Club + Resort Business September 2019

September 2019

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Thornblade Club’s

Active Imagination INSIDE: On-Course Snack Bars: Nothing Halfway About Them Plugging the Leaks in Irrigation Projects Junior Sports Go Big-Time

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INSIDE

September 2019 • Vol. 15 • No. 9

THIS

ISSUE

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Thornblade Club’s Active Imagination

The Greer, S.C. club has worked its way through an ambitious agenda this year, hosting two tournaments while also pursuing a $4 million makeover of its clubhouse and golf course.

(Cover photo courtesy Thornblade Club.)

ALSO IN THIS ISSUE

5

24

Design + Renovation

ALL THE COMFORTS OF HOME

There’s nothing halfway about these on-course stations.

Food + Beverage 32 MORE THAN PAR

6

The Rob Report

9

C+RB News Roundup

VIEWS FROM LAS VEGAS HOLLYWOOD GC PASSES “HISTORIC” RESOLUTION Plus other industry, supplier and people news.

FOR THE COURSE

Clubs are scoring big with upscale on-course fare.

Editor’s Memo

MAKING IT OFFICIAL

46

Super in the Spotlight

PREPARED FROM THE START Brian Woster has followed a well-planned path to success at every stop.

49

+ Grounds 38 Course PLUGGING THE LEAKS

Proper planning and implementation will keep irrigation projects flowing smoothly.

8 Club Index 4

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+ Fitness 42 Recreation JUNIOR SPORTS

GO BIG-TIME

A broad range of activities can keep kids engaged year-round.

52 Product Showcase

Today’s Manager

SHINING EXAMPLE

John Warnack’s first impression of excellence in club management has come full circle, to an honor named for the man who provided that initial lesson.

58

Idea Exchange

GETTING THEIR GOATS

“Goat yoga” brings a new type of climbing to the Rocky Mountains.

57 Ad Index www.clubandresortbusiness.com

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EDITOR’S MEMO

Making It Official Look up “history” in any dictionary of quotations (or search for “history quotes” online, for those of you who have thrown out all of those old books, or never acquired them to begin with), and it’s not hard to find as many scornful and cynical comments about the word as it is to find glowing testaments to its significance and value.

Observers through the years have called history things like “a recital of mistakes” (Voltaire), “a collection of fables and useless trifles” (Leon Tolstoy), and Henry Ford’s one-word dismissal: “Bunk.”

And after we published a recent news item in our daily e-newsletter about a club that had announced it had passed an “historic” resolution to eliminate gender bias in its by-laws, governance and operations, we got some new comments from people who didn’t think this was a case of history being anything to crow about or commemorate, either.

“Why would a club want to admit that all of its prior policies were genderbiased?” one reader asked.

But the item also generated comments that saluted the club for taking the step, and hailed it as a significant

There’s no denying that a heightened focus on gender and equality has become pervasive and unavoidable for all businesses these days. So clubs probably have a lot more to gain than lose by being proactive in showing how they are changing with the times, no matter what it might say about their past. milestone in private-club history. And overall, the report gained the highest readership of any of the news items that we posted over the past month, which is why it also occupies the lead position in this issue’s News section (see pg. 9).

That high readership score indicated to me that even if some may have thought it was not a good move to go public with the announcement, it spoke to an area and topic that’s front-of- mind with many club managers and Boards, as they search for ways to appeal to as broad a pool of potential new members as possible.

Whether it’s admitted openly or not, many clubs’ by-laws and operating practices can still evoke negative perceptions of private golf and country clubs as “old white men” enclaves. Many clubs have chosen to address this by working quietly to phase out terms like “men’s grill” and “ladies’ tees” as part of clubhouse renovations and course improvements, without making a big splash or even calling any attention to the changes. (Often, in fact, this is effectively accomplished by switching to new names for dining venues or tees that are tied to a club’s history.)

But there’s no denying that a heightened focus on gender and equality in all forms has become pervasive and unavoidable for all businesses and organizations these days. So clubs probably have a lot more to gain than lose by being proactive in trying to show how they are changing with the times, no matter what it might say about their past.

Joe Barks • Editor jbarks@clubandresortbusiness.com

www.clubandresortbusiness.com

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THE ROB REPORT

Views from Las Vegas Last month I wrote about all the “firsts” I’ve been experiencing since joining the team at Club + Resort Business. The ink was barely dry on that issue and I’ve already added to that list—my first visit to the PGA Fashion & Demo Experience in Las Vegas.

While I loved meeting with so many professionals across the golf industry, a few really stood out, and some interesting trends really caught my eye.

First, on-course beverage carts are becoming convenience stores on wheels. For example, from its four-lid ice chest and dry-erase menu boards, to a rear-shelf cutting board and lockable and removable cash drawer, the UMAX Bistro is loaded. Clubs can now sell everything from a beer or sandwich to a sleeve of golf balls and pack of gum from these rolling snack bars/pro shops.

Full Swing Golf had a simulator up and running at the show, as well. Many clubs across the country (especially in the North) are finding value in installing indoor simulators to not only boost foodand-beverage revenue, but also keep the money flowing during the evenings and over the long winter months when their courses are closed.

Cigar distributors seem to be making a big push into the pro shop. Whether you have golfers who like to light up to celebrate a birdie or burn a stogie to kill the feeling of a bogey, clubs can create a new revenue stream with cigars. One company even offers the ability to place a course logo on packaging, and includes a cutter and matches in select options.

I’m not sure if “surprised” is the correct term, but I was somewhat caught off guard by the number of CBD-related companies at the show. Seems CBD is making a concerted move into the golf market, and Las Vegas was a bit of coming-out party. Whether using it to warm muscles before a workout or applying it to sore muscles following a round, CBD and its related products seem to be here to stay.

In our daily e-newsletter, we recently had an item about a 55-and-over community in California that approved the sale of non-THC CBD creams and lotions in its golf pro shop, and projected $10,000 in annual sales.

Does your pro shop stock CBD and/or cigars? If not, why? If so, let me know how they’re performing. Shoot me an e-mail at the address below.

Rob Thomas • Associate Editor

rthomas@clubandresortbusiness.com

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Club and resort properties featured in this issue

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The Army and Navy Club, Washington, D.C. .........................49

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Desert Mountain, North Scottsdale, Ariz. ............................... 40 Double Eagle Club, Galena, Ohio .................................................. 39 Hickory Ridge Golf Resort, Holley, N.Y. ............................... 26 Medinah Country Club, Medinah, Ill. ......................................... 32

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Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, P.O. Box 986, Levittown, PA 19058. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2019 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.

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Pinehurst Resort, Pinehurst, N.C. ................................................. 29 Prestonwood Country Club, Cary, N.C. ................................. 42 Reynolds Lake Oconee, Greensboro, Ga. ................................ 40 Streamsong Resort, Bowling Green, Fla. .................................. 26 Thornblade Club, Greer, S.C. ........................................................... 16 Watchung Valley Golf Club, Watchung, N.J. ....................... 32

www.clubandresortbusiness.com

8/28/19 1:13 PM

INDUSTRY ROUNDUP HOLLYWOOD GC PASSES “HISTORIC” RESOLUTION TO ELIMINATE GENDER BIAS AT ITS 121ST ANNUAL meeting on August 15, the Board of Trustees of Hollywood Golf Club in Deal, N.J. passed what its General Manager/COO, Salil S. Bokil, CCM, described as an “historic” resolution to eliminate any gender-based bias for golf and tennis play at the club.

“Starting with the 2020 season, women will have the same rights and playing privileges” at Hollywood GC, Bokil said. “This is a path-breaking occurrence, at least at the clubs in the Northeast.”

The resolution specified the elimination of any membership categories defined or restricted by gender and that the club would no longer have prescribed times for the use of its golf course or tennis courts that are limited to male, female or mixed play, with the exception of prescribed tournaments.

The resolution follows other significant recent developments at Hollywood GC, Bokil reported, that have included: • Achieving a waitlist for golf members; • “Right-sizing” to achieve a profitable food-and-beverage operation; • Instituting a Young Professionals drive, to increase from under 10 to a current total of 60 members under the age of 40; • Completing various capital projects that have included facelifts to the main clubhouse and ladies locker room, and the construction of a new patio and two tennis courts, all with no assessments to the membership; and • Improving the ranking of the club’s golf course, which has been consistently ranked among the country’s top-100 classic courses, from 96 to 81 for 2019.

BOCA WEST CC PARTNERS WITH

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INDUSTRY ROUNDUP SEA PINES CC UNVEILS $2.55M FITNESS CENTER RENOVATION AND EXPANSION

OAKLAND HILLS CC

SEA PINES COUNTRY CLUB (SPCC) in Hilton Head, S.C. recently debuted its $2.55 million fitness center renovation and expansion, while also adding a grab-and-go café, infrared saunas, state-of-the-art equipment and other amenities.

The project includes the addition of a second floor, growing the facility from 2,500 sq. ft. to 7,300 sq. ft.

The first floor now offers the latest cardio and strengthtraining equipment, while the second floor features a new multi-purpose room for group classes and gatherings. The locker rooms have also more than doubled in size, to accommodate the addition of infrared saunas, a highly popular post-workout amenity.

The new “Club Course Café” serves up a wide array of healthy fare to enjoy both pre- and post-workout. Offerings include smoothies, fresh fruit and artisan sandwiches crafted by the SPCC culinary team led by Executive Chef Brian Coseo.

The new café also features a full-service liquor bar with specialty cocktails to sip on while taking in the expansive views of the club’s tennis courts and golf driving range. For golfers, this new dining option allows them to place an order with the café by phone on the 9th tee, or via golf cart touchscreen.

SPCC’s fitness center renovation and expansion was the result of members placing a greater emphasis on wellness and requesting additional fitness-program offerings. Three new certified instructors have been added to accommodate the expansive group fitness lineup, including yoga, Pilates, spin, full-body strength training, TRX, water aerobics and more. Physical and massage therapy also round out the club’s wellness enhancements.

“The treatment rooms and infrared saunas help rehabilitate injured members,” said Robbie Ames, Sea Pines’ GM/COO. “The new locker rooms are more convenient for pool goers, tennis players, fitness enthusiasts and golfers, and the café will offer healthy food options that everyone will love.”

DETAILS ARE STARTING TO emerge about the upcoming renovation to historic Oakland Hills Country Club in Bloomfield Township, Mich., The Detroit News reported. Members of the club voted to start the renovation of the famous South Course on October 1, and also approved the installation of a high-tech PrecisionAire system, which will improve and maintain the quality of the greens.

The South Course will be closed into the 2021 golf season as Oakland Hills works to improve the 103-year-old facility in hopes of landing future major golf championships, The News reported. The North Course will remain open.

The main part of the renovation project for the South Course will upgrade all of its greens, The News reported. All 18 will be rebuilt and fitted with PrecisionAire, which will allow groundskeepers to better dry, cool and heat the greens, depending on conditions. Drainage will also be improved, as will the green surfaces. Several greens will be expanded, to allow for additional hole locations.

Additional renovations include improved bunker conditions, with some reconfigured to increase risk-reward options. New irrigation systems and pumps will also be installed, in an effort to extend peak playing conditions in the spring and the fall.

TO UPGRADE PRESTIGIOUS SOUTH COURSE

Railway Age Magazine FP/4C Bleed: 8.125” x 11.125” Trim: 8” x 10.875” BEER YOGA, WINE HIKES, “brunch runs,” IPA 10Ks and even wine marathons (in France), along with a slate of alcohol-fueled spa workouts including Vino and Vinyasa (wine yoga), Scotch and Stretching, and Tequila and Tan (the sanskrit word for stretching), have all taken hold as new versions of enjoying libations while pursuing recreational and fitness endeavors, The Los Angeles Times reported. A clear number of studies have shown that people who exercise are also likely to drink, the Times reported, perhaps because they feel justified that they earned the reward or have worked off the calories. A study by the National Institutes of Health reported that moderate drinkers (defined as those consuming one drink per day) were twice as likely to exercise compared to peers who don’t imbibe. Mixing beer, wine or cocktails with activities such as yoga, running, hiking, Zumba or spin class also makes them more Instagram-friendly and the experiences less intimidating, the Times noted.

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CIB EF

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CLUBS IN TENNESSEE AND Florida are at odds with their respective homeowners associations. Seven years after buying Eagle Bluff Golf Club in Harrison, Tenn., businessman Henry Luken has shut down the 18-hole course, the Chattanooga (Tenn.) Times Free Press reported.

Luken said on July 31 that he has had to subsidize operations of the course since he bought Eagle Bluff for $1.4 million in 2012, the Times Free Press reported, so he decided in June to close the business.

Luken said he finally decided to try to sell the 417-acre site after he claims the Eagle Bluff Home Owners Association (HOA) worked to devalue his property by hiring an attorney and meeting with county officials to ensure the land would not subdivided

Photo: Richard Graulich / The Palm Beach Post

S

HOMEOWNERS ASSOCIATIONS, CLUB OWNERS CLASH

and sold as more home lots, the Times Free Press reported. He told homeowners around the course of his decision in June in a brief and terse meeting, and the course closed on July 28 after a tournament was held on it that weekend.

Cort Dondero, President of Dondero & Associates and head of the Eagle Bluff HOA, said the homeowners are eager to enhance the value of the course and to discuss with Luken the options going forth for the property, the Times Free Press reported.

Meanwhile, a third lawsuit has been filed against The Bear’s Club community built in Jupiter, Fla. by Jack Nicklaus, The Palm Beach Post reported. The cost of maintaining the community increasingly has been shifted to The Bear’s Club homeowners

Residents of The Bear’s Club have filed a lawsuit that claims the cost of maintaining the community has been increasingly shifted to homeowners without their approval.

without their approval, according to a lawsuit first filed in December 2018 by a Bear’s Club resident, David Nissen.

