Welcome to the Experience in Golf Clubhouse Design podcast, where we uncover the fascinating world of golf clubhouse design and its profound influence on member lifestyles. Join us as we delve into the realms of architecture and interior design, unveiling the concepts and details that contribute to the success of a golf clubhouse and resort. Together, we’ll explore the intricate aspects of golf proshop design, fitness facilities, and dining experiences, and discover how these elements shape the ultimate golfing experience. Today’s episode asks a deceptively simple question: What’s the right floor for your golf clubhouse restaurant? At first glance, it may seem like a purely logistical decision—but as we’ll explore, this choice dramatically impacts guest flow, dining revenue, aesthetic appeal, and the social dynamics of your club. Let’s start with the central tension posed by the article on Golfmanager.com: "Deciding whether your clubhouse restaurant should be on the ground floor or the first floor is not just a matter of logistics—it reflects your club’s strategic priorities." This is a brilliant framing because it pushes us beyond simple convenience or tradition. The placement of a clubhouse restaurant signals what a club values most: accessibility? Prestige? Views? Operational simplicity? The article explores the pros and cons of placing the restaurant on either the ground floor—where convenience and flow from the course is optimal—or the first floor, where views, ambiance, and exclusivity shine. So, let’s dig deeper. What’s at stake in this vertical decision? Starting with the ground floor, the article notes: This setup facilitates seamless movement from the 18th green to the bar, which is a time-tested post-round ritual. For many clubs, this proximity drives increased food and beverage revenue—especially when golfers are looking for a quick drink or casual bite. Imagine golfers finishing their round, easily stepping off the course, and walking straight into a vibrant restaurant or bar. This immediate gratification encourages more spontaneous purchases, from refreshing beverages to quick appetizers, boosting the club's bottom line significantly. It capitalizes on that immediate desire for celebration or relaxation right after play. From an architectural standpoint, having the restaurant on the ground floor also allows designers to maximize flow between interior and exterior spaces—like terraces, patios, and even halfway huts. Picture expansive glass doors that open onto a patio, allowing diners to enjoy the fresh air and direct views of golfers coming in. This blurred boundary between inside and out creates a more relaxed, integrated experience, especially appealing in fair weather. It can also seamlessly connect to other ground-level amenities, such as the pro shop or locker rooms, enhancing the overall convenience for members and guests moving through the clubhouse. There’s also the staffing efficiency angle: with the restaurant on the same level as the kitchen or service entrance, back-of-house operations become smoother, reducing bottlenecks and cutting down on transport time for food and supplies. Consider the logistics of running food from a basement kitchen up to a first-floor dining room, or retrieving supplies from an outdoor delivery point. Ground-floor placement eliminates the need for elevators or extensive ramps for staff, making service quicker, more reliable, and less physically demanding. This can translate into better service for members and reduced operational costs for the club. It also simplifies kitchen design and waste management, as everything can be managed on a single, accessible level. Beyond just the golfers, a ground-floor restaurant serves non-golfing guests and families with unparalleled ease. Think of members bringing young children or older relatives who might find stairs challenging. A ground-floor setup ensures that everyone feels welcome and can easily access the dining facilities without navigating multiple levels or waiting for elevators. This inclusivity can broaden the club’s appeal and make it a more attractive venue for family events, casual lunches, and community gatherings, further diversifying revenue streams beyond just the golfing demographic. It fosters a more relaxed, informal atmosphere that can be highly appealing to a wider range of members. But there’s a catch. Ground-floor placement can sacrifice one of the most coveted assets in club dining: the view. While patios can offer pleasant perspectives, they typically lack the sweeping, panoramic vistas that an elevated position can provide. This trade-off often becomes a significant point of contention in the design process, weighing immediate accessibility and operational efficiency against the desire for a breathtaking dining backdrop. For some clubs, the view is a primary selling point, and sacrificing it on the ground floor might not align with their brand or member expectations. The alternative, as Golfmanager highlights, is placing the restaurant on the first floor—what many Americans would call the second floor. “A first-floor restaurant offers spectacular views of the course, enhancing the overall dining experience.” From a design psychology perspective, this option reinforces a sense of elevation and exclusivity. Diners feel slightly removed from the bustle below, enjoying an uninterrupted panorama of rolling fairways, pristine greens, and perhaps even distant landscapes. The ambiance becomes inherently more refined and sophisticated, ideal for formal dinners, elegant member events, and upscale dining experiences where the setting itself is a significant part of the draw. This elevated vantage point allows for a unique