August 2022
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Much More
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2022 Top Ranked Patios
2022 Patios
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Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2022. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices. Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2022 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.
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INSIDE
August 2022 • Vol. 18 • No. 8
THIS
ISSUE
18
Much More Than Golf
With a name like PGA National Resort, it’s easy to assume the Palm Beach Gardens, Fla. property is all about golf, but a $100 million transformation offers something for every member of the family. (Photo by Evan Schiller Photography)
2022 Patios Ranked 12 Top 2022 TOP RANKED PATIOS
These clubs take outdoor entertainment seriously.
ALSO IN THIS ISSUE
24 EXERCISING AN
Design + Renovation
EXPANSION
6
The Rob Report
8
Clubhouse Notes
Health and wellness deserves renovation atttention.
9 10 45
MAJOR COURSES OF 2022
A NEW GENERATION DISCOVERS GOLF
Membership + Marketing
ASK MAX Golf Tech
DO I REALLY NEED A LESSON? Idea Exchange
KIDS COOL OFF IN WATER GUN COLOR WAR
Cherokee Town and Country Club Helps Young Members Beat the Heat.
+ Grounds 32 Course SENDING A
SUSTAINABLE MESSAGE
Royal Melbourne CC staff does more than grow/cut grass.
4 Club Index www.clubandresortbusiness.com
+ Beverage 38 Food FIRE UP FESTIVE FEASTS
Outdoor cooking adds an air of excitement at the club—for members and staff.
43 Product Showcase
44 Ad Index August 2022
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THE ROB REPORT
Major Courses of 2022 THE 2022 PROFESSIONAL MEN’S majors are now in the rearview mirror and one thing is undeniable … the golf courses were the biggest winners. Going as far back as September 2021, Whistling Straits took center stage as the United States dominated Team Europe to regain the cup. While some feared the layout resembled a Scottish links course and, therefore, would favor the visiting squad, Team USA won by an amazing score of 19-9. I mention the Ryder Cup first because some questioned placing Scottie Scheffler on the 12-man roster. Afterall, he had never won on Tour and two players—including Captain America, Patrick Reed— had more qualifying points than him. In hindsight, not only did Scheffler hold his own, he took down a red-hot John Rahm in Sunday Singles. Fast forward to Augusta, Ga. in April and Tiger Woods gave Augusta National Golf Club a run for its money on the hype scale. It takes a legend returning to competition after nearly losing his life in a horrific car accident a year earlier to challenge the Bobby Jones-Alister MacKenzie design. Tiger impressed the world by making the cut, but it was the aforementioned Scheffler who donned the coveted green jacket in the end. Through Tea Olive and Pink Dogwood, around Amen Corner and dropping the final putt on Holly, the young Texan (more than) proved he belonged. As a sidenote … Scheffler won his firstever tournament a couple months earlier at the TPC of Scottsdale. Can there be a greater dichotomy between two experiences? The Waste Management Phoenix Open is golf’s greatest party, while The Masters is arguably the most revered. Southern Hills Country Club stepped into the spotlight in May and, once again, Tiger stole the early headlines. In the end, Justin Thomas—and the creek on Southern Hills’ 18th hole (see: Mito 6
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Can there be a greater dichotomy between two experiences? The Waste Management Phoenix Open is golf’s greatest party, while The Masters is arguably the most revered. Pereira)—emerged victorious. Originally designed by Perry Maxwell and renovated by Keith Foster, Southern Hills has now hosted five PGA Championships and three U.S. Opens. Fun fact: The course played at 6,973 yards for the last U.S. Open (2001) but was stretched to a whopping 7,556 yards for this tournament. The Country Club in Brookline, Mass. hosted the 2022 U.S. Open, which was won by Matthew Fitzpatrick. Francis Ouimet’s dramatic win in the 1913 U.S. Open received plenty of publicity throughout the TV coverage, but many in our industry were equally impressed with how well Kristen LaCount, the club’s first female General Manager, did in her hosting duties. As you probably know, LaCount was recognized as a co-winner of the 2018 “Rising Star” Award through the Excellence in Club Management Awards while she was Assistant General Manager at the club. Interestingly, The Country Club boasts a total of 27 holes, divided between two courses—the Main Course (Clyde and
Squirrel nines) and the Primrose Course, an executive course built in 1927. The course used for major competitions is generally a configuration, with three and a half holes from the Primrose Course used to replace three holes of the Clyde. For the 2022 U.S. Open, the par-4 4th hole of the Main Course was removed and the par-3 12th hole of the Main Course added. It didn’t seem to faze Fitzpatrick, who also won the 2013 U.S. Amateur at The Country Club. Last, but certainly not least, the Old Course at St Andrews played host to the 150th Open Championship, which was won by Australian Cam Smith. (I’ll never get comfortable leaving out the period after St) Critics always worry about today’s technology overwhelming the ancient links, but it’ll be a sad day if the Royal & Ancient ever removes it from the Open rotation. Its main defense is the weather, which was picture perfect for four days, but the venerable layout was still a joy to see. I, like most avid golfers, hope to someday play the course for myself. Looking ahead, the annual trek to Augusta National will be followed by trips to Oak Hill Country Club’s East Course, Rochester, N.Y., Los Angeles (Calif.) Country Club’s North Course, and Royal Liverpool in Hoylake, Wirral, England.
Rob Thomas • Editor
rthomas@wtwhmedia.com
www.clubandresortbusiness.com
CLUBHOUSE NOTES
A New Generation Discovers Golf WHILE THERE IS EMPIRICAL data that more young people are taking up golf, I’ve seen anecdotal evidence of this trend. All three of my sons — ages 22, 19 and 16 — have played a lot of golf during the past few months. While they have played an occasional round with me in the past, this year is the first in which they’ve fully embraced the game in all of its glories and frustrations. My 22-year-old son bought a new set of clubs, while my 19-year-old son purchased a few used clubs at a secondhand store to add to his set. Their newfound passion for golf has provided us with some nice father-son bonding moments this summer. We played 18 holes on a recent trip to Myrtle Beach, S.C., and also enjoyed a 9-hole round in Kent, Ohio, on Father’s Day weekend. On our trips to the driving range, I’ve tried to share my knowledge of the golf swing, but usually through words rather than demonstration since my own swing is quite inconsistent. My 19-year-old son has been bit by the golf bug the most as he hits the links seemingly every chance he gets. He also provides a nice counterbalance to my tendency to overanalyze what I’m doing. He’ll order me to “just swing!” as I line up a tee shot on the course or the range. As someone who played a lot of baseball growing up, he is still using the baseball bat-style grip and I’m encouraging him to try either the interlock or overlap method. Meanwhile, my 20-year-old nephew has golf fever and seems to be competing with my 19-year-old to see who can play more rounds this season. KemperSports in 2021 released a survey where it asked nearly 25,000 current, lapsed and new golfers about their preferences and habits surrounding the game. Nearly 27% of new golfers were 8
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I think more clubs should embrace the idea of offering events and lessons geared toward this young adult cohort who are golf novices. in the 18-to-34-year-old age range. Two of my sons and my nephew fall into the younger portion of that grouping and my youngest son will join that demographic in the not-too-distant future. KemperSports’ survey also revealed that 40% of new golfers said “fun events or activities combined with golf would motivate them to play more rounds.” It’s not clear what percentage of the golfers talking about fun events are in the 18-to34-year-old category, but I think it’s a safe bet that it’s a sizable chunk. I know country clubs and golf clubs typically offer instruction and leagues for younger golfers under the age of 18. Since there are a lot of young adults who are relatively new to the game, I think we will see more clubs providing activities geared toward this demographic. Such efforts are already happening, according to the report from KemperSports. Chambers Bay in University Place, Washington, offers a Social 6 series where golfers can play a 6-hole round that ends with a social cocktail hour. After noticing an increase in the amount of young golfers coming to their course, officials at
Timberlinks in Denton, Texas, created a patio area where golfers can gather after their round. KemperSports also started an All Welcome initiative to attract and retain new and diverse golfers at its properties. As part of this program, some Kemper properties offer “complimentary 15-minute lessons, virtual/social instructional content and clinics,” according to a Kemper news release. I think more clubs should embrace the idea of offering events and lessons geared toward this young adult cohort who are golf novices. Instruction could occur on the fundamentals, as well as course etiquette. Would my sons and nephew attend a group golf lesson with people as old as their parents? Doubtful. But it’s likely they would go to an instructional session in a fun and relaxed environment with members of their own peer group. With this new landscape in front of us, I would love to hear from general managers and head pros at country clubs and golf clubs who are offering events and lessons geared toward twentysomethings, particularly ones who are new to the game. Feel free to drop me a line at pkeren@wtwhmedia.com and I will share the responses with our readers.
