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Business

Glen Ellyn-owned Reserve 22 restaurant to see improvements

More intimate seating, other improvements planned for restaurant

Village of Glen Ellyn officials hope a facelift of Reserve 22, the restaurant and banquet facility at the village-owned Village Links golf course, will make the facility more profitable.
Village of Glen Ellyn officials hope a facelift of Reserve 22, the restaurant and banquet facility at the village-owned Village Links golf course, will make the facility more profitable.

GLEN ELLYN – Village of Glen Ellyn officials hope a facelift of Reserve 22, the restaurant and banquet facility at the village-owned Village Links golf course, will make the facility more profitable.

At their May 29 meeting, the majority of village trustees approved a $128,370 contract with Franklin Park-based Kreska Design to make improvements to the restaurant's dining room. The project will be funded through cash reserves.

No tax dollars are used to maintain or operate Village Links, Reserve 22, Lambert Lake or Panfish Park, officials said. Village Links, Reserve 22 and stormwater management operate solely from facility fees. Residents pay golf green fees at roughly a 40-percent discount off market prices.

The golf course and restaurant profits are used to subsidize resident use of the golf course, park maintenance, and the maintenance and operation of the stormwater detention system, officials said.

Jeff Vesevick, general manager at Village Links/Reserve 22, told trustees the restaurant and banquet facility has been profitable ever since it opened in 2013.

"Banquets continue to grow at a really good pace, so we've seen good growth there," he said. "But the restaurant itself has kind of leveled off. We are not generating enough revenues in the winter months, from October to May, to cover our expenses, so we are looking for an opportunity to increase our off-season restaurant business."

Sixty to 70 percent of the facility's revenues are during the warmer months, with only 35 percent coming during the winter months, Vesevick said.

"Pretty much in the winter we remain fairly empty in the restaurant," he said.

In a survey with 1,400 resident responses, 100 people said the restaurant's ambiance needed to be improved, Vesevick said. There also were complaints about the general noise level when the restaurant was at capacity or partial capacity.

"The scope of the project would include more intimate banquet seating, a more interesting design on the walls and to also help with the noise level," Vesevick said.

The goal would be to open the renovated dining room by Oct. 15, he said.

Following the improvements, Reserve 22 expects to generate a minimum 15 percent increase in sales, or an average of more than $200,000 annually, Vesevick said.

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