Running a golf clubhouse kitchen is more than about serving good food. It’s about creating a seamless dining experience that stays on brand, meets member expectations and turns over a healthy profit. But with the rising cost of ingredients, staff shortages, and unpredictable supply chains, many, especially those juggling multiple operations such as bistros, functions, bars and kiosks, are finding it harder to balance and navigate operational complexities.
To meet these challenges, more establishments are now partnering with My Local Foodie, an Australian-owned and operated food software company that offers end-to-end kitchen management solutions. Their software Costimator, not only integrates with POS systems, supplier, distributor and accounting systems, but unlike many other food costing and inventory programs, it comes with real people and real support. Each club is paired with a dedicated face to face Client Success Manager who works alongside them throughout their hospitality journey, helping to provide visibility and control over every aspect of operations whilst substantially reducing kitchen admin time.
“It’s this industry-specialised, personable service that we pride ourselves on, and what truly sets My Local Foodie apart” says Maria Kucherhan, CEO of My Local Foodie.
“We know that every golf clubhouse runs a little differently, which is why our Client Success Managers, who are also hospitality experts, work closely with each venue to tailor the support they need.”
My Local Foodie’s solution centralises and simplifies everything from recipe costing and stocktake to ordering, menu pricing and reporting. Combined with ongoing support of the team, it is no surprise that golf clubhouses are now one of their fastest-growing clients.
Here’s how My Local Foodie can help tackle some of the common pain points facing golf club kitchens today:
Rising Food Costs
Costimator’s live pricing updates give real-time visibility into ingredient costs, margins, and supplier availability, enabling smarter decisions, and quick recipe and supplier adjustments to be made without compromising quality or creativity.
Cost of Goods Sold (COGS) Management
A central recipe repository with itemised costs helps clubs track performance, control COGS, and ensure every menu item supports healthy margins and overall profitability.
Menu Complexity Across Operations
From function catering to fast bistro lunches, Costimator allows venues to oversee and update multiple menus all from one central system.
Time-Consuming Reporting and Admin
Costimator provides real-time reports and performance insights helping venues to make informed, data-driven decisions. With consolidated ordering, invoicing and stocktaking systems, it also reduces kitchen admin time by up to 20%.
Supply Shocks and Price Inconsistencies
Through My Local Foodie’s procurement group FoodieBuy, clubs can access local and national suppliers for greater flexibility and backup when the unexpected hits. FoodieBuy also helps to source the right products at competitive prices, through volume discounts and tailored cost-saving solutions.
With smart tech and expert support from My Local Foodie, golf clubhouses can now streamline operations, control their COGS better, and deliver a consistently high-quality dining experience that both members enjoy and managers can trust.
