Page 29 - GBC English Winter 2022

RESEARCH REPORTS
The NGCOA Canada Quarterly Pulse Report, presented by Deluxe Payroll, provides operational benchmarking data to assist you in developing strategies for your operation. Surveys are released in February, May, and August annually and focus on one aspect of a golf operation.
The Q3-2022 survey focus was regarding On Course F&B Service
Survey Says...
• There is some form of on course F&B service provided at almost 9 out of 10 clubs surveyed. 61% of respondents indicated they offer F&B services 7 days a week. Notably, 88% of those courses are private facilities.
• Although it likely costs more to deliver F&B on the course, the vast majority of operators price products the same as in the clubhouse.
• Including a gratuity with the product price is almost exclusively a private club practice.
• While not perceived to be a major problem by many, the golfer practice of bringing their own alcohol is wide- spread and occurs at all types of courses. It is judged to be an “ongoing issue” or “major problem” at just over half (54%) of our respondents.
You can view the complete Q3-2022 NGCOA Canada Quarterly Pulse Report, presented by
Deluxe Payroll,
by visiting the research section of www.ngcoa.ca.
PRESENTED BY
The Pulse of Canadian Golf Course Operations
No On Course F&B
A Half-way House
Single Beverage Cart
Multiple Beverage Carts
Half-way House and Cart(s)
PRIVATE CLUBS
12% 47% -
SEMI-PRIVATE DAILY FEE/RESORT
7% 19% 20% 15% 22% 20%
ALL RESPONDENTS
13% 20% 19%
- 5% 4% 4% 41% 46% 42% 44% 100% 100% 100% 100%
The single most common delivery method for on course F&B is a combination of half-way house and circulating beverage cart. This arrangement is utilized by just under half of our respondents. Very few clubs operate only with multiple mobile carts, and about 1 in 5 use just a single cart. 64% of respondents utilize a half-way house.
Delivery Methods for On Course F&B Service
Private Clubs
N/A - No on course staff 12% 1 6% 2 6% 3 6%
4 24% More than 4 staff 46% 100%
Semi-Private Clubs
7% 13% 15% 15% 22% 28% 100%
Daily Fee/Resort
19% 16% 21% 10% 9% 25% 100%
All Respondents
13% 14% 17% 12% 15% 29% 100%
A variety of staffing arrangements is evident. With somewhere between 60 and 80 hours of service required weekly, three quarters of clubs utilize at least 2 employees to deliver F&B on the course.
# of On Course Personnel Required to Staff a Normal Week
Golf Business Canada
29