Club + Resort Business April 2022 by WTWH Media LLC

April 2022

www.clubandresortbusiness.com

2022

Fitness & Wellness

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Fitness & wellness INSIDE: Springing Into Action at The Springhaven Club Polishing the Diamond at Highland Country Club Kitchen Space-lifts

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Editorial

Advertising

Digital Media/Web/Development

EDITOR

CO-FOUNDER/MANAGING PARTNER

VP, DIGITAL MARKETING

Rob Thomas

Scott McCafferty

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

scottmccafferty@wtwhmedia.com 310-279-3844

John Petersen

jpetersen@wtwhmedia.com 216-346-8790

Joe Barks

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

SALES DIRECTOR

Tony Bolla

tbolla@wtwhmedia.com 773-859-1107

EDITOR, CLUB + RESORT CHEF

REGIONAL SALES MANAGER

jdechellis@wtwhmedia.com 412-260-9233

aburk@wtwhmedia.com

Ashley Burk

Joanna DeChellis

REGIONAL SALES MANAGER

Jake Bechtel

CONTRIBUTING EDITORS

jbechtel@wtwhmedia.com 440-465-1914

Course + Grounds:

Betsy Gilliland Jeff Bollig

REGIONAL SALES MANAGER

Design + Renovation:

Patrick McIntyre

Pamela Brill

pmcintyre@wtwhmedia.com 216-372-8112

Food + Beverage:

Marilyn Odesser-Torpey

Production services

Creative Services

CUSTOMER SERVICE MANAGER

Stephanie Hulett

VP, CREATIVE SERVICES

Mark Rook

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mrook@wtwhmedia.com CREATIVE DIRECTOR

CUSTOMER SERVICE REPRESENTATIVE

ecanetta@wtwhmedia.com

jcooper@wtwhmedia.com

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vgoulding@wtwhmedia.com DEVELOPMENT MANAGER

Dave Miyares

PUBLISHER

EDITOR EMERITUS

Virginia Goulding

WEBINAR COORDINATOR

Halle Kirsh

hkirsh@wtwhmedia.com WEBINAR COORDINATOR

Kim Dorsey

kdorsey@wtwhmedia.com

dmiyares@wtwhmedia.com

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pcurran@wtwhmedia.com

josborne@wtwhmedia.com

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EVENT MARKETING SPECIALIST

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Taylor Meade

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DIGITAL MARKETING SPECIALIST

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ART DIRECTOR

Matthew Claney

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APRIL CLUB INDEX

DIRECTOR, AUDIENCE DEVELOPMENT

Club and resort properties featured in this issue

Bruce Sprague

Ansley Golf Club, Atlanta, Ga. .....................................................................38

bsprague@wtwhmedia.com

Bay Harbor Yacht Club, Bay Harbor, Mich. ...........................................26 Bonita Bay Club, Bonita Springs, Fla. ...................................................50 The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. .................10 El Paso Country Club, El Paso, Texas ......................................................26 WTWH MEDIA, LLC

Gaston Country Club, Gastonia, N.C. .....................................................29

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

2011 - 2020

SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service):www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business, P.O. Box 986, Levittown, PA 19058 Copyright 2022, WTWH Media, LLC Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2022. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices. Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2022 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

Club + Resort Business

April 2022

Highland Country Club, LaGrange, Ga. .................................................40 Mansion at Glen Cove, Long Island, N.Y. ....................................................32 L’Auberge Casino Resort, Lake Charles, La. ....................................34 Little Harbor Club, Alexandria, Va. .............................................................36 Mayfield Country Club, South Euclid, Ohio ............................................8 Rockaway Hunting Club, Lawrence, N.Y. ..............................................34 Royal Fox Country Club, St. Charles, Ill. ...............................................28 Sand Ridge Golf Club, Chardon, Ohio ......................................................8 The Springhaven Club, Wallingford, Pa. ...................................................12 www.clubandresortbusiness.com

INSIDE

April 2022 • Vol. 18 • No. 4

THIS

ISSUE

Springing Into Action at The Springhaven Club

A new athletic club and fresh ambition from members and staﬀ have reinvigorated this suburban Philadelphia club. (Photo by Springhaven Club)

ALSO IN THIS ISSUE Ranked 18 Top 2022 TOP RANKED FITNESS

& WELLNESS FACILITIES

What are clubs doing to keep their members active and healthy?

Design + Renovation 24 EXTENDING THE SEASONS

WITH REFRESHED OUTDOOR SPACES

Outdoor dining & entertaining is here to stay.

6 8 10 11

The Rob Report

THE RETURN OF CHEF TO CHEF Golf Operations

DOME AWAY FROM HOME Golf Tech

MANAGING STUDENT EXPECTATIONS Membership + Marketing

ASK MAX

40 Super In Spotlight

POLISHING THE DIAMOND

Idea Exchange

ALL IS WELL

Bonita Bay Club parters with Fountain Life to oﬀer members preventative and proactive healthcare.

Snapshot 32 Design A PALATIAL PARADISE

REVISITED

The historic Mansion at Glen Cove enjoys a new life.

4 Club Index www.clubandresortbusiness.com

+ Beverage 34 Food KITCHEN SPACE-LIFTS

Reimagined kitchens provide a welcome back-of-house makeover.

45 Product Showcase

49 Ad Index April 2022

Club + Resort Business l 5

THE ROB REPORT

The Return of Chef to Chef MARCH 2020 WILL BE remembered for a lot of reasons. While most will immediately think of COVID-19 shutting down the world, I have fond memories of our Chef to Chef Conference in Charlotte, N.C. The highlight, for me, was a whirlwind tour of three of the best clubs in the area—Quail Hollow Club, Carmel Country Club and Myers Park Country Club. We were scheduled to hit Austin, Texas in 2021, but the global pandemic cancelled those plans … along with so many others. Fast forward to present day, and we just wrapped up the most successful Chef to Chef Conference in history. A record number of club chefs and sponsors converged on Nashville, Tenn. for three days of presentations, networking, and camaraderie. Pre-Conference Sessions started with Rational and Montague presenting “Cooking in the Intelligent Kitchen” and “Heavy-Duty Equipment Design Trends,” respectively. Next up were Kopplin Kuebler & Wallace (“Attracting and Retaining F&B Talent; Impossible Task or Are We Doing It Wrong?”), American Lamb with a butchery demonstration, and C&T Design (“Adaptive Response to Kitchen Design for Natural Disasters & Global Pandemics”). Forever Oceans and Northstar closed the Pre-Conference Sessions with “Refresh Your Menu with Sustainably Delicious Forever Oceans Yellowtail” and “Maximize Your Kitchen Operations with Digital Ordering and Tracking Systems,” respectively. Edward Lee, Chef, Author, Philanthropist, wrapped the day’s sessions with his Keynote Address—Changing Directions. In his keynote address, Chef Lee spoke about the evolution of the food-and-beverage industry and how he and his team have remained positive and creative. J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club kicked oﬀ Day 2 with a 6

l Club + Resort Business l April 2022

We just wrapped up the most successful Chef to Chef Conference in history. A record number of club chefs and sponsors converged on Nashville, Tenn. for three days of presentations, networking, and camaraderie. presentation on Chef’s Tables and Tasting Menus, plus a demo. Michael Matarazzo, CEC, Executive Chef of Farmington Country Club, followed with “Culture Shock: Rethinking Club Chef Culture,” which touched upon many of the changes that have impacted the industry. Gerald Ford, CMC, Contributing Chef Editor for Club + Resort Business, presented “Beyond the Cucumber: Pickles, Vinegar & Fermentation,” Club + Resort Chef Editor Joanna DeChellis then led a panel discussion on the power of mentoring with Wes Tyler, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods; Jennifer Landy, Executive Chef, Battleground Country Club; and Daniel Montano, CEC, Executive Chef, The Berkshire Country Club. Tracy Hoﬀer, CWPC, Executive Pastry Chef of Chevy Chase Club, covered club dessert menus in “Pastry from the Hot Line,” followed by “The Art of Open Flame Cooking,” by Restaurateur and Pitmaster, Pat Martin.

The third and ﬁnal day began with Next-Gen Food Trucks presented by Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations and Executive Chef, Myers Park Country Club. Lawrence McFadden, CMC, then presented “Eﬃcient Leadership Strategies for Club Chefs;” Sam Jett, Director of Operations for Patchwork Productions (Audrey, Joyland, The Continental), and Colin Shane, Chef de Cuisine, The Continental, covered best-practice applications for charcuterie; and Shawn Loving, CMC, Executive Chef of the Detroit Athletic Club shared “Why Chefs Must Embrace a ‘Persevering Mindset.’ The 2022 Conference is supported by a large group of sponsors, including: American Lamb, Arc Cardinal, Bel Foodservice, C&T Design, ClubProcure, Cres Cor, Forever Oceans, Fortessa Tableware Solutions, Gray People Solutions, Johnsonville Foodservice, Kopplin Kuebler & Wallace, Mikasa Hospitality, The Montague Company, Newchef Fashion Inc., Northstar Club Software, Pastry Depot, PreGel, RATIONAL USA, R.L. Schreiber, Terrapin Ridge Farms, Triar Seafood, Villeroy & Boch. The Chef to Chef Conference heads to Miami, Fla. in 2023!

