1. The 2017 U.S. Open Championship A first for Wisconsin

2. A State-Wide Effort Some key players: Town of Erin Washington County
State of Wisconsin
Law enforcement (many different agencies)
Department of Transportation
Hartford Fire & Rescue and Ascension
USGA

3. By the Numbers 9,485 -Number of entries
156 - Number of players who competed at Erin Hills
5,266 - Number of volunteers
120, Number of volunteer hours
200, Number of fans over the course of championship week
15, Number of grandstand seats
26.5 million – Number of television viewers around the world
235 - Number of buses used
442,403 - Number of pieces of U.S. Open Logoed merchandise sold
840 - Number of credentialed media
Number of individual tents in all sizes
350, Amount in square feet of tented space

4. What did the players think of Erin Hills?
“This golf course is in fabulous shape. I love it, obviously. Yeah, I thought it was a great test.” Brooks Koepka
“I think it’s an awesome golf course. I think that’s been the consensus from everybody. I’m sure at some point it will come back here.” Jordan Spieth
“The golf course is great, it really is. I’m a big fan of this place. It’s a big, big golf course, with long rough and all that stuff, but it lets you play.” Rory McIlroy
“The course is in magnificent shape – probably the best conditioned golf course we may see ever in a major.” Steve Sticker
“The course is beautiful. It’s probably unlike anything I’ve ever played in the states. The greens are perfect – some of the best greens I’ve ever putted on.” Davis Love
“It would be a lot of fun to see this place firm and fast. It's a lot of fun to play.” Rickie Fowler

5. Course Planning for the U.S. Open
Seven years to plan
Work to the golf course
Early closure fall of 2016
2017 opening of July 1
Contingency planning
Neighbor relations
Temporary help
Staff logistics: credentials, parking, scheduling
Prepare for the unexpected demands

6. After the Championship: Back to Business
Re-open for limited guests one week later
Staff party and gifts
Priority for tear-down
Guest expectations
Minimizing the “hangover”

7. Questions?