Club + Resort Business January 2021

January 2021

www.clubandresortbusiness.com

®

How Management Companies Are Helping Clubs

Weather the Storm

Also in this issue: Janaury 2021 www.clubandresortchef.com

SPECIAL REPORT:

The 2021 Cookbook

Leaders in Clubs + Resorts Recognizing Leaders in Club Industry Service

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EDITORIAL EDITORIAL

EDITOR Joe Barks EDITOR jbarks@wtwhmedia.com Joe Barks 610-688-5666 office jbarks@wtwhmedia.com 610-416-3550 cell 610-688-5666 office 175 Strafford Ave., 610-416-3550 cell Suite 1 Wayne, PA 19087 175 Strafford Ave., Suite 1 Wayne, PA 19087 SENIOR EDITOR Rob Thomas SENIOR EDITOR rthomas@wtwhmedia.com Rob Thomas 216-316-5294 rthomas@wtwhmedia.com 216-316-5294 1111 Superior Ave., 26th Floor 1111 Superior Cleveland, OH Ave., 4411426th Floor Cleveland, OH 44114 EDITOR, EDITOR, CLUB + RESORT CHEF SUPPLEMENT CLUB + RESORT Joanna DeChellisCHEF Joanna DeChellis jdechellis@wtwhmedia.com

jdechellis@wtwhmedia.com 412-260-9233 412-260-9233 CONTRIBUTING EDITORS CONTRIBUTING EDITORS Course + Grounds: Course +Gilliland Grounds: Betsy Betsy Gilliland Jeff Bollig Jeff Bollig Design + Renovation: Design + Renovati Pamela Brill on: Pamela Brill Food + Beverage: Food + Beverage: Marilyn Odesser-Torpey Marilyn Odesser-Torpey Lauren Sasala Lauren Sasala Tad Wilkes Wilkes Tad

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DECEMBER CLUB INDEX JClub A NandUresort A Rproperties Y C L featured U B IinNthisDissue EX

Club and resort featured this issue Ansley Golf properties Club, Atlanta, Ga. in ..............................................................................36

Arrowhead Country Club, Rapid City, S.D. .....................................................10 Arizona Sands Club, Tucson, Ariz. Beach .............................................................

19 BallenIsles Country Club, Palm Gardens, Fla. ..................................7 The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. .............12 Bellerive Country Club, St. Louis, Mo. ...............................................................13 Berkeley Country Hall Club, Bluffton, Cleveland Club, Shelby,S.C. N.C........................................................................16 .......................................................29 The Bridges at Cypress, Rancho Santa Santa Fe, Calif. .......28,934 The Club at Olde Naples,Fe, Fla.Rancho ........................................................

Champion Hills, Hendersonville, N.C. ......................................................................7 The Club at Ruby Pleasanton, Calif. ................................................

2239 Champions Run, Hill, Omaha, Neb. ..................................................23, 25, 31,

The Club at Briar’s Creek, Buffalo, Johns Island, S.C. .............................31 TheGolf Country Club of Buffalo, N.Y. ...................................................40 The Country Club at Reading, Mirasol,Pa. Palm Beach Gardens, Fla. .....33, 37, LedgeRock Golf Club, .............................................................

1040 The Country Club of Spartanburg, Spartanburg, S.C. ..........................38 Oakmont Country Club, Corinth, Texas.....................................................18 Detroit Athletic Club, Detroit, Mich. ..................................................29, 37, 39 Old Ranch Country Club, Seal Beach, Calif. ...........................................30 Forsyth Country Club, Winston-Salem, N.C. .................................................26 Park Country Club, Williamsville, N.Y. .........................................................28 GreatHorse, Hampden, Mass. .....................................................................................30 Pelican’s NestCountry Golf Club, Bonita Springs, Fla.Okla. .....................................

26 The Greens Club, Oklahoma City, ........................................12 Hampton Hall Bluffton,Ill.S.C. ..........................................................................18 PrairieView GolfClub, Club, Byron, ....................................................................

36 Keowee Key Club, Salem, S.C. ...............................................................................14 Pronghorn Resort, Bend, Ore. .....................................................................16 Key Largo Anglers Club, Key Largo, Fla. ............................................................32 Raleigh Country Raleigh,Club, N.C. Lawrence, ..........................................................

21 Lawrence YachtClub, & Country N.Y. ..........................................7 Reston National Reston,N.J. Va............................................................19 ............................................20 Montclair Golf Golf Club,Course, West Orange, MossValley, CreekRome, Golf Wis. Club, Hilton Head Island, S.C. ........................................39 Sand ...................................................................................

20 Mount Vernon Canyon Club,Santa Golden, Colo. ..............................................22 Santa Rosa Golf & Beach Club, Rosa Beach, Fla. .....................19 Quail Creek Country Club, Naples, Fla. ..........................................................20 Siwanoy Country Club, Bronxville, N.Y. ...................................................24 The Quechee Club, Hampton, Vt. ..........................................................................24 St. Johns GolfClub & Country Club, St. Augustine, ............................

23 The Village of Sands Point, Sands Point,Fla. N.Y. ....................................7 WeekapaugResort, Golf Club, Westerly, R.I.Fla. ....................................................................7 Streamsong Bowling Green, ..............................................20 Wycliffe Golf &Rockwall, CountryTexas.

Club,.................................................................

Wellington, Fla. .........................................35 The Yacht Club, 20 www.clubandresortbusiness.com www.clubandresortbusiness.com

INSIDE

Januar y 2021 • Vol. 17 • No. 1

THIS

ISSUE

14

How Management Companies Are Helping Clubs Weather the Storm While providing resources and expertise so their portfolios’ properties could navigate the pandemic, multi-club operators also made moves to prepare for the “new normal” and lend muscle to the country’s larger recovery effort. (Cover Photo Courtesy Troon)

ALSO IN THIS ISSUE

6

+ Recreation 24 Design POISED FOR THE COMEBACK Renovated casual-dining venues are ready for a post-pandemic ramp-up.

Course + Grounds 31 2020 VISION

Successful projects still made for a memorable year for the Golf Club at Briar’s Creek.

8

The Rob Report

9

Burning Issue: Membership + Marketing

10 12

36 Club + Resort Chef 89 THE 2021 COOKBOOK

The 2021 Cookbook

www.clubandresortbusiness.com

MOVING ON FROM 2020 THE BEST FOLLOW-UP PRACTICES FOR MEMBERSHIP INQUIRIES

Burning Issue: Golf Operations

HOW TO BUILD ON GOLF’S RENEWED MOMENTUM IN 2021 Golf + Fitness Technology

GOLF PERFORMANCE CENTERS TAKE CLUBS TO THE NEXT LEVEL WHY EVERY CLUB SHOULD BUILD A PERFORMANCE CENTER

Janaury 2021 www.clubandresortchef.com

4 Club Index

Editor’s Memo

THE DIFFERENCE A YEAR MAKES

Idea Exchange

VIRTUAL SUCCESS

PrairieView GC holds an innovative invitational tournament

37

SPECIAL REPORT

LEADERS IN CLUBS + RESORTS Recognizing Leaders in Club Industry Service

120 Product Showcase

126 Ad Index January 2021

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Club + Resort Business l 5

EDITOR’S MEMO

The Difference a Year Makes My first-hand introduction to the coronavirus outbreak came in early March of last year, when Rhonda Vetere, a scheduled speaker for our 2020 Chef to Chef Conference in Charlotte, N.C., cancelled at the last minute. Vetere is an author and consultant who was going to join Rhy Waddington, Executive Chef of Winged Foot Golf Club, for a presentation on “Women in Hospitality.” But her clientele includes companies doing business in Asia, and we were told she couldn’t come to Charlotte because she needed to help address a fast-developing new public-health crisis that could pose a major threat to vast portions of the populations there.

Other panelists were found to join Waddington for his presentation, and the Chef to Chef Conference was completed successfully. Any mention among attendees about this emerging health issue before we all left was still much more curious and casual in nature than an expression of grave or growing concern.

But as it turned out, being among 300 people at the Conference still ranks as the largest gathering I’ve been a part of in the 10 months since then, and my flight back from Charlotte was the last one I’ve been on.

That was also a flight that marked the end of an especially busy first two-plus months of 2020, to participate in industry trade shows and events and visit individual clubs. While none of that will be repeated in the first quarter of this year (including the 2021 Chef to Chef Conference in Austin, Texas, which has been rescheduled for September 8-10), there are certainly encouraging signs that how

Clubs and their management teams have quickly bounced back from the initial blows that blindsided their properties last March to not only learn how to operate successfully under restricted conditions, but also position themselves to take advantage of new opportunities that have emerged. we will be operating by the time this March rolls around will be much more comfortable to deal with than what we all suddenly encountered as that month unfolded after our return from Charlotte last year.

As noted in the columns by Rob Thomas (pg. 8) and Joanna DeChellis (pg.

91) in this issue, clubs and their management teams quickly bounced back from the initial blows that blindsided their properties last March to learn how to position their golf and food-and-beverage operations to operate successfully under restricted conditions. At the same time, steps have been taken to take advantage of new opportunities that have emerged through the pandemic for attracting and

retaining new members and customers and introducing many appealing new services and amenities.

The management-firm reports in our cover story of this issue provide further affirmation of just how much brighter things stand to look a year after we all first heard anything about droplets and epidemiology. To be sure, the need for diligence about sanitation, distancing and other keys to ensuring safety and protection for members and staff now promises to remain engrained as a permanent part of prudent and responsible club management. But for many properties, it’s clearly taken on second-nature status that isn’t getting in the way of seeing the bigger picture and moving towards pursuit of larger opportunities.

One industry executive who oversees a portfolio of more than 20 well-established private clubs recently summed it all up for me this way: “After it started out looking like the world was ending, the rest of the year brought a boom, in membership interest as well as golf and other activities, that more than offset [the early losses] and ending up beating the original business plans for our properties. And all of our clubs are now well-positioned to potentially become an even bigger part of our members’ lives.”

Joe Barks • Editor jbarks@wtwhmedia.com

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www.clubandresortbusiness.com

THE ROB REPORT

Moving On from 2020 I don’t need to tell anyone what a crazy year we had in 2020. COVID-19 introduced the world to now-common terms such as “asymptomatic” and “social distancing,” and we all did our best to “flatten the curve.”

From March 17 to June 2, C+RB dedicated quite a bit of time and space to our daily Coronavirus Club Update.

These articles on our website and in our e-newsletter featured a collection of what various clubs and resorts were doing in the wake of the global pandemic.

While the news was sometimes bleak, at least initially, the tone quickly took a turn for the better, as we saw many club professionals get creative as their fairways were reopened and rounds played began to increase significantly.

The use of pool noodles in cups to make it easier for golfers to safely retrieve their golf ball was both ingenious and cost-effective, and then the entrepreneurial spirit took over and we saw inventions that lifted balls out of the cups via the use of a lever and a putter.

One popular state-by-state mandate restricted the use of double occupancy in golf carts, which put a supply-anddemand strain on clubs. Cart barns were often empty as golfers were in the pro shop requesting a ride. That led to a pair of byproducts, again born from the entrepreneurial spirit: plastic cart dividers, which allowed two golfers to share a cart without sharing germs, and a run on push carts. Suppliers of push carts soon found themselves out of stock, and price gougers began to make news for trying to milk the “needy.”

There’s reason to be optimistic as we thankfully say goodbye to 2020 and hello to 2021.

On the culinary side, in-club dining took a major hit, and tournaments and banquets were unfortunately cancelled in droves. If necessity is the mother of invention, though, then COVID has been the driver of takeout. Chefs and Food and Beverage Directors quickly revamped their menus and shifted to a togo format, to keep members nourished while generating much-needed revenue.

Clubs also got creative with how to expand and extend their outdoor dining space and offerings (see “Poised for the Comeback” on pg. 24 of this issue), to provide more safe and welcomed F+B options.

C+RB also introduced a new video series—”The Road Back”—in 2020. The weekly episodes (https://clubandresortbusiness.com/category/the-road-back/) focus on how clubs have responded to the coronavirus pandemic and what they are doing to return to “normal” operations. It’s been a real pleasure to share so many of these success stories

with our audience in a quick-view, easyto-consume format.

On a personal note, I experienced two career highlights in 2020. I was fortunate to interview World Golf Hall of Fame member Gary Player via Zoom, and appeared on the Golf Channel’s “Morning Drive” live from the PGA Merchandise Show in Orlando. I was equally excited for both, but decidedly more nervous for my national TV debut.

(I epitomize the “face for radio and voice for print.”)

There’s reason to be optimistic as we thankfully say goodbye to 2020 and hello to 2021. If the industry can retain a nice percentage of new or regenerated golfers going forward, the doom-andgloom forecasts we’ve all seen may be a distant memory. Clubs that weathered this storm should find themselves in position to enjoy a bounce-back season, and golfers who had become accustomed to loading their bags into their cars immediately following a round may be more inclined to socialize again over a beverage in the clubhouse, as well as outside of it.

Rob Thomas • Senior Editor

rthomas@wtwhmedia.com

8

l Club + Resort Business l January 2021

www.clubandresortbusiness.com

BURNING ISSUE MEMBERSHIP + MARKETING

THE BEST FOLLOW-UP PRACTICES FOR MEMBERSHIP INQUIRIES

By Melissa Hansen • Director of Membership & Marketing The Club at Olde Cypress, Naples, Fla.

What are the key steps and stages for following up on membership inquiries?

I always use these seven steps: 1. Respond in a timely manner 2. Use a follow-up schedule 3. Create catchy subject lines to increase open rates 4. Make it personal, using their name and location 5. Utilize different channels of communication 6. Provide new and valuable information 7. Track e-mail open rates and clickthroughs to measure your success 48% of salespeople never make a single follow-up attempt, and it takes an average of six attempts to convert a sale. Our culture has shifted to expect instant gratification, so when it comes to responding to your leads and form fills, timing is everything.

After the initial interaction, it is important to create a follow-up schedule for your leads. This can be done by creating reminders in your CRM system, or by setting notices on your calendar. I like to follow up after two weeks, 30 days, 60 days, and 90 days.

Prospects should also be added to monthly e-mail drip campaigns.

Creating catchy subject lines is essential!

Shorter subject lines are best, and always remember to include their name. Prospects are more likely to open an e-mail that says, ‘Mr. Smith, here is the information that you requested’ rather than just ‘Membership Information.’

Be conscious of how your prospect is inquiring, and respond to them in the same fashion. It is important to continue to provide them with valuable information. Including links to new blog posts, your social-media platforms or recent photo albums of events is a great way to keep the prospect interested and coming back. Most importantly, always track your follow-up responses and open rates.

How should follow-up practices change and be handled based on how an inquiry was generated (member referral, response to ad, real estate lead, “cold” inquiry, etc.)?

Different forms of communication should be utilized when responding to leads. If you have a connection point such as a member referral or a lead from a realtor, it is always good to pick up the phone to discuss how you received their name and talk about the things/people you have in common.

If you receive an inquiry via the website or a landing page, those are usually fact-finding missions. Providing a resource where prospects can learn more than they did on your website is important. And always remember to ask for a time to connect (whether in person, on the phone or via teleconference).

“

48% of salespeople never make a single follow-up attempt, and it takes an average of six attempts to convert a sale. Our culture has shifted to expect instant gratification, so when it comes to responding to your leads, timing is everything.

”

What are some of the most common mistakes made when following up on membership inquiries?

The most common mistake is not following up at all. Once you have had the opportunity to connect with a lead, it is important to find out how they would like to communicate going forward.

Another mistake is not getting to the point fast enough. Clubs are often hesitant to give out pricing information, but it’s a great way to qualify a lead to see if they would be the right fit for your club. After all, if they can’t afford it or it’s more than they are willing to pay, there is no sense in wast-

www.clubandresortbusiness.com

ing your time following up or bringing them in for a tour.

Lastly, starting e-mails with ‘just touching base’ or ‘just checking in’ can be a big turnoff. Always provide value to your buyer and give them a good reason to want to open your message and reply.

When and how is it best to involve others from the club staff, Board and membership in follow-up approaches?

Sometimes, follow-up should include other key members of your staff, committee, or members. If the prospective member played golf with other members, it is good to make one of your members the point person and have them follow up, saying how much they enjoyed the round together and how they would be a good fit to your club.

During your tour, if your prospect made a connection with other team members such as your head pro or a member of your management team, it would be a bonus to have them reach out and tell them how they would personally assist in onboarding them and integrating them into the club once they joined.

Has operating during the pandemic led to some new best practices that promise to help make inquiry follow-up more efficient and effective in the future?

Communication through the pandemic has been crucial! Everyone has craved a sense of connection and inclusivity. During the pandemic we implemented a video messaging tool that allowed us to build relationships and send personalized messages directly to the in-boxes of our prospects and members. The feedback has been tremendous—it’s truly been a new and innovative way to connect and set ourselves apart.

Is there a Burning Issue in membership and marketing you’d like to comment on? Let us know at editor@clubandresortbusiness.com January 2021

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BURNING ISSUE GOLF OPERATIONS

HOW TO BUILD ON GOLF’S RENEWED MOMENTUM IN 2021

By Zach Halvonik • Head Golf Professional LedgeRock Golf Club • Reading, Pa.

AFTER LEDGEROCK GC HAD to

completely shut down its operation because of COVID-19, it was initially unclear how long it would have to remain closed. But after being allowed to re-open on May 1, “We felt the pent-up demand from the first day,” says Zach Halvonik. “Over the first month, our rounds were up 30% over the previous May, and the increase continued over the entire season.”

How did the pandemic affect golf operations at your club?

We really made it a priority to sanitize all parts of the golf carts as they came off the course. Also, it seemed as though the rules changed every few weeks, with no advance warning as to how many people could ride in a golf cart. This made it very difficult to run events and book tee times.

We also started using tee times for the first time in our history, to help with social distancing. All of our golf events changed to tee times as well.

To build upon 2020, strong “ communication through texts,

push notifications, e-mails and social media will keep members informed about what is happening at the club and help us continue to grow our operation.

”

What were the positives?

Our rounds ended the season up 35% from 2019, and we added over 60 10

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new members from 2019 as well.

This year also made us all a little more creative in how we could safely run golf events, and there were many positive things we took away from that. For example, the mobile scoring we did for most of our events this year was well-accepted.

What were some of the challenges?

Staff safety was a top concern for us; in the club industry, we were essentially front-line workers with how many members and guests we came in contact with each day. If we didn’t protect ourselves, it would have been hard to serve our members and guests on a daily basis.

With the increase in play, the course was under more strain this year and our maintenance staff had to work hard to maintain it to our high standards.

Our Golf Course Superintendent, Alan FitzGerald, and his staff did a tremendous job keeping the course in great shape all season.

Food and beverage was a challenge at most establishments this year, and we were no exception. Indoor dining was limited almost all year, and even when it was allowed, most members felt more comfortable outside. This made dining a lot more weatherdependent than in previous years and challenged our staff to find ways to accommodate members’ needs and preferences. Our Clubhouse Manager, Norris Waters, added a lot more outdoor dining into grassy areas that

we had previously never used. This allowed us to accommodate more people, while still abiding by the government regulations.

What do you expect to see in 2021?

I expect that golf across the country will remain as popular as it was in 2020. If people continue to work from home into the foreseeable future, I do not see this trend declining. Golf’s biggest flaw is that it requires a lot of time to play, but now that people do not have a commute each day, I think many are using that found time to golf.

To build upon a strong 2020, I think strong member communication can help us continue to grow our operation. We will use texts, push notifications, e-mails and social media to continue to keep members informed about what is happening at the club.

What lessons did you learn from 2020 that you will carry over into this year?

[2020] really reminded me how important it is to have the right staff in place. I spoke with many head professionals this season who were short-staffed and running in circles all season. Luckily, I was able to find a strong staff over the winter and continued to add to it in certain areas over the course of the season, which prevented any of us from burning out as the year progressed.

Is there a Burning Issue in golf operations you’d like to comment on? Let us know at editor@clubandresortbusiness.com

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GOLF + FITNESS TECHNOLOGY

GOLF PERFORMANCE CENTERS TAKE CLUBS TO THE NEXT LEVEL AS THE GAME OF GOLF is changing right before our eyes, the “drive for show, putt for dough” mantra is becoming a thing of the past. Statistics such as driving distance have become more essential to a player’s success in the game, and the accessibility of a golf performance center with individualized training and assessments, utilizing the latest in sport technology, places any golfer at a clear advantage.

Over the past 20 years, the average driving distance has increased a little over one yard each year. Some could argue this gradual increase is solely a result of club manufacturing technology. However, when we take a closer look at clubhead speeds, there’s more to the story. On the 2020 PGA Tour, the Top 10 players in strokes gained from putting with at least 10 rounds earned roughly $14.8 million. In comparison,

the top 10 players in driving distance had combined earnings of roughly $24 million for the year.

Research shows that a linear relationship clearly exists: the longer you drive the golf ball, the lower your handicap will be. So the real question is, how? After spending the past 10 years in professional basketball as a strength-and-conditioning coach and performance director, the answer seems clear. There are two ways to hit the ball farther. The first way is via technique. The second way is via performance training in the weight room.

Golf Performance Centers that are cropping up in clubs and resorts around the nation make this elite level of care accessible to any golfer. These performance centers capitalize on technology such as slow-motion capturing, force plates and

data tracking and apply it to the sport of golf. Individual, in-depth assessments of both skill and fitness by performance professionals allow a player to discover limitations that may be roadblocks to reaching full potential.

Research and statistics reveal that performance and fitness have a profound impact on success in golf. With this new knowledge of improving a golfer’s game from a previously untapped angle, clubs and resorts have the unique ability to provide a massive resource to members as golf performance centers become the gold standard across the nation. .

Keke Lyles is recognized as a leader in human performance. With experience with professional athletes and Navy Special Warfare operators, he now leads fitness initiatives at The Bridges at Rancho Santa Fe (Calif.)

WHY EVERY CLUB SHOULD BUILD A PERFORMANCE CENTER A CLUB WITHOUT A GOLF performance center is a club that is simply behind the times. The goal of every club should be to provide the best experience for its members and guests, and a professional performance center is the opportunity to do just that. It provides a dedicated space to house the latest technology and afford golfers the ultimate in personalized training.

Creating a dedicated performance center can be beneficial in countless ways if done correctly and with thought for the current and future needs of your golfers and your facility. During the conception phase of a project, a holistic approach should be taken when discussing the vision of the center and possible location.

The design phase must include discussions on programming to provide the 12

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greatest benefit and value to golfers of varying skill levels, from beginners to elite.

This is also where decisions on feasibility, schematic design and development, building size and how spaces will be used come in to play.

It is extremely important early in this process to determine and design space to support the latest technological equipment, such as 2-D video, launch monitors, force plates and 3-D capture systems. The use of this type of equipment is critical, as it gives professionals the opportunity to provide feedback with useful data in real time.

Fitness equipment and fitness spaces must also be considered in the design.

Golfers now understand the importance of overall health and fitness and the role it plays in their game.

The addition of a performance center can provide many benefits, including becoming the hub of club activities. It is a great, innovative way for clubs to attract new golfers and elite teaching and training professionals, keep existing members engaged, and positively impact the club’s bottom line. Investing in a performance center is both socially responsible, as it keeps golfers engaged in the sport, and morally responsible, as it helps golfers stay healthy and active long-term.

Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe (Calif). Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. www.clubandresortbusiness.com

Our first forged irons with A.I. are engineered for superior performance, iconic feel, and unprecedented ball speeds.

Š2021 Callaway Golf Company. Callaway, the Chevron Device and Apex are trademarks and/or registered trademarks of Callaway Golf Company.

T H E R E’S N O T H I N G LIKE OUR BEST

How Management Companies

Weath the Sto 14

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www.clubandresortbusiness.com

panies Are Helping Clubs

ther torm www.clubandresortbusiness.com

While providing resources and expertise so their portfolios’ properties could navigate the pandemic, multi-club operators also made moves to prepare for the “new normal” and lent muscle to the country’s larger recovery effort.

A C+RB Staff Report

While the first quarter’s coronavirus outbreak suddenly threw unforeseen hurdles in the path of every club and resort property’s best-laid plans for 2020, those roadblocks were multiplied, by the size of their portfolios, for management companies that own and/or operate a collection of properties.

And as is always the case during times of turbulence for the industry, the pandemic also brought added activity—and opportunity—for management firms that saw an increase in their volume of inquiries from owners, Boards and managers who had newfound concerns about their properties’ ability to surmount and survive the challenges they were now encountering on their own.

This special report provides updates on how the year unfolded for several of the leading U.S.-based management companies, focusing on how they marshalled their collective resources to not only support the needs of their properties, but also the larger recovery efforts for the club industry, the regions they operate in, and the country as a whole.

In each example, we also look at how the management firms took steps to position themselves for success and growth in the coming years (including the announcement as 2021 began of Troon’s acquisition of Indigo Golf Partners), and at how selected properties from each firm’s portfolio were affected by, and have responded to, the specific challenges that 2020 posed to their operations.

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» Management Companies

Efficient Response SCOTTSDALE, ARIZ.-BASED TROON, which started as one facility in 1990, has since grown to become the world’s largest professional golf and golfrelated hospitality management company.

After the announcement at the start of 2021 of its acquisition of Indigo Golf Partners (pg. 23), Troon now provides managed services to more than 585 global locations, including 17 countries and 42 U.S. states, and more than 630 golf courses, while also managing various complementary amenities, including tennis, aquatics, fitness, food and beverage, lodging and more.

More than 360 locations utilize Troon’s facility-management services, and another 100-plus utilize caddie management services through CADDIEMASTER. Thirtyseven locations feature managed tennis operations under the Cliff Drysdale Tennis management brand.

Troon’s approach focuses on overseeing daily operations of facilities and providing an option other than self-management, while at the same time allowing control of the facility to remain in the owner’s hands.

The company’s menu ranges from onetime advisory services (via the True Club Solutions division), to specialty services such as tennis or caddie program manage-

ment, to an ongoing comprehensive partnership via management brands including Troon Golf, Troon Privé, OB Sports, Honours Golf and now Indigo Golf Partners.

While the challenges of 2020 were especially magnified for a company with the size and reach of Troon, those characteristics were also quickly seen as attributes that would help it fashion effective responses for the properties in its portfolio.

“From the beginning of the pandemic, our focus has been making sure we did all we could do to make sure all of our clients could weather this storm,” says Tim Schantz, Troon’s President and CEO. “Thanks in part to our size and reach, we delivered a wealth of resources to help our clients and the industry. Our corporate operations, food and beverage, HR, IT and legal teams have worked diligently with on-site management teams to respond to the ever-changing environment.”

The Troon corporate team assisted club leaders and associates in dealing with an ever-changing and complex COVID landscape by creating and maintaining an online resource guide that includes up-to-the-minute health and legislative directives, best practices and messaging templates. The company has made this an

“

This year, we saw the popularity of remote destinations skyrocket, as people looked to escape city life and reacquaint themselves with nature. Pronghorn [Resort] has always achieved this work-life balance like few can, and the club stands ready to capitalize on a bright future accelerated by the events of 2020.

”

—Bruce Glasco, Chief Operating Officer, Troon 16

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open resource (https://www.troon.com/ moments) that is available publicly and not just to Troon clients.

“The online ‘open source’ resource center was developed early on, and continues today, as a way of communicating throughout the company, and to the industry as a whole, about state-by-state public health protocols and guidance, reopening strategies, and messaging,” Schantz says.

Troon professionals also quickly pivoted to ramp up delivery of virtual golf lessons, fitness classes, tennis tips (via Cliff Drysdale Tennis) and cooking advice (through Troon leaders and via Real Food Hospitality) that kept members engaged and their clubs and the Troon brand front-of-mind, even while properties were completely closed because of mandated shutdowns.

And while the year presented massive challenges to a large organization like Troon, it also brought new levels of inspiring response. Amid the pandemic, Troon reported acts of kindness, innovation, creativity and leadership across the company’s portfolio, as its associates around the world helped guests, members and communities through initiatives that included delivering groceries to those in need, making face masks for healthcare workers, and leading local food drives.

“I remain amazed at, and humbled by, the collective effort the organization continues to put forth every day, in the field and as a corporate team,” says Schantz.

Pronghorn in Bend, Ore., a private resort with 340 members and 26,000 annual www.clubandresortbusiness.com

A beneficial byproduct of managers having to multi-task because of pandemic-induced staff shortages was gaining new insights into operations and member and guest preferences. “A familiar phrase of 2020 has been, ‘We learned to be more efficient,’” says Jerrel Grow, Director of Golf at Troon’s Pronghorn Resort in Bend, Ore.

rounds played, stands as an example of a Troon-managed property that managed to enjoy success in 2020 despite the pandemic. Even with early closures of its restaurants and a restriction of room nights to “essential travelers” only, its two 18-hole golf courses stayed open, and Pronghorn saw an increase in rounds played versus 2019.

“At Pronghorn, we have a team that not only understands world-class service, but one that also embraces the unique qualities of their surroundings,” says Bruce Glasco, Troon’s Chief Operating Officer.

“Bend, Oregon has long been known to locals and niche travelers as a hidden gem.

But this year, we saw the popularity of remote destinations skyrocket, as people looked to escape city life and reacquaint

themselves with nature.

“Pronghorn has always achieved this work-life balance like few can, and now with enhanced facilities and award-winning service, the club stands ready to capitalize on a bright future accelerated by the events of 2020,” Glasco adds.

One of the biggest benefits of being a Troon-managed property is being able to lean on its resources and channels for best practices, and to understand what other clubs in the company are dealing with and what they are doing in response, notes Jerrel Grow, Pronghorn’s Director of Golf. This sharing of information proved invaluable as Pronghorn learned about state and local government protocols that were being put in place, and of how management teams needed to implement appropriate

“

We feel very positive moving forward, especially with the growth we’re seeing in new players taking up golf and tennis. Participation levels, as well as interest levels, are increasing at a rapid pace. It is our responsibility to keep these new participants, and all who already enjoy participating, engaged and interested in their sport of choice.

”

—Tim Schantz, President and CEO, Troon www.clubandresortbusiness.com

responses.

“A familiar phrase of 2020 has been, ‘We learned to be more efficient,’” says Grow.

“Nowhere has that been more exemplified than our relationship with Troon, because it stays on the cutting edge of technologies, human resources, guest services and agronomic practices. Having a network of support team members that you can call on helps Pronghorn deliver the very best product to our members and guests.”

Going through what Pronghorn did in March and April taught the property a lot of valuable lessons, including what is truly important to members and guests, Grow notes. And as senior managers stepped in to do every job because of pandemicinduced staff shortages, that helped them gain first-hand experience of where inefficiencies existed, and the lessons learned and corrections made will be put in place for 2021 and beyond.

“We feel very positive moving forward [with all Troon properties], especially with the growth we’re seeing in new players taking up golf and tennis,” Schantz notes.

“Participation levels, as well as interest levels, are increasing at a rapid pace.

“It is our responsibility, collectively as an industry, to keep these new participants, and all who already enjoy participating, engaged and interested in their sport of choice, enjoying all that their clubs and home courses have to offer,” Schantz adds.

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» MANAGEMENT COMPANIES

No Wasted Space or Time

DALLAS, TEXAS-BASED CLUBCORP, which owns and operates more than 200 private golf and country clubs, city and stadium clubs in markets throughout the U.S., has been known throughout its over 60 years of existence for impressive charitable initiatives, including the annual, firm-wide Charity Classic golf and dining event that opens its properties to the public and has raised nearly $30 million for a variety of causes since 2007.

When the pandemic took hold and set off a spate of cancellations of scheduled events at ClubCorp properties, the firm drew on its philanthropic heritage to quickly devise a way to make the most of the situation. A partnership was arranged with the American Red Cross to have ClubCorp properties make nowunused banquet space available to host events that helped to fill the urgent need for blood and platelet donations.

“When COVID hit, we lost a lot of our private business events,” ClubCorp CEO David Pillsbury explained. “We can’t have big gatherings, but we have big banquet spaces, [so] we’re using it to spread [people] out to have these blood drives. It’s kind of the perfect marriage.”

“We know our members have a huge heart for their local communities and they’re always asking for ways they can make a difference,” Pillsbury added. “[So] we talked to the Red Cross and mobilized drives across the country.”

In a two-minute “Now Hiring” segment on the Dallas-Fort Worth area’s CBS television affiliate, ClubCorp’s April Scopa promoted “the opportunity to work in a really fun environment.”

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ClubCorp’s Oakmont Country Club was one of many of the firm’s properties that gained added publicity by opening its unused banquet space for American Red Cross blood drives.

ClubCorp set up a page on its website, which also detailed the safety measures that were being followed, to publicize the blooddrive events at its clubs as they were added to the schedule. And each drive also often included local publicity for the clubs; the drive held in July at Oakmont Country Club in Corinth, Texas, for example, received advance notice in the Denton (Texas) RecordChronicle.

ClubCorp also cranked up its communications and publicity machine to help fill job openings at its clubs as golf, tennis and other activities picked up following the initial disruption caused by the outbreak. The management firm was featured on the “Now Hiring” segment of the Dallas-Fort Worth area’s CBS television affiliate, with April Scopa, ClubCorp’s Chief People Officer, promoting working at clubs as “an opportunity to work in a really fun environment.”

The two-minute feature highlighted ClubCorp’s need to fill over 100 jobs at 17 of its properties in the North Texas region. “With golf being at an all-time high, our country clubs are very active; we are like the perfect social-distancing activity,” said Scopa. “We are looking for all sorts of positions; whether it’s golf, tennis or fitness, we need hospitality [workers]. We also have sales positions that we offer and then with our headquarters [in Dallas there are opportunities] for a corporate position.”

Scopa also touted the “competitive pay” and “long list of benefits” that ClubCorp could offer full-time employees. She noted that the firm would provide onboarding and training programs for those looking to pivot their skills and careers, and that the company was in the process of developing a leadership program for those who aspire to work in management positions. The report also included a link showing specific jobs available at ClubCorp properties.

City clubs encountered special challenges related to the pandemic’s dramatic effect on office arrangements, and The Dayton (Ohio) Club, a 49-year-old ClubCorp property, did fall victim to the new predominance of remote meetings and working from home.

ClubCorp announced its closing in November, stating that its “busiwww.clubandresortbusiness.com

ness model was no longer sustainable.”

The year also brought another extension of a promising new trend that ClubCorp has been spearheading, however, with the announcement of the firm’s partnership with the University of Arizona’s Athletics Department to open the Arizona Sands Club in Tucson, Ariz.

The club, which opened on October 1st, overlooks the Arizona Stadium football field and the Santa Catalina Mountains and joined facilities on the campuses of Texas Tech University (Lubbock), The University of Texas (Austin), Baylor University (Waco) and Florida State University (Tallahassee). as the newest “private dining and lifestyle” stadium club in the firm’s portfolio.

ClubCorp opened the Arizona Sands Club in October as its newest “private dining and lifestyle” stadium club.

www.clubandresortbusiness.com

The Santa Rosa Golf & Beach Club extended its arrangement with ClubCorp’s ClubLife Management division, with the club’s President citing how the partnership had provided “support and guidance through the COVID-19 pandemic [that] has truly been invaluable.”

