Appendix
Questions From the Board
Describe your agronomic philosophy. What is your process for assessing and improving course conditions, and what are your standards for maintenance?
KemperSports’ agronomic philosophy is rooted in understanding that no two courses — even in the same market — have identical needs. We begin with a comprehensive assessment of course conditions, staffing, infrastructure, and market positioning. Budgets are built using a zero-based approach supported by national and regional benchmarks. The superintendent is a critical component of success, and we work collaboratively to ensure leadership, resources, and expectations are aligned. Our agronomy model balances autonomy with accountability. Superintendents are empowered to develop programs tailored to the property, supported by oversight, communication, and best practices developed over more than 45 years. Programs such as Introduction to Agronomy for General Managers, standardized operating procedures, and Green to a Tee (GTAT) provide structure, consistency, and shared understanding across the operation.
What is your approach to food and beverage operations? How do you balance quality, service, and profitability?
At KemperSports, we view food and beverage as a core component of the member experience, not simply a revenue center. In a private club environment, success in food and beverage is measured by consistency, quality, and member satisfaction first, with financial performance serving as an important—but not exclusive—outcome of well-run operations. Our approach begins with understanding the club’s culture, member preferences, and expectations. We work closely with club leadership to define the appropriate dining identity for the club, whether that is casual, family-friendly, refined, or a blend of experiences. Menu design, pricing, service style, and hours of operation are all aligned to how members actually use the club, rather than forcing a one-size-fits-all model. We balance quality, service, and profitability through disciplined execution rather than cost cutting. Quality starts with thoughtful menu development, proper sourcing, and well-trained culinary teams, supported by our National Culinary Team. Service excellence is driven by consistent training, clear service standards, and staff retention, ensuring members experience familiar faces and reliable service. These fundamentals allow the club to operate responsibly while preserving flexibility to prioritize member experience when needed. Importantly, we measure success not only by financial performance, but also by participation, feedback, and overall member satisfaction.
More information can be found on page 11 of the proposal.
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KemperSports | Royal Oaks Country Club
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