Design Snapshot

MAKING A GRAND ENTRANCE

Updating the clubhouse lobby has turned Hunting Creek CC into a showcaseworthy destination.

By Pamela Brill, Contributing Editor Lobbies are sometimes short-changed in property-wide redesigns at the expense of larger-impact spaces such as new bars or dining venues. But as a common area of the club that sees a lot of foot traffi c and serves as a primary pass-through, lobbies are literally where new member prospects get their fi rst impressions of a club—and where existi ng members form lasti ng ones.

And for Hunti ng Creek Country Club in Prospect, Ky., recreati ng this space has given new life to a previously outdated clubhouse, and helped to energize an acti ve membership while also creati ng new interest among prospecti ve ones.

Last year, Hunti ng Creek worked with the Louisville, Ky.-based interior design fi rm Hubbuch & Company to create an entry way in a more contemporary design that bett er refl ects the club’s brand. According to Membership Director Lisa Ann Harris, the new space “increases functi onality with an inviti ng feeling for members as well as guests, while maintaining an updated and eye-pleasing aestheti c.”

The updated space, which retained its original 932-sq. ft . layout, was unveiled to members in the summer of 2020 to wide acclaim, despite some constructi on challenges caused by the coronavirus outbreak.

To better position the lobby as a place in which to socialize before or after dining, management concentrated on establishing an inviting layout. Harris describes the lobby’s vibe as “a lounge atmosphere that is comfortable yet chic.” The previous design seated up to five people on one couch and two end chairs; an additional couch now brings the head count up to eight guests, while maintaining an intimate setting.

Also helping to set the scene for a relaxed environment, designers opted for lobby décor in soft, warm neutrals with blue accents. High ceilings with stained wood beam board draw the eye upward, as do a mix of downlights and lamp lighting for added ambiance. Custom area-rug carpeting offers an element of coziness underfoot, bolstered by the lobby’s original fireplace, which did not undergo any changes.

While the lobby serves as a central destination for members and guests, it also bridges the gap between other areas of the clubhouse, including the Fireside Room, golf simulator room and the hallway to the grill room. The open design enables easy access to the outdoor patio, so guests can move comfortably from one spot to another.

MEETING THE COVID CHALLENGE

During the course of Hunting Creek’s clubhouse renovation, construction came to an abrupt halt at the onset of COVID-19, creating its own set of headaches for the design and renovation team. “The delayed opening caused the project to go over budget and our anticipated post-opening operations budget to be pushed back,” explains Harris of the original April 1 scheduled opening.

An extra $200,000 was tacked on to the $4.5 million budget (which included a new Olympic-sized pool). Fortunately, the team got back on track three weeks later, and the project wrapped in June.

Design touches that have emphasized soft and warm neutral tones with blue accents throughout the renovated lobby area have helped to further create the desired relaxed environment. An additional couch has provided more seating while maintaining an intimate setting, to help better position Hunting Creek’s lobby as a place for

ROOM TO RELAX

socializing before or after dining.

Since its opening, Hunting Creek has put special practices in place to maintain social distancing. Lobby furniture has been positioned six feet apart, and a sanitizer station is now set up at the main entrance. Masks are required and extras are available for any members who may have forgotten to bring their own.

To further minimize the risk of contact spreading, table magazines have been removed from the lobby, and the club newsletter is now available electronically as a mobile app and on Hunting Creek’s website. “This area is cleaned and sanitized between each group that sits, socializes or eats in this location,” says Harris, adding that the housecleaning staff wipes down doors and door

handles hourly.

The updated lobby opened in the summer with special practices in place to ensure its safe use, including a sanitizer station, availability of extra masks and removal of table magazines.

As club culture adapts to changes necessitated by the pandemic, Hunting Creek is prepared to provide a welcoming environment for seasoned and future guests. “The lobby is now a more comfortable place to sit and discuss membership options with potential new members, and to begin and end club tours and serve as a hub of member activity,” says Harris.

“In less than one year, we have transformed our clubhouse structure from a tired and dated facility to a showcase,” she adds. “And in less than two years we have transitioned our entire club, from one in decline to one on the move.” C+RB Design Snapshot HUNTING CREEK COUNTRY CLUB Prospect, Ky.

Project: Lobby redesign as part of larger clubhouse and facility renovation/expansion Interior design/architect: Hubbuch & Company, Louisville, Ky. Contractor: Sullivan Cozart, Louisville, Ky. Lighting: Custom made by Hubbuch & Company Carpeting: Lexmark Furnishings: Fairchild Chair Company

MASTER PLANNING ARCHITECTURE INTERIOR DESIGN PROCUREMENT

STUDIO JBD & JEFFERSON GROUP ARCHITECTURE Peter Cafaro / 401.721.0977 / PCafaro@JBDandJGA.com

A WINNING PACE

With the grow-in and opening of a new championship golf course this year, a Colorado Springs, Colo. property is on the fast track to enhancing its status as a premier 36-hole golfing destination.

