August, 2008

August, 2008
Other issues from 2008
September August July June May April March February January
Previous Years: 2005 2006 2007

Editor’s Memo

  • “Take In” Service Is Just As Critical
    Even if you’re already open to the public, there’s lasting value in finding more and different ways to invite people in.

    Publisher's Note

  • On My Mind…
    ClubCorp created the private club model, and now has progressive ideas about how it must change.

    Club Features

  • How ClubCorp is Defining the Market...Again
    Bolstered by fresh energy and funds from its new owner (KSL Capital Partners), dramatic change—strategic, physical and cultural—is sweeping through the portfolio of over 150 properties run by the company that created the working model for the private club business.
  • Answering the Bell
  • Bullish in Any Ring
  • ClubCorp Corporate Initiatives in Technology, Purchasing, Food & Beverage
    A Club and Resort Business Web Exclusive

    Food & Beverage

  • The Clean Plate Club
    By offering kids healthy options and unique culinary events, clubs are securing their position—and future—as a smart dining choice.
  • Gourmet Grab-and-Go

    Chef to Chef

  • Revving the Engine
    New Executive Chef Scott Poff is drawing on his Southern roots and extensive experience—including two stints at The Greenbrier—to bring new culinary excitement to the Country Club of Lansing (Mich.)

    Course & Grounds

  • Prepared to Succeed
    As superintendents’ duties and skill-sets expand, they are in better position to present themselves as candidates for advancement—within their field, or beyond it.
  • Confirming the Trend

    Design & Renovation

  • Getting Fiscally Fit
    Le Triomphe G&CC found a winning solution to its recreational malaise: a custom-designed fitness center that invigorated all club activities.
  • Good-Looking Extras
    As members’ comfort levels grow, consider these popular fitness center add-ons:

    Recreation & Fitness

  • Netting Members’ Interest
    Tennis can be a wonderful value-added program for a club—but only if much of its appeal stems from creativity and fun.

    Membership/Marketing

  • It Takes a Village
    Community outreach programs are allowing clubs and resorts to break the mold and make a difference.

    Recipe Exchange

  • PB&C Chunky Monkey Milk Shake
    Submitted by Smucker’s foodservice
  • Wild Mushroom Stew
    Submitted by Scott Poff, Executive Chef, Country Club of Lansing, Lansing, Mich.
  • Coriander-Dusted Whitefish
    Submitted by Scott Poff, Executive Chef, Country Club of Lansing, Lansing, Mich.
  • Edamame Dip with Pita Crisps
  • Luau Beans
  • Pirates Punch
  • Slippery Noodles
  • Smiling pizza

    Product Showcase

  • Steakhouse Broiler with FX Refrigerated Technology
  • Ultra Efficient Glass Filler
  • Elevation Station
  • BR Series Enduraheat Banquet Carters
  • Tablecloth and Linen Rentals
  • Star Series Carving Station
  • Glo-Ice® Tray and Light Box Combination
  • Metallic Gold and Metallic Silver tablecovers and skirts
  • Leatherette or Vinyl Placemats
  • The Porcelain Collection
  • Single Lamp Mounted Warmers
  • Chocolate Fountain - stainless steel commercial fountain
  • Equipex SEF-80
  • Protector® fryer series
  • SmartStock Ultra Cutlery Dispenser
  • Brew City® Buffalo Chicken Bites
  • Cedar Canyon™ Beef Minute Medallions
  • Ashbury Patio Dining Set
  • Champ’s Stinger 3 TRI-Pak Spike Assortment

    Ideas Exchange

  • Giggles and Golf Gets the Girls
    When Membership Director Tammy Darland at Anthem Country Club in Henderson, Nev., noticed a lack of ladies on the links, she decided to find out why.
  • Rochester G&CC Course Gets New (Member-Provided) Identities
    Results of an initiative to return to tradition and have members suggest names for the holes of its A. W. Tillinghast-designed golf course were recently announced at Rochester (Minn.) Golf & Country Club (RGCC).
  • Oklahoma Clubs Swap Chefs for Culinary “Odysseys”
    Two of Oklahoma’s top private clubs—Southern Hills CC in Tulsa and Gaillardia CC in Oklahoma City—hosted, and had their executive chefs prominently featured in, the Odyssey de Culinaire.
  • Traditional Golf Event Expanded Beyond Brockton City Limits
    The Brockton (Mass.) City Fourball tournament expanded, to allow members of other clubs outside Brockton (LeBaron Hills CC, Segregansett CC, and the Country Club of Halifax) to participate in this historic event.