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Publisher's Note The Golf Industry Show strategy still makes sense, and a tactical change here and there would let the concept reach its full potential. Cover Features The recession hasn’t sent every club scurrying for cover. Here’s how some properties are bucking the trends. Food & Beverage Buffets boast a flexible format that suits an almost infinite variety of service applications. Chef to Chef Big Canyon CC's Thomas Ryan directs a $4.2 million F&B operation in a new $60 million clubhouse. Course & Grounds Golf course superintendents are implementing simple, yet creative, new ways to conserve energy. Design & Renovation Pro shop sales hinge on good design that creates open and unimpeded access. Recreation & Fitness Fitness is an integral part of club and community life at The Cliffs at Walnut Cove. Today's Manager Keeping your best employees from wondering how green it may be on the other side doesn’t have to be a constant clash of wills. Recipe Exchange Submitted by Thomas Ryan, Executive Chef, Big Canyon Country Club, Newport Beach, Calif. Submitted by Thomas Ryan, Executive Chef, Big Canyon Country Club, Newport Coast, Calif. Recipe and image provided by the American Lamb Board Homemade chocolate pudding topped with fresh strawberries and raspberry foam Submitted by Jodie Beros, Snow Park Executive Chef served with a lemon cloud, micro greens, and roasted yellow tomato foam. Products at Work With an upgraded accounting software system in place, The Oaks Club has successfully positioned itself for growth through custom reporting and improved back-office efficiencies. |
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