It’s hard to believe that we are already in the middle of the golf season! It’s also great to finally feel some heat and look at the forecast without seeing rain every other day. It should come as no surprise that we are now consistently BUSY, which is wonderful after the slow start that we had to the season.
Unfortunately, another poor weather spring has put us behind budget so far in 2019. The good news is that our membership dues are tracking to be on budget as we continue to see trial members convert to long term membership at the Club. We expect to see this trend continue throughout the summer months and dues to be on or ahead of budget at the end of the year.
The slow start to the season has contributed to lower than budgeted guest fees and cart fees but we are confident that we will be able to recoup some of these fees as we move into the better weather months. Pro Shop sales remain ahead of budget despite the slow start to the season and we expect this to continue.
Food and Beverage finished May slightly negative to budget as well with less activity in member areas. Now that the sun and the heat have arrived make sure you are coming to the Club to take advantage of the refurbished patios – especially Thursday nights so you can enjoy Chef David’s hand-crafted pizzas!
On a positive note, as we begin to digest June’s numbers, it appears that our revenues are positive to budget, which is a great first step towards moving in the right direction. For the remainder of the season club managers will be implementing additional measures to help increase revenues and reduce expenses where possible.
To keep up with high demands that come from operating a busy club, did you know that Credit Valley employs 156 people during our peak season? Each of the department heads work hard throughout the season to train the influx of summer staff in customer service, policies, procedures and health and safety. To help us further train staff and improve the experience of you and your guests at Credit Valley, please take a moment to let our managers know of any positive or negative experiences so we can continue to learn and grow.