1. “OUTSOURCING”FOOD & BEVERAGE NGCOA SOLUTIONS SUMMIT ATLANTA 2006 John Zaruka ZGolf Food & Beverage Services

2. “OUTSOURCING”FOOD & BEVERAGE • When should you consider contracting out your food and beverage services?

3. “OUTSOURCING”FOOD & BEVERAGE • Operation is more than a counter service snack bar. • Management skill set does not include F&B experience. • Owners have no interest in F&B business. • Ownership desires regular (albeit modest) positive income from F&B.

4. “OUTSOURCING”FOOD & BEVERAGE Advantages • Eliminate the “Headache” • Provide Regular Income • Professional/Experienced/Interested Operator • Better Service • Less skill set needed for golf GM • Golf management can concentrate on developing more golf business.

5. “OUTSOURCING”FOOD & BEVERAGE Disadvantages • Less PotentialIncome • Loss of Pricing Control • Maybe less “teamwork” • Loss of space control for golf events • Danger of bad concessionaire

6. “OUTSOURCING”FOOD & BEVERAGE When contracting F&B emphasize the following: • Golf Orientation (Golf First) • Previous success in similar operations • A fit for your course

7. “OUTSOURCING”FOOD & BEVERAGE CONTRACT OPTIONS • Straight lease (least control) • Joint Venture (moderate control) • Management Agreement (considerable control)

8. “OUTSOURCING”FOOD & BEVERAGE CURRENT TRENDS • Decreasing rounds and increasing complexities of operation has rekindled consideration of “out-sourcing” or partnering with F&B professionals.