Club and Resort Business March 2019

MARCH 2019

Quail Ridge CC Spreads Its Wings

Deep Dives on Pool Design New Takes on To-Go Food Racquet Sports on the Rise

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Photo © 2018, Dave Sansom

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PUBLISHER’S LETTER

Gone Fishin’ Innovation is the key to your club’s success.

This is as true today as it was when I wrote it in my inaugural column for Club & Resort Business back in 2005. It’s worth repeating, so I am leading with it again in this, my final column.

The foundation of C&RB’s editorial philosophy, so capably carried out by Joe Barks and his team, was—and still is—to present practical, proven ideas that clubs across the country have successfully implemented to achieve three objectives: build and sustain growth; spend and invest wisely; and enhance member/guest satisfaction. And we have delivered those ideas, month in and month out.

The model works, as C&RB long ago became the most widely distributed and most preferred read of all publications serving the business information needs of club and resort management teams.

We appreciate the affinity and loyalty that readers and suppliers have awarded our portfolio of print, event, and digital media offerings.

The club market was in transition when we launched C&RB in 2005, though it may not have been so readily apparent at the time. It soon would be, as the perfect storm of market saturation, changing demographics, twoincome families, tax-code revisions, and a looming recession would combine to rock the industry.

It’s been an interesting ride, to say the least. But now it’s time for me to

Thanks to everyone for your support and friendship over the years, and I hope that our paths cross again at some point down the road—I will be the one in shorts, flip-flops and a golf shirt.

stop buying ink by the barrel, retire my pen, and move on to days filled with fishing, golfing, traveling, spending more time with family, and enjoying the camaraderie and benefits of my own club memberships. Retirement is looking awfully good.

As for the club industry, my belief has always been that members do not join a club by accident—they aspire to it, and join when they can afford to.

Club membership is not for everyone, as Groucho Marx once infamously said about his own membership philosophy.

As such, there is a finite, yet steady, market for people who want to be a

part of a club’s community, activities, and culture. And for most, the ongoing cost of membership is not an issue, provided the price/value relationship is in balance. Because of this, the club market will remain upscale, affluent, and enduring. Count on it.

This is the long-term view. In the short term, the industry will continue to suffer through the painful adjustment of matching supply with demand. After almost 10 years of contraction we still have too many clubs in the market. No one knows what the “right number” is, but it is something less than what we have today.

Keep innovating to make your club the one that prospective members aspire to join. They will.

What a delight is has been for the past 15 years to meet so many firstclass people working in and selling to the club industry. Many friends and lasting relationships have been formed along the way. Rest assured that C&RB is in good hands as Bill Donohue and I pass the baton to new ownership.

Thanks to everyone for your support and friendship over the years, and I hope that our paths cross again at some point down the road—I will be the one in shorts, flip-flops, and a golf shirt.

Dan Ramella dramella17@gmail.com

QUOTE OF THE MONTH

“As you walk down the fairway of life you must smell the roses, for you only get to play one round.”

—Ben Hogan

MARCH 2019 www.clubandresortbusiness.com

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IN THIS ISSUE MARCH 2019 Vol. 15 • No. 3

18 Cover Story

Quail Ridge CC Spreads Its Wings

The “45-year-old startup” in Boynton Beach, Fla. is now quickly making up for lost time and preparing all parts of its property for a takeoff into an exciting future.

18

DEPARTMENTS

(Cover photo courtesy Quail Ridge CC)

24 Design & Renovation

Taking Deep Dives into Pool Design

By upgrading their pool facilities and surrounding them with a full complement of family-friendly amenities, properties are giving members and guests more excuses to have fun in the sun.

36 Food & Beverage

Hot Takes

Excellent food is a given at club and resort properties. But today’s members and guests are also craving convenient carryout options that they can “taketh away” as well.

3 Publisher’s Letter Gone 8 Editor’s Memo When

Fishin’

Fake News Gets Real

10 C&RB News Roundup 65 Advertiser Index 65 Club & Resort Index 66 Idea Exchange

44 Course & Grounds

“The Heart of the Fleet”

From their role in renovation projects to everyday use, utility vehicles are the lifeblood of golf course maintenance efforts.

50 Super in the Spotlight

Mindful Pursuit

24

36

44

50

After starting a career in psychology, Jared Viarengo let the tug of a lifelong love of golf courses redirect him on a path that led to dual responsibilities as GM/Director of Grounds at Applebrook Golf Club.

54 Golf & Recreation

Keeping the Courts in Session

Tennis now has plenty of company from other racquet sports that are also quickly gaining popularity at club and resort properties, including platform tennis and the new kid on the block—pickleball.

58 2018 PGA/GIS Show Reports

Coast-to-Coast Boasts

From the PGA Show in Florida to the Golf Industry Show in California, industry suppliers had plenty of exciting new products and services to brag about.

54

Club & Resort Business is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114 Editorial Inquiries: editor@clubandresortbusiness.com or call 610-688-5666 Advertising Inquiries: bmartin@clubandresortbusiness.com or call 216-905-2583 Subscription Inquiries: call 844-862-9286 (U.S. only, toll-free)

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VIDEOS

How Lance Cook “Makes Things Happen” at Hammock Dunes Club For Richard Jallet, Opportunities Come from Effective Networking and Being Humble

BLOGS

For the Love of All Things Culinary

By Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.) For Me, Work-Life Balance Was a Matter of Life and Death

By Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club What Our Externship Program Taught Us About Ourselves

By Nelson Millán, Executive Chef, San Antonio (Texas) CC

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EDITOR’S MEMO

When Fake News Gets Real about their intentions and alleged harassCreating a frenzy with “stories” that aren’t stories isn’t just an outgrowth of social- ment of other participants.

The golf club where the event was held media and gossip-news overload, as Orson Welles showed 80 years ago with his “War of was also named in the lawsuit, which accused the club of negligence and for not takthe Worlds” radio broadcast about a Martian ing proper security measures when the scene invasion that caused panic in the streets. became confrontational.

But certainly, as things like the Jussie Yes, this was a public course, but Smollett “attack” and the Go Fund Me we have seen and heard other scam involving the homeless man examples of news outlets and the New Jersey couple have eagerly jumping in to investishown, things can now spin gate reports of fraternity-like out of control much more behavior and other incidents quickly and more wildly amid that have occurred at private all the cuthroat competition clubs, too. for clicks and viewership that And while this particular now exists. lawsuit may not go anywhere, And while you might think it’s not something any club of the club world is insulated from any type needs or wants to be the search for “stories” that can associated with. prime the pump of sensationalWhile you might The lesson, unfortunately, ism, no matter how little semthink the club world is that in today’s world of instant blance of truth they might have, is insulated from the “reporting” and posting, club it’s not hard to find examples like search for “stories” management staffs need to be the one we posted recently (and that can prime the more diligent than ever about that registered high on our own pump of sensationunderstanding what is happenclick-meter) that show we’re not alism, it’s not hard ing, and anticipating what could immune to the fake news cycle, to find examples happen, on their properties—and either. that show we’re not to make sure everyone is properly This one involved CBS’ immune to the fake trained on proper measures of “Inside Edition” show getting news cycle. response and control at the first wind of the fact that a Philasign of any potential issues that delphia strip club was going to could lead to the wrong “story” hold its annual golf outing at a getting out beyond the gates, New Jersey club, and allegedly even if it’s not really a story at all. deciding to have reporters go undercover to register as golfers and then, while posing as participants, try to dig up dirt about the sponsor and the event that it could use for a broadcast.

A lawsuit has now been filed against the Joe Barks, show by the son of a man who was one of Editor the event’s organizers and who suffered a jbarks@clubandresortbusiness.com heart attack after confronting the participants

Send general inquiries to editor@clubandresortbusiness.com EDITORIAL Joe Barks, Editor jbarks@clubandresortbusiness.com 610-688-5666 office 610-416-3550 cell 175 Strafford Ave., Suite 1 Wayne, PA 19087 Rob Thomas, Associate Editor rthomas@clubandresortbusiness.com 216-316-5294 1111 Superior Ave., 26th Floor Cleveland, OH 44114 Editor, Chef to Chef Supplement Joanna DeChellis jdechellis@clubandresortbusiness.com 412-260-9233 Contributing Editors Course & Grounds: Betsy Gilliland, Jeff Bollig Design & Renovation: Pamela Brill Food & Beverage: Marilyn Odesser-Torpey, Jerry Schreck Rebecca Treon, Barbara Rook Creative Director Erin Canetta ecanetta@clubandresortbusiness.com 708-227-9062 ADVERTISING Tom McIntyre, Group Publisher tmcintyre@clubandresortbusiness.com 216-533-9186 Dan Ramella, VP Business Development dramella@clubandresortbusiness.com 216-272-2446 Sean Carr, Associate Publisher scarr@clubandresortbusiness.com 216-952-2753 Barbra Martin, Customer Service Administrator bmartin@clubandresortbusiness.com 216-905-2583 SUBSCRIPTION INQUIRIES To enter, change or cancel a subscription: Web (fastest service): www.ezsub.com/crb Phone: 844-862-9286 (U.S. only, toll-free) Mail: Club & Resort Business P.O. Box 986, Levittown, PA 19058 Copyright 2019, WTWH Media, LLC Club & Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2019.

Periodicals postage paid at Cleveland, Ohio, and additional mailing offices.

Subscriptions: Qualified U.S. subscribers receive Club & Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club & Resort Business, P.O. Box 986, Levittown, PA 19058.

Club & Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2019 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Topeka (Kan.) CC Unveils New $7.5M Clubhouse and Wellness Center The Topeka (Kan.) Country Club recently unveiled its new clubhouse and wellness center following a $7.5 million renovation and expansion. The multiphase project began in September 2017 and touched on every aspect of club life, including pool, dining, banquet facilities, fitness, golf shop, locker rooms, and day-to-day operations.

Phase one of the project included construction of a new 6,300 sq.-ft. resort-style pool area that was completed in June 2018 (see pg. 26 of this issue). Phase two included Topeka CC’s new Health & Wellness Center and clubhouse renovation and expansion.

Opening its new Health & Wellness Center The Health & Wellness Center features free weights, an array of Life Fitness marked completion of phase two of The equipment, spin bikes, a group exercise room and Titleist Performance Institute Topeka Country Club’s full facility renovation. technology. Adjacent to the Wellness Center, a new Youth Room helps keep children entertained with arts, crafts and the latest in gaming and technology.

In addition, the club’s lounge and Grille Room dining areas were completely renovated. The new Grille Room features floor-to-ceiling windows with full views of the golf course. A new private dining/boardroom has been added for meetings and functions, and the club’s new Golf Shop and bag storage area were also newly constructed.

“We’re excited to finally unveil the new Topeka Country Club,” said Clay Meininger, President/COO. “Our members are thrilled about the new health and fitness center, expanded and improved dining options, and the overall newness of the club. The new amenities and familyoriented programs we offer make The Topeka Country Club an exciting option for young families.”

After Super Bowl LIII was hosted at Mercedes Benz Stadium in Atlanta on February 3rd, members of the Georgia Chapter of the Club Management Association of America were fortunate to get a behind-the-scenes tour eight days later. Ninety chapter members and guests from local clubs learned details on the entire operation, visited the locker rooms and even enjoyed some time running around on the field, before posing for a team photo outside the stadium.

“Dirty Dancing” Resort May See Revival At its February 11 meeting in Monticello, N.Y., the Sullivan County Industrial Development Agency (IDA) unanimously approved a payment in lieu of taxes (PILOT) and a property leaseback agreement with Sullivan Resorts LLC, which owns the Grossinger’s Resort site in Liberty, N.Y. that famously provided inspiration for the iconic film “Dirty Dancing,” the Middletown (N.Y.) Times HeraldRecord reported.

The owner of the Grossinger’s Resort site wants to revive it through a $50 million project that would include a renovated golf course, 250-room hotel, spa and wellness center, recreational facilities, restaurant and other attractions and amenities.

Per the agreement, the company—a subsidiary of owner Louis Cappelli’s Valhalla, N.Y.-based Cappelli Enterprises—will pay $200,000 annually from 2020 to 2022 for the PILOT, according to Walter Garigliano, attorney for the IDA, the Times Herald-Record report stated.

The deal is the second phase of a three-step plan to redevelop the site, Garigliano said. The first step began in July 2018 when the IDA approved a sales tax abatement to help Sullivan Resorts LLC demolish the site,. Demolition began that month, and environmental cleanup was required as well.

“They’re hopeful that now they don’t have a site in need of remediation and that they’re going to be able to move ahead and install sewer and water infrastructure, so they can find somebody who wants to actually build something,” Garigliano said.

The company spent more than $6.5 million to demolish the site, according to Garigliano.

In its application to the IDA for the sales tax abatement last year, Sullivan Resorts LLC reported that it intends to pursue a $50 million resort at the Grossinger’s site, according to the Times Herald-Record report. Proposed features include a 250-room hotel; renovated golf course; convention center and music venue; spa and wellness center, nightclub; restaurant; recreational facilities; single- and multi-family residences; and acres of open space.

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Bill Seeks to Hit Maryland Clubs With Annual $100,000 Fee A bill being considered in the Maryland state legislature that would have eliminated a special property tax exemption for country clubs in Montgomery County was amended to require that four clubs pay $100,000 to the county’s general fund, while others in the county would continue to qualify for the exemption, Bethesda Magazine reported.

The amendment by Del. Vaughn Stewart (D-Derwood) would levy a $100,000 annual fee on four country clubs with a market value of $500,000 per acre, Bethesda Magazine reported. They include Columbia Country Club, Bethesda Country Club, Kenwood Golf and Country Club and Chevy Chase Club.

Sponsored by Del. David Moon (DTakoma Park), the bill previously would have allowed the state to tax clubs at the property’s market rate instead of the current $1,000-per-acre rate for clubs with more than 50 acres and more than 100 members.

Originally, the bill would have put the issue before Maryland voters in a ballot referendum in 2020, Bethesda Magazine reported. But Stewart’s amendment called for the tax change to begin in 2021.

Todd Chamberlain, President of Kenwood G&CC, told Bethesda Magazine that the bill unfairly assumes that golf course land value is worth more based on the hypothetical scenario that buildings are on the property.

“They are asking us to pay a perceived value on our green space as if there are buildings there,” Chamberlain said. “I feel like he’s [Moon] throwing anything against the wall and seeing what will stick. How can you pick out four or five clubs and charge them more?”

Kenwood has hired three new employees in the past year since President Trump’s tax reform law went into effect and put the club in a better financial position, Chamberlain

told Bethesda Magazine.

“This $100,000 would take that [benefit] away,” he said. “I’m not saying we would fire people, but it has a huge negative effect on our employees and members.”

Moon’s bill would force clubs like Kenwood to increase their membership fees, Chamberlain told Bethesda Magazine, which would hurt the middle class. Many members of Kenwood, he noted, are on

fixed incomes.

“No one goes into the country club business to make money. This is a not-for-profit type business,” he said.

Chamberlain testified during a previous hearing in the state capitol of Annapolis that Moon didn’t realize that repealing the exemption would require clubs to pay back taxes to the county at the market rate for the last 10 years.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

Interlachen CC Opens New Facilities As Part of $10.5M Renovation Interlachen Country Club in Edina, Minn. has opened a new member dining outlet, the Bobby Jones Pub & Grille, and a new golf performance center and lounge as part of a $10.5 million renovation project.

The project is coinciding with the club’s recognition of the 100th anniversary of the redesign of its golf course by Donald Ross in 1919. Founded in 1909, Interlachen also has a strong connection to Bobby Jones, as the site of his U.S. Open win in 1930, as the third leg of his Grand Slam.

