Stevens Point, Wisc.
SentryWorld, which recently
earned third place in the renovation category of Golf Inc.’s Clubhouse of
the Year competition, is already reaping the
effects of its full-scale renovation.
Its previous restaurant, Sport Plate,
was not meeting expectations. In 2012, it
served a total of 24,257 guests. In the first
three months after re-opening in 2015, it
served more customers than the entire year
of 2012, the last year open prior to renovation.
In the first 10 months of 2015, the renovated and rebranded restaurant, PJ’s,
named for Sentry Insurance founder PJ
Jacobs, served 91,854 guests.
Serving true Wisconsin cuisine, PJ’s fish
fry has attracted many locals, with a typical Friday bringing in more than 400 customers and the busiest night exceeding 600
guests. Its style and decor has a hometown-casual feel fit to match the Wisconsin-inspired menu.
General Manager Mike James credits the
Credo and Service Standards for much of
the restaurant’s success.
“Staff is asked to memorize our Credo
and 17 Service Standards to keep a high
level of service in the restaurant,” James
said. “Our customer comments reveal that
the staff is very friendly and accommodat-
ing. This is the secret to our success.”
If customer comment cards are any indi-
cation, things are going well for PJ’s. Of the
2,275 comment cards collected, 90 percent
have been positive, 5 percent neutral and 5
Trilogy Golf Club at Vistancia
When the Verde Grill at Trilogy Golf Club
at Vistancia opened in 2004, the Food
Network wasn’t even a channel. Opening
just prior to a food revolution put the res-
taurant in a tricky spot. It lacked a consis-
tent identity, and marketing efforts weren’t
reaching patrons “outside the gates.”
In 2013, revenue was $1.2 million with a
negative net operating income of $118,578.
It was time for a change.
With the community in mind, V’s
Taproom opened in January 2014. Overall
revenue growth since the rebrand is $1 million and overall net operating income since
V’s Taproom opened its doors is $362,635.
More than $180,000 was invested in the
redesign, with Kimberly Harris of Studio
K Arts & Architecture being brought
on board. The bar was expanded, a new
14-seat, high-top community table was
added, and the edition of mesquite wood,
which is indigenous to the area, which
added local flair. The club added outdoor
seating, with a waterfall and a fire pit.
Today, it attracts an eclectic blend of
MOST IMPrOVed PublIC
diners who seek craft beers, tap wines and
freshly prepared dishes. The menu is cen-
tered on American new cuisine at afford-
able prices, with the $13 short rib tacos
proving to be most popular. Patio dining area
at V’s Taproom
Behind the bar
at V’s Taproom
PJ’s bar area