Member/Guest Dining – Developing strategies for member and guest dining can be one of the most critical and underappreciated aspects of golf courses and clubs.  Often, restaurants and other dining outlets can be seen as potential loss leaders, necessary services that exist only to serve the dues line or other revenue stream.  In other cases, aiming for degrees of profitability can be a better strategy.  Either way, careful management of food costs, labor costs, waste reduction, vendor selection and service training can make an immediate impact on your guest satisfaction and bottom-line success.  This area can include: