While embracing its “golf club” identity, The Concession GC strives for distinction with all that it provides to its membership.
There seems to be special fascination these days with any attempt to put new twists on the traditional club concept.
The stubborness of London clubs in altering their dress-code policies will get in the way of new member marketing. The next generation is not going to want to join clubs that are so restrictive.
New approaches to membership classifications are not only reshaping the makeup of private clubs, but also how they are governed and operated.
The Country Club of Landfall in Wilmington, N.C., now offers a weekly dinner for which 75-100% of everything on the plate is locally sourced.
Updated, stylish locker rooms with adjoining lounges have become popular amenities at Los Altos (Calif.) G&CC’s renovated fitness center.
To appeal to all ages, pool areas must offer both aquatic fun for kids, and high-quality finishes and amenities for adults.
In winter, the Buffalo Creek Retreat in Seville, Ohio, transforms its indoor event space (which is typically used for weddings) into a putt-putt course that’s both fun and educational.
Keith Armstrong has hit the ground running as the new Executive Chef at The Country Club of Virginia.
The 2014 recipients of the Excellence in Club Management Awards, co-sponsored by the McMahon Group and Club & Resort Business.
Diners love a good floor show, especially when their food is the star. And club chefs are learning to be a strong supporting cast, by creating action stations for all occasions that showcase fresh ingredients and delight all of the senses.
Built around family-friendly facilities and a more effective management structure, the “farm system” at Haggin Oaks consistently yields new crops of eager young golfers.