You’re hearing a lot in the news these days about the rising cost of fresh fruit and vegetables, which will, of course, impact food and beverage departments.
Of course, if you already booked a wedding or a tournament you can’t last fall, you can’t go back to them and say, `Oh by the way, I need to raise your price now.’
We’re working on our menus now, but if we see in the next few months that tomatoes are going up dramatically or potatoes are up big time, we’ll have to adjust pricing come April.
The only thing that helps soften the blow is that your members or the public see what’s happening themselves either through the news or their own trips to grocery stores or restaurants, where they see the increases in pricing.
They’ll know we’re not the purposely raising the price of a hamburger. I think they’ll understand from what they see elsewhere in the market,
The other factor to be considered is that the minimum wage continues to go up and it looks as if it might hit $15 an hour in the near future, which is also something that will have to be considered when determining pricing.
Communication is important. Gord Courage, director of golf at the Hamptons, recently sent out a nice letter to members in which he mentioned that he is looking forward to the coming season and some other subjects, including what we have discussed in this blog.
He did it in such a way that it educated members on what to expect, which is really nothing different than what they’re seeing in other areas of their life outside the golf course.
Communication and education of members are key components to them understanding the reality we face, along with other businesses, such as restaurants and grocery stores.