Rob Thomas • Editor

rthomas@wtwhmedia.com

www.clubandresortbusiness.com

GOLF OPERATIONS

DOME AWAY FROM HOME By Matthew Creech, PGA • General Manager Mayfield (Ohio) Country Club and Sand Ridge Golf Club

Club + Resort Business: How long have you been at Mayfield-Sand Ridge? Matt Creech: 31 years … I started at 14 years old as a caddie and worked up to the bag room, pro shop attendant and then interned at the club while in college working for Charlie Wood, PGA. After college I was hired on as an Assistant Golf Professional and received a well-rounded experience with a lot of teaching, merchandising and tournament operations experience. In 2005, after an exhaustive national search, I was named the Head Professional at Sand Ridge Golf Club. At this time I was the youngest Head Professional at a Golf Digest Top 100 Club. The following year, our two clubs—Mayfield CC and Sand Ridge Golf Club—had a historic merger, which continues to work well and provides the benefits of a dual club membership, but at a single due price structure. C+RB: How long have you been General Manager? Role prior? Creech: I started as Head Professional at Sand Ridge in 2005. In 2018 I also became the club’s General Manager and in 2020 I was given the additional duties of General Manager at both Mayfield CC and Sand Ridge Golf Club. It’s a pretty neat honor to be at two great clubs. C+RB: What sparked your interest in buying The Golf Dome in Chagrin Falls, Ohio? Creech: The opportunities for coaching and player development. We want to be known as the top facility for coaching and development in the upper half of the state. With that goal in mind, we have added six PGA Professionals, five TrackMan Studios, a 700 sq. ft. putting green, a 1,000 sq. ft. TPI Fitness area, and a robust Junior Golf Program, which includes programming for 8

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April 2022

5-7 year olds and up, as well as an elite junior program. C+RB: Describe the process in acquiring the property and getting it ready for reopening. Creech: It was a good learning curve … I wanted to move fast, but these things take time with letters of intent, purchase agreements, building permits, lawyers, architects, etc. I had great discussions with the prior ownership group, they loved my vision as it’s great for the local and surrounding community, and in particular families and youth players. C+RB: Your wife is a golf professional, as well ... What are her thoughts on the venture? Creech: She is very supportive and naturally our co-owner. She thinks it has a lot of potential and shares the same vision with youth and player development. [Chagrin Falls] is a terrific area which we think we’ll see a lot of growth in the years to come. C+RB: What are your plans for the property? Creech: Continual reinvestment … We also own a great 18-hole Putt-Putt course, batting cages, a baseball field and 14-room movie theater that sit on the 26-acre property. Over the next 12 months we plan to add additional TrackMan Studios, re-carpet the Putt-Putt course, and turf the baseball field so that it may be used all the time from Spring to Fall. C+RB: What are your club members saying? Creech: Our club members have been very supportive. I have built so many great relationships over the years and they are

very happy for me as they see me taking the next/additional step in my career. C+RB: Any plans to “commingle” activities between the club and Golf Dome? Creech: Yes, for the short term. I will stay on as the club’s General Manager for the first half of the year and then transition to more of an ambassador/support role. In this role I will still be visible around the club, perhaps even practicing and playing, but also continuing to drive members and events to the club. This is something we were extremely successful with over the past two years as we added over 300 members in the past two years. C+RB: How has your experience as a Head Golf Professional and General Manager helped you in this new role as business owner? Creech: There is no doubt that these helped shape me …. Namely customer service, building great rapport and relationships with members, guests, vendors, and staff. Also, the management side and continual review of budgets and monthly financials has given me a great understanding of cash flow, and what’s needed to maintain and stay profitable. www.clubandresortbusiness.com

The savings really do stack up. Below you will see the average savings that over 12,000 chefs, superintendents, pro shop merchandisers, and club managers gain from a ClubProcure membership. While provided tremendous purchasing power, they still hold the freedom to select the ClubProcure contracts and programs that fit their needs. ClubProcure is a procurement platform designed specifically for golf and country clubs. These are just a few of the reasons why over 4,000 properties leverage ClubProcure to improve their bottom line.

food and beverage $4,353

turf equipment $3,185 clubhouse needs $2,475 fertilizer/chemicals $1,375 general maintenance $770 pro shop supplies $485 course accessories $350

How much could you save this year?

Ready to start saving? Contact us today.

800.363.5480

www.clubprocure.com

GOLF + FITNESS TECHNOLOGY

MANAGING

STUDENT EXPECTATIONS By Matt Kilgariff • PGA Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

MY COLLEAGUES OFTEN ASK ME who I find to be the most challenging type of student to teach and why. My response is always the same. The most challenging student is anyone with an unrealistic vision of where their game is currently and how quickly they believe they can improve to achieve their desired level of play. Starting with the basics is always best. Interviewing, assessing, communicating, planning, setting expectations and accountability are all important components of the equation working with any student, but especially those who may have lofty and/or unrealistic expectations. Interviewing—As coaches, we need to assess our students and their game. We want to gain an understanding of their skills, any limitations, work ethic and goals in an effective and efficient way. Begin by interviewing them in a style that works for you and them. It can be formal or casual. Below are few examples of simple interview questions: • What is your current handicap? • Do you have physical limitations that prevent you from performing athletic movements? • What do you believe are your strengths and weaknesses in the following areas: short game, long game, and course management? • What are your goals in each of those areas? • Have you collaborated with an instructor in the past? • If so, what were the highs and lows of the process? • Realistically, how often will you practice or play every week? 10

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April 2022

Assessing—Next, move on to your process for assessing their technical skills. Communicating—Describe to them in detail your assessment of their current strengths and weaknesses. Your message must be open and honest, and delivered in an easy to understand and compassionate manner. Be careful not to be critical or overwhelm them with information overload. Just the right amount of info, delivered in the right way, at the right time is necessary. It can prevent a student from tuning you out or being scared off completely. Planning—Inform your student that together you will be developing a blueprint with action items and realistic timelines to achieve success based on what you have learned from the interview and assessment processes. Assure them that they will be a big part of the plan design and implementation process. Encourage them to keep communication open and ask questions throughout your time together. Let them know you that you will be doing the same. This will help facilitate trust in you and “buy in” from the student. Successfully take this approach and you will have a student for life. Implementation—The plan is your guideline. Even though you have a plan, do not make assumptions about what your student wants/needs at the onset of any lesson. Begin every lesson by asking your student if they have anything specific that they want to work on that day. Try your best to keep requests in line with the longterm goals of the plan. Self-Efficacy—Golf is truly a game of self-accountability. Explain to your students that they need to be accountable to

themselves regarding their game. If they “believe” they can improve their game, they will be “more willing” to take the steps necessary and put in the effort to do so. Here are several suggestions to get them started with self-efficacy: • Remind them that the ultimate measurement of a golfer’s success is a lower handicap. • Film students prior to making any suggestions and corrections. Catalog their swing into a library created in CoachNow to give them a visual of where they began their journey and up to date info on how they are progressing towards their goals. • Provide students with before and after photos to show improvement and a copy of their game plan to use as their guide. This can be done using CoachNow, Swing Catalyst or V1. • Request that they monitor their stats in apps. Keep in mind this may be something you may need to walk them through. • Suggest they bring a journal to their sessions to record notes immediately after the session. This will hopefully help them understand what is working and what needs improvement. • Show them quantifiable games for their practice sessions. Not only do games make practice more fun, but they also provide real time areas of improvement. 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 in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.

www.clubandresortbusiness.com

MEMBERSHIP + MARKETING

“Ask Max” is a regular feature of C+RB’s monthly Membership + Marketing column, where Max Passino Deboer, Director of Marketing & Membership for The Club at Mediterra in Naples, Fla., answers questions sent in by readers. The Club at Mediterra is a Distinguished Elite, Platinum Club inside the community of Mediterra, which has been named Community of the Year in Naples 12 times in 16 years. Max is a veteran hospitality leader with a 15-year hotel career followed by an almost 20-year club career, the last 13 at Mediterra. Max is a proud member of the Membership Directors Association of Southwest Florida, whose program for exchanging ideas and information is unmatched. Max’s passion is being helpful, so… let’s “Ask Max”!

Ask Max

Dear Max, I find it difficult to deal with rude members, and it feels like rudeness is on the rise. How do you manage it? #R-E-S-P-E-C-T Dear Aretha, It’s not always easy. But here are two things to try. Killing them with kindness really works and can be very satisfying. When you have the maturity to be overly nice to someone who is being rude, you have not only provided exceptional service, but you can take pride in your exceptional character. You probably shocked the member, too! Bonus! If being kind in the face of disrespect is difficult for you, try to imagine that the member just got unwelcome news and they are taking it out on you, and you have the power to turn their day around. Also, don’t hold your feelings inside after you’ve had these situations. Your feelings are valid, and sometimes if you hold them in and deny they exist, you get stressed. Turn your experience into a funny story to share with others and vent your frustration with your peers. This weakens the negativity of the situation and connects you with your co-workers. And remember, no matter how it feels, rude members are the minority, not the majority—it just doesn’t seem that way because rudeness is louder than kindness. Pay it forward, Max

Dear Max, How do I determine my “brand”? #whoami Dear Identity Crisis, Obviously, branding starts with your club’s culture. Are you family-friendly? Are you traditional and conservative? Are your members retired? What are the main reasons members come to your club? You must be able to answer certain questions first, and from those answers create your Vision, Mission, and Culture statements. Get everyone involved in the exercise, including the Board and the staff, and be truthful. It won’t serve you to brand yourself based on who you wish you were. It’s important that your answers are reflective and accurate. If you say you are family-friendly, for example, is that because you want to be, but in the meantime, only twelve members have kids? There’s nothing wrong with wanting to be something you haven’t quite become—if that’s the case, create a strategic plan to become that brand, and then “re-brand.” Once you’ve established what’s right for your club, branding is also telling everyone who you are. You can do that with a color palette, fonts, and style guides, for example, to make sure that everything you communicate internally and externally has a similar look and feel that reflects your club’s identity. Nice to know you, Max

Dear Max, I manage communication for my club and my grammar is not the best. I want to take a business writing course, but are there some common mistakes people make that you can share, so I can avoid them? #rightwriting Dear Future Editor, Good for you for caring about professional communication. It is imperative to pay close attention to every message that your club sends out—not only to convey information in the most effective way possible, but because precise and well-selected words will make the deepest impressions. These days, it is easier to edit what you write with tools like Microsoft Editor or Grammarly. But they don’t always make for perfect messages, because while there may not be a spelling or punctuation error, there could still be a poor choice of words. Here are a few of my “favorite” examples. • Eager/Anxious – Think: eager “for” and anxious “about” You can’t be anxious to go on vacation unless you are swimming with sharks. • Who/That – Think: people are “who” and things are “that” Members “who” use the club. The bell “that” kept ringing. • May/Can – Think: permission versus able. If you ask someone if you can help them, a response might be, I don’t know, can you? • Affect/Effect – Think: A is for action, so affect is a verb. Effect is a noun. Your positive attitude affected me greatly and the effect is that I am happy now. Always be editing, Max

Have a question you want to “Ask Max”? Send it to editor@clubandresortbusiness.com www.clubandresortbusiness.com

April 2022

Club + Resort Business l 11

» The Springhaven Club

Springing Into Action at

The

Springhaven Club A new Athletic Center and a full dose of fresh ambition from

members and staff have reinvigorated this suburban Philadelphia club and its rich golf legacy. By Joe Barks

