Club + Resort Business April 2021

April 2021

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Fitness & Wellness Center

Fittest of the Fit C+RB’s Top Ranked Fitness/Wellness Facilities for 2021

INSIDE: Taking Deeper Dives into Pool Facility Design Giving Appetizers a Fresh Start 2020 Excellence in Club Management Awards

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Addison Reserve Country Club, Delray Beach, Fla. ...............................22 Bellerive Country Club, St. Louis, Mo. .............................................................46 Blackhawk Country Club, Danville, Calif. ......................................................24 Bonita Bay Club, Bonita Springs, Fla. ................................................................29 The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. .......13-14, 27 Carolina Country Club, Raleigh, N.C. ...............................................................56 The Club at Olde Cypress, Naples, Fla. ............................................................10 Congressional Country Club, Bethesda, Md. ..............................................52 Country Club of Detroit, Grosse Pointe Farms, Mich. ...............................56 The Country Club at Mirasol, Palm Beach Gardens, Fla. ............................30 Doylestown Country Club, Doylestown, Pa. ..................................................44 Edgeworth Club, Sewickley, Pa. ........................................................................31 Hawthorn Woods Country Club, Hawthorn Woods, Ill. ......................40 Indian Creek Country Club, Indian Creek Village, Fla. ..................................45 Lost Tree Club, North Palm Beach, Fla. ....................................................25 Mizner Country Club, Delray Beach, Fla. .................................................26 Mount Vernon Canyon Club, Golden, Colo. .............................................62 The National Club, Toronto, Ont., Canada .......................................................57 Norfolk Country Club, Norfolk, Neb. ..............................................................37 Ocean Reef Club, Key Largo, Fla. ...........................................................................23 The Olympic Club, San Francisco, Calif. ...........................................................48 Orangeburg Country Club, Orangeburg, S.C. ..........................................50 Palo Alto Hills Golf & Country Club, Palo Alto, Calif. ...........................20 Prestonwood Country Club, Cary, N.C. .....................................................9 Princess Anne Country Club, Virginia Beach, Va. ....................................35 Sawgrass Country Club, Ponte Vedra Beach, Fla. .....................................28 The Union Club of Cleveland, Cleveland, Ohio .........................................57 Urbana Country Club, Urbana, Ill. .......................................................................37 Vero Beach Country Club, Vero Beach, Fla. ..................................................36 Wellesley Country Club, Wellesley, Mass. .........................................................57 www.clubandresortbusiness.com

THE ROB REPORT

Returning to Golf’s Deserted Islands The COVID-19 pandemic has brought more than its fair share of financial distress to the industry. From clubs having to cancel major moneymaking events like golf tournaments and weddings, to resorts seeing empty rooms week after week and month after month, no property has been unaffected.

That said, we’ve dedicated a lot of time writing articles and recording videos to highlight one of the most positive sides of this global pandemic—an increase in rounds played. That’s been a (very) welcome change after years of covering golf’s premature death.

Even with clubs losing several months’ worth of rounds in many states as COVID-19 precautions led to courses being temporarily closed, 2020 saw an increase of 13.9 percent in total rounds played over 2019, according to the National Golf Foundation. And that trend didn’t stop with the turn of the calendar.

Numbers show total rounds in January 2021 were up 21.4 percent over the same period of 2020.

As I’m writing this, more than 128 million doses of the vaccine have been administered, with that number growing substantially each day. I’ve received my first shot and am quickly approaching the date for my second. Hospitalizations and deaths attributed to the coronavirus have fallen drastically and (God willing) will continue to do so.

I feel like everything I write about the pandemic comes with a caveat, however. This column is no different.

I’m looking forward to getting back on an airplane to visit as many properties as possible.

Sitting at the top of my wish list will be Kawaii—golf’s ultimate island green.

I sat in on my first virtual “FAM” (familiarization) tour recently. These have long been a staple for covering the industry, as clubs, resorts and destinations often host media members, in person, to show off their properties. We, in turn, write or talk about them, sharing their stories with the masses.

This virtual FAM took us to the island of Kawaii—a spot I’ve always wanted to visit but have yet to experience in person.

It’s no secret that Hawaii’s economy is greatly dependent on tourism. With airline travel remaining at unprecedented lows, few people have visited the islands since the pandemic began. And those who have visited were asked to remain in “resort bubbles.” As you can imagine, no tourists means no revenue—or at best, minimal activity from locals who are able to get out for a round of golf.

One property—the Grand Hyatt Kauai Resort & Spa—took great pains to keep all employees on staff, full time and at full pay, while losing hundreds of thousands of dollars. From June 1 to December 31, 2021, the property was 75 percent below its 2019 numbers. In January 2021, the resort was 97 percent below its typical visitor rates. February 2021 saw similar numbers (down 95 percent).

Prior to the pandemic, discussions were centered on the “over tourism” of Hawaii, with critics contending that 10 million visitors a year was way too many.

While proponents of fewer visitors may have enjoyed the unusual tranquility at first, it quickly became evident that tourism is vitally important to the state.

Talk now focuses on the return to normalcy and creating a healthy balance.

I cannot begin to express how happy I am that golf has seen a resurgence, and I have complete faith that 2021 will see the return of indoor events, banquets and weddings. I’m also looking forward to getting back on an airplane to visit as many properties as possible. Sitting at the top of my wish list will be Kawaii— golf’s ultimate island green.

Rob Thomas • Senior Editor

rthomas@wtwhmedia.com

www.clubandresortbusiness.com

April 2021

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EDITOR’S MEMO

A Complete 180 Want to know how much things have changed for our industry? It wasn’t that long ago that it was tough to get anyone interested in acquiring any golf or club property. Now there’s a fast-emerging seller’s market, and it doesn’t matter if your club’s doing well or sucking wind.

We’ve carried several news stories recently about developers and municipalities looking at club and course properties—usually ones that are on life support or have already had a sheet pulled over them—for everything from medical offices to senior-living facilities to sports fields and nature preserves. But nothing is as hot right now, Bloomberg Businessweek recently reported, as the warehouse boom—and the companies and operations that need warehouse space are positively drooling over how many club properties, including thriving ones, offer great fits for what they need.

The surge in online shopping has developers looking for acreage, Bloomberg Businessweek reported, and that’s spurred a flurry of conversions of land formerly occupied by golf courses and other club facilities.

Amazon.com Inc. is building a $350 million, 3.8 million-sq. ft. distribution center in Clay, N.Y. on 111 acres formerly occupied by the Liverpool Public Golf and Country Club, which closed in March 2020 after 72 years in business.

Amazon has also unveiled plans to build a fulfillment center on a portion of a former course in Alcoa, Tenn., Bloomberg Businessweek reported.

In Philadelphia, United Parcel Service Inc. plans to build a 1 million-sq. ft. warehouse and distribution center on land that was most recently a golf course, Bloomberg Businessweek reported, and the defunct Broadmoor Golf Course in Portland, Ore., which was built in the 1930s and also closed last year, will be the site of a 345,000-sq. ft. industrial building that Prologis Inc. plans to erect. “[When a property is devoted to golf 6

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It wasn’t that long ago that it was tough to get anyone interested in acquiring any golf or club property. Now there’s a fast-emerging seller’s market, and it doesn’t matter if your club’s doing well or sucking wind. or club activities], you’re just limited to the income of the ongoing business concern,” Keith Cubba, National Director of Colliers’ Golf Course Advisory Services, told Bloomberg Businessweek. “There’s going to be a much higher yield on 200 acres of residential or commercial.”

That doesn’t mean conversion is always easy, Bloomberg Businessweek noted. Golf courses are often zoned as commercial, recreational, or open space—designations that can present challenges for industrial developers.

Local opposition can also be an issue, with community leaders and nearby residents objecting to the increased noise and vehicle traffic that come with a new warehouse. Those issues came to light most recently with the report that a community group in suburban Chicago is fighting a plan to have 127 acres of the 120-year-old Calumet Country Club, which has a Donald Ross-designed golf

course, become the home of a new 800,000-sq. ft. distribution center.

But even with these potential hurdles, developers are taking their chances, Bloomberg Businessweek reported. Online shopping—and the warehouses that support it—has only continued to surge during the pandemic, while other areas of the commercial real estate market now have a particularly bleak future, after a year of companies seeing they can still function pretty well with everyone working from home. Companies like KKR, Blackstone Group, and Cerberus are now among the big investors pouring money into logistics acquisitions.

The most notable part of the Bloomberg Businessweek report, though, was Cubba’s comment that even popular club and golf properties can attract conversion interest, because they show that the surrounding area has strong economic potential. If there are people able to pay membership fees, the thinking goes, it’s likely there are also plenty of businesses and affluent consumers nearby.

“When a course is doing well and has the population to support it and is in a good location with great demographics, there’s higher demand for other uses,” Cubba said. “Right now it’s not a bad time to be in my business.”

Joe Barks • Editor jbarks@wtwhmedia.com

www.clubandresortbusiness.com

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INSIDE

April 2021 • Vol. 17 • No. 4

THIS

ISSUE

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Fittest of the Fit

Fifty clubs have earned Top Ranked status through C+RB’s inaugural search for the industry’s best fitness and wellness facilities and programs.

(Photo courtesy Addison Reserve Country Club)

ALSO IN THIS ISSUE

5

The Rob Report

6

Editor’s Memo

9 Feature 31 Club EDGEWORTH CLUB’S

REMARKABLE “FALL AND RISE” How to recover from a catastrophic ceiling collapse while only missing lunch once.

Design + Renovation 34 TAKING A DEEPER DIVE

Expanding and enhancing pool facilities and their surroundings can solidify a club’s position as the place to be.

10 13 14

RETURNING TO GOLF’S DESERTED ISLANDS A COMPLETE 180 Golf Operations

HANDLING THE TEE-SHEET CRUNCH Membership + Marketing

THE BEST TECHNOLOGY TOOLS FOR MEMBERSHIP DIRECTORS Golf Tech

KEYS TO A PROPER PHYSICAL ASSESSMENT Golf Tech

DEVELOPING THE PERSONAL TOUCH

40 Design Snapshot

RAISING THE RACQUET-SPACE BAR

Hawthorn Woods CC expands to handle a paddle-tennis boom.

56 Food + Beverage 44 GIVING APPETIZERS

A FRESH START

Chefs are using innovative flavor profiles and presentations to offer new upfront enticements.

4 Club Index 8

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Course + Grounds 50 STAYING IN FOCUS

A steady string of golf course accolades is helping more people from throughout the U.S. find their way to Orangeburg CC.

58 Product Showcase

Today’s Manager

LEADING THE WAY

The newest class of Excellence in Club Management Award winners stood up to special tests in 2020.

62

Idea Exchange

A NEW TWIST ON A “SNOW DAY”

Mount Vernon Canyon Club didn’t let winter stop it from finding a new safe setting for its yoga classes.

61 Ad Index www.clubandresortbusiness.com

GOLF OPERATIONS

HANDLING THE TEE-SHEET CRUNCH

By Jeff Holden • Director of Golf Operations Prestonwood Country Club • Cary, N.C.

THE GOLF COURSE AT Prestonwood

Country Club in Cary, N.C. is available only to members and their accompanied guests.

Golfers have three options to book a tee time, reports Jeff Holden, the club’s Director of Golf Operations: online through the member website or mobile app; by calling the golf shop directly; or in person with a member of the golf shop staff.

While tee times are not required at Prestonwood, Holden notes, they are now highly encouraged because of the increase in play seen over the past year. “Even during the height of the stay-at-home orders, when golf was one of the few outlets for recreation, we did not require tee times,” he says. “But we sent out multiple communications to our membership via e-mail, encouraging them to reserve a tee time in advance.”

With golf’s resurgent popularity expected to continue, Holden shared with C+RB how he plans to continue to handle the tee-sheet crunch this season.

to “ Inminimize 2021, wetheplan number of shotgun starts and offer more tee-time-only starts.

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How did COVID-19 affect rounds played in 2020?

We saw an immediate increase in play as soon as stay-at-home orders were placed in North Carolina and golf courses were allowed to remain open with restrictions. In March, April, May and June, we saw around 200 rounds on each of our three courses on the peak days of Friday, Saturday and Sunday. Our weekday play also increased, because of more and more people working from home.

Overall, we hosted 110,000 rounds of golf in 2020, compared to an average year of approximately 80,000 rounds. Our prac-

tice facilities also saw a major increase in traffic. To date, we are still seeing the 30 to 40% increase in rounds played, compared to normal years.

Did you have to make adjustments to the tee sheet and other parts of your operation because of the added play?

We kept our tee-sheet setups the same, with 10-minute intervals throughout the day. We moved all events and league play to tee-time starts only, as opposed to shotgun starts, to comply with capacity limits on outdoor gatherings.

We also moved to single-rider carts only throughout the summer, but noticed more golfers beginning to walk the courses compared to prior years. We also allow residents to utilize their personal golf carts, which helped to prevent a strain on the number of available golf carts each day.

We did notify our members that golf cart availability may be limited during peak times, but we were able to accommodate all cart requests without undue delay throughout the year.

If your long-time core golfers had concerns about tee-time availability in 2020, how did you address that?

Most of our golfers were understanding of the situation and were just happy to be able to come out every day and enjoy the golf facilities. We moved to a different online tee-sheet provider in the fall of 2020, making the booking process much more member-friendly, which helped to alleviate most concerns.

How did your experiences with 2020 affect how you’re planning to handle the tee sheet in 2021?

During a normal golf season, we utilize shotgun starts for almost every tournament, outing and league play day. In 2020, we learned that shotgun starts can be det-

www.clubandresortbusiness.com

rimental to our business in that they limit the amount of rounds that can be played, put unnecessary time constraints on morning maintenance practices, and typically lead to a slower pace of play.

In 2021, we plan to minimize the number of shotgun starts and offer more tee-time-only starts, as we’ve learned that it does not impact the overall enjoyment of a particular event. It also helps us accommodate more golfers on the tee sheet during days when we host a league or tournament.

As golf remains popular, are you allocating dedicated times for junior golfers or beginners?

We do not restrict any type of player from reserving a tee time during certain times of the day. We believe all golfers should have equal access to tee times, as long as they are able to follow all of our golf policies and maintain the proper pace of play.

We do host specific leagues and events targeting certain demographics such as juniors and beginners, but do not restrict their daily access times.

If you host outside events, how do you handle it when members can’t access the course?

We only host outside events on Mondays, when we are closed to the membership.

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

April 2021

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MEMBERSHIP + MARKETING

THE BEST TECHNOLOGY TOOLS FOR MEMBERSHIP DIRECTORS

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

MEMBERSHIP AND MARKETING IN the private club industry is evolving at a fast pace, and technology is rapidly becoming a critical part of the role of a membership director.

New companies and products are constantly popping up that can help us work more effectively across all channels.

The membership directors who achieve the most success are the ones who are constantly up to date with the latest tools and trends.

What skills in technology should every club membership/ marketing director now have?

