Some of the industry’s oldest-school properties are finally shaking themselves loose from hidebound traditions regarding not only dress, but also facility decor and their general club atmospheres.
The club and resort market is highly fragmented and each club has its own DNA. We learned early on that idea-sharing among clubs is a common occurrence.
Of course [the Board has] to monitor budgets and approve capital expenditures—but then they should get out of the way and enjoy the club.
Unfortunately, in this case the barrage of brutal food criticisms was not just delivered to a club or resort manager, but to the million or so people who read The Washington Post each day.
The majority of the golf and club market is enjoying a period of stability that is a welcome relief from ten years of contraction, consolidation, and member attrition/transition.
There have been strong reactions to the subject of a Board’s involvement (although many choose to substitute “interference”) with club management.