Tripp Davis & Associates will oversee the on-course work at the Rancho Mirage, Calif. club. Members wanted improvements versus massive changes, says General Manager and COO Brett Draper. “Basically, we are going to touch every hole on the golf course,” Draper reports. “We are going to rebuild five greens [and] redo our bunkers [with] new…
In this episode of C+RB’s video series, Bill Jankowski, General Manager of Cattail Creek Country Club in Glenwood, Md., discusses how the club provided members with a pair of options for a renovation project: invest $3 million into deferred maintenance—electric, plumbing, roofing—or spend $6 million for all the “bells and whistles.” Members enthusiastically chose the…
From the age of 15, working on a golf course and learning how to care for turf has always been an integral part of Brian Ray’s life. And that’s a big reason why he’s had notable career stability, with superintendent duties at Long Beach (Ind.) Country Club for his entire professional tenure.
Clubs’ outdoor spaces have never been busier, and properties that recently updated their fresh-air surroundings are seeing usage that now extends far beyond the traditional seasons.
Developing an understanding of how to make better movements will decrease risk of injury while increasing longevity of performance at a higher level, says Keke Lyles, Director of Fitness and Recreation at The Bridges at Rancho Santa Fe (Calif.).
Whether for dine-in or takeout, pre-entrée starters or entire small-plate meals on their own, chefs are using innovative flavor profiles and presentations to offer new upfront enticements to club and resort diners.
Club chefs are coming out of the kitchen to be the star of the party with eye-catching action stations that not only feed, but also entertain.
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