The Club Managers Association of America’s CCE designation, meant to augment the Certified Club Manager designation, requires managers to maintain membership status with the association, to have obtained Honor Society status, and to have served as the top executive in a club for a minimum of five years. The Club Managers Association of America has…
The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
Combined golf-and-fishing competitions, “deck putting,” and tournaments with twists and attractions geared to charitable causes and special tributes are just some of the ways clubs and courses now seek to avoid having too much of the “same old, same old” on their annual calendars.
More chefs are including sous vide in their kitchen-equipment arsenals as a way to yield consistent results, save cooking time during service, and free up oven space. For one fervent convert, it’s “the best thing since fire.”
Boyne Highlands in Harbor Springs, Mich., recently added GolfBoards, which have helped quicken pace of play, and Boyne Mountain in Boyne Falls, Mich., updated its 19,500-sq. ft. spa facility, and replaced its Pierson’s Grille & Spirits with the new 40 Acres Tavern.
Submitted by John Clements, Executive Chef, Birchwood Farms Golf & Country Club, Harbor Springs, Mich.
The timeless design of the poolside locker rooms at Birchwood Farms G&CC adds the little things that count and the big things that shine.
The new ownership group of the private club in Harbor Springs, Mich. selected the Scottsdale, Ariz.-based management firm to oversee all golf and club operations.
There are lessons here that can be applied to any club or golf course that wants to do something similar—and you should, if you’re serious about attracting younger players to the game.
Discussions of expanding the game are sort of like discussions of weather: Everyone talks about it, but no one does anything about it. Birchwood Farms and its staff are to be commended on a truly great idea.
Diners love a good floor show, especially when their food is the star. And club chefs are learning to be a strong supporting cast, by creating action stations for all occasions that showcase fresh ingredients and delight all of the senses.
Smoked Whitefish Cakes with Sweet Corn Sauce and Red Pepper Relish Yield: 18 servings Submitted by John Clements, Executive Chef, Birchwood Farms Golf and Country Club, Harbor Springs, Mich. Amt Ingredient 1 red pepper, finely diced 1 yellow pepper, finely diced 2 tsp. clarified butter 1 bunch …
If the club is children’s dining destination of choice, it’s a win-win across the board—and you’ll have dinner reservations for six.
The Harbor Springs, Mich., club’s Board of Trustees unanimously selected Jeffrey Anderson to fill the management role as of February 1. Other club industry appointments include Mark Woodward as Senior Vice President of Operations at OB Sports Golf Management; Wendell Haskins as Senior Director of Diversity and Multi-Cultural Initiatives at The PGA of America; and Debbie Nipper as Vice President of Client and Vendor Relations for International Club Suppliers.
Tapping fully into available technology and using tried-and-true methods to do a better job of tooting your club’s horn are two keys to getting beyond what’s to be gained (or not) from traditional membership marketing methods.