Home February 2016 - Club and Resort Business
February 2016 - Club and Resort Business
A smooth top-management transition has kept the industry’s largest operation out in front in its quest to continually reset the bar for innovative member and guest engagement.
We rarely hit a dry well with any club we talk with, no matter what their size or profile, as we probe for notable examples of successful programs, practices and initiatives that others can learn from.
We face the challenge of attracting new, younger members who do not necessarily hold older values, and simply have too many alternatives for their leisure time.
The Carolinas Chapter of the CMAA hosted its first annual "Chef of the Carolinas" event, so students could be more involved in fundraising efforts and enjoy quality club food in the process.
Industry advances are helping golf course superintendents manage spray applications of chemicals and fertilizers in ways that are safer and more effective for humans, plants and the environment.
While updated patios are rarely the sole focus of club renovations, they can provide supplemental social space as a surprising and welcome bonus.
The 2015 winners for the Excellence in Club Management Awards co-sponsored by McMahon Group and Club & Resort Business.
A worthwhile investment in a tent at The Refuge G&CC has solidified the club’s identity beyond golf as a proper venue for any event.
The Country Club of Detroit’s culinary team, led by Executive Chef Brian Beland, CEC, has boosted F&B revenues by $1 million over the past three years, in part through a successful “sandbox” approach to menu creativity.
Submitted by Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
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