays grilled breads, roasted and grilled vegetables, artichoke hearts, Kalamata and green olives, and pepperoncini in different-size vases and other glass containers, displayed at different heights. As a favorite décor theme, Mooney likes to use glass and earth tones intermingled with some silver for a natural look. To avoid rows of chafers that all look the same, Mountain Brook invested in a Smart Buffet system in which the chafer dishes are not attached to the legs, instead providing two separate components to mix and match. Some of the chafer dishes are glass and some are stainless steel. The leg options are wood, black powder-coated steel, and stainless steel. The system also offers induction burners that fit the chafers, replacing the need for sterno heat. The servers are magnetized, so they cannot be pushed off the burner when in use. “This system gives us a huge potential to achieve our upscale goals,” Mooney explains. “They’re far away from old school.” In place of chafers, Mooney also presents foods on small, square plates; in martini glasses; in baskets, and in cast-iron pans perched on bricks for heat conduction and height. One novel serving piece made by 34

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one of the club’s chefs is a ”taco board” made from butcher blocks with holes drilled into them, to hold golf tees that keep the tacos upright (see photo, pg. 30). For the club’s President’s Dinner in December, Mooney put together two very long farm tables to create one 10-foot-long table, instead of using the dining room’s regular circular tables. The tables were then decorated with moss and flower arrangements and candles. “It looked really nice and allowed us to combine elegance with a warm family feeling,” Mooney says. Sometimes Mooney will decorate individual dining tables to match a themed buffet. For a Lobster Fest seafood buffet, he furnished each table with lobster bibs, claw crackers and wet naps. “It’s nice when the decorations can be useful for the meal,” he notes.

MINIMALIST STYLE, MAXIMUM IMPACT Chris Olson, Executive Chef of Thunderbird Country Club in Rancho Mirage, Calif,, takes a “less is more” approach when it comes to tabletop décor. “We have copper-topped tables and copper chafers that look really good; all we have to do is add some glass bricks for risers to create different elevations, and we might add a simple plant or small floral display,” Olson says. “The food adds pops of color.” If a member wants more color, the chef can break out his colored overlays and other fabrics to easily work them into the display. He can also use different colored platters, tile slabs and cutting boards for serving. This minimalist style saves labor costs and time for setup and breakdown, Olson notes, and minimizes prop-storage issues for the club. He is usually able to set up a themed buffet with just the assistance of a couple of interns. C+RB

SUMMING IT UP > Get every staff member who’s invested in special events involved with helping to fully develop themes and create innovative touches.

> Glass display containers and settings can help to let the food’s colors shine and take center stage.

> Be resourceful in imagining how damaged or discarded pieces can be turned into props, and keep an eye out for seasonal clearance sales, to acquire needed materials at a cut-rate cost.

www.clubandresortbusiness.com

4/25/19 3:32 AM

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4/24/19 11:24 PM

COURSE + GROUNDS

Regrassing projects can give golf courses a much-needed update. But anticipating the proper adjustments in mowing techniques and strategies required by the change is also critical for keeping new turf healthy, long after the renovations are complete.

GROW and MOW

By Betsy Gilliland, Contributing Editor

ANYTHING THAT STARTS TO SHOW its age can use a makeover every now and then, and golf courses are no exception. Once a makeover has occurred, a property still must be maintained to gain full beneﬁt from the upgrades. And at golf courses that have been regrassed with new turf—which has been a growing trend as properties seek to adapt to changing weather and usage patterns—planning for and making the right adjustments in mowing techniques and strategies is essential for both proper grow-in and long-term health. “I think proper mowing is the most important thing you can do on the golf course,” says Shawn Emerson, who oversees maintenance operations as Director of Agronomy for the seven golf courses at Desert Mountain Golf Club in Scottsdale, Ariz. “You need the proper frequency and height of cut, and it’s important to select the right turf. The turf selection needs to match up with the mowing practices.” THE RIGHT GRASS Desert Mountain recently regrassed its 32-year-old Renegrade Course as part of a major, $12.8 million renovation project. In a two-year plan to regrass its golf layouts, the property also is regrassing its 20-year-old Chiricahua and Apache courses (see photos, above and pg. 38). The Renegade Course reopened April 1 after the completion of a full-ﬂedged, 10-month project to update the golf course and give it a new look. Desert Mountain’s 90- to 100-day projects to regrass the Chiricahua and Apache courses are taking place during the summer, when the courses have low play. 36

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rt se De esy t r ou to C Pho

“There’s a major goal for regrassing. We wanted to change from warm-season to cool-season turf,” says Emerson, who has been at Desert Mountain for 30 years. “We’re trying to get the right grass at the right time of year when the members play the golf course. We tried to pick grasses that are really good into the wintertime, when our members are playing.” Desert Mountain also wanted to increase golﬁng days, lessen the need to overseed, reduce operating costs, decrease the Renegade Course’s 80 playable acres by 10 to 15 acres, and decrease the need to mow the turf as often. The property previously had Bermudagrass, which was overseeded with perennial rye grass, on all three golf courses. Most of the turf on the Renegade golf course was 419 Bermudagrass. However, its fairways were converted to www.clubandresortbusiness.com

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bentgrass, which also covers the greens on all of the Desert Mountain courses, and its rough was changed to Kentucky bluegrass and tall fescue. On the Apache and Chiricahua courses, the property is switching from Bermuda fairways and rough to Kentucky bluegrass and tall fescue. “The goal was to refresh them and get to the 30-year mark before we had to get to the infrastructure,” says Emerson. MENDING THE MUTATIONS In the summer of 2017, La Cantera Resort & Spa in San Antonio, Texas started regrassing the greens and driving-range fairway of its 18-hole Resort Course, which opened in 1995, as part of an extensive, six-month renovation eﬀort. During the project, the property also regrassed and fraise-mowed the fairways and rough, to remove the

in ta un Mo

thatch and organic matter that had built up through the years. “We had a number of mutations on the fairways, along with scalping and thatch buildup,” says Director of Agronomy Mark Soto. “It was becoming more of a problem.” The greens on the Resort Course, where the Valero Texas Open was played from 1995 through 2009, originally were Tifdwarf, but they were replaced with TifEagle. “It’s a turfgrass that peforms well in our region, given our climate, and it’s a quality playing surface,” notes Soto. La Cantera also has plans to renovate its 18-hole Palmer Course next year. “It will be very similar to what we did on the Resort Course,” Soto states. “It has TifEagle greens, and we will replace them with more TifEagle. We’ve been pleased with the performance of the TifEagle.” May 2019

