Club + Resort Business June 2024

2024 IDEAS EXCHANGE

QuikThermTM Cook and Hold Convection Oven

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Model shown: RO151HWUA9D (with optional window and stand)

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Editorial Staff For Club + Resort Business

VP EDITORIAL

Greg Sanders gsanders@wtwhmedia.com 919-945-0713

EDITOR-IN-CHIEF

Rob Thomas rthomas@wtwhmedia.com 216-316-5294

SENIOR EDITOR

Phil Keren pkeren@wtwhmedia.com 216-399-9069

CONTRIBUTING EDITORS

Design + Renovation: Pamela Brill

Editorial Staff For Club + Resort Chef

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CONTRIBUTING EDITORS

Pamela Brill

Lauren Newman

Robert Mancuso, CMC, DipWSET

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Matthew Claney mclaney@wtwhmedia.com

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Events

EVENTS MANAGER Jen Osborne josborne@wtwhmedia.com

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EVENT MARKETING SPECIALIST Olivia Zemanek ozemanek@wtwhmedia.com

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VP, DIGITAL MARKETING Virginia Goulding vgoulding@wtwhmedia.com

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Taylor Meade tmeade@wtwhmedia.com

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DEVELOPMENT MANAGER Dave Miyares dmiyares@wtwhmedia.com

SR. DIGITAL MEDIA MANAGER Pat Curran pcurran@wtwhmedia.com

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CONTROLLER Brian Korsberg bkorsberg@wtwhmedia.com

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ASSISTANT EDITOR Ya'el McLoud ymcloud@wtwhmedia.com

ASSISTANT EDITOR Olivia Schuster oschuster@wtwhmedia.com

Club + Resort Chef Editorial Advisory Committee

James Allen, CEC Executive Chef, Blackthorn Club at the Ridges Jonesborough, Tenn.

Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM Executive Chef, Hammock Dunes Club Palm Coast, Fla.

K. Scott Craig, CEC, CCA, WCMC Executive Chef, Cullasaja Club Highlands, N.C.

Laura Herman, CEPC Executive Pastry Chef, Shoreacres Lake Bluff, Ill.

Vincent Horville Executive Chef, The Metropolitan Club of the City of Washington (D.C.)

Michael Matarazzo, CEC Executive Chef, Farmington CC, Charlottesville, Va.

Robert Meitzer, CEC, CCA Executive Chef, Forest Lake Club Columbia, S.C.

Tim Recher, CEC, AAC, CWX Director of Culinary Operations, Quail West G&CC Naples, Fla.

Scott Ryan, CEC, AAC, Executive Chef, The Country Club Pepper Pike, Ohio

J. Kevin Walker, CMC, AAC

INSIDE THIS ISSUE

(Photo Courtesy of Detroit Athletic Club, “The Ultimate Slumber Part”)

THE ROB REPORT Seeds of Inspiration

WELCOME TO OUR 18TH ANNUAL

Ideas issue! This is always my favorite issue to put together because it highlights the myriad things clubs are doing to enhance member experience and create a stronger sense of community.

This year, the articles I compiled present various strategies that clubs have implemented to foster belonging, improve staff morale, and engage both employees and members. The central theme revolves around cultivating a positive environment where everyone feels valued and connected.

CREATING COMMUNITY THROUGH HEARTFELT GREETINGS

The Club at Admirals Cove in Jupiter, Fla., introduced personalized video holiday greetings as a unique way to acknowledge staff dedication and enhance the sense of community. This initiative aimed to deepen connections during the holiday season—a time when staff and members often spend more time at work than with family.

The approach was well-received, with members appreciating the personal touch and employees feeling a deep sense of pride and connection. The success of the initiative highlighted the importance of personal engagement in creating a warm and inclusive atmosphere.

CREATING A ‘CULTURE OF CARING’

The Country Club of Buffalo (N.Y.) has successfully fostered a “Culture of Caring” among its staff, many of whom have served for decades. Recognizing the need to pass this culture to new generations, the club formed a Culture Committee to define and enhance their workplace environment. This committee hosts various employee appreciation events and works continuously to improve morale.

This approach has led to a positive organic development within the staff, reflecting the club’s commitment to taking

care of employees to ensure they, in turn, take care of members.

WHO’S WHO AT CCV?

To strengthen connections between staff and members, the Country Club of Virginia launched the “Who’s Who?” program in the golf department. Staff members complete information cards about members they meet, noting names and interesting facts. This initiative encourages staff to engage with members, fostering better relationships and enhancing service quality.

Brian Camfield, Head Golf Professional, emphasized that knowing members’ names and habits improves the overall experience for both members and staff. The program was expanded to the summer months due to its success, with staff sharing their findings to enhance collective knowledge and service delivery.

THE POWER OF A POSITIVE TEAM

El Niguel Country Club in Laguna Niguel, Calif., implemented the “Power of a Positive Team” initiative based on principles to create a positive and unified team culture. The club focused on shared vision, positivity, communication and continuous improvement. This structured approach led to a more engaged and appreciative workforce, positively impacting club operations and member experience.

Lori LeBard, Assistant General Manager, and Patrick Casey, CEO/General Manager, led this initiative, including the creation of a Culture Guide, bi-monthly team meetings. These efforts have significantly improved the internal dynamics and overall club environment, with members noticing and appreciating the positive changes.

PREPARING THE NEXT GENERATION

The Granite Club in Toronto, Ontario, Canada, has introduced a Junior Member Orientation to prepare young members for their transition from Juvenile to Junior status. This program educates 10-year-olds about the club’s operations, rules, and responsibilities, aiming to integrate them more deeply into the club community.

John Gravett, Chief Executive Officer, highlighted the program’s success in energizing young members and fostering a sense of belonging. The program has been positively received by both juniors and their parents, and the club plans to maintain and adapt it to stay relevant to current youth trends.

Why wait until next June for another round? What are you doing to create a welcoming and inclusive environment that benefits both staff and members?

Rob Thomas • Editor-in-Chief rthomas@wtwhmedia.com

NOTES

A Trip Down Memory Lane

THERE IS A SAYING that “Everything Old Is New Again.”

This saying came to mind as I wrote stories for our 18th Annual Ideas Issue. That’s because each story involved a club hosting an activity or game that I remember from my childhood. It was fun to write stories about a new generation of children enjoying activities that I fondly recall from my youthful days.

I have great memories of sleeping over at friends’ houses and having friends sleep over at my house. One year, I had several friends sleep over for my birthday party and we caused so much commotion in the basement late at night that my dad sequestered each of us to a different room. For the past decade, the Detroit (Mich.) Athletic Club has hosted Slumberfest, an overnight event primarily for children ages 5 to 12. If my friends and I had attended this event when we were 7 or 8 years old, we would’ve had a blast. Slumberfest had a circus theme of “Under the Big Top,” and activities included a magic show, carnival games, a fortune teller, and circus-themed movies. Centering the event around a theme has been a key component of its popularity, according to Lyz Mickley, the club’s Youth & Family Activities Manager.

“We feel this really helps our kids and the membership remember what a fun evening they had each year,” Mickley says. Growing up in Michigan, I have fond memories of playing in the snow, and I recall some intense snowball fights with my friends and other neighborhood kids. When I was about 10 or 11 years old, my best friend decided to challenge a group of high school-aged guys to a snowball fight. It was a wild scene, with snowballs thrown back and forth across the street, and my friends and I ducking for cover behind cars. What if you’re a child who grows up in a place that rarely sees snow? No problem, according to the

folks at Charlotte (N.C.) Country Club, which hosted an Indoor Snowball Fight as part of its holiday party. Youngsters lined up outside a door to the competition room. Ten of them at a time came into the room, were divided into two teams of five players each, and then spent three minutes throwing plush, cotton “snowballs” at one another. Another group came into the room and the process was repeated. It was the “highlight” of the party, according to Jennifer Gibson, the club’s Director of Youth Activities.

When we grew up in the 1980s, my sister and I often created games to keep ourselves entertained. I have vague memories of placing a blanket on the floor, pretending the blanket contained something dangerous (perhaps lava or an alligator) and challenging ourselves to jump over it. I think there was a rule that you couldn’t take a running start, which made the task more difficult. While writing this story, I learned there is a game show on Netflix called “The Floor Is Lava.” Inspired by this program, the crew at Champions Run in Omaha, Neb. hosted its own version of the event. Ben Lorenzen, Creative Director at Champions, says inflatables were set up as an obstacle course in the pool, and participants had to step, crawl or jump from one inflatable to the next without falling into the “lava.” Organizers used red lights, fog, and foam to create an electric atmosphere for an event that Lorenzen called a “total blast.”

