Club + Resort Business August 2019

August 2019

wwww.clubandresortbusiness.com

®

Offering a

‘Cape Escape’

at The Club at New Seabury INSIDE: Shining New Light on Wine Rooms Outdoor Dining: Pleasing the Grill Seekers The Value of a Great Mechanic

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INSIDE

August 2019 • Vol. 15 • No. 8

THIS

ISSUE

16

Escape to the Cape

A redesigned clubhouse and lively restaurant, a renovated 18-hole course (with the second to follow), and a renewed focus on members, guests and staff has positioned The Club at New Seabury on the Nantucket Sound for its next stage as a not-so-hidden gem.

(Cover photo by Kent Earle and Courtesy The Club at New Seabury)

ALSO IN THIS ISSUE

5

+ Recreation 24 Design OUT OF THE DARK

Shining new light on wine rooms and cellars.

6

The Rob Report

9

C+RB News Roundup

32 FULLY FUNCTIONAL Design Snapshot

Providing comfortable surroundings for Fairmount CC’s new sporting complex.

Editor’s Memo

HOME ECONOMICS A YEAR OF FIRSTS

MICHAEL JORDAN’S GROVE GC TAKES SHAPE Plus other industry, supplier and people news.

47

Today’s Manager

PEAK PERFORMANCE

Chris Wyles has earned Excellence in Club Management honors for his timely and responsive direction of the Bald Peak Colony Club.

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Products at Work

STRENGTH IN NUMBERS

The benefits—financial and practical—of buying-group power.

+ Grounds 42 Course MAN AND MACHINE

+ Beverage 36 Food PLEASING THE

GRILL SEEKERS

Cooking outdoors makes any meal a special occasion.

52 Product Showcase

8 Club Index 4 l Club + Resort Business

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Equipment managers have become indispensable parts of course maintenance teams.

58

Idea Exchange

CHARITY FOR ALL

Naples Lakes CC extends its charitable reach to a national cause.

57 Ad Index

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EDITOR’S MEMO

Home Economics Living in a golf course community has always had a lot of obvious appeal, even if you didn’t play golf or needed to take out a mandatory club membership as part of acquiring real estate on the property. The communities offered a lot of built-in security and tranquility—and most of all, assurance of pleasing views and surroundings, and the absence of a threat of high-rises or other monstrosities springing up next to or in front of your home.

At least that was pretty much the case for many years, as long as golf was the driving force behind the community’s reason for being. But that has all changed dramatically in the last ten or so years—and in many cases, those living in golf communities have suddenly found themselves confronted by the very real threat of living next to an apartment building or senior-living center, and/or having those pleasing views turn into overgrown, weed-filled eyesores.

This has led to a steady stream of people rushing to fill community centers and town halls around the country, as part of hastily assembled protests and grass-roots efforts to try to stop plans for potential development of golf community properties, and/or to try to take existing developers or golf course operators to task for abandoning and neglecting a property. “I bought my home because of the [golf course] view” has been heard repeatedly from agitated citizens after they’ve stepped up to microphones at zoning-board hearings.

Some communities, however, have seen the need to try to take a different approach to preserve all that drew people to choose to live there in the first place. Recognizing that their communities have dwindling appeal not only because of changing participation patterns for golf, but also because millennials and

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Some golf communities are seeing the need to take a different approach to preserve all that drew people to live there in the first place. other emerging generations are gravitating to other styles of living preferences, those who live in places like Stockton, Calif.’s Brookside golf community and who operate clubs associated with those properties are trying to find ways come together, as golfers and non-golfers alike, with new “save our view” concepts that also offer some interesting new possibilities for expanding club membership rolls (see pg. 11).

These type of proposals, through which those in the community’s homeowners association who are not club members would be assessed a fee in return for some club access and privileges, are also certain, of course, to generate protests of their own. In the case of Brookside, where only 30 percent of those residing in the 937-home development are members of Brookside CC, those raising objections to the plan say

that the club’s problems stem more from a history of financial mismanagement than from the major cultural changes that are affecting golf and real estate.

But the developer of Brookside is on record as saying that while the presence of the golf course increased lot values by from 50 to 100 percent when the community was built about 30 years ago, mandatory membership would be required if it were being built today.

And General Manager Alicia Escajeda says that while Brookside CC has operated at a profit in recent years, the $560,000 that would be generated each year from the $50 monthly fee paid by the new class of homeowner members is critical to not only her club’s long-term survival, but that of many other clubs like it.

“This is a nationwide issue that is happening all over,” Escajeda says. “There are numerous case histories of what happens when a golf course closes. We do not want to become a statistic. [All] community residents who want to maintain their property values and create a stronger and sustainable future should [support a concept like Brookside’s].”

Joe Barks • Editor jbarks@clubandresortbusiness.com

August 2019

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THE ROB REPORT

A Year of Firsts This has been a year of firsts for me. While I’ve attended the PGA Merchandise Show and Golf Industry Show in the past, 2019 marked my first experience with the Club Management Association of America (CMAA) World Conference and Club Business Expo. It was a pleasure to be surrounded by so many brilliant General Managers and club leaders with innovative ideas to share.

I also carded my first Chef to Chef Conference this year. New Orleans was a terrific spot for a who’s who of culinary creativity, and I immediately began looking forward to the 2020 conference in Charlotte (see pg. 33).

We’ve only just crossed the halfway mark and I’m checking off another first—my first cover feature for Club + Resort Business (pg. 16). I traveled to Mashpee, Mass. to visit The Club at New Seabury. This gem on Cape Cod (also my first visit to The Cape) is a community within a resort overlooking the Nantucket Sound.

I won’t give away all the details here, but suffice it to say the “new” in New Seabury is very relevant. The clubhouse has been renovated and the club’s new 95 Shore restaurant has opened to rave reviews. On the golf side, New Seabury’s Dunes Course has been renovated, and its Ocean Course will follow suit at the end of the season.

In the tone of a cheesy infomercial: But wait, there’s more!

We’ve been busy unboxing various products and sharing the videos on our Twitter account (@Club_and_Resort). They’ve been so popular that we’ve begun a YouTube channel. For those of you on the F&B side, we kicked off the channel with a Twinings Tea unboxing. Your pro shop may be interested in the one we did for Canviva’s Workout Bundle, which is a CBD package that includes a 500 mg

Restore CBD Oil Tincture and a 300 mg Relieve CBD Oil Roll-On Pain Gel. Does your club stock any CBD products?

Stay with me—I’m almost done.

Last, but certainly not least, we’ve launched a podcast, “Club + Resort Talks.” Anne Stryhn, Assistant General Manager from The Country Club of Virginia (CCV), was our first guest. CCV is a huge contributor to the annual Idea Fair at the CMAA World Conference (and to our annual June Ideas Issue, as well), so it was a logical choice to have Anne share insights on how her club keeps its “idea machine” running yearround. And she was an amazing guest.

You can find my talk with her under the Resources tab on our website.

As summer continues and fall quickly approaches, I’m looking forward to even more firsts, while also enjoying my day-to-day activities that have become the norm.

Rob Thomas • Associate Editor

rthomas@clubandresortbusiness.com

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EDITORIAL

CREATIVE SERVICES

DIGITAL MARKETING

PRODUCTION SERVICES

EDITOR

VP, CREATIVE SERVICES

DIGITAL MARKETING DIRECTOR

CUSTOMER SERVICE MANAGER

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

mrook@wtwhmedia.com

Joe Barks

Virginia Goulding

Stephanie Hulett

vgoulding@wtwhmedia.com

shulett@wtwhmedia.com

CREATIVE DIRECTOR

DIGITAL MARKETING MANAGER

CUSTOMER SERVICE REPRESENTATIVE

ecanetta@clubandresortbusiness.com

afourlaris@wtwhmedia.com

Mark Rook

Erin Canetta

ASSOCIATE EDITOR

ART DIRECTOR

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

mclaney@wtwhmedia.com

Rob Thomas

EDITOR, CLUB + RESORT CHEF SUPPLEMENT

Joanna DeChellis

jdechellis@clubandresortbusiness.com 412-260-9233 CONTRIBUTING EDITORS

Matthew Claney

DIRECTOR, AUDIENCE DEVELOPMENT

Bruce Sprague

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VIDEO SERVICES

Betsy Gilliland Jeff Bollig Design + Renovation:

Food + Beverage:

mulanski@wtwhmedia.com

EVENTS EVENTS MANAGER

Jen Kolasky

jkolasky@wtwhmedia.com

bvoyten@wtwhmedia.com

mflando@wtwhmedia.com

Michelle Flando

VIDEOGRAPHER

EVENTS MARKETING SPECIALIST

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VIDEOGRAPHER

Marilyn Odesser-Torpey Jerry Schreck

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EVENT EXHIBITOR & SPEAKER MANAGER

Derek Little

Pamela Brill Barbara Rook

LEADLIFT ONBOARDING SPECIALIST

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Bradley Voyten

Course + Grounds:

Amanda Fourlaris

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Barbra Martin

bmartin@clubandresortbusiness.com DIGITAL PRODUCTION MANAGER

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rhall@wtwhmedia.com DIGITAL MEDIA SPECIALIST

Nicole Lender

nlender@clubandresortbusiness.com

FINANCE CONTROLLER

Brian Korsberg

bkorsberg@wtwhmedia.com ACCOUNTS RECEIVABLE SPECIALIST

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Recreation + Fitness:

Tad Wilkes

DIGITAL MEDIA/WEB/DEVELOPMENT

ADVERTISING

WEB DEVELOPMENT MANAGER

VICE PRESIDENT - GROUP PUBLISHER

Tom McIntyre

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AUGUST CLUB INDEX Club and resort properties featured in this issue

Bald Peak Colony Club, Melvin Village, N.H. .......................... 47 Bay Colony Golf Club, Naples, Fla. .............................................. 27 The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. .................................................................................................. 26 Butterfield Country Club, Oak Brook, Ill. ............................... 51

SALES DIRECTOR

Tony Bolla

Chattahoochee Country Club, Gainesville, Ga. ................. 40

tbolla@csdecisions.com 773-859-1107

The Club at New Seabury, Mashpee, Mass. ............................. 16

REGIONAL SALES MANAGER

The Clubs at Cordillera Ranch, Boerne, Texas ......................... 42

aburk@wtwhmedia.com 737-615-8452

The Clubs at Houston Oaks, Hockley, Texas ......................... 28

Ashley Burk

Desert Mountain Club, Scottsdale, Ariz. .................................. 50 Fairmount Country Club, Chatham, N.J. ................................ 32

WTWH MEDIA, LLC

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

Fiddler’s Elbow Country Club, Bedminster, N.J. ............... 25 2011 - 2019

SUBSCRIPTION INQUIRIES

Greenville Country Club, Greenville, S.C. ................................ 51

To enter, change or cancel a subscription: Web (fastest service): www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business P.O. Box 986, Levittown, PA 19058 Copyright 2019, WTWH Media, LLC

Myers Park Country Club, Charlotte, N.C. ......................... 37 Naples Lakes Country Club, Naples, Fla. ........................... 58

Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2019.Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2019 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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Four Seasons Resort and Club Dallas at Las Colinas, Irving, Texas ................................ 42

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Olympia Fields Country Club, Olympia Fields, Ill. .............. 38 The Patriot Golf Club, Owasso, Okla. ....................................... 31

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INDUSTRY ROUNDUP MICHAEL JORDAN’S GROVE GC BEGINS TO TAKE SHAPE

AP PHOTO/JULIE JACOBSEN

CONSTRUCTION ON BASKETBALL LEGEND Michael Jordan’s new golf course on Florida’s “Treasure Coast” is well underway, TCPalm. com reported, although its expected completion date is still unknown.

The 226 acres in Hobe Sound, Fla. is slated to become Grove Golf Club, with the NBA Hall of Famer as principal owner, TCPalm.com reported. It’s beginning to take shape, with aerial images from the Property Appraiser’s Office, taken earlier this year, showing the rough outline of an 18-hole course, bunkers and areas for water hazards.

Developers are giving no timeline for completion and opening of the course, TCPalm.com reported. Rick Melchiori, General Manager of Becker Holding Corp., the Vero Beach, Fla. development group behind the club, declined to comment.

The club is expected to be comprised of 18 holes, a driving range, a 9,800-sq. ft. clubhouse and maintenance facilities, according to the developer’s application filed with Martin County, TCPalm.com reported.

BID TO BUY LPGA COURSES IN DAYTONA BEACH, FLA. HITS SNAG AFTER AN ANNOUNCEMENT THAT the U.S. subsidiary of a Chinese conglomerate had agreed to buy the golf courses at LPGA International in Daytona Beach, Fla., city commissioners delayed a vote needed to approve the sale, the Daytona Beach News-Journal reported.

PHOTO BY NIGEL COOK, DAYTONA BEACH NEWS-JOURNAL

The pending $3.6 million purchase by Gilbert, Ariz.-based C-Bons International Golf Group Inc. (CBIGG) was contingent on approval by the Daytona Beach City Commission on July 17 of an amendment to the 657-acre LPGA Golf Club property’s master agreement between the city and current owner Consolidated-Tomoka Land Co, the News-Journal reported. But that vote was delayed until August 7, with Mayor Derrick Henry and some commissioners expressing reservations.

Those concerns were raised despite a promise by CBIGG in the proposed

amendment that stated it would keep the two 18-hole courses at LPGA in “tournament-ready condition” and also provide the Ladies Professional Golf Association— whose headquarters is located at LPGA International—with up to 30 days a year of free use of both courses, as well as practice facilities, the News-Journal reported.

Proponents of the sale also noted that CBIGG owns 27 golf properties across the country, including Sweetwater Country Club in Sugarland, Texas, which once served as the headquarters for the LPGA, the NewsJournal reported.

FORMER SITE OF PLANNED TIGER WOODSDESIGNED COURSE SOLD FOR $15.3M A NEARLY 800-ACRE SWANNANOA, N.C. property that once was the intended site of a luxury housing community and a Tiger Woods-designed golf course has changed hands, but future development plans there remain unclear, the Asheville Citizen Times reported.

The property, located about 17 miles east of Asheville, was slated to be part of The Cliffs at High Carolina, a neighborhood project featuring about 1,000 luxury homes and what would have been the first U.S. golf course designed by Woods, the Citizen Times reported. It was sold in April by David Straus of Straus Family LLC for about $15.3 million to a South Carolina-based group, New Fort LLC, after being on the market for three years and having originally been listed for $24 million.

PHOTO BY ASHEVILLE CITIZEN TIMES

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INDUSTRY ROUNDUP

THE GEORGIA CLUB TO TRANSITION TO PRIVATE STATUS THE GEORGIA CLUB IN Statham, Ga. announced that it will achieve a long-time goal on November 1, 2019, when it transitions from semi-private to private status.

More than 2,000 members and guests gathered at the club on July 3 to celebrate the milestone achievement that has been made possible by a membership growth of more than 700 percent under the management of Bobby Jones Links since 2011.

As a private club, The Georgia Club plans to offer its members more-accessible tee times, less-crowded greens and an overall elevated experience. Its facilities will continue to be available to non-members for

privately hosted special events, including weddings, banquets, reunions and golf tournaments.

The Georgia Club, which was acquired by Pan-Pacific Fairway in December 2015, is a master-planned community that includes a 27-hole golf course, a 42,000-sq.-ft. Georgian Clubhouse and pro shop, a swim park and fitness center, and tennis and pickleball.

With more than 1,300 acres in total, the community had 190 homes in 2011 and has now grown to 400 occupied homes, with a plan to continue the growth with an additional 450 homes to be built in upcoming years. Waiting lists have been

created for future neighborhoods and the developer is on schedule to complete 30 to 40 homes by 2020.

