Making the Most of Your Club's F&B Department

It is often said that the kitchen is the heart of any private club. A club’s food and beverage department is one of the most important aspects of the private club experience—the one amenity that every member in the club utilizes. And while increasing F&B revenue isn’t a magical solution to improve a club’s financial position, it can certainly help.

When it comes to the bottom line, there are two clear ingredients: revenue and cost. The obvious goal is to increase revenue while reducing costs wherever possible. But this doesn’t necessarily mean increasing prices and cutting back on labor costs or hours of operation. Instead, clubs must implement dining practices that cater to member needs and encourage increased utilization (thereby increasing revenue), and carefully study F&B operational costs to determine opportunities for greater efficiency. Oftentimes, this inefficiency can be found in energy costs associated with the equipment itself.

In the end, augmenting increased utilization with energy savings can make the difference, helping clubs maximize the potential of the F&B department as a whole.

Head on over to our blog to read more on the following:

Increasing Utilization

Offering culinary alternatives that mirror members’ spontaneous, cultured lifestyles.

Local Restaurants

Complementing—not competing with—local restaurants to keep your club on the radar.

Sustainable Equipment

Making sure your equipment is efficient—working for you rather than against you.

Energy Savings

Finding savings with new energy efficient policies may be easier than you think.