THE MAD POST

Submitted by Gary Ward, General Manager & C.O.O.

Round counts continue to normalize this summer, as an example, last June we recorded 4,999 rounds and we are on pace for about 3,200 this June, a significant reduction and actually lower than our 2019 total.

Despite the reduced play, the golf shop and f&b sales have remained strong. I have been asked if we’ve changed our f&b margins this year and we have not. Any increases you see on menu pricing is reflective of our increased costs to purchase, our budgeted margins have not changed. Thank you for your ongoing support.

Submitted by Carl Penfold, Head Professional

There has been a small change to the Sr. Club Championship next week. The men’s event will move ahead, as scheduled, on Monday, June 27^th with tee times starting at 9:00am. The ladies have now moved their event to Tuesday, June 28^th to be played during their regular scheduled Ladies Day which is a 9:00am shotgun start. The ladies can sign up be accepting the weekly invitation through Golf Genius. The men can sign up by clicking on the following link MEN’S SR. CLUB CHAMPIONSHIP SIGN UP LINK.

Let’s all do our part in helping Chad and his crew keep our course immaculate.  Cigarette butts strewn about our beautiful golf course - not cool!  

 
Submitted by Susan Quigley, Ladies Captain

Submitted by Ryan Rinneard, Director of Instruction

If you have not familiarized yourself with the lead up article, 7 KEYS TO A BETTER SHORT GAME, and SHORT GAME - BACKSWING TECHNIQUE, please do so prior to focussing on your FORWARD SWING TECHNIQUE by clicking the links in Blue. The proper setup and takeaway are both non-negotiable requirement for the steps that follow.

Submitted by Michelle Larcher, Food & Beverage Manager

Reservations, Please - Over the past 2 years, restaurants and clubs had to implement reservations to keep numbers within the provincial guidelines in their dining establishments. This practice not only kept everyone safe, it also provided better service. Chef Malcolm and I are requesting that if you’re not golfing, and plan on coming in to dine as a group, to please make a reservation, email [email protected] or call the clubhouse at 705-428-3673 ext. 6.  We simple aren’t staffed to handle groups of 6+ coming in without our knowledge. Thank you in advance and see you around the clubhouse.

Submitted by Chef Malcolm

Note from Your Chef

Hi Folks

Hard to believe that July is just around the corner. I am getting into the swing of things around here and am getting to know the differences/similarities between the golf club industry and the restaurant environment. The principles are the same but the needs and wants sure are different. One of the similarities is that we have to work with food costs and keep them under control. As everyone is aware, inflation has gone up and it doesn’t look like it is slowing down anytime soon and we all have to be mindful of it. Prices we get quoted are not what we actually pay and sometimes we don’t even get the product or service we requested. Suppliers are struggling and do their best to get the product or a substitution but sometimes there just isn’t anything available.