Food and beverage (or F&B as we call it in the trade) can be a financial black hole for your golf club.
But we all want good food and a well-priced pint when we turn up in the clubhouse after a round. And we want it at a discount.
It’s our little perk for paying our subs each year, right? But managing a good offering is a massive challenge for clubs and, this week, Tom Irwin and Steve Carroll focus in on the issue as part of our The Price of Club Golf series with GCMA Insights.
What are the numbers like, how have costs increased, and should we temper our expectations?
Elsewhere in this episode…
The NCG Golf Podcast is produced in association with the TaylorMade TP5 golf ball
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