The food and service weren’t up to par for golfers.

So said a report that examined conditions and recommended ways to improve the menu and accommodations at Copper Falls Restaurant & Bar on the Auburn Golf Course.

The City hired Florida-based National Golf Foundation Consulting, Inc., to look into the financially-troubled municipal course.

From its findings, NGF urged the City to prepare and implement a business plan and take steps to make things better, including the restaurant and concession window that greets golfers around the clubhouse turn.

The NGF concluded that problems with the restaurant and concession were not entirely the reason, but a “contributing factor” to the golf course’s economic plight.

Upset by a report she never saw coming, Melissa Doll and her staff have responded with drastic changes – from service and pricing to menu items and seating. Some of those changes were implemented as far back as August.

New management is trying to put its best foot forward in these challenging times.

“What upset me so much is that nobody ever came to talk to us about, ‘OK, this is what had been going on, have there been any changes, or would you even like to remark on what the report said?'” explained Doll, the manager of the 110-seat public restaurant and lounge. “We were never given that opportunity.”

The restaurant, considered by some as too upscale, has struggled to establish an identity. Copper Falls runs independently as the golf course’s contracted concessionaire. The public golf course, a City enterprise fund, is supposed to operate on its own without taxpayer money.

“Ownership has been very aware that this was their first time operating a golf course. They were mostly a fine dining, Italian type of a restaurant. They had a learning curve,” Doll said. “Slowly, they’ve been learning over the past couple of years some of the problems that we now know. That’s why they brought me in.

“We know there’s problems, and we have really addressed them.”

In nine months, Doll has listened to concerns and pushes improvements, notably in menu items, pricing and service. She is determined to make it work.

“We have made changes with what golfers and the community want, and that’s most important right now,” Doll said.

Tara Adams, restaurant regional manager who oversees banquet and catering, says change has been good. They are willing to listen.

“Even before this report came out, we’ve been working with others to put out menus that are more golfer friendly,” Adams said.

The restaurant has been working to create more casual dining and gathering space for golfers.

The restaurant intends to offer special pricing and service to club and league members. It serves a 350-member Auburn Golf Club, considered its main “community” clientele.

More changes will be implemented in March when league play tees off.

Responding to complaints that golfers are not getting what they want when they want it between holes, Doll and her staff vow to serve up fast items efficiently at the concession turn window. Items include mini pizzas, burritos, grab-and-go sandwiches and nachos.

In addition, Copper Falls plans to offer an upgraded breakfast menu beginning in May.

Hours also will expand come spring.

The restaurant will continue to offer entree favorites for lunch and dinner crowds. The menu has made room for new, frequently requested items.

Doll welcomes the public to try out the menu, adding “we’re not a private restaurant.”

The restaurant plans to bring in live entertainment. It continues to offer banquet and catering services.

More changes are coming. Doll and her staff are receptive to suggestions.

“We’ve really been talking to the people of Auburn, asking them what they want,” Doll said. “We are doing it for them.”

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For more information, visit www.copperfallsrestaurant.com.