Partnership 03 · Golf & Country Clubs
The best thing
at the turn.
Cart-ready boxes that hold up in a cup holder, tournament volume that arrives on time, and member events your F&B team doesn't have to staff.
Where clubs lose money
Four and a half hours
and nothing to eat.
A round is a long time. The halfway house does hot dogs, the grill closes when the kitchen is short-staffed, and tournament catering becomes a scramble your F&B director has to solve twice a month.
Charcuterie fits golf better than almost any other format. It travels in a cart, it holds temperature, it doesn't need a fryer, and it reads as premium in a setting where members expect premium.
It also solves your worst logistical day. Tournament mornings become a delivery rather than a kitchen sprint: counted, labeled and staged by our team before the shotgun start.
- Fits a cart cup holder and survives eighteen holes in the sun
- Premium enough for a member guest day, priced for a Tuesday
- Removes tournament catering from your kitchen's workload entirely
- A ready answer for the member who wants something for the veranda
The club program
Three moments, three formats
The turn, the veranda and the tournament. We build each format around how your members actually use the club, and confirm your pricing in your partner agreement.
Club events we also handle
Tournament catering
Counted, labeled and staged before the shotgun start. We handle 50 to 300 boxes as a delivery, not as a kitchen event.
Grazing tables
Member socials, holiday parties, ladies' day and Derby events. Styled on site by our team, struck and cleared afterwards.
The mobile cart
Our styled cart on your lawn for member events: a staffed, build-your-own grazing experience that photographs beautifully.
For your F&B director
One vendor. One invoice.
No kitchen hours.
Standing weekly par
Your cart and halfway house restock arrives on the same days each week. Adjust for weather or a full tee sheet from the portal.
Tournaments booked in the portal
Enter the date and headcount. We confirm, deliver staged and counted, and invoice against the event, with no separate quote chain.
Compliance on file
Your COI, SCDA permit and food-safety certifications are sent over the moment your GM or auditor asks for them. A W-9 goes straight to your accounts payable contact on request.
Member billing made simple
Tag any order with an event or member account when you place it. It prints on the invoice beside the itemized formats, so your team posts the charge without unpicking a lump sum.
300
Tournament boxes handled
$0
To start
14
Days to launch
60s
To reorder
Next step
Let's start at the turn.
Most clubs begin with a single format in the beverage cart and expand once the numbers come in. We'll bring samples to your next F&B meeting.