The Bobby Jones Pub now includes an expanded bar, expanded seating and a new wine cellar to consolidate storage and create a slight transparency between the Pub and a new Fairway Dining Room. The existing Fairway Dining Room is being renovated to accommodate family-friendly dining, with a new feature fireplace added in addition to a private dining room, and a variety of seating options.

For its 25th anniversary season, Pelican Marsh Golf Club in Naples, Fla. has transformed its two-story clubhouse through a $4.5 million renovation. Specific major improvements included the expansion of the dining room, addition of new meeting spaces, and modernized restrooms, locker rooms and lounges. Pelican Marsh, which has been member-owned for 12 years, completed a major golf course renovation in 2017. All projects have been executed without assessments or incurring long-term debt.

Storm Damages Pebble Beach Heading into AT&T Pro-Am The Pebble Beach (Calif.) Resort absorbed a strong lashing over the weekend of February 2-3, as a storm with high winds destroyed one hospitality structure and caused extensive damage ahead of the start of the AT&T Pro-Am on February 7, the San Francisco Chronicle reported.

Winds reaching 78 mph roared through the course on A hospitality structure February 2 at about 3 a.m., according to tournament direc- was leveled by winds that tor Steve John, and ripped apart ”The View presented by reached nearly 80 mph.

Grey Goose”—a 100-foot-by-50 foot hospitality structure located between the Nos. 6 and 8 fairways at the Pebble Beach Golf Links.

“It was absolutely leveled,” John said in describing the damage to the Golf Channel. “An eight-inch steel beam was bent 45 degrees. It looked like a tornado came through, the way it hit that structure but then left a concession tent standing just 50 feet away.”

The storm also caused minor damage to some sky suites, knocked down a tree near the No. 17 tee and tore apart the giant video screen along the 18th green.

Members of Audubon Country Club in Naples, Fla. recently approved a $7 million renovation and expansion project of the club’s Courtside Café building. The current single-story building will be replaced with a new two-story, 18,000-sq.-ft. Lifestyle Center with tennis and fitness operations and a new casual indoor/ outdoor dining area. Crews are expected to break ground on the new member amenity this spring, with completion slated for December of 2019.

The focal point of the new Lifestyle Center will be the new and improved Courtside Café, which will be substantially larger and feature an indoor/ outdoor bar, display kitchen, poolside dining, and increased outdoor lounging areas with firepit tables. Executive Chef Richard Nielsen, CEC, PCIII, will oversee the new dining venue and is planning a menu that will enhance a healthy lifestyle.

The new building is located adjacent to the club’s seven Har-Tru tennis courts and two bocce courts. Additionally, a new HydroGrid exhibition tennis court and two gel-surface pickleball courts will also be added in 2019.

The new fitness center, located on the building’s second floor, will feature a state-ofthe-art weight studio and cardio room, two exercise rooms for fitness classes, a spa lounge, two treatment rooms, and men’s and ladies’ locker rooms.

The second-floor balcony will be used for outdoor fitness classes such as tai chi and yoga, or to accommodate seating for social gatherings.

Peacock + Lewis, LLC designed the new facility.

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Supplier News Jacobsen® Expands U.S. Distributor Regions

Textron Specialized Vehicles Inc., a Textron Inc. company, has announced the expansion of sales-and-service regions for several authorized distributors of Jacobsen professional turf equipment.

“The updated regions enable us to optimize and strengthen our ability to support the sales and service of Jacobsen equipment to golf and turf facilities across the United States,” said Michael R. Parkhurst, Vice President, Golf & Turf at Textron Specialized Vehicles, which designs and manufactures Jacobsen products. “Customers will benefit from the support offered by these distributors, which are highly respected, have a strong knowledge of and affinity for Jacobsen equipment, and consistently deliver exceptional customer service.”

The changes are as follows: • RMT Equipment will add Las Vegas to its territory. RMT Equipment has been a full-service distributor for E-Z-GO, Cushman and Jacobsen equipment for over a decade and has established strong relationships within the golf and turf industries.

• MTE Equipment Solutions will now cover northern New Jersey. MTE is an award-winning supplier of commercial grounds maintenance equipment, and has been the exclusive

Jacobsen distributor in the Northeast since 2010, with four full-service locations.

• Tri-State Pump (TSP) will expand its region to cover Georgia and northern Florida. TSP has been an expert in professional turf and irrigation equipment for 25 years, and an exclusive distributor for Jacobsen equipment for 10 years in South Carolina.

• Joe Blair Garden Supply will handle sales and service of Jacobsen equipment to golf facilities in southern Florida. Joe Blair Garden Supply has been a fixture in Southern Florida for more than 75 years, offering an extensive range of equipment, including Jacobsen, focused on the professional turf industry.

• Burris Equipment will add northern Indiana and southwest Michigan to its existing territory of Illinois.

Burris has distributed industry-leading brands since 1931, and added Jacobsen to its portfolio in 2003; it offers a complete complement of services, including new equipment sales, rental, parts and service.

• Tropicars Golf and Utility Vehicles will service customers in north-central Florida. Tropicars is an authorized Jacobsen distributor covering the Caribbean, Central and South America with an extensive network of sales, parts and technical support.

For more information about the complete line of Jacobsen professional turf equipment, visit www.jacobsen.com.

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

John Deere Teams with Precision Makers On Autonomous Solutions

John Deere announced an exclusive agreement to develop autonomous mowing solutions for the golf and sports turf industry with Precision Makers, a Netherlands-based company that specializes in autonomous technology for various equipment forms.

“The turf industry is looking for more sustainable operating models to maintain precision turf, and expanding the use of technology will be critical to the future success of turf managers,” said Manny Gan, The John Deere/Precision Makers Director Global agreement will focus on developing Golf, John Deere. autonomous solutions that can “With labor address increasing concerns about costs and availlabor cost and availability. ability becoming an increasing concern, our customers are eager to introduce autonomous equipment into their operation to ensure task completion with excellent results and precision.”

Precision Makers is an affiliate of Dutch Power Company, which has an ongoing supplier relationship with John Deere.

“John Deere looks forward to working with Precision Makers to bring the best autonomous solution to the precision turf industry to ease labor cost concerns while providing a highquality solution for precision turf applications,” said Gan.

Rain Bird Introduces New Low-Angle Nozzle Housing

Rain Bird Golf has introduced a new low-angle nozzle housing for its 751 Series Rotors that can enhance distribution uniformity under tough conditions created by terrain and weather.

“Wind, elevation changes and obstacles like mounds, bunkers and trees can make it difficult to apply water evenly throughout the course,” said Altan Tolan, Rotor Product Manager for Rain Bird Golf. “Installing our new low-angle nozzle housing lowers a 751 Series rotor’s spray trajectory, making it easier to direct water under trees or weather stations, fight the wind and improve coverage around mounds and bunkers.”

Rain Bird’s low-angle nozzle housing kit includes a low-angle housing assembly (a low-angle nozzle housing and pre-installed Dual Spreader nozzle for 751 Series rotors), stator and stator poppet. Installing the kit is a straightforward process requiring only a flathead screwdriver.

For more information, visit rainbird.com/golf.

Club Car Unveils New Carryall 502

Club Car, a brand of Ingersoll Rand®, unveiled its new Carryall 502™ utility vehicle at the 2019 Golf Industry Show in San Diego (see pgs. 58-60).

The Carryall 502 delivers a spacious occupant area with extra-large dash pockets to easily transport crew and equipment. With a total vehicle capacity of 1,200 lbs. (544 kg), it has been designed to tackle heavy work with ease.

The next-generation turf utility vehicle has a 14-horsepower Kohler gas engine with closed-loop Electronic Fuel Injection engine.

An electric zero-emission option is available with Trojan T145 extended range batteries.

The vehicle’s monsoon canopy with water management is the widest in the industry, protecting occupants and equipment from inclement weather. The steering has self-adjusting rack and pinion, while the front suspension offers an independent leaf spring with dual hydraulic shocks. The front dash has USB ports and a multi-use cup holder.

The rugged Carryall 502 is built to perform in the toughest of climates, offering a rustproof aircraft-grade aluminum frame, chassis and cargo box with Rhino lining to deaden sound, along with best-in-class ergonomics.

“Input from more than 400 golf course superintendents contributed to the updated design, which incorporates features such as additional floor space and the best sight lines on every axis, allowing them to do their best work more efficiently and productively,” said Jeff Tyminski, Vice President, Marketing and Product Management at Club Car. Learn more about the Carryall 502 at www.clubcar.com/carryall, or contact a Club Car representative for more information.

Chronogolf Publishes Social-Media White Paper

Chronogolf has released its most recent white paper, “Getting Up To Par With Social Media At Your Golf Course.” The white paper covers detailed marketing strategies for every major social-media channel, as well as implementation plans with recommended marketing tools. It also explains key performance indicators and metrics to consider when implementing organic and paid social-media marketing campaigns.

“Getting Up To Par With Social Media At Your Golf Course” covers four key points in-depth: • Why is social media powerful?

• Building a social-media strategy for your golf course • Overview of Facebook, Instagram, Google, Yelp, and others • Marketing tools for supporting a social-media campaign The free white paper can be downloaded at pro.chronogolf.com

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INDUSTRY ROUNDUP *Details about these items, and other news, can be found at www.clubandresortbusiness.com, where you can also sign up for a free subscription to C&RB’s Daily E-News briefing.

People News

Paul Mroz Is now the General Manager/ COO of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla. Most recently General Manager at Oakmont (Pa.) Country Club, Mroz’s additional management experience includes time at Riviera Country Club in Paul Mroz California, Red Sky Golf Club in Colorado and Redstick Golf Club in Vero Beach, Fla. Joseph Furko has been named General Manager/Chief Operating Officer of Waynesborough Country Club in Paoli, Pa. Prior to joining Waynesborough, Furko held the same position at Inverness Club in Toledo, Ohio. He’s also been General Manager at other Ohio clubs including Brookside G&CC, Sylvania CC and Orchard Hills CC. Joseph Furko John Stebbins has been named General Manager of Mount Vernon Canyon Club in Golden, Colo.

He most recently served as General Manager of Fort Collins (Colo.) Country Club and prior to that was General Manager of Bentwater Yacht and Country Club in Montgomery, Texas.

Gary Pearce has been named General Manager of Pinewood Country Club in Munds Park, Ariz. He will oversee all club operations, including golf, F&B and membership activities,

as Pinewood celebrates its 60th anniversary during the 2019 season. Prior to his appointment, Pearce served as the General Manager of The Golf Club at Moffett Field in Mountain View, Calif. He’s also held various positions at Arizona properties including Sedona Golf Resort, Seven Canyons Club and Oakcreek Country Club.

Illini Country Club, located in Springfield, Ill., has named Thomas Pepka, CEC, as the club’s next Executive Chef. Chef Pepka most recently worked as the Executive Chef at Westhampton Country Club in Westhampton Beach, N.Y., and at Mountain Lake Country Club in Lake Wales, Fla. Prior to that he was Executive Chef at Oakmont (Pa.) Country Club. Pepka was a presenter at C&RB’s inaugural Chef to Chef Conference in Las Vegas in 2009.

Lance S. Cook, CEC, CCA, WCEC, CFBE, FSM, was awarded two Gold Medals by the American Culinary Federation (ACF) in the National Chef of the Year Competition Semifinals and at the Hotel, Motel and Restaurant Thomas Pepka Supply Show. Cook is Executive Chef of Hammock Dunes Club in Palm Coast, Fla. and was featured in the cover story of C&RB’s Chef to Chef magazine’s January 2018 issue (“The Right Cook in the Kitchen”).

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16 C&RB www.clubandresortbusiness.com MARCH 2019

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ClubCorp has announced the appointment of veteran hospitality executive Robert Morse as Chief Operating Officer. Morse most recently served as President of Hospitality for Caesars EntertainRobert Morse ment Corporation in Las Vegas. Prior to Caesars, Morse served as COO at Intercontinental Hotels Group (IHG) in Atlanta.

KemperSports has promoted Jody Graham to Vice President of Business Development for the company’s eastern region. Graham joined the KemperSports team in 2015 as a Regional Operations Executive, and has more than 25 years of golf industry experience.

Capital Properties has appointed Michael Hoffmann as Managing Director for Perry Cabin Resorts & Golf in St. Michaels, Md. Hoffmann has more than 30 years of luxury hospitality experience with well-known industry brands, including Claridge, Four Seasons, One&Only, Peninsula, RitzCarlton and Waldorf Astoria. Hoffmann will spearhead the Inn’s growth and expansion, which includes the recently launched Tennis at Perry Cabin by Cliff Drysdale, the upcoming redevelopment of the Lodge at Perry Cabin, and the introduction of LINKS at Perry Cabin, the championship 18-hole golf course designed by Pete Dye.

In Memoriam Jim Dunlap, 73, who served as a Contributing Editor for Club & Resort Business since 2014, died at his home in Oceanside, Calif. on Jim Dunlap January 8, 2019. A professional writer for more than 35 years, Jim also wrote about issues affecting the golf and club industries in his capacity as Editor-in-Chief of the monthly online golf industry business magazine, The Pellucid Perspective, as a Senior Editor with Golf Inc. magazine, and as a Contributing Editor for Golf Course Industry magazine. He was a graduate of the University of North Carolina at Chapel Hill, with degrees in Journalism and Political Science.

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CLUB FEATURE

Quail Ridge CC

Spreads Its Wings

The “45-year-old startup” in Boynton Beach, Fla. is now quickly making up for lost time and preparing all parts of its property for a takeoff into an exciting future.

Joe Barks, Editor

Quail Ridge Country Club was one of the early birds among South Florida golf communities, opening in 1974. But while the Boynton Beach, Fla. property has stayed healthy enough through the years (and actually weathered The Great Recession of 2008 better than many), as it began to approach middle age it was still in a precariously formative state. So much so, in fact, that current Chief Operating Officer/General Manager Bill Langley is not entirely joking when he summarizes Quail Ridge’s history as that of “a 45-year-old startup.”

Few club managers are more qualified than Langley to recognize and understand the characteristics of startup properties, and to know how to get them moving into and through new stages of growth. Before coming to Quail Ridge in 2013, Langley was the Vice President of Clubs for The Woodlands master-planned community in the Houston area, and in that role he directed the development and expansion of several high-end private club communities, including The Club at Carlton Woods.

Upon arriving in Boynton Beach, however, even someone as experienced as Langley was initially given to wonder if Quail Ridge might ever be able to move into the next stage of its lifecycle that it needed to reach to remain viable and relevant. Beyond the barriers formed by a massively cumbersome management and governance structure for both the club and the community’s Property Owners Association (more on that later), Langley found that Quail Ridge had a history of aversion to investment that had “saved the clubhouse for last” on the list of capital improvement priorities for the property.

Langley plunged in to get a master-planning process in motion, and persevered through 17 member focus groups (the first of which left him with a feeling that he had “no shot” at getting anything done). His doggedness eventually led to build-

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PHOTOS COURTESY QUAIL RIDGE CC

ing up support for at last loosening the club’s grip on its earliest days, as still embodied by its original clubhouse (see photo at right). A proposal for a new two-story building that was “well down the road,” according to Langley, was unbundled into a plan for a single-story, “bat wing” concept that would cover roughly the same amount of square footage (63,000) as the old clubhouse, but with dramatic differences in both style and configuration (only 36,000 sq. ft. of the new version would be enclosed as part of the main clubhouse building, and 14,000 sq. ft. would be open patio areas).

