The Flagstick – March 2026
March 20, 2026
Dear Members,
With Spring just around the corner, comes the excitement of getting back onto the course. And while the Groundhog said we still have a few more weeks till the Course opens, the Board has been working hard to prepare the club for a great season ahead.
In this edition of the Flagstick, we’d like to share an update on the Club’s 2025 financial results and provide an overview of what Members can expect from the Kitchen & Bar operations in the coming season.
2025 Financial Overview
Let’s begin with a snapshot of how the Club performed financially in 2025:
- Total Income: $614K up $26K vs. previous year. The primary driver was increased membership dues.
- Total Expenses: $602K – a decrease of $34K year over year. This reduction was largely due to lower clubhouse operations costs following the completion of the 2024 clubhouse and maintenance building painting and repair projects.
- Net Income: $11.6K. Please note that this figure is preliminary and may change in 2026 as residual invoices for 2025 services are processed, and depreciation expenses are finalized.
We will provide a more detailed financial update at the Spring Meeting. In the meantime, any specific questions may be directed to Doug Woolbert.
Kitchen & Bar: Why a Change Was Needed
In October, the Executive Committee conducted a comprehensive review of the Kitchen & Bar’s financial performance. This review showed operating losses of $46K in 2024 and $36K in 2025. Based on these results, it became clear that the existing model was not financially sustainable for the Club and that a change in direction was necessary.
As part of the transition, Cory Estelle was informed of the Club’s direction. Cory subsequently informed us of his acceptance of Full-Time employment outside the Food Industry. We sincerely thank Cory for his dedication and service to the Club and wish him continued success in his new career.
Kitchen & Bar: A New Approach for the Season Ahead
As a Board, the wants and needs of the Membership remain our highest priority. In our recent member Survey, 67% of respondents indicated they preferred a basic Kitchen & Bar experience at reasonable prices. This feedback became the foundation for developing a new operating model.
To address the financial challenges while continuing to offer food and beverage service, the Club will introduce a more simplified menu for the upcoming season. This approach allows us to focus on consistent favorites, efficient service, and cost control for both the Club and our Members.
- League and Tournament events will be catered, enabling better menu planning and predictable pricing.
- On select afternoons, a limited food menu will be available when the kitchen is open.
We want to be clear and transparent: the goal of the Kitchen & Bar operation is not to generate profit, but to minimize losses while providing a valued service at reasonable prices. We are not a Country Club, and our dues structure does not support full-time kitchen or bar staff. Additionally, overall patronage levels do not allow for a full-time operation.
Looking Ahead
The Board and House Committee are continuing to work through operational details, including menus, staffing, management, scheduling and health and safety requirements. As spring approaches, we are committed to delivering a Kitchen & Bar experience that is enjoyable for members and financially responsible for the Club.
Spring is nearly here, and your Board remains focused on implementing policies and procedures that enhance the Member experience while ensuring long-term financial sustainability. We appreciate your continued support and look forward to a successful season ahead.
The Board
The Board of Directors held its March 2026 meeting on March 10. Please look for another edition of the Flagstick in April. The Board of Directors next meets on April 15, 2026 at 7pm. If you have any feedback for the Board of Directors members, please reach out.
Board of Directors, 2026 Season
Mike Byrnes, President, Executive Committee
Jeff Perrone, Vice President, Co-Chair of Longterm Planning, Executive Committee
Doug Woolbert, Treasurer & Secretary, Finance Committee, Executive Committee
Shane Franz, Tournament and Pro Committee Co-Chair
Jim Gavitt, Co-Chair of Long Term Planning Committee
Tim Hughes, Executive Committee member and Greens Committee Chair
Pat Kelleher, House Committee Co-Chair
John McDermott, Communication Committee
Sue Ryan, Membership Committee Chair and Tournament and Pro Committee Co-Chair