EVEN IN THE TRADITION-RICH Philadelphia area, The Springhaven Club, in suburban Wallingford, Pa., can more than hold its own when it comes to presenting an impressive golf resume. The club was founded in 1896 and the driving force behind the design of the golf course on the property it has occupied since 1904 was founding member Ida Dixon, who is credited with being the first female golf course architect in the U.S. (and probably the world). The course, which features narrow fairways and tight tree lines to put a premium on accuracy, was then enhanced by additional design touches made in its early years by notable names such as Horace Rawlins, Herbert H. Baker and Wil12

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April 2022

liam Flynn. (Architectural icons including A. W. Tillinghast, George Crump and Hugh Wilson also competed at or against Springhaven in Philadelphia-area inter-club matches during its early years.) In 1928, Springhaven hosted an exhibition to raise funds and make it possible for the top U.S. players to travel to England for the first Ryder Cup held overseas (the inaugural match had been held in Massachusetts in 1927). All of the standing men’s and women’s major-tournament champions of the time, including Walter Hagen, Johnny Farrell and Glenna Collet, found their way to Wallingford for the event. In 1937, Springhaven’s reputation also drew Babe Ruth www.clubandresortbusiness.com

Photo by Betsy Barron Photography and Courtesy The Springhaven Club

to come play in an exhibition there, with Chick Evans among others, as the Bambino adopted golf as his new pastime after playing his last baseball game in 1935. Playing left-handed, The Babe shot 77 on the Springhaven course, aided by seven scotch-and-sodas that he downed during the round, according to newspaper coverage of the event. Ruth insisted he had scored a 75, but reports say he was charged with two extra strokes after ignoring the advice of his caddie and bombing a four-iron off the clubhouse to overshoot the 8th green by 50 yards.

A NEW SOURCE OF ASSISTANCE Today, The Springhaven Club sustains its golf legacy through a series of prestigious events that attract top amateur and area players, including The Springhaven Cup, which ranks as one of the longest continuous-running tournaments in the U.S.; the Horace Rawlins Invitational, named for Springhaven’s first golf professional, who also happened to win the first U.S. Open in 1895; and the Ida Dixon Cup, played since 1917 as a premier competition featuring some of the Philadelphia region’s top women golfers. The club has also hosted many U.S. Open and U.S. Senior Open qualifiers over the years.

www.clubandresortbusiness.com

April 2022

Club + Resort Business

» THE SPRINGHAVEN CLUB

The Springhaven Club’s new $3.5 million Athletic Center complex features a variety of recreation, social/dining and ﬁtness oﬀerings, both indoors and out. The main building includes a golf simulator, and a cabana cafe adjacent to the refurbished pool provides new dining and function capabilities.

But as many properties have discovered in the past 10-plus years, more than a great golf legacy is now usually needed to position even the most traditional and well-established clubs for long-term success, especially in demanding and competitive markets like Philadelphia. This ﬁrst began to become apparent as the familyfriendly movement started to take hold in the ﬁrst years of the new milllennium, and then grew into harsher reality with the

General Manager TJ Diagne arrived in July 2020 to help complete the Athletic Center project and immediately begin to institute a host of other successful new ideas.

shock of The Great Recession at the end of its first decade. As Springhaven emerged from that period, its leadership recognized that a crisis was fast emerging as the club approached the 125th anniversary of its founding. Membership had stagnated and was now being sustained in part by post-recession incentives and discounts that did little to amass reserves for the capital improvements that were critical to preserving all parts of such a seasoned property, and especially a golf course that needed to maintain its storied history and reputation, but were continuing to be largely deferred. The golf course was being preserved in the best fashion possible under the care of a maintenance team led by Superintendent Charlie Miller, CGCS, who has been at Springhaven since 1990 and in the superintendent role since 1996. Through careful and steady reduction of trees on the property without compromising its appeal as a pastoral retreat amid the growing swell of surrounding suburbia, Miller and his staff had been able to keep turf and greens healthy while preserving the course’s shotmaking and putting challenges. A transition to bermudagrass from bentgrass on all tees also made a major difference. But additional issues still needed to be addressed—in particular, the course’s 80-plus bunkers that could be found throughout the tight

(115-acre), landlocked and essentially level terrain, and that had become increasingly susceptible to washouts. Signs of critical needs were even easier to find in other parts of the club’s facilities. Its pool had gone essentially untouched since it was built in the early days of Springhaven’s occupying the property, and its clubhouse, which still has some rooms dating back close to 100 years, reflected a series of piecemeal additions that created an inconsistent appearance and less-thanoptimal functionality. And Springhaven faced a special challenge when seeking to upgrade its amenity mix and bolster its appeal to families, with a popular swim and racquet club located literally across the street. But there were two pieces of good news: The club was surrounded by extremely desirable neighborhoods in highly rated school districts, and its membership included third- and fourth-generation representatives of families that had deep ties to Springhaven, strong affiinity for its special nature and value, and keen interest in finding ways to make sure it could stay in step with the times for many more years and generations. Many fitting this profile stepped up to become active on a Board that put a new priority on master planning under a “Drive for ‘25” theme. And in a bold and some-

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Golf Course Superintendent Charlie Miller, CGCS, will now direct a $1.1 million bunker project funded by the new membership and activity drawn to the club by its new Athletic Complex. All of the Springhaven course’s 80-plus bunkers will be outfitted with Capillary Concrete™ technology; the 16th hole (above) was a pilot for the project and immediately showed the beneﬁts after a two-and-a-half-inch rain.

what ironic fashion, it was determined that the first key measure of the plan would be to address the golf course’s bunker issues by spending $3.5 million on a new Athletic Complex that would feature a brand-new pool along with a full fitness center (both for individual workouts and classes, neither of which were offered at the club before), as well as a golf simulator room, an

outdoor full basketball/pickleball court, an adjacent cabana cafe that would serve as a new dining and function venue, and many other attractions. FORGING AHEAD Like many clubs, Springhaven’s plans for building its new facility ran headlong into the coronavirus outbreak. But also like

many clubs, it decided to push through and proceed and then also found, after making it through the initial traumatic weeks of the pandemic, that what it was doing was especially timely. The club not only was well-positioned because of its reputation and location to take full advantage of the surge in golf interest, but the buzz surrounding all of the new attractions it

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AT A GLANCE:

The Springhaven Club Wallingford, Pa.

Founded: 1896

A new infusion of member families has bolstered a strong junior program that Head Golf Professional Ben Debski, PGA and his staff have established and that includes participation in the PGA Jr. League and a robust after-school offering.

Website: thespringhavenclub.com Membership: 325 Certificate; 237 Athletic Clubhouse Size: 40,000 sq. ft. Athletic Center Size: 6,500 sq. ft. Golf Course Design: Ida Dixon, Horace Rawlins, Herbert H. Baker, William Flynn Annual Golf Rounds: 28,000 General Manager: TJ Diagne Head Golf Professional: Ben Debski, PGA

was bringing on stream resonated, quickly and strongly, with those who were looking for nearby, safe escapes from their own properties. A new Athletic Membership with limited shared-round golf privileges was created, to provide added appeal to those who might want to take up or resume the game in addition to enjoying all that the new complex now offered. Further momentum came with the arrival in July 2020 of a new General Manager, TJ Diagne, who brought experience from Greenwich (Conn.) Country Club and a variety of new ideas for maximizing the appeal of the new complex, including how to keep it humming throughout the winter by erecting a synthetic ice rink. Diagne has also taken a series of steps to upgrade Springhaven’s culinary offerings, including recruitment of a new Executive Chef, Mark Shoup, who came to the club in October 2021 and brought experience from country clubs and a variety of resort, casino 16

Club + Resort Business

April 2022

and hotel properties. Diagne also brought in Kerri Hearn to serve as Membership and Athletic Director, a dual role she had held previously for 12 years at the Aspen Glen Club in Carbondale, Colo. With all of this now in place at Springhaven, it didn’t take long for the club to fill up its new membership category and start a waiting list (it is also now at capacity for its Certificate Membership class). The influx of new members, who came primarily from three nearby zip codes, dropped the club’s average age by 10 years. And the infusion of revenue from the new additions, along with the added activity from golf (rounds soared to 28,000 in 2021 from the annual norms of 22,00024,000), will now be put towards a $1.1 million renovation that will outfit every bunker on the golf course with Capillary Concrete™ technology over the next year. (Bunkers on the course’s 16th hole have already been upgraded as a

Golf Course Superintendent: Charlie Miller, CGCS Executive Chef: Mark Shoup Membership/Athletic Director: Kerri Hearn Food & Beverage Manager: Jenna Schilling Director of Operations: Jimmy Alvarez Director of Catering/Private Events: Bridget Ryan Assistant Golf Professional: Gary Mackay, PGA Assistant Golf Professional: Chris Colman Golf Shop Manager: Chris Geschke Golf Shop Merchandiser: Nadine Stan-Boyens Director of Outside Operations: Sean Driscoll, PGA Assistant Controller: Katelynn Gold Assistant Caddie Master: Forrest Lederer Facilities Manager: Lee Kuhlberg Dining Room Manager: Troy Clement Locker Room Manager: Stephen Ryan Laundry Manager: Coco Bay

The Springhaven clubhouse, with some rooms approaching 100 years old, is likely to be the next beneficiary of the “Drive for ‘25.” www.clubandresortbusiness.com

Executive Chef Mark Shoup arrived at Springhaven in October 2021, bringing experience from country clubs as well as a variety of resort, casino and hotel properties. He has already enhanced the club’s culinary oﬀerings with expanded seafood presentations, cooking classes and a “little chef’s” event where over 60 children came to make pizzas, salads and cupcakes.

pilot project, and the value was immediately demonstrated when they remained playable after a two-and-a-half-inch rain while all others washed out.) “It’s been pretty incredible to watch this club’s transformation [in recent years],” says Mike Hodges, a Board member who chairs the Greens Committee and has a four-generation connection to Springhaven. (“On any given day, you can meet a

MASTER PLANNING

member of my family here,” he says.) “It was an aspirational case [to build the Athletic Complex] and it’s proved to be way above aspirations,” Hodges adds. “We were looking at a huge maintenance lift to do all of the bunkers, and never thought we could ﬁnd the funding to do it all in twelve months. But the right vision, and the right staﬀ to execute it, helped us tap into a whole new class of membership.”

