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“OUTSOURCING” FOOD & BEVERAGE. NGCOA SOLUTIONS SUMMIT ATLANTA 2006. John Zaruka ZGolf Food & Beverage Services. “OUTSOURCING” FOOD & BEVERAGE. When should you consider contracting out your food and beverage services?. “OUTSOURCING” FOOD & BEVERAGE.

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outsourcing food beverage

“OUTSOURCING”FOOD & BEVERAGE

NGCOA SOLUTIONS SUMMIT

ATLANTA 2006

John Zaruka

ZGolf Food & Beverage Services

outsourcing food beverage2
“OUTSOURCING”FOOD & BEVERAGE
  • When should you consider contracting out your food and beverage services?
outsourcing food beverage3
“OUTSOURCING”FOOD & BEVERAGE
  • Operation is more than a counter service snack bar.
  • Management skill set does not include F&B experience.
  • Owners have no interest in F&B business.
  • Ownership desires regular (albeit modest) positive income from F&B.
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“OUTSOURCING”FOOD & BEVERAGE

Advantages

  • Eliminate the “Headache”
  • Provide Regular Income
  • Professional/Experienced/Interested Operator
  • Better Service
  • Less skill set needed for golf GM
  • Golf management can concentrate on developing more golf business.
outsourcing food beverage5
“OUTSOURCING”FOOD & BEVERAGE

Disadvantages

  • Less PotentialIncome
  • Loss of Pricing Control
  • Maybe less “teamwork”
  • Loss of space control for golf events
  • Danger of bad concessionaire
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“OUTSOURCING”FOOD & BEVERAGE

When contracting F&B emphasize the following:

  • Golf Orientation (Golf First)
  • Previous success in similar operations
  • A fit for your course
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“OUTSOURCING”FOOD & BEVERAGE

CONTRACT OPTIONS

  • Straight lease (least control)
  • Joint Venture (moderate control)
  • Management Agreement (considerable control)
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“OUTSOURCING”FOOD & BEVERAGE

CURRENT TRENDS

  • Decreasing rounds and increasing complexities of operation has rekindled consideration of “out-sourcing” or partnering with F&B professionals.