Club + Resort Business October Issue

October 2023

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®

caring for the community

In addition to providing best-in-class amenities for members, The Riviera Club in Indianapolis, Ind. is on a mission to teach lifesaving skills to those in need.

INSIDE: Cultivating Kids’ Cuisine Elevating the Member Experience at Aspen Glen Golfers Swing, Socialize at Instructional Training Spaces

22 28 30

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October 2023 • Vol. 19 • No. 10

INSIDE THIS ISSUE

14

Caring for the Community

In addition to providing best-in-class amenities for members, The Riviera Club in Indianapolis, Ind. is on a mission to teach lifesaving skills to those in need.

(Photo Courtesy of The Riviera Club)

ALSO IN THIS ISSUE

4 MASTHEAD 6 The Rob Report

22 CULTIVATING

Food + Beverage

KIDS’ CUISINE

Chefs are finding that many young members want more than the usual options.

28 ELEVATING THE

Design Snapshot

MEMBER EXPERIENCE AT ASPEN GLEN

SEASONS CHANGE

8 Clubhouse Notes

LENDING A HELPING HAND

10 Management

CREATE THE ‘SOMETHING’ THEY WILL RETURN TO (TACTICS FOR RETAINING SEASONAL WORKFORCES)

Members enjoy an updated fitness facility and aquatics center.

11

Golf Tech

ARE YOU KEEPING YOUR PLAYER DEVELOPMENT PROGRAM FRESH?

12 Racquet Operations

HOW TO KEEP TENNIS STRONG

13 Ask Max

DEAR LOOKING TO BUY SPACE

39 Products

NEW INDUSTRY PRODUCTS

30 GOLFERS SWING, SOCIALIZE AT INSTRUCTIONAL TRAINING SPACES

42 AD INDEX

Design + Renovation

Performance training and club fitting are the name of the game at indoor golf facilities.

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October 2023 l Club + Resort Business l 5

THE ROB REPORT

Seasons Change LATE SEPTEMBER IS OFTEN a time to reflect on the months in the rearview mirror. It’s also the topic of a plethora of songs and memes. I’m sure many of you can dig deeper, but my recollection begins with Rod Stewart singing, “It’s late September and I really should be back in school” in Maggie May. Want a specific date? How about “The 21st night of September,” as sung by Earth, Wind & Fire? I think my mother had both of those albums … or 8-tracks.

Lastly, and most recently, how about “Wake Me Up When September Ends” by Green Day? Well, we’re now in October. The leaves are changing and golf season is wrapping up across much of the country. Soon snowbirds will be returning to Florida and Arizona and the club seasons will ramp up in those spots.

Halloween, Thanksgiving, Hannukah, Christmas and New Year’s follow in quick succession, and before you know it, the PGA Merchandise Show, GCSAA, CMAA and Chef to Chef conferences will fill our schedules.

Wow, I’ve gotten us into March 2024 by the fifth paragraph … Let’s slow down and reflect. What has 2023 meant to you, your club, members and staff? Perhaps you unveiled a renovated clubhouse or golf course? Maybe you added dedicated pickleball courts to meet the growing demand?

Your club doesn’t need to do anything grand to make the year memorable.

Many clubs are just happy that their day-to-day operations have been pleasantly stable. For years we worried about keeping our doors open as club after club closed due to myriad reasons. Then came a global pandemic that shuttered many

6 l Club + Resort Business l October 2023

The leaves are changing and golf season is wrapping up across much of the country.

Soon snowbirds will be returning to Florida and Arizona and the club seasons will ramp up in those spots. clubhouses before a flood of people rediscovered the joy of golf and being in the great outdoors.

For me, a couple property visits stand out the most. First, I was treated to a memorable day at Broken Sound Club in Boca Raton, Fla. Greg Devino, General Manager/COO, and Jessica Gonzalez, Director of Marketing showed me around the property as they unveiled an amazing $40-million clubhouse renovation.

Equally memorable was the monsoon that closed down airports (not mine, fortunately) and wreaked havoc on South Florida while I was there.

Closer to home, I visited Maketewah Country Club in Cincinnati, Ohio. The club was fresh off of renovating its classic Donald Ross golf course and I was fortunate enough to experience the beautiful layout. Golf course architect Brian Silva

did a remarkable job in honoring the Golden Age course while bringing it into the present day.

This month I wrote about The Riviera Club in Indianapolis, Ind. Affectionately referred to as “Rivi,” the club goes above and beyond when it comes to giving back to the community. One of the wonderful (and often unsung) aspects of private clubs is giving back. Part of the Riviera Club Foundation’s mission is to offer water safety and wellness opportunities that empower all members of the community to learn how to swim and enhance their health.

“We envision an Indianapolis in which everyone has the opportunity to learn how to swim and we no longer lose members of our community to drownings,” says Katherine Moynihan Gray, PhD, Foundation Board President and Riviera Club Board Member. “Our core goal is therefore to increase access to lifesaving water safety programs for those who are at the highest risk of drowning.”

You can read all about Rivi, starting on page 14.

Rob Thomas • Editor

rthomas@wtwhmedia.com

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CLUBHOUSE NOTES

Lending A Helping Hand BEFORE I JOINED THE staff of Club + Resort Business, I worked for general interest newspapers and wrote stories about a wide range of subjects. As is the nature of the news business, the stories could be positive, informative and uplifting, but just as easily negative, disheartening and depressing.

Among my favorite types of stories are ones that show people helping one another or dedicating their time to raise funds for a charity. During the past month, I’ve seen several stories from the club and resort industry that fit one of these categories.

PGA HOPE (which stands for Helping Our Patriots Everywhere) is the flagship military program of PGA REACH, the charitable foundation of the PGA of America.

PGA HOPE provides golf instruction to veterans and active duty military service members with a goal of improving their mental, social and emotional well-being.

Portage Country Club in Akron, Ohio, in late September hosted the inaugural PGA HOPE Cup, a 9-hole scramble featuring 10 teams, each with four military veterans and a golf pro. The veterans who competed in the event had all received golf instruction through one of the programs at a golf course in the region. I was honored to attend the PGA HOPE Cup event at Portage Country Club, and speak with club and PGA officials.

“The membership here at Portage Country Club has always been very supportive of the military,” says Joseph Moore, COO of Portage Country Club. “It was an honor to go ahead and say, ‘yes, please come on out. We would love to go ahead and open up the doors of this great club for this wonderful group of folks to help the veterans and also the active military.”

Moore’s thoughts were echoed by Adam Lewicki, Head Golf Professional at Portage Country Club.

8 l Club + Resort Business l October 2023

“It was an easy no-brainer, ‘yes,’ to support something like this,” Lewicki says. “...[I] love to support this kind of organization that’s doing so much for veterans and through the game of golf, too.”

I’ve seen a number of recent examples of clubs raising money to help charitable organizations. Members and guests of Marin Country Club in Novato, Calif. raised more than $200,000 for the Okizu Foundation during a recent charity golf tournament. Okizu’s mission is to help members of families affected by childhood cancer to heal through peer support, respite, mentoring, and recreational programs.

BallenIsles Country Club (Palm Beach Gardens, Fla.) General Manager and Chief Executive Officer Ryan Walls and Director of Golf Jeff Fitzherbert on one day in September played a combined 272 holes of golf to raise funds for the First Tee of the Palm Beaches. The Mizner Country Club Women’s Association in Delray Beach, Fla. collected money for families on the Hawaiian Island of Maui who were affected by the wildfires in August.