ARCHITECTURE

And discussions with members, staﬀ and especially TJ Diagne—with whom you can’t walk ﬁve steps on the property without hearing about more ideas for new amenities, services and facilities that the club could look at adding—make it clear that there will continue to be a drive to identify and achieve many more aspirations for The Springhaven Club—not only for its 125th year, but well beyond it. C+RB

INTERIOR DESIGN

PROCUREMENT

Navesink Country Club, Red Bank NJ

DESIGN AND ARCHITECTURE FOR PRIVATE CLUBS & HOSPITALITY PETER CAFARO PCAFARO@JBD-JGA.COM 401.721.0977 www.clubandresortbusiness.com

April 2022

Club + Resort Business

TOP RANKED Fitness & Wellness Facilities BY THE NUMBERS

Average Size of F

amongst Top Ranked Fitnes

20,145 sq. Ft.

Fitness Facility Sizes

of Top Fitness & Wellness Clubs

• Under 5,000 — 15% • 5,000 - 9,999 — 30% • 10,000 - 14,999 — 15% • 15,000 - 19,999 — 15% • 20,000+ — 25% 18 l l Club Club++Resort ResortBusiness Business l l March April 2022 18 2021

5,000 Sq. Ft.

20,000 Sq. Ft. +

15,00019,999 Sq. Ft.

5,0009,999 Sq. Ft.

10,00014,999 Sq. Ft. www.clubandresortbusiness.com www.clubandresortbusiness.com

2022

Fitness & Wellness

f Fitness Facility

tness & Wellness facilities

83%

Percentage of Clubs with Spa Facilities

Average Spa Facility size

2,428 Sq. Ft.

www.clubandresortbusiness.com www.clubandresortbusiness.com

April 2022 Club ResortBusiness Business l19 March 2021 l l Club+ +Resort l 19

TOP RANKED Fitness & Wellness Facilities BY THE NUMBERS 2022

Fitness & Wellness

Top Fitness & Wellness Clubs Average Equipment Value = $441,821 Highest Equipment Value = $2,000,000 Lowest Equipment Value = $25,000

Top Fitness & Wellness Clubs Average Fitness Classes Offered 47.8

Most Fitness Classes Offered 283 Least Fitness Classes Offered 0 20

Club + Resort Business

April 2022

Top Fitness & Wellness Clubs Average Staffing Full-Time = 15.5 Part-Time = 21

www.clubandresortbusiness.com

TOP RANKED Fitness & Wellness facilities

2022 Top Ranked Fitness & A Club + Resort Business Report

Ranking Club Name

State

Fitness Facility Size

Spa Facility Size

Equipment Value

Ocean Reef Club Spa Fitness & Wellness Center

20,000

8,000

800,000

Addison Reserve Country Club

15,433

6,032

2,000,000

Palo Alto Hills Golf and Country Club

33,000

1,034

850,000

Fountain Life / Fountain X

4,400

1,000

850,000

Desert Mountain Club

7,000

5,500

160,000

Blackhawk Country Club

10,000

621

395,000

Mizner Country Club

8,274

1,000

750,000

The Bridges at Rancho Santa Fe

10,000

1,400

225,000

The Landings Club

52,000

1,000

1,500,000

Country Club of Jackson

16,500

1,000

500,000

The Club at the Dunes

9,000

750

200,000

Sawgrass Country Club

6,500

300

150,000

Gleneagles Country Club

15,457

4,340

413,000

BallenIsles Country Club

65,000

6,399

770,000

Daniel Island Club

12,000

587,565

Champion Hills Club

5,000

100,000

The Bridgewater Club

12,000

225

300,000

The Club at Admirals Cove

10,200

21,000

900,000

The Club at Chatham Hills

22,771

500

150,000

Kingwood Fitness and Sports Center

88,000

400

377,000

22 l Club + Resort Business l April 2022 22 l Club + Resort Business l March 2021

www.clubandresortbusiness.com www.clubandresortbusiness.com

2022

Fitness & Wellness

s & Wellness Facilities Ranking Club Name

State

Fitness Facility Size

Spa Facility Size

Equipment Value

The Downtown Clubs - Met and Center Club

210,000

450

350,000

Quail West Golf & Country Club

12,000

1,550

266,600

Country Club of Landfall

20,000

500

400,000

The Club at Quail Ridge

11,500

309,232

The Oaks Club

7,500

288

125,000

River Crest Country Club

9,000

650,000

River Place Country Club

3,500

300

25,000

Arrowhead Country Club

35,000

600

556,800

Bayside Resort Golf Club

19,285

150,000

Northwood Club

7,500

120

225,500

The Hills of Lakeway Elevation Athletic Club

22,000

515,000

Waterfall Club

5,000

1,500

30,000

Lakewood Ranch Golf & Country Club

18,000

567,155

Anthem Golf and Country Club

15,000

200

355,000

Quechee Club

7,100

120

210,000

TPC Treviso Bay

2,191

250,000

Firestone Country Club

982

160

60,000

The Topeka Country Club

2,700

200,000

Collier's Reserve Country Club

6,500

144

200,000

Canoe Brook Country Club

6,000

250,000

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April 2022 March 2021

l Club + Resort Business l 23 l Club + Resort Business l 23

DESIGN + RENOVATION

Extending the Seasons with Refreshed Outdoor Spaces Clubs are getting ready for the new season with patios that promise to keep members outside and entertained. By Pamela Brill, Contributing Editor

Photo Courtesy Bay Harbor Yacht Club

DESIGN + RENOVATION

OVER THE LAST two years, outdoors became the place to be. With more members continuing to spend the bulk of their leisure time outside, clubs are heeding the siren call of expanded al fresco amenities. From fresh-air facilities within a stone’s throw of indoor fitness centers, to expanded decks that accommodate dining overflow, patio designs are reenergizing the outdoor scene for the long haul. THE SUM OF ITS PARTS At Bay Harbor (Mich.) Yacht Club, members have more of an excuse to linger longer and take in the spectacular lakeside views. Last June, the club unveiled a large-scale renovation that included an expanded Quarter Deck and Gazebo Bar, along with a covered terrace for outdoor dining. The results have helped to transform the facility into a place that maximizes its seasonal business. “There is great interest to be outdoors at the club; northern Michigan summer weather is perfect,” says General Manager Kathleen Muneio. Boasting 9,000 sq. ft., Bay Harbor’s

outdoor amenities are located on the same level as its wellness, spa and aquatics facilities, making the perfect segue from indoor recreation to freshair dining and socializing. As a result of the new design, accommodations increased from 120 to 180, with an additional 50 seats in the Grille Room and 42 in the bar. A mix of soft seating and umbrella tables, and chairs in soft ivory and grey tones, blend well with the exposed-aggregate flooring and surrounding stonework. A plush seating area for up to 12, complete with three firepits, is a cozy spot for taking off the Michigan chill. To protect the patio from the elements, Eisenglass is hidden in the backside of the stone archways and helps to extend its usage by eight to 10 weeks. To maintain the patio, furnishings and floorings are cleaned on a regular basis, seating areas are power-washed and anti-bacterial cleaners are applied to reduce algae and weed growth. Since the renovation, the club has seen a 30-percent increase in overall revenues due to continued interest in

outdoor amenities. With an eye toward the coming season, Muneio is confident that the Quarter Deck will once again be wholly embraced. “Members have enjoyed the larger space, soft seating with added firepits … and overall look and feel,” she adds. NEW BEGINNINGS As the saying goes, there’s a first time for everything, and at the El Paso (Texas) Country Club, that means a brand-new outdoor patio that has given members a permanent spot to enjoy a meal outdoors. “There was no outside dining, and as the years went by, more members asked for outside F&B services,” explains General Manager/COO Andy Khatimi, CCM. Following a formal vote to fund a strategic capital plan, the club kicked off the first phase of a 24,000-sq.-ft. family center, pool improvements and outdoor patio, the latter of which opened in May 2020. Located on the south side between the club’s Building A and golf practice facility, the 6,000-sq.-ft. patio looks out

BAY HARBOR YACHT CLUB Bay Harbor, Mich.

“There is great interest to be outdoors at the club; northern Michigan summer weather is perfect.” — Kathleen Muneio, General Manager

Club + Resort Business

April 2022

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DESIGN + RENOVATION

EL PASO COUNTRY CLUB El Paso, Texas

“It is packed for dinners and we have a hard time kicking members out of the bar at 2 a.m. on Fridays and Saturdays.” —A ndy Khatimi, CCM, General Manager/COO

onto a lush setting of cottonwood trees, a lake and fountain. One side is adjacent to the pro shop, while the other is just off the family center, making the patio easily accessible to fitness facilities and the men’s and ladies’ locker rooms. The space is anchored by two red brick trellises, accented by a brown slotted roof for maximum air flow and light brown

decorative concrete flooring. Decorative lighting adorns the trellises, while swing lighting extends from the family center to provide further illumination. Attached misters provide cooling on sultry days, while standing heaters are on the ready when the temperature drops. With accommodations for 220 members, the patio is outfitted with

OPEN FOR BUSINESS CREATING A FREEFORM STYLE for its existing outdoor space was the goal of a recent renovation at the Royal Fox Country Club in St. Charles, Ill. Unveiled to members just prior to the start of the pandemic, the new 3,500-sq.-ft. patio replaces a smaller area with an openconcept design that now has ample space for more guests. “The updated patio has given us a large seating capacity, which will attract people to host private events,” says Nancy Buttacavoli, Director, Food, Beverage & Events. Centrally located, the patio is easily accessible to club facilities, including the men’s bar and pro shop. A seamless design features stone flooring, patio lighting, tables and chairs in a brighter color palette, and two large fire pits. With room to seat 75 guests, accommodations can be made for up to 150 standing room-style for bigger gatherings.