Phil Keren • Associate Editor pkeren@wtwhmedia.com
www.clubandresortbusiness.com
MEMBERSHIP + MARKETING
“Ask Max” is a regular feature of C+RB’s ’s monthly Membership + Marketing column, where Max Passino Deboer, Director of Marketing & Membership for The Club at Mediterra in Naples, Fla., answers questions sent in by readers. The Club at Mediterra is a Distinguished Elite, Platinum Club inside the community of Mediterra, which has been named Community of the Year in Naples 12 times in 16 years. Max is a veteran hospitality leader with a 15-year hotel career followed by an almost 20-year club career, the last 13 at Mediterra. Max is a proud member of the Membership Directors Association of Southwest Florida, whose program for exchanging ideas and information is unmatched. Max’s passion is being helpful, so… let’s “Ask Max”!
Ask Max
Dear Max, I am always looking for hacks to make my job easier. Do you have any to share? #worksmarternotharder Dear Soulmate, I am with you! I love tips that make me more efficient. Here are eight of my favorites: 1. www.wordclouds.com – Free word cloud generator. 2. www.doodle.com – Free poll creator for determining the best meeting dates/times among a group of people 3. www.myfreelogomaker.com – Great for branding departments or member groups. 4. www.grammarly.com – There is a free and a paid version, great tool for better writing. 5. www.canva.com – Free and paid version for making great flyers and much more. 6. If you are already a Microsoft 365 account holder, there are a couple services they offer for free about which you might not know. www.sway.office.com/my nice, cloud-based online presentations; and www.web. microsoftstream.com — easy video creation for engagement, i.e., “How tos.” 7. OneNote – Are you familiar with all this little app can do? You can dictate to it, you can write notes on your iPad (need a special pen but you do not need the expensive Apple version) and convert it to text, and more. 8. Here is one for Apple people … Shortcuts – In case you have never stopped to figure this one out, it is great. You can create automations like, when your alarm goes off, it starts playing a podcast. Living balanced, Max
Dear Max, How can I stand out as a true hospitality professional? #bethebest Dear Bestie, The best advice for being a great hospitality professional is still the oldest advice … make it personal. “It’s not personal, it’s strictly business” might make sense for the Godfather, but in real life, especially in our line or work, everything is personal. The more personal we make it, the more connected we are and the more impact we have on one another. Like the great George Eliot said, “What do we live for, if not to make life less difficult for each other?” My boss likes to say, ‘high impact, low cost’ and making it personal is the greatest high impact, low-cost endeavor there is. Here are seven of my favorite ways to keep things personal: 1. Keep a database of members and their personal information: favorite color, where they went to college, how many children they have, favorite wine, etc. the more details the better. Continue to add to the database as you learn more. Then when that member calls or you have a meeting with them, you can ask relevant questions. 2. Send handwritten notes – such a personal touch. I like to send them after a member’s orientation is complete. 3. Send members birthday messages asking them to come to the club to toast! (This can be automated.) 4. If you have the capability, take advantage of autoresponders to help you communicate more effectively. Effective communication in this day and age of information overload is even more precious. 5. Answer your e-mails/phone calls – do not keep people waiting. 6. Reach out, just because – send an e-mail or text and just check in. 7. Create opt-in mailing lists by topics so you can send specific e-mails to only those who want that information whether it is by amenity, if they have children, etc. Personally, yours, Max
P.S. If anyone has any hacks to share, please pass them along to share with others! Have a question you want to “Ask Max”? Send it to editor@clubandresortbusiness.com www.clubandresortbusiness.com
August 2022
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GOLF + FITNESS TECHNOLOGY
DO I REALLY NEED A LESSON? By Matt Kilgariff • PGA Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.
HAVE YOU EVER ASKED YOURSELF, “Why in the world would I need a lesson?” You may think, “Heck, I can learn all about the game, equipment and swing on my own. After all, my friends and family golf, I’ll just ask them. Better yet, I’ll look on the Internet.” We all know that everything on the Internet is accurate and true. The truth is that novice, as well as seasoned golfers, need lessons at one time or another. To put it mildly, golf is a challenging game. Golf is also an individual sport. What may work well for one player, may not work at all for another. So the cookie-cutter approach just doesn’t work in this game. Golf is a challenging game, so everyone—from seasoned One of the most challenging aspects of professionals to novice players—can benefit from a lesson. this game is that you cannot see yourself when playing, making it difficult to identify problems. All of the Player Development Coaches that I know are continuous learners. So, if you are searching for a pathway to better putThey stay ahead of the curve on the latest and greatest ting, chipping, pitching, bunker play and ball striking—in technology, as well as teaching techniques. They can other words, overall performance—let a trained profesdefinitely help you. sional help. They diagnose “symptoms” of a poor swing or other Find a local professional, preferably one that is problems, identify the underlying issues and create properly trained in player development. I promise they solutions that are specific to your needs. You and your will give you a correct diagnosis (root of the problem), a professional will work together to create a plan and proper prescription (the process) and a speedy recovery implement it. This will help speed up the improvement (lower scores). of your performance and help you achieve your goals. Matt Kilgariff is a PGA professional who spent much of his career The best players in the world take lessons on a working for Butch Harmon and the Harmon Family. He is currently regular and continuous basis. They are relying on a the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff good coach and a second set of eyes to help them hone was Director of Player Development at The Olympic Club in San their skills. It’s probably a good idea for you to consider Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012. lessons as well. 10
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TOP RANKED PATIOS BY THE NUMBERS
2022 Top Ranked Patios: Total Capacity
• 71% Less Than 400 • 17% Between 400-999 • 12% More Than 1,000
2022 Top Ranked Patios: Average Seating Capacity
152 seats 12
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“As with many other trends, the quest for a great patio was accelerated by Covid. In the on-again, off-again pandemic world, the desire for abundant and casual outdoor space increased tremendously and has become a centerpiece for dining operations at clubs around the country. A great patio that includes the ability to provide comfort in any type of weather with a view that never gets old, significantly enhances member satisfaction and engagement with F&B and club facilities overall. At The Club at the Dunes, the patios are typically the first to fill up at any meal period and in some ways we have already outgrown them. F&B revenues increased approximately 50% when comparing preremodel activity and the first full year after reopening the patios.” — Robert Podley, General Manager, The Club at The Dunes
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2022 Patios
“The members at John’s Island Club particularly like the outdoor experience of the patio, especially since it has beautiful views overlooking the putting green and golf course. It’s a space that naturally brings people together.” — Brian Kroh, General Manager, John’s Island Club
“With Newport Beach Country Club’s southern California location, the year-round incredible weather makes having a great patio almost a necessity. Members anywhere love being able to spend time and hang out at their club. Our Seahorse Patio is a place that allows our members to connect with their friends and makes them proud of their club.” — Robin Shelton, General Manager, Newport Beach Country Club
2022 Top Ranked Patios: Total Patio Area Sq. Ft.
• 58% Less Than 5,000 sq. ft • 27% Between 5,000-9,999 sq. ft. • 12% More than 10,000 sq. ft. www.clubandresortbusiness.com
August 2022
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TOP RANKED PATIOS BY THE NUMBERS 2022 Patios
Percentage of fire pits
amongst top Ranked patios
“The exceptionally integrated patio provides unparalleled opportunities for member dining activities and social experiences at Wyndemere.”
77%
of clubs have fire pit(s)
23%
of clubs don’t have fire pit(s)
— Ryan Cozzetto, Chief Executive Officer, Wyndemere Country Club
Average Daily Meal Covers Served on Patio
155 14
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“Our members love dining al fresco during the warm, summer months and the recent renovations to the patio now offer an expanded view and more seating for members to enjoy. The larger outdoor bar and addition of the soft seating around the fireplaces have proven to be a wonderful new location to enjoy a casual cocktail and to catch the sunset. Our patio usage has increased tremendously since the renovation has been completed and is a great tool when touring with prospective members.” — Megan Nickerson, Director of Membership & Marketing, Bay Harbor Yacht Club
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TOP RANKED PATIOS
2022 Clubs with T Amenities Key:
Ranking
Club Name
•
Outdoor Ovens
•
•
Fire Pit
Outdoor Bar/Service Station
City
State
Patio Sq. Ft.