ClubCorp also saw continued growth of its ClubLife Management division, earning a management engagement with The Golf Club at South River in Edgewater, Md. and an extension of its arrangement with the Santa Rosa Golf & Beach Club in Santa Rosa Beach, Fla. “The partnership with ClubLife Management has been a win on all fronts for Santa Rosa Golf & Beach Club,” said the club’s President, Bob Baird, in announcing the extension to 2023. “We’ve seen steady, continued growth since our partnership began in 2015, and their support and guidance through the COVID-19 pandemic has been truly invaluable.”

The extension would also ensure continuity, Baird noted, as Santa Rosa prepares to break ground in the first quarter of 2021 for a multimillion-dollar golf course renovation that will include a complete overhaul of current greens and bunker complexes, new grassing of fairways, and improvements to the irrigation and drainage systems.

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» MANAGEMENT COMPANIES

promoting the cause NORTHBROOK, ILL.-BASED KEMPERSPORTS, with a portfolio of over 130 daily-fee facilties, resorts and semi-private and private clubs, has always had a strong and influential industry voice, reflecting its affiliation with KemperLesnik, a sister firm specializing in corporate public relations and sports and event marketing.

That voice was exerted with special effectiveness in the early days following the coronavirus outbreak, with KemperSports executives and managers leading the drumbeat for reopening golf courses. “You’ve got 70 people spread over 200 acres,” KemperSports CEO Steve Skinner, who was frequently contacted for comment on the subject, often said. “Our position is that golf should be one of the first activities to open. It’s safer than going for a walk or a run.”

Skinner was also among the first to anticipate the long-range opportunities for golf, telling Travel Weekly in April that he already saw the potential for the sport being boosted by the pandemic and that he expected a surge in demand to last throughout the year. “Hopefully, we’ll get some people who haven’t played for a while, and they’ll fall in love with it,” he said.

In a blog entry written a few weeks later, Skinner confirmed that was indeed taking place, and advocated for the industry to make sure the moment was properly seized.

Sand Valley announced that it will become a year-round operation, to take full advantage of the property’s potential and appeal for shoulder-season and winter amenities and activities.

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“As we celebrate [course] re-openings, we cannot help but smile as we hear stories of first-timers, families and occasional players booking tee times in an attempt to enjoy the open air and find a different form of entertainment and challenge,” he wrote. “Properties are witnessing new players flock to the game like never before, and we are anxious to see the lasting result of this resurgence. Even in these trying times, it is incumbent upon the golf industry to share with newcomers how special golf can be.”

As a special charitable initiative, KemperSports partnered with the Illinois PGA Foundation, FootJoy and the VFW Department of Illinois on a “Rain Suits for Responders” program that provided healthcare workers with new or gently used waterproof golf rain suits that could serve as reusable personal protection equipment. A special website was set up where donors could register a shipment and receive a free shipping label via e-mail, so after the rain suit was packaged donors could schedule a pickup at their home or drop off their donation package at a local shipping facility. Monetary donations were also accepted and for every $100 donated, KemperSports and FootJoy provided brandnew rain suits.

The year also brought milestone announcements for two of KemperSports’ most prominent properties. The company has been engaged for the management of the golf operations of the acclaimed Streamsong Resort in Bowling Green, Fla. since its opening in 2012, with Aimbridge Hospitality running the property’s lodge, restaurant and bars. But in November it was announced that, effective January 1, 2021, KemperSports would now manage all aspects of the 16,000-acre property’s operation.

KemperSports has also managed Sand Valley in Rome, Wis. since its opening in 2017, following the model it has executed successfully for the Keiser family since the inception of Bandon Dunes in Oregon. When C+RB featured Sand Valley as its October 2018 cover story, the possibility was acknowledged of

In November 2020, it was announced that KemperSports, which has managed golf at Streamsong Resort since its opening in 2012, would now manage all aspects of the property’s 16,000-acre operation.

the property becoming a year-round operation, to take advantage of the potential and appeal beyond its golf courses for shoulderseason and winter amenities and activities, including fat-tire biking, cross-country skiing, spa services and more. In December of 2020, that change was confirmed.

“We’re incredibly excited to introduce guests to the raw beauty and unique landscape of central Wisconsin throughout all four seasons,” said co-owner Chris Keiser.

“This year more than ever, people are looking for a safe way to escape with their family and loved ones. With a plethora of outdoor adventures to explore, we feel that we’re well-positioned and prepared to give guests that perfect Midwest getaway.”

Other notable announcements for KemperSports in 2020 included its engagement to manage Reston (Va.) National Golf Course, a 50-year-old, 168-acre property outside of Washington, D.C. that was bought by developers in 2019. While that purchase raised community concerns that the open space of the property would be threatened, the appointment of KemperSports to manage the club, combined with Skinner’s comment that his firm would now strive to make the Ed Ault-designed golf course “a must-play in the region,” did much to ease that anxiety.

The year also brought the grand opening of The Yacht Club in Rockwall, Texas, which KemperSports was named to manage and relaunch in 2019, after an extensive renovation and rebranding. Formerly known as Chandlers Landing Yacht Club and Allure, the club is part of a resort-style neighborhood, Chandlers Landing, on the waterfront of Lake Ray Hubbard. www.clubandresortbusiness.com

E

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An Active “Normal” Year RALEIGH, N.C.-BASED MCCONNELL GOLF now owns or operates 17 courses with 324 holes of golf (2 offer 27 holes). Even with the pandemic, the firm had an active 2020 that saw it add three new properties to its portfolio, including Porters Neck Country Club in Wilmington, N.C., and an expansion into southwest Virginia, through an acquisition announced at the start of 2021 of The Water’s Edge Country Club in Penhook, Va. and The Westlake Golf Course in Hardy, Va. While little could be considered “normal” in 2020, McConnell Golf tried to maintain as much of a semblance of that condition as possible throughout the stages of the coronavirus outbreak. “With courses in different counties and states, we made sure of full compliance with the latest regulations and consistently communicated with our membership and club teams,” says Christian Anastasiadis, McConnell Golf’s Chief Operating Officer. “Our goal was to maintain the McConnell Golf experience as normally as possible.”

The year also brought the unveiling of a $5.5 million restoration of Donald Ross’ last design, by Kyle Franz, at the first course in the McConnell Golf family, Raleigh (N.C.) Country Club (RCC). The freshly restored course, which first opened in 1948, made its debut

Raleigh Country Club’s restored Donald Ross course, the architect’s final design, was reopened in November 2020.

for member-only play on November 6, 2020.

McConnell purchased Raleigh CC in 2003 to help preserve its place in golf history. The firm’s portfolio now includes three other classic Ross designs, at Greensboro, N.C.’s Sedgefield Country Club, which annually plays host to the PGA Tour’s Wyndham Championship, along with the Country Club of Asheville (N.C.) and Holston Hills Country Club in Knoxville, Tenn. McConnell Golf is now the only individual golf course proprietor in the world that owns four Ross-designed courses.

With the addition of Porters Neck CC, McConnell Golf now also boasts three Tom Fazio designs. The firm’s complete portfolio within the Carolinas and Tennessee also includes course designs

by Pete Dye, Arnold Palmer, Greg Norman, Hale Irwin and Ellis Maples.

The renovation at Raleigh CC was funded entirely by McConnell Golf, with no member assessments, making it one of largest recent privately funded investments in the Raleigh area.

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» Management Companies

Funding the Future DALLAS, TEXAS-BASED ARCIS GOLF is a self-described “lifestyle company” that, after emerging from a small start-up at the beginning of the decade, now has 60 private, resort and daily-fee facilities located around major metropolitan areas in 13 states under its umbrella.

Like many companies, when the pandemic hit, Arcis Golf went into action mode and created a stringent set of extensive safety and security guidelines that were implemented company-wide.

With operations in 13 states, flexibility was paramount, as was keeping on top of state and local regulations and CDCrecommended guidelines.

“During this crisis, our main priority has been to focus on our members’ and guests’ ever-evolving needs intently,” says Blake Walker, Founder and CEO of Arcis Golf. “At the corporate level, we’ve actively integrated our leadership team into our clubs on a micro-market basis.

“Be it the development of curated foodand-beverage programs, such as family meals to-go and online programming and cooking classes, or experiences like outdoor dining, concerts or drive-in movies, we have seen employee-led collaboration and incredible new ideas throughout our collection of clubs,” Walker adds.

To help sustain the momentum that has seen the management firm invest over $60 million in its properties in the past few years, Arcis Golf announced a new financial arrangement in October 2020 through which Atairos, an independent private company, acquired a substantial ownership position. At the same time, funds managed by affiliates of Fortress Investment Group LLC will continue to maintain a significant ownership stake in Arcis.

“

The Club at Ruby Hill in Pleasanton, Calif. made extensive use of social media and virtual content as it operated under especially stringent guidelines.

“

We made sure that our fitness and golf instructors were virtually featured, as it was important for our members to stay connected to their home base and continue to see familiar faces.

“Arcis Golf is an innovator and one of the most distinguished names in the golf industry,” said Rachael Wagner, a Managing Director at Atairos. “The company is reinventing the golf club experience by tailoring amenities to contemporary consumer lifestyles, while hiring best-inclass talent and creating family-friendly signature experiences.

Arcis Golf also contributed to industrywide relief efforts in 2020 by being one of the first management firms to support the efforts of the ClubsHelp initiative.

Each Arcis club adopted a local hospital or emergency services provider, assessed the most pressing needs, and then gathered, collected, and delivered necessary items and resources to be used to support those

At the corporate level, we’ve actively integrated our leadership team into our clubs on a micro-market basis.

”

—Blake Walker, Founder and CEO, Arcis Golf 22

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”

—David V. Syvertson, Senior VP–Operations, Arcis Golf fighting the pandemic.

The Club at Ruby Hill in Pleasanton, Calif. was an Arcis property that had to adhere to some of the country’s most stringent and frequently changing guidelines.

The club made effective use of social media—primarily Instagram and Facebook— to keep members informed, and used the virtual-content hub, “Life. By Arcis.,” to provide programming options that kept them connected and engaged.

“We made sure that our fitness and golf instructors were virtually featured, as it was important for our members to stay connected to their home base and continue to see familiar faces,” says David V. Syvertson, Arcis’ Senior VP–Operations.

Ruby Hill’s management team anticipates maintaining many of the initiatives created during COVID, such as online dining, going forward. “Whether at The Club at Ruby Hill or elsewhere across the Arcis portfolio, we’re committed to keeping everyone safe while providing a refuge to rejuvenate, relax, connect, and simply have fun,” says Syvertson. www.clubandresortbusiness.com

New Brand, New Focus THE MANAGEMENT FIRM KNOWN AS BILLY CASPER GOLF since its founding in 1989 announced at the start of November 2020 that it was rebranding as Indigo Golf Partners—a name, it said, that reflected the firm’s emphasis on “blue-sky thinking that inspires creative and practical ideas which know no limits.”

The start of 2021 then brought the announcement that Indigo Golf Partners had been acquired by Troon (pg. 16).

Headquartered in Reston, Va., Indigo Golf subscribes to a #GolfForEveryone mentality, and owns and operates 170 courses, country clubs and resorts with more than 3,000 holes of golf in 29 states. When announcing its rebranding in November, the company said it had added 21 properties to its portfolio, and renewed another 15 partnerships, in the previous 12 months.

The vast majority of Indigo Golf courses set records for rounds and revenue in 2020, the company says, and even more encouraging is the substantial amount of business already prebooked for 2021.

The firm’s President, Alex Elmore, cites several key reasons for why the company thrived while dealing with the COVID-19 pandemic.

“With considerable input from our leaders in the field, we created a comprehensive, tactical ‘safety-first’ strategy that involved several steps,” Elmore says. “High-touch areas at each interaction along golfers’ journeys were prioritized, and appropriate precautions were identified. Technology was implemented to service golfers at the property, as well as prepaying online. We created outdoor spaces to satisfy social-distancing requirements, and attracted new and latent golfers via marketing programs designed with retention in mind.

“

What excites Indigo Golf is the growing accessibility of golf and its alignment with a movement away from an economy of ‘things’ toward an economy of ‘experiences.’

”

—Alex Elmore, President, Indigo Golf Partners

“What excites Indigo Golf is the growing accessibility of golf and its alignment with a movement away from an economy of ‘things’ toward an economy of ‘experiences,’” Elmore adds. “Despite perceptions of a sport predominantly for the affluent, 80% of golfers play at daily-fee courses where the average greens fee in America is $38. That’s well within reach for the 24 million ’traditional’ players nationwide, and it’s a low barrier to entry for new golfers.

Indigo Golf touches one of eight public golfers, so we are doing our part.”

COVID-19 affected all areas of operation at St. Johns Golf & Country Club, an Indigo property in St. Augustine, Fla. The semiprivate club with 250 members and 55,000 annual rounds played had outings, events and banquets postponed or cancelled through the initial stages of the pandemic. Local and state regulations limited occupancy, and new health and safety protocols were adopted to sustain operations. When one of its busiest months of the year came to a relative halt in the early stages of the pandemic, St. Johns reevaluated its day-today business model and goals for 2020. But after April, as routines began to settle, golf was declared a safe activity and business demand skyrocketed, leading St. Johns to its best-ever year in rounds and revenue.

On a day-to-day basis, St. Johns found creative solutions for member services while still making sure to meet the new health and safety standards that had been imposed and to promote social distancing. When group size allowed, the club encouraged exterior dining on its front lawn, actively promoted single-cart riders, engaged with its online booking system and required that all tee times be prepaid, to eliminate congregating in the pro shop.

A clubhouse renovation and expansion faced delays as contractors faced COVID-19 exposures, product issues and supply-chain issues. But creative After one of its busiest months of the year was brought to a relative halt in the workarounds, while still prioritizing safety, kept the early stages of the pandemic, St. Johns G&CC rebounded to set club records for project close to its projected schedule. rounds and revenue. www.clubandresortbusiness.com

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DESIGN + RENOVATION

POISED for the C

SUMMING IT UP > Creating easy ow between indoor and outdoor dining spaces is conducive to a more casual layout.

> Design plans should look to add POS stations that can help staers going between kitchens and dining rooms.

> Providing an array of seating choices, from bar stools to cozy

loungers, allows members to move easily from drinks to dinner.

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Photo Courtesy Pelican’s Nest GC

COMEBACK

While the pandemic has delayed their full rollout, these clubs have already seen signs of how their recent revamping of casualdining venues will pay off when a la carte service kicks back into high gear.

By Pamela Brill, Contributing Editor

IF THERE’S ONE STEADY STREAM of business clubs have always been able to rely on, it’s dining on the premises. Whether grabbing a quick bite with golfing buddies or enjoying the sunset with a post-game cocktail in hand, members share the love of a good meal at their home away from home.

For those facilities that underwent recent dining renovations, grand openings were put on the back burner as chefs traded in chafing dishes for takeout containers.

Challenged by pandemic restrictions that have limited F&B service, many clubs are exploring new ways to maximize the impact and payoffs, once full in-club service can return, from the changes they’ve made.

www.clubandresortbusiness.com

READY TO SERVE Opening redesigned dining space during a pandemic may sound like a recipe for disaster, but for Siwanoy Country Club in Bronxville, N.Y., it satisfied members’ appetite for a memorable, safe experience.

“We realized that our clubhouse had taken a band-aid approach over the years and that a full overhaul was due,” says General Manager Kevin McGuirk of the long-term capital project. Plans were unveiled in 2018 and construcJanuary 2021 Club + Resort Business 25

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SIWANOY COUNTRY CLUB

Photo Courtesy C2 Limited Design Associates

tion started the following January. With only a slight delay due to COVID, the newly renovated dining space opened to members in August 2020.

Upon entering the facility, visitors’ eyes are immediately drawn to the two-story structure, with lounge seating positioned on the lower level and dining tables upstairs. “The casualness [of the design] comes into play, with members rolling right off the course or the courts in their golf or tennis attire for lunch or dinner,” says McGuirk, describing the entry from the terrace bar lounge as a seamless transition that ties directly into the outdoors.

On the lower level, soft seating with cocktail tables and firepits can seat approximately 30. This facility wraps upward, opening into a casual-dining area that can be dressed up for evening service of up to 200 people.

The relaxed style is evidenced by charcoal and ash gray furniture that blends into the flagstone terrace. Built-in lighting illuminates interior terrace walks, with sconces alongside the outside of the building.

To maximize the use of the outdoor dining space into the colder months, the club invested in fifteen patio heaters and a group of stainless-steel stoves that serve as firepits. “We were able to extend usage from Labor Day through the end of November,” notes McGuirk.

Because COVID-19 upended the ability to host buffets, Siwanoy quickly pivoted to a la carte dining, with a whopping 95 26

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percent of foodservice held outdoors.

Members did not have to forego their traditional Sunday family cookouts, thanks to some minor adjustments. Buffets were manned by kitchen staff, who invited diners, by the table, up to each station to serve the food to members. During regular dining hours, takeout was available courtesy of a newly implemented transitional menu.

That same kind of innovative preparation and execution also helped Siwanoy rejigger its Thanksgiving dining plans.

Instead of the usual two sit-down options, food-and-beverage service quickly pivoted to a takeout emphasis, generating 60 orders that fed 200 people.

McGuirk credits the new clubhouse design for helping to streamline this process. “We had two egresses for staff to work out of: One adjacent to the terrace that cut through to the outdoors, and another coming out of the north side of the kitchen,” he says. “We staged pickup orders in the grill room at the bar and also had a pass-thru that went to the front desk, where members could pick up takeout orders.”

Looking forward to the days when club life can resume full operation, McGuirk says the value of lessons learned are not lost on his staff. “In a perfect world, you’d want multiple soft openings,” he says. “But because we couldn’t do that, we learned how to adjust our operations, and how to change up Thanksgiving and prepare takeout for a short window.”

“The casualness [of the design] comes into play, with members rolling right off the course or the courts in their golf or tennis attire for lunch or dinner.”

—K evin McGuirk, General Manager

RAISING THE BAR At Pelican’s Nest Golf Club in Bonita Springs, Fla., an expanded outdoor eatery has, quite literally, elevated the member dining experience. Last year, the club embarked on a $9 million redesign of its clubhouse dining facility that included a covered seating area, bar and formal indoor dining room. According to General Manager/COO David Gillespie, the myriad changes “have received nothing but rave reviews from membership.”

Among the biggest changes to the layout was the elevation of the existing 5,000-sq. ft. veranda, which was raised to the same height as the clubhouse. Twentyfoot, floor-to-ceiling screens were a key element to the design, helping to widen the space and provide ventilation when weather allows.

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DESIGN + RENOVATION

WARMING UP AL FRESCO DINING CALL IT A COOL IDEA: Park Country Club in Williamsville, N.Y., has invested in an igloo dining concept for the winter months. Dubbed “ICEolate,” the program was a joint venture between General Manager/COO Mike Reilly, and his assistant manager and F&B Manager, and was conceived as they discussed the possibilities of a new member dining offering.

“Innovation is usually the byproduct of solving a problem,” Reilly says. “We were trying to create a safe, ‘ICEolated’ experience for membership as the warm weather faded. When COVID hit, it made perfect sense to provide an opportunity for folks to eat outside in an isolated environment, with people they are close to.”

The ICEolate concept was promoted via the club’s Park Club App (using Pacesetter Technology), which allows members to make online reservations.

Within 24 hours, the 60 total igloo bookings sold out.

Located just steps away from the hostess station of the club’s Runyan Room, each of the four igloos is outfitted with clear padded chairs that fit the icy blue theme and can fit up to eight guests comfortably. Individual 1500-watt faux fireplaces within each unit provide ample heating in addition to ambiance.

LED lighting surrounding the igloos (set to blue, green and red during the holidays) adds an extra glow.

To further add to members’ comfort levels, the club opted for only one seating per night, so the staff can clean and sanitize the space for the following day.

“It’s a big selling point for those who remain skittish with COVID, that they aren’t going into [an igloo] that was just used by other people,” notes Reilly. Vented windows also provide extra ventilation and (literally) a breath of fresh air.

As part of the igloo-themed dining experience, the club has enhanced its menu with some fitting specials, including warm fondues, thermoses of hot cocoa and coffee, and specialty wines. While sipping on hot libations, guests can listen to their own playlists using the built-in Bluetooth speakers, helping to set the mood for an enjoyable, cozy evening under the stars.

“As an industry, we all know that casual dining is what the members want,” notes Reilly. “But in this instance, with four unique opportunities, we’ve created more of a fine-dining experience.” The club plans to use the igloos through the end of March and expects to revisit the concept next year as well.

“Innovation is usually the byproduct of solving a problem. We were trying to create a safe, ‘ICEolated’ experience for membership as the warm weather faded.”

— Mike Reilly, GM/COO, Park CC

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the space up for seating for over 100, more than double the old seating [capacity],” notes Gillespie. With furnishings awash in a palette of off-white and beige, the vibe is casual, light and airy.

In addition to covering and screening the entire area, a 24-seat bar is now part of the outdoor dining experience at Pelican’s Nest. Overlooking the finishing holes of the club’s 36-hole golf course, as well as the Estero River that winds down to the Gulf of Mexico, the bar features a quartz countertop, hidden back lighting and stools that match the dining-room chairs.

Wait stations and service stations are strategically located, eradicating any potential traffic issues. “The veranda is the preferred seating choice for members, now that the heat and humidity have abated, and every seat is taken for both lunch and dinner,” says Gillespie.

To facilitate an effortless flow between the outdoor and indoor dining spaces, the clubhouse has been outfitted with foldaway, floor-to-ceiling glass doors. Inside the formal dining room are a generously sized bar that seats 36 (up from 18); lower ceilings with sound insulation; new carpeting, and furnishings in neutral tones that mirror the outdoor décor. As with the veranda, server wait stations have been revamped to better accommodate nightly head counts that can reach 400 in full-service times.

While Pelican’s Nest has not been able to function to full capacity during the pandemic, the club has rounded out its reduced a la carte dining with takeout service. Current in-person dining runs at approximately 50 to 60 percent, with five percent dedicated to carryout. Gillespie expects food-and-beverage revenues to increase by roughly $500,000 in the next fiscal year, and believes the club should resume full operations by the fall of 2021. www.clubandresortbusiness.com

PELICAN’S NEST GOLF CLUB Bonita Springs, Fla.

“We have three dining facilities that give every member the option to go from casual to formal at a moment’s notice.

It really is the best of all worlds combined in one space.”

— David Gillespie, General Manager/COO

Over the last year, the club has come to understand the importance of taking time to manage a redesign. “Renovations of this magnitude require patience,” says Gillespie.

He is hopeful that 2021 will allow the Pelican’s Nest membership to fully partake of a dining experience that has been years in the making.

“We have three dining facilities that give every member the option to go from casual to formal at a moment’s notice,” he notes.

“It really is the best of all worlds combined in one space.”

TIMELY EXPANSION Understanding the value of enjoying a memorable meal on the premises, Cleveland Country Club in Shelby, N.C., has upped its member satisfaction quota with an expanded casual-dining area. Part of a larger club-wide renovation, the project began last April and opened in August 2020, helping to elevate the member dining experience.

“Food and beverage is not only important to the sense of community at the club, it is integral in the sale of new memberships and the retention of current membership,” says General Manager Allyson Kahl Darling.

“Not everyone plays golf, not everyone plays tennis, not everyone swims. Everyone likes to eat, drink and have a good time.”

Cleveland CC’s centrally located casualdining facility, including a spacious outdoor deck, looks out onto the golf and tennis courts (the previous design featured small windows and thick vinyl railing that obstructed the view). Darling describes the new style as one that “combines Southern tradition and local culture, with a creative nod to modernity.”

A curved bar offers a place to enjoy a cocktail while taking in a sporting event on one of the six flat-screen televisions. Patrons have the option of dining at curved banquettes with built-in seating, lounge chairs and deep-seated sofas. Rich blues, along with leather and tweed fabric furnishings,

are set against warm stained woods and a metal pressed-tin ceiling, creating an atmosphere that is relaxed, yet sophisticated.

Spilling into the outside is a partially covered dining area, complete with fireside tables and café lights. Darling credits the purposeful design choices for creating a seamless transition as diners to move from one area to the next. “It has been fun to watch the different groups spend the afternoon side by side,” she notes.

And for the staff, ingress and egress to the kitchen is more efficient, thanks to newly installed doors that allow servers and cooks to move about freely. Multiple work stations have been added to the bar area, while wine shelving that had been previously relegated to other areas of the club is more accessible and visible.

At the time the redesigned casual-dining space opened to members, the club was forced to contend with the fallout of the pandemic. “We saw the obvious decline in revenue immediately, with the restrictions

CLEVELAND COUNTRY CLUB Shelby, N.C.

“Our renovated outdoor space has proven to be incredibly valuable.

Many of our members are only comfortable dining outside, and we have plenty of space for social distancing. We have even been able to do some small social programs outside, overlooking the golf course.”

—Allyson Kahl Darling, General Manager www.clubandresortbusiness.com

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DESIGN + RENOVATION

OLD RANCH COUNTRY CLUB Seal Beach, Calif.

“[The decor has] a modern ranch aesthetic with plush, soft seating amid western charm and timeless design details. [And] the overall design improved the layout, creating atmosphere and ambiance.”

— Renee Ord, Director of Membership

on group business and the shutdown of all indoor dining,” recalls Darling. “It was important for us to continue to provide our members with some sort of food-andbeverage amenity.”

With a newly reorganized kitchen that fostered greater functionality, Cleveland CC’s Executive Chef, Zach Anderson, was able to execute a takeout menu. And even when the club reopened its indoor dining in late August to 50 percent capacity, curbside service was still maintained.

The advantage of having a well-designed outdoor dining facility is not lost on Darling and her staff. “Our renovated outdoor space has proven to be incredibly valuable,” she observes. “Many of our members are only comfortable dining outside, and we have plenty of space for social distancing.

We have even been able to do some small social programs outside, overlooking the golf course.”

Such enthusiastic response from membership has carried the club into the present, where dining fills to 50 percent capacity at a rapid clip. While use of new community tables has been put on hold, and only 11 of the 22 bar stools are available for pre-dinner or post-golf drinks, Darling and her staff are hopeful that members will soon be able to embrace all of the latest design enhancements the way they were intended.

“I am looking forward to social programming in our new space—live music, dancing and seeing our members enjoy what they worked so hard for,” she enthuses.

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A TASTE OF POST-COVID DINING It seems fitting that a dining establishment meant to evoke a cozy feel would be dubbed The Homestead. For members at Old Ranch Country Club in Seal Beach, Calif., the casual eatery that opened last October is a testament to its environment: modernranch seating and a menu featuring California wines and locally sourced ingredients.

With sweeping views of the San Gabriel Mountains in the distance and the golf course in the forefront, the Homestead’s interior is set in a complementary design.

Director of Membership Renee Ord describes the décor as “having a modern ranch aesthetic with plush, soft seating amid western charm and timeless design details.”

A warm color palette of browns and blues contrasts nicely against the granite stone bar top and Art Deco lighting. “The overall design improved the layout, creating atmosphere and ambiance, where the space before just consisted of four-top tables, and the bar was in a separate space accommodating a very limited number of members,” says Ord. (Maximum occupancy of the bar and dining room is 175.)

Directly off the Homestead is an outdoor dining space that has been enhanced with new furniture, including a custom fireplace and lounging chairs. Easy access between the two spaces allows wait staff to move freely from kitchen to dining areas. In addition, separate point-of-sale stations, which are out of members’ line of sight, help to streamline operations.

The casual-dining renovation was completed by the time California permitted

indoor dining at 25 percent capacity, but The Homestead was only able to be open for one week before all dining operations were forced to close again. Even in this short period, though, the club benefitted from the renovated space.

“Going back indoors for that one week increased our revenues dramatically,” notes Ord. “The week before the opening while we were still outdoors, our revenues were $39,000. The week we were able to open indoors at 25 percent capacity, our revenues were $63,000.”

By creating innovative takeout offerings, including a Thanksgiving at Home package and virtual wine tastings, the club has been able to provide supplemental F&B services for its membership. While not necessarily profitable, these value-added initiatives have been well-received.

“Since Day One of the pandemic, our members have supported the dining operations in every way possible,” notes Food and Beverage Director Mitchel Queen. “Our to-go food and beverage service provided options for members who were not able to physically dine at the club, and we creatively maximized our available outdoor space for members coming off the golf course or those who were looking for a much-needed oasis away from their homes.”

Looking ahead, Queen is enthused by the prospect of a full return to club life, including the casual-dining facility. Opening the long-awaited, newly renovated space, even if only for a short time, “gave our members a foretaste of a post-COVID dining experience,” he says. C+RB www.clubandresortbusiness.com

COURSE + GROUNDS

2020Vision In a year most would like to forget, The Golf Club at Briar’s Creek in Johns Island, S.C. made memorable upgrades to its Lowcountry property by renovating its golf course and adding a new performance center and a lighted, nine-hole putting green.

By Betsy Gilliland, Contributing Editor

IT’S HARD TO IMPROVE ON PERFECTION. But don’t tell that to the folks at The Golf Club at Briar’s Creek in Johns Island, S.C. The property, set on 900 pristine acres that take advantage of the best that the Palmetto State’s Lowcountry has to offer, recently completed a two-year, $6.5 million renovation to its golf course and facilities.

In addition to a transformation of its 18-hole course, Briar’s Creek opened the Robert C. McNair Golf Performance Center, built three onsite cottages, and added a nine-hole lighted putting green.

“This place is a nature preserve,” says General Manager Clint Wood, CCM, CCE. “As soon as you drive through the gate, your blood pressure goes down.”

No wonder. The property, where the golf course

is routed along the Kiawah River and Briar’s Creek, features open spaces, farmland, woodland, wetlands, marshland, spectacular vistas, and eye-catching vegetation. Wildlife includes deer, turkeys, white ibis, wood stork, and other seabirds. Adjacent properties are largely obscured from the golf course, and golf and the natural environment complement each other to enhance the Briar’s Creek experience.

“It’s one of my favorite places in golf. It’s just a unique golf course,” says golf course architect Rees Jones, who designed the original course and the renovations. “It’s such a beautiful Lowcountry setting. When people drive in, they just know they’re somewhere special. It’s a pure golf course on an unbelievable piece of property.”

Photo by Tripp Smith and Courtesy The Golf Club at Briar’s Creek

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COURSE + GROUNDS Golf Scorecard

THE GOLF CLUB AT BRIAR’S CREEK

The Golf Club at Briar’s Creek is majority-owned by McNair Interests, which was founded by the late Robert McNair, the entrepreneur, philanthropist and owner of the National Football League’s Houston Texans.

Location: Johns Island, S.C. Club Website: www.briarscreek.com Golf Holes: 18 Course Designer: Rees Jones Property Type: Private No. of Members: 305 Year Opened: 2001 Golf Season: Year-round Annual Rounds of Golf: 11,500 Fairways: Tifway 419 Greens: TifEagle

Photo by Tripp Smith and Courtesy The Golf Club at Briar’s Creek

THE NEXT LEVEL Additions and renovations to the facility, which is majority-owned by McNair Interests, a private investment and management company, were announced in 2019. McNair Interests was founded by Robert C. “Bob” McNair, the late entrepreneur, philanthropist and owner of the National Football League’s Houston Texans.

In 2015, McNair, who was a member of Briar’s Creek, led the investment group’s purchase of the property. While he passed away three years later, his imprint remains on the Lowcountry property he sought to elevate to new heights.

“Originally, [the renovation and other changes were] Mr. McNair’s vision. He wanted to see what kind of changes we could make,” says Superintendent Kyle Bibler, CGCS. “I never really envisioned

what we have now. I knew it was going to be better, but I didn’t know it was going to be this good.”

In addition to McNair’s desires to build the cottages and increase the club’s national membership, Wood says he wanted to “get the golf course to the next level.”

The ultimate goal is for Briar’s Creek to host a USGA national championship, and “We wanted to have the course as good as it could possibly be for our members as well,” adds Wood.

To transform Briar’s Creek, which originally opened in 2001, into a more classic, old-school golf course, renovations included regrassing tees, fairways and greens. The putting surfaces were restored to their original size as well.

The layout of several holes was enhanced to open vistas and bring water features

Photo Courtesy The Golf Club at Briar’s Creek

Completion of a two-year, $6.5 million project that included a major golf course renovation and new practice facilities will be the fond and lasting memory of 2020 for The Golf Club at Briar’s Creek team led by (left to right) General Manager Clint Wood, Director of Golf Eve Vanderweele, Superintendent Kyle Bibler and Golf Chairman Doug Pauls.

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into play. For example, the 12th green was moved to incorporate an adjacent lagoon, and tee boxes on No. 13 were shifted to maximize course views and create more strategy and shot options.

“We diversified the holes and made every hole distinctively different,” Jones says. “The golf course is more thought-provoking now.”

The lagoon on No. 12 was dug to provide dirt for the property when the golf course was built, notes Bibler, but the mounding was so high it wasn’t visible until golfers left the hole. By shifting the 12th green closer to the water, however, the par-4 has become a different hole.

“It will be the signature hole on the golf course,” Bibler says. “Everything we’ve done has made the golf course much more playable.”

As part of the renovation, the native grass-covered mounding on the left between the par-5 fifth hole and the par-4 No. 6 was removed. Previously, the native grasses on the left and the marsh or hazard off the tee narrowed the holes.

“Those two holes share a fairway now,” Bibler reports. “They have a better look, and they’re more playable. Everything I have heard has been positive. The members love the changes to the fifth, sixth, 12th and 13th holes. We had a lot of high mounding that hid a lot of the beauty of Briar’s Creek.”

A NEW BUNKER MENTALITY Changes to the bunkers were a central aspect of the project. Throughout the course, 250,000 sq. ft. of bunkers was www.clubandresortbusiness.com

Superintendent Profile

KYLE BIBLER, CGCS

reduced to 125,000 sq. ft., and a “Better Billy Bunker” system was installed to improve the drainage and conYears at The Golf Club at Briar’s Creek: 20 ditions of the hazards.

Years in the Golf Course Maintenance Profession: 30 “Courses evolve as people play them, and you learn from Previous Employment: Kiawah Island (S.C.) Golf Resort them,” says Jones, who also aimed to improve the course Education and Training: Associate’s Degree in Applied Science rating and playability for the membership. “We listened with a Major in Agronomy, North Carolina State to the members about things that affected their play. The University location of some bunkers adversely affected short hitters, Certifications: S.C. pesticide license; CGCS since 2005 so we took them out. A lot of the bunkers were penalizing Honors and Awards: Golf Digest, Best New Private Courses, 2003; the poorer player and not the better player.”

Golf Magazine, Top 100 Courses in the U.S.; Director of Golf Eve VanderWeele, PGA, has received Golf Digest, America’s 100 Greatest Golf Courses; Golfweek, America’s Best Residential Courses; positive feedback from the membership about the new Audubon International Certified Silver Signature bunkers. “We have always had spectacular greens, and Sanctuary since 2002 minimizing the bunkers has helped playability,” she says.

Before the renovation, the bunkers were hard on the counting Bibler in the peak season, played an integral part in the maintenance staff as well. project. Once the weather got warmer, the grounds crew members “A lot of the bunkers were really steep,” says Bibler. “It was hard performed all of the sprigging of the greens and tees. They handto get people and machines in and out of them.” sprigged the fairways as well. In addition, the renovation gave the In addition, he says, “They would wash out after rainstorms, and it staff the opportunity to perform other tasks such as tree projects and would take eight men 30 hours over two or three days to repair them.” clearing out grasslands.