Mining the Data—When it comes to marketing our clubs, data is your best friend. For internal communications, tools such as ‘low user’ reports that are pulled from your back-office software can help with retention efforts, by offering insights into the members who are not utilizing the club as they should.

When pulling a ‘low user’ report, focus on what departments in the club a new member is not using, and then make them an offer for that amenity they can’t refuse. If Mr. and Mrs. Jones have been actively playing golf, but have not set foot in the dining room, sending a gift card for dinner for two during a popular night of dining could make a proper introduction into that area of the club.

Photos used to market the club and its various activities should mirror what analytics reveal about where the greatest demographic interest exists.

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Relationships mattered in the days of pencil, paper “ and snail mail, and they still matter in the days of Instagram and Zoom. Too little tech makes us seem out of touch, yet too much makes us lose the personal contact that keeps members and prospects loyal and

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engaged. So how do we balance the two?

For external marketing purposes, tools such as Google Analytics and member mapping let us know exactly where our members are coming from, as well as the user’s demographics, so we can target those specific areas and people.

For example, if your analytics conclude that the majority of those visiting the golf section of your website are male, ages 50 to 60, complement that section of your site by using photos of members who fit that description.

Making a map of your members’ zip codes can also help you know where to focus your marketing efforts. If you have received an influx of new members from one geographic area, sending a direct-mail piece to target more potential members in that area can be beneficial.

Using CRM (Customer Relationship Management) Systems—As a membership professional, it’s critical to actively utilize a CRM to track and manage leads. The more you know about your prospects, the better you’ll be able to provide them with the kind of positive experience that really pays off.

Everything they do, and every interaction they have with your club, needs to be identified, documented and recorded.

The benefits of CRM systems include information organization, enhanced communication, automated tasks, scheduled followup, and reporting and analytical data.

Once you receive a completed form from your website, you must enter the prospect’s information into your CRM. From there, you can easily track the details of your interaction and communication with that prospect. www.clubandresortbusiness.com

MEMBERSHIP + MARKETING

Video messaging and live chats can be powerful tools that help connections with members and prospects go far beyond the reach and impact of e-mails and texts.

What have been the most significant advances in technology that are now available to club membership/marketing directors, but still aren’t used as effectively as they could be?

Project-management tools that let membership and marketing directors manage tasks, projects and teamwork are becoming more and more popular. Software where you can input upcoming projects, such as your annual club calendar, direct mailers, social-media posts, and graphic designs, lets you visualize your workflow and organize and track all of your team’s work in one place.

With the influx of inquiries for private club memberships, having an online appointment scheduler is critical. Scheduling software can easily connect with your calendar to automatically check availability and help you connect with your best contacts, prospects and clients.

ability to know who has opened your e-mails and clicked your links, and exactly when and how many times they have done so.

This gives you ample opportunity to follow up with your connections at a time that is convenient for them.

Live Chat—In a world of Amazon, Door Dash and Apple Pay, customers are getting accustomed to instant gratification, and the same holds true when it comes to communication. Live chat is a powerful tool that allows you to connect with customers while they are active on your website. It’s a customer-service platform that creates a chat experience, to answer questions while they are ready and eager to learn more.

Some of the benefits of live chat include building trust, increasing engagement, providing support to your prospects at a time that is good for them, and improving the overall customer experience. Plus, it gives you an advantage over your competition.

Both for dealing with existing and prospective members, how can you properly balance personal touch and the efficiency of technology in the role of a club membership/marketing director?

Relationships mattered in the days of pencil, paper and snail mail, and they still matter in the days of Instagram and Zoom.

Too little tech makes us seem out of touch, yet too much makes us lose the personal contact that keeps members and prospects loyal and engaged. So how do we balance the two?

Video Messaging—When you communicate through text alone, it’s hard to build real relationships, because text is easily forgotten. Our brains are wired to remember faces, and video messaging lets us personalize and humanize the information that our prospects and members are asking for, in a creative format they can’t forget.

Use video messaging to invite a group of new members to an orientation, or to greet prospective members with a warm hello and an update on what’s happening at the club that week. Or simply check in on members you haven’t seen around the club in a while. The personalized touch will go far beyond that of a written e-mail.

E-mail Tracking—With e-mail tracking software, you have the

What additional technology would you like to see developed, to help club membership/marketing directors be even more efficient and effective in their roles?

Technology has made our lives easier in so many ways. It’s easier to communicate, it brings flexibility, and it saves time. Yet the importance of software integration is critical, because new programs don’t always play nicely together. When that’s the case, it creates work on the user’s end and makes it harder to integrate them into your current workflow.

Having a one-stop shop for all of the necessary roles of a membership and marketing professional would be ideal. This would include a CRM system, project management, onboarding software, external e-mail campaigns, and retention software.

Finding new products is also a lot easier today than it was in the past. Today, there are far more thought leaders, news articles, and blogs sharing the latest trends and ways in which companies are taking advantage of them.

Moving forward, the landscape is going to continue to morph and expand. Yet if we look ahead five or 500 years from now, one thing is guaranteed—technology will continue to change the private-club industry scene as we know it!

Contributions on current issues in Membership and Marketing are welcomed; if you’d like to submit an article or be interviewed for one, contact editor@clubandresortbusiness.com 12

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GOLF + FITNESS TECHNOLOGY

KEYS TO A PROPER PHYSICAL ASSESSMENT

By Keke Lyles, Director of Fitness and Recreation, The Bridges at Rancho Santa Fe (Calif.)

THE 30,000-FOOT VIEW OF THE goal for a standardized physical assessment is to establish a baseline of fitness and mobility for each member. It can often be difficult for members to see the improvements they are making in training—so beginning with a tool that can help both the member and instructor understand individual physical strengths and weaknesses can serve as a clear marker for comparison as gains are made.

Whether the goal is to lose 20 pounds or increase golf-swing speed, measuring progress helps to clearly guide members for continuing on a training track or making needed adjustments, and to keep them educated about the various types of physiological changes that are occurring.

The key components of a physical assessment are based on the following facets: • Anthropometrics, such as weight and body fat, are most commonly measured using bioelectrical impedance or skin-fold calipers. “BOD POD,” which has become the gold standard in body-fat testing, uses an air-displacement plethysmograph to determine body composition. Inbody, based on bioelectrical impedance, has proved to be the most accurate measurement system.

For any system, consistency in how it is used initially and then through re-testing

will result in a higher reliability of the measurements it produces.

• Mobility and functional movement screens (FMS) differentiate between the good and bad in any human movement.

FMS is a well-researched technique utilized throughout various sports. In golf, the most well-known mobility screen is from the Titleist Performance Institute (TPI)—it has been around the longest in golf and has been used to train the most professionals.

The TPI screen makes it easy to digest and implement very complex movements and interventions. The assessment reveals how physical limitations will affect the golf swing, and also teaches basic interventions for common limitations.

• A strength assessment may take on many forms. The age and activity level of an individual determines what type of strength testing is valuable. A younger and very active individual would require testing a combination of upper and lower body strength against external resistance.

In a more mature member who is far less active, a strength assessment incorporating only body-weight exercises would be more appropriate.

• Lastly, there is the cardiovascular assessment. Similar to the strength assessment, this will depend on the individual’s

The goal for a standardized physical assessment is to establish “ a baseline of fitness and mobility for each member. Whether the

goal is to lose 20 pounds or increase golf-swing speed, measuring progress helps to clearly guide members for continuing on a training track or making needed adjustments.

”

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current level of activity, age and what their goals are. For the more mature or sedentary individual, research shows that a basic 12-minute run or bike test, to compare preand post- heart rates, can be very insightful. Most current treadmills and stationary bikes have built-in programs to capture VO2 max (the maximum rate of oxygen consumption) in more physically advanced individuals.

Each facet of the physical assessment brings to light metrics that all contribute to a robust understanding of an individual’s body. With a system that can be easily reproduced and that provides the ability to track gains over time, individuals will remain educated and motivated throughout their journey toward their physical goals.

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. April 2021

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GOLF + FITNESS TECHNOLOGY

DEVELOPING THE PERSONAL TOUCH

By Matt Kilgariff, Director of Player Development, The Bridges at Rancho Santa Fe (Calif.)

PRIOR TO WORKING WITH ANY new student in person, I ask them to complete a simple questionnaire via e-mail that includes the following: Name, e-mail, current index, physical limitations, and short- and long-term golfing goals.

Their answers help me prepare for our initial lesson by giving me a snapshot about them and their needs and objectives. This brief understanding helps me start to formulate additional questions to ask during our first lesson. In addition, it sets the stage so I can focus my teaching techniques to match the areas of their game that are most important to them.

Each student is an individual and should be treated as such. My approach for teaching each student is not cookie-cutter. It needs to be personal and individualized. Their needs and goals must be the priority for the duration of our time together, to guarantee a successful outcome for both parties.

Once the student arrives for their first lesson, we review and discuss their assessment answers. We also go through their existing golf equipment, to determine if there are any equipment-related needs that need to be addressed.

Next, I have them hit several shots. This gives me the opportunity to ask additional questions and learn more about them, gather initial club and ball data, and get quick insight into their skill level and physical condition.

My goal is to help students become as successful as possible.

Fortunately for me and for them, I work closely with an “in-house” physical therapist. Together, we go through a 16-point physical screening that was created by the Titleist Performance Institute (TPI) and must be conducted by certified professionals.

Each student is an individual and should be “ treated as such. My approach for teaching is not

cookie-cutter; it needs to be personal and individualized. Each student’s needs and goals must be the priority, to guarantee a successful outcome.

”

The TPI screening allows us to identify and understand any possible physical limitations. If any are identified, we discuss the best and safest course of action. As a team, we develop an action plan to either work around the limitations—or, in most cases, we get into the gym to work on corrective actions and strengthen any areas of weakness.

Our next step involves collecting the most accurate and detailed club and ball data with a launch monitor. These vary widely in price, but offer the best way to collect data on clubhead speed, carry and total distance—the three things a vast majority of students, if not all of them, seem to care about most.

Documenting lesson data is critical to the success of the teaching process. I use the CoachNow app—a cutting-edge, all-in-one digital platform that was created for those who are passionate about teaching and coaching smarter.

This app gives both the student and the teacher one data collection point that can be used from the beginning of teaching sessions throughout their entire journey. It’s a great place to store and save videos, document the process, track and measure progress, and create a game plan for moving forward. CoachNow allows me to track, inspire, motivate, educate, and change lives, on and off the course.

While there are many more detailed screening and assessment tools available, these basic ones are great starting points for teaching students who are new to working with a golf professional.

They’re important parts of beginning a process that establishes rapport, earns trust, and builds confidence, while developing and managing a plan to help students achieve their goals. .

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.

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» 2021 TOP RANKED FITNESS + WELLNESS CENTERS

FITTEST OF THE FIT

Fitness & Wellness Center

Fifty clubs have earned Top Ranked status through C+RB’s inaugural search for the industry’s best fitness and wellness facilities and programs.

A C+RB Staff Report

“WHEN PEOPLE COLD-CALL OUR CLUB LOOKING FOR A MEMBERSHIP,” says the General Manager of a Pennsylvania club, “Fitness and tennis are now the two things I get asked about the most.”

In line with this observation, Club + Resort Business’ capital expenditures study, conducted at the end of 2020 about clubs’ spending plans for 2021 and coming years, also indicated that developing fitness and wellness facilities and programs would continue to be a major priority. And C+RB’s news and feature coverage over the past few years has included reports of many impressive and elaborate new projects that have reflected the growing emphasis on fitness and wellness as a primary, in-demand amenity—an emphasis that not only continued uninterrupted, but was given even greater priority, as the pandemic created more interest in clubs as one of the only available places for safely controlled recreation and exercise.

All of this has only added to the timeliness and relevance of C+RB’s inaugural Top Ranked initiative for Fitness and Wellness. The following pages highlight the club and resort properties with the Top 50 Fitness and Wellness facilities and programs, as judged independently by a panel of General Managers from several of the industry’s top clubs.

The rankings reflect the judges’ scoring of submitted entries that included data on (where applicable): fitness and spa facility size, and the size of retail and/or food-and-beverage facilities related to fitness/wellness; average member usage, both on a monthly-visit basis and as a percentage of total membership; equipment value; classes and services offered; and staff size (both full- and part-time).

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(As a concession to the disruptions caused by the pandemic in 2020, clubs were permitted to submit data that reflected their most recent typically active year or season.)

The entry process also provided the opportunity to present open-ended statements about why a club’s Fitness/ Wellness facility deserved to be “Top Ranked,” and to submit photos, program brochures and other supporting materials.

The judges scored all entries on a 1-100 scale, assigning weights to the various aspects of the data and information submitted.

In addition to the profiles of the clubs that earned Top 10 rankings that are included in this issue, details about the fitness/wellness programs of all 50 Top Ranked properties will be presented online at www.clubandresortbusiness.com C+RB’s Top Ranked program will continue throughout 2021 to recognize the “best of the best” in these other areas of club facilities and programs; contact editor@clubandresortbusiness.com for more information about deadlines for entries and other information about the submission process: • Top Ranked Racquet Facilities (entries in April, for publication in June issue of C+RB) • Top Ranked Patios (entries in May, for publication in July issue) • Top Ranked Golf Practice Facilities (entries in June, for publication in August issue) • Top Ranked Pools and Aquatic Programs (entries in July, for publication in September issue) • Top Ranked Locker Rooms (entries in August, for publication in October issue) • Top Ranked Pro Shops (entries in September, for publication in November issue) • Top Ranked Clubhouse (entries in October, for publication in December issue)

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Fitness & Wellness Center

Ranking

Club Name

Location

Fitness Facility Size (sq. ft.)

Spa Facility Size (sq. ft.)

Retail/ F+B Size (sq. ft.)

Fitness Classes Offered

Spa Services Offered

Full-Time Staff

Part-Time Staff

1 2 3 4

Palo Alto Hills G&CC

Palo Alto, Calif.

33,000

1,034

3,600

32

27

11

34

Addison Reserve CC

Delray Beach, Fla.

15,322

6,032

8,973

27

9

189

25

Ocean Reef Club

Key Largo, Fla.

20,000

10,000

1,500

80

64

35

46

Blackhawk CC

Danville, Calif.

10,000

621

178

50

6

8

27

5

Lost Tree Club

North Palm Beach, Fla.

14,500

4000

100

13

60

18

8

6

Mizner CC

Delray Beach, Fla.

8,186

1,000

150

22

22

7

25

7

The Bridges at Rancho Santa Fe

Rancho Santa Fe, Calif.

7,000

1,000

2,000

20

20

2

10

8

Sawgrass CC

Ponte Vedra Beach, Fla.

6,500

300

100

60

15

9

17

9

Bonita Bay Club

Bonita Springs, Fla.

60,000

8,000

1,200

35

36

7

74

10

The Country Club at Mirasol

Palm Beach Gardens, Fla.