After residents began complaining about expenses and other management issues, Nissen’s suit alleges, Nicklaus improperly seized control of the homeowners’ association, dumped the existing Board members and appointed his own people to the Board, The Post reported.

The lawsuit calls for a judge to turn the association back over to homeowners.

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INDUSTRY ROUNDUP ROYAL ST. CLOUD BUCKS TREND IN CENTRAL FLORIDA WHILE MANY CLUBS IN Central Florida have recently closed or are rumored to be on life support, the Osceola (Fla.) News-Gazette reported, Royal St. Cloud Golf Links, a 27-hole facility in St. Cloud, Fla., has been an exception to the rule.

Opened in 2001, Royal St. Cloud hosts more than 75,000 rounds annually, the News-Gazette reported, while receiving rave reviews for its layout, maintenance and reasonable greens fees.

The News-Gazette conducted an interview with the club’s General Manager, Bill Filson, to learn how the property has been able to buck the trend and become one of the busiest and most successful golf Bill Filson, operations in the area.

General Manager, Royal St. Cloud “Our philosophy is that we are always looking for Golf Links ways to improve the course,” Filson said.

“The fact remains, two out of three golf courses in this country are running at a deficit, and we’re not exactly backing up the Brinks truck to our door,” he added. “But during the recession, when everyone was cutting back on building and operating costs, we made a conscious decision to invest in our course, and continue to do so today. By doing so, we felt it was an opportunity to capture a bigger share of the local golf market.”

THE VILLAGES PURPOSELY FLOODS ITS GOLF COURSES HEAVY RAINFALL CREATED CHALLENGES in August for water management in The Villages of Sumter County, Fla., Spectrum 13 News out of Orlando reported, with officials intentionally flooding golf courses to keep water basins from overflowing.

The “water dumping” is part of a unique system that draws water out of retention ponds and onto area golf courses, Spectrum 13 News reported.

Some residents were upset because many golf courses were closed, but Villages District Manager Richard Baier told Spectrum 13 News that while “The recreational aspect of our executive golf plays a heavy role in our consideration, public safety is always first.”

In all, 21 golf courses were closed due to the water dumping process, Spectrum 13 News reported, and Villages officials said they would stay closed until the rainy season ended.

THE CLUB AT GATEWAY BEGINS $6M IN IMPROVEMENT PROJECTS

The Club at Gateway’s new resort-style pool will include a 16-seat outdoor bar and a playground.

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THE CLUB AT GATEWAY in Fort Myers, Fla. has begun construction on a new 300-seat dining facility that will feature the ability to be split into three different areas, to accommodate large or small events.

The project is part of $6 million in improvements now underway at the club, which was formerly known as Gateway Golf & Country Club before it was bought from the membership for $5 million in 2018. The new ownership, Florida Lifestyle Management Group, has committed that the renovations will be completed with no assessments to members.

Following the building of pickleball and bocce courts that have already been completed, the major renovations now underway will also include a secondlevel fitness center with separate spin and aerobics rooms and new cardio, weight and TRX training facilities. The club will also have a new resort-style pool featuring a zero-entry area, water features, lap lanes and a 16-seat outdoor bar. A playground for children has also been added to the plans.

The new dining facility will feature a display exhibition kitchen equipped with wood-burning pizza ovens and grills. Another feature will be a 1,600-bottle glass wine cellar in the lobby area and a private wine room for dining and entertaining.

All renovations are expected to be completed by February 2020, and existing club amenities, including tennis, pickleball, bocce, the fitness center, the pool and dining in the Grille Room, will remain open during the renovations. www.clubandresortbusiness.com

8/27/19 4:45 PM

SUPPLIER NEWS HOSHIZAKI AMERICA SHIFTS PRODUCTION

OF SQUARE CUBE ICEMAKERS TO U.S.

HOSHIZAKI AMERICA, INC. HAS transferred the manufacturing of its IM-500SAB stackable and the IM-200BAC self-contained, square-cube ice machines from Europe to Hoshizaki’s facility in Peachtree City, Ga. “The demand for specialty ice shapes is just starting to take off in the Americas, but already exists in Europe,” explained Jon O’Hern, Director of New Product Development.

“It’s a trend we’ve seen growing, and with this move Hoshizaki America becomes the premier manufacturer of specialty ice machines in the Western Hemisphere.”

In early 2014, Hoshizaki introduced the IM-500BAA to the U.S. market. The IM500SAB remains largely unchanged. The 44-inch-wide, air-cooled unit produces up to 489 lbs. of individual 1-inch-square ice cubes daily. The stackable head design allows operators to scale their operations by adding up to two more head units to produce 1,460 lbs. of ice within the same footprint. This is a popular unit for medium to large operations, where it would be installed in the back of the house, with ice shuttled to the bar(s) and serving areas.

Because of the popularity and demand for large square cubes, Hoshizaki developed a smaller undercounter square cuber with a space-saving self-contained bin. The IM200BAA, and newest IM-200BAC, produces 188 lbs. of square cubes daily and holds 75 lbs. in the built-in bin.

Both icemaker exteriors are constructed of stainless steel, making them durable and easy to clean. Hoshizaki America also warranties the entire machine’s parts and labor for three years, and the compressor for five years. .

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®

Awards

Entries are now being accepted for the 2019 Excellence in Club Management® & Rising Star Awards, co-sponsored by the McMahon Group,

EWING AND VGM CLUB ANNOUNCE PARTNERSHIP EWING AND VGM CLUB announced a partnership that will provide, among other benefits, annual monetary product credits to golf courses and country clubs when utilizing both companies’ services.

Ewing, the United States’ largest family-owned landscape and irrigation-products supplier, will offer up to a 3 percent reduction of costs to more than 3,500 facilities that participate in VGM Club’s procurement program.

Landscape and turf products, landing lighting, water features, erosion-control products and irrigation supplies are eligible for these benefits.

An opportunity to connect with so many courses with the VGM Club connection was a defining factor for this announcement, said Steve Sakuari, Ewing’s National Golf Products Sales Manager.

“Golf is an important portfolio in Ewing’s business. We’re excited for the valuable opportunity to work with VGM Club and its members,” Sakuari said.

“We are extremely excited to welcome Ewing into our partner community,” said Mike Woltz, VGM Club’s Director of Agronomy Development. “Our members have asked for some time now for an irrigation solution, and Ewing offers that and so much more.”

www.clubandresortbusiness.com

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Club + Resort Business and the National Club Association.

The awards program honors private club general managers, managers and chief operating officers who have exhibited outstanding skills in their clubs.

THE DEADLINE FOR SUBMITTING ENTRIES IS NOVEMBER 8, 2019 For more information and to submit nominations, go to www.clubmanageraward.com September 2019 l Club + Resort Business l 13

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PEOPLE NEWS

Rick Sussman

Joseph Iafe

Dan Scannell

Chris Parker Fred Fung

CLUB PEOPLE

The Bonita Bay Club in Bonita Springs, Fla. has named Fred Fung to serve as its new General Manager, beginning in November 2019. Fung, who was Assistant General Manager of Bonita Bay Club from 2010 to 2017 before becoming General Manager/ Chief Operating Officer of Charlotte (N.C.) Country Club, will replace Dan Miles, CCM, who will retire from club management at the end of October and join the team at Club Benchmarking.

Rick Sussman has been named General Manager and Chief Operating Officer of the Snowmass Club in Snowmass Village, Colo. Sussman most recently served as Vice President of Hageman Reserve in Sulphur Bluff, Texas (“The Bold New Club Concept at Hageman Reserve,” C+RB, March 2016).

His career has also included management positions with ClubCorp properties and as General Manager of Sharon Heights Golf & Country Club in Menlo Park, Calif., for which he won Excellence in Club Management recognition in 2008, through the Awards program co-sponsored by Club + Resort Business with the McMahon Group and the National Golf Foundation.

KemperSports has appointed Chris Parker to serve as General Manager of Rock Spring Golf Club in West Orange, N.J. Parker most recently served as Golf Business Manager for the Maryland National Capital Park and Planning Commission, where he created golf instructional programs and business plans for three golf facilities.

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Ryan Corbin

Eric Johnson has been named General Manager of The Club at the Dunes in Naples, Fla. Johnson most recently was a hospitality management consultant in Skaneateles, N.Y. Prior to becoming a consultant, Johnson was the General Manager and Chief Operating Officer of Skaneateles Country Club.

Estero (Fla.) Country Club has named Joseph Iafe, CCM, CAM, as General Manager.

Prior to joining Estero CC, Iafe was General Manager of two other Florida clubs—Treviso Bay in Naples and The Venetian Golf and River Club in Venice—and of Harbor Walk Yacht Club in West Galveston Bay, Texas.

Mike Thomas has been named General Manager at The Cannon Club (formerly the Old South Country Club) in Lothian, Md. Thomas had been at the Andrews Air Force Base golf facility since 1978, serving as its General Manager since 1988. The Cannon Club also named Dennis Winters as its new Head Golf Professional. Winters began as an apprentice at the Naval Academy Golf Course and has also worked at Columbia Country Club in Chevy Chase, Md. and Lighthouse Sound in Ocean City, Md. Aqua-Aston Hospitality appointed Duane Dickson to the role of General Manager of the company’s Orlando properties, Tuscana Resort Orlando and The Fountains at ChampionsGate. Most recently, Dickson worked as a senior property manager at Castle Group.

Eau Palm Beach Resort & Spa in Manalapan, Fla. appointed Tim Nardi as General Manager. Nardi was most recently Vice President of Hotels for Menin Hospitality.

The Club Management Association of America (CMAA) announced that Lindsey Bolander, CCM, with the Country Club of Lincoln (Neb.), and Joseph Roux, CCM, with Sparrows Point Country Club in Baltimore, Md., have attained the designation of Certified Club Manager. The CMAA also announced that James H. Moody, Jr., CCM, CCE, with Panther Creek Country Club in Springfield, Ill., and Thomas Preuml, CCM, CCE, with the Houston (Texas) Racquet Club, have attained the designation of Certified Chief Executive.

Boca Woods Country Club in Boca Raton, Fla. has named Ryan Corbin as its new Executive Chef. Corbin was the Executive Chef of the Lago Mar Beach Resort & Club for two years and also has experience at Boca West Country Club, where he worked for five years. Most recently he was at Hunters Run Golf & Racquet Club, where he served as Executive Sous Chef for more than seven years.

Daniel J. Scannell, one of only 72 Certified Master Chefs in the United States, has joined Delaware North as Corporate Chef. Scannell has previously worked at Oak Hill Country Club in Rochester, N.Y., Cherry Hills Country Club in Colorado, The Sanctuary Golf Club in Sanibel, Fla., and Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla. www.clubandresortbusiness.com

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Perry Cabin Resorts & Golf has welcomed Gregory Wiener as Executive Chef and Katherine Bradley as Director of Food & Beverage. A graduate of the Culinary Institute of America, Wiener has 25 years of hospitality experience. Bradley was most recently with the Marriott organization.

Thomas Burke has been named Executive Chef of the Mirbeau Inn & Spa Rhinebeck (N.Y.), including its just-announced signature restaurant, Willow by Charlie Palmer. Burke was most recently at the Tavern at GrayBarns in Norwalk, Conn.

St. Johns Golf & Country Club in St. Augustine, Fla. has named Eric Fritsche as its new Executive Chef. Fritsche was most recently with the River & Post restaurant in Jacksonville, Fla.

The Forest Lake Club in Columbia, S.C. has added Executive Chef Ron Henry to its culinary team. Most recently, Henry served as Executive Chef of the Country Club of Spartanburg (S.C.) for two years.

Columbia Edgewater Country Club in Portland, Ore. has named Jim Myers as its new Golf Course Superintendent. Myers has previously held superintendent positions at the Plateau Club in Sammamish, Wash. and at Vail (Colo.) Golf Club.

T.J. Shine, Superintendent of Estero (Fla.) Country Club, was recently elected to be the 2019-2020 President of the Everglades Golf Course Superintendents Association. Shine has served on the Everglades Association’s Board since 2014, previously as Secretary, Treasurer and Vice President.

Melissa Glazier has been named Director of Fitness & Wellness at The Reserve in Indian Wells, Calif. Glazier joins The Reserve after serving in a similar role at Tradition Golf Club at La Quinta (Calif.).

SUPPLIER PEOPLE .

Wolf Search Solutions has promoted Laura Bonich to Senior Vice President of Recruiting. Prior to the promotion, Bonich was Vice President of Recruiting.

The National Golf Foundation (NGF) has promoted David Lorentz to the newly created position of Chief Research Officer.

Lorentz has spent the past seven years working on research projects at the NGF.

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» THORNBLADE CLUB

Thornblade Club’s

Active Imagination The Greer, S.C. club has worked its way through an ambitious agenda this year, hosting two tournaments while also pursuing a $4 million makeover of its clubhouse and golf course.

By Shane Sharp, Contributing Editor

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ONE COULD A MAKE A STRONG CASE that the leadership of the Thornblade Club, in Greer, S.C. just east of Greenville, loves an aggressive deadline. In January, five months out from hosting the Web.com (now Korn Ferry) BMW Charity Pro-Am, the club embarked on a $4 million “re-imagination” of its clubhouse and Tom Fazio-designed golf course.

Then, on the heels of this wildly popular event, the South Carolina Amateur Championship returned for the first time since 1997 to Thornblade in August. For a metro area the size of Greenville-Spartanburg, this was equivalent to hosting two major tournaments in three months.