Just in case the condition of washed-out bunkers escaped any of Rees Jones collaborated with Bibler to ensure that the superinthe members’ attention, Wood would send them drone pictures of tendent would be comfortable with the upkeep of the golf course the bunkers after a rainstorm. after the changes were made, and eliminating bunkers and changThe property got a quick preview of the new and improved bunkers with several 3- to 5-inch rains during the renovation process, says Bibler, and the washout was minimal. And even though the golf course actually ended up with four more bunkers after the renovation, their maintenance has been reduced drastically.

“If we get a heavy rain, we don’t have any washing. The bunkers stay in place. They’re more consistent,” Bibler says. “Now, one guy can fix them in a couple of hours.”

In addition to incorporating a classic bunker style into the new design, the renovation created more chipping areas and a better playing surface on the regrassed turf.

STRATEGIC FACILITY PLANNING

POWERING THROUGH THE PANDEMIC The renovation reunited Jones and Bibler, who was the superintendent in 2000-01 when Briar’s Creek was built. They also worked with Wood, who facilitated the project; VanderWeele; and golf committee members, led by Chairman Doug Pauls.

COVID-19 was an uninvited interloper in the project, but other than shutting down the golf course two weeks earlier than planned, the virus had little effect on construction. When the renovation project began with work on the bunkers in January 2020, members were still allowed to play. After shutting down in mid-April to start killing the old grass on the fairways, and then regrassing and working on the greens complexes, the golf course reopened in mid-October.

However, the maintenance staff went through a minor COVID outbreak in July, after just finishing the planting of all of the grass the day before the outbreak.

Still, Bibler says, the renovation project actually provided a welcomed distraction from the pandemic. “We didn’t really realize the magnitude of it. We were at work all the time,” he says.

The Briar’s Creek maintenance staff, which includes 18 people www.clubandresortbusiness.com

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COURSE + GROUNDS

The renovation reduced the square footage of bunkers on the Briar’s Creek course by half and has greatly reduced the time and labor needed to maintain them both on an ongoing basis and especially after storms.

Photo by Tripp Smith and Courtesy The Golf Club at Briar’s Creek

Course + Grounds Operations Profile

THE GOLF CLUB AT BRIAR’S CREEK Annual Course Maintenance Budget: $1.5 million Staff: 12 full-time; 5 seasonal Other Managers: P reston Bibler, Assistant Superintendent; Jeremy Jenkins, Community Operations; Keith Bartleson, Head Mechanic Irrigation System: Toro Lynx, 1,500-plus heads Water Source and Usage: 7 0-plus acre lake; deep well treated with Reverse Osmosis System Equipment: John Deere, 50/50 lease and own Maintenance Facility: Audubon-approved maintenance facility Aerating and Overseeding Schedules: Aerify June and July; no overseeding Upcoming Capital Projects: Bridge repairs and drainage projects Duties and Responsibilities: Oversee all aspects of golf maintenance

ing the grasses have lessened the burden on the maintenance staff.

“Interestingly, it doesn’t look like we’ve removed any sand from the golf course,” Bibler says. “It frees up labor hours to do other things.”

LEARNING EXPERIENCE In her role during the renovation, VanderWeele, who has been at Briar’s Creek for 13 years in different capacities, shared the members’ feedback and their perspective of the playability of the golf course.

“I feel so fortunate to be part of the project and getting to work closely with Rees Jones,” she says. “It has been an incredible learning opportunity.”

During the project, the Briar’s Creek staff kept the membership in the loop as well. Bibler would tell the pro shop where work was being performed each day, so members would know what to expect.

“When the golf course was still open, we did a daily update by sending out an e-mail blast to the members,” he says.

“Once we closed, we started doing videos.

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The members loved being able to see what was going on.”

For the videos, Bibler and VanderWeele would go out on the golf course, and he would answer her questions about the project.

Of Wood, who took his position at the start of 2018, Bibler says, “He has been the best hire at Briar’s Creek ever. He is such a people person. He gives us every tool we need to be successful. I’ve been in the business 30 years, and this is the best

working relationship I’ve ever had. Everybody knows what everybody else is doing.”

VanderWeele agrees. “I feel fortunate having a great working relationship with both men,” she says. “Kyle and I try to create enhancements and improvements to create the best membership experience possible.”

Adds Wood: “It’s all about communication. We’re constantly on the phone or talking in person every day. We’re all about whatever is in the best interest of the club and the course, and we utilize member feedback.”

LOFTY STANDARDS From its inception, standards for the maintenance and playability of the golf course were set high. Briar’s Creek has been certified as an Audubon International Silver Signature Sanctuary since 2002, and it was the first property in South Carolina to earn the designation.

Charleston County required the property to meet Silver Signature Sanctuary criteria when the golf course was under construction, Bibler says, because it is located in a sensitive area filled with wetlands and marshlands.

In addition, he says, “We don’t use certain chemicals, and we keep sprayers away from potential runoff areas.”

Photo by Julia Lynn and Courtesy The Golf Club at Briar’s Creek

Three onsite cottages that have been built to help build Briar’s Creek national membership have proved to be so popular, their occupants now often play the club’s new putting course by moonlight or cellphone illumination after the lights go out at 11 p.m. www.clubandresortbusiness.com

Briar’s Creek’s new putting course was modeled after the Himalayas course at St. Andrews and named for Winston Churchill, a favorite of the late Robert McNair, who led the development of the Briar’s Creek property.

Briar’s Creek is also a popular birdwatching spot, with ornithologists participating in an annual Audubon International bird count. “A pair of bald eagles have nested here since 1999,” notes Bibler.

And maintenance at the property has only improved since the renovations were completed. “Installing the Better Billy bunkers has cut our repair maintenance down to nothing,” Bibler says.

It is now also easier, he adds, to mow around the new bunkers. Because the previous hazards had a lot of fingers and noses, five crew members would spend all day flymowing around the bunkers. “Now, three guys can finish fly-mowing by lunchtime,” Bibler says.

Crew members can get rough or fairway mowers close to the edge of the bunkers, and they have reduced hand-mowing.

“We can focus on what we need to focus on—the greens, tees and fairways,” says Bibler. “It’s going to make the experience for the members that much better.”

With the removal of irrigation heads from native areas on the golf course during the renovation, water usage has improved as well.

ADDED AMENITIES Along with its well-conditioned course, Briar’s Creek found the ideal companions in the new performance center and putting green to enhance its golf amenities.

“It’s the primary driver for our members,” Wood says of golf. “We have no tennis and no pool. We have golf, and food and beverage. It’s the reason folks join.”

And now prospective members have two more reasons to give Briar’s Creek a look.

The new 1,000-sq. ft. performance center features a dedicated putting room, a hitting bay with cameras and top-of-the-line swing and ball-flight monitors, a clubfitting room, and a simulator that allows golfers to prac-

Photos by Tripp Smith and Courtesy The Golf Club at Briar’s Creek

tice, virtually, on actual courses throughout the United States.

“During the construction process, we called it the teaching facility or the learning building,” says Wood. “One day I said, ‘Can we just name the place after Mr. McNair?’

Mr. McNair’s favorite thing to do was practice.”

The performance center appeals to golfers who like to use technology, VanderWeele says. “All of these enhancements have just added to the overall offerings and beauty of Briar’s Creek,” she adds.

The new putting green is located between the performance center and the cottages. “It’s just a great gathering spot and a great way to practice some putts,” VanderWeele says.

According to Jones, the putting course is modeled after the Himalayas putting course at St. Andrews, which lies between the Old Course and West Sands beach.

Of course, the Briar’s Creek putting course needed a proper name as well, so Wood consulted McNair’s son, Cary, for an idea that would be meaningful to his father.

He suggested “Churchill.”

“He said his dad always had respect for Winston Churchill; he always wanted to have a horse to run at Churchill Downs; and he loved a good Churchill cigar,” says Wood.

So, Churchill it was christened.

The 10,000-sq. ft. green features a lot of undulation, slope and movement. Although the putting surface is available to everyone, the original goal was to have a lighted green for people to use when they were staying

overnight in the cottages. The nine holes are set up daily, but the frequency of when the hole locations are changed depends on the number of out-of-town guests staying in the cottages. A flag on the green indicates where people start their putts, and the length of a putt can measure 100 feet.

The lights go off at the putting course at 11 p.m., but that doesn’t mean the golfers leave then. “Some people play by moonlight or use their cell phones,” says Bibler.

“When the only thing you have is golf, it’s an extra added feature to that experience.”

VanderWeele calls Briar’s Creek a course that golfers can enjoy playing every day.

“It’s a hidden Lowcountry gem,” she says.

However, the redesign of the golf course makes the beauty of the Lowcountry difficult to conceal.

“Briar’s Creek just feels like it has been there forever—like nature was built around the golf course,” says Bibler. “By lowering the mounding and opening the vistas, it’s just panoramic now. You can stand out there and see forever.”

With the golf course renovations and the new amenities, Wood believes Briar’s Creek is “set up for a long time to come.

“We’re doing everything we can to realize Mr. McNair’s vision,” he says. “That’s the essence of the whole story.” C+RB

www.clubandresortbusiness.com

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IDEAEXCHANGE VIRTUAL SUCCESS

To promote the opening of its new PrairieFire Golf & Grill, PrarieView GC hosted a “virtual invitational” tournament, with competitors all “playing” Kiawah Island Golf Resort’s Ocean Course out of the club’s eight indoor-outdoor hitting bays.

By Betsy Gilliland, Contributing Editor

IT ISN’T EASY TO HYPE UP a new bar and restaurant when foodand-beverage services are limited because of coronavirus restrictions.

But that was the dilemma facing PrairieView Golf Club in Byron, Ill., with the opening last spring of another business on its property, PrairieFire Golf & Grill, a golf range that includes a full-service bar.

So the staff members at PrairieView realized they needed to get creative to introduce the facility to a larger community of golfers in the Rockford, Ill. area.

On Black Friday of Thanksgiving weekend, the property held a “virtual invitational” tournament at PrairieFire for 24 golfers, to take advantage of its eight indoor-outdoor, temperature-controlled hitting bays. The facility’s Toptracer technology allows golfers to hit balls out onto a targeted outdoor range and to play about 20 classic golf courses on a simulator.

Each tournament participant played for a charity of choice, with individual stroke-play winner Marcus Smith (center) earning $2,000 for a nonprofit that provides meals and homework help for underprivileged children.

“This was the first year of PrairieFire being open, so we were looking to have a signature event for that venue,” says Andrew Schlupp, PGA, the head professional at PrairieView since 2019. “We’re trying to come up with all sorts of events just to get people in the door. Our executive director thought of the idea. It definitely was a big hit.”

Each golfer played for a charity of choice to add a fundraising component—and additional interest—to the event.

Schlupp secured about 20 sponsors for the tournament, so PrairieView was able to invite the golfers to play at no cost to themselves.

In addition to recruiting players from his club, he also contacted the head golf pros of other properties in the surrounding area, to invite their club champions and runners-up to participate in the event.

“We tried to include people from all of the different courses in the area,” he says, and the field ended up with players ranging in age from 19 to 61.

With three people at each bay, PrairieView set up the simulator for the golfers to play the 7,300-yard Ocean Course at Kiawah Island (S.C.) Golf Resort (which will be the site of the 2021 PGA Championship).

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“They played a long golf course, so the younger kids definitely had an advantage,” Schlupp says. “They used a lot of long irons and hybrids. I was trying to pick a course that didn’t have a lot of trees or trouble for the players.”

Check-in for the tournament began at 11:30 a.m., and the players had an hour to warm up. The event, which took about 5 1/2 hours to complete, included a three-hole, sudden-death playoff for second place.

Although the inside dining facilities were closed, servers still could bring food and drinks to the players at their bays.

Every player earned a donation for his charity. Marcus Smith, who grew up playing at PrairieView and now plays college golf for Eastern Michigan University, was the victor for the individual stroke-play tournament. He won $2,000 for his charity, 815 Alive, a Rockford, Ill., nonprofit that provides meals and help with homework for underprivileged children in the area.

Because of the food-and-beverage restrictions, PrairieView kept marketing efforts low-key for the inaugural event. But the property now plans for the tournament to become an annual event.

“This was a good way to get out feet wet,” Schlupp says. “We have had positive feedback from the players, and we want to grow the number of sponsors so that we can give more money to charities.”

PrairieView is also toying with the idea of changing the date for the event. Black Friday was selected because college students would be home for the Thanksgiving holiday, but the club found that many people had family events that conflicted with the date.

Schlupp expects to keep the number of participants at 24, however, because the golfers could play at a fast pace in the threesomes.

“We’ll certainly build upon it,” he says. “It was very well-received by the players. It will be nice to see the inside full and packed with spectators.”

“

This was the first year of [our new] PrairieFire [range and grill] being open, so we were looking to have a signature event just to get people in the door.

[The ‘virtual tournament’] was definitely a big hit.

”

— Andrew Schlupp, PGA, Head Golf Professional, PrairieView GC www.clubandresortbusiness.com

SPECIAL ISSUE

www.clubandresortbusiness.com

®

2021 LEADERS IN CLUBS + RESORTS

2021

LEADERS IN CLUBS + RESORTS

STEPPING UP TO RESPOND “Leadership is solving problems,” Gen. Colin Powell has said. “The day soldiers stop bringing you their problems is the day you have stopped leading them.”

The same applies to business relationships, too.

The true test of a valued business partnership comes when those who need products and services turn to those that provide them, for help in responding to problems and challenges that stand in the way of successful performance and continued growth.

That was certainly the case in 2020, when club and resort managers were suddenly faced with the unforeseen conditions and obstacles imposed on their operations by the coronavirus outbreak. As C+RB documented in our industry coverage throughout the year, many properties’ management teams quickly found ways to respond with innovative new approaches and practices, so they could still provide their members and guests with recreational and social outlets in a safe and compliant manner. And in many cases, these solutions were fashioned by working with supplier partners that demonstrated true leadership, as they responded to the problems that were brought to them by developing and bringing new products and systems to market with impressive timing and effectiveness.

The ability of these suppliers to react and deliver answers for the new complications involved with running club and resort properties in 2020 went a long way, in fact, towards ensuring that the year will not go down as a disaster for the industry as a whole. Proactive development of COVID-compliant golf carts and other tools for safe handling and control of play helped clubs take full advantage of the surge in demand for that sport. Food-andbeverage, furnishings and amenities companies quickly helped to provide new ingredients, packaging and other needed adjustments for

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front- and back-of-house service, so clubs could still provide well-received on-site and takeout dining offerings. Technology and communications providers were invaluable in helping properties quickly adapt new ways to keep both staff and memberships in touch and well-informed, despite the physical distances that now had to be maintained. And design and consulting firms lent their expertise to not only help their clients work through immediate challenges, but also stay in step with longer-range strategic objectives, including the completion and continuation of both existing and planned renovation and new-facility projects.

The leadership demonstrated by all of these companies went a long way towards helping the clubs they worked with not only survive 2020, but in many cases emerge from it with strengthened memberships and renewed interest in all that their properties and operations have to offer. This special section on “2021 Leaders in Clubs + Resorts” showcases the companies and organizations that stepped up in 2020 to stay positioned at the forefront of the industry’s supplier network, as they continued to help the management teams and operating staffs of club and resort properties find new ways to improve efficiencies and bolster revenue streams, even in the face of a global pandemic.

Joe Barks, Editor Club + Resort Business jbarks@wtwhmedia.com

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2021

LEADERS IN CLUBS + RESORTS

2Hemispheres Our sweet spot lies in Pro shop, fitting studio, amenity design and fabrication.

Elevating the member experience to provide added value and drive membership growth, is our mission. Our formula combines business planning, design and visual merchandising to create comprehensive results. Our extensive experience working with brands, retailers and club properties has given us the acumen to deliver solutions that are informed by real world experience.

PORTLAND GOLF CLUB

Since 1914, The Portland Golf Club has been recognized as one of the Pacific Northwest’s most premier golf and hospitality facilities, offering members a broad range of amenities. In this case study, 2Hemispheres partnered with the club’s leadership to define a vision for the future needs of its members. Part of that vision was to introduce more training and entertainment opportunities, as well as to provide an elevated shopping experience. 2H designed and built a fitting studio space, featuring a state-of-the-art golf simulator environment to maximize year-round training and custom club fitting. The Pro Shop was also completely remodeled by 2H to mirror the look and feel of the main club house, creating an integrated member experience.

The project included a full business assessment that led the custom design process, a refined space-plan to visually open up the shop, and an improved member services zone.

OSWEGO LAKE COUNTRY CLUB

Since 1924, Oswego Lake Country Club has been regarded as one of the top clubs in the Pacific Northwest. Designed by Chandler Egan, the course has challenged members for almost a century with its rolling hills and tree-lined fairways. The recently built Egan’s Bay Performance Center pays tribute to the creator of this pristine golf course and historic club facility. Converted from a former storage room, Egan’s Bay now offers members the opportunity to hone their skills in a 600 square foot indoor golf facility that features the latest in Trackman simulator technology as well as an array of club components from golf’s top brands to meet any need and skill level. 2Hemispheres worked with the club’s visionary leadership team to turn this space into a world-class training, fitting and entertainment facility for members to enjoy for many years to come. www.clubandresortbusiness.com

ELEVATING THE MEMBER EXPERIENCE

2Hemispheres, has been partnering with brands for over 20 years. We have a passion for the details and relish the chance to immerse ourselves in your space, brand and culture. We pride ourselves on getting to know our clients inside and out and helping them deliver a memorable experience, that drives growth. As we grow together, we hope to add value in unexpected ways and act as brand ambassadors for your team.

At 2H, we care about every step of the member journey and work to maintain the integrity of your service model. We leave no stone unturned and leverage our depth of experience to anticipate all obstacles.

Equal parts industry nerds and aesthetes, we’re a seamless, well-oiled machine. And with us, you get the best of both worlds. The art and the science. The creativity and the analysis.

The style and the strategy. The right and the left brain, all under one roof: 2Hemispheres.

2Hemispheres 617 High Street Suite 300 Oregon City, Or 97045 E: Info@2hemi.com www.2hemi.com

Course Map Art designed by 2H Creative Director, Dan Hones.

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2021

LEADERS IN CLUBS + RESORTS

American Lamb Board

Five Reasons Why You Should Select American Lamb:

1. IT’S FRESH. Family farmers and ranchers raise sheep in nearly every state, making fresh, local lamb available wherever you are. Fifty percent of the lamb consumed in the United States is imported from Australia and New Zealand. American Lamb is up to 10,000 miles and 30 days fresher than imported product.

2. IT’S AVAILABLE YEAR-ROUND. Because sheep are adapted to a wide range of climates and environments, you can get fresh American Lamb year-round.

3. IT’S FLAVORFUL. American Lamb is known for its mild yet distinctive flavor.

4. IT’S LARGER. American sheep are bred for meat production. Thus, American Lamb is larger than imported lamb and offers impressive plate presentation.

5. IT’S GOOD STEWARDSHIP. Sheep improve pasture and rangeland by cycling vital nutrients back through the soil, minimizing erosion and encouraging native plant growth. Sheep grazed on a variety of nutrient-dense grasses, legumes and forage will produce succulent, tender meat.

HOW LOCAL IS YOUR LAMB? When you menu local lamb, you’re supporting the nation’s shepherds and their families. The vast majority of the nation’s sheep operations are family owned and operators. And, they’re located in every state – from small flocks grazing on the grasses of the Northeast to larger flocks foraging in high mountain ranges in the West.

Today’s shepherds are family-focused, entrepreneurial and dedicated to the health and welfare of their sheep.

Best of all, they are committed to producing the best quality lamb. That’s because most U.S. sheep producers raise breeds of sheep known as meat breads (rather than wool breeds). These meat breeds are regarded for their larger size and tender meat.

Your members care about where their food comes from, so call out fresh, homegrown local lamb on your menus.

American Lamb. From American Land.

American Lamb Board 6300 E. Yale Avenue, Suite 110 Denver, CO 80222 www.americanlamb.com

LAMBURGERS. LAMB RIBS. LAMB RAVIOLI. FIND THESE AND ADDITIONAL MENU-INSPIRING RECIPES AT WWW.AMERICAN LAMB.COM

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2021

LEADERS IN CLUBS + RESORTS

Barilla Chefs know Barilla semolina pastas mean quality, and perfectly “al dente” pasta every time. We mill our own durum wheat right here in the US, in Ames Iowa, to the exacting standards that have made Barilla an Italian favorite for over 140 years. It’s that attention to detail and quality that results in a pasta that holds its shape and texture, even under the rigors of a foodservice kitchen and double-cooking process.

That adds up to less waste and a better experience for your members and guests. With more than 24 shapes in our line of bulk-packed traditional semolina pastas, you’re sure to find the perfect pasta for any occasion.

Barilla Collezione is a premium line of pastas made using traditional bronze-die process. The process creates a more porous surface, enhancing the texture and helping sauces cling. The limited series of artisanal shapes includes bucatini, casarecce and orecchiette. The line also includes Barilla’s shelf-stable filled pasta, tortellini, in threecheese and cheese & spinach varieties. In addition to delivering the uncompromising quality and consistency you expect from Barilla, Collezione pastas always make an impression, helping Club & Resort chefs offer elevated service to members and guests.

Whether a large banquet or intimate dinner, on-premise or takeout—Barilla pasta delivers. An excellent foundation for world cuisines, local ingredients and meals for guests of all ages, look to Barilla and its over 140 years of pasta knowledge to maximize value and satisfaction.

www.clubandresortbusiness.com

Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, has become one of the world’s most esteemed food companies.

As the foodservice division of the #1 national brand in the US and Italy, we deliver marketing support, culinary training, and a host of other services for foodservice operators beyond what’s in the box. From expanding your regional Italian repertoire to delivering top-performing pasta at every service, Barilla can help. For more information, including recipes built for foodservice operations, please visit www.barillafs.com.

Barilla America, Inc. W: www.barillafs.com

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2021

LEADERS IN CLUBS + RESORTS

Bush’s Best What can Bush’s® Beans do? Bring them into your kitchen and you’ll see the answer is just about anything. From plant-based to meat-centric, our beans fit the bill across the menu, naturally satisfying gluten free and vegan guests. Even better, they easily help serve diners constantly seeking out exciting new flavors and experiences through food.

With all the flexibility Bush’s Beans offer, the evergrowing trend of global fare is where they really shine.

Their mild flavor serves as a quick enhancement for salads, nachos or bowls, but they’re also brilliant carriers of flavor in signature apps, entrées and even desserts! Consider the global reach of beans and you’ll quickly realize they’re an important ingredient in thousands of different recipes worldwide. They’re also easily interchangeable, making it possible to reinvent the same dish time and time again. If you’re thinking about bringing more ethnic options to your menu, beans can be the beginning of it all.

New to global fare exploration?

Bush’s® Beans offer an approachable way to start—on the appetizer menu!

Add flair to starters and happy hours with flavor-packed recipes like spicy North African-style Sunshine Hummus or Korean Red Bean Lettuce Cups. Then, see how global translates to the rest of your menu.

Currently offering curbside?

Bush’s® is all about family, friends that feel like family, and a certain Secret Family Recipe. When you enjoy our beans (doesn’t matter if they’re baked beans, black beans, pinto beans, great northern beans ... you get the picture), you can trust that they’re the very best. Because we wouldn’t serve your family anything less. Since we got our start over 100 years ago in Chestnut Hill, Tennessee, Bush’s has always maintained that quality is the best policy. We pursue excellence and exceptional taste in our beans, sauces and everything we do. That’s why, from mouthwatering Baked Beans to satisfying bean recipes, you’re cooking up the best with Bush’s Best®.

Bush’s Best P: 888-233-1115 W: www.bushsbestfoodservice.com

Bush’s Beans help create a variety of globally inspired take-home options. Offer happy hour togo packs with appetizers and signature cocktails or bottled beverages. Feature full familystyle carryout meals with creative plays on global fusion like Taco Fiesta Lasagna or Thai Chili. Or offer up quick carryout with hearty bean & rice bowls that layer flavorful ethnic elements and ingredients you have on hand.

Affordable, versatile, and always in season, Bush’s Best® beans are a club and resort go-to for stretching meals, adding healthful appeal to familiar items, and bringing in global flavors across the menu.

Continue your exploration with delicious recipes and insights at bushbeansfoodservice.com.

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LEADERS IN CLUBS + RESORTS

C2 Limited Design Associates

C2 Limited Design Associates prides themselves on bringing a highly creative and collaborative approach to every stage of conceptual planning, design and project implementation. In doing so they ensure a holistic contextual integration of an assignment’s architectural backdrop, interior décor, and landscape design while successfully managing their client’s programmatic, budgetary and timeline expectations.

“

As clubhouse designers, we always enjoy sharing our substantive new approaches to clubhouse enhancements that improve the overall member experience, create a new or enhanced revenue opportunity, and streamline operational efficiencies.

- Craig J. Smith

”

C2 Limited Design Associates is an award-winning private club and resort design practice led by founding partners and co-creative directors Craig J. Smith and Christina H. Romann.

Smith and Romann have created a signature niche in the worlds of luxury hotel, resort and exclusive private club design with their bespoke approach to design uniquely tailored to each client and their story.

C2 Limited Design Associates 111 Westport Avenue Norwalk, CT 06851 P: 203.259.2555 E: partners@c2limited.com W: www.c2limited.com

“

We interviewed six different companies, both local and national firms. The field was reduced to two national companies, and in the end, we overwhelmingly selected C2 Limited Design Associates.

C2 was wonderful to work with; Craig Smith has a low-key style and is a great listener. He understands the committee process and the mind of a club member. Our project passed with an 81 percent approval, despite the largest member capital assessment ever.

Not only is the design a huge success, but Christina Romann’s interior decorating and furnishings are outstanding. The club now has a consistent look and feel throughout. I can’t thank C2 enough for the time, effort, and expertise they brought to our project.

- Nick Nicolay, President 2019 OLCC Board of Governors Orchard Lake Country Club, MI www.clubandresortbusiness.com

”

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Chambers Chambers is a full-service design firm that specializes in cultivating unmatched member experiences through our holistic approach to strategic planning, facilities master planning, architecture, and interior design. We work in partnership with each of our clients to celebrate their unique culture and infuse their commitment to quality, service, excellence, and value into every design aspect of their physical environment.

Chambers Baltimore 1800 Washington Boulevard, Suite 111, Baltimore, Maryland 21230 P: 410.727.4535 For over 120 years, the underlying philosophy of The H. Chambers Company has always been: to be and provide the best. Since 1899, Chambers has evolved from its humble beginnings in interior design to become an award-winning planning and design firm specializing in private clubs, hospitality design, and related markets.

LIFESTYLE DESIGN. Our emphasis on lifestyle design helps to create a ‘home away from home’ for members with adaptable spaces that encourage flexibility and spontaneity. By incorporating contemporary elements, Chambers is able to work with private 44

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club leaders to elevate every detail of the private club experience for the future while at the same time remaining respectful of the history and traditions of the past.

MEMBER INVOLVEMENT. Over time, Chambers has developed proven methods for member involvement throughout all stages of the planning and design process.

Through focus groups, member surveys, and ongoing member communications, we are able to listen to the individual needs of members at each and every club in order to design curated spaces that meet those unique needs.

THOUGHT LEADERS. Chambers aims to consistently stay ahead of trends and introduce new elements that respond to the changing dynamics of member lifestyles.

At our core, we are problemsolvers, translating our passion for aesthetics, form and function to develop innovative solutions through strategic planning, facilities master planning, architecture and interior design to elevate the user experience.

Dallas 100 Decker Drive, Suite 140 Irving, Texas 75062 P: 972.253.3583 Minneapolis 750 S Plaza Drive, Suite 206, Mendota Heights, Minnesota 55120 P: 612.295.0725 Naples 3301 Bonita Beach Road SW, Suite 110, Bonita Springs, Florida 34134 P: 239.673.1790 Washington, DC 1602 L Street NW, Suite 606, Washington, DC 20036 P: 202.851.3201 www.chambersusa.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Clubessential BRINGING CLARITY TO UNCERTAINTY

Clubessential brings clarity to uncertainty with a full suite of membership and club management solutions built on a mobile-first platform for country, golf, city, yacht, and other private clubs.

From member loyalty to backend operational efficiencies, the Clubessential Suite helps more than 1,300 private clubs better attract, engage, and retain their members.

Over 1,300 clubs serving more than 2 million members across the globe trust Clubessential technology to provide the insights and tools they need to do what they do best — deliver remarkable experiences. With an integrated mobilefirst approach and the industry’s first predictive analytics tool (Membership Analytics Predictor (MAP)), Clubessential is providing unmatched insight into member activities and redefining what member engagement can be.

Clubessential

Recruit, Engage, and Retain Members for Life

W: www.clubessential.com

The pressures facing clubs might be new and ever-changing, but the challenges are familiar: recruiting and retaining members are top priorities. That’s why Clubessential is continuously evolving and pushing to integrate technology and be clubs’ single source for the most advanced technology everywhere, from member loyalty to backend operational efficiencies. To keep driving towards those goals, we approach all development and support with 5 key initiatives in mind: • Recruit and convert more of your ideal prospects into new members in less time • Engage members online to turn web traffic into foot traffic at club events • Retain more members by delivering a data-driven personalized experience across every touchpoint • Operationalize your club through connected tools, automated processes, mobile experiences, while creating financial efficiencies • Deliver real-time data reporting for data-driven decision-making Built on a History of Success

No other company knows the intricacies of the club business as well as Clubessential. With 20 years in business, we’ve been leading the way in club technology from day one.

Continuing investments in both personnel and R&D ensure that we won’t deviate from that path. With businesslevel executives from across industries and numerous subject matter experts from the private club industry, we have a uniquely broad perspective that enables us to see and anticipate changes with unmatched clarity. Visit clubessential.com to learn more.

www.clubandresortbusiness.com

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LEADERS IN CLUBS + RESORTS

Club Leadership Alliance The three founding Alliance firms are independent entities working together for the common good of the industry, serving clubs in all aspects of strategic planning, operations, finances, human capital and facilities. The CLA’s core values serve as a framework for the proven best practices that create relevant and enduring clubs: • Informed Leadership • Strategic Stewardship • Empowered Management and Team • Compelling Member Experience CLA MISSION

“Rally club leaders to create relevant, enduring clubs.”

and aspirational improvements within a unified facilities master plan.

• Enhance member value by creating innovative club experiences.

• Ensure seamless transitions of Boards, Committees and Senior Staff.

Empowered Management and Team

• Create and maintain robust talent acquisition, retention, and professional development systems.

• Utilize proven performance management systems to set goals and measure outcomes.

• Perform regular team engagement surveys, compare to benchmarks and act on results.

Compelling Member Experience CLA VISION

“To generate widespread understanding and adoption of the best practices that lead to sustained club success.”

WHAT WE STAND FOR: CORE VALUES & BEST PRACTICES Informed Leadership

• Continuously educate stakeholders (Board, Committees, Members, Staff) regarding best practices and important societal trends impacting the private club industry.

• Conduct mandatory and comprehensive orientations for all stakeholders.

• Adopt the fact-based, private club business model and related financial best practices and Key Performance Indicators.

• Embrace data-driven leadership rooted in strong governance principles and transparent communication to all stakeholders.

• Match member expectations to club’s primary purpose.

• Measure member needs, preferences and satisfaction on a regular basis.

• Provide a value proposition that cultivates highly engaged, loyal, and satisfied members who think like owners.

• Present a relevant experience that easily attracts the next generation of members.

Kopplin Kuebler & Wallace, McMahon Group and Club Benchmarking, three of the most highly respected firms serving private clubs, have established the Club Leadership Alliance. After more than ten years of working together independently, the firms felt it was essential to work more closely in order to more effectively serve clubs in all their operational, financial, staffing, strategic and facility aspects.

Our vision for the industry is a transformation of the club leadership model through widespread understanding and adoption of the best practices that lead to sustained club success.

Club Leadership Alliance E: info@clubleadershipalliance.com W: www.clubleadershipalliance.com

Strategic Stewardship

• Develop and maintain an effective strategic plan.

• Protect, preserve, and grow the assets through comprehensive capital planning that addresses obligatory

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Club Passport Club Passport App (Employee App)

The App is an Employee Quizzing App. Private to your employees only, it allows you to present images, video and/or documents to employees in every department.

Create your own testing content in the App and all of your employee training can now be digital Employee Training/Quizzing (Who is this member) Built in Push Notifications and Employee Chat keeps every department up-to-date on what is happening at the Club either that day or this week…

Deliver BEO/work schedules etc…

Club Match (Member App)

The one upside to 2020 has been that many clubs have experienced a New Member spike as families look locally for a safe Family experience. But with being a new member, comes that “how do I fit” anxiety. Club Match provides the members an easy way to find other members that they match well with, which translates to deeper connections with your club and longer lasting memberships.

Members create a profile that helps them match up with other members who match their profile. The App then allows them to reach out to see if there is an interest in connecting.

The built in Chat creates a digital club community run by the members themselves.

Who will use Club Match: Membership Directors - Use it to find members that the membership director feels could be a good fit for this member (new or otherwise) Members – Use it to expand their Club Digital Profile and to match up with other members that have common Interest and availability Management – Use it to learn more about their new their members and know their existing members better. Think of it as an enhanced “Member Directory” in your pocket.

We are a development Agency with Apps specific to both Employees and Members of a private club.

Our Employee Apps are used by management and staff at your club to help them learn your membership better, thereby earning the appreciation of your members. Quiz staff and help them Learn or simply use it as a member directory in your pocket… For Members it is a way to connect, communicate and bond with your club…

Club Passport Kansas City MO P: 913.706.5247 W: www.clubpassports.com

Singles App

The App has optional Opt-In subscriptions for your single members that wish to use the App as a way to connect to other Single members. Consider it as a private dating site available ONLY to members at private clubs across the country.

The club maintains total control of their member’s access to this section of the App, and to all of the profile questions that you wish to fashion for your private club.

This is a new amenity for your single members and also a revenue opportunity for the club as well.

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2021 LEADERS IN CLUBS + RESORTS ClubProcure

In what ways can a leader help others during unexpected adversity?

One way is to lean into your core values.

Another is to shine those values onto the people you serve. That is precisely what this leader in Club + Resorts, ClubProcure®, has done during the tumultuous season experienced in 2020.

“We describe our company’s promise to those we serve through the acronym FORT—flexible, optimistic, resourceful, and transparent,” said Tony Beuter, President of ClubProcure®. “I have seen these words come to life in countless ways over the last year.”

One particular example was told by Troy Hoffman, ClubProcure’s Western Regional Manager.

“While working with one of our resort clients, we were able to negotiate a custom contract on a bottled water that will save them nearly six figures annually. They now have a better product solution for a markedly greater value,” said Hoffman.

“Finding a way to help this client that has faced a difficult year was a very rewarding feeling.”

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The ClubProcure - A Foodbuy Company team is dedicated to continually adding services and suppliers our members need to grow their business and earn higher revenues. Feel free to contact us to discuss how ClubProcure - A Foodbuy Company membership could positively affect your business.

ClubProcure 1111 W San Marnan Dr. Waterloo, IA 50701 P: 800.363-.480 W: www.clubprocure.com

ClubProcure found itself in unchartered territory like nearly everyone else back in March, but the power of its parent company Compass Foodbuy helped calm the waters of market volatility.

“During the spring when certain categories were touch and go, our team was called quite often for help,” said Mike Sawyer, Vice President of Business Development. “It gave us great peace of mind that our parent company has phenomenal contracts and relationships with hundreds of manufacturers allowing us to stabilize cost conditions for clients.”