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COURSE + GROUNDS

Desert Mountain Golf Club’s Apache Course (pictured above) will be regrassed this summer along with the club’s Chiricahua Course (pictured, pgs. 36-37), in projects that are scheduled to take 90 to 100 days. Both courses will switch from Bermuda fairways and rough to Kentucky bluegrass and tall fescue. Photo courtesy of Desert Mountain Golf Club

GROW-IN PROTOCOLS During the grow-in phase of Desert Mountain’s Renegade renovation project, grounds crew members waited 21 days before mowing the golf course. When they did start, they mowed at a higher height of cut, which they then brought down based on density or coverage. “During grow-in, everything is different,” Emerson explains. “Some fairways are 30 days old, and some are 60 days old. It was hard to get everything scheduled properly.” If the goal was to have the height of cut be at a half-inch at the end of the growin, the staff started mowing at one inch. Grounds crew members started mowing the greens at .250 inch to get to a height of one-eighth inch, and began mowing the fairways and rough at one inch during grow-in. Then, however, they decreased the height of cut for the fairways, while increasing it for the rough. “It’s a very exciting time to change the grasses,” says Emerson. “I always tell people, ‘Have a good plan and be willing to change it. Don’t be so rigid.’ It’s easy to get frustrated. But if you concentrate on the end goal, it helps you.” During La Cantera’s renovation project at the Resort Course in San Antonio, the staff watered the surface heavily after fraisemowing left it bare. Regrowth began to appear in about three weeks, and the the grounds crew started mowing the grass at a height of one inch. 38

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“We slowly began to groom the surface while adding fertilizer inputs and letting leaf and root material develop until it could handle a daily mowing routine,” Soto says. “The golf course was closed during the project, so we didn’t have to push the turf.” During grow-in, he adds, “Mowing events are based on growth and the stability of the surface itself. You have to let [the turf] grow before you can get any equipment on it.” ADJUSTING THE FREQUENCY The new grass has aﬀected the frequency of mowing at Desert Mountain’s Renegade Course. Three people mow the fairways at the golf course, but now, the maintenance staﬀ mows the fairways two or three times a week instead of three or four times a week, saving 10 to 12 manhours per week. “We’re trying to reduce one mow a

week,” notes Emerson. “We want to reduce the mowing frequency without losing the look of the golf course.” During the season, the maintenance staﬀ for La Cantera’s Resort Course mows the fairways and tees three times a week, and the rough twice a week. The grounds crew mows the greens daily and also rolls them. “The frequency hasn’t changed, but the quality is certainly visible,” Soto says. “Mowing will certainly get you that quality surface that the players desire. They want the ball to sit up. A lower height of cut will get the quality you’re looking for.” TifEagle grass is more receptive to aggressive management than other superdwarfs, superintendents report. Variables to consider when mowing TifEagle include the amount of play, environmental conditions, greens slope and contour, and the health of the grass. Double mowing can add speed and smoothness to TifEagle surfaces,

"New turf selection needs to match up with mowing practices. During grow-in, it can be hard to get everything scheduled properly. You have to have a good plan and be willing to change it, and to concentrate on the end goal." —Shawn Emerson, Director of Agronomy, Desert Mountain Golf Club

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La Cantera Resort & Spa regrassed its Resort Course in 2017 and now has plans for a similar project for its Palmer Course in 2020, to enhance the courses’ TifEagle greens.

Photo courtesy of La Cantera Resort & Spa

but is not necessary during the spring and fall, when the growth of the grass slows. At Desert Mountain’s Renegade Course, maintenance staff members mow the primary rough at one inch and the secondary rough at two inches. The property’s 15 acres of secondary rough is mowed every other week. “We mow the primary rough more frequently than the secondary rough,” Emerson says. New grasses can also help properties reduce water usage, and at Desert Mountain, where 70 percent of the golf course maintenance budget encompasses water and labor, Emerson says the grounds crew now doesn’t have to do as much hand-mowing around the bunkers and rough. The new grass also grows more slowly than the Bermudagrass, and is more resistant to disease. With the removal of about 10 percent, or about 12 acres, of irrigated turf, and the switch from Bermudagrass to bentgrass, Renegade has become the only course in the Scottsdale area to feature wall-towall, cool-season turf. The installation of the bentgrass also eliminates the need to overseed, which in turn reduces water usage and allows the golf course to stay green year-round. The fairways, tees, and approaches at the Renegade Course have the same grasses, and the only thing about them that changes, Emerson notes, is the mowing heights. “Instead of having a hodge-podge look to the golf course, it has a homogenous look,” he says. “It makes us look younger than we really are. New grasses can do that. If we can make a 30-year-old golf course look like

a 20-year-old golf course because we’ve changed the grass, that was our approach. How do we look younger without breaking the bank?” Soto agrees that the height of cut is the most important aspect of mowing for creating uniformity on the playing surfaces. After the renovation at La Cantera’s Resort Course, he says, “We’re able to mow the entire golf course without any issue whatsoever. We have a smoother surface and zero mutations, and the water percolation into the soil is better. Fertilizer doesn’t get tied up in the thatch layer. Our other inputs are becoming much more effective and efficient.” TifEagle can also tolerate closer mows than Tifdwarf, but the grass has its limits. Excessively low mowing reduces root growth and shade tolerance, and increases the potential for disease. The mowing height should be increased on TifEagle that receives a lot of traffic, superintendents recommend, as well as during

For insights into how regrassing projects affect decisions about mowing equipment, and for tips on how to properly research and prepare for a turf-conversion project, see the online version of this article at www.clubandresortbusiness.com

SUMMING IT UP > The mowing practices at a golf course need to be compatible with its grasses, and new turf varieties can affect the frequency and height of cut.

> During the grow-in of new grasses, mowing is based on growth and the stability of the surface itself. > Regrassing projects designed to help reduce requirements for watering and fertilizer inputs can also influence long-range mowing and maintenance practices.

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extended periods of stress. Raising the mowing height in the fall increases the chances of surviving the winter months as well. Prior to the regrassing project at La Cantera’s Resort Course, crew members mowed the fairways at .725 to .750 inch. Now, however, they mow them at a height of .500 to .550 inch. In addition, the Resort Course staff also used solid front rollers on the fairways, to mitigate the effects of scalping before the renovation. However, since the project was completed, the use of growth regulators has given the fairways a better-quality playing surface. C+RB

May 2019

Club + Resort Business

4/25/19 3:35 AM

SUPER IN THE SPOTLIGHT

ALL IN THE FAMILY

Brotherly love between the Superintendent and his General Manager helps to ensure special care for the golf course at San Juan Oaks GC. By Jeff Bollig, Contributing Editor

It’s not unusual for golf course superintendents to become emotionally attached to the facilities they manage. After all, the hours are long, the scrutiny is intense, and Mother Nature is frequently throwing curveballs in the form of unpredictable weather. Taking one’s eye off the ball is not an option. But Mark Freitas’ ties with San Juan Oaks Golf Club in Hollister, Calif., run even deeper. To begin with, his brother, Manny, is the club’s General Manager. And numerous members of the Freitas brothers’ extended family serve on the San Juan GC course maintenance staff and in its golf operations and food-and-beverage departments. “We joke that if you’re a member of the Freitas family, you’re never without a job,” Mark Freitas says. “It’s great, though. We have a family environment here with staff and the golfers. Everyone knows each other. It can be hard to focus on work sometimes with so many people wanting to just to talk or say hello. It’s a unique situation.” The relationship between the Freitas family and San 40

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Juan Oaks actually began before the golf course opened. Mark and Manny grew up on their family-owned and -operated apple farm, just a stone’s throw from the pastureland that would later become the golf course. Golf would fill whatever little free time they had as they grew up. Thanks to their uncle, they became hooked on the game when he took them to watch the AT&T Pebble Beach Pro-Am just down the road in Monterey. So when word leaked out in 1994 that a golf course was going to be built on the open grazing land, 16-yearold Mark and 14-year-old Manny begged their parents to drive them to the property to stake their claim for a position at the facility. At that time, workers used an old ranch house as an office, and the only activity at the time was heavy equipment moving dirt— certainly not a job for young teenagers. But the Freitas brothers were not deterred, telling then-General Manager Scott Fuller to hold a spot for the two of them once the course was closer to completion. www.clubandresortbusiness.com

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Brothers Mark (above left) and Manny Freitas grew up on an apple farm that was a stone’s throw from the pastureland that would become San Juan Oaks GC (left). Manny’s 15 years at the club culminated with his ascension to General Manager in 2018; Mark has put in a total of 16 years in the course and grounds department, becoming Superintendent in 2014.

A couple of years later, as a high school senior, Mark would get a job in June 1996 to help finish with the course grow-in. And shortly before the facility opened, Manny would get a job in the cart barn. Both Mark and Manny worked while attending college. Manny had aspirations of turning professional and played golf while at Gavilan Community College in nearby Gilroy, and then completed his education at San Jose State University. Upon graduation, he was hired as San Juan Oaks’ Assistant General Manager in 2003, and went on to add the Director of Golf title in 2009 before becoming General Manager in 2018. Mark, meanwhile, took a break from the golf business in 2003, after moving up to hold the title of Assistant Superintendent at that time. He would return to San Juan Oaks in 2010, again as the assistant, and was promoted to Superintendent in 2014. “I realized how much I missed golf, and specifically San Juan Oaks,” Mark says of that period away from the club. “When the opportunity opened to come back, I jumped at it. “There is really no better office than the golf course, and I could see myself retiring here—as long as they will have me,” he adds. www.clubandresortbusiness.com

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Mark Freitas provided more insights into the unique aspects of his position at San Juan Oaks in this conversation with C+RB. C+RB What’s it like to work as a Superintendent when your brother is the General Manager of the club? Freitas I think we get along great and have a nice working relationship. We can go to each other’s oﬃces at any time. We deﬁ-

nitely respect each other’s opinions, and both want to do what is best for the operation. There really haven’t been any issues. We do talk shop away from the course— that is for sure. We probably do not play as much golf as we should, but when we do get out it is a great way to see what we can improve. We’ll play diﬀerent tees. Being a superintendent, that is the best way to see the golf course. When we play together, we

Super in Spotlight

Mark Freitas Current Position: Golf Course Superintendent, San Juan Oaks Golf Club, Hollister, Calif. Education & Training: Monterey Peninsula College, Monterey, Calif. Years at San Juan Oaks GC: 16 Years in Golf Course Maintenance Business: 16 Previous Employment History: • Maintenance Staff, San Juan Oaks GC, 1996-2003 • Assistant Superintendent, San Juan Oaks GC, 2010-2014 Certifications: Qualified Applicator Certificate (QAC)

May 2019

Club + Resort Business

4/24/19 10:52 PM

SUPER IN THE SPOTLIGHT

Golf Course Profile

SAN JUAN OAKS GOLF CLUB Website: www.sanjuanoaks.com

Course Designers: Fred Couples and Gene Bates

No. of Holes: 18

Year Opened: 1996

Par: 72

Golf Season: Year-round

Yardage: Five sets of tees (yardage): Black (7092), Blue (6712), White (6342), Gold (5785), Red (4770)

Annual Rounds: 32,000

Ownership: Public Golf Course, Private Owner Course Type: Front nine located in a valley; back nine located in foothills at high elevation

Grasses (Tees, Fairways,

Roughs):

ees: Rye T F airways: Rye; Roughs: Rye, Fescue & Bluegrass Grasses (Greens): Bent Grass, SR-1019 & SR-1020

Water Hazards in Play: 5 Number of Bunkers: 69

knock ideas off each other with different perspectives. To have a boss that you can collaborate with, and also have that person be your brother, is very cool. C+RB What’s the story behind the development of the club and the golf course? Freitas The original owner, visionary and developer of San Juan Oaks was Lee Brandenburg. He partnered with a Japanese company, the Nikko Corporation, and then later sold his portion to Nikko to go on to build Cinnabar Hills in San Jose. The Nikko Corporation sold in 2006 to our current owner, Ken Gimelli, who has been looking to add development ever since. The potential future project is approved for a 55-and-over active adult community to also include a resort hotel and commercial shopping space. When the recession hit in 2009, those ideas were put on hold, but we are anticipating the project moving forward soon. C+RB What is the physical location and setting of San Juan Oaks? Freitas We’re located about halfway between San Jose and the