When I was growing up, my family had a membership at a neighborhood country club and while the place was family-friendly, there were occasionally adult-only events. I remember my parents going to a party with prize drawings, and the grand prize was a hot air balloon ride. I’m not sure whether my parents entered that drawing but they were good friends with the couple that won. I never heard about how the ride went, but have often thought that going on a ride like that would be a thrilling experience. Boonsboro Country Club in Lynchburg, Va. gave its members a chance to see their city from overhead. About 100 people attended the club’s Hot Air Balloon Extravaganza and many took a ride over Lynchburg.

“We want Boonsboro Country Club to be distinct and innovative with event themes and a hot air balloon [event] was a perfect fit for this goal,” says Anna Velez, Members Events & Communications Manager at the club.

I hope you enjoy reading these stories and perhaps they will inspire you to host a similar event at your club. I also hope it sparks some childhood memories and allows you to enjoy a trip back in time.

Phil Keren • Senior Editor pkeren@wtwhmedia.com

SERVING UP ADVENTURES

By Milos Vasovic • Director of Racquets Cherokee Town and Country Club • Atlanta, Ga.

BEING A DIRECTOR OF TENNIS and now Racquets for 16 years at four different clubs has been an amazing experience that brought me many fun memories, experiences and friends for life.

Our job is to create value to our members and constantly offer new programs and events to keep them coming back.

One of the best ways to improve member experience, provide value and add more fun for everyone is to organize tennis/pickleball trips.

I have been fortunate enough to have the ability to organize trips for more than a decade now and I can say that I will keep offering them for many more years to come as members really enjoy them and love traveling with us.

My first trip was in 2011, while I was still at the Eau Gallie Yacht Club in Melbourne, Fla. It was a day trip to Miami Open and many of those members are still making their yearly trip to Miami.

After I moved to Island Country Club on Marco Island, I organized my most extravagant trip so far. Eight of the members joined me on a trip to Wimbledon in 2018.

In the 20 months I have been at Cherokee Town and Country Club in Atlanta, Ga., we have had four organized trips and they were all to Florida … two Miami Open trips, that included a visit to Fisher Island Club and two racquets trips to Naples.

In 2023 we made a trip for tennis players and earlier this year I took group of pickleball players. During those trips we were able to visit some of the nicest clubs in Southwest Florida: Quail West Golf and Country Club, Grey Oaks Country Club, Club at Mediterra, Wyndemere Country Club and Quail Creek Country Club. My long-time tennis friends Mike Curran, Jose Pastrello, Jicham Zaatini, and Mike Baldwin were gracious hosts, made those trips memorable, and my members want to go back every

year. Beside that, we were able to eat at some of the best restaurants in London, Naples, Miami … That is what makes these trips over the top, as it is not always only about tennis or pickleball. I want our members to explore the areas we are visiting and take back great memories with them.

There are many benefits to trips like this and some of the main ones are:

1. Creating member loyalty: Showing that you care for them and for the program, and want to improve their overall experience will create loyalty and appreciation by the members.

2. Getting to know the members: Trips are a wonderful opportunity to learn more about your members, get to know them as people and learn about them and their families. That creates a stronger bond and sense of belonging to the club.

3. Staying relevant: At this day and age, clubs are becoming more creative in engaging their members and we need to do everything we can to stay relevant in our efforts to always offer the best experience to our members.

4. Wonderful opportunity to see new clubs and see how they do things: I was always curious and want to learn as much as possible, and trips are a nice opportunity to see some of the nicest clubs and see how they run their programs and what they offer to their membership.

5. Expanding the network: Every trip is an opportunity to meet new people and create bonds that can last a lifetime and can be beneficial down the line, both professionally and personally.

I have many more ideas for the fun trips to take with our members and am looking forward to exploring new areas and offering a new level of member experience and satisfaction. If you have any questions or suggestions, please reach out to me anytime at mvasovic@cherokeetcc.org.

CLUB PEOPLE ON THE MOVE

JAMES BETTS

Recognized as a premier private member club, Royal Auckland and Grange Golf Club in Auckland, New Zealand, welcomes James Betts as Director of Golf. In recent years, the club has undertaken strategic initiatives such as subair systems, cart path improvements, and a world-class clubhouse to further enhance the golfing experience. Betts was most recently Golf Operations and Pro Shop Manager at Cathedral Lodge Golf Club in Victoria, Australia.

KIM BRADY, CCM

Waynesborough Country Club in Paoli, Pa., welcomes Kim Brady, CCM, as General Manager/COO. Founded in 1965, the club features diverse amenities, including a George Fazio-designed 18-hole championship golf course, dining at the farmhouse-inspired clubhouse, exceptional tennis and paddle programs, and a renovated swimming complex. Brady was most recently Assistant General Manager at The Merion Cricket Club in Haverford, Pa.

JOHN JOHNSON, JR.

One of the oldest clubs in the United States, Greenwich Country Club in Greenwich, Conn., welcomes John Johnson, Jr. as Executive Chef The club prides itself on providing members a diverse array of year-round world-class amenities and features a variety of dining venues, including a Grand Ballroom, seasonal outdoor dining, and lively a la carte dining. Johnson was most recently Executive Chef at Yale University Club in New York City, N.Y.

MANUEL RODRIGUEZ

One of the earliest golf clubs in America, The Apawamis Club in Rye, N.Y., welcomes Manuel Rodriguez as Assistant General Manager. A generational family-centric club steeped in tradition and history, The Apawamis Club offers family-focused sports programming for golf, squash, tennis, and aquatics in addition to ongoing upgrades and renovations to the clubhouse and facilities. Rodriguez was most recently Assistant General Manager at Yale University Club in New York City, N.Y.

MARSHALL CARPENTER

The prestigious Congressional Country Club in Bethesda, Md., welcomes Marshall Carpenter as Director of Racquets. The club boasts racquets facilities with Har-Tru outdoor tennis courts, a full-service tennis house featuring additional soft and hard indoor courts, and also offers platform tennis and pickleball. Carpenter was most recently Director of Racquet Sports at Cherry Hills Country Club in Cherry Hills Village, Colo.

JEAN IORDANOU

Kensington Golf & Country Club in Naples, Fla., welcomes Jean Iordanou as Director of Finance. The club offers an array of amenities, including dining venues, a pool, a spa, fitness facilities, tennis, pickleball, and bocce courts, as well as a walkable Robert Trent Jones Jr.-designed golf course. Iordanou was most recently Controller and Director of Human Resources at the Country Club of Missouri in Columbia, Mo.

DORI STONE

Recognized as a Platinum Club of America® by Club Leader’s Forum, an honor awarded to the top 3% of private clubs, Biltmore Forest Country Club in Asheville, N.C. welcomes Dori Stone as Director of Human Resources. At the heart of the club lies its historic 18-hole Donald Ross golf course, ranked #11 in North Carolina by Golf Digest, complemented by a historic clubhouse and comprehensive amenities. Stone was most recently Director of Human Resources at Scheffer Group in Asheville, N.C.

PATRICK TOBEY, CCM, CCE, CEC

The Amelia Island Club, a unique, family-oriented, private club situated at the southern tip of Amelia Island, Fla. welcomes Patrick Tobey, CCM, CCE, CEC as General Manager/ COO. The club includes two clubhouses with dining, events, and aquatics venues overlooking beautiful dunes, beaches, and the Atlantic Ocean. Tobey was most recently General Manager/COO at Washington Golf & Country Club in Arlington, Va.

PEOPLE FOCUSED, QUALITY DRIVEN

"We

improve the well-being

Connor Adlington | Head Golf Professional Kalamazoo Country Club

Teejay Alderdice | GM/COO Coral Creek Club

Todd Allison | Executive Chef Paradise Valley Country Club

Frank Argento, Jr. | GM/COO Wykagyl Country Club

Andrew Arndt | Executive Chef Diablo Country Club

Andrew Carroll | Clubhouse Manager Hyannisport Club

Gregory Case | Food & Beverage Director Scotland Run Golf Club

Patrick Casey, CCM | General Manager Creighton Farms

Adam Colon | Dir. of Food & Beverage

Trevor Cooke | Golf Course Superintendent Desert Mountain Club - Renegade Course

William Coutts | Food & Beverage Director The Tryall Club

Rene de Vos | General Manager Encinal Yacht Club

Bryan Fox | Director of Racquets Lake Shore Country Club

Chris Gibbs | General Manager Golf Club of Avon

William Hicks, II | Executive Chef Willow Oaks Country Club

Peter Horsted, ChPP, RPP, HonFAPM | Head of Digital England Golf

Donald Hunter, CCM | Chief Executive Officer Haig Point

Sean Hynes, CCM, CAM | GM/COO Collier's Reserve Country Club

Patrick Joyce, CCM | GM/COO Idle Hour Club

Joseph Ciccone, CCM, CCE | General Manager Edgeworth Club

Peter Cizdziel, CCM, CCE, PGA, CAM | GM/COO The Venice Golf and Country Club

Ryan Kenny, CCM, CCE | GM/COO Philadelphia Country Club

Jocelyn Kidd, CCM, CMP Senior Director of Operations Martis Camp Club

Lauren Lasocha | Golf Course Superintendent La Cumbre Country Club

Brett Palmer, CCM | General Manager Shenorock Shore Club

Daniel Perez | GM/COO The Yale Club of New York City

Austin Pettit | Assistant General Manager John's Island Club

Daniel Phillips | Chief Financial Officer Oakland Hills Country Club

Vijayakumar Raj, CCM, CRDE | GM/COO The University Club of Washington D.C.