By Betsy Gilliland, Contributing Editor

TALK ABOUT AN UNDERSTATEMENT.

“It has been an interesti ng year,” says Wendy McHenry, General Manager of The Club at

Flying Horse and Flying Horse North Golf Club in Colorado Springs, Colo.

Like other golf course properti es across the country that have had to fi nd innovati ve ways to grapple with the eff ects of COVID-19, The Club at Flying Horse has approached the challenges like a thoroughbred. In additi on to coping with all of the demands brought on by the coronavirus pandemic for its existi ng operati on, the property completed constructi on of a new 18-hole golf course, Flying Horse North, which opened in August. Fortunately for McHenry, she was able to take a “hands off ” approach to the golf course constructi on project and concentrate on running the rest of the operati ons at The Club at Flying Horse, which opened in 2005 with an 18-hole golf course designed by Tom Weiskopf. Instead, she was able to know that the new-course project was being ably directed by the team that included owner Jeff Smith, Director of Agronomy & Facility Operati ons Dan Hawkins, Director of Golf Jake O’Dell, PGA, and Managing Director Fredo Killing. The Flying Horse team also had a strong rapport with golf course architect Phil Smith, who was involved in the constructi on of the original golf course. “The nice thing about working with Phil Smith and having a previous relati onship with him was that we knew there were some things we would want to do diff erently [for the new course],” says Hawkins, who had worked on two other golf course constructi on projects before Flying Horse North. “Because of our past relati onship, [the new course] got a lot of att enti on from him.”

EYE ON THE PRIZE

The property in Black Forest, Colo., a census-designated place in El Paso County where Flying Horse North is located, six miles away from the original golf course, had the att enti on of Jeff Smith as well. He had owned the property for seven or eight years before the course opened, and home-site sales on the property began in the fall of 2017. However, McHenry says he always envisioned a golf course on the land, and Phil Smith, who had started his own fi rm and for which Flying Horse North would be his inaugural 18-hole project, began walking the property in 2012 to ensure the proper placement of each hole. At 7,600 feet above sea level with a lot of elevati on changes on the course, Flying Horse North straddles both sides of the Palmer Divide, a caprock escarpment-style ridge that separates the Arkansas River basin from the South Platt e basin. Lying in the thick of the dense woodlands that give the Black Forest its name, the fi rst four holes are lined by tall ponderosa pines on both sides and have minimal undergrowth. Three of the holes are almost exactly the same length, but they play diff erently because of the dramati c elevati on changes and prevailing winds.

The fi ft h through the 10th holes travel across prairie land, while Nos. 11 through 18 return to the forest. The golf course also off ers views of the front range of the Rocky

Mountains, Pikes Peak, and the Air Force Academy.

“It’s really a diff erent look. The North Course just seems like it’s much bigger. It has a mountainous feel to it,” says Hawkins. “The wind can be an issue from day to day. It might blow from the north one day and from the south the next.”

The golf course even has a 19th hole—an 85-yard par 3 next to the 18th green—that can be used to sett le bets. “Golfers don’t always use it as a betti ng hole, though,” Hawkins says. “People just want to play 19 holes and extend their round one more hole.”

The Club at Flying Horse opened in 2005 with an 18-hole golf course designed by Tom Weiskopf, which is now complemented by the new Flying Horse North course on the Black Forest property six miles away.

Golf Scorecard

FLYING HORSE NORTH GOLF CLUB

Location: Colorado Springs, Colo. Club Website: www.flyinghorseclub.com Golf Holes: 19 Course Designer: Phil Smith Property Type: Private No. of Members: 150 Year Opened: 2020 (soft opening) Golf Season: May through October Annual Rounds of Golf: TBD Fairways: Ryegrass Greens: T1 Creeping Bentgrass

GETTING OUT AHEAD

Flying Horse began marking the land for the new golf course in 2016, and construction got underway in May 2017. Luckily, the coronavirus pandemic had little effect on construction. By the time Colorado shut down on March 13, only three holes were left to complete.

Golfers could not play for three weeks, and the property couldn’t staff golf operations or keep tee sheets. However, McHenry says, the health department allowed the property to continue to maintain the golf course. “We really tried to maintain a center-of-the-road approach,” she adds.

During the construction of Flying Horse North, Hawkins’ role was to hold the line on the budget, make sure “we got what we paid for,” oversee the inevitable changes that arose during construction, and relay those changes to the ownership.

With an eye toward minimizing the time and expense of maintaining the golf course in the long run, Hawkins had invaluable input on the design of the new golf course as well. For example, the property developed a tree-clearing plan around the green complexes on some holes and hired another outside contractor to conduct a shade analysis.

