Probably, you have already heard about the extensive renovation at The Club at Crested Butte, in Crested Butte, Colorado. Last year, Global Golf Advisors found in their 2016 National Club Trends Survey that the most impactful trend was the food and beverage experience.
This trend seems to be confirmed by the focus of the latest clubhouse renovation at The Club at Crested Butte.
“We challenged three local firms to come up with a renovation plan to update our existing space while creating an improved dining experience and more comfortable social spaces for members and guests.” said Brad Bogard, general manager, The Club at Crested Butte.
The clubhouse renovation includes:
- A new 17-stool bar in The Tavern with two oversized televisions;
- A newly designed lounge and dining area at The Brush Creek Grill;
- An updated entrance and reception area;
- New outdoor patio layout and new furniture;
- New lighting, paint, furniture and décor throughout the clubhouse;
- Updated main floor restrooms.
I think from now on golf club members will expect from golf clubs like The Club at Crested Butte to:
- Be environment and sustainability conscious:
- How do you manage waste food;
- The importance of ‘upcycling’: it means reusing or repurposing produce that is either near the end of its shelf life or ‘ugly’.
- Achieving recognition from organizations such as Audubon International and the Green Restaurant Association.
- Provide halal-certified foods (17% of the global food & beverage spend);
- Focus on healthy food and drink;
- To have artisanal beverages: not only beer but also coffee, juice, cider;
- Locally grown vegetables (see Medinah Country Club’s organic garden; PGA Catalunya Resort’s ecological vegetable garden);
- Meet the chef;
- And maybe also “hands-on learning” to learn the local cuisine.