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:

• A snapshot of the current state of F&B in private clubs.

• 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?

• The balancing act: delivering member satisfaction while maintaining healthy margins and profitability, and the Board's role in this.

• Why training for clubhouse staff has never been stronger – and what that training should look like in today’s best-run clubs.

• Why you need a F&B Strategy!

• 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

[email protected]

 

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