What's your food and beverage Minimum at your club?
Posted 09 January 2018 - 03:46 PM
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Posted 09 January 2018 - 04:05 PM
In many parts of the US now the foodie culture has really taken off. I can't imagine that's helping with the CC restaurant scene.
That said, my last club mins were $200/6months for Jr. Members, $400/6months for full members. That did include alcohol. But honestly, we never met our mins. because the restaurant was just not good (and I'm not a big 2PM drinker). The menu was good mind you, everything 'looked' good on paper. But when it came out..45 minutes later..it was mediocre at best. I decided after about 3 meals that I would just take the bath and we could go eat somewhere decent after playing.
Posted 09 January 2018 - 07:25 PM
Absolutely nothing else? Pro shop? Locker room? Cooler full of beer?
We actually do have a club in my town that does offer only golf (no clubhouse/pro shop, no carts, no nothing except the golf course and a port-a-potty next to the first tee) and - while it is fully subscribed with a long waiting list - many members would like something more from an amenity perspective.
But the "100% golf only" model wouldn't quite work for me.
Your description of the club in your town is spot on to one on my town, although they do provide 1) scorecards, 2) Pencils, 3) Lightning shelters, 4) a couple of (dumpy) restrooms, 5) an area that resembles a range, and 6) a putting green (which is about the furthest distance from the first tee on the entire course). I should also add they have a couple of picnic tables
While many members want some amenities, I know many more who donít want anything to change.
Edited by medicoreMAgolfer, 09 January 2018 - 07:26 PM.
Posted 09 January 2018 - 09:28 PM
Posted 11 January 2018 - 03:46 AM
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Posted 11 January 2018 - 08:12 AM
We tried to have a F&B min. but being a not for profit, member owned club, they voted against it of course.
Posted 11 January 2018 - 09:46 AM
Take it as a base assumption that your golfing membership wants at least "Grill Room" level food, though not necessarily fine dining, and that your clubhouse is fully built and paid for (so there's no incremental rent to pay).
From a fixed labor cost perspective, you've got (including a 25% benefits load):
Chef - $125,000
F&B Manager - $75,000
Kitchen staff - 10 @ $37,500 = $375,000
Front of House Staff - 5 @ $37,500 = $187,500
Total = $762,500; and this is sort of bare minimum staffing. The average club probably has 2x this staff.
But the real problem comes in managing your food inventory turns. Figure your average ticket is $25, with food cost of 40%, ($10) and that there are 5 "sets" of ingredients on your menu, with an average of 5 days' spoilage. On a "busy" day, you're going to serve maybe 60 meals, so you need to carry inventory of maybe 200 "sets" of entrees (you need to manage for the unpredictability of what people will order, allowing for the fact that things will "sell out" from time to time). So you're carrying inventory of $2,000, and 20% of it ($400) would spoil every day if it wasn't sold. If you manage things perfectly, you sell 40 meals a day, which is about 14,000 meals per year for gross revenue of $350,000, with a cost of $140,000. And you didn't throw anything away.
In this world, your F&B Ops are losing ~$550,000 per year.
If nobody ever eats, you're going to lose ~$887,700 per year (labor cost plus food inventory cost).
A typical "golf" club has ~300 members. So dues can be either $10,000 plus a $1,000 food minimum, with ~$1,800 of the $10,000 going to subsidize F&B; or dues can be $11,125 with no minimum and ~$3,000 of the dues load going to subsidize F&B. Effectively, you're going to be paying for the food, whether you eat it or not. You might as well have the option to eat it.
This starts with the base assumption that members want a restaurant/grill in their club. I tend to agree that if members were fully exposed to the costs of the operations, they often wouldn't include them (if you said in the case above, "a golf membership is $8,200, and there's an optional grill add-on dues of $1,800..." nobody would "join" the grill).
Posted 12 January 2018 - 02:36 AM
It isn't so much "forcing" people to eat in the restaurant as knowing that there is consistent cash flow so that they can be properly staffed at all times and have sufficient food on hand. I don't see it as a forced support as a guaranteed "floor". At my current club, I would estimate that 80% of members spend above the F&B minimum which isn't that much.
Current club: $135 quarter, and does not include alcohol. They also stagger the "quarter" based on last name: A-F members quarter ends in Jan/Apr/Jul/Oct, G-N ends in Feb/May/Aug/Nov etc. So they also spread out the few folks that come in for that fancy dinner to "use up" their quarterly F&B minimums.
Prior clubs: No minimum. I thought it was a huge plus when I joined (and didn't make that much money) but over time I realized that it was a big problem because patronage was amazingly lumpy. Lots of people ate there in the summer and no one went there in the winter. With no F&B minimums, it was very difficult to properly manage staffing in the winter months, so the club ended up being understaffed in the summer and overstaffed in the winter. They also habitually ran out of food in the winter because they didn't want to overbuy and waste food.
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