9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

Henry Stephenson advises golf clubs on how to enhance sales with improved food and drink offerings and by screening golf tournaments.

Henry Stephenson, Managing Director of Stephensons catering equipment suppliers, has worked closely with pubs in their shift towards food-led business and believes golf clubs can follow the same path.

According to the 2016 MCA Pub Market Report, pubs hold a 24.7% share in the total UK eating out market.

4 in 10 people now choose pubs ahead of restaurants for an evening meal, according to the January 2016 Greene King Leisure Tracker.

Henry Stephenson said, “Pubs have shown that food-led sales are lucrative; they have a sound business model that is transferable to golf clubs. Golf clubs already have regular footfall from their members which gives them a significant advantage over restaurants, pubs and bars.

“Simple updates to crockery and glassware can change how a golf club is perceived. Serving traditional meals on plain white crockery is suitable for events and formal meals, but presenting snacks and casual dishes on more creative crockery like small pots or bowls can tempt members into post-golf dining.

“The same goes for glassware. Glassware is a direct extension of the image a golf club is trying to convey. Choosing the right glass for each drink adds value.

“For example, a wine glass with a premium look and feel can enhance a customer’s dining experience whilst serving expensive wine in a budget glass can be off-putting and deter customers.

“Another example is gin and tonic. The popularity of gin-based drinks has improved dramatically in pubs, largely down to presentation. G&T used to be thrown in a glass with ‘ice and slice’ and with very little care or creativity, the drink really suffered. Simply serving gin & tonic in a stemmed balloon glass with a thin slice of fresh lemon and some large ice cubes can make all the difference.”

Henry Stephenson also sees potential in training staff to upsell, “Waiting staff can increase revenue just by asking customers if they are interested in extras. Pubs add considerable income by offering additional side dishes with main meals and then desserts and coffee afterwards.

“Maximise sales by adding a small selection of premium wines to the menu. This gives staff the opportunity to upsell by asking customers if they want to trade up from cheaper alternatives.”

Alongside updated food and drink presentation, Henry Stephenson believes screening live golf will tempt customers into the club bar this summer, “Golf tournaments are no longer viewable on terrestrial television in the UK so less people have access to the Ryder Cup, for example, in their homes. Golf clubs can capitalise on the void by screening games to attract more customers.”


Churchill Studio Prints Raku

Churchill Studio Prints Raku

Churchill have released an exciting and hotly anticipated new crockery range: Churchill Studio Prints Raku.

Churchill Studio Prints Raku is a unique, alluring collection of plates and bowls. Featuring a distinctive topaz blue colourway and handsome silhouettes, this range has a charming tabletop presence that suits casual and formal dining alike.

‘Raku’ refers to Japanese earthenware that has thick walls and dark glazes but also translates to mean comfort or pleasure. Churchill have modernised the raku crockery style with this refreshing collection that provides an inspiring palette for creative food presentation.

Taking inspiration from a traditional glazing process in which a design is printed underneath the glaze to develop a protective layer over the decoration, Raku has a lightly dappled texture. Emulating an artisan glaze finish, this collection combines impressive aesthetics with outstanding durability.

Churchill Studio Prints Raku is also strong and practical. This crockery is dishwasher and microwave safe and features super vitrified bodies.

Churchill’s super vitrified bodies are among the strongest in the world and ensure long lasting performance. These items have been especially designed to meet the demands of a fast paced professional environment and offer metal mark and thermal shock resistance.

Furthermore, Churchill’s super vitrified products meet the quality standard of the British Standards Institute, BS 4034, and are manufactured under the world-renowned ISO 9001 quality management system.

Crockery in this collection is built to withstand 5000 dishwasher cycles and features fully glazed bodies and glazed feet to prevent scratching when stacked. Churchill’s ecoglaze is a high performance glaze that enhances product performance and extends its service life.

Churchill are a leading manufacturer of high quality ceramic tableware with a long, illustrious history in the catering and hospitality industry. Churchill continue to make crockery in Stoke-on-Trent and have deep-rooted origins in the Potteries that reach back to 1795.

Churchill Studio Prints Raku Introductory Offer: 30% OFF MANUFACTURER'S LIST PRICE

Churchill Studio Prints Raku Banner

Click Here To View The Range
Stephensons Named First Exclusive UK Bolsius Supplier

Stephensons Named First Exclusive UK Bolsius Supplier

Stephensons have been unveiled as the first of 5 exclusive UK suppliers of Bolsius candles.

Stephensons have been selling Bolsius candles for a number of years and will now be able to offer even better value and service to customers.

Established in the Netherlands in 1870, Bolsius employ over 1000 people and export to more than 50 countries. Manufactured from pure raw materials and with optimal burning properties, Bolsius candles emit minimum smoke and soot which makes them a fantastic choice for commercial use.

Bolsius released their iconic Twilight range in 2009. Designed to emit a warm, magical glow, Bolsius Twilight candles create a delightful ambience.

An easy to relight wick, 70 hour burn time and alluring, robust shape make Bolsius Twilight candles a popular choice among catering and hospitality businesses. Furthermore, the curvaceous shaping shields the flame from the wind to ensure suitability in both indoor and outdoor environments.

With a fantastic selection available, view the Stephensons candle range online.

Stephensons Top Tips For Christmas 2016

Stephensons Top Tips For Christmas 2016

Christmas presents the busiest and most frantic time of the year for restaurants, pubs, hotels and bars. To help your Christmas run as smoothly as possible, we have created a list of festive tips.

Plan set meals

Although a classic Christmas meal with turkey and all the trimmings is a traditional favourite, it is also worth considering vegetarian dishes and festive alternatives.

Last year, data compiled by OpenTable predicted that the majority of those eating out on Christmas Day would choose less traditional meals; only a quarter of people were expected to choose a roast whilst 15% selected Indian or South Asian food, 11% chose Italian food and a further 11% French.

TOP TIP: Avoid too many menu options and prevent waste by asking customers to choose their meals at the time of booking.

Create a good looking menu

An appealing festive menu is a great marketing tool for tempting Christmas bookings. For example, The Botanist’s exciting Christmas menu has an alluring design that is eye catching and unique.

TOP TIP: Menus printed on A4 or A5 paper are ideal for customers to take away and show their colleagues, friends and family.


Research from Mitchells & Butlers claims that 65% of people ate 2 or more Christmas dinners during December 2015 and 7% ate 5 or more Christmas meals during the last 4 weeks of the year.

With catering and hospitality businesses expected to be extremely busy, preparing staff timetables early can reduce panic later in the year.

TOP TIP: Consider hiring seasonal staff to deal with the extra workload. Short training courses are important to ensure temporary staff understand their roles and provide the best possible service.


Talk to suppliers in advance

Last year, OpenTable revealed that pub and restaurant reservations for Christmas Day dinner were up 45% compared to the year before. Therefore, operators can expect to serve meals right up to until December 25th as well as the following busy period between Boxing Day and New Year.

Plan the food, decorations and table settings you’ll need and place an order as soon as you can. Trying to order 200 turkeys at the end of November or 500 crackers in the middle of December probably isn’t a great idea.

TOP TIP: We recommend placing non-perishable orders for post-Christmas and New Year celebrations ahead of the busy festive period to avoid disappointment.


To make an unforgettable impression this Christmas, browse our inspiring range of Christmas Catering Equipment.

christmas shop 2016

Click here to see our Christmas 2016 range