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Editor’s Memo Publisher's Note Customer complaints should be seen as opportunities to improve your quality-control processes. Club Features Even at the highest end of the initiation-fee scale, standing still will get you blown away in the club business. Here’s how this plush Bay Area property keeps moving its facilities and programs forward. Food & Beverage Generating more wedding and banquet business is as easy as serving up your party potential during regular dining hours. Food Trends Whether they are mashed potato bars or create-your-own seafood martinis, action stations never fail to attract a crowd Chef to Chef By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, PA Course & Grounds Keeping a course in top shape goes beyond controlling turf conditions; best practices also include budgeting for the selection and maintainance of fixtures and supplies. Super to Super Design & Renovation By incorporating outdoor living trends into patio design, clubs and resorts can offer members and guests more options and a casual environment. Recreation & Fitness Today’s pools are made for more than lounging or laps. They’re providing new ways to get, and keep, more people on property year-round. Today's Manager A shrinking workforce and the rising cost of turnover put a higher premium on incentive and recognition programs, to retain and motivate the good people you already have. Technology Today’s POS systems can provide front-to-back benefits. Recipe Exchange SUBMITTED BY Gary Smith, Executive Chef; River Hills Country Club; Lake Wylie, SC Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX Submitted by Jonathan Holzer, Executive Chef; Longue Vue Club; Verona, PA. SUBMITTED BY Jeffrey Stahl Jr., Executive Chef; Glen Oaks Country Club; West Des Moines, IA SUBMITTED BY Jeffrey Stahl Jr., Executive Chef; Glen Oaks Country Club; West Des Moines, IA Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif. Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif. Products at Work The messages now being sent electronically by his namesake club would be music to Bing Crosby’s ears. Product Showcase Last Resort C&RB News Unseasonable weather has impact on clubs and resorts across the country For the first time, the Golf Industry Show unites GCSAA, NGCOA and the CMAA under one roof. |
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