Should your golf club shut down the kitchen to save you money?

[Arthur Wedge]

I suppose it's a reasonable notion but does anyone actually believe for one second that if their club ditched the kitchen that they would reduce the fees?

May well be the opposite if footfall into the club is lower across the bar

 

[Lord Tyrion]

And you believe that would happen?

Reduce fees, no. Prevent increases, very possibly.

A members club doesn't look to make a big profit, some profit is healthy and necessary to put away for a rainy day, so if the kitchen losses are removed from a budget they will not need to increase fees based on that particular issue. Something else may mean the fees go up but that is a separate issue.

 

[doublebogey7]

I suppose it's a reasonable notion but does anyone actually believe for one second that if their club ditched the kitchen that they would reduce the fees?

For a member owned club, the notion is somewhat irelavant, as it will be up to the members to decide how the club spend any money saved.

 

[Arthur Wedge]

Reduce fees, no. Prevent increases, very possibly.

A members club doesn't look to make a big profit, some profit is healthy and necessary to put away for a rainy day, so if the kitchen losses are removed from a budget they will not need to increase fees based on that particular issue. Something else may mean the fees go up but that is a separate issue.

Most clubs make a heathy overhead from the bar - if the kitchen closes and you drop any level of footfall through the bar then those nice overheads on the bar drop

 

[Lord Tyrion]

Most clubs make a heathy overhead from the bar - if the kitchen closes and you drop any level of footfall through the bar then those nice overheads on the bar drop

That's an assumption that the kitchen is keeping people in the bar. As has been discussed, that is not happening at some clubs. It does at some, not at others. It is something each club would need to look at, the overall picture.

 

[Arthur Wedge]

That's an assumption that the kitchen is keeping people in the bar. As has been discussed, that is not happening at some clubs. It does at some, not at others. It is something each club would need to look at, the overall picture.

It’s only natural that if someone sits to eat something they will also have a drink , it must be rare if someone doesn’t order at least one drink

If there is no food there then those that would eat would go somewhere else so you lose the custom over the bar as well

Having good F&B facilities can be a very good money earner bringing in finances to be used on multiple other areas - but it needs to be supported and of good quality

 

[Crazyface]

According to the latest report, our food and bar made £39k profit in the last 5 months so won’t be closing anytime soon

wow.

 

[GreiginFife]

Reduce fees, no. Prevent increases, very possibly.

A members club doesn't look to make a big profit, some profit is healthy and necessary to put away for a rainy day, so if the kitchen losses are removed from a budget they will not need to increase fees based on that particular issue. Something else may mean the fees go up but that is a separate issue.

If you truly believe that then more power to you. They could simply make a "increased cost of re-investment" case to keep the rises coming.

 

[GreiginFife]

For a member owned club, the notion is somewhat irelavant, as it will be up to the members to decide how the club spend any money saved.

If the case put forward is increased cost of re-investment, how many members would sit and forensically dissect that statement? Half the time members don't even show up for AGMs going by a recent thread on here.

 

[Lucifer MorningStar]

My new club has a very odd arrangement. The clubhouse is open Mon-Sat, but closed Sunday. I'm new to the club but I'm told that the couple that run the clubhouse are committed christians so they don't work on Sundays. I'm not knocking their faith but it's a shame for heathens like me who can't get anything to eat. I've played there five or six times so far and they've all been on Sunday so I've yet to enter the clubhouse - so no idea what's available!

Absolutely fair play to them for sticking to their beliefs and not being swayed by money. However I’m sure that could at bringing someone in for the day for peak food times and see if that makes it feasible to at least open the bar facilities if not the kitchen. There’s got to be money in that as Sundays in my experience tends to be the day most will stop for a pint and a bite surely.

 

[Lucifer MorningStar]

That's an assumption that the kitchen is keeping people in the bar. As has been discussed, that is not happening at some clubs. It does at some, not at others. It is something each club would need to look at, the overall picture.