36,000

8,700

4,500

95

65

30

42

11

The Club at Keowee Key

Salem, S.C.

21,350

3,165

349

53

4

4

2

12

Bay Harbor Yacht Club

Bay Harbor, Mich.

12,228

7,500

1,200

32

15

10

4

13

Woodfield Boca Raton

Boca Raton, Fla.

38,000

4,516

2,200

73

95

21

34

14

Gleneagles CC

Delray Beach, Fla.

15,457

4,340

400

43

27

11

4

15

Country Club of Landfall

Wilmington, N.C.

13,000

250

4,400

120

15

3

45

16

Boca West CC

Boca Raton, Fla.

30,000

54,000

400

28

48

46

88

17

The Polo Club of Boca Raton

Boca Raton, Fla.

35,000

10,000

60,000

35

15

17

37

Selbyville, Del.

19,285

N/A

3,345

15

0

6

24

Virginia Beach, Va.

5,000

200

200

40

6

2

7

Charlottesville, Va.

5,000

697

N/A

30

16

6

40

Bayside Resort GC 18 19 CaptionPrincess Anne CC Farmington CC 20 18

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Ranking

Club Name

Location

Fitness Facility Size (sq. ft.)

Spa Facility Size (sq. ft.)

Retail/ F+B Size (sq. ft.)

Fitness Classes Offered

Spa Services Offered

Full-Time Staff

Part-Time Staff

Naples, Fla.

18,000

2,000

3,000

30

36

6

6

21

Quail Creek CC

22

Lakewood Ranch G&CC

Lakewood Ranch, Fla.

18,000

N/A

N/A

80

6

8

59

23 24

Seville G&CC

Gilbert, Ariz.

28,200

N/A

765

150

0

5

39

Audubon CC

Naples, Fla.

19,000

500

3,000

19

1

6

N/A

25

The Clubs of Kingwood

Kingwood, Texas

32,000

0

4,000

75

0

4

34

26

Country Club of Detroit

Grosse Pointe Hills, Mich.

6,000

400

100

30

2

4

10

27

The Club at Quail Ridge

Boynton Beach, Fla.

10,000

2,500

100

9

6

3

27

28

Troon CC

Scottsdale, Ariz.

9,000

N/A

400

25

7

7

20

29

Country Club of Florida

Village of Golf, Fla.

6,000

5,000

500

80

10

3

14

30

Daniel Island Club

Daniel Island. S.C.

12,000

N/A

165

12

2

10

13

31

The Downtown Club/ The Met and Center Club

Houston, Texas

208,000

450

8,150

100

2

71

67

32 33 34 35 36

Canoe Brook CC

Summit, N.J.

5,200

96

17

4

1

3

4

Anthem G&CC

Anthem, Ariz.

15,100

200

350

56

6

7

44

The Quechee Club

Quechee, Vt.

7,100

120

N/A

90

1

3

9

Springfield, N.J.

4,500

N/A

N/A

5

N/A

3

2

Northwood Club

Dallas, Texas

15,000

120

N/A

15

1

4

10

37

Sea Pines CC

Hilton Head Island, S.C.

7,300

144

400 retail/ 750 café

32

2

3

10

38 39 40 41 42 43

Arrowhead CC

Glendale, Ariz.

35,000

600

750

26

5

8

25

Naples, Fla.

9,000

750

15,000

20

1

1

5

Houston, Texas

9,500

300

900

20

4

5

25

Elevation Athletic Club

Austin, Texas

50,000

0

900

70

0

6

35

Treviso Bay CC

Naples, Fla.

79.928

2,191

32,260

18

13

1

3

Carmel CC

Charlotte, N.C.

8,000

1,000

10,000

60

6

2

8

44

Champion Hills Club

Hendersonville, N.C.

5,000

N/A

N/A

15

0

1

8

45 46 47 48 49

Hillcrest CC

Boise, Idaho

1,850

N/A

N/A

10

0

1

0

Gladwyne, Pa.

3,630

N/A

N/A

80

0

1

3

Fort Worth, Texas

9,000

0

TBA

5

1

7

4

Topeka CC

Topeka, Kan.

2,700

N/A

100

45

0

1

5

Delaire CC

Delray Beach, Fla.

1,400

0

0

26

0

3

2

50

Forsyth CC

Winston-Salem, N.C.

20,000

20

20

140

80

5

12

Baltusrol GC

The Club at the Dunes Lakeside CC

Philadelphia CC River Crest CC

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Fitness & Wellness Center

1

PALO ALTO HILLS GOLF & COUNTRY CLUB PALO ALTO, CALIF.

PALO ALTO HILLS GOLF & COUNTRY CLUB (PAHGCC) opened its Wellness Center in November 2010.

Fitness-minded and family-oriented, the two-story building raised the bar within the private club industry and remains known as a cornerstone of activity at one of the most welcoming, diverse and family-friendly clubs in the U.S. The state-of-the-art Wellness Center at PAHGCC is a “mini-club within a club,” complete with a variety of cardiovascular and strength-training equipment, two exercise rooms to accommodate a weekly schedule of over 30 fitness classes, personal trainers, and more.

An infinity pool that is heated year-round and three tennis courts round out the recreational options for members. The pool setting offers opportunities for families to wine and dine poolside while enjoying sunsets among the hills for a picture-perfect dining experience.

PAHGCC’s Acqua Spa is a sanctuary for relaxation, with a full menu of spa services. Steam, sauna and jacuzzi complement the spa journey. In addition to massage and skin-care services, acupuncture treatments and a recovery room for members are offered, including the opportunity to utilize Hyperice devices postworkout or after a round of golf.

To complete a wellness visit, members can enjoy “retail therapy” at the club shop while waiting for their car detailing to be completed.

Youth activities and wellness programming have also been a key to PAHGCC’s membership growth. In addition to the Youth Room, which provides a dedicated space where kids can enjoy time with their peers, the club offers a variety of events and programs, including Parent’s Night Out, Junior Tennis, Kidz Fit Classes, Swim Team, Swim Lessons, Tween Events, Cooking Classes, Kidz With a Cause, and Camping on the Golf Course.

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2021

FAMILY GUIDE a guide for those who matter most

In all, over 70 youth and family events are listed in PAHGCC’s annual Family Guide. PAHGCC also partners with KECamps to run its summer camp programs, which continue to gain in popularity and have had consecutive weeks of maximum participation. “When you have kids begging not to go home, we know we have exceeded the kids’—and parents’—expectations,” says Pilar Spencer, PAHGCC’s Director of Wellness.

“We want our members to walk out of our doors after a workout, spa service or a simple conversation, and feel like they are a better version of themselves,” Spencer adds. “We want to position our club as a sanctuary of relaxation—a place to escape the hustle of Silicon Valley and enjoy a staycation or use as a second home.

“It is not just the scientific sum of calories, workouts and weight that keeps our members returning, or our cuttingedge equipment and technology,” Spencer notes. “Our team encourages every member to take advantage of our amenities to fulfill a happy, active lifestyle.

“After 11 memorable years, we continue to offer innovative experiences and have truly made the Wellness Center a premier destination for the entire future of the club.” www.clubandresortbusiness.com

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Fitness & Wellness Center

2

ADDISON RESERVE COUNTRY CLUB DELRAY BEACH, FLA.

ADDISON RESERVE’S STATE-OF-THE-ART LIFESTYLE COMPLEX opened in the fall of 2019 as a complement to the clubhouse. Members now enjoy the benefits of resort-style amenities, excellence in service and the convenience of fitness, spa, tennis/pickleball, basketball, green space, casual indoor/outdoor dining, a luxurious pool, children's aqua area and game room, all in their own "backyard."

The club’s commitment to security and to members' health and wellness enhances their experience. The twostory Fitness Center provides an indoor aerobic studio, a TRX circuit studio, large cardio/free weight area, Peleton studio, Kinesis Wall room, three Pilates studios and a stretching area.

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Over 20 Fitness Classes are offered "on the green" on a weekly basis, in addition to offering water aerobics seven days a week. Professional trainers, licensed physical therapists and a registered dietician round out the Fitness Center staff.

The Addison Reserve Spa features five massage rooms, a salt therapy room and his-and-her serenity areas, complete with steam showers, saunas and regular showers.

Members also enjoy the availability of manicures, pedicures, facials and hair-salon services.

The adjacent tennis/pickleball area features 11 Har-Tru lighted tennis courts, four lighted pickleball courts and a full basketball court.

The Grill offers indoor/outdoor seating under cover or adjacent to the nearby waterfall. The restaurant features an indoor/outdoor bar as well as indoor table dining. The large video wall provides entertainment during the dining hours.

Enhancing The Grill’s dining experience is a six-days-a-week lunch and dinner delivery service to members' homes. www.clubandresortbusiness.com

Fitness & Wellness Center

3

OCEAN REEF CLUB KEY LARGO, FLA.

THE OCEAN REEF CLUB’S SPA, Salon & Wellness Center is an innovative fusion of spa and wellness. The 28,000-sq. ft. facility is set amid the property’s 2,500 tropical acres.

The Spa is located on the first floor of the center, and offers 10 treatment rooms, an experience shower, dry sauna, men’s and ladies’ steam rooms, relaxation lounge, retail boutique and a couples’ suite.

The Spa Menu offers an array of massage, energy, body, and ayurveda services, along with customized healing rituals, beauty treatments and personalized services designed to heal, balance, restore and replenish.

The second floor of the Wellness Center includes a 20,000-sq. ft. fitness center and Fitness Café that sells and promotes healthy and delicious food and drink options, giving members the opportunity to stop in for a smoothie or healthy snack before and after their workout.

The fitness center has various offerings ranging from programs to develop muscle tone, strength and balance to breathwork, myofascial release, posture correction and meditation. Over eighty group classes are hosted per week, and over thirty special events each month during season.

The Ocean Reef team has an established connection with the Medical Center and Physical Therapy clinic that is also located within the club, creating an optimal circle of care for members.

www.clubandresortbusiness.com

The club’s fitness retail shop includes top brands such as Lululemon and On Running, and its Spa Boutique carries an array of high-end, luxury brands for hair, skin and body care needs, including Biologique Rechere, Babor, Oribe, Skinceuticals, Living Proof, Aromatherapy Associates and more.

Since reopening after its COVIDrelated closing, Ocean Reef has extended services beyond the walls of the Wellness Center, by creating an outdoor training center and gym and making trainers and therapists available to visit members in their homes.

“Our staff is highly trained in customer service and member relations, and our top mission is to help our members live a strong and healthy life,” says Spa Director Jill Barron. “We come to work every day aspiring to make a difference in the way our members feel, move and perform.”

Photo by Caronchi Photography Courtesy NorthBusiness Palm Beach 23 CC April 2021 andClub + Resort

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BLACKHAWK COUNTRY CLUB DANVILLE, CALIF.

BLACKHAWK COUNTRY CLUB’S NEW FITNESS AND WELLNESS CENTER boasts 10,000 sq. ft. of vaulted ceilings, with floor-toceiling windows along the cardio deck. It is conveniently located in the club’s Sports Complex, along with the pool, tennis, pickleball and bocce courts, and the Hawk’s Nest Bar & Grille Features of the Fitness and Wellness Center include: • 1,200-sq. ft. outdoor exercise patio • 1,200-sq. ft. exercise studio • Welcoming lobby • Men’s and women’s locker rooms • Steam rooms • Three inviting wellness rooms with massage therapy • Free classes, including spin, yoga, barre and more • A Kids’ Club Outfitted with state-of-the-art equipment, the facility offers the latest in fitness technology.

Natural elements of wood and stone are found throughout, bringing the beauty and zen of Northern California’s environment inside the gym.

Members enjoy a wide variety of popular Group Fitness classes, including youth, adult, and sport-specific programs that prepare them to be competitive on the golf course, tennis court or swimming pool.

There is also the opportunity to work with one of the club’s certified personal trainers, enjoy the eucalyptus steam room, and be treated to a luxurious CBD massage.

Post-workout, members can enjoy a warm cup of coffee with friends in the club’s lobby lounge.

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Fitness & Wellness Center

5

LOST TREE CLUB NORTH PALM BEACH, FLA.

“WITH REHABILITATION SERVICES AVAILABLE RIGHT through dieticians’ personal training, group classes and many varying spa services,” Lost Tree Club’s Spa and Fitness facility is “the second-most utilized amenity we have on campus, behind only our food-and-beverage operation,” according to Chief Operating Officer Rick Bayliss, CCM, CCE. “It has served as the model for many spa and fitness centers built following our opening, and has been a tremendous sense of pride for our membership,” Bayliss adds. “The amenities and classes are surpassed only by our terrific team and the member utilization of the facilities.”

www.clubandresortbusiness.com

Photo by Caronchi Photography Courtesy NorthBusiness Palm Beach 25 CC April 2021 andClub + Resort

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MIZNER COUNTRY CLUB DELRAY BEACH, FLA.

A $22 MILLION EXPANSION PROJECT completed in September 2019 reimagined life at Mizner CC by providing an immersive lifestyle with health and wellness amenities. Mizner has positioned itself as the first country club on the east coast of Florida to be equipped as a “Total Technogym Fitness Center” with wall-to-wall equipment.

Firty percent of the expansion was devoted to fitness and wellness with two levels. The first level houses a group cycling studio complete with floor-to-ceiling video and lighting effects, Pilates Reformer studio, aerobics, cycle studio, massage therapy, skin care, tranquility and steam rooms, and an innovative Aquatic Center.

The upper level is devoted to the Technogym Fitness Center. As Technogym’s flagship country club, Mizner’s state-of-the-art fitness equipment gives members an interactive wellness experience by using technology to personalize their training. Each piece of equipment connects to a user’s digital device, enabling them to keep track of their personal fitness, goals, training data, and programs while gauging their progress on the equipment.

Members can also access their personal information and training programs on any Technogym machine worldwide 26

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from any personal device—mobile, tablet, smart TV, PC, or everyone’s ‘Mywellness key.’ A “Mywellness” cloud identifies members from an app on their device as they enter the Fitness Center. It can record their physical moves, calories burned, miles traveled on the equipment, and more.

There is also a back end of the Mywellness software designed for the Mizner Ffitness team, which enables the club’s trainers to tailor workouts, track progress and conduct an analysis of a member’s physical progress at any point in time. Most recently, on-demand trainers and classes have been added to many cardio pieces and on the app, offering guided workouts from their smart device or on screened equipment.

The Fitness Center’s main floor encompasses 6,000 sq. ft. and houses over 50 pieces of equipment. Two outdoor decks on the second (sky) level allow trainers and instructors to take their clients or class outdoors.

The group aerobics studio is another 1,017 sq. ft., and the 532-sq. ft. Pilates Reformer Studio, the 725-sq. ft. Cycle Studio, and the two Spa and Tranquility rooms round out the overall Fitness Center complex.

Mizner’s fitness programs don’t end with physical facilities alone. The club has also developed mentalhealth Zoom seminars, Zoom yoga classes, outdoor tai chi, year-round aqua aerobics and core-board classes, and after-school boot camp classes. Even the culinary team is involved, by providing healthy menu options from vegetarian to gluten-free.