But when your Director of Golf (an unofficial, “emeritus” title) is Champions Tour legend Jay Haas, and your membership roster includes PGA TOUR players Bill Haas (Jay’s son), William McGirt and (2009 U.S. Open Champion) Lucas Glover, as well as Tom Marzolf (Fazio’s lead designer), confidence is not in short supply.

“Look, if you have Jay and Tom leading your golf course bunker renovation, you don’t lose any sleep about it getting done on time and on budget,” says Tim Mervosh, Thornblade’s Chief Operating Officer/General Manager. “Jay has been here since day one and means so much to this club. To say we were in good hands is a vast understatement.”

n

RIGHT PLACE, RIGHT TIME Anyone familiar with the Greenville area’s meteoric rise as an international business hub, start-up incubator, foodie destination and cycling hotspot shouldn’t be surprised by the “get it done” approach that’s been demonstrated by the Thornblade management team.

In fact, it was the city’s progressive nature, Southern hospitality and enviable setting near the foothills of the Blue Ridge Mountains that led Mervosh, previously GM/COO at Milburn Country Club in Overland Park, Kan., to come to Thornblade in 2017.

When he arrived, the design of new dining facilities for the clubhouse was nearly three-quarters of the way complete. But after diving into the plans, holding multiple meetings with the executive team and Board, and taking a closer examination of the proposed design’s impact on the parking lot, Mervosh called a timeout.

September 2019

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» THORNBLADE CLUB

At A Glance:

Thornblade Club

Location: Greer, S.C. Founded: 1988 Members: 748 total; 520 golf Average Member Age: 53 No. of Golf Holes: 18 Golf Course Design: Tom Fazio Annual Golf Rounds: 27,500 Clubhouse Size: 55,000 sq. ft.

General Manager: Tim Mervosh Head Golf Professional: Jon Hines, PGA Golf Course Superintendent: Randy Long Director of Food & Beverage: Ted Sweeney Executive Chef: Bryan Lindsay Director of Tennis: Rich King Director of Sales & Catering: Carly Jones Chief Financial Officer: Mark Blaylock Membership Sales Director: Jessica Clark Member Relations Director: Jessica Justice Marketing & Communications Director: Carly May

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The Thornblade management team takes a rare pause from an especially busy year. Left to right: Jessica Clark, Membership Sales Director; Randy Long, Golf Course Superintendent; Ted Sweeney, Director of Food & Beverage; Tim Mervosh, COO/General Manager; Jon Hines, PGA, Head Golf Professional; Bryan Lindsay, Executive Chef; Jessica Justice, Member Relations Director; Mark Blaylock, Chief Financial Officer.

“I told the Board they had no reason to trust me [yet], other than the fact that they hired me,” says Mervosh. “But the re-imagination of Thornblade was vital to the club’s future, and we had one chance to get it right.”

Mervosh engaged an interior design firm he had worked with on numerous clubhouse remakes at other properties to help redirect the project. The revised plan called for creative space planning that infused new culinary energy into a dated lounge area. This dynamic entertainment and social venue did not require any additional square footage.

The dining facilities, bunker renovation, new championship tees on several holes, outdoor patios with new firepits, and updates to several other clubhouse rooms were packaged together to present to the membership. Because it called for a capital assessment higher than 10% of the current initiation fee, the entire offering had to be approved by 60% of the membership.

When it just missed passing in the fall of 2018, Thornblade’s Board trimmed the scope back to include the new restaurant space and the bunker work, while eliminating the other projects from consideration. The new plan did not require a vote, because its cost fell below the 10% threshold. www.clubandresortbusiness.com

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Renovation of the Thornblade golf course drew on shot data collected over the years to determine better placement of new bunkers and hazards, as an adjustment for the increases seen in average driving distances.

According to Mervosh, narrowing the work scope didn’t dampen anyone’s spirits. “Everyone was blown away by the vision for utilizing the existing space, but were [still] skeptical it could be pulled off,” he says.

His ace in the hole for making it all work on time and on budget was the fact that the design firm he’d partnered with on

other projects was actually a design-build firm. As such, it was able to craft and construct the interior concurrent with the design process, saving many weeks of project time in the process.

IMMEDIATE ACCEPTANCE The new Champs Grille and The Pub officially opened on May 7, a full month

May2019Halfpage_7W_4.625H 4/16/19 9:56 AM Page 1

ahead of the BMW Charity Pro-Am. The result was stunning. The focal points of the spacious dining areas are an exhibition kitchen with a wood-fired oven in Champs Grille, and the horseshoe bar in The Pub. Rich wood paneling and floors blend with bold blues and soft hues throughout.

Thornblade members love their sports (Clemson University is 45 minutes away

CUSTOMER EXPERIENCE PERSONALIZED CUSTOMER SERVICE Reliable, knowledgeable staff are waiting to assist you.

COMPLETE PRODUCT SELECTION Your locker room needs are in-stock and ready to ship.

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From “Camp Thornblade” (above) to the “Blades” swim team (above right) and junior tennis camps, kids and teens are in constant motion on the Thornblade property. The club’s average member age is 53, with a large percentage 45 and under.

and the University of South Carolina 90 minutes), and both dining areas are filled with flat-screen televisions.

For the back of the house, having two kitchens has been a godsend for Food and Beverage Director Ted Sweeney and Executive Chef Bryan Lindsay.

“We have a family-focused menu and an Italian-focused menu, and having two kitchens designed for those respective offerings is incredibly efficient,” says Sweeney, who came east to Thornblade from Houston Country Club in 2018. “We had to add staff, but the members love the level of service, new uniforms and overall vibe.”

Having two kitchens paid dividends during the BMW Charity Pro-Am as well, when droves of members, guests and VIP ticket holders ended up inside the new venues during a rainy afternoon. Ordering off the menu became nearly impossible, so Sweeney and Lindsay improvised by whipping up family-style dishes to pass around to the famished crowd. The celebration of friendship, family and food went on well into the night. “[Sweeney and Lindsay] didn’t ask permission—they came up with a solution on the fly and executed it to perfection,” Mervosh says. “At Thornblade we look for 20

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team members who can own their areas of expertise. That night was a real point of pride for our members.”

CORNERING THE BUNKER MARKET While there was plenty of confidence from the start that the golf course renovation would be in good hands, relocating, redesigning and replacing Thornblade’s bunkers was still something of a bittersweet undertaking for Jay Haas, who had worked with Marzolf to route the course’s original layout in the late ‘80s through rolling fields and thick strands of kudzu. As part of that process, he would drop balls in the dirt and hit shots to determine hole directions and turning points.

The catalyst for the bunker project was the exponential increase in driving distance on the PGA and Web.com tours in the years since Thornblade opened. Over that

“

time, the average driving distance on the PGA TOUR has increased 42 yards, according to records kept by Fazio Golf Design, and the average driving distance during the BMW Charity Pro-Am is now 305 yards, according to TOUR shot tracking.

As such, the original bunker placements at the turning points set by Haas’s shots had become obsolete, and shot data collected over the years was used to better inform the new placement of bunkers and other hazards.

The bunker project got underway in March but was paused a few weeks before the BMW Charity Pro-Am. While it is rare that any professional tour event would want to have a tournament conducted amid a renovation, the exception was made for Haas and the Fazio organization, as a nod to their dedication to the PGA TOUR and TPC Network over the years.

The re-imagination of Thornblade was vital to the

”

club’s future, and we had one chance to get it right.

—Tim Mervosh, COO/GM

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8/27/19 1:39 PM

Is Your Club

A Top

Innovator?

The actual reality of today’s club and resort business is that great ideas are needed on an everyday basis, to ensure member/guest satisfaction and establish and sustain the relevance that is required for long-term success.

In its December 2019 issue, Club + Resort Business will honor the Top Innovators in the club and resort industries.

Leading-edge innovation will be recognized for the full range of operations and management areas, including (but not limited to):

• Board of Directors Relations • Clubhouse Design • Course and Grounds Maintenance • Food-and-Beverage Programs, including Development of Signature Beverages, Dishes and Venues • Fitness Operations and Programs • Golf Operations and Programs • Kitchen Design and Operations • Locker Room Operations • Maintenance Facilities • Member Marketing and Communications

• Other Recreation Programs (Archery, Equestrian, Outdoor Activities, Shooting, etc.)

• Outdoor Dining and Patio Design • Pool Operations and Aquatic Programs • Pro Shop Retailing • Social Media • Special Events • Staff Motivation and Training • Technology • Tennis Operations and Programs • Websites • Youth Programs

To have us see why your club and management team should be viewed as a Top Innovator, go to www.clubandresortbusiness.com and complete the online form.

Or send an e-mail to editor@clubandresortbusiness.com to have us contact you for details.

Then watch to see if your club makes the list of C+RB’s Top Innovators this year!

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» Thornblade Club

Thornblade’s new Champs Grille and The Pub venues have been instant successes, even when they were put to unexpected tests as the club hosted pro and amateur tournaments.

As of early August, the final few holes were being completed, and the response from members has already been enthusiastic. “With the [new bunker] linings and sand from Georgia, Thornblade looks unlike any other course in this region,” says Marzolf.

The bunker edges are now reminiscent of golf courses in Australia’s Sandbelt, and new Zoysia grass surrounds eliminate the need to constantly edge runners. The “lowmow, level-lip” design eliminates the need to fly-mow around the bunkers, which in turn reduces both labor and equipment expenses.

“We chose Cavalier Zoysia grass around our bunkers,” says Superintendent Randy Long. “Zoysia is a bit less aggressive than Bermudagrass and the frequency of edging is somewhat less. Constant edging of bun-

kers greatly changes the shape and performance of a bunker system over time.”

And If it is possible to create a signature hole with bunkers alone, Thornblade may be accomplishing just that with its 531yard, par-5 fifth hole, which now features six massive bunkers with 18,100 sq.-ft. of shimmering white sand. And a 6,000-sq.ft. “church pew” bunker, paying homage to Oakmont (Pa.) Country Club, is being installed just left of the teeing area, in plain view from the clubhouse above.

THE KIDS ARE ALRIGHT Like many clubs, Thornblade’s capital improvements—and overall evolution—have been aimed at retaining existing members and attracting new ones. In the Greenville area in general, and Greer in particular, this often means targeting young families.

Thornblade’s average member age is 53, with a large percentage 45 and under. On a typical summer morning, kids can be found swarming around the property. The junior golf program offers camps, parent-junior clinics, fitness, and junior “play days” on the course.

Tennis is equally family-focused, with a junior night clinic, individual lessons and participation in the Upstate 10 & Under Circuit.

“Tennis members now have a place to go after league matches, socials, and tournaments here at the club,” notes Rick King, Thornblade’s Director of Tennis. “In years past, the clubhouse was lacking a casual, inviting space for our tennis players to enjoy. With the addition of Champs Grille and The Pub, they now have a energetic, come-as-you-are venue where they can enjoy a refreshing drink and a bite to eat after hitting the courts.”

Thornblade’s swimming facilities and programs are also tops in the region. The “Blades” swim team features 75 kids and

An exhibition kitchen with a wood-fired oven (left) in the Champs Grille, and a horseshoe bar in The Pub (above), have created new “energetic, come-as-you-are” gathering spots for Thornblade members.

For the back of the house, two kitchens now help to create distinction and efficiencies for each venue.

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six coaches competing in dozens of events annually. For a more relaxed experience, there are weekly family pool parties, pajama movie nights and off-site rafting trips.

“The re-imagination has even trickled down to the pool, with revenue and covers exceeding expectations,” says Sweeney.

“Even the swim team won its first-ever Divisional Championship, so some may say

M A ST E R

P L A N N I NG

we have Lady Luck on our side now.”

A little bit of luck never hurts, Mervosh concedes, when pulling off a major renovation project on a tight deadline. But keeping the overall objective in focus has kept the team pulling in the same direction.

“Our mission statement is simple,” he says. “We want this to be our members’ favorite place to be. If they want to do

A RC H I T EC T U R E

I NT E R I O R

something with the family, we want them to do it here. If they want to grab a pizza and watch the game, we want them to do it here.”

Judging by the smiles now seen on faces, young and old, as they meander around the Thornblade clubhouse, traverse its golf course and lounge by its pool, that mission appears to be accomplished. C+RB

DE S IG N

P RO C U R E M E NT

Mountain Ridge Country Club, Caldwell, NJ

Designing Traditions

P R I VAT E C LU B S & H O S P I TA L I T Y

STUDIO JBD / JEFFERSON GROUP ARCHITECTURE / Peter Cafaro / PCafaro@JBDandJGA.com / www.JBDandJGA.com / 401.721.0977 www.clubandresortbusiness.com

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DESIGN + RENOVATION

ALL THE

Photo Courtesy of

Comforts OF HOME SUMMING IT UP > Self-serve comfort stations provide quick and convenient access to food and beverages between rounds.

> Food prep and storage needs can be managed o-site and transported daily.

> Regular cleanings and daily maintenance are essential for keeping halfway houses fully functional.

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Photo by John Gessner/Pinehurst Resort.

E

Snack bars, halfway houses and on-course comfort stations are being designed to be much more than just places for making quick pit stops and grabbing fast-food bites.

By Pamela Brill, Contributing Editor

MOVE OVER, BURGER AND FRIES—and pass the pulled pork. Many clubs and courses are enhancing the golf experience, and helping golfers up their games—while also stepping up their options for sustenance—by redesigning on-course snack bars, halfway houses and comfort stations t0 serve as welcome oases, pre-, mid- or post-round, and provide a bevy of new snack and rest/relaxation options. Here’s how some properties have taken steps to treat members and guests to a better round of 18-hole, tee-to-green, soup-to-nuts service.

