Kaari Speer worked at the Battle Lake, Minn. course in her youth and her grandfather helped finance the original owners when they established the golf course in the early 1960s. In the coming years, she says there are plans to make “small but noticeable” changes to the course, like adding food trucks.

In this episode of C+RB’s video series, Bob Wiegand, Head of Maintenance/Housekeeping at Racine (Wis.) Country Club, discusses an olfactory issue that had been plaguing the historic club for years and how one call changed everything … and introduced them to ambient scenting.

While the golf course renovations at the Jackson, N.J. club left the original Robert Trent Jones footprint intact, maintenance of the 27-hole property was a major consideration in the project.

As a surge in outdoor activities envelops clubs nationwide, so does the demand for spaces in which members can dine and socialize.

Findings of a National Golf Foundation study indicate that four out of five private club members believe an enhanced driving range with technology is far superior to a standard range. One participant stated, “the difference is night and day.”

For the first time since the pandemic first hit, clubs across America are planning a full complement of holiday celebrations and events, many of which revolve around feasts of classic, ethnic and innovative foods of the season. 

Features: • Specializing in private clubs, hospitality design and related markets • Lifestyle design helps to create a ‘home away from home’ for members with adaptable spaces that encourage flexibility and spontaneity • Developed proven methods for member involvement throughout all stages of the planning and design process—focus groups, member surveys and ongoing member communications…