Three Ways to Spruce Up a Country Club Foodservice Program

Posted April 17, 2018 by Jon Bowerman

Three Ways to Spruce Up a Country Club Foodservice Program 

Even if a golf course resembles Augusta National in the springtime, a successful food and beverage program often drives more profit than greens fees and country club memberships. With a massive space to operate, and a destination for major events, a country club is an ideal foodservice operation. But what if the current F&B program isn’t up to par?

Now at PFEG, we can’t cure a slice, but we can provide some solutions to take a country club foodservice program to the next level. Let’s examine a few ways.

Dress the Part

dickies chef jacketsFor country club staff, it’s important to dress the part. Chefs who prepare food in serving lines, bartenders working events outdoors, and kitchen staff hustling from the back-of-house to the dining area, should all be fitted with uniforms that keep them comfortable and looking professional.

Whether its breathable fabric on a chef’s coat to a wait staff’s aprons tailored with the club’s logo, Dickies Chef’s garments are designed to meet the demands of the busiest kitchens.

Embrace the Nice Weather

In New York, New Jersey, and Connecticut, the long winters train us to never take a sunny day for granted. So when the temperatures go up, the diners go out.

wabash valley outdoor furnitureA country club offers one of the finest views imaginable for outdoor dining, increases the number of guests you can serve at an establishment, and is a trendy way to dine in the spring and summer months. Fit your outdoor dining space with furniture from Wabash Valley like benches, tables, chairs, umbrellas, and more to keep your guests comfortable and coming back for more.

[Discover more outdoor dining equipment in the Wabash Valley Outdoor Seating Catalog]

Serve it Outside

While the seating is one aspect of outdoor dining, serving equipment is just as important. Country clubs play host to outdoor weddings, parties, and banquets through the spring, summer, and fall.

rosetto serving solutionsRosseto’s Multi-Chef serving stations, portable induction surfaces, chafers and warmers, are versatile enough to go anywhere on the country club grounds and keep food in the serving lines warm from the first guest in line to the last.

[Read the Rosseto Buffet Guide for more buffet inspiration]

Whether it’s a wedding reception under an outdoor tent or breakfast buffet on the patio, there’s an outdoor serving solution for your foodservice operation.

Looking for more tips on upgrading your food and beverage program, or need assistance finding the right solution to your serving challenges? Schedule a free foodservice equipment assessment with PFEG.

foodservice equipment assessment

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