For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.
Casual dining spots are on the menu for club properties looking to offer relaxed eating options that supplement fine dining.
The renovation focused on enhancing the outdoor spaces of the Flagstaff, Ariz., property’s two clubhouses, and modernized dining rooms, added a new children’s center, expanded the family recreation areas, upgraded the fitness center, and updated the locker room area.
Cutting-edge retailing at today’s clubs has gone far beyond hoping for quick sales as golfers check in for tee times. Today’s top shops offer a shopping experience that may not even involve golf.
The CCM designation indicates that a club management professional has completed a rigorous course of study and training, and shows a dedication to proficiency and expertise in club management. The two classes are the final group of managers to earn their CCM under the Club Managers Association of America’s previous requirements, as new requirements became effective following the first administered CCM exam in January 2014.
Think casual dining means the end of country club panache? Not by a long shot, say those who have crossed the divide.