44 minute read
Golf + Fitness Technology
FITNESS CAN RIDE THE GOLF BOOM
By Keke Lyles
AS 2021 COMES TO AN END, we can look back and see the tremendous growth that the game of golf has enjoyed. As clubs across the globe have seen participation numbers and memberships boom, the focus in 2022 will be to retain and even build off of that energy.
Along with golf, the health and wellness industry has seen massive gains come out of the pandemic. And in both areas, there is a unique opportunity for clubs to position themselves as the best solution for how and where to pursue all of these activities.
Over the past year, we’ve provided information in this space that has been aimed at helping clubs build health programs that can revolutionize what’s offered to their members. At the end of the day, your club should be striving to create a second-to-none experience for your members and their guests.
In the January issue, we brought to your attention what a golf performance center is and how to maximize the space. Not only is it a great place for high-level golf learning, it can also be a place where members receive instruction and collaboration from fitness instructors. If you are going to make this kind of a financial investment at your club, consider how multiple departments can utilize the space and technology to maximize the experience. Allow members to feel like they have a team of people who are committed to their success.
In February, we explored the right type of gym equipment upgrades that can help your members achieve their goals. Many clubs have lost members because they haven’t upgraded their equipment in years. There are many pieces of equipment that can be used to directly improve how players swing the golf club, as well as make them stronger or more flexible. Having equipment that your golf instructors can also use during a lesson adds to the overall experience.
In March, we explored the types of programs a club can offer to create a unique, value-added culture. Many clubs will talk about culture and how to create it, but they often overlook how to integrate different departments to create a holistic and inclusive environment. Any club that has provided stretch therapists or massage therapists during club tournaments knows the impact it can have on the membership.
In April and May, we started to get into the weeds, exploring what physical assessments of members can look like and how to understand what all the numbers mean. The “Cliff Notes” version is to take the time to build out a system that will then create efficiency in the way you work with members and track their results over time. You want to be able to quickly digest the numbers and make decisions based on the trends you are seeing.
In June, we took another deep dive, to highlight tools that help to show how our bodies move, and how we can use that information to help train clients to hit the golf ball farther. This technology makes it very simple to see how the body is moving. or not moving, in the golf swing. Once those areas are identified, working with a fitness professional to improve them will change how the player’s body moves and feels. The end result may not always be greater distance, but at the very least you will be helping members play healthier and longer.
In July and September, we reflected on the current challenges coming out of the COVID-19 pandemic—specifically, how facilities are now being forced to operate to keep members feeling safe and confident, and the major hurdle most clubs still face in hiring employees. It’s time for clubs to think outside of the box on what type of culture they want and how it can be created, and then use that as a guide for hiring new employees and creating new programs.
In October and November, we focused on how to engage and provide programming for both older and younger members. To sustain success in the coming years, it will be critical for each club to appeal to all segments of its membership. And this doesn’t have to require separate approaches. Some clubs are now holding small tournaments that pair older members with youth members. This is a great way to continue growing the game, while also providing a chance for older members to take some of the children under their wings to teach and mentor them.
You can also do the same in fitness, by having some of the more mature members teach younger members different movements, or about proper eating and what recovery techniques they have found helpful.
The opportunities that are in front of clubs today remind me of the changes that have been seen in professional sports. In the 1990s, pro teams had little to help their players get strong and stay healthy. You might only find an athletic trainer, and then maybe a strength-and-conditioning coach.
Let 2022 be the year that your club starts to make the changes to be part of this new wave of creating a unique culture and providing a world-class experience.
Keke Lyles is recognized as a leader in human performance, with experience with professional athletes and Navy Special Warfare operators.
Change is your chance to take action
Clubs are experiencing record membership levels. Do you have a pulse on your new and existing members’ wants and needs?
This change in membership dynamics is your chance to thrive. Now is the time to do a survey and strategic plan to uncover what’s important to members and keep your club engaging for all.
Partner with SCS Partner with SCS to get the right data, identify opportunities, develop a plan, and retain and attract members. Here’s your chance for a free consultation. Call 262.661.CLUB.
Strategic Plans | Surveys | Member Engagement | Operations | Branding | Search 351
CLUB PEOPLE ON THE MOVE
JON HEARNSBERGER
The Mirabel Club, a Platinum Club of America in Scottsdale, Ariz., welcomes Jon Hearnsberger as Executive Chef. Hearnsberger was most recently the Executive Chef at The Bridges at Rancho
Santa Fe in Rancho Santa Fe, Calif.
ANDREW KJOS
Recognized as one of Florida’s best private golf country clubs and host of a U.S. Open Qualifier, The Club at Admirals Cove in Jupiter, Fla. welcomes Andrew Kjos as Director of
Golf Course Maintenance.
Kjos was most recently the Director of Agronomy at Trump International Golf Club in West Palm Beach, Fla.
B. TODD WHISENANT, SPHR, SHRM-SCP
Named on GolfWeek’s Best of 2021: Best Private Courses in Florida and on the Top 150 Country Clubs of America for the second year in a row, Mountain Lake in Lake Wales, Fla. welcomes Todd Whisenant, SPHR, SHRM-SCP, as Director of Team Member Engagement. Whisenant was most recently the Director of Human Resources at Element Engineering Group, LLC in Tampa, Fla.
JEREMY SAMSON
Universally considered one of the finest clubs in America,
Big Canyon Country Club
in Newport Beach, Calif. welcomes Jeremy Samson as General Manager/COO, to guide a continued focus on balancing innovation with tradition at the club. Samson was most recently General Manager at Mesa Verde Country Club in Costa Mesa, Calif.
BABAR AKBAR
Located minutes from historic Charleston, S.C. and situated on a gated barrier island, Seabrook Island Club welcomes Babar Akbar as Head Racquets Professional. Akbar was most recently the Head Women’s Tennis Coach at the University of Idaho.