The updated patio at Royal Fox Country Club boasts two large fire pits, can accommodate up to 150 people and has attracted people to host private events. 28

Club + Resort Business

April 2022

two-, four- and six-top tables that can be expanded as needed. “I have done an Easter buffet with 350 settings and also an outside catering event with 400 guests,” says Khatimi. American-made, heavy wood furniture commands a solid presence, while two fire pits—one with seating for 12, the other for eight—provide extra room for guests. Socializing can carry over to the outdoor bar on the west side, where members can sit atop one of the 18 stools in a private setting with roll-down shades and shutters. To maintain the well-used space, the patio is power washed weekly and swept daily, and all tables and chairs wiped down. At the height of the pandemic, right after the patio had opened, the space served as a welcome respite for members and has continued to be a popular spot for golfers and diners alike. According to Khatimi, the patio has boosted F&B a la carte sales by 75 percent. “It is packed for dinners and we have a hard time kicking members out of the bar at 2 a.m. on Fridays and Saturdays,” he says, adding that the patio has become a great tool in recruiting prospective members. Additional revenues are generated by weekly events and larger gatherings, including wedding reception cocktail hours. Looking ahead, Khatimi expects to resurface the patio’s concrete to give it a fresh look in the coming year. Little touches like replacing patio lightbulbs and cleaning firepit nozzles help to ensure that El Paso Country Club’s patio is a member mainstay.

www.clubandresortbusiness.com

UNDERCOVER OPERATIONS Enhancing the outdoor space just off its casual dining eatery, Gaston Country Club in Gastonia, N.C. is getting ready to usher in the new season with an expanded patio. This update, which began in January 2021 and due to open this spring, will include an expanded covered area that will offer members a greater venue for outdoor entertainment. Situated on the southeastern side of the clubhouse and attached to the club’s Maples Grill dining room, the former 988-sq.-ft. uncovered patio now boasts a 656-sq.-ft. covered section. An extra 342 sq. ft. was added to the design, bumping up the total footprint to 1,330 sq. ft. “We also increased the existing side porch overhang to provide additional

The renovated patio at the El Paso Country Club has boosted F&B sales by 75 percent and provided the club with a great tool for recruiting new members. Additional revenues are generated by weekly events and larger gatherings.

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DESIGN + RENOVATION

GASTON COUNTRY CLUB Gastonia, N.C.

“We increased the existing side porch overhang to provide additional covered space from the elements.” — Eric Glidden, Facilities Manager

covered space from the elements,” says Facilities Manager Eric Glidden. Other changes include an ADA handicap ramp, as well as the relocation of the staircase to the putting green and a relocated cart path—now further from the patio. The patio itself features white brick columns with black steel handrails, stained concentrate ﬂooring in a saw-cut pattern and a stained wood ceiling outfitted with four ceiling fans. Wall sconces, LED recessed lights and low-voltage lighting on the staircase and columns help to illuminate the setting, which is laid out with a mix of tables and chairs, high-top tables and umbrellas with seating for 60. Two TVs and outdoor speakers provide entertainment for guests, while eight radiant gas heaters help to elongate their

stay on cooler evenings. Gaston’s patio project was not without its fair share of challenges that pushed back the initial rollout date. According to Glidden, during the expected installation of an ADA ramp, the plan to remove the existing concrete deck and rebuild by using the current structure was thwarted. “It was discovered the existing structure was inadequate and structural changes would need to be made,” he explains of the setback. Construction was further hampered by the longer lead time for steel, concrete and other materials that would not become available until this past winter. “The project came to a standstill until the asphalt plants reopened to ﬁnish the cart path [in order] to be ADA-compliant,” he adds.

800.327.1541 jrega@texacraft.com

texacraft.com

Nexus

Now in its ﬁnal stages, the club is eagerly awaiting opening day. New large planters will be positioned on the deck, and additional landscaping in the surrounding area will be installed upon completion of the cart path. C+RB

SUMMING IT UP > Providing more patio space is > >

beneﬁcial for business, especially over the last two years. Easy access to indoor facilities and the golf course makes the patio a popular spot for all members. The addition of heaters and ﬁre pits extends the patio’s usefulness into shoulder seasons.

2022

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WHY TRIAR IS A LEADER IN CLUBS + RESORTS in ice, sealed and shipped in reusable containers via overnight delivery to your kitchen. RESPONSIBLY HARVESTED Triar’s owner Peter Jarvis is Chairman of the Board at the Southeastern Fisheries Association, whose mission is to defend, protect and enhance the commercial fishing industry by supporting honest conservation and management. All of Triar’s seafood is responsibly harvested and Peter actively seeks out alternative species for sustainability. HIGHEST QUALITY Our network of talented day-boat captains harvest for only one to two days before returning with their catch, so you know the seafood is fresh. Triar Seafood is hand picked by our knowledgeable inspectors and individually examined for healthiness, size, weight, color and texture. Each fish must pass sashimi criteria: clear eyes, bright red gills, firm meat, and odorless, to be approved for shipment.

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DESIGN SNAPSHOT

A Palatial

Paradise Revisited

The Mansion at Glen Cove in Long Island, N.Y. was transformed from a luxurious private getaway owned by an oil tycoon into a premiere conference center and special events space, complete with fine dining and guest accommodations. By Pamela Brill, Contributing Editor

ON THE HISTORIC GOLD COAST of Long Island, N.Y., where oil industry tycoon John Pratt and his wife Ruth once maintained a quiet country residence away from the hubbub of New York City, is the home of the Mansion at Glen Cove. The former 55-acre Pratt estate, first built in 1910, has since been transformed into a premiere conference center and special events space, complete with fine dining and guest accommodations. More recently, the Mansion underwent a property-wide redesign of its guest rooms in response to an increased need for bookings. According to Marketing Manager Amy Lin, the renovation “was done in stages because we also had to fulfill the need of bookings of room blocks and transients at the same time.” Beginning last March and 32

Club + Resort Business

April 2022

wrapping by September 2021, the property now boasts refreshed luxury and premium rooms that blend new amenities with old world-charm. HONORING THE PAST To preserve the authenticity of the Mansion’s original design, careful attention was made to introduce new décor elements while adhering to the property’s roots. “The transitional renovation of the lodging spaces keeps the historical character and gives our customers a new experience with modern elements,” explains Lin. Each of the luxury rooms, ranging from 300350 sq. ft., feature traditional crown moldings and baseboards and are outfitted with one king or two queen beds. Nightstands, smart televiwww.clubandresortbusiness.com

Design Snapshot

THE MANSION AT GLEN COVE Glen Cove, NY

Furniture: Safavieh Lighting: Elegant Lighting Window treatments: Bramson House Paint: Benjamin Moore Bathroom fixtures: House of Rohl, Kohler Bathroom tiles: Atlas Concorde

sion, sofa, chair and coffee/espresso maker round out the amenities. Premium rooms, also 300-350 sq. ft. and situated mainly in the east and west wings, follow a similar style but with one king bed or two full extra-large beds. All rooms are equipped with upgraded Wi-Fi and 1G Internet service. To make these spaces more aesthetically pleasing, the outdated wallpaper was stripped and replaced with fresh coat of Bruton White paint—reminiscent of an

In addition to one king or two queen beds, rooms at the Mansion at Glen Cove include smart TVs, sofa, chair and a coffee/espresso maker. Window treatments are awash in gray velvet.

eighteenth-century design that is characterized by a warm, softer look. “For smaller rooms, we used Simply White to make the rooms look bigger and brighter,” adds Lin. Carpeting was swapped out in favor of dark hard wood flooring, while window treatments are awash in grey velvet. Helping to enhance the sophisticated look in select rooms are customized headboards in a color scheme that correlates with existing furnishings.

Updated rooms at the Mansion at Glen Cove boast refreshed luxury and premium rooms that blend new amenities with old-world charm.

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In the luxury rooms, adjoining bathrooms have also undergone a complete makeover, with new fixtures, vanities and other design highlights. Of note are the new shower kits, featuring handheld shower sprays and shower head, along with refreshed bathroom tiling in creamy Marvel Calacatta. “The brightness of the whole design is enhanced by the brilliance of the glaze on the white body wall tiles, whose mirror effect goes well with the depth of the polished floor tiles,” says Lin. READY TO SERVE Since the Mansion’s guest room redesign, bookings have been on a steady uptick, with staff focused on keeping up with the increased demand. According to Lin, the main challenge was not in a reduction in weddings and corporate events in the last 18 months, but a tighter timeframe in which to book. “To handle the situation of 2021, our employees were trained to react faster and work more elastically to fulfill our customers’ needs,” she says. “From the increasing leads, we expect a busy peak season in 2022.” As evidence of the positive feedback received thus far, Lin points to one recent guest who commented, “Luxury convenience at an affordable price … satisfied, I’ll be back.” C+RB April 2022

Club + Resort Business

FOOD + BEVERAGE

KITCHEN SPACE-LIFTS Strategic kitchen redesigns have helped club and resort chefs make

optimal use of existing space and even totally rebrand their restaurants. By Marilyn Odesser-Torpey, Contributing Editor

LAST SPRING, THE KITCHEN AT Drago’s Seafood Restaurant at L’Auberge Casino Resort in Lake Charles, La. embarked on a total redesign to support its transformation from a buffet to full-service dining spot. The new Drago’s opened at the end of August. Hot-hold wells in the back of the house were removed and service windows installed to make the transition to plated foods, says Kevin McCarthy, L’Auberge’s Executive Chef. Multiple fryers, char broilers, a large flattop, Turbo Chef ovens, a sauté station for pastas and seafood dishes, and heat lamps were added. The restaurant already had ample walk-in refrigerators and freezers for deliveries and storage. Making space in the former buffet kitchen for hot- and cold-food-plating-worktable stations was the biggest design challenge, McCarthy points out. “By keeping the stations as tight as possible, we were able to make the most out of the existing space,” he notes. McCarthy is also developing a take-out meals program for the restaurant. These meals will be produced and packaged in the back kitchen, which is already decked out for this purpose. In addition to McCarthy, the restaurant owner and the resort’s food-and-beverage and facilities team took part in the kitchen redesign.

A total remodel of the Rockaway Hunting Club kitchen allowed for a new walk-in refrigerator, wait station and a space for plating parties, complete with drop-down heat lamps. 34

l Club + Resort Business l April 2022

HUNTING HISTORY In 2018, Rockaway Hunting Club in Lawrence, N.Y., totally stripped down its 800-sq.-ft. kitchen as part of a $1.5 million renovation, states Executive Chef Matthew DeCarolis. The more than 100-year-old building was so distressed that the old kitchen floor was rotted out and falling through to the basement, making the installation of steel beams across the floor a priority.

www.clubandresortbusiness.com

April 2022

Photo Courtesy Rockaway Hunting Club

Club + Resort Business l 35

FOOD + BEVERAGE

A $1.5 million renovation of the Rockaway Hunting Club kitchen transformed the outdated space into a more functional workspace. Sinks, cooking equipment and a walk-in refrigerator were relocated to make room for 20 feet of prep tables.

