Home November 2013 – Club and Resort Business
November 2013 – Club and Resort Business
Ten months after The Mosaic Company unveiled two unique golf courses shaped from an old phosphate mine in central Florida, it’s now preparing to open a 216-room lodge and present the property to the world.
Be it through a dedicated steakhouse restaurant, steakhouse-inspired dishes or a well-done weekly steak night, clubs are finding they can offer an especially good fit with the wide and lasting appeal of this “old school” concept.
Miniature golf and disc golf have paved the way for the latest variation on the historic pastime: FootGolf.
From the "dish pit" to dual responsibilities as Executive Chef and Director of Food and Beverage Operations, Gregory Mummert has been part of the Country Club of York's culinary scene for 32 years—and both he, and the club's members, have been rewarded by his dedication to the cause.
Squash, platform tennis and other specialty racquet sports are seeing a resurgence at club facilities across the country.
Brothers Tim and Wes Gilbert, who had electric golf cars from the beginning of their partnership as owners of WindStone Golf Club, have experienced nothing but enjoyment after converting their fleet.