And while 2020 has shown ClubProcure they can provide value under any conditions, they are anxious to get back into the market when the time comes.

“A lot more phone calls than field trips this past year,” joked Beuter. “We are certainly looking forward to visiting those clients within our community in person, however, when the time is right.” www.clubandresortbusiness.com

2021

LEADERS LEADERSININCLUB CLUB+ +RESORT RESORT 2020 2020 LEADERS LEADERSININCLUB CLUB+ +RESORT RESORT 2020 2020 INNOVATIVE Cres Corhot and cold cabinets LEADERS IN CLUBS + RESORTS

thatINNOVATIVE operate indoors ANDcabinets outcabinets INNOVATIVE hothot andand coldcold that indoors AND AND out out thatoperate operate indoors

When your business is on a roll we hope it’s in Cres Cor’s hot cabinets, ovens, utility cabinets, racks, dollies and a host of other Cres Cor quality products. A family owned company, Cres Cor has been a moving force in the foodservice industry since 1936 and is centrally headquartered near Cleveland, Ohio.

With over 275,000 square feet of Electric Power Propane Power Solar Power state-of-the-art manufacturing and Profile Text distribution facilities, we have made a 3 Indoors, the HotCube runs on standard commitment to unsurpassed reliability Electric Power Propane Power Solar Power 120V electric.

Outdoors, it switches over Profile Text service. and superb customer 3 Indoors, onon standard to 8700 BTU’s ofthe propane-fueled heat “Our focus is to continually bring Indoors, theHotCube3 HotCuberuns runs standard 120V electric. Outdoors, to maintain safe holdingOutdoors, temps of itupswitches to electric. over new ideas and exciting, labor and it120V switches over to 8700 BTU’s of money saving products to market” 200°F (93°C).

Optional tank hose adaptor to 8700 BTU’sheat of propane-fueled propane-fueled to maintain safe heat says Cliff Baggott, Cres Cor president. of upholding totank 200°F (93°C). convertsholding from 1temps lb. propane totemps a to maintain safe of up to “We are an 84 year “young” company, Opti onal tank hose adaptortank converts 20 lb. tank for long-term usage.

Optional 200°F (93°C).

Optional hose adaptor always striving to improve our products, from 1 lb. propane tank to a 20 lb. processes, and ourselves.” solar panel recharges controls. converts fromdigital 1 usage. lb. propane tank to a tank for long-term Optional Cres Cor has grown into a leader in 20 lb. tankrecharges for long-term usage. Optional providing mobile foodservice solutions solar panel digital controls. solar panel recharges digital controls. to a wide and robust customer base.

As we embark on the third generation of family ownership, we continue to strive to providing our customers with quality equipment, innovation that Cres Cor solves their issues, and over and above customer service.

5925 Heisley Rd. Cres Cor Mentor, OH 44060-1833

Model HC-UA-11 PATENT PENDING

Model HC-UA-11 PATENT ModelPENDING HC-UA-11 PATENT PENDING

Electric Power

Battery Power

Cres Cor

Solar Power

Introducing rst off-the-gridmobile mobile Introducing the the firstfioff-the-grid refrigerated cabinet, the KoldCube3!

3 Electric Battery Power refrigerated cabinet, thePower KoldCube ! Solar Power Uses standard 120V electricity indoors but Usescan standard 120V electricity but Introducing the firstindoors off-the-grid be easily moved outdoors using batt ery mobile and solar power.

This rugged cabinet can be easily moved outdoors using battery refrigerated cabinet, thewill KoldCube3! keepproducts chilled to perfecti on for up to and solar power. rugged120V cabinet will keep UsesThis standard electricity indoors but fourhours on a single charge. products can chilled to perfection for up to four be easily moved outdoors using battery hoursThis on arugged single cabinet charge. will keep and solar power. products chilled to perfection for up to four hours on a single charge.

5925(273-7267) Heisley Rd. 877-CRESCOR 5925 Heisley Rd. OH 44060-1833 Mentor, www.crescor.com Mentor, OH 44060-1833 877-CRESCOR (273-7267) 877-CRESCOR (273-7267) www.crescor.com www.crescor.com

Model KC-UA-11 Model KC-UA-11

Cres Cor’s Cook-N-Hold Smoker Cooks Butt! Smoker Cres Cor’s Cook-N-Hold Butt!

Cres Cooks Cor’s Cook-N-Hold Smoker Cooks Butt!

Small footprint...big menu possibilities.

Small footprint...big menu possibilities.

Small footprint...big menu possibilities. l

Model KC-UA-11

Not to mention shoulders, wings, ribs, legs, loins and more! Add variety and versatility to your menu with the Cook-N-Hold Low Temperature smoker Oven from Cres Cor.

Not to mention shoulders, wings, ribs, legs, loins and more! Add variety and versatility to your menu with the Cook-N-Hold Low Temperature smoker Oven fromNot Cres Cor. to mention shoulders, wings, ribs, legs, loins and more! Add variety and versatility to your menu with the Cook-N-Hold Low Temperature smoker Oven from Cres Cor. www.clubandresortbusiness.com

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www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Designmaster Furniture Designmaster Furniture has been known and respected for more than 30 years for building the most stylish, comfortable, and best valued dining chairs and dining stools in the furniture industry. Our loyal clients believe in us, in our quality, in our service, and in our values. It is those values and our wonderful people that have anchored us since the beginning in 1989.

Kennebunkport Inn – Kennebunkport, ME – Hurlbutt Designs

At Designmaster, we specialize in high quality dining chairs and dining stools because making dining chairs and dining stools is all we do. Partner confidently with us, taking advantage of our commitment to be the “best” in dining, and all at a remarkable value.

Designmaster Hospitality offers timely styling, outstanding comfort, impeccable craftsmanship, and great service with the construction standards and materials to perform beautifully in a commercial setting. We pay attention to every detail. Our dining chairs and dining stools feel as good as they look.

Handcrafted in America by skilled craftsmen in the foothills of North Carolina, every Designmaster dining chair and dining stool is engineered to provide the same seating comfort, no matter what style you choose. We offer a selection of wood finishes and nail head options, and we expertly apply custom fabric to compliment any dining environment. Our product has been specified and placed in restaurants, country clubs, hotels, and retirement communities. We are committed to excellence and to making the dining and seating experience a delightful one for everyone who sits in one of our dining chairs and dining stools. We can also custom modify styling and finishes to suit your particular needs.

Quality is our passion. Dining is our expertise. You can have confidence in choosing Designmaster dining chairs and dining stools for your next club dining project – both indoor and covered outdoor dining areas.

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Designmaster Furniture 1283 23rd Street Southeast Hickory, NC 28602 P: 828.324.7992 F: 828.324.2706 E: sales@designmasterfurn.com W: www.designmasterfurniture.com @designmasterfurniture

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Elavon

As a trusted payment partner for the golf industry, we offer a secure and efficient payment experience for your customers. We provide the payment expertise so you can focus on expanding your business capabilities, increasing your revenue potential, and empowering your customers to do business with you.

Our team of knowledgeable professionals focus on guiding you through the payment journey. We offer quick implementation and comprehensive support to help make an immediate impact to your bottom line.

Elavon has an entire team of staff dedicated to the golfing sector, so you’ll know we understand your unique needs and the valuable role payment technologies play in the growth of your business. We support transactions end-toend with: • Payment processing • Payment gateway • Surcharging • Payment optimization • Dynamic currency conversion • Restaurant solutions including pay-attable and order ahead

Elavon is the leading provider of integrated, secure payment technologies for the golf industry. Our payment solutions integrate seamlessly with the leading platforms creating a simplified payment process and delivering value to your customers.

Regardless of which environment your customers prefers to pay—in-person, online or on-the-go—our flexible, secure platform provides an overall exceptional payment experience.

Elavon You can trust our PCI DSS certified hosted gateway to securely route payments to virtually any of the leading processors. Additionally, it can help reduce the scope of PCI DSS compliance because cardholder data bypasses the POS completely and is sent directly to our secure data center.

Payment card transactions are secured end-to-end using encryption and tokenization to help protect sensitive cardholder information from the risk of a data breach. Your customers are your greatest asset, which is why we provide you with the solutions that allow you to protect cardholder data. Additionally, our gateway eliminates 3rd party involvement, minimizes redundancies and streamlines reporting.

P: 800.834.7790 W: www.elavonpayments.com

Our payment solutions integrate seamlessly with most POS systems creating a simplified payment process and delivering value to your customers.

Regardless of which environment your customers prefer to pay – in-person, online or on-the-go – our flexible, secure platform provides an overall exceptional payment experience.

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2021

LEADERS IN CLUBS + RESORTS

Ethos Club & Leisure FOR MANY PRIVATE CLUBS, traditional operating models are no longer viable, given different ways that new and prospective members think, work, act and play. At Ethos Club & Leisure (www. ethosclubandleisure. com), we help clients create new concepts, facilities, amenities and programs, and build leadership teams and key staff that set them apart and make them uniquely attractive; we repurpose and leverage existing assets to produce new experiences and revenue streams; and we locate capital to position the operation for sustainability and profitability over time.

Ethos was created through the inspiration and vision of the principals of Addison Law (www.addisonlaw. com), the premier law firm focused on club and leisure assets, and Bob Jones, the former longstanding Chief Operating Officer of The Desert Mountain Club. With more than 1,500 combined transactions in private clubs, public courses, resorts and real estate communities across the U.S., the Addison Law team possesses unrivaled insight on issues that impact the bottom line of club and hospitality organizations. Through his tenure at Desert Mountain and other high-end private clubs, Bob Jones has been one of the most influential leaders in the private club and real estate development industry over the past 30-plus years.

In 2019, Ethos acquired GSI Executive Search (www.gsiexecutivesearch.com), one of the leaders in private club and hospitality search. Leveraging collective experiences, capabilities and resources, this new alliance between Addison Law, Ethos and GSI offers private club and hospitality clients unprecedented, single-source access to legal advisory, operational consulting and executive search solutions that otherwise would only be available through separate

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engagements.

At Ethos, we believe that successful projects must deliver a differentiated, engaging experience while generating long-term positive returns and operating in a responsible fashion.

We don’t merely identify financial and statistical problems; rather, we develop the plan, and work closely with clients through implementation for a successful conclusion.

Our name carries deep meaning and significance with our team. Our “ethos” is grounded in an unwavering commitment to excellence and integrity in all that we do. Our interdisciplinary team approach allows us to think big in the planning and concept stages and tactically execute on the smallest details, understanding that success lies in a commitment to excellence throughout the process. There are no shortcuts.

Legal Advisory Services (provided by Addison Law) • Equity turnovers/sales • Membership plans • New/redevelopment • Deal structures Operational Consulting Services (provided by Ethos Club & Leisure) • Business and brand strategy • Operations • Repositioning/new capital • Development/redevelopment/sales Executive Search Services (provided by GSI Executive Search) • Executive placement • Human capital management • Post-hire consulting • HR compliance

Ethos Club & Leisure is a real estate advisory, consulting and investment firm dedicated to optimizing club and leisure assets. Our work focuses on investment, acquisition, development and redevelopment; ownership and operations; and at the appropriate time, disposition.

Ethos is a venture between the Principals of Addison Law, recognized nationally each of the last 21 years as the club industry’s top law firm, and Bob Jones, the former longstanding Chief Operating Officer of The Desert Mountain Club, one of the largest and most successful private clubs in the country.

Ethos Club & Leisure 5429 LBJ Freeway, Suite 400 Dallas, Texas 75240 P: 972.341.8133 E: info@ethosclubandleisure.com www.ethosclubandleisure.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Eustis Chair

Dine in style with extraordinary seating from Eustis Chair. There is no better choice for fine dining chairs. Whether an antique reproduction or a contemporary classic, our elegant and comfortable chairs are manufactured for lasting durability.

Eustis Chair designs and manufactures the most durable and highest stacking hardwood chairs available for the club industry. Each of our chairs is sustainably made to order in the USA. Our chairs stack up to 10 chairs high for easy storage. Members delight in the comfort and elegant design of our chairs, while the facilities staff enjoy the stacking functionality.

Pictured here are Claremont stackable dining chairs by Eustis Chair at the Cherokee Town and Country Club and Council Room stackable banquet chairs by Eustis Chair at the Yale Club of New York City.

For the Cherokee Town and Country Club, Eustis Chair worked with Atlantabased Harris Interiors. The Cherokee Town and Country Club chose the Claremont

www.clubandresortbusiness.com

stacking dining chairs for their dining room renovation. The Claremont is one of Eustis Chair’s most elegant and best-selling chairs. The Claremont comes in three different styles and can be made as a side chair or arm chair.

The Yale Club of New York City and their designer Executive Interiors liked our popular Bohemian stacking banquet chair, but wanted a roomier chair. We added one inch of width to the seat and depth of the Bohemian and eased the back by 3 inches to create the Council Room Chair. This chair was designed for the renovation of the club’s elegant Trumbull Room. Thanks to our proprietary Eustis Joint®, this great chair stacks 10 chairs high and comes with a 20 year warranty. Since their original order in 2015, the Yale Club of New York City has contacted us for several more orders.

Visit us at EustisChair.com for more information.

Eustis Chair designs and manufactures the most durable and highest stacking hardwood chairs available for the club industry. Each of our chairs is sustainably made to order in the USA. Our chairs stack up to 10 chairs high for easy storage.

Members delight in the comfort and elegant design of our chairs, while the facilities staff enjoy the stacking functionality. Dine in style with our extraordinary seating. There is no better choice for fine dining chairs.

Visit us at EustisChair.com for more information.

Eustis Chair 44 Soldiers Field Place Brighton, MA 02135 P: 978.827.3103 W: www.eustischair.com

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2021

LEADERS IN CLUBS + RESORTS

E-Z-GO From those humble beginnings, E-ZGO has grown into a global leader in the golf car industry building hundreds of thousands of vehicles from its headquarters in Augusta.

E-Z-GO manufactures multiple lines of vehicles, including golf cars, utility vehicles, personnel transportation vehicles, refreshment vehicles and more. With golf car customization, E-Z-GO is proven and guaranteed to deliver you the golf cars you need.

E-Z-GO E-Z-GO has transformed the golf car industry with innovative technologies such as ELiTE Lithium vehicles, the first-of-its-kind EX1 gas engine, and Textron Fleet Management systems. ELiTE™ Lithium vehicles, powered by Samsung SDI lithium batteries, now feature an even more compact, lightweight battery which delivers the same unbeatable performance and unmatched operational cost savings. That’s why 1,700 courses and counting depend on ELiTE Lithium performance. While others in the industry are trying to get it right, E-Z-GO has been focused on perfecting ELiTE lithium technology.

1451 Marvin Griffin Road Augusta, GA 30906 P: 800.241.5855 E: EZGOcomms@textron.com W: ezgo.txtsv.com

Furthermore, the purpose-built EX1 gas engine has raised the bar for golf car engines. With best-in-class fuel economy, a more responsive acceleration, and a quiet, enjoyable ride, the EX1 has taken gas golf cars to the next level.

On top of that, E-Z-GO’s Textron Fleet Management System is innovating the game of golf both on and off the course. Whether you choose the screenless Shield technology, or a high-definition screen system, your course will see immediate operational benefits and player excitement that will separate your course from the pack.

With industry leading technologies, from a trusted and reliable company, the decision on your golf car fleet is simple. If you’re looking for the best, E-Z-GO is it.

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www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

FiberBuilt

Umbrellas & Cushions

FiberBuilt Umbrellas & Cushions is the leading manufacturer of long-lasting fiberglass ribbed umbrellas for hotels, restaurants, and country clubs. Designers and General Managers nationwide agree that the fashionable look, decorative options and durable construction of our umbrellas are perfect for clubhouse needs. From Fisher Island (FL) to The Ingomar Club (CA), and North Harbor Club (NC) to Montage Deer Valley (UT), our shade products enhance the patios, lounges, dining areas and pool decks.

During the current Covid crisis we have Classic Tents available on a quick ship basis that permit properties to enlarge their outdoor dining footprint for safe and comfortable social events.

FiberBuilt’s variety of umbrella styles, shapes and sizes have been developed to serve your function and fashion needs.

Our diverse product lines include large scale and cantilever umbrellas, styles that include solar powered USB charging stations to keep your guests connected, and privacy Pavilions with zippered sidepanel drapes.

Whether the décor works best with a powder coated pole or a FiberTeak™ simulated wood finish, or the property is in a particularly windy location requiring a double vented or extra-large Aruba vent for superior wind management, FiberBuilt has products to meet those needs. When clubs want to have their www.clubandresortbusiness.com

logo silk screened onto the umbrella’s panels or valances, our staff can assist with that as well.

Our contemporary and traditional styles, wide range of sizes and shapes, powder coated and simulated wood finishes that coordinate with outdoor furnishings, marine and furniture grade fabrics, and array of options permit you to customize your shade products to solve any design challenges.

In addition to umbrellas, our offering includes custom replacement cushions and decorative pillows to refresh the look of dining, chaise and deep seating.

The frames of your furniture may still be sturdy but when the worn, frayed or faded cushions need updating, FiberBuilt is there to manufacture cushions with the loft, fill and comfort your members deserve.

For more than 20 years, FiberBuilt Umbrellas & Cushions has been manufacturing shade products, bases, and cushions for hotels, restaurants, country clubs, timeshares, and cruise lines. Popular models for the club market include the signature Prestige Collection with one-piece poles, heavy duty hubs, and powder coated and proprietary FiberTeak™ simulated wood finishes.

Other important shade products used at clubs and resorts are Cantilever, Beach, Pavilion and Cabana models.

Corporate headquarters and production facilities are located in Ft. Lauderdale, FL and products are shipped worldwide.

FiberBuilt Umbrellas & Cushions PO Box 9060 Ft. Lauderdale, FL 33310 www.fiberbuiltumbrellas.com

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2021

LEADERS IN CLUBS + RESORTS

FLAT

®

Located in Schaumburg, IL and founded in Sydney Australia, FLAT® manufactures a range of awardwinning table stabilization and alignment solutions. Our products are available in over 40 countries and are used by some of the world’s leading brands.

MAKE SURE YOUR GUESTS ENJOY THEIR EXPERIENCE WITH YOU. SET THE TABLE FOR DINING EXCELLENCE. As resorts make their preparations to

emerge from 2020 with a plan to welcome guests back to their facilities, many are looking for ways to meet new safety guidelines while providing a memorable experience. Traditional dining room capacities have been reduced by as much as 50%, and many hospitality brands are looking for creative ways to serve their guests. Here are some helpful tips to help you provide a great dining experience for your guests and members.

While planning out these new arrangements for member dining, some critical areas need to be considered.

Remember that sensitivities to sanitation and service will be at an all-time high during their visit. It is incumbent upon owners and operators to provide peace of mind to guests during their visit, or that business may not return—and they will likely share their poor experience with other potential guests.

Utilizing previously unused indoor and outdoor areas is increasingly important for businesses that want to protect revenues and customers. Areas that were not originally designed for dining or socializing now create a great opportunity. Such areas can often have uneven surfaces that can be nightmarish for hospitality settings, creating wobbly tables that waste staff time, cost money, and ruin customer experiences.

FLAT® Table Bases and FLAT® Equalizers for existing tables are perfect solutions to make the outdoor dining experience a better option for both operators and members. Our patented products allow

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tables to quickly and permanently stabilize on uneven surfaces.

FLAT® Table Bases automatically stabilize and lock into place on uneven surfaces like pool sides, decks and patios, and require zero effort from staff. This technology, located under the table base, allows servers to align adjoining tabletops in seconds. With over 40 FLAT® table base designs, we are confident you will find a table base to complement your décor and tabletops.

Use FLAT® Equalizers to fix your existing wobbly tables. Equalizers replace your tables’ existing screw-in glides and stabilize the table with just a press on the tabletop.

Planning your dining experience, while under all the guidelines and regulations of the pandemic, can be a daunting task.

FLAT® has developed proven solutions to help you make this experience a positive one for your guests. To learn more about all the product options currently available, and to find your local representative, visit www.flattech.com or call 855-999-3528.

FLAT® has offices in the USA, UK, Holland, Australia, and Hong Kong. To learn more, visit www.FlatTech.com.

FLAT Tech, Inc. 1900 E. Golf Road, Suite 950, Schaumburg, IL 60173 P: 855.999.3528 W: www.flattech.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Fore Supply Co. Linens Fore Supply Co. proudly offers a full line of linens. As a wholesale distributor, we provide fast shipping across the nation. Offering bed linens, towels, robes and so much more, Fore Supply Co. has expanded its linen offerings to meet the needs of our industry. With the addition of a linen specialist, Fore Supply Co. is committed to our 75 year philosophy of being a One-Stop shop for customers in a wide range of fields. From golf and country clubs and professional and collegiate sports teams to health clubs and resorts, Fore Supply Co. has everything you need.

One-Stop Shop Fore Supply Co. prides itself on carrying everything our customers need. With a large supply of the best brand name amenities for the locker room, club house or spa, Fore Supply Co. has bolstered its efforts in recent years to meet the needs of our everchanging industry and world. Now,

For over 75 years, Fore Supply Co. has been the original club supply company. Founded in 1945, Fore Supply Co. began by operating out of a two-car garage on Chicago’s Northwest side. Seventy five years later, much has changed in the industry, but Fore Supply Co. remains a leader and innovator, still focused on being a One-Stop Shop for all our customers.

Fore Supply Co. 1205 Capitol Drive Addison, IL 60101 more than ever before, Fore Supply Co. is committed to taking care of our customers to the best of our abilities. We pride ourselves on our large selection of amenities as well as our dedicated customer service representatives. At Fore Supply Co., we know the customer comes first, and our longevity in the industry is a testament to our commitment to you.

P: 800.543.5430 W: www.foresupply.com

Customize your club Part of that commitment to our customers is our willingness to go the extra mile. Fore Supply Co. proudly offers unparalleled customization options for any of your business needs.

Fore Supply Co. can custom fit dozens of items to help make your business stand out from the crowd. Custom bottling, custom embroidered linens and custom imprinted bags and cups are just a few of our most popular options, but there are many more options. To find out what Fore Supply Co. can customize for your club, call or visit our website today! www.clubandresortbusiness.com

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2021

LEADERS IN CLUBS + RESORTS

ForeTees Helping Clubs Cope with COVID-19 When the great pandemic of 2020 struck the private club industry, state governments enacted various rules and restrictions that allowed clubs to remain open, but were often difficult to implement and enforce. With limited options for entertainment, dining and exercise, members looked to the clubs for these activities. While this would normally be met with great excitement, most club managers were forced to deal with much more demand than the state regulations would allow them to handle.

Club Managers across the country were searching for solutions that would help them cope with these new challenges they faced.

ForeTees to the Rescue

Fortunately, ForeTees was able to quickly provide cost effective solutions that allowed their customers to adequately handle the increased demands on club staff and resources. ForeTees utilized their flexible reservation system, aptly named “FlxRez”, to build hundreds of reservation systems for areas of the club that had never required reservations prior to the pandemic. Areas serviced included: • Aquatics/Pool • Fitness Centers • Driving Ranges • Golf Simulators • Spas and Barber Shops • Tennis, Pickleball, Handball, Bocce, etc • Gyms and Basketball • Trap and Skeet Ranges • Electronic Scorecards (Mobile App) • And more

We offer integrated club management software, beautiful websites, user-friendly online reservation systems, and superior mobile capabilities to take the heavy lifting off your hands. Everyone at ForeTees has experience at private clubs, either as a part of the staff or as a member. We know first hand what it takes to manage the complex areas of a club and we know the importance of first class service. That is why we are here 24/7 with our expert support staff ready to assist you. We are dedicated to providing the best service possible to the private club industry.

ForeTees sales@foretees.com www.foretees.com

ForeTees provided clubs with a user-friendly Food Ordering App that allowed them to offer Takeout options for the members. Using this convenient app feature during the pandemic, members at clubs placed well over 100,000 food orders generating $4M of revenue. Members at one club placed just over $168,000 in takeout orders between May and Dec 2020.

Clubs used the industry leading ForeTees Golf System to manage the increased demands on their golf courses. The ForeTees system handled the increased traffic effortlessly while it provided members and staff with a quick and easy way to manage their tee times. ForeTees’ customers saw a dramatic increase in rounds played during the summer of 2020 over the same period in 2019 (May – Aug) as illustrated below.

2019

2020

Member Rounds

4,321,575

6,736,965

55.9%

Guest Rounds

1,423,588

1,119,710

-21.3%

Total Rounds

5,745,163

7,856,675

36.8%

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Increase

Despite the unusually high number of contacts from our customers, the ForeTees Support teams continued to maintain their Gold Standard level of support. No wonder our customers consider them the BEST in the industry!

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Game Changer Smoker by Norris Thermal Norris Thermal Technologies an established American based company with over fifty years in the industrial manufacturing business, has taken to market the food service industries FIRST Patented High-Volume Commercial Convection Smoking System, The Game Changer Commercial Convection Smoker.

The Game Changer efficiently hot smokes, cold smokes, dehydrates and holds high volumes of food at HAACP recommended safe temperatures. Its deliberate convection process offers proven moisture retaining which produces a higher product yield. That in turn offers its operators substantial food cost savings, complete control of the cooking process, and undeniable consistency in the final product!

Game Changer has successfully redefined what a Commercial Smoker should be able to do. The Game Changers sleek, innovative cabinet style designed system efficiently infuses product with the operator’s choice of non-proprietary pure wood smoke pellets through a patented wood pellet smoke generator. It extracts only the pure wood flavor and then releases a high-density smoke with a zero to low ash count.

Constructed of heavy-duty food service grade US STEEL, The Game Changers three energy-efficient cabinet circulation fans evenly circulate flavorful smoke throughout the sixty-five square foot of cooking area without creating any hot or cold spots.

Another unique bonus of the Game Changer Commercial Convection Smoker is the minimal installation cost. No gas line is needed nor is it required to be installed under a fire suppression HVAC hood system. This completely flameless smoke generating system is extremely safe and does not require constant attention or www.clubandresortbusiness.com

A GAME CHANGER for your commercial kitchen.

The electric, no flame smoker is the safest, most repeatable, and easiest to operate system available. The versatility of this machine allows chefs to perform a variety of operations: cold smoking, smoking with heat, or dehydrating. It’s Marine Approved for vessels over 65’.

The GAME CHANGER operates with an easy to operate touchscreen. flame box maintenance. Its four heavyduty casters offer the operator complete mobility and the freedom of operation as either a guest ‘Showpiece’ Action Station or a fixture in a commercial kitchen. The Game Changer also offers an easy to operate pre-programmable touch screen which is also internet enabled.

The Game Changer capabilities are limited only to the creativity of its Chef.

Easy product loading and unloading is accomplished on a mobile, full size, twenty sheet pan, ‘speed rack’. Our ever-growing clientele ranges from BBQ Pitmasters, Certified Executive Chefs and also a James Beard Award winning Chef. They are all finding innovative ways of using the Game Changer for creating cutting edge and healthy concepts by infusing food with pure wood smoke.

Norris Thermal Technologies also utilizes a custombuilt demonstration trailer complete with a Game Changer Commercial Convection Smoking System and a state-of-the-art display kitchen complete with a demonstration stage. It is available as additional support for our clienteles use to elevate their next event to a ‘not soon forgotten’ level.

Headquartered in Tippecanoe, Indiana, Norris Thermal Technologies is one of the nation’s leading consultancies and design firms specializing in global equipment solutions.

Discover the endless recipe options you can create with this unique cooking system - the GAME CHANGER produces winning results time and time again.

Norris Thermal Technologies 7930 N 700 E Tippecanoe, IN 46570 P: 574.353.7855 W: www.gamechangersmoker.com W: www.norristhermal.com

Norris Thermal Technologies also manufactures The Tribal Fire Grill, a 360 degree wood grilling show piece-www.grillin360.com January 2021

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Hollman Inc. Hollman is known for their craftsmanship and quality storage solutions. With 44 years of experience, their ability to design and directly manufacture lockers in their Irving, Texas warehouse has given them the capability to find the most innovative storage solution designs with high-quality material for their customers.

Country Club locker rooms are essential to the overall club experience; they should be comfortable, luxurious, and easy to maintain. They are an extension of the club’s brand and reinforce each member’s decision that joining your club was the best choice.

When designing the perfect locker for your facility, Hollman keeps functionality central in their design method. They provide you with a dedicated consultant, Research and Development specialists, engineers, and CAD designers to help you select the right material and amenities.

For material, their teams work with you on selecting from their high-quality wood veneer, antimicrobial and scratch-resistant Nanolam, back-painted glass, or their durable and water-resistant phenolic. Other amenities that your locker room needs and that your members want. Amenities vary from optional tennis racket and golf club holder, frosted acrylic trays to help promote

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an organization, smart touchless lock technology solutions, and embed wireless or USB cell phone charging surface. These are just a few of many more options to come as we want our customers to truly create a space that truly reflects their club and members.

Their dedicated in-house woodworking shop and master custom stainer allows them the flexibility to provide the customer with lockers that are custom matched to their environment. Hollman ensures that both your club and your members feel good in your locker rooms, knowing that your lockers are eco-friendly and LEEDmanufactured. Hollman’s UV-cured, zeroVOC finishes ensure that your locker room never has that chemical smell.

Beyond your main men’s and women’s locker rooms, Hollman can also help you provide the best storage solution and locker-room settings in your club’s fitness center and spa. Hollman helps you to extend your clubs experience throughout your entire facility.

Guests will appreciate your commitment to their wellness and comfort and recognize your facility as a cut above.

Hollman Inc surpasses expectations, focusing on functionality and design, so your members enjoy comfortable surroundings and amenities of distinction with every visit.

Hollman, Inc. is the industry leader in locker design and solutions. They have manufactured more than ten million lockers for high-profile organizations, including major American golf courses, country clubs, workspace, fitness studios as well as collegiate and professional sports facilities. Hollman’s manufacturing philosophy focuses first on the customer and their members experience and then on storage functionality and design. From start to finish, Hollman is committed to best-in-class storage solutions and a customer experience like no other. All lockers are manufactured in the USA.

Hollman Inc. 1825 W. Walnut Hill Ln. Ste. 110, Irving, TX 75038 P: 972.815.4000 W: www.Hollman.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Hoshizaki America, Inc.

Hoshizaki offers a variety of foodservice equipment to optimize any club and resort … while saving money and energy. From the kitchen, to the bar, and golf course, Hoshizaki offers both ice machines and refrigeration equipment for a variety of applications. Continuous innovation makes our ice machines and dispensers more efficient with increased ice production and a longer lifespan, which equals operation savings. Our refrigerators, merchandisers and prep tables have features to maximize temperature control and keep food safe while saving money on food and labor costs.

Create the perfect cocktails with Hoshizaki’s exclusive line of specialty ice machines – made specifically for resorts and clubs that want a more high-end feel with custom detail. Take your cocktail presentation to the next level with specialty ice: 1 inch square, 1.8 inch sphere, and coming in the Spring of 2021, the impressive 2 inch cube. No more messy silicone molds or expensive third party ice vendors!

The one inch square cube is a dense, clear, square cube that is offered in two types of ice machines: the IM-200BAC undercounter ice machine is perfect for under the bar and the IM-500SAB stackable ice machine sits on a large bin for more back of the house production. Large square cubes are great for cocktails or even iced tea, water and sodas.

This past year, Hoshizaki announced the ever-popular sphere ice machine IM-50BAA-Q. The sphere ice machine fits easily under a bar for clear specialty ice (that looks remarkably like a golf ball) at your fingertips and produces up to 450 spheres a day. Spheres can be used in both the preparation and presentation of mixed drinks and cocktails. Use one sphere for an old fashioned or three to make the perfect mixed drink in a high ball glass. Find your next ice machine www.hoshizakiamerica.com. www.clubandresortbusiness.com

HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With corporate headquarters in Peachtree City, Georgia, Hoshizaki America, Inc.’s continuous innovation and commitment to the highest standards ensures that our customers have exceptional quality products.

Hoshizaki America, Inc. 618 Highway 74 South Peachtree City, GA 30269 P: 800-438-6087 W: www.hoshizakiamerica.com

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LEADERS IN CLUBS + RESORTS

Innovative Club Management

Innovative Club Management has a proven track record of success, we guarantee our results, and is recognized by Club Resort + Business as a Top Innovator in 2020! We break from the traditional model of Country Clubs and Golf Clubs by providing unique experiences and amenities for all members and guests, with services geared specifically to the changing times and current market demands. We believe innovative hospitality is the cornerstone of an industry desperate for a new, fresh, and forward-thinking approach. Click on the link The ICM Difference and see how two minutes could change your Club’s future.

Club Management | Guaranteed Results

Our Club Management services are perfect for Clubs that are looking to reinvigorate, reimagine, and relaunch.

Many Clubs become frustrated when new ideas fail to ensure that the Club stays current with programming for Tennis, Fitness, Golf, and other amenities such as dining trends, new hospitality initiatives, and much more. We partner with Ownership or the Board of Directors to provide support, innovation, fresh ideas, systems, and tools to elevate the image and brand. We are at the disposal of Ownership and/or the Board to provide a complimentary operational review with a detailed action plan to “bridge the gap” between vision and execution.

Many Clubs suffer from “little fish in a huge pond” syndrome, getting lost in a sea of other Clubs within a larger organization.

We believe in providing a boutique approach, ensuring you do not get lost among the masses. We pride ourselves on being nimble and able to pivot based on your Club’s specific challenges and opportunities within its market. Too many Clubs sign long-term management agreements only to be lost in the sea of

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false promises and expectations. We don’t believe in the philosophy of “one size fits all,” but rather “one size fits one.”

BENEFITS OF THE COMPLIMENTARY ‘BRIDGE TO SUCCESS’ PLAN

Conduit between operations and the Board of Directors and/or Ownership: No more awkward meetings or questions with operations. We take care with expertise for solutions and results.

Complete audit of every department: We provide a detailed evaluation of current systems and processes.

Do you know your 4 “P’s?” Do you have the right Product, Processes, People and Position to thrive?

Founded by Alex Hammill, our focus is elevating the experience for all of our Members by merging 200+ years of human capital from the latest restaurants, hotels and private club management, to create the most innovative team in the industry…welcome to Innovative Club Management. Recognized as a Top Innovator in 2020 by Club Resort + Business.

15 minutes could increase your profits by 15% more!

Innovative Club Management P: 724 780 5160 E: ahammill@innovativeclubs.com W: innovativeclubs.com Info: Our Approach | ICM Difference

Provide a clear and concise road map to relaunch, reposition and reinvigorate the entire Club: Are you pivoting with market trends? Are you gaining in market share?

Work hand-in-glove with current operations team, Board Members, and ownership: New ideas and energy can be a powerful motivational tool.

Customize your ‘Bridge To Success’ plan or ICM can manage the entire facility:

• Employee Evaluations & Recruitment • Capital Project Planning and Development • Professional Development • Food & Beverage • Agronomy Practices & Standards • Complete Operations Audit • Sales & Marketing • Expense Management • Risk Management • Finance and Accounting • Procurement • Legal

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Johnsonville Foodservice ®

Johnsonville Foodservice Launches New Breakfast Lineup for Foodservice Operators

Johnsonville is now offering foodservice operators the chance to grow their breakfast sales with the launch of its first-ever, premium breakfast sausage lineup designed specifically for the foodservice industry.