Covered Area Sq. Ft
Seating Capacity
Total Capacity
1
The Club at the Dunes
Naples
FL
10000
2500
220
450
2
Bay Harbor Yacht Club
Bay Harbor
MI
5266
1005
150
300
3
BallenIsles Country Club
Palm Beach Gardens
FL
7800
3200
240
600
4
Newport Beach Country Club
Newport Beach
CA
3472
1225
126
402
5
Desert Highlands
Scottsdale
AZ
20000
1200
225
500
6
Wyndemere Country Club
Naples
FL
11293
5200
225
350
7
John's Island Club
Indian River Shores
FL
1953
1953
56
56
8
Reserva Conchal
Cabo Velas District
Costa Rica
1764
4730
150
200
9
Shadow Wood Country Club
Estero
FL
6861
3076
208
2080
10
Longbow Golf Club
Mesa
AZ
6000
4000
150
400
11
We-Ko-Pa Golf Club
Fort McDowell
AZ
8200
7000
125
375
12
Desert Willow Golf Resort
Palm Desert
CA
5000
2500
200
300
13
Sand Valley
Nekoosa
WI
5500
780
80
120
14
St. Andrews Country Club
Boca Raton
FL
5100
3500
475
700
15
The Bridgewater Club
Carmel
IN
3000
1025
95
153
16
Blackhawk Country Club
Danville
CA
8000
0
130
175
17
Rockrimmon Country Club
Stamford
CT
3000
1215
85
130
18
Westhaven Golf Club
Franklin
TN
4200
2200
110
400
19
Hillcrest Country Club
Boise
ID
4470
1000
200
350
20
Cattail Creek Country Club
Glenwood
MD
9000
4000
175
300
21
Canterbury Golf Club
Cleveland
OH
4000
1000
250
400
22
Ocean Reef Club
Key Largo
FL
3375
3375
90
90
23
The Wigwam
Litchfield Park
AZ
2860
1060
120
200
24
Cherokee Town and Country Club
Atlanta
GA
3000
3000
125
350
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Oven/Fire Pit(s)/ Bar Service Station
•• •• ••• •• ••
Average Daily Meal Covers Served on Patio 350 275 200 138 300 65 77
• •• •• • •• •• •• • •• • •• ••• •• •• •• ••
200 502 200 150 300 150 267 35 90 170 250 80 150 150 60 550 125
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2022 Patios
h Top Ranked Patios Amenities Key:
Ranking
Club Name
•
Outdoor Ovens
City
State
•
•
Fire Pit
Patio Sq. Ft.
Outdoor Bar/Service Station
Covered Area Sq. Ft
Seating Capacity
Total Capacity
4604
120
300
25
The Club at Chatham Hill
Westfield
IN
26
Stone Harbor Golf Club
Cape May CH
NJ
3000
0
150
250
27
River Crest Country Club
Fort Worth
TX
2350
1800
107
275
28
Reunion Golf & Country Club
Madison
MS
6787
4325
154
300
29
Terravita Country Club
Scottsdale
AZ
4000
3000
138
238
30
Lakewood Ranch Golf & Country Club
Lakewood Ranch
FL
6500
6000
135
230
31
JW Marriott San Antonio Hill Country Spa & Resort
San Antonio
TX
2000
2000
210
210
32
Dallas Athletic Club
Dallas
TX
2394
346
1500
33
Palo Alto Hills Golf and Country Club
Palo Alto
CA
1200
400
90
150
34
Watersound Club
Panama City Beach
FL
1600
0
50
50
35
Cullasaja Club
Highlands
NC
1532
1232
72
91
36
The Club at Ruby Hill
Pleasanton
CA
8895
1209
90
130
37
McDowell Mountain Golf Club
Scottsdale
AZ
4250
2025
80
140
38
Heritage Oaks Golf Club
Northbrook
IL
3048
80
120
39
Baltimore Country Club
Baltimore
MD
6188
1144
130
250
40
Harbour Ridge Yacht & Country Club
Palm City
FL
3700
2100
168
185
41
Hinsdale Golf Club
Clarendon Hills
IL
3780
1000
110
252
42
Trump National Doral Miami
Miami
FL
3600
0
300
600
43
Cowboys Golf Club
Grapevine
TX
1200
1000
80
100
44
Wentworth By The Sea Country Club
Rye
NH
2300
1400
80
125
45
Tam-O-Shanter Country Club
West Bloomfield
MI
0
120
120
46
Bear Valley Country Club
Victorville
CA
3500
2500
120
150
47
Sparrows Point Country Club
Baltimore
MD
3116
2316
224
224
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Oven/Fire Pit(s)/ Bar Service Station
•• • • •• • •
Average Daily Meal Covers Served on Patio 75 50 143 120 80 225 200
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» PGA NATIONAL RESORT
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Photo Courtesy of PGA National Resort
MUCH MORE THAN GOLF With a name like PGA National Resort, it’s easy to assume the Palm Beach Gardens, Fla. property is all about golf, but a $100 million transformation offers something for every member of the family. By Rob Thomas, Editor
WHAT DOES A $100 MILLION TRANSFORMATION look like? At PGA National Resort in Palm Beach Gardens, Fla., it’s a little bit of everything. Joseph Fisher, Managing Director, says nothing was out of bounds. “With this transformation, our goal was to disrupt the misconception of a one-dimensional golf resort with a 360-degree luxury travel experience,” Fisher says. “In creating this tropical paradise, every aspect of our redesign was thoughtfully planned for a modern and current take on Palm Beach Gardens from its inception. The key to this revitalization was finding a balance between world-class golf and imaginative dining, wellness and resort lifestyle.” www.clubandresortbusiness.com
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» Bridgewater Club
Joseph Fisher, Managing Director of PGA National Resort says nothing was out of bounds during the $100 million transformation. The resort introduced six culinary concepts, including two helmed by award-winning chefs.
The two-year process included guest rooms and suites, common areas, dining, the spa, new Andy Staples-designed golf courses, the Banyan Buddies Kids Club, and meeting and event spaces. With so many options in the region, the work at PGA National’s goes a long way toward setting itself apart. “Following our transformation, we now truly offer the best-of-the-best for any type of traveler,” Fisher says. “Whether it’s a family looking for a destination that all ages can enjoy, or a foodie seeking out top-notch culinary, or a golfer looking for the region’s best courses, we can help cu-
The rooms feature wingback headboards, bed frames in dark brown and crème, accentuated with custom vintage black-andwhite palm-leaf wallpaper. 20
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rate the ultimate getaway all within minutes of the destination’s top shopping, restaurants, beaches and more. There isn’t another resort in the area that can offer all of these amenities and conveniences.” Remaining open during the process—and doing so through a global pandemic—presented its challenges, of course. “Because the transformation was multi-phased, we had to ensure we were managing guest and member expectations carefully,” Fisher explains. “While both guests and members were excited for all the new food and beverage outlets, those opening dates shifted due to the known supply chain issues. Our team was able to offer alternative options for the time being, while also keeping the excitement of what was to come.” The resort’s 360 guest rooms and private villas were designed by KTGY Simeone Deary Design Group for curated comfort with hand-selected custom furnishings that pay homage to the charm and elegance of 1960s Palm Beach chic, a theme that runs throughout the property. The rooms are a complete departure from its previous iteration—featuring wingback headboards, bed frames in dark brown and crème, accentuated with custom vintage black-and-white palm-leaf wallpaper, plush area rugs, and lacquered and caned case goods. All rooms offer an outdoor lounge. KTGY Simeone Deary Design Group also updated the common areas, starting with an outdoor main entrance framed with a mirrored red door, vibrant red and white awnings, and lush greenery. The lobby boasts two grandiose chanwww.clubandresortbusiness.com
Guest rooms and villas feature custom furnishings that pay homage to 1960s Palm Beach chic, a theme that runs throughout the property.
deliers resembling upside-down palm leaves, complete with ’60s-inspired pocket seating and period furniture pieces that include a light cream semi-circle sofa paired with frayed ottomans and retro chairs in varying colors, patterns and designs from gold and pink to cheetah and burnt orange. The focal point of the redesigned lobby is the bar, illuminated at its center by a massive replica of a banyan tree featuring more than 1,500 LED lights inspired by the legendary trees that reside within the city. The bar features a striking dark burgundy and black marbled counter set against vibrant pinks and greens.
THE WORLD’S MOST COMFORTABLE HOSPITALITY CHAIRS.
CULINARY CONTRASTS Beginning in late 2021, the resort introduced six culinary concepts—including two signature restaurants helmed by award-winning chefs—all designed by ROHE Creative. With something for every member of the family, from high-end fine dining to a bright and whimsical ice cream shop, PGA National Resort is changing the game on dining in South Florida, allowing guests to be guided by their palate throughout the day. The menus change seasonally to ensure the chefs are using the freshest ingredients and all dining establishments are open to the public, Fisher says. “Each establishment has its own signature cocktails and food menus,” Fisher says. “Whether it be a dry aged cut from The Butcher’s Club, fried chicken from Honeybelle, assorted truffles from Sugarplume or a frozen ice cream treat from Big Drip, the dining options on property have something for everyone’s taste buds.” www.clubandresortbusiness.com
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» PGA National Resort
Staffing has been an issue across the industry and country. PGA National is not immune to these concerns. “The key to recruiting and retaining staff is creating a safe workspace,” Fisher explains. “You want to ensure that every team member’s day-to-day is as comfortable as possible and that comes down to putting together a talented and friendly team in a welcoming environment. Easier said than done, but it’s a focus across the board for us.”
