Running the catering business on a golf course is a tricky business often there are long opening hours (especially during the summer) and few guests, golf is simply a sport where few people (max 200/day) use the large golf course. Yet every golf course has a clubhouse where before or after a round of golf something can be drunk and or eaten. Visitors to the hospitality industry usually have tough demands on the products and services provided, the quality must be good the ingredients fresh, the assortment extensive, and all this at a relatively low price. In addition, turnover and results are completely dependent on the occupancy in the course, a few weeks of bad weather during a season can have a big impact on the figures.
Yet many clubs also see the hospitality industry as an opportunity to offset other operating problems, such as using the often beautiful facilities commercially for other activities. For example, renting them out for parties and celebrations, company days, corporate training sessions, venues for other organizations/associations such as the Lions, Rotary or a bridge club. At the same time, these kinds of activities should not interfere with the core business of the hospitality industry, namely being there for the players of the course (members and green fee players). This requires careful planning, proper agreements and regular consultation between the club and the tenant.
Golfimprovements has the catering experience and has already looked into the kitchen at many clubs to be able to give you sound advice in this area.