Are your food and beverage operations draining profits?  In the foodservice industry, it’s a truism that you cannot cut your way to profitability but failure to control costs will reduce your bottom line.   Some operators focus much of their effort on boosting the revenue side of the equation, taking the expense side as more or less fixed. But tweaking the expense side can yield higher profitability, and often is easier to adjust than revenue.   On this episode of The GIG Podcast, we welcome Michael Holtzman, the President of Profitable Food Facilities Worldwide to talk all things F&B at clubs where the business isn’t achieving the levels of profit that it should.  We discuss how focusing on costs, efficiencies, and guest satisfaction, while making changes to the expense side of your business, can boost margins without hurting service and allow your club to achieve greater foodservice profitability.   Mike and his firm specialize in captive market restaurant locations including Private Country Clubs, City Clubs, Yacht Clubs, High End Daily Fee Golf Courses, Golf Resorts, Ski Resorts, Water Parks, Theme Parks, and Casinos.    Over the past 29 years, Mike and the PFFW team has generated tens of millions of dollars in profits for their clients with services ranging from consulting engagements, to kitchen design, to full implementation of designs / recommendations.  Check out these stats!   690+ Profitable Food Facilities and counting!$200,000,000 Profits generated for their clients!  Tune in to learn:   The differences between running a “restaurant” and a “golf restaurant”.How poor kitchen design and layout can drastically effect your ability to be profitable.About Mike’s system and approach which has helped Clubs make millions of dollars in F&B profits.  Highlights you won’t want to miss:   4:50 – The three standards that McDonald’s has which should also be the three standards that you should have for your Club.5:31 – The biggest things that are holding back restaurants at golf clubs and what you can do about them.9:58 – The phone call Mike loves getting from private club board members and why the Club’s problem is never solved by finding a new Chef or F&B Manager for that Club.13:44 – The common disconnect between how the menu is engineered and how the kitchen is laid out – and the problems that this causes.15:41 – As a Club Manager, these are things that you and your Chef can do right now to increase the efficiency of your kitchen and in turn drive more profitability.17:21 – What the process of reorganizing your kitchen should look like to create more efficiency and profitability.21:03 – What are some specific aspects of the business including KPI’s that owners and operators should be looking at to improve their F&B department’s profitability.25:07 – The #1 challenge that comes with the F&B business that no Club can avoid.28:47 – The most important thing you need to focus on if you’re going to be successful in F&B at your Club.  If you could use some support to improve the profitability of the F&B department at your Club, then you won’t want to miss this episode of The GIG Podcast.