Food & Beverage Performance Package
Food and beverage should be a strength of the club, not just a service that “ticks along.” When managed well, the clubhouse becomes an asset: a place where members feel welcome, looked after, and proud to bring guests, while also contributing meaningfully to the club’s financial performance. But in many clubs, margins tighten, costs rise, staffing becomes difficult, and maintaining consistency becomes hard. We understand this. We’ve lived it.
We review the entire F&B operation in the context of the broader club strategy, aligning the offer, pricing, service standards, and financial performance. The aim is to build a hospitality environment that feels warm and enjoyable for members, while operating with confidence, structure, and commercial clarity. Our approach is practical and supportive, working alongside your team to create systems and standards that are clear, achievable and sustainable.
This isn’t about quick fixes. It’s about building a stable operation that supports the club both culturally and commercially, one that delivers enjoyable service experiences, reliable margins and a sense of pride in the clubhouse.
Consistent service. Strong financial performance. Clubhouse members are proud of.
Our Approach to Pricing
Our consultancy pricing is based on a transparent matrix designed to reflect the unique needs of your club. We consider all key factors that influence food and beverage performance, including club size, membership profile, strategic direction, operational standards, and overall member experience.
10-Step Food & Beverage Fix & Growth Plan
1. Initial Operational Review & Baseline Assessment
Conduct a comprehensive evaluation of current F&B operations to establish performance benchmarks, identify immediate pain points, and define priority areas for improvement.
2. Kitchen Workflow & Production Review
Examine kitchen layout, prep processes, station flow, and production efficiency to reduce bottlenecks, optimise speed, and improve consistency.
3. Front-of-House Service Standards & Experience Audit
Assess guest-facing service standards, service flow, staff engagement, ambience, and operational readiness to elevate the overall dining experience.
4. Staff Training, Roles & Accountability Structure
Define clear roles, responsibilities, and performance expectations, and implement targeted training programs that reinforce service excellence and operational consistency.
5. Guest Experience & Member Engagement Enhancements
Develop initiatives to strengthen guest satisfaction, loyalty, and member engagement through personalised service, feedback systems, and value-driven experiences.
6. Menu Performance & Margin Analysis
Review menu item sales, food cost percentages, contribution margins, and performance trends to identify low performers and maximize profitability.
7. Menu Engineering & F&B Profitability Strategy
Implement a data-driven menu strategy including item repositioning, redesign, recipe standardisation, and product mix optimisation to improve revenue and margin outcomes.
8. Supplier, Purchasing & Cost Control Review
Evaluate supplier contracts, pricing structures, purchasing practices, and inventory systems to eliminate waste, improve cost control, and strengthen vendor partnerships.
9. Pricing Strategy & Market Positioning Alignment
Align pricing with market dynamics, competitive landscape, and guest expectations to ensure value perception while maximising revenue opportunities.
10. Implementation Roadmap, Monitoring & Ongoing Support
Deliver a structured execution plan with clear timelines, KPIs, and monitoring tools, supported by ongoing guidance to ensure measurable and sustained operational success.
