Always something cooking

Source: Jackson Citizen Patriot
As a young boy, Frank Forgione's father gave him a few words of advice that became a driving force throughout his long and colorful business career.

``My dad always said some part of something is always better than all of nothing,'' said Forgione, who is best known locally as owner of the Clark Lake Golf Course. ``I've always remembered that in all my business deals.'' His unbridled passion for all things business that started at age 8 with a paper route serving 500 customers and eventually grew into an industrial catering business serving 17,000 daily meals now is focused solely on continuing to improve the golf course and adjoining restaurant.

``I've always believed you have to continue making improvements to your business in order to be successful,'' Forgione says. ``I've never been one to just sit back and let things be. We're always trying to make things better.''

It's been that way for Forgione ever since opening his first restaurant with his mother back in 1953. Mother & Son Restaurant became a Melvindale landmark before Forgione grew it into the start of his catering business. ``I vividly remember my first day in the catering business,'' he says. ``I cleared $8. Less than 10 years later, the business was doing more than $3 million in sales.''

The restaurant business seemed to call Forgione naturally after he found his way into the kitchen while serving in the Navy during the Korean War.

``I was trained as a parachute rigger, but I ended up in the kitchen,'' he says. ``They used to give you everything to cook in the Navy, so I spent a lot of time on the phone with my mother. She helped me become a pretty successful military cook.''

Forgione has also owned other businesses along the way, including another restaurant and an equipment-leasing business. His catering business served many prominent Detroit area companies, including the Big Three automakers. ``The catering business was all union. We were part of the Teamsters,'' he said. ``I got to know a lot of people over the years, including James Hoffa Jr. We've even catered parties and weddings for them.''

But his greatest success may be in showing the world that a successful restaurateur can be equally successful as a golf course owner and architect.

Forgione and his wife, Lorraine, bought what was then just a 9-hole Clark Lake course in 1969. They were building a home on Lake Columbia at the time and Forgione had become acquainted with owner Hal Withington, who also was course professional at the Grosse Ile Golf & Country Club.

``I kept driving by the course every day and got the idea to ask Hal if he'd be willing to sell it,'' Forgione says. ``I remember he asked me what made me think I could run a golf course. I guess you could say after 32 years, we've done OK.''

All the while still running his catering business in downriver Detroit until he sold it in 1996, Forgione added nine holes to the course in 1971, another nine in 1975, a driving range in 1978 and a new clubhouse in 1993 following a devastating fire.

The course property that included just 40 acres in 1969 now totals almost 500 acres. On tap for this year is a new Italian restaurant addition named after his son, Domenick, along with all new women's tees, a totally redesigned No. 14 hole and several other new course renovations. The new restaurant when opened sometime in May will allow the facility to remain open year-round. Lorraine and 25-year-old Domenick are also involved with running the business, while the Forgiones' three daughters have sought other careers. Charlene is a high school math teacher in the Indianapolis area, Roseanne is an industrial manufacturing engineer with FedEx and Annamarie is a baker and cook with the Marriott Corp.

Now nearing his 70th birthday, Forgione has turned over much of the management responsibility for the course and restaurant to Domenick. ``I'm around every day as a guiding force, but he really runs the business,'' Forgione says.

He also has longtime friend Steve Lucas around as golf course general manager. Lucas, retired from the automobile sales business, has been helping out at the course for nearly a decade. ``There isn't a day that goes by around here that isn't at least interesting,'' Domenick says.

Just like the rest of his life has been, Forgione probably wouldn't want it any other way.
Source: Jackson Citizen Patriot