“Bunkering was another item we wanted to be sure to focus on,” says Hawkins. “We wanted them to look good and to fit into the landscape.”

Instead of long linear edges on the top of the bunkers, the Flying Horse North bunkers have “fingers,” planted with native grasses, that reach into the hazards.

“The design minimizes maintenance around the bunkers and aesthetically, it’s a good look,” notes Hawkins. “In the fall, they show color where native grasses go dormant.”

Other than mowing the native grasses around the bunkers once a year, the grounds crew will not have to maintain them. Flying Horse North has capillary concrete bunkers, an upgrade the property had made to the original course in the fall of 2018 as well. This bunker-liner system provides drainage control and optimal moisture levels to eliminate maintenance and playability issues such as washouts, soil contamination, and plugged ball lies.

“We are one of the very fortunate businesses out there. We have been able to find silver linings in this situation.” —Wendy McHenry, General Manager

Speeding up the pace of play, wide fairways reduce the amount of time golfers spend looking for balls in the rough.

Hawkins also had a lot of input into the type of grass on the new golf course—decisions that were driven by the Flying Horse North elevation. He chose the disease-resistant T1 creeping bentgrass for the greens and perennial rye grass for the fairways, tees and rough. He consulted with other area superintendents who have T1 bentgrass about its maintenance, and selected rye grass for the rest of the course because it germinates quickly.

However, he adds, the rye grass might be more susceptible to winter kill because of prolonged snow cover. At 600 more feet above sea level than the original course, he adds, the North Course will hold snow longer. In addition, he reports, because of the depth of the snow and the shading from the pine trees, the staff will have to watch for snow mold.

The topography of the two golf courses is different as well. The Club at Flying Horse course plays into the prairie, and more than 1,000 pine trees have been planted on the layout through the years.

“With two different designers, the two courses are very separate from each other,” says O’Dell, who was more involved with the marketing of Flying Horse North than the design. “We really trusted Phil [Smith] with his vision, which we all really liked. He and Dan have a great relationship.”

“It has been a record-setting year. Our rounds are up almost 25 percent. Golf has been a good reprieve.” —Jake O’Dell, PGA, Director of Golf

Superintendent Profile DAN HAWKINS

Title: Director of Agronomy & Facility Operations Education and Training: B.S. degree in Landscape Horticulture/Turfgrass, Colorado State University Years at The Club at Flying Horse: 17 Years in Golf Course Maintenance Profession: 28 Previous Employment: The Ridge at Castle Pines (Colo.) North Certifications: Qualified Supervisor, Colorado Department of Agriculture Duties and Responsibilities: Oversee golf maintenance activities on two courses, Flying Horse North Golf Club and The Club at Flying Horse (an 18-hole golf course designed by Tom Weiskopf); create and review annual budgets with each superintendent; review, adjust, and implement agronomic plans; work with superintendents to create long-range plans on improving each property to stay current with new technologies in equipment, irrigation, chemicals and fertilization; help facilitate communcation with golf shop personnel and other property directors to ensure everyone is on the same page for how activities on the golf courses affect overall club goals and operations.

BUSINESS AS USUAL

Because the grounds crew also had to continue to maintain the original golf course while the Flying Horse North course was under construction, Hawkins says, “Maintenance-wise, we were pretty much business as usual.”

The two golf courses have separate grounds crew staffs, but Hawkins says the maintenance of the two properties is similar. He also says labor has been an issue this year.

“We usually have H-2B workers from Mexico, but we didn’t get them this year because of the pandemic. We’re working with local labor—high-school and college kids,” he reports.

Nevertheless, the staff has streamlined maintenance inputs. Growth regulators reduce mowing from three times a week to twice a week, and native areas around the tees create no-mow areas. “With the wider fairways, we have less rough to mow,” Hawkins notes.

Because the golf course is in a desert area that averages 15 inches of moisture a year, he adds, “Humidity is not an issue for us. Therefore, disease pressure in minimal.”

Only three holes were left to complete for the new Flying Horse North course when Colorado issued shutdown orders for the pandemic in mid-March.

The club secured permission to continue maintenance operations.

To meet its irrigation needs, Flying Horse North installed a state-of-the-art system that has single-head control and 60-foot spacing between the heads. The irrigation system has strong, flexible, lightweight HDPE pipes that are fused together with no joints. The non-toxic, corrosion- and chemical-resistant qualities of the HDPE pipe make it environmentally sustainable and durable as well.

“It will move and flex a little bit with frost,” says Hawkins. “If there were water in it, it wouldn’t break the pipe.”

Hawkins’ course-maintenance approach tries to “keep things on the dry side,” and he can set irrigation programs with a computer system so that the maintenance crew can water only where necessary.

