Club + Resort Business November 2023 by WTWH Media LLC

November 2023

www.clubandresortbusiness.com

Change or Leave:

The Dilemma Facing Club Chefs The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation, benefits and work-life balance.

also in this issue:

2023 Pro Shops

INNOVATION IS AT THE HEART AND SOUL OF EVERY YAMAHA

Come See The Future at the PGA Show Booth 2643 as Yamaha Golf-Car Company introduces a groundbreaking concept. Don’t miss out on this exciting chance to witness the future of golf and mobility technology.

SAFETY: 7.625

SAFETY: 10.375

Smooth. Savory. Easy to drink. Serve your patrons award-winning flavor with every sip. This is the way a Bloody Mary is supposed to taste.

WHEN IT COMES TO THE BEST

GET RIGHT TO THE POINT

Banyan Brands, LLC

Editorial Staff For Club + Resort Business

Sales Team NATIONAL SALES MANAGER

VP EDITORIAL

Amber Dobsovic

Greg Sanders

adobsovic @wtwhmedia.com

gsanders@wtwhmedia.com 919-945-0713

216-280-0782

CONTROLLER

Jen Osborne

Brian Korsberg

josborne@wtwhmedia.com

bkorsberg@wtwhmedia.com ACCOUNTS RECEIVABLE SPECIALIST

bbelko@wtwhmedia.com

pmcintyre@wtwhmedia.com 216-372-8112

rthomas@wtwhmedia.com 216-316-5294

EVENTS MANAGER

Brittany Belko

Patrick McIntyre

Rob Thomas

Finance

EVENTS MANAGER

BRAND LEADER

EDITOR

Events

Jamila Milton

EVENT MARKETING SPECIALIST

jmilton@wtwhmedia.com

Olivia Zemanek

Branded Content Studio

EVENT COORDINATOR

DIRECTOR, BRANDED CONTENT

ozemanek@wtwhmedia.com

IOR EDITOR

SALES DIRECTOR

pkeren@wtwhmedia.com 216-399-9069

tbolla@wtwhmedia.com 773-859-1107

CONTRIBUTING EDITORS

KEY ACCOUNT MANAGER

Digital Media/Web/Development

ASSISTANT EDITOR

jpetersen@wtwhmedia.com 216-346-8790

VP, DIGITAL MARKETING

ymcloud@wtwhmedia.com

Tony Bolla

Phil Keren

Alexis Ferenczy

John Petersen

Course + Grounds:

Betsy Gilliland Design + Renovation:

Pamela Brill

REGIONAL SALES MANAGER

Food + Beverage:

Simran Toor

Marilyn Odesser-Torpey

stoor@wtwhmedia.com 770-317-4640

Editorial Staff For Club + Resort Chef

Joanna DeChellis

jdechellis@wtwhmedia.com 412-260-9233 SENIOR EDITOR

Isabelle Gustafson

igustafson@wtwhmedia.com 216-296-2041 CONTRIBUTING EDITORS

Pamela Brill Lauren Newman Robert Mancuso, CMC, DipWSET Leadership Team

pcarouthers@wtwhmedia.com

Virginia Goulding

Ya'el McLoud

vgoulding@wtwhmedia.com

ASSISTANT EDITOR

DIGITAL MARKETING MANAGER

oschuster@wtwhmedia.com

Olivia Schuster

Taylor Meade

Club + Resort Chef Editorial Advisory Committee

SENIOR ART DIRECTOR

DIGITAL PRODUCTION MANAGER

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

tmeade@wtwhmedia.com

Creative Services

DIRECTOR OF EDITORIAL AND PROGRAMMING

Peggy Carouthers

aferenczy@wtwhmedia.com

Matthew Claney

Reggie Hall

mclaney@wtwhmedia.com

rhall@wtwhmedia.com

CREATIVE DIRECTOR

DIGITAL MEDIA SPECIALIST

Erin Canetta

Nicole Lender

ecanetta@wtwhmedia.com

nlender@wtwhmedia.com

DIRECTOR, AUDIENCE DEVELOPMENT

DIGITAL PRODUCTION/ MARKETING DESIGNER

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

Bruce Sprague

Samantha King

bsprague@wtwhmedia.com

sking@wtwhmedia.com

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

Production services

MARKETING GRAPHIC DESIGNER

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

CUSTOMER SERVICE MANAGER

Hannah Bragg

shulett@wtwhmedia.com

WEBINAR COORDINATOR

CO/FOUNDER, VP SALES

CUSTOMER SERVICE REPRESENTATIVE

hkirsh@wtwhmedia.com

memich@wtwhmedia.com

jcooper@wtwhmedia.com

Kim Dorsey

Video Services

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

DEVELOPMENT MANAGER

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

Stephanie Hulett

MANAGING DIRECTOR

Scott McCafferty

smccafferty@wtwhmedia.com

Mike Emich

Marshall Matheson

mmatheson@wtwhmedia.com

kdorsey@wtwhmedia.com

Dave Miyares

dmiyares@wtwhmedia.com

Garrett McCafferty

Ken Gradman

gmccafferty@wtwhmedia.com

kgradman@wtwhmedia.com

pcurran@wtwhmedia.com

Kara Singleton

Edith Tartar

ksingleton@wtwhmedia.com

etartar@wtwhmedia.com

WTWH MEDIA, LLC

2011 - 2020

SR. DIGITAL MEDIA MANAGER

Pat Curran

VIDEO EDITOR

HR EXECUTIVE

2022

BRONZE REGIONAL AWARD

SILVER REGIONAL AWARD

asbpe.org

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 2023, WTWH Media, LLC

4 l Club + Resort Chef l Club + Resort Business l November 2023

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

WEBINAR COORDINATOR

VIDEOGRAPHER

CFO

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

Halle Kirsh

Jane Cooper

EVP

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

hbragg@wtwhmedia.com

Scott Ryan, CEC, AAC, Executive Chef, The Country Club Pepper Pike, Ohio J. Kevin Walker, CMC, AAC

Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright ©2023. 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© 2023 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.

www.clubandresortbusiness.com

November 2023 • Vol. 19 • No. 11

INSIDE THIS ISSUE

CHANGE OR LEAVE: THE DILEMMA FACING CLUB CHEFS

The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation packages, beneﬁts and work-life balance.

6 Editor’s Memo

MAKING THE COVER

12 Management

NEGOTIATING YOUR WORTH

Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance.

16 Manager to Chef

FINDING THE RIGHT CLUB-TO-CHEF FIT

The Country Club of North Carolina’s COO shares 30-year insight on what GMs look for in a chef, emphasizing why Executive Chef Adam Deviney is the club’s perfect ﬁt.

18 Food + Beverage

TRENDS THAT WILL SHAPE CLUB DINING

In this collaboration across WTWH Media’s hospitality brands, C+RC presents key trends club chefs should consider heading into 2024.

21 Menu Trend

POWER PLAYS FOR 2024

A look at the next big thing in foodservice sponsored by Stuft Spuds and North Country Smokehouse.

26 Chef to Chef Conference

A LOOK AT THE 2024 AGENDA

#CheftoChef2024, to be held in Austin, Texas, from March 3-5, will feature six live culinary demos and sessions by top industry chefs.

TOP RANKED PRO SHOPS

Which club rises above the others with merchandise and services in 2023? (Photo by The Landings Golf & Athletic Club)

30 The Rob Report

THE SOUND OF SILENCE

32 Management

TURNING LEMONS INTO LEMONADE

Negative feedback is a member’s attempt to make the club better and a sign that they passionately care.

34 Golf + Fitness Technology

CONTINUING EDUCATION

The easiest and most rewarding way to invest in employees is through encouraging and supporting continued growth. ALSO IN THIS ISSUE

42 PRODUCT SHOWCASE

AND ADVERTISER INDEX November 2023

l Club + Resort Chef l Club + Resort Business l 5

E D I TO R ’ S M E M O

MAKING THE COVER

WHEN DECIDING THE CONTENT for the cover of Club + Resort, we weigh our choices against the potential significance they hold for our readers. This month’s cover, featuring the 2023 Club + Resort Chef Salary Survey, is not just another story—it’s a statement. And our choice to place it front and center was a deliberate one. Countless topics, trends and issues touch the club culinary industry daily. However, not all topics carry equal weight. The survey results illuminated concerns bubbling under the surface for years. We aim to give them the attention they deserve by highlighting these concerns on our cover. Club chefs are a unique blend of artists and managers. Their plates are brimming not just with delectable dishes but also with the weight of financial responsibilities, team leadership and operational management. Yet, the survey reveals a startling disconnect: While their roles and responsibilities have evolved and grown, the industry’s perception and treatment of them haven’t necessarily kept pace. This discrepancy is not just about wages or perks, though these are undeniably important. It’s about respect, recognition and the true valuation of a pivotal role in any club’s success. A club can offer the most picturesque golf course or state-of-the-art pickleball courts. Still, without a top-tier culinary experience led by an exceptional executive chef, it risks losing its allure.