Monterey Peninsula. You can get to San Jose in 40 minutes and Monterey in 35. The golf course itself starts out in a valley setting and then the back nine climbs into the foothills. The area adjacent to it is mostly grassland. In the summer the dry grassland and the golf course itself creates quite a visual contrast. The whole region—the San Juan Valley—is agriculture land. When we were growing up you would see a lot of walnut, pear and apple trees, but that has given way to more row crops. You drive in and you see miles and miles of vegetable crops, and then you get to the foothills and all of the sudden a golf course appears. It is a pretty striking look. The natural soil is more of a clay type, so when the course was built topsoil was brought in. C+RB Who plays the golf course? Freitas We have golfers of all types. During the week we get one

type of golfer and then a different type on the weekend. Those

Approval has been secured for the San Juan Oaks property to be developed into a 55-and-over active adult community that would also include a resort hotel and commercial shipping space. 42

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The San Juan Oaks golf course starts in a valley setting and then the back nine climbs into the foothills. It is surrounded primarily by grassland and agricultural land devoted to extensive stretches of vegetable row crops.

Course + Grounds Operations Profile who play during the week are either retired or traveling on vacation. On the weekend you get the locals and others from Silicon Valley/Monterey. We also do several corporate events throughout the year. Those events are our bread and butter, because of the setting we offer and because we have the management of them down to a “T.” We say we’re a hidden gem, because we are off the beaten path. We have a great reputation, but we do a lot of marketing because we are so far out. We have to constantly remind people to come out and pay us a visit.

C+RB What’s your biggest challenge with

maintenance of the course? Freitas Managing water and water quality. We have high bicarbonates in our well water, so the challenge is to keep flushing the salts through the greens. We fight rapid blight in the summer because of the high salt content. In addition, with the wind it is easy to get dried out. We do a considerable amount of handwatering and syringing. And you get a lot of soil contraction in the summer, which can also cause some breaks in our irrigation system. C+RB

For an extended conversation with Mark Freitas, see the online version of this article at www.clubandresortbusiness.com.

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Annual Course Maintenance Budget: $900,000 Staff Size: 10 Other Green and Grounds Managers: Two foremen and an equipment manager Water Source and Usage: Private wells on property. During nonwinter months, use is 1-acre foot up to 2-acre feet per day Aerating and Overseeding Schedules: Spring aeration, third week of March; Fall aeration, last week of September Upcoming Capital Projects: Bunker renovation, tee renovation

May 2019

Club + Resort Business

4/24/19 10:53 PM

GOLF + RECREATION

SHORT CUT

to SUCCESS

Short courses continue to gain popularity as properties seek new ways to attract golfers who have less time to devote to the game. Even better, beginners are being drawn to these often-less-intimidating layouts as well. By Rob Thomas, Associate Editor

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www.clubandresortbusiness.com

4/25/19 2:45 AM

SHORT COURSES CAN BE LONG on fun for golfers and beneficial for the club and resort properties that offer them. After equipment advances and a focus on long hitters made golf come to be thought of in terms of 18-hole, par-72 courses that exceed 7,000 yards, that’s been counterbalanced in recent years by recognition of the need to make the sport more accessible and time-friendly, to attract new players. Short courses accomplish both of those objectives… and more. In Branson, Mo., Big Cedar Lodge (“ Making a Splash at Big Cedar Lodge Resort,” C+RB, October 2014) has doubled down on its commitment to non-traditional golf options. The visually stunning Top of the Rock was the first ever par-3 course to be featured in a PGA TOUR-sanctioned event (the Bass Pro Shops Legends of Golf on the Champions TOUR). It has since been joined by Mountain Top, a 13-hole, walking-only layout that winds through amazing rock formations with 360-degree views of the Ozarks. Todd Bohn, Big Cedar Lodge’s Director of Agronomy, has seen the benefits of short courses first-hand. “It has helped us drive more overall golf rounds and added additional revenue to our golf business,” Bohn says. “Additionally, it helps us reach a larger audience of new golfers and families who want an introduction to the game in a shorter, more customized experience that does not require 18 holes.” Among other advantages, Bohn lists a quicker pace of play; the ability to attract more non-golfers, juniors and families; and price benefits. Trilogy Golf Club at Ocala (Fla.) Preserve is a 50-acre course designed by Tripp Davis and PGA TOUR professional Tom Lehman that gives players multiple options for their rounds, based on the amount of time they want to spend on the course, the type of experience they desire, and what parts of their game they want to work on. As detailed in C+RB’s cover story when the property first came on stream (“The Big Short,” May

2016), the “Skills Course” at Ocala is an 18-hole, par-54 layout, with holes varying in length from 63 to more than 200 yards. The “Gallery Loop” is a six-hole, par-18 course that can be played in less than an hour. The “Players’ Loop” is a six-hole, par-24 routing with one par 3, four par 4s and one par 5. Holes on the Players Loop vary in length from 155 to 520 yards. The course can be played in any of four configurations and can be completed in approximately 90 minutes. Three trips around the Players Loop (referred to as the “Players Course”) equals a traditional round of golf and stretches to more than 6,600 yards. Lastly, the “Horse Course” is a match-play option that allows players to select the tees and holes they wish to play in a golf version of the basketball shooting game of “H.O.R.S.E.” Because of the unique nature of the courses, Trilogy at Ocala’s Director of Golf, Brian Woodruff, PGA, says management has learned to operate them somewhat differently than traditional golf layouts. “We have to alternate days on what is available,” Woodruff says. “We currently have the 18-hole par 3 Skills Course available Tuesday through Friday, and the Gallery Loop and Player’s Loop available on Saturday and Sunday.”