Jed Rammell | Chief Operating Officer The Tree Farm

James Shafer, CCM | GM/COO Los Altos Golf & Country Club

Ryan Shaw, CCM, CCE | GM/COO Club Pelican Bay

Seth Shipley, CEC, CCA | Executive Chef Sailfish Club of Florida

Eric Slack, PGA, CMAA | General Manager Blessings Golf Club

Ann Walsh | Director of People & Culture Chapel Hill Country Club

Alexander Withers | Chief Sales & Marketing Officer Northstar Technologies

Ottinger Golf Group

THE EVER-EXPANDING PATIO

C+RB’s Model Clubs Expand Patios to Meet Need for More Outdoor Gathering Space.

By Phil Keren • Senior Editor

CLUB + RESORT BUSINESS THIS MONTH is shining the spotlight on three clubs that offer top-notch patio spaces at their facilities. Shadow Wood Country Club in Estero, Fla., The Club at the Dunes in Naples, Fla., and Bay Harbor Yacht Club in Bay Harbor, Mich. have been selected by C+RB as Model Clubs in the patios category.

The words “growth” and “versatility” come to mind when examining the evolution of each club’s patio. Each of the three Model Clubs have expanded their patio areas at some point during the last five years, and the social distancing restrictions imposed during the COVID-19 pandemic led to more members discovering and utilizing these outdoor spaces. The clubs also created more space for casual gatherings on the patios and increased the ways in which the area could be used. In each place, the patio has become a popular gathering spot for club members, with live entertainment sometimes being offered.

SHADOW

WOOD COUNTRY CLUB, ESTERO, FLA.

Shadow Wood Country Club in Estero, Fla.(left), built its Sunset Terrace patio in conjunction with the addition of bocce courts in 2016 in an effort to connect outdoor activity to the clubhouse,

Photo courtesy of Shadow Wood Country Club

upgrade happened in 2020 with the extension of the Breezeway to provide more space for dining under cover.

“This was really driven by COVID and the members’ desire to dine outdoors, but not wanting to necessarily be in the hot Florida sun,” Osborn notes.

The Breezeway is connected to Sunset Terrace, which has fire pits, lounge seating, and an outdoor bar which overlooks the bocce courts and the 18th hole of the South Course.

In the ensuing years, members’ interest in both dining and socializing outdoors continued to grow. In 2022, the seating around the bar was doubled, more lounge seating was installed, and sail shades were set up to protect members and guests from the sun. Also in 2022, the Players Patio with an outdoor bar, seating, and firepits was built next to the golf shop and golf practice areas.

“The layout of the expanded patio lends itself to groups of 10 to 12 members enjoying the space together after a round of golf, while also providing the opportunity to co-mingle amongst other groups,” Osborn says.

With live entertainment now offered on a weekly basis, the patio has grown from a dining-only location four years ago to one of the club’s most popular gathering spots.

according to Danita Osborn, the club’s Director of Membership and Marketing.

The patio was initially constructed with eight tables that each seated four people for a dining experience. A few fire pits with lounge seating were added to the space to allow members to enjoy the area in a more casual setting. The increased need for usable outdoor spaces that occurred during the COVID-19 pandemic was a catalyst in the expansion of Shadow Wood’s patio. The first major

While there are no immediate plans for additions to the Sunset Terrace patio, Obsorn says the members recently approved the construction of a new Lifestyle Center.

“[The center] will include a new resort style pool with poolside restaurant and bar that will offer another outdoor space for members to enjoy,” Osborn shares. “The new pool bistro will offer open air dining in a casual environment where the dress code and atmosphere will be much more relaxed.”

Shadow Wood Country Club in Estero, Fla. built its Sunset Terrace patio in conjunction with adding bocce courts in 2016 in an effort to connect outdoor activity to the clubhouse.

The Club at the Dunes in Naples, Fla. expanded its pool deck area in 2019 following a strategic planning process.

The upgrade project at The Club at the Dunes in Naples, Fla. in 2019 included an expansion of the pool deck from 13,000 sq. ft to 25,000 sq. ft., an increase in the amount of poolside lounge chairs from 90 to 200, and an expansion in the amount of seating at the Tiki Bar (right).

THE CLUB AT THE DUNES, NAPLES, FLA.

Another facility in the Sunshine State — The Club at the Dunes in Naples, Fla., upgraded its patio several years ago and members are enjoying the amenities it provides.

“The patio has changed over time due to increased expectations from members for more casual outdoor dining opportunities,” says Arell Harris, the club’s GM.

The original deck was built in 2001 and an expansion of the space happened in 2019 after the community and membership

engaged in a strategic planning process.

Harris explains that the work “provided alignment within the community to expand and enhance the amenities package, to create a luxurious, yet relaxed, lifestyle for our residents and guests, all within the comfort of being at home.”

In the 2019 upgrade, the pool deck was expanded from 13,000 sq. ft. to 25,000 sq. ft., the number of poolside lounge chairs increased from 90 to 200, Tiki Bar seating was expanded from 14 to 32, the amount of dining tables around the Tiki Bar was

Harbor Yacht Club

launched a $13.5 million renovation and expansion project in 2020 and 2021. An octagonshaped bar

while the

was expanded to provide more seating to enjoy the lakeside views, and additional space for dining tables.

increased, and fire pit tables and a lounge area were installed in a new courtyard.

The higher amount of outdoor seating proved beneficial during the COVID-19 pandemic in 2020.

“[More outdoor seating] provided the community the ability to dine outside without leaving the property,” Harris says. This summer, Harris notes, the deck tiles will be replaced with a more “maintenance-friendly product” that will also provide a cooler surface.

BAY HARBOR YACHT CLUB, BAY HARBOR, MICH.

Similar to the other two Model Club honorees, Bay Harbor Yacht Club in Bay Harbor, Mich. has expanded its patio and added more features to make the space a central gathering spot for its members.

“The patio has evolved from being utilized for alfresco cocktails and special events, to serving as the hub of the outdoor dining experience at the club,” says Megan Nickerson, the club’s Director of Membership & Marketing.

One of the features added during the expansion project at Bay Harbor Yacht Club was the installation of soft seating areas with plush chairs and fire pits.

Bay

in Bay Harbor, Mich.

was enlarged,

patio

The patio was built alongside the original clubhouse, which opened in 1996. As demand continued to rise for both outdoor dining and pool use, club officials launched a $13.5 million renovation and expansion project in 2020 and 2021. An octagonshaped bar was enlarged, while the patio was expanded to provide more seating to enjoy the lakeside views, and additional space for dining tables, Nickerson shares. New features included the installation of soft seating areas with plush chairs and fire pits, as well as a synthetic grass area that is used by children’s camps during the daytime summer months and by members of all ages for lawn games and entertainment in the evening.

To help open up more patio space, the pool was removed and a new aquatics center with a competition-length infinityedge pool, children’s splash pad, bathhouse, and hot tub was built on the east side of the clubhouse.

“The expanded bar and additional tables offered more comfortable options for both members and staff to serve,” Nickerson says. “The expanded patio has ample space for musicians and other entertainment, as well as plenty of room to be used for social events.”

As with countless other clubs across the country, social distancing requirements implemented during the COVID-19 pandemic led to an increased usage of the patio, according to Nickerson. Since its patios are now larger with multiple uses, and have become more popular with members, this trio of clubs will likely continue to add features. C+RB

THE POWER OF A POSITIVE TEAM

By Rob Thomas, Editor-in-Chief

THE “POWER OF A POSITIVE TEAM” initiative—creating a positive and unified team culture—has led to significant enhancements to club operations and the overall environment at El Niguel Country Club in Laguna Niguel, Calif.

Understanding that happier employees lead to happier members, the club focused on key aspects: a shared vision and purpose; embracing positivity; eliminating negativity; encouraging alignment and engagement; improving communication and clarity; enhancing team grit; building trust and unity; fostering inclusivity and caring; supporting continuous improvement; and establishing a legacy of greatness.

