Home December 2015 - Club and Resort Business
December 2015 - Club and Resort Business
When recreating the clubhouse at Deerfield G&CC, the new owners made stylish, functional bridal suites a priority—not only to boost wedding business, but also to provide peace of mind for busy brides.
Simplified membership structures, enhanced golf facilities, reinvigorated events and new food-and-beverage offerings have brightened the outlook for the Las Vegas property, after a group of members purchased the club to ensure its future.
To tackle plant overgrowth, La Grange (Ill.) CC rented a herd of goats in September. Over the course of a week, the herd mowed down 1.2 acres of fence switchgrass, bluegrass stems and wildflowers.
There certainly has been clear recognition of the need to see the club world through a much broader viewfinder, even as golf remains a core activity for many properties.
It’s one thing to have a signature course, but combining golf with the overall hospitality experience makes for a truly remarkable destination.
Locker rooms for men and women can be updated in a myriad of ways—from simply rearranging the space to doing a complete top-to-bottom overhaul.
Socializing + cocktails + a side order of golf = winning events!
With the need to maintain their properties economically, efficiently and expertly, more clubs and golf course facilities are turning to their superintendents and course and grounds departments to also handle landscaping duties.
Executive Chef Simon Lewis has brought new culinary star power to The Riviera Country Club.
All Shannon Wheeler wanted was some free golf—and that paved his way to several prominent clubs and his current role at Wycliffe G&CC.
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