Bobby Jones Links, formerly known as Mosaic Clubs, LLC, was hired in July of 2011 to manage all club and grounds operations.

The firm’s initial goals were to pull the club out of previously incurred $2 million debt, elevate and maintain its premier facilities, improve service, increase rounds and revenues, operate the facilities efficiently and professionally, and position The Georgia Club as a premier golf and club experience in Georgia, all while reducing the operating deficit.

FIVE OAKS G&CC BOUGHT BY OUT-OF-STATE INVESTORS A GROUP OF TEXAS investors has bought Five Oaks Golf and Country Club in Lebanon, Tenn., the Nashville (Tenn.) Business Journal reported.

CDA Five Oaks LLC announced the purchase, which marks the first time the country club has changed ownership since it opened in 2001.

The three lead investors in the purchase have backgrounds in country club governance, the Business Journal reported. Rob Doby formerly served as President of Colonial Country Club in Fort Worth, Texas.

John Cochran operates an interior design and architectural firm that serves country clubs in the western United States, and Rich Hopwood is a real estate developer in the Dallas and Fort Worth areas. Cochran and Hopwood serve on Colonial’s Board of Directors.

Five Oaks occupies more than 500 acres and features an 18-hole course, a 21,000-sq.-ft. clubhouse, a swimming pool and a tennis court, the Business Journal reported. There is also a 275-home residential development, 300 rental homes and 300 condominiums that are either built or under construction.

“SMASH ROOM GOLF” EXTREME TOURNAMENT SET FOR POP-UP TOUR “SMASH ROOM GOLF,” a new pop-up event that combines mini-golf with destruction, will come to Cincinnati, Ohio on November 29, The Enquirer of Cincinnati reported, giving golfers in that city an alternative to shopping on Black Friday.

The event, which will include a bar setup, features a hole that has 12 vases that participants must try to break with only four shots, The Enquirer reported. One of the holes is even set on fire while golfers are challenged to make a hole-in-one.

Smash Room Golf will appear in a number of cities through the end of 2019, with winners from those cities competing in Las Vegas for the finals in 2020.

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FOR NEARLY 100 YEARS, the Asbury Park (N.J.) Press reported, Manasquan River Golf Club in Brielle, N.J. has boasted a view of the river second to none. Recently, however, that view has been obstructed by a giant golf net.

Ron Dana, who lives on Riverview Drive along the edge of the course, built the 65-ft. by 130-ft. netting in 2018, but without any permits or official approvals, the Press reported.

He is facing four violations of the municipal code and has requested S ES PR RK a variance to allow the net A P Y to remain , while neighbors have launched an online petition, which has so far garnered more than 200 names, demanding that it be removed.

Borough officials first issued a notice of violation in August 2018, the Press reported, because the netting surpasses the township limits on fencing (between 6 and 12 feet, depending on the fence). The notice stated that if the fence was not removed within 45 days, the landowner would be in violation and face municipal court charges. When that deadline passed, Dana was issued four citations, with the last on April 15, 2019. His court dates have been delayed, and the next is set for October 29.

PHOTO BY PACIFIC PRESS/LIGHTROCKET VIA GETTY IMAGES

P H OT O BY JO E S T R

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PHOTO BY CALIXTRO ROMIAS, THE RECORD

RESIDENT’S NET ON EDGE OF MANASQUAN RIVER GC DRAWS PROTESTS FROM CLUB, NEIGHBORS

BROOKSIDE CC LOOKS TO ADD NON-MEMBER HOMEOWNERS THROUGH MONTHLY FEE ONE OF THE MOST exclusive neighborhoods in Stockton, Calif. is in the midst of making a decision that will impact its future for years, The Record of Stockton reported. It involves the Brookside Golf Community Association, the 937 homes in the gated area of the sprawling neighborhood that includes the private Brookside Country Club.

The Brookside Country Club and the homeowners association (HOA), known as the Brookside Golf Community Association, are separate entities, The Record reported. Not all residents who live inside the gated community are members of the country club, nor are they required to be.

A proposal that all homeowners who live behind the gates will soon have the opportunity to vote on calls for the assessment of a $50 monthly fee that would go directly to the country club, The Record reported. In return, the homeowners would be resident members of the club and would be allowed to dine in the clubhouse once a month; have access to the swimming pool, tennis courts and pickleball facility; eat at The Turn sandwich shop; participate in fitness classes; play four rounds of golf annually with paid green fees; attend three community social events per year; and get special rates on the banquet room.

The proposal prepared by the homeowner’s association attorney would amend its covenants, conditions and restrictions and require a minimum of 51 percent approval to pass, The Record reported. The proposal notes that the fee would be fixed for the first three years and then subject only to cost-of-living increases tied to the U.S. Consumer Price Index in future years.

MINIMUM WAGE BOOST COULD HAVE ‘DEVASTATING IMPACT’ ON INDUSTRY RAISING THE FEDERAL MINIMUM wage to $15 an hour by 2025 would increase the pay of at least 17 million people, but also put 1.3 million Americans out of work, according to a study by the Congressional Budget Office that was released on July 8, National Public Radio reported.

The budget watchdog’s report came ahead of a pending vote in the House of Representatives on a bill to gradually raise the federal minimum to $15 an hour by 2024. The current federal minimum wage is $7.25 and last increased a decade ago.

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SUPPLIER NEWS

ETHOS CLUB & LEISURE

ACQUIRES GSI EXECUTIVE SEARCH ETHOS CLUB & LEISURE, a real estate advisory and investment firm, has acquired GSI Executive Search. The firm’s corporate headquarters will be in Dallas, Texas, and the management team will be led by president Robert Jones, a founding partner of Ethos Club & Leisure and a 30-plus year veteran of the private club and real estate development industry.

In recognition of his then-16 years as General Manager/Chief Operating Officer of Desert Mountain Club in Scottsdale, Ariz., Jones was the 2012 recipient of The James H. Brewer Award through the Excellence In Club Management Awards co-sponsored by the McMahon Group and Club + Resort Business. His club management career also included positions at Eldorado Country Club, the Dallas Athletic Club and the Northwood Club.

Additionally, Jay Salem will leverage 40-plus years of operations, IT and human resources experience to be the firm’s Chief Operating Officer. Dallas Addison, founding partner of Ethos Club & Leisure and partner in Addison Law, will assume a leadership role with GSI Executive Search as Managing Director.

As part of the ownership transition, GSI Executive Search senior principal Scott McNett, and principals Dan Farrell, Ned Welc and Sharlyn Moore are remaining with the firm, and all current searches and services are being provided to clients as contracted without interruption.

CLUBESSENTIAL LAUNCHES MEMBERSHIP ANALYTICS PREDICTOR CLUBESSENTIAL HAS ANNOUNCED THE launch of its Membership Analytics Predictor (MAP) solution, which is designed to help club managers and executives define and understand what constitutes an engaged member, by aggregating data already in a club’s system and then modeling that information to identify who is engaged, and also predict who is at risk.

By consolidating data collected from thousands of members over dozens of years across multiple systems and representing tens of thousands of transactions, the MAP produces a meaningful report that can be used to derive insights to shape business decisions and, ultimately, improve business performance. Clubs can use MAP to access individual member-trend analysis and reports on who has fallen below the engagement threshold, and then use this data to re-engage a member before a cancellation notice, or pair one highly engaged member with a prospect to enhance recruiting efforts.

For more information, go to https://www.clubessential.com/map 12

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JOHN DEERE ACQUIRES ONLINK JOHN DEERE HAS ANNOUNCED the acquisition of OnLink, a golf course performance optimization software platform. As a result of the partnership, John Deere will acquire the OnLink platform and service agreements with all existing OnLink customers.

OnLink is a cloud-based golf course management platform that allows golf courses to collect data and manage equipment, labor, water, chemicals and nutrients, and playing conditions.

“We know that data-driven decision making is key to improving agronomic outcomes and financial returns for our golf customers,” said Manny Gan, John Deere’s Director of Global Golf Sales and Marketing.

“This acquisition allows us to continue developing the OnLink platform with the data knowledge we’ve already built to deliver insightful information to our customers.”

OnLink will become integrated into the John Deere suite of technology solutions.

YAMAHA GOLF-CAR EXPANDS NORTHEAST TERRITORY YAMAHA GOLF-CAR COMPANY IS expanding the territory of New England Golf Cars (NEGC) of Seekonk, Mass. and W&B Golf Carts, Inc. (W&B) of Hudson, N.Y. to grow sales and enhance service capabilities. Effective August 5, New England Golf Cars, in addition to its current territory of Massachusetts, Rhode Island and Connecticut, has expanded to include Maine and New Hampshire. W&B Golf Carts, Inc., which currently covers eastern New York, will now add Vermont to its territory.

Both NEGC and W&B will provide full service, including sales, service, leasing, parts, accessories, and seasonal/daily rentals, to golf courses and other customers in their expanded territories.

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SERVER PRODUCTS STARTS FREE PROPORTION DISPENSER GIVEAWAY TO CELEBRATE THE LAUNCH of its new ProPortion Handheld Dispenser, Server Products is giving away a free ProPortion unit, valued at $166, every week in a promotion that will run through September 29, 2019. Weekly drawings will take place every Monday and winners, who will be notified via e-mail, will be able to choose from a single or triple tip ProPortion. Each unit comes with color-coded valves in small, medium and large options for dispensing different viscosities and six color-coded portion tabs, from ¼ oz to 1 oz.

The ProPortion Handheld Dispenser will be available for purchase this fall through Server Products’ regular distribution channels. With 93 percent of restaurants shortstaffed in their kitchens, the flexible design of ProPortion allows an operation to increase line speed and save time, generating almost $250 in savings per year per dispenser while helping to bring consistent flavor to the menu. To learn more and enter Server’s weekly drawing for a chance to win a free ProPortion, visit proportiondispenser.com.

TULKOFF FOOD PRODUCTS LAUNCHES CHESAPEAKE SAUCE TULKOFF FOOD PRODUCTS HAS launched Chesapeake Sauce, the newest addition to its foodservice flavored mayonnaise product line. The Baltimore-based manufacturer describes the product as the only manufactured sauce offered to operators that captures the true essence and unique one-of-a-kind flavors of Maryland’s Chesapeake Bay. Tulkoff ’s Chesapeake Sauce was born out of the kitchen of the Calvert House Inn, a restaurant known worldwide for its Maryland-style crab cakes. The sauce was originally created so that when used for crab cakes, it only requires the sauce, a filler (typically bread crumbs) and crab meat. The product contains freshly made mayonnaise and a proprietary blend of bold seafood seasoning commonly known and recognized to the Maryland region.

Excellence in

Club

Management

®

Awards

Entries are now being accepted for the 2019 Excellence in Club Management® & Rising Star Awards, co-sponsored by the McMahon Group, Club + Resort Business and the National Club Association.

The awards program honors private club general managers, managers and

HOSHIZAKI AMERICA TRANSITIONS SUSHI CASES TO HYDROCARBON R600A REFRIGERANT HOSHIZAKI AMERICA RECENTLY STARTED shipping sushi cases with the energy-efficient and environmentally friendly refrigerant, R600a. The new hydrocarbon refrigerant models are designated with an “H” at the end of their model number.

In late 2017, Hoshizaki incorporated energy-efficient interior LED lights to help customers showcase their ready-to-serve sushi. All four, five, six, and seven-foot long cases feature an elegantly curved, full-length front glass display. www.clubandresortbusiness.com

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chief operating officers who have exhibited outstanding skills in their clubs.

THE DEADLINE FOR SUBMITTING ENTRIES IS NOVEMBER 8, 2019 For more information and to submit nominations, go to www.clubmanageraward.com August 2019

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PEOPLE NEWS

James Rogers

Adam House

Mark Jablonski Steve Brown

CLUB PEOPLE Hinsdale Golf Club in Clarendon Hills, Ill. has named Mark G. Jablonski CCM, CFBE, CSW, as its new General Manager. Jablonski was most recently Assistant General Manager at Medinah (Ill.) Country Club, where he was recognized with the “Rising Star Award” as part of the 2019 Excellence in Club Management Awards. Prior to his time at Medinah, Jablonski held positions at the Metropolitan Club of Chicago and The University Club of Chicago.

KemperSports has appointed Chris Parker as the new General Manager of Rock Spring Golf Club in West Orange, N.J. Parker most recently served as golf business manager for the Maryland National Capital Park and Planning Commission in Prince George’s County, Md. Rockwind Community Links in Hobbs, N.M. has named Steve Schoch as its new Golf Professional and Clubhouse Operations General Manager. Prior to joining Rockwind, Schoch managed several New Mexico golf courses, including Taos Country Club, Riverview Golf Course in Kirtland, and Sierra del Rio Golf Course in Elephant Butte. A native of El Paso, Texas, Schoch is a Class A member of the PGA. 14

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OB Sports Golf Management has appointed Dennis Tuhn, PGA, as General Manager of The Golf Club at Moffett Field in Mountain View, Calif. Tuhn was most recently Head Golf Professional for the San Jose (Calif.) Municipal Golf Course.

The Club Management Association of America announced that James Schulz, CCM, American Yacht Club, Rye, N.Y., and Marco Sotomayor, CCM, The Thermal Club, La Quinta, Calif., have attained the designation of Certified Club Manager (CCM).

Joel Paige has been named the new Chief Operating Officer of Kingsmill Resort in Williamsburg, Va. Prior to joining Kingsmill Resort, Paige was the Managing Director of Lansdowne Resort & Spa in Leesburg, Va. San Antonio Country Club has named Eduardo Castillo as its new Executive Chef.

Most recently, Castillo served as Executive Chef of Round Hill Club in Greenwich, Conn. He takes over for Nelson Millán, who has taken a position as Corporate Executive Chef of Kabobs, Inc. Avon (Ohio) Oaks Country Club (AOCC) has named Brett Sand as its new Executive Chef. Sand has 17 years of experience in

Eric Eshleman

the food industry, six of which have been at AOCC. Sand is replacing Marc Simac, who is taking over as the Executive Chef at The Club at Tartan Fields in Columbus, Ohio.

Sycamore Hills Golf Club in Fort Wayne, Ind., has named Adam House as its new Executive Chef. House was most recently Executive Chef at the famed Joseph Decuis restaurant in Roanoke, Ind. Trump National Doral Miami has appointed James Rogers as the new Executive Chef of the resort. Previously, Rogers worked as Executive Sous Chef at JW Marriott Marquis.

Woodstock (Vt.) Inn & Resort has announced the appointments of Ryan Beaudoin as Kelly Way Gardens Chef and Jason Schmidtke as Special Events Chef. Most recently, Beaudoin spent one year at the Ocean House in Watch Hill, R.I. as its food forager and Director of Culinary Education.

Before joining the Woodstock property, Schmidtke was a sous chef at Leon’s Fine Poultry and Oysters in Charleston, S.C. Steve Brown has been named Food & Beverage Manager at Eagle Creek Golf & Country Club in Naples, Fla. Previously, Brown served as Food & Beverage Director at The Sanctuary Golf Club for 10 years, www.clubandresortbusiness.com

7/30/19 10:05 AM

Ian King

Kevin Kirk

David Maroun Sandra Jaskol

and also held positions at The Plantation Club at The Dunes and most recently at Glen Eagle Golf & Country Club.

Jim Myers has been named Golf Course Superintendent at Columbia Edgewater Country Club in Portland, Ore. Myers previously held superintendent positions at the Plateau Club in Sammamish, Wash. and Vail (Colo.) Golf Club.

The Metropolitan Golf Group appointed Erik Bramble to the new position of Corporate Director of Sales. In the golf industry since 1999, Bramble formerly worked at Cherry Valley Country Club, Valleybrook Country Club and Minebrook Golf Club, all in New Jersey.

