How to Make a Menu for a Golf Course Restaurant

Are you worried that your clubhouse restaurant isn’t getting as many reservations as it could? You may be losing diners because your menu just isn’t up to par with the Applebees down the street.

Good news: Golf courses have a lot of loyal customers and are able to attract consistent traffic. Quick refreshes can bring back customers quickly and encourage people to talk about your delicious cuisine.

Your menu is key to your restaurant’s success. It is important to have a balanced strategy in design and food selection. Design usually takes a good eye or the help of free templates. A menu matrix can help you organize your options.

How does a menu structure work?

Based on the principle of business, some products are classified in different types based upon changes in gross income and sales volume. It’s the perfect visual aid for understanding how your offerings line up strategically and how you should categorize your menu items.

How to build a menu structure for your golf club restaurant

Don’t let business principles and matrices intimate you. Crafting a strategy for your golf course food menu isn’t complicated, but it does take a little bit of research. You will need to create a menu map by plotting the current menu items onto an X andY axis, based upon popularity and profitability. Since you’ll be looking at the performance of products over time, its helpful if your POS collects all sales data and can display time-based sales reports.

Here are the four categories that you’ll separate each menu item by:

  • The Cash Cows and the Plow Horses Low profit, highly popular items that customers would expect to see on any menu. Fries, pizza and burgers are all options.
  • Stars: Congratulations! This is a popular, profitable item you should feature prominently on your menu.
  • The Duds and the Dog: Low profit, low popularity items. You don’t necessarily need to cut these from the menu. You may need to tweak the pricing or in the kitchen to make it a success. Collecting customer feedback can be an important resource for understanding why it didn’t do well, plus your loyal members love being heard.
  • Puzzles: These are high-profit, but not very popular items. Rebranding these products, as well as renaming them, would make them more appealing. You can train your employees to help you sell these items. They’re on the brink of becoming the next star item!

When you conduct this analysis you’ll be left with a chart that looks like this:

Now that you are ready to iterate on your golf restaurant menu strategy let’s take a look at the psychology of choice.

FOMO (Fear of Missing Out) can be real

You may be surprised to know that having too many options does not always make you happy. One customer may choose to stick with the most popular options on the menu and skip the star choice. Every customer will have a different opinion about how many dishes should appear on the menu. They feel compelled to choose too many items, or they may not be satisfied.

This study out of Bournemouth University found that in fast-food and quick service restaurants, the perfect number was six items per category: starters, chicken, fish, steaks and burgers, grills, and classic meat dishes, pasta, vegetarian, and deserts. The best starters and mains in fine dining restaurants were seven and ten.

A strategic audit of all your menu options is essential for informed decisions regarding your menu strategy. This will help you to improve your golf restaurant’s menu performance. If your restaurant is struggling to drive more revenue and improve margins, it’s time to conduct a menu matrix audit. You’ll be so much more confident in your menu when you understand how volume is driving profitability within your menu and you’ll be set up for longterm success. This simple exercise will help you save on ingredients, make positive customer experiences, get long-term customers and have people talking about your clubhouse’s best food.

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Cyndy Lane