NATHAN CELUSTA, CHAE
Set amid nearly 600 acres of rolling terrain with a dramatic mountain backdrop in La Quinta, Calif., Hideaway Golf Club welcomes Nathan Celusta, CHAE, as Controller. Celusta was most recently
Controller at Sherwood Country Club in Thousand Oaks, Calif.
JOHN COLLINGS
Recognized by Platinum Clubs of the World as the highest-ranking club in Florida, Boca West Country Club in Boca Raton, Fla. welcomes John Collings as Assistant General Manager. Collings was most recently Director of Operations at the Boston Harbor Hotel in Boston, Mass.
NICK LUSSON
America’s oldest and most successful athletic club, The Olympic Club in San Francisco, Calif. welcomes Nick
Lusson as Athletic Director. Lusson was most recently
Athletic Director at Alameda
County DSAL / Sheriffs FC, a complimentary sports program for children in San Leandro, Calif.
Scott Acken, Clubhouse Manager West Shore Country Club
Sean Brown, Asst. General Manager Grosse Pointe Yacht Club
Joseph Callison, Director of F&B Belle Meade Country Club
Jeff Campione, CCM, CCE General Manager Sunset Hills Country Club
Michael, Chase, Jr., CCM, CCE, ECM General Manager Atlantic Beach Country Club
Bruce Christensen, CEC, CCA, AAC Executive Chef Spring Lake Country Club
Brendan Clark, Asst. General Manager Interlachen Country Club
Ryan Duffy, CCM, General Manager Linville Ridge
Enzo Fargione, Executive Chef
Delaire Country Club
James Germana, Golf Course Superintendent John's Island Club (West Course)
Eric Gifford, Golf Course Superintendent Salt Lake Country Club
Daniel Giroux, Asst. Director of F&B Grey Oaks Country Club
Jason Head, GM/COO The Quarry at La Quinta
Wesley Hellberg, Executive Chef West Shore Country Club
Nathaniel Herman, Dir. of Grounds & Agronomy Kenwood Country Club
Jonathan Ireland, GM/COO Dallas National Golf Club
Joseph Martin, CEC, Executive Chef James River Country Club
Sharon McGrath, Chief Financial Officer Indian Harbor Yacht Club
William Miller, Asst. General Manager The Club at Las Campanas
Brian Mullins, CCM, CCE, General Manager Shoals Club
Chris Nickerson, General Manager The Winter Club of Lake Forest
Stuart O'Conner, Asst. General Manager Annapolis Yacht Club
Joseph Ramsey Dir. Golf Course Maintennance St. Andrews Country Club
Christopher Rhodes, General Manager The Cliffs at Walnut Cove
Jeffrey Riegler, CCM, GM/COO Aberdeen Golf & Country Club
Larry Savvides, CCM, CCE Chief Operating Officer Hunters Run Country Club
George Sotelo, Chief Operating Officer Cove Club
Steven Williams, General Manager Gull Lake Country Club
Top of the Class Clubhouses
Clubhouses
CLUB + RESORT BUSINESS HAS RELEASED its list of Top Ranked Clubhouses for 2021.
The table below shows the rankings of club and resort properti es that submitt ed entries, as judged independently by a panel of industry professionals.
The rankings refl ect the judges’ scoring of data provided on clubhouse square footage; locker room(s) data; event space and seati ng capacity; bar area(s) square footage; dining area(s) square footage; availability of outdoor dining; wine room/cellar; total dining and bar areas seati ng capacity; kitchen(s) square footage; pro shop square footage; fi tness and wellness square footage; and whether a dedicated youth space is off ered.
Entries also included descripti ons submitt ed by the club and resort properti es on why their clubhouses should be top ranked, and a full complement of supporti ng photos. The judges weighted the data and material provided to score all entries.
In additi on to the profi les of the Top 5 ranked clubhouses included in this issue, details about all of the Top Ranked Clubhouses will be presented online at clubandresortbusiness.com and across our social-media platf orms.
Ranking Club City State Clubhouse Sq. Ft. Event Space Sq. Ft. Bar Area Sq. Ft. Dining Area Sq. Ft. Outdoor Dining Sq. Ft. Total F&B Seating
Pro Shop Sq. Ft. Fitness Sq. Ft.
1 The Club at Mediterra Naples Fla. 71,809 3,850 2,260 NA NA 525 1,890 17,612
2 Montecito Club Santa Barbara Calif. 48,000 4,900 1,980 2,800 60 300 910 1,890
3 BallenIsles Country Club 4 Newport Beach Country Club 5 Meadowbrook Country Club 6 Miramont Country Club Palm Beach Gardens Fla. 115,000 19,900 4,100 18,900 11,000 1,168 2,225 7,000
Newport Beach Calif. 56,000 32,475 3,336 3,785 10,710 988 1,967 3,332
Ballwin Mo. 52,719 19,467 4,381 20,926 8,630 1,736 4,000 2,465
Bryan Texas 93,000 6,627 1,435 5,534 150 6,970 3,472 2,503
7 Quail West Naples Fla. 103,727 11,150 4,688 14,105 147 425 3,602 16,650
8 The Club at the Dunes Naples Fla. 25,000 10,000 10,000 25,000 200 350 500 3,370 9 The Club at Quail Ridge Boynton Beach Fla. 49,647 NA 486 1,313 589 521 2,084 NA 10 Eagle Oaks Golf & Country Club Farmingdale N.J. 125,000 10,000 1,776 4,200 3,400 258 1,800 2,000 11 Catt ail Creek Country Club Glenwood Md. 24,000 4,305 2,405 7,546 150 405 1,200 1,300 12 The Bridgewater Club Carmel Ind. 90,000 10,000 2,864 1,521 241 160 6,000 15,000 13 The Club at Chatham Hills Westf ield Ind. 65,000 6,500 1,800 5,500 150 275 1,500 15,000 14 Woodfi eld CC Boca Raton Fla. 95,000 7,400 8,100 13,575 150 905 2,400 16,000 15 Bay Harbor Yacht Club Bay Harbor Mich. 60,000 11,716 1,697 6,829 80 521 NA 14,498
16 Lakeside Country Club Houston Texas 81,020 7,000 2,100 6,340 100 400 1,485 15,000
17 Dove Canyon Golf Club Dove Canyon Calif. 52,000 10,000 1,500 4,500 2,000 150 2,000 1,100
18 Tahoe Beach Club Stateline Nev. 30,000 1,500 500 3,000 80 170 500 4,000
19 Navesink Country Club Red Bank N.J. 63,487 7,600 2,700 5,500 420 335 2,000 NA
20 Canoe Brook Country Club Summit N.J. 68,000 9,000 2,600 10,700 250 335 2,640 6,998
21 Del Webb Nocatee Canopy Club Ponte Vedra Beach Fla. 22,824 4,110 600 1,364 60 105 NA 2,621
22 Kenwood Country Club Cincinnati Ohio 98,000 21,800 3,000 5,000 300 725 2,200 2,500 23 Palmira Golf Club Bonita Springs Fla. 42,000 3,000 250 3,500 40 290 1,000 2,000 24 Farmington Country Club Charlott esville Va. 150,000 8,000 2,500 8,000 147 425 1,200 8,000
Clubhouses
Ranking Club City State Clubhouse Sq. Ft. Event Space Sq. Ft. Bar Area Sq. Ft. Dining Area Sq. Ft. Outdoor Dining Sq. Ft. Total F&B Seating
Pro Shop Sq. Ft. Fitness Sq. Ft.