The 2023 Arcis Golf “Round Up For Els for Autism” campaign brought in more than $130,000 for the Els for Autism Foundation. Arcis Golf’s approximately 70 clubs and courses raised money by encouraging members and customers to “round up” purchases of merchandise,

food and beverage, or green fees to the nearest dollar as a donation to the charity. There were also a number of clubs that hosted events to raise money for this campaign. On its website, The Els For Autism’s vision states “We envision a world of limitless possibilities for individuals with autism spectrum disorder (ASD) and their families.” In our June Ideas Issue, I wrote about how The Club at Ibis in West Palm Beach, Fla. partnered with The Els For Autism Foundation and Best Buddies International to train and hire individuals with autism spectrum disorder and other intellectual and developmental disabilities to work at the club.

I know that I’m just scratching the surface in highlighting the ways that clubs across the U.S. participate in efforts to help others or raise money for charitable causes. As we head toward the end of the year and the holiday season, I would love to hear about programs, events or endeavors that your club has undertaken to raise money for a charitable organization, help people in need, or give back to your community. Feel free to share stories with me by sending an email to pkeren@ wtwhmedia.com. I’d love to spotlight more examples of clubs displaying a generous spirit.

Phil Keren • Senior Editor

pkeren@wtwhmedia.com

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MANAGEMENT

CREATE THE ‘SOMETHING’ THEY WILL RETURN TO

(TACTICS FOR RETAINING SEASONAL WORKFORCES) Kevin Daniel Lalumiere, CCM • GM/COO The Country Club of New Canaan (Conn.)

IN THE LAST FEW years, it has become

increasingly difficult to rely on, expect, (or worse) assume that our seasonal workforce will return en masse to pick up where they (and the club) left off. More and more the onus is placed on club managers on all levels to figure out creative ways to motivate seasonal staffers to want to return season after season.

Merriam-Webster lists a few synonyms for the word “seasonal.” They are: periodic, repetitive, circular, patterned and recurrent.

Recurrent—yes, that’s what we’re after, isn’t it? Of course, that’s what we want because we know that a high rate of seasonal staff returning year after year reduces training costs, improves team morale and synergies, and increases the efficiencies with which we operate. A team that stays together for a handful of seasons back-to-back will also likely birth a higher percentage of internal promotions, which also raises morale, and longevity in any given role.

Hospitality can be inherently fickle and transient in certain areas. So, when those qualities smash head on with seasonality and the related peaks and valleys linked to staffing levels, revenues, and expenses, any forward-thinking manager (like you) needs to spend a decent slug of time looking for less conventional ways in which we establish those high return rates.

Competitive pay, a clean and healthy working environment, an open door “listening” policy, “stay” interviews and the creation of a culture of caring are rudimentary, and likely not “enough” at the end of the day. Not having each of those is a non-starter, if you truly want to commit to achieving a high return rate of seasonal 10 l Club + Resort Business l October 2023

staff. So, let’s stretch our necks and go after the fruit at the top of the tree. Because it’s safe to assume that if you’re reading this article, you’ve already plucked off the aforementioned requisite tactics with ease.

I feel strongly that mid-season employee appreciation outings and parties should happen “smack dab” in the height of the season. While we are all in the thick of it, and during a challenging part of the season, there is nothing more rewarding than an ice cold “thank you” in the sun from your management team and club.

Seasonal golf maintenance staff, lifeguards who are in college and camp counselors likely won’t be attending the mid December Holiday party whereupon flat screen TVs and gift cards are tossed around freely.

Don’t forget about them just because they are out of sight (and remember) we want them to come back next season.

Similarly, I think it’s great when clubs give away turkeys for their staff and their families around Thanksgiving. A no-brainer, right? I defer to you, the reader, and those with a higher level of culinary insight to divulge what July’s version of free turkey giveaway looks like.

Here’s an interrelated paradigm shift for you: Try reducing an employee’s personal expenses if paying them more or incenting them with just flat cash has become stale or isn’t as much of an option for your operation. Randomly and occasionally select seasonal employees to fill their gas tanks up at the Golf Maintenance Facility, and track the “expense.” Send them home with “Monday-Tuesday meals kits” so their days off are truly “off;” dinner expense is covered, and so is most of the prep.

There is absolute merit in the “everyone likes a freebie now and again” adage. By saving your seasonal employee a normal out-of-pocket expense unrelated to the club, you are artificially (but genuinely) creating a feel good, tangible benefit stamped with the club’s logo. Those small little touches will undoubtedly be revisited (consciously and subconsciously) if and when an employee is debating their return to your organization. Like any relationship, you must make regular deposits—you cannot just withdraw and expect really positive outcomes.

Lastly, I just want to point out that making a connection with your seasonal employees while they are here working is easy, let’s be honest. But ask yourself: “When is the last time I called a camp counselor in college, or a golf maintenance team member or lifeguard, just to check in and say hello in February?” Check in with them, ask them how they are doing, what’s new in their lives; genuine, not shallow. Send the really talented ones a random gift card because they are starving at college. I’m guessing they’d appreciate hearing from you and appreciate you proactively maintaining that connection between (as they see it) they and the club.

George Patton once said: “Accept the challenges so that you can feel the exhilaration of victory.” So, I challenge you to accept this one. Measure yourself and your organization’s ability to create an environment in which seasonal employees don’t think twice about returning to you … and you will inevitably feel the exhilaration of victory.

The upside ripples will be felt widely, and they will be both tangible and not. www.clubandresortbusiness.com

GOLF + FITNESS TECHNOLOGY

ARE YOU KEEPING YOUR PLAYER DEVELOPMENT PROGRAM FRESH?

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

AS THE DIRECTOR OF PLAYER Development, my constant pursuit is to enhance our programs and keep them current and fresh. The goal is to keep members, students and guests excited and engaged with new and improved offerings. I am fully committed to education and personal growth, not just for myself but for the entire club, which is reflected in program planning.

When planning for the new year, I reflect on past successes and opportunities. I research the latest in technology and tools of the trade, and brainstorm with my team on ways for them to benefit both the membership and teaching staff. Below, I share a few ideas about keeping your programming exciting.

EMBRACE GUEST SPEAKERS AND INSTRUCTORS Every club should consider bringing in guest speakers and instructors. This presents an excellent opportunity for the staff to gain new insights without incurring additional costs. When I invite a guest speaker or instructor, my sole requirement is that our entire staff gets the chance to observe and learn.

While our staff benefits from education, our members gain fresh perspectives on various aspects of the game. This adds significant value to their membership. Guest speakers can cover topics such as golf course architecture, course management, different swing techniques, short game strategies and sports psychology. You will find that these experts are enthusiastic about sharing their knowledge and all you need to do is reach out.

PRIORITIZE STAFF SEMINARS It is essential to make it a requirement for staff to attend at least one seminar each year. Continuing education is a nonnegotiable part of our team’s development. Seminars offer opportunities to gain knowledge about new programs, technology, and teaching techniques. They help sharpen the tools in our teaching toolbox and rekindle our passion for teaching this great game. I believe that seminars keep me energized and enthusiastic about teaching. There is a profound truth in the statement: “The day you think you know everything is the day you know nothing.”

INTRODUCE NEW TECHNOLOGY ANNUALLY Devise a plan to introduce innovative technology every year. This is a process that should involve research on the need to fill a gap, careful budgeting, total costs and return on investment. Consider incorporating video systems, launch monitors, force plates, or three-dimensional measuring devices to enhance your teaching. For group classes, explore technologies like Operation 36. While these investments may not be inexpensive, they can pay dividends through camps and clinics. Such technology not only boosts credibility (if you master its use), but also ensures your lesson book, clinics and camps are consistently filled.

NETWORK WITHIN THE TEACHING COMMUNITY The teaching community is close knit. It is crucial to work together and network with fellow professionals. You can bet they are experimenting with innovative ideas every year and are more than willing to share what works and does not work at their facilities. Remember to share your knowledge as well.

We are in this together. Lift one another up with strong collaboration efforts that are for the good of the game and that benefit all.

KEEP YOUR GAME SHARP Keep your own game sharp. Participate in section and national events. Engaging in events not only motivates you to practice, but also enhances your credibility among your members. We entered this profession because we love to play, so be sure to enjoy this game yourself!