Excitement over the proposed changes eventually built to where 83% of the Quail Ridge membership turned out to deliver an 87% yes vote for the $23 million new clubhouse project, which would involve a member assessment as well as $16 million in borrowing. An elaborate temporary structure, complete with chandelier, was erected to serve the membership during construction—and as perhaps the most telling sign of just how ready the old clubhouse was to go, before it was demolished it was used by local first-responder units as a training site for search-and-rescue exercises (“Practice Makes Perfect,” C&RB, October 2016).

Quail Ridge’s new clubhouse (at top of page and on cover) was built in the same single-story “bat wing” style with close to the same amount of square footage (63,000) as the one that had been used (above) for the club’s first 40-plus years—and that was demolished after first being used by first-responder units as a training site for search-and-rescue exercises.

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“It can actually get a little bit loud now, but I love it, because of the new energy that represents.”

—Bill Langley, Chief Operating Officer/General Manager

AT A GLANCE Quail Ridge CC Boynton Beach, Fla. Opened: 1974 Clubhouse Size: 36,000 sq. ft., (+ 14,000 sq. ft. patio space and 13,000 sq. ft. cart facility) Golf Courses: Two 18-hole, South and North; originally designed in 1974 and 1976 by Joe Lee; renovated 2005 by Kipp Schulties Annual Golf Rounds: 55,000 Members: 972 (780 golf) COO/General Manager: Bill Langley Director of Golf: Daniel Brosnihan III Director of Agronomy: Joe Ramsey Executive Chef: Reza Adhitiya Director of Club Operations: Carl Horace Director of Marketing & Membership: Brian Merbler Director of Tennis: Scott Fleming Director of Spa & Fitness: Lisa Haggas Chief Financial Officer: Andrew Transleau

Bringing On the Noise Quail Ridge’s new “Old Florida”-style clubhouse opened in December 2017 and immediately earned ringing endorsements in a variety of forms. The most notable has been the increased member usage of the new dining facilities that generated a 40% first-year jump in food-and-beverage revenues, followed by another 20% in the new clubhouse’s second season. That has taken the club to $4 million in annual F&B, almost all of which is a la carte, and all of which is achieved without minimums.

The boost in dining activity, which now routinely brings nights of 200 covers and can often soar to 300 or more, has been spurred as much by the enhanced service standards and food quality delivered by the clubhouse and culinary teams led by Director of Club Operations Carl Horace and Executive Chef Reza Adhitiya, as by the added appeal and ambiance of the new indoor and outdoor venues. Both Horace and Adhitiya joined the management team in 2017, bringing experience from Ritz-Carlton and other high-end properties such as The Breakers. Adhitiya also has extensive personal fishing expertise that has helped him develop relationships with other local fisherman, to gain exclusive access to an abundance of fresh catches from the waters, both fresh and ocean, that surround Boynton Beach.

All of this has contributed, Langley says, to create a new scene where “Every day lunch is full, and every night the bar is full. It can actually get a little bit loud now, but I love it, because of the new energy that represents,” he adds. “And I can’t find anyone from that 13% who voted no [for the new clubhouse.]”

The overwhelmingly positive response to the new clubhouse has also fueled a boost in real-estate sales (home sales were up 32% in 2018) and primed the pump for approval of

From its elegant new entrance lobby (above left) to archival hallways that capture the club’s history (above right), the Quail Ridge clubhouse renovation has properly bridged the club’s past with its future.

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Director of Golf Dan Brosnihan (above left) and Director of Agronomy Joe Ramsey will soon have renovated courses to match the new look of the club’s other facilities.

other capital projects. Next up will be a $6 million renovation of Quail Ridge’s South golf course, through a project that will start in April 2019.

A notable aspect of the course renovation, reports Director of Agronomy Joe Ramsey, will be the decision to use Bimini bermudagrass on the fairways and surrounds (Tifeagle bermudagrass will be used on the greens). That will make Quail Ridge the only property on Florida’s East Coast using Bimini, which Ramsay says is denser and stronger and requires half the inputs of other varieties.

“I don’t know of any other club that did the due diligence March2019Halfpage_7W_4.625H 2/22/19 10:45 AM Page 1

we did for our grass-selection process,” Ramsey says. “It was truly a group effort by our management team and participating members, where collectively we attended USGA seminars, visited 10 different golf facilities and spoke to 26 golf course superintendents and 20 golf professionals in our search for the correct grass. And it concluded with a unanimous decision to use Bimini.”

Plenty in the Pipeline The South Course project will also include a new irrigation system for the course, and an additional $2.5 million will be

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The clubhouse and culinary teams led by Director of Club Operations Carl Horace (top left) and Executive Chef Reza Adhitiyi are now routinely serving 200 covers a day, and sometimes many more, due to the popularity of Quail Ridge’s new dining venues and the establishment of new standards for service and food quality and variety.

spent to replace irrigation and drainage for the southern part of the community. A similar course renovation is likely to eventually be approved for the North Course, probably after taking a year off once the South Course project is completed.

Planning is also now well underway for expansion and upgrades of Quail Ridge’s Tennis Facility and Spa & Fitness Center. Already, says Director of Spa & Fitness Lisa Haggas, “The excitement from the new clubhouse has carried over into the fitness center and throughout the community.”

The number of residents using the fitness facility has already increased by more than 10 percent, Haggas says. She sees that number doubling after the planned expansion that would increase the size of the Spa & Fitness Center by almost 50 percent, creating more room for classes and to meet other “current trends,” including Pilates, high-intensity interval training, and outdoor exercise and stretching.

Director of Tennis Scott Fleming’s connection to Quail Ridge dates back to its earliest days, through his father, Fred Fleming, who was the club’s tennis pro from 1977-1997.

Fleming credits the strong contingent of Canadians among the club’s membership with helping to “save the day” when the recession hit. (Both golf and tennis have spirited annual U.S.-Canada competitions within the club.)

Fleming also cites Quail Ridge’s longstanding connection with the Society of Seniors amateur golf program and its early emphasis on junior programs for both golf and tennis for helping to prepare it for the economic and lifestyle shifts that have affected the club business. And once Quail Ridge was ready to start spending on capital improvements, Fleming adds, Bill Langley was the “perfect fit” to guide the club into and through that stage, because of his similar experience at other properties.

All told, says Langley, as much as another $27 million is now likely to be spent on further improvements at Quail Ridge in the next 10 years. But what may have him most excited is what’s likely to be eliminated ar rhe club. An impending merger of the club and POA operations will streamline an onerous management structure that has been built, Langley

Director of Tennis Scott Fleming and Director of Spa & Fitness Lisa Haggas are eagerly anticipating how new facilities, such as the renovated tennis building shown in rendering at left, will be able to help them expand programming and activities for their alreadystrong departments.

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With an expected merger of the Quail Ridge club and POA operations, and an anticipated streamlining of the club’s membership structure (illustrated at left), COO/ GM Bill Langley (left in photo at right) and all members and staff at Quail Ridge should have many reasons—and more time—to slide into more enjoyable pursuits.

says, around “having meetings about meetings to plan meetings,” and that has required him to make the same presentation 24 times in a month to the different condo associations within the community.

Additionally, Quail Ridge is looking at streamlining its membership structure around a “lifecycle” pattern (see diagram above) that would make it easier for new members to phase into full membership while at the same time allowing older ones to step down over time—an important consider-

ation for a community that has many seniors.

When and if these changes will occur is still to be determined, but given the pace of new initiatives now being implemented at Quail Ridge, there is every confidence they will happen. And when they do, those are the kind of new “startups” that everyone agrees will seed and ensure the club’s future health and prosperity. “All of the items lined up for the future will continue to make us better as an organization,” says Langley.

C&RB

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DESIGN & RENOVATION

Taking Deep Dives into Pool Design By upgrading their pool facilities and surrounding them with a full complement of family-friendly amenities, properties are giving members and guests more excuses to have fun in the sun.

By Pamela Brill, Contributing Editor PHOTO COURTESY BELLEWOOD CC

SUMMING IT UP

• Updating traditional pool styles with a zero- or beachentry design provides a safe swimming environment for members with young families.

• Including both lap lanes and interactive water features offers something for swimmers of varying skill sets.

• Easy access to outdoor dining, restrooms and showers creates a destination for members and guests.

A dip in a pool on a hot, sunny day is nothing short of one of life’s most refreshing delights. For club and resort properties where pool facilities haven’t been upgraded in decades, makeovers are not only needed to improve aesthetics, but as an investment in long-term member and guest satisfaction.

As private clubs and resorts look to execute comprehensive pool-area makeovers as part of repositioning their amenity mix in step with changing lifestyles and member/guest desires, extra attention is being paid to ensuring that pool facilities contain a full complement of family-focused extras, including outdoor dining and lounge space, to help create a complete member experience, both in and out of the water.

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The Whippoorwill Club, Armonk, New York

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The Topeka Country Club Topeka, Kan. “While we realize that golf is our number-one asset, it’s not the numberone thing that families are looking to do.”

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Out On a Ledge At The Topeka (Kan.) Country Club, a rectangular-shaped pool, built in 1983, was due for a massive overhaul in order to attract a new generation of swimmers. “While we realize that golf is our number-one asset, it’s not the number-one thing that families are looking to do,” says President/COO Clay Meininger, PGA. To better appeal to its burgeoning membership, the club completely redesigned its pool facility and unveiled a beach-entry, resort-style model in time for Memorial Day weekend in 2018.

Replacing the 4,500-sq.-ft. traditional geometric pool with a larger free-form style, the now 6,300-sq. ft. pool includes a diving well, lap lanes, tanning ledge, interactive spray features, and laminars and overhead buckets. Proximity to the golf course and the main entrance were of paramount importance to this design, which also incorporated a full roster of amenities. A restroom and shower are conveniently located, while three poolside dome cabanas, 100 chaise loungers, nine umbrellas and poolside table seating provide plenty of options for relaxation.

Once in the pool, sunbathers can stretch out on loungers atop the tanning ledge, which is submerged in six inches of water. Kids of all ages can play to their heart’s content, utilizing the pool’s numerous water features.

“I’ve seen 2-year-olds and 80-yearolds enjoying the new splash features,” notes Meininger.

Since its opening, pool usage at Topeka CC has doubled from previous years, with 5,000 members and guests last season, Meininger reports. “We have a member who has been [with us] for 40 years and had not been in any of the previous pools,” he says. “He vis-

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PHOTO COURTESY THE TOPEKA CC

An event stage (right) and numerous water features are just some of the extra touches The Topeka Country Club included in its new beach-entry, resort-style pool complex that opened last season and led to a doubling of pool usage.

“I’ve seen 2-year-olds and 80-year-olds enjoying the new splash features,” says President/COO Clay Meininger, PGA.

ited the pool four times this past summer, enjoying the water with his wife and grandson.”

To maintain this momentum, Topeka CC is planning to offer a number of events for the coming season, including poolside barbeques, cocktails parties and an annual Fourth of July

celebration.

First-Class Citizens At Mountain Shadows Resort in Scottsdale, Ariz., two new pools were included in a facility-wide renovation, showcasing this component from a completely different vantage point.

Since the resort’s original design offered a view of the Camelback Mountain for a select portion of its guest rooms, management decided to revise the existing layout.

“By rotating the footprint and creating three wings that are perpendicular to the mountain, we gave every guest

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Mountain Shadows Resort Scottsdale, Ariz.

“We have found that guests often enjoy using [The Citizens Club seating area] at night, even if they aren’t going for a swim.”

—Andrew Chippindall, Vice President and General Manager

room a point of view—and created a perfect corridor for the pool experience that allows stunning views of Camelback to the south, as well as Mummy Mountain to the north,” explains Vice President and General Manager Andrew Chippindall.

Dubbed The Citizens Club, two contemporary-style 75 x 20 pools are separated by an over-water walkway and outfitted with a negative edge. Chaise

lounges surround this space, with custom cabanas situated along one of the longer sides. Lounge seating and a fire feature are located just off the resort’s restaurant patio. “We have found that guests often enjoy using this space at night, even if they aren’t going for a swim,” notes Chippindall.

At the south side of the pools is an outdoor hot tub, with a walk-up juice bar and enclosed fitness center that looks

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out to the water and Mummy Mountain. The entire area is surrounded by palm trees and two three-story wings of residences and guest rooms, achieving what Chippindall describes as “a very sleek and modern atmosphere that is reminiscent of Palm Springs, but with a contemporary twist.”

Since The Citizens Club’s opening in April 2017 and a restructuring of the residence wings that debuted last March, Mountain Shadows has been able to appeal to adults in search of an out-of-the-way escape. Overall business has been growing steadily, which Chippindall attributes in large part to the pool.

“We definitely see more guests enjoying the sun when the weather is warm and particularly on the weekends,” he says. “Although the resort is central in the Phoenix area, its location in the serene town of Paradise Valley, with Camelback Mountain towering nearby, makes it feel like a secluded desert retreat.”

To further attract new guests to its pool facility, the resort’s events calendar offers select activities for members and locals alike. On tap this coming summer is Sunrise & Shavasana, a Saturday morning paddleboard yoga class that features live music, on-board meditation and a postsession, surf-inspired cocktail. “This is the ideal way to enjoy a morning workout that’s well-suited to Arizona summer days,” says Chippindall.

Out With the Old… At Shawnee Country Club in Lima, Ohio, an Olympic-sized swimming pool from 1971 was demolished and replaced with a 6,493-sq.-ft. model that opened last May. “We wanted the footprint of the new pool close to our old pool, so we could utilize some of the surrounding areas,” says General Man-

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In the Swim of Things At Bellewood Country Club in Pottstown, Pa., there’s a continuous wait list for swim memberships since the opening of its redesigned swim facility.

Now entering its seventh year this spring, the club’s multi-tiered pool facility offers members a wealth of options to keep them in the water or around the pool for as long as they please.

“The pool is definitely the social hub of Bellewood all summer long,” says General Manager Grove Smith. “Families love to come and spend the whole day.” The facility has also helped to extend the club’s off-season, often hosting football-related events in the pool bar and dining area.

Within the club’s swim complex are three heated pools, each designed with different swimmers’ needs in mind. The family-friendly, zero-entry interactive pool slopes gradually to three feet. Parents and caregivers can recline nearby atop an underwater bench. A myriad of water features keeps kids entertained, including three sprays, a walk-through water feature and a bubbler floor.

A 3 ½-ft.-deep activity pool contains twelve hydrotherapy jets, three basketball backboards and a volleyball net. There is also a 75 x 45 competition pool with six starting blocks, six racing lanes and a half-meter diving stand with 10-foot board.

But perhaps the club’s greatest pool attraction is its interactive splash park (see photo, pg. 24), which

Bellewood CC’s multi-tiered pool facility has become “the social hub of [the club] all summer long,” says General Manager Grove Smith.

Smith touts as “a resort-quality water park, with no lines and no waiting to use the four slides.” This multi-level space is designed with a 750-gallon dump bucket, a variety of water jets, pull ropes and slides.

Given the broad scope of the club’s pool facility, regular upkeep is required to ensure efficient operations. Pool water is tested twice daily and vacuumed and skimmed daily. The splash pad, considered an amusement ride, undergoes a monthly inspection.

Water safety is ensured by a fully staffed facility, comprised of four guards at the splash pad and one guard apiece at the zero-entry, activity and lap pools, with additional staffing on weekends.

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Shawnee Country Club Lima, Ohio “Our members are in heaven; they had used the same pool for the last 47 years.”

—Elliott Burke, General Manager

ager Elliott Burke.

Packed with plenty of bells and whistles, the new zero-entry pool boasts two 30-foot slides, a splash pad, lap lanes, six swimming lanes and assorted water features for kids. Designated lap-lane lines cordon off the kids area, maintaining distinct sections of the pool. To ensure safety for all, the zero-entry area features slip-resistant flooring, while the remainder of the pool area is designed with slip-resistant strips.

