Happily, the majority of clubs have righted their ship by committing to Board governance focused on strategy and an empowered, skilled management team.
In one 30-minute national nightly newscast, viewers were exposed to three reports that touched on noteworthy shifts in how prominent club and resort properties are now owned, operated, marketed and perceived.
A spate of extreme weather patterns has pushed claims for property losses to all-time highs and portends an alarming shift in trends for club insurance coverage and premiums.
Following a daily regimen of “prove and improve” has helped Michael Stott, CCM, CCE, direct the escalating success of Baltimore (Md.) Country Club and reach a personal pinnacle— Excellence in Club Management Awards recognition.
Superintendents nationwide have scaled back water usage while showing that the playability and conditioning of their golf courses can still thrive.
Making room for improvement in club kitchens translates to greater productivity and expanded dining options.
Just over a year ago, The Westin Fort Lauderdale (Fla.) Beach Resort added a healthier twist on the happy-hour concept, with weekly runs for guests hosted by “run concierges.”
Lessons learned from a Master during her apprenticeship at The Greenbrier still serve Andrea Griffith well as she brings dining distinction to another unique resort property, Pursell Farms.
The timeless design of the poolside locker rooms at Birchwood Farms G&CC adds the little things that count and the big things that shine.
Alligators are a common sight on golf courses in Florida, but turtles are staking their claim on golf course bunkers farther north.
Offering a wide variety of group fitness classes in a chock-full schedule has become the norm for many club properties, as they strive to make the fitness center a place for every member.
Red Wine-Braised Pork Cheeks with grilled garden vegetables Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala. Ingredients 5 lbs. pork cheeks 3 qts. red wine 2 qts. veal stock 4 diced fresh tomatoes 2 diced onions 2 diced carrots 2 diced celery ribs 5 sprigs thyme 5 sprigs parsley 2 ea. bay leaves…
Cinnamon-Infused Chocolate Ganache with pressed peaches and garden mint Submitted by Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala. Ingredients 260 grams 64% chocolate (I prefer Valrhona), melted 600 grams heavy cream, steeped with three cinnamon sticks 90 grams farm-fresh honey 50 grams glucose syrup 2 grams salt 1.5 grams agar 6 grams gelatin, bloomed…
Demonstrating yet another inventive way to get more out of a property’s facilities—even when some of them are not “in season”—Congressional Country Club, Bethesda, Md., held its first annual Polar Bear Plunge on what would have otherwise been “an uneventful late-November Saturday evening.” Over 50 participants braved the cool temperatures to jump in and churn…