For food & beverage directors
Software for club food and beverage directors, from the grill to the ballroom
The grill, the bar, the halfway house, the dining room and the banquet kitchen on one register and one kitchen display — charged to member accounts, counted toward minimums, and still ringing when the Wi-Fi drops.
The job
Why is club food and beverage harder than a restaurant?
A club food and beverage director runs several restaurants that share one set of customers. The grill feeds golfers at the turn, the bar runs a tab through the member-guest, the dining room seats Friday night, the pool snack bar opens for the summer, and the banquet kitchen turns out a plated dinner for two hundred on Saturday. Nearly every check is charged to a member account, and many members carry a dining minimum.
Restaurant point-of-sale systems are built for cards and strangers. At a club they need a bridge to member billing, a separate tool for banquets, another for reservations, and a monthly reconciliation to work out whether minimums were met. The halfway house, where the connection is worst, is where the register matters most.
Software built for club food and beverage puts every outlet on one register that charges member accounts directly, routes tickets to the right station and printer, tracks minimums as members spend, and keeps working when the internet doesn't.
What you get
Every outlet, every ticket, every minimum
Configured per outlet, running on the same member accounts and the same menu catalog.
Every outlet on one register
The grill, the bar, the dining room and the pool snack bar each have their own registers, printers and hours, and all sell to the same member accounts.
Kitchen display by station
Tickets route to the grill, the fryer or the bar, fire by course, and are bumped when they're up. Allergies print in their own block on the ticket.
Printers that survive an outage
Kitchen tickets print from the cloud, and when the internet drops the register prints straight to the kitchen printer over the club's own network.
Minimums as members spend
Every member check counts toward the dining minimum the moment it's settled, and members see where they stand in the app.
On-course ordering
Members order from any hole. It goes to the cart or waits at the turn, charged to the account like everything else.
Banquets and BEOs
Floor plans, a meal choice for every seat, chef counts, allergy reports and a BEO for the kitchen, billed on the guaranteed count.
Checks and tips
Checks that settle the way clubs actually pay
A check can be split across a member charge, a card and a comp. Members sign only if their charging privilege allows it. Voids need a manager and leave a record of who voided what and why, rather than making a sale disappear.
Tips follow the person who took the payment, under a club policy — kept by the server or pooled — and flow to payroll with each employee's hours. Service charges are kept separate from gratuities, so the club accounts for each correctly.
- Split checks across account, card, cash and comp
- Charging privileges checked at the register
- Manager-only voids, with a permanent record
- Tips by policy, sent to payroll
Guides
For the club food and beverage office
Minimums, the halfway house, on-course ordering, offline registers and banquet event orders, in practical detail.
FAQ
Questions from F&B directors
Does the register work without internet?
Yes. Registers keep taking orders and charging member accounts during an outage, queue what they rang, and sync when the connection returns. Card payments need a connection; member charges do not.
Which printers does Bubs support?
Kitchen tickets print on Star printers, including the mC-Print3 and the SP742. The mC-Print3 prints from the cloud when the internet is up, and the register prints to either model directly over the club's network when it isn't.
How are dining minimums tracked?
Each member charge counts toward the minimum as soon as the check settles. The office sees every member's progress at any time, and members see their own in the app and on the statement.
Can members make dining reservations?
Yes. Reservations are set up by venue, with booking windows and turn times. Members book from the club app, and the host stand books callers on the same book.
How do tips reach payroll?
Tips are recorded on the check against the person who took the payment. The club chooses whether they are kept or pooled, and the totals go to payroll with each employee's approved hours.
See your club on Bubs
Thirty minutes, your club's brand on the screen, and the parts of the day you care about most.