The PGA of America named Eric Eshleman, PGA, Director of Golf at the Country Club of Birmingham (Ala.) as 2019 PGA Golf Professional of the Year and Kevin Kirk, PGA, Director of Golf Instruction at The Woodlands Country Club in The Woodlands, Texas, as 2019 PGA Teacher of the Year. Other recipients of PGA National Awards included: Bill Strausbaugh Award: David Reasoner, PGA, Ridgewood Country Club, Paramus, N.J. Patriot Award: Judy Alvarez, PGA/LPGA, Monarch Country Club, Palm City, Fla. PGA Player Development Award: Liz

Cooper, PGA/LPGA, Springfield (Va.) Golf & Country Club PGA Youth Player Development Award: Scott Wilson, PGA, Bay Meadows Family Golf Course, Traverse City, Mich.

PGA Merchandiser of the Year, Resort Category: Sara Muldoon, PGA, Hershey (Pa.) Country Club PGA Merchandiser of the Year, Public Category: Duncan Simms, PGA, Oak Creek Golf Club, Irvine, Calif.

PGA Merchandiser of the Year, Private Category: Scott Kirkwood, PGA, Ocean Reef Club - Key Largo, Fla.

King began his sales career at MTS as Sales Manager in 2006 and was promoted to National Sales Manager-Lodging in 2010. He was promoted to Vice President in 2016.

Forsgate Country Club in Monroe Township, N.J. has appointed Sandra (Sandy) Jaskol as Director of Membership. Jaskol, a Class A/Life Member of the LPGA. formerly was the Grass Roots Marketing, Tournament & Events Manager at the PGA TOUR Superstore in Paramus, N.J.

Golf Ventures named Jeff Huelsman, CGCS, as Territory Manager for the southwest Florida sales team. He joins Golf Ventures from Syngenta. Prior to that, he had 21 years of experience as a golf course superintendent in southwest Florida.

SUPPLIER PEOPLE

The Prestwick Companies has named Garret Larsen as a Regional Sales Manager. Larsen has more than 10 years of experience serving the golf and hospitality industries worldwide.

MTS Seating promoted Ian King to Vice President-Sales Strategy & Innovation.

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Server Products has named David Maroun as Vice President of Sales. Maroun most recently worked as Vice President of Sales-Food Service & OEM at CFS Brands.

William (Bill) Rodgers has joined Alto-Shaam as its Business Development Manager. Previously, Rodgers served as a district sales manager in Virginia for Sysco.

Kopplin, Kuebler & Wallace has hired Michelle A. Riklan and Annette Whittley. Riklan will focus on career management, consulting and searches. Whittley, with extensive food-and-beverage training and consulting knowledge, spent 13 years with Four Seasons Hotels and more recently worked at Congressional Country Club. She will now focus on Food & Beverage Consulting and Searches.

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» THE CLUB AT NEW SEABURY

Escape cape to the

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A redesigned clubhouse and lively restaurant, a renovated 18-hole course (with the second to follow), and a renewed focus on members, guests and staff has positioned The Club at New Seabury on the Nantucket Sound for its next stage as a not-so-hidden gem.

By Rob Thomas, Associate Editor

WHILE THE CLUB AT NEW SEABURY in Mashpee, Mass. can stake claim to being the oldest residential golf community in New England, the “new” in its name is extremely relevant these days. Founded in 1962 and nestled on 1,500 acres overlooking the Nantucket Sound, the property has undergone a transformation over the last couple years—with more on the horizon.

Renovating and enhancing everything at The Club at New Seabury has lifted the spirits of members and staff, says Chris Card, the club’s President and Executive Director.

“When we set out to rebrand and re-energize a ‘new New Seabury,’ we were committed and laser-focused on going beyond just amenity enhancements,” Card says.

“Our new clubhouse and 95 Shore restaurant, our renovated guest accommodations, new real estate offerings, the golf course renovations and so much more have really improved what was already a hidden gem.”

New Seabury is a community within a resort that offers activities and venues that satisfy members, neighbors and guests of varying interests. Whether it’s relaxing at the beaches and absorbing the ocean views, playing on the club’s two championship waterfront golf courses, working out in the state-of-the-art fitness facility, swimming in the Cape’s largest pool or hitting balls on one of the 16 tennis courts, New Seabury offers something for everyone.

In that way, New Seabury is a modern take on the traditional private club. While it maintains a level of exclusivity—catering to members and their guests—the resort component offers an invitation to anyone looking to experience luxury and refinement, on and off the golf course.

The property has strived to provide an escape from the day-to-day grind for generations, and has continued to evolve with the club industry’s transition from stuffy and stale to fresh and vibrant.

And its latest round of renovations, Card points out, went beyond the physical transformation of the property.

“To be a good place to live, we have to be a good place to work,” he says. “Focusing on and investing in our employees has been the absolute game-changer here.

“Ensuring [that our staff] has the proper tools, as well as feeling empowered enough to treat our members like members again, has been key,” Card says. “Energizing and changing the employee culture, quite honestly, has been the most rewarding part of what we have accomplished here in such a short time. In the end, we feel we are enriching the membership experience and have created an environment that has evolved as an ideal setting to live, relax and play.”

PHOTOS BY KENT EARLE AND COURTESY THE CLUB AT NEW SEABURY

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» THE CLUB AT NEW SEABURY

At the center of the new 95 Shore restaurant is a wraparound bar with views of Nantucket Sound. The club hosts a fivecourse wineand-food pairing monthly with seasonal plates, local seafood and vegetables from surrounding farms.

At A Glance:

The Club at New Seabury Location: Mashpee, Mass. (Cape Cod) Founded: 1962 Members: 650 Clubhouse Size: 42,000 sq. ft.

Annual Golf Rounds: 22,000 Golf Course Designer: William Mitchell (Redesign by Hepner Golf Design) President & Executive Director: Chris Card Director of Golf: Jim Clay Director of Agronomy/Superintendent: Scott Nickerson Executive Chef: Mark Porcaro Director of Catering Sales: Jennifer Perry Director of Fitness: Amy Warr Director of Lodging: Meg Feleciano Director of Tennis: Cody Hunter Senior Director of Food & Beverage: Pedro Gonzalez Membership Director: Bob Higgins Human Resources Director: Lauree Coffey Controller: Sue Hoover Director of Facilities: David Hatfield President of Real Estate Development: Joe Colasuonno

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CONTINUING THE “SMART GROWTH” There are approximately 1,700 homes currently within the New Seabury community, according to Card, with hundreds of new homes still to be built—approximately 30 per year over the next few years. Residents are not required to join the club, says Bob Higgins, Director of Membership, and conversely, members do not have to own property in New Seabury to join.

“We really have a nice makeup of members at the club and within our community,” says Card. “There’s a variety of demographics and reasons why people love New Seabury. Some are here part-time and/or full-time, depending on the season and where they are in their lives.

“Because we’re not far from Boston, many professionals and young families are looking for a weekend or holiday escape or a place to summer with family and friends,” he adds, “while retirees or recent empty-nesters have made us their seasonal or year-round home, and have invited multi-generations of family members to visit and escape to our hidden gem.”

There are six membership levels at The Club at New Seabury, with the Diamond Membership being the most elite and allencompassing. In addition to Golf and Lifestyle options, the club offers a discounted Junior membership for people between the www.clubandresortbusiness.com

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“

When we set out to rebrand and re-energize a ‘new

New Seabury,’ we were committed and laser-focused on

”

going beyond just amenity enhancements.

—Chris Card, President and Executive Director

ages of 22 and 39, and a Silver membership that rewards existing members having reached the age of 80.

New Seabury was New England’s first “smart growth” community, Card explains, highlighted by the founders’ foresight to convince the town of Mashpee to adopt a newly created zoning bylaw that permitted “cluster development” on the 1,240-acre Great Neck peninsula.

Neighborhoods (villages) were built on the land most suited to development and the roads follow the naturally rolling topography, while environmentally sensitive areas, such as salt ponds, coastal marshes, inland wetlands, and estuaries were preserved or protected.

Freed from the restrictions of traditional zoning, land at New Seabury was used far more efficiently: single-family homes

May2019Halfpage_7W_4.625H 4/16/19 9:56 AM Page 1

are clustered closely together on relatively small lots; patio homes are tightly grouped in a zero-lot-line village overlooking the vast open space of a golf course; townhomes line expansive fairways; and a seaside neighborhood, reminiscent of an old New England fishing village, affords hundreds of families access to a beautiful stretch of Nantucket Sound beach.

“Nearly a half-century later, the underly-

CUSTOMER EXPERIENCE PERSONALIZED CUSTOMER SERVICE Reliable, knowledgeable staff are waiting to assist you.

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Family-Owned & Operated Since 1978 www.clubandresortbusiness.com

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ing principles guiding development at New Seabury remain,” Card says. “Efficient use of land continues to be an overarching goal of Bayswater Development, as is respect for the distinctive neighborhoods offering lifestyle and amenity options that appeal to a broad spectrum of buyers—whether they are avid golfers, ‘second-generation residents’ seeking to recapture the Cape Cod experiences of their childhood with their own children, or active retirees enjoying the convenience of a community where shopping, restaurants, and recreational opportunities comfortably coexist.”

The resort community offers three new neighborhoods within its boundaries.

There are eight models of Cottages at New Seabury, ranging from 1,422 sq. ft. to 2,302 sq. ft. Top-end homes are being built in the Oceanfront at Seaside development, where six models, ranging from 3,000 sq. ft. to 4,091 sq. ft., are offered. In between, The Preserve at Flat Pond is a gated community that is quickly reaching its threshold.

CREATIVE DINING “CONFUSION” With five restaurants ranging from light fare to specialty dining, Pedro Gonzalez, Senior Director of Food & Beverage at New Seabury, says the club has something to satisfy every palate.

“This year we have raised the bar in the area of casual and fine cuisine, with two 20

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New Seabury is a community within a resort that offers activities and venues to satisfy members, neighbors and guests of varying interests. Residents of New Seabury are not required to join the club, while members do not have to own property to join.

refined venues, 95 Shore and The Lure Bar, that opened this summer,” Gonzalez says.

“95 Shore really has us excited. It radiates upscale, yet casual, with stunning views of Nantucket Sound. At the center of 95 Shore is a redesigned wraparound bar and dining area with great views. And the palate won’t be disappointed, because there are many well-balanced culinary creations from Executive Chef Mark [Porcaro].”

Porcaro loves the new dining atmosphere at the club. “A great restaurant is one that just makes you feel like you’re not sure whether you went out or you came home, and ‘confuses’ you,” he says. “We want to have an atmosphere that makes our guests feel like they are as comfortable

“

as when they are at home with family and friends—with great food, of course.”

The club offers a five-course wine-andfood pairing once a month with seasonal plates, local seafood and vegetables from surrounding farms. “We have many new dishes, and some old favorites, too,” Porcaro says. “We focus on dressing up local classics. This isn’t your grandmother’s baked cod. Our dish is [made with] Parmesan and panko crust, chorizo white beans, and stew salsa verde.”

In addition to 95 Shore, which is open to the public, and The Lure Bar, New Seabury is home to the iconic Cape restaurant, The Popponesset Inn—situated along the ocean in a relaxed setting with more than

95 Shore really has us excited. It radiates upscale, yet casual, with stunning views of

”

Nantucket Sound.

—Pedro Gonzalez, Senior Director of Food & Beverage

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Is Your Club

A Top

Innovator?

The actual reality of today’s club and resort business is that great ideas are needed on an everyday basis, to ensure member/guest satisfaction and establish and sustain the relevance that is required for long-term success.

In its December 2019 issue, Club + Resort Business will honor the Top Innovators in the club and resort industries.

Leading-edge innovation will be recognized for the full range of operations and management areas, including (but not limited to):

• Board of Directors Relations • Clubhouse Design • Course and Grounds Maintenance • Food-and-Beverage Programs, including Development of Signature Beverages, Dishes and Venues • Fitness Operations and Programs • Golf Operations and Programs • Kitchen Design and Operations • Locker Room Operations • Maintenance Facilities • Member Marketing and Communications

• Other Recreation Programs (Archery, Equestrian, Outdoor Activities, Shooting, etc.)

• Outdoor Dining and Patio Design • Pool Operations and Aquatic Programs • Pro Shop Retailing • Social Media • Special Events • Staff Motivation and Training • Technology • Tennis Operations and Programs • Websites • Youth Programs

To have us see why your club and management team should be viewed as a Top Innovator, go to www.clubandresortbusiness.com and complete the online form.

Or send an e-mail to editor@clubandresortbusiness.com to have us contact you for details.

Then watch to see if your club makes the list of C+RB’s Top Innovators this year!

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» The Club at New Seabury

The Club at New Seabury leans on its members to help it remain relevant, says Chris Card, President and Executive Director. “This is their resort and their community, so they have a voice in what types of events and amenities are most important to them,” Card says.

175 wine selections and a 200-seat tented beachfront locale for weddings and private functions.

The Sand Wedge Bistro, located in the clubhouse with easy access to the golf courses and locker rooms, offers grab-andgo breakfast and deli sandwiches, while The Athletic Club Café provides a healthconscious menu of smoothies, juices, salads and flatbreads.

PLAYING ON THE CAPE The 9,000-sq. ft. Athletic Club at New Seabury boasts a world-class tennis complex with 12 Har-Tru and four all-weather courts. The fitness center has the latest workout equipment and a full schedule of classes, with a spacious pool and playground outside for the youngest members and guests. There’s also pickleball, bocce, basketball courts and walking trails that wind their way throughout the property.

The highlight of all of the recreational activity offered to members, though, is the club’s two 18-hole golf courses.

“We’re so lucky to have at the center of The Club at New Seabury, two of the best [golf] layouts on the Cape,” says Director of Golf Jim Clay. “The Ocean Course boasts several holes along the beach with many sweeping views of the ocean, while The Dunes Course heads more inland, threading through the wetlands and woods.”

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After being renovated by Hepner Golf Design to enhance its playability, The Dunes Course reopened this spring. It sits on 125 acres and now features redesigned and rebuilt, repositioned bunkers, expanded fairway edges through the green, re-contoured mounds and softened slopes on multiple greens, as well as the relocation of cart paths on some holes.

The Dunes Course project initially started as a bunker renovation only, reports Director of Agronomy Scott Nickerson. The existing bunkers were breaking down, and contamination from drainage and washouts had made them unplayable.

“As we got into the planning, we looked at what we could do to improve the overall playability of the course,” Nickerson says.

“We brought in a few architects to kind of give us a short presentation on their thoughts. We settled on Bruce [Hepner], and from there we tried to address playability issues.”

That led to the reconstruction of holes 18 and 5, to overcome greens characteristics that had been limiting pin placement and overall playability. “Through Bruce’s design, we also eliminated 165 trees, to open up areas and create a more visually appealing tee shot,” Nickerson notes.

The final piece of the puzzle was repositioning the pond on hole number 16. This improved the landing area and

gave higher-handicap players an ability to negotiate the hole without having to carry the water.

“From a maintenance point of view, we highly improved bunker faces and addressed all of our turf problems as far as drainage and traffic flow,” Nickerson adds.

The Ocean Course was designed by William Mitchell and first opened in 1962.

Its spectacular views of Nantucket Sound and Martha’s Vineyard will be further enhanced when it gets renovated at the end of the 2019 season; Hepner will be tasked with that as well.

“Essentially we are addressing the same issues on the Ocean Course, with drainage being the huge maintenance factor,” Nickerson says. “We currently plan on doing over a total of five greens. We have two greens where we will improve playability and pin placements, and we are looking to fix three greens that have historically had maintenance issues, to now keep them all within the same characterization as the other greens.”

