The 400-acre Plymouth, Ind. property, which houses 36 holes of golf along with a hotel, cabins and restaurants, was recently listed for sale with a reported asking price of $6.5 million. The property’s revenue growth in the past three years has been “just short of astounding,” according to General Manager Kevin Smith, but the current…

Flat lift-ticket sales for skiing, along with growing concerns about the effect of climate change on winter weather, have revived interest in developing summer activities as additional revenue streams and a solution to employee-retention issues. Weddings and adventure activities are being promoted more heavily for the warmer months.  With flat lift-ticket sales across the ski…

With a menu of inspriring seasonal fare, dozens of foodcentric events and mixologists on hand, The Yale Club of New York City has many ways to satisfy members’ interests and appetites.

After studying journalism in college, Mark Lietzke decided the story of his own career would be more interesting and rewarding if it were written from kitchens and dining venues. That shift eventually led to his great success as Executive Chef of South Carolina’s Country Club of Hilton Head.

Well-designed outdoor space can help a property boost event business and update its overall design.

Executive Chef Peter Mark and the Avalon (N.J.) Yacht Club have had a wonderful relationship for 20 years-and he still gets to go fishing whenever he wants to.

Building a great banquet and wedding business begins with a full commitment to customer service. Effective event planning, tastings, and customized menus and themes can add flair to the foundation.

A new club is taking a fresh new look at how to package and provide club weddings-and from their bookings, it looks like they may be on to something.