6 l Club + Resort Chef l November 2023

Our decision to spotlight this survey is also a call to action. The potential ramifications of inaction are stark: an industry exodus, rising staffing challenges and a shift in the power dynamic that could see clubs grappling with increased demands from the limited talent pool that remains. It’s also worth noting that these concerns aren’t isolated to chefs. The issues highlighted in the survey might soon become more widespread. This impending shift further underscores the importance of our cover choice. We aim to provoke thought, foster conversations and drive meaningful action. In publishing, an age-old adage says, “Don’t judge a book by its cover.” Yet, in magazines, the cover is precisely what catches the eye, conveys the essence of the content, and often determines if a reader will delve deeper. We understand this power. By featuring this survey on our cover, we hope to underscore its gravity and encourage our industry to read, reflect, discuss and act.

DIRECTOR OF EDITORIAL AND PROGRAMMING Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

www.clubandresortchef.com

Oslo Serving

www.corbyhall.com

C+RC SALARY SURVEY

Change or Leave:

The Dilemma Facing Club Chefs The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation packages, benefits and work-life balance. 50

By Joanna DeChellis, Director of Editorial and Programming

THE 2023 C+RC SALARY SURVEY unveils the pro40 found concerns club chefs have regarding their future in club culinary. As the industry stands at this crossroads, there's a pressing choice: Continue the status quo and risk neglecting 30 chefs, or reform benefits, compensation packages and worklife balance to enhance their well-being. "What truly sets my job apart—and what has always 20 attracted me to working in clubs—is the membership,” says Michael A. Beers, Executive Chef and Director of Food and Beverage 10 for Landscapes Golf Management, a Lincoln, Neb.-based golf solutions provider. “Unlike many sectors in the hospitality industry where interactions are merely transactional, here, 0 everything revolves around building and nurturing relationships with our members." Beers also highlights a lack of advocacy that chefs do on their own behalf, emphasizing the need for more proactive self-representation. The survey data, replete with numbers and stats, also narrates stories of dedication, ambition, and notably, uncertainties. Jeff Kenser, Executive Chef of Columbine Country Club (Littleton, Colo.), expresses his love for his team, but voices concerns about the commitment the industry demands. "Having many food outlets open all of the time is nearly impossible these days with such a tight labor market," he says,

Job Titles of Respondents Executive Chef

61%

Director of Culinary Operations

Sous Chef

Executive Sous Chef

Director of Food & Beverage

Clubhouse Manager

Other

12%

8 l Club + Resort Chef l November 2023

Regional Distribution of Club + Resort Chef Respondents

44%

24% 17%

14% West

Midwest

South

Northeast

pointing toward the unsustainability of the current business model. "I keep wondering: What business model would be sustainable for clubs in terms of hours of operation while still bringing value to members and staff ?" In response to these critical questions and challenges, this report—and the extended digital version—aim to present these findings, offering a comprehensive view of the current state of the industry and the pressing issues club chefs face. By shedding light on these areas, we hope to catalyze conversations and actions that can lead to positive change for club chefs and the industry at large.

Years of Experience in the Club + Resort Culinary Industry Less than 1 year

Between 1 and 3 years

Between 3 and 5 years

Between 5 and 10 years

15%

More than 10 years

69% www.clubandresortchef.com

EXPERIENCE, AGE, AND THE CALL FOR DIVERSITY

Age Distribution of Club + Resort Chef Respondents: 34%

The 2023 C+RC Salary Survey paints a vivid demographic picture. Most respondents are full-time, sea30 soned professionals, indicating a wealth of experience anchoring the industry. However, the age distribution 25 leans toward mid-career, suggesting potential challenges in drawing younger talent. “If the club industry adopted modern practices20 from independent restaurants, like four-day work weeks, it would address the work-life balance issues pushing 15 young chefs away,” says Beers. Additionally, a notable male dominance in responses 10 highlights a need for greater inclusivity and diverse representation in the club industry.

COMPENSATION GAPS

While a significant portion of chefs earn between 0 $80,000 and $119,999, the data further reveals that a meager 9% receive signing bonuses, emphasizing the disparity in upfront financial incentives. Moreover, the survey indicates a potential oversight in benefits, which can be as critical as base salary in attracting and retaining talent.

40 35 30 25 20 15 10 5 0

31%

19% 11% 4%

2% 18-24

25-34

35-44

45-54

55-64 Above 65

Gabriel Maldonado, CEC, CCA, Executive Chef at Shady Oaks Country Club in Ft. Worth, Texas, pinpoints another aspect: the role of mentorship. He believes that many chefs, especially those early in their careers, might not be aware of industry standards or even what’s negotiable. “Without guidance, many won’t know it’s okay to ask,” Maldonado observes, highlighting a gap in knowledge and advocacy. 37% 37% Adam Deviney, CEC, Executive Chef 34% of The Country Club of North Carolina 32% % (Pinehurst, N.C.), further sheds light on 31 the value of experience over formal education in determining compen25% sation. “Experience plays a critical 26% role because it involves practical knowledge and the ability to apply it effectively,” Deviney notes. 16% However, he also underscores the % 15% 15 industry’s responsibility. While he feels supported in his current role, he believes continued evolution is cru7% 8% % cial for clubs to remain competitive 7 5% 5% with other industries. “The days of offering unlivable wages for experience are fading,” he says. “To attract talent, I am satisfied with My base pay is I am satisfied with we need to improve quality of life and the benefits that competitive compared my compensation monetary compensation.” are offered at my to similar positions in package. For more on Deviney, see the club. other clubs. Q&A with The CC of NC’s COO, ■ Strongly disagree ■ Disagree ■ Neutral ■ Agree ■ Strongly agree Don Hunter, on pg. 16.

Perceptions on Compensation and Benefits

www.clubandresortchef.com

November 2023

l Club + Resort Chef l 9

C+RC SALARY SURVEY

Annual Gross Income Distribution of Club + Resort Chef Respondents Less than $39,999

1% 5%

$40,000 to $59,999

12%

$60,000 to $79,999 $80,000 to $99,999

19%

$100,000 to $119,999

19% 12%

$120,000 to $139,999 $140,000 to $159,999

$160,000 to $179,999

8% 6%

$180,000 to $199,999

9% Yes

3% 1% 0.4%

91% No

0.5% $350,000 to $399,999 0.2% $300,000 to $349,999

Despite their tireless dedication, a staggering 68% of chefs find their work-life balance lacking, with many rating it as either “fair” or “poor.” Delving deeper, we find an industry that, in many ways, seems to leave its culinarians in the lurch. A telling 74% report that their clubs lack concrete policies to foster a balanced professional life. This absence becomes even more glaring when juxtaposed with the fact that nearly 44% of chefs often or frequently feel the crushing weight of excessive work hours or demands. “It’s not just about the hours that lower-tier employees work; it’s the ripple effect when they’re absent,” says Kenser. “The management team often has to fill in, leading to increased burnout. A more balanced weekly schedule would ensure that management doesn’t have to sacrifice their days off to cover shifts.” Jeff Perez, Executive Chef of Fairview Country Club in Greenwich, Conn., sees this as a pivotal moment for the industry: “Clubs, given their resources, can address the talent challenge by offering better compensation and work-life balance.”