“The goal is to create a positive work culture by utilizing the leadership and team-building strategies by Jon Gordon,” says Lori LeBard, Assistant General Manager at the club. “As a certified trainer with the Jon Gordon team, I am equipped to implement his practices effectively [with] my organization and others. In collaboration with my partner, Patrick Casey, CEO/General Manager, we infused the workplace with the principles of positive engagement, strong leadership, and cohesive teamwork that Jon Gordon emphasizes in his work. By focusing on these values, the club has successfully nurtured a thriving and positive team culture, resulting in an enhanced member experience and more efficient organizational operations.

Jon Gordon’s work, widely recognized for its impact on organizational culture, primarily revolves around the concept of positive energy and its transformative effects on teams and leadership.

“His ‘Energy Bus’ philosophy, for example, promotes the idea that with a positive mindset and a shared vision, leaders and teams can navigate through challenges successfully and drive their organization toward greater achievements,” LeBard adds.

By embracing Jon Gordon’s principles, the club focuses on several key outcomes:

The “Power of a Positive Team” initiative is based on Jon Gordon’s principles to create a positive and unified team culture.

• Developing an enthusiastic and positive work environment where all employees feel engaged and appreciated.

• Cultivating proactive and inspiring leadership that champions accountability, and purpose-driven performance.

• Strengthening team bonds through enhanced trust, open communication, and a commitment to common goals.

• Equipping our team with the resilience to push through adversity and adapt to change effectively.

• Enhancing overall performance and success by creating a culture where positivity is linked to higher satisfaction and better results.

The transformative idea was implemented through a structured and intentional approach, focusing on positivity and culture. Members of the club now enjoy the benefits of a more engaged team, demonstrating just how effective the changes have been.

The first step was developing a “Culture Guide.” To ensure a consistent and inclusive environment, the team at El Niguel Country Club collaborated with Kuma Roberts, an expert in diversity, equity, and inclusion. The Culture Guide responds to the following key areas: Defined “belonging” for employees; clarified the club’s Mission, Vision and Core Value; and provided guidelines for reporting any uncomfortable or unlawful issues.

The “Power of a Positive Team” initiative significantly improved the internal dynamics and overall club environment, with members noticing and appreciating the positive changes.

Incorporating principles from Gordon’s teachings, the club implemented bi-monthly meetings for team engagement and collective discussion on the principles; shared learning (providing each team member with a copy of Gordon’s book (both in English and Spanish); rotational leadership and language inclusivity; and stipulating a few ground rules for meetings— focusing on punctuality, inclusivity, respect, and positivity.

Lastly, a “No Complaining Rule” was put in place. This approach helps team members avoid mindless complaining and instead focus on constructive feedback and solution-oriented mindsets.

“The initiative to create a positive work culture has been very well received by both employees and members of our club,” LeBard says. “We have observed a significant cultural shift among our employees, who are now more positive and have become better contributors to our entire team.

“This change has not only enhanced the internal dynamics of our workforce, but has also positively impacted the broader club environment,” she adds. “Members have also noticed and expressed their appreciation for this shift, indicating that they can feel and see the changes in the

THE GOAL:

Create a positive and unified team culture, understanding that happier employees lead to happier members.

THE PLAN:

Implement bi-monthly meetings for team engagement and collective discussion on the principles; embrace shared learning and follow a “No Complaining Rule.”

THE PAYOFF:

The change has not only enhanced the internal dynamics of the workforce, but has also positively impacted the broader club environment … and members have noticed.

culture. This feedback underscores the success of our efforts in fostering a more engaging, supportive, and positive community, both for those who work at the club and those we serve.”

LeBard says the club will not only continue following Gordon’s writings on positivity, but will expand on the philosophy.

“Our team is now exploring ‘Unreasonable Hospitality’ by Will Guidara, further enriching our understanding and practice of cultivating a positive and welcoming environment,” she says. “The pursuit of a vibrant

and positive culture is an ongoing journey— one that does not pause. I am committed to this endeavor every single day, with no days off. Culture is a living, evolving entity, requiring constant attention and intentional shaping. If you’re not actively working to create the positive culture you envision, culture will still take shape, likely not in the ways you desire. This ongoing effort ensures our culture continues to grow and evolve in ways that reflect our values and goals, positively impacting our employees and members alike.”

CREATING A ‘CULTURE OF CARING’

By Rob Thomas, Editor-in-Chief

FOSTERING A STRONG SENSE OF loyalty and communal caring is an ingrained trait of the culture at the Country Club of Buffalo (N.Y.). The club has several employ ees who have worked there 40+ years, and even two employees with 50+ years.

Upon surveying long-tenured employ ees to discover what drives their loyalty, club leaders asked themselves, “how do we pass on our ‘Culture of Caring’ to those next generations following in the footsteps of our long tenured employees?”

“The initiative grew out of an acknowl edgement that a lot of our long tenured employees were retiring, and we realized the culture we had taken for granted for so many years could change,” says Kathryn Cipresso, CPA, CGMA, CCM, Chief Financial Officer. “We decided we needed to take action to preserve and enhance the caring nature of our workplace. Our club has long recognized that in order to take care of our members, we need to take care of our employees first.

C u l t u r e o f C a r i n g

Category 4: Staff Management & Incentives

Fostering a strong sense of loyalty and communal caring is an ingrained trait of our culture Country Club of Buffalo has several employees who have worked here 40+ years, and even two employees with 50+ years As we seek to encourage more long tenured employees we surveyed them for what drives their loyalty We asked ourselves how do we pass on our “Culture of Caring” to those next generations following in the footsteps of our long tenured employees?

Once the club decided to “take action,” leadership found out it wasn’t so easy to identify exactly what made employees feel cared for.

“Our new General Manager had already formed a committee of employees for feedback on other matters, and this new committee of employees quickly became known as the Culture commit tee,” Cipresso explains. “This is where we began our work, to define our culture, and to articulate and act in ways that would preserve and enhance those things that make our employees know we truly care about them.”

This committee has hosted several em ployee thank you events, such as ice cream

We established a “Culture Committee” with 7-8 employees from different departments, and with different years of employment This committee has hosted several employee thank you events such as ice cream truck days in the summer, hayride & corn maze in the fall, and a pop-up holiday treat table just for employees in the winter This committee meets quarterly to identify ways to improve employee morale Our most recent endeavor was an updated employee lounge with TV, soft seating, phone charger stations, and WIFI Our Board of Governors also hosts an annual recognition dinner for 15+ year employees and it is our hope to continue our legacy of caring for generations to come These long term connections between members and employees are what create a tight knit connection Both members and employees want to be at the Club when it feels like home, surrounded by friends and family

Employee reaction has been positive overall, and it has begun to become organic within the club employees themselves” Cipresso says. “That is a true win for us as we want and need the culture to be self-sustaining.

“Those members that are aware of the initiative have been supportive, and readily echo that it is the employees that define their membership experience,” she adds. “They note that obviously engaged happy employees are a key ingredient to support their positive membership experience, so they readily support our actions.”

Don’t expect the Culture of Caring to stop any time soon.

“While some may say this is a new ‘initiative.’ it is really a recognition of an existing program and actions taken to sup-

port our employees, which helped foster a caring workplace environment,” Cipresso says. “Our goal was to make sure that the long-standing caring culture within our employees continued.

“We initially engaged our longer tenured employees to find out what made them feel valued and supported, but then folded in many other employees’ ideas to truly represent all employees,” she continues. “Our workforce is a combination of many different employees and our Culture Committee is tasked with keeping a pulse on the needs and concerns of our employees, as well as finding ways to keep us connected to each other. It is the connection that binds us and gives us pause to really care about one another.”

THE GOAL:

Fostering the same strong sense of loyalty and communal caring with new employees as is seen with long-tenured employees.

THE PLAN:

Create a Culture Committee to identify ways to improve employee morale, such as a refreshed employee break room and treats like an ice cream truck in the summer and pop-up treat table during the holiday season.

THE PAYOFF:

Employee reaction has been positive and members note that obviously engaged, happy employees are a key ingredient to support their positive membership experience.

WHO’S WHO AT CCV?

By Rob Thomas, Editor-in-Chief

AS THE STAFF HAS GROWN at Country Club of Virginia, there are a lot of new employees and a very large membership to get to know across two Richmond, Va. campuses. To help the staff connect with members—some that are seen multiple times a week—the club started a “Who’s Who?” program in the golf department.

At the beginning of their shifts, team members are encouraged to pick up an information card to be completed. Each card requires a member’s name, where they met them, and an interesting fact. The card is then returned for a chance to win a monthly prize … a win/win for both members and employees.

