Improving Your F&B Operation with Tony Adams of Hospitality in Golf - GCTUK 124
Golf Club Talk UK
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Navigating Food and Beverage Strategies in Golf Clubs
This chapter explores the complexities of pricing strategies in golf club food and beverage operations, highlighting the need for clarity and alignment with member expectations. It also examines the intrinsic motivations of staff in the industry and the significance of fostering a supportive work environment. Through personal anecdotes and insights, the chapter emphasizes the value of community relationships and data-driven decision-making in enhancing the dining experience at golf clubs.
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