Johnsonville’s new premium breakfast sausage portfolio includes: • Fully Cooked Links available in Original, Maple and Turkey varieties (in .8 oz. weight); • Ready-to-Cook Links, available in Maple and Original varieites (2.0 and .8 oz. weight); • Fully Cooked Patties, available in Original and Turkey (2.0 and 1.5 oz. weight) Johnsonville breakfast products are prepared using a higher meat-to-fat ratio, which provides a better yield, less shrinkage after cooking, and better overall flavor and texture. Due to their no-compromise production process, Johnsonville products have also been proven to have superior holding times in the kitchen, in a grab-and-go displays, or on a buffet.* Made with premium cuts of pork or turkey, Johnsonville products have become a preferred product in home kitchens for years. The 75-year old family-owned company has built a reputation as a preferred breakfast sausage brand in the

Johnsonville® is dedicated to the foodservice operator’s success.

No matter the segment served, Johnsonville provides solutions that solve the challenges operators face. Johnsonville offers a variety of quality products and programs designed to help foodservice businesses thrive.

retail environment, backed by research showing that 70% of U.S. consumers describe Johnsonville breakfast sausage as “craveable**.”

“It’s our goal for foodservice operators who add Johnsonville their menu can yield wide consumer appeal while creating a powerful point of difference in the competitive breakfast market segment,” said Craig Yoder, Sr. Product Marketing Manager for Johnsonville. “We believe that brand recognition can help operators improve their breakfast traffic and their sales.”

Whether it’s Johnsonville’s sausage links or patties, every fully cooked and ready-tocook product offers key quality differences that can set any breakfast menu apart from competitive brands. The new Johnsonville breakfast sausage portfolio is made with: • Premium cuts of pork • All-natural pork and turkey • No binders • No high-fructose corn syrup • No added MSG • No nitrates or nitrites • No artificial colors or flavors • Collagen casing

Johnsonville employs approximately 3,000 members globally. Founded in 1945 by the late Ralph F. and Alice Stayer, the privately held company remains family owned today and is based in Wisconsin. To learn more and see all Johnsonville foodservice products, visit foodservice. johnsonville.com.

Johnsonville® Foodservice W: www.foodservice.johnsonville.com

*Based on Cooking & Handling Testing, 2019.

Johnsonville sausage products have shown holding times up to 4 hours (2 hours for turkey). **RTC Breakfast Sausage Links Consumer CLT & Operator Triads, April 2019.

www.clubandresortbusiness.com

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Jonas Club Software Jonas Club Software is the industry leading provider of technology to private clubs. With more than 2,300 clients in over 25 countries worldwide, Jonas Club Software serves clubs based everywhere from San Diego, to New York City, to Dubai and back again.

The recipient of numerous awards, Jonas Club Software offers an integrated platform which is ever evolving to meet the changing needs of clubs. Built on the philosophy of integration over interfacing, every module is designed to work together no matter how customized a club’s implementation is.

Today Jonas Club Software offers more than 60 individual modules for clubs to choose from, which can be categorized in three ways.

Back Office Applications include all that a club needs to ensure smooth operations behind the scenes. Everything from a customizable General Ledger, to multiple Payroll solutions and even cloud-based Business Intelligence are available.

Member Facing Applications are designed to engage members while putting more connectivity directly in their hands. The ClubHouse Online Website and Mobile App allow your members to make dining reservations, book tee times and manage all of their own club activities, while also allowing you to engage them through rich email marketing and push notifications.

The Jonas Club Software technology is backed by our industry leading support and professional services teams. Offering 24 hour a day support, technical assistance, and a myriad of online resources and training options, the dedicated team at Jonas Club Software stands behind their products, supporting them, and clubs like yours.

Jonas Club Software helps clubs thrive by focusing on the creation of exceptional experiences. These experiences are delivered through industry leading services, integrated applications, innovative technology, and long-term partnerships with the clubs we serve. With applications ranging from Accounting to Point of Sale, Bookings and Reservations, websites and Mobile Apps, Jonas Club Software is the standout choice for clubs driven to offer exceptional member experiences.

For more details visit www.jonasclub.com

Jonas Club Software 8133 Warden Ave, Suite 400, Markham ON, L6G 1B3 P: 800.352.6647 W: Jonasclub.com

Front Of House Applications enable your staff to provide the highest levels of service to your members. Food & Beverage staff can easily see member preferences at the Point of Sale and receive alerts of member allergies or dietary restrictions, while Pro Shop staff always know when members are booked to play so bags can be pulled and carts readied. Clubs can even have surveys automatically sent to members after a service experience to ensure their satisfaction.

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www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

KE Camps The Country Club Summer Camp KE Camps will operate a children’s summer day camp at your club, an exceptional service for your Membership.

Encourage families to spend time at your club by offering a quality program for their kids!

Blending the warmth and energy of a traditionallyinspired summer camp with the welcoming atmosphere of your club is our specialty.

We understand that member retention, value and experience are of the utmost importance and to that end, we are in constant communication with our partner clubs and ensure that every detail is covered as we plan and implement your camp.

Camp success is secured by providing you with a highly qualified professional staff, attentive to the needs of every child, his or her parents, and club personnel. And… we handle everything, including but not limited to: Programming, Hiring & Staffing, Marketing Materials, Licensing, Customer Service, Administration, Insurance, and Camper Registration.

For over 20 years, the KE Camps team has been bringing an unmatched sense of community and camp spirit to the country club setting. We are passionate about camp and its inherent values.

It is a place for building confidence, developing leadership skills, gaining self-awareness, and creating lasting friendships. Campers are active through themed activities, community service, STEM challenges, arts and crafts, fun with foods, fitness, golf, tennis and swimming. Daily schedules and activity choices vary depending on location (although golf, tennis and swim are incorporated at the majority of camps), but what all KE Camps programs have in common is the commitment to a Camper Value System of S.M.I.L.E. and the true passion for kids and for camp apparent in every member of the staff team.

The KE Camps program will blend seamlessly with your other junior offerings, not in competition with them. Our all-around program ensures that every child feels welcome at camp. Whether you are looking to create a camp from scratch, have a current program in need of overhaul, or simply want to take the pressure off your in-house team, camp is all we do – and we do it right at your club. www.clubandresortbusiness.com

KE Camps provides the highest quality in children’s summer camps for country clubs. The unique set up of KE Camps offers children opportunities to experience a variety of dynamic and innovative programs, all customized to the particular needs of the club. KE Camps is dedicated to creating a family-friendly and inclusive atmosphere at each of its partner clubs. We strongly believe this is accomplished by providing a joyful camp experience for each and every camper.

KE Camps P: 877.671.2267 F: 877.829.5556 E: dan@kecamps.com W: www.kecamps.com

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KemperSports DELIVERING SUCCESS FOR OVER 40 YEARS

Chambers Bay (University Place, WA)

Uniquely Dedicated. Distinctly Different.

That’s more than just our motto—it’s our promise to each and every client.

Who We Are

KemperSports builds, owns, leases and manages golf courses, resorts, athletic clubs and lodging venues, with specialized departments dedicated to providing clients with valuable insights for concrete business solutions. We understand that no two properties are the same, that’s why we deliver services that are thoughtfully tailored to each client’s needs. We offer management expertise in every facet of a best-inclass golf experience, from operations and maintenance, to hospitality, sales, merchandising and marketing. Our team of over 6,000 industry specialists are here to help clients advance their objectives and execute on strategy.

We begin by developing a customized approach to meet the specific needs of each client. Whether your club is striving to attract new members, has seen a reduction in revenue, seeks to host a high-profile tournament, requires a clubhouse renovation, or is undergoing a rebrand, we partner with you and our industry connections to create a pathway to success. Once our plan is established, we work alongside our clients to ensure its effective implementation. Our goal isn’t to find problems, but rather discover solutions that can be readily applied to enhance your

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overall member and guest experience.

A family-owned business guided by its core principles, KemperSports is one of the industry’s most trusted names.

Through our core values of tradition, honor and integrity, we have formed lasting relationships with partners and organizations throughout the country.

Rooted in our TrueService training program, KemperSports is a leader in providing unparalleled customer service.

We look forward to continuing our legacy of excellence in what will be an exciting and opportunity-filled 2021.

Take the next steps in fulfilling your business’ potential, contact KemperSports and experience firsthand how we can help you achieve success.

Founded in 1978, KemperSports has a rich history as a family-owned business with more than 7,000 staff members. From our first development project at Kemper Lakes Golf Course to our award-winning portfolio of over 130 facilities, including many nationally-ranked courses and tournament venues, our clients are at the core of the KemperSports family.

With a longstanding history of innovation and superior client solutions, KemperSports takes a unique, customized approach to each client. We employ the best people in the industry and provide ongoing education and continual review of processes to provide our clients with operational excellence and exceptional customer experience.

KemperSports 500 Skokie Blvd., Suite 444 Northbrook, IL 60062 P: 847.850.1818 W: www.kempersports.com

Streamsong Resort (Bowling Green, FL) www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Landmark Golf Course Products Podium

First impressions go a long way.

The Bag Drop is the first thing your members and guests will experience at your club. Furnishing the bag drop with a completely customizable Podium and Bag Rack from Landmark Golf Course Products, complete with your choice of logo application will show your members and guests the quality they are about to experience. Enhancing your bag drop area with breathtaking Landmark furnishings is sure to leave an impression.

Ice Chest

Landmark’s Ice Chests are designed with function and ease in mind. Compression dampers offer an easy open and close option while the decorative spigot offers easy drainage to clean and sanitize the cooler. Integrating Landmark’s Ice Chests throughout your property offers grab-and-go self-service amenities for members and guests, so they can get back to their game. Try adding your logo to further enhance your brand recognition.

Landmark Golf Course Products is a proud Wisconsin-based company.

Each of our furnishings are designed and crafted in Wisconsin with durability and longevity in mind to hold up to the demands of our subzero winters and humid summers.

Our superior craftsmanship and excellent customer service have made us the preferred provider of on-course furnishings for highend clubs worldwide. We go a step further offering personalizing options to ensure all furnishings are well branded and consistent across your property.

Landmark Golf Course Products W184 S8425 Challenger Dr. Muskego WI 53150 P: 888.337.7677 W: www.rinowood.com

Amenity Station

Whether you are rushing off to the first tee or making a muchneeded pit stop at the turn, Landmark’s Amenity Stations offer a self-service station for members and guests to refill and refresh.

Customizable to any Ice/Water Machine you prefer, our amenities stations offer instant refreshment without the need for staff. Each unit is built to order allowing options that best suit the needs of your club.

Putt Park Beverage Tee

What better way to enhance the experience at your practice facility than Landmark’s Putt Park Beverage Tee? A favorite “tee marker” for putting courses as well, the Putt Park Beverage Tees add an attractive visual element while serving the functional purpose of holding your members and guest’s drinks. The round medallion below or an optional cast metal medallion above offer personalizing options that will surely add some fun to your practice facility.

www.clubandresortbusiness.com

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McMahon Group

McMahon Group – The Source For Private Club Excellence™ McMahon Group is a private club strategic and facility planning firm composed of past club presidents, general managers, survey specialists and architects serving over 2,000 private clubs worldwide for 38 years.

McMahon Group, as the leading innovators in the private club field, has won approval for over $2.5 billion in facility projects, created new clubs and worked with existing clubs in their quest to change with the times while also maintaining their respected traditions.

McMahon Group McMahon’s Strategic & Facility Planning

The secret to developing great clubs and keeping them that way is knowing and pursuing a club’s mission. Of course the mission or purpose has to be the right one. It must clearly define who a club serves, what it must provide, the desired quality and finally, what makes it unique in its marketplace. The mission is especially important in guiding a club’s board and manager in addressing facility improvements. A club must provide facilities with programs and operations that drive at least 50% of members to be not just ‘satisfied’, but to be ‘very satisfied’. This is no easy task, but McMahon Group has developed a way to do it, and it all begins with the Refresher. It’s the ‘cut through the redtape’ approach to club strategic planning that with good input from a membership survey allows the club’s Board and General Manager to set the strategic course to make important decisions strategically.

By spending just six weeks in doing the Refresher, the Board and General Manager with McMahon’s planner clarifies its club’s mission, establishes the 3 or 4 most important goals (not 10 or 12) and then develops specific action plans for achieving each goal in the coming year.

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The Facility Improvement Goal – It seems the facility goal always is a top priority in most club strategic plans as it can be such a game changer in driving club success. General managers across North America tell us over and over that providing the right facilities is the single most effective way to attract new members without using fire sales on member fees. Thus facility planning must start with strategic planning. They are not the same thing as McMahon’s new Refresher, as it identifies the need and ways to achieve club success in programs, recreation and objectives. This then opens the door on what facilities are needed to help achieve a club’s mission for success, in driving member usage in attracting and retaining membership and ultimately in building the right facilities.

McMahon’s Planning Process is simple, easy to complete and effective in getting membership approval. It begins with the Refresher strategic planning, then surveys the members to confirm Refresher strategies, especially in facilities and finally develops architectural solutions that are feasible and effective in achieving what existing and future members want and need to become ‘very satisfied’ with their club experience. This is the McMahon Way to refresh, survey and build facilities that has no equal in the private club world.

670 Mason Ridge Center Drive Suite 220 St. Louis, MO 63141 P: 314.744.5040 E: info@mcmahongroup.com W: www.mcmahongroup.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Montague Montague Innovation Ensures Club and Resort Operators Thrive

Today’s clubs and resorts compete with high-end hotels and restaurants for discriminating patrons who want enticing menu selections and memorable dining experiences.

A leader in this highly-challenging segment for decades, Montague delivers the kitchen equipment these exceptional venues need to impress patrons and prosper.

With a complete selection of premium and versatile cooking and refrigeration equipment, chefs can count on Montague’s innovative designs and legendary performance.

Montague has focused on their customers’ changing needs with the development of hot/cold equipment and flexible cooking solutions which has made the company a market leader.

Products that bring more to the table

A true front-of-the-house performer, the Excalibur® UDC Plug-and-Play Island Suite lets operators effortlessly replace or reposition equipment to suit menu changes, seasonal dishes, and shifts in volume. It also enhances communications between cooks through its unobstructed design. Modular utility distribution, configurable utility connections and ingenious features can empower a chef’s creativity while providing a remarkable ROI.

www.clubandresortbusiness.com

Offering optional refrigerated bases, Montague® Legend® Steakhouse Broilers produce exceptional infrared, highspeed radiant heat to cook the proteins guests love. Intense infrared heat waves are directed downward by the radiants, exposing all meat surfaces.

Cool air passes up and over the meat, supporting perfect combustion to maintain radiant temperature.

These broilers keep proteins within easy reach, Legend® speeding production Steakhouse Broiler and enhancing freshness. What’s more, advanced Turbo Coil refrigeration delivers precision temperatures—without icing—for unprecedented cooling power where chefs need it.

Like all Montague products, the UDC Island Suite and Steak House Broiler are proudly made in the U.S.A.

More operators put Montague on the menu

At a table, in-room or by the pool, club and resort guests expect their food to rise to the occasion. With Montague innovation and quality in the kitchen it always will.

Proudly manufactured in the U.S.A. by skilled craftsmen, Montague offers powerful, high-volume, heavy-duty equipment for any foodservice kitchen.

From island suites to ranges, ovens, ranges, fryers and more, Montague has been dedicated to bringing the world premium-quality cooking equipment since 1857.

The Montague Company 1830 Stearman Avenue Hayward, CA 94545 Phone: (510) 785-8822 Toll Free: (800) 345-1830 www.montaguecompany.com

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Outdoor Lighting Perspectives Create the ultimate first impression with stunning outdoor lighting.

Established in 1995, Outdoor Lighting Perspectives (OLP) is the nation’s first and largest full-service landscape and architectural lighting company.

With over 150,000 installations nationwide, OLP is known for custom design that will provide beauty, safety and security for hospitality properties. OLP offers stunning handcrafted copper and brass LED fixtures, meticulous installation, ongoing maintenance and superior service for each client.

OLP Corporate Headquarters 2426 Old Brick Rd Glen Allen, VA 23060 Impress your members and guests each and every evening with professional outdoor lighting. Outdoor Lighting Perspectives (OLP) specializes in custom lighting design, meticulous installation and ongoing maintenance for hospitality properties nationwide. We offer a variety of lighting design options including curb appeal lighting, bistro lighting, landscape lighting, pathway lighting and holiday lighting.

With professional landscape lighting, your guests can enjoy your outdoor spaces long into the evening while also adding security—making it one of the most rewarding investments in your business. Our lighting designers will walk your property with you during one our complimentary design consultations to find the perfect design that fits your investment level. Our premium LED brass and copper fixtures and superior warranties will help give you peace of mind that your lighting system will last for years to come.

And with our Annual Maintenance Plan, we can help ensure your lighting system continues to look as good as the day it was installed.

P: 804.999.5847 W: outdoorlights.com

Holiday lighting designed to impress

Looking for no-hassle holiday lighting? OLP can help dazzle your guests this holiday season with our beautiful outdoor holiday lighting displays, including rooflines, trees, wreaths, and garlands. Our trained technicians will design, install, remove and store your holiday lighting so you don’t have to lift a finger.

You take care of your guests, and we’ll take care of you.

Contact us today for a complimentary design consultation at outdoorlights.com.

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LEADERS IN CLUBS + RESORTS

Peacock + Lewis

Architects and Planners, LLC

“

I have personally known Brian and his excellent team since 2014 … when I first started my tenure at Ocean Reef Club. The work that Brian did for us at ORC was outstanding. Since starting my own private club consulting club, I have chosen Brian and his company as my “go to” architects and planners for all my clients, most recently The Briland Club in Harbour Island, Bahamas. In my humble opinion Brian and his team are the very best in the business … they just GET IT! For me “perfection is just a starting point” and Brian and Peacock + Lewis epitomize my personal and company philosophy. I am privileged and honored to give Brian and his dedicated team my highest recommendation!

”

- Michael Leemhuis CCM, CCE, PGA Master Professional, Principal, Leemhuis Consult, LLC

“

In the 20 + years of working with Brian Idle and Peacock + Lewis I can attest to their creativity, professionalism, and ability to bring valuable industry insight and partners to the table.

They listen to the Club’s needs then bring unique ideas with out of the box thinking. We continue to work with them today!

”

- Brian Kroh, CCM, General Manager, John’s Island Club

“

I would recommend Peacock + Lewis.

Brian Idle provided the master planning expertise as well as the all-important “selling” of the proposed renovation project during the Town Hall phase. After that, we engaged P+L to handle the design and interior decorating, which was done very well. We thought they listened to us and understood our needs for a traditional clubhouse that harmonized with the existing facilities that we did not remove. They suggested many enhancements to our vision for the interior that we really liked. Our membership is most pleased with the outcome and so is management.

” “

- Michael Mooney, CCM, CCE, General Manager/COO, Naples Yacht Club

I have had the pleasure of working with Brian and his team for the last ten years, and I could not be prouder of the relationship we have built.

They have been a key factor in the success of many, many construction projects at Mediterra, and I look forward to our continued partnership in the years to come.

”

- Carmen MauceriGeneral Manager/COO, The Club at Mediterra www.clubandresortbusiness.com

Peacock + Lewis Architects and Planners, LLC is a premier club amenities design firm with a rich history of designing award-winning “Clubs of Distinction”. Since its founding in 1961, Peacock + Lewis has focused on top-tier service and exceptional design to reach unparalleled achievement in private club Master Planning, Architecture and Interior Design. Whether planning remodeled or new amenities, the design professionals at Peacock + Lewis strive to meet each unique requirement to assure a transformative outcome for the client. The extensive experience gained since designing the first Peacock + Lewis clubhouse in 1961 ensures top quality design and documentation for all hospitality projects regardless of size. Brian Idle, president of Peacock + Lewis, draws on more than 35 years of hospitality and club experience to inspire the P+L team to successfully complete award-winning projects worldwide. Over its nearly 60-year history Peacock + Lewis has created club amenities that are cost effective and functional as well as attractive to provide timeless enjoyment and lasting value for members and owners.

Peacock + Lewis Architects and Planners, LLC North Palm Beach Office 1295 US Hwy One Suite 200 North Palm Beach, FL 33408 Phone: (561) 626-9704 Fax: (561) 626-9719 Naples Office 1610 Trade Center Way; Suite 5 Naples, FL 34109 Phone: (239) 631-2332 Fax: (239) 300-6402

Mr. Brian Idle (AIA, President) brian@peacockandlewis.com

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Perennials and Sutherland L.L.C. The Perennials and Sutherland, LLC companies are icons and acknowledged leaders in the international design industry.

Founder David Sutherland and CEO Ann Sutherland share an ingenious talent for curating the finest interior and exterior collections of luxury furniture, fabrics, rugs and accessories. Based in Dallas, Texas, the company is comprised of Sutherland Furniture, Perennials Luxury Performance Fabrics, and David Sutherland Showrooms.

For decades affluent clients have chosen Perennials and Sutherland for the elevated level of luxury the brands bring to their homes. Today they expect equal luxury when traveling. Perennials and Sutherland provide a wealth of outdoor furniture, outdoor accessories, fabrics, and rugs that enhance guest experiences at any luxury hospitality location. Distinguished by comfort and craftsmanship, Sutherland is the world leader in luxury outdoor furniture. Sutherland partners with renowned global names like Vincent Van Duysen, Christophe Delcourt, Philippe Hurel, and Rose Tarlow to create one-of-kind handmade pieces. The exquisite design and impeccable craftsmanship result in unique pieces that are built to last. Our sister company Perennials takes Sutherland pieces to the next level with over 1,500 stain, mildew and UV resistant cushion and upholstery fabrics, crafted with 100% solution dyed acrylic fibers. Perennials fabrics and rugs are recognized as the designer’s choice for contract and residential applications. Perennials’ designers push the limits to create fresh textures, patterns and colors that keep Perennials at the forefront of the design community. Perennials fabrics and rugs last for years and years, making them the economical choice for developers everywhere.

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Perennials and Sutherland L.L.C. 1600 Viceroy Suite 500 Dallas, TX 75235 W: www.perennialsandsutherland.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

PREFERRED CLUB Insurance Program PREFERRED CLUB is a national leader providing insurance and risk management solutions to Private and Semi-Private Golf & Country Clubs as well as City, Social & Athletic Clubs. Since its founding in 1993, PREFERRED CLUB has continued to provide unique insurance coverages and enhancements that no other program can match. PREFERRED CLUB works exclusively through the insurance agent or broker of a club’s choice. And their multi-carrier access maximizes the likelihood that they’ll have the right insurance fit for your club’s unique needs.

Preferred Club PREFERRED CLUB is the leading club insurance provider trusted with underwriting authority and proprietary access to “A” rated or better insurance carriers, which enables our underwriters to accommodate the broadest spectrum of risks in the golf industry with all lines coverage.

Types of Golf Operations We Insure • Private golf & country clubs • Semi-private clubs • High end daily-fee courses • Social clubs • Tennis clubs • Private golf communities • Homeowners associations with golf • Golf management companies FEATURES • Industry expertise for more than 25 years • Proprietary coverage forms customized for the club industry • Competitive & stable pricing • Risk Management support to reduce frequency and severity of losses • Access to multiple, highly-rated insurance carriers www.clubandresortbusiness.com

COVERAGE HIGHLIGHTS • Proprietary PREFERRED CLUB Package • Building & Personal Property • General Liability • Commercial Auto for fleets • D&O / EPL • Pollution Liability • Cyber Liability • Excess & Umbrella Liability • Limits of $25M, $50M and $100M • D&O and EPL covered in the Umbrella • Workers’ Compensation

1301 Wright’s Lane East West Chester, PA 19380 P: 800.523.2788 ext. 300 E: marketing@preferredclub.com W: www.preferredclub.com https://twitter.com/preferredclub

GET A QUOTE Tell your Insurance Broker about PREFERRED CLUB, leaders in Golf & Country Club Insurance. We work exclusively through a club’s choice of insurance agent or broker, so ask your broker to contact us for a competitive quote or email us (marketing@ preferredclub.com) your insurance broker’s contact information to get a competitive quote at your next renewal.

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Prestwick Golf Group CREATING SAFE OUTDOOR SPACES WHILE PROMOTING A TOUCHLESS GOLF EXPERIENCE

Since 1997, Prestwick Golf Group has been the leading resource for industry professionals to elevate their member and guest experience and make each round unforgettable. Our premium golf furnishings—including bag racks, bag stands, podiums, beverage solutions, tee markers, course signage, waste & recycling bins, towel valets, and now modern outdoor furniture—can be found in 63 Countries Worldwide and 86 of America’s 100 Greatest Courses.

Warm, Inviting Spaces Matter

With inviting commercialgrade furniture from Sister Bay Furniture Co, we’re equipped to help properties transform underutilized spaces that can unlock new revenue opportunities and keep members and guests engaged while maintaining safe social distances. Curated designs that are inviting can keep guests on the property longer and increase the likelihood of repeat visits in the future to drive additional revenue.

Made from our signature maintenance-free recycled plastic material, the furniture is made for year-round use. Each piece is held together with 316 marine grade stainless steel hardware to withstand the harshest of weather elements.

Additionally, each table and deep seating piece is reinforced with an aluminum support frame for added strength and durability. The recycled plastic material makes sanitizing easy, is maintenancefree, and won’t mold, rot, chip, or peel.

Create a consistent and coordinated outdoor experience beyond furniture with our Hostess Stations, Portable Bars, and other site furnishings that provide convenience and safety to guests while elevating your property’s brand.

Prestwick Golf Group W248 N5499 Executive Drive Sussex, WI 53089 P: 844.334-0085 prestwickgolfgroup.com

Touchless Golf Experience, Tailored Solutions

Ensure players stay hydrated and safe with the convenience of touchless beverage solutions.

We’ve put a lot of thought and consideration into our beverage solutions so that you don’t have to.

Whether you’re looking for cooler boxes on the range, a water cooler enclosure on course, a hands-free water and ice dispenser in hightraffic areas, or a convenience station that provides amenities to guests safely outside, we have a solution that can be tailored to your exact needs.

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www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

RenoSys RenoSys provides swimming pool renovation and construction products to country clubs, resorts, and hotels across the US from its headquarters in Indianapolis, IN. 2021 will see the company enter its 32nd year in business with exciting enhancements to its core product line, and continued investments to help to streamline manufacturing and installation processes. RenoSys offers free quotes and consultations, as well as free samples.

Swimming pools and aquatic facilities are a proven attraction for people of all ages. Their universal appeal means they are usually a focal point wherever they are. But what do you do if you are struggling to keep up with an aging pool that is deteriorating, and what options do you have if your members and guests want more than just a pool to do laps in?

For over three decades, RenoSys has been helping commercial and public pool operators to find solutions for the many issues they face with their pool vessel, interior surface, deck, and water circulation systems. RenoSys has developed its product line to allow for comprehensive renovations to take place without the need for costly, slow, and disruptive construction. www.clubandresortbusiness.com

We’ve got it covered.

Water loss is one of the most urgent issues pool operators need to tackle.

Common options such as repainting, plastering and replacing damaged tiles only stop leaks temporarily, and staying on top of patch up jobs soon becomes a hassle. The RenoSys PVC pool membrane is a commercial grade liner that spans your existing pool shell to cover cracks, holes or corrosion. The flexible 60mil PVC is hot air welded on site to ensure a perfect fit.

RecDeck is a similar solution for problem pool decks and changing rooms. Because it can be installed both indoors and outdoors, the product is extremely popular with all types of aquatic facilities.

RecDeck’s slip-resistant texture is embossed into the watertight PVC material, so it won’t wash away or wear down.

Many factors contribute to the overall condition of a pool, so a renovation can be as simple as resurfacing your deck or it can be a complete overhaul of the pool’s interior and gutter recirculation system. Adding play features such as spray grounds and slides is another common option for clubs and resorts that are trying to attract or retain members with young families.

RenoSys 2825 E 55th Place Indianapolis, IN 46240 P: 800.783.7005 W:renosys.com

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Selkirk TECHNOLOGY • EdgeSentry™: • Low-profile, lightweight and durable edge guard technology for a wellbalanced, solid paddle technology for a well-balanced, solid paddle • QuadCarbon™ Face - Proprietary bidirectional, cross-weave carbon fiber technology designed to achieve a larger sweet spot and longer resonance and provide consistency, maximum spin, and perfect feel.

• X5™ Honeycomb Thick Poly Core • Advanced polypropylene honeycomb technology works in conjunction with the revolutionary QuadCarbon Face to absorb vibration while providing a larger sweet spot and a softer feel.

• VANGUARD Geo Grip™ • Supreme comfort with enhanced wicking capability, improved traction, and premium style.

Vanguard Hybrid Epic:

• Skill Level: Beginner to Pro • Average Lightweight: 7.4oz - 7.8oz • Average Weight: 7.7oz - 8.2oz • Height: 15.75” • Width: 8.0” • Grip Length: 5.25” • Grip Circumference: 4.25” • Sweetspot size: 9 • Price: $200 • Surface Area: Largest • Handle Length: Long handle (5.25) • Price: $200 • Available in both Midweight and Lightweight

Vanguard Hybrid Maxima: The newly re-engineered Maxima is built for power players. With a long handle and aerodynamic shape, the Maxima slices through the air with extra power and spin.

• Skill Level: Beginner to Pro • Average Lightweight: 7.6oz 7.9oz • Average Weight: 7.8oz - 8.3oz • Height: 16.5” • Width: 7.375” • Grip Length: 5.625” • Grip Circumference: 4.25” • Sweetspot size: 8 • Price: $200 • Surface Area: Elongated Paddle • Handle Length: Long handle (5.625”) • Available in both Midweight and Lightweight and Morgan Evans Signature Edition

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Vanguard HybridMach6: With an elongated surface area integrated with our longest handle yet, the Mach6 allows you to dominate the court with a two-handed backhand. Tennis players will love the Mach6 reach and sweet spot.

• Skill Level: Beginner to Pro • Average Lightweight: 7.6oz - 7.9oz • Average Weight: 7.8oz - 8.3oz • Height: 16.5” • Width: 7.375” • Grip Length: 5.875” • Grip Circumference: 4.25” • Sweetspot size: 8 • Price: $200 • Surface Area: Elongated Paddle • Handle Length: Longest handle (5.875”) • Available in both Midweight and Lightweight and Lindsey Newman Signature Edition

Vanguard Hybrid Invikta:

• Skill Level: Beginner to Pro • Average Lightweight: 7.4oz - 7.8oz • Average Weight: 7.7oz - 8.2oz • Height: 16.5” • Width: 7.375” • Grip Length: 5.25” • Grip Circumference: 4.25” • Sweetspot size:8 • Price: $200 • Surface Area: Elongated Paddle • Handle Length: Long handle (5.25”) • Price: $200 • Available in both Midweight and Lightweight

Selkirk Sport is the brainchild of Mike, Rob, and Jim Barnes. Two brothers and a father embarked on their dream to create the market leader in pickleball paddle innovation and technology. Together with their families, the Barnes have strived to embody the core principle they have rooted into their business mission: uncompromising quality. Not only does this apply to delivering the foremost in creative excellence through highperformance equipment, Selkirk Sport strives to improve the pickleball community as a whole. We establish and promote the genuine integrity of the family-oriented, close-knit community that is at the heart of pickleball. As we promote the sport, we redefine the way the world views pickleball and inspire every generation to participate.

Selkirk 12037 N Tracey Road Hayden, ID 83835 P: 800.759.4326 E: support@selkirk.com W: www.selkirk.com

Vanguard Hybrid S2

• Skill Level: Beginner to Pro • Average Lightweight: 7.5oz - 7.9oz • Average Weight: 7.9oz - 8.4oz • Height: 15.75” • Width: 8.0” • Grip Length: 4.5” • Grip Circumference: 4.25” • Sweetspot size: 10 • Price: $200 • Surface Area: Largest • Handle Length: Medium handle (4.5”) • Price: $200 • Available in both Midweight and Lightweight

Backpacks We also offer three new backpacks: New Selkirk Tour Performance Backpack, New Selkirk Team Performance Backpack, and the New Day Backpack. These Pickleball bags are designed with no compromise.

Made of the best materials and designed to be fit all your pickleball needs. www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Southern Aluminum The one and only linenless experts. Southern Aluminum has developed products with a proven return of investment, as we strive to provide solutions for all your meeting, banquet, and event needs. As the clear industry leader, we know today’s clubs call for flexible furnishings in ballrooms, lobbies, and retail spaces. Our Synergy Nesting Tables make a bold statement and are perfect for mobile buffets or display stations. Southern Aluminum’s latest offering, the MIX mobile bar system, is the ideal serving station for your events.

Together with our time-tested linenless meeting tables such as the T2 Table™ or iDesign Table™, your club or facility will be ready for any future event!

Linenless Equals Savings.

It’s true that linens and their associated upkeep are a significant component of any club’s budget. Think about your sustained costs from the number of staff, set-up hours, and wages associated with using traditional linens. The laundry cost alone can be daunting. Costs will continue to add up that making a case for replacing your outdated tables may be easier than you think. Here are the significant reasons you will find savings while implementing a safer and more sanitary product for your operation.

1.Safe & Sanitary As we continue to adjust to the new normal, sanitation is critical. Southern Aluminum’s linenless furniture solutions offer the easiest forms of sanitation. By eliminating the need for linens, the need for handling potentially contaminated materials is reduced immediately. Sanitation becomes simple and seamless when all it takes is a quick wipe with a non-bleach disinfectant. Our products stand out as the perfect sanitary option for your next gathering and event.

Southern Aluminum is the leading manufacturer of linenless meeting and event furniture. Over the past 40 years, we have pioneered a wide range of products, including meeting tables, round and oval banquet tables, cocktail tables, nesting tables, mobile bars systems, and much more! Southern Aluminum’s stateof-the-art linenless solutions can complement the look of your club through innovative and customized products.

Southern Aluminum 5 Highway 82 West Magnolia, AR 71753 Phone: (800) 221-0408 www.southernaluminum.com

2.Laundry & Labor Costs The more successful you are at hosting gatherings and events that require linens, the more linenless furniture solutions will pay for themselves. If you launder linens today, you are already aware of the associated costs such as maintaining laundry equipment, using excessive water consumption, and the added labor costs of laundering, setting up, and striking your furniture that require linens.

Southern Aluminum not only provides first-class linenless solutions but also excellent relationships!

Partnering with significant club leaders, such as ClubCorp, is our motivation for the continuing commitment of exceptional products and customer service. Owen Wright, the General Manager at the University of Texas Club, said, “We needed options to try and maximize our limited space availability when we designed the layout for our new suite level buffets. Southern Aluminum’s team introduced us to the vertical buffet shelf that allowed us more options and flexibility… Plus, they had a fantastic clean, modern look and were a nice compliment to the Southern Aluminum linenless tables that we already were utilizing.” As a proud table supplier for the University of Texas Club and hotels such as the Gaylord Texan, Southern Aluminum is passionate about accommodating all our customer’s needs in the hospitality industry! www.clubandresortbusiness.com

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SOUTHERN PRIDE

Southern Pride was founded in 1976 when Mike Robertson and his father, B.B., hand built and marketed their first rotisserie smoker. Today, over 24,000 smokers later, Southern Pride fabricates and assembles every smoker by hand in their 117,000 square foot manufacturing facility in Alamo, TN.

Southern Pride Distributing, LLC Quality doesn’t happen accidently.

For foodservice in clubs and resorts, success is often attributed to investing in the right employees and equipment. Having dependable equipment that can consistently deliver high quality product is paramount for running a kitchen. The dependability of a Southern Pride smoker offers peace of mind and decades of profitability.

