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Nutritionists Service Growing Demand in Golf Industry

FROM THE DESK OF... Opinions, thoughts and viewpoints from across the golf industry Nutritionists Service Growing Demand In Golf Industry By Steve Eubanks, Contributor, Golf Business ® As seen in Jan/Feb 2021 Golf Business Magazine Jenna Appel just...


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What Clubs with Extensive F&B Operations Need to Know About Recent Relief Acts

What Clubs with Extensive F&B Operations Need to Know About Recent Relief Acts By Ronnie Miles, Director of Advocacy, NGCOA On December 27, 2020, President Trump signed the Consolidated Appropriations Act of 2021 (Act) into law. The Act includes the...


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Imagine

Imagine... By JJ Keegan, Envisioning Strategist and Reality Mentor, JJKeegan+ What if an individual comes to your golf course and offers to pay you 100% of the rack rate for 100% of the tee times? The only caveat is that no one can play your golf course that day. Would you...


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Golf Business Podcast - Episode 64: Charlie Garrison, Garrison Brothers Distillery; Shawn Six & Jay Andersen - C&B

In this Inside Golf Business, Charlie Garrison, one of the two founding brothers of Garrison Brothers Distillery, Hye, TX, discusses injecting energy and cr eative " to go " solutions into your spirits program. In this House Chat segment, Shawn Six, Principal, Industry Insights, Inc,...


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Takeout is a Solution to Public Safety, Not a Tax Problem

Takeout is a Solution to Public Safety, Not a Tax Problem By Steve Graves, President, Creative Golf Marketing As seen on CreativeGolfMarketing.com One thing that the novel coronavirus (Covid-19) has produced is lively debate within the industry. Other than 1) wear a mask, 2...


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Rethink Everything

Rethink Everything By Whitney Reid Pennell, President, RCS Hospitality Group Times of significant transition are rare in the club industry. Golf is a game of tradition and people get settled into their habits and routine. High volume can hide a multitude of sins and a tight labor...


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Maximizing the Pivot: Inside Your Club’s Foodservice Operation

Maximizing the Pivot: Inside Your Club’s Foodservice Operation By Ed Doyle, President, RealFood Hospitality Strategy and Design Moving in a straight-forward direction makes intuitive sense to most of us. If we are asked to turn suddenly, the automatic response might be to freeze....