From the snapshot provided, we see the Clubs catering area this year has contributed an extra $75,156 than that achieved same period last year when the Clubs catering was sub-contracted. While I understand that the figures are in a summarised format above, the overriding indication is that bringing catering inhouse has been a positive move.
In short, while Club catering is doing well, we could have done better:
· The Club has now been in the food business for seven months - we are still learning and building - better monthly results will come as we hone our business.
· The ½ way house has contributed little over the last 3 months due to the rain and course closures. We expect a greater contribution on going from this area.
· The Club due to restrictions from Covid when we opened, were not in a position to charge AV or room hire - this not in effect until February 2022.
Set Up Costs
Please be aware that the above profit and loss snapshot doesn't include capital costs in setting the catering department up. For clarity, I provide that the Club did spend $44,500 in equipment and requisites. The investment is mostly of a "one off" nature in most cases (other than repairs & replacements) and the Club will not be faced with this significant cost on going.
Craig Norman
General Manager