We are excited to propose two innovative new events this season, along with potential pop-up concepts. It is often difficult to add new events to our schedule since most weekends are already filled with prior years events. We are also limited by the small window of available time during the peak season that our younger members with families are here. Nonetheless, we will look to add some new exciting events to our schedule. Furthermore, we are committed to enhancing our labor expense monitoring practices. Labor costs continue to rise annually-particularly within the hospitality industry, where we have had to strive to offer competitive wages to attract and retain the limited available talent. We have also had to improve our employees’ work-life balance with less rigorous hours and increased staffing levels also in hopes of retaining employees. Studies show that the lowest job satisfaction in the club industry is found in the F&B department. As the members most used club amenity, it has become trickier to control this expense area without reducing the services offered or hours of operation provided.
Food and Beverage Sales Areas
This pie chart helps analyze how to best allocate our resources and where we may want to concentrate our efforts this season.
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