Through June 2026 the club posted a net profit of about $201,000, roughly $71,000 ahead of budget — against a loss of about $200,000 over the same period last year. The club paid off its debt in 2025 and is carrying north of a million in cash. Credit where it's due: that is a real turnaround, and the board and staff did it.
But look at where the money comes from. Dues and administration produce about $1.17 million in surplus. Everything else runs at a loss — the clubhouse about $632,000, aquatics $154,000, food and beverage $134,000, tennis $47,000. Your dues aren't funding extras. Your dues are funding the entire operation.
Which is why the food and beverage number matters. Through June, every dollar of F&B revenue cost the club $1.22 to produce. Cost of goods ran about 39% of revenue for the half — and in the board's own April presentation, the Vice President put current food cost at 45–48% against an industry target of 28–35%, noting a burger that costs $3 to make is being priced at a loss. Closing that gap alone is worth roughly $74,000 a year. That is not a mystery to be solved. It is a plan already presented to the board that nobody has executed.
"Target food cost 28-35% (vs. current ~45-48%). A burger costs ~$3 to make — no need to price at a loss… Cut top-heavy management salaries; hire more hourly staff and pay them well… Reducing COGS could fund ~$5/hr raises across staff."
F&B presentation to the Board — Minutes, April 20, 2026
Meanwhile the guest fee — the single most argued-about policy in this community — is not working on its own terms. Guest check-ins are down about 43% year to date, roughly 4,100 fewer visits, and guest fee revenue is running well behind the budget it was supposed to fill. Board members moved four separate times to change or soften it. Most of those motions died for lack of a second.