■ Hospitality
■ Hospitality
Continued From Page 8
Crystal Springs even injects its own brand of pizzazz into the menus . Julie defied the naysayers – some within her own family – by creating a menu from ingredients foraged on the grounds and the surrounding woodlands . This extraordinary menu evolved from the Mulvihills ’ joy in gardening . It ’ s a hobby they inherited from their dad , who was always on a quest to grow the best Jersey tomato . Julie still tends the Crystal Spring gardens and delights when guests fawn over her “ sensitive plant ,” a Mimosa whose leaves fold inward or droop when touched .
Chris proudly notes his sister ’ s flair led them to create a “ chef ’ s garden ,” long before the farmto-table approach became a restaurant trend . But Julie was not satisfied with a few homegrown herbs and vegetables . When she hired a new chef , Julie seized on the opportunity to incorporate the foraged plants , roots and berries into a unique menu . Food critics were bowled over by the dishes and their reviews add to Crystal Springs ’ stellar reputation .
The Mulvihills continually prove they are savvy and nimble operators . Every year , 150,000 rounds of golf are played on the six champion-caliber golf courses designed by links luminaries , Robert von Hagge , Robert Trent Jones , and Roger Rulewich . More than 250 couples celebrate their weddings annually in the breath-taking venues within the resort . And the sibling operators are forever pushing each other to explore new ventures and concepts .
Their love and appreciation for the outdoors made them environmental stewards from the beginning . With today ’ s proliferation of eco-conscious travelers , the siblings have a niche because of the resort ’ s approach to sustainability and environmental awareness .
They can boast the largest resort-based solar farm in the Northeast . It comprises 19,000 solar panels on 25 acres , generating 3.5 megawatts annually . This electric output is greater than the
Panoramic photo of resort exterior .
Indoor biosphere with pool and garden
combined power consumption of the resort ’ s two hotels , Chris said .
Yet , he said “ that isn ’ t the greenest thing about us .” In Chris ’ estimation , Crystal Springs location is its biggest environmental plus . “ Come here instead of burning jet fuel on a flight to Las Vegas for a corporate retreat ,” he stated .
The specially curated array of team building programs have been in great demand since the pandemic . Corporations endorse these activities plus the sustainability efforts and often bring their staff to reconnect at Crystal Springs .
Solar farm education , beehive box building , and food preservation workshops are all in demand . One of the most popular offerings is “ goat yoga ” wherein guests take part in an interactive one-hour yoga class , followed by a mix and mingle with the friendly local animals . Chris said the calming effect of being with the animals in the natural setting is amazing .
The remote and hybrid work scenarios during the pandemic enhanced the team building initiatives , allowing the resort to pivot and capture a new revenue stream . Additionally , Crystal Springs ’ ability to adapt and concentrate on new markets enabled it to emerge stronger from the pandemic .
Many in the hospitality industry were not so lucky . “ It was a blood bath ,” Julie said , who believes the resort not only survived but also thrived because it is a stable family business with long-tenured managers working throughout the operation . “ When you have that kind of foundational rock of people working with you , you get through something like this ,” she said .
Julie , Andy and Chris are committed to the Crystal Springs family business and will continue to focus on their clientele ’ s needs and enhancing the customer experience . They are committed to addressing whatever may lie ahead in the ever-evolving landscape of hospitality .
Photo : Crystal Springs Resort Photo : Crystal Springs Resort
July 2023 COMMERCE 9