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Editor’s Memo Club Features A hands-on owner, national golf management company, and trio of managers learn to comfortably and successfully co-exist in a serene corner of Arkansas. Off the Cuff Nothing pleases a publisher and editor more than to know we are connecting with our audience. Food & Beverage The love affair with chocolate continues to boost after-dinner sales. Chef to Chef Course & Grounds Sound environmental practices can play well with the game of golf. Club Architechure A daily-fee club becomes an F&B destination, through an innovative clubhouse expansion and unique partnership with an established local restaurant operator. Pro Shop A commitment to member events can help solidify satisfaction—and boost sales throughout a facility. Hand-Spun Pizza Crust Recreation & Fitness Tailoring spa services to men helps clubs and resorts capitalize on this growing spa demographic. Today's Manager Some tasteful approaches to setting and selling dues and fees, without hitting members and guests between the eyes. Technology A new breed of software tools helps savvy club marketers cozy up to members and capture highly qualified sales leads. Recipe Exchange Submitted by Yascha Becker, Pastry Chef, Sandestin Golf & Beach Resort, Sandestin, FL Submitted by Vincent Sanzotti, Executive Chef, and Heather Witman, Pastry Chef, St. Clair Country Club, Pittsburgh, PA Submitted by Ericka Idler, Pastry Chef, Aqueous Restaurant, Nemacolin Woodlands Resort, Farmington, PA Submitted by Gregory Jolliff, executive chef at The Grille at Troon North Golf Club in Scottsdale, Ariz. Submitted by Vincent Sanzotti, Executive Chef and Heather, Witman, Pastry Chef, St. Clair Country Club, Pittsburgh, PA Submitted by Linda Sue Crowley, Executive Pastry Chef, Fox Den Country Club, Knoxville, TN Submitted by Peter Kovalec, Executive Pastry Chef, Bent Creek Country Club in Lititz, PA Submitted by Peter Kovalec, Executive Pastry Chef, Bent Creek Country Submitted by Yascha Becker, Pastry Chef, Sandestin Golf & Beach Resort, Sandestin, FL Submitted By: Henry Pietrowski, Jr., Executive Chef, Pine Valley Golf Club, Pine Valley, N.J. Submitted by: Henry Pietrowski, Jr., Executive Chef, Pine Valley Golf Club, Pine Valley, N.J. Products at Work Oakmont gears up its kitchen to serve more than 50,000 meals at next year’s U.S. Open. Product Showcase Last Resort Special Report Vendors hope “what happened in Vegas” won’t stay there. |
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