“Connection is one of our CCV values, and as a club, we are always searching for

new ways to grow relationships in our club community,” says Brian Camfield, Head Golf Professional, James River. “The Who’s Who program in particular helps build stronger connections by encouraging staff to learn member names, habits, and traits. Members who have strong connections with our staff have better experiences, higher levels of trust, and more enjoyment at the club.”

Members have commented on the increased engagement level of the staff, and with the continuing high level of golf rounds and merchandise sales, the more employees can get to know members on a more personal level, the better the individual service that can be provided.

The Who’s Who? program also en-

courages the more quiet, reserved staff members to speak with members and feel more comfortable starting conversations. Engagement is a hard “tool” to measure, but returning visits and involved members are a good sign.

“It has been received really well,” Camfield says. “This program has been a great way for our staff to learn about our members and build much better connections and relationships. Learning someone’s name changes the entire dynamic of a relationship, and knowing a member’s name and habits forces anticipation and better overall experiences. It also makes the employee’s experience better.

“The human experience is built on relationships, as we are social creatures,”

THE GOAL:

Help employees get to know members’ names and interesting facts.

THE PLAN:

At the beginning of their shifts, team members are encouraged to pick up an information card to be completed. Each card requires a member’s name, where they met them, and an interesting fact.

THE PAYOFF:

Members have commented on the increased engagement level of the staff and employees got to know members on a more personal level.

Members have commented on the increased engagement level of the staff, and with the continuing high level of golf rounds and merchandise sales, the more employees can get to know members on a more personal level, the better the individual service.

The “Who’s Who?” program in the golf department at Country Club of Virginia encourages team members to pick up an information card at the beginning of their shifts. Each card requires a member’s name, where they met them, and an interesting fact. The card is then returned for a chance to win a monthly prize … a win/ win for both members and employees.

he adds. “Sometimes during conversations with members, our staff simply tell them about the program and ask members questions about themselves. All members have enjoyed this and appreciate the intention behind it.”

The program has been so successful, the club is looking to expand.

“In fact, we have also extended the program to the summer months. The program initially was designed for the winter months, but our member pool is much larger ‘in season’ and having a larger staff in the summer makes the program even more valuable,” Camfield explains. “Every few days we collect the submissions by our staff and try to put them in an excel document. This year, we also plan to share the document for staff to review … you never know what you will learn from someone else’s conversation and experience with a member. What your teammate uses to remember a certain member might be very beneficial to you.”

year,

CREATING COMMUNITY THROUGH HEARTFELT GREETINGS

By Rob Thomas, Editor-in-Chief

IN AN EFFORT TO DEEPEN connections during the holiday season—a time when both club staff and members often find themselves more at work than with family—The Club at Admirals Cove in Jupiter, Fla. introduced personalized video holiday greetings.

This initiative began with a simple, yet powerful, idea: to acknowledge the staff’s unwavering dedication with a personal video message from the club’s General Manager, Brett Morris. The warmth and genuine appreciation expressed in this message for Thanksgiving set a precedent, inspiring the club to broaden the gesture for the winter holidays.

“The goal of the ‘Heartfelt Video Greetings’ initiative [was] to enhance the sense of community and belonging at the club,” says Katie Bodchon, Director of Marketing & Communications. “We expanded the idea to include a version for industry peers throughout the club and hospitality world.”

This thoughtful approach transcended traditional holiday greetings, creating a more intimate and impactful experience. It allowed both members and staff to see and appreciate the collective effort and dedication that goes into making the club a special place, especially during the festive season.

This initiative has fostered a stronger sense of community and belonging, making everyone involved feel valued and connected.

THE GOAL:

Enhance the sense of community and belonging at the club, especially during the holiday season when employees spend a lot of time away from home.

THE PLAN:

Gather messages from staff across different departments, led by an inspiring message from General Manager Brett Morris.

THE PAYOFF:

Employees felt a deep sense of pride and connection, affirming the value of personal engagement in creating a warm, inclusive atmosphere.

The success of the initiative at The Club at Admirals Cove highlighted the importance of personal engagement in creating a warm and inclusive atmosphere.

The initiative began with a heartfelt message from the General Manager, Brett Morris, which was then expanded to include messages from staff across various departments.

Implementing the Heartfelt Video Greetings initiative involved gathering messages from staff across different departments, led by an inspiring message from Morris. This collective effort was seamlessly compiled into engaging video greetings, showcasing the club’s diverse community and spirit.

“The initiative was very well received by both employees and members,” Bodchon says. “Members expressed overwhelming appreciation for the unique, personal touch of the videos, which brought joy and strengthened connections within the community. Employees felt a deep sense of pride and connection, affirming the value of personal engagement in creating a warm, inclusive atmosphere.”

Bodchon says the initiative will continue in the coming years, but with tweaks to keep it fresh and creative each year. “This will involve varying the presentation and content while still conveying the core message of community and appreciation,” she explains.

BREAKING DOWN BARRIERS

By By Pamela Brill, Contributing Editor

WHEN A CLUBHOUSE UNDERGOES A RENOVATION and is suddenly off limits to membership, a sense of frustration and an innate curiosity to understand what’s happening behind the scenes can prevail. In an effort to satisfy and inform its members of the project’s progress—and to build excitement for the eventual unveiling—Rumson (N.J.) Country Club decided to chronicle the renovation by developing a monthly publication that shares stage-by-stage details via candid reporting and video updates. The results have exceeded management’s expectations and have strengthened the level of transparency between club and members.

Dubbed Behind the Fence, the publication launched in July 2023 with the intent of “communicating nitty-gritty details of the project to membership, as ultimately, the members all share ownership of this

THE GOAL:

Keeping members informed on long-term clubhouse construction.

THE PLAN:

Creating a monthly publication that goes behind the scenes to highlight the stages of development.

THE PAYOFF:

A satisfied, informed and excited membership.

project and the clubhouse, and it was imperative to them to remain in the loop,” says Director of Grounds and Facilities Benjamin R. Stover.

The title of the publication is the brainchild of Art Tildesley, club member and leader of the project’s oversight committee, who believed that the installation of a large construction safety fence bordering the clubhouse could promote monthly updates to membership. “[It was] a creative way to get a look behind the giant fence of all the work going on that they wouldn’t be able to see day to day,” says Stover.

Behind the Fence appears in members’ e-mail inboxes on the first of every month. The three-page publication follows a standard format, specifically designed for consistency and ease of reading. The opening page contains a header image, opening letter from the project team, the previous month’s project highlights and a spotlight section.

“We try to utilize the spotlight section to bring a more anecdotal vibe to the publication by focusing on external, but related topics, such as our club’s past renovations, the benefit of 3D imaging in our project and ‘Get to Know …’ interviews that feature various project team members,” says Stover.

On the second page, readers can find project details in four key areas: Exterior, Interior, Mechanicals and Logistical Impact to Members. The final page acts as a

photo gallery of the past month’s progress, along with a ‘what’s to come’ box to build momentum. Content is determined mid-month by Stover, Tildesley and Communications Coordinator Kada Cernek, who is tasked with writing and designing the publication. The final product is then edited and approved for distribution prior to the monthly roll-out.

Further enhancing the newsletter is a video component, designed to appeal to those members not inclined to read through the entire publication. “While the dialogue in these productions is a repeated variation of the written copy, we use the visual aspect to give readers a chance to see behind the [literal] fence,” explains Stover. The original plan was to feature a different team member each month, but Tildesley and Stover wound up taking on the reporting. Walk-thoughstyle footage is supplemented by a con-

The “Behind the Fence” publication is the brainchild of Art Tildesley, club member and leader of the project’s oversight committee, who believed that the installation of a large construction safety fence bordering the clubhouse could promote monthly updates to membership.

struction cam that captures the crew on the job. The success of Behind the Fence is evident through its high open rate: 80 percent of its 1,100 members. While hard copies are not produced or mailed out, members can access the current issue online through their exclusive log-in. Back issues, including video productions, are archived on a dedicated page within the club’s website. Eleven editions have been published as of May 1, and the final issue, which is expected to drop during winter

2024-2025, will serve as a culmination of the complete series.

“We hope to have the entire project team featured on one of the final videos as well,” notes Stover.

As Rumson Country Club eagerly awaits the unveiling of its new clubhouse, the enthusiasm of its membership is already palpable simply by reading all about it.

“Our team has received countless

compliments on BTF, especially regarding the clarity of details on the exact work going on at their clubhouse, as well as the full transparency of information that we promise in every issue,” says Stover. “Our team loves being able to create something so meaningful for the membership that we know will live on for hundreds of years in the archives of Rumson Country Club.”

PREPARING THE NEXT GENERATION

By Rob Thomas, Editor-in-Chief

AT GRANITE CLUB IN TORONTO, Ontario, Canada, when each member child turns 10, they are invited to attend a Junior Member Orientation. This two-hour information session introduces young members to the new privileges and responsibilities that await them as they move from the Juvenile to Junior member category and become more independent at the club.

