I hope everyone is settling well into this year’s swim season. There have been a number of changes and developments I
would like to discuss. First and perhaps most notably we have a new coach in Phil Duggan. Based upon the feedback I have received and my own observation he is doing a fine job. I also want to thank Phil for stepping into this challenging role.
It should also be clear to everyone that our numbers are down significantly this season. Like most Masters swim clubs our numbers have dropped over the last few seasons. Since our club runs on a non profit basis this has a direct impact on our finances.
Thankfully due to some good work in previous years the club has a few dollars to tide us over in the short term. However we will need to
either increase our numbers or look to ways to save money in coming years to ensure the continued financial health of our club.
To this end I am suggesting that we speak to our friends, family, colleagues, etc. to inquire if anyone is interested in master’s swimming (to recruit new members to our club). Interested individuals can then come swim with us for a free practice. In the past this ‘bring a friend’ process has resulted in significant growth of the club. I am hopeful that with your participation it will be so again this year.
It has also been suggested that we host an open house night or perhaps an open house week. This would involve volunteers from the club agreeing to act as hosts/ assistant coaches at each lane to help out those who show up for the event. If successful this could be a way to draw additional new members to the club. Clearly this will not be possible without an adequate number of volunteers. I would ask that those who are interested in volunteering contact me. Should enough volunteers come forward I would like to have this open house towards the end of November.
We need to recruit new members now, before people get involved with other winter activities. Please consider acting on this message today!.
Thanks.
See you all in the pool and/or hot tub…:)
Jenn