AGRONOMIC VARIATION Maintaining this massive piece of land falls upon Director of Agronomy Jeremiah Lockhart, who has a dedicated Superintendent on each course. In addition to the Match and Staple, which are combined under one Superintendent, PGA
Photo Courtesy Evan Schiller Photography
GOLF GALORE Dining and accommodations are important, of course, but with PGA in your name, the resort certainly places an emphasis on golf. Jane Broderick, Director of Golf at PGA National, says the property sees roughly 140,000 rounds annually across its courses, with peak season being between January and May. The property offers lessons through its David Leadbetter Golf Academy, Dave Pelz Scoring Game School, Full Process Golf, and a select few LPGA/PGA Professionals. PGA National opened the dramatic and innovative new Andy Staples-designed “Match Course” in September 2021. The Match Course, which was built on the land of the resort’s former Squire Course, encourages “match” versus “stroke” play. “Fun was the number one idea behind the Match,” Broderick says. “It is where the history of the sport [match play] is
defining the future of the game. We allow groups larger than four to play together … we encourage match play formats of all kinds. “Tee markers have been replaced with teeing areas where a maximum and minimum yardage is marked on each hole, allowing the players to determine where to play from,” she adds. “And the course is not rated, allowing for players to simply enjoy and have fun instead of working to grind out a score.” Earlier in 2021, Staples converted the 1st and 18th holes of the Squire Course into the 9-hole Staple Course, which features fast-and-firm shot corridors, and difficult-to-reach shelves on dramatic, undulating greens. With hole distances ranging from 48 to 130 yards, The Staple is designed for fastpaced rounds while using just a putter and a few short irons. “The Staple plays in a figure-eight pattern creating a natural gathering area in the middle which we have outfitted with picnic tables and Adirondack chairs to entice players to sit and stay a while,” Broderick says. “It has actually created an entirely new social space for events of all kinds.”
The Match Course at PGA National was built on land of the resort’s former Squire Course and encourages match play, as opposed to stroke play. Tee markers have been replaced with teeing areas, where a maximum and minimum yardage is marked on each hole. 22
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Photo Courtesy Evan Schiller Photography
Along with the Match Course, golf course architect Andy Staples also designed the Staple Course—a 9-hole layout with hole yardages ranging from 48-130 yards. It is designed in a figure-eight pattern, which creates a natural gathering area in the middle. Director of Golf Jane Broderick says it has created a new “social space” for events of all kinds.
National also offers the The Palmer, The Fazio, The Estate, and The Champion courses. The Champion hosts the PGA Tour’s Honda Classic each year. “The biggest difference between day-to-day maintenance and hosting a major golf event is the time frame that we have to get our work done,” Lockhart explains. “Day-to-day we must manage in and around play, where for a major event we are afforded a window without players on the course to prepare.” Lockhart says he strives to have roughly 20 staff per course, however, that fluctuates during the year and staffing has been a struggle across the industry. “We are recruiting team members by working to increase our wages, provide scheduling that balances the needs of the operation and the team, offer a strong benefit package, and show gratitude through many small gestures during the year (food trucks offering free lunch, etc.),” he says. ASSORTED ACTIVITIES Not all physical exertion takes place on the tees and fairways at PGA National. The resort also offers tennis, pickleball and POP tennis. Broderick says the property has seen the
pickleball demand explode and PGA National is about to embark on an expansion of its existing pickleball and POP tennis court facilities. “Our most successful initiative has been to offer free pickleball and POP tennis clinics to introduce the sports to our members and guests,” she says. “We also participate in Love Serves Autism, which is an annual charity event that helps spread the word of racquet sports while raising money for charity.” The Fitness Center has a wide selection of equipment—both cardio and weights—and PGA National offers more than 40 aerobics classes weekly, ranging from water aerobics to boxing. “We are able to conduct these classes both in the fitness center or by the pool, on the putting green or on the tee,” Broderick explains. With a $100 million transformation in the rearview, one might think PGA National would rest on its laurels, but the resort-rich South Florida market dictates otherwise. According to Fisher, continued enhancements include a new gatehouse/ arrival moment, a lazy river with its own food-and-beverage options, and new drop off and valet for the Members Club, among others. C+RB
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DESIGN + RENOVATION
Exercising an
SUMMING IT UP > > >
Younger families are necessitating the need for larger fitness accommodations. Design choices such as flooring style are dictated by ease of maintenance and durability. Amenities that include pro shops, snack facilities, restrooms and locker rooms help extend a club’s overall fitness package.
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an Expansion Clubs get a leg up on fitness by updating gyms and creating classrooms. By Pamela Brill, Contributing Editor
REVAMPING A WORKOUT space? It’s no sweat for clubs that know how to maximize their facilities with top-notch equipment and plenty of room for individual and group classes. As more members extend their visits beyond the golf course, clubs are meeting the demand for fitness resources and additional amenities. ENERGIZING ITS MEMBERSHIP Five years ago, Shannopin Country Club in Pittsburgh, Pa., voted to enhance its fitness facilities in response to a demographic shift. “The board at the time felt like the club needed a boost of energy and fitness was the trend that was attracting a younger, more
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family-focused membership,” says General Manager Mike Meissner. But when the original plan was derailed by a series of delays, the project was put on the back burner. Once the construction crew finally broke ground in February 2021, the project took off and the new gym opened to wide acclaim this past April. Spanning 3,000 sq. ft., the two-level fitness center is made up of 75 percent strength equipment and 25 percent cardio. Three ellipticals, three treadmills and two recumbent bikes are positioned in the cardio area, along with an existing rower. A Matrix 5-stack multi-station is positioned with a two-bay rig for free weights, TRX cable and pull-ups.
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DESIGN + RENOVATION
SHANNOPIN COUNTRY CLUB Pittsburgh, Pa.
“The board at the time felt like the club needed a boost of energy and fitness was the trend that was attracting a younger, more family-focused membership.” — Mike Meissner, General Manager
Meissner also points out the versatility of a wall-to-wall, six-foot strip of Astroturf designed for the gym’s push sled, floor exercises and stretching. “There’s enough room to move around so that no one ever feels crowded,” he notes. Choosing a trusted supplier experienced in modern gym design was essential to Shannopin’s set-up. The club called upon Webster Fitness, which had recently worked with Lancaster Country Club on its fitness center update.
The two-level fitness center at Shannopin Country Club is comprised for 75 percent strength equipment and 25 percent cardio. 26
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“We felt great about the quality of pieces they were supplying us and [they were] very accommodating,” explains Meissner. With safety being a paramount concern, designers chose rubber flooring throughout for its durability. Shannopin’s fitness facility is also outfitted with energyefficient LED lighting and Wi-Fi connectivity, including two additional access points on each floor for expanded coverage. Five televisions and Comcast music service are part of the gym’s entertainment package, while security is managed by three cameras: one at the entrance and two inside the gym. To continue maintaining a clean environment, particularly as Covid concerns ebb and flow, Shannopin’s board opted to bring in an outside cleaning company four days a week. “This allows housekeeping to focus on their everyday tasks in the clubhouse, just as they have had through the pandemic,” says Meissner. Having completed a portion of the fitness project’s next development phase—two pickleball courts and two tennis courts opened this past June, and four paddle tennis courts will be ready in time for paddle season—the club is gearing up for construction on the ground floor. A lounge area for racquet players, a flex space and golf simulator will round out the space, along with restrooms and locker rooms on both floors. And to further satiate fitness goers, a wall-towall buffet with food service storage and a wet bar with kegerator is also on tap. www.clubandresortbusiness.com
MASTER PLANNING
ARCHITECTURE
INTERIOR DESIGN
PROCUREMENT
Ridgewood Country Club, Paramus NJ
DESIGN AND ARCHITECTURE FOR PRIVATE CLUBS & HOSPITALITY PETER CAFARO PCAFARO@JBD-JGA.COM 401.721.0977
DESIGN + RENOVATION
BATON ROUGE COUNTRY CLUB Baton Rouge, La.
“[The existing 6,000-sq.-ft. fitness center] was instrumental in making fitness an extremely important component of our club experience.” — Michael Masson, CCM, General Manager
TRIPLE THREAT Nearly three times the size of its original footprint, the fitness center at Baton Rouge (La.) Country Club is satisfying members’ need for group classes, personalized workouts and other wellness amenities. According to General Manager Michael Masson, CCM, the existing 6,000-sq.-ft. fitness center, which opened in 2000, “was instrumental in making fitness an extremely important component of our club experience.” To provide more space and improved accommodations, the club constructed a 17,155 sq.-ft. facility and opened its doors this past February. In the two-story center, the top floor is dedicated entirely to fitness, as seen by a full cardio/strength area, stretch
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space, private consult room and four group exercise rooms. A comprehensive equipment roster includes Precor cardio with P82 10” integrated touch-screen consoles, Precor Resole Strength equipment, Freemotion Dual Cable Cross and custom dumbbells and barbells. The gym also houses a Reformer Studio, containing five Allegro reformers with Towers of Power, sitting boxes, jump boards and a Combo Chair. Double-layered Mondo Sport Impact flooring in the main workout area is designed to withstand heavy weights and foot traffic. While cardio and strength exercise reign supreme in this area of the fitness center, the club addressed the need for group workouts and classes with extra studio space. “This gives us the availability to offer more classes at the same time,” notes Masson. A Reformer Pilates studio and a Mind and Body studio (for yoga, mat Pilates, barre and Zumba) are designed with vinyl flooring for easy maintenance. A separate athletic training
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DESIGN + RENOVATION
CHERRY VALLEY COUNTRY CLUB Skillman, N.J.
