Executive Chef Francisco (Paco) Aceves has brought training from top master chefs and lessons learned at a variety of culinary venues to his new role at Berry Hills CC.
Palo Alto Hills G&CC’s “Golf Infusion” initiative incorporates golf into every other area of the club.
The team-oriented “Color War” at St. Andrews CC brings members and staff together to compete in a myriad of athletic and non-athletic events.
A kid’s summer camp at Isleworth G&CC plants the seeds of generosity in its youngest members.
Workhorse combi-ovens and a successful partnership with their manufacturer have helped the culinary team at The Union League of Philadelphia keep pace with the club’s impressive growth in F&B.
We must have active member-marketing budgets with real money behind them. If you aren’t spending on this, you aren’t serious.
The Westmoor Club is teaching confidence and a sense of humor through its “Stand Up and Learn” program.
The grounds staff at Chenal CC keeps member events new and interesting by designing and building temporary nine-hole miniature courses.
Congressional Country Club’s successful family events keep younger members engaged, on-site and involved.
To facilitate a relaxed and productive exchange of ideas, Town and Country Club offers an off-site employee field trip with General Manager Vincent Tracy.
A club-wide fitness awareness program at Sawgrass CC got managers involved in a “Biggest Loser” contest.
With the guidance of professional filmmakers, kids at Woodfield CC create their own stop-animation films through the “Director’s Cut Mini-Camps.”
Farmington CC is saving costs and manpower on the golf course with the help of a strategically mounted camera and monitor system.
Frozen fowl are the center of attention at Desert Highlands GC’s “Un-Thanksgiving Eve” event.
An innovative approach to progressive dinners at Vestavia CC has resulted in wait lists of 200 members vying for a spot.