Golf Club Talk UK GCMA Insights on GCTUK - Discussion on Food & Beverage in Golf Clubs
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May 29, 2025 In this engaging discussion, industry experts Steven Brown, Heather Moran, and Kevin Fish tackle the complexities of food and beverage operations in golf clubs. They delve into balancing profitability with member satisfaction, shedding light on current trends and the impact of rising costs. The importance of staff training and effective communication emerges as a key theme, underscoring the need for strategic planning. Their insights provide essential guidance for enhancing the member experience while maintaining financial viability in club settings.
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Rising Costs Outpace Prices
- Rising costs like national insurance and fuel are not matched by price increases in golf club food and beverage.
- Many clubs subsidize F&B losses using golf income, which is unsustainable long term.
Expectations vs Reality in F&B
- Members want five-star food and service at one-star prices, creating financial tension in clubs.
- Educating boards and members about realistic costs is crucial to address this disconnect.
Low F&B Usage by Members
- Most golf club members (about 70%) don’t regularly use food and beverage services.
- Clubs try discounting heavily to increase use, but often these efforts don't bring more members in.