It’s July, which marks the six-month period of my role as Editor of Club + Resort Business. Thankfully, working closely with Joe Barks from the time I joined the magazine, we were able to make a fairly smooth transition.
While I try to make a point of looking forward and not dwelling on the past, six months seems like a pretty good time to take a peek back at the year thus far.
January is always the start of our busy travel season, which opens up in Orlando, Fla. for the PGA Merchandise Show. This is a great opportunity to chat with Head Golf Professionals from around the country to see what they’re going to be stocking in their Pro Shops once Fall/Winter rolls around. Because COVID numbers were spiking in the Sunshine State, I decided to take a pass on an in-person visit but followed along virtually. I vow to have boots on the ground in 2023.
Joe Barks, who took on the role of Editor Emeritus, penned the club feature on Cattail Creek Country Club for the January issue. The Glenwood, Md. club recently unveiled its completely renovated clubhouse that entices members to visit more frequently and offers myriad reasons to stick around a little longer.
The opening issue of 2022 also included the much-anticipated Club + Resort Chef Cookbook and a special report on the Leaders in Clubs + Resorts. Needless to say, it was a big production to kick off the year … and my time as Editor.
We previewed the CMAA World Conference and Club Business Expo in our February issue. Having flown out to San Diego, Calif. for the GCSAA Conference and Trade Show a couple weeks earlier, it was a bit of a stressor hopping on another cross-country flight so quickly. If you’re “keeping score” at home, you’ll remember that airplanes became an unexpected hurdle in my life in December 2019. The trip, of course, was worth it and we gleaned so much valuable information from booth visits and the annual Idea Fair.
Joe, again, penned our club feature—this time on Rogue Valley Country Club in Medford, Ore. The private club stands out for many reasons, but a few more-notable differences are batting cages, sand volleyball and full-court basketball. Sounds like my kind of club!
We said hello to Top Ranked 2022 in March. Culinary Experiences led the way and we gathered valuable data from clubs across the country. For instance, 52% of clubs have a F&B minimum, 67% have a Sommelier on staff, and the average food cost in Top Culinary Clubs is 42%. How do these numbers match up at your club?
Joe profiled Grand Harbor Golf & Yacht Club in Ninety Six, S.C. for this issue. Grand Harbor sits on the shores of an 11,400-acre, man-made lake and boasts a popular pizzeria. The Davis Love III-designed golf course features replicas of Revolutionary War-era forts and structures … and even a moat.
Top Ranked Fitness & Wellness Facilities highlighted April and we, once again, learned a great deal about the industry. The average size of fitness facilities was a little more than 20,000 sq. ft. and 83% of clubs included spa facilities. Also, the average club has about $440,000 in equipment, while Addison Reserve Country Club led the way with $2,000,000.
Joe said goodbye with his final club feature … this time shining the spotlight on The Springhaven Club in Wallingford, Pa. The suburban Philly property has a wonderful new Athletic Center and an enthusiastic band of members and staff to drive the club, which was founded in 1896.
Did you know the average size of Top Ranked Aquatic Centers & Pools is a little more than 34,000 sq. ft.? You would if you read our May issue. You’d also know that Bald Head Island (N.C.) Club received the highest grade of those who submitted data.
I’m hesitant to delve too deeply into the June issue since it’s so fresh, but I will extend kudos to Woodfield Boca Raton (Fla.) for being given the Top Ranked Racquet Facilities crown. Congratulations! It was also our always-popular Ideas Issue. This year didn’t disappoint as clubs continue to innovate.
What does the rest of 2022 have in store? Stay tuned. We’ll continue our Top Ranked series and visit more properties to share what your peers are doing to keep members and guests happy, healthy, and ready for more. I’ve got a couple holes in my schedule. Give me a good excuse to feature your property.
Rob Thomas, Editor