FROM CART TO SELF-SERVE Until recently at the private, gated golf and residential facility of Belfair in Bluffton, S.C., members playing golf depended on cart service that lacked convenient access during and after rounds. “The beverage cart was underutilized and sat stagnant at an area of the golf course adjacent to one of our comfort stations that intersected several holes on the front and back nine,” explains General Manager Ken Kosak. www.clubandresortbusiness.com

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DESIGN + RENOVATION

Beyond Your Basic Dog In addition to upgrading their halfway houses and snack bars through structural and design changes, many clubs and courses are also revamping their menu offerings to accommodate members’ and guests’ desire for greater variety and quality of the food and beverages made available to them while playing a round of golf.

This past summer, Hickory Ridge Golf Resort in Holley, N.Y., made over its snack bar menu to include a full roster of appetizers, entrees and sides, while also expanding its hours of operations to from 11 a.m. to 9 p.m. “We noticed people looking to order something more consistently and up until this point, we had only been serving hamburgers, hot dogs and the like,” says General Manager Sean Brooks.

The latest menu additions at the Hickory Ridge snack bar include pulled pork nachos, a turkey club wrap and a pulled pork sandwich. Members and guests can get a taste of local flavor with a Rochester, N.Y.-area favorite, the Zweigle hot dog, while those with dietary needs can indulge in a gluten-free cold plate of chicken salad, cottage cheese, hard-boiled egg and potato salad.

Streamsong Black in Bowling Green, Fla. has also enhanced its halfwayhouse menu for its new “Tin Can” halfway house (see photo below). Opened in September 2017 in conjunction with the resort’s newest golf course, the “Tin Can” is the third halfway house on the property, joining those in place on the Streamsong Red and Streamsong Blue courses.

While each of Streamsong’s halfway houses boasts its own specialized menus (Red is known for BBQ, and Blue for its mini-tacos), Streamsong Black recently expanded its offerings in response to customer feedback.

The newest additions include lobster rolls and chicken-salad sandwiches that Streamsong Director of Golf Scott Wilson says are “easy to eat on the go between holes.”

“We are committed to enhancing the guests’ experience and providing some of the best food and beverage offerings in golf,” Wilson adds.

(For more on how clubs and courses are enhancing their menus for not only what’s made available in on-course facilities, but also from beverage carts and through other means of on-course service, see the Food + Beverage feature in this issue, “More Than Par for the Course,” pg. 32.)

The new “Tin Can” halfway house on the Streamsong Black course features lobster rolls, chicken-salad sandwiches and other “easy to eat on the go” fare.

Photo Courtesy Streamsong Resort

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But by creating two new grab-and-go comfort areas last September, Belfair has been able to extend its hours of service, streamline operations and provide greater menu variety.

Located in two high-traffic areas— on the east course and in the staging area—Belfair’s comfort stations were redesigned with both logistical and aesthetic changes in mind. The existing comfort station, which had already been equipped with restrooms and a water and ice machine, is now an enclosed space with the addition of windows for natural light and the installation of HVAC. Tile-plank flooring, a wood tongue-andgroove ceiling and wainscoting, along with custom cabinets and granite top, create a “Lowcountry” feel (see photo, opposite page).

The improved flow of operations has, in turn, helped Belfair’s management restructure its division of labor. “We are able to redistribute the hours normally managed by a beverage cart to other areas, such as the card rooms and locker rooms,” notes Kosak. “This has given us the ability to extend and enhance our offerings, as well as provide us with the ability to be open longer without the overhead costs of additional labor.”

The comfort stations offer new hours, from 8 a.m. to 6 p.m., that help to better serve members’ needs before a round, during practice sessions and post-game.

In addition to standard fare of hot dogs, sandwiches and salads, the menu for the Belfair comfort stations now also reflects seasonal options, such as homemade soups and member-favorite Belfair chili. Food is prepared in the main kitchen and distributed to grab-and-go stations first thing each morning. Members have keyless entry access to portable self-serve containers that can go from the golf cart to the course effortlessly. www.clubandresortbusiness.com

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BELFAIR

Bluffton, S.C.

“Members like the convenience of the extended hours, as well as the greater variety of items offered.”

— Ken Kosak, General Manager

Thanks to such vast improvements, Belfair’s new comfort stations are yielding a sales increase of about 20 percent over previous beverage cart service, Kosak reports. “Members like the convenience of the extended hours, as well as the [greater] variety of items offered,” he notes.

REST AND REFRESH At Big Cedar Lodge in Ridgedale, Mo., golfers have the perfect excuse to take a break from their games and gaze out over the Ozark Mountains while partaking of a snack.

This past April, the resort unveiled a halfway house that serves its newest course, the

Coore-Crenshaw designed Ozarks National, at the 10th hole. “Because the course [does not have] a returning nine, a comfort station was needed to offer guests a mid-point rest area, and that gave us a great chance to up our game on the level of service we provide to golfers,” explains Golf Sales and Marketing Manager Matt McQueary.

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DESIGN + RENOVATION

texacraft.com Jrega@texacraft.com | 800-327-1541

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Modeled after a log cabin, the one-room facility (see photo above) is designed to evoke a warm and cozy atmosphere while providing modernday amenities. Grab-and-go options are designated in three key areas: a cooler, freezer and tabletop snack stations.

Members have the option of eating inside at one of six tables that provide seating for 18, or on rocking chairs on an outdoor deck that overlooks the mountains and golf course.

Stocked with a variety of prepackaged snacks, hot and cold nonalcoholic beverages and healthier options of fruit and granola, the snack bar is free of charge—an asset in terms of low-maintenance service.

“This eliminates many of the typical operational needs that are required at other halfway houses, such as a POS system or credit-card machines,” notes McQueary. Any food requiring prep is handled at the lodge’s main kitchen, and extra refrigerator and freezer space is maintained at the clubhouse.

While the snack service provided at Ozarks National is relatively effortless, www.clubandresortbusiness.com

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BIG CEDAR LODGE Ridgedale, Mo.

“Because [the Ozarks National course does not have] a returning nine, a comfort station was needed to offer guests a mid-point rest area, and that gave us a great chance to up our game on the level of service we provide to golfers.”

—Matt McQueary, Golf Sales and Marketing Manager

the decision to stock prepackaged goods also required some preliminary legwork.

“Because the food is complimentary with no POS system, it can be difficult to forecast stocking needs,” McQueary reports. At least one staff member is tasked with maintaining inventory and keeping the space clean, and a housekeeping team is also on hand to perform regular deeper cleanings.

Convenient and casual, the new halfway house is continuing to prove its value for visitors in need of refreshment. “Guests love the convenience of simply grabbing what they need without having to reach for their wallet,” says McQueary. “From lighter and healthier options, to treats that satisfy that sweet tooth, there is something for everyone. Who doesn’t love free ice cream on a beautiful day?”

A NOD TO THE PAST, AND EYE TO THE FUTURE After experiencing a number of property-wide renovations over the past several years, Pinehurst (N.C.) Resort needed to provide a new source of respite for golfers between rounds. But rather than erect a transitory structure, management opted for a permanent facility that not only benefits guests but also reflects the resort’s rich history.

Tying in the restored Pinehurst No. 2 and last year’s redesign of Pinehurst No. 4, the brand-new halfway house was opened to guests this past February. The new structure “serves both of Pinehurst’s most notable courses and sits prominently as a reflection of www.clubandresortbusiness.com

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DESIGN + RENOVATION

PINEHURST RESORT & COUNTRY CLUB Pinehurst, N.C.

“[The new halfway house] serves both of Pinehurst’s most notable courses and sits prominently as a reflection of Pinehurst’s commitment to evolve, but in a way that best represents the authenticity of its historic past.”

—Alex Podlogar, Media Relations Manager

Pinehurst’s commitment to evolve, but in a way that best represents the authenticity of its historic past,” says Alex Podlogar, the resort’s Media Relations Manager.

Modeled after Pinehurst’s original, circa-1898 clubhouse (see photo, opposite page), the halfway house is outfitted to provide easy access to food and drink. Guests place their food orders at a walk-up service window and can help themselves to cold drinks from a refrigerated cooler.

An open-air, shaded exterior containing tables, counters and rocking chairs extends around the perimeter, providing a front-row seat to Pinehurst No. 2 and 4. “Lazy” overhead ceiling fans invite guests to sit back and relax as they take in the views. Up top, an observation deck that provides a bird’s-eye view of the courses can double as a 30

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Pinehurst Resort’s new halfway house (pictured on opposite page and also on pgs. 24-25) was modeled after the famous property’s original, circa-1898 clubhouse (pictured at right).

function space for small gatherings.

To provide members with a wellrounded selection of upscale snacks and tasty delicacies, the menu at the new halfway house features local favorites such as pulled pork sandwiches, smoked pork sausage, turkey and cheese sandwiches, pulled pork tacos and chicken salad. All food is prepared in an off-site kitchen and transferred to the halfway house each day, where it is served hot.

A variety of spirits, craft and domestic beers and Arnold Palmers is also available to complement these offerings. Because there is no indoor seating, members are able to enjoy their meals outdoors or during a round of golf.

And that they do, as evidenced by positive feedback since the halfway house’s inception. Long-time Pinehurst golfer John Patota says the new addition provides a sense of permanence to the longstanding property.

“For it to resemble the very first clubhouse at Pinehurst connects us a little bit more to the past,” Patota notes. “That’s the best thing about Pinehurst—even as we celebrate the past, we’re always looking to improve the experience here.” C+RB www.clubandresortbusiness.com

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PRODUCTSSeptember 2019 l Club + Resort Business l 31 SHADE & CUSHIONS FOR EVERY LOCATION, BUDGET AND DESIGN

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FOOD + BEVERAGE

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When hunger pangs strike during guests want something quick, neat to eat and delicious. Chefs around the country are upgrading their on-course foodservice with new items and high-level ordering and delivery services.

By Marilyn Odesser-Torpey, Contributing Editor

8/27/19 3:16 PM

ON THE GOLF COURSE AT Watchung Valley Golf Club in Watchung, N.J., members can grab a regular hot dog if that’s what they crave. But an increasing number are opting to order from Executive Chef Bill Crouse’s grilled-to-order “street foods from around the world” menu, which includes Indian tandoori chicken thigh or beef, Vietnamese hoisin sauce-glazed roasted mushroom lettuce wrap, or lamb kefta, a Mediterranean-spiced ground lamb kabob with a cucumber riata sauce served as is or in a pita wrap (see recipe, pg. 37).

“I like to serve things on sticks, because they’re easier and neater for the golfers to carry and eat, and for us they cook up quickly—many in about three minutes,” Crouse explains. “They also work well for easy prep and portion control.”

For members who are watching their carbs or are gluten-intolerant, Crouse offers bread-free bowls of chicken and tuna salad. Health-conscious golfers can also pick up grain bowls.

Serving up this varied fare became a little more of a challenge for Crouse and company this year during the construction of Watchung Valley’s new patio bar outside of the main clubhouse, which will also serve as a halfway house. Until its completion (scheduled for next spring), Crouse is cooking for the golfers on a satellite grill under a tent on a hillside turn on the course. And he continues to offer a full menu of between nine and eleven made-to-order items, which he switches out every couple of weeks.

“Once we have a brick-and-mortar halfway house on the patio bar, our number of menu items will increase,” he notes. “For now, the tent, linens and skirting in the grill area makes it look like we’re having a special event every day.”

To encourage members to try unfamiliar spices and flavor combinations, Crouse will often give them samples of new items—and they usually come back to purPhotos Courtesy Watchung Valley GC chase another, he says, once they’ve had a taste.

Prior to the launch of a new menu, Crouse also hosts an event, “A Taste of Watchung,” during which members try bite-size samples of new and seasonal items. People remember the items they liked and order them from the grill, he notes.

Watchung Valley’s satellite grill will shut down after Labor Day. After that, golfers will be able to order off the club’s app, and the food will be delivered to them wherever they are on the course.

“PIG OUTS” AND FUN ON WHEELS Crouse also likes to do outdoor “cowboy open-fire cooking” on the Watchung Valley course. “We can fit a fire pit into any nook and cranny of the course,” he says.

The club does three pig roasts per year on the course, as well as a prime rib feast. “The members love it,” he says.

“They view what we’re trying to do with our golf course food as cutting-edge and different from other courses.”

To service his club’s Golf Learning Center and paddle tennis facility, as well as special events on the golf course at Medinah (Ill.) Country Club, Executive Chef Michael Ponzio has a full-size food truck at his disposal. The truck, which is 26 feet long, nine-and-a-half feet tall and eight feet wide (see photo, pg. 34), contains a fully equipped mobile kitchen with a flattop, www.clubandresortbusiness.com

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Watchung Valley GC does three pig roasts per year on its golf course, yielding more tempting fare to add to the grilled-to-order “street foods from around the world” that Executive Chef Bill Crouse provides for the club’s golfers throughout the season.

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Photo Courtesy Medinah CC

FOOD + BEVERAGE

Medinah CC’s Food Truck takes a wide variety of “fun foods” to golfers on its three golf courses, including the club’s signature Nashville Hot Chicken sandwich, freshly fried doughnuts and churros, deep-fried gelato and Oreos, and lobster corn dogs.

Recipe Blue Cheese Stuffed Burger YIELD: 1 Serving INGREDIENTS: 8 ozs. ground chuck 2 ozs. crumbled blue cheese 1/2 tsp. Worcestershire sauce 1 tbsp. onion, minced fine 1/2 tsp. kosher salt 1/2 tsp. ground black pepper 1/4 tsp. garlic powder PROCEDURE: 1 Mix chuck, Worcestershire sauce, onion, salt, pepper and garlic powder together until all ingredients are incorporated.