Incorporating even a few of these ideas and strategies can help maintain vibrant, ever-evolving player development programs that continue to captivate members, students, and guests.

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

October 2023 l Club + Resort Business l 11

RACQUET OPERATIONS

HOW TO KEEP TENNIS STRONG Milos Vasovic • Director of Racquets Cherokee Town and Country Club • Atlanta, Ga.

THE LAST FEW YEARS have been great for racquet sports. We are seeing great participation numbers across the board, especially in pickleball. In our program at Cherokee Town and Country Club in Atlanta, Ga., pickleball has seen a 90% increase over the last 12 months and I am confident we can grow it even more in the future.

We are also seeing padel making a huge leap in the US over the last few years, after showing incredible growth all over Europe, initially in Spain and more recently in Italy, Belgium, and Sweden.

While it is great that those two sports are growing and have a bright future, we cannot forget about tennis, and we need to do our best to keep tennis numbers strong and try to keep up with pickleball and padel. Tennis is the sport that most of us started with, and we need to do our part to keep participation numbers strong for the many years to come. We are lucky in Atlanta that tennis is very healthy and ALTA league is strong as ever, but we are still doing our best to keep that momentum going and provide a great tennis experience to our members.

It is our job to try to introduce tennis to as many people as we can and provide a healthy pipeline for the future. The focus must be equally on juniors and adults, and we need to offer quality programming to keep players engaged and to keep them playing.

Some of the ideas to consider: 1. Tennis 101: Introduction to tennis, usually 4-6 weeks long. Focus primarily on proper technique.

2. Tennis 102: Continuation of the program, focusing more on strategy and tactics.

3. Rusty Racquets: Clinic for people that 12 l Club + Resort Business l October 2023

are returning to tennis after a longer period of not playing the game.

4. Offer POP Tennis: A great game especially for older players, and players new to the game. It is easier to start playing as players use underhand serve and can be successful and play points faster.

5. Starting 2.5 Level Team: We had a great success with this during my time at Quail West in Naples, Fla. We had 16 new players that started playing league tennis and all of them are still active.

6. Offer free introductory lessons to all new club members, especially ones that have never played tennis.

7. Only hire certified teaching professionals. No club would hire golf instructor that is not PGA certified and we should apply the same standard to tennis professionals. We should only hire USPTA or PTR certified professionals who took initiative and are taking this profession seriously. After you hire them, keep investing in them by allowing them to attend conferences and attain new certification. That will keep them more engaged and motivated and in return you would have a better program with more educated staff. I firmly believe that staff can make or break the program and we need to take care of them in order for them to take care of our members.

8. Mommy and Me Clinics: Introduction to tennis for parents and young children.

Our target group at Cherokee are children ages 3 and 4.

9. Cardio Tennis: Great fun clinics that focus on working out and having a good time and are much more relaxed,

easier entry points into tennis. It is critical to use low compression tennis balls and have a quality instructor, as that can make or break the cardio tennis experience.

10. Comprehensive Junior Program: It is important to offer quality programing for all ages, from five-year-olds to high-school players. In my opinion, you should put some of your best pros to work with children and help them develop properly from the start. Unfortunately, many clubs and pros see junior program as an afterthought and that is why so many are struggling.

11. Promote your events and clinics during golf events. Use a few minutes before the group starts their round to address them and promote activities in your area of the club. Golfers historically migrate more towards pickleball, but you can’t get new tennis players unless you explore every option.

12. Offer social events in your area of the club that would bring golfers, fitness enthusiasts, bocce players, etc. to your part of the club and expose them to tennis in a more relaxed way.

Whatever your approach is to attract new tennis players, make it fun! Focus should be on our members enjoying themselves and learning our wonderful game and not so much on profit and making a quick dollar.

If we provide a fun environment and great experience, they will keep coming back and the financial aspect will take care of itself.

Let’s keep this beautiful game as strong as possible and I hope to see you on the courts. www.clubandresortbusiness.com

w

MEMBERSHIP + MARKETING

Ask Max is a regular feature with Manon “Max” Deboer, Director of Marketing & Membership for the Club at Mediterra in Naples, Florida, a Distinguished Elite, Platinum Club inside the community of Mediterra, which has been named Community of the Year in Naples a staggering 14 times in 18 years. Max, with a 35-year career in hospitality (hotels and clubs), answers questions received from our readers. Max is a proud member of the Membership Directors Association of Southwest Florida whose program for exchanging ideas and information is unmatched. Max’s passion is being helpful, so… let’s Ask Max!

Ask Max

Dear Max, I have an advertising budget but don’t know where to begin to get the best return on the investment.

Signed, #advertisingwasteland Dear Looking to Buy Space, You know this is a question that used to have a simple answer.

Back in the “olden days,” advertising was in magazines, newspapers, network/cable television, AM/FM Radio and billboards, and those choices were challenging enough! Now we have the information superhighway with the internet and satellites. The choices are not so simple anymore.

In addition to the “olden days,” we have streaming services, podcasts, internet programming, satellite radio, websites, influencers (the new “product placement”), spam (when our info gets sold), pop-up ads (when our info gets shared), and more!

And the number of choices in each category can seem impossible to grasp or manage, and they keep growing.

I’m sure AI will create even more opportunities/challenges for advertising in the future. Never has data mining become so crucial or challenging. Back in the day, you could place an ad in a newspaper with a phone number that wasn’t published, and you knew all the calls received on that line were the result of the ad. Simple science.

So … now where is the most advertising bang for your buck?

With all its complications, the answer is simpler than you might think and it’s only two questions.

Question 1: Where do your competitors have a presence?

Question 2: How did your prospects find you?

If your competitors advertise in the local newspapers, then you should consider them as well. Do they have TV ads on local news? Same answer. Be where your competitors are. It is especially important to have an online presence because I can assure you, your competitors are there, and prospects typically go online first before making buying decisions.

Do you have enough of an online presence that you are easily searchable and have content that tells your story engagingly?

Amplify SEO efforts because it is all about the search results. But if those results don’t send the searcher to a place where your story is being told, you have lost them. Advertising is much subtler now and requires more finesse. You may not be able to get to your customers so easily, so they should be able to get to you.

So, the biggest return for your advertising dollar, or your advertising time and talent, is building an online presence. Create a social media plan that you can build and maintain regularly. Be sure you are responding to reviews, create a blog, post photos and videos and make it as easy as possible to find you and to contact you. One of the best ways to advertise is now free, but it takes a lot of time and creativity.

For the second question, keeping good interview records, new members, and prospects is vitally important. Asking them how they found your club will tell you where to focus your resources. Keep track of the answers in Excel or in your CRM and maintain a presence there, no matter whether “there” is relationships with realtors, magazine advertorials, pay-per-click advertising, or somewhere else entirely.

Is advertising even necessary, you might ask? Maybe you have a 10-year wait list, so who cares about advertising? You may not need to spend as much money, time, or talent on advertising or social media if you are full, but waiting until you need customers again and entering a world where you have been AWOL for a while will make climbing back to a “top of mind” presence much harder to do. Plus, it may send an optic of desperation. If you doubt that advertising works, give something away for free and see how quickly it’s gone.

Advertising, in its many forms, does work if the content is relatable, reflective and the impressions are consistent.

Summing It Up, Max

Have a question you want to “Ask Max”? Send it to editor@clubandresortbusiness.com www.clubandresortbusiness.com

October 2023 l Club + Resort Business l 13

» THE RIVIERA CLUB

CARING FOR THE COMMUNITY

14 l Club + Resort Business l October 2023

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In addition to providing best-in-class amenities for members, The Riviera Club in Indianapolis, Ind. is on a mission to teach lifesaving skills to those in need.