The club also hired two lifeguards to man these stations. “One is at the top of the slides to regulate children’s height and [determine] which slide they go down, and another is in the deep end, because the design has some hidden areas,” Burke explains.

To enhance the existing space, an additional 3,000 square feet of pool decking increased the area to 10,630 square feet. The club purchased new outdoor furniture for sunbathers and added

four 30-feet umbrellas for families seeking respite from the summer sun. Just off the pool area is a full-service snack shop and indoor lounge, and poolside beverage service is available on weekends during the summer months.

Replacing the old pool has proven its worth, not only in terms of member satisfaction, but for the club’s bottom line. According to Burke, upkeep on the original model had intensified over the last eight years, giving even more rea-

32 C&RB www.clubandresortbusiness.com MARCH 2016

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PHOTO COURTESY SHAWNEE CC

Shawnee CC’s new pool has helped the club attract over two dozen new members while also providing an updated venue for swimmers who had been using a pool built in 1971.

sons for an upgrade. Now, he says, “Our members are in heaven; they had used to same pool for the last 47 years.”

With food and beverage sales up 68 percent over last season and the addition of 28 new members, Shawnee CC is gearing up for another successful sea-

son. In the works are a number of summer events, including Sunday cookouts, late-night swims and theme days—all scheduled to be held poolside.

An Island Paradise After just a few months since the

grand opening of the newly minted clubhouse at Riviera Country Club in Ormand Beach, Fla., a wait list has already begun for membership in all categories—and with good reason.

The 60,000-sq.-ft., two-story facility (dubbed the Island Classic) opened its doors last December and includes an aquatic complex with two pools geared for different demographics.

“We designed the pools to be familyfriendly and offer a separate pool for lap swimmers,” says General Manager Mark Snure. More than double the size of the original structures, a five-meter lap pool and 4,000-sq.-ft. beach entry pool are laid out continguously.

The family pool is teeming with kidfriendly extras, including a slide and

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Riviera Country Club Ormand Beach, Fla. “Those who aren’t interested in the family environment [of the pool complex grill] may dine on the second floor, where there is an adult-only lounge and dining and patio seating.”

—Mark Snure, General Manager bubblers, making it a prime attraction for young swimmers. Umbrella seating lets parents keep a close eye on little ones, while separate pergolas offer a protective alternative for sun worshippers. To ensure a safe swimming environment, pool area flooring features a non-slip surface, and four lifeguards are on duty during hours of operation.

Just off the pool area is a 3,000-sq.ft. playground with synthetic turf and

a synthetic putting green, to keep little landlubbers busy. A family grill, located west of the pool complex, has Nano walls that can be opened to create a connection to the pool area.

The pool also caters to child-free clientele. “Those who are not interested in the family environment at all may dine on the second floor. where there is an adult-only lounge and dining and patio seating,” notes Snure.

While the Island Classic has yet to experience a complete season, management is optimistic about the year ahead.

“Soft-opening revenues have been high,” says Snure. “We have been very busy.” Looking ahead, annual foodand-beverage revenues are expected to double in the coming months, with movie nights, kid and teen pool parties and a slew of activities set to make a splash this summer.

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FOOD & BEVERAGE

Hot

PHOTOS COURTESY

Takes Excellent food is a given at club and resort properties. But today’s members and guests are also craving convenient carryout options that they can “taketh away” as well.

By Marilyn Odesser-Torpey, Contributing Editor

SUMMING IT UP • Stock grab-and-go items at halfway houses or on the beverage cart to keep game momentum going.

• Offer complete family “meal kits” for carryout.

• Prepare cold carryout items in advance of the holiday pick-up rush.

Whether playing a round on the golf course or coming home from work, today’s members and guests are increasingly busy and looking for convenient food solutions.

That lifestyle has made carry-out more than a nicety for club and resort properties to offer—it’s become a necessity.

At the Country Club of York (Pa.), carryout meals account for 15% of the club’s just under $1 million in a la carte sales, according to Executive Chef Gregory Mummert. The biggest cost of offering carryout is the packaging, so he adds a 9% gratuity to cover it.

“Over the past eight years, the call for carryout has grown immensely, and the cost of paper goods keeps escalating,” he explains. “With the gratuity, we can give our members the convenience they want and offset the packaging expense.”

The Country Club of York’s members can order anything they want from the main kitchen, along with something that isn’t even on the menu. “You won’t find pizza anywhere on the menu, but we sell a ton of it for carryout,” Mummert says.

Another carryout favorite is chicken parmigiana—one member, Mummert notes, orders it 12 servings at a time.

On the golf course, most players want to avoid slowing down, so Mummert stocks the halfway house with packaged sandwiches, wraps (see recipe, pg. 38) and hot dogs on a roller grill. However, if members would prefer something from the dining room menu, all they have to do is call, and it will be delivered.

Creating a Monster At Cedar Rapids (Iowa) Country Club, Executive Chef Cynthia Romstadt includes sandwich specials on the golf course beverage cart. The halfway house is set up as a full-service concession offering buildyour-own sandwiches from meat sliced at the clubhouse, as well as hot dogs.

During pool season, Cedar Rapids CC’s cabana features grab-and-go items such as

“Over the past eight years, the call for carryout has grown immensely.”

— Gregory Mummert, Executive Chef, Country Club of York (pictured above)

36 C&RB www.clubandresortbusiness.com MARCH 2019

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CLEANASSIST

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C&RB CLUB RECIPE

At the Turn Grab-and-Go Roast Beef and Horseradish Wrap Yield: 1 wrap AMT 1 1 oz.

INGREDIENT 12-inch flour tortilla, warmed housemade horseradish sauce (see recipe at right) green leaf lettuce tomato Swiss cheese freshly roasted beef striploin (see recipe at right)

2 pieces 2 slices 2 slices 6 ozs.

• Layer ingredients as listed in the center of the flour tortilla; wrap tightly and cut on slight bias.

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For the Horseradish Sauce: AMT INGREDIENT 1 cup heavy cream, whipped stiff 1 cup mayonnaise 1/2 cup grated horseradish 2 tbsp. applesauce • Mix all ingredients together.

For the Roasted Beef Striploin: AMT INGREDIENT 4 lbs. beef striploin end to taste salt and pepper • Roast the beef until medium rare.

SUBMITTED BY GREGORY MUMMERT, EXECUTIVE CHEF, COUNTRY CLUB OF YORK, YORK, PA.

pre-made sandwiches, hot dogs, brats, and mini-meat and cheese boards. Two favorite grab-and-go selections are the Asian chicken salad (made with a vinaigrette-based dressing instead of mayonnaise, so it’s more summer-friendly), and a giant Monster Cookie (see recipe, pg. 40) made with rice cereal, peanut butter, chopped nuts, chocolate chips and M&Ms. “The cookies are big enough to feed four people, and there are times we can’t keep up with the demand,” Romstadt says.

Lunch carryout from the dining room is also popular at Cedar Rapids CC, with many members ordering food for their entire office. Soup, especially the club’s signature Cheeseburger Chowder (see recipe, pg. 43), has a fan base all its own. “We originally ran it as a soup du jour on our menu, but it sold so well and was requested by so many members, we put it on the regular menu,” says Romstadt.

Recognizing the soaring popularity of dine-at-home meal kits, Romstadt offers her own version with $25 all-inclusive dinners—such as sausage penne pasta bake with tossed salad and garlic bread—to feed a family of four. The meal kit selection changes each week and is promoted with an e-mail blast, in the club’s weekly newsletter, on its website and on social media, including Instagram and Facebook.

“Members place an order, and 15 minutes later they have their whole dinner,” she says.

Since she introduced the meal kits around three months ago, Romstadt says she has been “pleasantly surprised” at the enthusiastic reception from members. Unlike the usual cook-it-yourself meal kits available on the market, her dinners are already cooked and ready to serve.

Anticipating how many carryout dinners will be ordered each night, to make sure enough product is on hand and prepped, is a challenge that every chef faces. Making the situation even more complicated for Romstadt is the fact that 75% of diners are walk-ins, and there could be any number of last-minute carryouts.

38 C&RB www.clubandresortbusiness.com MARCH 2019

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“As a general rule, we take the number of reservations we have and double it, to account for walk-ins and carryout,” she reveals. “We also know that at the end of the month we’re going to get a crazy blast of carryout, because our members wait to use up their monthly food minimums.”

Skewing Younger As a growing number of young families have become members, the calls for carryout have been increasing at Bent Tree Country Club in Dallas, Texas, according to Lance Warren, the club’s Executive Chef.

“Some members will ask for steaks, uncooked, and pay full price for them because they prefer our beef,” Warren says. “On a typical day, though, we see everything from a gourmet grilled cheese sandwich to a stuffed flounder dinner [as carryout orders].”

Thanksgiving is a major carryout time for all three clubs.

For the past three years, the holiday to-go business at Bent Tree has grown 10 to 15% per year, Warren says. Last year, roughly 70 of the club’s 850 members purchased something, from full meals to quarts of gravy from the carryout menu.

Just as importantly, this increase in carryout represents incremental sales. “Carryout has not at all cannibalized attendance at our traditional Thanksgiving buffet in the dining room,” Warren points out. “The members who want to eat at

Filling Up with Mobile For the past year, a growing number of members at Bent Tree Country Club in Dallas, Texas, have been using the club’s mobile app to order their carryout food. This ordering option, which is connected to the club’s point-of-sale system, is especially Chef Lance Warren popular with younger members who use apps all the time, notes Lance Warren, Bent Tree’s Executive Chef.

To prepare members for the introduction of the mobile app and the availability of online ordering, the club e-mailed guides to the members.

“We want to capitalize on using the app to make the ordering experience even more convenient for our members,” says Warren.

Members on the golf course, for example, can order through the app and either pick up their food or have it delivered to them on a golf cart.

“It works out very well, because we don’t need anyone to answer the phone to take the orders,” Warren notes.

MARCH 2019 www.clubandresortbusiness.com

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C&RB CLUB RECIPE

Monster Cookies Yield: 15 large cookies AMT INGREDIENT 2 lbs. butter, soft 2 cups sugar 6 cups brown sugar 2 cups peanut butter 8 eggs 4 tbsp. vanilla extract 6 cups all-purpose flour 2 tsp. baking powder 4 tsp. kosher salt 6 cups oats 2 cups M&Ms 2 cups chopped nuts 3 cups semi-sweet chocolate chips 9 cups Rice Krispies home will do that anyway; we just make it more convenient and easier for them, because they won’t have to stand in line at the market and prepare the food from scratch.”

For Thanksgiving and Christmas, Bent Tree offers a “fullblown a la carte menu” featuring whole turkey or ham and all the trimmings, Warren says. In addition to the traditional sides, he offers some more contemporary choices, such as

Procedure: • In a large mixer, using the paddle attachment, combine the butter, sugars and peanut butter on medium speed until light and fluffy.

• Gradually add one egg at a time, scraping the sides of the bowl often.

• Add the vanilla extract.

• In a separate bowl, mix together the flour, baking powder and salt.

• Add flour mixture to cookie batter in several stages, scraping often.

• Using a rubber spatula, gently fold in the remaining ingredients by hand.

• Portion one cookie out of two scoops on a lined sheet pan.

Three cookies will fit on each pan.

• Bake at 325º F. for 12 minutes.

• Cool completely before wrapping.

SUBMITTED BY CYNTHIA ROMSTADT, EXECUTIVE CHEF, CEDAR RAPIDS COUNTRY CLUB, CEDAR RAPIDS, IOWA

roasted brussels sprouts with balsamic glaze, and mapleroasted parsnips and carrots. “I do 80% traditional sides, and the other 20% is upscale contemporary selections,” he says.

The sides are offered in small, medium and large sizes, with the order guide specifying how many guests each size will feed. In addition to the order guide, Warren promotes the holiday carryout through the club’s quarterly newsletter

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“Members place an order [for dine-at-home meal kits], and 15 minutes later they have their whole dinner.”

— Cynthia Romstadt, Executive Chef, Cedar Rapids Country Club

and e-mail blasts. He orders the turkeys in June, based on past numbers and anticipated increased demand.

To prepare the carryout foods, Warren uses the banquet prep area. With three kitchens featuring 3,500 square feet of cooler space, he can prepare and package the cold items in advance of the pick-up rush.“Our orders are 50% hot and 50% cold, so we can get a lot done during quieter times,” he says. “Holiday carryout pick-up is like a moving train—but we know it’s coming, so we are prepared.”

Although not nearly as popular as Thanksgiving, Warren

also offers carryout for Mother’s Day and Easter.

“We get most of the members coming to the dining room for those occasions, but we want to offer them the convenience of carryout if they would prefer to dine at home,” he explains. “It’s part of the club experience.”

On Valentine’s Day, members can even get an assortment of chocolate-dipped strawberries at the club. “I look at what the high-end grocery stores are doing, and ask members what they would like to see us do,” Warren says.

For the ultimate in convenience, Bent Tree’s members don’t even have to get out of their cars to pick up their holiday carryout. Warren sets up a station equipped with hot boxes, refrigerators and tables under the porte cochere, so members can just pull up and have their food handed to them.

Feeding the Masses At Cedar Rapids CC, Romstadt also provides valet delivery for Thanksgiving takeout, as she processes “a huge amount” of holiday orders, selling everything by the pound, quart or pint.

“We sell about a dozen full feasts of turkey and all the sides,” she says. “And many members will purchase one or two a la carte items, such as macaroni and cheese, to complete their at-home meals.”

To keep the kitchen running smoothly, Romstadt assigns one person to manage carryout on Wednesday and Thanksgiving Day. This staffer adjusts spreadsheets as orders come in, listing the items to be prepared, specifying when to have each order ready for pick-up, and making sure each is packaged and labeled correctly and has reheating instructions.

Thanksgiving Day pick-up times are scheduled between 9 a.m. and 11 a.m. at Cedar Rapids CC, to free up the kitchen to prepare and serve its family-style meal in the dining room beginning at noon. If the club’s holiday carryout business continues to grow, Romstadt says, she will have to find a way to dedicate a part of the kitchen to preparing and packaging it.

Last year, Thanksgiving and Christmas carryout, including everything from whole roasted turkeys, prime rib, honeybaked hams and barbequed ribs to pies and cakes, accounted for around $20,000 of revenue at the Country Club of York.

Mummert filled orders for 21 26-lb. take-out turkeys, in addition to doing a buffet dinner for 400 in the dining room.

“Members can buy pies and cakes at lower prices at their grocery stores, but we have two full-time pastry chefs on staff who make them better,” he says. “Another very popular item is our seafood salad, which we sell for $35 a pound.”

That’s more proof, he adds, that members will pay for better quality and unique items, in addition to the convenience of carryout service.

C&RB

MORE ONLINE For Chef Lance Warren’s recipe for Bourbon Pecan Chicken, see the online version of this article at www.clubandresort business.com 42 C&RB www.clubandresortbusiness.com MARCH 2019

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C&RB CLUB RECIPE

Cheeseburger Chowder Yield: 3.5 gallons AMT INGREDIENT 5 lbs. ground beef, cooked and drained 1 1/2 gals. chicken stock 1 gal. whole milk 2 qts. heavy cream 1 large white onion, small-dice 2 carrots, small-dice 1 lb. butter 1 lb. all-purpose flour to taste salt 6 Idaho potatoes, peeled and medium-dice 5 lbs.