27 The Bridges at Rancho Santa Fe Rancho Santa Fe Calif. 36,000 NA 1,612 6,915 60 120 1,396 NA 28 The Golf Club of Georgia Alpharett a Ga. 53,000 5,000 NA NA 120 400 600 500 29 Addison Reserve Country Club Delray Beach Fla. 70,000 27,341 4,300 11,126 NA 564 1,300 35,000 30 Lakewood Ranch Golf & Country Club Lakewood Ranch Fla. 66,000 4,800 6,060 5,700 100 465 1,378 NA 31 The University of Texas Golf Club Austi n Texas 16,400 3,120 945 2,677 75 176 1,400 1,600 32 The Springs Rancho Mirage Calif. 48,000 10,000 1,600 3,000 100 120 900 3,000 33 Marti s Camp Club Truckee Calif. 65,000 4,800 1,300 5,000 4,000 250 1,100 1,340 34 Echo Lake CC Westf ield N.J. 16,758 7,888 387 8,923 136 714 NA NA 35 Desert Willow Golf Resort Palm Desert Calif. 39,000 44,000 2,000 9,000 200 500 2,000 NA 36 Plainfi eld CC Edison N.J. 35,000 10,000 2,000 7,826 125 600 1,000 NA 37 The Landings Club Savannah Ga. 20,000 1,600 1,050 4,950 124 260 1,300 NA 38 The Club at Keowee Key Salem S.C. 39,290 10,000 3,000 8,000 2,000 640 4,000 21,350 39 Cobblestone Park Golf Club Blythewood S.C. 31,114 16,900 705 1,575 55 111 1,348 2,200 40 Country Club of the Rockies Edwards Colo. 40,000 0 1,220 2,630 132 250 1,170 3,980 41 Key Largo Anglers Club Key Largo Fla. 19,286 NA 1,800 4,935 2,100 329 NA NA 42 Country Club of Detroit Grosse Pointe Farms Mich. 75,000 6,000 1,800 4,000 310 449 1,200 4,200
43 Heritage Oaks Golf Club 44 Hampton Hall Club 45 Bayside Resort Golf Club Northbrook
Blufft on
Selbyville Ill. 10,000 1,559 450 1,341 100 92 1,049 0
S.C. 60,120 8,000 1,020 2,000 1,500 450 900 21,000
Del. 29,670 4,200 1,403 3,500 124 410 1,157 NA
46 Western Golf & Country Club Redford Mich. 36,000 3,600 NA 4,600 100 800 1,500 NA
47 Treviso Bay Naples Fla. 85,000 10,000 1,000 7,000 2,000 600 1,500 1,800 48 Riverside Country Club Bozeman Mont. 26,905 1,861 1,211 1,060 83 72 1,385 NA 49 Reunion Golf & Country Club Madison Miss. 33,000 6,500 1,500 10,000 175 400 1,300 7,500 50 Longbow Golf Club Mesa Ariz. 10,000 NA NA NA NA NA NA NA 51 The Bedens Brook Club Skillman N.J. 22,000 2,100 650 3,200 165 160 950 NA 52 Detroit Athleti c Club Detroit Mich 215,000 17,176 2,304 7,059 450 627 384 13,126 53 Dallas Country Club Dallas Texas 118,200 7,360 2,430 6,700 125 600 1,420 48,600 54 TPC Sugarloaf Duluth Ga. 60,000 4,300 NA NA 32 110 NA 16,000 55 Carlisle Country Club Carlisle Pa. 20,000 5,000 600 1,100 30 75 800 NA 56 Inglewood Golf Club Kenmore Wash. 34,000 17,000 4,000 8,000 100 126 1,200 NA 57 Firestone Country Club Akron Ohio 60,000 NA 758 NA NA NA NA 980 58 Fiddler’s Elbow Bedminster N.J. 65,202 21,676 3,875 12,500 295 577 3,500 1,500 59 Lancaster Country Cub Lancaster Pa. 71,000 10,000 10,000 10,000 45 125 NA 2,000 60 Richmond County Country Club Staten Island N.Y. 50,000 4,423 687 6,359 300 316 1,300 1,500 www.clubandresortbusiness.com 61 Country Club of Florida Village of Golf Fla. 51,866 NA 1,696 6,829 March 2021 80 l Club + Resort Business l 21 521 NA 11,698
Clubhouses
1
THE CLUB AT MEDITERRA
NAPLES, FLA.
