A food and travel writer devoted much of his regular USA Today column on the growth of the golf-oriented entertainment venues to the full-service menu and beverage program that he cited as a “key to [Topgolf’s] success.” Food that includes “shareable specialty items that take a creative twist,” such as a Jumbo Pretzel Board charcuterie…

Effective marketing of “Fresh, made-for-you appeal” and “better than quick-service food” messages continues to drive double-digit growth of the format, a new report shows.