Q: Do you have any tips for how we can upgrade our governance practices to get everyone on the same page? A: Consultant-speak for “getting everyone on the same page” is to increase “alignment” in your organization. This is beneficial in any enterprise, but more difficult
In the past, critics have taken aim at gated communities. Nearly 20 years ago, two academics from California wrote Fortress America: Gated Communities in the United States. They criticized these communities as being hived-off from the larger world, suggesting that what residents sought in them
Herb Stein, an economic adviser to President Nixon (and father of actor and humorist Ben Stein), once offered this bit of sage advice: “If something cannot go on forever, it will stop.” Those of us who are trend-spotters have modified Stein’s Law accordingly: “Trends that can’t
It is always difficult to look into the future, and trying to prognosticate where private clubs will be is even more challenging. The best way to approach this is to pay attention to the primary trends in society, and then to forecast how private clubs
McMahon Group conducted their annual Pulse Survey in the fall of 2015 testing many major aspects affecting private clubs. The information gathered provides a wealth of information and trends on where the club world is headed in 2016—and how they are planning for it. Below
Q: We continue to struggle in our dining program. What are other clubs doing that makes them successful? A: Food and beverage programs remain the single biggest challenge area for private clubs. That’s the result of multiple factors, including serving a limited audience, changing tastes,
As you can see from the breadth of subjects focusing on club dining and food and beverage within this issue of Club Trends, a lot goes into putting together a great food program. Purchasing, menu planning, preparation and cooking, facility design and scheduling are just
The success of an a la carte dining experience in a club is predicated on delivering on many fronts. Food quality is important, but service can be equally important to members. However, in this article we want to discuss the menu, its importance and how
One of the most challenging aspects of club management today is achieving a successful dining program. When asking members what their expectations are for club dining, 70 to 80 percent will say, “just make it one of my favorite places to dine.” But when asking
Q: We seem to be having trouble making greater use of technology to run our club and communicate with the membership. What might the club do to address the opportunities technology can present? A: With the exception of all but the largest clubs, many clubs