Depreston
Club Champion
Has anybody come across a golf cub that does a black pudding and fried egg sandwich anywhere?
If so, please leave details...
Seahouses
Should your golf club shut down the kitchen to save you money?
- Thread starter Mel Smooth
- Start date
Seahouses
Kinross GC.Has anybody come across a golf cub that does a black pudding and fried egg sandwich anywhere?
If so, please leave details...
I should warn you, a PP had one of those and suffered for it later on. It was like a lead weight in his stomach half way around
Red devil
Well-known member
Good. Glad to see the butty was doing its jobKinross GC.
I should warn you, a PP had one of those and suffered for it later on. It was like a lead weight in his stomach half way around
LincolnShep
Head Pro
Had an amazing bacon and black pudding bap at Pottergate GC near Lincoln.Has anybody come across a golf cub that does a black pudding and fried egg sandwich anywhere?
If so, please leave details...
cookelad
Tour Winner
Played an Open at Wrexham one Saturday morning about 15-odd years ago , shotgun start, fourballs off all 18 tees so 72 blokes showing up at 8am for a 9am tee time aaaaaaand "the kitchen's opens at 10" couldn't even get a brew.
How can you be that clueless? 72 fellas teeing off at 9am, "I know I'll wait till they're all on the course then open up" - when they said that I said give me the keys I'd open it and get the grill on probably the best part of £500 quid stood outside going hungry!
Back to the topic in general, and sadly this is just another part of Golf Polska I really dislike, there isn't that culture of getting to the course for a coffee/tea and bacon butty or staying for a drink and a sandwich afterwards to discuss divvy up the winnings and discuss where it all went wrong, it feels like a nation of car park golfers, or maybe they're just waiting for that bloody foreigner to leave so they can go and socialise!
kp17
Newbie
A lot of clubs around my way are franchising their space/kitchen out to seperate restaurants. Bringing a rent in and maybe giving the golf members a 10% discount.
Club I’m at has an Italian which is quite popular and always busy but in the morning still able to get a breakfast/rolls/coffees etc ordered and brought into bar area
Club I’m at has an Italian which is quite popular and always busy but in the morning still able to get a breakfast/rolls/coffees etc ordered and brought into bar area
Slab
Occasional Tour Caddy
If a kitchen doesn’t take money then it might be right to close it (if the reason for not taking money can’t be reversed)
If it takes money but not in profit then that can often be corrected, so its worth trying
If its in profit then no cause for concern (maybe there’s even ways to increase profit)
And just occasionally it could be worth keeping it even if it doesn’t make money just for the related income it may be providing in other areas. Depends on what happens at each club/ kitchen
At home club they’ve switched between franchise and in-house & its just come back ‘in’ last month. They get plenty private functions through the year and had to build a separate golfers bar last year to keep players happy pre/post round
Most of the time I’m happy with the food but the odd bad one creeps in when you least expect it, which is annoying
If it takes money but not in profit then that can often be corrected, so its worth trying
If its in profit then no cause for concern (maybe there’s even ways to increase profit)
And just occasionally it could be worth keeping it even if it doesn’t make money just for the related income it may be providing in other areas. Depends on what happens at each club/ kitchen
At home club they’ve switched between franchise and in-house & its just come back ‘in’ last month. They get plenty private functions through the year and had to build a separate golfers bar last year to keep players happy pre/post round
Most of the time I’m happy with the food but the odd bad one creeps in when you least expect it, which is annoying
simsini
Well-known member
I would suggest at most clubs, they make less from the ever dwindling number of members who just go to the bar for a drink and possibly some food after their round (due to so many car park golfers), and they make a lot more from functions and societies. It is business sense to cater for those groups over members. In fact, clubs might as well have minimal offering for members, they are typically expecting quality food at rock bottom prices.
One thing that I think would be a good idea is to offer tiered member's discounts. For example, 10% off for your first £250 spend for the year, 15% off for the next £250 and then 20% off for what you spend over that. Could easily be tracked.
One thing that I think would be a good idea is to offer tiered member's discounts. For example, 10% off for your first £250 spend for the year, 15% off for the next £250 and then 20% off for what you spend over that. Could easily be tracked.
KenL
Tour Rookie
Dunbar GC.Has anybody come across a golf cub that does a black pudding and fried egg sandwich anywhere?
If so, please leave details...
Imurg
The Grinder Of Pars (Semi Crocked)
No need for anything green in a bacon roll. It might have a vitamin in it!
Brian 222
New member
My Tuesday group of 12 has beer and lunch. Problem is we're just about the only ones in there. We play 10am - 2pm.
Lunch from 2-3 is.
Dinner and evening more of a crowd but during the day some staff at a loose end.
Lunch from 2-3 is.
Dinner and evening more of a crowd but during the day some staff at a loose end.
Brian 222
New member
I would eat that.
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