Golf Industry Guru hosted an exclusive live Q&A session featuring Tony Adams, founder of Hospitality in Golf. The session was moderated by James Cronk, Co-Founder of Golf Industry Guru.
Tony Adams is an F&B consultant with 20 years in the hospitality industry, including 15 years running award winning restaurants, cocktail bars, and food and beverage operations, among them a nationally award winning burger business. As the current Captain of Kent Golf Club and a competitive golfer himself, Tony brings a rare dual perspective: he understands club culture from the inside and knows exactly what it takes to build a profitable, guest focused hospitality operation. He created Hospitality in Golf to combine those two passions, helping golf clubs deliver a seamless guest experience while protecting the bottom line.
Overview: Your golfers just finished eighteen holes, they’re hungry, and they’re thirsty. So why are so many of them getting back in their cars instead of walking into your clubhouse? This wide ranging conversation goes straight to the heart of that question, tackling the F&B mistakes that quietly drain profitability and member goodwill at clubs around the world. Tony and James dig into why clubs keep repeating the same mistakes, what really separates a club that’s just serving food from one that’s building an experience, and why the metrics most clubs use to judge F&B success may be pointing them in the wrong direction entirely.
Attendees gained valuable takeaways on:
- Why so many clubs keep repeating the same F&B mistakes, and whether tradition is a genuine constraint or just an excuse to avoid necessary change
- Tony’s Four Ps framework for club F&B (people, product, profitability, and partnership) and which of the four tends to cause the most operational pain
- When losing money on F&B can actually be the smarter strategic move, and why the numbers most clubs watch aren’t the ones that matter most
- What’s really driving golfers to leave the property to eat and drink elsewhere, and whether the halfway house is a hidden goldmine or an operational headache
- One bold, concrete move a club could make in the next 30 days to start transforming its F&B operation
These are conversations every golf club owner, general manager, and F&B director should be having with their leadership teams right now.
Watch the Full Session on demand here: https://www.youtube.com/live/Pds59P1B2mE?si=IqMxPFMeoiFK0djG
