Making Room for Banquets
With the banquet market changing every few years, club facilities have to stay current while maintaining a timeless feel.
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The Wright Stuff
- January 1, 2008
- Today's Manager
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Ideas Implemented Successfully at Norwood Hills CC Under John Wright’s Leadership • A la carte servers now earn a percentage of all F&B sales; this incentive program improved accountability and sales (through increased upselling), reduced food and bar costs, and increased the average wage of a la carte and bar staff by nearly $3.30/hr. (to $15.44/hr.). • Weekly events on [...]
- January 1, 2008
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Who’s In Charge Here?
Summing It Up • More clubs are taking over shop ownership to streamline management, leverage purchasing, improve control of pricing, and minimize risks. • Clubs also see value in assuming club ownership, to let head pros focus on servicing existing golfers and developing new ones. • Where head pros still own the shop, good business and leadership skills are a [...]
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