Clubs justify “overstaffing” so that members can be seated when they want and to be served by whom they want.
Restaurants seat customers when the staff is ready to do so — not when you are ready to be seated.
LEFT OVER DOLLARS
Members unwittingly consider the club itself dead last when allocating revenue from events! Event pricing is oftentimes established prior to identifying what F&B expenses are. (“We can’t charge more than last year!”) MORE attention getting invitations. MORE creative decorations. Then — as an afterthought, “Oh, the budget only has left $12 for cocktails / hors d’oeuvres and a steak & lobster dinner.” (Inclusive!)
STAFF WITH NO OFFSETTING INCOME
Committees oftentimes desire special touches — assuming that the club can “move” staff who aren’t busy. Huh? Things like: greeting at the front door — the registration table — arranging centerpieces — tour the course with complimentary iced tea …
The result: events appear to be on budget — simply because the real costs are “buried” elsewhere in F&B.
DAYS & HOURS OF OPERATION
Restaurants open only days and hours deemed profitable. (They also measure their drinks into thimbles rather than free pour into decent sized rocks glasses. But — that’s another bar story.)
Clubs offer menus and day / hours of operation that restaurateurs would quickly identify as unprofitable.
• Open every day for breakfast, lunch & dinner? • Buffets for < 50 guests? • Should costs be “buried” in F&B rather than charged to club events? • Keep ala carte dining open during major club events? • Staffing multiple rooms when a grille room is already available for service?
The answers depend solely upon the desires of the membership and unique culture that every club has the right to establish. There are no right or wrong answers.
EVERYTHING HAPPENS FOR A REASON
Restaurants — to make money. (Period.) Private Clubs — for the members to enjoy! (Exclamation Point!)
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