DIALOGUE
Hendrick van der Geld (HvdG)
General Manager
Dundas Valley Golf & Curling Club
Hamilton, Ont.
Joyel Singfield (JS)
General Manager
The Royal Ottawa Golf Club
Gatineau, Que.
Brad Duench (BD)
General Manager
Westmount Golf & Country Club
Kitchener, Ont.
Gordie Smith (GS)
General Manager
Ashburn Golf Club
Halifax, N.S.
Panelists:
Have you always charged the same amount per
month/quarter/year?
HvdG: The minimum has been at its current level for more than
eight years as it pertains to most categories. In the past year, however,
we have added appropriate minimum spends to our intermediate
golf and curling members. While there were some initial
irritations due to the change, we have not fielded any questions
through the end of 2019 and into 2020.
GS: Ashburn’s food and beverage minimum has been the
same amount for more than 20 years. For a full playing member,
it is $450.
BD: We no longer have any minimums at the club. When we
had one, it was $600 per year per member.
JS: For at least 20 years, our minimum has been $300 per quarter
for golfing members, and $210 for social members.
Can members prepay, and when are payments due?
BD: When we had one, it is was paid at the start of the year.
GS: The members can prepay but most do not, our minimum
must be used up by the end of October.
JS: Members cannot prepay, and the balance of unspent
minimum is charged at the end of each quarter. Members can
use their minimums for takeout and when booking events/meetings,
as well.
HvdG: Members are not required to prepay, nor do we administer
a prepay system. If there is any amount unused at the end of
our fiscal year, the balance is charged to the member’s account.
Can it be used towards food and beverage, just
food or are there other options?
JS: Our minimums apply to both food and beverages.
BD: It could be used on food only, when we had one.
HvdG: We are very flexible with how the minimum is used.
Food as well as beverages contribute toward the minimum and
we also attribute the applicable member event spend toward the
minimums as well. Members can also apply corporate or personal
meetings, etc., to their minimums.
GS: Ashburn’s minimum consists of all food and beverage
purchases.
What is the biggest challenge or nuisance
surrounding your club and your minimums?
BD: Nothing now as we don’t have any. When we had one, I
thought it created a negative experience. People do not like being
told they have to pay for something or do something. Everyone
prefers to make their own choices.
JS: Members’ unhappiness about “having” to
spend on F&B. We are open all year, so the
winter months are the most challenging
for the golfers who don’t use the club
socially.
GS: Ashburn’s board feels
that the minimum is important
for our operation and
they would like to increase
it. Their dilemma is that
it has not been increased
in more than 20 years, so
how do we roll it out and
make it impactful? The
club has recently gone
through significant course
renovations and has tried
to maintain dues increases
that allowed us to keep debt
in line. The board has been
nervous to raise dues and the
minimum in times where it has
been difficult to maintain a full membership.
Kamil Macniak/123rf
8 § The Canadian Society of Club Managers § www.cscm.org
/www.cscm.org