An old dish return area was replaced with a new walk-in refrigerator, wait station and a space that can be used for plating parties with drop-down heat lamps and tables that roll into place. By taking down a wall in a formerly separate room that was used for prep, better flow for dropping off dirty dishes was achieved. To make room for 20 feet of prep tables for regular and bulk food preparation, sinks and cooking equipment, and a walk-in refrigerator that was located behind the hot line was relocated. Out back of the kitchen, next to the loading dock was a garage. By raising the floor and installing that walk-in refrigerator and a walk-in freezer, the garage became the perfect place for storage. “Now it’s only five feet from the delivery doors to the walk-ins,” DeCarolis said. Even as the club’s restaurant business grew, the kitchen was hampered by limited space, particularly with a staircase in the middle that could not be moved. While space is still tight and “the staircase still gets in the way sometimes,” DeCarolis put the banquet tables, heat lamps and other equipment on wheels so it could be moved when in use. 36

Club + Resort Business

April 2022

Prior to the renovation, plates might be all over the kitchen for a banquet of 200. Now there is one table for pick-up. Cooking equipment was moved to right behind the hot line. More stovetop space and burners were added, as well as a steak broiler and salamander. “The members of the board gave us everything we wanted for the kitchen redesign,” DeCarolis notes. On his wish list for the future, he would like to have a CVAP low-temperature cook-and-hold oven. He has a portable one, but wants a larger one. In the design stage is a revamp of the pool kitchen. Originally, it was planned to serve a full-service restaurant at the pool, but budget issues changed it to a snack bar. “I did request some larger cooking equipment, such as combi ovens, to handle catering for the inevitable pool party,” DeCarolis said. NEXT GENERATION About three years ago, Little Harbor Club in Alexandria, Va., decided to change its snack shop over to an upscale quick-service restaurant and casual bar on one side and an under-21 kids’ club on the other. www.clubandresortbusiness.com

“We wanted to tap into the 20s, 30s and 40s age demographics,” explains Jamie Gillett, the club’s Executive Chef. “It was immediately an extreme success.” Designed to provide members with an alternative to a classic lunch in the main dining room, the little restaurant, which serves everything from grilled cheese sandwiches to lobster carbonara bar-style, averages $10,000 to $12,000 dollars a day in sales. At least 50% of that revenue comes in between 12 p.m. and 2 p.m., making it a very busy operation. Seating is outdoors, leaving room for a 40-foot-long kitchen inside.

The members of the board at the Rockaway Hunting Club gave Executive Chef Matthew DeCarolis everything he asked for in the redisign. Now a revamp of the pool kitchen is in the planning stages.

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April 2022

Club + Resort Business

FOOD + BEVERAGE

A massive renovation project at Ansley Golf Club in 2020 added 600 sq. ft. of kitchen space and 300% more cooler space.

“We pack a lot of fire power into that kitchen,” Gillett emphasizes. “Although I wish we had done it a little bigger.” That fire power includes salad and hot prep lines, a convection oven, and a wood-fired pizza oven. Two windows keep orders flowing efficiently. Sometime in 2024 or 2025, the Little Harbor Club hopes to begin an extensive clubhouse renovation which has been two years in the designing by the General Manager and Gillett. Culinary department heads were also consulted for their wish lists. Currently, the a la carte kitchen is on the second floor of the clubhouse, requiring runners to walk up and down two levels to pick up and serve between 500 and 600 dinners on a typical Monday evening. The new design plan brings that kitchen down to the main level to improve the flow of the operation, Gillett says. Bathrooms will be moved outside into a bathhouse to make room for an extended dish-cleaning area on one side and storage space on the other. Upstairs will be a wide-open kitchen that will be used for high-production banquet prep. CHEF’S TABLE In 2020, Ansley Golf Club in Atlanta, Ga., ripped its kitchen down to the studs and replaced everything except an extensive hood system over the line. The result was 38

Club + Resort Business

April 2022

the addition of 600 sq. ft. of kitchen space for a total of 2,600 sq. ft. and much-needed 300% more cooler space, according to Executive Chef Kevin Walker. By taking over a storage area and part of the men’s locker room, Walker was able to expand his pastry shop from 70 sq. ft. to 150 sq. ft. The increase in space allowed him to broaden his bread-and-roll program which, he says, “everybody loves.” It also made room for a chef’s table with seating for eight guests in the pastry area, which is far enough away to avoid being in the middle of the hustle and bustle of the kitchen, but still busy enough to provide a theatrical ambiance, he says. The new kitchen features a redesigned chef’s counter, a separate pizza station and double the deposit space for plates in the pick-up window underneath. Soup wells and a bread warmer incorporated into the chef’s counter make it easy for the front-of-the-house staﬀ to get their own soup. He notes that if he were to redesign the counter, he would add a cold rail for plates on the salad side and put a pasta cooker at the end of the line. Prior to the renovation, the old line had a six-well steam table. That has been reduced to two, giving more landing area for plating. Walker says he wishes he had bifurcated the steam wells, moving one closer to the sauté station to make the station more independent and save steps for the cooks. The addition of electrical whips over the prep tables www.clubandresortbusiness.com

Fol

Executive Chef Kevin Walker says the redesigned kitchen at Ansley Golf Club is more eﬃcient, safer and cleaner than ever before.

instead of plugs against the walls make the workspace more efficient, for example, when someone wants to blend something on the stove. In a walkway left open by the removal of an old three-compartment sink, blenders and Robot Coupes fit neatly and can be used on the spot instead of taking them back and forth to and from workstations. Instead of quarry tile, Walker specified that the floor be replaced with a seamless composite floor for a more even

surface that is easier to clean. With sanitation being of more importance today than ever before, the single hand sink that served the entire kitchen has been replaced with four located strategically at various workstations. An old walk-in gave way to a totally redesigned dish and pot-cleaning station. “Not only are our kitchen operations more eﬃcient with the new remodel; they are also cleaner and safer than ever before,” Walker states. C+RB

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MADE IN THE USA April 2022 l Club + Resort Business l 39

SUPER IN THE SPOTLIGHT

POLISHING HE

While some warned Chris Warrick to be wary of Highland Country Club in LaGrange, Ga., he saw the Donald Ross design as the gem it once was with plans to return it to its past glory. By Jeff Bollig, Contributing Editor

HE GRADUATED FROM A RESPECTED college turfgrass program and had been an Assistant Golf Course Superintendent at some impressive facilities, working for some of the most respected agronomists in the industry. So, when the golf course superintendent position opened at Highland Country Club in LaGrange, Ga., he was initially wary. The club, dripping with history—including relationships with Bobby Jones and Donald Ross— had fallen in stature and quality. His mentors had told him to go into his job interview with eyes wide open and his mind full of questions. This would be a big step if he were to take it—his first job as a Head Golf Course Superintendent. 40

Club + Resort Business

April 2022

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G THE DIAMOND

“I was ready to be a golf course superintendent, thanks to my education and the superintendents I worked for in the past,” Warrick says. “But I did not want to be in a position where I could not be successful. So, I was not so sure I would take the job if offered. “But once I got on the grounds of the club I was blown away,” he continues. “This is a beautiful piece of land with so much potential. It really is a diamond in the rough. So, after talking with them I felt it was the right move.” Fast forward one year later and Warrick still has his zest for his job, despite the challenges of starting a family and serving in the Army Reserves. Much of that comes from his internal drive, but also from the response he is getting from club members. “I believe one of the best tools a superintendent has is communication. I spent time with the club leaders and members, and we discussed goals and what steps were necessary to get there. They want this place to be of high quality and something that brings pride. As a superintendent, that is what you want to hear.”

Club + Resort Business: How did you decide to become a golf course superintendent? CHRIS WARRICK: I graduated from Bartlett High School in Memphis in 2010 and went to college at the University of Tennessee-Martin the next fall and spring. I was majoring in animal science, but took a break to go to basic training at Fort Leonard Wood, Mo. My family has a history of military service, so I knew it was something I was always planning to do. Upon my return in 2012, I began to look for a job that could help support me while going to college. It just so happened that Jim Thomas, Superintendent at TPC Southwind in Memphis was a friend of my parents. I got a summer job and observed him in his work. I didn’t observe very well because I thought all he did was drive around in a golf cart. I asked him how he got to where he was and he said colleges have programs to teach you how to be a golf course superintendent. Little did I know that UT-Martin had a turf program. The head of the turf program, Dr. Wes Totten would work the FedEx St. Jude’s Classic at Southwind every summer, so Jim

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SUPER IN THE SPOTLIGHT

paired me with him in the afternoons of the tournament. I had the opportunity to learn so much about the profession. That convinced me to change my major to turfgrass science. Obviously, I learned rather quickly that being a golf course superintendent does not mean you drive around in a golf cart all day! C+RB: You are in the Army Reserves. Tell us about that

experience. CW: I have been in the Army Reserves for 11 years, starting

in February of 2011. My family is what would be considered a military family. You can trace my family tree far back and you will find someone who served in the revolutionary war. I am a combat Engineer (12B) – also considered the Swiss Army Knife of the Army. Our job changes to adapt to the needs of the situation. My deployment to Afghanistan lasted six months where we performed missions looking for Improvised Explosive Devices (IEDs) out of Bagram, Afghanistan. Overall, the deployment was quiet. The best part was we worked extensively with the Czech Republic’s Infantry soldiers running all our missions with them following behind us. C+RB: What has your military training and experience

taught you? CW: I have learned a lot about leadership through the

military. Especially when it comes to managing various personalities. You interact with people from all walks of life. In the army you all must work together to reach a goal. These management skills directly translate to being a superinten-

dent. No matter where you go, your staff is usually a mix of rich, poor, foreign, young, or old and you need to be able to effectively reach and manage each person individually. Balancing my Army career with this career is really a challenge. The only way I have been able to do it so far is by having a well-trained staff and a reliable crew foreman who can manage while I am away. Every superintendent knows that when you are away, you are still responsible for anything that happens, so it can be stressful. I spend a considerable amount of time planning to minimize the chance of something going wrong. I also spend a lot of extra time with each crew member to ensure they are well trained to prevent any mistakes. My obligation is one weekend a month and then a few weeks in the summer. I am scheduled to retire from the reserves in February 2023, but I could extend it if I want. C+RB: What has it been like in your first Head Golf Course

Superintendent role? CW: This experience has been overall positive. The free-

dom to bring your ideas and structure to the golf course is exhilarating. Every day waking up and knowing that you are contributing to a golf course that is a piece of history is amazing. It is also exciting to navigate the challenges we face here. My problem-solving skills and creativity have been challenged here like nowhere else. I have come from clubs with an excess of everything. Budget, equipment, irrigation, you name it – I have always had it. Here we are currently very limited, and it takes a lot of creativity and planning to achieve results.

