From reservation to plate to ledger.
A member calls the grill for a 7pm table and opens a tab on the 6th hole — both land on the same house account, and both flow through the same inventory, recipe costs, tip pools, and end-of-night report. One F&B stack for every outlet you run.
What's in the box.
Dining reservations
Venue-aware availability, party-size best-fit table assignment, time-slot suggestions, and automatic waitlists.
Waitlist notifications
Members join from the portal; staff notify and promote as tables open. No more clipboard at the host stand.
Orders across channels
Dine-in, takeout, on-course, pool, event — all one order model, all flowing to the kitchen and to the house account.
Kitchen display system
Item status flows pending → firing → cooking → plating → ready → delivered, with batch updates, expedite, and prep-time stats.
On-course delivery
Member orders from the 6th tee, GPS tracks the cart, runner or beverage cart is dispatched, status updates flow back to the phone.
Menus & modifiers
Menu CRUD per venue, active-by-date logic, dietary flags, 86 items in one tap, modifier groups linked across menus.
F&B inventory
Items, counts, variance reporting, waste tracking with on-hand deduction, PO receiving with weighted-average cost.
Recipes & costing
Recipe CRUD with ingredients, automatic cost calculation, batch recalculation when ingredient prices change.
Beverage cart operations
Cart routes, shift start/end, GPS trail, load-at-start and reconcile-at-end with variance.
Wine lockers & corkage
Assigned lockers, bottle tracking, serve-with-corkage-fee workflow that posts cleanly to the house account.
Tips & Form 8027
Direct or pool allocation, per-staff payroll reports, and automated IRS Form 8027 with the 8% threshold check.
A closer look.
One F&B stack, every outlet
Grill, formal dining, halfway house, pool bar, banquet, beverage cart, snack shack — they all run on the same menus, the same inventory, the same tip pools, the same kitchen workflow. End-of-night reconciliation actually reconciles.
Member experience that feels like concierge
A member opens a tab on the 6th hole, orders a cheeseburger, watches the cart drive to them on the map, and sees the charge on their statement at the end of the month. None of that is magic. It's one database and the right UX on top of it.
Operators get the numbers they need
Food cost as a percentage of sales, variance by SKU, waste by category, tip reporting for payroll, 8027 aggregation for the IRS. The F&B director stops rebuilding these reports in Excel the first week.
One platform.
Every department.
See it in action.
Request a walkthrough tailored to your club — we'll show you the dining & food & beverage module end to end.