Mizner CC’s fitness program and facilities were recently featured in this segment of C+RB’s “The Road Back” video series: https://clubandresortbusiness.com/the-road-backkeeping-fitness-active-and-safe-at-mizner-cc/

www.clubandresortbusiness.com

Fitness & Wellness Center

7

THE BRIDGES AT RANCHO SANTA FE RANCHO SANTA FE, CALIF.

THE BRIDGES SPORTS CENTRE OFFERS members inspiration to live a healthy life through well-appointed facilities and a diverse range of activities. The 10 000-sq. ft., state-of-the-art fitness haven features modern facilities and cutting-edge cardio and strength equipment that allow members to prioritize self-care and well-being.

Uniquely crafted fitness classes at this world-class health club help members reach individual health goals with custom-tailored workouts designed by The Bridges’ personal trainers and physical therapists.

The Bridges also offers a full-service day spa with heated swimming pool that offers a variety of soothing massage therapies and body treatments in private and tranquil massage rooms. Licensed estheticians provide the most advanced facial and skin-care services. covered playground, two pickleball courts and multi-purpose sport court providing plenty of exercise, activity and fun for members of all ages at The Bridges.

The Bridges also recently opened the Richard C. Helmstetter (RCH) Performance Center, a state-of-the-art facility consisting of two hitting bays for one-on-one golf instruction and golf club fittings, a putting training center, lounge and multiple large-screen video monitors.

The RCH gives members the opportunity to receive world-class instruction in conjunction with golf-specific fitness from the club’s team of talented golf and fitness professionals. Additionally, the club has partnered with top golf-equipment companies to offer members exclusive access to the latest and best technology in golf today.

Heated year-round, the saline swimming pool offers a combination of lap swim and children’s play. Men’s and women’s locker rooms are equipped with exquisite wet areas that include an indoor spa, sauna, steam and full showers.

The Sports Centre and spa are complemented by The Bridges’ five-acre Tennis & Recreation Centre, which boasts everything from an entertainment lounge to a bocce court.

Five lighted tennis courts, along with an exhibition court, host an active competitive and recreational calendar.

Neighboring the Tennis & Rec Centre is a playing field, www.clubandresortbusiness.com

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Fitness & Wellness Center

8

SAWGRASS COUNTRY CLUB PONTE VEDRA BEACH, FLA.

THE SAWGRASS CC FITNESS AND WELLNESS CENTER experience is designed to help members meet their highest levels of physical wellbeing. The Center is equipped with state-of-the-art equipment and a well-trained professional staff.

A full range of classes, heated four-lane lap pool, refreshment center, locker rooms, massage therapy,

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aesthetic services and physical therapy are among the many services offered at the Fitness and Wellness Center. The 25-yard pool is open seven days a week from dawn until dusk and is also used for swim lessons, Master Swim classes, and Aquacise.

The club also offers an Active Older Adult wellness program and Junior athletic programs.

The Fitness and Wellness Center Pool is complemented on the property by two pools at the Sawgrass Beach Club: a four-lane, heated family pool, with special stepped gathering areas on the perimeter and shaded and trellised sun decks, that is open yearround, weather permitting; and an adult lounging pool adjacent to the Atlantic Ocean and open to those 18 and older. The adult pool is also open dawn to dusk, weather permitting. www.clubandresortbusiness.com

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BONITA BAY CLUB BONITA SPRINGS, FLA.

TO CREATE A NEW CONCEPT for club wellness, the Bonita Bay Club took advantage of an opportunity to purchase a failing 60,000-sq. ft., three-story medical office building adjacent to its tennis complex and overlooking its Arthur Hills-designed, Audubon Cooperative Sanctuary golf course. The vision was to transform the building into a first-of-its-kind, comprehensive, vertical Wellness Mall for its membership.

The original 10-foot-wide lobby with a 9-foot ceiling was structurally modified to create a naturally illuminated twostory atrium. Upon entry into the building, the expansive new 32’ by 53’ lobby features a 26’ high ceiling with sculptural lighting and colorful artwork.

To the left of the main lobby is the etched glass and polished stainless-steel entry to an 8,000-sq. ft. spa and salon featuring member’s relaxation suites with whirlpools, sauna, steam room, Swiss showers, toilets, showers and men’s and women’s lockers rooms.

The Nail and Hair Salon is located to the left of the Spa reception areas on an outside wall, providing natural daylight and views to an adjacent flower garden. A custom-designed open sculptural stair constructed of polished stainless steel and floating mahogany treads connects the main lobby with the second floor Cyber Café and the 18,000-sq. ft. fitness area.

Bonita Bay Club was the first to provide a comprehensive line of interactive Technogym equipment, and its Fitness Center quickly became known as one of the most technologically advanced in the country.

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The club’s fitness program includes classes ranging from Pilates and golf fitness to spinning and nutrition.

The third-floor features 20,000 sq. ft. of office space for several health- and wellness-related businesses, including a primary care doctor, rehabilitation specialists, naturopathic specialist, dermatologist, and a podiatrist. Acoustical isolation was carefully addressed between floors and in the walls, because of the variety of activities housed throughout the building. The mechanical, electrical, and plumbing systems were replaced with innovative technology providing activity-specific temperature and humidity controls throughout the building.

When it opened, this new “wellness mall” concept was the first of its kind offering comprehensive wellness in the private club industry. With its innovative layout and elegant interior design, the American Society of Interior Designers bestowed this project with a Design Excellence Award.

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THE COUNTRY CLUB AT MIRASOL PALM BEACH GARDENS, FLA.

THE COUNTRY CLUB AT MIRASOL opened its new Esplanade Spa and Fitness Center, Tennis Center, and Aquatics Complex in 2016 as the final phase of a $40 million facility enhancement project.

The Esplanade is a state-of-the-art, two-story fitness center with dedicated Pilates, Spin, and group instruction studios, a tranquil and luxurious spa, and a health-conscious café, Revive, which features fresh-pressed juices, smoothies, salads, and more.

The welcoming entrance of The Esplanade’s two-story lobby features a grand staircase that leads to the fitness floor, where members can take one of dozens of group classes, have a personalized one-on-one session with one of Mirasol’s trainers, or have a solo workout on high-end cardio machines.

The facilities enhancement increased fitness studio space by 85% over Mirasol’s prior facility and added a dedicated Spin room, a group Pilates room, two private Pilates studios, and two group exercise rooms for a 111% increase in group space, and a physical therapy office staffed by medical professionals who offer convenient therapy options for members right on property.

Cutting-edge training equipment at the Fitness Center includes treadmills, climbers, rowers, functional trainers, ellipticals, Cybex selectorized machines, Peloton bicycles, and plate-loaded and free weight equipment. Kids as young as 10 can register for training and certification sessions designed to educate them about the safe and effective use of the fitness facilities, opening up the amenities to a new generation.

In addition to teaching dozens of weekly group fitness classes, several Mirasol team members are also certified Titleist Performance Institute professionals who help members increase their performance on the club’s championship golf courses and tennis courts.

On the ground floor of The Esplanade, hair and nail services are offered in a bright and friendly salon and double doors lead to a serene spa, offering tranquil space that includes peaceful treatment rooms and separate wet and dry lounges for men and women.

The spa offers a variety of services using pure, organic products designed to nourish and invigorate the body and spirit. Honey harvested from the 20 beehives on the Mirasol property is also used to produce a nourishing lip balm and more than a dozen other different products featured in the club’s spa services.

In The Salon, hair care for members of all ages is offered in addition to manicures and pedicures, makeup application, lash extensions and tinting, and waxing services.

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Also on the main floor is Mirasol’s health-conscious café, Revive. The poolside restaurant features fresh- pressed juices, smoothies, salads, and bowls during the day, and transforms into a member-favorite dinner destination in the evenings, featuring fresh seafood, sushi, and much more for those looking for lighter choices. The patio at Revive is a popular spot on weekends for adults to enjoy specialty cocktails and kids who crave treats from the deluxe frozen yogurt bar.

Outdoors at The Esplanade, members enjoy the tropical South Florida lifestyle at Mirasol’s Aquatics Complex. Lush landscaping surrounds the resort-style patio, where cabanas and lounge chairs abound.

In addition to the serenity of the main pool, the Aquatics Complex features a versatile activity pool fit for water sports and lap swimmers, and a beach-entry pool that suits young families. Mirasol’s active slate of aquatics classes are booming, with members enjoying AquaStrong, water yoga, hydro conditioning, deep-water classes and much more all year long.

When Mirasol had to close indoor operations because of the pandemic, the club’s fitness team sprung into action to offer safely distanced outdoor training as well as a video series, #KeepMovingMirasol, that helped to keep homebound members active.

The pre-recorded series featured topics including core strength, flexibility and mobility, tennis drills and golf tips, and more. With members at home still craving live classes as well, the Mirasol team streamed Facebook Live sessions several times a week for classes including Yoga, Zumba, Water Aerobics, Core Strength, and more. A video of one popular Zumba class got over 2,000 views. www.clubandresortbusiness.com

Photo Copyright 2021 Ed Massery

» Edgeworth Club

EDGEWORTH CLUB’S

REMARKABLE “FALL AND RISE” A month before anyone had heard of coronavirus, the historic Sewickley, Pa. club was confronted with a different type of unforeseen calamity, when a massive piece of its clubhouse ceiling crashed down two floors. But the Edgeworth team’s response was so effective, only one lunch service was missed as the building’s elegance was fully restored.

By Joe Barks, Editor

ON MONDAY, FEBRUARY 3RD, 2020, General Manager Matthew Kurtas, CCM, was getting things in order at the Edgeworth Club in Sewickley, Pa., in anticipation of departing later that week for the Club Management Association of America’s World Conference in Grapevine, Texas. Kurtas was excited about attending the conference to start another eventful year—but he had little idea just how eventful it was about to be.

Assistant General Manager S. Kurt Kochs called Kurtas in his office on an upper floor of the Edgeworth Club’s historic, 91-year-old clubhouse and said simply, “You need to get down here right away.” “Down here” was the ground floor, and specifically the Rotunda Lobby that featured a classic chandelier hanging two

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After determining there were no injuries from the ceiling collapse, evacuating the building, and bringing in engineers to ensure that the air quality was safe, the Edgeworth Club put its crisis response plan into action, and a “return to the facility” schedule was created that allowed members to begin using the club again within 48 hours.

member community of over 1,000, and Cherock and his company conducted forensic assessments of the building’s structural integrity and began to plan for its restoration, Kurtas and his staff turned to handling the insurance claim while also preparing to reopen around the construction. By the next day, the first message outlining a “re-

stories above, and an elegant curved staircase leading down to the lobby inside the main entrance. But after Kurtas had made his way to that area, he could barely see any of it. “The air was filled with dust and visibility was totally reduced,” he recalls. “A huge medallion-sized piece of the ornamental plaster ceiling, measuring yards wide and yards across, had crashed down and taken much of the stair railing with it.”

After taking a head count and determining no one had been hurt by the collapse, Edgeworth’s management team evacuated the building. Noting that layers of cellulose insulation now covered “almost every asset on the ground floor from the debris,” Kurtas arranged immediately for engineers to come on site to test for asbestos, free radicals and other hazards and confirm that the air quality met OSHA standards, as well as those of the local borough, so the building could be reopened and the recovery process could begin.

Kurtas also quickly included two other key contributors to that process: club President Bill Pietragallo and Michael Cherock, President and CEO of AE Works, a Sewickleybased architectural firm.

While Pietragallo and the Edgeworth Board focused on ensuring safety and arranging clear communication to the club’s

BREAKING ONLY FOR LUNCH In addition to having the staff activate their roles as outlined by the crisisresponse plan that the club had in place,

Edgeworth Club was founded in 1893 and its current clubhouse, built in 1930, includes a conference room and apartments/overnight rooms, in addition to a ballroom, event space, living room, wine cellar, bar, terrace and casual- and formal-dining rooms. Activities on the property include swimming, squash, tennis and paddle tennis, duckpin bowling and fitness.

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With the response to the ceiling collapse directed by (top right, left to right) Assistant General Manager S. Kurt Kochs, Membership Director Lindsay Seekford and General Manager Matthew Kurtas, the Edgeworth Club staff quickly restored member service and executed scheduled events throughout the reconstruction period. Maintenance Director Greg Floro (at left in bottom right photo), a 39-year club employee, and Event & Sales Manager Nicole Shaffer (at right in bottom right photo) played critical roles in rearranging entrances to the building so events could be moved around the entryway construction.

turn to the facility” plan had been sent to the membership, with updates then issued regularly, at 7:00 a.m. and 7:00 p.m., each day for the next week.

And within 48 hours of the ceiling collapse, the Edgeworth Club was reopened for service, with access through an alternate entrance that the communication updates had directed members to use. While parts of the clubhouse remained closed, food-and-beverage operations resumed, with only one lunch service being missed.

Within 11 days, the club’s main entryway was reopened, with temporary barricades and a drop ceiling in place that “looked like an intentional design feature,” Kurtas says.

Getting the main entry open helped the club retain most of its scheduled events around the restoration, Kurtas notes, with the staff “doing a fabulous job juggling space bookings around construction hours.” A key to achieving that, he adds, was setting up a system to share schedules with AE Works from the start of the project, so there was full transparency and weekly reassessments and adjustments for how club activities could best coexist with construction needs and priorities.

After getting the restoration well underway and starting to serve members regularly again even before February had ended, the Edgeworth staff, like the rest of the club industry, then encountered another “eventful” occurrence of 2020. While the pandemic certainly brought strong new “headwinds” that added to the challenge of running the club and obtaining materials and contractors for repairing the damage, Kurtas says, the need to isolate service areas and events actually meshed well with how activities and construction needed to be arranged.

Through the summer and into the fall, design-build construction continued, incorporating needed code-related modernization in some parts of the building.

Being able to make those upgrades costeffectively pointed out the importance, Kurtas notes, of having supplements in the club’s insurance coverage that would cover the increased cost of construction involved with restoring an historic building like Edgeworth’s safely, while still honoring its tradition and timeless architectural appeal.

His experience also reinforced the need, he adds, to regularly bid out insurance to

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make sure coverage will always reflect and protect against current replacement costs.

“We came successfully through the restoration process for our historic space, including required code upgrades, and the ‘before and after’ pictures are dramatic, and inspiring [see photo, pg. 31],” Kurtas says. “There was a lot at play for us during the year—unplanned ‘renovations,’ insurance coverage/risk management, design and tradition, crisis communications, and construction during a pandemic.