Super in the Spotlight

CHRISTOPHER WARRICK Current Position: Golf Course Superintendent, Highland Country Club, LaGrange, Ga. Years at Highland CC: One (began May 2021) Years in Golf Course Maintenance Business: 11 Previous Employment History: Equipment Operator, TPC Sugarloaf, Atlanta, Ga., 2011; Assistant in Training, TPC Southwind, Memphis, Tenn., 2013-2016; Second Assistant Superintendent, TPC Sugarloaf, Atlanta, Ga., 2016-2018; First Assistant Superintendent, Grey Oaks Golf Course, 2018-2020; First Assistant, Audubon Country Club, Naples, Fla., 2020-2021 Education & Training: University of Tennessee at Martin, Bachelor’s in Plant and Soil Science with a focus in golf course and landscape management, 2016.

Club + Resort Business

April 2022

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Golf Course Profile

HIGHLAND COUNTRY CLUB Website: www.highlandcountryclub.net Year Opened: 1922 Ownership: Member-owned Private Golf Course Type (Parkland, Links, Prairie): Heathland Course (an area of open uncultivated land with characteristic vegetation of heather, gorse, and coarse grasses) Course Designer (Renovation/Redesign): 1922 Donald Ross (back 9) 1972 Joe Finger (front 9) No. of Holes: 18 Par: 72 Yardage: Back Tees - 6,546 yards; Forward Tees - 5,156 yards

Golf Season: May-September (Membership participation revolves around college football season—located between Auburn University and the University of Georgia) Annual Rounds: 12,000 Grasses - Tees, Fairways, Roughs: Tifway 419 Fairways/ Roughs and Mix of Tifway 419 and Emerald Zoysia Tees Grasses - Greens: Miniverde Bermundagrass Water Features: Two Lakes - one lake on hole No. 2 and one lake that comes into play on holes No. 16, No. 17 and No. 8. A creek that flows the length of hole No. 9 and borders No. 18. Bunkers: 52 Bunkers

C+RB: What is the geography of the region in general and the

course speciﬁcally? CW: Our club is bordered by West Point Lake, a 27,000-acre

manmade lake created by a dam. The golf course is set into a series of rocky hills that provide some very impressive elevation changes as the course winds through them. Regionally, we are located at the very bottom of the Appalachian Mountains, considered the Appalachian Plateaus. (LaGrange, Ga. is located in the west central part of the state approximately 15 miles from the Alabama state line). C+RB: What other amenities are oﬀered in addition to golf? CW: Our club oﬀers tennis, a pool, an event lawn, and high-end

The world’s most comforable banquet chairs. Period.

dinner and catered event services. We host several local high school tournaments and Georgia State Golf Association junior golf events. Outside of that, we have very few non-member sponsored events as the club wants to maintain the privacy for its members. Non-golf events are limited to the local chapters of Rotary Club and Local Lions Club meetings at the clubhouse.

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C+RB: Who is your clientele? CW: Our club is oriented as a family ﬁrst, private country club

wedding

for LaGrange. Our membership is made up of business owners, upper-management, and government officials (local and state). The majority of our membership is local, many of which were born and raised on this golf course. Some even have ties to the creation of this course in 1922. We have a resident who has been a member here since the 1930s and is our unofficial course historian. His nickname is Sweet Pea. We do offer an out-of-town membership, as well. www.clubandresortbusiness.com

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April 2022

Club + Resort Business

SUPER IN THE SPOTLIGHT

Course + Grounds Operations Profile

Staff Size: Four during winter up to eight during the summer Water Source and Usage: Currently use two 1-acre lakes on property, but a new irrigation system will utilize West Point Lake in a water-share design. Aerating and Overseeding Schedules: There is a twoday closure in June to aerify greens, with the rest of the course done as possible. Upcoming Capital Projects: Planning for an irrigation system renovation. This past January, rebuilt the only bridge on property and recently the exterior of the clubhouse was renovated.

C+RB: What makes the golf course fun to play? What

makes it challenging? CW: This is a traditional Donald Ross on the back nine— crowned fairways, Donald Ross style bunkers, and teacup greens. This is a shot-shapers golf course, as well. Long hitters struggle here. You have to think your way through this course or you can get into a lot of trouble fast. The front nine is built to reflect the Donald Ross style, as well. This course’s defense is its layout winding through the hills with nature surrounding all sides. Elevation and direction changes leave many landing zones blind from the tee box, forcing you to gamble with long drives or take a safe lay-up. The greens have great undulation in them creating challenging putts and chips from all angles. (The front nine was designed and added by Joe Finger in 1972. It was originally the back nine, but the layout was flipped approximately four years ago).

With an outdated irrigation system, the maintenance crew at Highland Country Club has to be crafty with applying chemicals and fertilizers. 44

Club + Resort Business

April 2022

C+RB: What is your biggest agronomic challenge? CW: Currently, we have big Irrigation issues. The front nine

irrigation was installed in the 1980s, and the back nine was installed in the 1970s. It is almost completely useless now. Past superintendents have had to make decisions to manipulate the system in order to support the greens and currently I have no irrigation for my fairways and tees. Aside from irrigation, the biggest challenge agronomically is implementing cultural practices. For decades, this course has gone without or has just had the bare minimum – and it shows. Bringing back the cultural practices in stages so as to not overwhelm the budget or membership is going to be difficult. Every step in the right direction is going to pay dividends in the long run. C+RB: What weather challenges exist? CW: Due to limitations of our irrigation system, I have had

to refocus on how we apply chemicals and fertilizers. I do not have the ability to water any fertilizers that are not on the greens. Because of this, I have switched applying the majority of our applications as a foliar spray. Using various nozzles and spray patterns, I can ensure nutrients or pesticides reach the appropriate destination. I also must time my applications based on weather. Does this product need to be watered in? Is the rain coming going to be a slow steady rain or is it going to drop 2 inches in an hour? It is always a gamble, but with technology developing the way it does, I can usually make a good, educated guess. On the other hand, we have extended periods of drought. To adjust for this, I have to take advantage of the rainy seasons and grow the turf as healthy as possible to sustain the droughts. It can become a constant battle of growth and recovery. Sometimes you must accept that there are things beyond your control. Currently, I am working with irrigation architects to develop a plan to get us a new irrigation system which would be life changing for this golf course. C+RB www.clubandresortbusiness.com

PRODUCT SHOWCASE

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O�� F�� Get FIT

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Too Cool for School

Escape to Seascape

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Texacraft

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Country Casual Teak

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Stack the Deck

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

OW Lee

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April 2022

Club + Resort Business

PRODUCT SHOWCASE

F�� + B�� Great Balls of Butter

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Frozen Favorite

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Barilla

www.BarillaFS.com/frozen

Future of Fish Farming

Product: Forever Oceans Features: ▶ Navigating Seafood Differently ▶ One part innovation. One part delicious. Fully committed to saving the seas ▶ At Forever Oceans, we raise our very own Kahala fish offshore in deep waters. This allows us to cultivate high-quality fish in a clean, healthy, and completely natural environment ▶ Our fish production is streamlined through automation. Humans use a command and control interface to oversee and maintain robots performing basic fish husbandry. It’s the future of sustainable fish farming

Forever Oceans

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Fresh Catch

Product: Triar Seafood Company Features: ▶ Network of talented day-boat captains fish for only one or two days before returning with their catch, so you know the seafood is fresh ▶ Knowledgeable staff then hand-select each fish to ensure its quality ▶ The seafood is filleted within a few hours of being approved dockside and shipped overnight to your kitchen ▶ Triar was among the first in the industry to provide shore-to-door overnight service ▶ Guarantees 5-7 day shelf life for most species ▶ Offers an unsurpassed variety from the pristine waters of Florida’s coasts, as well as seafood from the waters of Cape Cod, Canada, Europe, Alaska and Australia ▶ All of Triar’s seafood is responsibly harvested, and company actively seeks out alternative species for sustainability

Triar Seafood The Chef’s Source.

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800-741-FISH (3474) • www.triarseafood.com 46

Club + Resort Business

April 2022

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PRODUCT SHOWCASE

Legendary Option

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Product: iCombi Pro Product Line Features: ▶ iCombi Pro combi oven is available in seven sizes from the XS to 20-full sheet from dealers across North America ▶ Higher productivity ▶ Shorter cooking times ▶ Lower energy consumption ▶ Provides outstanding consistency of results, even at full loads ▶ Time and energy-optimized cooking for high-production kitchens ▶ Indicates which foods can be cooked together, and items can be prepared as quickly as possible, produced in the most energy-eﬃcient way, or sequenced to be ready at a speciﬁed time ▶ Tells operators when to load and take out each food item to align with the production plan ▶ Ultra-fast, approximately 12-minute interim cleaning cycle

Legend® Steakhouse Broilers Features: ▶ Now feature optional refrigerated bases with Turbo Coil® refrigeration ▶ New option keeps proteins within easy reach, speeding production, enhancing freshness and maximizing efficiency ▶ Turbo Coil refrigeration delivers precision temperatures (without icing) and unprecedented cooling power—right where chefs need it ▶ Environmentally friendly R290 refrigeration with glycol means zero GWP (global warming potential) ▶ Satisfies tough Kyoto and Montreal Protocols ▶ Five-year evaporator coil and core warranty offered with this add-on ▶ On the hot side, Legend Steakhouse Broilers offer exceptional infrared, high-speed radiant heating ▶ Intense infrared heat waves are directed downward by the radiants, exposing all meat surfaces for perfect broiling ▶ Cool air currents pass up and over the meat, supporting perfect combustion to maintain radiant temperature ▶ “Sizzle plates” atop these broilers reach a full 600º F, which helps seal in the meat juices before broiling steaks ▶ Adjustable broiler drawers have positive locking counterbalanced grid assemblies to give cooks more confidence ▶ Roaring 42,000 BTU cast-iron burners deliver infrared heat as high 1800° F

Rational

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Make It a Double

Product: 2by2 Specialty Ice Machine Features: ▶ 2by2 cubes are perfect for chilling and minimal dilution for cocktails or straight spirits ▶ Produces dramatic 1.9” x 1.9”x 2.3”- square ice cubes ▶ Ice is also a garnish-elevating cocktail presentation ▶ Increase your revenue per drink served ▶ Small footprint easily ﬁts under a bar ▶ Up to 50 lbs. of ice production per 24 hours ▶ Built-in storage bin with 22-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air ﬁlter

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M�� S�� + A�� Join the Club

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ClubProcure

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Essential Software

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

Clubessential

www.clubessential.com April 2022

Club + Resort Business

PRODUCT SHOWCASE

A��

T�� Reservations for All

Sustainable, Green Cleaning

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Product: FlxRez Reservation System Features: ▶ Reservation systems for all areas of the club ▶ Aquatics/pool ▶ Fitness centers ▶ Driving ranges ▶ Golf simulators ▶ Spas and barber shops ▶ Tennis, pickleball, handball, bocce, etc ▶ Gyms and basketball ▶ Trap and skeet ranges ▶ Electronic scorecards (mobile app) ▶ and more

ForeTees

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Fore Supply Co.

