o Cool Down - only 1 for May, $11,000. o Catering & Special Events - catering down for the month May. Only one wedding compared 2 big weddings last year. Memorial Day Patio - $17,000 raised last year compared to $3,000 this year. o Food Truck - only open one weekend in May. Themes: Friday Fish Fry, Saturday Tacos & Sunday BBQ. Sales are looking good. Members struggling with concept, no pre- orders, it is a walk-up & order service. You will receive a buzzer once you have placed your order, you will be buzzed once your order is ready. o Bagels - sales slightly down, was open more last year in May but still doing well. Made some changes to the display of Kassidy’s Kafe to look nicer. o Meadow - sales are up for the Month of May. Moved all dinner services to the Meadow while the courses were closed, didn’t make sense to have both clubhouses open for dinner. Covers slightly down but revenue is up. o Meadow Pool - opened Memorial Day weekend, good start in sales. It has grown larger than anticipated. Made some changes, added a bar to the pool deck in addition to having a grill going every weekend on the pool deck with buzzers to help with the internal kitchen to increase speedy service. o Meadow Sandtrap - revenue slightly down due to closure of course. • Leadership Team Report - Mark Thomas: o Financial Update - May P&L
Total F&B revenue is down about $120,000 for the year from what was initially budgeted due to slower winter season because of the crazy winter as well as the month of May being down because of the delayed opening of the courses. Hoped to have more catering events in the month of May. Food cost is slightly up due to opening up facilities, bringing in a lot of inventory as well as Memorial Day weekend at the end up of the month. Liquor cost is higher than Mark would like it be due to how the month fell, training a new bar manager and doing liquor inventory in multiple outlets, should fall back into place in June. Expenses - labor is a challenge, rates have gone up significantly since we wrote the budget, had to pay a higher wage to H2Bs due to the cost of living. Rates of pay more related to budget overages vs. hours. Trying to save labor anywhere F&B can to try to catch up for future months. Equipment rental is over budget due to expensive rentals from the Taste of Forest Highlands due to them coming from Phoenix. We have to pay for rentals initially, then the revenue generated from the Taste helps pay for all of the rentals. Thinking about raising the price to attend the Taste of Forest Highlands, perhaps guests could pay a higher price to attend to generate a higher gross profit.
Savings on paper goods, using a different vendor. Net income down in May due to labor and weather.
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