The three most influential factors in selecting a commercial smoker for your kitchen include capacity needs, space and budget. Southern Pride offers three categories of equipment – Electric, Gas, and Mobile – with each providing a range of options to fit the individual needs of the customer.

With 8 different models to accommodate various kitchen configurations and cooking capacities, there is a Southern Pride model for all foodservice applications. Southern Pride continually develops and refines equipment designs to meet the changing needs of the foodservice industry.

Southern Pride equipment is designed with high-quality components, construction materials and techniques that ensure long service life. The accuracy of the controls, the ease of use, consistent heat, and superior convection, all combine for unmatched performance in the industry.

All Southern Pride smokers are made in the US with 304 stainless steel, double wall insulated construction and the skilled craftsmanship of a 40-year old family business.

Merge the impeccable design of a Southern Pride smoker with excellent distributor support, timely service, and durability and you’ll find an outstanding “before and after” purchase experience.

Southern Pride smokers will allow your executive Chef to innovate new menu items and flavors that your club members won’t experience anywhere else. Visit southernpride.com to learn more about how your club can benefit from adding smoked dishes to your menu!

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401 S Mill Street PO Box 354 Alamo, TN 38001 W: www.southernpride.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Strategic Club Solutions Proven solutions that give you answers, direction and results

STRATEGIC PLANNING & SURVEYS

We help you understand where you currently are, where you need to go, and how you’re going to get there.

We combine industry experience, relevant data, and proven best practices to help you make better long- and short-term decisions.

We start with understanding the objectives, challenges and opportunities by asking smart, strategic questions. Then, we develop a survey that offers clean, non-leading, custom questions to ensure your data is not corrupted.

A strategic plan is only as strong as the data and insights you uncover. Our unique understanding of psychology and neuromarketing triggers allows us to get the right data from the survey and a leadership retreat to identify your strengths, weaknesses, and opportunities.

You’ll walk away with key objectives and critical success factors to get stakeholders and Members on board with achieving common goals.

We partner with you beyond the plan to keep you accountable and ensure everyone has specific action steps to succeed. We help you get results and we guarantee it.

“SCS dove deep into what makes us special and helped position us to use a different script as we grow our membership. Their perspective and expertise was crucial to the final product and its success.”

- Brian Pizzimenti, CCM, General Manager/ CEO, Woodmont Country Club.

Strategic Planning • Surveys Marketing • Operations Branding • Search • Merchandising Club Consulting • Speaking GET A HEALTHIER CLUB AND MORE HAPPY MEMBERS Our award-winning team of industry specialists has years of experience working in and for private Clubs.

This means: • We address symptoms, uncover root problems, and provide solutions for real change.

BRANDING, MARKETING & COMMUNICATIONS

Our team does Club branding like no other. Our mix of agency and Club experience combined with our exclusive brand identity process drives unmatched results.

A Club’s story is crucial for aligning all communications and getting members to believe in who you are and what you stand for. You’ll get a clear brand identity guide outlining your story and personality, communication keys, and a narrative that makes you stand out.

In addition, our communication services engage behavior and influence decisionmaking. We help with email, social media, newsletters, print collateral creation, custom content and more. Our talented designers create original logos and custom art for consistent, professional marketing that attracts and excites.

These crucials strategies go beyond an ad campaign or brochure design to give you laser clarity on who your Club is and/or who it wants to become. Brand continuity across all platforms including virtual and in person are critical to delivering a strong on brand experience every time.

• We preserve traditions and uncover innovative opportunities to stay relevant.

• We use proven best practices to design actionable and achievable strategic plans.

Contact our full-service consulting firm for a complimentary consultation today.

Strategic Club Solutions 10556 N Port Washington Road, Suite 202 Mequon, WI 53092 P: 262.661.CLUB E: Results@StrategicClubSolutions.com W: www.StrategicClubSolutions.com

“True Club professionals with an understanding of member and guest needs, the leadership to coach and develop employees AND the ability to help deliver on bottom-line performance.”

- Fred Fletcher, CCM, COO/General Manager, Woman’s Athletic Club of Chicago www.clubandresortbusiness.com

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Studio JBD (JBD) and Jefferson Group Architecture (JGA)

“

The Worcester Club is thrilled with the outcome of our Master Plan project with Studio JBD and JGA. The results accomplished exactly what they were supposed to and have been nothing less than transformative. Nintynine percent of members initial reactions were quite literally wow. In the first three weeks of operation in October, food and beverage revenue was up by fifty percent. At this junction in time, it was important for the Worcester Club to make significant updates to its clubhouse and facilities. Member interaction and usage of the club have increased dramatically, a direct result of our project with Studio JBD and JGA.

”

- Richard LaPlant, Manager, Worcester Club – Worcester, MA

“

Baltusrol has been working with Studio JBD and Jefferson Group Architecture for over a decade. It began with Strategic/ Master Planning and developed into multiple capital projects over a 15-year period and continues to be extremely successful.

It has transformed Baltusrol’s facilities to the highest levels yet keeping the brand and tradition intact.

”

- Kevin Vitale, CCM, General Manager/COO, Baltusrol Golf Club – Springfield, NJ 80

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Since 1983 Studio JBD and Jefferson Group Architecture have worked together seamlessly to successfully complete an array of award-winning hospitality design projects delivering full-service solutions for clubhouse master planning, architecture, interior design, and procurement.

Our unique and integrated approach to each project’s distinctive personality and requirements, dedicating equal attention to function and form, results in innovative designs that are efficient, beautiful, timeless and cost-effective. Our vast experience at blending interior design and inspired finishes into a creative architectural solution has placed us among industry leaders in Private Club, Restaurant, and Residential design. We believe that where we live and spend our leisure time reflects and compliments our personality and lifestyle. Our staff is dedicated to creating spaces that we can call home, wherever we are.

Studio JBD (JBD) and Jefferson Group Architecture (JGA) 700 School St, Unit 2 Pawtucket, Rhode Island, 02860 P: 401.721.0977 www.JBDandJGA.com

Peter Cafaro Senior VP, JBD Director of Business Development, JGA PCafaro@JBDandJGA.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Texacraft Texacraft has been an outdoor commercial furniture leader since 1975. For over 40 years, we’ve been a trusted and reliable source for country clubs and resorts. Texacraft is committed to not only providing a quality product, but a quality experience for all customers. We don’t just take pride in what we do – we take pride in how we do it.

THE TEXACRAFT ASSURANCE Partnering with Texacraft means more than just a quality product. Of all the things we build, relationships are by far the most important and we do it by building trust, consistency and accountability in everything we do. When you choose to partner with Texacraft, you’re getting a quality experience and complete peace of mind. From our prolific product line – designed by some of the industry’s most passionate and talented designers—to our commitment to on-time shipping and competitive pricing, you can count on us.

Texacraft Premium Outdoor Furniture for Clubs and Resorts

Our broad range of product types and styles feature the latest in industry-leading construction from durable Resinweave to powder-coated aluminum frames. This level of quality of commercial grade furniture extends itself to all our seating, lounge, and table products to add both elegance and comfort to any outdoor space. We partner with industry leaders to offer the highest quality in outdoor fabrics, durable slings, vinyl straps, synthetic wood and more for leading style, comfort, and durability for your customers to enjoy year-round. www.clubandresortbusiness.com

Our product line includes a wide range of outdoor furniture products including extruded aluminum, high quality resin wicker, dog park furnishings, umbrellas, outdoor cushions, and hundreds of fabrics. With over 40 distinct collections, we are a one-stop solution for any outdoor spaces need. Our products are designed specifically for contract and multiuse spaces with an emphasis on aesthetic appeal and durable design.

The Texacraft product line has been thoughtfully curated to offer product solutions to any size space or design aesthetic. We offer an extensive collection of commercial outdoor furniture from contemporary styles, to traditional, bistro, and transitional. With boundless design and fabric selections available, our products can be customized to meet any outdoor furnishing needs.

1396 NE 20th Ave Suite 300 Ocala FL 34470 P: 800.327.1541 W: www.texacraft.com

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Toro With roots dating back to 1914, The Toro Company was built on a tradition of quality and caring relationships.

Today, the company is a leading worldwide provider of innovative products and solutions for the outdoor environment including turf and landscape maintenance, snow and ice management, underground utility construction, rental and specialty construction, and irrigation and outdoor lighting solutions.

The Toro Company is leader in Clubs + Resorts because we have been in the golf business for over 100 years. Today, as a global brand reaching over 125 countries, we hold a leadership position in nearly every equipment and irrigation category in which we compete.

Throughout our history, using innovation to solve customers problems has been the hallmark of our success. We take pride in gathering insights from customers and providing them with solutions that exceed their expectations.

The Toro Company strives to innovate industry-leading irrigation solutions that apply water more efficiently to turf, landscapes, and agricultural crops.

The Toro Company continuously invests in many key initiatives that benefit the golf industry, including ongoing investments in: • Supporting golf industry organizations to help “grow the game” of golf (The First Tee, We Are Golf, The Masters Foundation, ANNIKA Foundation, Tee It Up for the Troops, and programs for the physically challenged) • Industry Associations and Leadership Groups Worldwide • Environmental Sustainability Research and Development • Education & Professional Development programs including the Dr. James Watson Fellowship

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Through a strong network of professional distributors, dealers, rental stores and retailers in more than 125 countries, we proudly offer a wide range of products across a growing family of brands. Together, these global brands are trusted by golf courses, professional contractors, underground construction professionals, groundskeepers, agricultural growers, rental companies, government and educational institutions, and homeowners – in addition to many sports venues and historic sites around the world.

The Toro Company W: www.toro.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

Triar Seafood

Triar Seafood The Chef’s Source.

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WHY TRIAR IS A LEADER IN CLUBS + RESORTS

1.800.741.FISH

HIGHEST QUALITY

Our network of talented day-boat captains harvest for only one to two days before returning with their catch, so you know the seafood is fresh. Triar Seafood is hand picked by our knowledgeable inspectors and individually examined for healthiness, size, weight, color and texture. Each fish must pass sashimi criteria: clear eyes, bright red gills, firm meat, and odorless, to be approved for shipment.

For over 30 years, Triar Seafood Company has been the discerning chefs’ source for the highest quality, responsibly harvested seafood. Triar has set the standards for freshness, quality, and next-day delivery in the seafood industry. Because of this, Triar Seafood is The Chef’s SourceTM for consistency, guaranteed satisfaction, and peace of mind when it comes to fresh seafood.

GUARANTEED SHELF LIFE

Because of Triar’s obsession for freshness and procedures, we guarantee 5-7 day shelf life for most species. Triar’s seafood is delivered to our federally inspected processing facility within a few hours after dockside approval.

Kept at a consistent 33°F, it is then filleted, packed in ice, sealed and shipped in reusable containers via overnight delivery to your kitchen.

Triar Seafood UNSURPASSED VARIETY

Triar offers an unsurpassed variety from Florida’s pristine waters and beyond. Yellowtail snapper, fresh shrimp, swordfish, branzino, grouper, sashimi grade tuna, mahi mahi and stone crab claws are just a few items that are popular in the finest restaurants.

THE CHEF’S SOURCE

RESPONSIBLY HARVESTED

Triar’s owner Peter Jarvis is Chairman of the Board at the Southeastern Fisheries Association, whose mission is to defend, protect and enhance the commercial fishing industry by supporting honest conservation and management. All of Triar’s seafood is responsibly harvested and Peter actively seeks out alternative species for sustainability. www.clubandresortbusiness.com

2046 McKinley Street Hollywood, FL 33020 P: 800.741.FISH W: www.triarseafood.com

TM

Triar has supplied the finest seafood to Top Chef winners, the James Beard Foundation, US Winter Olympics, Taste of the NFL, Taste of the Kentucky Derby, as well as to discerning chefs at the best restaurants, private clubs, and luxury hotels. Chefs tell us they can see and taste the difference in our seafood. Call us at (800) 741-FISH (3474) today and ask Peter Jarvis how Triar can provide the highest quality seafood to your customers.

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Tropitone Tropitone Furniture Company’s full-service manufacturing and distribution operations in Sarasota, FL, and Irvine, CA, provide the unique ability to deliver high-quality products and service efficiently and to meet each customer’s specifications. For more information and to see the full lineup of new product introductions visit www.tropitone.com.

Tropitone 5 Marconi, Irvine, CA 92618

Since Tropitone® Furniture’s beginning in 1954, the Tropitone brand has been synonymous of total performance in the commercial marketplace. With the widest selection of outdoor patio furniture styles, finishes, colors and fabrics, Tropitone furniture offers clients endless customization options throughout the hospitality industry. Furniture offerings range in style between contemporary, transitional, and traditional categories providing solutions to any outdoor area. The portfolio of commercial products is specifically designed for any public seating space, dining and poolside areas, bars, balcony spaces and more.

As the go-to source for contract designers in the hospitality industry, we know how to beautifully craft a mood of escape and relaxation with our furniture. We also know that beauty is nothing without quality and that is why our design is not only about how something looks, but how it feels and functions over a lifetime.

Tropitone’s outdoor patio furniture is exquisitely designed, flawless in form and function, and delivers an enjoyable outdoor experience.

With the highest quality materials, vigorous testing of products, and responsive customer service, we offer a quality experience from start to finish.

Tropitone products offer a wide range of product offerings from cast iron chairs and tables, fire pits, modular seating to padded sling lounges, woven chairs, site furnishings, umbrellas, and more. Every furniture order is unique and selecting from one of Tropitone’s many frame colors and mixing in fabric or vinyl adds the designer touch to any project. Our goal is to provide customers what they want when they want it — the first time, every time.

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T: 800.654.7000 E: sales@tropitone.com

www.clubandresortbusiness.com

2021

LEADERS IN CLUBS + RESORTS

The Verdin Company Family owned since 1842, The Verdin Company is the premier supplier of decorative post clocks with nearly 500 landmark installations worldwide. The 6th generation of the Verdin family of artisans lead the company with old-world craftsmanship, modern technology and innovation.

Enhance the beauty of your course or club with a post clock by The Verdin Company. Honor the contributions of a key member. Establish a distinct identity. Accent a favorite gathering spot. Commemorate an important anniversary. A Verdin clock is a rewarding investment for your site.

OUR CLOCK MOVEMENTS

Founded in 1842, The Verdin Company has been making beautiful outdoor clocks for nearly 180 years. Through six generations of continuous family ownership, Verdin clocks grace the landscapes of nearly 500 courses in the U.S. and around the world.

OUR SHATTERPROOF CLOCK DIALS

Innovation and craftsmanship are the hallmarks of all Verdin clocks.

Each Verdin course clock is designed and manufactured using the ďŹ nest materials and latest technology. All are customized with your choice of dial style, color, and other aesthetic options.

OUR STRUCTURAL COMPONENTS

... are lighter, rust-proof, and built to last compared to vintage clocks. Steel frameworks are support for the same state-of-the-art materials used in the race car and boating industries. www.clubandresortbusiness.com

... are professional-grade, and built to run accurately and consistently for years.

The Verdin Company

OUR CLOCK HANDS

444 Reading Road Cincinnati, OH 45202

... are substantial and distinctive, allowing them to be seen from greater distances.

800.543.0488 www.Verdin.com

... are designed to withstand practically anything thrown their way, including an errant tee shot.

OUR MOONGLOW BACKLIGHTING

... light the dials up like a full moon with a warm, consistent glow; longlasting, environmentally friendly LED lighting systems will showcase your custom logo on the dial.

OUR CLOCKS ARE WEATHERPROOF

... and are built to withstand the harshest weather conditions.

OUR CLOCKS ARE UL TIMEPIECES

... complying with the rigorous standards set by Underwriters Laboratory.

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LEADERS IN CLUBS + RESORTS

W.Black Australian Wagyu W.Black is a premium Australian Wagyu Beef Program run out of South East Australia. With over 20 years of experience in the Wagyu Industry, and over 60 years of experience in the Australian Foodservice Industry we have worked hard to deliver a program that delivers on its promises.

We focus on quality and consistency above all else, and look forward to partnering together to bring this unique product to your customers.

W.Black Australian Wagyu

A great product starts on the land. W.Black Australian Wagyu prides itself on the relationships we’ve forged with farmers renowned for best practice, ethics and sustainability. Our farms provide a superior environment for cattle that are Halal certified, Livestock Welfare Certified and with No Added Hormones.

Kylie Schuller North American Sales Manager P: 256.749.3987 E: kylie@andrewsmeat.com www.wblack.com.au

What sets W.Black Wagyu apart?

• Flavor The natural Wagyu earthy- caramel sweetness shines through. A silky texture, rich in good fats, Omega 3 and Oleic acid. The White Grain based diet allows the unique flavor profile to shine.

• Grading – Independently graded using the AUS-MEAT Australian grading system provides rigorous independent grading. Customers can be confident in the consistency and integrity that W.Black delivers every time.

• Genetics –utilising a unrivalled lineage of fullblood Wagyu Sires. Genetics are DNA tested for marbling, eye muscle area and growth rate to deliver superior Wagyu cattle • Selection – only the finest cattle are chosen.

Twelve months spent roaming on natural pastures, before a four hundred day bespoke Japanese white grain diet.

W.Black Australian Wagyu is produced by and for the foodservice industry. We offer products for a wide range of applications and price point, benefits include long chilled shelf life, small pack sizes, high yielding specifications, range of Marble Scores and primal and secondary cuts available.

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2021

LEADERS IN CLUBS + RESORTS

YAMAHA Yamaha Golf Car sets the standard in performance, versatility, and comfort for golf, utility, and personal transportation vehicles so to inspire enjoyable experiences on and off the course. From the Drive2 collection to the new UMAX™ lineup, Yamaha continuously creates industry firsts and stays proven as The Easy Choice™.

We have a reputation for innovation.

Yamaha Golf Car continuously draws from our 60+ years of motorsports roots to create industry firsts— we were the first to develop Electronic Fuel Injection for a golf car (resulting in the best gas mileage with the smallest carbon footprint); the first to create a golf car with fully independent fourwheel suspension for the smoothest ride in the game; and the first to develop the QuieTech gas engine that is almost as quiet as an electric motor.

Technology is our driving force.

Our golf cars host a series of cuttingedge features customizable to meet our customers’ unique needs. Both our Drive2™ QuieTech EFI and PowerTech AC models come standard with independent rear suspension (IRS), making for the most comfortable ride experienced in a golf car. Our gas EFI QuieTech® model has a 261-mile range and is the quietest golf car on the market. Our

electric PowerTech AC model offers rapid acceleration, a smooth uphill climb, and exceptional battery strength, topped off with a 6.5 horsepower motor. We also offer Motive T875-AGM batteries by Trojan—with a “Worry Free” Life of the Lease Warranty—as an option to our standard battery pack.

Yamaha Golf-Car Company 1270 Chastain Road Kennesaw, GA 30144 P: 866.747.4027 W: www.YamahaGolfCar.com

Collaboration is our cornerstone.

As the Premier Partner and the Official Golf Car Company of the National Golf Course Owners’ Association (NGCOA), the Title Sponsor of the NGCOA Yamaha Golf Outing, and the three-time winner (2017-2019) of Golf Digest Editors’ Choice Award for Best Gas-Powered Golf Car, our vehicles remain the standard— proving time and time again why Yamaha is The Easy Choice™.

We have a strong team of partners including multiple PGA sections, the International Light Transportation Vehicle Association, the National Golf Foundation, The First Tee, and the CMAA. We’ve sponsored Demo Day at the PGA Merchandise Show for a decade now, and we also continuously sponsor the Pro-Am at the RSM Classic.

We’ve accomplished so much already, but we think the BEST drive of the day can still get even better.

www.clubandresortbusiness.com

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EXCEL LENCE IN CLUB MANAGE MENT ® AWARDS

s a v e th e d a te The Excellence in Club Management Awards have become “the Academy Awards” for the club industry.

And this year, the winners for 2020 will be announced in a special Awards webcast on

TUESDAY, MARCH 2ND AT 2:00 PM EASTERN TIME.

Reserve your free front-row seat now for this special event at https://webinars.on24.com/wtwh/ECM2021.

AWARD HOSTS For any sponsorship inquiries, please contact Tom McIntyre Club+Resort Business 216.533.9186 or tmcintyre@wtwhmedia.com

Janaury 2021 www.clubandresortchef.com

The 2021 Cookbook

EDITORIAL

ADVERTISING

EDITOR, CLUB + RESORT CHEF

VICE PRESIDENT/GROUP PUBLISHER

Joanna DeChellis jdechellis@wtwhmedia.com

DIGITAL MEDIA/WEB/DEVELOPMENT

Tom McIntyre tmcintyre@wtwhmedia.com

412-260-9233

216-533-9186

EDITORIAL EDITOR, CLUB + RESORT BUSINESS

ADVERTISING

Joe Barks EDITOR, CLUB + RESORT CHEF jbarks@wtwhmedia.com

VICE PRESIDENT/GROUP PUBLISHER

Joanna DeChellis 610-688-5666 jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR

Rob Thomas EDITOR, CLUB + RESORT BUSINESS rthomas@wtwhmedia.com Joe Barks jbarks@wtwhmedia.com 216-316-5294 610-688-5666

John Petersen jpetersen@wtwhmedia.com

216-533-9186 SALES DIRECTOR

Virginia SR.Goulding DIGITAL MEDIA MANAGER vgoulding@wtwhmedia.com Pat Curran

Tom McIntyre 216-346-8790 tmcintyre@wtwhmedia.com

Tony Bolla PUBLISHER

tbolla@wtwhmedia.com John Petersen jpetersen@wtwhmedia.com 773-859-1107 REGIONAL SALES MANAGER

SENIOR EDITOR Lauren Sasala

SALES DIRECTOR

Ashley Burk

Rob Thomas lsasala@wtwhmedia.com rthomas@wtwhmedia.com 216-316-5294

Tony Bolla aburk@wtwhmedia.com tbolla@wtwhmedia.com 737-615-8452 773-859-1107

CONTRIBUTING EDITORS

REGIONALSALES SALES MANAGER REGIONAL MANAGER

CREATIVE SERVICES

Ashley Burk Jake Bechtel aburk@wtwhmedia.com jbechtel@wtwhmedia.com 737-615-8452 440-465-1914

Ginny Bartolone VP, CREATIVE SERVICES Pamela Brill MarkMegan Rook Freitas

mrook@wtwhmedia.com

REGIONAL SALES MANAGER

REGIONAL SALES MANAGER Jake Bechtel Patrick McIntyre jbechtel@wtwhmedia.com

CREATIVE SERVICES CREATIVE DIRECTOR Erin Canetta VP, CREATIVE SERVICES ecanetta@wtwhmedia.com

pmcintyre@wtwhmedia.com 440-465-1914 216-372-8112

Mark Rook mrook@wtwhmedia.com ART DIRECTOR

REGIONAL SALES MANAGER

Patrick McIntyre PRODUCTION SERVICES pmcintyre@wtwhmedia.com

Matthew Claney CREATIVE DIRECTOR mclaney@wtwhmedia.com Erin Canetta

Matthew Claney DIRECTOR, AUDIENCE

Bruce Sprague bsprague@wtwhmedia.com

Jane Cooper jcooper@wtwhmedia.com FINANCE

EVENTS MANAGER

JenMARKETING Osborne EVENT SPECIALIST Oliviajosborne@wtwhmedia.com Zemanek

ozemanek@wtwhmedia.com

EVENT MARKETING SPECIALIST

Olivia Zemanek ozemanek@wtwhmedia.com

FINANCE CONTROLLER Brian Korsberg CONTROLLER bkorsberg@wtwhmedia.com

Brian Korsberg bkorsberg@wtwhmedia.com ACCOUNTS RECEIVABLE SPECIALIST

Jamila Milton ACCOUNTS RECEIVABLE SPECIALIST jmilton@wtwhmedia.com Jamila Milton jmilton@wtwhmedia.com

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

Ph: 888.543.2447

SUBSCRIPTION INQUIRIES

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

Phone: 844-862-9286 (U.S.Media, only, toll-free) Copyright 2020, WTWH LLC Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2020, WTWH Media, LLC 90 Club + Resort Chef January 2021

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sking@wtwhmedia.com

DIGITAL PRODUCTION/ SOFTWARE ENGINEER MARKETING DESIGNER

DJ Bozentka Samantha King sking@wtwhmedia.com dbozentka@wtwhmedia.com SOFTWARE ENGINEER WEBINAR COORDINATOR

Chef, Farmington Country Club, Char-

Jeremy Leinen, Executive lottesville, Va.Chef, Dunwood Country Club, Atlanta, Ga.

Lawrence McFadden, CMC, GM/COO,

Michael Matarazzo, CEC, Executive The Union Club, Ohio Chef, Farmington Country Club,Cleveland, Charlottesville, Va.

Colby Newman, Executive Chef,

Lawrence McFadden, CMC,(Mich.)

GM/COO, Grosse Pointe Yacht Club The Union Club, Cleveland, Ohio

James Satterwhite,

WEBINAR COORDINATOR

bsprague@wtwhmedia.com

EVENTS Jen Osborne josborne@wtwhmedia.com

rhall@wtwhmedia.com DIGITAL PRODUCTION/ DIGITAL MEDIA SPECIALIST MARKETING DESIGNER Nicole Lender Samantha King nlender@wtwhmedia.com

Jeremy Leinen, Executive Chef,

Vincent Horville, Executive Chef,Club, Atlanta, Ga. Dunwood Country The Metropolitan Club of the City of Matarazzo, CEC, Executive WashingtonMichael (D.C.)

Stephanie Hulett CUSTOMER SERVICE shulett@wtwhmedia.com REPRESENTATIVE CUSTOMER SERVICE jcooper@wtwhmedia.com REPRESENTATIVE

EVENTS MANAGER

Nicole Lender Reggienlender@wtwhmedia.com Hall

DIGITAL PRODUCTION MANAGER

James Satterwhite, DrewChef, Tait, Executive Chef, Executive Pastry Kelly Greens Golf & Country Club, Charlotte (N.C.) Country Club

DEVELOPMENT

EVENTS Bruce Sprague

Myers Park Country Club,

David Clark,Charlotte, Executive N.C. Sous Chef Army Navy Country Club, Arlington, Va. Dave Miyares DIGITAL PRODUCTION MANAGER Vincent Horville, Executive Chef, dmiyares@wtwhmedia.com K. Scott Craig, CEC, CCA, WCMC Reggie Hall The Metropolitan Director of Culinary Operations, Club of the City of SR. DIGITAL MEDIA MANAGER rhall@wtwhmedia.com Washington Myers Park Country Club, (D.C.) Pat Curran Charlotte, N.C. pcurran@wtwhmedia.com DIGITAL MEDIA SPECIALIST

pcurran@wtwhmedia.com DEVELOPMENT MANAGER

WEBINAR COORDINATOR

Jane Cooper

DIRECTOR, AUDIENCE

Eva Barrios, Executive Chef K. Scott Craig, CEC, CCA, WCMC Royal Oaks Country Club, Director of Culinary Operations, Houston, Texas

Stephanie Hulett PRODUCTION SERVICES shulett@wtwhmedia.com

CUSTOMER SERVICE MANAGER

mclaney@wtwhmedia.com DEVELOPMENT

David Clark, Executive Sous Chef EDITORIAL ADVISORY BOARD Army Navy Country Club, Arlington, Va.

Colby Newman, Executive Chef, Executive Pastry Chef, Grosse Pointe (Mich.) Yacht Club

CUSTOMER SERVICE MANAGER

ART DIRECTOR

VP, DIGITAL MARKETING

Eva Barrios, Executive Chef Royal Oaks Country Club, Houston, Texas

DJ Bozentka Halle Kirsh dbozentka@wtwhmedia.com hkirsh@wtwhmedia.com

216-372-8112

ecanetta@wtwhmedia.com

Virginia Goulding vgoulding@wtwhmedia.com

DIGITAL DEVELOPMENT MANAGER MEDIA/WEB/DEVELOPMENT Dave Miyares dmiyares@wtwhmedia.com

PUBLISHER

216-346-8790

EDITORIAL INTERN

VP, DIGITAL MARKETING

EDITORIAL ADVISORY BOARD

November 2020

2011 - 2020

WEBINAR COORDINATOR Halle Kirsh Kim Dorsey hkirsh@wtwhmedia.com

kdorsey@wtwhmedia.com

Kim Dorsey kdorsey@wtwhmedia.com

Charlotte (N.C.) Country Club

Fort Myers, Fla.

Drew Tait, Executive Chef, Kelly GreensJ.Golf & Country Club, Kevin Walker, CMC, AAC Fort Myers, Fla.

Executive Chef, Ansley Golf Club

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

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

Properties featured JAN U A RY C L in U this B Iissue NDEX

BallenIsles Club Palm Beach Gardens, Fla. Properties featuredCountry in this issue

Boca Grove Golf and Tennis Club Boca Raton, Fla. Ansley Golf Club Atlanta, Ga. 92, 98 Cherokee Town & Country Club Atlanta, Ga. The Bear’s Club Jupiter, Fla. of Pittsfield Pittsfield, Mass.

118 The Country Club Desert Mountain Scottsdale, Ariz.

Bentwater Yacht & Country Club Montgomery, Texas 100 The Everglades Club Palm Beach, Fla. Bonita Bay Club Bonita Bedminster, Springs, Fla. 104 Fiddler’s Elbow N.J. Forest Lake Columbia, S.C. The Country Club Club Chestnut Hill, Mass.

110 Fort Wayne Country Club Fort Wayne, Ind. Hickory Hills Country Club Springfield, Mo. 106 The Gasparilla Inn & Club Boca Grande, Fla. Merion Club Ardmore, Pa. 116 JWGolf Marriott Miami Turnberry Resort & Spa Miami, Fla. Piedmont Driving Club Atlanta, Ga. 108 Kalamazoo Country Club Kalamazoo, Mich.

QuailKenwood West GolfCountry and Country Club Naples, Fla.

114 Club Cincinnati, Ohio Country Club Rehoboth Beach, RoyalKings Oaks Creek Country Club Houston, Texas 102Del. Myers Park Country Club Charlotte, N.C. Southern Country ClubCountry Tulsa, Okla.

QuailHills West Golf and Club Naples,112 Fla. River Run Country Club Davidson, N.C. Sedgefield Country Club Greensboro, N.C. Sherwood Country Club Thousand Oaks, Calif. www.clubandresortchef.com

22 24 14 26 20 34 18 14 30 10 14 18 26 18 28 24 20 24 22

www.clubandresortchef.com

Dishing

with

DeChellis

BROKEN CRAYONS STILL COLOR BROKEN CRAYONS ARE STILL CAPABLE of creating colorful and vibrant images. And while 2020 “broke” a lot of things in our industry and beyond it, club chefs were still able to produce some beautiful results. In fact, some of the most successful ideas of 2020 were a direct result of the broken parts they had to work with.

The way club chefs responded to the COVID-19 pandemic has been breathtaking—but not all surprising. The club culinary industry has been replete with innovative ideas and savvy chefs for years. But how will the lessons learned in 2020 cascade into the months ahead?

I have some guesses.

1. To-Go Will Keep Going. In 2020, to-go programs shifted from a nice-to-have into a must-have. Going forward, they’ll continue to play an important role in how clubs serve members. We often talk here at WTWH about how we deliver content on users’ terms.

I think clubs will adopt that same mindset and continue to deliver dining experiences on members’ terms.

2. Outdoor Dining Will Expand Again. Throughout the pandemic, we were advised to dine outdoors as often as possible. Even as things improve, I think it’s going to be a long time before members are totally comfortable eating indoors in close proximity to others. Which means, those patios are going to get bigger and better.

Compared to other segments of foodservice, clubs are uniquely positioned to respond to increased outdoor dining demand. With hundreds of acres out the back door, I see more progressive dinners, popups on vistas and tented dining rooms becoming the next big thing in 2021.

3. Events Will Return, But They Will Be Smaller.

Regulations are different just about everywhere, but one thing is certain: Very few clubs are hosting huge events like they did in pre-pandemic days. Instead, events are more intimate and often feature served stations, packaged foods and carefully scripted menus www.clubandresortbusiness.com

and serving styles, to keep members safe and distant.

I believe these smaller events will become the new normal for the foreseeable future, and club chefs will find really interesting ways to personalize each one.

4. Menus Will Be Tighter. With smaller teams, menus will be focused and changed more frequently. Seasonality won’t be a trend, it will be a way of life, and it will find its way into all corners of the menu—from to-go to family meals to private wine dinners to poolside offerings.

5. Supplier Relationships Will Be Stronger. The pandemic cast a giant spotlight on the dynamic between chefs and suppliers. These relationships are stronger now than they’ve ever been.

This will continue through 2021 and beyond.

6. Chefs Will Take Better Care of Themselves, and Each Other. Most of the chefs I talked with last year told me the silver lining to 2020 was that they had more time to spend at home with their families. At the same time, the respect and care they have for those on their team at work grew tremendously. I think these relationships will continue to strengthen, and a whole new crop of Executive Chefs will rise up with leadership skills focused on a better work/life balance.

Club chefs are masterful dot-connectors. And in the coming year, you will continue to illustrate the most amazing rebound this industry has ever seen.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233 January 2021

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INTRODUCTION

All Boats Rise with the

Tide

CONNECTING WITH OTHER CHEFS is an integral part of our profession. But over the past year, our ability to do so has been severely curtailed—and will continue to be for the foreseeable future.

While it makes sense to keep our physical distance, there’s no reason we must stop sharing ideas with one another. Especially because networking continues to remain an important ingredient in the success of our clubs and kitchens.

Though the physical elements of our role are demanding, staying mentally acute is often the tougher challenge. As chefs, we must consistently expand and develop our repertoire, so we don’t become stale. We are all looking for innovative ways to stay fresh, awake and alive. Being able to spend time with colleagues cooking, enjoying a meal or drinks, or just sitting together exchanging ideas and letting off the pressures of the job, like we do at the annual Chef to Chef Conference, is crucial to keeping the creative juices flowing. Until we can do those things again, we must get creative.

We will continue to adapt to today’s unusual dynamics and my hope is that the magazine you’re holding will provide a bit of inspiration for your menu writing in the interim.

There are times when I sit to create a menu, recipe or special, and the page becomes a brick wall.

I stare at it for hours and get nowhere. Other days the recipes flow effortlessly.

Maybe you’ll find a recipe in the following pages that inspires you to reinvent a classic like I did with our grilled steak and spinach salad (see pg. 99). Or maybe you’ll remember a dish from your childhood that can be made modern like my Paccheri Giovanna (see pg. 98). Or maybe you’ll “steal” a dish from a colleague and add your own twists.

No matter how you use it, the pages ahead are filled with inspiring dishes made by some of the best chefs in our industry. I would like to thank all of these contributing chefs for their ideas and willingness to share.

I can guarantee I will be “stealing” many of the dishes in this issue and making them my own.

My hope is that all club chefs reading this cookbook will do the same.

