Agenda Packet_2026-03-03 - Laserfiche WebLink

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Response • the City of 2026 For •' • and River View GolfCourse Pace of Play Program CourseCo has a comprehensive Player Assistants program at all our facilities. The Player Assistants staff are trained to assist players with the Pace of Play, course rules and policies, and handling emergency situations. All Player Assistants are equipped with two-way radios or cell phones for constant communication with the golf shop, as well as first aid kits for minor injuries. CourseCo has developed policies and procedures in conjunction with the individual nuances of each facility on Pace of Play, other duties, and responsibilities of the Player Assistant Staff. Some of the additional duties performed are replacement of course markings (hazard stakes, OB stakes, etc.) and on-course trash collection. Golf Club and Push Cart Rentals Rentals for both push carts and golf clubs will be readily available for rent. Both right and left handed sets of golf clubs, in both ladies and men's specifications, and of a well-known brand, will be available for rental for our customers in need of clubs. The rental push carts will be of high quality, typically from either Sun Mountain of Clicgear. Both clubs and push carts will be cleaned after each use and replaced on a periodic basis to keep them in excellent condition. Food, Beverage and Catering With all our restaurant operations, CourseCo seeks to target a theme to give the property a local identity and distinctive quality that makes it an attractive, fun, clean and comfortable environment for lunch, dinner or just relaxing after a round of golf. Menu Development At CourseCo we realize menu development is a strategic process that shapes a restaurant's identity, drives profitability, and enhances customer experience. We follow a process that involves the careful planning, creation, and refinement of food and beverage offerings based on several key factors: • Concept and Brand Alignment—The menu must reflect the restaurant's theme, target market, and dining style (e.g., fine dining, casual, fast food). Consistency in food items, language, and pricing supports a cohesive brand image. • Market Research— Understanding customer preferences, dietary trends, and competitors helps identify what items are likely to be successful and differentiates the restaurant. • Costing and Pricing— Each menu item should be costed accurately to ensure profitability. We consider food cost percentage, labor, and overhead while also setting competitive, value-based pricing. • Kitchen Capabilities—The menu must match the skill level of kitchen staff and the equipment available. Efficient execution and consistency are crucial for customer satisfaction and cost control. • Menu Design and Layout—Visual design affects customer choices. Strategic placement (menu engineering), clear descriptions, and logical categorization can influence sales and improve usability. • Seasonal and Local Sourcing— Incorporating seasonal ingredients and local products can reduce costs, improve freshness, and appeal to environmentally conscious diners. • Testing and Feedback— Pilot testing new items and gathering customer/staff feedback helps fine-tune Lam_ G=if ICO 16 — 79 3/3/202&ge 23 I '