800-543-5430 • www.foresupply.com

Wiz Kid

Product: Wiz Kid Antimicrobial Mats Features: ▶ Urinal and Runner Mats designed to keep your club cleaner in between cleanings ▶ Antimicrobial compounds built into the ﬁbers neutralize germs that cause odors ▶ Carpet-like texture is a step above traditional pads ▶ Protect ﬂoors from puddles, odors and stains ▶ Protect facilities from slips, trips and falls

Tri-C Club Supply

734-425-8990 • www.DuﬀysTriC.com

GOLF COURSE EQUIPMENT

The End of Radios

Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small, lightweight—no protruding, breakable parts like antennas ▶ Fewer repairs and replacements equals more savings ▶ Talk in groups or in 1:1 private conversations ▶ Create unlimited channels ▶ Wired- and Bluetooth headset-capable ▶ Use the Relay dashboard to track, manage and even communicate with your team

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Standout Sticks

Product: Flagsticks Features: ▶ Preserve your course’s charm and simplify maintenance ▶ Create a distinguished look for guests and a focal point on every green ▶ Crafted from a Brazilian hardwood ▶ Naturally resist deterioration and will stand the test of time ▶ Fiberglass ends are available in diﬀerent colors and lengths ▶ Logo personalization options

Landmark Golf Course Products 888-337-7677 • www.Rinowood.com 48

Club + Resort Business

April 2022

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PRODUCT SHOWCASE

T�� + C�� Stable Table

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ADVERTISER INDEX 27

CHAMBERS USA www.chambersusa.com

CLUBPROCURE 800-363-5480 / www.clubprocure.com

CRES COR www.crescor.com

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

855-999-3528 • www.FlatTech.com

EUSTIS CHAIR 978-827-3103 / sales@eustischair.com

Top Tables

FIBERBUILT UMBRELLAS & CUSHIONS 37 866-667-8668 / www.ﬁberbuiltumbrellas.com

Picnic-Style Tables Features: ▶ A purpose-driven modern collection of picnic and event style tables ▶ Designed to be activated between indoor and outdoor use ▶ Eﬀectively outfit outdoor dining, venue, or recreational spaces ▶ Made in the USA and constructed with domestically sourced high-grade aluminum ▶ Protected with durable UV powder coat ﬁnishes to withstand inclement weather ▶ Optional sublimated surfaces available to customize any setting, space and landscape

Southern Aluminum

800.221.0408 www.southernaluminum.com

Park It Here

Product: Park Avenue Stacking Wood Chair Features: ▶ Stacks 10 chairs high ▶ Unmatched 20-year warranty ▶ Custom-made in the USA ▶ Available with or without arms ▶ Sustainable solid hardwood frame ▶ Eustis Joint construction for added durability

FORETEES sales@foretees.com / www.foretees.com

LANDMARK GOLF COURSE PRODUCTS 888-337-7677/ www.rinowood.com

PEACOCK + LEWIS AIA 561-626-9704 / 239-631-2332 www.peacockandlewis.com

RELAY www.relaypro.com

SIERRA NEVADA HOSPITALITY 800-969-0999 / garyplatt.com/hospitality

SOUTHERN ALUMINUM 39 800-221-0408 / www.southernaluminum.com STUDIO JBD & JEFFERSON GROUP ARCHITECTURE 401-721-0977 / Pcafaro@JBDandJGA.com

TEXACRAFT 800-231-9790 / sleigh@texacraft.com

TRIAR SEAFOOD 800-741-FISH

31 7

YAMAHA 866-747-4027 / YamahaGolfCar.com

Eustis Chair

www.eustischair.com

www.clubandresortbusiness.com

April 2022

Club + Resort Business

IDEAEXCHANGE All Is Well By Betsy Gilliland, Contributing Editor

LIVE LONGER, LIVE BETTER. While anyone should take these words to heart, Bonita Bay Club in Bonita Springs, Fla., is constantly finding ways to put them into action. Late last year, the property became the first private club to introduce a “biotech bar” to its membership through a partnership with Fountain Life, a company that prioritizes preventive and proactive healthcare. Through their collaboration, Fountain Life provides Bonita Bay members with easy access to lifesaving diagnostics through a white-labeled app and website powered by Fountain OS. “Our board and our club are very forward-thinking, and we like to be on the cutting edge of what’s going on in the club industry,” says Director of Fitness Tammy Mugavero. “While golf may be king at Bonita Bay, fitness is certainly the queen. It is our job to look for ways to get our members excited about their health and wellness and to provide them with opportunities to live their best lives.” She believes that one of the most appealing aspects of the collaboration is that, unlike many healthcare services, Fountain Life focuses on wellness rather than illness. “Healthcare generally caters to sick people, but their approach is different. Let’s catch this stuff before people get sick, and their chance of having a better outcome is greater,” says Mugavero. “A lot of times we don’t go to the doctor until we have symptoms. This is empowering. It’s something that no one has ever brought to us.” Through worldwide partnerships with physicians, scientists, and age-management pioneers, Fountain Life can showcase breakthrough biotech, FDA-approved technologies with artificial intelligence and data collection to see inside the body. Bonita Bay, which holds health-related events at least once a month, introduced the app, which is available on iPhone and Android devices, to the membership with a soft launch during a lecture on heart disease in August 2021. The property held a 50

Club + Resort Business

April 2022

bigger launch at its Dinner with Docs event in December. Before rolling out the app for the membership, however, senior leaders at Bonita Bay went through some of the tests to gather feedback. As heart attacks are the number one cause of death in North American adults, the app, which is in its infancy, currently features an AI-enhanced Coronary CT Angiogram scan. However, the virtual biotech bar ultimately will oﬀer a catalog of patient journeys that cover the top 10 conditions that aﬀect health and lifespans. Others will include the Continuous Glucose Monitor journey, the Full Body MRI journey, and the Early Cancer Detection Blood Test. The app shows an image of a body, and members can click on the CCTA journey to learn about heart health and indicate if they want further testing. “Before the CCTA with AI overlay, cholesterol levels were the only indicators of heart health,” says Mugavero. “This links to a calcium score. It’s not a predictor. It actually tells how much ‘gummy’ plaque people have in their arteries.” For those who want to pursue testing, the Bonita Bay concierge contacts the members directly to help them schedule tests, answer their questions, or determine their

Bonita Bay Club has partnered with Fountain Life to oﬀer members a “biotech bar” that focuses on wellness over illness.

fitness for a test. “Ultimately, they’ll be able to go into the [Fountain Life] center in Naples,” Mugavero says. “In areas without a center, they would find where tests are offered.” Future journeys on the app will offer additional information. For instance the CGM journey will give people quantifiable information about the way their body reacts to foods. “Our members are hungry for that kind of knowledge,” Mugavero says. “Everybody wants to live a long life, but they don’t want to be debilitated in their last years.” The partnership focuses on promoting awareness, providing access, and delivering education at no cost to members. “The only cost or investment would be if a member chooses to take advantage of any of the precision medicine and/or diagnostics that Fountain Life offers,” says Mugavero. In addition, the collaboration between Bonita Bay and Fountain Life extends beyond the app. The property also brings in medical experts to discuss topics such as heart health, nutrition, pain management, Parkinson’s disease, Alzheimer’s disease, and sleep disorders. Bonita Bay has held onsite balance screenings, diagnostic ultrasounds, chiropractic assessments and treatments, blood pressure screenings, and consultations with Fountain Life nurses, as well. As part of its commitment to health and fitness, Bonita Bay also features five golf courses, 18 tennis courts, five (but soon 10) pickleball courts, and a state-of-the-art Fitness Center with a 43-member staff. The partnership also supports the property’s WAVE (Wellness and Vitality Enrichment) brand, which encourages members to be active. “Exercise is medicine, and medicine can be exercise,” says Mugavero. “It’s really about improving the quality of our members’ lives and keeping them out there doing the things they love. This is their work that keeps them out their playing.” www.clubandresortbusiness.com

YEARS F r o m O n l i n e Te e T i m e s

t o C l u b M a n a g e m e n t S o ft w a r e

Let’s raise a toast

Cheers to the clubs we are proud to call our partners Cheers to our dedicated team & last but not least Cheers to the love of bringing people together

R E S E R VAT I O N S | A P P S | W E B S I T E S | B A C K O F F I C E W W W. F O R E T E E S .C O M

INTRODUCING THE

KoldCube

™

Amazingly Innovative Completely Portable

The ONLY mobile REFRIGERATED cabinet with 3 BUILT-IN power sources

Use Outdoors...

Scan the QR code to view KoldCube3 spec sheet and additional information.

CUT THE CORD WITH THE

MODEL KCUA11 PATENT PENDING

And Indoors...

KoldCube3

•

Achieve long-term cold holding with or without grid electricity!

•

Eleven sets of extruded aluminum pan slides accommodate 18 x 26” or 12 x 20” pans with ample capacity.

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Heavy duty all-terrain wheels, two with brakes, provide mobility when fully loaded and stability during even the roughest transport.

•

Customize the door with your logo!

™

Built for rugged transport

Fully customizable door graphics available

Serve food indoors or out

Club + Resort Business April 2022

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Design + Renovation

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