“But we closed out our claim and paid final invoices within a year. So while it started out as a tragic structural failure, luckily no one was hurt, and we feel good about how it all ended up and think it’s a story worth sharing.” C+RB EDITOR’S NOTE: A segment of C+RB’s “The Road Back” video series on the Edgeworth Club’s building restoration, with additional photos and extended interviews with General Manager Matthew Kurtas and club President Bill Pietragallo, can be viewed at https://clubandresortbusiness.com/theroad-back-the-edgeworth-clubs-remarkablefall-and-rise/

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DESIGN + RENOVATION

TAKING A

DEEPER D Clubs that are expanding and enhancing pool facilities and their surroundings are becoming the place to be, by offering members a safe outdoor experience with refreshed accommodations.

By Pamela Brill, Contributing Editor

SUMMING IT UP > Expanded decking, broken up into distinct zones, provides separate space for sunbathing, socializing and dining.

> Extra touches such as charging stations and Wi-Fi >

capability can modernize the pool area for members who need to stay connected.

Integrating an outdoor pool with an indoor facility focused on wellness and fitness allows clubs to create a cohesive offering for its members.

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Rendering Courtesy Princess Anne CC

R DIVE

AFTER A TUMULTUOUS YEAR OF revamped business operations that required social distancing, stepped-up sanitation and other newly implemented safety precautions, clubs’ outdoor pool facilities have become a welcome respite. With pools being praised for their spacious footprints, fresh-air atmosphere and universal age appeal, properties are investing in full-fledged complexes that concentrate as much on dry-land amenities as they do on the main attraction.

GETTING EVERYONE IN THE POOL At Princess Anne Country Club in Virginia Beach, Va., a redesign of the existing pool area will not only enhance the property, but offer dedicated space for ancillary activities. This June, the facility will cut the ribbon on an aquatics center featuring a 7,007sq. ft. junior Olympic swimming pool that will be better designed to suit the full range of member needs (see renderings, this page and pg. 36).

“The complex plays host to a variety of demographics for myriad uses, from lap swimming to lounging, swim and dive teams, aqua fitness, birthday parties and more,” says General Manager Bill Shonk, CCM, CCE. The new structure will replace an outdated facility, originally constructed in 1992, that was demolished to make room for the expanded layout.

The new zero-entry pool will be outfitted with six lap lanes; a diving well with two one-meter diving boards; an in-water sun shelf, and water spray toys. An 18,000-sq. ft. deck area will feature a 766-sq. ft. cabana bar that seats ten; an 875-sq. ft. lounge deck; nine pergola cabanas, resort-style seating, on-deck dining, and an entry building with family restrooms.

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DESIGN + RENOVATION

PRINCESS ANNE COUNTRY CLUB Virginia Beach, Va.

“To move away from the traditional country-club pool design of sprawling concrete decks and provide

a more resort-style feel, the new pool deck is made of pavers in varying sizes and includes a synthetic turf area where sunbathers can take a break from swimming and enjoy a game of cornhole or bocce.”

—Bill Shonk, CCM, CCE, General Manager

The cabanas will contain a mix of soft seating and dining tables—ideal for daily pool use, parties and adult gatherings— while the lounge area will have chaise lounges and soft, modular seating for adults only.

To help maintain distinct zones that strike a balance between “land and sea,” designers opted for multiple platforms. “To move away from the traditional country-club pool design of sprawling concrete decks and provide a more resort-style feel, the new pool deck is made of pavers in varying sizes and includes a synthetic, 834-sq. ft. turf area where sunbathers can take a break from swimming and enjoy a game of cornhole or bocce,” says Shonk.

Recognizing members’ need to stay connected while visiting the club, Wi-Fi capabilities will be made available throughout the aquatics complex, with outlets in cabanas and charging stations at the lifeguard station.

In addition to prioritizing member-driven perks, the redesign has also encompassed back-of-the-house updates to improve operational efficiencies. The lifeguard office and laundry facilities will be situated next to each other for greater accessibility, while tablets are used for tableside point-of-sale. The addition of digital signage throughout the space will keep members informed of the latest club happenings.

As Princess Anne awaits opening day for the newly minted pool complex, safety measurements imposed last year for a COVIDrestricted pool operation will remain intact. But Shonk believes the larger footprint will allow members to space themselves out easily and the addition of technological advancements—including security cameras at pool entry points and the use of member photos upon check-in—will ensure a more secure, enjoyable member experience.

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YOUTHFUL EXUBERANCE Rebranding its image from a golf-centric club to a broader environment, 97-year-old Vero Beach (Fla.) Country Club has found a new calling with its recently added pool and adjoining fitness and dining facilities (see photo, opposite page).

“With an average age of 73, there was a desire to attract a younger demographic—and in order to do so, it was realized that more family-friendly amenities would be needed,” says General Manager/COO Timothy R. Straley, CCM. The large-scale improvement project, which was unveiled to the membership at the end of 2020, encompassed a fitness center, snack bar and outdoor dining and bar area The main draw is the club’s 3,012-sq. ft. pool that is surrounded by over 10,000 sq. ft. of travertine decking. While designers had considered implementing a baby pool and splash-pad area, space constraints dictated using a large beach entry to serve as a suitable play area.

A total of 60 umbrella tables and 24 chaise lounges are situated poolside, with space for up to 300 guests in the deck area.

Adjacent to the pool are a fitness center, which houses a classroom that doubles as event space, as well as locker rooms that serve both gym-goers and swimmers.

An equally popular spot competing for members’ attention is the Key West-style dining and bar. Just off the pool, this spot has openings on three sides, with hurricane shutters that can be pulled down at night, and a peaked interior beadboard roof.

The large U-shaped bar seats 22 patrons who can enjoy a drink while taking in games from the two 85-inch TVs located behind the bar and two 55-inch sets nestled in the opposite corners. “It provides a great view of the ninth green and has become a favorwww.clubandresortbusiness.com

ite gathering place after rounds are completed,” says Straley in describing the dining and bar facility.

In fact, the club’s waterside watering hole has been especially busy during the winter months, particularly when pool usage has been relatively quiet. Straley attributes this revenue stream to the surge in pandemic-driven outdoor meals, where socially distanced tables on the pool’s spacious decking have proved to be especially popular.

All membership categories at Vero Beach CC have reached their maximums, generating a wait list for prospective members. “We are seeing more visits per week from the membership, as they are coming to check out the facilities and bringing family and friends to show them as well,” Straley says.

Straley is most encouraged by the signs of a season where everyone is ready to get back into the swim of things. “The best feedback we have received so far has been watching all the smiling kids and parents splashing around and having fun,” he says.

WORTH THE WAIT After two seasons without a pool, not to mention a global pandemic that upended normal business operations, members at Urbana (Ill.) Country Club are ready to dive headfirst into

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VERO BEACH COUNTRY CLUB Vero Beach, Fla.

“With an average age of 73, there was a desire

to attract a younger demographic—and to do so, it was realized that more family-friendly amenities would be needed. We are now seeing more visits per week from the membership, as they come to check out the facilities and bring family and friends to show them as well..”

—Timothy Straley, CCM, General Manager/COO

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DESIGN + RENOVATION

URBANA COUNTRY CLUB

Urbana, Ill.

“Two years ago, we decided to improve

a tired pool house and a very traditional rectangular-shaped country club pool. At the same time, we were investigating building a couple of four-bedroom cottages on the golf course and decided to morph the two projects into one, creating a resort experience focused on all-around wellness, with amenities we felt were missing for our market at a luxury level.”

—Scott Szymoniak, PGA, General Manager

the water. Come Memorial Day weekend, the club will unveil its renovated pool as part of a $26 million improvement project.

“Two years ago, we decided to improve a tired pool house and a very traditional rectangular-shaped country club pool,” explains General Manager Scott Szymoniak, PGA. “At the same time, we were investigating building a couple of four-bedroom cottages on the golf course and decided to morph the two projects into one.”

To create a resort-style pool experience that would also appeal to lap swimmers, the club opted for two side-by-side pools, amassing 3,809 sq. ft. and connected in the center (see rendering, above). The concept was designed to enable swimming from one side to the other, without having to get out of the water.

Special features include a spinning vortex, underwater bench, splash pad, two lap lanes and a diving well. (A 12-person hot tub that is expected to be open year-round is also part of the design.) With a maximum capacity capped at 125 guests, the pool area contains a mix of loungers, chairs, tables and umbrellas, with a shaded patio that doubles as a stage for live entertainment and a shaded dining area.

Further enhancing the pool area is a facility well-stocked with dry-land attractions. “To create a resort experience that was focused on all-around wellness, we decided to add amenities that we felt were missing for our market at a luxury level,” says Szymoniak.

Within the 30,000-sq. ft., three-level building is a full-service spa, gathering room and bar, fitness center, gaming room with two golf simulators, and eight guest suites. Custom-built furniture and a high-tech A/V system provide a modern touch to the surrounding space.

The decision to outfit several areas in luxury vinyl tile speaks to the practical, Szymoniak notes. “We anticipate members being in their bathing suits,” he explains. “We were able to still 38

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keep a sophisticated look in the same areas, to also be able to use them for more formal club events.”

As Urbana CC gears up for its Memorial Day opening, preparations are being made for festivities that will be memorable, but safe. Instead of one big bash, three separate parties on Saturday, Sunday and Monday will help to limit the number of attendees. In addition, pool guests will not be permitted until mid-July.

REFRESHING APPROACH Minor variations are poised to make a major improvement at Norfolk (Neb.) Country Club. Although its circa-1960s pool has remained largely untouched, management decided to upgrade the existing set-up with a variety of cosmetic and logistical enhancements, while maintaining the original 2,914-sq. ft. dimensions and 259-sq. ft. wading pool. The new facility, which will also include refreshed decking and dining areas, is slated to open Memorial Day weekend.

Rather than utilizing a traditional concrete base that requires yearly scraping and painting, the pool will be sprayed with a reinforced polymeric, resin-based compound touted for its watertight design. “We are keeping the concrete structure of the pool itself, just fixing some cracking and erosion areas before we apply the new interior surface,” explains General Manager Jeff Kuhn. New pool tiling and coping, along with myriad interior updates (new skimmers, main drain plumbing, main drain sump, circulation and suction lines, and return and overflow lines), will complete the behind-the-scenes transformation.

Member-focused enhancements include a new pool basketball hoop; diving platform and board; lifeguard chair; and designer handrails, ladders and stair rails. Five color-changing fixtures will benefit nighttime swimmers, while younger pool goers can enjoy safe water play in the wading pool, now cordoned off by a 40-foot wrought iron fence. Members also have a place www.clubandresortbusiness.com

NORFOLK COUNTRY CLUB Norfolk, Neb.

“[The new pool] bar will also serve the golfers on the opposite side before, during and after play.”

—Jeff Kuhn, General Manager

to charge their devices, thanks to newly installed USB ports in the guard shack and around the pool.

While the pool’s footprint remains untouched, the surrounding decking area has been extended 12 feet and features a concrete, slip-resistant overlay. The extra space holds 80 lounge chairs and 20 tables with umbrellas. Three cabanas, which are available for rent, include two 10 x 10 set-ups with lounge chairs and bar-height tables, and a 12 x 10 model outfitted with patio furniture.

Members can grab some light bites at the club’s new 20 x 16 pool bar (see rendering, above), and choose from a menu of ice cream, frozen drinks and other snacks and beverages. A clear garage door flips open to a bar area where up to eight guests can

enjoy their refreshments. “The bar will also serve the golfers on the opposite side before, during and after play,” says Kuhn.

Anticipating a strong pool season this year, special measures will allow members to enjoy their visit while still adhering to safety precautions. By implementing the ForeTees app, three time slots for pool usage (11 a.m.-2 p.m., 2:25-5:15 p.m. and 5:30-8:30 p.m.) can be booked in advance, permitting the club to limit the number of attendees.

And with a more efficient pool heating system now in place, the club expects to extend the season through September rather than close on Labor Day weekend. “This will give more value to our membership types that include the pool amenity,” notes Kuhn. C+RB

Treat your members to a winning combination Plush locker room towels with your club’s distinct logo

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DESIGN SNAPSHOT

RAISING THE

RACQUET-SPACE BAR A boom in paddle-tennis play at Hawthorn Woods CC warranted a facility expansion to accommodate members and guests.

By Pamela Brill, Contributing Editor

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Once the weather cools down in the Chicago area, member interest in paddle tennis heats up. For Hawthorn Woods (Ill.) Country Club, an increased surge in the sport over the last five years prompted management at the suburban club to take notice—and action.

“Our program grew steadily during that time and eventually, we had more demand than available court time,” says General Manager Joe Titus.

Come the fall, Hawthorn Woods’ members are inclined to trade in their tennis racquets for paddles, prompting the club to think about expansion opportunities. As a result, capacity was doubled by adding two more courts to the club’s existing two paddle tennis courts, in an area that also includes a warming hut.

Design Snapshot While the extension of the paddle tennis area began in the summer of 2018, construction was not completed until HAWTHORN WOODS the fall of 2019. “It took a little longer than expected, beCOUNTRY CLUB cause of high demand for paddle-construction contractors Hawthorn Woods, Ill. throughout Chicagoland,” explains Titus, noting an overall Contractor: T otal Platform (courts); Mitchell lack of suppliers specializing in this niche.

Brick & Stone (walkways and patio) The project also expanded the pool area, which involved Heaters: L.B. White Guardian units relocating surrounding fences and constructing a stonepaved walkway and patio. “This brought cohesion and Lighting: NextGen LED shoebox lights symmetry to the spaces,” Titus says.

MA ST E R P L A N N I NG

A RC H I T EC T U R E

I NT E R I O R DE S IG N

P RO C U R E M E NT

Baltusrol Golf Club Springfield, NJ

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

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DESIGN SNAPSHOT

The new paddle courts feature four sides with chicken wire that is pulled to a specific tension to optimize off-the-wall play, highintensity LED lights, and industrial-strength gas heating units underneath that blow hot air to prevent buildup of moisture and ice.

DOING DOUBLE DUTY Situated between the club’s Har-Tru tennis courts and aquatics area, each of the four paddle courts are approximately onethird the size of a tennis court, with nets that are about two inches shorter than a traditional tennis net.

The new court design features a surface with metal decking planks, containing a proprietary paint/epoxy compound and sprinkled with a coarse sand while wet. The result is a sandpaper-type surface that when cured affords a more secure play environment.

The 1,200-sq. ft. warming hut is outfitted with a restroom, bar and seating for up to 24 guests, and is also used for pool parties and tennis-event functions.

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“

Our [paddle tennis] program grew steadily and eventually, we had more demand than available court time.

—Joe Titus, General Manager

”

Underneath the courts are multiple industrial-strength gas heating units, designed to blow hot air for preventing moisture and ice. (“It is mostly a safety feature, like the gritty surface,” notes Titus.)

The courts are enclosed on four sides with chicken wire which, Titus specifies, are “pulled tight to a specific tension, as the sides are an integral part of gameplay.” Six high-intensity LED lights allow for games to be played after dark—a definite advantage once daylight saving time ends.

When the evening temperature drops and players need a breather, the 1,200-sq. ft. warming hut just off the courts provides some respite. Outfitted with a restroom, bar and seating for up to 24 guests, this spot is also used for pool parties and other tennis-event functions.

