DIALOGUE
Do Food and Beverage Minimums
Lead to Maximum Results?
Four club managers weigh in
For most clubs, food and beverage seems to be the most scrutinized and contentious
department. A minimum spend requirement has been the tradition or norm
that many clubs have relied upon for decades. Though they can provide some benefit,
it can be a turn-off for potential members and contradict improving customer service.
I’ve heard whispers of change in monthly or annual minimums in some clubs over the last
couple of years and thought I would dig a little deeper on the matter by speaking with four
club managers to gain their perspectives.
By Ryan Tracy, PGA, General Manager,
Mill Run Golf Club
Elena Veselova/123rf
CMQ § Spring 2020 § 7