“If need be, we can hand-water instead of running heads, so we can isolate dry spots,” he notes.

The property also installed a 12-inch magnet in its pump station to reduce mineral deposits in the water. In addition, the water penetrates the soil more effectively after running through the magnet. “You can also put [the magnets] on a hose and water,” notes Hawkins.

Because the tee boxes are smaller, the grounds crew has to do more maintenance, such as divot repair on the tees. However, Hawkins isn’t complaining. “It’s a good thing because people are using them,” he says.

During construction, the golf course construction company did the mass excavation of the property, finished grading the land, performed the drainage and irrigation work, replaced the topsoil and finished grading it, seeded the property, and repaired punch-list items.

“As soon as they grassed it, we took over

the hole,” says Hawkins. “As each hole

The new Flying Horse North course includes an 85-yard par-3 19th hole next to the 18th green.

storage for vehicles

came on and matured, we would start mowing it.”

A regimented nitrogen program for the The course was fertilized every week, and topsoil was stripped off to create good organic matter.

“During grow-in, you spend a lot of time focusing on filling in areas,” notes Hawkins.

As the new golf course matures in the next two or three years, he reports, the maintenance staff will start a nutrition program. In addition, he says, the grounds crew will return to a more sustainable fertility program in the next 12 to 18 months.

“We will use more natural fertilizers in the coming years. We will back off of the fertility program and get down to one or two applications a season,” Hawkins says.

The crew also rolled the greens and used triplex mowers to minimize patterns on the putting surfaces.

Course + Grounds Operations Profile FLYING HORSE NORTH GOLF CLUB

Annual Course Maintenance Budget: $1.3 million Staff: 7 full-time and 10 to 12 seasonal employees Other Managers: Mark Bietel, Golf Course Superintendent; Jordan Goldbrandson, Assistant Superintendent; Will Milton; Equipment Technician Irrigation System: Toro 2-wire with Lynx central control, single-station control; all pipe is HDPE; Toro mapping apps allow communication in field via smartphone or iPad systems; 2,000 heads on 60-foot spacing Water Source and Usage: Well water, annual gallonage TBD (due to grow-in phase just completed) Equipment: Toro lease, includes Outcross, fairway, rough, surround, greens mowers, and utility vehicles Technology: Entire course, features, and irrigation system are mapped and allow for the use of this data to accurately apply products and water where they are needed on the property. Spectrum Technologies 3 pup weather station Maintenance Facility: Full 12,600-sq. ft. maintenance facility includes offices, lockers, bathrooms/showers, fuel station, washpad, fertilizer/chemical storage, breakroom, wireless internet, broadband, material bins, equipment repair and grinding rooms, cold

bentgrass helped it develop root mass.

Accommodations available to Flying Horse members and guests include a 40-room, highend lodge and four two-bedroom villas. Future plans include construction of an additional 64-room lodge, for a total of 104 guest rooms.

Aerating and Overseeding Schedules: Future plans include regular aeration schedule on all turf areas; interseeding of turf will occur as needed Upcoming Capital Projects: Began work in October 2020 on temporary clubhouse, parking, and golf cart storage

SPREADING THE WORD

The Club at Flying Horse has created a Signature membership through which people can belong to both golf courses. No one can join only the North Course, but members of the original golf course can upgrade to the Signature membership.

“Our club was fully established when we added the second golf course. The most logical way to go about that was to add another tier of membership,” says McHenry.

So far, more than 100 golfers have joined both courses, while 200-plus belong to the original course.

The property has other amenities to offer as well, including a 50,000-sq. ft athletic facility with a fitness center, spa, full-size gym, and year-round pool; seasonal pools; tennis facilities; a 35,000-sq. ft. clubhouse and several restaurants; golf shop; and private event spaces. Accommodations include a 40-room, high-end lodge and four two-bedroom villas. Future plans include construction of an additional 64-room lodge, for a total of 104 guest rooms, and construction of a separate clubhouse at Flying Horse North.

Located an hour away from Denver and within driving distance of states such as Texas and Arizona, McHenry says Flying Horse has a “good driving market.”

“We’re a small private country club with a boutique resort,” she states. “This product doesn’t exist in our area. It sets it apart from everybody else.”

Even after dropping Monday outings this year because of COVID-19, O’Dell says, “It has been a record-setting year. Our rounds are up almost 25 percent. Golf has been a good reprieve.”

McHenry agrees. “We are one of the very fortunate businesses out there,” she says. this situation.” C+RB

“We have been able to find silver linings in MORE ONLINE

For additional details about the development of the new Flying Horse North course, see the online version of this article at www.clubandresortbusiness.com

WISE BEYOND HIS YEARS

By Gerald Ford, CMC, Contributi ng Editor

I RECENTLY SPENT SOME QUALITY ti me with Certi fi ed Executi ve Chef Geoff rey Lanez, Executi ve Chef of The Patt erson Club in Fairfi eld, Conn.