2 Flatten out meat mixture into a round flat disc.

3 Place blue cheese in the center of the meat.

4 Ball meat around the cheese and then hand-patty the meat to desired thickness.

5 Cook on hot grill until done to your liking.

Submitted by Michael Owens, Food and Beverage Director, Coyote Ridge Golf Club, Carrollton, Texas

deep fryer, grill, freezer, sandwich prep table, three-compartment sink and two reach-in coolers. First introduced in 2016, it is staffed with two to three people to do the cooking and provide window service.

Ponzio offers a wide variety of “fun foods” from the truck, including the club’s signature Nashville Hot Chicken sandwich, freshly fried doughnuts and churros, barbacoa tacos, burgers, deep-fried gelato, lobster corn dogs and deep-fried Oreos. A favorite offering is the crispy pork or lamb ribs that are smoked, coated with an eggand-breadcrumb mixture, deep-fried and tossed in a house-made barbecue sauce.

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A roving beverage cart also brings at least three different sandwiches and wraps to players on Medinah’s three golf courses, along with prepackaged salad (a popular choice being the chicken salad with walnuts and grapes), house-made hummus with pita chips and vegetables, and freshly baked cookies. Among the favorite choices is the slow-cooked, house-smoked pastrami sandwich.

Medinah also has three turn houses on its three courses. One is equipped with a Merry Chef oven, to prepare cheesesteaks and meatball subs (“We’re known for our meatballs,” Ponzio points out).

Another facility prepares “healthy bowls” based on ancient grains or brown rice and topped with a protein. One of the most popular is the Buffalo Chicken Quinoa Bowl, made with rotisserie chicken, carrots, celery, blue cheese and house-made buffalo sauce.

An unusual yet very well-received item is the beet poke, made with brown rice, roasted beets, sesame seeds, avocado, vegetable slaw and poke sauce. And golfers who want a liquid boost can order a smoothie-like blended drink, such as the popular “Avonana,” made with avocado, banana, fresh-squeezed orange juice and local honey. The third turn shack stocks beverages and quick-snack items, such as cheese and crackers.

Every day, the Medinah turn houses are opened at 8:00 a.m. with enough food to last through the morning rush. Storage and temperature logs assure that all of the products remain fresh. At 11 a.m., after the rush is over, the facilities are replenished.

Golfers can also fuel up before they tee off with a breakfast buffet at the 19th hole, called the Oasis, which is located a couple of steps from the locker room. For cooking, the Oasis has induction burners that can be hidden when not in use. Ponzio also stocks the men’s locker room with freshly baked pastries and fruit in season.

Food and Beverage Director Michael Owens has been upgrading sandwiches and burgers served on Coyote Ridge GC’s course by featuring new ingredients and breads. www.clubandresortbusiness.com

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BEYOND THE BASICS Over the past six months, Coyote Ridge Golf Club in Carrollton, Texas, has been upgrading its on-course offerings. For example, reports Michael Owens, the club’s Food and Beverage Director, the club’s turkey and cheese sandwich was recently elevated to a smoked turkey with cranberry chutney and Havarti cheese. Owens is now also featuring different kinds of bread, such as challah, for his sandwiches.

After a total menu revamp six months ago that introduced made-from-scratch, brew pub-style food, Coyote Ridge’s members have really taken to the burgers, Owens reports. Made from ground chuck and brisket, they are available in four varieties, including a blue cheese stuffed burger (see recipe, opposite page).

Owens is also upgrading the selection of liquid refreshments for golfers, with the addition of canned wines, cocktails, hard seltzers and hard ciders.

“We’re trying to stay proactive and anticipate what our membership will want before they ask us for it,” he says. “Because the Dallas area is supersaturated with golf courses, some of our members

AN EYE ON ECO

Clubs across the country are looking for more eco-conscious ways to package to-go food and recycle food waste. At Watchung Valley Golf Club in Watchung, N.J., Executive Chef Bill Crouse has made the switch to recycled boxes for takeout items. Crouse is also currently in the market for environmentally Watchung Valley GC’s friendly straws that will not break or get mushy when Executive Chef, Bill used. Any food waste goes in the compost instead of Crouse, has switched to recycled boxes for in the garbage. takeout items.

Medinah (Ill.) Country Club is one year into its two-year plan to switch to compostable packaging. Sixty-five percent of the packaging has been swapped so far, reports Executive Chef Michael Ponzio.

Like Crouse, Ponzio is looking for eco-conscious straws, and has so far gone through at least 40 kinds without much luck.

For serving spirits on the golf course, Michael Owens, Food and Beverage Director of Coyote Ridge Golf Club in Carrollton, Texas, has switched from pouring from full-sized bottles to individual-portion, airline-size bottles made of plastic. “We wanted to eliminate glass on the course and the airline bottles are made of recyclable plastic, so they’re better for the environment,” Owens says. “The bottles also make it easier and neater to provide a standardized pour, and are more convenient to inventory.”

Owens is also working with purveyors to reduce packaging and non-recyclable plastic consumption.

Learn more about our grab-n-go snacks at trulygoodfoods.com www.clubandresortbusiness.com

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REGISTRATION IS NOW OPEN!

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8/28/19 3/25/19 10:31 10:46AM AM

Recipe Lamb Kefta YIELD: 10 servings

INGREDIENTS: 1 tsp. fennel seed, toasted and ground 1 tsp. cumin seed, toasted and ground 1 tbsp. smoked paprika 1 medium onion, brunoise 1 tbsp. garlic, minced 2 tbsp. parsley, chopped 1 cup cilantro, chopped 2 tbsp. mint, chopped salt and pepper to taste 2 lbs. ground lamb 2 tbsp. olive oil 10 12” wooden skewers, soaked in water turmeric yogurt (see recipe below) PROCEDURE: 1 Blend all spices, excluding salt and pepper, together.

2 Blend remaining ingredients together in a medium bowl.

3 Add spices to the lamb mixture and season with salt and pepper.

4 Scale out 3 ounces of lamb mixture and place on skewers until mixture is all used up.

5H ang the ends of the skewers over the edge of the grill.

6G rill kebabs, turning every 30 seconds until fully cooked.

FOR THE TURMERIC YOGURT: INGREDIENTS 1 tbsp. turmeric 1 cup yogurt 1 lemon, juiced salt and pepper to taste PROCEDURE: 1 Add all of the ingredients together.

2P lace in a small dish to dip into or drizzle over each kebab.

Submitted by Bill Crouse, Executive Chef, Watchung Valley Golf Course, Watchung, N.J.

also belong to other clubs and they dine out a lot, so it is important for us to stay on top of the trends.”

Recently, Coyote Ridge added a grab-and-go gourmet breakfast sandwich and burritos that golfers can take out on their golf carts, and the new additions have already become very popular, Owens reports.

Coyote Ridge also lets golfers order food through their golf carts’ GPS system, which sends them a message on the seventh hole so food and beverages will be ready when they hit the turn. “About 70% of our golfers take advantage of this ordering system,” Owens notes.

Sandwiches, hot dogs and other items are also available for walkups at the turn house, which is currently located as an annex to the main clubhouse, allowing members to order whatever they want from the menu.

In the next year, Coyote Ridge plans to build two new separate new turn houses, Owens reports—one for the front nine, and one for the back.

(Editor’s Note: For more on how other club and resort properties are upgrading on-course food offerings and the snack bar and halfway house facilities from which they’re served, see “All the Comforts of Home” on pg. 24 of this issue.) C+RB

SUMMING IT UP > Meat on skewers can be popular on-course fare. > Elevate sandwiches served for on-course consumption with upscale and unexpected ingredients.

> Offer health-conscious items that can also be portable and consumed on the go, including bread-free bowls and grain bowls, as well as smoothies.

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COURSE + GROUNDS

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Photo Courtesy Double Eagle Club

With proper planning and personnel in place, golf course superintendents can minimize the hiccups of irrigation replacement projects and keep things flowing smoothly.

By Betsy Gilliland, Contributing Editor

GOLF COURSE SUPERINTENDENTS ARE USED to working under stress, but few situations might generate a greater range of emotions—from angst to anticipation—than watching a construction crew tear up their turf to install irrigation piping beneath the ground. And that’s the case even when what’s being replaced is nearing the end of its life expectancy, and the superintendent knows the new system will bring much-needed new efficiencies.

Just ask Todd Voss, Chief Operating Officer and former Golf Course Superintendent at the Double Eagle Club in Galena, Ohio. The exclusive property, which has 60 local members and 160 national and international members, completed the replacement of its irrigation system in June. While the project, which got underway in the spring of 2018, appears to be a success, Voss was feeling the heat during the process.

“I was scared to death,” he admits. “Double Eagle is known for our conditioning. I had to watch as giant machines plowed through everything and other machines dug up where the [sprinkler] heads were going.”

In fact, the irrigation crew foreman even suggested to Voss that he take a few vacation days during the project. So did he follow that advice? Not a chance. “I was there for every cut, every day,” he says.

But there are other ways to make the replacement of an irrigation system, which generally has a lifespan of about 30 years, relatively pain-free.

EYE ON THE PRIZE One of the best ways for superintendents to keep their peace of mind while keeping a project on track is to keep the end game—the goals they hope to accomplish with a new irrigation system—always in mind.

The 28-hole Double Eagle property, which includes an 18-hole golf course, a “buy hole” for settling bets, and a nine-hole, par-3 course, replaced the original irrigation system on the property that was built in 1990-91 and opened in May 1992. The age of the irrigation system, along with changes in technology, provided the motivation for the project. “Everything was SUMMING IT UP replaced. There is nothing original left,” says Voss. > By replacing or updating an irrigation system as part of a The main goal of the project, he adds, was to imlarger, multi-faceted project, golf properties can minimize prove coverage and have better control over where disruptions to their memberships. water is used. Because of its age, the club’s previous To > ensure the success of an irrigation project, superintendents irrigation system had become unreliable. “It wouldn’t should have confidence in their contractor and make sure that turn on when we needed it, or it would turn on when everyone involved in the process understands their roles. we didn’t need it,” notes Voss. “The old system was so > The technological advances in new irrigation systems can unreliable that we only watered in the daytime.” help superintendents reduce their water usage, while still During the project, however, Double Eagle had to irrigating their properties with more frequency and more keep the old irrigation system up and running as the uniformity, to give golfers a better playing surface. new one was being installed. The property, which

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COURSE + GROUNDS

Desert Highlands is replacing the original, 37-year-old irrigation system on its Jack Nicklaus Signature Course.

“We were having leaks, mostly at the fittings, not from the pipe itself,” reports Golf Course Superintendent Phil Shoemaker. “[And] the field clocks exposed to the desert heat were starting to fail. We would come in each morning and ask, ‘What didn’t water last night?’ “

shut down the project during the winter, closed holes as the new irrigation system was being installed on them. By using the “bonus hole,” though, golfers still could play a complete round.

Double Eagle’s new irrigation system has 2,500 heads, compared to 1,100 heads with the old system. The wall-to-wall system on the golf course, where the layout has a lot of doglegs, is nine heads or two heads wide, depending on the hole.

“The project was like building a house,” says Voss. “With irrigation systems, you have that many choices.” For example, Double Eagle selected HDPE pipes, which are fused, instead of PVC pipes, which are glued, and the size of the pipe was determined by water demand and the amount of time the grounds crew spends watering the course.

The creeping bentgrass on Double Eagle’s greens, tees, and fairways uses less water than the bluegrass in the rough, which also includes tall fescue. “It’s not about being green and lush. It’s about sustainability,” says Voss. “We want to be able to put water down where we need it and when we need it, as uniformly as possible.”

par-4 13th hole of its Jack Nicklaus Signature Course. The renovation is expected to be completed in September, after which the property will overseed before reopening for play in October.

Desert Highlands also replaced the irrigation system on its 18hole putting course. This 80- to 90-day part of the project, along with running a portion of the main irrigation lines, was completed in the summer of 2018.

Before the renovation got underway, Desert Highlands’ original irrigation system was starting to show its age. “We were having leaks, mostly at the fittings, not from the pipe itself,” notes Golf Course Superintendent Phil Shoemaker. “The distribution uniformity was sliding downhill on us, and we needed to protect our asset—the golf course.”

Control problems and communication issues were beginning to surface as well. “The field clocks exposed to the desert heat were starting to fail,” Shoemaker says. “We would come in each morning and ask, ‘What didn’t water last night?’”

To upgrade its system, Shoemaker says, Desert Highlands looked at a number of options, including changing heads and controls, positioning the heads around the bunkers, or improving the system with a wholesale replacement project. “The wholesale project is the route we took,” he reports. “We could have put a Band-Aid on it now, but in two or three years, we’d be back looking at it again.”

MAKING WATER GREAT AGAIN Great Waters, an 18-hole Jack Nicklaus Signature Course at Reynolds Lake Oconee in Greensboro, Ga., also will reopen this fall after a total renovation, which includes a new irrigation system.

The project, which started in June 2018, includes total turf replacement; new greens, bunkers, tees, and water features; updated infrastructure; and cart path renovation.

“It’s exciting to start a new project,” says Vice President of Agronomy Lane Singleton. “It’s even more exciting to finish one up.”

The property selected a two-wire irrigation system The wholesale project is the route made by the same company that produced its previous we took. We could have put a Band-Aid system and manufactures its maintenance equipment.

Reynolds Lake Oconee looked at other systems, Singleton on it now, but in two or three years, says, but based its final decision on the quality of the familiar company and their comfort level with it. In addiwe’d be back looking at it again. tion, he adds, “It made the most sense financially to make — Phil Shoemaker, Golf Course Superintendent, volume purchases from the same manufacturer.”

