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Editor’s Memo Publisher's Note Tax policy will affect attitudes towards capital improvements, dues increases, and other tough fiscal challenges facing our clubs in the near term. Feature Cover Story As the U.S. population marches past 300 million, new opportunities for clubs and resorts abound—even in places that have been overlooked or overused. Food & Beverage The drive continues for club food and service to stand up to five-star scrutiny—and stand on its own financially, too. With a big boost from banquet sales, this club has eliminated minimums and established F&B as a primary reason to join. Course & Grounds As some of the last parcels of unspoiled American soil, clubs and resorts are gaining new favor as “natural” choices. ...but not too much.“Built-in preservation” has given this new club an environmental edge from the start. Design & Renovation The rebuilding boom has brought a spate of new ideas for putting more fun–but not always a lot more funds–into properties. A new club shows the value of keeping an eraser close to the drawing board. Pro Shop Inventive approaches to promoting what’s great about golf show real promise, even as rounds remain relatively flat. Even one of the most storied and successful clubs never ends its quest to expand golf activities and revenues. Recreation & Fitness The push for the “total package” has revived tennis and pools while spawning big new players in spas, fitness and many other forms of fun. Going the extra mile to connect with guests and members helps keep this resort’s vast array of recreational programs on target. Technology That popping in your ears is from the industry’s rush to scramble to the top of the technological curve. An “automatic” approach to membership marketing pays off by leaving nothing to chance. Recipe Exchange Submitted by Paul Riedman, Executive Chef, Stonebridge Golf Links and CC, SMITHTOWN, N.Y |
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