GCTUK – Discussion on Food & Beverage in Golf Clubs

Steven Brown, Heather Moran & Kevin fish discuss F&B operations at Golf Clubs. A wide ranging chat covering key principles as well as a look at how clubs can do things better, while retaining that “service element”


In this eye-opening episode of Golf Club Talk UK, host Leighton Walker guides an expert panel through a thought-provoking deep dive into the world of Food & Beverage (F&B) operations in golf clubs, a vital yet often undervalued aspect of club life. It’s an honest, forward-thinking conversation that blends classic principles with modern solutions, helping clubs to evolve without losing their service-driven heart.

Meet the Experts:

  • Steven Brown – Renowned F&B Consultant from Inn-Formation, bringing decades of strategic know-how.
  • Heather Moran – General Manager of La Moye Golf Club, offering real-life operational insights and member-focused wisdom.
  • Kevin Fish – Club Management Specialist at Contemporary Club Leadership, adding high-level perspective on governance and leadership.

Why You Should Tune In: Whether you’re a General Manager, board member, or leading the F&B charge in your club, this episode offers candid discussion, fresh ideas, and real-world tactics to help elevate your operation, improve member satisfaction, and boost your bottom line—without compromising what makes your club special.

 What’s On the Table:

  • Current F&B Landscape: An honest snapshot of how things are looking across private golf clubs. What’s working, what’s not, and why some dining rooms are buzzing while others are barely ticking over.
  • Trends & Transformations: From sustainability and locally sourced menus to tech innovations and service enhancements, the panel explores the macro trends reshaping the hospitality sector and how they’re filtering into the golf club experience.
  • Realities of Club Operations: Running an F&B outlet inside a private golf club comes with its quirks. Think member discounts, high expectations, and tight margins. The panel tackles the eternal conundrum: how do you deliver a five-star experience when the budget says otherwise?
  • Member Satisfaction vs. Profitability: Striking that perfect balance between pleasing members and sustaining a profitable operation—while navigating board dynamics and financial oversight—is a central challenge discussed in depth.
  • Training That Transforms: Why the demand for professional development in clubhouse staff has never been higher, and what modern training programs should look like to foster loyalty, professionalism, and next-level service.
  • F&B Strategy – Your Secret Weapon: The importance of having a clear, actionable Food & Beverage strategy that’s aligned with your club’s overall vision and member needs. Without one, clubs risk treading water.
  • Rise of Service Culture: Beyond just serving food, today’s club employees are being trained to curate member experiences—from personalized touches to seamless service that makes dining feel exclusive and memorable.


Find all Golf Club Talk Episodes here

By Mark Shanley

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