“We wanted this area to be a place where members can meet or get work done, so we incorporated workstations and furniture into the design.” — Douglas Lesko, General Manager
studio has a full TRX system, partition for sub dividing and turf flooring, chosen for its ability to withstand highimpact exercises. Once on the fitness center’s first floor, the hard-core gym persona shifts to a more resort-like atmosphere. Here, visitors can partake of locker rooms, a pro shop, childcare facilities, a teen space and café, stocked with grab-and-go salads, sandwiches and snacks. An outdoor patio, along with an upstairs wraparound veranda, offer convenient spots for post-workout socializing. Background music is piped throughout the outdoors, as well as in the fitness center via Bluetooth. Thanks to a floor plan with ample space between equipment zones, individual studios for group classes and a wealth of supplemental amenities, Baton Rouge Country Club has reaffirmed its commitment to member fitness. THE EVOLUTION OF FITNESS The relocation of Cherry Valley Country Club’s fitness center—from an upstairs setting to a reconfigured lowerlevel layout—has revitalized an active membership in search of more time at the gym. “We noticed an increased demand for fitness and 30
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wellness programs that our current space did not allow,” says General Manager Douglas Lesko of the Skillman, N.J.-based facility. Last December, the club cut the ribbon on its renovated fitness facilities with more than 300 members in attendance. Dubbed EVOLUTION at Hobler House, the lower-level fitness center assumes the space once occupied by an outdated dining and event area. Updating required a full gut renovation, including the removal of existing walls to create a floor plan that encompasses gym operations and complementary services. Upon entrance, members walk into a spacious lobby that contains retail outlets, meeting space and a grab-and-go snack and beverage station. “We wanted this area to be a place where members can meet or get work done, so we incorporated workstations and furniture into the design,” Lesko adds. Cherry Valley’s main gym area is comprised of assorted cardio and strength equipment. Treadmills, ellipticals, bikes and stair climbers are all outfitted with satellite TV and additional connectivity. Positioned alongside this workout gear are strength and resistance training machines, free weights and a turf strip for CrossFit training. “Realizing the importance of group exercise, we devoted www.clubandresortbusiness.com
C
The fitness center at Cherry Valley Country Club—dubbed EVOLUTION at Hobler House— features a spacious lobby with retail outlets, meeting space and a grab-and-go snack and beverage station.
a large portion of the gym to a classroom,” notes Lesko. The space is also set up with an on-demand system that lets members take virtual classes on their own schedule. Members can also improve their golf game using a TRX machine, kinesis machine, kettlebells and medicine balls. Creating a safe environment for gym goers necessitated specific design choices. “When choosing materials, we wanted a modern feel, but to also make sure the materials matched their purpose,” explains Lesko. In the cardio and group fitness areas, soft flooring was
selected for its ease on joints, while in the golf performance and free weight areas, durable flooring was key for weights inadvertently dropped on the floor. LED lighting on everything from the front desk to the ceiling and mirrors is controlled via smartphone for ease of use. With ample space for equipment, the club has been able to expand its roster of classes, both complementary and feebased. As a result, management has been able to bring additional trainers and a golf function specialist into the facility, providing greater resources for its active membership. C+RB
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COURSE + GROUNDS
Sending a Sustainable Message Environmental stewardship, the expertise of its longtime superintendent, and the power of networking guide the maintenance inputs of Royal Melbourne Country Club. By Betsy Gilliland, Contributing Editor 32
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THROUGHOUT HIS CAREER OF 30-PLUS years in the golf course maintenance field, Dave Groelle, CGCS, of Royal Melbourne Country Club in Long Grove, Ill., has found that his profession is an icebreaker. Whenever he meets someone new, and the inevitable “What do you do?” question arises, the conversation doesn’t stop there. Instead, it leads to more questions. “When I tell people I’m a golf course superintendent, the reaction is always priceless,” Groelle says. “They’ll say, ‘I didn’t know that was a thing,’ or ‘Why didn’t I do that? I love golf.’” At Royal Melbourne, however, there is no question about what Groelle, who has served as the property’s Superintendent for 22 years, does. In fact, General Manager Chris Stewart, CCM, who assumed his duties at the start of the golf season this year, and PGA Head Professional Brad Gregorin, who has worked at the property for a year, rely on Groelle for his institutional knowledge and expertise. “Both of us have been dependent on Dave’s knowledge of this club and this golf course,” says Stewart. “Dave has the scientific know-how. He communicates the when, why, and how so I can turn around and support him to the membership. I can always have his back.”
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Superintendent Profile
DAVE GROELLE Education and Training: B.S. in Landscape Horticulture, Colorado State University Years at Royal Melbourne Country Club: 22 Years in the Golf Course Maintenance Business: 33 Previous Employment: Kemper Lakes Golf Club, Kildeer, Ill. Certifications: CGCS Honors and Awards: 2015 KemperSports Superintendent of the Year; 2010-2013 Midwest Association of Golf Course Superintendents Board of Directors; 2013 Midwest Association of Golf Course Superintendents President (GCSAA Chapter)
Gregorin agrees. “Dave absolutely understands the game of golf and what his role is,” he adds. “He’s an incredible resource. He’s the guy you want.” FORWARD-THINKING MAINTENANCE The superintendent and his staff at Royal Melbourne, a KemperSports property, understand the importance of sustainability as well. “Everything we do on a daily basis is geared toward environmental stewardship, and we make sure we take care of the land as it should be,” says Groelle. Of course, water conservation is vital to any golf course operation, and Groelle says Royal Melbourne grounds crew members use all the tools at their disposal to keep the golf course as dry as possible so it plays firm and fast. While Illinois doesn’t have tough water restrictions, he adds, water nevertheless is “still a limited resource.” They use moisture meters to create programs and make decisions about watering, especially the greens, and rely on weather data as well. “If there is rain in the forecast, we back off on irrigation,” Groelle explains. The grounds crew uses wetting agents on every surface including the greens, tees, and fairways to help get moisture to the roots and penetrate where it’s needed. Staff members hand-water as the need 34
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arises, especially on the greens and tees. “I’ve been at the same place for 20-plus years. I know where the trouble spots are,” says Groelle. Because of his longevity at the property, Groelle doesn’t have to drive the entire golf course every day. Instead, he heads straight to the problem areas first. However, Groelle, who also is a regional agronomist for KemperSports, advises new golf course superintendents to create their own maps and watch for signs of drought and disease. Royal Melbourne, which opened in 1992, has its original irrigation in place, but depending on supply-chain issues, the property will replace its irrigation lines, sprinklers, and satellites this fall. “The technology in the controller isn’t made anymore,” says Groelle. “It’s hard to find parts and troubleshoot.” He also says the property, which gets wallto-wall coverage with its irrigation system, is not replacing every sprinkler head. “We replace about 50 heads a season as they fail,” notes Groelle. “Replacing sprinkler heads is allocated in our annual budget.” A regimented topdressing program also allows the turf to dry out faster. Groelle says he has a low tolerance for turf disease, and the grounds crew performs preventive spray applications on the tees, greens, and fairways. “Waiting until you see disease to spray isn’t always best,” he says.
The staff sprays growth regulators based on growing degree days, which are used to estimate the growth and development of plants and insects during the growing season. The basic concept is that development will occur only if the temperature exceeds some minimum development threshold, or base temperature, which is determined experimentally and differs for each organism. “Every product that’s applied only has so much efficacy out in the field,” explains Groelle. “A product could last for 10 to 20 days. It all depends on how much the plant is growing, and that depends on the weather.” In addition, he says, growth regulators help the staff control greens speeds. “Growth regulators are a huge part of the maintenance program,” reports Groelle. “They save labor, and we can focus our attention on other things.” Sustainability efforts are not solely the domain of the golf course maintenance department, however. KemperSports has an initiative called Green to a Tee that focuses on sustainability in several additional core areas of facility operations, including habitat management, recycling, waste conservation, and energy usage. For instance, Royal Melbourne recycles materials such as cardboard, and Stewart says the property currently is engaged with vendors about LED conversion in the clubhouse. “KemperSports as a company sees the value in making sure their clubs are aware of various opportunities to be stewards of the environment,” says Stewart. “And Dave is forward-thinking. He’s always thinking about new ways to do things. There’s no one I’d rather have on my team when it comes to the environment.” Other maintenance inputs include mowing the greens daily and the tees and fairways two or three times a week. Depending on the weather, the staff also rolls the greens five or six days a week. The grounds crew members tend to the bunkers daily, and they try to keep them consistent by measuring their depths and making sure too much sand doesn’t collect in one spot. Staff members also run a plate www.clubandresortbusiness.com
compactor over them, and Groelle says the property renovated the greenside bunkers about four years ago. BIRDS AND BEES Golf course superintendents know as well as anyone that they need to get along with Mother Nature and work with what she gives them. The wooded, parkland golf course, which is built within a neighborhood, has several wetlands areas as well as low-lying retention areas that are protected by cattails and native areas. “The golf course drains well because we have a lot of places for water to go into the native wetlands,” Groelle says. Located in rural farm country, the golf course also features flat, open, rolling areas with good soils, he adds, and the terrain puts movement in the fairways. “There are still farms and forests around us,” Groelle says. “A small section of the golf course was routed through existing forest, so we have native trees. Some holes are in open areas, and trees were planted on them during construction.” In addition, three holes originally were an apple orchard, and Royal Melbourne still has 30 to 35 apple trees on the golf course. “My staff loves the apples. Golfers and my staff will eat them throughout the fall, and we give bushels to the chef to make apple pies,” Groelle says “The trees are a unique feature, but they’re a maintenance
Superintendent Dave Groelle became fascinated with the idea of beekeeping and now harvests honey and sells it in the golf shop. The club also has 30-35 apple trees on property, which provide the chef with ingredients for apple pies.
