Nearly three years after a devastating fire ravaged the clubhouse, the Annapolis Yacht Club in Annapolis, Md., has reopened its doors. The club underwent an $18 million renovation, resurrecting its old form and adding new features like a third-floor deck. The club unveiled the new look with a soft open, welcoming 450 members for drinks and a tour of the revamped facility. Capital Gazette. 

Around Philadelphia, golf clubs are shifting food menus from dishes with bread, red meat and butter to those with healthier options like fish and olive oil. Bala Golf Club F&B Manager Ryan Fitzpatrick says, “It’s really become a more health-conscious clientele.” Lookaway Golf Clubgrows its own tomatoes and herbs at the club and sources a variety of fish to rotate fish specials, one of the club’s most popular dishes. The Inquirer.

On November 28-29 at Pinehurst Resort in Pinehurst, N.C., the American Society of Golf Course Architects (ASGCA) and ASGCA Foundation will host a symposium showcasing how golf facility investments can create success. Sessions will include how to use feedback to provide a better golf experience, benefits of additional tees, and investments that can improve pace of place, encourage more golfers to play and generate more revenue. ASGCA.

While balancing the dynamic between front- and back-of-house operations at clubs can be difficult, many clubs are succeeding in managing this relationship. At Woodholme Country Clubin Pikesville, Md., Executive Chef Richard Beckel ensures he leaves the kitchen to see what servers and members are experiencing, offering insight into how to solve FOH problems. The executive chef and F&B manager at Cosmos Club in Washington, D.C., have an open-door policy, creating a healthy line of communication. Increased staff training is also critical to smoothing the relationship between the two operations. Club & Resort Business.

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