“This program isn’t just about laying out rules for Juniors; it’s about weaving them into the club’s fabric with grace and purpose,” says John Gravett, CCM, Chief Executive Officer. “In this two-hour session, we’re not just handing out do’s and don’ts; we’re guiding our young members into a new phase of their club journey, where privileges and responsibilities blend into a deeper sense of belonging and active participation within our community.” Participants learn all about how the club works, in addition to house rules, dress codes, permitted areas, emergency procedures, the use of personal devices and more.

The program begins with an in-depth introduction to the club’s culture, values, and history. Then they take a tour of the club—including a look behind the scenes—to learn more about its operations. Through this hands-on learning with peers of the same age, young members begin to understand the reasons behind each house rule and why decorum matters.

A Junior Member Orientation prepares young members of the Granite Club in Toronto, Ontario for their transition from Juvenile to Junior status. It educates 10-yearolds about the club’s operations, rules, and responsibilities, aiming to integrate them more deeply into the club community.

“The program has been met with enthusiasm from both employees and members alike,” Gravett says. “Juniors leave each orientation session visibly energized; eager to exercise their new member privileges, excited to have met new friends, and ready to take on the important role of ambassador to the Granite Club community.

“Parents have also voiced their gratitude, acknowledging the valuable insights they gain from their children’s experiences,” he adds. “Overall, there’s a sense of positivity and readiness among all involved, indicating that the program is making a meaningful impact.”

With positive results, the Granite Club will

maintain the initiative for the coming years.

“We will continue this initiative as-is, maintaining the core elements that have proven to be successful, however we will incorporate elements that resonate with current youth trends as needed, so we remain relevant and impactful in the coming years,” Gravett says.

THE GOAL:

Introduce young members to the new privileges and responsibilities that await them as they move from the Juvenile to Junior member category and become more independent at the club.

THE PLAN:

Participants learn all about how the club works, in addition to house rules, dress codes, permitted areas, emergency procedures, the use of personal devices and more.

THE PAYOFF:

Juniors leave each orientation session visibly energized; eager to exercise their new member privileges, excited to have met new friends, and ready to take on the role of ambassador to the Granite Club community.

LAVA EVENT A HOT TICKET AT CHAMPIONS RUN

By Phil Keren, Senior Editor

MARKETING TEAMS AT CLUBS ARE often looking for ways to provide unique and memorable experiences for their members.

One of the places that has excelled in this department is Champions Run in Omaha, Neb. Last August, the club hosted The Floor is Lava, an event inspired by the Netflix game show with the same name.

Ben Lorenzen, Creative Director at Champions, says inflatables were set up as an obstacle course in the pool, and participants had to carefully step, crawl or jump from one inflatable to the next without falling into the “lava.” Organizers also used red lights, fog, and foam to create an electric atmosphere for an event that Lorenzen called a “total blast.”

“We had over 150 folks show up and rock the pool for a solid five hours,” Lorenzen says.

People of all ages and abilities were invited to take part in The Floor is Lava challenge.

“The event’s inclusivity catered to participants of various skill levels, fostering a strong sense of community,” says Lorenzen, who adds that members appreciated the event’s inclusiveness.

The Floor is Lava was a huge hit and it is expected to become part of Champions Run’s lengthy roster of creative activities.

“It was non-stop fun from start to finish,” Lorenzen says. ”People were saying it was the best thing they’ve done at the

pool in ages. All ages got in on the action, which was rad to see.”

A video of the event shows youngsters and adults carefully stepping, crawling or jumping from one inflatable to the next, with varying degrees of success. Lorenzen and Raychel Reed, the club’s Marketing Manager, served as play-by-play broadcasters of the event. A girl brags to Lorenzen and Reed that the course was “easy.”

Employees at Champions Run used red lights, fog and foam to create a unique atmosphere for its first-ever The Floor is Lava event.

Champions Run in Omaha, Neb. hosted an event called The Floor is Lava in August 2023. People of all ages had to move across an obstacle course of inflatables without falling into the “lava.”

“We’ve already lost a little kid in the lava,” Lorenzen deadpans.

This night of fun in the pool brought club members together at the tail end of Champions’ pool season.

“That event was a highlight of the year for us,” Lorenzen says. “Seeing everyone come together for some good ol’ fashioned fun was what it’s all about. We’re stoked to keep bringing the community together with awesome events like this.”

A new and improved version of the event will return this year, according to Lorenzen.

“After the epic turnout and all the positive vibes, we can’t wait to do it all over again,” he says. “It’s going to be even bigger and better this time around. Get ready for another round of poolside shenanigans.”

THE GOAL:

The marketing team at Champions Run in Omaha, Neb. wanted to host a fun and unique event at the pool that would entertain members and get them talking.

THE PLAN:

Club leaders in August 2023 decided to host an event called The Floor is Lava, inspired by the Netflix game show with the same name. A plethora of inflatables were set up as an obstacle course in the pool, and participants of all ages tried to cautiously move from one object to the next without falling into the “lava.” Organizers deployed red lights, fog, and foam to create an exciting atmosphere.

THE PAYOFF:

The positive feedback from members was off the charts, according to Ben Lorenzen, the club’s Creative Director. ”People were saying it was the best thing they’ve done at the pool in ages,” Lorenzen shares. The event will return this year with plenty of new features.

A SOARING EXPERIENCE

By Phil Keren, Senior Editor

WHEN LEADERS

AT BOONSBORO COUNTRY Club decided they wanted to host a unique event, they turned their eyes skyward and the Hot Air Balloon Extravaganza was born.

“We want Boonsboro Country Club to be distinct and innovative with event themes and a hot air balloon [event] was a perfect fit for this goal,” says Daniel Bradway, General Manager at the club in Lynchburg, Va.

While researching unique events, Anna Velez, the club’s Members Events & Communications Manager, found a vendor that gave hot air balloon rides and suggested the club host an event where members could hop in the basket and soar over the city.

Bradway notes the goal “was to provide a once-in-a-lifetime experience to our members.”

The planning and execution of the event took place over a three-month period. After deciding to move forward, club leaders sought and secured vendors, and then rolled out plans for the decor, floor set-up, food and sign-up form. A strategy for marketing the event was also developed and this promotional work sparked a lot of conversation among the members.

Communication between the club and members, and internally among club departments were essential aspects of the event’s success.

“We communicated to each department the needs and the ideas so we could work together to make sure this event ran smoothly,” Bradway says. “Communication played a key role in the success of the hot air balloon event.”

THE GOAL:

Leaders at Boonsboro Country Club in Lynchburg, Va. wanted to host a unique event that generated buzz and high levels of interest among members.

THE PLAN:

While researching unique events, Anna Velez, the club’s Members Events & Communications Manager, found a vendor that gave hot air balloon rides and suggested the club host an event where members could hop in the basket and soar over the city. A three-month planning process included securing vendors and rolling out a marketing plan, as well as crafting a floor plan and creating a sign-up sheet.

THE PAYOFF:

About 100 members attended Boonsboro’s Hot AIr Balloon Extravaganza and many have shared positive feedback about the experience. They’ve even told potential members about how this unique event distinguishes Boonsboro from its counterparts in the club industry.

About 100 people attended Boonsboro’s Hot Air Balloon Extravaganza and many took a ride over parts of Lynchburg. Members and their families also got to enjoy meals from picnic baskets and themed desserts that were prepared by the executive chef and his team.

“We like to work together as an entire club to create a well-rounded experience,” Bradway says.

As a testament to the extravaganza’s success, Bradway says members are saying they would love to see the event happen again and are highlighting the balloon rides when they speak with a potential member about the positive aspects of the club.

Club leaders are planning to host the balloon rides in the future but it won’t happen this year. The club will instead host a Vendor Street Fair with local entrepreneurs showcasing their businesses.

Boonsboro Country Club in Lynchburg, Va. hosted a Hot Air Balloon Extravaganza in August 2023. Members and their families got to enjoy meals from picnic baskets and themed desserts that were prepared by the executive chef and his team. Members enjoyed the experience and have asked club leaders to host the event again.

THE ULTIMATE SLUMBER PARTY

By Phil Keren, Senior Editor

IF YOU COULD JUMP IN A TIME machine and return to childhood, what would be your idea of the perfect slumber party? Would it include hanging out at a place with a magic show, carnival games, and late-night bowling? Does that sound good? Children ages 5 to 12 got to enjoy those activities and more during the Slumberfest event at the Detroit Athletic Club in March 2023. The goal of the overnighter — which was available to the club’s 240-plus Family Activities Club members— was to make the club a “family-centric hub for the night,” says Lyz Mickley, the club’s Youth & Family Activities Manager.

