BOOK A STRATEGY CALLShould Your Golf Club Franchise Its Kitchen or Run It In-House?
The Tough Choice Every Golf Club Faces
Running a golf club kitchen is no small task. Many clubs find themselves stuck between two frustrating choices:
Manage an in-house operation, dealing with staffing, costs, and compliance challenges.
Franchise the kitchen, outsourcing the responsibility but risking loss of control, inconsistent operators, and a revolving door of franchisees.
Neither option is perfect.
But what if there was a better way to decide?
Franchising: A Quick Fix That Often Fails
Many clubs franchise their food and beverage operation to escape the headaches of:
👉 Rising costs
👉 Recruitment struggles
👉 Time-consuming day-to-day management
It makes sense—until it doesn’t. Franchisees often struggle to turn a profit, feel trapped in restrictive agreements, and fail to meet the club’s expectations. When that happens, clubs are forced back to square one, searching for another operator while dealing with member complaints, lack of control, and inconsistent quality.
In-House: A Daunting but Rewarding Alternative
Bringing the kitchen in-house feels overwhelming, especially if past attempts have failed. But when done right, it offers huge advantages:
✔ Full control over quality and service
✔ Tailored food and drink offering to suit your members
✔ More revenue retained within the club
The challenge? Making sure it’s financially and operationally sustainable.
So, What’s the Best Model for Your Club?
Rather than guessing—or worse, falling into the same frustrating cycle—take a strategic approach.
Through my Golf Club F&B Diagnostic, we’ll assess:
Your current setup – What’s working, what’s not
Financial and operational impact – Side-by-side comparison of different models
A clear, tailored plan – Whether franchising, in-house, or a hybrid approach is the right fit
Every club is different. This isn’t a one-size-fits-all solution. We’ll dive into your numbers, challenges, and members’ expectations to create a strategy that removes the stress and sets up your F&B operation for long-term success.
So, Who is Tony Adams?
Tony Adams is a hospitality expert and award-winning restaurateur dedicated to supporting golf clubs to run profitable, high-quality F&B operations.
With years of experience transforming hospitality businesses, he brings practical, tailored solutions to improve service, efficiency, and revenue.
Let’s Find the Best Way Forward for Your Club
If you’re ready to take control of your food and beverage operation—without the constant frustration—book your Golf Club F&B Diagnostic today.
This is a free, no pressure call, just to discuss your current challenges and options.
Is your F&B operation holding back your golf business?
Answer 12 questions and we’ll send you a personalised report with feedback tailored to your specific needs.
It's quick and free.
And whilst you’re here…