By Rob Thomas, Editor

www.clubandresortbusiness.com

October 2023 l Club + Resort Business l 15

» The Riviera Club

“We envision an Indianapolis in which everyone has the opportunity to learn how to swim and we no longer lose members of our community to drownings,” says Katherine Moynihan Gray, PhD, Foundation Board President and Riviera Club Board Member.

A CLUB BEING ACTIVE IN THE COMMUNITY isn’t out of the ordinary, but at The Riviera Club in Indianapolis, Ind., it’s a mission. In fact, the driving force of the Riviera Club Foundation is to offer water safety and wellness opportunities that empower all members of the community to learn how to swim and enhance their health.

“We envision an Indianapolis in which everyone has the opportunity to learn how to swim and we no longer lose members of our community to drownings,” says Katherine Moynihan Gray, PhD, Foundation Board President and Riviera Club Board Member. “Our core goal is therefore to increase access to lifesaving water safety programs for those who are at the highest risk of drowning and we do so by partnering with trusted community organizations serving those with the greatest need.”

The Riviera Club Foundation was founded in 2019 by a group of members from the Riviera Club, affectionately called “Rivi,” who recognized the importance of reaching out to their broader community and opening the doors of the club to those who otherwise couldn’t afford access to the lifesaving and health16 l Club + Resort Business l October 2023

promoting programs and services that members have access to.

“Unfortunately, drownings are still a significant cause of death in the U.S. despite being preventable,” Moynihan Gray says. “Ten Americans die every day from drowning, and among those aged 1-14, drowning is the second-leading cause of unintentional injury-related death behind motor vehicle crashes. Drowning is actually the leading cause of death in children and adults with autism spectrum disorder.

“Because of disparities in access to swim lessons and water safety education, people with lower incomes and people with disabilities are disproportionately affected by drownings,” she adds. “We believe that everyone in our community, regardless of income or ability, has the right to learn how to swim.”

COME ONE, COME ALL Jimm Moody, General Manager of the club, says Rivi welcomes all types of members from the community via an open membership application process and encourages members of all ages and backgrounds to use all the amenities. www.clubandresortbusiness.com

General Manager Jimm Moody encourages members of all ages and backgrounds to use the plethora of amenities at The Riviera Club. “From swim team, karate, and tennis for youth to water aerobics, fitness training and pickleball for adult members, we’re proud that hundreds of members are on the campus using their club each day throughout the year,” he says.

“We offer high-quality activities and programs for all ages, especially in swimming,” Moody says. “Our storied competitive swimming program has produced national AAU Champions, Paralympians and Olympians. From swim team, karate, and tennis for youth to water aerobics, fitness training and pickleball for adult members, we’re proud that hundreds of members are on the campus using their club each day throughout the year.”

Rivi depends on word of mouth, an engaging introduction and tour from Membership Director Gregg Boeke, and its unique facilities to attract new members, Moody explains.

“We have found that retention of these new members depends on their success in engaging with existing members of the club, making full use of our swimming, fitness and racquets programs, and building our food and bever-

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» THE RIVIERA CLUB

The Riviera Club has five pools, with the main pool holding more than a million gallons.

That makes it one of largest in the country with nearly an acre of open water, including 15 swimming lanes, two diving boards, and two water slides. There are two smaller outdoor pools for wading and beginning swimmers, as well.

age programs into their regular family routine. As our website says: ‘Great Families, Great Place, Great Life’ … we work to find a place for everyone, and then help them build Rivi into their family’s best memories.”

Staffing is an issue across the industry. Moody says, working with the Board, management has been very thoughtful about staff recruitment and retention.

“Our certified lifeguard instructors on staff offer training programs at our facility and this provides an opportunity for potential employees to experience our supervisors and campus,” he says. “While ensuring that we are meeting industry standards for pay, we have also emphasized increasing benefits [including use of the facilities and staff lunch], hiring managers who 18 l Club + Resort Business l October 2023

demonstrate servant leadership skills, and offering club hours and employee assistance programs that respect employee quality of life and family time.

AQUATICS ADVANTAGE Rivi has five pools, with the main pool holding more than a million gallons. That makes it one of largest in the country with nearly an acre of open water, including 15 swimming lanes, two diving boards, and two water slides. Therese Love, Aquatic Program Manager and Head Swim Coach, says there are two smaller outdoor pools for wading and beginning swimmers, as well.

“Indoors, we have a lap pool and a heated family pool that allows for year-round swimming,” she says. “We www.clubandresortbusiness.com

The driving force of the Riviera Club Foundation is to offer water safety and wellness opportunities that empower all members of the community to learn how to swim and enhance their health.

have completed the design for a new indoor facility that will expand our lap swimming, improve our family swimming area, and provide amazing locker room facilities for our members and our swim team.”

“Growing the swim program starts with getting member families with small children engaged in the water and focused on swimming safety,” Love explains. “We offer parent-with-child classes and special classes for children ages 2-3 with a very low student-to-instructor ratio throughout the year. This provides participants more instructional time and opportunities to build rapport between instructors and families.

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» The Riviera Club

There has been an increased emphasis on dining at Rivi, headed by Matt Croft, Food and Beverage & Rentals Director, and Frederick “Mookie” Hicks, the club’s Executive Chef.

“At Rivi, the emphasis in the early stages of participation is placed on developing technical skills and a love for the sport in a fun, nurturing environment and then progresses to an increased level of commitment to the team concept and competitive swimming,” Love continues. “In the later years, more demanding physical and psychological challenges are introduced to the training program. We have six training squads loosely organized by age/grade and skill level to allow flexibility and swimmers to feel comfortable within their peer squad. Our hosted meets provide visibility and, due to our location, we are a staging area for the local Tri-C Kid’s Triathlon.”

Richard Griffith, The Riviera Club Board President

20 l Club + Resort Business l October 2023

DRY LAND While known nationally for aquatics, Rivi offers an abundance of activities outside of the pool. Kaci Bucholtz, the club’s Director of Athletics, oversees racquets and so much more.

“Rivi has eight outdoor tennis courts, with six also striped for pickleball, and this year we laid a new gymnasium floor striped for indoor pickleball,” Bucholtz says.

“We have an extensive adult and youth karate program on campus, offer recreational basketball at indoor and outdoor courts, and offer golfing discounts for our members at the golf course at a nearby club. Finally, we have a fitness center on campus, as well as a workout studio.”

Historically, the Riviera Club included bowling teams and ballroom dancing, however, the club has evolved its programming to meet current member interests.

“Rivi has a tennis professional on staff that supports both individual and group classes, as well as personal coaching,” she explains. “Various racquet events are held throughout the year to build up the community and encourage individual skills development so that we may be able offer competitive league participation. We are a host site for the USTA League play in the summer.

“Additionally, we have six personal trainers and 15 individual instructors in our fitness program. Our classes vary from Cycling and HIIT to Pilates and Yoga, and involve members from a wide demographic,” Bucholtz continues. “On any given day, we estimate more than 200 members are in our fitness facilities, participating in a class, lifting weights, or participating in a triathlete development program.”

CLUB CULINARY Rivi has three dining options for members, each headed

by Matt Croft, Food and Beverage & Rentals Director, and www.clubandresortbusiness.com

“In 2020, the club board made a strategic decision to develop our food-and-beverage program.”

- Matt Croft, Food and Beverage & Rentals Director

Frederick “Mookie” Hicks, the club’s Executive Chef.

“The Member Lounge offers lunch during the week and breakfast on Saturday morning, and is always open for member use,” Croft says. “The clubhouse contains one of the largest ballrooms in our area of the city and supports weddings, parties and family events. Finally, and perhaps most famously, Rivi has our historic Beach Stand, which is open during the summer months to serve the main pool with both casual food and beverages.”

During the busiest days of summer, the Beach Stand processes a member order approximately every 90 seconds, or about 400 food orders a day, Croft says.

