Could Your Golf Club Be Losing More Money Than the Cost of Fixing It?
It’s a question worth asking.
When we review a golf club’s Food & Beverage operation, we’re not just looking at what’s served across the bar or coming out of the kitchen.
We look behind the scenes , and at the numbers.
Purchasing. Gross profit. Pricing. Stock control. Staffing and rotas. Menu performance. Waste. Supplier costs. Opening hours. Processes and procedures.
Often, there isn’t one huge problem.
It’s several smaller issues that have simply become part of the day-to-day operation.
On their own, they might not look particularly serious. Add them together over 12 months and the cost to the club can be considerable.
That’s why our first step at **Ingentro Consultancy** is to understand the individual club and how its F&B operation really works.
We won’t tell a club we can save a certain amount before we’ve reviewed the operation. Every club is different, and we think it’s important to be realistic about that.
What we are confident about is our ability to identify where costs may be reduced, margins protected and profitability improved.
Our aim is simple: the savings and improvements we identify should help offset the cost of bringing Ingentro in to help in the first place.
Consultancy shouldn’t simply become another cost on the club’s P&L. There has to be a benefit at the end of it.
And we don’t want to produce a report that gets discussed once and then left in a drawer.
We work alongside management, kitchen and front-of-house teams to help make the changes happen ,and to see whether they’re actually working.
If you’re a General Manager, Finance Director or board member and you’re not completely sure whether your F&B operation is performing as well as it could be, we’d be very happy to have an initial conversation.
That first conversation costs nothing.
And it may highlight a few areas currently costing your club a lot more.
