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Editor’s Memo It seemed that the biggest “trend in club technology” to be noted is that people who work in clubs don’t seem to have much interest in the subject. Publisher's Note A heads-up, full-speed-ahead attitude will take us a lot further than “duck and cover.” Club Features Out of essentially nothing, a unique partnership between a family business and an industry standard-setter has created a special destination and member environment—with much more to come. Food & Beverage No longer confined to the 19th hole, beer is becoming a bigger beverage offer through all parts of the club property. C&RB takes a closer look at the F&B operation of our July 2008 feature Chef to Chef John Nowakowski, Executive Chef at The Regency Resort and Spa in Hallandale, Fla. has been creating innovative vegetarian cuisine that has helped many chefs learn to take a new and expanded approach to heart-healthy and low-fat foods. Course & Grounds New irrigation systems help clubs maintain golf courses and other parts of the property more effectively—and with greater quality. Superintendents offer a number of tips to follow when selecting a new irrigation system. Design & Renovation With the banquet market changing every few years, club facilities have to stay current while maintaining a timeless feel. Today's Manager Four-dollar-a-gallon gas is (unfortunately) not a fad—and neither is the need for club and resort managers to get serious about finding ways to cut energy-related costs and lead their properties into more responsible operating practices. Technology Clubs and resorts are tapping into desktop publishing technology to improve the quality, timeliness and impact of all forms of communications. Recipe Exchange John Nowakowski, Executive Chef, Regency Spa & Resort, Hallandale, Fla. Submitted by: John Nowakowski, Executive Chef, Regency Spa & Resort, Hallandale, Fla. from Jeff Foresman, Executive Chef, Hyatt Regency Hill Country Resort and Spa, San Antonio, Texas Recipe and photo courtesy of Mars Foodservice from Jeff Foresman, Executive Chef, Hyatt Regency Hill Country Resort and Spa, San Antonio, Texas from Gerald Schmidt, Executive Chef, Reynolds Plantation, Greensboro, Ga. Recipe Courtesy of Executive Chef Gerald Schmidt from Gerald Schmidt, Executive Chef, Reynolds Plantation, Greensboro, Ga. from Gerald Schmidt, Executive Chef, Reynolds Plantation, Greensboro, Ga. Recipe and photo courtesy of Island Oasis Recipe and photo courtesy of the National Peanut Board Submitted by Gerald Schmidt, Executive Chef and Culinary Director, Reynolds Plantation, Greensboro, Ga. Product Showcase Ideas Exchange |
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