There has been an increased emphasis on dining at Rivi, Croft explains.

“In 2020, the club board made a strategic decision to develop our foodand-beverage program,” he says. “Our general manager was recruited specifically for his expertise in this area, we made significant investments in our kitchens, and emphasized our training program. We brought on a new, nationally recognized chef, a winner of the Food Network’s “All in the Family Challenge,” with a strong emphasis on Southern and soul food and his Shrimp & Grits and Biscuits & Gravy have set a new standard for breakfast food at Rivi.

“We have grown new programs and activities very deliberately since then, ensuring that staff are trained, that we seek to meet and exceed member expectations, and that there are opportunities for professional growth and development,” Croft adds. “While recruitment is slow, as experienced by everyone in this industry, we have built a team with strong retention, and our sales and member satisfaction has risen significantly in the last few years.” C+RB www.clubandresortbusiness.com

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FOOD + BEVERAGE

CULTIVATING

KIDS’ CUISINE A growing number of members are bringing their children to dine at the club. But chefs are finding that many of these young gourmands are looking for more sophisticated fare than the usual mac and cheese and chicken fingers.

By Marilyn Odesser-Torpey, Contributing Editor

WHILE OFTEN AN AFTERTHOUGHT AT RESTAURANTS, kids’ menus are top-of-mind at clubs throughout the country. Some feature reduced portion sizes of items on the adult menu and others are based on traditional favorites with kid-pleasing twists.

An example of the latter is Executive Chef Michael Shannon’s upscale take on mac and cheese. At the Somerset Club in Newton, Mass., young diners can get the pasta and creamy sauce they love with the chef’s Kabocha squash gnocchi in a cheesy bechamel sauce.

Sometimes it is only a small detail in a dish that attracts kids’ attention. The substitution of goldfish crackers for bread croutons makes a small side salad more appealing, he said.

Shannon also substituted grilled chicken lemon thyme chicken breast for chicken fingers on the children’s menu, a healthful switch that made both parents and children happy. The menu also features grilled steak, Caesar salad, Gulph shrimp cocktail and, for dessert, fresh strawberries with whipped cream.

At Indian Hills Country Club in Mission Hills, Kan., Executive Chef Ryan Bennett reports that older children like their food spicy.

22 l Club + Resort Business l October 2023

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Photo Courtesy of Wayzata Country Club

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August 2023

l Club + Resort Business l 23

FOOD + BEVERAGE

Recipe

CHEESY BAKED

KABOCHA SQUASH GNOCCHI INGREDIENTS FOR BEEF KAFTA:

1 lb.

8 oz.

Idaho potatoes, cooked and riced Kabocha squash puree, cooked until thick 0.50 oz. unsalted butter, melted 1 egg yolk 1 egg To taste salt, pepper and nutmeg 2.60 oz. semolina flour 2 oz. cake flour 5 oz. all-purpose flour 16 oz. milk onion pique (4 oz. onion, 3 cloves, 1 bay leaf) 2 oz. roux 2 oz.

Kabocha squash puree 4 oz. cheddar cheese, grated (save some for topping) 4 oz. apple, small dice 1 roasted Kabocha squash, roasted, medium dice PROCEDURE:

1. Pour butter over hot potatoes, fold in.

2. Add egg, yolk and 8 oz. Kabocha squash puree, fold in.

3. Add seasonings to taste.

24 l Club + Resort Business l October 2023

4. Combine flours, add to potato 1/4 at a time, folding lightly until incorporated.

5. Between flour additions, simmer a small piece of the dough to test for texture. In some cases, depending upon the humidity, you may not need to add all of the flour.

6. Roll out gnocchi into cords of desired thickness, adding more flour if necessary. Cut and shape.

7. Simmer until gnocchi floats, cook for additional 30-45 seconds.

8. Strain cooked gnocchi onto lightly oil tray.

Place in cooler until cooled.

9. Make bechamel with milk, onion pique and roux. Add 2 oz. Kabocha squash puree and cheese to bechamel to mimic kids cheese sauce.

10. In hot saute pan, sear gnocchi until lightly colored. Add diced apple, diced roasted squash and cheese sauce. Toss to combine.

11. Portion in crocks and top with extra cheese.

Bake at 400 degrees F. until cheese is golden brown. Serve immediately.

MICHAEL SHANNON, EXECUTIVE CHEF, SOMERSET CLUB, BOSTON, MASS.

“They’ll go for anything buffalo style or Nashville hot,” he explains.

Families enjoy sharing the club’s Kitchen Favorite Pizza, a homemade dough sauced with ranch dressing and topped with breaded and fried chicken tenders, jalapeno peppers, smoked bacon bits and mozzarella cheese.

“This recipe began with a former kitchen steward preparing it for the kitchen crew and then later other departments,” Bennett states. “A few years ago, we put it on the menu at our seasonal restaurant at our pool and it didn’t take long before families were ordering it in the main clubhouse as well, even though it isn’t technically on the menu.

It is definitely a hit with our families here at the club.”

In his dining room, Bennett offers three separate menus—one, the regular a la carte menu, and separate menus for younger kids and “tweens.” Among the selections on the children’s menu are grilled wild Patagonian red shrimp and grilled hanger steak. Tweens have their choice of small plates including a chicken and cheese quesadilla or Caesar salad topped with a choice of proteins such as crispy chicken or Wester Ross salmon, or “big eats” such as a larger portion of the shrimp and hanger steak.

Youngsters can’t help but find something they like on their age-focused menus. The children’s menu offers 13 different items and the “tweens” menu 16.

Kids tend to like fish sticks, but not just any old sticks will do for the children who dine at Quail West Golf & Country Club in Naples, Fla. Director of Culinary Operations/Executive Chef Tim Recher offers them hand-breaded-to-order local grouper sticks.

Families at Quail West also come together at the dining room table on Sundays over Recher’s interpretations of comfort classics. Two favorites are his chicken confit pot pie and veal, and wild mushroom meat loaf in red wine gravy. www.clubandresortbusiness.com

Recipe CONFIT CHICKEN POT PIE YIELD: 4 SERVINGS INGREDIENTS FOR CHICKEN CONFIT:

4 leg and thigh chicken quarters 1.25 tbsps. kosher salt 2 tsps. sugar 1 tsp. freshly ground black pepper 10 garlic cloves, smashed 4 fresh bay leaves 5 sprigs fresh thyme 1 sprig fresh rosemary 3 fresh sage leaves 2 tsps. black peppercorns 1 star anise 1 cinnamon stick 1 clove melted chicken or duck fat, as needed PROCEDURE FOR CHICKEN CONFIT:

1. Combine all ingredients except for fat and mix well.

2. Rub mixture into chicken, place into pan and cover with mixture.

3. Wrap and chill overnight.

4. Remove chicken from mixture, rinse and dry.

5. Take reserved mixture, rinse off salt and sugar and set aside the herbs and spices.

6. Place the chicken in a baking dish, add reserved herbs and spices and cover with melted duck/chicken fat.

7. Cover pan and bake in a 250-degree F. oven for approximately 6 hours and chicken is fully cooked, tender and pulling away from the bones.

8. Remove from oven and chill overnight.

9. Remove chicken from fat, strain and save fat for further use.

10. Pull chicken meat from bones and skin and reserve meat for further use.

INGREDIENTS FOR PATE BRISEE:

2.5 cups 1 tsp.

16 tbsps.

1 tbsp.

all-purpose flour, sifted salt chilled butter, cubed ice water

PROCEDURE FOR PATE BRISEE:

1. Cut butter into flour and blend until mixture looks like coarse meal.

2. Add just enough water a little at a time until it comes together.

3. Form into a disk, wrap in plastic and chill for at least 1 hour.

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4. Once rested, remove from cooler, unwrap and rest on a table for 20 minutes.

