Managers from Charlotte City Club and Victoria National GC offer their takes on what members will want to “drink in” this year.
Desert Mountain and River Run CC offer thoughtful and well-crafted coffee and tea programs focused on member preferences.
Addison Reserve CC is hitting the mark with up-to-date mixology programs that focus on signature drinks, reimagined classics and relevant trends.
Cowboys GC and Raven GC have revised the processes around their beverage carts to now offer on-course F&B that is safe and satisfying.
Franklin Hills CC’s Executive Chef Keith Bjertness created a signature cocktail for members to make at home with ingredients they were likely to have on hand.
Thoughtful draft beer selections can create a good deal of potential and member satisfaction.
Beverage experts from Sea Pines Resort and Bellerive CC weigh in on what trends will impact programs in 2020.
…there’s extra excitement, when it’s part of the show for theatrical tableside cocktails.
Columbine CC’s new grab-and-go bar features smoothies, juices and coffees, as well as grab-and-go meals.
Sawgrass CC’s Clubhouse Manager Perry Kenney opened fresh coconuts that were then topped with a locally made vanilla rum and handed out to beach-going members and guests in exchange for a little free marketing.
Behind the bar at Wanakah Country Club (WCC) in Hamburg, N.Y., three WCC-branded barrels are always on display. Inside each of these barrels is a different variation of the classic Manhattan cocktail.
StoneWater GC’s Executive Chef Kathryn Neidus and Chef de Cuisine Temple Turner highlighted various flavor notes found in five vodkas to create a unique pairing menu.
American Golf hosts a beer-tasting tournament series in Southern California that introduces members and guests to local brews.
Variety, value and quality are the benchmarks for these successful by-the-glass lists.
Nashawtuc CC partnered with a local barista to offer golfers specialty coffee drinks on the course during the longest day of its annual tournament.