5 Perks Included in Club 10+ Resort Chef Compensation 15 Packages

88%

74%

73%

67% 59%

58%

43%

40%

22%

10 l Club + Resort Chef l November 2023

20%

Housing or housing allowance

Life insurance

Mobile phone allowance

Bonuses

Childcare

401K

Paid holidays

Dental insurance

Vision insurance

Car allowance/Company car

Health insurance

81% 80%

10%

Membership at the club

0 100

CLUB CHEFS’ PLEA FOR SUPPORT

Maternity/Paternity leave

0.4%

Wellness programs

Above $500,000

Fitness

0.2%

Dry cleaning allowance

$400,000 to $449,000

Other

$260,000 to $279,999

Parking

Flexible hours

$240,000 to $259,999

Tuition assistance

$220,000 to $239,999

Free meals

$200,000 to $219,999

$280,000 to $299,999

Offering of Signing Bonuses to Club + Resort Chef Respondents

www.clubandresortchef.com

Respondents’ Ratings on Work-Life Balance 2%

Employee Views on Management’s Support for Work-Life Balance

Excellent

Other

29%

Strongly Strongly Agree Disagree

24%

Poor

32%

Good

26% Yes

18%

Disagree

Agree

32%

39%

74% No

Neutral

Fair

Frequency of Work Demands Impacting Work-Life Balance Rarely

% 12% 5

Frequently

19%

Occasionally

32%

Often

Clubs + Resorts Providing WorkLife Balance Initiatives for Chefs

32%

Sometimes

DEDICATION AND DOUBT While 88% of respondents envision themselves in the industry five years from now, this commitment wanes slightly over a decade, dropping to 72%. This diminishing long-term allegiance hints at evolving aspirations or concerns about the industry’s future landscape. Deviney reflects on this sentiment, noting that it’s not just about navigating the present; it’s about envisioning a future within the industry. Club chefs’ passion runs deep, but the clarity of their career trajectory can sometimes blur. Clubs must recognize and address this by carving out clearer paths and opportunities for chefs to thrive and evolve. “While I haven’t contemplated leaving the club industry, I have considered transitioning from the kitchen to club management,” Deviney says. “I will continue in this industry as long as the salary, benefits and quality of life continue to improve.” C+RC

Future Involvement in the Club Industry: 5-Year Outlook 12% No

88% Yes

Average Weekly Hours Worked of Club + Resort Chef Respondents Less than 30

0.2%

31-40

41-50

29%

51-60

44%

More than 61

24%

www.clubandresortchef.com

Future Involvement in the Club Industry: 10-Year Outlook 28% No

72% Yes

Interest in Transitioning to Other Club Management Roles, Including Roles Such as General Manager 56% No

44% Yes November 2023

l Club + Resort Chef l 11

MANAGEMENT

Negotiating Your Worth Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance. By Scott Craig, CEC, CCA, WCMC, Contributing Chef Editor

DESPITE THEIR INDISPENSABLE contributions, club chefs find themselves navigating a labyrinth when it comes to salary and perk negotiation. This article will delve into the importance of understanding, advocating for and negotiating salaries and perks for executive club chefs. I hope to distill what took years and several pivotal moments to learn: You don’t get what you deserve. You get what you negotiate. AWAKENED TO POSSIBILITIES In 2001, I was on fire for our craft and working as a restaurant chef at Baltimore (Md.) Country Club. I was blissfully unaware that my pay rate of $8.50/hour was below the poverty line for the DC/Baltimore metro area—until rent came due. It’s not uncommon for chefs to be passionate about their craft to the point of neglecting financial considerations. Many chefs are drawn to the profession because of our love for cooking, and we prioritize culinary creativity over financial rewards. However, knowing your worth and having the will to advocate is essential. The results of this effort don’t simply impact a single executive chef’s position because, on the ocean of the private club industry, all ships rise together. The negotiation of your neighboring chef can benefit you tomorrow. 12 l Club + Resort Chef l November 2023

Understanding the Market: Club chefs should examine salary trends and compensation packages for similar positions in their region and industry. This knowledge will serve as a benchmark for what they can reasonably expect when they begin negotiating. GuideStar (a nonprofit financial reporting service) is an indispensable tool for researching the compensation for comparable positions, as well as understanding the financial health of a club prior to applying for employment. The salary and benefits survey recently conducted by Club + Resort Chef (see pgs. 8-11) broke new ground in offering transparency and is crucial reading for assessing the value of an executive chef position. Assessing Skills and Experience: Every executive chef brings a unique set of skills and experiences to the table. It’s crucial to evaluate your qualifications honestly and determine how they align with the club’s needs. Highly skilled chefs with a proven track record in comparable operations will naturally command higher salaries and perks. Quantifying Achievements: A chef’s accomplishments can be quantified in various ways, such as improved profitability, menu innovations or successful event execution. By showcasing these achievements, chefs can justify their request for better compensawww.clubandresortchef.com

QuikThermTM Cook and Hold Convection Oven ...cooks and holds a wide variety of foods in a small footprint.

● Preheats to 350° less than

10 min.

● Roast, cook, bake, air fry,

rethermalize and hold with precise temperature and humidity control.

● Allows end user flexibility to

increase or reduce air flow.

● In both 12KW & 8KW versions.

Full & half size available!

● Non-venting;

does not require a hood.

Model shown: RO151FWUA18DE

Full Size

Model shown: RO151HWUA9D (with optional window and stand)

5925 Heisley Rd, Mentor, OH 44060 | Toll-Free: 877-273-7267

www.crescor.com

Half Size

MANAGEMENT

tion. Competitions, certifications and continuing education are also great methods of quantifying achievements and gaining an advantage in negotiations. Negotiating Perks: Compensation is not limited to salary. Perks such as health benefits, retirement plans, professional development and work-life balance are equally important. Additionally, lesser-known perks have been made to peers such as subsidized housing, supplemental retirement policies, clothing allowance, automobile allowance, tuition assistance for dependents and more. Take the time to negotiate professionally and patiently prior to new employment.

DON’T **** WITH ME, AND OTHER PRE-EMPLOYMENT NEGOTIABLES In 2018, I found myself sitting across from Mark Bado, one of only a handful of Master Club Managers in the United States, as we contemplated my return to Myers Park Country Club (MPCC) in Charlotte, N.C. This was our first meeting, and I was eager to convey my inclination toward thriving in an environment that offered autonomy over micromanagement. With a casual chuckle, [Bado] said, “So, what you’re telling me is, don’t [expletive deleted] with you.” His relaxed demeanor and acceptance of my management preferences put me at ease. This candid and open conversation marked the beginning of a series of discussions that laid the foundation for an immensely gratifying employment, treasured mentorship and a friendship that would prove vital as we navigated the uncharted landscape of the pandemic.

THE OFTEN-OVERLOOKED BENEFITS OF WORK-LIFE BALANCE With the pandemic in full swing, we made the necessary adjustments at MPCC to maintain a takeout operation and grocery pickup program. We all worked on “shortened” schedules, eight hours per day with no overlap to prevent outbreak. The new schedule allowed for new life experiences that weren’t previously possible. As chefs, we give nearly everything to this craft. By sacrificing our nights, weekends and holidays, we implicitly sacrifice relationships, life experiences and so much more. Many of us might have been attracted to this industry at a young age by a romanticized notion of what it means to be a chef. However, COVID has starkly highlighted for me, and for many of my peers, the true costs of a successful career. Based on C+RC’s 2023 Salary Survey, out of more 14 l Club + Resort Chef l November 2023

than 400 respondents, over 76% of club chefs feel their work-life balance is negatively affected by excessive work hours, at least sometimes. Understanding what a healthy work-life balance means to an individual and to their family is key; the conversation needs to take place with a potential employer to ensure the resources are in place to turn that plan into a reality.

THE SINGLE MOST IMPORTANT PART: THE WRITTEN LABOR AGREEMENT In 2022, I quickly came to realize the importance of a written labor agreement when my own was disregarded by incoming club management. Given the option of taking legal action to protect my negotiated terms, ignoring the infraction, or simply moving on, I chose to seek new employment. However, having a signed labor agreement provided me with the legal protections and peace of mind that I would not have otherwise had. HR executives emphasize the importance of documenting employment terms in writing to clarify rights and obligations for both parties. While formal contracts can be used, even a simple document detailing pay, work hours, benefits and other terms suffices. Some states mandate written documentation, but many are unaware of this. Regardless of the state’s requirement, having a written agreement is crucial to address any potential disputes.