The event originated in 2012 with the name YAC Bash. In the early years, inflatables were set up in the gym, the swimming pool was opened up, and latenight bowling was offered.

“Since 2018 the event has grown with more décor and themed entertainment,” says Mickley. “We feel this really helps our kids and the membership remember what a fun evening they had each year.”

Past Slumnbefest themes have included Fandemonium, March Madness, LEGO Super Heroes, Slime with Mad Science, and Jungle.

In 2023, the theme was “Under the Big Top,” with the decorations and activities offering a circus-and-carnivalstyle environment.

“From the decorations to the entertainment lineup, we remained faithful to this lively theme,” Mickley says. “The festivities commenced with a mesmerizing and hilarious magic show that was great for kids and adults, followed by circus performers guiding the children through various tricks in the gym.”

The event offered both theme-specific activities such as a balloon artist, a fortune

Detroit Athletic Club hosted its annual Slumberfest in March 2023. Using the theme, “Under the Big Top,” the event offered activities such as a balloon artist, a fortune teller, carnival games, and circus-themed movies, as well as traditional stand-bys like swimming and bowling.

teller, carnival games, and circus-themed movies, as well as traditional stand-bys like swimming and bowling. Youngsters dove for half-dollar coins in the pool and wore their pajamas while trying to notch a strike or pick up a spare on the bowling lanes.

Families attending the event could stay overnight in one of the club’s 24 hotel rooms.

“A new addition to the hotel rooms this year was our circus slumber tents,” Mickley says. “Members could add them on for an additional cost to really make the event special for their kids.”

Mickley added that some families with younger children opted to leave earlier in the evening and did not use the hotel rooms.

A total of 190 people attended “Under the Big Top,” a record high for Slumberfest, according to Mickley, who notes the club received “great reviews” from members. She shared a sampling of the compliments they received:

●“The tents in the overnight rooms were a fabulous addition. They were so so cute! Our children were so excited upon entering our room and seeing them. We are all really hoping they are offered again next year. Such a hit!”

●“This was the best Slumberfest...Lyz did a fabulous job with the expansion and diversity of the entertainment. We loved it!”

●“From the time of check-in at the front desk to the other kids and families helping my son bowl, we had a great time! Thank you for such a wonderful event.”

●“I had doubts about a magician - but he was great! The other activities going on [were] a great variety from the 2nd and 4th floors.”

With the event typically happening on a Friday in March, Mickley says the positive feedback generated by Slumberfest draws more attention to other club activities and programs.

The theme of the 2023 Slumberfest at Detroit Athletic Club was “Under the Big Top.” One of the features of the event was the screening of circus-themed movies.

“This event often sparks an increased interest and involvement among attendees, leading to more sign-ups and participation in our family-oriented activities throughout the year,” Mickley says.

With renovation work making hotel rooms unavailable, Slumberfest was converted to a “late-over” in 2024, Mickley says. Since the event was canceled a

couple times in the past few years due to COVID-19 restrictions, the club in 2025 will mark the 10th edition of Slumberfest. Plans will be finalized in June.

“Activities will be interactive and something for all ages to enjoy,” Mickley says. “We plan to bring back the hotel slumber tents again as that was… very well received.”

THE GOAL:

Lyz Mickley, Youth & Family Activities Manager at Detroit Athletic Club, says officials wanted to host an event that would transform the club into a “family-centric hub” for one evening.

THE PLAN:

The event began in 2012 with the name of YAC Bash. It was renamed Slumberfest and is a yearly celebration for the club’s 240-plus Family Activities Club members. What started as an evening with inflatables, swimming and bowling has grown into a themed-program with a variety of activities primarily for children ages 5 to 12.

THE PAYOFF:

The 2023 Slumberfest had a theme of “Under the Big Top” with circus-style and carnival-flavored activities. The event was attended by 190 people — the highest ever for a Slumberfest — and received a lot of positive reviews. This praise, according to Mickley, often has a ripple effect of sparking more interest in other club programs.

BRINGING THE OUTDOORS INDOORS

By Phil Keren, Senior Editor

CLUB EVENT PLANNERS WHO ARE struggling to come up with activities for tween members should consider taking a page out of Charlotte (N.C.) Country Club’s playbook. The club this past year decided to add an Indoor Snowball Fight to its formal holiday party.

“The goal of this activity was to provide something fun for all ages of kids that attend this event,” says Jennifer Gibson, the club’s Director of Youth Activities. “Most of our activities at our large family events are geared toward younger kids (ages 3-10), so we really wanted something to entertain our older kids (ages 10-13) that attend.”

For the snowball fight, two teams were designated, each squad was assigned to one side of the room and given 350 plush, cotton snowballs to throw.

“A line was formed outside of the door of the snowball fight room and we brought in 10 kids for each round, and divided them into teams of five,” Gibson shares. “We also tried to divide teams evenly based on age, and create rounds for toddlers only to make it safe for them to have some fun… Each round was set for three minutes.”

Competitors were only allowed to use the cotton snowballs provided to them, were not allowed to throw at their opponents’ heads, could pause if they needed a break, and had to clean up the snowballs after the round was finished. Since the holiday party built its theme around the movie, “Frozen,”—complete with indi-

THE GOAL:

Charlotte (N.C.) Country Club officials wanted to host an activity that appealed to members of all ages, but particularly tweens. Jennifer Gibson, the club’s Director of Youth Activities, says most of the activities at the club’s large family events — such as the holiday party—are geared toward younger children.

THE PLAN:

Club event organizers decided to add an Indoor Snowball Fight to the roster of activities at the holiday party. Plush, cotton snowballs were used as youngsters were divided into teams for the competition. Each round lasted three minutes.

THE PAYOFF:

The activity was the “highlight” of the holiday party, Gibson says. Attendees of all ages were praising the snowball fight both during the party and in the days that followed. It will return, possibly as a stand-alone event.

viduals dressed as Queen Elsa and Anna, and Olaf the Friendly Snowman — the snowball competition was entitled “Let it Go Snowball Fight.”

Using the cotton snowballs meant organizers didn’t have to worry about someone getting injured, and the clean-up process was quick and easy.

The snowball fight was the “highlight” of the holiday party, according to Gibson.

“Parents, grandparents, and all the kids were raving about it throughout the event, and even days later while at the club,” Gibson shares. “This is something we would love to

bring back each year as a new holiday staple.”

The snowball scrum gave children a chance to enjoy an activity they don’t experience much in North Carolina.

“We rarely see snow days in Charlotte, so our families had a lot of fun with this pretend snow activity,” Gibson says.

Looking ahead, Gibson is thinking about hosting the next Indoor Snowball Fight as a stand-alone event.

“It could be one massive round for each age group, even older teens, and parents,” Gibson notes. “The possibilities are exciting!”

NURTURING CULINARY TALENT

By Joanna DeChellis, Editor-in-Chief, Club + Resort Chef

IN APRIL, BELLEAIR (FLA.) COUNTRY CLUB hosted a fundraising dinner for the American Master Chefs’ Order (AMCO) with two main purposes: to expose the Belleair CC team and members to top-tier culinary talent and to raise funds for aspiring chefs in their quest to achieve the American Culinary Federation’s (ACF) Certified Master Chef (CMC) designation.

“An event of this scale demands meticulous planning—every detail must be carefully considered and executed precisely,” says Paul Liptak, CEC, Executive Chef of Belleair CC.

This meticulous planning was essential, as the dinner posed a number of challenges, from covering transportation and lodging costs to sourcing high-quality ingredients and production space. Belleair CC, along with a number of food and

THE GOAL:

beverage vendors, played a crucial role in overcoming these hurdles by donating products, equipment, space and time.

“Brandon Owen, Belleair CC’s Purchasing Director, is a perfect example; he worked tirelessly to source the best ingredients requested by the CMCs,” says Liptak. “And the entire kitchen team went above and beyond to assist the chefs with their prep and execution.”

This level of dedication illustrates the power of collaboration and the collective effort required to bring such ambitious experiences to life.

As a result of this teamwork, the dinner featured six meticulously crafted courses, each showcasing the unique skills and creativity of the participating CMCs, including Olivier Andreini, Gerald Ford, Jason Hall, Robert Mancuso, Dale Miller and J. Kevin Walker, as well as

Host a fundraising dinner to encourage skill development and education, generate funds to support aspiring chefs pursuing the Certified Master Chef designation, and expose Belleair CC’s culinary team and members to some of the country’s most skilled culinarians.

THE PLAN:

Belleair CC hosted a dinner featuring seven ACF Certified Master Chefs and four CMC candidates.

THE PAYOFF:

Belleair’s culinary team collaborated with the CMCs, learning advanced culinary techniques, elevating the club’s culinary standards, and supporting aspiring chefs through AMCO.

one Certified Master Pastry Chef, Frank Vollkommer.