THE CLUB AT MEDITERRA is a synchronicity of friendship and special moments for both its membership and its employees. Service and care is synonymous with Mediterra—service for all who pass through their doors.
“In any organizati on, the key to success is developing a strong culture supported by strategy and structure,” says COO/General Manager Carmen Mauceri, CCM “In our relentless pursuit of that goal, through brick and mortar and a belief that we can always be bett er, The Club at Mediterra, along with the help of our architecture partner Peacock + Lewis, has taken a developerinherited infrastructure and ‘rebuilt’ a club and created a staff culture never before conceived.”
In 2018, The Club at Mediterra fi nished its Phase I clubhouse renovati ons, which consisted of improving the fi repit, outdoor dining and bar areas to create an outdoor tavern dining and socializing experience. The expansive views of the golf course greens and the stunning sunsets over the 19th Hole create an impressive backdrop for members dining al fresco.
This renovated outdoor dining space doubled size and seating, creati ng approximately 112 seats with a variety of seati ng opti ons, and enhanced with lighti ng, speakers, fans, and ceilingmounted heaters to be an extension of the indoor bar.
Recently, Phase II was completed. The intenti on of this phase was to marry what was done in Phase I while blending with the renovated clubhouse design. The ballroom was enlarged to accommodate as many as 60 more people and allow residents to enjoy additi onal dining and lifestyle events. It also created an unprecedented demand as the desired desti nati on for weddings and special functi ons, outpacing all competi ti on.
The club’s leadership also secured membership approval for a complete renovati on and expansion of its team member space, to bett er promote a teambuilding culture and as an expression of appreciati on for its staff (“Giving Team Members Their Proper Space,” C+RB, July 2021). Where the staff breakroom was previously in a dark, hidden, and uninviti ng area that generally went unused, the expanded area now includes a team member library, locker rooms with showers, a lunchroom with a view of the golf course, and available iPads for use. Also included is a team conference meeti ng room to conduct training meeti ngs, collaborate and brainstorm new ideas, to conti nually make The Club at Mediterra the best it can be for its current membership and its potenti al members. “It is not about the dollars and cents,” says Mauceri. “it’s about what I can provide for you that you will have for the rest of your life.”
Clubhouses
2
MONTECITO CLUB
SANTA BARBARA, CALIF.
ESTABLISHED IN 1918, THE MONTECITO CLUB’S faciliti es and its ameniti es were severely outdated, ineffi cient and lacked necessary space and functi ons for the needs of a multi -generati onal membership base.
The club engaged Marsh and Associates to redesign the clubhouse to address the needs of how membership demands had progressed while honoring the historic character of the existi ng facility.
As an historic landmark, a majority of the existi ng clubhouse exterior had to be preserved. Marsh and Associates focused on improving the effi ciency of the interior by reconfi guring spaces throughout the existi ng structure. This improved the relati onships of functi ons and increased usable areas by simplifying the building’s circulati on, while maintain the existi ng building’s exterior footprint.
The reconfi gurati on of the interior space aestheti cally honored the historical Spanish Colonial Revival of the exterior, while blending modern Moroccan design elements to create a ti meless contemporary interior that complements the club’s coastal setti ng.
Marsh and Associates focused on improving all spaces while preserving the character of the architecture that celebrates its history. A variety of new spaces were designed to enhance the member experience and improve operati onal functi onality, including: • A refurbished 8,000-sq. ft . great room and ballroom with golf course, coastal and ocean views—making it a one-of-akind venue for premier events • New men’s locker room and private lounge with a custom bar, hand-carved wall and ceiling millwork, and a multi screen media wall • New women’s locker room featuring a private lounge and outdoor terrace, steam rooms and treatment rooms • New indoor/outdoor bar and dining, opening to the exterior dining pati o and event lawn, highlighti ng the panoramic ocean views • New wine-tasti ng room with personal wine lockers next to a 14-person private dining room featuring intricately chiseled plaster walls • New, ground-level golf shop with contemporary design and fi nishes • World-class fi tness center and movement studio with private training room • Inti mate 20-seat movie theatre/ screening room including concession area • New pool facility with men’s and women’s locker rooms and indoor/outdoor snack lounge surrounding a contemporary beach-entry pool adjacent to an interacti ve splash pad, creati ng a vibrant zone for families • New cart-storage building that includes a teen room complete with a two-lane bowling alley and arcade zone, and honors the Spanish Architectural character of the existi ng adjacent clubhouse building.
By addressing the current and future needs of The Montecito Club’s multi -generati onal membership, the clubhouse once again serves as a desired luxury desti nati on and incorporates a diverse array of social and wellness ameniti es to foster the culture of an acti ve and elegant lifestyle.
Clubhouses
3
BALLENISLES COUNTRY CLUB
PALM BEACH GARDENS, FLA.
THE VISION OF THE BALLENISLES clubhouse was to create diff erent experiences for members and guests in its primary areas, including fi ve new dining locati ons, the golf shop, expanded card rooms, meeti ng rooms, men’s and ladies’ lounges, and common areas. These would be the places of choice for socializing with friends and family while serving more than 275,000 meals per year to a diverse membership that loves to dine.
Understanding the scale of the massive 115,000-sq. ft . expanded clubhouse, 9,000 sq. ft . of outdoor pati o seati ng and the adjacent 65,000-sq. ft . sports complex, was criti cal throughout the envisioning process and took nearly a year of planning.
The vision for the fi ve new dining experiences began to take shape on white walls in the executi ve offi ces. It was there that club associates, managers and even a few members could walk in anyti me and write down random ideas on the walls. This allowed the enti re team to be involved with restaurant themes and ideati on. From wall ideas to developing the fi nal vision, the project team concentrated on restaurant branding pillars, the wishes of members, and providing the ulti mate member experience, drilling into every detail.