THE MEMBERS’ VOICE Maintaining—or growing—membership is an issue for clubs across the country.

New Seabury, Card says, leans on its members to help the club continue to provide what they want and need.

“We constantly focus on staying relevant www.clubandresortbusiness.com

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“

From a maintenance point of view, we highly improved bunker faces and

”

addressed all of our turf problems as far as drainage and traffic flow.

—Scott Nickerson, Director of Agronomy

and engaging with our members on what matters most to them,” Card says. “This is their resort and their community, so they have a voice in what types of events and amenities are most important to them.”

Part of that challenge is staffing the club with employees who treat the members as prized guests, and not just numbers.

“We work diligently on the physical attributes of the club, as well as on building a culture where people want to advance

their careers and spend their days, evenings and weekends here,” Card says. “So it is imperative that we hire the best of the best. We do spend a lot of time and energy to ensure that we have a staff that provides excellent services to members and guests.”

And those efforts have all come together to infuse an exciting new spirit throughout New England’s oldest golf community.

“The future is extremely bright, particularly with the renewed enthusiasm and

Club member of the year.

renovations we’ve made to the club,” Card says. “We will continue to strive to make New Seabury the best on the Cape and also within the New England region “Our focus is to ensure that our guests receive the attention and customer service they deserve,” Card adds. “And with a combination of tranquility and best-in-class amenities, we hope to attract new members and guests and keep those who make this their home happy.” C+RB

Dining room and public space seating from MTS.

Call 734-847-3875 or log on to see more at www.mtsseating.com

©2019 MTS Seating | MTSM743

www.clubandresortbusiness.com MTSM743 C&RB Aug19_half.indd 1

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DESIGN + RENOVATION

Out Dark of the

Members and guests are raising a glass to how clubs are shining a light on redesigned wine rooms and wine cellars as spirited new gathering spaces.

By Pamela Brill, Contributing Editor

CHEERS TO THE WINE ROOM. Clubs across the country are breathing new life into these spaces, which are now being utilized not only as expanded storage facilities that reflect consumers’ ever-growing thirst for fine vintages (see chart, pg. 26), but also as unique and exciting new gathering places for drinks, dinner, socializing and special events.

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SUMMING IT UP > Expanded wine programming calls for more room to accommodate greater event attendance.

> Easy access to club kitchens ensures smoother, more efficient food-andbeverage operations.

> Repurposing underutilized space, such as a conference room, creates a new option for hosting intimate dinners and private meetings.

PHOTO COURTESY THE PATRIOT GC.

As more facilities begin to recognize the untapped potential of this aspect of their food-andbeverage programs, they are incorporating more functionality and purpose into wine room and wine cellar designs.

ADDING ‘ELBOW’ ROOM With an increasingly expanding wine program and more members indulging in tastings, Fiddler’s Elbow Country Club in Bedminster, N.J., was in need of dedicated socializing space. “As our wine club has grown, we added wine lockers, and the demand for a casual space to hang out and sample wines became evident,” says General Manager Tom Hurley.

This past spring, the club added a wine cellar and lounge that has helped to boost wine and predinner cocktail sales. Located between the club’s Elbow Bar and Elbow Restaurant/dining room, the lounge is easily accessible to the kitchen, which is www.clubandresortbusiness.com

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used exclusively for a la carte service. (A larger and newly renovated kitchen is reserved for weddings and large-scale member events.)

Designed in a rectangular style with brick walls and stone flooring, the cellar is described as “rustic and industrial at the same time,” says Assistant General Manager Michael Nyerges. Small, round tables and bucket seats can hold up to 28 people for an intimate dinner or a speakeasy. For the latter event, couches are added, to foster a more casual vibe.

Track lighting in the cellar spotlights select tables or bottles on display, while wine lockers provide their own illumination “that gives off blue light and sets the mood,” adds Nyerges. Sixty-four wine lockers, housing up to fifteen bottles each, are temperature-controlled and accessible only by the club’s three food-and-beverage managers. Currently sold out with a waiting list, the lockers are a testament to the popularity of Fiddler’s Elbow’s wine club.

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DESIGN + RENOVATION

FIDDLER’S ELBOW COUNTRY CLUB Bedminster, N.J.

“Members are now filling an empty space. They meet [in the wine cellar] before dinner and many choose to [stay for] dinner. [The space] is often active, with wine club members stopping in to sample their wines.”

— Executive Chef Michael Weisshaupt

Creating a flexible design that can accommodate changing logistics for dinners, receptions and speakeasies in the cellar posed some challenges for the Fiddler’s Elbow team, but Nyerges is pleased with management’s decision to maintain complete control over the operation. “We decided to design in-house without engaging designers, so it took longer, but we are most familiar with our needs,” he says.

Member comments have confirmed that these decisions were on target. Feedback regarding the wine cellar “has been nothing short of tremendous,” Executive Chef Michael Weisshaupt reports. “Members are now filling an empty space,” Weisshaupt says. “They meet here before dinner and many choose to [stay for] dinner. It is often active with wine club members stopping in to sample their wines.”

Vintage Performance A RECENT REPORT FROM THE WINE INSTITUTE shows how the steady growth of U.S. sales has helped to spur clubs’ interest in redesigning and expanding their space for both storing wine and featuring it through special events in unique settings.

WINE SALES IN THE U.S.

(Wine shipments in millions of 9-liter cases from California, other states and foreign producers entering U.S. distribution)

Year Table Wine 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002

338.7 336.1 332 324.7 323.4 326.2 319.1 307.6 291.4 287.7 273.1 273.3 259.4 253.5 245.3 237 222.6

Wine/ Total Wine Dessert Wine Sparkling Champagne 40.4 40.8 41.2 40.2 34.6 31.6 30.3 31.4 28.9 27.2 27.7 26.7 24.3 22.5 20.3 17.6 15.9

27.4 26.4 24.4 21.7 19.8 18.4 17.5 17.2 15.3 13.9 13.5 13.8 13.6 13.1 13.2 12 11.5

406.5 403.3 397.6 386.6 377.8 376.2 366.9 356.2 335.6 328.8 314.3 313.8 297.3 289.1 278.8 266.6 250

Total Retail Value $68.1 billion $65.3 billion $63.3 billion $60.5 billion $56.8 billion $53.4 billion $51.7 billion $50.3 billion $47.7 billion $45.6 billion $44.7 billion $43.7 billion $42.2 billion $39.5 billion $36.2 billion $34.0 billion $33.0 billion

Sources: Wine Institute, Department of Commerce, Estimates by BW166/Gomberg, Fredrikson & Associates.

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BAY COLONY GOLF CLUB Naples, Fla.

“We had an approximate 20 percent increase in reservations for private events in the wine room over the previous year, when it was a conference room.”

— Tammy Mercer, Director of Marketing and Membership Sales

To further cement its commitment to wine programming, Fiddler’s Elbow is now hosting monthly wine club socials, in addition to monthly wine dinners. “Our traditional wine dinners always sell out, and these socials now offer a less expensive, more informal option,” says Weisshaupt. Fiddler’s Elbow members not only have the opportunity to sample boutique wines, but they can purchase them, too, which has helped to boost overall wine sales significantly.

FROM BOARDROOM TO WINE ROOM At the Bay Colony Golf Club in Naples, Fla., transforming a meeting room into a space that serves a growing wine program became a necessity. “We have an extensive wine program at the club which includes intimate wine dinners, tastings and pairings like our ‘Wine Not’ dinners,” says Tammy Mercer, Director of Marketing and Membership Sales. A renovation of the 432-sq. ft. space was completed in December 2017,

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to better appeal to this expanding program.

Located just off the main dining room with easy access to the kitchen, the wine room makes a grand statement, with its mahogany wood doors offset by transitional décor.

Upholstered chairs flank a long, conference room-style table that can seat up to fourteen guests. The overall design is complemented by patterned cream-colored carpeting, along with dimmable lighting can be adjusted for both business and social meetings.

Running the length of the back wall are

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DESIGN + RENOVATION

THE CLUBS AT HOUSTON OAKS Hockley, Texas

“[Our owners] wanted to enhance the notion of a wine club with a world-class facility for our wine enthusiasts to use and enjoy.”

—Bob Gusella, CEO/General Manager

built-in wine coolers offset in smoked glass. Showcasing up to 400 bottles, the fully stocked, temperature-controlled facility has different settings for wines from all over the world, notes Mercer.

While the wine room can be reserved for private dinners, wine events and meetings, its functionality will be enhanced by the addition of forthcoming wine lockers. “We also do at least one wine trip to Europe each year,” Mercer notes, pointing to the Bay Colony membership’s increased interest in wine-related programming.

Thanks to the repurposed space, Bay Colony is reaping the rewards of its meeting room turned wine room. “We had an approximate 20 percent increase in reservations for private events in the wine room over the previous year, when it was a conference room,” says Mercer.

UNDER WRAPS Giving new life to a former underground bomb shelter by converting it into a thriving wine facility has proved to be a major asset for The Clubs at Houston Oaks in Hockley, Texas. Largely driven by the club owners, the space previously in usage during 28

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A street-level door now leads to “Bunker 55” (named for the controlled temperature in its wine-storage area pictured on opposite page), which The Clubs at Houston Oaks repurposed from an on-site underground shelter that was originally built during the Cold War.

the Cold War and the Cuban Missile Crisis was repurposed into a Napa Valley-inspired wine-tasting lounge, private dining room and refrigerated storage cave last spring. “[Our owners] wanted to enhance the notion of a wine club with a world-class facility for our wine enthusiasts to use and enjoy,” says CEO/General Manager Bob Gusella.

Spanning approximately 13,000 sq. ft., half of Bunker 55 is dedicated to social elements (a tasting bar, lounge area, private dining room, restrooms and kitchen facilities), while the remaining real estate is reserved for long-term storage of private wine collections.

Adjacent to the club’s boutique hotel, the underground facility is less than a mile from the main clubhouse and is easily accessible by car or golf cart.

The main entry is just off the hotel parking lot, with a street-level door that leads to the bunker below. Special access is available for authorized personnel and members who have rented a storage bunk in the wine cave. This temperature-controlled portion of the bunker is set at 55 degrees (hence the name).

Converting the outdated space required a full-fledged remodel and build-out of the former bunker, including custom stone and brick work, antique barnwood beams and other customized wood elements, and the construction of a tasting bar and lounge areas. Such a comprehensive operation was challenged by the fact that this space lacked an elevator.

“Everything that went into the bunker during construction—lumber, power tools, equipment, stone, brick, personnel—had to be taken down and removed later via manpower,” explains Gusella, who describes the 16-month-long endeavor as a “timeless, old-world project.”

CONTRACT

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DESIGN + RENOVATION

To update the space for its new purposes, concrete flooring has been acidwashed and polished and is now outfitted with antique area rugs. Furnishings were hand-picked by Marci Alvis, one of the club owners who manages the interior design for much of the facility. Lighting incorporates a range of decorative options, including recessed cans, directional spots, wall sconces, table lamps and custom chandeliers.

With all the comforts of home, plus the addition of modern-day amenities, Bunker 55 has become a prime attraction, one that Gusella describes as “awe-inspiring.”

“I can honestly say, as a club manager with nearly 30 years of experience, that I have never seen another facility like it—not even in Napa or France,” Gusellas says.

Member usage covers a variety of uses, from bridal parties and rehearsal dinners to VIP receptions and milestone birthdays.

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One member used the facility to host a 50th birthday party for his wife and transformed into a fashion show. “It was quite an event, just like Fashion Week in New York City,” Gusella says.

Further proof of members’ enthusiasm is in the club’s books; Houston Oaks wine sales have increased by 175 percent this year versus the first six months of 2018.

ROLLING OUT THE BARREL When The Patriot Golf Club in Owasso, Okla., mapped out plans for a new clubhouse, management decided to replicate its wine club, along with an added bonus.

“In our new building, we decided to have a dedicated space that could be home to an expanded Cellar Club and offer members an enhanced private dining and event space,” says General Manager Ali Sezgin.

Building upon the original Cellar Room that had housed 48 lockers in a conference

room, the renamed Barrel Room opened its doors in May 2018.

Situated just off the entry to the club’s family dining room, the 13’ x 28’ Barrel Room offers direct access to the kitchen for staff and members alike. The ceiling is outfitted with an oak tongue-and-groove style, with perpendicular iron straps across the oak planks evoking a wine barrel (see photo, opoosite page). This look is also carried across the flooring and wine lockers that are enhanced by dry-stacked stone columns separating individual locker bays.

Running the length of the rectangularshaped room is a 14-foot harvest table, bolstered by velvet upholstered chairs that serve as the focal point of the space.

Overhead lighting is provided by a linear chandelier finished in burnished brass, rounded out by four matching sconces in the corner of the room.

For wine storage, the west and east walls

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THE PATRIOT GOLF CLUB Owasso, Okla..

“In our new building, we decided to have a dedicated space that could be home to an expanded Cellar Club and offer members an enhanced private dining and event space.”

— Ali Sezgin, General Manager

contain 120 temperature-controlled lockers for members’ private stock and ten oversized lockers for the club’s library collection of wines. Total capacity is up to 2,000 bottles, and ported ventilation for each locker bay is directed into the attic above.

An art-frame television on the southern wall provides an additional amenity for member viewing, and an underneath wine

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credenza is used for house wine storage.

Because the club’s original wine cellar served as a model for the new design, the team did not have to face any layout concerns. “The needs for this space were apparent from our previous wine room, and it helped to influence every decision we made,” notes Sezgin.

With an established group of Cellar Club

members in place, The Patriot GC is now able to offer six to eight free tastings each year, providing more purchase opportunities for lockers. To further boost business, the club recently began hosting wine-education classes and dinners that have been wellattended. “Our focus is now to educate staff and members, so we can increase our wine sales,” Sezgin adds. C+RB

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DESIGN SNAPSHOT

FULLY FUNCTIONAL

An uptick in recreational activities prompted Fairmount CC to give its sporting complex a full makeover, complete with comfortable surroundings.

By Pamela Brill, Contributing Editor

WITH SUMMER IN FULL SWING, Fairmount Country Club in Chatham, N.J., is reaping the benefits of its new Timmons House facility, designed to accommodate increasing member interest in sports and other fitness-focused activities.

“The Fairmount Board of Governors recognized the trend in the private-club industry that members want more value and to be able to utilize their club on a year-round basis,” says Chief Operating Officer/General Manager James Gusella, CCM. “When the decision was made to renovate the 50-year-old swimming pool and the associated building, it was decided that a multipurpose facility serving swimming, tennis and the newly added sport of paddle tennis would help the club retain existing members and attract new ones.”

Inside this two-level, 10,000-sq. ft. building, members now have easy access to Fairmount’s pool and paddle courts, along with a variety of dining options and fitness facilities. The Timmons House is the result of a multi-layered design that sought to marry comfortable furnishings (both inside and out) 32

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with practicality.

After commissioning Theresa Ogando, principal with Ogando Partners, for interior design of the new facility, Fairmount’s management sought to define the purpose of the new structure as one that doubled as an activity house and as a food-andbeverage outlet. “Using the outdoor activities of the pool and paddle courts, space planning and furniture positions were selected so that views could connect to the activities, without being dominated by their functions,” says Ogando.

Situated on the main floor of this building are a casual bar, indoor dining and an outdoor venue that boasts patio seating overlooking the pool.

Indoors, the area is illuminated by a mix of general recessed fixtures with custom-made pendants at the main bar.