nightmare. One of these years, I need to figure out what it takes to treat the trees.” The property also enhances the area by providing open space and wildlife habitat. “If you take an 18-hole golf course and build homes on that property instead, people use more chemicals, fungicides, and water,” notes Stewart. Deer, coyote, red foxes, owls, hawks, and the occasional eagle call the golf course home. Their neighbors include a resident pair of sandhill cranes that have nested at the bottom of the driving range and given birth to a little one for the past three years. “They’ll come up to the pro shop and stare inside,” says Groelle. He also brought other living creatures to the property when he got into beekeeping seven years ago at the urging of a friend. He started researching online about the pollinators and became fascinated by the idea of keeping bees. “Bees are amazing creatures,” Groelle says. “Some golf courses were already beekeeping on their properties, and I thought,
‘What a great way to try and get the message out that we’re stewards of the land.’” He harvests honey and sells it in the golf shop to support the program. “Members enjoy getting local raw honey, and the chef uses the honey,” Groelle says. “It also promotes golf course stewardship.” LEADING BY EXAMPLE The superintendent not only enjoys providing extra perks like the raw honey to the membership, however. Groelle, who started working in golf course maintenance at age 15 and has been with KemperSports for 24 years, says he is a hands-on superintendent who tries to lead by example. “There’s nothing I would ever ask of my staff that I wouldn’t ask of myself,” he says. “I want everyone that works here to want to be here.” In the summer, he has a staff of 18 people, which includes himself, an assistant, a
Golf Scorecard
ROYAL MELBOURNE COUNTRY CLUB Club Website: www.royalmelbourne.net No. of Holes: 18 Designer: Greg Norman Type: Private No. of Members: 325 Year Opened: 1992 Golf Season: March-November Annual Rounds of Golf: 14,000 Fairways: Penncross Bent Greens: Pennlinks Bent
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COURSE + GROUNDS G olf Cour se Oper ations
From left: Chris Stewart, Dave Groelle and Brad Grogorin work closely together to keep Royal Melbourne Country Club running smoothly.
mechanic, and 15 crew members. Of the 15 staff members, 10 of them have been Royal Melbourne for 12 years or more. Others have been part of the crew for four or five years, and he always employs a couple of high school or college students. The crew members are a valuable part of the maintenance operations, and Groelle tries to treat them with respect and appreciation. “I try to get to know them on a personal level as much as I can,” he says. In addition, he recognizes that all of them are human and everything doesn’t always go according to plan. “Things are going to go wrong,” he says. “When something goes wrong, we figure out how to get through it. Yelling or anger doesn’t help when someone makes a mistake. Grass will grow back. We can fix it.” He also shows his appreciation for his staff with activities such as monthly taco parties and Friday afternoon lunches. “I love to barbecue and cook. We’ll work until noon and then have a cookout with burgers, hot dogs, and chicken,” Groelle says. “I buy and do something for the guys every week if I can, like a cookout or doughnuts in the morning.” He also has raffles for the crew with prizes such as hats or shirts from the pro shop. In addition, he started getting his staff a hooded sweatshirt as part of their uniforms six years ago. “I change the design and color every year. Everybody looks forward to getting a 36
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Staff: 3 full-time/15 seasonal Key Staff Members: Steve Unruh, Assistant Superintendent; Justin Zimmerman, Mechanic Irrigation System: Toro Water Source and Usage: Well system Equipment: All Toro that is owned Maintenance Facility: 7,500-sq.-ft. building Aerating and Overseeding Schedules: Aerate on greens and tees in spring and fall, and on fairways in fall; no overseeding Upcoming Capital Projects: Replacement of all irrigation satellites Duties and Responsibilities: Golf course superintendent, oversee clubhouse maintenance, Regional Agronomist for KemperSports
new sweatshirt,” says Groelle. He randomly gives out gift cards to crew members, and gas cards have been popular among his staff members recently. “If I see someone doing something above and beyond, I’ll give him a gift card. I keep them in my cart and hand them out,” Groelle says. “I think the best gifts are the ones that are the least expected.” Because he started working on a golf course to have access to the game, he returns the favor to his staff members as well. They get golfing privileges at Royal Melbourne on Mondays, or Groelle makes arrangements for crew members to play golf at another property. “Eight guys really enjoy it. It gets competitive,” he says. EXTENDING HIS REACH With his regional agronomist duties for the Northbrook, Ill.-based KemperSports, Groelle is just as dedicated to his fellow superintendents as he is to his staff. He is one of five people on an agronomy committee that is made up of people in different regions across the United States – the Midwest, Mid-Atlantic, Pacific Northwest, Texas, and Southern California. “Over the years, it became convenient for people to reach out to me,” says Groelle. “I am here for support in any way needed. I am a champion for other superintendents. Each superintendent knows what’s best for his or her golf course. They work autonomously.” Groelle does not have a specific list of
golf courses that he monitors, but he visits other properties within driving distance about once a month to look at issues. Typically, these visits are prompted by a call from the corporate office or from the superintendent, and the superintendent always knows he is coming. “If I’m asked, I’ll go meet with a superintendent, but I might not go to another golf course for three months. I’m still able to be the golf course superintendent at Royal Melbourne,” Groelle says. “At the end of the day, I’m a superintendent, too.” He also evaluates properties when KemperSports has new business offers, and he goes to the golf course to meet with the superintendent when a new property joins the company. Groelle is part of monthly webinars with industry partners, and he participates in efforts to create education and value to superintendents as well. “I enjoy being on the agronomy side of things,” he says. “I always learn something. It doesn’t matter how long you’ve been in this business. I enjoy meeting other superintendents. I enjoy the turf talk and the conversations. Your issues are another superintendent’s issues, too. It’s therapeutic to talk to people in the industry.” Being part of KemperSports offers Royal Melbourne other perks such as purchasing discounts and shared knowledge. “They can talk to people who have hundreds of years of experience in the business. They get ideas from their peers,” Stewart says of his department heads. “Golf www.clubandresortbusiness.com
hasn’t changed, but things have changed in the industry.” FINDING MOTIVATION Groelle, who calls himself his “own worst critic,” says that visits to other golf courses challenge him, as well. After all, while longevity at the same property has allowed him to develop a routine and foster a teamlike atmosphere among his staff members, he also says he has to guard against complacency. One of the ways he continues to build his professional skills and improve the Royal Melbourne golf experience is through social media, particularly Twitter. “Twitter for me is a motivator,” Groelle says. “For whatever reason, the turf industry has really taken to Twitter. I have a network of 1,000 superintendents around the world. It’s a great motivator when you’re looking at your peers, and they’re doing things that you’ve talked about but haven’t
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implemented yet.” He learns about new products and equipment that superintendents discuss on Twitter, and he sometimes finds that another superintendent uses better techniques than he employs. “Everybody shares things. There’s some awesome knowledge that comes from that platform,” says Groelle. “It allows me to see what other golf courses are doing.” However, nothing can replace face-to-face interactions, and he invites friends to play the golf course for “peer review” as well. “I see this place every day, but the golf course changes every year,” Groelle says. “From time to time, I’ll have people come out and play and ask them what they don’t like. It’s good to get another perspective from another set of eyes.” He asks his former assistant superintendents to play the golf course a few times a season, depending on their schedules.
