Golf club – clubhouse service
Reliable 10–12 minute mains that fit around tee‑time waves with minimal staff.
The challenge
Staffing volatility and inconsistent prep led to variable quality and long ticket times.
Our solution
We implemented portion‑based sauces and a 3‑step prep flow enabling chef‑less service within minutes.
The outcome
- Ticket times down by 35–50%
- Training time reduced significantly
- Consistent flavour across venues