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12/25/2023 12:53:30 PM
 
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Section 11: Photography Subject: Yacht Club Msg# 1196523
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I know Marty's opinion has always been that the old YC was fine and a minimal amount of renovation would have it serve well for the next 20 years. I always thought that the original design should have been used for the starting point. Have a restaurant design consult discuss what had worked and what didn't. Use that result to enlarge the footprint of a new YC that looked much like the old one.
One of the factors that drove this truck off the road was a desire to go into the banquet business big time. As a result: loss of regular dining space on the second floor; need for a great deal more parking with an impact on activity nights at the pool; a smaller bar area to accommodate the sole dining facility downstairs. Were it up to me, I'd start over on the interior space downstairs. With a sledgehammer. |
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For reference, the above message is a reply to a message where: A lot of the shortcomings of the current yacht club design can probably be attributed to little or no experience by the architects in restaurants . To this day I believe I have only eaten inside twice at the tables. The atmosphere is to cafeteria like with the bright lights. I do like eating at the bar area that is like you said the nicer bar area. |
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OPA Board Meeting - Golf Clubhouse
3/29/2025 - 9:00 A.M. |
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OPA Board Meeting - Golf Clubhouse
4/26/2025 - 9:00 A.M. |
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OPA Board Meeting - Golf Clubhouse
5/24/2025 - 9:00 A.M. |
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OPA Board Meeting - Golf Clubhpuse
6/28/2025 - 9:00 A.M. |
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OPA Board Meeting - Golf Clubhouse
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