In assessing the operations of many clubs/resorts each month, I find that one of the most poorly operated, inconsistent areas of club/resort operations is Food and Beverage. Especially in member owned environments, which are often overseen by a club board, people seem to think that because they dine out, they somehow have some level of expertise that allows them to make business decisions about this important aspect of the club. The reality is that this is one of the most complex departments in a club to manage, control, and produce a consistent experience.
<< MORE >>