The paddle tennis courts themselves play double duty, serving as pickleball courts in the offseason. “We snap a chalk line for the ‘kitchen’ [an area that can not be played from] and the court is ready for pickleball,” says Titus in explaining the simple conversion technique.

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AREA ATTRACTION While Hawthorn Woods’ facility does not traditionally accommodate racquet sports events, the club hosted the Winter Warrior Men’s Grand Prix National Ranking Tournament in March of 2021. Conducted by the American Paddle Tennis Association, the event attracted three of the top five teams in the country and was held entirely outdoors.

Participants and visitors had limited use of the facilities, and masks were required when social distancing was not possible. Approximately 55 spectators took in the event, with one match lasting nearly three hours.

Going forward, the club will utilize similar safety measures when hosting future events and for regular member play. In addition, the number of players and spectators permitted in the warming hut will be limited. “We have restricted guest play at times and have prohibited doubles play when state guidelines required us to do so,” says Titus. C+RB

Hawthorn Woods’ new paddle facility has now hosted a national ranking tournament that attracted several of the top teams in the country.

SAN JOSE COUNTRY CLUB Jacksonville, FL

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FOOD + BEVERAGE

GIVING APPETIZERS

A FRESH START Whether for dine-in or takeout, pre-entrée starters or entire small-plate meals on their own, chefs are using innovative flavor profiles and presentations to offer new upfront enticements to club and resort diners.

By Marilyn Odesser-Torpey, Contributing Editor

PRIOR TO THE PANDEMIC, BETWEEN 60% to 70% of diners at Doylestown (Pa.) Country Club regularly ordered appetizers with—or as—their meals, reports Jason Hembree, the club’s Executive Chef. And even after the dine-in shutdown, when only takeout was available, members’ interest in the variety of taste sensations offered by appetizers has maintained its momentum.

On the Tuesday “Pub Night” menu at Doylestown CC, half of the offerings are now appetizer or small plate-size portions. The same goes for the Bistro menu for golfers that’s served between 3 p.m. and 5 p.m.—“the bridge between lunch and dinner,” according to Hembree.

On the clubhouse’s a la carte dining menu, Hembree offers between eight and 10 appetizers/small plates, including two to four nightly specials. After expanding lunchtime appetizer offerings in January, sales of these selections have increased from 2.5% to 10%, he reports.

“We offer two lunch specials every day and one of them is an appetizer,” he notes. “As a result, overall lunch sales have grown.”

The pool restaurant’s menu features between six and eight appetizers, he adds.

Some of the appetizers at Doylestown CC are simply petite portions of club favorites, such as gruyere macaroni and cheese, falafel or a carefully curated cheese board. Others are original creations, such as polenta fries with yellow curry aioli, port wine-pickled onions, roasted tomatoes and aromatic olive oil, and a lobster spring roll stuffed with butter poached lobster salad and served with a shaved fennel salad, citrus yellow tomato coulis and sweet poblano pepper crème (see recipe, pg. 48).

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“

We offer two lunch specials every day and one of them is an appetizer. As a result, overall lunch sales have grown.

”

—Jason Hembree, Executive Chef, Doylestown CC

REGULAR FEATURES During its November-through-April season, Indian Creek Country Club in Indian Creek Village, Fla. features two a la carte nights a week where the menu includes five appetizers.

“The smaller portions allow us to be more creative and members are not afraid to order something new in a smaller size,” said Luke Livingston, the club’s Executive Chef. “In fact, we see them ordering an assortment of appetizers because they’re so interesting.”

A signature appetizer at Indian Creek is a Peking duck wrap (see recipe, this page). For brunches, holiday buffets and golf events, the wraps are rolled to order at a buffet station.

This year, due to COVID-19 restrictions during the holidays, the kitchen crew prepared a to-go kit, so members could build them at home for their families.

Crab cakes and tuna tartare are other favorites, both of which can never come off the menu. Other well-received selections have been Indian-inspired garam masala spiced scallops and bacon with curried butternut squash, spinach ragout and crispy apple (see recipe, pg. 49); naan flatbreads; spicy shrimp, and hoisin-glazed duck confit nachos.

On Indian Creek’s croquet court, the popular appetizers are mostly “one-biters,” Livingston says, such as Reuben spring rolls and Asian-inspired braised pork belly bao buns that he says have become “an obsession.”

“We change the menu every week to keep the membership engaged and get them away from their normal routine,” he adds.

Recipe

PEKING DUCK WRAPS with Hoisin Sauce, Scallions and Crispy Wontons

INGREDIENTS FOR THE DUCK PREP:

1 cooked Peking duck, deboned; shred the meat and separate the skin 1 cup hoisin sauce (Toss the shredded duck with hoisin sauce)

INGREDIENTS FOR WRAP:

¼ cup crispy duck skin, chopped ¼ cup green scallions, thinly sliced 1 cup wonton wrappers, thinly sliced and fried until crispy 1 package moo-shu shells

PROCEDURE:

1. Steam the moo-shu shells till warm.

2. Brush the moo-shu shell with hoisin sauce.

3. In center of the shell, add Peking duck mix. Add a sprinkle of duck skin, scallions and wontons on top of duck mix.

4. Wrap tight like a burrito and cut on a bias.

(Chef’s Note: When plating, we paint the hoisin glaze onto the plate and garnish with scallions and wontons.)

SUBMITTED BY LUKE LIVINGSTON, EXECUTIVE CHEF, INDIAN CREEK COUNTRY CLUB, INDIAN CREEK VILLAGE, FLA.

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Recipe

“

The smaller portions allow us to be more creative and members are not afraid to order something new in a smaller size. In fact, we see them ordering an assortment of appetizers because they’re so interesting.

”

—Luke Livingston, Executive Chef, Indian Creek CC

KOREAN FRIED RIBS YIELD: 12 orders INGREDIENTS FOR THE RIBS AND MARINADE:

4 slabs baby back ribs, cleaned 2 cups soy sauce 2 cups lime juice 2 cups water 2 cups blended oil 4 ozs. shallots, chopped 4 ozs. ginger, chopped 4 ozs. green onion, chopped

PROCEDURE FOR THE RIBS AND MARINADE:

1. Combine all ingredients and marinate ribs for 24 hours.

2. Remove ribs from marinade, place into a hotel pan and slow-cook at 225º F. for 4 to 6 hours, or until tender. Reserve and cool down before cutting into individual ribs.

ADDING UP Since increasing the number of appetizers for his fine-dining and new casual Field House restaurants, Executive Chef Samuel Faggetti at Bellerive Country Club in St. Louis, Mo. says he has seen “a big jump on our check average.” On a regular night, the menu at the club’s fine-dining restaurant now features around 10 appetizers, and that number rises to 12 during the club’s peak season. At the Field House, the menu includes between eight and 10.

Appetizer-sized portions of boneless chicken wings stuffed with forcemeat, homemade Reuben egg rolls, and Philly cheese egg rolls have been stellar sellers on Bellerive’s takeout menus. At the recently opened Field House, which serves the golf course and the pool, appetizers range from chips and dips to rotisserie chicken nachos.

Crudos are also extremely popular at Bellerive, Faggetti reports, as are the chef’s Korean flash-fried ribs with red pepper paste and sesame seeds (see recipe, this page).

Some other well-received selections are grilled octopus with pimento dressing, poached new potato and Cerignola olives; yellowfin tuna tacos with spicy aioli and chives, and fresh fig and goat cheese wood-fired flatbread with balsamic cippolini onions and arugula.

“When members bring guests for dinner, they often order a number of appetizers for the table, to show off their club’s creativity,” Faggetti says.

In keeping with COVID-19 restrictions, passed hors d’oeuvres have been eliminated at small banquets and other dining events at Bellerive CC. Instead, Faggetti now arranges several hors d’oeuvres on individual plates for each diner.

“Timing is especially crucial when you’re doing hot and cold items on one plate,” he notes.

INGREDIENTS FOR THE KOREAN BARBECUE SAUCE:

16 ozs. Thai sweet chili sauce 4 ozs. gochujang Korean pepper paste 1/2 cup honey 2 tbsp. white sesame seeds, toasted 2 tbsp. black sesame seeds, toasted 2 ozs. lime juice 1/2 cup soy sauce 1/2 cup sesame oil 1/2 cup pineapple juice

PROCEDURE FOR THE KOREAN BARBECUE SAUCE: 1. Mix all ingredients and reserve.

TO PLATE:

1. Fry ribs at 350º F. in fryer for 2 to 3 minutes or until crispy, to reach a temperature of 165º F. 2. Toss into Korean barbecue sauce.

3. Garnish ribs with toasted sesame seeds and chopped scallions.

SUBMITTED BY SAMUEL FAGGETTI, EXECUTIVE CHEF, BELLERIVE COUNTRY CLUB, ST. LOUIS, MO.

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TAKE-APART TAKEOUT They may not look as striking as they would when served plated in the club dining room, but deconstructing appetizers allows chefs to maintain food flavor and texture integrity when they are ordered for takeout.

In the dining room at Doylestown (Pa.) Country Club, Executive Chef Jason Hembree’s popular house-made polenta fries are plated with a dramatic swatch of yellow curry aioli, an artful tangle of port wine-pickled onions, and a colorful complement of roasted tomatoes. For takeout, however, all of the components are packaged separately for plating at home.

For an appetizer of chicken liver pate with candied red onion and cracked pepper oil, even the brioche toast points that form the foundation are wrapped separately in foil, to prevent them from getting cold and soggy. All of Doylestown CC’s takeout items include reheating instructions.

Samuel Faggetti, Executive Chef at Bellerive Country Club in St. Louis, Mo., also deconstructs his appetizers for takeout. For nachos, for example, he will send out a box of warm chips and separate containers of cheese, salsa and other toppings. He includes at-home reheating instructions with hot appetizers.

Not all menu items travel well, so Faggetti does not offer some popular items on his takeout menu, such as fish crudo and flash-fried cauliflower with caper vinaigrette, topped with a soft-boiled egg.

“Deconstructing requires a little more labor and packaging expense on our part, but we want the food to be as close to indoor dining quality as possible for our members,” Faggetti explains.

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Recipe BRAISED PORK BELLY

with Hoisin Sauce, Scallions and Crispy Wontons

INGREDIENTS FOR THE BRAISED PORK BELLY: ½ cup olive oil 5 lbs. pork belly 8 cups chicken stock 32 ozs. stout beer 1 bunch celery, chopped 2 large onions, chopped 3 medium carrots, chopped 12 garlic cloves 2 tbsp. peppercorns 10 thyme sprigs salt

8. S train reducing liquid and reduce down until sauce-like consistency; adjust seasoning.

9. Next day, cut the belly in desired portion size. Sear at high heat to get crispy skin, basting with the reduced braising liquid.

INGREDIENTS FOR THE PARSNIP PUREE:

PROCEDURE FOR THE BRAISED PORK BELLY:

1. Preheat oven to 300º F. 2. A dd ½ the oil in a large roasting pan at high heat and sear both sides of the pork; remove from pan.

3. Add rest of the oil to pan, and saute the onions, celery, carrots and garlic until caramelized.

4. Add beer to the caramelized vegetables and cook down halfway.

Add chicken stock.

5. Add peppercorns, salt and thyme, then add seared pork belly back in.

6. Cover and braise for 3 hours.

7. Remove from oven and let cool down in the braising liquid. Once cool, remove from liquid and place on a baking sheet; put a second sheet on top and weigh it down overnight in the fridge.

1 lb. peeled and chopped parsnips 2 cups whole milk ½ cup apple juice ¼ lb. unsalted butter sea salt

PROCEDURE FOR THE PARSNIP PUREE:

1. P ut parsnips in a pot and cover with the cream and apple juice; bring to simmer and cook until the parsnips are very tender.

2. Strain parsnips very well and put into a vita prep; add butter and blitz until it is a smooth paste. Add as much of the cream from the cooking liquid to get your desired consistency.

3. Season with sea salt.

SUBMITTED BY DEREK INGRAHAM, EXECUTIVE CHEF, THE OLYMPIC CLUB, SAN FRANCISCO, CALIF.

DURABLE. ELEGANT. STACKING. SUSTAINABLE CHAIRS MADE IN THE USA

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FOOD + BEVERAGE

Recipe

“

When members bring guests for dinner, they often order a number of appetizers for the table, to show off their club’s creativity.

”

— Samuel Faggitti, Executive Chef, Bellerive Country Club

LOBSTER SPRING ROLL

with Shaved Fennel Salad, Citrus Yellow Tomato Coulis and Sweet Poblano Pepper Crème

YIELD: 8 servings INGREDIENTS FOR THE LOBSTER SPRING ROLLS: 2 cups butter-poached lobster (knuckle and claw) 1 tbsp. minced celery 1 tbsp. chopped basil 1 tbsp. chopped cilantro 1/4 cup mayonnaise 1 tsp. Meyer lemon zest 1 tsp. Old Bay seasoning to taste salt and pepper 8 wonton wraps cornstarch

PROCEDURE FOR THE LOBSTER SPRING ROLLS:

1. Mix all ingredients except the wonton wraps and cornstarch, and refrigerate for one hour before making the spring rolls.

2. W hile making the spring rolls, you may want to roll them in cornstarch once completed. This will help to keep them dry until they are fried.

3. Fry at 350º F. for 3 or 4 minutes until golden brown.

INGREDIENTS FOR THE YELLOW TOMATO COULIS:

(Yield: 1 cup) 4 yellow tomatoes, blanched and peeled 1 shallot, minced 1 clove garlic, minced 1 oz. olive oil 1 tsp. Dijon mustard 1 tsp. honey to taste salt and pepper (for garnish) shaved fennel salad

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PROCEDURE FOR THE YELLOW TOMATO COULIS:

1. In a medium-sized pan, cook shallot and garlic until tender, then add tomatoes.

Cook for 6 to 7 minutes on low heat, then remove and cool.

2. O nce cooled, place into a Vitamix or blender along with honey and Dijon until smooth. Salt and pepper to taste.

3. Toss shaved fennel with local microgreens, olive oil, lemon zest and salt.

INGREDIENTS FOR THE POBLANO PEPPER CRÈME:

(Yield: 1 cup) 3 medium-size poblano peppers (charred on grill or open flame, then peeled) 1 ripe avocado 1 tsp. chopped cilantro 1 tsp. chopped scallion 1 tsp. fresh lemon juice 1 tsp. fresh lime juice 2 tbsp.mayonnaise 1 tsp. chili powder 1 pinch Old Bay seasoning 1 pinch chipotle powder

PROCEDURE FOR THE POBLANO PEPPER CRÈME:

1. P lace all ingredients into a Vitamix or blender and blend until texture is completely smooth.

SUBMITTED BY JASON HEMBREE, EXECUTIVE CHEF, DOYLESTOWN COUNTRY CLUB, DOYLESTOWN, PA.

