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Oak Hills sees strong spring golf demand; outings must use on-site restaurant, staff say
Summary
Golf pro and staff reported strong early-season play, rising memberships and almost-full outing calendar; authority told outing organizers they may no longer bring outside catering and must use on-site restaurant services.
Paul, the authority’s head golf professional, reported the course opened in March with healthy early demand and multiple full outings scheduled through the year. "Last Saturday was opening day. We had 79 golfers," Paul said, and he noted 46 annual passes sold since Jan. 1 and roughly 290 memberships sold to date.
Paul told the board that outings are required to use the restaurant’s services going forward and that outside food will not be permitted. "We have put a stop to that. Nobody can bring anything into the course," he said, adding that contracts for outings reflect the restriction.
John Lloyd, who presented the restaurant report, said live music through the winter and early spring has been a successful draw for the restaurant and concession operations. "We have... local bands that have some draw ... and show to be a very good investment," Lloyd said.
Board members and staff discussed logistics for large outings, including parking and cart availability. Paul said most outings are run as shotgun starts and noted Oak Hills’ limited parking complicates plans for double shotguns. Superintendent Jim Schell and staff confirmed course condition is good after winter, with only limited fairway damage and tree removals completed where needed.
General Manager James Holiday and Paul said the authority’s new tee-sheet software and POS system have improved operations; Holiday and staff are also evaluating a forthcoming mobile app from the software vendor.
What’s next: Staff will continue to coordinate outing contracts and catering with the restaurant; the board will monitor course use, parking and any operational impacts as the season progresses.
