Summer League Pre-Order

How has this idea enhanced your club's operation, etc.?

On Wednesday and Thursdays, our Golf Summer League flocks to The Grill when they finish playing. This led to the kitchen getting bombarded with 80+ orders, 10 minutes before closing, all rang in at the same time. To solve this, Chef made a simplified, speed-of-service focused, limited menu. An order form was handed out to all of the players prior to their tee time, the forms were returned to a golf pro, and then the golf pro brought the order sheets to The Grill. As play continued, the golf pro staff kept F&B updated on pace of play, so the kitchen knew when to fire the orders in mass.

How was this idea implemented, and what have been the club members' reactions?

The players went from waiting 30+ minutes for food to it being ready when they walk in after play. It also made execution more efficient for the kitchen and bartenders as well. Members were immediately pleased with the change of service.