Home November 2015 - Club and Resort Business

November 2015 - Club and Resort Business

The More Things Change…

A successful club is analogous to “Cheers” for its members—a place you want to go where everybody knows your name. Some years, you get the weather right—but every year, you need to get the “Cheers” factor right.

Standing Tall Again at SentryWorld

The property has served notice, through a major course and clubhouse renovation, that it plans to be a big part of central Wisconsin’s emergence as a new mecca for golf and other activities.

Designing a New Destiny

The complete makeover of its Rendezvous bar and grille, and update of its Wigwam fine-dining venue, has set an exciting new direction for The Union League Club of Chicago.

Lessons to Unlearn

I suspect there are many clubs that could have been sued—and maybe still could be—over the same issues that were brought up in this case: unequal levels of service, preferential treatment, crude behavior, etc.

Full Healing Powers

A shift in public perceptions about health is prompting many club and resort properties to adopt a more holistic perspective toward wellness.

Doing His Part

Executive Chef Ryan Cavanaugh was integrally involved from the start to help plan and execute a major project that created four distinctive new dining venues at Carmel CC.

Pan-Seared North Carolina Trout

Submitted by Ryan Cavanaugh, Executive Chef, Carmel Country Club, Charlotte, N.C.

What’s On Tap

Clubs that make the investment to create inviting bars and pubs are reaping the benefits of increased business and longer visits.

Reaching New Heights

Capital Canyon Club in Prescott, Ariz., reopened its course in July, after an extensive seven-month renovation of an 18-hole layout that had been dormant for two-and-a-half years.

Street Smarts

Street and ethnic foods are two of the hottest current restaurant trends—and club and resort chefs are adding excitement to their banquet and buffet menus by creating signature spins on these and other dishes.

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