Updated spaces in one of the most popular spots in the club—bar none—abound.

In the words of Jimmy Buffett, it’s 5 o’clock somewhere, and that means that drinks are being poured at clubs across the country. With many facilities looking to boost their F&B revenues, they are enhancing casual dining offerings with refreshed bars and pubs to welcome adult members and visitors. Whether it’s part of a clubhouse overhaul, a pool complex update or an expansion of indoor/outdoor facilities, these new spaces are worth toasting. 

Golf ‘n Gobble

At Harbor Pines Golf Club in Egg Harbor Township, N.J., turkey season arrived a bit early this year with the recent opening of a new pub and grill. Named for the fowl that congregate on the grounds of the facility, The Roost served its first customers Memorial Day weekend and has since become an immediate draw not only for members, but to the public as well.

Preparing for the club’s 25th anniversary prompted management to take a closer look at food-and-beverage operations. 

“At that time, we were doing all of our parties, events, daily food and bar out of the same outdated banquet space,” says owner Mitchell Gurwicz. “As business increased, these spaces were in conflict with one another.” 

The decision to create a more comprehensive space—with dedicated indoor and outdoor accommodations—resulted in a three-phase renovation that repurposed an old pro shop, added outdoor seating and will soon include new banquet space. “With 2,500 sq. ft. of indoor space and 2,000 [sq. ft. of] outdoor, we now have two kitchens and two independent spaces to hold all demand,” he adds.

Set against the backdrop of the club’s golf course and lake, The Roost was designed in modern farmhouse style with exposed brick and beams. Butcher block tabletops and a leathered granite bar top complement the outdoor Adirondack chairs, tables with umbrellas and fire pits. Seating is plentiful, with 67 spots inside and 100 outdoors. Two separate entrances—one from the clubhouse and the other accessible either from the main lot or right off the green—offer the best of both worlds. 

“The access is interesting because when we have events in the somewhat connected banquet space, the flow of traffic for golfers, as well as outside clientele, is never impeded,” explains Gurwicz. He also notes the special feel created by these independent spaces. “The deck allows members to walk right off the cart to views of the first tee and 18th green,” he adds. “This is unique, allowing golfers to watch the rest of their round with drink in hand.”

Balancing the close proximity of the event space was also key to The Roost’s design. Cleverly disguised sound panels help to control the noise level, enabling weddings and full bookings at The Roost to take place simultaneously without interference. 

Thanks to the completion of The Roost, Harbor Pines’ food-and-beverage operations have been dramatically transformed. In addition to an extensive roster of pub favorites, the bar menu features a bloody mary martini and a spicy margarita. Not only has the redesign helped facilitate a menu update, but the club is now able to provide distinct spaces for members and non-members alike. Gurwicz takes pride in the glowing feedback he has received across the board. 

“Existing members take pride and remain at the club after their round to enjoy some food and drinks, people who live in the Harbor Pines community keep coming back … and we are thrilled to see our surrounding neighbors discovering us more, day in and day out,” he enthuses.

Flourishing in the Desert

Members of Ocotillo Golf Club in Chandler, Ariz., are quenching their thirst in the revamped Tillo’s Kitchen+Patio. Reopened this past spring, following Arcis Golf’s takeover of the club’s F&B operations, the renovation was prompted by clubgoers in search of a communal gathering spot with indoor/outdoor access. 

“We listened to our customers and these significant improvements will make the clubhouse the go-to destination of the surrounding neighborhood for our guests to eat, drink and entertain,” says Paul Nash, Regional Vice President-Operations.

Modeled after a classic gastro pub, Tillo’s has been enhanced with new tabletops and bar stools, as well as new outdoor furnishings. Indoor accommodations include 12 seats at the bar and 20 additional high tops, with tables for up to 50 guests. 

Double doors lead directly to the patio, which overlooks the Sonoran Desert and boasts panoramic views of the golf course. This space is outfitted with a mixture of spacious tables that sit up to 80, soft seating for 16 and 10 rocking chairs positioned near multiple fire pits. While the patio can be used for private events, its main audience is local patrons and members. 

Tillo’s renovation has also given way to a menu overhaul, with new selections such as a Korean shrimp appetizer, French dip burger and pan-seared salmon. Craft cocktails joining the ranks include a tequila-based martini and a soon-to-be-favorite of golfers, the Water Hazard, made with rum, lime juice and club soda. 

While the newly renovated space has only been open since April, it is too soon to tell how the renovation has impacted overall F&B revenues. 

“We’re heading into the slower, summer season,” says Nash. “Sales have shown an increase year over year, however.” He says that the patio “has been hopping” and that the club plans to add entertainment at a later date. 

“We’ve also noticed that word is spreading around the community and new customers are coming in by word-of-mouth recommendations,” adds Nash. Indeed, a desert bloom for Ocotillo Golf Club is on the horizon.

Wet-Bar Wonderful

Drinks by the pool will be the hot ticket this summer at Sunset Ridge Country Club. The Northfield, Ill. facility is putting the finishing touches on its new pool and fitness center, which includes a brand-new poolside bar. The food-and-beverage portion of the new space will open to members on July 4th weekend, culminating a renovation that has been highly anticipated.

The decision to design a watering hole specifically to service the pool area grew out of necessity. “We didn’t have a permanent bar and we were always setting up portable bars, which limited what we could offer and were time consuming to set up and tear down,” explains Special Advisor to the Board James C. Petersen, CCM, CCE, who helped oversee this project. And since the temporary setup was not particularly attractive, management decided to overhaul the space with a more aesthetically pleasing design.

“We wanted a resort-type feel to the new space that was open and airy, yet kept in the Tudor style of the clubhouse,” says Petersen. 

A vaulted ceiling and clearstory windows allow for plenty of natural light, while three Nana walls on each side of the building enable the space to be opened to the outside. Another major design shift is in dimensions; the original dining facility was a half-flight higher than the pool deck. “[Now it] feels more seamless going from the pool to the building, as there are no stairs,” he notes, pointing out that the facility is now on the same grade. 

At the bar itself, a quartz countertop complements the tile bar front and flooring. Seating for 22 patrons is waterproof, so that guests can move from the pool without having to change. An additional 76 seats are available in the dining area. Also indicative of the bar’s casual vibe is the use of plastic barware and glasses and melamine dishware. Three planters between the bar/dining area and pool deck complete the look of this new space that blends the inside and outside.

At press time, Sunset Ridge was gearing up for a ribbon-cutting event to welcome members to the new space, complete with a BBQ and fireworks. Approximately 1,000-1,200 attendees were expected to share in the festivities and usher in a new season of fun at Sunset Ridge. 

Summing It Up

> Updated bars and pubs can offer a boost in overall F&B revenues.
> Newly designed spaces pave the way for menu expansions.
> Indoor/outdoor access facilitates access between bars/pubs and other clubhouse amenities.

C+RB