Parks Building Solutions’ Post

The Masters is so close you can taste it...and I recommend you do! In this month's article for the Wisconsin State Golf Association, I've got you covered with Major menu ideas & recipes...plus, tune-in info so you don't miss a putt. #TheMasters #Golf #WSGA #Wisconsin #GolfWriter

Choosing between golf initiatives and F&B is like choosing between tires and fuel for your vehicle. It's not really a choice. While there is no more meaningful dollar for a private club or public course than a golf/membership dollar, there are other "contribution dollars" that can be nearly as impactful. Merchandise sales can account for as little as 5% of total revenue, but those dollars are generally much higher margin than food, and can help carry December (if you're up North). F&B dollars can be narrower in margin (especially food) but help make the golf dollar possible with member dining and other on-course outlets. Plus, not all of your diners golf - but all of your golfers eat! A coordinated strategy of all your channels - golf/membership, events, F&B, merchandise (and more) is always the right gameplan. #golf #golfindustry #clubs #countryclubs #golfmarketing #hospitality #golfsolutions #compass360

Do you play or watch golf? If you do, you know each golfer has a unique approach to each shot. We have the same thought when it comes to working with brands. There is not cookie cutter approach. Each brand, farm and artisan has different needs, circumstances and challenges that they face. While the goals are always very similar, WE WANT TO SELL MORE! Of course, that is the goal for everyone. Distribution provides challenges for both brands and chefs. For chefs it maybe contracts, delivery days, minimums, cut off times, availability, pricing and beyond. For Brands it can be freight, competing product lines, lack of space, lack of attention, private labels, distributor politics and beyond. Regardless of that, what we look to do is take a similar approach that golfers take. How is the wind? What are weather conditions? How thick is the grass? How firm are the greens? How good am I swinging the club? Open dialogue is important in achieving your goals in foodservice distribution. Making the right connections and having conversations can shape the approach you take to getting to the goal of: SELL MORE! One important approach for me is stepping foot on the farm, processing facility or wherever our food comes from to better share your story. We don't look at just taking brands on for the sake of it. Curating a great mix of products with story that can benefit chefs and distributors. We all have our own approach. What is yours? Happy Masters Week! PS I unfortunately did not play golf today, I was right around the course and thought it was a stunning day in Denver today!

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"Golf hospitality is about joy. It is about the event, whether a round between old buddies or the first golf experience between grandmother and granddaughter. Although it is all golf, another tee time in the system, it may just be something extraordinary in one or more of your golfer’s lives." Check out this great article from Golf Inc., "The joy of it" by Jack Dillion: https://lnkd.in/guq-TcYP

"That problem's on the other side," said the operator when I was asking about a concern that was a big more "F&B" than "Golf." I paused, curious. "Which side signs your paycheck?" I asked. While I am not sure they completely understood my rhetorical question, it was still a fair one. Golf/F&B. Sales/Operations. Grounds/Golf. Are there areas of concentration? Of course. But wouldn't you agree that having "sides" should never be aspirational. Golf provides our restaurants 25,000... 35,000 (or more) walk-by guests every year. Every restaurant guest is a potential event host, bride-to-be, or meeting planner. And that wedding guest or restaurant diner could be deciding to take a lesson or learn golf TODAY. Where should they go? Like our bodily systems are largely symbiotic and intertwined, so are our golf course's systems. One can either strengthen the other, or begin to kill it. #clubs #countryclubs #golf #golfindustry #golfconsulting

Big news for Toronto's social scene: Modern Golf is set to open a new indoor golf and social venue at First Canadian Place. Targeting more than just golf enthusiasts, this space will feature bars and lounges for events and casual hangouts. A smart play by Modern Golf, leveraging the trend towards experiential retail to attract a wider audience and offer something beyond the traditional. #ModernGolf #RetailTrends #RetailNews