Rare is the board member who makes it all the way through a term of service without asking: "Why don't we make money in F&B?" If you're a veteran manager or controller, it's a conversation you've had countless times and a debate you are likely tired of hearing in the boardroom. We believe it's possible to reduce the amount of time you spend in those circular discussions—over time and with the right resources—and we've put together a toolkit of F&B basics to help you get started.
If you have questions about any of the materials or need help running your own reports, email Member Support
The majority of our subscribers have a December fiscal year end. That means very soon it will be time for those clubs to update the financial and operational information in their CB accounts. Whatever your FYE, it may be helpful to identify an individual from your management team to champion the project and serve as a primary contact for our member services team. If you do that, please send us an email and let us know who's been tapped to spearhead your 2015 update.
Check out the Fall 2014 issue of Golf Inc. Magazine for an excellent article about the realities of food and beverage revenue in the club industry. The story includes CB data and interviews with Club Benchmarking member Ken Butler and our own COO, Russ Conde.
ALL ABOARD: TIPS FOR NEW SUBSCRIBERS
GROWING STRONG! WELCOMING 13 NEW CLUBS
See the CB MEMBER LIST
Hardscrabble Country Club - AR
Lakeside Golf Club - CA
The Reserve - CA
Toscana Country Club - CA
Country Club of Terre Haute - IN
Tippecanoe Lake Country Club - IN
Blue Hill Country Club - MA
Longmeadow Country Club - MA
Nashawtuc Country Club - MA
Hidden Valley Country Club - NV
Michelbook Country Club - OR
Bentwater Yacht Club - TX
Willow Brook Country Club - TX