The Patt erson Club is situated on 170 acres in Fairfi eld’s Greenfi eld Hill secti on. It was founded by General Electric employees in 1929 and today, as one of Fairfi eld County’s premier private country clubs, off ers a family-oriented experience by delivering high-quality personal service to members, their families and their guests through golf, racquets, recreati on, dining and social events.

Chef Lanez started cooking in college at Johnson & Wales University (JWU), even though his passion started much earlier, oft en getti ng him chased out of the kitchen by his mother. As an undergraduate student at JWU, he began building a name for himself by competi ng on the student level and studying under prominent chefs. He went on to earn his MBA from JWU and at just age 29, has already established himself as a well-seasoned culinary professional through his robust educati on, advanced training and parti cipati on in various nati onal and internati onal competi ti ons, in additi on to his exemplary work at high-end clubs (prior to joining The Patt erson Club, he was Executi ve Sous Chef at the Somerset Club in Boston, Mass. with Executi ve Chef Michael Shannon).

At The Patt erson Club, Chef Lanez manages and oversees a team of about 40 staff and three kitchens to produce a high-quality dining experience for the club’s more than 450 member families. He also stays acti ve in culinary competi ti ons, and prior to the pandemic’s disrupti on, he and I competed together in Stutt gart, Germany earlier this year as members of the Nati onal Culinary Team USA.

If and when things return to normal, Chef Lanez’s goals are to compete for the ti tle of the American Culinary Federati on’s Chef of the Year and to become a Certi fi ed Master Chef. He plans to conti nuously grow as a chef and leader through his current role at The Patt erson Club and to inspire other culinary leaders who share the same passion for the highly skilled art of food.

Certainly, Chef Lanez’s leadership skills were put to the test this year, and we thank him for taking the ti me to share his insights into how he has helped to steer his club through the challenges posed by the coronavirus outbreak.

CHEF PROFILE

GEOFFREY SOSA LANEZ, CEC

CURRENT POSITION:

Executive Chef, The Patterson Club, Fairfield, Conn.

PREVIOUS EXPERIENCE:

Executive Sous Chef, Somerset Club, Boston, Mass.

EDUCATION & PROFESSIONAL ACHIEVEMENTS:

• Johnson & Wales University, Bachelor’s in Johnson & Wales University, Bachelor’s in

Food Service Management, 2012 • Johnson & Wales University, MBA, 2014 • IKA/Culinary Olympics 2020 (silver and bronze medals); Boch Culinary World Cup 2019 (two silver medals); AKA Culinary Team USA Member, World Cup Villeroy, 2017 • U.S. representative, Chaine Rotisseur Young Chef competition,

Durban, South Africa, 2014 • Northeast Region representative, ACF Student Chef of the

Year competition, 2014 • Captain, Silver Medalist Team, ACF National Student Team competition, 2013 • Apprentice, American Culinary Federation USA National

Culinary Team, IKA/Culinary Olympics, 2012

Recipe

SEARED HALIBUT

with Potato-Leek-Corn Ragout, Pickled Cherry Tomatoes and Pea Tendril-RadishFennel Salad

INGREDIENTS FOR THE SEARED HALIBUT: 672 grams (168 grams per portion) halibut 56 grams tarragon and dill cure (see recipe below) 28 grams whole butter 14 grams lemon juice 28 grams white wine 28 grams fish stock 28 grams canola oil to taste kosher salt to taste black pepper 7 grams chives, sliced

PROCEDURE FOR THE SEARED HALIBUT: 1. Begin by fabricating and trimming halibut loins. Cure for 10 minutes, then rinse and pat dry. 2. Take plastic wrap and tightly wrap the halibut loins, tying the ends of the plastic wrap to create a consistent cylinder. Allow it to rest for 12 hours. 3. Heat a sauté pan and add canola oil. When it begins to smoke, turn the temperature down halfway. 4. Season halibut fillets all around and sear until golden brown, then flip over. Deglaze the pan with white wine and roast in a 350º F. oven. 5. Once it reaches an internal temperature of 114º F., take it out of the oven and add fish stock and lemon juice. 6. Add butter and emulsify it into the pan, creating your butter sauce.

Baste halibut fillets and garnish with chives.

INGREDIENTS FOR THE TARRAGON AND DILL CURE: 28 grams kosher salt 28 grams sugar 8 grams dill 8 grams tarragon

PROCEDURE FOR THE TARRAGON AND DILL CURE: 1. Begin by chopping dill and tarragon. 2. Mix with kosher salt, sugar, dill and tarragon. 3. Reserve for fillets.