Two decorative bent-wood pendants, which Ogando credits for “providing an unexpected piece of sculptural decoration,” are situated over a table that serves as a primary focal point. Positioned between two structural columns, this wooden fixwww.clubandresortbusiness.com

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See you in

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

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DESIGN SNAPSHOT

Design Snapshot

FAIRMOUNT COUNTRY CLUB Chatham, N.J.

Project: Timmins House

multipurpose sports, fitness and dining facility Master Plan/Architect: Studio JBD

and Jefferson Group Architecture Interior Design: Ogando Partners,

Whitehouse Station, N.J. Lighting: Hubbardton Forge pen-

dants, David Trubridge pendants Flooring: Daltile porcelain tile,

Atlas carpet Bar table: Shawn Austin Furniture, Fort Worth, Texas Bar stools: JANUS et Cie Bar tile: Ann Sacks Interior dining furniture: JANUS et Cie Pool lounge area: JANUS et Cie

chaise loungers Pool patio: Tropitone umbrellas Splash pad: County Line Fence Adirondack chairs Pool: Ledge Lounger in-water

loungers

ture is fashioned from a walnut slab and detailed with custom-colored resin that Ogando reports “was derived from a palette found in waters near New Zealand.”

The bar itself features a zebrawood laminate front with gray quartz countertop and is complemented by wicker woven stools. In the main dining area, square metal tables with frosted glass tops were selected for their ease of clean-up and ability to be dressed up with linens for nighttime meals.

To create a consistent look throughout the first-floor interior, Ogando chose a neutral color palette accented by black metal windows and Nano walls that open onto the pool on one side and paddle courts on the other. Black and white tile outfits the bar and main dining room, accentuated by a cool gray interior paint scheme.

This look is further enhanced by metallic detailing that makes its way from the bar area to the outdoors, providing a seasonal balance. “The metal-trimmed, contemporary slot fireplace provides a quick warm-up in the cooler days and evenings for paddle tennis players, while the light grays offset by the tile offer a cooling respite from the summer sun for pool-goers,” Ogando notes.

“

THE VIEW FROM ON HIGH To step up to the second level of the sports complex, a steel-and-wood staircase leads to lounge seating, a wide-screen television and a built-in beverage counter. “The furniture arrangement here creates a more intimate space for conversation, with views to the pool,” Ogando notes.

Open space in the center of the floor can be utilized as needed, touting a flexible layout for anything from kids’ activities to banquet-style dinners. Rounding out this floor is a closed lounge containing a 15-foot interactive golf simulator that is used yearround and during inclement weather.

In high season, landlubbers can relax at the patio overlooking the pool or directly alongside swimmers, in furnishings that Ogando specifically selected to suit the casual, family-friendly vibe. In the patio area, powder-coated aluminum dining tables and chairs are designed to withstand sun, water and chlorine. “The chair bottoms and backs in polyvinyl mesh are comfortable for shorts and swimsuits, allowing for air flow and quick drying,” she notes.

In the pool lounge area, chaise loungers that coordinate with the interior bar stools are paired with aluminum, weatherresistant side tables. Even greater protec-

We’re seeing many long-time members take up paddle tennis, and many are

utilizing the pool facilities when they hadn’t

”

been to a swimming pool in years.

— James Gusella, CCM, COO/GM 34

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Photos Courtesy Studio JBD/Jefferson Group Architecture

tion from the elements is required at the splash pad, where recycled, plastic-molded Adirondack chairs provide a comfortable respite. In-water loungers are also at the ready for swimsuit-clad sunbathers.

Once the final swim of the season has been completed, all poolside tables, chairs, umbrellas and in-pool loungers will be stowed in a sealed storage container—a necessity for protecting them from harsh Northeast

M A ST E R

P L A N N I NG

winters. Chaise lounge chairs will be stacked and covered in the pool deck, while the chaise lounge seating pads will be stored indoors and the outdoor couches will be moved to the upper level of the Timmons House.

In the interim, furnishings undergo periodic maintenance with warm, soapy water.

“Regular care and cleaning allows us to steer away from the use of harsh chemical cleaners that can harm the finishes on the

A RC H I T EC T U R E

I NT E R I O R

furniture,” Gusella notes.

Implementing practices like these helps to ensure the longevity for a well-used addition to Fairmount’s amenity mix; Gusella is already enthused by the level and breadth of members’ use of the new facility. “We’re seeing many long-time members take up paddle tennis, and many are utilizing the pool facilities when they hadn’t been to a swimming pool in years,” he says. C+RB

DE S IG N

P RO C U R E M E NT Fairmount Country Club, Chatham, NJ

Designing Traditions P R I VA T E

C L U B S

&

H O S P I T A L I T Y

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

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FOOD + BEVERAGE

Pleasing the

Grill

Seekers Cooking outdoors makes any meal a special occasion, and gives clubs and resorts opportunities to showcase their properties and amenities year-round.

By Marilyn Odesser-Torpey, Contributing Editor

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7/30/19 8:09 AM

WHETHER IT’S A JUICY BURGER at poolside, a hearty gyro on the golf course or a whole suckling pig at the clubhouse pavilion, food cooked outdoors brings added dimensions of fun and excitement to every meal, from a simple weeknight dinner to an elaborate banquet.

At Myers Park Country Club in Charlotte, N.V., even Thursday’s Pizza Night becomes a party when the crispy, from-scratch pies (see dough recipe, pg. 38) are prepared outdoors in a wood-fired oven, according to Director of Culinary Operations Scott Craig.

Over the course of a couple of hours, Craig typically serves about 60 pies. The oven is mobile, so it can be transported to various parts of the property, such as the golf course halfway house or putting green, the lawn behind the clubhouse, the pool and the tennis courts. On request, Craig will even bring the pizza oven to members’ homes for parties.

A whole pig cooked outside in a roasting box was the star of a recent luau held at Myers Park CC. The tropical-inspired menu also featured grilled mahi, jerk chicken and skewers One of the most popular wood-fired with Thai chili shrimp and pineapple, and marinated beef with scallion chimichurri. pies at Myers Park is the Barbecue Pizza topped with pulled pork, white cheddar, crispy tobacco onions and house barbecue sauce. and steamed off in the kitchen, taken outside to retherm and “Almost anything cooked with live fire is delicious,” Craig says. crisp in a turkey fryer, and tossed in Tabasco honey. Sides “The flavor that the burning wood imparts can’t be replicated by such as hush puppies and fries are also cooked in the fryer. any other means, and the smell of smoke and the aesthetic of the The biscuit bar displays butter, honey butter, apple butter, open fire calls to something primitive in our DNA that compels us candied bacon, scallions, bacon jam and various other jams to gather around it.” and jellies.

When he is preparing pizza, Craig prefers to burn a combination For a poutine bar, Craig will offer tater tots prepared to order in of white oak and hickory in the oven. The white oak allows the the fryer and a selection of toppings such as various cheeses and oven to achieve a higher temperature, and the hickory imparts cheese sauce, bacon, scallions and braised short rib. a distinctive flavor. Craig’s goal for the deck of the oven is 8000 F. “The portable fryer is a versatile piece of equipment and can and the dome usually maintains a temperature of 1,1000 F. be set up and broken down quickly,” he notes.

At Myers Park, nine months out of the year are amenable to An unusual piece of portable equipment Craig uses is a Konro outdoor cooking, and Craig takes full advantage of the favorable grill, a heavy ceramic Japanese-style grill. The charcoal he uses weather. A popular offering is a Carolina Low Country boil, for is Japanese Binchotan, which, he explains, cooks with very high which he cooks corn, andouille sausage and shrimp in court bouilheat and is relatively smokeless. lon in a turkey fryer, then transfers it to a paella pan.

For a May Jazz Under the Stars event, he grilled off hanger steak (And now Craig isn’t even letting the dead of winter stop him that had been precooked in an immersion circulator. Members from dreaming up outdoor events—see box, pg. 39). also liked when he offered create-your-own grain bowls made on the pool deck with quinoa and barley, baby vegetables and grilled AROUND-THE-WORLD DELIGHTS salmon or chicken.

Another outdoor Southern classic at Myers Park is a fried A whole pig cooked outdoors in a roasting box was the star chicken and biscuit bar. For this set-up, the chicken is dredged of a recent Myers Park luau. The tropical-inspired menu also featured grilled mahi with sweet chili glaze, mango salsa, sticky rice cake and banana leaf; jerk chicken, and skewers The “Steak-osaurus” with Chimichurri (see recipe at www.club andresortbusiness.com) is an outdoor delight served by Executive with Thai chili shrimp and pineapple and marinated beef with Chef Jon Hearnsberger at The Bridges at Rancho Santa Fe. scallion chimichurri. www.clubandresortbusiness.com

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FOOD + BEVERAGE

Recipe Wood-fired Pizza YIELD: 12 15-oz. crusts

PROCEDURE: 1 Combine the yeast and 3/4 of the water in mixing bowl. Add flour and begin mixing.

2 As the dough mixes, add the last 1/4 of water slowly (you may need all the water, or none at all). Add salt and 3 ozs. olive oil. The texture of the dough should be slightly sticky and it should stretch about 4 inches when it is pulled.

3 Portion the dough into the desired weight, then rub down lightly with oil and allow to sit at room temperature for 1 to 2 hours until proofed.

4 Dough can be refrigerated until needed.

5 When ready to use, dust the pizza paddle liberally with semolina, so the

(precooked weight)

INGREDIENTS: 10 lbs. all-purpose flour 1 oz. yeast 3 qts. cold water 2 tbsp, kosher salt 6 ozs. olive oil Semolina as needed Roasted garlic oil as needed Coarse sea salt as needed

dough can be worked to the appropriate shape. Add toppings, then transfer to the oven.

6 Allow the crust to become firm before sliding the peel under the pizza for a quick 1/4 turn.

7 Watch the crust closely, as it can cook very quickly depending on the temperature of the oven. Continue turning the pizza until the crust is uniformly browned.

8 Lift the pizza to the dome of the oven for several seconds, so that the top can brown.

9 R emove pizza from the oven and drizzle roasted garlic oil around the crust, then sprinkle with coarse sea salt.

Submitted by Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C.

“

Almost anything cooked with live fire is deli-

cious. The flavor that the burning wood imparts can’t be replicated by any other means, and the smell of smoke and the aesthetic of the open fire calls to something primitive in our DNA that compels us to

”

gather around it.

— Scott Craig, Director of Culinary Operations, Myers Park CC 38

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CALL TO THE GREAT OUTDOORS To persuade members to come to Olympia Fields (Ill.) Country Club on a weekday and spark their appetites so they’ll want to stay for dinner, Executive Chef John Beck does a “Sip and Shuck” event on Thursdays.

Six or seven different wines are offered for tasting, accompanied by oysters, both raw and grilled over charcoal with compound butters.

Sometimes Beck also does three different types of kebabs with “cool sauces” such as Caribbean jerk or homemade barbecue. “The grilled oysters are crazy popular,” he points out.

Beck’s brined and spice-rubbed pork chops (see recipes, pg. 40) are also always a hit with members and guests. “I’ve been told by members that our pork chops are the best around,” he says.

A new concept developed by Carly Sulski, Olympia Fields’ Assistant Clubhouse Manager, is Dinner on the Greens, an event for which a weather shelter on the golf course was transformed into an upscale dining room complete with chandeliers, fairy lights, decorated tables and a violinist.

While much of the food was prepared in the kitchen, the sides were cooked outdoors, including Brussels sprouts in a portable deep fryer and asparagus www.clubandresortbusiness.com

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Executive Chef John Beck often gives outdoor events at Olympia Fields CC a special kick with “cool sauces” such as Caribbean jerk, homemade barbecue and universal pork brine.

and baby sweet potatoes on propane-fueled planchas (flattop) grills.

On the club’s restaurant patio, Beck has cooked as many as 600 12-oz. strip steaks and 150 32-oz. porterhouses on his charcoal grill for big golf events. For a September Brewfest, he does action “pop-up” stations; ecent ones have offered tacos prepared on planchas, Neapolitan-style pizza from an outdoor wood-fired oven, and ramen made on portable burners. Beck also does pop-ups on Sunday nights, just for the fun of it.

ROASTING AND SMOKING Poolside at The Bridges at Rancho Santa Fe (Calif.), Executive Chef Jon Hearnsberger has a pizza oven and a large propane grill with a rotisserie that’s just right for slow-roasting large cuts of meat such as whole sirloins, prime rib, pork loins and leg of lamb. In addition to pizza, Hearnsberger uses the oven for cooking mussels and other seafood and brick chicken.

WEATHER OR NOT, COOKOUTS IMPRESS

Last February, Scott Craig, Director of Culinary Operations at Myers Park Country Club in Charlotte, N.C., created a winter fun day as a new outdoor event that called for “tons of bagged ice,” a snow-making machine, and a panini press.

Members were able to sled down a snow-covered hillside right off the clubhouse lawn, taking breaks for soup, salad and pressed-on-the-spot panini sandwiches filled with pimento cheese and bacon jam; gooey grilled cheese; beef short rib, horseradish Havarti and caramelized onion; and turkey Swiss and cranberry aioli on rye bread.

“Each sandwich takes only about 30 seconds to prepare, so we were able to avoid lines at the station,” Craig explains.

For dessert, he fired up the sterno to make s’mores.

“This was a wildly popular event that we created not only to boost member participation during a traditionally slower time of the year, but to give members another unique experience at their club,” Craig says.

Learn more about our grab-n-go snacks at trulygoodfoods.com www.clubandresortbusiness.com

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FOOD + BEVERAGE

Recipe

Executive Chef Jose Zavala has accumulated a full complement of cooking gear, to make sure he’s never ill-equipped for all that he wants to feature at outdoor events held throughout the Chattahoochee CC property.

Pork Rub INGREDIENTS: 75 g. kosher salt 75 g. brown sugar 40 g. coarse ground pepper 10 g. granulated garlic 42 g. coriander seed 10 g. juniper berries 6.5 g. red pepper flakes PROCEDURE: Grind coriander, juniper berries and red pepper flakes. Mix in the rest of the ingredients.

Universal Pork Brine INGREDIENTS: 8 kg. water 150 g. salt 130 g. sugar 20 g. MSG 5 g. juniper 6 g. allspice 10 g. whole black peppercorns 1 g. chili flakes 20 g. mustard seed 10 g. brown mustard seed 8 g. fennel seed 9 cloves 3 cloves crushed garlic 14 g. fresh thyme 3 bay leaves 4 kg. ice PROCEDURE: Combine all ingredients.

Submitted by John Beck, Executive Chef, Olympia Fields (Ill.) Country Club

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To complement various meats, he’ll choose different wood chips for grilling. For a recent kalua pork cooked in banana leaves, he preferred almond and apple woods for their sweetness. He generally uses cedar or mesquite for beef, lamb or fatty fish such as salmon.

One of Hearnsberger’s favorite meals to cook outdoors is a boneless, butterflied, marinated leg of lamb with a crust made with red wine, cherry jam, rosemary, coriander, extra virgin olive oil and salt and pepper. “The lamb can be marinated the day before, so there’s no fuss the day of the event,” he notes. “And the jam gives it a great crust on the grill. It’s really good for parties, because it can be served at room temperature and it has ‘wow’ visual and flavor factors.”

Hearnsberger uses a big-barrel smoker outside for more than just preparing meats. He has smoked hard-boiled eggs (“These require a hard, fast smoke,” he says) to top an arugula and goat cheese salad.

He is also looking forward to doing a smoked version of duck confit.

FULLY EQUIPPED At the clubhouse pavilion at Chattahoochee Country Club in Gainesville, Ga., Executive Chef Jose Zavala has both charcoal and propane grills and is expecting delivery of a third large grill any day now. He often uses a 36-inch portable hibachi to prepare Asianstyle fried rice, shrimp and fish a la minute. A favorite dish that he prepares on this griddle is brown sugar-glazed salmon topped with cucumber and feta salsa (see recipe, opposite page).

