With a ballot response of over 90%, the membership at the Scottsdale, Ariz., club approved the first phase of the Master Plan and a $3.5 million renovation. The renovation includes an updated kitchen, an expanded member dining area, additions to the tennis facility, and a greenside bunker renovation.
The Country Club at DC Ranch has announced its upcoming $3.5 million renovation and expansion plan. Within the last 24 months, the club, established in 1997, has welcomed over 250 families and has a full roster of golf members.
The current facility dates back to the developer’s original concept when there were fewer members. Now, with over 530 active families, the club has greatly expanded its services and membership. In response to the growing membership, the club established a Long Range Planning Committee to create its vision and goals for the future.
The goals include:
- Sustain and increase member satisfaction
- Increase membership numbers and build home values
- Give the members the best club value in the Valley
- Provide a master plan for the future
With a ballot response of over 90%, the membership approved the first phase of the Master Plan, and a $3.5 million renovation that includes:
- an updated and renovated kitchen with new equipment to meet the members’ needs and increase efficiency;
- the main gathering areas, where members meet for events, happy hours, dining and special functions, will be expanded to allow for a more open concept and indoor/outdoor dining;
- additions to the tennis facility will include a tennis shop, offices, retail space, and an indoor gathering area for light food and drinks; and
- a greenside bunker renovation.
General Manager/COO Paul Skelton, CCM, who was a co-recipient of The Mead Grady Award as part of the Excellence in Club Management Awards co-sponsored by the McMahon Group and Club & Resort Business, previewed the renovation to C&RB in the May 2013 issue (“The Right Hand for the Ranch”).
The “major refreshment” of the Hacienda Clubhouse will add 3,000 sq. ft. and provide a significant boost to the club’s F&B operation, Skelton said in May.
“We’d redo the kitchen so its layout would be more efficient,” said Skelton. “And we’d add square footage to take advantage of the setting at our south elevation for a new dining venue. We’d probably increase F&B volume by 25% to 30%. But as we’ve said in the town hall meetings about the project, it’s not about getting bigger, it’s about getting better.”
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