NEW FOOD FOR A NEW LOOK When The Olympic Club in San Francisco, Calif. was able to open for outdoor dining, one of its restaurants was moved to the roof, and the format was changed from a sports bar to a biergarten. To go with the new incarnation, Executive Chef Derek Ingraham amended his appetizer menu to feature “beer-friendly” items such as smoked baby back ribs, pulled pork sliders, Italian sausage and corn dogs.

Two appetizers Ingraham cannot take off the menu are veal meatballs and quinoa salad. And whenever possible, he likes to build his appetizers around seasonal ingredients. During Dungeness crab season, for instance, he offered crab salad with mango and crab cakes.

“Younger members especially like to order a variety of appetizers, to create a tapas-style meal,” Ingraham points out.

Ingraham also serves pre-meals, including appetizers, to encourage staff to promote their favorites. That technique is also effective at Doylestown CC, where the small plates are included in the tastings of new menu items every Tuesday, Wednesday, Friday and Saturday.

“

Younger members especially like to order a variety of appetizers, to create a tapasstyle meal.

”

— Derek Ingraham, Executive Chef, The Olympic Club www.clubandresortbusiness.com

Recipe And one of the ways Luke Livingston gets the buzz going at Indian Creek CC is to keep the men’s locker room attendants apprised of new menu additions. “They’re great about spreading the word,” he notes.

Hembree photographs and writes descriptions for new items to send to Doylestown CC members via e-mail, and Ingraham sends an e-mail blast every Tuesday to Olympic Club members.

At Bellerive, Faggetti produces weekly videos with menu updates. “Between 60% and 70% of our members watch our videos,” he says. C+RB

MORE ONLINE

For Chef Luke Livingston’s recipe for Tuna Tartare (above left) and Chef Samuel Faggitti’s recipe for Hamachi Crudo, see the online version of this article at www.clubandresortbusiness.com

GARAM MASALA SPICED SCALLOPS AND BACON with Curried Butternut Squash, Spinach Ragout and Crispy Apple

YIELD: 2 servings INGREDIENTS FOR THE GARAM MASALA SPICED SCALLOPS: 4 scallops (U-10) 1 tsp. garam masala salt and pepper PROCEDURE FOR THE GARAM MASALA SPICED SCALLOPS: 1. Sprinkle scallops with garam masala, salt and pepper.

2. In a hot sauté pan, sear the scallops until golden.

INGREDIENTS FOR THE CURRIED BUTTERNUT SQUASH: 1 tbsp. butter 1/2 cup onion, diced 1 apple, peeled and chopped 1 butternut squash, peeled and diced 1 tsp. ginger, grated 1 tsp. curry powder 1 cup vegetable stock

PROCEDURE FOR THE CURRIED BUTTERNUT SQUASH: 1. In saucepan, sweat onions, ginger, apple and butternut squash in butter. Season with salt and pepper and add curry powder.

2. Add vegetable stock and cook until butternut squash is soft.

3. P uree in a blender and strain.

INGREDIENTS FOR THE SPINACH RAGOUT: 2 cups spinach 1 tsp. bacon, rough diced 1 tsp. pine nuts, toasted 1 tsp. golden raisins PROCEDURE FOR THE SPINACH RAGOUT: 1. In a hot sauté pan, cook bacon until crispy.

2. Add spinach, pine nuts and raisins. Season with salt and pepper.

INGREDIENTS FOR THE GARNISH: Thinly sliced fresh apple TO PLATE: 1. On a plate, ladle a thin layer of butternut puree.

2. In the middle of the plate add the spinach ragout.

3. P lace two scallops on top of the ragout and garnish with thinly sliced fresh apples.

SUBMITTED BY LUKE LIVINGSTON, EXECUTIVE CHEF, INDIAN CREEK COUNTRY CLUB, INDIAN SPRING VILLAGE, FLA.

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COURSE + GROUNDS

STAYING IN AT FIRST GLANCE, THE MIDLANDS region of South Carolina might be not be regarded as a top golfing destination. Those in the know, however, might say otherwise. The award-winning golf course at Orangeburg (S.C.) Country Club (OCC), originally designed

by Ellis Maples in 1961 and renovated in 2009 by Pinehurst, N.C., golf course architect Richard Mandell, consistently ranks as one of the best in the state.

Among its many accolades, Orangeburg CC was named one of the Top 30 Golf Courses by the South Carolina Golf Course Ratings Panel (SCGCRP)—a group of 100 golf media, avid players, and industry insiders—in 2019. The property also garnered national attention that year, landing on the Golfweek 2019 Ultimate Guide of the nation’s Top 200 Residential Golf Courses.

The golf course continued its award-winning streak in 2020, when the SCGCRP split up its rankings into classic (designed and created before 1980) and modern categories, to better reflect the type of courses built during each era. Competing with its statewide peers, OCC took the No. 9 spot in the inaugural list of Top 20 Classic Courses. The SCGCRP 50

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also placed Orangeburg at No. 43 of its Top 50 Golf Courses in South Carolina, and the Golfweek Ultimate Guide again ranked the property in its Top 200 Residential Golf Courses.

The ratings panel also named Orangeburg’s par-5 No. 18 as the state’s “Most Challenging Finishing Hole” in the Midlands in 2014. “We’re well-known in South Carolina for [that] hole,” says Superintendent Alex Tolbert. With the 137-acre golf course located on the Edisto River, No. 18 runs parallel to the water.

“We strive to have the best golf course in South Carolina,” notes General Manager Randy Carter, a 30-year Orangeburg resident who has been at the facility for eight months. “We have won a lot of awards through the years, and we just try to live up to that every day.”

However, it’s not just Orangeburg members and their fellow South Carolinians who appreciate the golf course at the private facility. As part of the Golf Santee tourism promotion, the property offers package play for non-members as well. Located halfway between New York and Florida, the course attracts many golfers from Canada and the northeast U.S. www.clubandresortbusiness.com

G IN FOCUS

Though it’s off the beaten path, the awardwinning golf course at Orangeburg (S.C.) Country Club boasts pristine conditions that have earned statewide and national recognition.

By Betsy Gilliland, Contributing Editor

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Golf Scorecard

ORANGEBURG COUNTRY CLUB Location: Orangeburg, S.C. Club Website: https://orangeburgcc.com Club Type: Private No. of Members: 425 Year Opened: 1922 (moved to current location in 1961-‘62) Golf Holes: 18 Course Designer: Ellis Maples; 2009 renovation – Richard Mandell Golf Season: Year-round Annual Rounds of Golf: 20,000 Fairways: Bermuda Greens: Champion Bermuda Honors and Awards: • 2014 – Top 50 Golf Courses in S.C. (#45) (unranked before renovation) and Most Challenging Closing Hole in the Midlands

by South Carolina Golf Course Ratings Panel (SCGCRP) • 2015 – Most Improved Course/Best Renovation or Restoration since 2005, Midlands Region, by SCGCRP • 2016 – Best Private Club Value in S.C., by SCGCRP • 2018 – Golfweek’s Ultimate Guide: Top 200 Residential Golf Courses (#178) • 2019 – Top 30 Courses You Can Play in South Carolina by SCGCRP • 2020 – Top 50 Golf Courses in S.C. (#43) amd Top 50 Classic Courses of S.C. (#9) by SCGCRP; Top 200 Residential Golf Courses (#193), Golfweek’s Ultimate Guide.

“We’re a little smaller and off the beaten path, but we’re lower-priced and more hospitable,” says PGA Director of Golf David Lackey, an Orangeburg native who has worked at the property for 13 years. “The Golf Santee traffic really helps the region.”

UPDATED DESIGN, OLD-SCHOOL FEEL The course renovation was spearheaded by local businessman and Orangeburg CC member Frank Tourville Sr., who passed away in March of this year, after he bought the property in 2009. Former Superintendent Tom Green oversaw the project that launched the 18-hole layout into the upper echelon of South Carolina golf courses.

Tolbert, who will celebrate his 10th anniversary at the property in October, has since kept it among the state’s finest courses.

The initial renovation plans included leveling the tee complexes, converting the cart paths from asphalt to concrete, installing a double-row irrigation system, and renovating and updating the bunkers.

As the project progressed, a decision was made to rebuild all of the green complexes as well, after Mandell used old aerial photos to illustrate how the greens had

“

We’re a little smaller and off the beaten path, but we’re lower-priced and more hospitable. We don’t have the ocean.

We don’t have the mountains. But we’re a great stop in between.

”

—David Lackey, PGA, Director of Golf 52

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shrunk by an average of 17%—a common feature in older courses because of changes in mowing patterns. The greens rebuild also included repair of the greenside bunkers. “[Mandell] wanted to take it back to the original Ellis Maples design with modernday aspects,” notes Tolbert. “We can do more now with technology and equipment.”

The architect drove the renovation, reports Lackey, who has opened new golf courses as an assistant and as a head professional. His role in the Orangeburg project was to determine the look of the golf course amenities—from the signs, ball markers, and waste cans to the logo and scorecard.

The property also moved the ninth green to install a short-game facility, and relocated the maintenance facility from the corner of the driving range to a corner of the property that is still centrally located.

Tolbert describes the golf course, which has houses on the perimeter, as a wideopen property with an old-school layout and feel, and a lot of parallel holes. The clubhouse divides the golf course, with the front nine on one side and the back nine on the other.

The roomy Bermuda fairways and large Champion Bermuda greens, with undulations that provide most of the defense for the course, can accommodate a variety of shots. “This is our second stint with Champion Bermuda,” says Tolbert. “We first installed it in 1997.”

The course also features high-lipped, flash-faced bunkers, where the sand rises dramatically up the sides—a Maples signature design feature. The bunkers are used for framing and direction to make them a visual, rather than strategic, element on the course. Diamond zoysia on the bunker surrounds also provides more definition.

ATTENTION TO DETAIL After the renovation, Lackey reports, “There was a shift in the way we thought about things. We started paying more attention to detail.”

That attitude starts at the top. “The way we maintain the course comes from our owner [an LLC formed under the umbrella of a large local manufacturing company],” www.clubandresortbusiness.com

•

Superintendent Profile says Tolbert. “Everything is expected to be the best it can be every single day.”

One of the most important maintenance inputs is also one of the simplest. “Alex does such a good job of keeping the course neat and clean,” Lackey says. “That’s one of his goals, and he executes it with his team.”

“We try to keep the cleanest golf course possible,” adds Tolbert.” “We clean up pine cones, limbs, etc.”

The golf course includes 80 acres of rough, tees, and fairways, and pine groves separate the holes from each other.

In addition, the types of grasses on the playing surfaces enhance the course. With the Bermuda tees and fairways and Champion Bermuda greens, the height of cut can provide the turf quality and fast green speeds that the members want.

“Warm-season grasses are the only things that are going to survive throughout the year in Orangeburg,” notes Tolbert.

Low-growing zoysia, which also was installed on a few tee boxes in shadier areas

ALEX TOLBERT

such as Nos. 17 and 18, is more shade-tolerant than Bermuda.

Years at Orangeburg CC: 9 While the property doesn’t Years in Golf Course have much zoysia, the different Maintenance Profession: 20 Previous Employment: grasses affect the golfers’ eye.

• Providence Country Club, Charlotte, N.C. In season, the grounds crew • The Cliffs Valley, Greenville, S.C. members mow the tees and Education and Training: A.S. Turfgrass Management, fairways two or three times a Central Piedmont Community College, Charlotte, N.C. week, and the greens every Certifications: S.C. Commercial Applicators Licenses day in the summer. The staff might take a day off and have a “maintenance Monday” when they verticut tors on the greens every week during the season, and every 2 1/2 to three weeks on the greens every other week and topdress the tees and fairways. every week. The staff verticuts the tees, The maintenance staff waters the greens fairways, and approaches once a month, as needed and uses a hose on them from and crew members will solid- or vent-tine time to time as well. “We use moisture throughout the growing season as well. meters on the greens throughout the week “Off-season, we mow and/or roll the during the growing season,” says Tolbert. greens as needed,” says Tolbert. “We knock “We have indicator greens that we check the dew off for early tee times.” first.”

To limit clippings and cleanup after they He adjusts the irrigation schedule as mow, grounds crew members apply growth needed, running different programs for difregulators on short-cut areas such as tees, ferent times of the year. fairways and approaches. They use regula-

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COURSE + GROUNDS

Randy Carter became Orangeburg CC’s General Manager in 2020. The club’s goal for golf is simple, Carter says: “We strive to have the best golf course in South Carolina. We have won a lot of awards through the years, and we just try to live up to that every day.“

“Every head is individually controlled so we can adjust each head to a specific time or a specific area,” he says. “We base it on past experience. It’s a work in progress.

We make adjustments to those programs weekly or monthly. We’re constantly adjusting those programs, to make sure we’re not over- or under-watering.”

The property’s hybrid pushup greens contain some sand, which helps them dry out quicker. The greens also have all surface drainage. “Drainage is always going to be an issue,” says Tolbert. “We work on it all year, especially in the winter.”

CONSTANT ATTENTION Orangeburg CC also has an outside pond and lake management team that comes to the golf course once a month.

To care for the bunkers, grounds crew members maintain them every other day.

They rake the bunkers and touch them up twice a week. “It’s a challenge to stay on top of them,” says Tolbert. “We have to do a little bit more because the golfers don’t have rakes.”

The maintenance staff uses fungicides on the greens bi-weekly during the season, and fertilizes them weekly once the grass starts growing. They also fertilize every two or three weeks in the winter, 54

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depending on weather and temperature.

“Summer can last a long time,” Tolbert notes. “The days might be shorter, but it still gets in the 90s in October.”

Pre-emergent chemicals are applied three or four times a year on the golf course wall-to-wall, except on the greens.

Controlling goose grass, crabgrass, and poa annua in the winter is a constant battle, adds Tolbert.

The greens are aerified twice a year— once in June and once in July. The grounds crew aerifies the tee, fairways, and approaches once a year in late July.

“We have a lot of play in the early and late summer,” says Tolbert. “We try to put the best product out there as many days as we possibly can.”

SENSIBLE DECISIONS In the past three years, notes Tolbert, the maintenance staff has gotten away from overseeding in the winter. “The transition was so good, we decided we like it better,” he explains. “Winter overseeding was not bringing that much play to us.”

In addition, he says, the playing surfaces have been better in the spring since the crew stopped overseeding.

The biggest maintenance challenges depend on the time of year, Tolbert says.

Standing water on the greens can be an issue, he says, but the crew can use blowers and squeegees to remove it. And in the winter, he notes, “Bermuda struggles when it gets really cold.”

He often bases his maintenance decisions on feel and experience, however.

“I’m the guy that uses all my senses,” he says. “The grass will tell you what you want to know if you’re paying attention.

“I’m a very visual superintendent,” he adds. “There’s a little bit more art in what I do. I use science, but I use my eyes more than anything else. You need to be out there and observant of what’s going on.”

