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