Velveeta, large-diced 2 qts. cheese sauce (recipe below) For the Cheese Sauce: AMT INGREDIENT 1 gal. whole milk 1 gal. heavy cream 1 pkg.

American cheese 1 pkg.

Velveeta 18 ozs. butter 18 ozs. flour

• Heat up the milk and heavy cream in large saucepot.

• Turn off the heat and mix in cheeses.

• In a seperate pan, combine the butter and flour to make a blonde roux.

• Stir the roux into the mixture and adjust consistency accordingly.

Final Procedure for Soup: • Sauté carrots and onions in butter until softened.

• Add flour to make a roux; cook about 2 minutes, until nutty and blonde.

• Whisk in chicken stock and milk; bring to a boil.

• Simmer until vegetables are soft, about 15 minutes.

• Blend with an immersion blender, adding cubed cheese, cheese sauce and heavy cream alternately.

• Season as needed with salt.

• Steam potatoes until tender.

• Add potatoes and ground beef to finish chowder.

• Serve immediately or chill and store in an airtight container, refrigerated or frozen.

SUBMITTED BY CYNTHIA ROMSTADT, EXECUTIVE CHEF, CEDAR RAPIDS COUNTRY CLUB, CEDAR RAPIDS, IOWA

Infrared DynamicsMARCH / C&RB 2019 Marchwww.clubandresortbusiness.com 2019 7” x 5” 2/1/19 036_F&B0319V2JB.indd 43

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COURSE & GROUNDS

PHOTO COURTESY COLUMBUS CC

‘The Heart of the Fleet’

From their role in renovation projects to everyday use, utility vehicles are the lifeblood of golf course maintenance efforts.

By Betsy Gilliland, Contributing Editor

SUMMING IT UP

• Superintendents rely on

heavy-duty utility vehicles to haul materials, and lightduty UVs to move people and tools around the golf course.

• Letting turf and tree contractors use utility vehicles from a club’s fleet can help to minimize damage to the golf course and property.

• Assigning a particular utility vehicle to crew members gives them ownership of the equipment and encourages them to take care of it.

Many factors drive the success of a golf course maintenance operation. From hiring dedicated personnel to relying on trusted equipment, golf course superintendents need to steer their departments in the right direction. And utility vehicles (UVs) have become some of the most critical pieces of equipment in superintendents’ arsenals.

“They’re indispensable,” Kevin Pryseski, Golf Course Superintendent at Marin Country Club in Novato, Calif., says of utility vehicles. “Other than mowers, they’re the heart of the fleet. You couldn’t operate efficiently without them, and you need the proper number of vehicles to move people around.”

Reliability for Renovations Utility vehicles get plenty of mileage in everyday use. However, the vehicles have also played an outsized role in the recent surge of golf course renovation projects, like the bunker renovations at Marin’s 18-hole golf course in 2017.

Under the renovation, the golf course’s 72 bunkers, built in 2007, were reduced to 51 bunkers, dropping the sand coverage from 90,000 square feet to 70,000 square feet.

Crews also replaced the fabric-lined sub-

surfaces of the hazards with Capillary Concrete to rapidly draw storm water through the sand without washouts or channeling.

Several dual fairway bunkers were combined into one, eliminating some greenside bunkers that got little play and converting others into closely mown collection areas.

While the project originally called only for the bunker renovations, the property also expanded and improved its short-game practice area and built new forward tees while the contractors were on site.

Even though the renovation project changed, the need for utility vehicles to carry out the tasks remained the same throughout the effort.

“There’s a difference in what we need for a reconstruction job. There’s a lot of hauling, and the vehicles are getting a lot more heavy-duty work,” says Pryseski.

During the bunker renovation process, the heavy-duty utility vehicles were used to haul materials such as sod and sand and for soil removal. In addition, Pryseski reports, “The contractors borrowed them so they could get in tight spots. We do that with our tree contractors, too, so they can use them to remove logs. There is less damage to the golf course when they use our equipment.”

44 C&RB www.clubandresortbusiness.com MARCH 2019

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PHOTOS COURTESY MARIN CC

From providing a good ride for Betty to powering blowers and pumps, Marin CC’s fleet of 23 utility vehicles are the backbone of the property’s everyday course maintenance tasks, and also did extra-heavy duty for a recent bunker renovation project.

Moving Performances In a recent golf course renovation project at Columbus (Ohio) Country Club, the staff relied on its utility vehicles to move materials such as grass, dirt, seed and sod. The golf course renovations, which began in 2016 and took almost three years to complete, sought to recapture the club’s original Donald Ross design layout that opened in 1903.

“The golf course had slowly started to lose its identity and become more grown in,” says Golf Course Superintendent J.R. Lynn. “We wanted to capture the beauty of the amazing ridge that runs through the center of the golf course. We have a landscape you don’t really see around Columbus.”

In the first phase of the project, the property did a lot of tree work, including pruning and removing about 1,500 trees. While much of the work was contracted out, notes Lynn, the maintenance staff did a lot of it in-house as well.

During the major parts of the project, he adds, the Columbus CC grounds crew also shared equipment with the contractors.

Additional aspects of the project included opening up fairway sight lines and contours, replacing bunkers, building new tees, incorporating 60 acres of fescue into the grounds, and adding a putting green.

Indispensable on a Daily Basis As crucial as they are for major projects, utility vehicles are the backbone of everyday maintenance tasks.

At Marin CC, the maintenance department has 23 utility vehicles—14 electric light-duty vehicles, one gasoline-powered light-duty vehicle, five heavy-duty vehicles, and three for Pryseski and his assistants. Pryseski’s utility vehicle has a cargo capacity of 1,250 pounds and a towing capacity of 1,200 pounds, and he likes the fact that, unlike the ones that crew members operate, the red color of the utility vehicles that he and his assistants drive stand out to give them more visibility. And of course, his vehicle provides a good ride for his dog, Betty.

The Marin crew members use their electric utility vehicles, 46 C&RB www.clubandresortbusiness.com MARCH 2019

which have a capacity of 1,200 pounds, when they mow greens to store tools such as blowers and cup cutters. The irrigation technician primarily uses the gasoline-powered light-duty vehicle, or crew members will use it to blow off fairways.

The frequency of use depends on the time of year, says Pryseski. While the people movers are in use every day, he adds, the heavy-duty vehicles are not.

Columbus CC has 16 utility vehicles in its maintenance department, and the staff uses its light-duty utility vehicles daily to move around the property for tasks such as mowing and golf course cleanup.

The grounds crew relies on the mid-and heavy-duty utility vehicles for large projects to move loads such as sand for bunkers, mulch for the clubhouse area, and gravel to repair cart paths.

“A lot of it is moving people to the right places, and then having the space to move materials back,” says Lynn. “We use them to get people or equipment into the right place at the right time.”

Almost every utility vehicle gets used every day, he adds.

Multi-Tasking Matchups The Plantation Course at Edisto in Edisto Beach, S.C., has five utility vehicles for its golf course maintenance staff. The grounds crew members use them for drainage or irrigation projects and to reach tight spaces. The light utility vehicles are used primarily for transportation, while the heavy-duty vehicles are used to haul materials.

“They have less of a footprint, so we can get in tighter areas with them,” says Golf Course Superintendent Curt Sheffer.

When selecting utility vehicles, Pryseski looks for features such as dependability.

“We want utility vehicles that can hold up to the job we purchased them to do,” he says. “You want to match the job with the vehicle, and you want to purchase it for a specific job.”

Marin’s heavy-duty vehicles have a capacity of up to 3,350 pounds and a towing capacity of 3,500 pounds, and also

“We want utility vehicles that can hold up to the job we purchased them to do. You want to match the job with the vehicle, and you want to purchase it for a specific job.”

—Kevin Pryseski, Golf Course Superintendent, Marin CC

have rollover protection.

Fundamental Features Superintendents look at more than the physical attributes of utility vehicles when they choose their fleets. One of the most important aspects of selecting UVs for superintendents is the relationship with their vendors.

Pryseski, who has been at Marin CC for 13 years and previously worked in Nevada, says he has had a strong relationship

with his Northern California equipment vendor for 20 years.

“They provide great service. I can go to them any time,” he says.

Lynn and Sheffer agree. “It’s important for our equipment technician to be able to call somebody to talk to if we have a problem,” Lynn says.

He also respects the opinions of his peers, relying on wordof-mouth from other local stakeholders in the golf course industry for their input about equipment.

MARCH 2019 www.clubandresortbusiness.com

C&RB 47

PHOTO COURTESY COLUMBUS CC

The mid- and heavy-duty UVs in Columbus CC’s fleet are relied on for tasks that include moving loads of sand for bunkers, gravel to repair cart paths, and mulch for the cluhhouse area.

“They help us diagnose issues and tell us things we don’t know,” Sheffer says of equipment vendors. “We stay in constant contact with them to get information.”

As for other utility vehicle features that influence his decision-making process, Lynn looks at dump bed capacity, operator-friendliness, comfort, and transmission style.

“The world today is moving away from standard transmission. We want a utility vehicle that anyone can get on anddrive,” he says.

The Columbus maintenance staff also has trailers to move small mowers and a topdresser that fits on a large utility vehicle. “They are the only things we hook up to the vehicles,”

Trial Runs Marin Country Club leases most of its equipment, including the utility vehicles. The property turns over its fleet of UVs every five or six years. Before leasing the assistants’ heavy-duty vehicles, Marin CC demo’d them to see how they liked them.

“We weren’t familiar with them, so we wanted to try them and see if they fit our needs,” Golf Course Superintendent Kevin Pryseski explains.

Columbus CC has leased its utility vehicles that get everyday use since last year.

“That’s a new thought process and a new way of acquiring equipment for us,” reports Golf Course Superintendent J.R. Lynn. “We were in the midst of renewing the lease for our golf carts at the same time, and we were able to work out a good lease package.”

Before the smaller utility vehicles were replaced, he says, they no longer could safely go up and down the inclines on the hilly property. “The vehicles couldn’t do what we needed them to do without stopping,” adds Lynn.

Columbus CC owns its mid-size and heavy-duty utility vehicles, and Lynn, who has been at the property for two years, says they are about 20 years old.

The Plantation Course at Edisto has a four-year lease on its vehicles, and the maintenance department sometimes demos the UVs before leasing them.

48 C&RB www.clubandresortbusiness.com MARCH 2019

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reports Lynn.

Sheffer looks for comfort in the vehicles as well as ease of operation while carrying a heavy load in the heavy-duty models. The property also has a couple of attachments for its utility vehicles, including a topdresser for one and a sand hopper for a heavy-duty vehicle. “We can take the bed off and put the hopper on,” notes Sheffer.

Minimal Maintenance With proper care of utility vehicles, maintenance can be kept to a minimum.

Pryseski says Marin’s light-duty electric utility vehicles require little upkeep. “There is not as much maintenance required on the electric vehicles as there is for the gas vehicles,” he says. “We don’t spend a lot of time on maintenance because there’s not too much to go wrong.”

At Columbus CC, the equipment technicians follow the manuals of all of their machinery to perform preventive maintenance.

The utility vehicles are checked after certain numbers of hours of operation, as recommended by the manufacturer, and regular oil and filter changes are performed.

During the winter months, the club’s equipment technician checks the fuel, brake, and hydraulic lines as well as items that get a lot of wear and tear, such as bearings and brake pads. Of course, the staff inspects these parts during the season as well.

Because the utility vehicles at The Plantation Course at Edisto are relatively new pieces of equipment, notes Sheffer, they require little upkeep other than general maintenance duties such as oil changes. He also prefers gasoline-powered vehicles, because “gas engines are easier to work on.”

Pride of Ownership Another method of keeping utility vehicles in top condition is instilling pride of ownership in the crew members who use them.

The Marin CC maintenance department has more UVs than it once did, Pryseski says, so that every crew member can have his own vehicle. The club color-codes each person’s UV with electrical tape on the front bumper, and their tools are color-coded as well.

“The crew members are more responsible when everybody has their own vehicle,” notes Pryseski.

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Lynn and his assistant have their own utility vehicles, but the other crew members do not use specific vehicles. However, each day Lynn and his assistant set up the fleet with the implements such as backpack blowers, weed eaters, and shovels that their crew members will need to perform maintenance inputs.

“As we set up the equipment, we assign the vehicles to personnel. That’s our way of knowing who’s in what vehicle and who has what tools,” Lynn explains.

Proper training on operating procedures contributes to the longevity and effectiveness of utility vehicles as well.

Each Marin CC crew member watches safety and training videos before operating the utility vehicles, and the staff goes

PHOTO COURTESY THE PLANTATION COURSE AT EDISTO

The Plantation Course at Edisto uses its utility vehicles for drainage or irrigation projects and to reach tight spaces.

“They have less of a footprint,” notes Golf Course Superintendent Curt Sheffer.

over operational procedures with them. “We have a monthly meeting, and some of the topics we cover are operating our maintenance vehicles,” notes Pryseski.

Every staff member at Columbus CC ia also required to go through a safety program on the specific use of equipment.

“It’s hard to get around 230 acres of property, and there is a 40-foot elevation change on the ridge that runs through the center of the golf course,” Lynn says. “[The UVs] are vital pieces of equipment.”

Ditto for Sheffer. “We can’t drive cars around the golf course. We could drive small trucks, but that would be cumbersome,” he says of utility vehicles. “I don’t know how we would operate without them.”

C&RB

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SUPER IN THE SPOTLIGHT

Mindful Pursuit

After starting a career in psychology, Jared Viarengo let the tug of a lifelong love of golf course work redirect him on a path that led to dual responsibilities as GM/Director of Grounds at Applebrook GC.

By Jeff Bollig, Contributing Editor SUPER IN THE SPOTLIGHT Jared Viarengo, CGCS It was love at first sight. Encouraged by a friend, Jared Viarengo, CGCS, decided to apply for a job at his local golf course to get some spending money while in high school. He was enamored with the setting from the start. In fact, while pursuing a psychology degree at Northeastern University in Boston, he would return home to Sherman, Conn., to work at Candlewood Valley Country Club in New Milford.

“I really liked the field of psychology, but working on the golf course gave me a chance to earn some money,” Viarengo says. “Plus, I enjoyed being on the golf course. It provided a break from the studying and coursework.”

Upon graduation, Viarengo began his career as an outreach counselor, focusing on de-institutionalizing people who were committed to mental-health facilities. The goal was to re-introduce these individuals to mainstream society with ongoing treatment and therapy. But after two years, he found himself at a crossroads.

To advance in the field, he would need a graduate degree.

“I loved my work in psychology,” he says. “But it was so stressful. It wasn’t unusual to work with people who were threatening suicide. It was a challenge, but it was gratifying to help people. However, I needed to make a decision about going to graduate school.”

Feeling the tug of the golf course, Viarengo decided to chart a new path and pursue a turfgrass degree at the Stockbridge School of Agriculture at University of Massachusetts.

It was a decision he has not regretted.

“Everyone was supportive of me returning to school to get a turf degree, including my parents and my wife to be,” he says. “They knew how much I liked being on the golf course. Of course, I had to pay for it. But I was prepared to go through with it.”

