Golf Club Talk UK Improving Your F&B Operation with Tony Adams of Hospitality in Golf - GCTUK 124
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Jul 29, 2025 Tony Adams, consultant and founder of Hospitality In Golf, dives into enhancing food and beverage operations in golf clubs. He shares insights on modernizing menus, using local ingredients, and the importance of continuous staff training. Adams emphasizes the need to create inviting atmospheres and cater to diverse dietary needs while maintaining compliance with regulations. He also highlights what top golf clubs do right, showcasing how attention to detail and a strong hospitality culture can dramatically elevate the overall member experience.
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Design Clubhouse for Experience
- Design clubhouse spaces focusing on flexibility and guest experience.
- Include features like plug points, adaptable seating, good lighting, and multi-purpose rooms.
Simplify Menu for Quality & Waste
- Keep the food menu small and cross-utilize ingredients to reduce waste.
- Focus on excellent quality in traditional and popular dishes rather than complex trends.
Train Hospitality as Culture
- Treat hospitality as ongoing culture, not a one-time training.
- Focus on small thoughtful gestures that build guest connection and a human touch.