YAM Properties’ Post

If you live in the Upstate, how do you feel about smoke/vape free restaurants and public places! Let’s us know my filling out this short survey!

"That problem's on the other side," said the operator when I was asking about a concern that was a big more "F&B" than "Golf." I paused, curious. "Which side signs your paycheck?" I asked. While I am not sure they completely understood my rhetorical question, it was still a fair one. Golf/F&B. Sales/Operations. Grounds/Golf. Are there areas of concentration? Of course. But wouldn't you agree that having "sides" should never be aspirational. Golf provides our restaurants 25,000... 35,000 (or more) walk-by guests every year. Every restaurant guest is a potential event host, bride-to-be, or meeting planner. And that wedding guest or restaurant diner could be deciding to take a lesson or learn golf TODAY. Where should they go? Like our bodily systems are largely symbiotic and intertwined, so are our golf course's systems. One can either strengthen the other, or begin to kill it. #clubs #countryclubs #golf #golfindustry #golfconsulting

☕ Happy International Coffee Day! ☕ Whether it's a quick espresso, a creamy latte, or a classic black coffee, there's nothing like a cup of coffee to kickstart your day on the greens. ☀️🏌️♂️ We know every golfer has their go-to brew before hitting the course, so tell us—what's your favorite coffee before a round of golf? 👀 Share your coffee routine in the comments below! 👇 #InternationalCoffeeDay #CoffeeLovers #GolfAndCoffee #MorningBrew #GolfLife #GolfCommunity #TeeTime #GolfLifestyle"

Random Thursday night dinners are how ESOPs happen. At least, that’s what Vince Wuebker, owner of HotSpring Spas & Pool Tables 2, will tell you. Read More: https://lnkd.in/guPpFkkf Mainely Tubs Georgia Spa Company HotSpring Spas & Pool Tables 2 #SpaRetailer #ESOP #EmployeeOwnership #Business

FORE!! 🏌️ Make way for a new partnership: PepsiCo and Topgolf announced today an eight-year U.S. beverage agreement. Together we’ll bring more play into the world and create unforgettable experiences that Topgolf Players won’t find anywhere else. We’ll be keeping players on their toes with bold new activations, experiences, and exclusive crafted beverages – plus, let’s not forget serving an assortment of refreshing PepsiCo beverages. To tee-off our eight-year partnership, we’re launching the ultimate giveaway that will award one lucky person with eight years of free Topgolf paired with their favorite PepsiCo beverages. Plus, 100 more Players will have the chance to win a $25 Topgolf free game play card and $25 towards free Pepsi-Cola Products. It’s always exciting to welcome a new partner, and even better when we can swing big from the beginning. No Purch. Necess. Void Where Prohibited. US/DC 18+. For Rules learn more: https://lnkd.in/e-P2qsRp #PepsiCoProud #Partnership #Topgolf

Choosing between golf initiatives and F&B is like choosing between tires and fuel for your vehicle. It's not really a choice. While there is no more meaningful dollar for a private club or public course than a golf/membership dollar, there are other "contribution dollars" that can be nearly as impactful. Merchandise sales can account for as little as 5% of total revenue, but those dollars are generally much higher margin than food, and can help carry December (if you're up North). F&B dollars can be narrower in margin (especially food) but help make the golf dollar possible with member dining and other on-course outlets. Plus, not all of your diners golf - but all of your golfers eat! A coordinated strategy of all your channels - golf/membership, events, F&B, merchandise (and more) is always the right gameplan. #golf #golfindustry #clubs #countryclubs #golfmarketing #hospitality #golfsolutions #compass360

With all these sales quota achievements on #LinkedIn, you'd think companies would be swimming in cash. It's like watching a cooking show where every dish is a masterpiece, but somehow the restaurant is still empty!🍽️📉 #SalesMysteries #LinkedInLaugh #Humour #Saleslife

"Everyone wants to leave these events telling a story, and if your wine brand can be part of that story during the celebration, it's successful." – Theresa Sanchez 🍾 Learn more about the sparkling tradition of champagne and Formula 1 in Business Insider, featuring insights from our very own wine marketing experts, Theresa Sanchez and Christian Miller!

Random Thursday night dinners are how ESOPs happen. At least, that’s what Vince Wuebker, owner of HotSpring Spas & Pool Tables 2, will tell you. Read More: https://lnkd.in/guPpFkkf Mainely Tubs Georgia Spa Company HotSpring Spas & Pool Tables 2 #SpaRetailer #ESOP #EmployeeOwnership #Business

Stephen Wolfram says live streaming your work elevates your quality in a few ways. Since you know you are sharing to the world, it encourages you to hold yourself to a higher standard. The audio is muted for the privacy of the patrons of our restaurant but if you have the ability to put the song “week end a rome - etienne Daho” on repeat, it’s the song I find myself humming. https://lnkd.in/etVK7WEE You can streamline the raw bar of any restaurant by putting the ice machine next to your plating station. The second strategy is make your raw bar plate “plateable” without taking a single step. On a raw bar Tuesday at Benjamin’s Raw Bar in Newport, Rhode Island, on a double shift (10AM-2AM) you’ll open between 2,000 & 3,000 pieces of raw bar. Extra steps is the difference between a great experience for patrons and a good experience. Third strategy, have your plating station streamlined for your “shucker,” but also have a reserve of essentials (lemons, mignonette, sauce, shrimp) for servers in your restaurant to access. Each time you have to put that knife down to fulfill a task for someone else, your ticket times keep going up. 4. Pre opening oysters may make things slightly easier in the long run, but in the short run it doesn’t make sense. You sacrifice the quality of the oyster. Anyone who knows what a freshly opened oyster tastes and feels like will know the difference immediately. Secondly, the time it takes to put the oyster on a tray and pick up in the future is time wasted. Thirdly when you put an oyster on a tray to be served in the future, you lose the precious juices that are in essense what patrons are paying for.