Throughout the envisioning process, the Board of Directors, House, Design and Marketi ng Committ ees were kept informed and contributed along the way. The club worked through architectural plans, constructi on layouts, interior and exterior design, club historical placements, artwork, restaurant concepts, hours of operati on, pricing, menus, food features, tableware, signature drinks, uniform styles, staffi ng, lighti ng, sound and music. They could feel the space and see it all clearly before it was constructed. Visioning and fi ne-tuning went on for the bett er part of nine months.
The redefi ned and expanded space features modern décor, bright elegant style, and forward-thinking fl air, with multi ple dining venues for every taste. From the regal lobby with vaulted ceilings and clerestory windows to the iconic Lounge, the sweeping architectural changes maximize both indoor and outdoor space.
The overall architectural plan required the use of the existi ng clubhouse footprint, with circumference expansions providing additi onal square footage and the best use of space. During design, careful planning went into how foot traffi c would fl ow throughout the club, and considerable ti me was spent on determining the current and future needs of the membership.
It was decided that traditi onal locker room space would be foregone for lounging and gathering space, and that multi ple dining venues and choices were key, as dining and spending ti me with family and friends are part of the club’s culture. Equally important was planning the room views and transiti ons from indoor to outdoor space on the backside of the clubhouse. Exterior landscape and hardscape improvements ti ed the two areas together seamlessly.
The constructi on and interior design were a collaborati ve eff ort between the general contractor, architect, interior design fi rm, representati ves from various club committ ees and key staff .
Interior design choices were made to be consistent with the overall vision of “a casual atmosphere with understated sophisti cati on and comfortable chic.” The club focused upon creati ng engaging spaces that would have a contemporary edge and visually fl ow between all locati ons.
The juxtapositi on of a neutral color palett e with selected accents of pops of color resulted in a light, airy, refreshing ambiance. Throughout the clubhouse interior, materials such as stone, warmstained wood, wall coverings and textured fabrics were selected. Finishing layers include dynamic artwork, colorful accessories, coordinati ng carpet, lighti ng and furniture.
In both indoor and outdoor spaces, emphasis was also placed on sound quality, music selecti on, television and monitor placement, and scent/fragrance variety, based on the space, ti me of day, and event.
The enti re clubhouse renovati on and expansion project required a re-brand of the club that included a new logo and color scheme, refreshed website, new brand standards, and more.
Clubhouses
4
NEWPORT BEACH COUNTRY CLUB
NEWPORT BEACH, CALIF.
THE ORIGINAL CLUBHOUSE WAS BUILT in 1954. That building was torn down in 2014 and the new clubhouse opened in July 2016.
Newport Beach Country Club’s 56,000-sq. ft . California Coastal Craft sman-style clubhouse exudes casual sophisti cati on. Perched above the famed Pacifi c Coast Highway, the state-of-the-art facility boasts panoramic views of emerald fairways and sapphire seas through fl oor-to-ceiling windows.
Verandas and pati os fl ow from dining and banquet rooms, creati ng an indoor-outdoor feel that takes advantage of Newport Beach’s incredible year-round climate.
The feedback from members and guests creates a sense of awe that matches Newport Beach CC’s vision of being the standard for the next generati on of clubs.
5
Clubhouses
MEADOWBROOK COUNTRY CLUB
BALLWIN, MO.
THE LEADERSHIP TEAM AND BOARD of Governors at Meadowbrook Country Club in St. Louis, Mo. spent countless hours with the Long-Range Planning Committ ee to implement a vision of a new Meadowbrook.
The club has almost completed a $4.5 million renovati on, with a lot of those enhancements coming in the clubhouse. In the past two years Meadowbrook has completely renovated its lobby, hallways, Grille, Grand Ballroom Bar, and Ladies’ Locker Room from the clubhouse. In fact, over the last 15 or so years, the club has put $17 million back into Meadowbrook.
Meadowbrook has evolved from a club that spends money when things are broken to developing short- and long-term capital enrichments that the membership can directly see and uti lize. Phase II comes aft er a complete renovati on to the outdoor dining and bar.
When a prospecti ve member fi nishes a tour and sits down with the Meadowbrook team to go over details, there are three things the club can say sets it apart from other clubs in town: the golf course, fi nancial decision-making, and most importantly, the culture. Aft er these clubhouse renovati ons, Meadowbrook may have to ti nker with the “big three” to put more of an emphasis on clubhouse.
Meadowbrook isn’t a stereotypical stuff y country club. It is a resort in West St. Louis—a second (someti mes third) home for members. The recent clubhouse renovati ons are a direct refl ecti on of what the club has become, and the creati on of the fi rst waitlist to join in over a decade is a true testament to that.
THE FRENCH (LICK) CONNECTION
Tucked away in Southern Indiana, the resort with deep historical roots and myriad activities continues to add to its amenities and serve as a beacon for Midwestern travelers.
By Rob Thomas, Senior Editor
TAKE A LOOK AT FRENCH LICK RESORT on the map and you might get the impression that the Indiana property is in the middle of nowhere. Dave Harner, Director of Golf Operati ons, has a diff erent viewpoint, however.
“We have always faced a sti gma that we are hard to get to. Actually, the hardest part is the last 10 miles,” Harner says. “‘Middle of nowhere’ doesn’t really apply.
“If you look at the locati on, we are central to Chicago, Cincinnati , St. Louis, Louisville, Nashville, Columbus, Ohio, and Indianapolis,” he explains. “So we truly are in the middle of a populati on base of over 15 million. We are a central meeti ng place.”
French Lick Resort is home to three golf courses—the Donald Ross Course, the Pete Dye Course and the Valley Links Course. “Each course has its own set of challenges,” says Russ Apple, CGCS, who oversees the Dye Course (above) as one of the property’s three Superintendents.
