Pending legislation would bar the state from collecting taxes on country-club membership dues. Sen. Jay Wasson is especially concerned that the taxes, which may be imposed by the state’s Department of Revenue, would “demolish” private clubs in smaller towns. “We’re taxing enjoyment [and] I don’t think that’s right,” Wasson said.
‘A Cool Story to Tell’
A youthful, progressive culture, coupled with an eco-friendly attitude, sustains Tetherow Golf Club.
Digital Discussions
Digital Discussions Denise Walters, General Manager at Bogey Hills Country Club in Saint Charles, Mo., posed this question to the group: “Has anyone tried any new marketing tactics to get more members to utilize the club for a la carte lunch?” “We added a two-hour live cooking class including lunch, and it has really taken…
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
Digital Discussions
John Beurskens, CMP, Assistant GM/Membership Director of Eagle Oaks Golf & Country Club in Farmingdale, N.J., posed this question to the group: Who has had a local country club competitor eliminate its entry fee, and how have you combated this? “If your competitor is giving it away, you are already winning the fight. Look, clubs…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Next year’s conference continues to come together—and as with all of our conferences, it will revolve around club chefs presenting to other club chefs. As promised last month, here is the rest…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Bright Star in the Sunshine State
Tony Larsen, Executive Chef at The Country Club of Florida (CCF), in the town of Village of Golf in Palm Beach County, is just one of the many examples of young talent raising the level of cuisine in the club industry. Chef Larsen makes you think back to what club food used to be—and also…
Digital Discussions
Darcy Bodiker, Catering Manager at Bonita Bay Club in Bonita Springs, Fla., posed this question to the group: Most of our members are retired and over the age of 60. I’m trying to come up with some great events/entertainment for next season and wanted to know: What were your most favorable events recently? “We ran…
Meeting Demand in Mizzou
Adding a swimming pool and fitness center to its championship golf course is paying dividends for The Club at Old Hawthorne. When Billy Sapp saw the tranquil areas neighboring his Columbia, Mo. home being turned into strip malls and housing projects, he knew it was time to do something with the land on which he…
From Farm to Table
Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the…