“I don’t want to get complacent. It’s easy to fall into a routine,” says Groelle. “I still love what I do. I love being a superintendent. My passion for it has never wavered.” ‘A GREAT PRODUCT’ Stewart knows that Royal Melbourne Country Club isn’t strictly a golf business. It is a membership business, but golf is the most important part of that business. Groelle shares that sentiment. “The majority of people here come to Royal Melbourne for golf,” he says. “I have always played golf. It’s a release for me. That’s what I want Royal Melbourne to be for people, too.” C+RB MORE ONLINE
For additional details about Royal Melbourn Country Club, see the online version of this article at www.clubandresortbusiness.com
August 2022
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FOOD + BEVERAGE
Fire Up FEST Even the most common ingredients get a wow factor when they are cooked outdoors. By Marilyn Odesser-Torpey, Contributing Editor
YOU MIGHT THINK A BURGER is just a burger and a chicken just a chicken, but, when they are cooked outside on a grill, rotisserie or smoker, they give any meal an air of excitement and fun, say club chefs around the country. Even a pot of bean soup becomes something special when it is cooked in a cauldron over an open fire. Charles Myers, Executive Chef at Summit Hills Country Club in Crestview Hills, Ky., breaks out his giant soup cauldron, which he describes as looking like “something from the Civil War,” to warm up participants in the club’s Snowball Scramble in November. “Making bean soup outdoors for the event has been a tradition for decades,” he explained. “In the warmer weather, we use the same pot for shrimp boils.” On the grill, Myers likes to prepare sausages, but not just any plain ol’ sausages. “We’re fortunate in this area to have local purveyors who provide many different kinds of sausages, such as chicken and rabbit,” he noted. “Sysco also offers some different varieties including elk, wild boar and wagyu beef.” Myers pointed out that anybody can grill Italian sausages at their homes, but they are less likely to take the leap to an exotic variety on their own. When they are on the club menu, he said, they are more willing to try new things. 38
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Photo Courtesy Shady Canyon Golf Club
STIVE FEASTS For a recent member-guest event, he grilled individual foil packs of filet mignon and red potatoes. Before grilling, he cut up and par cooked the food then added garlic butter, making the outdoor preparation quick, easy and clean while still getting the thrill of the grill. A large smoker with a warming box gets a great deal of use at the club. Myers employs it “for tons of stuff ” from the usual pork, brisket, ribs and whole chickens to wings, smoked pineapple for salsa, tomatoes and mac and cheese. At the top of Myers’ wish list is a brick pizza oven that could be set up by the snack shop or, ideally, hooked up to a golf cart and hauled around the property. He estimates that the oven of his dreams would cost between $20,000 and $30,000. Simon Lewis, Executive Chef at Shady Canyon Golf Club in Irvine, Calif., has an Italian-made outdoor pizza oven that he uses every night for dinner. Introduced only two years ago, the oven has already proven to be an excellent investment, he said. “Not only do the members love it, but Pizza Night on the East Lawn allows us to serve as many as 40 covers without using the kitchen,” he explained. “It really helps to relieve the pressure of a la carte.” A pizza oven on a trailer does double duty at Baltimore Country Club in Maryland. Executive Chef Richard Jallet also uses the oven, which cooks at temperatures up to 800 degrees, to bake lobsters and oysters. During the summer months, 30-40 percent of banquets and other special events at Medinah (Ill.) Country Club, are prepared outdoors, reported Matthew Gilbert, the club’s Executive Chef. Helping to shoulder the load is a competition-size smoker that was custom-built to the club’s specifications. www.clubandresortbusiness.com
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Recipe
DR. PEPPER LACQUERED BABY BACK RIBS 10. I f you choose, you can cut the ribs into portions of two- or three-bone pieces. 11. Warm the barbecue sauce. Brush or spoon the sauce on the ribs. Be sure to cover the entire top and sides of the rack. 12. Return the ribs to the smoker for 15 to 20 minutes to let the sauce absorb the smoke.
PROCEDURE: 1. The day before cooking, apply the dry rub to the ribs, using a little cooking oil or mustard to help the rub adhere. 2. Keep ribs refrigerated overnight. 3. The next morning, get the smoker going with some charcoal and, if you choose, some of the wood that you will use to smoke. Allow the smoking box to come up to temperature before placing the meat inside. I like to smoke at 225 degrees F, but anywhere between 225 and 250 is fine. 4. Once the box is hot, place your ribs inside and close the door. Don’t open the door during smoking because you want to ensure an even temperature.
5. Open the cans of soda a few hours in advance to allow it to lose carbonation and become flat. Pour the soda into a clean, new spray bottle. 6. Cook ribs with direct smoke for about four hours. At the end of the second hour, I will start to baste, spray or mop the ribs. I like to use a spray bottle and spray the meat until it glistens. Repeat every half hour until the end of hour four. 7. After four hours, wrap the ribs in peach paper or foil. Add a little more Dr. Pepper to the ribs before wrapping and double wrap. Finish cooking in the smoker or in the oven at 250 degrees F. 8. Cook for another two hours or until the bone pops out of the meat cleanly. To test, open the wrapping and tug at the bone. If there is resistance, keep cooking. 9. Leave the ribs in the paper to rest for around 30 minutes. Then remove them from the wrapping and place them on a stainless-steel tray or pan.
“We use the smoker to create all kinds of dishes that have become our signature,” he remarked. One favorite is smoked ribs lacquered with Dr. Pepper (in honor of one board member’s beverage of choice) or root beer. The ribs cook for four hours in direct smoke to allow the sugar in the soda to create a rich mahogany-colored, caramelized bark. Gilbert frequently turns to his prolific herb garden to for grilling seasoning inspira-
tions. One recent hit was a balsamic rosemary and thyme-marinated flatiron steak grilled over mesquite. Other ways he packs maximum flavor into his proteins is by cooking his chicken with Jamaican jerk seasonings and serving buffalo-seasoned (like the ubiquitous wings) sausage. Sauces, such as a yellow South Carolina mustard barbecue sauce with Creole mustard, brown sugar, celery salt, paprika, chili powder and apple cider
vinegar, also add unique spice to dishes such as Texas-style brisket burnt ends and baby back or St. Louis ribs. “I love regional barbecue and it really resonates with our members,” he said. Another favorite, also from North Carolina, is an apple barbecue sauce which has an acid level that is the perfect complement to pork and chicken. (Although he has not tried it on beef, he assumes that it would be a good choice for that as well.) For this
INGREDIENTS: Racks of baby ribs Cooking oil or mustard to rub on ribs 3 cans Dr. Pepper Dry rub (recipe follows) Barbecue sauce
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INGREDIENTS FOR DRY RUB: 2 cups brown sugar 1 cup paprika 2 oz. coarse ground black pepper 2 oz. salt 2 oz. chili powder 2 oz. garlic powder 2 oz. onion powder 1 oz. ancho powder
SUBMITTED BY MATTHEW GILBERT, EXECUTIVE CHEF, MEDINAH COUNTRY CLUB, MEDINAH, ILLINOIS
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Recipe TENDERLOIN AND POTATO FOIL PACK YIELD: 4 servings
sauce, Gilbert uses whole apple chunks, onion strips, whole cloves and apple cider vinegar all pureed together for a sweet and sour tang. “Our members dine at the club up to 12 times a week, so we need to offer variety,” he said. “Fortunately for me, they tend to be adventurous, willing to try new flavor profiles.” The club is equipped with three large grills made from thick metal to retain heat. He uses them two or three times a week in the summer. Two EVO grills expand the chef’s ability to offer a wider variety of grilled items at the halfway house. Gilbert reports that the club is in the process of fitting out a food trailer with a large interior cooking space, including a 36-inch grill, 24-inch griddle, two burners, a double-basket fryer, a freezer, a refrigerator and counter space worktop. The trailer, which is expected to be ready for
INGREDIENTS: 1-1/ 2- 2 lbs. tenderloin, cut into 2-inch pieces 1 lb. Yukon Gold potatoes, cut into 1-inch pieces 1 cup julienned white onion 3 tbsps. extra virgin olive oil 3 cloves garlic, minced 1 tsp. dried thyme 1 tsp. dried rosemary 1 tsp. salt 1/4 tsp. fresh ground pepper PROCEDURE: 1. Par-boil the potatoes for five minutes. 2. In a large bowl, combine the steak, par-boiled potatoes, onion, oil, garlic, thyme, rosemary, salt and pepper. Cover and set in the refrigerator for 30 minutes. 3. R emove from refrigerator and set on the counter for 15 minutes. 4. Cut out four large foil sheets, about 12X12” in size. Divide the steak and potatoes between the sheets of foil. 5. Preheat grill to high. 6. Wrap foil tightly around the steak and potatoes and seal it all together. Transfer the foil packets to the grill and cook over high heat for 10 minutes per side.
GRILLING THE GLOBE Summertime means a trip around the world at Medinah Country Club in Medinah, Ill. With the view from the club’s fine dining veranda as a backdrop, Executive Chef Matthew Gilbert whisks his members to different countries for theme dinners, this year featuring Spain, Argentina, Southeast Asia, Vietnam, Thailand, Northern Malaysia and Myanmar. “We don’t go super spicy or use a ton of fish sauce but want to give our members the essence of each country’s cuisine,” Gilbert said. “We know our members enjoy these dinners because we sell out at $155 per person.”
Executive Chef Matthew Gilbert, Medinah Country Club
For Argentina night, Gilbert grilled skewers of meat asada style (“the Argentinian version of barbecue,” he states) and served it in the country’s traditional manner with 12 side dishes and five sauces. Not part of this year’s global dinner series, but a memorable dessert prepared for a Jamaicanthemed dinner, was an outdoor version of bananas foster made with dark Myers’s Rum and Jamaican spices. “We served the dessert after dark, and the members were extremely excited,” he said.