Desert Highlands

A PROPER SIGNATURE Desert Highlands in North Scottsdale, Ariz., which was built in 1982, is also replacing its original irrigation system as part of a $7 million, four-part renovation project. In addition to installing an allnew irrigation system, the property is redoing the bunkers, replacing the cart paths, releveling some of the tees, and revamping the

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As part of the irrigation project, which replaced the The project was like building original system on the golf course that was built in 199192, Great Waters overhauled its pump house, main lines, a house. With irrigation systems, lateral lines, and heads, and also upgraded its software.

“The golf course and its features were getting a little you have that many choices. tired. It just wasn’t performing at the highest level any —Todd Voss, Chief Operating more, and Great Waters is the highest rated golf course we Officer, Double Eagle Club have,” explains Singleton.

“We wanted to get water where we needed it, and not run two or three heads at a time for one small area,” he better playing surface. “We’re watering more now, but using less adds. “We want to run water in an effective manner, and we want water,” Voss says. “And the golf course is drier and firmer. Everybetter uniformity.” thing is cyclical. We’ll water heavily, and then not for three nights.”

With 1,600 heads, Great Waters’ new irrigation system gives the In addition, he says, the advances in technology let him pinpoint golf course better coverage. The original system, which was starting irrigation inputs on the golf course with more accuracy. “We can to experience a lot of leaks and frequent down time, had 1,000 water exactly where we need it,” says Voss. “I can use my phone to heads. “We will cut back our water usage,” says Singleton. “By adding more heads, it allows us to get water exactly where we need it.” turn on one head for one dry spot.”

While it’s too soon to quantify results, he adds, “We’re definitely In addition, he says, the quality of the turf has improved on using less water, and [that] leads to savings any way you look at it.” the golf course, courtesy of the renovation. The golf course now With its new irrigation system, Desert Highlands expects to has zoysia tees and fairways, TifTuf Bermuda rough, and TifEagle reduce operating costs, decrease golf course maintenance, manage greens. Previously, Great Waters had MiniVerde Bermuda greens the water more efficiently, and take advantage of a more dependand primarily 419 Bermuda on the rest of the golf course. able system. “We did not sell the project as a return on investment “We have completely changed our turf varieties,” says Singleton. to save water usage,” explains Shoemaker. “But if we can save a few “From a design standpoint, zoysia in the tees and fairways has difpercentage points, we’ll take it as a bonus.” ferent requirements. The hardline system in the fairways contribSo far, Shoemaker notes, it has been difficult to quantify savings uted to the number of heads. The heads are spaced out so that we because of the fickle weather patterns at Desert Highlands in the can water the rough only, or just the fairways.” past year. The golf course had one the wettest winters he can remember, but now, in the midst of monsoon season, the property INSTANT GRATIFICATION hasn’t had rain in months. “When you depend solely on your irrigaGenerally, it doesn’t seem to take long for golf course properties to reap the benefits of upgrading their irrigation systems. At Double tion system to water your turf, it’s a challenge,” he says.

Nevertheless, he adds, because of the new irrigation system, the Eagle, the new system gives the maintenance staff more control grounds crew has already seen a decrease in maintenance efforts, over its water inputs, and grounds crew members can now water such as troubleshooting problems with old sprinkler heads. As a only the rough, for example, instead of the rough and fairways With its new irrigation system, Double Eagle is achieving its goals result, the staff can spend its time on other golf course inputs.

The new irrigation system at Great Waters will give the property of using less water, providing better coverage, and giving golfers a “the ability to grow grass where we didn’t have success in the past,” says Singleton. “It allows us to do our job a little easier and a little better,” he says. “We can work smarter, not harder.”

The property is in the final phases of grow-in, and the new irrigation system has accelerated the process. “It used to take eight to 10 hours to get everything to run,” Singleton says. “Now we can run everything on the golf course in four hours. We can water in an organized, structured, quick manner, and that is critical for grow-in.”

Over time, Singleton expects the new irrigation system to help the property reduce water and energy usage, lower electrical utility costs, and decrease manhours. “By running water in a shorter amount of time, we can save electricity in the pump house,” he notes. And the installation of more drought-tolerant turf varieties will lead to savings as well, he believes. C+RB The new irrigation system for Reynolds Lake Oconee’s Great Waters course will give the property “the ability to grow grass where we didn’t have success in the past,” says Vice President of Agronomy Lane Singleton. www.clubandresortbusiness.com

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MORE ONLINE For more on how to effectively plan and implement irrigation projects, see the online version of this article at www.clubandresortbusiness.com September 2019

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RECREATION + FITNESS

Photo Courtesy Beacon Hill Club

JUNIOR SPORTS

GO BIG-TIME

With an eye to both the present and the future, general managers and activities directors are placing an increased emphasis on keeping kids active and engaged year-round through a broader range of athletic endeavors.

By Rob Thomas, Associate Editor

PRIVATE CLUBS HAVE LONG CATERED to their members by providing a bevy of recreational options. And in line with their shift to an increased family orientation, many clubs are now placing an extended emphasis on their youngest members’ athletic endeavors.

After all, while adults are writing the monthly checks, today’s youths are tomorrow’s dues-paying members. So it’s wise for clubs to continually search for fresh ways to keep their youngest members active and engaged.

At Prestonwood Country Club in Cary, N.C., the Prestonwood Junior Golf Association (PJGA) for boys and girls, ages 4 to 17, is extremely popular. All of the junior golf programs are at maximum capacity, reports Jeff Holden, the club’s Head Golf Professional.

“We are one of just a handful of clubs throughout the nation that has enough participation to host its very own PGA Junior League,” Holden says. “We have four teams, with 12 to 16 juniors on each team.”

SUMMING IT UP

> Golf, tennis and swimming remain

the most popular sports for kids at private clubs. > Pickleball, one of the fastest-growing sports for senior citizens, is gaining popularity with youngsters, too. > While youth ice hockey participation has been dominated by boys, many girls are now also moving from figure skating to the sport.

At Beacon Hill Club, the year-end “Blades Recital” (above) provides an opportunity for all figure-skating participants to showcase their choreographed routines in front of the membership, followed by an awards ceremony and celebratory dinner.

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n Hill Club

All of the junior golf events at Prestonwood have reached their field limit (36 to 72 players, depending on the event), with the most popular being the PJGA Pro-Junior, where the golf professionals each play with a team of four juniors. The club also hosts the SAS Junior Championship, where 108 of the best juniors in the Raleigh-Durham area play for individual and “club” titles.

The tennis staff at Prestonwood CC offers programs five days per week for juniors, and pros are available for individual instruction as requested. The “ROGY” clinics—using different colored balls with various levels of bounce (red, orange, green, yellow)—are offered to members between the ages of 4 and 18.

Bevan Hewett, Prestonwood’s Tennis Professional, says the club’s junior program now has between 75 and 100 kids, depending on the season. Prestonwood participates in the USTA’s Junior Team Tennis league, which includes between four and eight other clubs in the area and runs its own inter-club league during the summer and winter seasons.

“The benefits for tennis are life-long,” says Hewett. “It is a sport that can be played for most of an individual’s life, regardless of skill level. It teaches kids coordination and footwork, and helps them with their confidence and self-esteem.

“Our staff at Prestonwood considers it a privilege to be a part of junior development, and we strive to provide a fun and safe learning environment,” Hewett adds.

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The Junior Golf Association at Prestonwood CC has become so popular, all junior golf events have reached their maximum capacity, and the club is one of the few in the nation with enough participation to host its own PGA Junior League, with four teams of 12 to 16 juniors each.

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The tennis staff at Prestonwood CC offers clinics five days a week. “ROGY” clinics—using different colored balls with various levels of bounce (red, orange, green, yellow)—are offered to members between the ages of 4 and 18.

Outside the norm for country clubs, Prestonwood also offers basketball, indoor soccer, pickleball and “futsal” (a variation of soccer played with a smaller, heavier ball) for its youngest members.

The weekly basketball academy typically has between 10 to 14 kids, while pickleball and futsal are new programs that are beginning to catch on, reports Tyler Sugg, Prestonwood’s Recreation Manager. A group of high school-aged members has even asked the club for advice on how to start a pickleball team at their school, Sugg notes.

And while there is a cost for the weekly basketball academy (because a former NBA player, Chucky Brown, leads it), futsal is offered as open pickup play, with no cost.

FILLING A YEAR-ROUND PIPELINE While tennis, golf and swimming remain hugely popular for kids across the country,

the Beacon Hill Club in Summit, N.J. doesn’t let its emphasis on youth sports lag over the winter months. Both ice hockey and figure skating assume top billing once Mother Nature drops the temperature.

And the strength of the hockey program, reports Alex McDonald, Beacon Hill’s General Manager, is paying long-term dividends, as the club has seen success in converting the families of hockey participants into members.

“Last year, we had 216 youth hockey players registered in the program,” McDonald reports. “We also have a large adult hockey program that has roughly 150 participants. Our hockey membership is a great pipeline for members who may become full members down the road.”

In addition to the social benefits of joining the club, there are financial benefits as well, McDonald notes, because the cost of

hockey participation is significantly reduced for full members. And while its year-round programming helps Beacon Hill compete with other neighboring private clubs in the crowded North Jersey market, it has also helped the club attract members who might otherwise rely solely on public facilities for sports and activities like hockey and figure skating.

While it’s common to see mostly boys playing hockey, McDonald says, it’s by no means a male-only sport, especially after the boost in interest and popularity that grew from the United States women’s ice hockey team gold-medal win in the 2018 Winter Olympics.

“I think one of the cooler elements about our hockey program is while we have figure skating that is predominately for girls, we also have a lot of girls and women playing ice hockey,” he says.

Beacon Hill’s year-end “Blades Recital” provides an opportunity for all figure skating participants—the program has roughly 65 participants, though it varies—to showcase their choreographed routines in front of the membership, followed by an awards ceremony and celebratory dinner.

Previously, when the warmer months

Beacon Hill Club has had success converting families that participate in its ice hockey program into full memberships. The cost of being on the team is greatly reduced for club members.

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In the summer months, half of Beacon Hill Club’s outdoor ice rink is turned into a sports court used for camp activities. The other half is converted into a pair of pickleball courts used by kids and adults.

rolled around, Beacon Hill’s rink was left as a concrete area that some kids enjoyed as an informal play area. That changed, however, when the left side of the rink was converted into two pickleball courts, which now allow members to play under the lights.

“On the right half of the rink we have our sports court, which is leveraged by our summer camp for youth members, and is a great value for members. It’s also a great marketable amenity for prospective members,” McDonald notes.

“The sport court was delayed a bit and ended up going in midJune, but it has gotten a lot of use in its limited time so far,” he adds.

And the adults are enjoying the rink area’s new summer configuration, too. “The sport court has also provided versatility from the social front, such as our latest ‘dinks and drinks,’ with pickleball being put on the left side and the right side including adult tailgating games such as tennis beer pong, corn hole and a variety of other activities,” says McDonald. C+RB

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SUPER IN THE SPOTLIGHT

PREPARED FROM THE START

His Nebraska roots run deep, but Brian Woster has found a rewarding new home in Idaho, at Circling Raven GC.

By Jeff Bollig, Contributing Editor

Any success that he has had as a golf course superintendent, says Brian Woster, has been a case of being in the right place at the right time.

But for this humble Nebraskan, his ascent to the top of his profession has really been the result of preparation and drive when the opportunities presented themselves. And it began early, with Woster (pronounced woo-ster) earning an interim superintendent position before he graduated from high school.

Growing up in the Omaha, Neb., suburb of Ralston, Woster pursued a job on the maintenance staff of Lakeview Golf Course when he was 16 because he “needed the money” and it “was only a pitching wedge” from his home. As high school graduation approached, he told owner/General Manager Dallas Wendt that he was going to go to college to become a golf course superintendent.

Wendt then surprised Woster by telling him he would keep the superintendent job open for him until he graduated from college. Furthermore, Wendt would pay his tuition.

Woster found the perfect program at Central Community College in Hastings, Neb. Central offered a trimester system, so Woster loaded up on courses for the November-to-April session, then worked at the nine-hole Lakeview course the rest of the time. He completed his education at the age of 21 and then reported to work as Lakeview’s “official” Golf Course Superin46

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tendent in 1983, at an annual salary of $17,000.

Today, after 41 years in the industry, Woster pinches himself every once in a while about how his career has continued to find good fortune at every turn it’s taken since Wendt’s original generosity. “I’ve been blessed,” he says. “There were people along the way who had faith in me. And I get to work outdoors.

That’s the best office you can have. Especially at Circling Raven—it is absolutely beautiful up here.”

Here’s how Woster related the other steps and details of his career story to C+RB: C+RB How did you get from Nebraska to Idaho?

Woster Lakeview Golf Course was sold to a local golf course

development company in 1998 and the new owners asked if I would take over an 18-hole course, Fox Run Golf Course, just across the river from Omaha in Council Bluffs, Iowa. The company had an agreement with designer Gene Bates to develop golf courses, and they signed on for a project west of Provo, Utah. They asked if I would be the project management superintendent.

I thought it was a good opportunity and left for what I thought would be a short-term project. We then signed a contract to do Circling Raven, but the company went bankrupt as we got on site. Gary Bates—Gene’s brother who joined him www.clubandresortbusiness.com

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Left to right: Darak Bigler, Equipment Manager; Brian Woster and Roobi; Michael Allen, Second Assistant; Kalman Zaranec, First Assistant.

Super in the Spotlight

Brian Woster

Current Position: Golf Course Superintendent, Circling Raven Golf Club Location: Worley, Idaho, population 257 (located within the Coeur d’Alene Indian Tribe Reservation in state’s northern panhandle.)

Education & Training: Central Community College, Hastings, Neb. (Associates Degree in Horticulture ,with an emphasis in Turfgrass Management, 1983).