connection to the natural beauty of the course, transforming a meal into a truly immersive visual experience. Let’s not overlook the symbolism either: elevating the restaurant can suggest a hierarchy of experiences—something that aligns well with private club culture, where access and elevation often go hand-in-hand. It positions the dining experience as a destination in itself, a special occasion rather than a casual pit stop. This can subtly communicate a club’s commitment to luxury and a premium experience, appealing to members who value exclusivity and a distinguished atmosphere for their social and culinary pursuits. It becomes a place for members to gather for celebrations, business dinners, or simply to savor a magnificent view alongside exquisite cuisine. However, the article rightly points out that: This is a crucial point. The decision to go vertical has serious ADA and inclusivity implications. It’s not just about stairs versus elevators—it’s about ensuring every member feels welcome and has equal access to core amenities. A beautiful view loses its appeal if a beloved member cannot reach it comfortably. Thoughtful design requires considering ramps, wider doorways, accessible restrooms on the same level, and highly reliable, perhaps even aesthetically integrated, elevator systems. Ignoring these considerations risks alienating a significant portion of the membership and detracting from the club’s reputation for hospitality. In a truly member-centric club, accessibility is paramount, ensuring that the elevated dining experience is a privilege available to all, not just those without mobility challenges. So where do we go from here? The article proposes a third approach—the hybrid model: "Some clubs are adopting a tiered concept, with a casual bar on the ground floor and a more formal restaurant upstairs." This is where modern clubhouse design is really innovating. By layering the dining experience, clubs can cater to a broader demographic and variety of member needs simultaneously. Instead of being forced into an either/or decision, they embrace a multi-faceted approach that acknowledges the diverse ways members wish to use the club’s dining facilities. This strategy effectively addresses the previously discussed challenges of both ground-floor and first-floor placements by offering the best of both worlds. Think of it as a vertical lifestyle stack, where each level serves a distinct purpose and creates a different atmosphere. On the ground floor, clubs can integrate a vibrant bar, a convenient grab-and-go café, or quick lunch spots. This area would naturally facilitate seamless movement from the 18th green, encouraging spontaneous post-round drinks, casual gatherings, and quick bites. It’s designed for high-traffic, informal interactions, providing accessibility and immediate gratification for golfers, fitness enthusiasts, and even non-golfing guests looking for a relaxed environment. Meanwhile, the first floor is then freed up to host more refined experiences. This could include a fine dining restaurant, intimate wine rooms, private member-only lounges, or spaces specifically designed for banquets and special events. This elevated setting maintains the coveted views and sense of exclusivity, providing a sophisticated backdrop for formal dinners, celebrations, and more upscale social engagements. The separation ensures that the casual energy of the ground floor doesn't intrude on the refined ambiance of the upper level, allowing each space to thrive in its intended purpose. This split not only enhances the functional zoning of the clubhouse but allows the architecture itself to express different moods and moments across levels. Designers can utilize distinct materials, lighting, and furnishing styles on each floor to reinforce the desired atmosphere—from relaxed and open on the ground floor to elegant and intimate upstairs. It’s a thoughtful way to manage acoustics, traffic flow, and even service logistics, as different types of dining experiences often require different operational approaches. It’s a model that works exceptionally well in resort-style clubhouses, where guests and members may transition from active pursuits to more formal social settings over the course of the day. For example, a guest might enjoy a casual breakfast at the ground-floor café after an early tee time, then later dress for an elegant dinner in the upstairs restaurant overlooking the sunset. This adaptability makes the clubhouse a truly versatile hub, maximizing its appeal and revenue potential by serving a wider range of occasions and preferences. Let’s look at how some iconic clubhouses have tackled this. At Desert Highlands in Arizona, the restaurant is perched on the upper level, offering panoramic views of the Pinnacle Peak landscape. Guests often remark that dining there feels like "eating in the sky." This design choice maximizes the stunning natural beauty surrounding the club, turning every meal into a scenic experience. It emphasizes the destination aspect and the luxury of the elevated view, aligning with a club that values prestige and a refined atmosphere. In contrast, Streamsong Resort in Florida places its casual dining and bar right near the pro shop and locker rooms—emphasizing convenience and energy over elevation. This layout is designed for immediate gratification, allowing golfers to seamlessly transition from the course to a social setting without extra steps or effort. It caters to a more relaxed, spontaneous post-round ritual, prioritizing accessibility and a lively, informal atmosphere that encourages quick turnovers and increased foot traffic. Then there's The Grove in the UK, which beautifully blends both