Last June, Zavala took the hibachi to the golf course and set up a gyro station at one of the holes. For that station, he cooked beef and lamb on the hibachi and served it thinly sliced on pita bread with tzatziki sauce.

In a second kitchen by the pool, Zavala has a full complement of equipment, including an oven, double fryer, charcoal grill, six-burner stove, two coolers and two freezers. He likes to use this location to

SUMMING IT UP > Even sandwiches can be celebratory when grilled outdoors. > Preparing for cookouts requires close teamwork between departments and careful planning of equipment and logistical needs.

> Cookouts don’t have to be confined to certain seasons; planning special setups and menus for a cold-weather event can have special appeal.

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Recipe

do big events such as luaus and seafood boils.

To coordinate outdoor cooking events, Hearnsberger works closely with The Bridges’ food and beverage and catering directors. All three department heads fill out forms specifying everything they will need, who should be responsible for each aspect of the event, and maps to show how the food should be laid out. “Two or three days before the event, we start moving décor items and equipment into place and we finish everything we can in terms of presentation the night before,” he says. “This way, the day of the event, all we have to focus on is the food.”

Just this year, Meyers Park’s Craig added a cargo golf cart with a long bed to haul food to outdoor cooking locations. Housekeeping takes care of putting the “infrastructure” of grills and fryers in place, and front-of-the-house staff does the basic dressing of tables, getting them ready for Craig’s decorative accents. C+RB MORE ONLINE

For “Steak-osaurus,” Barbecue Rub and Bourbon Barbecue Sauce recipes, see the online version of this article at www.clubandresortbusiness.com

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Salmon with Cucumber and Feta Salsa YIELD: 4 servings INGREDIENTS: 4 cedar planks 4 6-oz. pieces Scottish salmon 1 tbsp. light brown sugar 1 seedless cucumber, peeled and cut into small dice 1 green capsicum pepper, cut into small dice 1 medium shallot, cut into small dice 1 vine-ripe tomato, seeded and cut into small dice 7 ozs. feta cheese 1 1 2 tbsp. chopped Italian parsley 1/2 tsp. minced mint 1 medium-size lemon, juice and zest 1/4 cup extra-virgin olive oil Sriracha to taste Sea salt to taste

FOR THE SALMON: 1 Sear the salmon, place it on top of the cedar plank, and sprinkle with brown sugar. Place it on the broiler to caramelize the sugar.

2 Cook to desired temperature.

FOR THE SALSA: 1 In a bowl, mix well the cucumbers, capsicum, shallot, feta, parsley, mint and lemon zest.

2 Add the olive oil, lemon juice and a pinch of sriracha and sea salt to taste; mix well.

TO SERVE: Plate salmon and top with salsa.

Submitted by Jose Zavala, Executive Chef, Chattahoochie Country Club, Gainesville, Ga.

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COURSE + GROUNDS

MAN and MACHINE With more educational opportunities at their disposal and a dedication to their craft, equipment managers are proving to be indispensable parts of golf course maintenance teams.

By Betsy Gilliland, Contributing Editor

AT FIRST GLANCE, SPENDING TIME indoors as part of a golf course maintenance operation might seem counterproductive. But not for Patrick Drinkard, Equipment Manager at The Clubs at Cordillera Ranch in Boerne, Texas. He knows his place—inside, with the fan running. After all, that’s where Drinkard is most effective when it comes to creating the best conditions possible for the property’s 18-hole golf course. Because if he doesn’t do his job to keep the maintenance equipment at top performance levels, then the grounds crew members can’t do their job to keep the golf course in optimum shape.

“I enjoy knowing that it is my work that makes the golf course look the way it looks,” says Drinkard, who has been in the business since 2007 and came to Cordillera Ranch from a Georgia golf course in October 2016.

SAFETY, SETUP, AND SAVINGS While equipment managers’ work ethic has an outsized influence on golf course maintenance operations, so does the relationship between equipment managers and golf course superintendents.

“It is a very critical relationship, one that sometimes gets overshadowed by the [focus on] agronomy,” notes Anthony Williams, CGCS, CGM, Director of Golf & Landscape Operations at the Four Seasons Resort and Club Dallas at Las Colinas in Irving, Texas.

Williams’ Equipment Manager, Greg Neill, is responsible for the 36-hole TPC property’s $4 million fleet of equipment, with duties that include maintenance and repair of everything from high-end mowers to weed eaters, and that also extend to parts inventory, safety issues, and training of maintenance staff personnel.

“He has to sign off on [equipment] before it is released into the wild,” Williams says. “We need a willing operator and properly maintained pieces of equipment to generate the conditions that members expect.”

Neill’s duties also include setting up the equipment to get the right height and quality of cut.

“He has to anticipate which pieces of equipment are critical to do the task,” says Williams.

“The machines have to function within their design. He sets up the machines so they operate properly and safely.”

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Greg Neill (right), Equipment Manager at the Four Seasons Resort and Club Dallas at Las Colinas, earned national honors as 2019’s Most Valuable Technician, after being nominated by Anthony WIlliams (left), the property’s Director of Golf & Landscape Operations. www.clubandresortbusiness.com

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COURSE + GROUNDS Being effective contributors to the course management team requires that equipment managers be good communicators—not only to others on the staff, but also to club members and guests who want to know more about the operation. Here, Greg Neill (second from right) of the Four Seasons Resort and Club Dallas at Las Colinas leads a shop tour.

Equipment managers also have to be ready for anything, because priorities can change during the course of the day.

Problems such as dead batteries, hydraulic leaks, or a ding to a high-end mower reel inevitably will occur.

Tournaments or other special events can bring added responsibilities as well. The AT&T Byron Nelson was held at the Las Colinas property for 35 years until 2017, and during the tournament and the week preceding the event, the maintenance staff, including Neill, worked 110-hour weeks.

“It was Greg’s responsibility to get the best possible quality of cut,” Williams says.

“When they turn the cameras on, there’s nowhere to hide. And the players will tell you if it’s good or bad.”

Neill, who has been at the property for six years, also runs its recycling program, which helps to keep some items out of the landfill and repurposes others, such as tires used to resurface local roads.

FROM SAFETY TO BARGAIN TINES At Cordillera Ranch, Drinkard oversees inventory control, preventive maintenance, and equipment repair. However, he says, his primary duty is the safe operation of the equipment, a responsibility that includes equipment operator training.

To ensure safety, Drinkard says every golf course should have standard operating procedures in place. All crew members should follow the same instructions for safe and proper equipment usage, and they should 44

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sign off that they understand proper procedures. On rainy days or during frost delays, the Cordillera Ranch grounds crew watches safety videos about equipment usage.

Equipment acquisition is another area where technicians can offer their expertise to enhance maintenance operations. “If you have a good relationship, superintendents will ask for your input,” notes Drinkard.

He has a close working relationship with Superintendent Kris Negley and Director of Agronomy Jeff Eldridge. But when it comes to evaluating machinery, he notes, “We see equipment a little differently.”

Equipment managers consider how much downtime a machine will have in the shop, Drinkard explains. “How many moving parts does it have? Is it overcomplicated?”

He also pays attention to fuel efficiency and how well the equipment gets around the golf course. He prefers multi-use pieces of equipment, which offer more options to the maintenance staff. He wants to know how long it will take equipment to pay for itself and when the need for frequent repairs—which brings increased expenses— will kick in.

“Patrick keeps detailed records about the maintenance and service of equipment,” notes Eldridge. “He knows if a machine starts showing signs that we’ll have to spend a lot of money to keep it running.

MORE ONLINE

For more insights into how equipment managers can effectively communicate and contribute as integral parts of the course management team, see the online version of this article at www.clubandresortbusiness.com

His ability to track that is vital to helping us make decisions about the proper rotation of equipment.”

In addition, Eldridge says, Drinkard is skilled at fabricating parts for equipment when it might take a day or more to receive a replacement piece from a manufacturer.

“He also has a good relationship with local distributors, so he can go local and find parts,” he adds.

In another cost-saving measure, Drinkard compares prices, as he did when the property recently bought 96 tines for fairway aerators. Because he shopped around, Cordillera Ranch was able to purchase the tines for $5 each, rather than $14.

PART OF THE PROCESS At the TPC Las Colinas property, equipment acquisition follows a three-pronged process. “Greg does the initial research. The operators have a voice, and then I chime in,” reports Williams. “We’re not looking for the least-expensive equipment. We want to buy the best value that can function at our facility and do the things we ask it to do.”

If equipment doesn’t pass muster with Neill in his initial assessment, however, there’s little chance it will find its way into the Las Colinas fleet. He also demoes units before the property replaces equipment.

“We own all of our equipment, and most of it is significantly beyond the manufacturer’s recommended years of use,” Williams reports. “We have a great stable of mechanics who can get more years out of a piece of equipment.” www.clubandresortbusiness.com

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[Equipment Manager Patrick Drinkard’s] ability to track [machines’ service history] is vital to helping us make

”

decisions about the proper rotation of equipment.

—Jeff Eldridge, Director of Agronomy, The Clubs at Cordillera Ranch

Getting six to eight years of use out of a piece of equipment translates into significant savings, he adds. “Greg has never missed a budget,” Williams says. “He puts a good projection together and delivers on it every year.”

SHOP TALK A clean, orderly shop also helps equipment managers run an efficient operation.

And of course, they can’t do their jobs without proper equipment—and authority—of their own.

Neill’s shop, which was rebuilt several years ago after the roof collapsed, includes a state-of-the-art equipment lift, welding equipment, a private office, and an area for his staff. “Greg is the ‘emperor’ in the shop,” says Williams. “If a piece of equipment has a problem, he puts an ‘out of service’ tag on it. None of us, myself included, has the authority to revoke it.”

Drinkard has similar clout at Cordillera Ranch, and Eldridge says it is important for superintendents to listen to their equipment managers. “Sometimes they have to say ‘no’ if the equipment is down for regular maintenance,” he says. “We have to respect that they have a job to do.”

When Drinkard arrived at Cordillera Ranch, he completely reorganized the shop to make it more efficient. Intangibles such as shop cleanliness and personal appearance matter, he believes, and pride in the golf course appearance is directly related to pride in the shop. “It has to have a flow to it,” he explains. “You need to get rid of extra parts and clutter.”

ON THE RECORD Recordkeeping is another vital aspect of an equipment manager’s job, and Drinkard uses a TV in Cordillera Ranch’s largely pa-

When Patrick Drinkard came to The Clubs at Cordillera Ranch in 2016 to be its new Equipment Manager, one of his first steps was to reorganize his part of the maintenance facility for more efficient operation. “[The mechanic’s area] has to have a flow to it,” he says. “You need to get rid of extra parts and clutter.” www.clubandresortbusiness.com

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perless shop as a monitor, to keep track of work orders. He also keeps online records with a program that tracks inventory, cost of ownership, parts, manuals, ordering, reel diameter, and wireless hourmeters. This saves him time, he says, because instead of having to go to each piece of equipment individually to record data, he can set the program’s meters to different time-interval “check-ins” for equipment, whether it is used daily or monthly. A blinking red light indicates that the program hasn’t received a signal within a certain timeframe.

A task tracker helps Drinkard identify issues by image or text when he rides around the golf course, and also helps him plan ahead for equipment needs or make changes on the fly. The task tracker also lets him know what equipment is in use, who is using it, and the route it is taking. He can track equipment usage and hours spent on maintenance tasks, such as greens or fairway mowing and bunker raking, or notify crew members of mowing directions.

Each piece of equipment in the Las Colinas shop is assigned a number, which includes the year it was purchased and its number in the fleet. Neill monitors maintenance on equipment by its number, tracking items such as usage hours and any issues it might have had. “It gives an accurate assessment of [equipment’s] current status,” Williams says.

Neill loads his hand-written records to the Cloud and tracks data that helps Williams generate reports for ownership and TPC’s corporate offices. “It’s one thing to guess, and it’s another to show the data,” Williams says. “Data allows us to make a decision moving forward.”

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COURSE + GROUNDS

New turf varieties that are denser and have finer blades are typically mowed at lower heights of cut, making it important that equipment managers help course maintenance operations stay up on the latest technology. The current wave of course regrassings has also added to the need for continuing education and training.

SHARPENING THE TOOLS Neill and Drinkard are members of the Golf Course Superintendents Association of America (GCSAA), which started including a membership classification for course equipment managers in 2015. The GCSAA also offers educational opportunities for equipment managers, and Neill was the first technician in Texas to complete Level 1 in its Turf Equipment Technician Certificate Program, which is in development. Drinkard completed Level 1 and Level 2 of the GCSAA certification program in 2016, becoming the first equipment manager in the United States to finish both levels. Successful completion of these programs will be a prerequisite to entering the certification program.

Drinkard is also a Certified Master Technician through the Equipment & Engine Training Council, a nonprofit that was launched in 1997 to address the shortage of qualified technicians in the outdoor power equipment industry. In addition, he notes, “Each [equipment] manufacturer has trade schools specifically for [their products].”

Social media and Google also have become valuable tools for equipment managers, enabling them to get ideas, keep up with trends and network to solve problems by consulting with other equipment managers, and. They can also watch YouTube videos to learn how to change parts or to discover new tools or techniques.

“It’s been a game-changer,” Williams says of social media. “I don’t think it replaces face-to-face training, but it enhances it considerably.”

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FORWARD THINKING Equipment managers also have to stay at the top of their games because new turf varieties, which are denser and have finer blades of grass, are typically mowed at lower heights of cut. The need for continuing education has also been spurred by the wave of course regrassings brought on by changing climatic conditions, and by some varieties coming into greater favor.

One reason Drinkard took the position at Cordillera Ranch, in fact, was the chance to oversee the maintenance shop at a golf course with zoysia tees and fairways. Zoysia is a challenge, he notes, because it can be tough on reels, but it provides a good aftercut appearance.

If equipment managers want to glimpse the future, Drinkard says, they can follow agricultural trends to see where golf course maintenance operations are headed. “Golf is the little brother of ag,” he explains.

“Equipment managers can think ahead by seeing what’s happening at farms.”

Drinkard, who is 34 years old, believes current equipment managers also have an obligation to help develop the next generation of technicians. Many clubs have equipment managers who are former auto mechanics or former military personnel, he says, but they are reaching retirement age.

“The way I run my shop is like a training shop, because there’s a real lack of quality technicians,” says Drinkard. “I keep an assistant for about two years and then send them out to get their own golf course.”

He recommends that younger equipment managers find a mentor, and more experienced technicians take an apprentice under their wings. Neill, with three technicians on his staff, takes the same approach.

“The value of the tree is evident by the fruit it produces,” says Williams. C+RB

SUMMING IT UP > Equipment managers can be an invaluable asset to superintendents, to help them evaluate equipment for lease or purchase.

> Effective equipment managers get out of the shop and onto the golf course to

ensure that equipment operators are using machinery safely and efficiently, and they do not hesitate to pitch in with maintenance tasks as needed.

> To develop the next generation of technicians, experienced equipment managers should find an apprentice, and young technicians should seek out a mentor.

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TODAY’S MANAGER

PEAK PERFORMANCE From leading the recovery from an unprecedented storm to setting the course for long-range strategic success, Chris Wyles has earned Excellence in Club Management honors for ensuring that the Bald Peak Colony Club is well-prepared for its next 100 years.

By Joe Barks, Editor

When a freak microburst storm ripped through the Bald Peak Colony Club in Melvin Village, N.H., in March 2017, downing over 10,000 trees in its path, the pressure was on for the club’s General Manager/COO to direct an especially swift and effective response. Bald Peak, which occupies an historic and stunningly scenic property along the shores of Lake Winnipesaukee, is a highly seasonal operation with an active and dedicated membership that plans much of its summer activity around frequent and full use of the club—and there were now just six weeks before a new season was set to begin.

By all accounts, the recovery directed by Bald Peak’s GM/COO, Chris Wyles, CCM, CCE was in itself an awardwinning performance. With the instrumental help of former Golf Course Superintendent Todd Pollini, who passed away in 2019, and current Superintendent Caleb Randolph, Wyles led what the club’s Controller/Assistant General Manager, Meighan Garnsey, CPA, describes as “a true team effort” that was marked by “[everyone coming] together with remarkable unity during the process.” The 2017 season opened without delay, while at the same time Wyles “worked extremely closely with our insurance agent and third-party adjuster,” Garnsey reports, “to confirm

that all insurance coverages were maximized.”

But what also exemplifies why Wyles has been honored with the Excellence in Club Management Mead Grady Award (see box, pg. 49) is how he has always been able to keep Bald Peak’s long-term needs in view while dealing with any immediate crises at hand. Dealing with the storm damage did not stem the momentum for a full range of important capital projects that have helped to prepare the club for another successful century as it approaches its 100th anniversary in 2021.

These have ranged from the highly visible—such as a $1.2 million golf practice facility that provides spectacular views from the driving range (see photo, pg. 48), and extensive renovations to Bald Peak’s classic four-story, 40,000-sq. ft. clubhouse (see photo above)—to equally important behind-the-scenes improvements, such as a new $1.4 million building for staff housing needed to help attract and retain the seasonal employees who are critical to providing Bald Peak’s established level of service.

FILLING THE BIG SHOES Opening the eyes of both members and staff with his effective and inventive approaches to management has

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TODAY’S MANAGER

The 43,000-acre Lake Winnipesaukee serves as Bald Peak Colony Club’s “pool,” with members able to enjoy large stretches of its shoreline (with meal delivery service) as well as a 40-slip marina. The club also features an 18-hole, Donald Ross-designed golf course.

been a hallmark of Chris Wyles’ time at Bald Peak since he became its new GM/COO in 2014. Though he brought an impressive resume with him, after eight years as GM/COO of Talbot Country Club in Easton, Md., and before that as Director of Club Operations for Rhode Island Country Club, Wyles still needed to overcome some early apprehension that came with his following Bald Peak’s popular long-time GM, Chris Coulter, who had been at the club for 19 years before moving to The Westmoor Club in Nantucket, Mass.

But it didn’t take long for “the new Chris” to not only provide assurance that Bald Peak would still be in good hands, but also to demonstrate that he had brought an abundance of new ideas (see box below) for enhancing the club’s appeal and reputation and

solidifying its position for its next 100 years. In the process, Wyles also earned praise and recognition that showed why he deserved a standing of his own among club management’s elite.

Garnsey, for example, recalls being called by one member the day after Wyles made a detailed presentation to the entire membership for the golf practice facility project. The member asked what consulting firm had been used to develop the presentation, and Garnsey responded that Wyles had been primarily responsible for the content, along with herself and then-President Bill Glavin, Jr..

Perhaps most impressively of all, Donald Taylor, who has served as Bald Peak’s President since 2017, recalls that after another presentation about capital improvements that would require an assess-

Ideas + Achievements

IMPLEMENTED AT BALD PEAK COLONY CLUB > Membership waitlist established in 2016 for the first time in the history of the club, which was founded in 1921.

> Bocce Night, set up on rarely used flat putting green, sold out quickly and generated requests to hold the event on a regular monthly basis.

> Popular “Wednesday Night Lights” program introduced that features cookouts and kids’ sports activities, including Slip N Slide Kickball, Beach Volleyball, Home Run Derby and full-team soccer games.

> “Big Break” Skills Challenge added to three-day Member-Guest golf tournament.

> “The Turn,” a popular new self-serve store on first floor of the Bald Peak clubhouse, offers quick-service items members can take to the golf course, beach, tennis courts or other parts of the property, along with dinners they can take to their homes and trinkets and other special Bald Peak items. > Food-and-beverage revenue increased by 31% in five seasons.

> $1.4 million spent on new staff housing building. > “Caribbean Cocktails and Cornhole” tournament on beach drew 64 teams representing members of all ages.

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A CELEBRATION OF EXCELLENCE The Excellence in Club Management (ECM) Awards were established by the McMahon Group, Inc., the St. Louis-based consulting firm, in 1997 and have been co-sponsored by Club + Resort Business since 2006.

The National Club Association became an additional sponsor in 2018.

The annual awards are selected through nominations submitted on behalf of qualified candidates by other parties. Award recipients are selected solely on the basis of their achievements at the club they currently manage. A Selection Committee comprised of a peer group of leading club managers conducts the judging for the ECM Awards.

Awards in four categories are given each year: • The James H. Brewer Award, for a manager of a Country/Golf Club with 600 or more full-privilege members • The Mead Grady Award, for a manager of a Country/Golf Club with fewer than 600 full-privilege members • The Mel Rex Award, for a manager of a City, Athletic or Specialty (Non-Golf) Club • The “Rising Star” Award for an assistant club manager A full listing of judges, in addition to information on past winners and on how to nominate candidates for future years’ awards, can be found at www.clubmanageraward.com In addition to in-depth articles in C+RB detailing the achievements of each ECM winner, individual ceremonies are held at their clubs.

All winners were also honored at the 2018 Awards Dinner, which was held February 25 at the Nashville (Tenn.) City Club and sponsored by Denehy Club Thinking Partners, ForeTees LLC, C. Mondavi & Family, Preferred Club, and Yamaha Golf Car.

Club & Resort Salsbury In

Runs in: Aug, Dec, Apr

ment, attending members applauded, prompting him to later ask Wyles, “Did we just get a round of applause for an assessment?”

In Wyles’ view, though, the applause was confirmation that he and those he works with, both among the Bald Peak membership and staff, have always taken the right approach in “providing clear, honest communication with a defined result that is easy to imagine.” Just as importantly, he adds, all of those results have always been clearly oriented towards a single goal: Ensuring that Bald Peak “remains the most amazing club retreat experience in the Northeast.”

And achieving that goal doesn’t always require consultant-quality, applause-worthy, buttoned-down presentations. It also comes from a GM/COO who’s happy to jump in a golf cart with a sign in front of it that says “CSW’s Welcome Wagon” and drive throughout the vast Bald Peak property to hand out free ice cream to kids or “rum jumbie” drinks to of-age members and guests.

“It’s so easy to overthink what will be seen as providing value [to club members],” Wyles says. “Sometimes it’s the complimentary things that go the longest way in making people happy they’re here—especially in a place like [Bald Peak], which is more like a summer escape for adults and families than your typical neighborhood club.

“Achievements in our clubs are wonderful, but what makes us special is our ability to handle ‘the gifts,’ “ Wyles adds. ”If you buy into a member comment, good or bad, and see it as a ‘present,’ that’s the key to engaging members and making them feel that they matter and are uniquely cared for. And it’s also the key to having a true ‘service soul’ and being successful in our profession.” C+RB

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

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PRODUCTS AT WORK

Shawn Emerson has been the

STRENGTH IN NUMBERS

Desert Mountain Club, Greenville CC and Butterfield CC have seen the benefits— financial and practical—of joining a group that works with vendors to bring buying power to all areas of club operations.

Director of Agronomy at Desert Mountain Club in Scottsdale, Ariz. since 1996.

The club just added its seventh course to the expansive property. Maintaining that amount of land is challenging enough on its own, and Emerson didn’t need to be saddled with purchasing headaches to add to his day-to-day workload.

“Our buying process was difficult, [with] each individual golf course having to purchase all of their needs on their own,” Emerson says. “We had trouble working with the chemical companies on the rewards programs and getting them to understand that all golf courses belonged to Desert Mountain. We are one golf course with seven different billing addresses.”

Before joining VGM Club, a company that provides discounted purchasing opportunities for all aspects of club operations—from the pro shop and clubhouse to agronomy and food and beverage—by executing collective bargaining agreements, this was a difficult situation to maneuver, Emerson says. Desert Mountain was not getting consistent pricing and was unintentionally buying more on relationships, rather than price points.

But then Emerson was introduced to VGM through his vendors. “Our John Deere and Nutrien reps explained the company to us and how it worked and would be beneficial to us,” he says. “We then set up a meeting with our local VGM rep, Troy Hoffman, to get more information. Troy has opened many doors for us [that have] led to a much cleaner and easier experience when purchasing products.”

As a VGM member, Desert Mountain now consolidates ordering from vendors.

“This has allowed us to track and manage our needs more easily and efficiently,” Emerson says. Another benefit, he adds, has been the ability to get consistent “non-golf” pricing on items through big box stores and other retailers.

“VGM helps us get national pricing, not

By Rob Thomas, Associate Editor

PHOTO BY SERGE KAMINSKI AND COURTESY GREENVILLE CC

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The opening of Greenville CC’s new Aquatics Center (left) was expedited by buying efficiencies from its VGM Club membership. www.clubandresortbusiness.com

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just local pricing,” he says. “In VGM, we have a partner that takes care of us and fights for us to get us the best pricing.”

NO MORE NIGHTMARES Greg Hobbs, who has been General Manager of Greenville (S.C.) Country Club for 14 years, learned of VGM while negotiating a master lease on golf course equipment.

Prior to his relationship with the company, Hobbs says, buying was tedious. “[It was] time-consuming with multiple quotes [and the need to] determine reputable vendors,” Hobbs says. “VGM is very knowledgeable of the quality of items, due to feedback from industry end-users. I love the velocity reporting and the feedback.”

For Hobbs, some of the biggest benefits of joining VGM include savings, product comparisons, rebates and “their staff’s knowledge of club operations.”

Jimmy Terry is in his seventh season as Executive Chef at Butterfield Country A partnership with Club in Oak Brook, VGM Club has Ill. The state of the helped Executive Chef Jimmy club’s purchasing Terry streamline program was a a “nightmarish” “nightmare” when vendor list at he first arrived, Terry Butterfield CC. says. “We had three different broad-liners and at least another 20 vendors for the rest of the staples in the kitchen and around the clubhouse,” he explains. “I worked hard in the first year to streamline the number of vendors we do business with.”

In 2014, General Manager Scott Azinger decided it was time for Butterfield to join the VGM program. “We purchased a new fleet of golf carts that year, were amid renovations on the golf course and the clubhouse, and were really starting to hit our stride in kitchen,” Terry says. “Our savings the first year alone with VGM were through the roof.”

Since that time, Terry says, he and other Butterfield managers have worked closely

“Our buying process was difficult, due to each individual golf course having to purchase all of their needs on their own. We had a lot of trouble working with the chemical companies on their rewards programs.”

—Shawn Emerson, Director of Agronomy, Desert Mountain Club

with a VGM Regional Sales Manager, Chris Kehe, to make sure the club can capitalize on all that VGM has to offer.

A few times a year, Terry says, he’ll be approached by fellow chefs inquiring about VGM, and he’s quick to reaffirm the value of the partnership. “It has proved to be an invaluable resource to me as I ‘cut my teeth’ in this facet of the industry,” he says.

LESSENING THE BURDENS Vice President–Marketing Cam Schultz describes VGM as a purchasing solutions company that began with an emphasis on the pro shop. Adding the agronomic side to the business is an example of how the company has continued to look for new ways to lessen clubs’ expense burdens.

“We saw needs and went out and found the best companies and the best brands, to give additional value on the agronomy side,

Prior to joining VGM Club, Desert Mountain Club was not getting consistent prices across its seven golf courses and unintentionally buying more on relationships than price points.

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which has grown over time to be regionally specific,” Schultz says. “A golf course on Cape Cod is going to have different needs than a course in the desert. Not one brand will get you coast to coast.”

The company has also introduced myVGMClub, a feature that allows members to track their savings and gain access to all of the club’s supplier partners within a member-exclusive dashboard. In addition to not restricting members to a typical 8-to-5, Monday-through-Friday schedule, myVGMClub allows them to “see savings, the value of their membership, and additional opportunities,” Schultz says.

Clubs can also take an à la carte approach to pick and choose what services they’d like. “It starts with a human relationship and we never force compliance,” Schultz says. “In due time, our members come to see value in other contracts.”

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Front of the House

www.frontofthehouse.com

Product: KoldCube3 Hybrid Insulated Cold Cabinet Features: ▶ Transport and hold cold food safely indoors or out, with or without a cord ▶ Use indoors with standard 120-volt electric, then unplug and use outdoor cooling system ▶ Cutting-edge battery and solar power hold up to 4 to 6 hours outdoors without a cord ▶ Provides capacity up to (22) 12 x 20 steam-table pans ▶ Heavy-duty 8” all-terrain swivel casters, front two with brakes ▶ Smooth interior coved corners prevent food particle/grease buildup ▶ Constructed with sun-reflective coating to shield the unit from sun rays

Cres Cor

www.crescor.com

Undercounter Cold

Product: HR15A, Slim Undercounter Refrigerator ▶ 31.5-inch undercounter height—Compliant with the Americans with Disabilities Act (ADA) ▶ UL-approved for outdoor use—Perfect for in-suite, outdoor and poolside kitchens/bars ▶ ENERGY STAR®-qualified— Constructed of 100% recyclable stainless steel, uses environmentally friendly insulation and R600a refrigerant ▶ Field-reversible, lockable, stainless-steel door, with full-length, stainless-steel handle ▶ Front-breathing bottom grill design ensures a seamless install with adjacent cabinets and countertop

Hoshizaki America, Inc.

