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Insights · The Spend

F&B that makes a week feel expensive — without wasting the budget

Guests remember the room and whether they were hungry on 14. They do not remember the third food station.

Food and beverage is how a week feels expensive. It is also how a week wastes money in public. The clubs that get it right spend on one dinner and refuse to decorate the course with food.

What “expensive” actually is

A first-tee bite that is hot and enough. Water, and then more water, that does not run out on a 92-degree Saturday. A turn that is a sandwich or a dog — not a carving board in the sun. A dinner in a room that was set on purpose. That is the list.

What is not on the list: six themed stations, a “gala” with hotel chicken, branded koozies at the turn, a dessert display that photographs better than it eats. Those are how a budget disappears while the field is still hungry.

Name the meal or keep it quiet

Birdies & Burgers at Evanston Golf Club is honest. The week is called what it is. “Beefsteak” Member-Guest at Beacon Hill Country Club does the same work with a different noun. Chianti Classic at The Bridges at Rancho Santa Fe puts the spend in the name and then has to deliver a table that matches. If you cannot deliver the table, do not put a wine region on the invite.

A black-tie dinner can carry a quiet golf day. A luau can carry a hot afternoon if the pig is real and the shade is real. A theme that exists only on a cocktail napkin is a line item you should cut.

Staff is part of F&B

Reserve the rooms when you lock the date. Shotgun and dinner are different spaces. If the patio cannot hold the field, the dinner is already a problem. Overtime for the dining room is not optional on a 144-player Saturday. If that line is missing, the week will feel cheap at 8 p.m. even if the golf was clean.

Put F&B on the budget before the gift. Read how clubs budget the week, then send the sheet if you want a written plan.

From the field

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