GCMA Insights on GCTUK - Discussion on Food & Beverage in Golf Clubs

On this episode of GCMA Insights, we're talking about Food & Beverage (F&B) operations at Golf Clubs.  It's a wide ranging chat, based on some of the fundamentals and principles as well as a look at how clubs can do things better, while retaining that "service element" Our guests are: Steven Brown – F&B Consultant - Inn-Formation Heather Moran – General Manager at La Moye Golf Club Kevin Fish – Club Management Specialist at Contemporary Club Leadership   Guided by Leighton Walker, the guests look at the following: A snapshot of the current state of F&B in private clubs. Trends shaping club F&B and the wider hospitality sector. The practical realities of running an F&B operation within a private club setting, including member discounts.  Members looking for a five star product at a one star price? The balancing act: delivering member satisfaction while maintaining healthy margins and profitability, and the Board's role in this. Why training for clubhouse staff has never been stronger – and what that training should look like in today's best-run clubs. Why you need a F&B Strategy! The rise of customer service and member experience training Don't miss this episode if you're a club GM, board member, or F&B manager seeking fresh insight or looking to boost profitability without sacrificing service.   https://www.inn-formation.co.uk/ CCL - Including Clubhouse Staff Training  https://www.lamoyegolfclub.co.uk/ Advanced Management Programme F&B Certificate   www.golfclubtalk.uk [email protected]   Support us here: https://buymeacoffee.com/gctuk