The Southern Indiana town is home to fewer than 2,000 residents and may be better known as the birthplace of NBA legend Larry Bird—sometimes referred to as “the Hick from French Lick.” But the resort can trace its roots to 1845, when guests would travel from far and wide to experience “miracle waters” from the sulfur springs that naturally surfaced in the area. Competition popped up a few years later, when what became the resort’s West Baden Springs Hotel opened down the road to vie for the influx in visitors seeking an elixir.
The arc hasn’t been completely smooth, as hard times hit both properties. But when Indiana Landmarks, the largest nonprofit preservation group in the nation, partnered with philanthropists Bill and Gayle Cook, today’s version of the French Lick Resort began to take shape in 2006 with an ambitious $600 million renovation project.
Most recently, the resort, which sees well over one million guests annually, introduced the Valley Tower, Sports Book and Sports Viewing Lounge.
“Pre-COVID, we did not have enough rooms to accommodate demand, and that is why the Valley Tower came to be,” Harner says. “Secondly, the sports book became legal in Indiana and online gaming and especially sports betting is getting more and more popular.”
Once COVID hit, French Lick Resort shut down much of its operation ahead of many of the state mandates, erring on the side of safety. Not all was shuttered, however.
“We never closed golf at any time,” Harner says. “Hotels remained closed until May 2020 and then we opened on a limited basis. Golf was huge from the get-go, with the second and third quarters of 2020 setting all-time rounds records, as people viewed golf as a very safe outdoor activity.”
Harner, who has been at French Lick since 1976, says the property now sees between 30,000 and 35,000 rounds of golf between the 45 holes of its two 18-hole Pete Dye and Donald Ross courses, and the 9-hole Valley Links Course.
MAINTAINING MULTIPLE COURSES
Russ Apple, CGCS, oversees the Dye Course—which has hosted the 2015 Senior PGA Championship, multiple Senior LPGA Championships and Big Ten Conference Championships—as Golf Course Superintendent. Brett Fleck is the Superintendent at the Ross
AT A GLANCE:
French Lick resort
French Lick, ind. Founded: 1845 Golf Course Designers: Pete Dye, Donald Ross and Tom Bendelow Annual Rounds of Golf: 30,000 to 35,000 Director of Golf Operations: Dave Harner Head Professionals: Rob Koontz, PGA, Head Golf Professional and Assistant Director of Golf Operations (Pete Dye Course) Lori Atsedes, LPGA (Donald Ross Course) Anthony Bradley (Valley Links) French Lick Golf Academy: Mike Kerby Golf Course Superintendents: Russ Apple, CGCS (Pete Dye Course) Brett Fleck (Donald Ross Course) John Parker (Valley Links Course) Assistant Director of Food & Beverage: Sarah Dunn
course, and John Parker oversees the Valley Links. Managing the three courses isn’t a oneway-fits-all scenario.
“Each course has its own set of challenges,” Apple says. “The Dye is new construction, with USGA greens and sand-capped fairways. We have new bentgrass varieties for greens, tees, and fairways. Because we are at a high elevation, we are a much different climate than the Valley Links. We typically have more air movement, and moisture management is critical on a daily basis for peak conditions.”
Having hosted major events at the property, one would imagine extra effort goes into preparing the course for the best of the best—but Apple says that’s not really the case.
“Because we have to maintain a high standard on a daily basis, we don’t have many changes to playing conditions during tournaments,” he explains. “We are a high-end, daily-fee resort course. We want a guest to be able to watch a tournament on TV, come to the golf course and realize when they get here that it is better than they expected.”
In addition to the new six-story Valley Tower—a 71-room hotel located adjacent to the resort’s Event Center and French Lick Casino—November 2019 brought the opening of the property’s first-ever Sports Book and nearby sports viewing lounge.
French Lick Resort offers guests a wide variety of dining options, from fine dining to grab-and-go. Sarah Dunn, Assistant Director of Food & Beverage, says the emphasis has changed due to COVID. “With the limitations that have occurred with the virus, there has been more focus on hosting private group dinners,” she says.
With the amount of turf to maintain over three properties, it takes a lot of people to keep playing conditions up to the lofty standards, and the pandemic hasn’t made it any easier.
“We are not immune to staffing challenges, but we are fortunate to have a great group of local, skilled staff that has been here for several seasons,” Apple reports. “They take real pride in their jobs.”
FEEDING TIME AT FRENCH LICK
With so much golf activity—in addition to a spa, gaming, horseback riding, sporting clays, and more—guests at French Lick are sure to work up an appetite. Sarah Dunn, Assistant Director of Food & Beverage, is charged with feeding the masses. She first worked in the resort’s F&B department as a teenager, and has been back on property for the past nine-and-a-half years.
“We have an assortment of venues—everything from fine dining in the West Baden Springs Hotel, to Hagen’s Clubhouse, which is located at the Donald Ross course, in a more casual setting,” Dunn says. “[Also] Ballard’s in the Atrium of the West Baden Springs Hotel and the Pete Dye Mansion at the Pete Dye golf course, which provides casual dining to golfers during the day and private upscale dining in the evenings.”
Like everything else, COVID has changed the day-to-day operations of dining at the property.
“At this point we are a closed campus, [serving] resort guests only,” Dunn says. “Before the pandemic, both Hagen’s and Ballard’s were quite popular dining options for locals and people from neighboring towns.
“With the limitations that have occurred with the virus, there has been more focus on hosting private group dinners,” she adds. “This is a great way to take care of our guests in a safe, intimate setting, and it works well for the venue, with all details being able to be planned ahead.”
While the golf venues close down in the wintertime on a dayto-day basis, Dunn says the resort will still host private events at those facilities. Both courses are a popular spot for Christmas parties, she notes.
ATTRACTING GUESTS
Maintaining—or growing—visits is an ongoing issue with resorts across the country. Being the largest convention hotel facility in the Midwest helps, according to Harner.
“There isn’t really any place in the region that has the same number of amenities as French Lick Resort,” he says. “Especially the golf offerings, along with all of the other amenities. French Lick is the only golf destination with courses by two World Golf Hall of Fame members.”