REDEFINING VALUE While the line between white-collar and blue-collar work can sometimes blur, club chefs are generally considered white-collar professionals due to their high level of expertise, financial responsibilities and managerial duties. The C+RC Salary Survey results convey the narrative of a group that, for the most part, does not perceive that they are being treated as such. Although concerns about salary, work-life balance and the absence of negotiated terms may currently pertain to this group, it is only a matter of time before these concerns become prevalent across our industry. In fact, according to the survey results, this shift may occur within the next ten years—or sooner. It is the responsibility of private clubs, managers and recruiters to avert an exodus from our industry by taking proactive measures to ensure the role of Executive Club Chef is both esteemed and attractive. C+RC For the full article, visit clubandresortchef.com/negotiating-your-worth. www.clubandresortchef.com

2023

Leaders in CLUBS & RESORTS

Triar Seafood For over 30 years, Triar Seafood Company has been the discerning chefs’ source for the highest quality, responsibly harvested seafood. Triar has set the standards for freshness, quality, and next-day delivery in the seafood industry. Because of this, Triar Seafood is The Chef’s SourceTM for consistency, guaranteed satisfaction, and peace of mind when it comes to fresh seafood.

SPONSORED BY NORTH COUNTRY SMOKEHOUSE

A Cost-Effective Way to Embrace the Better-For-You Meat Movement Balancing sustainability, taste, and cost to meet consumers’ expectations. SUSTAINABLE, CENTER OF PLATE PROTEINS are highly sought after, and consumers want the same ethically sourced options when eating out. By 2026, the United States organic food market is forecasted to increase by 57.3 percent over what it was in 2021. “People are paying more attention to the food on their plate and where it comes from. They’re making different choices about what they eat at home and in restaurants,” says Cordon Bleu trained Chef Chris Mattera, who heads up culinary innovation at North Country Smokehouse. Restaurants are at the forefront of the betterfor-you food movement. Their customers want more sustainable meat without compromising flavor. Aligning with the preferences of socially conscious diners means serving proteins that are free from antibiotics, added growth hormones and synthetic chemicals. Animal welfare is also important, with new legislation in effect from coast to coast under California Prop 12 and Massachusetts’s Q3 measures. “Foodservice professionals who preemptively align with the better-for-you food movement will fare better than those who don’t.” says Mattera. “Sustainably raised meat simply tastes better.” Environmental stress levels can impact the finished product’s taste. The animal’s diet, ability to roam, and air quality on the farms all play a part. As restaurants consider embracing these changes, they must balance their sustainably sourced offerings in a way that positively impacts their bottom line. North Country Smokehouse is a pioneer in providing cleanlabel smoked meats with more than 400 farms in its familyowned Agri network. The company takes pride in handcrafting artisanal smoked bacon, sausage, ham, and deli meat with exceptional flavor, premium ingredients, respect for livestock and the land. All its meat is available in antibioticfree, all-natural certified humane, and organic varieties. Transitioning to better-for-you proteins can enhance a brand’s reputation but often requires an evaluation of the existing menu and its variable costs. Most suppliers operate

off-market, so foodservice pricing fluctuates all the time. North Country Smokehouse, however, offers stable and competitive pricing due to its vertical integration with North America’s largest producer of certified humane and organic pork. The close relationship gives it a lower, more stable price than competitors. Chefs and restaurant operators can confidently plan their menus, knowing that costs will not fluctuate dramatically. “You can build your margins without worrying that prices will shoot through the roof on the next order,” says Mattera. North Country Smokehouse offers a seamless entry point for restaurants transitioning towards better meat and many restaurants start with antibiotic-free meat products. As customer demand grows and they see their dishes sell through, they gradually introduce certified humane and organic options. “What sets us apart is our commitment to doing things right every step of the way, and that’s not always easy to do,” says Mattera. - By Olivia Schuster

To hop on the better-for-you meat movement, visit ncsmokehouse.com 24 l Club + Resort Chef l November 2023

www.clubandresortchef.com

As one of America’s few remaining family owned smokehouses, we handcraft artisanal smoked meats with relentless flavor, exceptional animal care, and respect for the land. Some things simply can’t be compromised.

IEW P

fsr-full-page-nov-2023-v8-resize.indd 1

N HERE

LO G

SC A

TA A C RODUCT

NCSmokehouse.com

10/5/2023 2:34:05 PM

A G E N D A AT A G L A N C E SATURDAY, MARCH 2 , 2024 Taste of Texas: Exclusive Wagyu Ranch and San Antonio Country Club Tour

SUNDAY, MARCH 3, 2024 Keynote Address #CheftoChef2024 Kickoff Party

MONDAY, MARCH 4, 2024 Effective Communication and Self-Advocacy Michael Matarazzo, CEC | Farmington CC Employee Meal Programs: The River Oaks Recipe for a Happier, More Productive Team Charles M. Carroll, CEC, AAC | River Oaks CC Revolutionizing Member Engagement Through Social Media Michael Ponzio | Park Ridge CC The Decline of Member Etiquette: How to Address Bad Behavior Scott Craig, CEC, CCA, WCMC | Cullasaja Club Hydrocolloids Made Simple April Johnson | Bocuse d’Or Team USA The Art and Science of Charcuterie Jeremy Leinen, CEC | The Country Club of Rochester

TUESDAY, MARCH 5, 2024 Building a Pastry Program from Scratch Vanessa Tristan, CEPC | The Club at Carlton Woods Wes Tyler, CEC, CCA, WCMC, CCCD | The Club at Carlton Woods Mentorship and Reverse Mentorship in Club Culinary Operations Shannon Farmer | Ansley Golf Club J. Kevin Walker, CMC, AAC | Ansley Golf Club

che ftoche fconference.com

The Art of Exclusion: Crafting Upscale, Creative and Delicious Gluten- and Dairy-Free Dining Experiences Chloe Dykes | Lexington CC Mastering Transitions: From Chef to Assistant General Manager Joseph M. Leonardi, CMC | St. Andrew’s CC The Final Step: Plating and Garnishing Daniel Montano, CEC | Forsyth CC Medals, Mentorship, and Bocuse: Lessons from the Global Culinary Arena Corey B. Siegel | 2-time Culinary World Cup Gold Medalist | 3-time Culinary Olympic Gold Medalist Craft Mixology: Exploring Cocktail Trends and Ingredients Patrice Hewski | Commonwealth National Golf Club & Manor House Beyond Par: Preparing for a Tour Event Nick Barrington, CEC, ACE | East Lake Golf Club Elevating Member Experiences: Creative Event Themes Philippe Reynaud | Ocean Reef Club The Turnaround: Taking Your Culinary Operation from Good – or Not So Good – to Great Tim Recher, CEC, AAC, MWMCS, CWX | Frenchman’s Creek Beach and CC 2024 Club + Resort Chef of the Year Culinary Competition

November 2023

www.clubandresortbusiness.com

trendy and Traditional The Landings Golf & Athletic Club Is No. 1 in C+RB's Pro Shop Rankings.

2023 Pro Shops

Choose Landmark for Practice Greens Made in Heaven Golfers know that warming up is essential to playing a great round. Stylish and eye-catching accessories from Landmark Golf Course Products can help them get into the swing of things from their first putt—and are the perfect invitation to keep players coming back.

Rinowood.com 1-888-337-7677

PUTTING GREEN FLAGSTICKS Give your members a feel for their short game right away with specially designed flagsticks for your putting greens. Made from our durable and weather-resistant Rinowood™, each stick can be customized with your logo to add style and flair.

CUSTOM FLAGS Top off your new flagsticks with fully customizable flags to help your brand stand out. Choose from several swatch options and have Landmark finish them off by printing, appliqueing, or embroidering your logo.

BEVERAGE TEES Perfect your practice greens and offer golfers a convenient place to put their beverages while they get into the game. Each one is sturdy and can be personalized with your logo or custom text.