Mountain Shadows in Paradise Valley, Ariz. has found that its 18-hole par-3 course (left) has been beneficial in converting golfers into overnight guests. In Branson, Mo., Top of the Rock (above) and Mountain Top are popular short-course options under the Big Cedar Lodge umbrella. www.clubandresortbusiness.com

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May 2019

Club + Resort Business

4/25/19 2:45 AM

GOLF + RECREATION SUMMING IT UP

> Short courses continue to come on stream as a more effective alternative to lengthy layouts in attracting new golfers, while also accommodating the changing needs and preferences of many existing players. > Short-course play is proving effective in helping to generate additional revenues from F&B, tie-in events, overnight stays and memberships. > Short courses can have their own unique maintenance challenges, but they generally help to reduce operating costs and can also be more environmentally friendly. > The more realistic practice and instructional opportunities offered by short courses can help to improve players’ games more readily than traditional driving ranges. Top of the Rock is the ﬁrst-ever par-3 course to be featured in a PGA TOUR sanctioned event—the Bass Pro Shops Legends of Golf of the Champions TOUR. The challenging layout is countered by the more family-friendly Mountain Top course, which has no forced carries.

MORE THAN GOLF The short course at Mountain Shadows in Paradise Valley, Ariz., was originally designed by Arthur Jack Snyder and opened in 1961 as a par-56 layout. In 2017, the course was redesigned (“Changes in the Desert Wind,” C+RB, February 2017) by Phoenixbased golf architect Forrest Richardson, who worked with Snyder over many years. Tom McCahan, Director of Golf at Mountain Shadows, refers to the concept as a “turn-of-the-century” type course. “Not everybody has time to spend ﬁve hours playing golf, and a short course allows for the sport to be played in a manageable amount of time,” he says. And while having a packed tee sheet is nice, converting golfers to guests and

opening up other areas of the property can provide an even faster and more profitable shot in the arm. “We also offer an array of activities such as tours of our art gallery, weekly Champagne saberings and toasts, and stargazing events that encourage people to stay beyond their tee time,” McCahan says. “We have also found that many golfers convert to overnight resort guests, after seeing the incredible setting and experiencing our genuine hospitality.” The 18-hole, par-3 course makes for an excellent subject when promoting Mountain Shadows, McCahan says. “The golf course is central to our public relations and marketing efforts, including media pitching, influencer marketing, digital and print ad-

“[Our short courses have] helped us drive more overall rounds and add revenue. Additionally, it helps us reach a larger audience of new golfers and families.” —Todd Bohn, Director of Agronomy, Big Cedar Lodge

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vertising, partnerships, social media, and a twice-monthly e-newsletter,” he says. “We feature unique specials that incorporate food, drinks and even the option of having a professional golfer help you along the way. We also engage in fun social-media contests and encourage people to take a photo of their experience on the course, share it with their social network and have the opportunity to win some great prizes.” NO SHORTAGE OF USES At Trilogy Golf Club at Ocala Preserve, all residents are members—and membership has its privileges. A twilight wine tasting is held on the property every other month that allows members to mingle, play golf and enjoy wine—and these are “by far” the club’s best-attended events, reports General Manager Robert Parody, CCM. And while not taking place on the actual course, a round of golf at Top of the Rock comes with access to the Lost Canyon Cave & Nature Trail, a two-and-a-half-mile trek on an electric cart that weaves in and out of the cave system and along waterfalls. C+RB

For insights into short-course maintenance issues and how the University of Oklahoma uses its Tripp Davis-designed Ransom Course, see the online version of this article at www.clubandresortbusiness.com.

www.clubandresortbusiness.com

4/24/19 11:10 PM

TODAY’S MANAGER

CHANGE AGENT Mark Jablonski earned “Rising Star” recognition for his key role in helping to plan and implement a sweeping transformation at Medinah CC. By Joe Barks, Editor

A key to being successful as a club manager, says Robert Sereci, CCM, General Manager/COO of Medinah (Ill.) Country Club, is “getting comfortable with little or no recognition” and being willing to step into the background to shine light on a club’s accomplishments through its membership and Board. “[Club managers] should be more concerned with affecting change because it’s the right thing to do, and not because they want to get credit for it,” Sereci says. In 2018, however, Sereci departed from this philosophy to submit a nomination for Medinah’s Assistant General Manager, Mark Jablonski, to earn “Rising Star” recognition through the Excellence in Club Management (ECM) Awards sponsored by the McMahon Group, Club + Resort Business and the National Club

Association (see box, pg. 48). Sereci did so because of his strong belief that “credit needs to be given where credit is due” for Jablonski’s performance and leadership in helping to bring about dramatic change at Medinah (see box, pg. 49, and “Medinah CC’s Surprising New Moves,” C+RB, August 2017). And he submitted the nomination knowing full well it could hasten Jablonski’s inevitable departure from Medinah to become a General Manager himself. As 2019 began, both of those expectations came to fruition. Jablonski was recognized through the 2018 ECM Awards as a Rising Star (along with Kristen LaCount of The Country Club in Brookline, Mass.), and his appointment as the new General Manager of Hinsdale Golf Club in Clarendon Hills, Ill. was announced at the end of April.

www.clubandresortbusiness.com

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May 2019

Club + Resort Business

4/25/19 2:40 PM

SUPER IN THE SPOTLIGHT

A CELEBRATION OF EXCELLENCE The Excellence in Club Management (ECM) Awards were established by the McMahon Group, Inc., the St. Louis-based consulting firm, in 1997 and have been co-sponsored by Club & Resort Business since 2006. The National Club Association became an additional sponsor in 2018. The annual awards are selected through nominations submitted on behalf of qualified candidates by other parties. Award recipients are selected solely on the basis of their achievements at the club they currently manage. A Selection Committee comprised of a peer group of leading club managers conducts the judging for the ECM Awards. Awards in four categories are given each year: • The James H. Brewer Award, for a manager of a Country/Golf Club with 600 or more full-privilege members • The Mead Grady Award, for a manager of a Country/Golf Club with fewer than 600 full-privilege members • The Mel Rex Award, for a manager of a City, Athletic or Specialty (Non-Golf) Club • The “Rising Star” Award for an assistant club manager A full listing of judges and information on past winners and how to nominate candidates for future years’ awards can be found at www.clubmanageraward.com In addition to in-depth articles in C&RB detailing the achievements of each ECM winner, individual ceremonies are held at their clubs. All winners were also honored at the 2018 Awards Dinner, held February 25 at the Nashville (Tenn.) City Club and sponsored by Denehy Club Thinking Partners, ForeTees LLC, C. Mondavi & Family, Preferred Club, and Yamaha Golf Car.