Current Position: Director of Grounds/General Manager, Applebrook Golf Club, Malvern, Pa. Education & Training: • Bachelor’s Degree, Northeastern University, Boston, Mass., 1993; • Associates Degree, Turfgass Management, University of Massachusetts, Amherst, Mass., 1997; • Masters in Human Resource Management/ Personnel Management, University of Maryland, College Park, Md., 2009 Years at Applebrook GC: 18 (since April 2001) Years in Golf Course Maintenance Business: 30; started in high school in 1989 Previous Employment History: • Part-time crew member, Candlewood Valley Country Club, New Milford, Conn., 1989-1995; • Student Intern, 1996; Second Assistant Golf Course Superintendent, 1997-98; Interim Golf Course Superintendent, 1999—all at Winged Foot Golf Club, Mamaroneck, N.Y. Certifications: Certified Golf Course Superintendent Honors and Awards: Course awarded 14th Best in State, Golf Digest

50 C&RB www.clubandresortbusiness.com MARCH 2019

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PHOTOS COURTESY APPLEBROOK CC

Applebrook GC’s new three-bay indoor facility was completed in 2018 and has been a “tremendous addition,” says Viarengo, with a surprising amount of use in the summer as well as the off-season.

Viarengo’s ascent in the golf industry was buoyed by a highly regarded education and exposure to some of the greatest minds in golf. As a student intern and later as an assistant superintendent at Winged Foot Golf Club in Mamaroneck, N.Y., he was tutored by legendary turf gurus Bob Alonzi and Paul Latshaw.

And when Winged Foot’s founders had the vision of building another golf club 30 miles west of Philadelphia, Viarengo was more than ready for the challenge—one that eventually grew to his also becoming General Manager, in addition to

COURSE & GROUNDS OPERATIONS PROFILE Annual Course Maintenance Budget: $1.8 million Staff Size: 25 in-season, 10 full-time (year-round) Green and Grounds Managers: • Jared Viarengo, Director of Grounds and General Manager • Matt Lipinski, Golf Course Superintendent • Kevin Skarbek, Assistant Golf Course Superintendent • Brad Bartlett, Turf Equipment Technician Water Source and Usage: Effluent water, city water Aerating and Overseeding Schedules: Aggressive core aeration 2x per year on greens, tees and fairways Upcoming Capital Projects: Bistro/casual dining area

Director of Grounds for Applebrook Golf Club in Malvern, Pa. C&RB How did you get a job at Applebrook Golf Club?

Viarengo I applied for the job posting when it opened in 1999. At the time, I was working for Paul Latshaw at Winged Foot Golf Club. He was such a great teacher. I was ready to move on, but I was somewhat apprehensive about doing a golf course grow-in. I interviewed with a few of the original founders and Rodney Hine, who was course architect Gil Hanse’s design partner at the time. They must have liked me, and I got the job.

C&RB You are now Applebrook’s General Manager in addition to being Director of Grounds. How did the dual role come about, and how do you balance the two roles?

Viarengo I became the General Manager in 2009, a year after our previous one—Jeff Kiddie, who was also our Golf Professional—had moved on to Aronimink Golf Club [in Newtown Square, Pa.] to be its golf professional.

I say that I am still 80 percent golf course superintendent; I continue to report to the maintenance facility and have my office there. But while I say that, there are times when I have to be 100 percent general manager, and in those times, I am fortunate to have my Golf Course Superintendent, Matt Lipinski. How much time I spend on each aspect is determined by what is going on at the club.

Early on, when I was offered the position, I made it clear to our then-President that I had no desire to give up my turf and golf course maintenance responsibilities. The golf course is Applebrook’s number-one asset, and to be a successful General Manager, I needed to prioritize being a good Director of Grounds first.

Applebrook is fortunate to have a very active Board of Directors and excellent senior staff members—nobody needs a lot of hand-holding.

C&RB Applebrook was built on farm ground. Is that good ground for a course?

Viarengo While the soil could be considered “fertile,” it was originally pasture-type land, meaning trees were cut decades ago. And unlike a course that was cut out of woodland, the weed-seed reservoir was immense. The soil is very heavy and silty, so it does not drain well at all.

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What amazes me about the course, and the work that Gil Hanse did, was to design an interesting golf course that fit in the landscape. Before Gil did his work, I didn’t think the property itself was all that dramatic or spectacular.

C&RB What makes the course fun to plan, and what makes it challenging?

Viarengo The course was designed with generous fairways, and it helps to think your way around. Although this is cliché nowadays, it was designed so you would use every club in your bag. The greens have subtle undulations to them, and when maintained at a quick pace, it can make for some challenging putts.

C&RB You have a strong caddy program. Do you ban carts?

Viarengo We encourage walking—not only through the culture of the club, but the fact that the golf course was purposely designed to favor walking. Tees are very close to greens, and we have very little cart path areas.

Dan McFalls, our Caddymaster, does an excellent job promoting and building the program, thereby encouraging the use of caddies and discouraging cart usage. The club has 12 carts available for those that have the requirement.

GOLF COURSE PROFILE Applebrook Golf Club Website: www.applebrookgolfclub.com No. of Holes: 18 Par: 71 Yardage: 6,815 Ownership: Private Course Type: Traditional/Links-style Designer: Gil Hanse Year Opened: 2001 Golf Season: March through November Annual Rounds: 13,000 Grasses (Tees, Fairways, Roughs): Creeping Bentgrass (Tees, Fairways); Blue/Rye/Tall Fescue (Roughs) Grasses (Greens): Creeping Bentgrass

C&RB What is your biggest agronomic challenge? What challenges does the weather in your area provide?

Viarengo Philadelphia weather, along with the extended Philadelphia golfing season, provides the biggest challenge to growing quality cool-season turfgrass. On our creeping bentgrass, annual bluegrass weevil has increasingly become a problem, as well as fairy ring. Those are two things we spend a lot of money to control.

C&RB How has your non-turf education in psychology and personnel management helped you in each of your roles at the club?

Viarengo A large component of what turf managers are responsible for are management- and business-related; therefore, their success can be dependent upon skills beyond the pure science and art of growing grass.

Managing a staff involves things like human resources and personnel, managing a sizeable budget, implementing various safety-training programs, and managing a workforce that is culturally diverse. Communication skills are paramount to your success, and the ability to do this successfully is further enhanced by education. It goes beyond agronomic knowledge, and I saw it as a priority to focus on continuing education. I believed it would help with opportunities that would present themselves in the future—and it has.

C&RB What has changed the most about golf course management during your career?

Viarengo From a golf club industry perspective, clubs have had to become more family-oriented (women and children), more casual (denim and shorts), and more receptive to the use of technology (cell phones, etc.).

From a turf-maintenance perspective, in 20 years, the green speeds have gotten faster, the accepted use of pigments on turf grass has increased, and the universal use of phosphites and growth regulators has grown. Overall, fairway turf quality has improved the most in 20 years.

I’m excited to see what equipment changes come in the future, to utilize GPS and robotics to reduce labor costs.

C&RB You also have a new indoor facility at Applebrook. What has been the response after you opened it?

Viarengo Our indoor facility was completed in 2018 and has been a tremendous addition to the club. Our Head Golf Professional, Dave McNabb, was the driving force in the concept and design of the building.

The facility has three bays, with one bay dedicated to clubfitting. All three bays have TrackMan technology. One bay can be used as a simulator.

We have two Foresight GC Quad launch monitors and a TrackMan 4 launch monitor. All three bays are equipped with retractable screens from Golf364 and operate as simulators, using the software associated with the launch monitor companies.

There is no video in the third bay—this bay is set up for clubfitting with equipment from Titleist, TaylorMade, Callaway and Ping. We thought this would be used mainly in the off-season when the weather is bad. But we have found, at least for the first year, that it gets heavy use in the summer.

People are always trying to improve their games.

C&RB MORE ONLINE For an extended conversation with Jared Viarengo, see the online version of this article at www.clubandresortbusiness.com

MARCH 2019 www.clubandresortbusiness.com

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GOLF & RECREATION

Keeping the Courts in Session Tennis now has plenty of company from other racquet sports that are also quickly gaining popularity at club and resort properties, including platform tennis and the new kid on the block— pickleball.

By Rob Thomas, Associate Editor

SUMMING IT UP

• Pickleball, a hybrid of tennis, ping pong and badminton, is America’s fastest growing sport, with 75 percent of all players being 55 and older.

• Many clubs are seeing a bump in F&B with platform tennis— especially in beverages.

• Heating elements

beneath the playing surface allow for platform tennis to be played throughout the snowy winter months in the Northeast.

PHOTO COURTESY THE CLUB AT MEDITERRA

Gone are the days when tennis was the only racquet-sport option at club and resort properties, as many have discovered the value of introducing similar activities to members and guests that appeal to a wider spectrum of people and provide racquet-based recreation and competition throughout the year. While tennis is still king, it has also made plenty of room for sports such as pickleball and platform tennis—commonly referred to as “paddle.”

A Good Kind of Pickle World-renowned golf instructor Hank Haney has said that pickleball will be bigger than golf in the coming years. In fact, according to the USA Pickleball Association (USAPA), pickleball is America’s fastest-growing sport, especially with older players; 75 percent of all pickleball players are 55 and older.

Michael Baldwin, Director of Tennis at The Club at Mediterra in Naples, Fla., describes pickleball as a hybrid of tennis, ping pong, and badminton.

“It is one of the fastest-growing sports in America and is exploding in popularity in our area, especially among adults,” Baldwin says. “It can be played as singles or doubles and is much easier to learn thanks to the short paddles, small court [20’ wide by 44’ long], and the light ball, which is basically a ‘Wiffle’ ball.”

Mediterra currently has about 200 active pickleball players, Baldwin says. “This happened in just over a year since we built our three courts,” he reports. “Member interest has come from a combination of existing tennis players and those who were not playing tennis before.

“The largest percentage of our players came from our golfers,” he adds. “Then

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The growing demand for pickleball has led Mediterra to increase its staff slightly, Baldwin says.

“We chose to add a dedicated pickleball professional in addition to our tennis professionals also getting certified to teach pickleball,” he reports. “The demand for lessons has far exceeded our expectations. We thought it might be that people would just want to learn the rules and play on their own. But we are seeing a strong demand for ongoing group and private lessons.”

we have m a n y who have added pickleball to their tennis [activity].

And we have those who were doing neither and decided to learn pickleball.”

In addition to its three pickleball courts, Mediterra has eight clay tennis courts and an active tennis community. Now having pickleball as an amenity and a program has also become a significant factor in people deciding to choose to live at Mediterra and become members, Baldwin says, as well as a major contributor to member retention.

And while it’s still relatively early in pickleball’s time at Mediterra, Baldwin also believes the sport has generated a tangible bump in food-and-beverage sales.

“Since we’ve added travel league teams, we have started providing snacks and refreshments when hosting matches,” he says. “Our most popular times for play are 9 to 11 a.m. and 3 to 5 p.m. It is hard to measure, but with members being active here at the club’s pickleball courts and then staying for lunch and/or dinner, it seems very likely to [have resulted] in an increase in F&B.”

Quieting the Noise The national success story of pickleball hasn’t been without some controversy. Some clubs that have added the sport have fielded noise complaints. To try to get ahead of the issue on its property, Mediterra was proactive in its approach.

“We took the noise issue extremely seriously,” Baldwin says. “I used decibel meters, researched noise-dampening fence screens, landscaping, paddles, and balls specifically manufactured to be ‘quieter.’

“We also invited the involvement of our residents who live closest to the courts, to make sure the noise would not be a problem,” he adds. “We also invited the tennis players to weigh in on the subject, as the tennis courts are right next to the pickleball courts. Fortunately, noise has not been a problem for us.”

In addition to the added professional on staff, Mediterra incurred another cost to enhance the experience for its members, by installing the Laykold Masters gel surface on its pickleball courts.

“As its name suggests, it’s a gel-like surface and currently the premier surface on the market for absorbing shock and lessening the impact on players’ bodies,” Baldwin says. “It’s relatively new and significantly more costly, so we traveled to Orlando to play-test it and be sure we wanted to go with it. We’re very happy with the decision.”

Considering the growth that’s already been seen, it’s no surprise to hear Baldwin report that more racquet-sport growth is expected at Mediterra. “We are in the planning process for adding either more pickleball courts or an additional tennis court,” he says. “Since we only have three pickleball courts and overwhelming demand for court time, my guess is that it will be more pickleball courts.”

Raising the Platform Across the country, when snow starts to fly many people put away their tennis racquets and golf clubs and hibernate for a few months. That’s not the case for those who enjoy platform tennis, however.

Similar to tennis (scoring is the same) platform (or paddle) tennis is played with an 18-inch paddle and spongy ball on a smaller court, with a 12-foot-high taut fence that allows balls to be played off the wall and remain in play. Between the lights and heating elements beneath the surface, it has become a popular sport to play throughout the winter months.

At Southward Ho Country Club, in Long Island, N.Y.’s Bay Shore community, Gordon Digby, CCM, PGA, General Manager/Chief Operating Officer, says platform tennis keeps the club quite active.

“On any given night we can have up to 50 players,” Digby says. “We are fortunate in that we have an old mansion that serves as our pool house and converts into the platformtennis clubhouse in the winter. It includes a bar area, TVs, couches, and viewing areas that include fire pits, and it helps us attract new members who convert from temporary memMARCH 2019 www.clubandresortbusiness.com

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PHOTO COURTESY THE CLUB AT MEDITERRA

“The largest percentage of our [pickleball] players came from our golfers. Then we have many who have added it to their tennis [activity]—and we have those who were doing neither and decided to learn pickleball.”

— Michael Baldwin, Director of Tennis, The Club at Mediterra

PHOTO COURTESY THE COUNTRY CLUB OF VIRGINIA

bership into a full membership.”

With four platform tennis courts—the fourth was added this past fall—Southward Ho converts approximately 10 tennis and pool members to year-round memberships because of the sport, Digby says. And it also produces a tangible increase in the club’s winter F&B revenues, mostly through drinks.

Aside from some housekeeping support in the mornings to clean up after an evening of paddle, Digby says Southward Ho hasn’t had to increase staff to accommodate the activity.

“Our Director of Racquet Sports, Chris Post, is a full-time employee, and he handles most of the tournament preparation and teaching,” he says.

Wayzata (Minn.) Country Club (WCC) has two platform courts and “absolutely” sees a bump in F&B during the paddle season, according to Membership Director Marget Seehof.

“While all racquet sports have commonality in the upper Midwest, platform—or paddle as we call it—is played primarily from November 1 to April 1,” Seehof says. “Our members at WCC are very fit and outdoorsy, and we play paddle all winter long.”

While paddle tennis enhances Wayzata’s membership offerings, it’s far from the only winter activity at the club, which is known for offering a year-round calendar. The Wayzata Winter Wonderland complex boasts four skating rinks, six miles of snowshoe trails, two sledding hills and a trap-and-skeet facility.

“This component of our business is definitely a value-added selling feature,” Seehof says.

Michelle Ray, Director of Member Relations at Birmingham (Mich.) Country Club (BCC), says platform tennis has had an effect on both membership numbers—by adding members who’ve learned about the sport through friends—and F&B revenues.

“We have seen a bump in our private party F&B sales, as our paddle house is a great spot to entertain and host events,” Ray says. “We haven’t had a tangible bump in F&B performance on the a la carte side yet, but we have modified our hours of operations during our standard close-down period, to allow for dining options during paddle season. We hope this will increase F&B sales moving forward.”

The popularity of platform tennis at BCC has resulted in its racquets professional extending his season, which was previously Memorial Day to Labor Day, to now be involved at the club year-round.

Moving forward, Ray notes, the club may also expand its racquet offerings to add badminton, which uses the same size court as paddle and pickleball.

Tennis Still Rules Not to be outdone, The Country Club of Virginia (CCV) in Richmond, Va. is a complete racquet-sports destination. With 24 tennis courts (12 outdoor clay, six outdoor hard and six indoor hard), five squash courts (four singles, one doubles), three platform tennis courts, and nine pickleball courts (one permanent and four tennis courts with permanent lines for eight additional), racquet sport enthusiasts at CCV are fully engulfed.

