Another source of revenue for the 2,500-member club is initiation fees. The club loses 50 members a year through relocation or death. New members add vigor and initiation fees strengthen the organization economically, he adds. Switching gears from restaurant to club mind-set means looking at the bottom line in different ways, according to Ruscigno of Olympia Fields Country Club. The restaurant industry is bottom-line driven.
Clubs remind members of a gracious hotel with style and a focus on product quality and service.
To improve the bottom line, Ruscigno creates reasons for members to return. Banquet business adds to the financial stability of the Houston Country Club. We don't work for a loss. Prices in the dining rooms are slightly less than comparable Houston restaurants. Though clubs are not traditionally profit-based, Michael Kurtas, club manager of Carlisle Country Club in Carlisle, Pa., insists managers balance figures by being reasonably priced.