INGREDIENTS FOR THE POTATO-LEEK-CORN RAGOUT: 28 grams marble potatoes 28 grams smoked bacon 28 grams corn 28 grams leeks 112 grams heavy cream to taste kosher salt to taste black pepper 3 grams parsley PROCEDURE FOR THE POTATO-LEEK-CORN RAGOUT: 1. In a sauté pan, begin rendering bacon until crispy. Remove and drain fat. 2. Using the same sauté pan, add bacon fat back into the pan and begin sweating down shallots and garlic. 3. Add roasted corn, blanched leeks and potato, and sauté. 4. Deglaze pan with white wine vinegar and add heavy cream. 5. Reduce heavy cream, season and finish with butter and herbs.

INGREDIENTS FOR THE PICKLED CHERRY TOMATOES: 4 each cherry tomatoes 56 grams red wine vinegar 56 grams water 56 grams sugar 3 grams thyme 3 grams tarragon 1 each bay leaf

PROCEDURE FOR THE PICKLED CHERRY TOMATOES: 1. Remove the core of each of the cherry tomatoes and score throughout. 2. Blanch and shock cherry tomatoes and remove skin. 3. Take red wine vinegar, water, sugar, thyme, tarragon, and bay leaf and bring it up to a boil and pour over cherry tomatoes.

INGREDIENTS FOR THE PEA TENDRIL, RADISH, AND FENNEL SALAD: 28 grams pea tendrils 14 grams radish 7 grams fennel 7 grams olive oil 7 grams lemon juice to taste kosher salt to taste black pepper 3 grams chives 3 grams parsley

PROCEDURE FOR THE PEA TENDRIL, RADISH AND FENNEL SALAD: 1. Combine, pea tendrils, radish, fennel with chives, parsley, kosher salt and black pepper. 2. Toss with olive oil and lemon juice.

C+RB When did you start making adjustments for COVID at your club?

LANEZ It was mid-March; the club converted to 25 for indoor dining and canceled all catering events. We also started to do a curbside to-go, family-style meal for four people that they can order through our dedicated club app that can be downloaded from our website.

That menu consists of three different choices, a rotating salad and a rotating dessert, and every meal includes cookies and the main course. Members can order and pick the meals up Thursday through Sunday. It’s the same menu of three choices for the four days. We go a long way to make the price reasonable and focus on a 50% food cost; that way, the price is between $55 and $75, everything included.

The process is pretty simple and starts when the order is placed. The member gets a confirmation code that goes into our system, and it prints automatically through our POS system. We organize it by date, to limit our costs, and the cutoff time for orders is 6:00 p.m. the night before. As members arrive for pickup, they call the direct line, then a member of the service team brings out the food, drops it directly into the trunk, and that’s that.

C+RB Did you make any modifications to how you work in the back of the house?

LANEZ We now have a complete check-in procedure with foot traffic patterns and a temperature-monitoring station. In the kitchen, we use masks while we work and the staff works spaced out. Additionally, we needed to modify how we served our family meal.

I also developed a new system for how we receive product; we installed tents and a welcome center together, at the same spot where all the delivery drivers drop off. All produce and anything in a carton, we sanitize, remove from the external containers, then break down the shipment so that no boxes enter the building. If for some reason we need to bring in a box, we sanitize it with a solution that kills any bacteria or virus within three minutes. It’s a system that has become efficient.

C+RB What’s the biggest challenge you’ve now been facing dayto-day?

LANEZ It has been challenging getting the staff to come in; because of circumstances with day care and family members, there have been a lot more callouts than usual.

C+RB How do you keep your team engaged?

LANEZ I spend a lot of time working with the team on their goals. Together, we spend a lot of time increasing their responsibility and ability to handle more, to grow their skill sets.

With my management team, it is a little different. Weekly, we go over labor and sales, then develop a plan for how we will tackle the kitchen organization and cleanliness. With the most engaged cooks, I lean on them to create specials, and broaden their skill set by showing them new techniques and products.

C+RB How are you approaching budgets for next year?

LANEZ We are trying to project for what is going to happen in January and the beginning months of 2021; then, we are planning

GETTING PERSONAL with Chef Lanez

Do you have any hobbies?

I try to play some video games— right now, it’s RuneScape.

What’s your go-to book?

The Eight Pillars by James Allen.

What is your favorite thing to cook?

Right now, pho.

What’s your favorite thing to eat?

Panda Express.

What’s the best seller on your menu?

The best seller is seared halibut with a potato ragout, pickled cherry tomatoes, crispy potato, and an herb salad (see recipe, opposite page).

You can have lunch with anyone dead or alive— who is it?

My mom would be great; I don’t see her every day. Or having lunch with my mentors or my girlfriend, since I don’t see her often either.

