The Santa Clara, Calif. home of the San Francisco 49ers will be the first football stadium to install Topgolf’s newest product. The luxury suite will be a part of the Michael Mina Tailgate loft event space at the stadium and booking is currently available for year-round business and social gatherings. Levi’s® Stadium and Topgolf have…
Kensington G&CC to Undergo $3.5M Renovation
The Naples, Fla. property plans to extensively refurbish existing facilities along with adding several new member amenities, including a 150-seat outdoor dining area, in conjunction with the club’s 25th anniversary. The project is expected to be completed by January 2019. Kensington Golf & Country Club in North Naples, Fla., is moving forward with a multimillion-dollar renovation…
Pub Food Goes Gourmet
Executive Chef Michael Miller of The Harvest Golf Club in British Columbia, Canada, has put a new twist on the farm-to-table dining craze, according to Okanaga Life magazine. Executive Chef Michael Miller has found the median between out-and-out pub food and a higher-level cuisine worthy of being served on white linen in The Harvest Golf Club’s restaurant, The Harvest…
Healthy Eating Takes Hold
Consumers are asking for more nutritious menu options featuring clean foods made with high-quality ingredients. With restaurants from fast-food chains to country clubs re-examining the integrity of their ingredients and menu items, frying less and using fewer cream sauces, John Petrick of NorthJersey.com found the age of pigging out may be over. “It’s been gradual, over the last two years,”…
Taking F&B to New Heights
Planning a culinary event incorporating local produce may center on vegetables—but in the case of the “Dinner on the Roof” event held by Blackhawk Country Club in Madison, Wis., the affair was anything but garden-variety. The menu for Blackhawk CC’s dinner featured locally grown produce, and all but the steaks were prepared “sul tetto” (on…
Digital Discussions
Digital Discussions Denise Walters, General Manager at Bogey Hills Country Club in Saint Charles, Mo., posed this question to the group: “Has anyone tried any new marketing tactics to get more members to utilize the club for a la carte lunch?” “We added a two-hour live cooking class including lunch, and it has really taken…
A New Way “To Go”
On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic…
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…
California Collection
Back-to-back shows in San Diego gave course superintendents and club managers ample opportunity to peruse this year’s displays of productivity-enhancing and revenue-producing products. A C&RB Staff Report The weather was unseasonably cool, to the point where local Southern Californians could be seen on the street in full overreaction gear, complete with mittens, ski hats and…
Cooking with The Boss
Andrew Brosten came to ASU Karsten Golf Course in Tempe, Ariz., just last year from the prestigious Sanctuary on Camelback Resort in nearby Paradise Valley. Karsten, directly across the street from Arizona State University, is the home course for the highly successful Sun Devils golf teams, and is also promoted aggressively to the public by…
Good Ideas, Revisited
Committees should seek out problems, craft solutions, and then recommend their ideas to the Board for action—nothing more. We know all of you read Club & Resort Business cover to cover, but just in case you missed any issues, I thought I’d restate some of the best ideas I’ve seen in the last year. Club…
Taking It to Extremes
Golf course superintendents are going on the attack in their ongoing battles with the increasingly capricious—and catastrophic—whims displayed by Mother Nature. By Betsy Gilliland, Contributing Editor During last summer’s extended drought, surface temperatures of dormant bluegrass in non-irrigated rough areas registered 126º when taken with an infrared thermometer at Rolling Meadows GC in Fond du…
Straight Line to Success
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Robert Iannaccone CHEF PROFILE Current Position: Executive Chef, Brookside Country Club, Macungie, Pa. (2012) Previous Experience: Sous Chef, Brookside Country Club (2008-2012) Education: Northampton Community College, Degree Culinary Arts (2006) Professional Affiliations: Adjunct Professor of Culinary Arts, Community Programs Dept. (2008-2011) Member, Lehigh Valley ACF…
Blank Canvas
The Tent Pavilion at Bradford Country Club in Haverhill, Mass., is a casually elegant space that is easily customized for events from golf outings to weddings. By Diana Mirel, Contributing Editor When the Murphy family purchased Bradford Country Club in Haverhill, Mass., two years ago, one of its goals was to improve the club’s event…
Impressive Demonstrations
There’s no substitute for watching and learning from the masters, which is why the 2013 Chef to Chef Conference will feature more hands-on demo sessions than ever. Robert Iannaccone’s “Chef to Chef” interview with Jerry Schreck in this month’s issue (“Straight Line to Success,” pg. 38) includes Robert’s poignant recollection of watching in wonderment as…