CCV has 1,900 total unique users in its racquet sports, According to Assistant General Manager Anne Stryhn, CCM,

Because of the growing popularity of a wider variety of racquet sports that it has seen, The Country Club of Virginia is considering the addition of a fourth platform tennis court and a “paddle hut” to accommodate its members.

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with 1,100 playing tennis, 600 playing squash and 200 playing platform tennis. Pickleball has seen considerable interest in its first year, Stryhn adds, and she expects even more interest to be generated by the new permanent court that is scheduled to begin operation this spring.

CCV unveiled a renovated Fitness/Racquet Sports Complex in 2018, which has become the club’s new gathering place. The numbers don’t lie: Squash participation is up 60 percent, squash-lesson revenue is up 50 percent, and tennislesson revenue is up 22 percent.

Food-and-beverage numbers are up as well, according to General Manager Phil Kiester.

“The renovated Fitness/Racquets Complex includes a new fast-casual food-and-beverage concept, the Cool Springs Café,” says Kiester. “This new offering has sparked a tremendous increase in member usage, averaging a little over 3,000 additional visits to a club restaurant each month.

“The new facility has become the social hub of our Westhampton campus,” Kiester adds.

“Members utilizing racquet sports and fitness are frequent users, plus the Cool Springs Café is attracting a member demographic that did not dine frequently at the club in the past. Members are telling us with their feet, so to speak, that a fast-casual concept was a needed addition to our food-andbeverage offerings.”

Not surprisingly, CCV’s racquet pro shop has also seen a bump in revenue, with sales up 22 percent since the new shop was opened as part of the complex’s expansion.

And Rob Oakes, CCV’s Director of Racquet Sports, believes there’s even more to come.

“The hottest trend in the racquet sports industry is for clubs to offer more, diverse options to their members,” Oakes says. “We are fortunate to be well ahead of this, as we’ve enjoyed squash and paddle for years.

“However, our recent additions of doubles squash and pickleball have provided even more excitement for our members,” Oakes adds. “Squash and paddle are both on the rise generally in our market, and we’re hoping to see other clubs add these amenities in the coming years.”

With the success CCV is experiencing, the future looks bright for racquet sports of all types. Stryhn says the club will

“The hottest trend in the racquet sports industry is for clubs to offer more, diverse options to their members. We are fortunate to be well ahead of this, as we’ve enjoyed squash Club & Resort B and paddle for years—and our recent Salsbury In additions of doubles squash and pickleball have provided even more excitement for our members.”

—Rob Oakes, Director of Racquet Sports, The Country Club of Virginia

Runs in: Jun, Oct, Feb

continue converting clay courts to HydroCourts and would like to add a “paddle hut” along with a fourth platform tennis court. As pickleball is introduced, the club will also look at its pace of growth, to gauge members’ desire for additional permanent courts.

C&RB

• Single Tier • Double Tier • Triple Tier • Box Style • Extra Wide • Vented • Open Access • Modular

PHOTO COURTESY THE COUNTRY CLUB OF VIRGINIA

• Solid Oak

Tennis remains the king of racquet sports at The Country Club of Virginia, with 1,100 members actively participating.

• Plastic • Storage • Benches • Cell Phone Lockers

MARCH 2019 www.clubandresortbusiness.com

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2019 PGA/GIS Show Report

PHOTOS BY ROB THOMAS, CLUB & RESORT BUSINESS

Coast-to-Coast BOASTS

From the PGA Show in Florida to the Golf Industry Show in California, industry suppliers had plenty of exciting new products and services to brag about.

A C&RB Staff Report

The golf industry went bicoastal with its major trade shows as 2019 began, with the 66th PGA Merchandise Show, held in late January in Orlando, Fla., followed two weeks later by the Golf Industry Show (GIS) in San Diego.

The PGA Show drew nearly 40,000 golf industry professionals, including more than 7,500 PGA Professionals, from all 50 U.S. states and 89 countries, who perused the newest products, trends and technology from more than 1,000 exhibiting golf companies and brands, including more than 200 companies that were new to the show this year.

The Golf Industry Show drew total attendance of 11,900, which show organizers said was up from 2018 and included

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an 11 percent increase in qualified buyers who looked over what the 510 GIS exhibitors had to offer.

Next year, travel will be kept to the absolute minimum for those who wish to attend both shows, with the 2020 PGA Show scheduled for January 21-24 in Orlando, followed immediately by the 2020 Golf Industry Show, January 25-30, In addition to drawing much attention for videos played to demonstrate autonomous mowing solutions being developed with Precision Makers (see pg. 14), John Deere Golf’s new series of Triplex Mowers also attracted high interest.

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Cushman’s new Hauler 4x4 has fourwheel-drive capabilities and impressive “four-digit” statistics: 2,000-lb. towing capacity, 1,500-lb. payload and a 1,000-lb. cargo box. The vehicle comes in 3- and 6-passenger models.

also in Orlando.

Here are highlights of some of what was on display by selected exhibitors at this year’s shows: In addition to drawing much attention for videos that were played to demonstrate the autonomous mowing solutions being developed through a new partnership with Precision Makers (see pg. 14 of this issue), other items of high-interest at the John Deere Golf booths included four new real mowers: the 2700 and 2750 Precision Cut™ Triplex Mowers (see photo, pg. 58), and the 2700 and 2750 E-Cut™ Hybrid Triplex Mowers, all of which will be available in 2020.

John Deere also unveiled the two latest additions to its 6000A Series mowers—the 6080A and 6500A E-Cut™ Hybrid Fairway Mowers. And it displayed its new GPS PrecisionSprayer, which uses AutoTrac™ to help spray predetermined areas in less time with greater pass-to-pass accuracy.

The exhibits for Textron Golf brands—E-Z-GO, Cushman, Jacobsen

The Tempo Walk hands-free autonomous golf caddie unit moved freely among the crowds in the Club Car booths.

and Textron Fleet Management—featured Cushman’s new Hauler 4x4 (see photo, this page), which has four-wheeldrive capabilities, a 2,000-lb. towing capacity, 1,500-lb. payload, 1,000-lb cargo box and comes in 3- or 6-passenger models. Cushman also displayed its new Hauler 800 ELiTE™, the industry’s first lithium-powered utility vehicle for clubs and courses; Hauler®, Refresher® and Shuttle® vehicles that now feature closed-loop electronic fuel injection technology; and the new Cushman SprayTekXP, offering the widest range of turf-spray booms for increased productivity and superior precision.

Textron Fleet Management demo’d Shield Plus™, a web-based solution developed with a wide range of management features to help properties optimize their equipment and crews.

Shield Plus can be accessed from any device and utilizes geofencing capabilities to create restricted areas and reduced

Yamaha Golf-Car Company’s new UMAX Rally™ 2+2 light utility vehicle is designed to easily convert “from work to play,” making it well-suited for club and resort properties as they emphasize more member and guest services and activities.

speed zones.

For more details about the features and capabilities of Shield Plus, see pg.

63 of this issue.

In addition to its new Carryall 502™ utility vehicle (see pg. 14), Club Car enthralled booth visitors with demos of Tempo Walk (see photo, this page), its hands-free autonomous golf caddie unit. Constructed with a durable aluminum frame and containing a lithium-ion battery that holds a 36-hole charge, Tempo Walk moves at speeds up to 7 mph and weighs 95 pounds, minimizing its impact on golf course turf. With its compact frame size, four Tempo Walk caddies can fit into one golf car.

Yamaha Golf-Car Company featured its new UMAX Rally™ 2+2 light utility vehicle (see photo, this page) that’s designed to easily convert “from work to play,” making it well-suited for club and resort properties as they emphasize more member and guest services and activities. The UMAX Rally 2+2’s edgy styling features a lifted suspension, Yamaha Genuine front brush guard and wide fender flares. It incorporates two luxurious bucket seats in the front and

MARCH 2019 www.clubandresortbusiness.com

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PHOTOS (GREENSMASTER AND INFINITY RAZOR) COURTESY THE TORO COMPANY

Toro’s all-new Greensmaster® 1000 series of fixed-head walk greens mowers was designed to eliminate variability in the walk-mowing process, by integrating operators of all sizes and skill levels to work in harmony with the machine.

PHOTO BY ROB THOMAS, CLUB & RESORT BUSINESS

two additional convertible seats in the rear. A new basket area spans the width of the car and there is also a spacious, under-hood storage compartment that opens like an automobile hood and is sealed to keep water out.

For more about the features and capabilities of the UMAX Rally 2+2, see pg.

64 of this issue.

Toro announced the launch of the allnew Greensmaster® 1000 Series fixedhead walk greens mowers (see photo, this page). The new series of fixed-head greensmowers, with several patent-pending features, was designed to eliminate variability in the walk-mow-

ing process by integrating operators of all sizes and skill levels to work in harmony with the machine.

The all-new Greensmaster 1000 Series models are powered by Honda® GX120 engines, and are available in a variety of standard cutting widths, including: • Greensmaster 1018, featuring an 18inch (45.7 cm) cutting width • Greensmaster 1021, featuring a 21inch (53.3 cm) cutting width • Greensmaster 1026, featuring a 26inch (66 cm) cutting width For more about the features and capabilites of the Greensmaster 1000 series, see pg. 63 of this issue.

In addition to introducing the Lynx 7.0 Central Control system (see pg. 63 of this issue), Toro Irrigation announced the launch of the innovative Infinity® Razor™ kit to streamline maintenance efforts and prolong the intervals between servicing sprinklers on commercial irrigation systems.

The new kit was designed with feedback from end users to increase labor savings, enhance game play, improve course aesthetics, and help eliminate trip hazards. By bringing the sprinkler head flush with the playing surface, Razor inserts help to optimize irrigation efforts, potentially contributing to water savings.

The innovative Razor kit allows superintendents to incrementally raise sprinkler heads sitting below the soil’s surface due to natural shifting over time. The installation of the Razor kits reduces the frequency of needing to excavate and re-level the system. The kits come with three incremental inserts,

IZON Golf displayed its capabilities for total course management—from GPS fleet management, real-time pace of play and driving/walking history to preferred pin placements, direct clubhouse-to-player communication, and on-demand reporting.

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allowing course superintendents and technicians to select the right insert(s) to fit the needs of each individual sprinkler head. The kit includes: • Razor One, a 1.5-inch screw, raising the sprinkler head approximately 0.5 inches from its factory configuration of 1 inch.

• Razor Two, a 2-inch screw, raising the sprinkler head approximately 1 inch from factory configurations.

• Razor Three, a 2.5-inch screw, raising the sprinkler head approximately 1.5 inches from factory configurations.

Toro Irrigation’s new Infinity® Razor™ kit allows superintendents to incrementally raise sprinkler heads sitting below the soil’s surface due to natural shifting over time.

IZON Golf displayed its capabilities for total course management—from GPS fleet management, real-time pace of play and driving/walking history to preferred pin placements, direct clubhouse-to-player communication and on-demand reporting. A full marketing suite provides access to IZON’s proprietary ad server, to develop marketing efforts that can be set up by the golf course in real time znd with zero cart-battery reliance: IZON Golf has cut the cord with the first-ever self-reliant GPS system. For the golfer, IZON Golf technology provides a shot planner, side games, live cart-to-cart scoring, a shareable scorecard, and more.

Golf Life Navigators, which has been referred to as “eHarmony meets Zillow for Golf” displayed how it helps avid golfers find golf communities through an online questionaire, ProGuide³. More than 9,500 golfers have completed the questionnaire and Golf Life Navigators helps to provide them with the best possible matches, through the close work it does with private clubs that are actively seeking new members.

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PRODUCT SHOWCASE URED F E AT G O RY C AT E

Comfortable Nest

Tables & Chairs

Product: 95/4 Salon Nesting Chair Features: • From the MTS Burgess Collection • Elegant reeded aluminum frame and COMFORTweb® seat • Lightweight, high-strength frame is backed by a 12-year structural warranty • Can nest six chairs high • Choose from the warm look of wood or the look of highly polished brass, gold or copper metallics for a sophisticated effect Contact: MTS Seating www.mtsseating.com

Double the Comfort

Product: Seneca Double Chaise Features: • The solid teak Seneca double chaise features a signature arm design and elegantly flared front legs • Two individually adjustable backrests have four inclines and the fixed arms are comfortable at any position • Can easily be moved into sun or shade with rubber-capped wheels; it will be your favorite place to relax on a deck, patio, or pool • Cushion sold separately; available in over 50 fabrics • Teak can be left outside in all seasons and will naturally oxidize to a soft, silvery gray. It requires little to no maintenance to keep this look Contact: Country Casual www.countrycasualteak.com

Small and Mighty

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

Club-Tested and Proven

Product: Claremont Chairs Features: • We designed this very elegant stacking hardwood chair for the Claremont Country Club in Oakland, Calif., in July of 2013. This spring, we took our 22nd and repeat order from the Rolling Rock Club in Pennsylvania • No other chair offers this level of elegance and comfort in a fullfunction stacking hardwood chair • No other company offers a 20-year warranty against joint failure on a stacking hardwood chair • Check out our website, and see why so many top-tier clubs are choosing Eustis Chair Contact: Eustis Chair www.eustischair.com

The Combined Strength of Synergy Product: Synergy Nesting Tables

Features: • Fusion of rolling buffet tables and transitional furniture • Ideal for retail and merchandise display furniture • Discreet casters effortlessly mobilize buffets and breakout stations • Feature classic lines and quality craftsmanship • Create flexible furnishings in event spaces • Functional, yet high-end residential style Contact: Southern Aluminum 800-221-0408 www.southernaluminum.com/synergy-tables

Mi Casa, Su Casa

Product: Casa Bistro Dining Chairs Features: • Comfortable wrought iron outdoor furniture made in the USA • Includes dining, counter, pub and bar height chairs/stools • Can be used with or without a cushion • 5-step powder coating finishing process and outdoor foam and fabrics provide durability • Classic design fits any style Contact: OW Lee 800-776-9533 Sales@owlee.com MARCH 2019 www.clubandresortbusiness.com

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PRODUCT SHOWCASE URED F E AT G O RY E C AT

Tables & Chairs

Town and Country Product: Gasser’s Georgetown Features: • Stacks up to eight high • High-strength ribbed aluminum construction • Webbed deck seat • Gasser’s multi-surface glide • Molded foam seat and back cushion • Eco-friendly powder coat • Manufactured in the USA Contact: Gasser Chair www.gasserchair.com

A Welcoming “Hug”

Product: Mixx Contemporary Collection Features: • The Mixx contemporary collection features subtle curves to enhance its clean, simple lines • Once seated, the frame widens due to the outward bend of the sides and back • The side frames and back rest are curved for maximum support, and front legs are angled toward the user, offering a “hugging” sensation • All frames can be highlighted using contrasting colors, or simply match weaves for a more cohesive look Contact: Tropitone 949-851-2010 www.tropitone.com/crbp

Tabletop

Stacking Up Well

Product: World® Porcelana Stackable Dinnerware Features: • New stackable additions to Libbey’s top-selling World® Porcelana dinnerware • Modern aesthetic and minimalist style create an ideal canvas for your creations • Stackable and works in small spaces, minimizing storage space that is often at a premium • Steep rim is deep enough to hold sauces and aids grip for servers • Soft white color creates a clean look without being harsh • “Just right” sizes aren’t too big or small, ideal for serving during multiple day parts—everything from full meals to apps and shareables • Works with other stackable Porcelana items Contact: Libbey Foodservice www.foodservice.libbey.com

Kitchen Equipment

Smaller Footprint, Bigger Menu Product: Cook-N-Hold Low-Temperature Smoker Oven Features: • F ully insulated Cook-N-Hold smoker designed for flavorful results by slow cooking with real wood chips • E fficient 3,000-watt power unit allows for reheating of prepared meals or bulk items with maximum temperature of 325°; powerful 250-watt cal rod heats chips quickly • I ncludes stainless-steel vented chip box and variable one-hour timer for mild to heavy smoke flavor • S tandard solid-state electronic control with large, clean, easy-to-read and -operate LED digital display, to ensure holding at precise food temperatures •1 8 factory- or field-programmed cook-and-hold cycles •C ook and hold up to 100 lbs. (45 kg.) of meat in less than 6 sq. ft. of floor space • F ully insulated, stainless-steel interior and exterior for ease of cleaning • P hoto shown with optional stand Contact: Cres Cor

Eco-friendly Vessels

Product: Servewise® Disposables Features: • Eco-friendly, guilt-free plating and serving solution • Its distinctive style and unique finish allows you to serve all kinds of culinary creations in an ecochic, highly sustainable wood plate • T he super affordable Servewise® Disposables make your food look as good as it tastes • Microwave-safe and can withstand up to 350°F in an oven • Available in several shapes and sizes • Servewise® plates and PET cover are a match made in heaven, perfect for all your take-out, leftover, or on-the-go lunch needs Contact: Front of the House www.frontofthehouse.com

Food & Beverage

Grab ‘n Go

Product: Grabeez® Features: •G rabeez is a line of resealable cups available in 15 varieties of nuts, snack mixes and candies •G rabeez cup fits perfectly in golf cart cup holder for easy grab-n-go snacking •G rabeez is our biggest selling retail snack for clubs and resorts Contact: Truly Good Foods www.grabeez.com

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Course & Grounds

Monitor. Maintain. Protect.