J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club, Atlanta, Ga. 92

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CONTENTS January • Vol. 11 • Issue 1

D

Memo 91 Editor’s Broken Crayons Still Color Editorial 92 Guest All Boats Rise with the Tide

98

J. Kevin Walker, CMC, AAC

Executive Chef, Ansley Golf Club

• Paccheri Giovanna with Sage Ricotta • Grilled Filet with Creamed Spinach, Truffle Whipped Potatoes, Pickled Tomatoes, Maytag Bleu Cheese

100

Olivier Andreini, CMC

Executive Chef, Bentwater Yacht & Country Club

• Seared Scallops Over Slow-Roasted Cauliflower Steak and Spicy Tomato Salsa

102

Eva Barrios, CEC

Executive Chef, Royal Oaks Country Club

• African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli

104

Richard Brumm, CEC, CCA Director of Culinary Operations, Bonita Bay Club

• Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace

106

Melinda Burrows, CEC, CCA Executive Chef, Hickory Hills Country Club

• Chicken Mousseline Roulade with Chive Beurre Blanc, Butternut Squash Three Ways and PanRoasted Brussel Sprouts

108

Natasha Capper, CEPC

Executive Pastry Chef, Piedmont Driving Club

• Belgian Chocolate Masterpiece

110

Joseph Leonardi, CMC, AAC Director of Culinary Operations, The Country Club

• Honey Chili Glazed Salmon with Coconut Tapioca Pearls and Mint Fish Sauce Vinaigrette

112

Jonathan Moosmiller, CMC, AAC Director of Food & Beverage, Southern Hills Country Club

• Chef’s Gumbo with House-Made Andouille

114

Tim Recher, CEC, AAC, CWX Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club

• Red Wine Braise Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising Jus

116

Jerry Schreck

Executive Chef, Merion Golf Club, Ardmore, Pa.

• Butternut Squash Soufflé

118

Brian J. Sode, CMC, AAC Executive Chef, The Bear’s Club

• Jack Gumbo

Photo courtesy of Richard Brumm, CEC, CCA

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MICRO BASIL ITALIAN, Heirloom Yellow Tomato Confit, Vin Jeune Banyuls Beurre Blanc, Siberian Caviar, Burrata Chef Roberto Cortez

®

ON TOP OF THE

WORLD’S FINEST CUISINE 600+ MICROGREENS Petite®Greens | Edible Flowers | Tiny Veggies™ | Specialty Items Herb, Flower, Fruit Crystals®

Exceptional Quality • Highest Food Safety • Kosher Certified

freshorigins.com

Chef Bernard Guillas Prosciutto Wrapped Alaskan Halibut with saffron Fennel Purée, English Peas, Blood Orange Oil, Fresh Origins Microgreens, Edible Flowers, and Tiny Veggies.

Yield: 4 servings SAFFRON FENNEL PURÉE 1 tablespoon unsalted butter 3 cups thinly sliced (crosswise) fennel ½ cup sherry wine ¼ teaspoon saffron threads ½ teaspoon flaky sea salt Pinch cayenne pepper PROCEDURE: 1. Add butter to large saucepan over medium heat.

2. Add fennel, sherry, saffron salt and cayenne. Bring to simmer. Cover.

3. Reduce heat to low. Cook 20 minutes or until fennel is very soft.

4. Transfer to blender. Puree until smooth. Adjust seasoning.

5. Set aside. Keep Warm.

INGREDIENTS FOR HALIBUT: 2 tablespoons extra virgin olive oil 4 - 6 ounce center cut halibut fillets, skinless, 1 inch thick To taste sea salt and freshly ground pepper 4 slices prosciutto ham, cut paper thin 8 lemon thyme sprigs PROCEDURE: 1. Preheat oven to 350 degrees.

2. Season halibut on all sides with salt and pepper.

3. Lay 1 slice prosciutto on flat surface. 4. Place 2 thyme sprigs in center.

5. Top with halibut.

6. Fold prosciutto over to wrap halibut.

7. Transfer to skillet, thyme sprigs up and prosciutto seam side down.

8. Drizzle with olive oil.

9. Transfer to oven. Bake 7 minutes or until halibut is slightly underdone.

PRESENTATION INGREDIENTS: ¼ cup english peas, steamed 2 tablespoons blood orange oil 1 cup Fresh Origins Tiny Veggies™ Crudite Mix™, trimmed, steamed ¼ cup Fresh Origins Micro Quinoa™ ¼ cup Fresh Origins Petite® Sea Grass™ ¼ cup Fresh Origins Petite® Amaranth Carnival Mix™ ¼ cup Fresh Origins Micro Chinese Cedar™ ¼ cup Fresh Origins Garlic Flower PROCEDURE: 1. Spoon fennel purée onto center of warm serving plate.

2. Place halibut atop of fennel. Garnish with English peas, Tiny Veggies™ Crudite Mix™, Micro Quinoa™, Petite® Sea Grass™, Petite® Amaranth Carnival Mix™, Micro Chinese Cedar™ and Garlic Flowers.

Drizzle halibut with blood orange oil.

9. Transfer to oven. Bake 7 minutes or until halibut is slightly underdone.

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Chef Bernard Guillas

www.freshorigins.com

J. Kevin Walker, CMC, AAC Executive Chef

Ansley Golf Club, Atlanta, Ga. IF EVER THERE WERE a perfect example of a reinvented classic, it would be the grilled steak and spinach salad by J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.).

In his iteration, the filet and scallions are grilled. The spinach is creamed. The Maytag Bleu is served as a cold wedge. The tomatoes are pickled, and the truffle vinaigrette is replaced with truffled whipped potatoes.

Reinventing classics isn’t Walker’s only source of inspiration. Often, he draws on fond memories to create new best sellers, like Paccheri Giovanna, a riff on a dish his Aunt cooked when he was a kid.

“Paccheri is a type of pasta in the shape of a very large tube that originates from Campania,” says Walker.

“Giovanna is the Italian name for Joan, who is my aunt.”

Instead of a meat sauce, the dish features fresh ground Italian sausage, shaved elephant garlic, white wine, San Marzano tomatoes and basil, and is topped with house-made sage ricotta. It’s simple, but the key is the quality of the ingredients.

Paccheri Giovanna with Sage Ricotta

INGREDIENTS: 4 ozs. paccheri pasta or similar tube-shaped pasta 1 oz. olive oil 3 ozs. Italian sausage, coarse grind ½ oz. elephant garlic, sliced thin ½ cup San Marzano tomatoes, drained and chopped 2 ozs. white wine 2 Tbsps. basil chiffonade 4 ozs. sage ricotta

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PROCEDURE: 1. Bring salted pasta water to a boil.

2. Add pasta. Time to cook will depend upon pasta size, shape, and dryness.

3. Heat olive oil in sauté pan, add sausage, break up and cook through.

4. Add garlic and sauté to aroma.

5. Add tomatoes, heat through.

6. Deglaze with white wine and reduce.

7. Add in pasta and a little of the pasta water.

8. Toss with basil. Season with salt and pepper 9. Place in bowl, top with sage ricotta.

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Grilled Filet

with Creamed Spinach,Truffle Whipped Potatoes, Pickled Tomatoes, Maytag Bleu Cheese INGREDIENTS: 4 ea. filet mignon, 6-ozs. each 4 portions creamed spinach 4 portions whipped potatoes flavored with truffle 4 wedges Maytag bleu cheese, 2-ozs. each 2 ea. scallions, seasoned and grilled 3 ea. pickled tomatoes 6 ozs. cabernet sauce PROCEDURE: 1. Grill filet to order.

2. Mound spinach and place filet on top.

3. Pipe potatoes on plate.

4. Garnish with bleu cheese, pickled tomatoes, and cabernet sauce.

5. Top filet with grilled scallions.

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INGREDIENTS FOR PICKLED TOMATOES: 2 Tbsps. baking soda 2 qts. water 4 pts. pear tomatoes 3 cups rice vinegar 3 cups water 1½ cup sugar 6 Tbsps. kosher salt 6 ea. garlic cloves 2 Tbsps. black peppercorns 1 ea. jalapeno, sliced 4 ea. ginger root coins per pickling jar 3 ea. garlic cloves 1 sprig basil

PROCEDURE FOR PICKLED TOMATOES: 1. Combine baking soda and water.

2. Add tomatoes and allow to soak for 15 minutes. Strain and rinse.

3. Combine next eight ingredients and bring to a boil.

4. Sterilize mason jars and lids following manufacture’s directions.

5. Fill mason jars with tomatoes, garlic clove and basil sprig.

6. Strain pickling liquid and fill mason jars.

7. Seal, place in pot and cover with water by 1”. Boil for 20 minutes.

Remove to counter to cool.

(If combi-oven is available set to 220°F full steam and steam for 20 minutes.)

8. Reserve for service.

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Olivier Andreini, CMC Executive Chef

Bentwater Yacht & Country Club, Montgomery, Texas

FOR MOST OF HIS life, Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club (Montgomery, Texas), has disliked cauliflower.

“When I was a kid at summer camp, they served me cauliflower with a big, meaty green worm crawling through it,” says Andreini. “For years I was grossed out by it.”

Eventually, Andreini was able to get past the incident, and now cauliflower is one of his most frequently used ingredients (though he’s vigilant about making sure it’s always fully dewormed).

“Its versatility is unmatched,” he says.

This particular inspiration is perfect for spring or summer and features a trio of pan-seared scallops over a roasted cauliflower steak with a spicy tomato salsa.

“It’s light, flavorful and well-balanced,” says Andreini.

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Seared Scallops Over Slow-Roasted Cauliflower Steak with Spicy Tomato Salsa INGREDIENTS: 1 ea. small head cauliflower 1 tsp. za’atar 1 tsp. pimentón 3 Tbsps. extra virgin olive oil To taste salt 6 ea. U10 scallops As needed salt and espelette pepper As needed sunflower oil 1 Tbsp. butter 1 Tbsp. fresh lemon juice PROCEDURE: 1. Preheat oven to 350°F. 2. Place one small head of cauliflower upright— stem-side down—on a flat surface. Visualize creating two large steaks from the head of the cauliflower. Using a large knife, trim a little off each side so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half.

3. In a bowl, combine za’atar, pimentón and extra virgin olive oil.

4. Brush both sides of the steaks with the oil mixture.

5. Bake the cauliflower until a wooden skewer goes through the stem easily. Rest.

6. Season the scallops with salt and espelette pepper. Add the sunflower oil in a cast-iron skillet over high heat. When the oil is close to smoking, carefully place the scallops in the pan and let them sear for 2 to 3 minutes, until they start to caramelize.

7. Flip the scallops, add butter and continue cooking for 1-2 minutes.

8. Add fresh lemon juice. Remove the scallops from the skillet and let rest.

9. To assemble: Lay cauliflower steak on a warm plate. Sprinkle with ½ the green onion tops.

Arrange 3 scallops over each steak. Drizzle the salsa over the scallops and garnish with the rest of green onion tops, making sure you have some on the plate.

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INGREDIENTS TOMATO-ANCHOVY SALSA: 4-6 ea. green onions, sliced thin, separated green and white 2 ea. anchovies, finely minced 1 cup cherry tomatoes, halved 3 large garlic cloves, sliced thin on mandolin ½ cup basil chiffonade 1 Tbsp. lemon juice 2 Tbsps. Mae Ploy sweet chili sauce 1 Tbsp. sherry vinegar 1 Tbsp. extra virgin olive oil 1 tsp. aleppo pepper, crushed 1 tsp. minced dry extra fancy onion To taste salt PROCEDURE: Mix all ingredients gently together— except top part of green onions.

Season to taste.

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Eva BarrioS, CEC, Executive Chef

Royal Oaks Country Club, Houston, Texas WHEN EVA BARRIOS, CEC, Executive Chef of Royal Oaks Country Club (Houston, Texas) competed in the 2019 Iron Chef Mystery Basket at the Chef to Chef Conference in New Orleans, she and her co-competitor, Nelson Millán (formerly the Executive Chef of San Antonio Country Club) sketched out a base menu that included a fried rice.

But when Barrios saw the ingredients made available for the competition, she realized there was no soy sauce.

“I immediately began searching for a replacement,” she recalls. “I saw white-wine vinegar, so I grabbed it, chopped some herbs and added the mushroom and tomatoes.

When I tasted the rice, it was amazing—better than what I had planned with the soy sauce.”

At the time, Barrios was Executive Sous Chef of Austin (Texas) Country Club. And when she returned to her club after the conference, she reintroduced the rice to the menu, but added avocado. The membership fell in love—

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much like Barrios did the first time she tried African Adobo.

“African Adobo is better than blackening,” she says. “When I first tried it, I used it on everything—I was obsessed.”

Soon after joining Royal Oaks CC at the start of 2020, Barrios was ready to share her love of African Adobo with her new club’s membership. She introduced it with salmon, and laid it over her avocado fried rice. She added a touch of sriracha aioli for a hint of heat and some added fat. She composed the plate to showcase each component in equal measure.

The final result has remained on the club’s menu for three turns—and it may not ever come off now, Barrios says, because the members love it that much.

“When I’m dreaming up a new dish, I close my eyes and imagine the flavors and how they will interact,” she says.

“I rely on my sense of smell and my ability to concentrate and combine flavors in my head. That’s how this dish came together—and it’s one of my most successful plates so far.”

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African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli Yield: 4 servings INGREDIENTS FOR AFRICAN ADOBO RUB: 2 tsps. toasted and ground coriander seeds 1 tsp. ground ginger 2 tsps. crushed red pepper flakes 2 tsps. ground turmeric 2 Tbsps. dry mustard 2 tsps. grated nutmeg 2 tsps. ground allspice 2 tsps. cayenne pepper 2 tsps. freshly black pepper 2 Tbsps. kosher salt 1 Tbsp. paprika 1/2 Tbsp. dried orange zest 1 Tbsp. sugar

INGREDIENTS FOR AVOCADO FRIED RICE: 2 ozs. olive oil blend, or as needed ½ ea. carrot, peeled and julienne 4 ea. asparagus, sliced ½ cup cherry tomatoes, halved 2 cups white rice 1 oz. soy sauce 1.5 ozs. white vinegar 1 Tbsp. chiffonade basil 1 Tbsp. mint, chiffonade 1 Tbsp. green onions 1 ea. avocado, peeled and medium diced

INGREDIENTS FOR SALMON: 4 each – 5 to 5.5 ounces salmon filet As needed salt and pepper 2 ozs. olive oil + more as needed African adobo rub as needed

PROCEDURE: 1. In a hot wok, add 2 ounces of olive oil blend.

2. Add the carrots and asparagus and stir-fry for a minute.

3. Add the tomatoes and rice. Heat rice through and finish with soy sauce and white vinegar.

4. Add basil, mint, green onions and avocado and fold gently. Adjust seasoning if needed with kosher salt.

PROCEDURE: 1. For African adobo rub: In a bowl, combine all the ingredients.

Transfer to a plastic container and cover. Label and date.

2. Place salmon filet on a baking sheet.

Season with salt and pepper.

3. Drizzle extra virgin olive oil over the salmon, and coat evenly.

4. Coat the presentation side of the salmon with a light coat of the African adobo rub. (Do not coat the side where the bloodline was removed).

5. On a skillet at medium to high heat, add 2 ozs. of olive oil.

6. When oil is hot, place the salmon filets in the skillet. (If the skillet is big enough for all four filets. If not, place two at a time.) Pan-sear the side of the African adobo rub coat first until it is golden brown. It should only take a few minutes. Then flip over to the other side and pan-sear for an additional 3 minutes.

7. Transfer salmon to a 350°F preheated oven and finish cooking salmon until it reaches an internal temperature of 130°F to 135°F.

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(Add to order at the last minute.

Seasoned with salt and pepper.)

INGREDIENTS FOR SRIRACHA MAYO: 1 cup mayonnaise 1 tsp. fresh lemon juice ½ tsp. minced garlic ½ tsp. Tabasco 1/8 cup Sriracha Hot Chili Sauce To taste salt and black pepper PROCEDURE: 1. In a bowl, combine all the ingredients.

Adjust seasoning with salt and black pepper. Transfer mayo into a plastic container, cover, label, and date.

Chef ’s Note: Rice is not meant to be dark like regular fried rice.

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Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace Yield: 4 servings

INGREDIENTS FOR LACTO-FERMENTED BLACKBERRIES: 1,000 gr. blackberries 20 gr. kosher salt INGREDIENTS FOR BRINE: 250 ml. water 250 gr. ice 40 gr. kosher salt 20 ml. honey 20 ml. maple syrup 1 ea. cinnamon stick 5 gr. pickling spice 2 gr. juniper berry 1 gr. coriander 1 gr. black peppercorn

Richard Brumm, CEC, CCA Director of Culinary Operations

Bonita Bay Club, Bonita Springs, Fla. WHEN RICHARD BRUMM, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla., worked with his mentor, Daniel Scannell, CMC, they developed a duck dish that has lived on his menus in various iterations ever since.

“I’ve reworked this dish dozens of times to refine and evolve it,” says Brumm. “So much of what we do starts with an inspiration that is near and dear to us, then we take it with us down a new path and really make it ours.”

This dish is representative of where Brumm was, and where he plans to go.

“The duck now has a signature brine with coriander and the sauce, which started as a classic l’orange sauce, now features lacto-fermented blackberries that go so beautifully with the duck and work really well in the glace,” says Brumm.

“Beyond connecting me to my mentor, this dish also allows me to connect with my members,” he notes. “Whenever it’s ordered, I go to the dining room and personally pour the sauce, so the member gets to experience the visual of the duck and the plume of steam as the sauce is poured in.

It’s a really sensory experience.”

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INGREDIENTS FOR DUCK: 2 ea. Maple Leaf Farms Duck 2 ea. orange, quartered 2 ea. garlic cloves, crushed 2 sprigs thyme 2 bunches sage To taste salt To taste black pepper, ground fresh To taste coriander, ground To taste nutmeg, ground fresh

INGREDIENTS FOR SAUCE: 1 ea. shallot, sliced ½ ea. cinnamon stick 4 ea. star anise 10 ea. black peppercorns 2 pods green cardamom, crushed Pinch mace 120 gr. lacto-fermented blackberry 170 gr. blackberry 60 gr. port wine 100 gr. lacto-fermented blackberry juice 100 gr. orange juice 60 gr. maple syrup 450 gr. glace de canard 1 ea. lemon, zest only To taste kosher salt To taste black pepper, freshly ground 120 gr. unsalted Plugra butter INGREDIENTS FOR PLATE: 20 ea. orange supremes 10 ea. blackberries As needed chervil

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PROCEDURE FOR FERMENTED BLACKBERRIES:

Note: This recipe will make extra product. Try using the juice for the best blackberry maple syrup.

1.

2.

3.

4.

5.

Combine blackberries and salt in cryovac bag.

Vacuum seal as close to the top as possible.

Ferment 5 days @ 72-75˚F. Strain, reserve berries and juice separately.

Use within 2 days or freeze for future use.

PROCEDURE FOR DUCK BRINE: 1. Make neat sachet out of spices.

2. Combine water, honey, maple syrup, salt and sachet.

3. Bring to a boil for 1 minute, skim scum.

4. Remove from stove and add ice. Make sure brine is completely cool before using.

5. Inject duck with brine equaling 10% of weight.

6. Rest duck uncovered for 48 hours on wire rack.

PROCEDURE FOR DUCK: 1. French duck wings, reserving wings and necks for stock.

2. Remove neck skin, reserve.

3. Season interior of ducks with spices.

4. Stuff each duck with 1 orange, 1 garlic clove, 1 sprig of thyme and 1 bunch of sage.

5. Truss ducks.

6. Season exterior of ducks with spices.

7. Place each duck on a wire rack-lined sheet pan.

Use a piece of neck skin under each duck.

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8. Using a meat fork, pierce duck skin liberally.

9. Bake in combi-oven at 300˚F with 100% humidity and low fan for 3 hours.

10. Increase heat to 400˚F with 0% humidity and regular fan.

Bake for an additional 30 minutes.

11. Remove from oven and rest 1 hour.

12. Carefully remove spine and split ducks. Gently remove remaining bones except wing and leg. Chill.

PROCEDURE FOR SAUCE: 1. Sauté shallot with spices until fragrant.

2. Add blackberries and cook until they burst, pressing with rubber spatula for extraction.

3. Deglaze with port, reduce to sec.

4. Add juices and syrup; reduce by half.

5. Add glace. Simmer 15 minutes, skimming as necessary.

6. Add zest.

7. Adjust seasoning.

8. Strain through chinoise, pressing on solids.

9. Mount with butter.

PROCEDURE FOR PLATE: 1. Reheat duck for 10 minutes in a 500˚ F convection oven until hot and crispy.

2. Serve on a heated staub platter garnished with blackberries, orange supremes and chervil.

3. Pour a small amount of sauce at the table.

Reserving additional sauce for the dining experience.

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Melinda Burrows, CEC, CCA Executive Chef

Hickory Hills Country Club Springfield, Mo.

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STEMMING FROM A DESIRE to surprise and delight banquet guests of Hickory Hills Country Club (Springfield, Mo.), Executive Chef Melinda Burrows, CEC, CCA, developed a dish featuring a chicken mousseline roulade that is framed in three ways by butternut squash.

“Everyone generally expects an airline chicken breast during banquet events, but we wanted to offer something different, unexpected, and more artfully prepared,” says Burrows. “There are a lot of steps to this dish, but each zeroes in on a fundamental cooking technique.”

The dish starts with the chicken mousseline piped into a pounded-out chicken breast that is then rolled, wrapped, poached and seared. The roulade is sliced and plated with a bright beurre blanc and accompanied by butternut squash three ways: roasted, fried and pureed.

“The organic butternut squash we use here at the club comes from a local farmer who is a very good friend,” says Burrows.

“When I work with an ingredient grown with as much integrity as the farmer puts into this squash, I feel a responsibility to showcase it in a variety of ways and display the versatility.”

The final dish toes the line between predictability and unpredictability, while underscoring strong purveyor partnerships and fundamental cooking techniques.

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Chicken Mousseline Roulade

with Chive Beurre Blanc, Butternut Squash Three Ways and Pan-Roasted Brussel Sprouts INGREDIENTS: 1 lb. chicken breast meat, diced, chilled 1 tsp. sea salt, fine ground 4 ea. egg whites, chilled 1 cup heavy cream, chilled 1 tsp. ground coriander ½ tsp. ground white pepper 2 Tbsps. parsley, fine chopped 1 Tbsp. garlic, minced, sautéed 1 Tbps. shallot, minced, sautéed 6 ea. 6-ozs. boneless, skinless chicken breasts, pound flat between plastic wrap 36 ea. spinach leaves 2 ozs. gelatin, warm As needed chicken stock

PROCEDURE: 1. For mousseline: place chilled diced chicken in a food processor. Use pulse action several times to break down diced chicken. Add salt, continue with full processing until paste is shiny and smooth. Add the egg whites, process until incorporated. Add the heavy cream, process until incorporated. Add the coriander and white pepper, until incorporated. Add the parsley, sauteed garlic and shallots, until incorporated.

2. Remove Mousseline from food processor, poach a small quenelle in chicken stock to check for flavor, adjust seasoning if needed.

3. Pass the mousseline through a tamis to create a super-smooth paste. It is now ready to use. Fill a piping bag with the Mousseline, set aside keeping it chilled.

4. On a plastic-lined work surface lay out the chicken breasts, season with a little salt and white pepper.

5. Lay 6 each spinach leaves on the flattened chicken breast, brush with warm gelatin to help spinach remain adhered to chicken breast during poaching.

6. Pipe Mousseline down middle of chicken breast, over the spinach leaves.

7. Carefully roll roulade into a cylinder, wrap with film, tighten ends with knots.

8. Poach roulades in simmering chicken stock until internal temperature reaches 165°F. 9. Remove roulades from the poaching liquid. Take off the plastic wrap.

10. In a hot sauté pan, quickly sear the sides of the roulade, remove from sauté pan.

11. Slice roulades for service, there should be 6 usable pieces per roulade, plate 5.

INGREDIENTS FOR CHIVE BEURRE BLANC: 1 cup white vinegar 2 cups white wine 1 ea. shallot, minced 10 ea. peppercorns 8 ozs. unsalted butter, cubed, chilled 2 ozs. chives, chopped PROCEDURE: 1. P lace vinegar, wine, shallots, and peppercorns in a small saucepan over medium heat and reduce liquid by half.

2. S train out the solids and return reduced liquid to pan.

3. Off the heat, gradually swirl cubed butter into liquid, creating an emulsion.

4. Fold in chives, hold for service.

5. 2 ozs. sauce per plate.

INGREDIENTS FOR FRIED BUTTERNUT SQUASH RIBBONS: 30+ ea. butternut squash peelings Oil for frying To taste sea salt PROCEDURE: 1. U tilize long peelings from other squash applications.

2. T rim sides straight, keep length the same on all pieces.

3. F ry in hot oil until lightly brown. They will curl.

4. Remove from hot oil, drain, season.

5. Use 5 pieces per plate.

INGREDIENTS FOR OVEN-ROASTED BUTTERNUT SQUASH CUBES: 30+ ea. butternut squash cubes 1 Tbsp. sunflower oil To taste sea salt PROCEDURE: 1. Preheat oven to 400°F. 2. U tilize the straight neck from the butternut squash for cutting and make 30+ perfect large cubes.

3. Toss the cubes with sunflower oil.

4. Season with sea salt.

5. P lace on a baking sheet and roast until tender, about 15 minutes.

6. R emove from baking sheet, hold warm for service.

7. U se 5 pieces per plate.

INGREDIENTS FOR BUTTERNUT SQUASH PUREE: 2.5 lbs. butternut squash, peeled, cut into 1.5” cubes 2 ozs. sunflower oil, to coat cubed butternut 4 ozs. heavy cream, heated 2 ea. garlic cloves, rough chopped To taste sea salt To taste ground white pepper PROCEDURE: 1. Preheat oven to 300°F. 2. T oss squash cubes with the sunflower oil, lay out on a sheet pan.

3. R oast for about 25 minutes with low fan, until soft, no color.

4. H eat heavy cream and garlic cloves in a saucepan, do not boil.

5. A dd squash, heavy cream, garlic to the carafe of a Vitamix or blender, process until completely smooth.

6. S eason with salt and white pepper. Pass through a Tamis for extra creaminess.

7. Hold for service, 5-oz. portion per plate.

INGREDIENTS FOR PAN-ROASTED BRUSSELS SPROUTS: 15 ea. fresh brussels sprouts 1 Tbsp. sunflower oil To taste sea salt To taste black pepper PROCEDURE: 1. Blanch brussels sprouts in salted water for several minutes.

2. Remove from hot water.

3. S hock in ice water bath, remove, drain, dry and chill.

4. S auté in sunflower oil, cut side down to pan-roast, season to taste with sea salt and black pepper.

5. Use 5 halves per plate for service.

Photos courtesy of Obrey Productions

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Belgian C INGREDIENTS FOR BROWNIE BASE: Yield: 1 sheet pan 1 lb. chicken breast meat, diced, chilled 500 gr. semi-sweet chocolate chips 540 gr. butter, unsalted 900 gr. sugar 540 gr. eggs 275 gr. bread flour (can substitute 275 gr. all-purpose flour) 100 gr. extra brut cocoa powder 6 gr. salt

Natasha Capper, CEPC Executive Pastry Chef

Piedmont Driving CluB, Atlanta, Ga. BORN OUT OF NECESSITY, the Belgian Chocolate Masterpiece

by Natasha Capper, CEPC, Executive Pastry Chef, Piedmont Driving Club (PDC) in Atlanta, Ga., is the ultimate soldier in her dessert portfolio’s army.

“It serves a ton of purposes,” she says. “About two years ago, we reworked our banquet menu and needed to develop a dish that was universally pleasing.”

Banquets at Piedmont Driving Club average upwards of 300 guests, with hosts who often choose just one dessert for their menus. “When you have to pick the same dish for that many guests, you go either chocolate or vanilla,” Capper says.

The Belgian Chocolate Masterpiece starts with a timbale made from layers of bittersweet chocolate mousse, chocolate brownie and chocolate cake, and then glazed in chocolate. It’s plated with raspberry sauce, a white chocolate Chantilly cream and a chocolate cigarette.

“The presentation is really impressive and always leaves hosts feeling very proud of the club,” says Capper, who has been with PDC for 21 years. “To plate, we set up a production line where the first person is responsible for the chocolate gel and comb. The next person drops the timbale. The next person adds the chocolate crumb, and the last person adds the raspberry sauce and quenelle. The plates are then held in the cooler until service.”

The result is a dessert that is both practical and immensely productive.

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PROCEDURE: 1. Melt the chocolate chips and butter together.

2. Sift the sugar, flour, cocoa powder and salt together. Mix in the eggs. Mix in the melted chocolate mixture.

3. Pour into a silicone baking mat-lined sheetpan and spread evenly.

4. Bake at 325°F convection oven for approximately 18-20 minutes until a tester comes out with a few moist crumbs.

Cool completely and freeze.

5. Flip brownie out of the pan and remove the silicone baking mat. Cut disks the same size as the timbale mold and place in the bottom.

FOR CHOCOLATE CAKE: Yield: 1 sheet pan 346 gr. eggs, room temperature 806 gr. sugar 10 gr. vanilla extract 555 gr. mayonnaise 668 gr. water 350 gr. cake flour 350 gr. bread flour (can substitute 700 gr. all-purpose flour in place of the bread and cake flour) 2.2 gr. baking powder 16 gr. baking soda 150 gr. cocoa powder 6 gr. salt PROCEDURE: 1. Whip eggs and sugar on medium speed until light and fluffy, 6-8 minutes. Whisk together vanilla extract, mayonnaise and water.

2. Sift flour, baking powder, baking soda, cocoa powder and salt.

3. Alternate adding the wet and dry ingredients into the whipped egg mixture, beginning and ending with the dry ingredients. Spread evenly into a greased, parchment-lined sheetpan.

4. Bake at 350°F convection oven just until cake springs back to the touch. Cool completely.

5. Cut out disks about ½” smaller than the diameter of the timbale mold.

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n Chocolate Masterpiece FOR CALLEBAUT DARK CHOCOLATE MOUSSE: Yield: 30 ea. timbales 7 gr. powdered gelatin 42 gr. water 23 gr. dark rum 14 gr. vanilla extract 680 gr. Callebaut 2815 or 811 dark chocolate 113 gr. water 312 gr. sugar 212 gr. pasteurized egg yolks 1360 gr. heavy cream PROCEDURE: 1. Sprinkle gelatin over 42 gr. water, rum and vanilla. Allow to bloom.

2. Melt the chocolate.

3. Whip the heavy cream to soft peaks and reserve.

4. Place egg yolks into the bottom of a mixer bowl and whip on low speed.

5. Place 113 gr. of water in a small saucepan and top with the sugar. Cook to 240°F. As soon as sugar reaches the correct temperature pour it into the whipped egg yolks being careful to pour it between the whip and side of the bowl so the sugar does not splash up and get stuck to the side of the mixing bowl.

6. Immediately turn mixer up to medium-high speed and whip until the bowl is just warm to the touch but not hot.

7. Melt the bloomed gelatin mixture until hot but not boiling. Fold a third of the whipped cream into the egg yolk mixture. Fold in the melted chocolate. Fold in the melted gelatin. Fold in remaining heavy cream.

8. Begin to assemble timbales as soon as mousse is made.

FOR CHOCOLATE GLAZE: 15 gr. powdered gelatin 80 gr. water 10 gr. vanilla extract 400 gr. heavy cream 150 gr. water 125 gr. sugar 50 gr. non-UHT milk powder 30 gr. extra brut cocoa powder 375 gr. Callebaut 2815 or 811 Dark Chocolate PROCEDURE: 1. Bloom gelatin in first quantity of water.

2. Place second quantity of water and heavy cream into a saucepan.

3. Whisk together sugar, milk powder and cocoa powder. Add to the saucepan and bring to a boil, stirring often and being careful not to let the mixture burn.

4. Place chocolate and bloomed gelatin into a bowl. Pour hot mixture over the chocolate and mix until the chocolate and gelatin have

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completely melted, being careful not to add a lot of air bubbles. Mix well with a stick blender.

5. Strain into a storage container, press film wrap onto the surface of the glace and chill.

6. When ready to use, melt completely and allow to cool to approximately 75°F. Glaze frozen timbales and allow to set.

INGREDIENTS FOR WHITE CHOCOLATE CHANTILLY CREAM: 500 gr. heavy cream 3 gr. powdered gelatin 20 gr. water 225 gr. Callebaut Velvet or W2 White Chocolate PROCEDURE: 1. Bloom gelatin in the water.

2. Heat about ½ of the cream to 200°F (steaming but not boiling). Whisk in the bloomed gelatin.

3. Pour over the white chocolate and mix until the chocolate is completely melted.

Whisk in the remaining cream. Mix well with a stick blender.

4. Chill mixture overnight. Whip to firm peaks.

INGREDIENTS FOR CHOCOLATE SOIL: 125 gr. cake flour 75 gr. bread flour (can substitute 200 gr. all-purpose flour in place of the bread and cake flour) 112 gr. sugar 75 gr. turbinado sugar 100 gr. extra brut cocoa powder 5 gr. kosher salt 125 gr. melted butter, unsalted PROCEDURE: 1. Combine all the ingredients until a crumble forms. Spread out onto a silicone baking mat.

2. Bake at 325°F convection oven, tossing occasionally, for about 20-30 minutes. Break up any large chunks and cool completely.

INGREDIENTS FOR CHOCOLATE GEL: 1.5 gr. agar agar 150 gr. sugar 50 gr. extra brut cocoa powder 112 gr. milk 30 gr. light corn syrup 40 gr. butter, unsalted

proximately 2 minutes. Remove from the heat and strain into a storage container and press film wrap touching the surface.

4. Chill before using.

INGREDIENTS FOR RASPBERRY SAUCE: 50 gr. sugar 12 gr. ultratex 8 (cold process starch) 1000 gr. thawed raspberry puree 250 gr. raspberry marmalade PROCEDURE: 1. Combine sugar and starch. Place remaining ingredients in a blender.

2. When mixture forms a vortex add the sugar/starch mixture and blend until completely combined.

3. Allow mixture to sit in the cooler at least 30 minutes for the starch to fully thicken.

Garnishes: Quartered Strawberries, Halved Raspberries, Whole Blackberries, Mona Lisa Dark Chocolattos, Mona Lisa Dark Chocolate Microchips TO ASSEMBLE: 1. Line timbale molds with acetate strips.

Place a brownie disk in the bottom of the mold. Pipe mousse on top of the brownie base about 2/3 of the way up. Press a disk of chocolate cake into the mousse forcing the mousse up between the sides of the cake and the acetate. Fill mold all the way to the top with mousse and level. Freeze. Unmold and keep frozen until ready to glaze.

2. Glaze timbales and sprinkle a line of Mona Lisa Dark Chocolate Microchips.

3. Store in the cooler until ready to plate up.

4. Spread a small amount of chocolate gel on the plate and comb.

5. Place the timbale on the curve of the chocolate gel.

6. Put about 1 teaspoon of chocolate crumble slightly off center in front of the timbale.

7. Sit a quenelle of white chocolate chantilly cream on the chocolate soil.

8. Add a few dots of raspberry sauce and sprinkle random berries around the plate.

9. Finish with a Mona Lisa Dark Chocolatto resting at an angle against the timbale.

PROCEDURE: 1. Sift cocoa powder, agar agar and sugar together.

2. Place the remaining ingredients into a saucepan and whisk in the sifted dry ingredients.

3. Bring to a boil stirring constantly for ap-

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Joseph Leonardi, CMC, AAC Director of Culinary Operations

The Country Club Chestnut Hill, Mass.

DURING A TRIP TO Chile a few years ago, Joseph Leonardi, CMC, AAC, Director of Culinary Operations with The Country Club (Chestnut Hill, Mass.), ate one of the most remarkable salmon dishes of his life.