What’s your most commonly used phrase?

Make it work; make it happen.

What’s your favorite piece of kitchen equipment?

My slicer!

to look at that data and forecast later on in the year.

Right now and for the foreseeable future, we have to assume that we will do the same amount of activity and business. I don’t think coronavirus will be gone soon, but our membership feels comfortable coming to the clubhouse, so we are trying to predict what lays ahead. We are confident that the curbside business will increase. Surprisingly, some members are coming three or four times a week.

C+RB What are some offerings that you are considering for next year?

LANEZ Currently, I am working out a pizza program featuring a moveable pizza oven. Additionally, I am looking into a vertical salamander to do some fun preparations like tacos al pastor or gyros. I am optimistic that it would be very cool for the membership, and I am confident they would love the addition.

Gerald Ford, CMC, is a contributing Chef Editor for Club + Resort Chef and a contributor to Club + Resort Business. He is also the Founder and Culinary Director of Legit Culinary Concepts, an organization that aims to improve the quality of life for chefs and culinarians around the world by providing tools and systems tested and developed with the experience of a master craftsman. Previously, he was the Executive Chef of The Ford Plantation (Richmond Hill, Ga.).

SIMULATORS TAKE THE GAME INSIDE

Whether they’re used to conduct lessons, fit golfers for new equipment or just to provide pure entertainment, clubs are dedicating more space for indoor simulators that are also proving to be invaluable for member retention and recruitment.

By Rob Thomas, Senior Editor

IN STEP WITH THE BOOST in golf rounds that the The Farms uses a Foresight “Hawk” system and GCQuad pandemic has brought them this year, clubs are also invest- monitors. “We also use Swing Catalyst, which works in ing major dollars and dedicati ng valuable space to new or conjuncti on with the Foresight technology, to add swing and upgraded golf tech centers. As a result, data that was once moti ons data,” Heyn says. only available to major equipment manufacturers and touring The Bridges at Rancho Santa Fe (Calif.) unveiled its 2,700professionals is now also at the fi ngerti ps of club pros and sq. ft . Richard C. Helmstett er Performance Centre earlier this their members. year. With two hitti ng bays—one that opens out to the driving At The Farms Golf Club in Rancho Santa Fe, Calif. a retrofi t- range and the other featuring a Full Swing simulator—the ted space that was originally used for member workouts is facility allows Matt Kilgariff , Director of Player Development, now The Performance Center and has become a golf training, and the golf staff to now off er enhanced instructi on, as well fi tti ng and “enjoyment center,” according to Scott Heyn, PGA, as state-of-the-art club fi tti ng to members. Swing Catalyst, General Manager/Chief Operati ng Offi cer. a Virtual Green with Putt View, and Blast Moti on are just a The space, approximately 1,000 sq. ft . with a 12-foot ceil- few of the additi onal bells and whistles off ered at the club. A ing, is in the clubhouse next to the Golf Shop, located near the stocked bar and games such as Zombie Tag on the simulator driving range and the putti ng green. off er entertainment opti ons for golfers and non-golfers alike. Members of The Bridges are able to reserve the facility for private, corporate or social events. If SUMMING IT UP Kilgariff conducts lessons as part of the event, The > Whether starti ng from scratch to create a dedicated space or retrofi tti ng Bridges team can provide video analysis to those who an area shared with another use, more clubs are introducing golf tech parti cipate—complete with the host’s corporate logo centers to their properti es. at the beginning and end. > Tech centers can generate golf-related revenue in a variety of ways, Carl Hett erle, PGA Head Professional of Semiahmoo including instructi on, club fi tti ng and rentals for recreati onal use. Golf & Country Club in Blaine, Wash., now uti lizes a > Added food-and-beverage sales can be generated by providing even a limit- space just outside the club ‘s pro shop, which was ed menu in conjuncti on with tech centers, and the amenity has also proved originally used as a bag storage room, for “The Eagle’s to help boost membership interest and year-round usage of the club. Nest,” which was built out in the spring of 2019. The

The Performance Center at The Farms Golf Club in Rancho Santa Fe, Calif. is approximately 1,000 sq. ft . and is housed in retrofi tted space that was once used for members’ workouts.

new facility includes a simulator that was originally located at the Semiahmoo resort, located about 3.5 miles from the golf course, and operated out of the property’s spa.

“When I was hired at Semiahmoo, it was one of my fi rst initi ati ves to relocate the simulator to the golf club where the golf pros could best uti lize the equipment and create a great experience for members and guests,” Hett erle says.

Hett erle uses Flightscope technology in The Eagle’s Nest, but is no stranger to all that’s now on the market. “With nearly 10 years of experience in the industry, I have used most types of launch monitors, including Foresight, Flightscope and Trackman,” he says. “Uti lizing this experience with these platf orms, I have performed 1,000-plus fi tti ngs and hundreds of golf lessons.”

