Le 1er salon de l - Association des Surintendants de Golf du QuÃ©bec

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The Quebec Golf Industry TradeshowA Roundtable That LeftParticipants Wanting MoreBy combining forces to establish a constructive dialogue on the occasion of the first ever Quebec Golf IndustryTradeshow last February 21 to 23 in Saint-Hyacinthe, the members of the Quebec Golf Superintendents Association(QGSA) and Quebec Golf Course Owners Association (ATGQ) have certainly taken a step in the right direction. Therewere many people at the round table, and some participants were generous enough to bring the ingredients neededto make the recipe a success. However, there’s many a slip ‘twixt cup and lip!by Daniel CazaSpecial collaborationDuring this first get-together of its kind, theingredients suggested for revitalizing the industry—whichhas great need indeed of beingstirred up a little—were, for the most part, thesame ones that you can smell as soon as youenter the house: a more user-friendly reception,more considerate service, greater courtesy insharing information and, of course, more affordablecosts for young people and familiesin order to ensure a sufficient supply of futureplayers.As for the other ingredients, the ones that makethe recipe more substantial and add lasting flavour,there weren’t many on the table.“Nevertheless, it was a very positive development,”affirmed QGSA President Jacques Lessard.“There are more and more people whograsp the problem and the urgency of takingaction, regardless of the fact that we all haveour own separate challenges to deal with.”So notwithstanding the size of the budget theyspend on keeping their courses and facilities ingood condition, those in charge of day-to-dayoperations recognize that they have to do theirpart to attract new golfers.How?By ensuring that people who take up golf TAKEDELIGHT in this activity, which is only one ofa hundred available options for healthy recreation.Easier said than done ...As we all know, there haven’t been any line-ups(or, even less so, waiting lists) at golf clubs fora number of years now. That fact has given riseto a wide range of marketing strategies to attractclients in search of the best deal. However,clubs tempted to go that route risk getting caughtup in price wars and, at the end of the day,having to deliver an inferior product becausetheir revenues are insufficient to pay the final billand provide the promised playing conditions.Promoting trainingAsked what other ingredients would be goodadditions to the recipe for bringing golfers’participation rates up to more attractive levels,Jacques Lessard first mentions the training providedto superintendents and grounds maintenancestaff.“The Association is a big promoter of trainingand the skills that superintendents must haveto do a good job,” he explains. “Many membersattend training sessions and conferencesin other countries to see how they do thingselsewhere and whether those practices andproducts are suitable for golf courses here inQuebec.”Efforts like those are what gives a dish its depthof flavour. But the average golfer doesn’t hearabout those efforts, and sees them even less.He might catch their scent, but it’s a faint aroma,a little like a dish that has just been takenout of the freezer.12 Printemps 2011
Richard Rhéaume, surintendant-gérant,manager-superintendent Golf de BeauceNormand Drapeau, BayerGuillaume Després, surintendant, superintendent Golf BeloeilSo we need something more to solicit hissenses and fire up the neurons that will makestepping onto a golf course a DELIGHT.“When a golfer arrives at the first hole’steeing ground and sees nice straight mowinglines and clean, well-manicured bunkers, it’sclearly going to be a visual delight,” JacquesLessard notes quite rightly. “As for the rest,well … We are always judged on the qualityof the greens, so we have to be consistent. Ifwe keep the greens at speed 9 or 10 on theStimpmeter scale and the ball doesn’t jump,most golfers will be satisfied with the playingconditions.”Attention to detailBy keeping the greens at the speed mentionedby Jacques Lessard, not only are the risks of“losing” them due to heat or disease lessened,but their difficulty levels are too.“Not every golfer has the skill to play superblyon greens that roll 12 on the Stimpmeter scale,”the President tells us.On some courses, the greens are very undulatingand so fast that they can be frustrating for players.According to Jacques Lessard, it’s importantto take care of other details to be appreciatedby new clients. And it doesn’t have to cost alot: “Having water in the ball washers, cleaningup around the clubhouse, pro shop and coursewashrooms, and so on. You have to be tuned into what golfers see. If we make every employeeaccountable for carrying out these kinds of tasksproperly, it can be done. Things like thesemake a big difference in the golfer’s experience,and will make him want to come back.”Shorter, easier coursesOne of the few suggestions concerning superintendentsto be brought to the Saint-Hyacintheround table came from … a superintendent:Guillaume Després, from Club de golf Beloeil.Certaines choses fonctionnent, tout simplement.Fonctionne, tout simplement.® RHAPSODY est une marque de commerce déposée de AgraQuest, Inc. 9058 01.10Résout le problème du contrôle des maladies.Protégez votre gazon des brûlures en plaques, des plaques brunes et de l’anthracnoseavec le fongicide RHAPSODY. Avec ses trois modes d’action, RHAPSODY exploite lapuissance de la biochimie d’une façon entièrement différente des autres fongicides,protégeant le gazon des maladies, améliorant sa qualité tout en réduisant le besoinde fongicides de synthèse.Pour plus de renseignements, consultez votre fournisseur deproduits à pelouse ou visitez www.uap.ca pour obtenir lesrenseignements de l’étiquette du produit.Ouest canadien: 1-800-561-5444 Ontario et Maritimes: 1-800-265-5444 Columbie-Britannique: 1-604-534-8815 Québec: 1-800-361-9369Printemps 2011 13
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Le 1er salon de l - Association des Surintendants de Golf du QuÃ©bec

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