5. Lightly flour table and rolling pin and gently roll out to approximately 1/8” thick, adding flour as necessary to prevent sticking.

6. Cut dough to proper size to line and top pie pan.

INGREDIENTS FOR PATE BRISEE:

2 tbsps.

1 8 oz.

2

blended oil large yellow onion, diced small mushrooms, sliced medium carrots, peeled and diced small 1 celery stalk, peeled and diced small 2 cloves garlic, minced 1 shallot, minced 2 tsps. fresh thyme leaves 1 tsp. fresh rosemary, chopped fine 1 tbsp. fresh chives, minced 1/2 cup fresh peas, blanched 2 sage leaves, chiffonade 1 tbsp.

Italian parsley, chopped 2 oz. all-purpose flour 16 oz. roasted chicken stock 1 cup heavy cream reserved pulled chicken meat To taste salt and pepper Maldon sea salt for sprinkling over crust fresh chives, for sprinkling over crust

PROCEDURE FOR PATE BRISEE:

1. Heat oil in pot over medium high heat.

2. Add celery, onions, shallots and carrots.

Sauté until translucent.

3. Add garlic and sauté until aromatic.

4. Add flour to singer (vegetables cooked in oil) to form a blond roux.

5. Slowly whisk in warm chicken stock until smooth.

6. Bring to a simmer and add cream.

7. Bring to a boil to check thickness, lower heat to medium and simmer until vegetables are tender.

8. Fold in herbs and chicken.

9. Simmer a few more minutes and taste to adjust seasonings.

10. Remove from heat and chill.

ASSEMBLY:

1. Line the bottom of a pan with pie dough, fill with pot pie filling and top with another piece of dough, crimping edges.

2. Cut vent in top, brush with egg wash and sprinkle with Maldon sea salt before baking.

4. Bake at 425-degree F. low fan until golden brown and interior is hot.

5. Garnish with fresh minced chives and serve.

SUBMITTED BY TIMOTHY RECHER, DIRECTOR OF CULINARY OPERATIONS/EXECUTIVE CHEF, QUAIL WEST GOLF & COUNTRY CLUB, NAPLES, FLA.

October 2023 l Club + Resort Business l 25

Recipe KITCHEN FAVORITE PIZZA YIELD: 1- 18” PIZZA INGREDIENTS FOR BIGA:

13.5 lbs.

13.5Qt 4.5 cups 6oz

High Gluten Flour Water, warm Extra Virgin Olive Oil Instant Yeast

INGREDIENTS FOR DOUGH:

All Biga 28 lbs. 2oz 4.5 oz 6lbs 12oz

High Gluten Flour Kosher Salt Pate Fermentee

PROCEDURE FOR BIGA AND DOUGH:

1. Whisk together Biga ingredients 2. Cover and chill overnight 3. Next day, add remaining Dough ingredients 4. Mix on 1st speed for 13 minutes 5. Remove Pate Fermentee amount from bowl, seal, and store in cooler 6. Portion remaining dough into 27oz or 9oz pieces 7. Roll into balls (6 lg per tray), spray well, bag, and freeze

INGREDIENTS FOR PIZZA:

3

½ cup ½ cup ½ cup 3 cups 1 27 oz.

• S tretch pizza dough into an approximate 18” round and par bake for 3 minutes. Remove from oven and sauce the crust with ranch dressing. Spread mozzarella cheese over sauce and top evenly with the jalapenos, bacon bits and crispy diced chicken. Cook for about 5 minutes or until cheese begins to brown on 500 degrees in pizza oven. Remove from oven, using a pizza peel, cut and serve.pulling away from the bones.

SUBMITTED BY RYAN BENNETT,EXECUTIVE CHEF, INDIAN HILLS COUNTRY CLUB, MISSOURI HILL, KAN.

When children see an item being prepared—or better yet have a hand in the preparation—they are more likely to order that item when they see it on a menu, drawing them away from chicken fingers, says Paul Neu, Executive Chef at Wayzata Country Club in Plymouth, Minn. Neu conducts pasta-making and cake and cookie baking and decorating classes for birthday parties or “just for fun” in the winter offseason. He includes children as young as four years old.

Ryan Bennett, Executive Chef at Indian Hills Country Club in Mission Hills, Kan., does cake decorating classes for kids in the club’s pastry shop. One of the activities of Indian Hills’ camp week is a build-your-own pizza station.

A hands-on class offered by Michael Shannon, Executive Chef at the Somerset Club in Newton, Mass., shows kids that there are delicious pasta dishes beyond macaroni and cheese. Last year, he held a class to make spaghetti carbonara.

“I’m hoping to do cooking classes for our younger members at least on a quarterly basis,” Shannon reports. “They can be a bit of a mess, but they’re so much fun and the kids enjoy them so much.”

26 l Club + Resort Business l October 2023

chicken tenders, breaded in seasoned flour and fried to internal temperature of 165 degrees sliced jalapenos cooked smoked bacon bits ranch dressing mozzarella cheese, shredded ball of pizza dough

PROCEDURE FOR CHICKEN CONFIT:

CLUB KIDS HAVE CLASS

He adds that he enjoys them, too.

Kids can order half-size portions of just about everything on the adult menu at Wayzata Country Club in Plymouth, Minn., according to Executive Chef Paul Neu. Housemade ravioli and half-size salads from the adult menu are popular choices.

Among the other entrees on the children’s menu are grilled salmon and grilled steak.

Neu also gives young diners a choice of fresh vegetables such as asparagus, broccoli, carrots, green beans and a small house salad.

The menu also suggests the addition of a fruit cup.

During the club’s off-season, Neu puts together a kids panel to help him create the next year’s menu. He has also found that a number of the pre-teen and teen diners read his weekly blog detailing what specials he will be serving (he creates 10 specials each week), and they are excited to order these dishes when they come in.

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Recipe Shannon pointed out that many of the young guests don’t even want to look at a children’s menu. So, he says, he, like Neu, will offer smaller portions of a la carte menu foods, such as 4-ounce cut-to-order filet.

Sometimes the young ones surprise the chefs with their selections.

“When I ran a 32-oz. rib eye steak, an 11-year-old ordered it,” Neu said.

Recher and Shannon have had junior diners request escargots. Until recent years, youngsters were aged 12 to 15 before they started ordering steak and fish rather than traditional “kid foods;” now they’re starting at 10 or 11, according to Recher.

“They watch cooking shows on their tablets and phones, and they want to try what they see,” he explains.

Families at Somerset Club like shareable menu items such as pizza and steak nachos. At Wayzata Country Club, family-style takeout dinners cater to members on the go. Among the offerings are a taco package for four, a barbecue package with ribs and chicken, and an Italian package featuring chicken piccata, spaghetti and garlic bread sticks.

Around Christmas time, Neu sells a take-and-bake lasagna.

Recher also does a robust family takeout business on holidays ranging from Rosh Hashanah to Thanksgiving.

Aside from the regular menus, the chefs focus on families with special food-centric events.

A “Little Ladies High Tea” at Somerset Club gives youngster a chance to dress up and enjoy such grown-up items as cranberrytoasted almond chicken, caprese on focaccia and California turkey pinwheel tea sandwiches and a hot cocoa bar with mini marshmallows, chocolate shavings and peppermint. The sophisticated dessert selection includes assorted scones; mini cake bombs; chocolate mousse with chocolate soil and passion fruit pate de fruit; mini-ice cream sandwiches, and red velvet cupcakes.

For holidays, Bennett sets up two buffets, one positioned at a kid-friendly height so they can easily make their food choices.

For Halloween, he is planning a Harry Potter-themed buffet featuring “charmed” chicken tenders and other selections with magical names to fit the theme.

Neu notes that over the past three years, Wayzata Country Club’s membership has skewed younger, going from between an average of 45 to 60 years old to between 30 and 40, leading to an increase in family meal occasions. To accommodate its families, the dining room was remodeled last year with booths in a designated family section, Neu pointed out.

