Snack bars, halfway houses and comfort stations are being designed to be much more than just places for making quick pit stops and grabbing fast-food bites.
When hunger pangs strike during a round of golf, members and guests want something quick, neat to eat and delicious. Chefs around the country are upgrading their on-course foodservice with new items and high-level ordering and delivery services.
His Nebraska roots run deep, but Brian Woster has found a rewarding new home in Idaho, at Circling Raven GC.
After John Warnack got an early first impression of how to make people feel special, he applied what he learned in his own career—and eventually earned the Excellence in Club Management Award named for the man who provided that initial lesson.
Mount Vernon Canyon Club in Golden, Colo., opened its goat yoga festival to the public and about a quarter of the 70 people who attended were non-members. “A lot of people don’t know about this club, and this was good exposure,” says Wellness and Fitness Director Lili Bell Shelton.
Some golf communities are seeing the need to take a different approach to preserve all that drew people to live there in the first place.
The introduction of the Club + Resort Talks podcast, a series of “unboxing” videos and unveiling the Club +Resort Business YouTube channel are just a few firsts for Associate Editor Rob Thomas. This has been a year of firsts for me. While I’ve attended the PGA Merchandise Show and Golf Industry Show in the past,…
Members and guests are raising a glass to how clubs are showcasing upgraded wine rooms and wine cellars as spirited new gathering spaces.
A redesigned clubhouse and lively restaurant, a renovated 18-hole course (with the second to follow), and a renewed focus on members, guests and staff has positioned The Club at New Seabury on the Nantucket Sound for its next stage as a not-so-hidden gem.
With more educational opportunities at their disposal and a dedication to their craft, equipment managers are proving to be indispensable parts of golf course maintenance operations.
Cooking outdoors makes any meal a special occasion, and gives clubs and resorts opportunities to showcase their properties and amenities year-round.
From leading the recovery from an unprecedented storm to setting the course for long-range strategic success, Chris Wyles has earned Excellence in Club Management honors for ensuring that the Bald Peak Colony Club is well-prepared for its next 100 years.
An uptick in recreational activities prompted the Chatham, N.J. club to give its new facility a full makeover, complete with comfortable surroundings.
Desert Mountain Club, Greenville CC and Butterfield CC have seen the benefits—financial and practical—of joining a group that works with vendors to bring buying power to all areas of club operations.
“The Death of The Country Club” made no mention, of course, of how many properties, including some that are 100-plus years old, continue to find fresh ways to reassert their relevance and reenergize both their memberships and their staffs.