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May 2019

Over half of Medinah CC’s iconic, 110,000-sq. ft. clubhouse (pictured above and on pg. 47) was remodeled as part of $30 million in expenditures over four years.

Sereci has nothing but positive thoughts about either development, however. “Medinah has experienced phenomenal success in great part because of Mark’s work, and I can’t think of a more appropriate way [than the Rising Star Award] to thank him for his achievements at our club, ” he says. “I am excited for his future and look forward to his contributions to our industry.” HERE TO STAY Jablonski’s new position confirms that club management is now his profession of choice, after a career that began in luxury hotels and restaurants before first moving to spend six years at city clubs (the University Club of Chicago and ClubCorp’s Metropolitan Club of Chicago) and then taking his position at Medinah CC in 2015. “Where hotels and restaurants are much more transient in nature, the club industry gives managers the best opportunity to build rewarding and lasting relationships not only with members, but also with staff,” Jablonski says. “It’s unsurpassed in how it offers a chance to connect with people who care deeply about the clubs they belong to and the places they work.” Jablonski does acknowledge, though, that moving to city clubs originally, and then again to Medinah, did call for some adjustments in his own management style and approach, and for developing a proper understanding of how each property’s existing culture would need to shaped to bring about desired change. At Medinah, this was a process that required significant attention, to help accelerate an ambitious transformation involving $30 million in expenditures for projects that included a remodeling of over half of its iconic, 110,000-sq. ft. clubhouse. Additionally, several new food-and-beverage venues were designed and opened, along with a new golf learning center, a racquet center, a gun lodge for skeet and trap shooting, and special amenities including a food truck and an www.clubandresortbusiness.com

4/25/19 2:40 PM

Ideas + Achievements

IMPLEMENTED AT MEDINAH CC > Overhaul of club’s aquatic facilities

through initial $300,000 investment and subsequent enhancements to create “resort experience” that now includes poolside cocktail service and seating for dining.

> Established dedicated racquet program for first time in club’s nearly 100-year history, with new Racquet Center featuring Har-Tru tennis courts, paddle courts and racquet hut with bar, fireplace and multiple seating areas. > In conjunction with Executive Chef Michael Ponzio, promotion of the club’s new Meacham’s Garden and chicken coop (see photo at right) and active use of

elaborate vegetable garden that includes a chicken coop for producing fresh eggs. Other initiatives were implemented to help establish Medinah as more of an all-season club, with the addition of a new ice-skating rink with warming hut, and the introduction of crosscountry skiing and sledding on the property. Accomplishing all of this while leading a team of 250 employees spread over 15 departments, many of whom were well-tenured when he arrived, called for sharp and consistent focus on establishing and reinforcing core values and “service guarantees for excellence,” Jablonski says. And that focus needed to extend beyond words that were provided on wallet cards and posters, to become inherent parts of everyone’s daily routines. “There needs to be a dedicated orientation, or re-orientation in some cases, to make sure everyone on the team is aligned with the same vision and how it translates through their specific duties and responsibilities,” Jablonski says. Jablonski’s leading role in helping to direct the physical changes at Medinah was pivotal in reversing a declining membership trend and adding over 250 members in three years, lifting the club back over its previous peak membership total. And his leadership in staff management helped to drop turnover significantly, while also developing a stronger bench through promotions and new positions. Jablonski has also helped Medinah get out in front of the budding eco-friendly movement that is now taking hold in hospitality, setting into motion goals that include the elimination or significant reduction of nonbiodegradable cups and containers, and a major cardboard-recycling initiative. C+RB www.clubandresortbusiness.com

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items from those areas, including fresh eggs, on dining-room menus. The weekly rotating “Chef’s Garden Menu” has become the club’s most popular.

> Successful development of branding initiatives for maple syrup (see photo at left), honey, beer and other products.

Club & Resort Salsbury In

> A $1 million increase in food-and-beverage sales (to $5.5 million) from 2015-2018, including a 48% increase in cover counts.

Runs in: Aug, Dec, Apr

• Single Tier • Double Tier • Triple Tier • Box Style • Extra Wide • Vented • Open Access • Modular • Solid Oak • Plastic • Storage • Benches • Cell Phone Lockers

May 2019

Club + Resort Business

4/25/19 2:42 PM

PRODUCTS AT WORK

VEGAS TIME

Following a renovation of its historic property, Las Vegas CC added a signature clock to properly commemorate its status as the city’s first private club. By Rob Thomas, Associate Editor

Photos Courtesy Las Vegas CC

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May 2019

The Las Vegas (Nev.) Country Club (LVCC) enjoys the distinction of being the city’s ﬁrst private-equity club, with a rich history that dates to when it was a frequent hangout of the stars who ﬁrst helped to put Vegas on the map, including Elvis Presley, Dean Martin and Frank Sinatra. The LVCC website, in fact, proudly notes how the club has “stood the test of time and remains an elite property in an international city and uber-popular destination.” And as the club embarked on a recent renovation project, management saw the opportunity to add the right symbol that would properly honor its history and promote its leadership status among the many club and resort properties that are now available to Las Vegas residents and guests. “[We were] looking to create memorable landmarks that would enhance the ambiance and historic feel [of our club] in and around the clubhouse area,” says LVCC’s Head Golf Professional, Jason Edmiston, PGA. Adding a signature clock in a prominent spot on the property would accomplish this goal, Edmiston adds, by “[serving] as an appealing visual centerpiece for members and guests to enjoy” and providing a permanent reminder of the club’s time-tested prominence. But not just any clock would do, and the decision-makers at LVCC conducted an extensive due-diligence process to make the right choices for what type of clock they wanted to add, and for what company would provide it. That led LVCC to The Verdin Company, the six-generation, Cincinnati, Ohio-based family business that has made cast-bronze bells, carillons, tower and street clocks, and other streetscape furnishings since 1842. “Playing other courses around the country with centerpiece clocks gave us a good understanding of what [Verdin] could bring to the table,” Edmiston says. “We knew that [working with Verdin] to make the addition of the clock would add to the overall look and feel of the club. www.clubandresortbusiness.com