“The freshness was unlike anything I’d ever had before,” he says.

“It was grilled and glazed with a chili honey.”

As a beekeeper, Leonardi was certain he could replicate the honey.

“We start by infusing raw honey with different dried chiles, to give it a really nice spice and heat with the sweet undertones,” he says.

Leonardi introduced the salmon to members at a wine dinner, serving it with coconut tapioca pearls and mint fish sauce.

“The dish features solid flavor profiles and good cooking techniques,” he says. “It’s good food and at the end of the day, that’s what my members want. It has a perfect balance of sweet, salty and savory that all blends together really well.”

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Honey Chili Glazed Salmon

with Coconut Tapioca Pearls and Mint Fish Sauce Vinaigrette INGREDIENTS FOR SALMON: 2 Tbsps. sunflower oil 4 ea. salmon mignons (2-ozs., ½ inch thick) 1 Tbsp. shallot, small dice 1 Tbsp. garlic, minced 1 tsp. red fresno pepper, seeded, sliced thin 1 tsp. ginger, minced 2 ozs. white wine ¾ cup stock (fish or vegetable, make sure it’s not sweet) 2 Tbsps. Leonardi Chili Honey 1 tsp. scallions, whites ½ lime, juiced PROCEDURE: 1. Place sunflower oil in a heated sauté pan. Season salmon with salt and pepper and brown on one side. Remove salmon from pan.

2. Add shallots, garlic and fresno pepper to the pan and cook for about a minute or two. Add ginger and continue to cook.

3. Deglaze with white wine and let reduce by half. Add stock, honey and scallions.

Cook to incorporate the ingredients and add back the salmon, brown side up.

Squeeze lime juice into sauce pan.

4. Ladle glaze over the salmon and continue to cook until salmon is cooked.

5. To plate: Lay salmon portion over Tapioca pearls and spoon vinaigrette over top.

INGREDIENTS FOR COCONUT TAPIOCA PEARLS: ½ Tbsp. EVOO ¼ cup onion, diced ¼ cup cilantro stems 1 Tbsp. ginger, grated 1 large clove garlic, sliced ¼ tsp. coriander seeds ¼ tsp. fennel seeds ¼ cup white wine 1 can coconut milk ½ tsp. mirin 1 cup tapioca, cooked 2 Tbsps. Thai basil, chiffonade Chef’s note: Take ¾ cup of dried tapioca and cook in salted boiling water to yield 1 cup cooked.

PROCEDURE: 1. Heat EVOO in a saucepan and sauté onion, cilantro stems, ginger, garlic, coriander seeds and fennel seeds.

2. Deglaze with white wine, reduce and add coconut milk and mirin. Reduce by three-quarters to half.

3. Add cooked tapioca and mix until incorporated.

4. Fold in Thai basil.

INGREDIENTS FOR MINT FISH SAUCE VINAIGRETTE: 1 Tbsp. fish sauce 1 ea. lime, zested and juiced ½ tsp. fresh ginger, minced 1 Tbsp. raw honey 1 Tbsp. scallion, sliced 1 Tbsp. mint, chiffonade PROCEDURE: Combine all ingredients together. Spoon over each portion. www.clubandresortbusiness.com www.clubandresortbusiness.com

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Jonathan Moosmiller, CMC, aac Director of Culinary Operations

Southern Hills Country Club Tulsa, Okla.

SHORTLY AFTER JONATHAN MOOSMILLER, CMC, AAC, Director of Food & Beverage, Southern Hills Country Club (Tulsa, Okla.), met his wife, he and his then-future father-in-law began cooking together. One of the first dishes the two made was a chicken-and-sausage gumbo.

“It’s such a simple recipe, but it relies on good technique,” says Moosmiller. “When the roux is ready, it will look like dark melted chocolate and taste like rich campfire coffee with hints of tobacco.

“The dark roux is essential in building that toasted, earthy flavor,” he adds.

Moosmiller has featured this gumbo on the menu at Southern Hills for nearly nine years. It’s made with a signature house-made andouille sausage, to add a critical smokiness. The dish is finished with boiled white rice and scallions, and served with a mini-bottle of Tabasco on the side.

“This dish brings back so many good memories,” says Moosmiller, noting that his father-in-law passed away in 2020. “The membership loves it, too. “

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Chef’s Gumbo

with House-Made Andouille Yield: 3 gallons INGREDIENTS FOR GUMBO: 3 cups blended oil 4.5 lbs. house-made andouille, cut into coins 4 lbs. boneless chicken thighs, chopped ½ lb. AP flour 2.5 lbs. onion, medium dice 2.5 lbs. celery, medium dice 2 lbs. green bell pepper, medium dice 2 lbs. frozen okra 3 gals. chicken stock As needed Slap Ya Mama Hot Cajun Seasoning 2 bags shrimp, P&D tail off 21/25 3 cans lump crab PROCEDURE: 1. Place a 4 gallon cast-iron stock pot over medium heat.

2. Add oil and allow to preheat.

3. Fry off andouille in small batches until evenly browned, reserve.

4. Fry off chicken thighs in small batches until evenly browned, reserve 5. Add flour to hot oil and cook while stirring constantly until a dark roux is achieved, approximately 15-20 minutes.

6. Add all vegetables except okra and continue to stir until vegetables are softened.

7. Add okra and chicken stock and whisk until all lumps are removed.

8. Add chicken and sausage back into pot and bring to a simmer. Continue to simmer for approximately 20 minutes while skimming off the top.

9. Season to taste with Cajun Seasoning, Kosher Salt and pepper.

10. Serve with plain white rice.

11. Shrimp and lump crab may be added at time of service if desired.

INGREDIENTS FOR HOUSE-MADE ANDOUILLE: 2 tsps. cayenne (or to taste) 1 Tbsp. paprika 1/4 cup chopped fresh garlic 1/8 cup fresh ground black pepper 3 Tbsps. kosher salt 1 Tbsp. fresh thyme leaves, chopped 1 tsp. crushed red pepper 1 healthy pinch of InstaCure #1 1/2 cup ice water 5 lbs. pork butt, trimmed of tough connective tissue and cut into 2-inch cubes 1/8 cup non-fat powdered milk PROCEDURE: 1. Combine the first nine ingredients into a bowl.

2. Toss this mixture with the meat, making sure it is well-coated.

Cover tightly with plastic wrap and refrigerate for 1-2 days.

3. Chop half of the meat into 1/4-inch pieces and grind the other half with a coarse grinding plate. Mix the two together with the non-fat powdered milk.

4. Smoke at 180° until an internal temperature of 155°F is reached.

5. Leave sausage unwrapped in cooler for at least 2 hours to allow the color and flavors to bloom before wrapping.

INGREDIENTS FOR MINT FISH SAUCE VINAIGRETTE 1 Tbsp. fish sauce 1 ea. lime, zested and juiced ½ tsp. fresh ginger, minced 1 Tbsp. raw honey 1 Tbsp. scallion, sliced 1 Tbsp. mint, chiffonade PROCEDURE: Combine all ingredients together. Spoon over each portion. www.clubandresortbusiness.com www.clubandresortbusiness.com

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Red Wine Braise Short Rib Tomahawk with burrata whipped aligot potatoes, whiskey-glazed carrots, and braising jus INGREDIENTS: 3 Tbsps. vegetable oil 4 bone-in short ribs* 2 Tbsps. Wondra flour As needed salt & fresh black pepper 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 head garlic, halved horizontally 2 Tbsps. tomato paste 1 bottle dry red 1 qt. veal stock Sachet of thyme, bay, rosemary, parsley steams, peppercorns *Chef’s Note: We butcher our short ribs into a “chop” shape allowing us to cook and serve on the bone and enhance the presentation.

PROCEDURE: 1. Heat oil in a rondeau or braising pan.

2. Aggressively season short ribs and dust in flour.

3. Sear on all sides and remove, setting aside.

4. Add mirepoix and sauté until deeply caramelized.

5. Add tomato paste and cook until paste starts to separate and takes on a rusty color.

6. Deglaze with red wine and reduce by half.

7. Add stock and sachet, bring to a boil.

8. Add ribs back to pot along with any juices that collected.

9. Cover with a cartouche and foil.

10. Braise in a 300°F oven for at least 2-2.5 hours, until ribs are fork tender.

11. Remove from oven and allow to cool to room temperature.

12. Remove ribs gently from liquid into a pan and strain the sauce over them.

13. Wrap and rest in liquid overnight.

14. Next day, peel accumulated fat from the top of the sauce and warm gently until hot throughout.

15. Strain liquid and use for sauce. Reserve short ribs for service 16. To plate: Brush hot short ribs with sauce and glaze in oven.

Plate aligot potatoes in center of hot coupe bowl. Place short rib chop in center. Spoon jus over dish. Add vegetables. Garnish with additional chiffonade of parsley or chives if desired.

Sprinkle with maldon sea salt to finish.

INGREDIENTS FOR BRAISING JUS: Reserved braising liquid 1 Tbsp. butter To taste salt and pepper PROCEDURE: 1. Add jus to a small sauce pot and reduce over medium heat until sauce reaches deserved consistency.

2. Whisk in butter to enrichen and season. Strain through a chinois. Taste and re-season as needed. Reserve for service.

INGREDIENTS FOR ALIGOT POTATOES: 1 lb. russet potatoes 4 ozs. soft unsalted butter ½ cup heavy cream 8 ozs. burrata cheese To taste salt & fresh ground white pepper 114

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PROCEDURE: 1. Bake potatoes in a 350°F oven until very soft.

Chef’s note: We bake instead of boil as boiling results in a very dry potato.

2. Immediately split potato skins and open to allow steam to escape as they cool just enough to handle. Cut in half and press through a tamis.

3. Place hot, sieved potato flesh in a heated mixing bowl and stir in butter and cream, a piece at a time, to emulsify the mixture.

4. Add cheese a piece at a time, stirring aggressively until it’s mixed evenly, and the cheese is melted completely. When you lift the spoon out of the potatoes, you should see cheesy strings as you pull away from the potatoes.

5. Taste and adjust seasonings as needed. Reserve for service.

INGREDIENTS FOR WHISKEY-GLAZED CARROTS: 1 Tbsp. light olive oil 12 ozs. heirloom carrots, peeled and cut as desired 4 ozs. whiskey 2 ozs. chicken stock 1 tsp. honey 2 ozs. whole unsalted butter 1 Tbsp. chives, minced 1 Tbsp. Italian flat leaf parsley To taste salt and freshly ground black pepper PROCEDURE: 1. Heat oil in a sauté pan.

2. Add carrots and sauté until just starting to color on the edges.

3. Add whiskey and chicken stock.

4. Allow carrots to simmer and cook to fork tender as liquid reduces.

5. Add honey and toss. Emulsify in butter to thicken, enrich, and glaze carrots. Add herbs and season.

6. Taste and adjust seasonings as needed.

Reserve for service.

Tim Recher CEC, AAC, CWX

Director of Culinary & Clubhouse Operations

Quail West Golf &Country Club, Naples, Fla.

TIM RECHER, CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club (Naples, Fla.), has long enjoyed the seasonal changes in the kitchen and the shift to heartier dishes.

“Braising is one of my absolute favorite techniques for the winter months,” he says. “I fell in love with short ribs the first time I tried them and somehow, they always end up on my menu. The flavors are simple, honest and a little bit classic, with time-honored combinations.”

Recher’s short rib features deeply flavorful elements like a savory jus, a rich, stretchy, smooth, and silky potato and a whiskey-glazed carrot.

“This dish reflects a lot of my culinary philosophy at this stage in my career,” says Recher. “It’s simple, but not simplistic, with great ingredients, proper cooking techniques and no gimmicks. Just honest food that tastes like it is supposed to.”

Recher believes food has integrity and that there is something special about the tenderness of a braised piece of meat.

“This is the kind of dish I would not only cook in one of our restaurants, but at home for my friends and family as well,” he say. “There are not a lot of ingredients to hide behind. The preparation of the dish has to be on point or it just won’t be successful. When I look at this plate, I can think back to all the people who helped me get to this point in my career.

I can hear my mentors teaching me, critiquing my cooking, and shaping me into a chef I hoped to one day become.” www.clubandresortchef.com

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January 2021

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

FOR JERRY SCHRECK, EXECUTIVE CHEF of Merion Golf Club (Ardmore, Pa.), simple doesn’t mean boring when it comes to a great dish.

“It’s tempting to think professional chefs only focus on very upscale, elaborate dishes, plated with tweezers and served with a perfectly paired bottle of wine,” says Schreck. “But that’s not realistic—especially in clubs.

Our members dine with us multiple times a week. Sometimes they want that upscale dish, but other times they crave something classic and simple.”

Schreck’s butternut squash soufflé has earned its rightful place on Merion’s menu alongside the club’s famous snapper soup and shepherd’s pie. It’s full of tradition and loved by members.

Served in the fall as an a la carte side and also as an option on holiday to-go menus, the soufflé highlights ingredients at their peak of ripeness.

“We start by roasting the squash to achieve that bright color and sweet, nutty flavor,” says Schreck. “We blend it until it’s smooth as silk. We finish it with a streusel topping that’s sweet and crunchy.”

The final dish isn’t an airy, light soufflé that floats off the table. This variation is savory, sweet and with a bit of density.

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Butternut Squash Soufflé INGREDIENTS FOR SOUFFLÉ: 1 lb. butternut squash, cubed and steamed 1 lb. carrots, diced and steamed 8 ozs. whole salted butter, diced 2/3 cup sugar 6 Tbsps. flour 2 tsp. real vanilla extract 6 ea. extra large eggs INGREDIENTS FOR TOPPING: 1½ cups corn flakes ½ cup brown sugar ½ cup softened butter PROCEDURE: 1. Preheat oven to 350°F. 2. Combine first 6 ingredients in Vitamix food processor and blend for two minutes. Add the eggs, one at a time, until smooth.

Pour into a buttered baking dish.

3. Bake the soufflé for one hour.

4. For the topping: Toss corn flakes, brown sugar and butter together until all is coated. Reserve.

5. Add the topping to the soufflé and bake for another 15 minutes.

Chef’s Note: The combined cooking time is 1 hour and 15 minutes.

www.clubandresortchef.com

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Brian J. Sode CMC, AAC Executive Chef

The Bear’s Club Jupiter, Fla.

CLUB CHEFS RARELY SAY no. Instead, they go out of their way to accommodate member requests, no matter how tall the task.

When Jack Nicklaus asked Brian J. Sode, CMC, AAC, Executive Chef of The Bear’s Club in Jupiter, Fla., to create a low-carb gumbo, Sode knew he had his work cut out for him.

“I’ve come to be known for my traditional gumbo,” says Sode, who has been with The Bear’s Club for 15 years, but developed his gumbo recipe while on the Culinary Olympic Team, working with John Folse and Paul Prudhomme. “It has a dark roux, shrimp and colossal crab meat. It is not low-carb.”

A member wants what a member wants, though—especially a member who’s a golf legend and the namesake founder of the club. So it was that Sode and Nicklaus worked side-by-side for two weeks, tasting, tinkering and adjusting a variation on gumbo until they agreed on a final dish that features big flavors and only four net carbs.

Now, Nicklaus and all of The Bear’s Club members can choose between Sode’s traditional gumbo and the reinvented “Jack Gumbo,” which omits the traditional roux and instead centers on caramelized vegetables to add depth, complexity and flavor.

“This recipe represents what it means to be a club chef,” says Sode. “We please our members while upholding the standards we’ve set for our food.”

Five years later, Nicklaus is still the primary taster of Jack Gumbo—and happy to tell Sode when it’s too spicy or watered down.

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Jack Gumbo INGREDIENTS:

160 ozs. Boar’s Head Kielbasa ¼ cup canola oil 1 Tbsp. Cajun seasoning 2 Tbsps. paprika 6 Tbsp. tomato paste 12 ozs. fresh onion, medium dice 3 ea. large green bell peppers, medium dice 1 ea. medium red bell pepper, medium dice 1 cup scallions, tops and bulb, fine slice 6 ea. medium celery stalk, medium dice 1 Tbsp. fresh garlic cloves, minced 2 Tbsps. dried thyme 8-quart Dasani bottled water 2 cups dark chicken stock 1 Tbsps. kosher salt 1 tsp. coarse ground black pepper 2 Tbsps. guar gum 1 cup cornstarch 1 Tbsp. file powder 16 ozs. Colossal crabmeat, drained 16 ozs. shrimp 8/12, cooked, medium dice

PROCEDURE: 1. Dice kielbasa, medium dice 2. Sauté kielbasa in hot pan. Add Cajun seasoning, paprika and tomato paste.

3. Add vegetables, garlic and thyme and cook until lightly caramelized.

4. Add water and stock. Season with salt and pepper.

5. Thicken with guar gum and corn starch slurry. (Add more corn starch slurry to obtain desired consistency.)

6. Finish by seasoning with file powder.

7. Garnish with bronzed crabmeat and shrimp. Season to taste. Serve.

www.clubandresortbusiness.com

January 2021 l Club + Resort Chef l 119

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P�� S��� A Good Walk

Product: Walker Trolleys Features: ▶ The first premium push carts pairing classic features with modern design elements in functional, stylish vehicles ▶ The vehicles are for players and purists who appreciate style, form and functionality while boldly experiencing the great game of golf via walking ▶ Premium materials, including aluminum, waxed canvas and handcrafted leather ▶ A convenient one-fold handle makes collapsing and unfolding the trolley easier than any other push cart on the market ▶ The patent-pending central hub enables the handle and legs to bend on two separate axes, allowing for a compact fold ▶ The storage unit, made of water-resistant waxed canvas, provides an endless number of ways for golfers to customize their trolley ▶ A non-folding line of Walker Trolleys made with the same materials will be offered directly to courses, clubs and resorts as a rental option ▶ The push carts nest for easy and quick storage in units, and premium soft-good options can be customized with logos and other branding elements

Walker Trolleys

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Walking on Clouds

FJ Stratos Shoes Features: ▶ All-new StratoFoam: Midsole compound for enhanced comfort ▶ VersaTrax+ Outsole: Delivers versatile traction ▶ Lane Last (Men’s) and Performa Last (Women’s) for a generous fit across the forefoot ▶ Ultra-soft NappaLuxe Premiere upper leather by Pittards ▶ PU FitBed® with cork lining for supreme underfoot cushioning • 2-Year Waterproof Warranty

It’s in the Bag

Birdie Bag™ Features: ▶ Five external pockets ▶ Padded top handle ▶ Comfort straps ▶ Construction with proprietary water- and stain-resistant touring fabric ▶ Trolley sleeve to slide over luggage ▶ Magnets to securely hold inserts in place ▶ Removable 15” laptop sleeve ▶ YKK tough zippers ▶ Signature ingot for personalization ▶ Lightweight yet durable ▶ Back zipper featuring top-to-bottom access ▶ U-shape top zipper for easy access ▶ Laptop sleeve, cooler insert and work insert are included with purchase of the Birdie Bag™

STITCH Golf

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Go Big

Product: Big Bertha B21 Features: ▶ Callaway’s first high-launch driver with an ultra-low forward CG for low spin provides a more consistent ball flight ▶ A.I. designed Flash Face promotes fast ball speeds across a more expansive area, so your members will still hit it a long way, even when they miss the center of the face ▶ Built to improve your launch angles, and stop the slice.

The large Big Bertha head is specifically engineered with internal draw bias weighting for a straighter, longer ball flight ▶ Promotes optimal speed, forgiveness and spin characteristics from a face architecture that’s extremely strong and lighter than traditional titanium ▶ Two internal Jailbreak bars connect the sole and crown to promote fast ball speed, and the significantly lighter carbon crown allows Callaway to redistribute weight for higher MOI

Callaway Golf

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FootJoy

www.footjoy.com 120

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PRODUCT SHOWCASE

U������ V������� Work Like a Deere

Product: TX Work Series Features: ▶ A 15.5-HP engine delivers exceptional torque, low-end lugging power and fast acceleration ▶ The Durable Deluxe Cargo box offers 16.4 cubic feet of capacity and converts into a flatbed configuration to allow for larger cargo ▶ With a four-wheel suspension with coil-over-shock, triple-rate adjustable springs, the TX offers a smooth ride no matter what you haul ▶ Composite sides can be removed with ease, to convert the box to a flat-bed mode that’s perfect for carrying large objects ▶ Optional Box Side Extensions increase the amount of light material you can haul, such as clippings and mulch, when compared to a base-model cargo box. Tailgate pivots at the top for ease of unloading loose material ▶ Easily repositioned Quick Clamp attachments like divider walls offer the ability to configure and reconfigure your cargo box in a few minutes without tools ▶ Popular options include: Heavy-duty bumper and brush guard, Deluxe cab Horn, light kits, Blades/Sprayers, Front receiver hitch, Cargo box power lift kit

John Deere Golf

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Water Works

Product: Mirtoon Garden Hose Reel Features: ▶ A new look to the automatic retractable garden hose and reel for terraces, balconies, patios and more ▶ High-quality ABS casing with UV stabilizers ▶ Includes 100-ft. hose: ½" ▶ Includes fittings: hose connector with water-stop, hose connector, tap connectors (1/2”, 3/4” & 1”), adjustable nozzle and free Seto spray gun (five settings) ▶ Automatic rewind with stop ▶ Already fitted feeder hose with tap connector ▶ Wall bracket including screws and plugs ▶ Possible to pivot 180°

C����� + G������ Flexing Mower Muscles

Product: Greensmaster® FLEX Walk Greens Mowers Features: ▶ The new Toro® Greensmaster® 1000 Series FLEXTM walking greens mowers are designed to hug contours and undulations. The new series includes a variety of features that help to eliminate variability in the cut quality resulting from operators with differing skill levels ▶ The cutting heads on the Greensmaster FLEX1018, FLEX1021 and eFLEX1021 follow contours on the greens, even on significant undulations ▶ The innovative telescoping loop handle also helps to deliver a more consistent cut, adjusting easily to comfortably accommodate operators of varying heights and reduce operator fatigue ▶ Handle isolation mounts give the cutting units consistent contact with the ground throughout the mowing process, eliminating variability in height-of-cut that can occur because of variations in handle pressure or differing operator strides ▶ The FLEX1018 and FLEX1021 models are powered

by Honda® GX120 engines, and the eFLEX1021 utilizes a Samsung® battery for quiet, long-term operation on a single charge ▶ Along with reducing the distance between the cutting unit and the traction drum, control and balance of the mower have been improved for significantly more precise handling, especially in turns ▶ From a modular design for easy repair and replacement of key components to the elimination of all grease points, the entire maintenance process is streamlined to maximize uptime without sacrificing performance ▶ For example, the quick-release cutting units make removal a snap for maintenance or to swap between cutting units, and the greased-for-life geardrive transmission also reduces maintenance needs

Toro

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Bambrella

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January 2021

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PRODUCT SHOWCASE

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Air with Care

Ourfresh Metered Aerosol Features: ▶ The modern solution to metered aerosol ▶ Offers consistent fragrance release for 30 days ▶ Utilizes dry fragrance refills that release the right amount of appealing fragrance, reducing fragrance overload with no sticky residue. Multiple scent options available ▶ Refills are chemical-free, to keep the air you breathe fresh and clean

Automatic Antibacterial Product: New Automatic Dispensers Features: ▶ Comes in both wall-mount or floor-stand styles ▶ Easy-to-fill reservoir means no messing with cartridges ▶ Pairs great with the new Club Classic Gold Antibacterial Hand Soap ▶ Also perfect for dispensing Club Classic Hand Sanitizer gallon refills

Fore Supply Co.

Duffy’s Tri-C Club Supply

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Bench Beauty

Product: Hudson 6-ft. Teak Bench Features: ▶ Strong, angled lines provide functional simplicity ▶ With its carefully designed proportions the 6-ft. Hudson teak bench blends with a variety of settings both classic and contemporary ▶ The relaxed, flat seat and deeply reclined backrest are designed with comfort in mind ▶ Coordinates with the Hudson lounge chair for mixed-use spaces

Enchanted Sea Product: Seascape Collection Features: ▶ Transitional seating and tables ▶ Slender aluminum profile ▶ Environmentally friendly ‘lumbar’ offered in four colorways

Texacraft

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Country Casual Teak

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Patio to Poolside

Product: Corsica Collection Features: ▶ Graceful, flowing curves ▶ Subtle end-of-arm rolled detailing ▶ Complements any decor ▶ Designed by Peter Homestead ▶ Simple and refined styling makes this patio furniture set perfect for poolside lounging, hanging out on the patio, or sitting comfortably in your outdoor dining area ▶ Lightweight aluminum frames can be powder-coated in any of Tropitone’s colorful, yet durable, finishes ▶ Fabric selected from Tropitone’s plethora of fabric offerings

Tropitone

www.tropitone.com 122

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PRODUCT SHOWCASE

T����� + C����� Mi Casa, Su Casa

Product: Casa Bistro Dining Chairs Features: ▶ Comfortable wrought-iron outdoor furniture made in the USA ▶ Includes dining, counter, and bar-height chairs/stools ▶ Can be used with or without a cushion ▶ Five-step powder-coating finishing process and outdoor foam and fabrics provide durability ▶ Classic design fits any style

OW Lee

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Chair Fit for a President

Product: Eustis—Kennedy 23 Arm Chair Features: ▶ A newer design of the popular Kennedy chair ▶ Named for the arm height of the chair, which measures right at 23 inches ▶ Popular choice among country clubs, grill rooms, lounges, etc. ▶ Made to order and comes with a 20-year warranty ▶ Carefully engineered in the USA with the proprietary Eustis Joint®

Eustis Chair

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Nesting Comfort

Product: Alison Nesting Chair Features: ▶ Nests eight-high for time-saving convenience ▶ Upholstered inner and outer backs create seamless contours ▶ High-strength, lightweight, smooth aluminum frame ▶ COMFORTweb® seat lets guests rest in the lap of luxury ▶ 12-year structural frame warranty ▶ Hand truck available for easy transport

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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

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MTS Seating

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January 2021

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PRODUCT SHOWCASE

F���������� E�������� Hot and Ready

Ice Ice Baby

Product: Sphere Undercounter Ice Machine Features: ▶ First machine to make spherical ice in North America ▶ The demand for unique cocktail design at a reasonable cost is high ▶ Makes clean, clear 1.8-inch diameter ice balls for amazing cocktail presentations with minimal dilution ▶ Eliminates the mess of ice molds or the high price of third-party ice vendors ▶ Sphere ice looks beautiful, is more sanitary and is more profitable than any other option in the market today ▶ Fits neatly under a bar, taking up less than 25 inches wide of all-important undercounter space ▶ Makes up to 50 lbs. (500 spheres) of ice production per 24 hours ▶ Built-In storage bin with 36-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air filter

Hoshizaki America

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Product: Heated Shelf Features: ▶ Keeps serving trays, pizza boxes, take-out containers, concession items, and bagged meals hot and ready-to-go for your customers ▶ Embedded heating elements deliver precise and consistent radiant heat, eliminating hot and cold spots. Even the top shelf can be heated ▶ Optional enclosed removable stainless-steel side and back walls, to conserve heat ▶ Fast heat-up, easy-to-use Low - Med. High temp settings reach up to 200°F ▶ Hidden electronic controls on the back of the unit allow operators to save their ideal preset work-surface temperature from 120°F to 200°F without customer interference ▶ Adjustable legs or optional casters for proper placement on uneven flooring ▶ Additional sizes and powder-coating options available ▶ Standard sizes available to fit two to five shelf applications (consult factory) ▶ Each shelf, including the top, can be individually controlled to be ambient or heated ▶ All-stainless-steel construction, for ease of cleaning ▶ Standard 120v operation ▶ Two-year parts, one-year labor warranty

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Break the Mold

Immaculate Immersion

Product: HydroPro™ Plus, HydroPro™ Immersion Circulators Features: ▶ Equipped with a feature set well beyond the industry standard ▶ Their robust design, precision and power surpass that of even our own industry-leading predecessors ▶ These are the most affordable commercial immersion circulators we have ever designed, available at hundreds of dollars less than our previous flagship models and a fraction of the cost of our closest competitors

PolyScience Culinary

844-765-9724 www.polyscienceculinary.com/pages/thehydroprocirculators 124

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Product: Golf Ball Ice Molds Features: ▶ Detailed and slow-melting ▶ Craft Ice keeps drinks and cocktails colder for longer ▶ Ice orbs expose less surface area than a cube, resulting in it melting slower ▶ At 2.25 inches, these molds create a seamless golf ball shape ▶ Use the ice molds to make Golf Ball Ice Molds from colorful fruit juice, alcohol infusions or add edible flowers, lemon slices or lime wedges to your favorite cocktail ▶ Flexible, leak-free silicone cap creates a tight seal ▶ Easy to open the mold and to remove the Tovolo Golf Ball Ice Mold from the tray every time ▶ Stackable molds conserve space and are made from durable, food-grade materials that are BPA-free and dishwasher-safe ▶ Come in a set of three ▶ Available online, through Amazon and at Dick’s Sporting Goods, Golf Galaxy and Lowe’s Home Improvement for $13.99

Tovolo

www.Tovolo.com www.clubandresortbusiness.com

PRODUCT SHOWCASE

F��� + B������� Delicious Dry Dust

Product: Dust Dry Seasoning Features: ▶ Matches the flavor of original hot sauce ▶ Dry rub for your ribs ▶ Sizzle without the sauce ▶ Packs the perfect amount of heat ▶ Calories 0 ▶ Total Fat 0g ▶ Cholesterol 0mg ▶ Sodium 105mg ▶ Total Carbohydrates 0g ▶ Protein 0g

Texas Pete

www.texaspete.com

Spice, Spice Baby

Product: Derek Wolf Beer-Infused Blends Features: ▶ Fire up the grill and your tastebuds ▶ Pro-sized take on the original Derek Wolf 6-pack of beer-infused rubs ▶ Rub it on or marinate ▶ Cherry Chipotle Rub Ale – 24oz ▶ Honey Mustard IPA Rub – 24oz ▶ Hickory Peach Porter Rub – 24 oz ▶ Imperial Coffee Stout Rub – 24oz ▶ Jalapeno Lime Pilsner Rub – 24oz ▶ Mesquite Peppercorn Lager Rub – 24oz

Go with the Flow

Apex Flow-Thru 10,000 Pickup Solution Features: ▶ Optimizes order fulfillment; enables fast, efficient order loading and quick customer pickup ▶ Enables contactless pickup; the order handoff takes place before the customer arrives, keeping excess touches out of your operation ▶ Optimized dwell times; using automation and setting parameters ensures food quality and efficient turnover ▶ Protection of food quality and security prevents mishandling and ensures customer receives correct order ▶ Easy integration; Apex Cloud APIs have the ability to integrate with the brand’s existing systems and allows operators to manage orders efficiently ▶ Reduces lobby crowding and long queues; enables you to separate offpremise customers and delivery aggregators away from dine-in customers ▶ Customers love it; the fast, delightful experience completes the customer’s digital journey ▶ Flexible system configurations; available in a floor model and countertop model that easily fit any available space

Welbilt

www.welbilt.com

www.clubandresortbusiness.com

Spiceology

www.spiceology.com

T����T�� Gourmet Glassware

Product: Octavie Gourmet Glass Collection Features: ▶ Opulent decorative elements provide an exclusive atmosphere at the table ▶ The diamond cut pattern underneath the bowl refracts the light beautifully ▶ MATERIAL: Crystal glass ▶ DURCHMESSER: Approximately 3 inches ▶ VOLUME: Approximately 13 oz. ▶ WEIGHT: Approximately 0.75 lb.

Villeroy & Boch

www.villeroy-boch.com

January 2021

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2021 L e ad e rs IN c l ub S + R e s o rt S inde x 2 Hemishperes ....................................................39 American Lamb Board ..........................................40 Barilla America, Inc. .............................................41 Bush’s Best ............................................................42 C2 Limited Design Associates .................................43 Chambers .............................................................44 Clubessential ........................................................45 Club Leadership Alliance ......................................46 Club Passport .......................................................47 ClubProcure .........................................................48 Cres Cor ...............................................................49 Designmaster Furniture .......................................50 Elavon ..................................................................51 Ethos Club & Leisure ............................................52 Eustis Chair ..........................................................53 E-Z-GO .................................................................54 FiberBuilt Umbrellas & Cushions .........................55 FLAT Tech, Inc. .....................................................56 Fore Supply Co. ...................................................57 ForeTees ...............................................................58 Game Changer Smoker by Norris Thermal ............59 Hollman Inc. .........................................................60 Hoshizaki America, Inc. .......................................61 Innovative Club Management ..............................62 Johnsonville® Foodservice .....................................63

Jonas Club Software .............................................64 KE Camps .............................................................65 KemperSports ......................................................66 Landmark Golf Course Products ..........................67 McMahon Group .................................................68 The Montague Company ......................................69 Outdoor Living Perspectives ................................70 Peacock & Lewis Architects and Planners LLC .......71 Perennials and Sutherland L.L.C. . ........................72 Preferred Club Insurance Program .......................73 Prestwick Golf Group ..........................................74 Renosys ................................................................75 Selkirk ..................................................................76 Southern Aluminum ............................................77 Southern Pride Distributing, LLC ...........................78 Strategic Club Solutions ......................................79 Studio JBD and Jefferson Group Architecture ........80 Texacraft ..............................................................81 Toro .....................................................................82 Triar Seafood ........................................................83 Tropitone .............................................................84 The Verdin Company ...........................................85 W.Black Australian Wagyu ...................................86 Yamaha Golf-Car Company .................................87

ADVERTISER INDEX BARILLA BarillaFS.com

93

MCMAHON GROUP 314-744-5040 / www.mcmahongroup.com

CALLAWAY GOLF COMPANY www.callawaygolf.com

13

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

CHEFTEC www.cheftec.com

117

CLUBPROCURE 800-363-5480 / www.clubprocure.com

2

PERENNIALS AND SUTHERLAND L.L.C. sutherlandfurniture.com / perennialsfabrics.com SOUTHERN PRIDE www.southern pride.com

33 128 3 127

ETHOS CLUB & LEISURE 972-341-8133 / www.ethosclubandleisure.com

19

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

21

FLAT TECH, INC. 855-999-3528 / FlatTech.com

27

W.BLACK AUSTRALIAN WAGYU www.wblack.com.au

11

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

7

FRESH ORIGINS MICROGREENS freshorigins.com 126

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95-97

www.clubandresortbusiness.com

AUTHENTIC FLAVOR AUTOMATIC CONTROL The SRG-400 comes with 45 sq. ft. of cooking capacity and expands to 87 sq. ft. with the purchase of additional racks. The small footprint and large capacity makes this model ideal for many foodservice applications. Family owned and operated, we proudly offer a network of distributors that take care of your Electric, Gas or Mobile configurations from start to finish.

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

Visit us online at southernpride.com today!

MADE WITH PRIDE IN THE USA

SUITE INSPIRATION!

Montague is the only manufacturer that provides full UL and NSF approval for the suite as a whole, including “non-Montague brands” integrated into the system.

MONTAGUE® CRUSADER® COOKING SUITES. Designed to deliver. Montague cooking suites unitize key appliances into a single production station.

Crusader Island Suites heighten communication between cooks, speeding up service and enhancing creativity. They’re ideal for display cooking/kitchens. And, they offer superior reliability with utility distribution throughout the entire suite... no straining of appliances.

Get inspired. It’s time to discover Montague!

® MADE IN USA

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