The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
Capturing Michigan’s Magic at Birchwood Farms G&CC
The club continues to meet the challenges of a changing economy and membership through innovation that makes the most of its spectacular setting.
Success with Sous Vide
More chefs are including sous vide in their kitchen-equipment arsenals as a way to yield consistent results, save cooking time during service, and free up oven space. For one fervent convert, it’s “the best thing since fire.”
Chicken Roulade
Submitted by John Clements, Executive Chef, Birchwood Farms Golf & Country Club, Harbor Springs, Mich.
Rustic Renewal
The timeless design of the poolside locker rooms at Birchwood Farms G&CC adds the little things that count and the big things that shine.
Scorecard On the Best Idea in Golf
There are lessons here that can be applied to any club or golf course that wants to do something similar—and you should, if you’re serious about attracting younger players to the game.
A Brilliant Solution
Discussions of expanding the game are sort of like discussions of weather: Everyone talks about it, but no one does anything about it. Birchwood Farms and its staff are to be commended on a truly great idea.
Kids Can’t Make Dinner Reservations
If the club is children’s dining destination of choice, it’s a win-win across the board—and you’ll have dinner reservations for six.
Birchwood Farms G&CC Appoints New GM/COO
The Harbor Springs, Mich., club’s Board of Trustees unanimously selected Jeffrey Anderson to fill the management role as of February 1. Other club industry appointments include Mark Woodward as Senior Vice President of Operations at OB Sports Golf Management; Wendell Haskins as Senior Director of Diversity and Multi-Cultural Initiatives at The PGA of America; and Debbie Nipper as Vice President of Client and Vendor Relations for International Club Suppliers.
Finding—and Keeping—Tomorrow’s Members
Tapping fully into available technology and using tried-and-true methods to do a better job of tooting your club’s horn are two keys to getting beyond what’s to be gained (or not) from traditional membership marketing methods.
A Time for Kids
Plans are great and ideas are necessary, but it is time we move aggressively into the execution phase.
Developing a Sense of Belonging
What’s worked—and what hasn’t—to help clubs hold existing membership levels and attract new prospects.