144% Food & Beverage Revenue Growth at a Public-Access Country Club

At A Glance — Challenges

• Low awareness in the local community—many residents did not know the restaurant was open to the public.
• Stagnant food & beverage revenue, remaining near $400,000 with no growth strategy.
• Key leadership roles missing, including a Kitchen Manager and Sales/Event Coordinator.
• Inconsistent guest experience due to unclear standards and limited training.
• Staff morale challenges and fragmented culture across departments.
• Outdated dining spaces affecting guest perception and repeat engagement.

Outcomes

• Food & beverage revenue grew by 144% (from $400,000 to $975,000).
• Event sales increased significantly with the addition of a Sales/Event Coordinator.
• Kitchen consistency and banquet execution improved under new leadership.
• Public guest traffic increased through enhanced communication and visibility.
• Higher guest satisfaction and repeat visits.
• Improved team morale, culture, and retention.
• Greater long-term operational stability and scalability.

Immeasura helped transform our food and beverage operation from a stagnant program into a thriving revenue driver. The improvements in leadership structure, guest experience, and team culture led to measurable growth and long-term stability.

Objectives

Before partnering with Immeasura, the country club had strong potential but lacked the structure, communication systems, and leadership bandwidth needed for growth. Dining revenue had plateaued, local awareness was low, and guest experience quality lacked consistency.

The primary objectives were to elevate community presence, improve the dining experience, build a cohesive leadership team, and introduce operational and cultural systems to support long-term growth.

Additional goals included launching new dining programs, strengthening team engagement, modernizing key dining areas, and creating operational accountability rhythms.

Solutions

• Strengthened communication with members, guests, and the community through newsletters, email campaigns, social media, and on-site signage.
• Grew the leadership team by adding a Kitchen Manager to oversee daily operations and a Sales/Event Coordinator to increase event bookings and improve client communication.
• Launched a structured weekly dinner program with rotating themes, creating predictable traffic and expanding revenue.
• Increased guest referrals through synergy between golf staff, banquet staff, and front-line teams, ensuring consistent promotion of dining options and events.
• Elevated team performance through training, service standards, shift huddles, and team-building initiatives.
• Oversaw renovations to modernize dining spaces, bar areas, and event venues, significantly improving guest perception.
• Introduced clear operational systems including scheduling rhythms, improved inventory processes, and standardized procedures for more reliable daily execution.

Benefits

Operational Systems

The operation now runs with clear scheduling rhythms, structured inventory processes, and standardized procedures that support consistency and efficiency.

Guest Experience

Modernized spaces, improved service standards, and consistent communication elevated satisfaction and increased repeat visits.

Leadership & Team Strength

Adding key leaders and improving communication strengthened morale, accountability, and cultural alignment.

Revenue Growth

Food & beverage revenue increased by 144%, driven by stronger leadership, structured programs, and improved guest engagement.

Culture & Communication

Cross-department teamwork improved significantly, enhancing referrals, collaboration, and alignment.