Agreed. But as with all things in these threads people base their opinion on the bias of how it works at their own club and often can’t see the views of others as they’ve not shared a similar experience.

My first club removing kitchen facilities actually saw the club financially better off because they still got all the bar revenue but weren’t losing money hand over fist on kitchen/food facilities that weren’t being used and were not financially viable. Didn’t stop the fees going up though

 

[apj0524]

I'm in favour of a Costa Coffee catering Model Monday to Friday and a more full catering at the weekends when there is more demand for breakfasts and lunches, seems to work for us

 

[SwingsitlikeHogan]

Our food, catering and hospitality offering was a key part of the decision to very significantly refurbish the bar and dining areas of our clubhouse...done at quite some cost. Food is available from 8am to 4pm daily - 7 days/wk...plus evening events and if required meals after later finishing club competitions and matches etc.

Our regular (not every) Sunday lunches are sellouts (80 covers)...bar food and daily specials are superb and great value. Big Christmas lunches coming in December.

Feedback from visiting societies and clubs (playing matches) is tops. Our chef (he has a sous-chef helping on much of the legwork and bar food) is proactive and inventive...recentl;y putting on a special 6 course Tasting event...with numbers limited to 40 to ensure the best experience.

I think the model is that we employ the chef (on a basic 'retainer') and the club provides the facilities and some requirements and some guidance on food options...but the chef takes, at least, some of the profit.

It helps that our bar and restaurant are now providing a very pleasant relaxing and eating/dining environment - that was members money.

 

[Doon frae Troon]

At one of my municipal courses I increased the seniors 18 hole round charge by 50p to £5.50 [1990's]
One seniors mouthpiece gave me all sorts of grief about the Council financially hitting poor old pensioners and stopping some from playing.
After his round I observed him buying a £2.50 bacon roll, a £1.50 coffee, putting £3 in the puggy and £2 in the pool table.
He did not take kindly to me telling him he had spent nearly twice as much in an hour in the clubhouse than he had on his round of golf.

 

[Slab]

At one of my municipal courses I increased the seniors 18 hole round charge by 50p to £5.50 [1990's]
One seniors mouthpiece gave me all sorts of grief about the Council financially hitting poor old pensioners and stopping some from playing.
After his round I observed him buying a £2.50 bacon roll, a £1.50 coffee, putting £3 in the puggy and £2 in the pool table.
He did not take kindly to me telling him he had spent nearly twice as much in an hour in the clubhouse than he had on his round of golf.

I'll be honest, if the club charged me 50% of the cost of a round of golf, for a bacon roll! .... I'd go off my head at you for pointing it out too

 

[Doon frae Troon]

I'll be honest, if the club charged me 50% of the cost of a round of golf, for a bacon roll! .... I'd go off my head at you for pointing it out too

They were not ordinary bacon rolls, quite posh ones with baguettes and cream cheese and a bit of greenstuff, lovely.

 

[LincolnShep]

They were not ordinary bacon rolls, quite posh ones with baguettes and cream cheese and a bit of greenstuff, lovely.

No need for anything green in a bacon roll. It might have a vitamin in it!

 

[Doon frae Troon]

No need for anything green in a bacon roll. It might have a vitamin in it!

We used to sell shiploads of bacon rolls, and cheeseburger and chips was our best selling meal. Both a fairly basic fare.
My new catering manager/chef wanted to take the menu [and profit margins] a bit more upmarket.
After a bit of moaning to start with our golfers soon realised that his food was a bit special and he and we did very well.
A good example was that our Golf Society bookings went through the roof and we turned away manty bookings.

 

[Klimski]

I follow some clubs in Fife on Facebook, and seeing the prices for things like Sunday lunch and evening meals - I would be in there all the time

 

[Mel Smooth]

Has anybody come across a golf cub that does a black pudding and fried egg sandwich anywhere?

If so, please leave details...