Food and beverage
The grill room rings up on the same system as the tee sheet.
Food and beverage, the bar and the on-course cart sell from the same catalog as green fees and the pro shop, and the ticket fires to a kitchen screen. One system for the counter to learn, and U.S. based support when they have a question about it. Included with the Golf POS at no extra charge.
The problem
Where this usually falls apart.
Not because anyone is doing it wrong, but because the pieces were never designed to share a database.
- The restaurant register and the tee sheet each keep their own version of the same golfer, so a round and a bar tab have to be matched by name at close
- A member charges lunch on the food system and that charge has to be retyped before it ever reaches a statement
- Dining minimums get tallied after the period ends, so a shortfall turns up on the statement instead of while the member still has time to spend it
- A beer costs the same on the cart as it does in the grill room, because the register has no idea where the sale happened
- The kitchen runs on handwritten chits, so nobody at the counter can say which tickets are ready
Capabilities
What food and beverage includes.
Modifiers, variants and bundles
The burger rings up the way it was actually ordered instead of being explained to the kitchen out loud.
Revenue centers
Price a beer one way in the grill room and another way on the cart.
Kitchen display system
Orders fire from the register or an open tab straight to the kitchen screen, so the counter can answer where the food is.
The beverage cart is the same register
Staff take the order and run the card anywhere on the property without driving back to the clubhouse.
One catalog, real inventory
Snacks and drinks sit in the same catalog as the pro shop, on-hand counts draw down as you sell, and purchase orders track cost of goods.
Charge it to the account or the wallet
A grill tab goes on a member house account or comes off a prepaid Tee Wallet balance.
Food and beverage minimums
Attach a dining minimum to a membership or a single account, and TeeWire tracks spend against it through the period.
Shortfall before the period closes
See where a member stands mid-period, so someone who is short in the third week can still be told.
Take payment where the golfer is standing
Tap, chip and swipe on a countertop or handheld terminal, with split tickets across cash and card.
Tips and comps on the record
Tips stay separate from sales, and every comp is logged with who authorized it.
The grill has its own margin line
Daily sales summary, Z-report, sales by category, margin and variance, with the grill on its own margin line apart from the shop.
Ask in plain English
How did the grill do last Saturday? Ask the question in plain English.
How it works
A day of food and beverage in TeeWire.
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Open with the catalog already priced
Grill items, snacks and drinks are in the same catalog as the pro shop, priced for the bar and for the cart.
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The cart sells out on the course
The beverage cart rings up on the same system as the tee sheet and runs the card in place.
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The ticket reaches the kitchen
An order fired from the register lands on the kitchen screen, so the counter can answer where the food is.
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Settle it however the golfer wants
Card, cash, a member house account or a Tee Wallet balance, with the receipt printed, emailed or texted.
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Close with the numbers already together
Food and beverage lands on its own margin line, and every member minimum shows a live shortfall rather than a surprise on the statement.
Connected by design
Food and beverage works with the rest of TeeWire.
Every module writes to the same database.
Common questions
Straight answers.
Does TeeWire handle food and beverage, or do I need a separate restaurant POS?
Can I charge a different price for the same drink in the grill room and on the cart?
How do orders get from the register to the kitchen?
How do food and beverage minimums work?
What operators say
Golf course operators who run TeeWire, in their own words.
TeeWire has been a great experience for our golf course. We joined during the pandemic, and it’s made a huge difference. Very easy to use for our staff and our golfers and customer service is always there for any questions we may have. Highly recommended.
Ben McCain
Director of Golf, The Biltmore Hotel - Miami/Coral Gables
The tech advancements and quick support response times are excellent
Tyler Perry
Owner, Badlands Golf Course (MN)
Our course has been very pleased with our association with TeeWire. Bay and his team have always been very responsive to any changes, questions, or the rare problem we have had. Couldn’t recommend more highly.
Gary Curtis
Owner, Colonial Golf Course (MI)
See the grill and the tee sheet on one screen.
Thirty minutes with your own menu, your revenue centers and a live kitchen ticket. We do the migration ourselves at no charge, and pricing starts at $179 a month.