Jay Munson
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- Sep 10, 2012
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Is tournament time the only time that golf courses partake in the offering of quality foods? I am talking of quality food, not day old hotdogs you and your pals scarf down between the ninth and tenth tee, in order to get ahead of the turn. No I am talking BLT sandwiches with a pickle spear and fries or a taco bar on Saturday for lunch, or even a little sawmill sausage gravy and biscuits for the A.M. crowd.
These delicious culinary items can be had, can be offered, and simply for a small price. Have you started salivating yet, I have.
Well golf courses have some options to address. Yes, I the Hungry Golfer the voice of the grumbling hungry bellies of all the Jane’s and Joe’s of the golf course, am giving golf courses options. Think about it Courses, these items are inexpensive to purchase, relatively easy to prepare given your current culinary equipment, and can be found at any local grocery store.
The BLT is a slab of bacon, (precooked if your really rushed), lettuce, mayo, sliced tomato and toasted bread. Done. And averaged that up; you can cook this sandwich, one sandwich for about fifty-five cents total, the left over ingredients can still make up to possibly ten more sandwiches. So at the cost of fifity-five cents give or take to make one sandwich, maybe six dollars or so in total cost of ingredients, and averaging about ten to twelve sandwiches per six dollars, we see that one BLT for the golf course, cost about fifty cents total.
Sorry Joe and Jane’s, Courses I bet you could sell those fifty-cent sandwiches for around six to eight dollars. Yeah courses, that is a three hundred and fifty percent profit markup. Now I can say for the taco bar, the same low cost to the Courses with a nice average of price tag associated with it. But, being hungry golfers does not make us stupid golfers. Say you get rid of the old hotdogs and the flash frozen burnt but still frozen hamburgers and replace it with quality foods, we welcome that, but if you place a price tag on the new foods that will siphon cash from wallets, then I can tell you what will happen.
For instance, my cooler fits up to a twelve pack of beer and a sandwich, chips, pretzels and peanuts. That in clubhouse prices is around twenty-five dollars. A lose in profit due to a greedy manager is not good for business.
So Jane’s and Joe’s of this golf world, call up your course and ask, “Hey, can we get some good grub on the menu?” and courses, don’t be afraid of change, satisfy your customers with the triple threat, Golf, Beer, and Good Food.
More from the Hungry Golfer - Jay Munson
coming soon!
Enjoy
These delicious culinary items can be had, can be offered, and simply for a small price. Have you started salivating yet, I have.
Well golf courses have some options to address. Yes, I the Hungry Golfer the voice of the grumbling hungry bellies of all the Jane’s and Joe’s of the golf course, am giving golf courses options. Think about it Courses, these items are inexpensive to purchase, relatively easy to prepare given your current culinary equipment, and can be found at any local grocery store.
The BLT is a slab of bacon, (precooked if your really rushed), lettuce, mayo, sliced tomato and toasted bread. Done. And averaged that up; you can cook this sandwich, one sandwich for about fifty-five cents total, the left over ingredients can still make up to possibly ten more sandwiches. So at the cost of fifity-five cents give or take to make one sandwich, maybe six dollars or so in total cost of ingredients, and averaging about ten to twelve sandwiches per six dollars, we see that one BLT for the golf course, cost about fifty cents total.
Sorry Joe and Jane’s, Courses I bet you could sell those fifty-cent sandwiches for around six to eight dollars. Yeah courses, that is a three hundred and fifty percent profit markup. Now I can say for the taco bar, the same low cost to the Courses with a nice average of price tag associated with it. But, being hungry golfers does not make us stupid golfers. Say you get rid of the old hotdogs and the flash frozen burnt but still frozen hamburgers and replace it with quality foods, we welcome that, but if you place a price tag on the new foods that will siphon cash from wallets, then I can tell you what will happen.
For instance, my cooler fits up to a twelve pack of beer and a sandwich, chips, pretzels and peanuts. That in clubhouse prices is around twenty-five dollars. A lose in profit due to a greedy manager is not good for business.
So Jane’s and Joe’s of this golf world, call up your course and ask, “Hey, can we get some good grub on the menu?” and courses, don’t be afraid of change, satisfy your customers with the triple threat, Golf, Beer, and Good Food.
More from the Hungry Golfer - Jay Munson
coming soon!
Enjoy
