Page 4 - Brochure - Concept Master Plan - Publisher Version

OPERATIONAL NEEDS

Critical operational needs have been identified. Many of these might not be “seen”
by most Members; however they are critical to the infrastructure of our club. This
section discusses each need.

Kitchen
Our kitchen is ORIGINAL to Bocaire when there were only 140 homes in 1984.
Today there are 239 homes. We also currently have 70 Sponsored Guests.
The Clubhouse has been renovated several times, but we have never
renovated the kitchen. We expanded our dining but did not increase the
capacity of our kitchen. We are limited to “one line” for cooking and a very
small area for our pastry chefs. This makes it difficult to service the large
number of enthusiastic diners at Bocaire, let alone more than one dining
venue. We also have increased demand for private events that we cannot
accommodate.

More Patio Spaces
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Our current popular venue overlooking the 18 hole and driving range have
driven outside dining to regularly be at capacity with a waitlist. We have the
opportunity to expand our outdoor space to better accommodate you.

Overall “Refresh”
We need to paint walls and trim, replace carpeting, repurpose
lighting, and reduce acoustic problems in our dining areas to give us a clean,
current feel.

Trends

Throughout Southeast Florida, country clubs are providing more casual
dining, expanded outdoor dining venues, a focus on “wellness”, and interior
designs that are lighter and brighter. Our proposed plan considers all these
trends, including a new casual dining area which will open to a newly
expanded patio.

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