He also tries to give his crew members as much autonomy as possible. “I try to allow them to do the job how they want to do it,” he reports. “If I want something done a certain way, I tell them. If I just want the job accomplished, I try to empower the guys to figure out the best way to do it so they can be productive. They take ownership then.”

In addition, Tolbert takes the health and safety of the maintenance staff, which includes himself, two assistant superintendents, a mechanic, a spray technician, and crew members, just as seriously as the health of the turf. Through its ownership, Orangeburg CC has a safety coordinawww.clubandresortbusiness.com

Course + Grounds Operations Profile

ORANGEBURG COUNTRY CLUB Staff: 15 Other Manaagers: Richard Brown, Senior Assistant; Jason Smith, Assistant Superintendent; JR Rasmussen, Mechanic Irrigation System: Rain Bird Stratus 2; 860 heads Water Source and Usage: Well Equipment: Owns Toro equipment Technology: Frost GPS system on Toro 5800 and Multipro WM spayer Maintenance Facility: Star Building Systems buildings; chemical storage and mix station; dry fertilizer Aerating and Overseeding Schedules: Greens aeration – June, July; fairways, tees, and approaches aeration – July. No overseeding Duties and Responsibilities: Maintain 137-acre golf course, 8.5-acre driving range, 2.5-acre short-game area, and clubhouse grounds

tor who visits the property regularly for training. The staff goes over everything from heat-related issues to safe equipment operation.

‘HOME AWAY FROM HOME’ Other amenities at Orangeburg CC include an award-winning chef, four clay tennis courts, and a pool with a pavilion. But the coronavirus pandemic

brought the significance of golf to the forefront.

When it hit, Lackey says, Tolbert’s position on the Board of Directors for the Carolinas Golf Course Superintendents Association provied to be a valuable asset for the club. “He was the liaison to the property,” notes Lackey. “He knew exactly what was going on through the governor’s office and the legislation.”

Improved pace of play was another positive that came out of the pandemic, Lackey notes. “Play got faster and pace-of-play issues disappeared,” he says. “People like to play here because they can finish in under four hours. It’s something everybody talks about wanting to do; we actually do it.”

By offering pristine golf course conditions and exemplary service, the Orangeburg staff strives to make members and nonmembers alike feel welcome at the property. “For many of our members, this is a home away from home,” Lackey says.

“We don’t have the ocean. We don’t have the mountains. But we’re a great stop in between.” C+RB

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TODAY’S MANAGER

LEADING THE WAY The 2020 recipients of the Excellence In Club Management (ECM) Awards, established in 1997 by the McMahon Group and sponsored since 2005 by Club + Resort Business and since 2018 by the National Club Association (NCA), were announced through a special webcast on March 2nd.

The webcast, sponsored exclusively by ForeTees, was conducted in an “Academy Award” format that included remarks from the award winners after they were announced. The full webcast can be viewed at https://clubmanageraward.com/project/2020-excellence-in-club-management-awards-broadcast/ The annual ECM Awards are selected through nominations submitted on behalf of qualified candidates by other parties.

With the exception of a special Lifetime Achievement Award, each year’s recipients are selected solely on the basis of their achievements at the club they currently manage.

A Selection Committee comprised of a peer group of club

WINNER:

THE JAMES H. BREWER AWARD (Country/Golf Clubs with 600 or More Full-Privilege Members)

Jack Slaughter, CCM, CCE, ECM

General Manager/Chief Operating Officer Carolina Country Club, Raleigh, N.C.

The standard for excellence in club management is always higher in times of challenge, and for David Duke, the President of Carolina Country Club (CCC) in 2019-20, Jack Slaughter not only rose to the occasion to help the club meet the challenges of the pandemic, but far surpassed what he had already been long respected for since coming to the club in 2007.

“While Jack has always served [CCC] as a consummate professional, his unparalleled skills in club management have never shone more brightly than by what he exhibited in response to the challenges occasioned by COVID-19,” Duke wrote in nominating Slaughter for ECM honors. “What I soon discovered in my role as President was the immense pride, joy and relief in working through the pandemic with the support and unwavering skills [that Jack] exhibited. He was a leader in every sense of the word. He calmly navigated the unchartered COVID waters and was instrumental in seeing [CCC] continue its commitment to excellence and enhancement of members’ experiences.”

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managers conducts the judging for the ECM Awards; the McMahon Group, C+RB and the National Club Association are not involved with the selection of the winners.

The Selection Committee for the 2020 Awards was chaired

by David Chag, CCM, former General Manager/Chief Operating Officer of The Country Club in Brookline, Mass. A full listing of judges, in addition to information on past winners and on how to nominate candidates for 2021 awards, can be found at the special website for the ECM Awards, www. clubmanageraward.com In addition to this year’s special webcast, which substituted for the usual ECM Awards Dinner, individual presentations at the winners’ respective clubs will be held when possible throughout 2020, and the 2020 winners will also be panelists at the NCA’s 17th Annual National Club Conference at the Ocean Reef Club in Key Largo, Fla., May 23-25.

In-depth profiles detailing the achievements that led to the selection of the winners will appear in issues of C+RB throughout the year.

WINNER:

THE MEAD GRADY AWARD

(Country/Golf Clubs with Fewer than 600 Full-Privilege Members)

Craig Cutler, CCM, ECM

General Manager/Chief Operating Officer Country Club of Detroit, Grosse Pointe Farms, Mich.

Craig Cutler is now a rare “double winner” of Excellence in Club Management honors, having earned “Rising Star” recognition in 2008 while Assistant Manager of the Detroit Athletic Club and working under Ted Gillary, who was honored with a Lifetime Achievement Award through the 2019 ECM Awards.

Cutler clearly learned his lessons from Gillary well and transferred them to help the Country Club of Detroit (CCD) make its own strides to greatness since becoming its GM/COO in 2013.

“Under [Craig’s] leadership, our club has chosen to lead and invest in our future despite economic freefalls in the Detroit and national economy,” wrote CCD President George J. Baer, III in nominating Cutler for ECM recognition.

And when 2020 presented its own “unique challenges,” Baer added, “Craig’s steady hand [and] forward and innovative thinking helped us deliver high-level service to our members while maintaining a steady and positive cash flow. This is truly remarkable.” www.clubandresortbusiness.com

WINNER:

THE MEL REX AWARD

(City, Athletic or Specialty/Non-Golf Club)

Lawrence McFadden, CMC, ECM

General Manager/Chief Operating Officer The Union Club of Cleveland, Cleveland, Ohio

Lawrence McFadden is the first Certified Master Chef to have earned Excellence in Club Management recognition. Being a CMC is distinctive in its own right, with fewer than 75 holding that status in the U.S. (The Union Club has even greater distinction by having two CMCs, including Executive Chef Arnaud Berthelier.)

McFadden’s career path and achievements in club management are equally impressive. Before becoming The Union Club’s GM/COO in 2015, he held chef and management positions for top properties and organizations throughout the U.S. and the world, including The Greenbrier resort, Intercontinental and Waldorf-Astoria hotels, Ritz-Carlton and MGM. At The Union Club, he directed change that led the club to surpass the 1,000-member mark for the first time in 10 years, and (not surprisingly) have annual double-digit growth in food-andbeverage revenues. “Lawrence had a vision of where he wanted to take the club from day one,” said Randall McShephard, who chaired the search committee that brought him to Cleveland. “[He’s] the epitome of a consummate professional.”

WINNER:

THE JOHN FURLONG AWARD Excellence in Management of a Club Property in Canada)

Bill Morari, ECM

General Manager/Chief Operating Officer The National Club, Toronto, Ont.

The National Club is one of Toronto’s most distinguished institutions, founded in 1874 and now occupying a clubhouse bulit in 1907 that is a designated historic site. Within the club, Bill Morari has become an institution himself, as its GM/COO for 24 years and Assistant GM for 16 years before that.

A key to Morari’s longevity and effectiveness, wrote President Michael Dignam in nominating him for The John Furlong Award, has been how he has “[respected] the club’s rich heritage, but at the same time been a leader to make certain our club remains relevant in today’s ever-changing world.”

That ability proved especially valuable when directing The National Club’s response to the pandemic, Dignam added. “Bill and his team have been leaders in creating a new playbook for the way we do business,” he said. “We have truly created a ‘safe haven’ where our members feel comfortable coming to the club [as] their home-away-fromhome sanctuary.” www.clubandresortbusiness.com

WINNER:

THE 2020 RISING STAR AWARD Kris Glaubitz, CCM, ECM

Director of Food and Beverage Congressional Country Club, Bethesda, Md.

Kris Glaubitz has only been at Congressional CC since 2019, but he and Congressional’s Chief Executive Officer, Jeffrey Kreafle, have had a mentorship relation since 2013. The familiarity and trust gained from that relationship proved especially valuable, Kreafle said, when he looked to marshal Congressional’s response to the challenges brought by the pandemic.

“Kris had the mindset to take ownership of how he and his team could best support the club and our team members,” Kreafle said in nominating Glaubitz for Rising Star recognition. “[The food-and-beverage team] moved quickly to adapt their operation to produce a safe environment by adhering to CDC guidelines, while also providing as much service to our members as possible.

“Since arriving at Congressional, Kris has embraced our culture and commitment to excellence,” Kreafle added. “His humble leadership style and strong desire to make a positive impact on the lives of our membership and team members has been noticed and well-received.”

WINNER:

LIFETIME ACHIEVEMENT AWARD Martin Ryan

General Manager Emeritus Wellesley Country Club, Wellesley, Mass.

Marty Ryan’s career includes many touchpoints with legendary names in golf. The golf course at Wellesley CC, where he was General Manager from 1992 until his recent retirement, includes design influences from Donald Ross and Geoffrey Cornish. Ryan’s first club-management position was at Montclair (N.J.) Golf Club, the home course of Robert Trent Jones and his son Rees Jones.

Yet if Ryan now plays golf in his retirement, it will be the first round he’s ever played in his life. That didn’t prevent him, however, from establishing his own legend in the club industry and at 111-year-old Wellesley CC, which hosted the 2016 Senior Women’s Amateur Championship, the 2010 Massachusetts Open, and many other USGA and state-level tournaments under his direction. Ryan also directed the buildup to Wellesley CC’s centennial that included opening a new 53,825-sq. ft. clubhouse. As part of the centennial observation, a time capsule was prepared that will not be opened until 2060—and when that time comes, more of Ryan’s influence and legacy is sure to be evident.

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PRODUCT SHOWCASE f eat u r e d c at eg o ry

Outdoor Furnishings Sweet Sister

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Sling for Your Supper

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Sun Power

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Texacraft

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PRODUCT SHOWCASE

A��������

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Sport Support

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X Marks the Spot

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Easy to clean ▶ Collapsible, lightweight one-inch steel tubular powder-coated frame ▶ Several color options ▶ Made in the USA

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Join the Hunt

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Timely Remembrance

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PRODUCT SHOWCASE

������� �������� Working Man

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Gas and Go

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Versatile Comfort

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K������ E�������� Ice Ice Baby

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Golden Griddle

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7

IDEAEXCHANGE A NEW TWIST ON A “SNOW DAY”

By Betsy Gilliland, Contributing Editor

FOR MANY PEOPLE, a snow day is the perfect reason to pull out their skis or snowboards or sleds. At Mount Vernon Canyon Club in Golden, Colo., a snow day means something else – namely, “Snow-ga Yoga.”

Like many activities developed at club properties across the country in the past year, Snow-ga Yoga was born out of necessity, to combat the limitations imposed by COVID-19 guidelines.

“I had to stop classes indoors, because of cautions over how many people we could have together,” says Lili Bell Shelton, Wellness and Fitness Director.

She started researching the possibilities for outdoor “snow-ga” and discussed the concept with the club’s yoga instructor.

Naturally, the instructor was game—with a few modifications, of course.

“She knew that she would have to allow her class to do more standing movements— and more movement in general—instead of holding still in the snow,” Shelton says.

After all, because Mount Vernon had already had outdoor yoga with goats in the summertime, along with sunset and moonlight yoga, a few snowflakes weren’t about to stop it from carrying on with classes in the winter. In fact, the white stuff just added to the fun.

Shelton scheduled six Snow-ga Yoga classes this winter, starting in January, even when sometimes the snow (or lack thereof) was a technicality. The second class was on a nice day with no snow, and the third class was actually the first one that took place in the snow, on the last Sunday in February.

Snow or no snow, the temperature was in the 20s for a couple of the classes, but at least they were on sunny days.

The classes lasted 50 minutes and were held between 1 p.m. and 2 p.m. on the last Saturday or Sunday of the month.

With more than 100 acres, Mount Vernon’s property has plenty of room for socially distanced yoga. The participants bring 62

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their own mats and have to be at least six feet apart. Masks are optional. The classes are held on a flat area near the tennis courts, where ample parking is available.

In addition, Shelton says, “We can access the tennis house for the restroom and to serve hot tea afterward.”

The classes can accommodate up to 20 people, but have averaged 15. Participants have to sign up in advance, and the class is open only to club members. Unfortunately, COVID restrictions prohibit drop-ins or guests from being able to join the fun.

Mount Vernon does not charge for the classes, and most of the class members are between 35 and 60 years old.

“If the snow is deep, the yogis have a challenge to stay balanced, or they will fall over in the snow,” says Shelton. “Standing poses are the best. One class ended with the ‘corpse pose,’ and then everyone made snow angels.”

Of course, she adds, there have been times when some people have just liked to fall down in the snow.

Holding “Snow-ga Yoga” classes outdoors required emphasizing more standing movements—and more movement in general.

The instructor uses the vinyasa method, which has more body movement, in the classes. Vinyasa yoga is sometimes referred to as flow yoga, because students flow quickly from pose to pose. Each movement also corresponds to an inhalation or exhalation.

Vinyasa classes can be challenging because participants have to keep up the pace to match the breath and to move gracefully between the poses. The transitions are just as important as the poses themselves, and people can easily work up a sweat in these classes.

The poses in the Snow-ga Yoga classes are geared toward the muscle groups that are used for skiing: think warrior pose or chair pose.

“Those are all great for winter sports,” says Shelton. “A lot of people want to be in shape for skiing or snowshoeing or hiking. I think people that do sports outside appreciate stretching outside, too.”

The yogis dress for the snow-ga classes as if they’re going skiing.

“If you’re dressed well with good layers, it can be really fun and healthy to get outside in the winter,” Shelton says. “When you’re moving and exercising, it can get warm.

That’s a nice feeling. I think people need to get outside in the cold and in the winter.”

Mount Vernon will continue to hold all of its yoga and fitness classes outside until COVID guidelines are lifted, she notes. Another bonus of the outdoor classes is that the participants can see animals such as horses, elk and deer.

“People ask for the class. They love being outside,” Shelton says. “After the isolation that we have experienced with COVID, it’s been so nice to see people—even if they’re 10 feet away from you.

“We have also been doing some classes on Zoom three times a week, but some people don’t like it,” she adds. “They really want to have that connection with their yoga friends.” www.clubandresortbusiness.com

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