Our Food & Beverage Strategy Day helps golf clubs take a step back from the day-to-day operation and clearly define what their clubhouse and Food & Beverge offer should be.

Many clubs know their clubhouse could perform better, but struggle to agree what it is trying to be. Is it a traditional member focused clubhouse, a casual dining space, an events-led operation, a bar-led social hub, or a blend of several different offers?

This strategy day is designed to help the club answer that question properly.

Working with board members, managers and key staff, we guide the club through structured discussion around the main areas of a strong Food & Beverage strategy, including the clubhouse offer, menu direction, pricing, stock and cost control, labour planning, standards, sales growth, marketing, daily management and ongoing review.

The session is designed to provoke thought, challenge assumptions and create honest discussion. It helps clubs move away from opinion led decision making and towards a clearer, more practical strategy based on identity, member expectations, operational capability and commercial performance.

The strategy template provides a clear framework for the day and helps the club shape its own direction. The aim is not to force every club into the same model, but to help each club understand what is right for its members, facilities, team and long term goals.

By the end of the process, the club has a stronger understanding of what its Food & Beverage operation should be, where improvement is needed, and how the clubhouse can better support members, visitors, events and the wider club strategy.

• Helps the club define its clubhouse identity and Food & Beverage direction

• Creates structured discussion between board members, managers and key staff

• Challenges assumptions and encourages honest review

• Links member experience with commercial performance

• Provides a practical strategy template the club can use and develop

• Supports better decisions around menu, pricing, labour, standards, marketing and sales activity

• Helps key staff understand the standards, expectations and direction of the clubhouse

• Improves alignment between the board, management and operational team

• Gives the club a clearer framework for future Food & Beverage improvement