If senior management was willing to admit it, we’d probably find that the food and beverage (F&B) department of most club facilities gets little attention or nurturing. Worse yet, it’s not unusual to discover that the F&B operation is darn near avoided altogether in many cases. Compared to other revenue centers, F&B margins are slim and the headaches are plenty. After all, the profits yielded from the selling one annual membership far outweigh selling umpteen protein drinks. [READ MORE]
