On this episode of GCMA Insights, we're talking about Food & Beverage (F&B) operations at Golf Clubs. It's a wide ranging chat, based on some of the fundamentals and principles as well as a look at how clubs can do things better, while retaining that "service element"
Our guests are:
Steven Brown – F&B Consultant - Inn-Formation
Heather Moran – General Manager at La Moye Golf Club
Kevin Fish – Club Management Specialist at Contemporary Club Leadership
Guided by Leighton Walker, the guests look at the following:
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A snapshot of the current state of F&B in private clubs.
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Trends shaping club F&B and the wider hospitality sector.
- The practical realities of running an F&B operation within a private club setting, including member discounts. Members looking for a five star product at a one star price?
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The balancing act: delivering member satisfaction while maintaining healthy margins and profitability, and the Board's role in this.
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Why training for clubhouse staff has never been stronger – and what that training should look like in today’s best-run clubs.
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Why you need a F&B Strategy!
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The rise of customer service and member experience training
Don’t miss this episode if you’re a club GM, board member, or F&B manager seeking fresh insight or looking to boost profitability without sacrificing service.
https://www.inn-formation.co.uk/
CCL - Including Clubhouse Staff Training
https://www.lamoyegolfclub.co.uk/
Advanced Management Programme F&B Certificate
www.golfclubtalk.uk
golfclubtalkuk@gmail.com
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