Club Trends: A New Outlook for 2020

When asked what the likelihood was of their club implementing a variety of strategic measures as severe restrictions are phased out, majorities responded that it was “Likely” their club would: have their staff use personal protective equipment (84%); utilize more outdoor spaces (84%); scale back their food and beverage operation (58%); and restrict points of entry (54%). When asked “What changes do you think are likely to be implemented to encourage club members to resume their utilization of club food and beverage operations” the most common responses were: distancing the dining configuration (80% selecting); reduced self-service (77%); more outdoor dining (74%); more intensive communication to members (72%); and expanded to-go dining (71%). Out of Crisis, Opportunity? A majority of respondents, 56%, agreed with the following statement: “Relatively low borrowing costs make this a good time to undertake capital projects.” 34% of respondents were neutral, reflecting a good measure of uncertainty on this point. RECOVERY Respondents were asked to agree or disagree with the following statements: Strongly Agree Agree Neutral Disagree Strongly Disagree “The prospects for an economic recession make this a poor time to undertake capital projects.” “Relatively low borrowing costs make this a good time to under- take capital projects”* *Agreement with this statement is highest in the southeast region (66% agreement) compared to the overall average (56% agreement). Listed below are several possible strategies that clubs may consider implementing as severe restrictions on the private club industry are phased out. Please rate these ideas according to how likely your club is to implement them: Likely Unlikely Not Sure What changes do you think are likely to be implemented to encourage club members to resume their utilization of club food and beverage operations? 30% 33% 21% 11% 8% 34% 43% 13% 0% 20% 40% 60% 80% 100% Temperature readings of staff and/or members at entry points 17% 34% 49% Touchless sensors/voice command to control access 18% 65% 17% Utilization of more outdoor spaces 13% 84% Limiting club entry/access 9% 37% 54% No guest policy 17% 51% 32% No private social events (e.g. weddings, business meetings, banquets, etc.) 18% 52% 30% Staff use of personal protective equipment (e.g. gloves and masks) 6% 8% 86% Scaled back food and beverage 12% 29% 59% 53% Simplified menu 72% More intensive communications to members regarding dining safety 39% Decreased utilization of fine/ formal dining 42% More snack bar/limited service options 77% Reduction in self-service options like buffets 41% Low touch or hands free food prep 74% More outdoor space utilization 74% More personal protective equipment for staff 80% Adjustment of dining configu- ration to increase distancing 71% Expansion of take out options | Summer 2020 8

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