Improving Your F&B Operation with Tony Adams of Hospitality in Golf - GCTUK 124
Golf Club Talk UK
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Revamping F&B in Golf Clubs
This chapter explores the complexities of food and beverage operations within golf clubs, emphasizing the challenges in hiring skilled staff and aligning strategies. The guest shares his extensive experience and insights on improving F&B services, focusing on modernizing menus, utilizing technology, and creating inviting atmospheres. Key discussions include simplifying offerings, sourcing local ingredients, and adapting to changing culinary expectations to enhance the overall member experience.
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