Product: Textron Fleet Management Shield Plus™ Features: • Screenless technology that provides real-time equipment, usage, mileage, hours, work and idle time data of maintenance equipment •R eceive detailed efficiency reports to maximize and manage your crew’s workload • Establish activity zones, target times, task completion and balance workloads • Define reduced speed zones and geofence areas to keep your crew safe •R eceive instant alerts detailing the location of equipment when exceeding speed limits or entering a protected geofence eal-time location of all equipment. View history data to ana•R lyze travel times between activity areas and optimize efficiency • Web-based and accessible anytime, anywhere, using your computer, smartphone or tablet • Extended warranty and service, built-in battery and automatic software updates • Supported by TechForce™ the industry’s largest network of factory-direct technicians Contact: Textron Fleet Management https://www.textronfleetmgmt.com

Walk in the Park

Product: Greensmaster 1000 Series Features: • Fixed-head walk greens mowers • Eliminate variability in the walk-mowing process by integrating operators of all sizes and skill levels to work in harmony with the machine • Innovative telescoping loop handle can be easily adjusted to comfortably accommodate operators of varying heights • Reduces operator fatigue • Handle isolation mounts give the cutting units consistent contact with the ground throughout mowing process • New bail design combines safety and operational control • New operator controls, in conjunction with a shorter distance between the roller and drum, deliver significantly more precise handling in turns, as well as more consistent performance on greens with modest undulations • New Edge Series™ reels provide crisp, close, precise cut, an easy-to-reach knob for adjusting the clip rate, and flexibility to choose between 8-, 11-, and 14-blade cutting units • Replace entire cutting unit or engine assembly in minutes Contact: The Toro Company www.toro.com

This Cat Loves Water

Product: Lynx® 7.0 Central Control System Features: • Provides superintendents with improved monitoring functionality and a host of enhanced diagnostic capabilities • Offers seamless compatibility with Lynx Smart Modules and can automatically identify individual smart modules after the initial installation process, ultimately saving the superintendent considerable time • Offers runtime controls to the second and measures inputs to 1/100th of an inch, delivering unprecedented precision when it comes to controlling irrigation systems • All new Toro hardware platforms support run times to the second, vs. comparable systems that can only offer runtime controls to the nearest minute • Upgraded operating system can retrieve voltage and amperage data, which is crucial to understanding the overall health of the irrigation system • Deciphering diagnostic information is streamlined when using the new express mode • Use interval day control to easily designate active and non-active days, enhanced map functionality, and intuitive controls for an extremely user-friendly interface • Lynx 7.0 is easily upgradeable Contact: The Toro Company / Irrigation www.toro.com/en/irrigation

Tents & Umbrellas

Under the Big Top Product: Losberger DeBoer Features:

• Ideal solution when space is limited • Golf course owners and resort operators worldwide use Losberger structures to create additional event space and expand existing facilities • From 10’ to 200’ clear span width, single or two-story, the varieties are almost limitless • Individually designed to suit your needs and specific requirements • Application examples include: Exclusive hospitality facility, clubhouse expansion, cafés and restaurants, merchandising and pro shops, golf cart storage, player’s lounge, 19th hole facility, and many more.

Contact: Losberger DeBoer www.losbergerdeboer.com

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PRODUCT SHOWCASE

Amenities Heating Up

Product: Cres Cor Sport Towel Warmer Features: • Warms and holds standard or larger bath towels as well as other items needed to keep warm, safe and dry • Warms a full load of towels in four hours or less • No fans or blowers means quiet, noise-free operation and no lint build-up • Interior of cabinet designed for even temperature distribution throughout, all the way to the center of the towels • When used at recommended temperatures, this stainlesssteel heated cabinet drastically reduces the risk of contamination from MRSA and other infectious viruses and bacteria • Made in the USA Contact: Duffy’s Tri-C www.duffystric.com

Safe and Secure

Product: Extra-Wide Designer Wood Lockers Features: • Constructed of industrial-grade particleboard and covered with durable high-pressure laminate • 25% wider than standard designer lockers • Available in a gray, blue, black, maple, cherry or mahogany finish and includes a black name/number plate • Extra-wide designer lockers include a black laminated base and are six feet high (add four inches for base) • Available as one-wide or three-wide units • All locker doors are 15” wide x 3/4” deep, and include heavy-duty concealed hinges, a lift-up handle and recessed hasp for added security Contact: Salsbury Industries 1-800-LOCKERS www.lockers.com

Towel Off in Style

Product: New Premium Linen Lines Features: • 100% cotton • Made in the USA • Pool or gym towels • Robes • Table linens • Chaise lounge and chair covers Contact: Fore Supply Co. 800-543-5430 www.foresupply.com

Banquet Supplies On Display

Product: Glo-Ice Set Features: • Banquet serving set includes clear tray, light box, mirrored skirt and sneezeguard • Light box is UL-approved for safety Contact: Glo-Ice by Engineered Plastics www.gloice.com

Pool & Patio

Bringing Warmth Outdoors

Product: SUNGLO Model PSA265 Features: • The permanent mounted gas infrared patio heater is ideal for restaurant patios with limited space and access to natural gas • Heat coverage average is a 10-foot circle of quiet warmth • Can be manually operated, no electrical connections needed, or the PSA265E offers a completely automated ignition system Contact: Infrared Dynamics www.infradyne.com

Clocks

Timely Remembrance

Product: Verdin Golf Course Clock Features: • Many two- and four-faced models • Clocks are custom made and UL-approved • Superior Moonglow backlit dials are shatterproof • Custom headers, colors and dials with logo • Optional installation and maintenance by Verdin technicians Contact: The Verdin Company 800-543-0488 www.verdin.com

Utility Vehicles

Winning Rally

Product: UMAX Rally 2+2 Features: • On or off the course, Yamaha always brings you the best • We’ve taken the power and performance you trust, and fused it with the ultimate in comfort with the all-new UMAX Rally™ 2+2 • Featuring a completely redesigned rear-facing seat kit with luxurious bucket seats • Take the family out on an adventure or run errands around town • The UMAX Rally 2+2 is the ideal travel companion for anywhere you and yours want to go Contact: Yamaha Golf-Car Company www.UMAXRally.com

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ADVERTISER INDEX Advertiser Page # Bambrella 13 561-288-8655 / www.BambrellaUSA.com Bollinger Insurance 33 800-446-5311 / www.RPSBollinger.com Chambers 31 410-727-4535 / www.chambersusa.com Club Car 15 1-800-CLUBCAR / www.carryall.com Club Corp 9 www.clublifemanagement.com Country Casual 26 800-289-8325 / www.CountryCasualTeak.com Cres Cor 34-35 877-CRESCOR (273-7267) / www.crescor.com Engineered Plastics 42 800-711-1740 / www.gloice.com Eustis 28 978-827-3103 / www.eustischair.com Fiberbuilt Umbrellas & Cushions 29 866-667-8668 / www.fiberbuiltumbrellas.com ‘Fore’ Supply 47 800-543-5430 / www.foresupply.com Fore Tees 41 www.foretees.com Gasser 17 800.323.2234 / www.gasserchair.com Global Allies Inside Back Cover 415-453-6041 / www.globalallies.com Hoshizaki 37 www.hoshizakiamerica.com Infrared Dynamics 43 888-317-5255 / www.infradyne.com IZON Golf 45 www.IZONGolf.com John Celli Custom Furniture 38 212-213-6999 / www.johncelli.com John Deere Inside Front Cover www.johndeere.com/GOLF MTS Seating 40 734-847-3875 / www.mtsseating.com Peacock & Lewis 23 561-626-9704 / www.peacockandlewis.com Preferred Club 11 800-523-2788 ext. 300 / www.preferredclub.com Renosys 32 800-783-7005 / www.renosys.com/clubs Salsbury 57 800-562-5377 / www.lockers.com Southern Aluminum 16 888-387-5769 / www.sa-tables.com

Advertiser Page # Studio JBD/Jefferson Group Architecture 25 401-721-0977 / www.jbdandjga.com Texacraft 30 800-327-1541 / www.texacraft.com/crbp Toro Back Cover www.Toro.com/irrigation Tri-C Club Supply – Duffy’s 21 800-274-8742 / www.duffystric.com Tropitone 27 800-654-7000 / www.tropitone.com Truly Good Foods 39 www.trulygoodfoods.com Verdin 49 800-543-0488 / www.verdin.com VGM 5 800-363-5480 / www.vgmclub.com WinCup (select regions only) 51 www.viofoam.com/club Yamaha 7 866-747-4027 / www.YamahaGolfCar.com

CLUB & RESORT INDEX Properties featured in this issue

Club/Resort

Applebrook Golf Club, Malvern, Pa. .............................50 Bellewood Country Club, Pottstown, Pa. ..................... 31 Bent Tree Country Club, Dallas, Texas ........................ 39 Berry Hills Country Club, Charleston, W. Va. ................66 Birmingham Country Club, Birmingham, Mich. ............54 Cedar Rapids Country Club, Cedar Rapids, Iowa ..........36 The Club at Mediterra, Naples, Fla. ................................52 Columbus Country Club, Columbus, Ohio ..................46 The Country Club of Virginia, Richmond, Va. ................54 Country Club of York, York, Pa. ...................................36 Edgewood Country Club, Charleston, W. Va. ................66 Marin Country Club, Novato, Calif. ..............................44 Mountain Shadows Resort, Scottsdale, Ariz. ...............28 The Plantation Course at Edisto, Edisto Beach, S.C. ......46 Quail Ridge Country Club, Boynton Beach, Fla. ............18 Riviera Country Club, Ormand Beach, Fla. ...................34 Shawnee Country Club, Lima, Ohio ..............................30 Southward Ho Country Club, Bay Shore, N.Y. ..............53 The Topeka Country Club, Topeka, Kan. .........................26 Wayzata Country Club, Wayzata, Minn. .......................54

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IDEA EXCHANGE

Open Kitchens This year, 26 establishments participated in Charleston, W. Va.’s sixth annual Restaurant Week, held January 28 – February 2. And for the first time, two private facilities—Edgewood Country Club and Berry Hills Country Club—were included.

After event organizers approached Edgewood CC about participating in Restaurant Week, the property’s Food, Service, and Entertainment Committee made the decision to be a part of it.

“Our goal was to represent Charleston in a way that we feel some people don’t get to see at times,” says General Manager Shane Honaker.

The Berry Hills membership was equally receptive to participating. “It was a good opportunity to showcase the club and offer something different to members of the public who don’t often have the chance to go to a country club,” says General Manager Robert Gray.

Participating restaurants offered three-course meals at $25 and $35 price points, and both private facilities prepared $35 menus.

Planning for Restaurant Week, Honaker says, was like planning for any other club event. “We had to work out the details and timing, and we had to plan our menu,” he says. “We wanted to provide a level of service and quality that people expect.”

Restaurant Week guests were greeted by a host and served in the Edgewood banquet facility. Edgewood members, who dined in the formal dining room or the grill, had the option of still coming to the club and ordering a la carte or from the Restaurant Week menu. Some of them also ate in the banquet facility, to get the full Restaurant Week experience.

“My goal was not to disrupt our day-to-day operations,” says Executive Chef Dennis Harris. “I had no idea what the reception or turnout would be. We had to devise a plan to operate the club for our normal members, as well as function as a free-standing restaurant for a week.”

Restaurant Week guests had to make reservations, and Edgewood had a 6 p.m. seating for 60 people and an 8 p.m. seating for 40 people each night. The staff also set up a table chart for each seating.

PHOTOS COURTESY EDGEWOOD CC

Edgewood CC Executive Chef Dennis Harris gave his public guests plenty of reasons to make sure they saved room for dessert.

PHOTO BY JOHN SIBOLD AND COURTESY BERRY HILLS CC

By Betsy Gilliland, Contributing Editor

In addition to welcoming over 300 non-members to Berry Hills CC during Charleston, W.Va.’s Restaurant Week, Executive Chef Heath Ax says participation in the event gave his staff “an experience of a lifetime.”

At Berry Hills, Gray says, 97 percent of the guests made reservations, and the remaining 3 percent were walk-ins.

While Berry Hills’ kitchen staff members are used to working special events, notes Executive Chef Heath Ax, Restaurant Week gave them “the experience of a lifetime, [through the] opportunity to be part of a high-intensity kitchen.”

The key to success, Ax adds, was to “design a menu that was practical enough so we could produce it without burying ourselves, and simplified enough so the staff could handle it with a quick response,” he says.

Everyone who dined at Berry Hills during Restaurant Week ordered from the event menu. The offerings included a choice of two salads, three entrees and three desserts.“We tried to serve dishes that would showcase local food, offer good portions and quality, and hit home in West Virginia while being easy on the budget,” says Ax. At Edgewood CC, diners could choose between two appetizers, entrees and desserts. “We went with menu items that are traditional club favorites and have a history at the property,” says Honaker. (For descriptions and photos of all of the dishes served by both clubs, see the online version of this article at www.clubandresortbusiness.com) Edgewood had 385 to 400 Restaurant Week guests alone, Honaker estimates. And Berry Hills, which hoped to have 240 guests, ended up serving more than 350 people, Gray says— about 95 percent of whom were non-members.

Each table at Berry Hills received membership information and a $25 round of golf. The membership director was also on site each night to answer questions and mingle with guests.

“Even if we don’t get new members from it, we’ll get parties and meetings out of it,” says Gray. “It’s going to be an annual event for us now. We got a tremendous number of positive comments about the club, the food, and the experience here. Given that feedback, we’ll do it again and again.”

Adds Honaker: “It was a win-win for our club, community, and the event organizers. The club industry has to look at different ways to generate interest in its facilities. Everything we do with the public is an opportunity to sow a seed.”

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Quality matters to your Members and Guests, that’s why it matters to us.

No other chair stacks up™ The Positano Banquet Chair • Stacks 8 High Patented & Available Exclusively from Global Allies

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How much

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