Southbrook Golf and Country Club (Binbrook, Ontario)
Southbrook Golf and Country Club’s restaurant, “The 19”, is located on the Northside of the building and has a seating capacity of 182 inside, as well as 96 on the patio. The staff at The 19 is very diverse with multiple different roles with different expertise. The 19 has an Executive Chef with years of experience and fully completed culinary school, as well as Food and Beverage Manager who oversees everyone and an Event Manager who handles weddings, confirmations, memorials, etc. Both of these roles have needed prior post-secondary learning to better help their understanding of how to run the restaurant. The 19 also offers jobs to students in roles such as waiting, line cooking, and bev cart which also gives them a start in the industry if they wish to pursue a career in that field. Everyone is trained on the POS System that is used in the pro shop as well and makes reports much easier to handle. The 19 offers a full menu, including breakfast, lunch, dinner and dessert menu, and also offers specialty menus depending on the event. On average The 19 sees around 350 in-person customers and between 25-50 delivery orders per day. Potentially The 19 sees 140 000 year-round activity.
Bev Cart
Pros:
Good sales
Good exposure for bev cart workers to members/public
Cold beverages
Sales experience for bev cart
Cons:
Poor weather days can cause a decrease in sales
My recommendation would be NOT to lease a portion out as from witnessing myself, the bev cart brings in a lot of revenue and exposes Southbrook to others as a good experience with members/public has given us good referrals. Poor weather doesn’t happen that often to the point of a no bev cart day is rarely seen, and even on slow days, the revenue we make from on-course sales helps tremendously.
Halfway House (Hut)
Pros:
A quicker way for customers to get food/drinks when making the turn
Allows the restaurant to focus on bigger menu items
Good exposure for both golfers and hut workers
Cons:
Can cause slight delays in round times
Poor weather can minimize the ability to be outside and can cause fewer sales
My recommendation again comes from eye witness on how it has operated, I believe NOT leasing it out is the better option as a Halfway House for us is not entirely needed, it does help in mid-summer and busy days as a way to keep the rounds moving but also has little effect if we set it up for the day or not as we still make the same amount of revenue as golfers will just use our main restaurant area instead.
Provide feedback to at least two of your classmates by answering the following questions:
What are the profitability implications of their recommendations e.g. staffing level costs, inventory increases/reductions, administration costs?
Do you feel that the reputation of the facility and the food and beverage department will benefit from their recommendations?
