Troon clubs also feature throwback nights,
when they revisit classic entrées from the
good old days.
New dining options
Grey Oaks Country Club in Naples, Fla.,
recently added 32,000 square feet to its
clubhouse, including dining areas that
can seat 400 people. Much of the new re-sort-style dining space is under covered
patios that open to the outdoors and offer a
tropical mood. There are three restaurants,
fire pits and a sports bar, and the club offers cooking classes, weekly family buffets,
wine tastings and ladies’ luncheons.
A lot of the emphasis is on casual dining,
said Jim Butler, Grey Oaks’ general manager. The club’s restaurants are now open
seven days a week, including breakfast
during some seasons of the year. Diners
especially love the club’s new pizza oven
and its bourbon in aged barrels, he said.
Fresh, homemade food is part of the attraction at Schnepf’s, a new restaurant at
the city-owned Fossil Trace Golf Club in
The restaurant’s previous operator offered a limited menu. But when the city
sought a new tenant for the venue, it attracted the attention of the owners of Biscuits & Berries, a popular Golden catering
company that does as many as 10 to 15
weddings a week and handles large events
with huge numbers of guests.
Biscuits & Berries will continue its catering operation but now owns Schnepf’s,
which is run by Deryk Schnepf, executive
chef and general manager.
Schnepf said the restaurant makes many
of its specialties in house. It grinds its own
beef for hamburgers and makes its own
hot dogs, pickles and breads. It features a
traditional bar menu of casual foods and
serves local seasonal vegetables and fruits.
Since opening in May, the restaurant has
averaged 100 to 150 customers a day.
“We expect to be busy year-round because the course is open most of the year,
but we want to cultivate a clientele of nearby residents who are not necessarily interested in golf,” Schnepf said.
New technology pays off
The Clubs at St. James Plantation, in
Southport, N.C., is using new technology
at its four courses.
Traditional snack bars have been re-
placed by unstaffed, automated mini-mar-
kets in some locations. The snack bars
were “terribly unprofitable,” said David
Flinchbaugh, assistant general manager.
Each market is stocked with fresh salads
and sandwiches, plus coffee, cold bever-
ages and snacks. Much of the food is dis-
pensed by vending machines. Golfers use
their membership cards to gain access to
the markets and to pay for their purchases.
The markets rely in part on the honor
system, but closed-circuit cameras monitor the checkout areas. The markets are
open 18 hours a day.
Chefs pay attention to
One of the four restaurants at Grayhawk
Golf Club, in Scottsdale, Ariz., is Phil’s
Grill, a casual venue named after PGA
Tour star Phil Mickelson, an original investor in the club.
Mickelson’s connection with Grayhawk
has helped make dining at the club a hit,
even with non-golfers. But Phil’s Grill and
the club’s other restaurants continue to upgrade and change their menus, and diners
also enjoy dining on spacious patios, some
of which overlooks the golf course.
“We try to focus on attracting people
who live in the neighborhood instead of
just golfers,” said Executive Chef Brian
Lieske. “Our diners seem to want healthy
foods that use things like quinoa and oth-
er grains in salads and entrées. Vegetarian
entrées are also big. But we see the glu-
ten-free trend sort of fading away.”
One grab-and-go item introduced re-
cently at Grayhawk is a chicken and qui-
noa salad served in a cup that fits in the
cup holder of a golf cart. At $10, it is a big
hit, Lieske said.
Another Grayhawk restaurant, Isabella’s,
originally featured an Italian menu. It still
serves some pasta dishes but has gradually
begun to offer a wider variety of entrées,
including fish tacos and grilled steaks.
“We do what people want,” Lieske said.
And what diners want today are fresh,
local ingredients, outdoor dining and
The Grille Room at Anthem G&CC has an open and airy
feel and the outside patio overlooks the Ironwood lawn
and the sun-splashed mountains of the Sonora Desert.