Steven Brown: How the backfitting of your bar is your greatest drinks’ marketing asset 0
Merchandising is the art of silent selling, it is the ability to display your most profitable products to their best advantage and it is about making money.
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Features
Steven Brown: How to make your food and beverage operation stand out 0
It really doesn’t matter that you know how to read a profit and loss account, a balance sheet and a break-even point if you haven’t generated any profitable income in the first place.
Three golf clubs praised for their environmental work 0
Hankley Common, Beaconsfield and Royal St George’s golf clubs have been praised for their quality of ecological stewardship.
Cowglen GC receives £11k following water audit 0
Cowglen Golf Club in Scotland has received £11,000 after it examined its water costs and usage in detail to ensure best value.
Noel Mackenzie: Why club captains should not dictate changes to a golf course 0
The landscape of a golf course should be unique; every course has its own character and charm.
Club Profile: Broughton Heath – a thriving par three golf course 0
Broughton Heath, in the Derbyshire countryside not far from Dovedale in the tiny village of Church Broughton, is an 18-hole golf course with 18 par three holes.
Stuart Phipps: How to convert ‘nomads’ into golf club members 0
It is no use existing clubs fighting each other for members: unattached golfers – ‘nomads’ – have to be converted into members – and that means clubs must provide what they want.
The key to successful marketing is your club’s database 0
As winter draws closer, the number of visiting parties decrease and the frequency of member visits to the course start to decline, it is a time of year when thoughts should be turning to winter work.
Noel Mackenzie: Prepare the course now for winter, so it can be prepared for next summer 0
As the sun gets lower in the sky and daylight hours shorten so the plants on the golf green receive less light and heat reducing the ability of the grass to maintain condition under low cutting heights.
How Epsom Golf Club increased its junior section from 26 to 108 1
“Kids here are encouraged to take part in the club’s affairs. They get a handbook, bi-monthly newsletters and noticeboards which keep them informed. They’re not treated differently.”
How interior clubhouse design can fit into a marketing strategy 0
There was a time when simply having a bar and dining facility at a golf club guaranteed that members and visitors would stay post round and use the facilities.
Epping Golf Club uses glass instead of sand in its bunkers 1
Neil Sjoberg, the manager of Epping Golf Club who built his club from scratch, has revealed that he uses glass for sand in his course’s bunkers, as part of his club’s environmental strategy.
Epping Golf Club recruits 20 new members a year from its ‘Mighty Masters’ 0
During the Easter holidays Epping Golf Club hosts its annual ‘Mighty Masters’ golf tournament.
How free marketing boosted club’s membership 0
In one 18 month period, the club increased its full male members by 75, lady members by 30 and social members by 67.
Interview with Ernie Els: the changes to Wentworth’s West Course 0
Described as the one ‘they all want to play’, the West Course, or Burma Road, is arguably Britain’s most famous golf course.
Noel Mackenzie: The science behind course machinery 0
The business of managing fine turf for good putting green speeds is demanding and at nearly all courses these days it is a 365 day-a-year operation with around 2.5 hours of triple mowing undertaken per day as an average for 18 holes.
Noel Mackenzie: How to spend less on drainage 0
Drainage and irrigation both depend on a few similar phenomena such as gravity, hydraulic laws, the behaviour of water molecules and so on.
Noel Mackenzie: The role seeds and fertilisers play in helping turf 0
Probably the biggest area of turf supply is the finishing off of tee constructions and bunker refurbishments during the winter months. The turf will vary depending on the type of surface and the situation.
The Belfry markets itself to novice golfers 0
One of the most famous golf clubs in the world – The Belfry – has begun marketing itself to beginner golfers.
Douglas Valley applies for two wind turbines 0
Douglas Valley Golf Club in Bolton has applied to its local council to install two wind turbines on its golf course.
The Bristol Golf Club abolishes its dress code – and tee times 0
The Bristol Golf Club in Almondsbury has abolished its dress code – and even tee times – for one of its courses, in a bid to attract more beginners to the club.
Steven Brown: The calculations needed to work out how profitable your F&B stock is 0
You can become an expert in the field of stock control.
Noel Mackenzie: Why the winter is the perfect time to prepare for next summer 0
Summer preparation requires planning when the inevitable need to restore and replenish the playing surfaces through renovations is being considered.
How to make your golf club disability friendly 0
The process of making your golf club accessible starts by first identifying how your course and clubhouse present the barriers that make a person’s impairment disabling.
Club Profile: Windlesham GC – How eco work and reciprocal deals has attracted new business 0
“We don’t try and compete with Sunningdale or Wentworth.”
Noel Mackenzie: Things to consider before purchasing course machinery 0
What is needed to run a course well?
Steven Brown: Making your food and beverage operation more profitable 0
In this feature we are going to focus upon the use of facts and data that are available to you to use as control mechanisms in your food and beverage operation leading to greater efficiency and profitability.
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