4/24/19 10:25 PM

“We liked the coloring and size dimensions offered by Verdin more than some of the competitor models out there,” Edmiston adds. “Once we spoke with other clubs that had installed Verdin models and heard their positive reviews, it was an easy decision to move forward with them.” A CLEAR VISION To start that process, the LVCC management team worked with Verdin to make the key initial decisions that would determine the exact specifications for its customized timepiece, and its proper location on the property. “When working with a customer and assisting with choosing the right clock, you must first help them choose the right location,” says Jeannie R. Caldwell, Verdin’s Post Clock Product Manager. “Choosing the location is key, as it will determine if a four-sided clock will be the better choice vs. a two-sided clock, as well as the overall height of the clock. “In the early stages of the process, the club was looking at two or three different locations,” Caldwell adds. “We had two representatives visit the club and prepare renderings that [management] could review, to help provide images of how the clock would be viewed from various points of the property. “In the end, one location stood out above the others and was selected by the club as the perfect location, and the ren-

Before modern-day Las Vegas grew up around it, The Las Vegas Country Club established a reputation that drew regular visits from celebrities including Elvis Presley, Dean Martin and Frank Sinatra. As part of a recent renovation, the club installed a golf course clock from The Verdin Company (see photo, opposite page) to symbolize how it has “stood the test of time.”

derings assisted greatly with this process.” That location is an area behind the ninth green of the LVCC golf course. “We wanted to make sure [the clock] was visible from several different areas of the clubhouse [as well as] the practice areas and the golf course itself,” Edmiston says. “[The location] behind our ninth green ideally suited this purpose.” Beyond optimal visibility, Edmiston adds, that location is also ideal from a maintenance standpoint. “We installed [the clock] in an area that does not get hit by irrigation,” he notes, “so there are no ‘water spotting’ issues that might require frequent cleaning.” That means LVCC has enjoyed an operating experience with the clock that has been even better than what management learned could be expected from the research that led to its selection of a Verdin product. “The clock is virtually maintenance-free,” Edmiston says. “Mechanically, we had been

“[We were] looking to create memorable landmarks that would enhance the ambiance and historic feel [of our club] in and around the clubhouse area.” —Jason Edmiston, PGA, Head Golf Professional

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told by other Verdin customers that issues were either rare or non-existent, and that has been our experience as well.” (For customers who want even more peace of mind, Caldwell notes, Verdin does offer a preventive maintenance program that includes servicing the motors and cleaning the clock once a year. “[It’s] a great way to extend the life of the clock,” she says.) PLENTY OF PHOTO OPS The entire process of adding the clock to the LVCC property—from selecting and ordering the custom model to manufacturing, delivery and installation—took about 90 days. And once it took its prominent new position at the club in the summer of 2018, it quickly became much more than just a way of telling time, Edmiston reports. “From the moment it was installed, our members and guests have greatly enjoyed the addition of the clock,” he says. “It’s common to see foursomes gathering around it for ‘selfies,’ which provides LVCC with a lot of recognition on social media and other platforms. Without question, there are a wide variety of benefits that stem from having the clock in place.” The clock’s popularity as a place for “photo ops,” in fact, now also extends to the club’s website—where a picture of its position on the property is now used to prominently and proudly illustrate how LVCC continues to “stand the test of time.” C+RB May 2019

Club + Resort Business

4/24/19 10:26 PM

PRODUCT SHOWCASE ��

O�� F�� A Welcoming “Hug”

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Tropitone

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Texacraft

Half-Moon High-Top

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Club + Resort Business

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May 2019

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P�� + P�� Bringing Warmth Outdoors

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Infrared Dynamics www.infradyne.com

www.clubandresortbusiness.com

4/24/19 10:11 PM

See you in

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

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4/24/19 3/25/19 11:21 10:46PM AM

PRODUCT SHOWCASE

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

▶ 48-volt AC Lithium technology activated by Samsung SDI

▶ L owest cost of operation for utility

Side-by-Side Style

Product: UMAX Rally™ 2+2 Features: ▶ C omfort—With luxurious bucket seats from Yamaha's Viking® utility Side-by-Side, an automotive-style dash, and a spacious window for ingress/egress, it has all the comfort guests or staff could ever need for any trip. ▶ P erformance—Equipped with Yamaha Genuine wide fender flares and front brush guard that are specifically designed for Rally models. Plus it has lifted suspension for increased clearance, a 402cc engine, and durable 23-inch all-terrain tires that make the UMAX Rally 2+2 the ideal travel companion for anywhere. ▶ C apacity—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. ▶V ersatile—From the club to everyday life, with convertible rear seats this can easily go from carrying equipment to carrying family and friends.

Yamaha

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

▶ C ontoured, ergonomic seats and generous legroom offer hours of comfort

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

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irrigation To Infinity and Beyond

Product: INFINITY® RAZOR™ Kit Features: ▶ S treamlines maintenance efforts ▶ P rolong the intervals between servicing sprinklers on commercial irrigation systems ▶ K it was designed with feedback from end users to increase labor savings, enhance game play, improve course aesthetics and reduce trip hazards ▶B y bringing the sprinkler head flush with the playing surface, RAZOR inserts help optimize irrigation efforts, potentially contributing to water savings ▶A llows superintendents to incrementally raise sprinkler heads sitting below the soil’s surface due to natural shifting over time ▶R educes the frequency of needing to excavate and re-level the system

Toro Irrigation

www.toro.com/irrigation 54

Club + Resort Business

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May 2019

www.clubandresortbusiness.com

4/24/19 10:11 PM

M�� S�� + A��

PRODUCT SHOWCASE

C�� + G�� Walk Like a Pro

Total Course Technology

Product: Cart-mounted GPS Tablets Features: ▶ New “Cut the Cord” solution allows golf courses to easily selfinstall IZON GPS tablets ▶ No need for any connection to the cart battery ▶ No wires or drill holes—mount two U-bolts, pop in, press play, and the full IZON system is up and running ▶ Up to 15 hours of full combined battery life ▶ Recharge at night through a standard power plug or a convenient, pop-out backup battery into an IZON recharging station ▶ Course Management with Real Time Pace-of-Play, Flood Control, Pin Placement and more ▶ Unique advertising and sponsorship management with IZON’s digital ad server, IZON REACH ▶ Now oﬀering the new IZON Battery System GPS Tablets for apring 2019 installations

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Toro

www.toro.com

Float Like a Butterfly

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

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

Clubessential

Cub Cadet

IZON Golf

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Create Members for Life

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1-866-246-4971 www.CubCadetTurf.com May 2019

Club + Resort Business l 55

4/24/19 10:12 PM

PRODUCT SHOWCASE

T�� + U��

A�� Drinks On the Go

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Southern Aluminum

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Sun Safety

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Fore Supply Co.

