Page 24 - GBC English Winter 2022

A dedicated outdoor patio menu featuring numerous options of wood oven cooked pizza includ- ing the two favourites, ‘Tin Cup’ and the ‘Canadian’. The aroma of the wood burning oven catches the attention of golfers exiting their 18th hole and draws them to the outdoor patio. To add to the evening atmosphere, the club entertains members and guests with live outdoor music on selective evenings. From acoustic evenings to full bands, it has helped sales tremendously. Doug said, “There’s nothing better than live entertainment to enhance a relaxing evening on the patio. Without question the music is an absolute magnet and it draws finishing golfers and diners to the patio.”
Success breeds success. All golfers are spending more time and money at the club resulting in increased food and beverage sales, which in turn generate increased tips for staff (shared between the servers and kitchen staff). The patio opened in mid-May, but construc- tion challenges delayed the bar and pizza opening until the July 1st weekend. However, based on brisk sales since the opening and relative to 2019 sales, the Club has seen increases in beer and liquor sales of 43% and 24% respectfully. Wine sales are similar and food and miscellaneous sales increased by 8%. Although it is a little early to figure accurately, a 5 to 7-year payback is projected which is quite good, considering it was built during peak prices of material and labour costs.
CONTRACT IT OUT
The Legends Golf Club in Warman, Saskatchewan, has always been an active golf course with member and public play, club events and outside tournaments. Their two-story clubhouse boasts an attractive dining room and patio
Top photo: Golfers can sit at the patio bar and enjoy fresh pizza from the outdoor wood stove at Kingsville G&CC.
Bottom photo:The newly expanded outdoor patio bar at The Legends GC is a huge hit with members and public golfers.
on the upper level with their pro shop, locker rooms and storage areas on the bottom level. Prior to 2020, they had a Grab & Go window serving hot dogs and sandwiches. With the varied indoor and outdoor dining restrictions over the past two seasons, they contracted out their F&B services to a local caterer in Warman, took their Grab & Go service to a new level and created an outdoor patio along with expanding the offerings available to golfers.
Contracting out their F&B service made a significant difference to their staffing requirements and ultimately their bottom line. The third- party caterer has a vested interest in ensuring the success of her service levels, as this is one component of her overall catering business.
“This change has had a huge effect on our bottom line,” noted Davidson Matyczuk, General Manager and Head Professional. “Histori- cally, Grab & Go was always profitable whereas our restaurant was always an expense and breaking even was a constant challenge. By maintaining and enhancing the profitable side of the operation being the Grab & Go, we were able to eliminate the financial strain on the golf course,” added Matyczuk.
24
Golf Business Canada