Home October 2016 - Club and Resort Business
October 2016 - Club and Resort Business
The club continues to meet the challenges of a changing economy and membership through innovation that makes the most of its spectacular setting.
About a week before the sad day when Arnold Palmer and Jose Fernandez both died, I had come across another tribute for someone less well-known that also provided valuable reminders of things we shouldn’t take for granted and traits we should strive to develop and display.
In most cases, any reasonable dues increase is affordable by the members...but to the club itself, it is a huge liability if the dues increase doesn’t pass. Over time, it sets the stage for club failure.
A clothing-based initiative at the Detroit Athletic Club (DAC) has gained momentum and seen substantial growth since its debut in May 2013.
Eagles for Children, a program in which golfing members pledge $2 for every eagle hit on the golf course, got its start at two Michigan clubs and is continuing to grow.
In its final days, the clubhouse at Quail Ridge Country Club was used by first-responder units for search-and-rescue training exercises.
Combined golf-and-fishing competitions, “deck putting,” and tournaments with twists and attractions geared to charitable causes and special tributes are just some of the ways clubs and courses now seek to avoid having too much of the “same old, same old” on their annual calendars.
Mixing, matching, and rearranging furniture allows club and resort properties to reinvent outdoor venues and enhance the member and guest experience.
Executive Chef Adam Minicucci draws on lessons learned from his mentors as he imparts skills and values to his team at The Country Club of North Carolina.
Submitted by Adam Minicucci, Executive Chef, The Country Club of North Carolina, Pinehurst, N.C.
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