THE BUSINESS OF GOLF IS CHANGING. FOOD AND
beverage was once an o;en-ignored part of the business,
largely because it was not seen as a pro;t center. Private
clubs were trapped in the days of formal restaurants that
lost money, and many daily-fee courses had reduced their
o;erings to basic grills.
But the paradigm is shi;ing. Following the lead of successful operations like Topgolf, golf courses are using
quality food and well-designed spaces to create a more
vibrant scene that helps pull in golfers and members.
Golf Inc. Magazine, which has long praised the architects and developers in our other competitions, thought it
was time to acknowledge the time, money and hard work
put into new and improved dining facilities. We honor
them with our inaugural Golden Fork award.
Consider Terrace Grille at Colonial Country Club
in Fort Worth, Texas. A $2.1 million renovation led to
more dining space for its growing membership, with an
BY LAIRA MARTIN
atmosphere they wanted. In the ;rst ;ve months a;er it
reopened, revenue increased 50 percent.
“;e new renovation has resulted in a new buzz about
our historic club, which soon led to a wait-list position
in all membership categories for the club,” said General
Manager Mike Rushing.
It earned second place in the Most Improved category
for private clubs.
Editors judged more than 50 entries from golf clubs and
courses worldwide based on a number of factors, including improvements in revenue, tra;c, guest satisfaction,
aesthetics, service, menus and capital investment.
;e following 12 dining facilities at courses and clubs
throughout the world know that the way to golfers’ hearts
is o;en through their stomachs. Owners and operators
invested millions of dollars, months of time and an abundance of creativity in their menus, designs and social programming. Now, they’re busy reaping the bene;ts.
Golf Inc. honors 12 new
and improved dining
facilities at golf courses
and clubs in its inaugural