THE ROB REPORT

The Sound of Silence EVERY TIME THE CLEVELAND Browns lose a football game, I’m inundated with memes claiming, “Hello darkness, my old friend.” As fans, we hope for a winning team, but realize we may be doomed to push that heavy boulder up a hill for eternity. I bring up the meme because it is taken from the song, “The Sound of Silence” — first recorded by Simon and Garfunkel in the 1960s and more recently covered by the band Disturbed in 2015. The lack of silence — or more accurately, presence of noise — has been a hot-button topic across the industry recently as pickleball continues its meteoric rise, but complaints go back a lot longer. In January 2018, we wrote about residents living near The Kansas City Country Club filing an action against the club over the noise created by the greens fans that ran during especially hot periods to help fight fungus and other turf damage. Clubs with shooting sports have come under scrutiny, as well. Residents living near Kirtland Country Club in Willoughby, Ohio were angry in March 2018 that noise from the club’s skeet shooting range continued to be a source of seasonal misery. The issue led to multiple complaints after the Willoughby City Council approved the club’s plans to add the activity in 2015. The Willow Wood Gun Club in Mahopac, N.Y. wanted to build a 14-station sporting-clay range on its 86-acre property in June 2022. The club constructed its original sporting-clay range several years prior, but without the requisite Planning Board approvals and Zoning Board variances. When shooting there began to disturb neighbors, Willow Wood was given a cease-and-desist order. The

30 l Club + Resort Business l November 2023

club then made eﬀorts to mitigate the noise issue and validate the sportingclay range, to bring it in line with town ordinances. Of course, clubs, like any other property, have always been accused of hosting loud parties deep into the night or running maintenance equipment too early in the morning. My roommates and I were guilty of the former back in college, so I have personal experience of which to speak. All of that to return to this … pickleball. We recently reported that the sport was on hold at Greenbriar Hills Country Club in Kirkwood, Mo. The results of a sound study revealed that noise generated by pickleball play on the club’s new courts exceeded acceptable levels under St. Louis County’s noise ordinance. A representative for the country club shared a statement with KTVI that reads in part: “We are planning additional sound mitigation to the courts, and a follow-up study will be conducted. This process will continue until it is determined that the playing of pickleball is compliant with the St. Louis County Code.”

In similar news, Club + Resort Business has reported on pickleball-related noise complaints at Birchwood Country Club in Westport, Conn., The Lake Club in Wilton, Conn., the New Canaan (Conn.) Field Club, Longboat Key (Fla.) Club, and Birchwood Country Club in Westport, Conn., among others. Where there’s a problem, there’s someone working on a solution. We recently reported on a Kansas-based company looking to reduce pickleball noise. Sln/cr Panels LLC, a firm based in Mission, Kan., has designed lightweight and customizable sound-absorption panels specifically for pickleball. Its panels absorb the 1.2kHz frequency of pickleball noise and reduce sound intensity by 60%, according to its website. Whether it’s new technology, additional landscaping or increased courtesy and consideration, the industry is diligently striving to offer its members the hottest amenities and services, while remaining good neighbors. Coming full circle on song lyrics, hopefully everyone will soon be able to “Enjoy the Silence” (Depeche Mode).

Rob Thomas • Editor

rthomas@wtwhmedia.com

www.clubandresortbusiness.com

BUILT TO BREAK THROUGH Streamline your club’s operation with the industry’s smartest software solution.

Developed by golf course operators who actually get the challenges of day-to-day club management, Club Caddie Golf Management Software is built to break through the complex web of systems and streamline your operation. Our award-winning, cloud-based solution connects your ENTIRE operation—tee sheets, F&B, pro shop POS, member communications and more. With free 24/7 client support and pricing based on your club’s needs, it’s no wonder Club Caddie is the fastest growing software solution in the golf industry.

CLUB CADDIE | BUILT TO BREAK THROUGH www.ClubCaddie.com

MANAGEMENT

TURNING LEMONS

INTO LEMONADE Robin Shelton, CCM • PGA Master Professional, General Manager Newport Beach Country Club • Newport Beach, Calif.

“THERE’S NOT ENOUGH M&MS in the free trail mix.” We’ve all been there … a bad day because of a complaint from a member. Feedback from another member that took an emotional toll. Mr. Haverkamp making comments under his breath that make us feel frustrated and disappointed. We will never escape these difficult days or draining feedback. As someone committed to the hospitality industry, we genuinely care about how people feel. We prioritize the happiness of others more than ourselves. We want to create amazing human connection and experiences. We feel we have let ourselves and others down when someone feels we miss the mark. I was recently reflecting on two comments I received in the past from members. The first – “there’s not enough M&Ms in the trail mix;” and the second – “the toilet seat is the wrong shape and size.” Originally, thinking about these comments I was discouraged. I thought I was doing all the right things, trying hard, and making improvements. However, it seemed that no matter how hard I tried; I could never make these members happy. Every club seems to have them – the Fab Five, the Tough Ten, the Angry Twelve – that group of members or customers that you would not mind if they traveled abroad, and stayed abroad. Too often these members and customers can steel our joy and rob our enthusiasm. Later that day, my 10-year-old nephew had a soccer game. Although there isn’t a lot of precise strategy involved at this level, I always like to ask about the highlights. He told me that he passed the ball to the wrong player and the coach yelled 32 l Club + Resort Business l November 2023

at him from the sidelines. And after the game, the coach pulled him aside and said he needed to spend extra time practicing his short passes. He too felt discouraged based on his performance and the comments from his coach. I was excited for him … He was not. I proceeded to tell him that was one of the best things that could happen to him. It represented a good thing; the coach cared and wanted him to do better. The coach knew he had potential. I told him … the moment you’re not receiving any feedback, is the moment the coach isn’t yelling at you, is the moment that person has given up on you. At that very moment, I had to adjust my perspective. Although I thought the comments from my members were petty – I realized they cared. They cared about the future of their club. They wanted their club to be better. They had trust and confidence in me to improve their membership experience. They had confidence in me that I could affect change. I realized that feedback is exactly that … it is feedback. It wasn’t complaints. It wasn’t criticisms. It wasn’t grievances. It wasn’t frustrations. It was feedback—all attempted to make the club better and a sign that these members passionately cared. They hadn’t given up on their club and they hadn’t given up on me. I now had a whole new perspective. I was now grateful for their feedback – it represented a lot more than just a comment about M&M’s and toilet seats. If you look at the feedback you are receiving – could it say a lot more than just something about your operation? www.clubandresortbusiness.com

GOLF + FITNESS TECHNOLOGY

CONTINUING

EDUCATION By Matt Kilgariff • Director of Player Development The Bridges at Rancho Santa Fe • Rancho Santa Fe, Calif.

ONE BIG MISTAKE MANY CLUBS make is not inspiring their staff to continue to learn and grow. The easiest and most rewarding way to invest in employees is through encouraging and supporting continued education. Supporting them on a quest to stay current and relevant goes a long way. Learning is invigorating. Invigorated employees have a strong tendency to work harder due to gaining a fresh perspective, which boosts their overall morale. I have been a full-time performance coach for more than 20 years. I recently took my annual trip to the California Coaching and Teaching Summit at Virginia Country Club. As always, I walked away feeling energized with countless innovative ideas on how to be a better coach. If I can learn something new, I know you can, too. The Committee engaged an excellent group of speakers and vendors that kept the summit entertaining and informative. We learned about new and exciting products and services available to all coaches. Two instructors in particular left me with some interesting ideas that I want to share with you below. Todd Anderson, Director of Instruction at TPC Sawgrass, made a statement about what it takes to be a skillful player: “You have to have ego, skill, and nerve. You must be before you can become, and you have to have the nerve to hit the shot.” This statement is golden. Golfers cannot just show up and think they can pull off any shot. They need an ego to know they can do it, skill to make sure they can do it, and nerve to pull it off. Boyd Summerhays, PGA Tour coach, spoke about what it takes to make a junior (amateur) golfer an elite player. He was the perfect person to speak about this topic. He is a great coach, and also has two kids playing at Arizona State University. His mental approach to the game was my big34 l Club + Resort Business l November 2023

gest take away. It is great for elite golfers, but will also make every golfer a better player if they follow these guidelines: • Get over bad shots immediately … let that one bad shot only cost you one shot. • Learn to overcome adversity. Do not just quit. • Accept that bad breaks happen. Learn to recognize them and do not allow yourself to go down a rabbit hole. • Keep your mind in a good space by staying positive. Feeling sorry for yourself and having pity parties are draining mentally and physically. • Perception is reality. So, perceive the good. • A player that sees bad breaks is a player that is looking for excuses … there are no bad breaks. Keep track of both perceived good and bad breaks … as it is great to understand how “lucky” you might actually be. • Control outward emotions. Let others see the best of you. Deal with the inward on your own time. • This game is challenging. Learn the percentages and the numbers (professional stats from different distances in all aspects of the game). This helps set realistic expectations. To become an elite player, make no excuses, exude positive body language, practice positive self-talk, and have a realistic understanding that there are no bad breaks. I hope this information is helpful. The real moral of this story is to keep educating yourself and your staff. I promise it will make a great working environment. Everyone is better when they feel valued and are encouraged and supported to learn and grow.. Matt Kilgariff is a PGA professional who spent much of his career working for Butch Harmon and the Harmon Family. He is currently the Director of Player Development at The Bridges at Rancho Santa Fe in Rancho Santa Fe, Calif. Prior to joining The Bridges, Kilgariff was Director of Player Development at The Olympic Club in San Francisco. Matt has also been part of TaylorMade’s National Advisory Staff since 2012.

www.clubandresortbusiness.com

SAVE MONEY TODAY! REDUCE YOUR CREDIT CARD PROCESSING FEES

Rates As Low AsELIMINATE 0.05%UP* TO 100% OF YOUR CREDIT CARD PROCESSING FEES! NAB makes it easy to offset your credit card processing fees with our non-cash adjustment.