Shannon is also seeing membership skew younger at the Somerset Club and youngsters accompanying their parents or grandparents for dinner has become more the norm. In response, the club’s grill room is being renovated into a dining space providing plenty of room for families. C+RB

CHEESE RAVIOLI YIELD: 10 SERVINGS INGREDIENTS FOR PASTA:

32 16 6 qts.

1 tbsp.

whole eggs egg yolks flour kosher salt

PROCEDURE FOR PASTA:

1. A dd all ingredients to a mixer with a dough attachment.

Mix on low until dough is smooth.

2. Continue to add flour until dough is no longer sticky.

INGREDIENTS FOR CHEESE STUFFING:

1 lb.

1 lb.

0.5 lb.

1 tbsp.

1 tsp.

0.5 cup

mozzarella cheese ricotta cheese cream cheese kosher salt white pepper liquid egg

PROCEDURE FOR CHEESE STUFFING:

•M ix all ingredients in the Robot Coupe and mix until smooth.

INGREDIENTS FOR RAVIOLI SAUCE:

2 2 cups 0.25 cup 0.33 cup 2 cans 1 can 2 tbsps.

1 tbsp.

2 tbsps.

0.25 cup

yellow onions celery, diced olive oil chopped garlic whole plum tomatoes tomato fillets dried basil dried oregano kosher salt sugar

PROCEDURE FOR RAVIOLI SAUCE:

1. I n a large stock pot, bring all ingredients to a boil and reduce to simmer for 3.5 hours.

2. Push finished sauce through a food mill.

SUBMITTED BY PAUL NEU, EXECUTIVE CHEF, WAYZATA COUNTRY CLUB, PLYMOUTH, MINN.

www.clubandresortbusiness.com

October 2023 l Club + Resort Business l 27

DESIGN SNAPSHOT

Elevating the Member Experience at Aspen Glen An updated fitness facility and soon-to-be completed aquatics center provide members with plenty of opportunities for staying in shape.

By Pamela Brill, Contributing Editor

Showcasing its picturesque Mount Sopris backdrop, Carbondale, Colo.-based Aspen Glen Club is taking operations to the next level. A recent overhaul of golf course bunkers led to a full-scale fitness center renovation, followed by an aquatics facilities update that will wrap in 2024. “When the remaining projects to this amenity are complete, we anticipate substantial growth for our lifestyle membership categories,” says General Manager Mike Fleig.

FIT AND FOCUSED To meet the demand for additional workout accommodations, management opted to double the size of its fitness center, expanding from 1,112 to 2,224 sq. ft. The extra space allowed for two new dedicated spaces: a 216-sq.-ft. golf performance studio and a 444-sq.-ft. group exercise studio. While the golf studio is designed for both private training and self-guided workouts, the group studio hosts complementary in-person classes and virtual training.

In addition to using these two facilities, members can take advantage of a full range of fitness equipment. “Our goal was to provide an open floor plan with a combination of functional and traditional workout equipment,” notes Fleig. “The variety 28 l Club + Resort Business l October 2023

of equipment caters to every fitness level and every training style.” As part of the Invited program, Aspen Glen has partnered with Technogym as its equipment provider, which is focused on enhancing golf performance.

Members can enjoy a personalized workout via virtual fitness capabilities in the movement studio or Wexer technology in the group exercise room. More traditional offerings include kettlebells, dumbbells, squat racks and a Smith machine, along with an assortment of circuit training and cable equipment.

Over in the cardio area are machines that, according to Fleig, are designed to “boost speed, improve endurance and protect joints.” This space is outfitted with three high-tech treadmills, three ellipticals, a stair stepper, two recumbent bikes and two spin bikes. Throughout these spaces, flooring features a slip-resistance and antimicrobial design, chosen for its safety and durability.

Aspen Glen’s all-inclusive fitness center, which now boasts ample room for workouts, golf performance and group training, is better equipped to expand its staffing and programming for an enhanced experience. “With these improvements, we have seen an uptick in interest in joining our club for the wellness aspects, as well as an increase in satisfaction and usage from our current members,” notes Fleig. www.clubandresortbusiness.com

Design Snapshot

ASPEN GLEN GOLF CLUB Carbondale, Colo.

Architect: Kraft Architecture, Dallas, Texas Interior Design: Belatelier Design, San Antonio, Texas Fitness center equipment: Technogym Flooring: EcoSurfaces Aquatics center furniture: Tropitone, Tuuci (umbrellas)

GETTING INTO THE SWIM OF THINGS Another big draw for Aspen Glen’s membership is its aquatics facility, which is undergoing a multistep update. This past June, the outdoor pool was replastered, leaving the original footprint intact. Additional enhancements, scheduled for 2024, include a new pool bar, updated lounge chairs and additional soft seating.

“We anticipate additional usage in this area from our current members and guests once the pool bar is open,” notes Fleig.

Also in the works are plans for four new pickleball courts, two golf simulators, patio and a refurbished pro shop. With a full roster of additional amenities on deck, Aspen Glen is poised to welcome the next generation of members and maintain a robust following. C+RB

In the cardio area are machines that are designed to boost speed, improve endurance and protect joints. This space is outfitted with three high-tech treadmills, three ellipticals, a stair stepper, two recumbent bikes and two spin bikes.

www.clubandresortbusiness.com

October 2023 l Club + Resort Business l 29

DESIGN + RENOVATION

Golfers Swing, Socialize

at Instructional Training Spaces Performance training and club fitting are the name of the game at indoor golf facilities.

By Pamela Brill, Contributing Editor

Photo Courtesy of BallenIsles Country Club

AS TEMPERATURES COOL down and fairways lose their lush, verdant hue, the game of golf is turning over a new leaf. Clubs are investing in full-fledged performance centers, where their members can perfect their swing, sign up for a custom club fitting and even grab a drink or a bite with their golfing buddies … all in the same location.

With the advent of high-tech educational facilities that add an entertainment component to attract more golfers, clubs are exploring ways to implement these extras for year-round play. The result is an array of thoughtfully mapped out performance centers that bring golfers inside without compromising their game.

SPIRIT OF ’71 When a club undergoes a golf course update, providing an indoor practice space to support members’ golf game is a natural next step.

Such was the case at BallenIsles Country Club in Palm Beach, Fla., where the club’s East Course renovation last January paved the way for the March opening of a 16.5-acre practice grounds and the brand-new ’71 Learning Center. “This all-encompassing facility allows members to hit every shot they would experience on the course with innovative technologies and resources to perfect their swing,” says Director of Golf Jeff Fitzherbert.

DESIGN + RENOVATION

BALLENISLES COUNTRY CLUB Palm Beach, Fla.

“This all-encompassing facility allows members to hit every shot they would experience on the course with innovative technologies and resources to perfect their swing.”

— Jeff Fitzherbert, Director of Golf

Named for Jack Nicklaus’ PGA win in 1971—BallenIsles played host for the championship—the 3,000-sq.-ft. ’71 Learning Center is situated on the north end of the practice grounds. The comprehensive layout includes dedicated spaces for training, custom fittings and club repairs. Once inside, members are met by a team of golf pros to help choose the appropriate clubs.

With the right equipment in hand, they can take their pick of four instructional sites: two fully enclosed bays, complete with TrackMan radars, a three-camera system and golf simulator with drop-down screen, or two covered outdoor bays, each with their own TrackMan units. Golfers can play against each other or independently with instructional videos to improve their swing in either set-up.

