Many revenue points, one system
Golf revenue is scattered: green fees, pro shop retail, the beverage cart, the halfway house, and the clubhouse restaurant. Running these on separate systems makes reporting and member billing painful. One POS unifies them. A player who buys a glove, waters on the cart, a sandwich at the turn, and dinner after the round should not be four almost-sales and a messy statement. Each stop should post to the same member account. If the halfway house is a paper tab, the clubhouse never sees that the guest already ate. Month-end should be that account, not three drawers counted by hand. Canadian golf course operators running food and beverage keep that account on one golf course F&B POS.
Payments on the course
A wireless terminal on the beverage cart or at the turn captures sales that would otherwise be lost or scribbled on paper. On a busy Saturday the turn is a short window. A foursome wants drinks while the next group is walking up. Making change from a cash box burns that window, and the sale never hits the clubhouse. The cart needs a signal on the holes where you actually sell, not only at the clubhouse porch. Walk the far hole with a test tap before a tournament. If the device cannot queue a payment, the paper pad comes back the first time the network drops.
Tie it to tee sheets and members
When F&B connects to your golf course management software and member accounts, players can charge to their account and you see spend per member. That powers better marketing and accurate billing. The person who booked the tee time and the person who ate at the turn should be one record, not two strangers in two databases. If the cart can charge the account but the halfway house cannot, staff will keep a notebook for the stop that feels different. After the round, the clubhouse should see the drink from the turn on the same account.
Bring it together
Armour Payments pairs Caviar restaurant POS with Golfmanager and on-course terminals. See restaurant POS and online bookings, or book a demo. The tee sheet, the cart, the halfway house, and the clubhouse need one menu and one member record before the first busy Saturday. Confirm a test charge on the cart posts to the account the clubhouse sees, and that a pro shop sale does not create a second profile. Check the signal on the far hole, not only at the porch, and decide what the attendant does if that spot cannot take a payment. If any stop still ends on paper, the month-end statement will too.
The Saturday turn at the halfway house
On a busy Saturday the turn is a short window, not a restaurant seating. A foursome wants drinks and something hot while the group behind them is already walking up. If the halfway house is a separate till and a paper tab, the staff member is making change and the clubhouse has no idea that same player will want lunch later. Put a wireless terminal at the turn, ring the sale into the same POS as the clubhouse, and let a member charge their account instead of digging for a wallet with a glove on. The beverage cart should be able to do the same hole-side sale when the group never comes inside. One menu, two selling spots, one member record. After the round, the clubhouse can see the drink from the turn instead of selling it again.
A member tab from the cart to the clubhouse
A player grabs two waters from the cart, a sandwich at the halfway house, and dinner in the clubhouse after the round. On paper, that is three almost-sales and a messy statement at month end. On one system, each stop posts to the same member account, and the pro shop can still ring a glove or a dozen balls without a second customer profile. Golfmanager and Caviar are how Armour Payments ties the tee sheet to food and beverage, so the person who booked the time and the person who ate are not strangers in two databases. Staff on the cart need cellular or Wi-Fi that covers the holes you sell on, not only the clubhouse porch. Walk the far hole with a test tap before the member tournament. See online bookings for the tee-sheet side of that same guest.