Home October 2017 - Club and Resort Business

October 2017 - Club and Resort Business

Quail Lodge & GC Comes Back With Style

The scenic Carmel, Calif., property has had several operating profiles in its 50-plus years, including a period when it was on prolonged life support. But a new ownership-management combination has restored its reputation as a distinctive destination.

Gratuity Socialism

An automatic gratuity is nothing other than a forced entitlement that makes sure the revenue is there to support the staff. The true costs are masked and called something else.

A Big Hit with Members

Trends play a large role in the fitness industry, and Mizner Country Club in Delray Beach, Fla., is tapping into the popularity of Mixed...

Winning Renovation Recipes

Clubs can accommodate bustling dining areas with carefully planned and deliberately designed kitchen space.

Beyond Face Time

Golf instruction has gone high-tech, as teaching pros find that the extra cost for new tools that go well beyond the capabilities of one-dimensional video can be justified by faster and more precise analysis of all that goes into a student’s swing.

Familiar Ground

Through its longstanding partnership with a supplier that literally shares history with the club, Medinah CC continues to provide its members with their favorite locker-room amenities.

Buy the Book

When it comes to preparing a capital budget, golf course superintendents rely on planning, prioritizing, and powers of persuasion.

A Spa For All Seasons

Along with the rapid expansion of fitness centers, properties are investing in sprawling, active spa facilities and amenities that address modern health and wellness concerns.

A Path Well Taken

An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.

Topping It Off

The expanded aquatic dining areas at Birmingham Country Club feature thoughtful, practical tabletops that welcome outdoor activity into the shoulder seasons.

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