Accept EMV/NFC (Apple Pay, etc.) EBT, Snap, Checks and more

Pay-at-the-pump compatible

Next Day Funding with weekend settlement

 FREE Credit Card Terminal Placement Wireless/Landline/High-Speed/Dial-Up  Easy setup (with no setup fees and quick approvals)  Seamless integration with your current POS  $295** towards your early termination fee (if you have one) with your current processor  Access to Payments Hub - our secure, online merchant portal  Free paper**

FREE Credit Card Terminal Placement Wireless/Landline/High-Speed/Dial-Up Easy setup (with no setup fees and quick approvals)

SWITCH NOW AND GET YOUR FREE TERMINAL Seamless integration with your current POS

$295** towards your early termination fee (if you have one) with your current processor Access to Payments Hub – our secure, online merchant portal

SMART TERMINAL

Free paper**

STANDARD TERMINAL

• Send digital receipts: Email or SMS a receipt

COMPATIBLE WITH

GAS CARDS WRIGHT EXPRESS FLEET CARDS VOYAGER AND MORE…

• Send Invoices with 4G / Wifi

• Integrate to Your Point of Sale

FREE NFC & EMV-READY TERMINAL & PIN PAD OR WIRELESS TERMINAL

PAY AT THE PUMP COMPATIBLE

GROW YOUR BUSINESS. PARTNER WITH NAB TODAY!

866.481.4604

OPTIONAL PROGRAMS:

EDGE: The Best CASH DISCOUNT PROGRAM from North American Bancard

©2019 North American Bancard is a registered ISO of Wells Fargo Bank, N.A., Concord, CA, and The Bancorp Bank, Philadelphia, PA. American Express may require separate approval. *Durbin regulated Check Card percentage rate. A per transaction fee will also apply. **Some restrictions apply. This advertisement is sponsored by an ISO of North American Bancard. Apple Pay is a trademark of Apple Inc.

Are you ready to get rid of the impact of payment processing costs on your business? With the Edge Cash Discount program you will enjoy the same profit margins from cash payments as you do from non-cash payments.

• Curbside Ordering • Point of Sale Systems

Recommendations, Solutions & Integrations

• Accept EBT/Snap Low Transaction Fee

GROW YOUR BUSINESS. PARTNER WITH NAB TODAY!

866.481.4604

© 2023 North American Bancard, LLC (NAB). All rights reserved. NAB is a registered ISO of BMO Harris Bank N.A., Chicago, IL, Citizens Bank N.A., Providence, RI, The Bancorp Bank, Philadelphia, PA, and First Fresno Bank, Fresno CA. American Express may require separate approval. *Durbin regulated Check Card percentage rate. A per transaction fee will also apply. **Some restrictions apply. This advertisement is sponsored by an ISO of North American Bancard. Apple Pay is a trademark of Apple.

WWW.NYNAB.COM

WWW. NYN

Top Ranked Pro Shops

Trendy And Traditional The Landings Golf & Athletic Club Earns Top Rating in C+RB’s Top Ranked Pro Shops Program.

2023 Pro Shops

C+RB Editorial Report FOUR DIFFERENT SOFT goods golf shops offering a variety of brands and products, as well as a golf performance center are available to the 7,500-plus members at The Landings Golf & Athletic Club in Savannah, Ga. These facilities, along with a dedicated and caring staff, are among the reasons why the club received a top-level ranking in the 2023 Club + Resort Business Top Ranked Pro Shops program. “[The club] is thrilled with the news of being ranked highly alongside the country’s best pro shops,” says Haley Pickering, the club’s Golf Shop Retail Manager. “We create a very different shopping experience from most clubs, so to be recognized for that is something our professional staff should be proud of.”

36 l Club + Resort Business l November 2023

The club serves more than 7,500 members and 3,500 golf members who predominantly live on Skidaway Island in Savannah year-round. The club’s four soft goods golf shops sell 65 different brands that have all been carefully curated by location, according to club leaders. “We have the opportunity to not only stand out from other clubs, but from our self,” says Pickering. “Each shop has its own identity and brands which gives us the ability to cater to our 7,000 members.” Pickering notes the 1,500 sq. ft. Marshwood golf shop is the club’s “trendiest” site, offering lifestyle brands such as Greyson, LuluLemon, and Barbour. This shop allows members to seek brands that they would likely find in downtown boutiques and shops.

“Whether members need a dress for Sunday brunch or a jacket for your skeet shoot, we don’t want you to have to leave the island to be outfitted,” says Tara Doherty, the club’s Membership Specialist. Members who favor a more traditional look can visit the 1,800 sq. ft. Palmetto golf shop to check out classic brands like Polo RLX, Fairway and Green, and Tail Activewear. Located next to the club’s wellness center, the 1,300 sq. ft. Oakridge golf shop “promotes an active lifestyle” by oﬀering brands such as Genteal, Adidas, Levelwear and the club’s private label, Pickering says. While it oﬀers views of the marsh on the club’s property, the 1,050 sq. ft. Deer Creek golf shop embodies an “east coast, west coast preppy” aesthetic as it supplies

www.clubandresortbusiness.com

Ranking Club Name

members with brands like Lilly Pulitzer, Johnnie-O, and Travis Mathew, according to Pickering. Offering new products that are different from typical golf brands has helped the club increase its year-over-year sales by around 20%. With the increase in sales of lifestyle products, the club is selling clothing that can be worn off the golf course. Club officials strive to maintain a fresh assortment of goods every month in the shops as its members play all six courses in rotation. “With a membership the size of ours, we do quickly run out of many items, so special ordering is a key part of our ... business,” Doherty adds. When the golf performance center opened, leaders shifted from selling stock clubs to special ordering clubs after a member has been fit. “With this specialized approach we have seen the shift in sales from soft goods to hard goods,” Doherty says. The work being done by the employees working in the four shops, Pickering says, reflects the club’s mission to “attract, retain and engage” with its members. “Our team does the best they can at making members feel ... cared for when shopping,” Pickering notes. “Whether you are looking for yourself or a gift for a loved one, we do our best to hunt down the perfect item.”

State

Pro Shop Sq. Ft.

Annual Revenues

The Landings Golf & Athletic Club

8,000

1,700,000

BallenIsles Country Club

4,850

1,701,627

Fiddler’s Elbow

1,800

2,830,000

Boca West Country Club

5,000

2,300,000

Escondido Golf & Lake Club

683

1,014,702

DC Ranch Country Club

2,200

800,000

Forest Creek Golf Club

1,050

875,000

Newport Beach Country Club

2,000

1,300,000

The Golf Club at Lansdowne

1,800

1,000,000

Atlanta Athletic Club

1,700

3,000,000

The Bridgewater Club

6,000

900,000

Sand Valley

1,200

4,899,518

Mizner Country Club

1,100

633,198

Cherokee Town and Country Club

1,675

1,750,000

Hallbrook Country Club

1,100

1,107,264

Lakewood Ranch Golf and Country Club

800

1,445,000

The Country Club at Castle Pines

950

700,000

Sawgrass Country Club

1,100

815,000

Bonita Bay Club

3,000

1,976,000

The Club at Ibis

2,500

2,200,000

We-Ko-Pa Golf Club

2,000

2,300,000

Whistling Straits

1,312

5,000,000

The Club at The Strand

900

360,000

Blackwolf Run

1,350

2,200,000

World Golf Village King & Bear Slammer & Squire

4,390

1,015,241

TPC Sugarloaf

1,100

900,000

Addison Reserve Country Club

2,400

1,500,000

Broken Sound Club

3,500

800,000

High Ridge Country Club

2,000

1,100,000

Lake of Isles

1,400

1,000,000

Las Colinas Country Club

700

650,000

Blackhawk Country Club

2,800

1,300,000

Quail Village Golf Club

200

130,000

The Topeka Country Club

1,500

365,000

Boca Grove

1,285

332,050

Honorable Mention:

Harbour Ridge Yacht & CC, Fountain Head CC, Boca Woods CC

www.clubandresortbusiness.com

November 2023 l Club + Resort Business l 37

Top Ranked Pro Shops

Specialized Service BALLENISLES COUNTRY CLUB

Palm Beach Gardens, Fla.