Having a dedicated space is nice, but not always needed. At Westwood Country Club in Rocky River, Ohio, the tech center shares its footprint half the year.

“The building we use doubles as our caddie house in the summerti me,” says John Sico, PGA, Director of Golf. “Although it would be ideal to have use of the simulator for all 12 months, right now we only use it seven months out of the year.”

Sico uti lizes two diff erent platf orms—TruGolf E6 Connect for members to play on courses or practi ce at the virtual driving range, and Trackman for teaching and club fi tti ng.

“The simulator is very popular and oft en requires reservati ons at least a

Scott Hett erle, PGA, made it a priority to relocate the simulator at Semiahmoo

Golf & Country Club—which had been housed at the resort spa nearly 3.5 miles away—to on-site space near the club’s pro shop.

Managing the Cost

Budgets for tech centers vary wildly, just like any other aspect of operating a golf course. But there are ways for all clubs, and not just the lucky few with “unlimited” funds, to be able to provide Tour-level statistics for their members.

Paul Calabrase, National Sales Manager for SkyTrak, understands that many clubs can’t afford a comprehensive, dedicated training facility.

“We help a lot of clubs in this scenario,” Calabrase says. “All you need is the SkyTrak Launch Monitor, a hitting mat and net. This can start as low as $3,000 if you already have a computer or iPad. From there, we see accounts upgrade to better mats, add a TV or even add a simulation cage for projection.”

The SkyTrak app gives professionals the driving range with shot tracer, launch angle, back spin, ball speed, side spin, side angle and more. It allows the club or instructor the ability to instruct, fit or give customers the ability to hit balls indoors.

Ryan Dotters, CEO of Full Swing, has equipped major champions like Tiger Woods, Jordan Spieth and Jason Day with simulators in their homes, and many more clubs across the country with high-tech packages. With simulators starting at $39,900 and going up from there, Full Swing is a leader in the industry.

week in advance to secure time,” he says. “New equipment comes out in January, February and March and the weather doesn’t allow us to get outside at that time, so we use simulator fitting nights to perk up sales during the offseason.”

BOOSTING NUMBERS

The Eagle’s Nest at Semiahmoo G&CC has bar seating and two large chairs for guests to comfortably enjoy food and drinks while using the simulator.

“Our first year, we saw growth in F&B from use of the simulator especially on days with rain, snow or frost in the forecast,” says Hetterle.

A limited menu is offered at Westwood CC, with orders called in to the club’s grill room. Someone from the valet or golf staff delivers orders to the tech center, Sico says.

“Because our simulator isn’t connected to the clubhouse, it doesn’t affect our F&B numbers as much as we would like, but enough to keep offering it,” he adds.

The bigger potential payoff comes from the draw that the technology can have for member retention or recruitment, especially “Having a golf option in the winter months keeps our members engaged and coming to the club and ‘thinking golf’ all 12 months.” —John Sico, PGA,

Director of Golf, Westwood CC Simulator technology can get expensive, but it doesn’t have to break the bank when clubs are dealing with tighter budgets. SkyTrak offers entry as low as $3,000.

with the surge of interest among new or returning golfers that many clubs have seen.

Northeast Ohio clubs experience some brutal and unpredictable weather during their long offseason, and Sico says quite a few “regular foursomes” have booked Westwood’s tech center on a weekly basis.

“Having a golf option in the winter months keeps our members engaged and coming to the club and ‘thinking golf’ all 12 months,” he notes. “The more options we have for them, especially in the offseason, cuts the edge off members who think they are paying dues at a time where there’s nothing available to do at the club.”

For Kilgariff, the Performance Centre at The Bridges has been a strong addition to both recruitment and retention.

“On the recruitment side, when someone comes and visits the club, they see something [special] the club has to offer,” he says. “We’re able to develop a great teaching program and have the amenities to support that program.”

Ryan Dotters, CEO of Full Swing, has equipped clubs, resorts and Tour professionals with simulator technology across the country. “We know that all clubs are looking for ways to keep members and guests happy and on property longer, more often and year-round, while feeling like there is something new for them and their families to enjoy,” he says.

“Whether the goal was revenue generation, member retention or [to provide] a resort guest amenity to stand out, every installation has surpassed expectations and [the club properties] have seen increases in food and beverage across the board,” Dotters adds. “[The simulators provide] a new reason to be in the clubhouse with friends for hours, and it’s a new way to provide family entertainment—while the kids play golf or one of the multisport options, parents can enjoy a drink or a nice meal.” C+RB

MORE ONLINE

For more insights into how clubs are making productive and profitable use of simulator technology, see the online version of this article at www.clubandresortbusiness.com