Years at Circling Raven GC: 18 years (from January 2001) Years in Golf Course Maintenance Business: 41 Photo By: @BrianOar

from White Construction—convinced the [Coeur d’Alene] Tribe to be its own contractor and subcontract parts of the project. It was a good move because it saved money and kept the project on task.

C+RB And you’ve stayed there ever since?

Woster Actually, I had only planned to be

the project superintendent and then move back to Nebraska. But they asked me to be the grow-in superintendent after we were well underway with the shaping and it got to be time to start seeding and sodding.

Again, I thought it was a great opportunity.

When the course was finished, they asked me to stay on as the superintendent.

So I did. I love the country here and the Tribe is great to me. I’ll stay here as long as they will have me.

C+RB Where exactly is Circling Raven GC? Woster The golf club is on the Coeur d’Alene

Indian Reservation, which covers 345,000 acres in the northern panhandle of Idaho. www.clubandresortbusiness.com

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Previous Employment: • Grounds Crew, Lakeview Golf Course, Ralston, Neb., 1978-1982 • Golf Course Superintendent, Lakeview Golf Course, 1983-1998 • Fox Run Golf Course, Council Bluffs, Iowa, 1999-2000 • Project Management Superintendent, Golf LLC, 2001 Honors and Awards: Circling Raven Golf Course has won numerous awards, including rating among the top 100 public-access golf courses in the U.S., as the top-rated golf course in Idaho, and as one of the top 5 casino courses in U.S.

It is located 25 miles south of Coeur d’Alene and 35 miles southeast of Spokane, Wash.

C+RB Who owns the course?

Woster The golf course is part of a complex

that also features a casino and two hotels, all owned by the Tribe, which has 2,190 members. As part of the Tribe’s vision to create a “Destination Resort,” the course was designed and built to be an amenity to the casino that could attract more customers who may stay a few days and do some gambling along with the golf.

The Tribe is very proud of the course. We have several tribal members on the crew, and they take their work and protection of the land seriously. The money from the

complex is used to fund tribal initiatives, including five percent of profits to education. Since gaming operations started, $33 million has been donated to education, and the Tribe also supports numerous other causes throughout the region and state.

The Tribe is my employer and I report to the Director of Golf. The Tribe is good to work for; I’ve learned a great deal about the tribal history and culture, and have enjoyed that.

C+RB Who plays at Circling Raven?

Woster A lot of our players come from

those who purchase hotel/casino packages—a stay-and-play concept. The hotels have 300 rooms total. There are plans to September 2019

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SUPER IN THE SPOTLIGHT

Photo Courtesy Circling Raven GC

Golf Course Profile

CIRCLING RAVEN GOLF CLUB Website: https://www.cdacasino.com/golf/ No. of Holes: 18 Par: 72 Yardage: (5 sets of tees) Forward.

4,708 yards; back 7,189 yards Ownership (Resort): Coeur d’Alene Indian Tribe Type: Mixture of dense wooded areas (pine trees), prairie, links, hills and valleys.

Designer: Gene Bates

C+RB What are your course maintenance

Year Opened: 2003

challenges?

Golf Season: Opens second Friday in April and closes third week in October.

Annual Rounds: 20,000 + Grasses : • Tees, Fairways, Roughs: Mix of perennial Rye, Kentucky Bluegrass, Poa annua • Greens: L93 Bentgrass mixed with Poa annua Bunkers: 49 on golf course, plus 3 on practice area Water Hazards: One pond in front of teeing area on hole No. 17, massive wetlands, and a creek that is dry in the summer.

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develop the lake property and add activities associated with that.

We get a good mix of golfers. We get business groups, recreational ladies and men’s groups, families with kids, couples, retirees from the area and then those who will travel from afar to stay at the hotel.

When it is hot down south in the summer, we’ll get some people who will come up to escape the heat. We get 30 to 35 percent from local play, which we consider members of the Tribe and people from the Spokane and Coeur d’Alene areas. We have very low fees: $89 for 18 holes including cart and unlimited range balls during the week, and $99 on weekends. It is a bargain.

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Woster Our summer is very dry—we might

get 1 ½ inches of rain from mid-June to October. It’s quite a test for our irrigation system, and we do a lot of hand watering.

The most moisture, in snow and rain, comes from mid-October through March.

Most of the snow usually comes from late November through January, but last February it seemed like it snowed every day.

During the winter, snow mold can be a challenge, so we do preventative treatments. Once in a while we get ice damage that will kill the turf in the low areas.

Weed control is also a challenge, as every hole has some native areas that can be invaded by noxious weeds. We use herbicides to control them. I am a minimalist by nature, so we use chemical applications sparingly as needed.

We recently moved our Maintenance Department facilities, and that has helped us become more cost-effective operationally and logistically.

And as part of celebrating the 15th an-

Course + Grounds Operations Profile Annual Course Maintenance Budget: Operating expenses are $380,000, not including labor and benefits Staff Size: 28 (full-time and seasonal). Department also has responsibility for snow removal from casino parking lots and care of the casino landscaping and lawns.

Other Green and Grounds Managers: First Assistant Kalman Zaranec; Second Assistant Michael Allen; Equipment Manager Darak Bigler Water Source: Irrigation pond, runoff, wells and effluent from casino Aerating and Overseeding Schedules: This year, will aerate greens and approaches (core) the week after Labor Day (used to wait until closing of course). Will do core aeration of teeing areas between Labor Day and closing.

Will solid-tine aerate fairways in spring and summer.

Upcoming Capital Projects: Just finished a new maintenance facility.

Waiting on tribal approval of course master plan and renovation that would include the addition of nine holes.

niversary of our first full season this year, Circling Raven has retained Gene Bates to create a master plan for enhancing and revitalizing the golf course for the next 15 years. So it will be exciting to work with him to help implement that plan. C+RB MORE ONLINE For an extended conversation with Brian Woster, see the online version of this article at www.clubandresortbusiness.com www.clubandresortbusiness.com

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TODAY’S MANAGER

SHINING EXAMPLE After John Warnack got an early first impression of how to make people feel special, he applied what he learned in his own career—and eventually earned the Excellence in Club Management Award named for the man who provided that initial lesson.

By Joe Barks, Editor

Long before he ever considered a career in hospitality, John Warnack got his first exposure to the private-club world as a high schooler, when he was invited to join a friend’s family for a function at The Duquesne Club in Pittsburgh. This was a step into rarified circles for Warnack, who says he “shined my shoes for two days,” to make sure he wouldn’t embarass his hosts.

Upon arriving at the club, Warnack and his party were greeted at the door by Mel Rex, The Duquesne Club’s longtime (and legendary) General Manager. After enjoying his time at the club, Warnack was stunned when Rex came up to the group to bid everyone farewell as they left and not only remembered each person’s name, but then shook Warnack’s hand and warmly said, “Hey John—really nice job on the shoes.”

Decades later, John Warnack’s professional career came full circle, when he related that story while accepting The Mel Rex Award for Excellence in Club Management (see box, pg. 51). Warnack was honored for his many impressive accomplishments as General Manager/Chief Operating Officer of The Army and Navy Club (ANC) on Farragut Square in Washington, D.C. (see examples, pg. 50). His www.clubandresortbusiness.com

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TODAY’S MANAGER

Under John Warnack’s direction, The Army and Navy Club’s Daiquiri Lounge has become a space that now offers all-day complimentary work space and coffee to members and guests. The Bar opens at 3:00 p.m., offering fresh-squeezed juices and handcrafted cocktails, along with an extensive bar menu.

contributions since arriving at ANC in 2015 were summarized by a club President, Major General Daniel V. Wright, United States Army, Retired, as “bringing a new level of professionalism and pride to the management, [with] swift, decisive and creative solutions that have been key to moving the club in a positive direction.”

SERVICE WITH A SOUL Warnack’s achievements at The Army and Navy Club came as part of forging his own distinguished career path that has also included positions with the Four Seasons and Ritz-Carlton organizations, as well as other top private and city clubs such as the Baltimore Country Club. At every stop along the way, he says, he’s drawn inspiration from that initial encounter with Mel Rex. “I had no idea at the time that I would end up in the hospitality business, but that did make a lasting impression on me,” he says.

Like many successful club managers, Warnack has also drawn inspiration from restaurateur and author Danny Meyer, as someone

who has helped him to crystallize and continually pursue the key distinction between service and hospitality.

“There’s a big difference,” Warnack says. “Service is the technical delivery of a product. Hospitality is how the delivery of that product makes you feel. Service is a monologue—we decide how we want to do things, and set our own standards for service. Hospitality, on the other hand, is a dialogue. To be on the member’s side requires listening to that person with every sense, and following up with a thoughtful, gracious and authentic response.

“It’s about soul—and service without soul, no matter how elegant, is quickly forgotten by the member.”

That distinction became especially important for Warnack to infuse throughout the staff and culture of The Army and Navy Club, where three-quarters of the membership is comprised of current and retired military personnel. That often meant ensuring that the club could serve as a place of solace for Gold Star families that have lost a son or daughter, or members who have returned from visits to

Ideas + Achievements

IMPLEMENTED AT THE ARMY AND NAVY CLUB > Revived the Eagle Grill, a dark and dreary space, for

just over $150,000, after the club had received renovation proposals ranging from $875,000 to $1.6 million. The Grill is now a popular spot for casual gatherings including promotion parties, alumni events, young-member happy hours, networking events, and wine and spirit tastings.

> First annual Military Heritage Mess Night was opened to all service members,

spouses and civilians, giving all an opportunity to attend a traditional Mess Night, which is usually only available to officers.

> Negotiated with building next door to gain access for rooftop garden that now includes beehives for cross-pollination. Spices and vegetables from garden are paired with locally sourced proteins on the ANC menu and the garden is showcased in a Fall Kickoff Rooftop Happy Hour that is attended by over 150 members. > Implemented new retail initiative at no cost by refinishing and repurposing existing cabinets, resulting in boost of club merchandise sales by 38%. > New Afternoon Tea Service added to regular club calendar with multiple seating times; each time now sells out far in advance, with waiting lists.

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A CELEBRATION OF EXCELLENCE The Excellence in Club Management (ECM) Awards were established by the McMahon Group, Inc., the St. Louis-based consulting firm, in 1997 and have been co-sponsored by Club + Resort Business since 2006.

The National Club Association became an additional sponsor in 2018.

The annual awards are selected through nominations submitted on behalf of qualified candidates by other parties. Award recipients are selected solely on the basis of their achievements at the club they currently manage. A Selection Committee comprised of a peer group of leading club managers conducts the judging for the ECM Awards.

Awards in four categories are given each year: • The James H. Brewer Award, for a manager of a Country/Golf Club with 600 or more full-privilege members • The Mead Grady Award, for a manager of a Country/Golf Club with fewer than 600 full-privilege members • The Mel Rex Award, for a manager of a City, Athletic or Specialty (Non-Golf) Club • The “Rising Star” Award for an assistant club manager A full listing of judges, in addition to information on past winners and on how to nominate candidates for future years’ awards, can be found at www.clubmanageraward.com In addition to in-depth articles in C+RB detailing the achievements of each ECM winner, individual ceremonies are held at their clubs.

All winners were also honored at the 2018 Awards Dinner, which was held February 25 at the Nashville (Tenn.) City Club and sponsored by Denehy Club Thinking Partners, ForeTees LLC, C. Mondavi & Family, Preferred Club, and Yamaha Golf Car.

Club & Resort Salsbury I

Runs in: Jun, Oct, Feb

Arlington Cemetery or other solemn observances.

Such occasions call for being a true servant leader as a manager, to help ensure that everyone on a club’s staff has authentic concern for members’ health and welfare, Warnack says. And while those instances entail sadness, he adds, they can also yield “spiritual income” and a rewarding feeling, for helping to provide comfort that is appreciated during the most difficult times.

Serving a membership at ANC that includes so many whose service has taken them to adventures and places in all corners of the world also enhanced a more enjoyable side of club management, and one that’s equally important to providing hospitality, rather than just service, Warnack adds.

“Everyone has a story, and when you have so many with a military background, there are a lot of especially good stories,” he says. “So we put a premium on encouraging staff to find ways to get members to talk about their stories, and to build a bond over the unique aspects of each person that can be revealed by getting those stories to be told. In this day and age with so much of our information coming electronically and impersonally, that can be an especially powerful way to create a special connection.”