Liptak contributed two hors d’oeuvres to the dinner as well: wagyu beef cheeks and Key West shrimp and grits.

“[My team and I] had the pleasure of seeing every detail, from the menu writing, to communications between the CMCs, all the way through the execution of each course of the meal,” says Liptak.

“[The] team was able to learn from the best in the industry, gaining insights, techniques and inspiration that will undoubtedly shape their culinary journeys.”

This hands-on experience provided a unique learning opportunity for the Belleair CC culinary team. By interacting directly with the CMCs, they acquired new techniques, recipes and insights. The collaborative atmosphere fostered a dynamic learning environment, highlighting the significance of mentorship and knowledgesharing in professional growth.

The feedback from club members was

The dinner at Belleair CC showcased the collaborative talents of (l. to r.) Robert Mancuso, Frank Vollkommer, Olivier Andreini, Gerald Ford, Paul Liptak, J. Kevin Walker, Jason Hall, and Dale Miller.

overwhelmingly positive, with the event selling out well in advance.

“The membership is proud that their club had the foresight and inspiration to create this annual event—it sells out every year, months in advance,” says Liptak.

As Liptak, AMCO, and the Belleair CC team reflect on the success of the 2024 event, they are already planning for 2025.

“Not only does this incredible annual event display unmatched skill and craftsmanship,” says Liptak, “it also exposes my team to new techniques and presentations while elevating the offerings and expectations for our membership.”

J-1’S TIME TO SHINE: DINE AROUND THE WORLD

By Isabelle Gustafson, Senior Editor, Club + Resort Chef

WHILE ESCONDIDO GOLF AND

LAKE CLUB (Horseshoe Bay, Texas) hosts regular appreciation dinners for its 350 member families, one menu stood out among the rest. At the Dine Around the World Member Appreciation Dinner, the club’s J-1 students were invited to present a dish from their home countries, with preparation and plating guidance from Executive Chef Jarrett “JC” Brown and Executive Sous Chef Erik Poffinbarger.

The goal was twofold: to better familiarize members with the J-1 team and to expand members’ culinary palates.

Escondido Golf and Lake Club has about 12 J-1 students across the front- and back-of-house, from countries including India, the Philippines, Jamaica and Kenya. Planning the dishes took about two weeks, which was enough time to refine the menu and source specialty items online.

From Kenya, students prepared a pilau with assorted spreads and chutneys, served with fried carrot chips. From India, they prepared chicken kofta curry with garlic naan. Students from the Philippines served chicken adobo and sinigang, a pork belly soup. And from Jamaica, for dessert, students prepared a Jamaican rum-soaked fruit cake with hibiscus sorbet.

THE GOAL:

Introduce members to J-1 students and to new styles of cuisine.

THE PLAN:

Invite J-1 students to create and present cuisine from their home country.

THE PAYOFF:

“The amount of pride that went into [their dishes]—it was really special,” says Poffinbarger.

“Even the decor,” adds Brown— ”everyone brought a piece of memorabilia from their home—flags, textiles. Our young Jamaican future pastry chef didn’t have a flag, so he decorated the top of his fruit cake to represent Jamaica. It was truly impressive. We were very proud of the entire squad.”

Not only did members love the food and the opportunity to interact with the students, the process also created a sense of community among the team, both frontand back-of-house.

Members loved interacting with the J-1 students, learning about their cultures, and trying new foods. The students came away from the experience with a better sense of community, as well as front- and back-of-house unity.

“It was great for team morale,” says Poffinbarger. “A lot of [the J-1s] are in the same household within employee housing, and you saw a different look to them the following day. They really came together.”

At members’ request, going forward, the club will host a Dine Around the World twice a year. The next will take place in July, with a new set of J-1s from different countries and cultures.

“It’s part of the tragedy and the beauty of it,” says Brown. “You hate to lose great individuals, but their progression and growth is part of the process.”

AI IN THE KITCHEN

By Joanna DeChellis, Editor-in-Chief, Club + Resort Chef

AT THE COUNTRY CLUB OF VIRGINIA (Richmond), Chef Tournant Nicholas Drew, CSC, CPC, FMP, is leveraging artificial intelligence (AI) to overcome creative blocks and streamline processes. The idea proved worthwhile to him when he used it to write a recipe for a sauce that blends teriyaki and barbecue flavors.

Drew’s journey into the realm of AI began with a podcast he was listening to—an episode of “Chef’s PSA”—which discussed the use of AI by chefs. “One of the ideas from the podcast that really resonated with me was using AI to get chefs out of the office and back into the kitchen,” he says. By using AI, chefs can generate lists or refine recipes, thus allowing them to focus more on the hands-on aspects of cooking.

Intrigued, Drew decided to experiment with ChatGPT, an AI developed by OpenAI, after Executive Chef Andrew Haapala asked him to create a ‘terri-cue’ sauce.

Drew input a query into ChatGPT, asking it to generate a recipe that combined traditional teriyaki with a Southern-style, sweet, tomato-based barbecue sauce.

After several iterations and fine-tuning, including adjusting measurements and adding specific ingredients like bourbon, Drew arrived at a recipe that seemed promising. He printed out the AI-generated recipe and

asked one of his sous chefs to prepare it.

The AI-generated sauce passed the test among the culinary team and made its debut at the men’s member guest. It was featured on a carving station alongside various cuts of meat. The feedback was overwhelmingly positive.

Encouraged by the success, Drew continued to explore other uses for AI. For a recent board of directors dinner, he used it to brainstorm ideas for spring-inspired hors d’oeuvres. The AI provided a list of 20 options, from which Drew selected and combined a few to create dishes like a pea and mascarpone tartlet topped with crispy country ham and chive blossoms.

THE GOAL:

To leverage artificial intelligence to create recipes, inspire creativity and improve efficiency.

THE PLAN:

Ask ChatGPT, an AI developed by OpenAI, to assist in the recipe development process for a ‘terri-cue’ sauce.

THE PAYOFF:

The feedback was overwhelmingly positive, with members praising the unique and flavorful sauce. CCV continues to use AI-tools in the creative process.

“You have to go back and forth with it to make sure it makes sense and meets your needs,” says Drew. “It’s kind of like working with a creative assistant.”

As AI technology continues to evolve, its role in the kitchen is likely to expand. However, Drew emphasizes that AI should be viewed as a tool to enhance human creativity, not replace it.

“I wouldn’t want to rely on it too heavily or lose the human touch that makes cooking for members so speical,” says Drew. “It’s about finding a balance and using AI to complement and enhance what we’re already doing well.”

EVENT WITHIN AN EVENT: CCB WOWS MEMBERS WITH SUMMER SPEAKEASY

By Isabelle Gustafson, Senior Editor,

LAST SUMMER, WHILE PREPARING for the Country Club of Buffalo’s annual bash, Catering Director Cathy Payne came up with an idea she knew members of the Williamsville, N.Y.-based club would love: a surprise speakeasy—a secret event within an event. She, Banquet Manager Samantha Koval, and the rest of the team worked together to execute an experience members still talk about with excitement to this day.

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“Our summer bash is our biggest event of the season,” says Koval. “We try to come up with ideas to go above and beyond every year, and this was something we’d never done before.”

On the day of the event, Koval and Payne greeted members at the door as they walked in. They chose a few women they knew would love the idea and could be counted on to spread the word discreetly, in true speakeasy-style.

“They were super excited,” says Koval. “They ran upstairs right away.”

CCB has about 500 total members, 300-400 of whom attended the bash. The speakeasy took place in the ladies’ locker room, though it was open to all members. The door was guarded, and members were only allowed up when a telephone monitor gave the bouncer permission, based on a password that changed throughout the night.

“Word spread pretty quickly,” says Koval. “We had specific glassware and cocktails for the speakeasy. Once [those first few women] left, and other people saw them, [they’d wonder] where the cocktail came from.”

In keeping with the bash’s overall art theme, the speakeasy was styled to

THE GOAL:

Surprise and excite members with a first-of-its-kind event within an event.

THE PLAN:

Create a secret speakeasy bar in the ladies’ locker room with special cocktails, glassware, music and decor.

THE PAYOFF:

Members are still raving about this experience nearly a year later.

resemble ancient Greece, plus a live guitar player for added ambiance.

Specialty cocktails, designed by the club’s bar manager and assistant general manager, included the Starry Night (blueberry vodka, creme de violette and lemon juice), Ross on the Rocks (bourbon, Cointreau, fresh chai, bitters and honey) and an Aperol Spritz variation.

“[Members] are still talking about how amazing [this event] was,” says Koval. “The speakeasy was so unexpected, and it really added to the overall experience of our summer bash.”

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