Members at BallenIsles Country Club in Palm Beach Gardens, Fla. have access to a pro shop that provides customized service, a merchandise team that oﬀers personalized shopping consultations, and a new state-of-the-art learning center. These wide-ranging services are among the reasons why the club performed well in the 2023 Club + Resort Business Top Ranked Pro Shops program. Becky Collison, the club’s Director of Marketing & Communications, notes that custom displays are one way BallenIsles separates itself from other clubs. “Our custom displays not only create a remarkable visual impact, but also oﬀer exceptional functionality, enabling an elegant presentation of merchandise,” she says.

Setting up the displays allows the club to showcase hard goods inside its ‘71 Golf Learning Center and make additional space available to display multiple lifestyle brands and accessories in its pro shop. “The strategic utilization of both spaces not only enhances revenue generation but also fosters an increase in foot traffic,” Collison says. She notes the pro shop concierge provides friendly and personalized service customized to each member’s personality, needs and budget. The merchandise team offers “personalized shopping consultations,” and a curated service that has become a new deluxe concierge service for members, Collison says. The pro shop offers 12 men’s lines, 15

ladies’ lines, five headwear vendors, and many types of golf bags, balls, gloves, tennis rackets, stringing services, and accessories. The club successfully introduced “lifestyle” lines such as Lululemon, Lilly Pulitzer, Alashan Cashmere, Peter Millar and Lucky in Love. The ‘71 Golf Learning Center opened in March and offers two fully enclosed hitting bays featuring Trackman Performance Studio technology, a SAM Putting lab, Smart 2 Move force plates and high-speed cameras. One bay is outfitted by Callaway with a performance and innovation fitting studio. BallenIsles offers more than $75,000 in demo clubs and members can be fitted for drivers, irons, wedges, and putters.

DURABLE. ELEGANT. STACKING. Custom Chairs with a 20-year Warranty

EustisChair.com 978-827-3103

38 l Club + Resort Business l November 2023

www.clubandresortbusiness.com

2023 Pro Shops

A Unique Shop FIDDLER’S ELBOW

Bedminster Township, N.J.

FIDDLER’S ELBOW IN Bedminster Township, N.J. recently expanded its offerings at its pro shop in an effort to provide more unique products and services to its members. This transformative process helped Fiddler’s Elbow earn a strong rating in the 2023 Club + Resort Business Top Ranked Pro Shops program. “It is such an honor to be recognized as one of the top golf shops in the country,” says Caitlin Flaherty, the club’s Retail Operations Manager. “It serves as motivation and a source of pride to our team that strives to offer the most appealing golf shop experience.”

MASTER PLANNING

With club officials mindful of the diverse interests of their clientele, Fiddler’s Elbow recently expanded its offerings beyond the golfing realm. The golf shop now features a curated selection of boutique-style items, including Nest candles, Parker & Hyde tote bags, and the chef’s signature items like beef jerky and honey sourced from the club’s own bee hives. “We’ve successfully evolved from being a conventional pro shop to becoming an exceptional boutique destination,” Flaherty says. “Our members, who are at the heart of our community, come to see us not just for their golfing needs but also for the distinctive lifestyle wardrobes and accessories that we provide.” Flaherty adds she believes one of the club’s most distinctive characteristics is its staff. “Our Mission Statement is: To enhance the lives of our members and guests by

ARCHITECTURE

creating unforgettable WOW moments,” she says. “...Since our membership is large and diverse, our team tries to listen ﬁrst in order to stay in touch with their needs, recognizing that each individual may have their own style. We also go above and beyond to promote special customized orders and to oﬀer a unique range of ‘boutique’ items that promote our brand and lifestyle.”

INTERIOR DESIGN

PROCUREMENT

The Apawamis Club, Rye, NY

DESIGN AND ARCHITECTURE FOR PRIVATE CLUBS & HOSPITALITY PETER CAFARO PCAFARO@JBD-JGA.COM 401.721.0977 www.clubandresortbusiness.com

November 2023 l Club + Resort Business l 39

es tossed in illiliters f kosher

mith apple negar mon juice right)

ngles, ith kosher powder

esting ones. ration comes

nd other digiking ideas or l person, and image I come t of developt benefits the ngaged in the

Top Ranked Pro Shops For the soy pearls: • Freeze 1 ½ quarts canola oil in a 5-inch-wide, 2-quart cylinder for at least 3 hours • Bring 240 grams soy sauce just to a simmer • Add 4 grams agar agar and 5 grams sugar, and stir until it begins to slightly thicken • Using an eye dropper, drop small droplets of the soy into the frozen oil to set the agar agar, being careful not to overlap BOCA WEST COUNTRY • Strain from cylinder and storeCLUB in enough oil to cover under Boca Raton, Fla. refrigeration

A Prideful Program

For plating: THE STAFF AT Boca West Country Club in Boca Raton, Fla. • Using a 3 ½-inch ring, stack as follows: Bib lettuce, tuna, operates with a business mindset that also focuses on cultivating apples, avocado, soy pearls and micro wasabi meaningful connecti • Garnish with chipsons with members. This approach is one the major reasons clubDEL.has SUBMITTED BY DAVID N. DADDEZIO, PC1, EXECUTIVEof CHEF, VICMEAD HUNT CLUB/BIDERMANN GOLFwhy COURSE,the WILMINGTON, earned a high grade in the 2023 Club + Resort Business Top Ranked Pro Shops program. “These rankings validate the hard work, strategic planning, and C&RB Can detail howplan youand tiespecial your beehives and execution of ayou speciﬁ c buying events schedule tomato and herb gardens together with your Farm centered on the wants and needs of our membership,” says Emily Table Dinners? Giﬀord, the club’s Director ofand Retail. “Most importantly, this recogDaddezio The bee hives gardens have really bolstered niti on moti vates the golf shop team to grow and conti nue to put our culinary program, while promoting good stewardship outthe the environment. best product year of Atover ouryear.” annual farm-to-table dinner, we paired the honey from our hives with locally produced

on Craigslist

agon wheels, r know what e it. I’ve used erie table unramp for an

turned into o enhance t. Other devised skis and old

At just under 5,000 sq. ft., Boca West has one of the largest private country club golf retail operations in the nation, with Gifford saying it is run as a business with its own budgetary goals and financial accountability. “Our team puts just as much time, resources, and investment into ensuring that the . . . golf shop is at the same world-class level as any amenity within our 500,000 sq. ft. of member clubhouse space,” Gifford says. Within the golf shop is a golf studio that offers a place for members to book golf lessons, schedule club fittings, purchase golf equipment, socialize with the golf professionals, and check out demo equipment. “The golf studio allowed us to diversify golf equipment products sold, expand our in-house club repair offerings to include complex club repair and re-shafting,” Gifford says. It is a point of pride among staff members to make sure that all of the merchandise is displayed properly on the sales floor so that members can enjoy their shopping experience. While the shop offers a luxury department store feel, Gifford notes the club focuses on “creating meaningful and genuine human connections with our members.” The club’s experienced leadership team understands the purchasing behavior of its members, and thus knows “what works and what hasn’t worked,” Gifford says.

