Reader’s Q&A: How to train food and beverage staff 0
Many employers will simply employ the cheapest pair of hands available and will suffer the consequences of that action accordingly.
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Tag "The Clubhouse"
Q&A with Steven Brown: How restaurants have used the smoking ban to benefit customers 0
Have you offered an alternative area to facilitate smoking?
The story behind the three famous paintings of Conwy Golf Club 6
David Williams is leading a campaign to explain the link between three of the most famous images of golf known throughout the world and their origin at his home club of Conwy (Caernarvonshire) in north Wales.
Readers’ Q&A with Steven Brown on F&B pricing 0
“My problem is that the committee is requiring a 60 per cent margin, which I believe to be excessive, as our chief source of income is the faithful bar snack.”
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.
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.
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.
Cheshire police warn of forged golf union cards 2
The Cheshire Union of Golf Clubs has become aware that forgeries of discount cards have been in circulation and in use at Cheshire clubs.
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.
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.
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.”
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.
Club Profile: Turnberry Golf Club 1
The club has become part of a modern hotel and resort, but its bond with the past remains as strong as ever.
Should clubs be worried about terrorism at golf tournaments? 0
“For the Open championships, enormous security measures are always put into operation.”
Steven Brown: How to calculate profit and loss in the bar and restaurant 1
There are essentially two areas of finance that need to be reviewed regarding your F&B operation.
Are online tee times for your club? 0
It seems that every week another golf club revamps its website for one main purpose: to make it possible for members, and increasingly visitors, to book tee times on the facility.
How to use clubhouse space more efficiently 3
Refurbishing the clubhouse is ambitious, expensive and can be risky – even for the wealthier clubs.
