18-Hole Pro Shop to move upstairs
Holiday Island's 18-hole Golf Pro Shop currently housed in the lower level of the Clubhouse will be moved upstairs as soon as new Golf Pro Barry Storie can get some remodeling done and the merchandise moved.
The decision came Friday in a special meeting by the Holiday Island Suburban Improvement District (HISID) Board of Commissioners at the Clubhouse.
Storie wants to move everything currently in the Pro Shop downstairs into the upstairs restaurant and offer a limited snackbar service.
During a visit to a mockup in the restaurant, Storie explained the check-in counter will also be moved upstairs for tee starts. Two cameras, a monitor and loudspeaker will keep track of play.
The existing lounge area would still be used for people to eat or relax in.
The menu would consist of hotdogs, chile dogs, ham and cheese and turkey and cheese sandwiches, soup, salad and other light snack items and beverages, including beer and wine.
"Staff would prepare food in the morning, and clean up at night," he said.
The entrance would be through the current Clubhouse entrances. The double doors leading directly into the restaurant would be locked and blocked off with plants.
The current Pro Shop would be converted into meeting room space.
Cart parking was discussed. Commissioner Ken Mills wanted to see a traffic flow plan for tournaments and league play.
"On league day if you have 100 golfers, they're not going to come up here," he said. He said they would want to check in downstairs, and wanted to see a proposal to develop a limited snack bar downstairs.
"I don't see where we'd gain much by moving upstairs," he said.
But Storie and other commissioners disagreed.
"Downstairs would take a lot more ripping and construction work or a very minimal snack operation and noplace to sit and eat," Storie said.
"It seems to me an advantage that we get to use an area of significant investment (the restaurant)," said Commissioner Fred Pierson, "and it's more aesthetic."
"In the past four years we have invested close to $75,000 (in the restaurant)," said District Manager Kevin Crosson, "and it's sitting empty. Our track record of lessees is not too good." He said Storie's plan is "a couple steps" beyond a self-service snack operation.
Commissioner Dick Lytle noted there were a lot of complaints about not having food service last year.
HISID allocated $15,000 in this year's budget for some sort of snack bar operation. Under Storie's proposal, renovations such as new carpeting and widening an area for an office could cost between $8,000 and $18,000.
Crosson recommended the Board allocate more than the minimum for the project.
"We need to assess the lighting in the restaurant/bar area. I would prefer if we're going to do it we make it look right."
The board voted to allocate up to $15,000 for the project, Mills dissenting.
In other business, HISID: