Food and Beverage Operation

Food For Thought - Is Your Food and Beverage Operation Being Run Properly?

Food and Beverage Operation 
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I eat food.  I drink beverages. 

Therefore, I am qualified to oversee a Food and Beverage operation.

In assessing the operations of many clubs/resorts each month, I find that one of the most poorly operated, inconsistent areas of club/resort operations is Food and Beverage.  Especially in member owned environments, which are often overseen by a club board, people seem to think that because they dine out, they somehow have some level of expertise that allows them to make business decisions about this important aspect of the club.  The reality is that this is one of the most complex departments in a club to manage, control, and produce a consistent experience.

Let's ask a few questions!

Is your Food and Beverage operation experience appropriate for what your members/guests want to have in your club/resort?  Are you priced properly, too high, or too low? How do you know? Are you tracking cover counts by day?  By shift?  By hour?

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