While Harner concedes that staffing has been a “huge challenge” like everywhere else, the employees and ownership in place provide an impressive level of optimism going forward.
“Continuing to provide a quality guest experience is our best mode to maintain and increase business,” he says. “The commitment from the owners is such that French Lick will always continue to make improvements and look at ways to stay relevant.” C+RB
French Lick Resort can trace its roots to 1845, when guests would visit to experience the “miracle waters” from the sulfur springs that naturally surfaced in the area. The West Baden Springs Hotel (above) originally opened to compete for the influx in visitors seeking an elixir.
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THE RETURN OF Good Cheer With vaccines and proactive COVID safety practices at clubs and resorts making members and guests feel more comfortable about dining out, top chefs have prepared for a healthy rebound in attendance at holiday meals and events.
By Marilyn Odesser-Torpey, Contributing Editor
FOR DANIEL KOZAWICK, EXECUTIVE CHEF at Vanderbilt Country Club in Naples, Fla., member enthusiasm for summer and fall meals and events has demonstrated a hearty appetite for in-person gatherings, and pointed to a return to a robust in-club holiday season.
“Usually, summer in Naples is slow, because so many members spend that season in the north,” Kozawick says. “But this year, we broke records when it came to food and beverage. Our traditional fall ‘Welcome Back’ event booked to capacity in just 10 minutes, and for the holidays, we are expecting a season filled with great times, parties and memories.”
The club’s Thanksgiving buffet featured, as Kozawick describes it, “traditional fare with a twist.” The turkey, for example, got a sweet and savory maple pepper glaze, and the sweet potatoes were combined in a salad with kale, brown rice and candied pecans, dressed with a vanilla-bean vinaigrette.
“The ingredients are humble, but the salad is delicious and filling enough to serve on its own,” Kozawick notes.
Vanderbilt CC is closed for Christmas, but hosts a big New Year’s Eve bash. This year the theme will be Italian, with a buffet that will include a risotto station, antipasto, seafood cioppino and a gelato/dessert station.
PLENTY OF OPTIONS
Christopher McCook, Executive Chef at Athens (Ga.) Country Club, also sees a desire, both from his staff and the membership, for a return to pre-pandemic dining and events. The banquet and catering parts of the club’s food-and-beverage operation have “really picked up” along with on-premise dining, McCook reports, including a sellout wine dinner in November.
“Members are clamoring to get back to their pre-pandemic lifestyle and events,” he notes.
Thanksgiving is usually 50-percent curbside pickup at Athens CC, because members like to dine at home with their families. The other half is dine-in for a buffet, at which between 200 and 300 diners are served.
This year’s takeout offering, which McCook calls “Turkey on the Fly,” featured different-sized smoked breasts wrapped in prosciutto and fresh sage. Two kinds of stuffing were available—a Southern-style cornbread stuffing and a New England variation with chestnuts.
SUMMING IT UP
> Club and resort properti es are anti cipati ng a return to a robust in-club holiday season, while maximizing the choice of opti ons between takeout, a la carte and buff et meals. > Giving traditi onal fare a twist with new ingredients or presentati ons can help bring disti ncti on and appeal to a property’s holiday off erings. > Be prepared for pandemic-induced supply-chain issues that can aff ect the availability and ti mely delivery of needed ingredients by ordering early, relying on local purveyors and simplifying menu descripti ons to allow substi tuti ons if needed. December 2021 l Club + Resort Business l 39
HOLIDAY HARVEST SALAD OF WINTER GREENS
with Citrus Vinaigrette
YIELD: 6 servings
INGREDIENTS FOR THE SALAD: 1 bunch frisee 2 small bunches baby arugula, washed and spun 1 head Belgian endive, leaves separated and washed 4 ozs. crumbled goat cheese 18 grapefruit sections 1/4 cup toasted macadamia nuts 1/4 cup pomegranate seeds
INGREDIENTS FOR THE CITRUS VINAIGRETTE: 1 shallot, minced 1 tsp. Dijon mustard 1/4 tsp. orange zest 1/4 tsp. lime zest 1/4 tsp. lemon zest 1/4 cup extra-virgin olive oil 2 tbsp. balsamic vinegar 2 tbsp. fresh orange juice to taste cracked black pepper to taste flaked sea salt
PROCEDURE: 1. Assemble salad in a chilled mixing bowl, except for the goat cheese and macadamia nuts. 2. Add vinaigrette and coat ingredients.
Arrange on salad plates. Add goat cheese and nuts, and finish with a touch more vinaigrette, salt and pepper.
SUBMITTED BY CHRISTOPHER MCCOOK, EXECUTIVE CHEF, ATHENS COUNTRY CLUB, ATHENS, GA.
Members who came to Athens CC’s finedining restaurant had a choice of roast turkey or prime rib. Sides included such festive fare as Waldorf salad made with dried cranberries and toasted candied walnuts, followed by an array of desserts such as trifle, Black Forest cake, and banana pudding.
Athens CC’s casual restaurant also offered a traditional turkey dinner for two. “We try to be all things to the different segments of our member population,” McCook notes.
Throughout the holiday season, McCook offers numerous upscale menu options. They include cedar-plank salmon with celery-root puree and chive butter sauce; cold-smoked beef tenderloin with horseradish cream; beef Wellington with Bordelaise sauce; oysters Rockefeller, and house-smoked, bacon-wrapped diver scallops with melted leeks and country ham.
On the first two Sundays in December, a Luncheon with Santa is offered, to provide a family-friendly event for members. McCook was expecting December 2021 to once again be a heavy catering month as it has been in past years, with banquets and
Carrot-cake French Toast (top left) and Smoked S’mores are among the special holiday treats created at the Frankenmuth Bavarian Inn by Executive Chef Jason Wellnitz (above left) and Sous Chef Matt Jensen.
parties for businesses of all sizes. He also was anticipating that the club’s New Year’s Eve prix fixe dinner would quickly sell out.
