Golf Club Talk UK Improving Your F&B Operation with Tony Adams of Hospitality in Golf - GCTUK 124
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Jul 29, 2025 Tony Adams, consultant and founder of Hospitality In Golf, dives into enhancing food and beverage operations in golf clubs. He shares insights on modernizing menus, using local ingredients, and the importance of continuous staff training. Adams emphasizes the need to create inviting atmospheres and cater to diverse dietary needs while maintaining compliance with regulations. He also highlights what top golf clubs do right, showcasing how attention to detail and a strong hospitality culture can dramatically elevate the overall member experience.
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Golf F&B Model Misalignment
- Golf clubs struggle because their service goals conflict with financial realities.
- Club business models fundamentally don't align with standard restaurant metrics.
Equip Kitchen to Menu Needs
- Base kitchen equipment choices on the actual menu and customer needs.
- Avoid acquiring expensive equipment that doesn't match your service purpose.
Design Clubhouse for Experience
- Design clubhouse spaces focusing on flexibility and guest experience.
- Include features like plug points, adaptable seating, good lighting, and multi-purpose rooms.