A smooth top-management transition has kept the industry’s largest operation out in front in its quest to continually reset the bar for innovative member and guest engagement.
Sizing Things Up
We rarely hit a dry well with any club we talk with, no matter what their size or profile, as we probe for notable examples of successful programs, practices and initiatives that others can learn from.
Mr. Carson and the Club Market
We face the challenge of attracting new, younger members who do not necessarily hold older values, and simply have too many alternatives for their leisure time.
Cooking for a Cause
The Carolinas Chapter of the CMAA hosted its first annual “Chef of the Carolinas” event, so students could be more involved in fundraising efforts and enjoy quality club food in the process.
Applied Science
Industry advances are helping golf course superintendents manage spray applications of chemicals and fertilizers in ways that are safer and more effective for humans, plants and the environment.
Open Air
While updated patios are rarely the sole focus of club renovations, they can provide supplemental social space as a surprising and welcome bonus.
Top-Flight Foursome
The 2015 winners for the Excellence in Club Management Awards co-sponsored by McMahon Group and Club & Resort Business.
Contented Guests
A worthwhile investment in a tent at The Refuge G&CC has solidified the club’s identity beyond golf as a proper venue for any event.
Taking the Broad View
The Country Club of Detroit’s culinary team, led by Executive Chef Brian Beland, CEC, has boosted F&B revenues by $1 million over the past three years, in part through a successful “sandbox” approach to menu creativity.
“Waldorf” Apple
Submitted by Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Corn & Crab Tamale
Submitted by Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Flat Iron Carpaccio Roll
Submitted by Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Teaching Moments
While demonstrating sustainability to members and guests, the management team at IMG Academy Golf Club has learned that eco-friendly food packaging has surprising versatility and value, too.
Catching the Tiger
Some club properties enjoy close relationships with local universities’ sports teams, but few leave the mark that the Clemson University Tigers football program has imprinted on The Reserve at Lake Keowee in Sunset, S.C.
Small Plates Go Big
Whether it’s to help them gain exposure to new flavors and ingredients, control their portion sizes, or share their dining experience with friends, club chefs are responding to their members’ growing preference for finding good things in smaller culinary packages.