GOING BIG, SO THEY DON’T GO HOME
The restaurant at the Frankenmuth (Mich.) Bavarian Inn Lodge and Conference Center, which includes a 360-room hotel able to serve up to 1,000 guests in its banquet facility, averages 2,200 covers for Thanksgiving. Most are dine-in buffets, but there are also some a la carte and to-go orders, according to Jason Wellnitz, the resort’s Executive Chef.
Wellnitz orders in 14 whole tom turkeys to carve for show at the buffet station, and serves most of the meat as whole white and dark muscles, to save breakdown time and effort. The turkeys are brined and roasted, keeping the ovens full all day, he says.
A traditional—and very popular—side is blue Hubbard squash, roasted and pureed and seasoned with salt, pepper, cinnamon, brown sugar and butter. Other favorites are basil garlic poblano corn and tater tot casserole.
Wellnitz describes his cooking style as one that takes traditional dishes and instead of changing them, just elevates them with modern touches.
“My goal is to create Instagram-worthy dishes,” he explains. “Everybody’s a foodie today.”
—Christopher McCook, Executi ve Chef, Athens Country Club
RINGING IN THE NEW YEAR WITH FLAIR
For a multi -stati on dinner on New Year’s Eve, Wellnitz was planning to off er a French fry stati on (a beloved comfort food), with upscale toppings including duck confi t, house-smoked barbecued pulled pork and Asian grilled chicken. Another appeti zer will be Thai chicken satay, and passed hors d’oeuvres will include candied bacon and prosciutt o pear brie pinwheels.
The club’s signature fried chicken and carved prime rib will be the entrees. Dessert will display a variety of minis, such as lemon squares, peti ts fours and macaroons, as well as cherries jubilee and chocolate fountain stati ons.
A “Midnight Celebrati on Stati on” will appease late-night appeti tes with barbecueseasoned French fries; gourmet grilled cheese with bacon, cheese curds, sriracha aioli and tomato herb relish; and three diff erent soups—cream of tomato, chicken noodle and cheddar ale.
A new dessert for both private parti es and a la carte at the property will be a Salted Apple Campfi re, consisti ng of caramel blondies with cinnamon-roasted apples, ice cream-stuff ed marshmallow and maple butt er sauce served on a salt block.
“This dessert comes to the table with everything except for the sauce on the salt block,” Wellnitz describes. “As the sauce is poured, it is lit on fi re.” (See photo, pg. 38.)
Another inventi ve selecti on is Smoked S’mores, made with a chocolate brownie, hot fudge, graham cracker, marshmallow and ice cream in a jar. It is smoked in the kitchen, and when brought to the table and the lid is popped open, the smoke billows out (see photo, pg. 40).
For a private, multi -course dinner the club will be aucti oning off for the holidays, Wellnitz plans to begin the meal with an appeti zer of snow crab beurre Nantais (beurre blanc with cream), roasted red pepper corn pudding, pickled watermelon radish, red onion and fennel fronds. Taking another appeti zer—mozzarella sti cks—to the next level, he slices and hand-breads logs of fresh mozzarella, fries the cheese and serves it on a bed of arugula with a cherry tomato herb relish.
“It’s like a fried caprese salad, a step up from the regular fried sti cks,” he notes.
Even breakfast gets a holiday touch, with carrot-cake French toast (see photo, pg. 40) created by Sous Chef Matt Jensen. The carrot cake is baked in a loaf, dipped in French toast batt er, and grilled on the fl att op. Creamcheese maple frosti ng eliminates the need for a syrup drenching.
A regular a la carte menu is off ered through the holidays at Frankenmuth (“We’re the only place in town open on Christmas Eve,” Wellnitz notes). New Year’s Eve is a double celebrati on, serving 500 meals at a family dinner and another 250 or so for a later adult seati ng. The menus are similar, with more elegant items and adults-only food stati ons added for the second seati ng. There are also two ball drops, giving kids a chance to also ring in the New Year without having to stay up unti l midnight. C+RB
MORE ONLINE
For Chef Jason Wellnitz’s recipe for Butt erPoached Crab (above right) and Chef Daniel Kozawick’s recipe for Roasted Sweet Potato and Kale, see the online version of this arti cle at www. clubandresortbusiness.com
PREPARED FOR ANYTHING
For a pandemic-affected holiday season plagued by supplychain issues, chefs have learned to be clever to avoid disappointing members and guests. At the Frankenmuth (Mich.) Bavarian Inn Lodge and Conference Center, Executive Chef Jason Wellnitz has been keeping menu descriptions short and sweet, avoiding language that’s too specific in case a need arises for last-minute changes or substitutions.
For example, instead of specifying roasted and pureed blue Hubbard squash seasoned with salt, pepper, cinnamon, brown sugar and butter, the menu now just shows herbseasoned squash. “That way, if the Hubbard squash doesn’t come in, I can substitute something like butternut squash with rosemary, and no one will feel that they’re not getting what they ordered,” Wellnitz explains.
He has also done a lot of his ordering well in advance of the holidays and is using local purveyors as much as possible. “[They] are often more flexible about ordering; some will hold onto items and let us take them as needed,” he notes.
And while the prices for turkey and other holiday staples have been spiking, chefs still need to keep their food costs within set limits. “I try to balance the volatile commodity items on the plate with less costly sides; for example corn pudding, which makes a very nice presentation, but is a lower-cost item,” Wellnitz says.
Daniel Kozawick, Executive Chef at Vanderbilt Country Club in Naples, Fla., also orders early when he sees that the items he knows he wants to use are available. “When the items arrive, I plan accordingly,” he says.
Christopher McCook, Executive Chef at Athens (Ga.) Country Club in Athens, Ga., notes that members are being more understanding about menu changes, because they too have been experiencing out-of-stocks at the supermarket and hearing about the situation on the news every night. Still, McCook says, “We always have a backup plan.”