“Another priority for BallenIsles was to create a space where learning golf was easy, fun and creative,” notes Fitzherbert. “Like the Topgolf craze that’s leading a resurgence of the golf industry, the driving ranges and hitting bays give beginners a place to practice their swing in a lively atmosphere.” The convenience of having repairs, demos and training in one location is an asset for golf members. “They have access to a Callaway 32 l Club + Resort Business l October 2023

Performance and Innovation Fitting Studio, equipped with all the necessary tools and equipment to perform the most professional fit,” adds Fitzherbert. “The studio is the first of its kind in the U.S. and we are very proud to offer this to our members.”

When lessons are complete (and the weather cooperates), members can take advantage of the ’71 Learning Center’s covered outdoor seating area and dine on refreshments from the outdoor food truck.

Shopping for new golf gear is also possible inside the center’s retail shop, providing members with additional amenities within easy reach.

Further enhancing BallenIsles’ golf experience is immediate access to the upgraded practice grounds. A 25,000-sq.ft. putting course boasts a daily 18 set up, while the long game area features nine targets and individual bays outfitted with GPS systems noting the distance between targets. According to Fitzherbert, participation in the short and long golf areas has increased tremendously. “The enhancements provide a true championship course that is fun to play and practice areas where members can spend all day working on their game,” he says.

The ’71 Learning Center at BallenIsles Country Club, named for Jack Nicklaus’ PGA win in 1971, includes dedicated spaces for training, custom fittings and club repairs. www.clubandresortbusiness.com

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DESIGN + RENOVATION

NCR COUNTRY CLUB Kettering, Ohio

“We saw there was a growing need to create an indoor option for multiple people to enjoy practice, instruction and club fitting year-round.”

— Kerry Pool, Director of Membership

FOUR-SEASON FUNCTIONALITY The desire to provide full-time golfing resources drove the recent construction of an enclosed performance center at NCR Country Club in Kettering, Ohio. “We saw there was a growing need to create an indoor option for multiple people to enjoy practice, instruction and club fitting year-round,” says Director of Membership Kerry Pool. Earlier this spring, the club unveiled an 8,000-sq.-ft. facility that boasts ample space for instruction and club fitting for its members.

NCR’s Performance Center amasses more than eight acres adjacent to new pickleball courts and a renovated practice tee. To determine the best layout, the facility management team visited Cincinnati area facilities, including Kenwood Country Club, Hyde Park Golf & Country Club and Maketewah Country Club, and consulted with TrackMan representatives when designing its seven performance studios. Six of these indoor/ 34 l Club + Resort Business l October 2023

outdoor rooms are reserved for professional instruction and fitting, while a standalone indoor studio is used exclusively by the University of Dayton’s men’s and women’s golf teams. A 1,600-sq.-ft. practice green rounds out the remainder of the facility.

Each studio features casement partition windows that can be opened to a sitting area or closed for private instruction. Meeting space housed with four desks and assorted audio/visual equipment is available for clinics. To further maximize their experience, members can take advantage of food and beverage service in this area. They also have easy access to the newly designed practice area via bifold glass patio doors.

When a golfer’s game calls for an improved swing, members can partake of the Studio 54 club fitting area. “With dedicated attention and data gathered from TrackMan, and fitting equipment from all the major manufacturers, every golfer—from the novice to the scratch player—can be more

confident in their golf game,” says Pool. Additionally, the Tool Shed enables club repairs and alterations as needed, whether it’s a loft adjustment or a quick regrip.

To keep the services running smoothly, the performance center’s design incorporates a range operations room, improving overall efficiency. “Previously, our range ball cleaning, sorting and storage areas were more than 300 yards from the practice tee in the basement of the clubhouse,” Pool explains. “Now, the staff can manage the practice tee and range within all these areas built into the back of the performance center.”

Such a comprehensive project, while carefully planned, was not immune to setbacks. Railroaded by a clubhouse fire in 2019 and the pandemic shortly thereafter, construction was put on hold from its original summer 2020 kick-off. Pool credits open communication with an expanding membership, bolstered by a strong manwww.clubandresortbusiness.com

agement team, for pulling off a successful renovation.

Judging by the strong response from its membership and solid numbers, TPC was worth the wait. Offering year-round fittings has contributed to a 22-percent increase in equipment sales during the first off season alone. Having the indoor space has also enabled more than 1,000 instruction hours during a period that would only have permitted 10 percent of that amount.

“Add in the individual practice, meeting and social opportunities of the TPC, and it has kept our membership more engaged during months when it has been difficult to accomplish that,” says Pool. “Our ability to offer golf services and entertainment for all 12 months is an outstanding benefit to our members, while also creating added, expanded revenue streams for the club.”

MASTER PLANNING

NCR Country Club’s Performance Center amasses more than eight acres adjacent to new pickleball courts and a renovated practice tee. Six of the indoor/outdoor rooms are reserved for professional instruction and fitting.

ARCHITECTURE

INTERIOR DESIGN

PROCUREMENT

The Baltusrol Golf Club, Springfield, NJ

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

October 2023 l Club + Resort Business l 35

DESIGN + RENOVATION

PRACTICE MADE PERFECT At The Woodlands (Texas) Country Club, a former outdoor pavilion was recently repurposed to provide indoor training space for member golfers. “We were doing a full renovation of the practice facilities, and the building made perfect sense to develop into an academy with hyper focus on instruction, along with building out our standard as it relates to an academy,” says SVP Golf Operations Mark Gore. The Refinery, which opened its doors last year, has since enhanced the overall club experience and provides ample resources for improving golf games.

Located at the club’s player course, the 1,500-sq.-ft. facility contains four bays sporting roll-up doors for easy access to artificial and real turf. The two interior bays are outfitted with high-tech functionality, including V1 Pro golf software, TrackMan 4 launch monitors and full simulators. A mas-

THE WOODLANDS COUNTRY CLUB The Woodlands, Texas

“We were doing a full renovation of the practice facilities, and the building made perfect sense to develop into an academy with hyper focus on instruction, along with building out our standard as it relates to an academy.”

— Mark Gore, SVP Golf Operations

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DESIGN + RENOVATION

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 • Strain from cylinder and store in enough oil to cover under refrigeration For plating: • Using a 3 ½-inch ring, stack as follows: Bib lettuce, tuna, apples, avocado, soy pearls and micro wasabi • Garnish with chips SUBMITTED BY DAVID N. DADDEZIO, PC1, EXECUTIVE CHEF, VICMEAD HUNT CLUB/BIDERMANN GOLF COURSE, WILMINGTON, DEL.

C&RB Can you detail how tie your and in Each bay at The you Refinery has itsbeehives own workstation tomato and herb gardens together with your Farm which coaches from The Woodlands Country Club can Table Dinners? provide one-on-one instruction, while a small retail space Daddeziooffers The additional bee hivesamenities. and gardens have really bolstered The flexible open-air design our culinary program, while promoting good stewardship offers an open space behind the bays that can be of the environment. annual farm-to-table converted intoAt an our entertainment space for private dinner, events. we paired the honey from our hives with locally produced

ter fitting bay has the same technology, with the addition of the SAM PuttLab. “We have more than 875 components to offer the best fitting experience in a private club,” affirms Gore. The last bay, used mostly for teaching, includes fitness capabilities and a TrackMan 4 unit.

The Refinery’s flexible open-air design is a true asset for players, offering a large open space behind the bays that can be converted into an entertainment space for private events. Each bay has its own workstation in which coaches can provide one-on-one instruction, while a small retail space offers additional amenities.

Since The Refinery’s opening, The Woodlands has become a go-to destination for enhancing one’s golf game. “The overall experience with the redesigned driving range by Lanny Wadkins, along with the Refinery, has been an incredible addition, and the members are blown away by the amenities and the ability to drastically improve their game,” enthuses Gore. C+RB

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PRODUCT SHOWCASE

Golf Course Equipment Amenities

Light It Up

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October 2023 l Club + Resort Business l 39

PRODUCT SHOWCASE

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PRODUCT SHOWCASE

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October 2023 l Club + Resort Business l 41

PRODUCT SHOWCASE

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