Club food and beverage software
Club food and beverage software for every outlet and one ledger
The grill room, the bar, the halfway house, the beverage cart and the banquet hall sell to the same members from the same kitchen. Bubs runs all of them on one system — register, kitchen display, reservations and on-course ordering — with every check on the member's statement and every dollar counted toward the minimum.
Every outlet
What does a club's food and beverage operation need?
A restaurant has a dining room and a bar. A club has those, plus a window at the turn, a cart on the course, a pool snack bar in July and a banquet on Saturday night — and every one of them sells to members on account, against a minimum.
Dining room and grill
Tables, seats and courses, reservations from the app and the host stand, and checks split the way members actually pay.
Bar
Tabs held under the member's name, the usual one tap away, and a board of who's coming off the course.
Halfway house
A fast window register with open tabs down the side, and on-course pickup orders arriving beside walk-up sales.
Beverage cart
The driver goes on duty, takes orders from the course and sells from the cart, all on the member's account.
Pool and patio
Seasonal outlets are areas on the same register, with their own revenue line, not a second system for the summer.
Banquets and events
Floor plans, per-seat meals, BEOs and chef counts, billed on the guaranteed number.
The F&B suite
Four modules, one kitchen, one member record
Each module stands on its own. Together, a table booked in the app is seated on the register, cooked from the kitchen display and billed on the statement without anyone re-entering it.
Point of sale
One register for every outlet, member charge or card, split checks, tips and service charges — and it keeps working offline.
Kitchen display
Tickets by station from every outlet, fired by course, with allergies flagged and printers behind the screens.
Dining reservations
Venues, tables and service periods, member bookings in the app, and a host stand that seats straight onto the check.
On-course ordering
Members order from any hole, delivered to the cart or ready at the turn, charged to the account.
Kitchen
Every ticket at the right station, from every outlet
Tickets from the dining room, the window and the course reach the station that makes them, labeled with where they're going. Courses are held until the server fires them, allergies are flagged on the ticket, and a bump sends it on.
Every station can run a screen, a printer or both — and because registers print to the kitchen over the club's own network, tickets keep coming when the internet doesn't.
- Routing by station
- Coursing with hold and fire
- Printers that work offline
F&B minimums
Minimums tracked as members spend, not discovered at quarter end
Every qualifying charge counts toward the member's food and beverage minimum the moment it settles — dinner in the grill room, a round at the bar, a sandwich delivered to the 12th. Members see where they stand in the app; the office sees it on the statement.
The club decides which order types count. At the end of the period, any shortfall is billed on the member's statement — no spreadsheet at quarter end.
- The club decides which order types count
- Progress shown to the dollar
- Shortfall billed at period close
Banquets
The banquet hall runs on the same kitchen
Weddings, member dinners and the member-guest awards night are planned in the events module — floor plans, per-seat meal choices, BEOs and chef counts — then fired from the same kitchen and billed on the same accounts as the restaurant.
FAQ
Food & beverage questions
What is club food and beverage software?
Club food and beverage software runs a private club's restaurants, bars and on-course outlets: the point of sale, kitchen tickets, dining reservations, menus and member charging. At a club it also has to track food and beverage minimums and put every check on the member's statement.
Can each outlet have its own menu and prices?
Yes. Each outlet sells its own menu from one catalog, so the halfway house can carry hot dogs and the dining room a prix fixe without two systems. Revenue reports by outlet.
How are food and beverage minimums tracked?
Every member charge at a qualifying outlet counts toward the minimum as it is settled, so members and the office see progress during the period, not after it. The club decides which order types count, and any shortfall is billed at the close of the period.
Does the kitchen keep working if the internet goes down?
Yes. Registers keep taking orders offline and print kitchen tickets over the club's own network, so the line keeps cooking. Orders sync when the connection returns.
Are banquets part of food and beverage?
Banquets run in the events module — floor plans, per-seat meals, BEOs and chef counts — on the same menus, member accounts and ledger as the restaurants.
Do we need special hardware?
The register runs on iPads and Android tablets the club owns. Kitchens use touch screens at each station and Star network printers, with card readers for guests.
See your club on Bubs
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