800.438.6087 • www.hoshizakiamerica.com

A Smarter Way to Stand Product: Smart Step Performance Mats Features: ▶ The best anti-fatigue mats ▶ Perfect for areas where stationary standing occurs: shoe room, laundry room, kitchen, restaurant and bar ▶ Unmatched comfort and durability ▶ Trip-resistant edges that won’t curl ▶ 20° gradual beveled edge (ADA-compliant) ▶ Proudly made in the USA ▶ Available in PuzzlePiece runners ▶ SmartTech polyurethane technology ▶ One-piece construction ▶ Custom branding available

Smart Step Flooring

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Hold That Line

Product: Induction Buffet Warmers Features: ▶ Used for holding/ warming foods for serving ▶ Ideal for banquets and catering ▶ Fewer cords—connect up to three units together with an inter-connect cord and only run one power cord to outlet on wall ▶ Subtle, low-profile, attractive design ▶ Four power levels—low, medium, high and chafer preheat ▶ Custom decorative patterns or logos available on 16x16 units ▶ Available in countertop and drop-in

Vollrath Company www.vollrath.com

www.clubandresortbusiness.com

7/29/19 10:54 AM

PRODUCT SHOWCASE

T����� + C����� Small and Mighty

Product: Smaller-Scale Madison Stacking Chair with Hidden Flex Back Features: ▶ Global Allies’ exclusive patented design ▶ Hidden aluminum flex mechanism ▶ High-density box seat ▶ Welted seat back ▶ 1 1/4” tapered aluminum tubing ▶ Fabric-on-fabric stack ▶ Color-matched heavy-duty umbrella glide ▶ Custom-color touch-up kits available ▶ CA-117 fire code compliance standard ▶ Range of finish options available

Global Allies

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Join the Club

www.globalallies.com

Product: VGM Club Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage VGM Club’s strategic relationships with well-known, national companies and gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ This year marks the 20th anniversary of VGM Club servicing the club industry

Stacking the Deck

Product: Claremont Stacking Arm and Side Chair Features: ▶ Functional—Stacks up to eight chairs high (arm or side chair) ▶ Durable—Unmatched 20-year warranty ▶ Elegant—Solid hardwood frame. No cold chairs here ▶ Made to Order in America—Customize your finish and fabric/leather

VGM Club

Eustis Chair

www.vgmclub.com

www.eustischair.com

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To Infinity and Beyond

Product: INFINITY® RAZOR™ Kit Features: ▶ Streamlines maintenance efforts ▶ Prolong the intervals between servicing sprinklers on commercial irrigation systems ▶ Kit was designed with feedback from end users to increase labor savings, enhance game play, improve course aesthetics and help eliminate trip hazards ▶ By bringing the sprinkler head flush with the playing surface, RAZOR inserts optimize irrigation efforts, potentially contributing to water savings ▶ Allows superintendents to incrementally raise sprinkler heads sitting below the soil’s surface due to natural shifting over time ▶ Reduces the frequency of needing to excavate and re-level the system

Toro Irrigation

www.toro.com/irrigation www.clubandresortbusiness.com

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Invest in the Future of Your Course

Product: Rain Bird Golf Irrigation Systems Features: ▶ Leading global manufacturer and provider of irrigation products and services since 1933 ▶ Watermanagement solutions optimize efficiency and reduce water, energy and labor costs ▶ Timeless Compatibility™ provides easy and affordable updates to keep your system current ▶ Durable products minimize maintenance costs year after year ▶ Unrivaled renovation expertise—no matter your challenge or budget ▶ Leading-edge technology trusted by top golf courses around the world

Rain Bird

www.rainbird.com/golf/invest-future August 2019

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PRODUCT SHOWCASE

U������ V�������

Power Over the Long Haul

Product: Cushman® Hauler® 800 ELiTE Lithium Utility Vehicle Features:

▶ 48-volt AC Lithium technology activated by Samsung SDI

▶ Lowest cost of operation for

utility vehicles, saving over 35 percent on energy expenses ▶ Zero-maintenance batteries that feature a 5-year warranty ▶ Consistent power that does not fade over time ▶ Lightweight footprint protects turf, eliminating over 430 lbs. of battery weight ▶ Truck-inspired design includes standard headlights, brush guard and practical dash

▶ Standard 8.4-cu. ft. sound-

dampening, roto-molded polyethylene bed includes integrated divider slots and tie-down locations ▶ Highly functional dash provides clear line of sight to what lies ahead and includes a centralized control panel, deep storage pockets and a display lip for iPad or tablet ▶ Four strategically located multi-purpose cup holders accommodate radios, as well as any size or shape cup ▶ Contoured, ergonomic seats and generous legroom offer hours of comfort ▶ Optional sealed windshield and canopy provide protection from the elements ▶ Device-friendly upgrades are available with either an optional 12V or USB outlet ▶ Available with a full line of affordable options and accessories, including a floor-mount attachment, perfect for transporting spreaders, coolers and other equipment ▶ Supported by TechForce factory-direct service network ▶ ELiTE line of vehicles includes the Hauler 800X ELiTE, RXV ELiTE, TXT ELiTE, Freedom RXV ELiTE, Freedom TXT ELiTE, RXV 2+2 ELiTE and TXT 2+2 ELiTE.

Cushman

800-241-5855, ext. 5742 www.cushman.com

P���� + P���� Bringing Warmth Outdoors Product: SUNGLO infrared outdoor patio PSA265 Features: ▶ Natural gas ▶ Permanent mount in patio or deck uses minimal floor space ▶ Manual controls to fully automated models ▶ 100% safety shut-off, quiet infrared heat ▶ Glossy black or stainless-steel post

Infrared Dynamics

Smooth Power Performance

Product: 2020 Drive2 PowerTech AC Fleet car in new Mica Metallic Features: ▶ Highest possible energy efficiency while providing all the power you need for rapid acceleration and unrivaled, hill-climbing ability ▶ Toyota Industries-built motor controller unit ▶ Industry-leading T-875 Trojan batteries for exceptional battery strength and endurance (standard) ▶ Delta-Q charger for reliably efficient charging that uses less power out of the wall ▶ Cradle-smooth suspension system for maximum comfort

Yamaha Golf-Car Company 866-747-4027 yamahagolfcar.com/golf

C����� Timely Remembrance Product: Verdin Golf Course Clock Features: ▶ Many two- and fourfaced models ▶ Clocks are custommade and UL-approved ▶ Superior Moonglow backlit dials are shatterproof ▶ Custom headers, colors and dials with logo ▶ Optional installation and maintenance by Verdin technicians

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

888-317-5255 www.infradyne.com

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T���� + U��������

PRODUCT SHOWCASE

A�������� Drinks On the Go

Stylish Space

Product: Alize Pavilion Features: ▶ Ultimate luxury space for entertaining and relaxing alike ▶ Drapes on all four sides can be closed for more privacy ▶ Can be used poolside, courtside or on the golf course ▶ Designed for both commercial and domestic use ▶ Wind tunnel-tested to 90 mph ▶ Constructed from solid, 4-inch-square laminated bamboo uprights with stainless-steel hardware ▶ Available in 10x10 square and 10x13 rectangle sizes

Product: MIX Mobile Bar System Features: ▶ Stainless-steel work surface ▶ Insulated ice well with drain and speed rails and glass racks ▶ Discreet casters effortlessly mobilize front bar and back bar ▶ Back bar has removable back panel ▶ Features classic lines and quality craftsmanship ▶ Made in the USA ▶ Create flexible furnishings in event spaces ▶ Functional, yet high-end residential style

Southern Aluminum

800-221-0408 • Sales@southernaluminum.com www.southernaluminum.com

Sun Safety

BambrellaUSA, Inc.

Product: Club Classic Sunscreen Features: ▶ Comes in SPF 30-gallon and 18-oz. bottles or SPF 50 quarts ▶ FDA-certified broad spectrum protection ▶ Protects from both UVA and UVB rays ▶ Water-resistant ▶ DEA, PABA and gluten-free

561-288-8655 www.bambrellausa.com

Made in the Shade

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

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

Fore Supply Co.

800-543-5430 www.foresupply.com

Customizable, Collapsible Cart Product: Royal Basket X-Frame Folding Hamper Cart Features: ▶ Great for storing and transporting towels, laundry and more ▶ 6 bushels: 22” length, 20” width, 36” height ▶ 8 bushels: 26” length, 21” width, 36” height, 8.9 cubic feet ▶ Removable, super-strong vinyl or mesh liner ▶ Collapsible, lightweight 1” steel tubular powder-coated frame ▶ Sturdy 3” polyolefin casters ▶ Several color options and customization available

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

www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Food + Beverage Grab-n-Go Snacks

Product: Snack Bags Features: ▶ Snack bags and mini-snack bags offer a wide variety of some of the best-selling products ▶ Company uses only premium-quality ingredients, so that a club’s valued brand is reinforced through these products ▶ Great visual appeal on display racks or baskets with window to see product ▶ High-quality products for members to grab-n-go ▶ Choose from 35+ snack mixes, dried fruit, nuts, candy & chocolate options

Truly Good Foods

704-602-0664 www.trulygoodfoods.com

Classic Styles with a Fresh Twist

Product: The Gats from Libbey® Glassware Features: ▶ Chosen from nearly 300 entries as Libbey’s 2018 Europe Glassology award winner ▶ Unique, classic-cut look enhances presentations with high style that commands premium price points ▶ Inspired by both the luxurious curving forms and fine craftsmanship of Art Deco and The Great Gatsby by F. Scott Fitzgerald, evoking the electrifying feel of the Roaring Twenties in New York ▶ Two versatile sizes, 9 3/4 oz. rocks and 11 3/4 oz. hi-ball, are ideal for embracing retro-inspired crafted cocktail trends ▶ One of several new retro-inspired glassware options from Libbey® that help you maximize today’s and tomorrow’s premium cocktail opportunities

Libbey Foodservice

419-325-2100 • www.foodservice.libbey.com

Reduce and Rejoice

Product: Minor’s® Classical Reductions™ Features: ▶ Reduced Vegetable Stock combines carrot, tomato and the essence of mushroom and onion with a blend of spices ▶ Reduced Brown Stock features real, concentrated veal and beef stocks ▶ Both of these new products are now available ▶ Reductions are made with no artificial colors, no artificial preservatives and are gluten-free ▶A consistent, scoopable frozen glace offers freedom from the most time-consuming tasks in stock-making

Nestlé Professional

800-243-8822 • www.flavormeansbusiness.com

Agua Fresca

Product: Infused Beverages Features: ▶ Inspired by traditional agua fresca, this line features eight varieties made with real fruit juice, real cane sugar and natural flavors ▶ Non-carbonated and caffeine-free ▶ S&D Infused Beverages are available in eight ontrend flavors, including Black Cherry Citrus, Blackberry Lemonade, Cucumber Lime, Ginger Pear, Mango Lemonade, Orange Passionfruit (reduced-sugar), Papaya Pineapple, and Strawberry Watermelon ▶ Perfect for signature mocktails and cocktails ▶ Shelf life between six and nine months ▶ Available in half-gallon concentrates and come in six bottles per case

S&D Coffee & Tea

www.sdcoffeetea.com

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Outdoor Furniture

Welcome to the Octagon

Product: Pendulum Umbrella Features: ▶ Expansive 13-ft. octagon cantilever patio umbrella ▶ P rovides ample shade from the side-supported eucalyptus and stainless-steel frame ▶ T he UV-blocking canopy with anodized aluminum ribs simply clicks into place on the pendulum structure ▶ I t rotates on the base 360 degrees and locks into eight positions ▶ I t includes the steel and concrete base, as well as a matching cover bag

Country Casual Teak

www.countrycasualteak.com

Poolside Comfort

Product: Vision Sling Features: ▶ Contemporary design ▶ Dining chairs and chaise lounges nest for storage ▶ Ergonomically formed two-piece

sling bucket ▶ Nylon foot glides protect furniture and floor surface

Texacraft

800-327-1541 www.texacraft.com

A Welcoming “Hug”

Product: Mixx Contemporary Collection Features: ▶ T he Mixx contemporary collection features subtle curves to enhance its clean, simple lines ▶O nce seated, the frame widens due to the outward bend of the sides and back ▶ T he side frames and back rest are curved for maximum support, and front legs are angled toward the user, offering a “hugging” sensation ▶A ll frames can be highlighted using contrasting colors, or simply match weaves for a more cohesive look

Tropitone

949-851-2010 www.tropitone.com/crbp www.clubandresortbusiness.com

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

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

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COUNTRY CASUAL 29 800-289-8325 / www.CountryCasualTeak.com CRES COR 30-31 877-CRESCOR (273-7267) / www.crescor.com EUSTIS 978-827-3103 / www.eustischair.com

28

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

41

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

3 23

PEACOCK & LEWIS AIA 27 561-626.9704 / www.peacockandlewis.com PIERCE CHICKEN www.poultry.com

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

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

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

19

TRULY GOOD FOODS www.trulygoodfoods.com

39

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

59

YAMAHA 866-747-4027 www.YamahaGolfCar.com/drive2fleet August 2019

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IDEAEXCHANGE CHARITY FOR ALL PHILANTHROPY IS A WAY OF LIFE AT NAPLES LAKES COUNTRY CLUB (NLCC), a private, 490-acre, gated golf course and country club community in Naples, Fla., where a “bundled” golf membership is included with every residence. In the last six years, the NLCC Ladies Golf Association and other groups from the club have raised more than $300,000 in monetary and in-kind donations to support local charitable organizations that serve women and children.

“This community is extremely giving and extremely focused on helping others,” says General Manager Bryan Roe. “Our members know that they’re fortunate. They have worked hard and saved their money to get to this point in their lives. They’re eager to give back to the community with the right charity.”

Last year, Mary Pavento, a member of the club’s Board of Directors who has lived in Naples Lakes for 19 years, thought it might be time for NLCC to extend its reach beyond the local community, especially after she saw TV spots about Team Rubicon last fall.

Founded in 2010 by two U.S. Marines after the Haiti earthquake, Team Rubicon (https://teamrubiconusa.org) is an international non-governmental organization that uses the training, skills, and experience of military veterans and first responders to serve vulnerable and at-risk populations affected by disasters and humanitarian crises worldwide. Team Rubicon also helps veterans by giving them a way to regain the qualities that can disappear once their military service has ended—a purpose, gained through disaster relief; community, by serving with others; and identity, recognizing the imprint that one individual can make.

Pavento went to the Roosters, a social golf group made up of veterans who are NLCC members, to see if they would be interested in supporting the nonprofit.

Pavento then arranged for Joe Kaye, Senior Associate, Rebuild Operations for Team 58

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Rubicon, to come to the Roosters’ annual tailgating party, which includes raffles and fundraising efforts, during the Army–Navy football game in December 2018.

After Kaye spoke to a group of around 250 people, the membership was sold on planning a fundraiser for the organization.

NLCC’s management team then held a prekickoff meeting with the women who organized the fundraising activities. Originally, the plan was to hold fundraisers in March, but instead, events started in January.

Members of every NLCC social and athletic group planned fundraising activities. The ladies’ nine-hole golf group held a raffle and a putting contest, and the ladies’ 18-hole group held a silent auction where members could bid on items including golf, tennis, pickleball, and fitness lessons; a gourmet meal prepared

by NLCC’s chef in a property owner’s home; wine, cheese, and movie baskets; salon gift certificates; restaurant gift certificates; and a week in Costa Rica. The Ladies of Naples Lakes made a monetary donation, and on Friday nights the property set up a table in the dining room where members could purchase tickets for raffle items.

NLCC promoted the events on its website and with signage posted on the property.

The club sent out e-mails and talked up the project at its monthly member forums, where Roe and a Board member discuss what’s happening at the property. Staff

A mannequin from the golf shop dressed in Team Rubicon gear served as a constant reminder of NLCC’s new national charitable cause.

PHOTOS COURTESY NAPLES LAKES CC

By Betsy Gilliland, Contributing Editor

members even dressed a mannequin from the golf shop in Team Rubicon gear (see photo, above), to serve as a constant reminder of the fundraising activities.

Once the fundraisers were complete, Naples Lakes held a dinner-dance to show its appreciation to the members for their philanthropic efforts.

“This is the first time we’ve done a community-wide event,” Pavento says. “It was a fun three months with a lot of different community activities. Everyone was focused on that fundraising activity.”

NLCC had hoped to raise $10,000 for Team Rubicon; in the end, it raised almost $21,000. And for Roe, this was just the beginning. “We want to have a long-term relationship with Team Rubicon and continue this for many years to come,” he says.

“Next year, we’re going to set a higher goal of $25,000. We also hope to bring awareness about Team Rubicon to other clubs.”

Members of every social and athletic group within Naples Lakes CC planned activities and offered up raffle items to support the months-long fundraiser for Team Rubicon.

www.clubandresortbusiness.com

7/30/19 12:52 PM

HOW DOES G + ZERO = $4

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BONELESS

WINGS.

BONELESS WING BÁNH MÌ featuring Pierce Chicken® Boneless Wing Dings® on a soft bolillo roll, topped with cilantro-lime aioli, carrot and cucumber slaw, jalapeño and fresh cilantro.

FULLY COOKED.

FULLY VERSATILE. Fully cooked Boneless Wing Dings® and Boneless Wing-Zings® from Pierce Chicken® bring irresistible crunch and superb juicy flavor to the menu with ease. They’re made from premium solid muscle-breast meat—delicious on their own but with versatility that extends to appetizers, entrées and more. Try them in a signature sandwich, like this on-trend take on a Vietnamese bánh mì.

For product information, recipes and more, visit

POULTRY.COM © 2019 Pierce Chicken. All rights reserved.

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