ENHANCE YOUR CLUBHOUSE PATIO WITH OUR PREMIUM QUALITY

OUTDOOR INFRARED HEATERS

www.infradyne.com • 888-317-5255 Infrared Dynamics

A California Company

JANUARY 2019 www.clubandresortbusiness.com C&RB 40 l Club + Resort Business l November 2023 Infrared Dynamics - SUNPAK ad - C&RB Magazine 1/4 pg - 3-3/8” x 4-7/8” 12/14/16

12/26/18 1:04 PM

www.clubandresortbusiness.com

2023 Pro Shops

Member-Focused ESCONDIDO GOLF AND LAKE CLUB

Horseshoe Bay, Texas

ESCONDIDO GOLF AND Lake Club in Horseshoe Bay, Texas, focuses on oﬀering unique vendors and stellar member service in its golf shop. These are a couple of the reasons why the club earned a high level rating in the 2023 Club + Resort Business Top Ranked Pro Shops program. “I am very excited to hear we have ranked well in the judging,” says Breanna Rangnow, Merchandise Manager at the club’s golf shop. “We take great pride in our merchandise selections for our membership, striving to oﬀer unique vendors for Escondido Golf & Lake Club.” She notes Escondido provides a “unique arrangement of vendors,” and some of the brands available to members are Peter Millar,

Nest candles, Julie Vos jewelry, and Krewe sunglasses. “We like to offer a wide range of items from golf, lifestyle, and accessories,” Rangnow says. “Creating a space where our members can find more than just something to wear on the course, along with our great detail to visual merchandising, has helped differentiate us from other shops.” Member service is a focal point for the Escondido staff, with the golf professionals and merchandising being the strongest assets of the operation. “We deliver this member service with attention to detail, quality merchandise, and impeccable member service and interaction,” Rangnow says. The club strives to offer both high-quality and unique merchandise selections that are not necessarily typical of a “golf shop” but contribute to the Escondido “lifestyle,” Rangnow explains. Displays are often changed and the mer-

chandise is shown to customers in unique ways with the use of various props and eclectic furniture. This approach has been very effective financially. “Our philosophy has led us to achieve strong sales per square foot and sales per round of golf figures, as well as a solid profit margin when compared to other high-end golf facilities,” Rangnow says.

Locker Room Amenities & Supplies Tri-C Club Supply still has the same clear vision and small business vibe to provide you the best buyer experience in the industry!

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

Customer Service@DuffysTriC.com

800.274.8742

l l www.DuffysTriC.com November 2023

Club + Resort Business 41

PRODUCT SHOWCASE

Timeless Classic

Product: Golf Course Clocks by The Verdin Company Features: ▶ Enhance the beauty of your course ▶ Choose from many 4- and 2-faced models ▶ Customizable colors, dials, logo, name panels, and fonts ▶ Superior Moonglow® backlit dials are shatterproof

The Verdin Company

800-543-0488 • www.verdin.com

ADVERTISER INDEX 2HEMISPHERES www.2hemi.com

Product: Structure Collection Features: ▶ Bold lines ▶ Contemporary, architectural silhouette brings visual strength that is softened with contrasting arched armrests ▶ Each piece is topped with plush, tailored cushions that enhance the comfort factor ▶ Extra wide extruded aluminum frame is built for yearround use in high-use settings ▶ Customize Structure to fit any design aesthetic with our selection of all-weather fabrics and lasting powder coat finishes ▶ This collection offers the premium cushion option

BANYAN BRANDS, LLC

CLUB CADDIE

CORBY HALL www.corbyhall.com

CRES COR

Texacraft

EUSTIS CHAIR

978-827-3103 / sales@eustischair.com

FIRE WITHIN 888-240-9758 / www.ﬁrewithin.com

Product: Table Bases and Equalizers Features: ▶ Eliminate wobbly and misaligned tables in virtually any situation ▶ FLAT® self-stabilizing table bases adjust to uneven surfaces automatically ▶ More than 40 styles of tables to suit a range of indoor and outdoor hospitality environments ▶ For country clubs and leisure facilities with existing wobbly tables, FLAT® Equalizers are an ideal retroﬁttable solution ▶ FLAT® Equalizers replace a table’s existing screw-in feet and stabilize the table following a gentle press on the table top

INFRARED DYNAMICS

ITALIAN EXHIBITION GROUP

JBD/JGA DESIGN AND ARCHITECTURE

FLAT Tech

LANDMARK GOLF COURSE PRODUCTS

888-337-7677 / www.Rinowood.com

Year-Round Comfort

www.banyanbrandsllc.com www.clubcaddie.com

www.crescor.com

texacraft.com

On the Level

855-999-3528 • www.ﬂattech.com Statement of Ownership, Management and Circulation of Club + Resort Business Publication Title: Club + Resort Business Publication Number: 1556-13x Date of filing: September 25, 2023 Frequency of issue: Monthly No.of Issues Published Annually: 12 Annual Subscription Price: $75 per year Complete Mailing Address of Known Office of Publication: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Contact Person: Bruce Sprague Telephone: (888) 543-2447 Complete Mailing Address of Headquartersor General Business Office of Publisher: WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Publisher: Greg Sanders WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Editor: Rob Thomas WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Executive Editor: Phil Keren WTWH Media, LLC, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Owner: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Scott McCafferty, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114

Mike Emich, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Marshall Matheson, 1111 Superior Ave. Suite 2600, Cleveland, Ohio 44114 Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None Tax Status: Not applicable Publication Title: Club + Resort Business Issue Date for Circulation Data: September, 2023 Net press run: Average, 9,486; last issue, 8,647 Outside County Paid/Requested Mail Subscriptions: Average, 8,748; last issue, 8,000 Total Paid and/or Requested Distribution: Average, 8,748; last issue, 8,000 Nonrequested distribution by mail outside county: Average, 356 last issue, 145 Nonrequested distribution outside the mail: Average 195, last issue, 141 Total Nonrequested Distribution: Average 551, last issue, 286 Total Distribution: Average, 9,299; last issue, 8,286 Copies not Distributed: Average, 187; last issue, 361 Total: Average, 9,486; last issue, 8,647

42 l Club + Resort Business l November 2023

Percent Paid and/or Requested Circulation: Average, 94.1%; last issue, 96.5% ELECTRONIC COPY CIRCULATION Requested and Paid Electronic Copies: Average, 0; last issue, 1,200 Total Requested and Paid Print Copies (15c) + Requested/Paid Electronic copies (16a): Average, 8,748; last issue, 9,200 Total Requested Copy distribution (15f) + Requested/Paid Electronic copies (16a): Average, 9,299; last issue, 9,486 Percent Paid and/or Requested Circulation (Both print & electronic copies) (16b divided by 16c x100) Average, 94.1%; last issue, 97.0% Publication of Statement of Ownership date: November 2023 I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties). Pat Curran, Digital Media Manager

888-317-5255/ www.infradyne.com helpdeskrn@iegexpo.It / sigep.it

401-721-0977 / Pcafaro@JBDandJGA.com

THE MONTAGUE COMPANY 44 800-345-1830 / www.montaguecompany.com NORTH AMERICAN BANCARD 866-481-4604 / www.nynab.com

NORTH COUNTRY SMOKEHOUSE NCSmokehouse.com

SALSBURY INDUSTRIES

SOUTHERN PRIDE www.southernpride.com

STUFT SPUDS 503-333-7700 / www.stuftspuds.com

TRIAR SEAFOOD 800-741-FISH / www.triarseafood.com

TRI-C CLUB SUPPLY INC. ~ DUFFY’S

YAMAHA

800-Lockers / www.lockers.com

www.DuﬀysTriC.com

866-747-4027 / YamahaGolfCar.com

www.clubandresortbusiness.com

FIRED UP WITH FLAVOR When you invest in a Southern Pride, you will be supported by a third-generation, family-owned and operated company with a network of distributors that will take care of you from start-to-finish. Each line of Electric, Mobile or Gas units are designed and built with the highest-quality materials. Accuracy of our controls, ease of use and consistent heat, ensure a finished product that will keep your customers coming back. Visit us online at southernpride.com today!

MADE WITH PRIDE IN THE USA

Electric SC-300

Gas SPK-1400

SPK-500 Mobile Alamo, Tennessee | southernpride.com

Cooking Innovation. Done to Perfection.

Optional 1/2” Sear Plate or 3/4” Plancha, seals in juices before broiling

42,000 BTU cast iron burners deliver powerful infrared heat as high as 1800°F

Adjustable broiler drawer with positive locking counterbalanced grid assembly

Independent burner controls – 36” models feature two; 45” feature three

Multiple conﬁgurations: • Warming ovens, top or bottom • Refrigerated cabinet base • 36” and 45” widths • Single and double broilers

Manufactured in the United States by skilled craftsmen, the Montague Legend® Steakhouse Broiler offers chefs powerful, high-volume, heavyduty broiling, producing tender, ﬂavorful entrees customers will rave about. Now that’s perfection.

It’s time to discover Montague!

® steakhouse

broiler

The Montague Company • 1-800-345-1830 • montaguecompany.com MADE IN USA

19982 | P4C Ad – Steakhouse Broiler

C&RB – 8.125”x10.875”