Warnack’s own story is also continuing to unfold, as he will be leaving his position at The Army and Navy Club in October to move on to the next chapter of his own career. But no matter what may unfold as his next step, the lessons that Warnack learned through his initial and unintentional mentoring from the man who first introduced him to the difference between service and true hospitality will still be retained. And his shoes will still be well-shined. C+RB

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VGM Club

www.vgmclub.com

C����� Timely Remembrance Product: Verdin Golf Course Clock Features: ▶ Many two- and fourfaced models ▶ Clocks are custommade and UL-approved ▶ Superior Moonglow backlit dials are shatterproof ▶ Custom headers, colors and dials with logo ▶ Optional installation and maintenance by Verdin technicians

The Verdin Company 800-543-0488 www.verdin.com

Front of the House

www.frontofthehouse.com www.clubandresortbusiness.com

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PRODUCT SHOWCASE

C����� + G������ Tracking Technology

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

Textron Fleet Management

Invest in the Future of Your Course

Product: Rain Bird Golf Irrigation Systems Features: ▶ Leading global manufacturer and provider of irrigation products and services since 1933 ▶ Water-management solutions optimize efficiency and reduce water, energy and labor costs ▶ Timeless Compatibility™ provides easy and affordable updates to keep your system current ▶ Durable products minimize maintenance costs year after year ▶ Unrivaled renovation expertise—no matter the challenge or budget ▶ Leading-edge technology trusted by top golf courses around the world

Rain Bird

www.textronfleetmgmt.com

www.rainbird.com/golf/invest-future

Fairway-Mowing Master

Product: Reelmaster® 5010-H Features: ▶ Industry’s first and only fairway mower with a true hybrid drive system ▶ PowerMatch™ Technology seamlessly delivers needed power—when and where it’s needed—for flawless fairway playing conditions ▶ Can deliver more than 40 horsepower on-demand for climbing steep hills, verticutting, scalping or to support other peak load situations ▶ System delivers measurable bottom-line savings—users could see an average fuel savings of 20 percent compared to a conventional large area reel mower, and even more when run in Economy mode ▶ Can be configured with the industry-leading 5” or 7” DPA cutting units ▶ CrossTrax® all-wheel drive system delivers exceptional control

Toro

www.toro.com

Float Like a Butterfly

Product: Infinicut Floating Head Features: ▶ Unique dynamic-return, floating-head design ensures that contact between the turf and bedknife remains consistent, resulting in uniform quality of cut and appearance every time, even under varying conditions ▶ The unique design and flexible set-up allow for precise operator tuning, providing height-of-cut adjustments within .10mm increments ▶ The all-electric, lithium-powered drive reduces noise and vibration for the operator without sacrificing power and vastly reduces fuel cost. All-electric drive means no potential for fluid leaks ▶ Coupled with a wider range of TMSystem™ cassettes, the versatility of the unit extends well beyond simply cutting turf. The cassettes provide aeration, de-thatching, grooming and brushing. The patented vibration cassette accelerates a return to smooth putting surfaces following aeration ▶ Electronic speed control ensures a constant clip rate is achieved, regardless of the severity of playing surface undulations

Cub Cadet

1-866-246-4971 • www.CubCadetTurf.com 54

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U������ V�������

PRODUCT SHOWCASE

O������ F�������� Comfort Meets Energy

Quiet on the Course

Product: 2020 Drive2 QuieTech EFI™ Fleet car in NEW Arctic Drift Features: ▶ Yamaha-exclusive QuieTech technology ▶ Performance-tuned, industry-first independent rear suspension ▶ 12.8% more miles to the gallon over the competition (45 MPG) ▶ Industry-leading fuel economy with Accu-fuel delivery system ▶ Fewest emissions and up to 76% fewer pollutants than competitors

Product: Samba Cushions Features: ▶ Evokes energy that fuels gatherings, good moods and conversation ▶ Tailored for upscale outdoor spaces ▶ Collection features a sled base design that sits firmly on surfaces—including pavers ▶ Designed to lend a sense of style with comfort as it rejuvenates your outdoor club space

Tropitone

949-851-2010

Sleek Spirit

Product: Ethos Collection Features: ▶ Collection pairs sleek powder-coated steel frames with slatted teak or frosted, tempered glass ▶ Includes cafe and bar tables available in both round and square shapes ▶ Also includes stackable chairs and stools with contoured seats and back slats made of Grade A teak wood

Yamaha Golf-Car Company 866-747-4027 www.yamahagolfcar.com/golf

T���� + U��������

Elementary Design

Product: Wattsun Solar Power Umbrella Features: ▶ Wattsun is solar-powered, with the solar panel built into the finial ▶ The pole-mounted charging station has two USB ports ▶ Features include wall outlet charging speed, eight-hour battery backup and a glass-free design ▶ The frame consists of fiberglass ribs, heavyduty hub, and a 1 1⁄2”-diam, one-piece aluminum pole available in seven finish colors ▶ The canopy comes in five sizes and is available in marine or furniture-grade, solution-dyed acrylics

FiberBuilt Umbrellas & Cushions 866-667-8668 www.fiberbuiltumbrellas.com

Country Casual Teak

www.countrycasualteak.com

P���� + P���� Bringing Warmth Outdoors

Product: SUNGLO infrared outdoor patio PSA265 Features: ▶ Natural gas ▶ Permanent mount in patio or deck uses minimal floor space ▶ Manual controls to fully automated models ▶ 100% safety shut-off, quiet infrared heat ▶ Glossy black or stainless-steel post

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

www.clubandresortbusiness.com

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PRODUCT SHOWCASE

Food + Beverage Grab-n-Go Snacks

Product: Snack Bags Features: ▶ Snack bags and mini-snack bags offer a wide variety of some of the best-selling products ▶ Company uses only premium-quality ingredients, so a club’s valued brand is reinforced through these products ▶ Great visual appeal on display racks or baskets with window to see product ▶ High-quality products for members to grab-n-go ▶ Choose from 35+ snack mixes, dried fruit, nuts, candy and chocolate options

Truly Good Foods

704-602-0664 www.trulygoodfoods.com

Bite-Sized Breakfast

Product: Tyson Foods—Jimmy Dean® Pancakes & Sausage Bites Features: ▶ Breakfast continues to be the fastest-growing meal occasion ▶ 46 percent of consumers are enjoying breakfast at nontraditional times ▶ Help kitchens enhance their all-day breakfast offerings ▶ Fluffy pancake coating with savory sausage center and convenient format ▶ On-the-go finger food helps drive traffic at any time of day ▶ Fully cooked and easy to prepare in conventional ovens, microwaves, TurboChef® and convection ovens ▶ Will hold up to four hours in a warmer

Tyson Foodservice

www.tysonfoodservice.com

Flexitarian Feast

Product: Bush’s Best®—Blended Burger ▶ A plant- and beef-based offering that looks, tastes and cooks like an all-beef burger, but has less fat and fewer calories ▶ Bush’s Best beans and mushrooms replace 40% of the beef content ▶ Has just four ingredients: Beef, Bush’s Best® Great Northern Beans, mushrooms and salt ▶ One third of Americans say they are flexitarian, mostly because it allows them to eat healthy without removing the foods they love ▶ Pre-formed, frozen 4- oz. raw patties make it easy for operators to give their guests a delicious burger that is gluten, allergen, dairy and soy-free

Agua Fresca

Product: Infused Beverages Features: ▶ Inspired by traditional agua fresca, this line features eight varieties made with real fruit juice, real cane sugar and natural flavors ▶ Non-carbonated and caffeine-free ▶ S&D Infused Beverages are available in eight ontrend flavors, including Black Cherry Citrus, Blackberry Lemonade, Cucumber Lime, Ginger Pear, Mango Lemonade, Orange Passionfruit (reduced-sugar), Papaya Pineapple, and Strawberry Watermelon ▶ Perfect for signature mocktails and cocktails ▶ Shelf life between six and nine months ▶ Available in half-gallon concentrates and come in six bottles per case

S&D Coffee & Tea

www.sdcoffeetea.com

Bush’s Best

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T����� + C�����

ADVERTISER INDEX

Leisurely Lounging

Product: Corinth Lounge Chair Features: ▶ Large lounge chair featuring a contoured upholstered shell ▶ Plush upholstered seat for exceptional comfort ▶ Welded, high-strength steel-frame sled base ▶ Choice of more than 30 standard powdercoat colors or optional plated finishes ▶ Corinth is made in the U.S.A. and backed by a 5-year structural frame warranty

MTS Seating

734-847-3875 www.mtsseating.com

Comfort to the Max

Product: Maxwell Stacking Banquet Chairs Features: ▶ High-density foam seat ▶ 1 1/8” round aluminum tubing ▶ Fabric-on-fabric stack ▶ Heavy-duty cap glide ▶ Custom color touch-up kits available ▶ CA-117 fire code compliance standard ▶ Range of finish options available

Global Allies

www.GlobalAllies.com

BAMBRELLA 561-288-8655 / www.BambrellaUSA.com BOLLINGER INSURANCE 800-446-5311 / www.RPSBollinger.com C+RB’s 2020 CHEF TO CHEF CONFERENCE 888-543-2447 www.cheftochefconference.com

Product: Claremont Stacking Arm and Side Chair Features: ▶ Functional—Stacks up to eight chairs high (arm or side chair) ▶ Durable—Unmatched 20-year warranty ▶ Elegant—Solid hardwood frame. No cold chairs here ▶ Made to Order in America—Customize your finish and fabric/leather

Eustis Chair

www.eustischair.com

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CHAMBERS 410-727-4535 / www.chambersusa.com

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COUNTRY CASUAL 800-289-8325 www.CountryCasualTeak.com

29

EUSTIS 978-827-3103 / www.eustischair.com

30

FIBERBUILT UMBRELLAS & CUSHIONS 866-667-8668 www.fiberbuiltumbrellas.com ‘FORE’ SUPPLY 800-543-5430 / www.foresupply.com

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FORE TEES www.foretees.com

3

INFRARED DYNAMICS 888-317-5255 / www.infradyne.com

37

PNC FINANCIAL SERVICES www.pnc.com/ef

11

SALSBURY 800-562-5377 / www.lockers.com

51

STUDIO JBD/JEFFERSON GROUP ARCHITECTURE 401-721-0977 / www.jbdandjga.com

Stacking the Deck

15

TEXACRAFT 800-327-1541 / www.texacraft.com

23

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TORO COMMERCIAL 60 800-803-8676 / www.toro.com/GReTriFlex TRI-C CLUB SUPPLY – DUFFY’S 800-274-8742 / www.duffystric.com

19

TRULY GOOD FOODS www.trulygoodfoods.com

35

VERDIN 800-543-0488 / www.verdin.com

45

VGM 800-363-5480 / www.vgmclub.com

59

YAMAHA 866-747-4027 www.YamahaGolfCar.com/drive2fleet

www.clubandresortbusiness.com

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IDEAEXCHANGE GETTING THEIR GOATS

By Betsy Gilliland, Contributing Editor

SOME PEOPLE FIRMLY BELIEVE that if no one’s talking about you, then you’re irrelevant. Well, relevance, meet goat yoga.

It’s not a stretch to say that goat yoga is as good a conversation piece as any topic.

“When you mention goat yoga, people either say, ‘I’ve heard of it’ or ‘What’s that?’” says John Stebbins, General Manager and Chief Operating Officer of Mount Vernon Canyon Club in Golden, Colo. “It causes conversation, and that’s what I like.”

Lili Bell Shelton, Mount Vernon’s Wellness and Fitness Director, was in the know about goat yoga and wanted to get people to do more than talk about it. She wanted them to try it—not only for the health benefits and fun of it, but to expose people to Mount Vernon Canyon Club as well.

In July, the club held a goat yoga festival, featuring eight Nigerian Dwarf (baby) goats, provided by nearby Rocky Mountain Goat Yoga. The outdoor event included two one-hour goat yoga classes with 50 minutes of yoga led by a professional instructor, followed by 10 minutes for photo ops and “goat snuggle time.” A fiddler played live music before, after and between classes, and Mount Vernon’s culinary team prepared breakfast burritos, sandwich wraps, and salads available for purchase. “I wanted to make it a festive event,” says Bell Shelton.

For the classes, Rocky Mountain Goat Yoga set up an outdoor corral and blue

umbrellas, and owner Jim Naron and his helpers used treats to entice the goats to jump up on people’s backs.

The event, which was open to the community and cost $38 per person, ran from 8:30 a.m. to 12:30 p.m. No one younger than age 5 was allowed to participate in the goat yoga sessions, and Bell Shelton says a good mix of males and females, along with a handful of children, took part.

Altogether, about 70 people attended the two sessions. Each class consisted of about 30 participants and a few observers. Stebbins fell into the spectator camp, and liked what he saw. “I thought it was a wonderful event,” he says. “Looking at the smiling faces of the participants, you could tell how much they enjoyed it.”

Bell Shelton agrees. “There was a lot of laughing,” she says, “and that is therapeutic.”

The event was also designed to take advantage of Mount Vernon Canyon’s spacious property that overlooks Denver. “We try to do some unique things for members,” says Stebbins. “The use of our outdoor venue with the views added to it.”

The sessions also provided a good workout by taking place on a field, where holding a pose on uneven grass can be a bit more challenging than doing so on a studio floor.

The participants also had to be ready for a goat to pounce on their backs, mid-plank or mid-downward dog, at any moment.

Mount Vernon Canyon Club opened its goat yoga festival to the public and about a quarter of the 70 people who attended were nonmembers. “A lot of people don’t know about this club, and this was good exposure,” says Wellness and Fitness Director Lili Bell Shelton.

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PHOTOS COURTESY MOUNT VERNON CANYON CLUB.

Three-quarters of the attendees were members and one-quarter non-members.

Three women who live “down the hill” from the club told Stebbins they had never been to the property before. “A lot of people don’t know about the club, and this was good exposure,” adds Bell Shelton.

The club promoted the event to nonmembers through a spot on a local TV station. To let the membership know about the festival, the staff included a writeup in the club newsletter, posted information on the club’s website, sent out e-communications, and put up posters and fliers around the property. News about the event also traveled by word-of-mouth.

“Our membership tends to be spontaneous, but as soon as we started marketing this event, we had people signing up right away,” Stebbins says.

Rocky Mountain Goat Yoga has its own liability insurance, and goat yoga participants signed a waiver to take part in the event.

The festival also allowed the property, which was founded as Mount Vernon Country Club and changed its name to better reflect its identity a few years ago, to re-introduce itself to the community.

“We don’t have golf,” explains Bell Shelton.

“When people think of a country club, they think of golf.”

Bell Shelton now plans to hold the goat yoga festival at least once a year. And the property likely will build on the event’s success by adding a third class on the next go-round. “It was just a fun, healthy atmosphere, and it was good exposure because it was unusual,” she says. “A lot of people were talking about it.” www.clubandresortbusiness.com

8/28/19 8:22 AM

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