An influx of new members and management talent has marked a pivotal period in PCC’s long history and injected new energy and activity levels throughout its storied grounds.
Some clubs invest a few million dollars to reinvent themselves, some a lot more. All of them are seeing a good return on investment, and none of them are being managed the same way as in the past.
Carefully selected yearly themes have set the tone for the consistent success that earned Excellence in Club Management recognition for Christine Pooler, Merion GC’s General Manager.
I commended “Hi there” for a) recognizing that her club needs help and b) wanting to be part of the solution. While I often hear club managers complain about meddlesome members, I wonder how many do all they can to find, and encourage, the “Hi theres” within their ranks.
State-of-the-art facilities equipped with top technology are a must for clubs catering to their working members and guests.
Andy Morris went from tossing greens to mowing them, after leaving a successful culinary career to pursue a turf degree that led to his becoming Superintendent of the Country Club of Peoria.
Warrenbrook Golf Course in Warren, N.J., employed a well-known local artist to help its concrete restrooms “disappear.”
The surge in golf course renovations has put a premium on purchase-or-lease decisions that must be made for mowing and maintenance equipment now needed for new layouts or turf.
Faced with membership demographics that change drastically between seasons, fitness classes at The Club at Crested Butte aim to appeal to all ages and abilities.
Hound Ears Club, Blowing Rock, N.C., has taken canine hospitality to special levels with its new Grover’s Park.
To turn a meal into a party and transform anything from meat and vegetables to sauces and desserts into signature dishes, just break out the barbeque. Here’s how some club and resort chefs are using their grills and smokers to achieve unique dimensions of flavor.
The Hickory Stick Bar & Grill at Sugar Creek CC pays homage to golf’s history while offering a modern, casual dining space.
Executive Chef Neil Mayoros has drawn on broad experience gained at high-end restaurants and large-volume catering operations to bring creative and productive ideas to Trenton CC.
Submitted by Eric Truglas, Culinary Director, Semiahmoo Resort, Blaine, Wash.
Submitted by James Allen, Executive Chef, Blackthorn Club, Jonesborough, Tenn.