BACKGROUND

In the summer of 2013, Rolling Green Golf Club embarked on a club-wide planning initiative that began with strategic planning facilitated by Chambers. Previously, the Club was addressing projects, ideas, and needs as they arose—ranging from short-term maintenance projects to long-term capital projects to club governance to membership structure. Soon, Club Leadership realized the Club needed a process to focus their efforts for the long-term.

Using insights from a comprehensive Membership Survey, Chambers and Club Leadership identified key areas in need of enhancement to prepare the Club for the future, including substantial clubhouse upgrades. The 30,000 SF Clubhouse had significant operational inefficiencies with deferred maintenance (kitchen, windows, HVAC systems, etc.) estimated at $2.5 million.

In addition, members were looking for aesthetically upgraded casual dining spaces that encourage spontaneity and socialization with fellow members, as well as the ability to dine outside. Rather than simply address the Club’s immediate maintenance needs, the membership voted to implement a $4.4 million program that attended to these needs and also included upgrades to the dining spaces and a new outdoor dining terrace overlooking the Club’s William Flynn golf course.

OUR APPROACH

The design for this renovation “rebalanced” the dining spaces mainly within the existing footprint with a slight building expansion. A new Golfer’s Grille replaced the previous Grille Room and Card Room, providing a casual area for members to dine before and after golf. A new indoor/outdoor bar was created with direct access to the outdoor Golfer’s Terrace.

Aesthetic upgrades to the Main Dining Room yield a brighter, fresher dining experience, showcasing the immense Tudor-style ceiling heights and the existing fireplace as a focal point. French doors lead members from this space to a new Outdoor Dining Terrace that spans the length of the building and connects to the renovated Golfer’s Terrace. A slight building expansion created space for a new Bar/Lounge space which was not previously available at the Club. This area supports the Main Dining Room or can become a private lounge/function area using hidden foldable partitions.

Significant renovation and slight expansion to the Kitchen facilities provide improved services efficiencies and menu capabilities to support the elevated dining spaces. Additional improvements were also made to the Main Lobby to provide an improved first impression upon arrival.