Digital Discussions
Denise Walters, General Manager at Bogey Hills Country Club in Saint Charles, Mo., posed this question to the group:
“Has anyone tried any new marketing tactics to get more members to utilize the club for a la carte lunch?”
“We added a two-hour live cooking class including lunch, and it has really taken off as a rendezvous for working spouses.”
—Martin Mongiello, Trustee/Senior Curator,
The Inn of the Patriots, Grover, N.C.
“I included a special for the day that the weekly e-mail went out; that drove a good amount of traffic to the club. We also needed Sunday traffic during the summer, so we provided a 10% discount for the table if you brought in a church bulletin from that weekend. It really helped fill a void during the summer months.”
—Chad Campbell, Director of Golf,
Dorado (Puerto Rico) Beach Resort & Club
“I am surprised more clubs don’t post a daily special on Facebook. Even if it’s 50 cents off, people will come if you promote it. A small placard in the golf carts first thing in the morning would help, too. Or what about creating specials on slow days? Bring three friends, get your lunch free?”
—Joe Sponcia, Director of Sales & Marketing,
The IT Company LLC and Digital Crossing Networks
“I think one important component has been overlooked—the membership at our club is a ‘working’ membership. Being able to get them in and out with certain suggested features in 30 minutes is the key to pleasing the person with limited time, but still needing an escape from the working world. Same applies for golfers needing to get in and out before their rounds. Weekly features, healthy options and active selling are all good as well, and of course there are the basics: consistently good food, good service, and knowing your membership.”
—Diana Kuenzli, Director of Membership & Marketing, The Polo Fields Golf & Country Clubs, Ann Arbor, Mich.
“Simple things like e-mailing menus or specials, soup-and-
salad combos, and having breakfast items on lunch menus can increase traffic. Having the wait staff recite next-day specials can also help. Other tricks include making it a contest to name [menu items] for those who come the most in a certain period.”
—Peter M. Delmas, Director of Operations,
International Hospitality Management
Tell Us What You Think!
You must be logged in to post a comment.