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Odor Eliminator

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Stylish Space

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BambrellaUSA, Inc.

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Subtle Shade

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

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

Tri-C Club Supply—Duffy’s 800-274-8742 www.duﬀystric.com 56

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www.clubandresortbusiness.com

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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 club and resort properties ▶ 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

K�� E��

Stay Cool On the Go

Cres Cor

Product: KoldCube3 Insulated Refrigerated Features: ▶ Transport and hold cold food safely indoors or out with or without a cord ▶ Use indoors with standard 120 Volt electric, then unplug and use outdoor cooling system ▶ Cutting edge battery and solar power hold up to 4-6 hours outdoors without a cord ▶ Provides capacity up to 22 12x20 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

www.crescor.com

PRODUCT SHOWCASE

C�� Timely Remembrance

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

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

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

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

CLUB CAR 1-800-CLUBCAR / www.clubcar.com

CLUBESSENTIAL www.clubessential.com/next-generation

COUNTRY CASUAL 800-289-8325 / www.CountryCasualTeak.com

CRES COR 877-CRESCOR (273-7267) / www.crescor.com

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EUSTIS 978-827-3103 / www.eustischair.com

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

FORE TEES www.foretees.com

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

Product: Steelheart Refrigeration Half-Glass Doors Features: ▶ Doors available on upright Steelheart series refrigerators and freezers ▶ The 27.5-in.-wide, single-section cabinet holds up to 23.1 cu. ft. of interior storage ▶ The 55-in.-wide, two-section models boast a capacity of 50.37 cu. ft. ▶ Three section models will be added later this year ▶ Two interior LED lights are mounted vertically on either side of the doors ▶ Three sturdy 8-gauge, stainless-steel hinge door plates with welded pins, including spring-assist feature that will hold doors open at 90°, yet self-close at 75° ▶ Three adjustable epoxy coated wire shelves and all two section units include additional center shelves to maximize storage space behind the center mullion

HOSHIZAKI www.hoshizakiamerica.com

IZON GOLF www.IZONGolf.com

Hoshizaki America

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

Glass Half Full

www.hoshizakiamerica.com www.clubandresortbusiness.com

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LOOPERS www.loopersmovie.com

MTS SEATING 734-847-3875 / www.mtsseating.com

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

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

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

TRULY GOOD FOODS www.trulygoodfoods.com

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

May 2019

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IDEAEXCHANGE By Betsy Gilliland, Contributing Editor

WEDDING PARTY

Photo by Catie Ann Photography and courtesy Stonebridge Ranch CC

ALL BRIDES AND GROOMS want to have the perfect wedding, and ClubCorp, the Dallas-based management firm, has launched a new event, “Luxe,” to help turn the dream day of couples in the Dallas-Fort Worth area into reality. Held for the first time this past February, Luxe was a curated showcase of 10 ClubCorp properties in the region, to help couples choose the wedding venue that best fit their desires. ClubCorp took couples and their families on an exclusive tour of its venues in the local market, to meet with various wedding vendors and get a feel for what a wedding would look like at the different properties. “It was a way to showcase 10 of our country clubs all in one day,” says Don Boshears, Regional Director of Private Events for ClubCorp’s North Texas Region. “We provided luxury transportation to and from each club, and each club had a wedding planner who worked with the catering director and brought in their vendors. The planners highlighted the

Vendors at the sites visited by weddingtour participants included hair and makeup artists, florists, clergy and limousine services, bakeries, chocolatiers and DJs. 58

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Photos courtesy Tower Club-Dallas (above), Caroline Hardy (below)

best features of each of their properties.” Boshears, who plans to make the tour an annual event, modeled Luxe after a similar tour that spotlighted wineries as wedding venues in Washington state, where he lived for 12 years. Participants registered at Brookhaven Country Club in Dallas and boarded a shuttle to travel in a loop to the other properties. The cost was $25 per person for the North or South tour and $40 per person for both tours. All of the facilities on the North Tour were country clubs, while properties on the South Tour included city clubs. The event ran from 10 a.m. until 5 p.m., and the tours lasted two-and-a-half to three hours. It took all day to complete both tours. Vendors at the sites included photographers, videographers, stationers, linen services, hair and makeup artists, furniture rental companies, florists, clergy services, limousine services, bakeries, chocolatiers, DJs, and event planners. “The couples could spend as short or as long as they wanted [at each venue],” Boshears says. A goal of the event was to have 200 people sign up, and 169 actually participated. Next year, the goal will be 250 participants. “We had entire families coming on the tour,” Boshears says. “We want it to remain an intimate tour, [so participants] can actually speak with the vendors.” Another objective was to book 10 weddings from the event, and in less than two months, the properties on the tours had already scheduled nine. In addition, notes Boshears, participating couples who do not belong to any of the properties can now hold their wedding events at a Club-

Daniel Soto and Caroline Hardy participated in ClubCorp’s “Luxe” showcase tour of club venues and won the $10,000 wedding giveaway at Gleneagles CC.

Corp venue if a member sponsors them. ClubCorp also gave away a wedding as part of the event that was valued at $10,000, to be held at Gleneagles Country Club in Plano, Texas. Couples had to compete for the prize by earning the most points in cornhole golf chipping and bouquettossing contests. “The golf component was to engage the grooms,” Boshears says. To be eligible to win, couples also had to get at least five stamps in a passport book they were given at registration. “That encouraged them to go to the clubs and get to know the planners,” Boshears says. “We want [Luxe] to be a signature event for our clubs that they can promote throughout the year,” he adds. “It’s a lot of planning, like planning a festival. There are a lot of moving pieces—it’s like putting on 10 different weddings at once.” www.clubandresortbusiness.com

4/25/19 3:37 AM

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