On Tuesday, March 10, 2026, Guru Collective hosted an exclusive live Q&A session featuring Kevin Morrison, founder of Butter Hospitality and a veteran of 40+ years in the food and beverage industry. Kevin has owned and operated multiple restaurant concepts, taken a company public, and now coaches independent operators across the U.S. and Canada on building profitable F&B operations.
Overview:
This practical, no-nonsense conversation digs into the systems, data, and financial discipline that separate profitable food and beverage operations from those that bleed money. Kevin shared hard-won insights from decades of real-world experience, giving golf course and club operators a clear framework for understanding and improving their club’s F&B performance.
Attendees gained valuable takeaways on:
– The difference between theoretical food cost and actual food cost, and why that gap is where most operators lose money
– Menu engineering and the hidden cost of “vanity menus”
– The 10% rule and why so few operators actually follow it
– The KPIs that matter most in golf club restaurant and F&B operations
– Technology investments that deliver real ROI for seasonal and lower-volume operations
– Kitchen productivity, labor efficiency, and cross-training strategies
Kevin’s perspective bridges the world of independent restaurant operations and the everyday golf club operator who finds themselves responsible for a significant F&B business, often without a strong systems foundation underneath it.
Watch the Full Session:
