Home September 2017 - Club and Resort Business

September 2017 - Club and Resort Business

More Than Ready For Its Close-Up

Hosting its first major with this year’s PGA Championship came after years of careful preparation at Quail Hollow Club—and marked the next step towards bigger things to come.

Many Sides

Emphasizing the value of recognizing and considering “many sides” should be an important aspect of staff training and development.

On My Mind

It is becoming more obvious that the successful club of the future will be a community gathering place that might also happen to have a great golf course.

Accounting for Loss

Bogey Hills CC is on a fast track to recovery from a devastating clubhouse fire. Along the way, its owners have learned valuable lessons about sound insurance practices that every club should follow.

Owning It

After more than 45 years in the golf industry, primarily as a superintendent, Bob Maibusch was looking for something different. As majority owner of Pine Grove Springs GC, he’s found that even as things change, much still remains the same.

Lay of the Land

Stoatin Brae, a new golf course with a Scottish influence at a southwestern Michigan resort, was built on a prime piece of property with sustainability and turf maintenance in mind.

Drinking With the Dogs

By inviting members’ furry best friends to a recent “Yappy Hour” event, Ramblewood Country Club in Mount Laurel, N.J., brought new energy to the...

Casting a Strong Shadow

Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.

Let Them Make Cake

The inaugural Cake Camp held this summer at Miramont Country Club in Bryan, Texas invited children to receive hands-on training for the most important...

Good To Go

Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.

What's New