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SUBMITTED BY CHARLES MYERS, EXECUTIVE CHEF, SUMMIT HILLS COUNTRY CLUB, CRESTVIEW HILLS, KENTUCKY
action by November, will make it possible to offer “outdoor cooking” during the winter months at the racquet club and other remote locations on the property that do not have kitchens, he noted. Jallet makes good use of his ArtFlame grill at golf course and pool event action stations. For a recent Rio de Janeiro-themed dinner, he cooked a large piece of beef over the coals and served slices with chimichurri. Popular at Wednesday family night dinners and special events are Jallet’s smash burgers and smash sausage, both of which he prepares on the ArtFlame. He has also used it for beer can chicken, brochettes, satay, fajitas and even naan bread. “For one event, I started 24- to 28-ounce tomahawk steaks in the sous vide and finished them on the ArtFlame,” he said. “It’s probably the most versatile piece of equipment that we have.”
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Recipe
SMOKED DOUBLE BONE PORK RIB CHOPS YIELD: 4 servings INGREDIENTS: 4 double bone pork rib chops INGREDIENTS FOR BRINE: 1/3 cup coarse salt 1/3 cup brown sugar 1 tsp. black peppercorn 1 chili de arbol 1 sprig thyme 4 garlic cloves 2 cups cold water 2 cups ice cubes INGREDIENTS FOR DRY RUB: 2 tbsps. sweet paprika 2 tbsps. brown sugar 2 tsps. kosher salt 1 tbsp. black peppercorns 1 tbsp. chili powder 1 tbsp. garlic powder 1 tbsp. ginger powder 1 tbsp. onion powder 1 tsp. rosemary powder 1 tbsp. ground mustard 1/2 tsp. cayenne INGREDIENTS FOR SPRITZ: 1 cup apple cider vinegar 1 cup water 1 cup Worcestershire sauce
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PROCEDURE: 1. In a saucepan over medium heat, cook the sweet paprika, brown sugar, salt, peppercorns, chili, garlic, ginger, onion, rosemary, ground mustard and cayenne in the water, stirring occasionally, until the salt and sugar dissolve. Remove from heat and stir in the ice cubes. 2. Once the brine is totally cool, transfer to a ZipLock bag. Add the pork chops, remove the air and seal. Let brine in the refrigerator for 10 to 12 hours. 3. Remove chops from brine and leave to air dry in the refrigerator for 10 to 12 hours on a rack. 4. Before cooking, let the chops come to room temperature. 5. Coat the entire chop with the dry rub. 6. Smoke between 180 degrees F to 200 degrees F using pecan wood. Spritz with apple cider vinegar, water and Worcestershire sauce mixture every 30 minutes until internal temperature reaches 140 degrees F. 7. Take the chops out of the smoker and rest for 10 to 15 minutes before serving.
SUBMITTED BY SIMON LEWIS, EXECUTIVE CHEF, SHADY CANYON GOLF CLUB, IRVINE, CALIFORNIA
August 2022
Lewis just got his smoker (which he described as “the size of a locomotive”) a few months ago, but he has already incorporated it into his regular culinary repertoire for Second Sunday buffets. In addition to brisket, chicken and pork butt, he uses it to prepare a beloved regional favorite called Texas Twinkies. “Texas Twinkies are cream cheese and brisket stuffed jalapenos wrapped in bacon, glazed in barbecue sauce and smoked,” he states. To give his pork chops a uniquely deep, rich flavor, Lewis brines them then lets them dry in the walk-in for a day. After that, he puts them in the smoker. All four chefs pointed out that outdoor cooking gives them and their staff welcome opportunities to interact with members. But they also emphasize that it can be a staffing challenge when a la carte dining and/or special events are going on at the same time. “The pizza oven takes three people to operate, and every action station needs a cook and carver,” Jallet noted. “But the wow factor from cooking outdoors with live fire right in front of the diners is well worth the effort.” C+RB
SUMMING IT UP > While members are less likely to grill an exotic variety of meat on their own, they are more willing to try new things when they are on the club menu. > Outdoor cooking is more popular in the summer months, but fitting out a food trailer with a large interior cooking space makes it possible to offer the popular service during the winter months. > Outdoor cooking gives culinary staff opportunities to interact with members, but can be a staffing challenge when a la carte dining and/ or special events are going on at the same time.
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IDEAEXCHANGE Kids Cool Off In Water Gun Color War By Phil Keren, Associate Editor
Cherokee Town and Country Club has found one way to help children beat the summertime blues. For the past two years in mid-to-late July, the club in Atlanta, Ga. has hosted a Water Gun Color War for children ages 3 to 12 that has been well-received by youngsters and parents alike, according to Maddy Heeter, Cherokee’s Director of Banquets. Water was not used in the first version of the event in 2019. Youngsters were given buckets containing colorful powder and tossed the dust at each other in a freefor-all activity, but Heeter says there were some problems. “Some of the younger kids were getting powder all over their face and they didn’t like that, so they switched it up a little bit,” Heeter says. “. . .With it being so hot outside, [club staff] decided, ‘let’s put the powder in the water guns.’” A staff member tested different types of dyes to see which one would most easily wash out of clothing. Event organizers decided to mix Crayola Bath Dropz tablets into water and load the liquid into the toy guns. After the COVID-19 pandemic forced the cancellation of many activities in 2020, the inaugural Water Gun Color War happened at Cherokee in 2021. The number of young people taking part increased from about 20 in 2019 to approximately 30 in 2021. The 30 or so children were joined by five or six club staff members for the event on the lawn in front of the Town Club building. The youngsters wore white clothing, were divided into four teams, and used water guns to soak each other in various colors. Everyone ended up with a tie-dye shirt, courtesy of their fellow competitors, and members of the winning team received
Chick-fil-A gift cards. “They mixed the teams together pretty fairly so they had a fair chance,” Heeter says. Noting the event lasts about 90 minutes, Heeter says parents were able to drop off their children and then head out to enjoy a meal or another activity at the club. “It was very well-received by the kids and the parents,” Heeter says. The feedback from parents was positive especially “because the color rinses out,” Heeter says, laughing. The club hosted the event again on July 22 of this year. About 15 youngsters participated under the supervision of three counselors. The event in 2022 differed in a couple
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ways from its predecessor a year earlier. With a lower number of participants, Heeter says the children were divided into two teams rather than four and water balloons were an additional tool that youngsters could use in the competition. Members of the winning squad could either receive a Chick-fil-A gift card or select items from a prize box at the club’s child care center. Those prizes included a Starbuck’s gift card, a movie theater gift card, dolls, toys, coloring books, and bubbles. The event again received a “Thumbs Up” from both parents and children. “All of the kids like to do events outside so any excuse to do that is good,” Heeter says. HOW IT STARTED In 2019, Cherokee staffers were looking August 2022
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IDEAEXCHANGE for more ways to keep younger members engaged in the middle of summer. After hosting Fourth of July activities, country clubs sometimes see a drop in membership participation. Families are often taking a vacation before the school year starts and — even though mid-July is one of the hottest times of year— “some of the kids are sick of the pool and they want other things to do,” Heeter says. Heeter shares that the club’s then-Youth Activities Manager, Kicha May, “decided they needed something really exciting for all ages just to get more people into the club that weren’t going on vacation or [for] some kids that needed stuff to do.” May, who is now the club’s Assistant Director of Fitness and Wellness, worked with the communications director to find an available date on the calendar. The communications department sent eblast notices to members about a month in advance of the event. Members could sign up online or at the club’s child care center, but advance registration was not required. In the days leading up to the event, parents received emails reminding them to have their children wear white clothing.
For the last two years in July, Cherokee Town and Country Club in Atlanta, Ga. has hosted a Water Gun Color War for children ages 3 to 12. In 2022, participants could use both water guns and water balloons when they gathered on the front lawn of the Town Club.
According to Heeter, the event worked well from a logistical standpoint; The Town Club building’s main level is closed for maintenance, cleaning and capital projects for three weeks in July.
There were about 15 children who participated in the Water Gun Color War on the lawn in front of the Town Club building at Cherokee Town and Country Club in Atlanta, Ga. on July 22.
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“The traffic in and out of the club is significantly reduced,” Heeter says. “It creates a quiet and safe atmosphere for the kids to run around everywhere.” She praises club staff for planning and organizing this new event. “[It was] pretty seamless the way they got that together,” Heeter says. “They did the event and it was a great success the first time, which is why they did it the second year.” May agrees, noting: “I believe this addition to our annual tradition here at Cherokee will live on for many years to come. There is nothing better than a water day in the middle of a Georgia summer.” The event also provided a boost in activity at a time when the club is navigating its way through the middle of summer. “Getting the members involved in July when we tend to just be slower is positive for the club,” Heeter says. “. . .Just to have an event [with a lot of participation] is really positive for the club. I know the members enjoy getting to do something.”
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