Chantilly National Golf
and Country Club
Like a lot of country clubs, Chantilly
National Golf and Country Club experienced a bit of a shift in membership demographics. An increase in younger families,
typically ages 35 to 45 with children, called
for a more family oriented dining room.
The ClubCorp facility spent $1.75 million on a reinvented National Grille.
The main dining area now features an
expanded bar, two eight-person commu-
nal tables, booth seating, a media wall with
three 70-inch televisions and additional
To match the new aesthetic — which
consists of dark wood finishes, modern
light fixtures and cowhide accents — a new
menu was created. Don’t get too attached to
any one dish; the menu changes quarterly,
and there is a new wine list six times a year.
The club also offers theme nights throughout the week such as Tex-Mex Tuesdays,
Build Your Own Burger Nights and, by far
the most popular, an all-you-can-eat Prime
Rib Night on Saturdays.
Terrace Grille’s fireplace in
the main dining area
Colonial Country Club
Fort Worth, Texas
Before a $2.1 million renovation, the
Terrace Room and Fairway Lounge at
Colonial Country Club were dated, dark
and underutilized. Restructured to form
the Terrace Grille, the second floor of the
clubhouse restaurant experienced a 50
percent increase in revenue during the
first five months of operation. Year-to-date
gross revenue was $267,240.
The modern lounge features overstuffed
leather furniture, double fireplaces, a long
marble-topped bar, a display wine room
for the membership and an outdoor terrace. Sales have predominantly been
driven by a wider selection of wine and
liquor, as well as the increase in patrons.
“A dramatic culture change has taken
place with our younger members becoming loyal patrons of the restaurant outlet,”
said General Manager Mike Rushing.
Quarterly menu changes allow for fresh
seasonal dishes, and the combination of
small and large plates allow members to
share a variety of items or dine a la carte.
With $2 appetizers, changed nightly by
the chef, “members now make visiting the
Terrace Grille for cocktails and appetizers the norm, rather than the exception,”
The club has seen a 25 to 30 percent
increase in covers and a 35 to 40 percent
increase in a la carte revenue.