Can I ask for some help please?

I hope you’re well and the season’s started well at your club!

I’m reaching out today with something a little different, I am asking for some help.

Over the past year or so, I have been working with golf clubs to improve their F&B operations and experience. The more I look, the clearer it has become, there’s a deeper problem running through many F&B operations.

It’s not just rising costs, staffing challenges, or margin pressure (although those are real enough).

In my view it’s a bigger, more structural issue:

And until that tension is resolved, many of the problems faced, will just keep repeating.

So... I'm writing a book.

It’s a manifesto about how we can rethink F&B not as a financial drain or a headache, but as a powerful, experience-driven part of membership.

About how we can go from putting out fires everyday… to creating real connection and loyalty through hospitality. F&B being genuinely additive to the member experience.

But… I don’t want it to be just theoretical; I want it to reflect the real frontline experience, the reality you live and breath every day.

Credited, or perhaps anonymous; any help offered will be respected entirely.

Would you be willing to jump on a short call with me for an interview?
(Or if you prefer, reply to a few short questions by email — whichever’s easier for you.)

I’d love to ask just a handful of honest questions — about what’s working, what’s not, and what you wish more people understood about running F&B inside a club.

Nothing formal, just real conversations to make sure the book reflects the real world.

It’s not just CEOs and GMs, I would love to talk to you if you have something to share. Please, no matter your position, structure of club, or anything else; if you wouldn’t mind offering your insights, I would be delighted and very grateful to hear them.

If you're able to help, please just hit "Reply" to this email.
I’ll send a few suggested times (or the questions directly, if you’d rather answer that way).

I know how precious your time is; I’d be hugely grateful for any insight you can offer.

Thanks so much for reading!

Best,

Tony