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. Modifiers go on the item, revenue centers set the price by where the sale happens, 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.

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The TeeWire register on a bar station, with the food and beverage category selected. Seven tabs are open across the top, each showing the name it was started under, what it has run to and how many items are on it, from a $14.50 two item tab to a $282.99 five item one. The product grid below covers beer, spirits, soft drinks and food with a photo and a price on every tile, and the current order down the right side holds three Bud Lights at $18.00 and a club sandwich at $10.50, with a $28.50 total, a discount control, and actions to send the order to the kitchen, save it to a tab or take payment.

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 are two records that have to be matched by name at close
A member charges lunch on the food system and that charge has to be exported, imported or 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 keeps one price list and has no idea where the sale happened
The kitchen runs on handwritten chits, so nobody at the counter can say which tickets are working and which are ready

Capabilities

What food and beverage includes.

Modifiers, variants and bundles

Snack bar modifiers, product variants and bundles are part of the catalog, so 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. Revenue centers set the price by where the sale happens rather than forcing one list across the whole property.

Kitchen display system

Fire orders from the register or from an open tab straight to the grill, fryer, bar or expo screen. Tickets move from new to working to ready to served. Paper chits run alongside the screen, never instead of it.

The beverage cart is the same register

On-course orders ring up in the same system as the tee sheet, with modifiers on the item. 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 apparel and equipment, with prices, photos and barcodes. On-hand counts draw down as you sell, with reason-coded adjustments, and purchase orders track cost of goods and margin.

Charge it to the account or the wallet

A grill tab can go on a member house account and settle later, or come off a prepaid Tee Wallet balance that spends across green fees, the pro shop and the grill.

Food and beverage minimums

Attach a minimum to a membership package or to a single account, choose which categories count toward it, and run it on the calendar month, the quarter or the member anniversary. Spend on a household account rolls up together.

Shortfall before the period closes

See where a member stands mid-period rather than after the period closed, so someone who is short in the third week can still be told. The statement carries the shortfall as its own line, and nothing charges a shortfall on its own.

Take payment where the golfer is standing

Tap, chip and swipe on a countertop or handheld terminal. Split a ticket across cash and card with the balance tracked to the penny, with automatic change due and a receipt every time.

Tips and comps on the record

Tips taken on the reader stay separate from sales in reporting. Discounts and comps take manager approval and are logged with who authorized them.

The grill has its own margin line

Daily sales summary, end of shift Z-report, sales by category, plus margin and variance. Merchandise and food and beverage carry separate margin lines, so the shop and the grill stop being one lump.

Ask in plain English

How did the grill do last Saturday? Ask the question in plain English instead of building the report first and reading it second.

Two modifier dialogs from the TeeWire register side by side. On the left a Patron Tequila asks for one drink modifier and offers a shot, mixed, a rocks pour at four dollars more or up at six dollars more, so the pour changes the price of the line. On the right a cheeseburger asks for one temperature and offers rare through well done at no extra charge. Both carry an optional special instructions box for allergies and requests, both say what is still needed before the item can be added, and both show the running price on the add button.

How it works

A day of food and beverage in TeeWire.

Open with the catalog already priced

Grill items, snacks and drinks are in the same catalog as the pro shop, with modifiers and bundles on the item and revenue centers deciding what the bar charges and what the cart charges.
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, anywhere on the property, without a trip back to the clubhouse.
The ticket reaches the kitchen

An order fired from the register or an open tab lands on the grill, fryer, bar or expo screen and moves from new to working to ready to served, so the counter can answer where the food is.
Settle it however the golfer wants

Tap, chip or swipe on a counter or handheld terminal, split across cash and card, charge to a member house account, or draw on a Tee Wallet balance. The receipt prints, emails or texts.
Close with the numbers already together

Z-report, sales by category, margin and variance, with food and beverage on its own margin line, and every member minimum showing a live shortfall rather than a surprise on the statement.

The Expediter view of the TeeWire kitchen display, with tabs for the expediter, the kitchen and the grill expo station. Two tickets are up, each carrying its number, that it belongs to the kitchen, that it is dine in, and how long it has been working. The first holds a club sandwich and a cheeseburger with Medium Well printed under it, and has been marked served with an undo beside it. The second holds a club sandwich, two chicken wings, nachos and a pizza slice, and is marked ready.

Connected by design

Food and Beverage does not run on its own.

Every module writes to the same database, so none of these hand copies to each other.

Point of Sale The same register rings the pro shop, green fees and tee time payments. Tee Sheet The golfer on the sheet and the golfer at the bar are one record. Member and Dues Billing House accounts, statements and the minimums a grill tab counts toward. Accounting and Ledger Food and beverage margin lands in a real double entry ledger. The whole system Every module TeeWire builds, from one company.

Common questions

Straight answers.

Does TeeWire handle food and beverage, or do I need a separate restaurant POS?

TeeWire handles it. The same register rings pro shop retail, food and beverage, on-course beverage cart orders and tee time payments, in the same system that runs your tee sheet. Snack bar modifiers, product variants and bundles are part of the catalog, revenue centers price by where the sale happens, and orders fire to a kitchen display screen. Because the register and the tee sheet write to the same records, a round and a bar tab are one line on one customer rather than two exports joined by name. One provider. One phone call. One company.

Can I charge a different price for the same drink in the grill room and on the cart?

Yes. Revenue centers set price by location, so a beer can carry one price in the bar and another on the beverage cart without keeping two catalogs or two registers. The item is the same item, with the same on-hand count drawing down as you sell it, and the same cost of goods behind it.

How do orders get from the register to the kitchen?

The kitchen display system routes them. An order fired from the register or from an open tab goes straight to the prep station it belongs to, the grill, the fryer, the bar or the expo screen, and the ticket moves through new, working, ready and served so anyone at the counter can say where it stands. Paper chits run alongside the screen rather than instead of it, so a screen going dark does not stop the kitchen.

How do food and beverage minimums work?

You attach a minimum to a membership package so every member on that tier carries it, or to a single account for an arrangement you made with one family. You choose which sales categories qualify, and tips can be excluded. The period runs on the calendar month, the quarter, or the member anniversary, whichever your rules actually say, and spend on a household account rolls up together. You can see a member shortfall mid-period rather than after the period closed, which is the entire point of having a minimum. Generating that statement adds the shortfall to it as its own line, and nothing charges a shortfall on its own.

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 $149 a month with no long-term agreement.

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