models: a ground-level café with outdoor terrace seating, and an elevated dining room upstairs used primarily for weddings and events. This hybrid approach allows The Grove to cater to a broad spectrum of needs, from casual daily use by members and guests to hosting large-scale, formal functions. It demonstrates how a single clubhouse can skillfully integrate diverse dining experiences, serving both everyday convenience and special occasion elegance, leveraging different levels to create distinct zones of activity. These examples highlight an important point: context is everything. What works for a hilltop desert course won’t necessarily fit a low-lying coastal resort, nor will it be ideal for a club that focuses heavily on large-scale events. Each club’s unique geography, member demographics, and strategic goals heavily influence the optimal placement of its dining facilities. The design solution is always bespoke, reflecting a deep understanding of the club's specific operational needs and desired member experience. The key takeaway here is that design must serve strategy. It’s not simply about aesthetics or what’s logistically easiest; it’s about aligning the physical structure of your clubhouse with the overarching vision and operational goals of your club. The placement of your restaurant, whether on the ground floor, first floor, or a combination, becomes a tangible manifestation of these strategic priorities. To truly make this decision resonate with your club’s unique identity, you need to ask a series of pointed questions. First and foremost: What’s the dining culture of your members? Are they looking for quick, casual bites post-round, a family-friendly atmosphere, or do they crave a more refined, upscale dining experience for special occasions? Understanding these preferences is foundational, as it dictates the very essence of the dining spaces you create. Secondly, do you host a lot of large events or weddings? If so, the tiered concept, with a dedicated, perhaps elevated, space for formal functions, might be invaluable. This separation ensures that your regular members can still enjoy their daily club life without feeling overwhelmed or displaced by large private events. It also allows for distinct service models and staffing for different types of functions, optimizing operational efficiency. Consider whether the post-round drink is sacred, or if members are more interested in wellness cuisine and ambiance. This question gets to the heart of daily usage versus aspirational experiences. A club where the 19th hole is the main social hub might prioritize a highly accessible, energetic ground-floor bar, while a club emphasizing health and refined leisure might lean towards a more serene, view-focused dining room. And perhaps most critically: What views are available—and what would it cost you to ignore them? If your club boasts breathtaking vistas of the course, surrounding nature, or even a city skyline, strategically elevating the restaurant to maximize these views becomes an imperative. Failing to do so is a missed opportunity, a squandering of a unique asset that could significantly enhance the member experience and justify premium pricing. Conversely, if there are no compelling views, trying to force an elevated dining experience might lead to an uninspired space. These aren't just theoretical questions; they are the real design drivers. They compel architects and clubhouse planners to think beyond square footage and material finishes. They demand a deep understanding of human behavior, club economics, and the specific dynamics of your member community. Ultimately, we as designers should be designing for the transitions—those liminal moments when a golfer becomes a diner, or a visitor becomes a member. How seamlessly do they move from the active, outdoor environment of the course to the relaxed, social setting of the restaurant? Does the design intuitively guide them from a casual lunch to a formal evening, or from a quick stop at the pro shop to a celebratory dinner? The thoughtfulness applied to these transitions profoundly impacts the overall member journey and their perception of the club. When vertical placement is done intentionally, it transcends mere practicality. It becomes an invisible yet powerful expression of brand, hospitality, and member experience. It signals whether your club values immediate accessibility and camaraderie, or elevated experiences and exclusivity. It shapes the daily rhythms and grand celebrations within your clubhouse, subtly influencing how members connect with each other and with the club itself. This strategic choice defines not just where people eat, but how they feel and what they remember about their time at your club. Thank you for tuning in to our episode on golf clubhouse design, where we delved into the fascinating world of architecture, interior design, and member lifestyle impact. We explored how the seemingly simple decision of where to place your clubhouse restaurant—be it on the ground floor, first floor, or a clever combination—is, in fact, a deeply strategic choice that shapes everything from guest flow and revenue to ambiance and exclusivity. We hope you’ve gained valuable insights into how intentional vertical placement becomes a powerful expression of your club’s brand and hospitality, contributing to a truly successful golf clubhouse and resort experience. Remember, design must always serve strategy, and understanding your members' needs is paramount. We encourage you to subscribe and join us for our next episode, as we continue to uncover more fascinating aspects of golf clubhouse architecture and interior design. Until then, keep designing for experience.