The Restaurant boasts a good level of regular usage with 46% of members using it once per week or more. The level of 19% who use the restaurant less often than once per month is very disappointing.

Restaurant Usage

	More than once per week	Once per week	1-2 per month	Less often
Approximately how often do you use the catering services	20 12%	58 34%	60 35%	33 19%

 

Restaurant

The stand out figure is the comparatively high level of respondents (28%) who indicate poor value for money.  This appears to be largely in respect of the Snack menu which many think is too expensive with a limited range of choices on the menu. Hours of availability and menu choice also generate significantly higher satisfactory than good ratings which must be a cause for concern.

		Good	Sat	Poor	N/A
Restaurant
	Hours of Availability	29%	59%	11%	1%
	Menu Choice	38%	54%	8%	1%
	Quality	54%	41%	5%	1%
	Value	32%	39%	28%	1%
	Service	52%	45%	2%	1%
	Wine Selection	27%	50%	7%	16%
	Formal/Special Occasion Dining Generally	34%	46%	4%	15%

 

Council’s Response to Survey Findings

There are several comments that refer to the financial arrangements between the Club and the Restaurateur.  The first thing that needs to be clarified is that the restaurant is operated under franchise. The second point is that Council completed discussions with the Restaurateur last year to finalise the level of contribution that the Franchisee would make to the Club. The discussions throughout were amicable and were concluded to the satisfaction of both parties. The agreed contribution is now being paid.

The main bone of contention emerging from the Survey is the cost of snacks. Many members feel that there isn’t enough choice on the snack menu especially in respect of cheaper options. This is a matter that is being raised with the Franchisee by the Catering Committee.

The Caterer is always seeking new ways to tempt the taste buds of members and the special deal nights continue to work well.

Wine choices are always a prickly topic, although a recent survey into wine drinking habits in the UK suggest that Northern Ireland drinkers are not very adventurous in their choices and are not inclined to try more than 3 or 4 of the 1800 varieties of grape. Merlot, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc are the favourites over here. I have to say, the writer is very partial to a good Rioja. It is clearly difficult to please everybody and naturally the wines on offer are what most people like to drink.  However, if you have a favourite tipple that isn’t on the wine list why not let the Caterer or the Bar Convener know.

The lack of food on Mondays, especially when it is a Bank Holiday, comes in for strong criticism. The Caterer did provide service on some occasions last year. However, due to the vagaries of the weather it is not always possible to predict the support that Bank Holiday competitions attract so the exercise hasn’t always been satisfactory. This is an area in which the Catering Convener will continue to work with the Caterer to address members’ needs.      

   

2012 Survey – Comments on Restaurant

The comments which follow are the full and unedited contributions from members who completed the Survey carried out during 2012. I have tried to sort them into groups specific to particular areas of the restaurant.  In a few cases, where comments related to more than one area, I have split them into a number of comments and allocated them under the different headings. The comments expressed are those of the members who submitted them. I accept no responsibility whatsoever for spelling, grammar or content!

 

The Restaurant - Members Comments

 

Food

• Food usually, but not always good.
• Vary the menu.
• I feel this is one area that the club have improved on and the specials on during the week do offer a lot of variety to members.
• Excellent overall. except for ceiling issue as noted earlier.
• "The quality of the food on the special occasions is poor. The pre-heated assembly line dishes are not in keeping with the quality of the club. Yes the individual small scale Sunday lunches and weekend meals are much better given the chef has to focus on a small number of meals at any given time.
• "Quality of food and service varies.
• Evening meals are excellent value!
• I shudder to think what state the club would be in if it wasn't for the attraction of a half decent restaurant at the moment.
• Avoid the gourmet concept and go for good wholesome food at good value.
• For more formal dining and sit down meals the caterer is doing a great job."
• The service provided, the quality & value are exceptional and are not used to the benefit of the club in full.
• We would like, from time to time, to invite friends for dinner, but that will not be happening due to the very poor standard of food served.
• Wat about some healthy options e.g. (choice of salads)& simple snacks instead of full meals:-)
• Food and service is good
• I feel the food is generally good  
• Quality of dinners/meals is good
• Kevin provides a very good level of food and while it has got a little dearer it still represents good value.
• I feel that the restaurant quality is of a satisfactory standard
• Wine
• Despite some comments from members about high wine prices, I think they should go to restaurants in Belfast city centre and they would quickly realise our prices are reasonable.
• The quality of the restaurant has improved recently but I think that the value for money is hampered by the price charged for poor wine
• Wine list, ask our customers what they like not the supplier .
• Wine list is not good. I am tired drinking the same bottle of wine! We need a better selection with some better quality wines available.
• "the wine service is very poor and overcharging because the club makes an excessive profit is not the correct attitude to take and the selection is provided by gap wines is sometimes lacking in taste and choice, it has recently been overheard that buying wines direct from waitrose/tesco/asda/laithwaites would provide superior wines and greater savings.
• Don't know if gap wines (is the sole supplier but it seems to be) like mcalindens has an monoply with no competition and possibly has not been challenged on his price since he starting providing the service.
• Snacks
• Snack menu needs varied more often
• Snacks and lunch menus are extortionately expensive!!!!! I have dined in many other Belfast clubs and a golfer's grill or fry or even burgers and sodas are HALF THE PRICE!!! 
• Limited snack menu. After golf, members generally require one course."
• "Whilst  the skills of the current catering staff are very high, I also feel that his 'bar menu'  prices are a little too high.
• Variety of snacks is limited and could be cheaper compared to commercial outlets
• Snacks are too expensive.
• "Compared to other golf clubs there are a lack of snacks at reasonable prices available. Other clubs are offering warm snacks e.g. Burger and chips etc for £5 - £6 which is reasonably for people coming off the course looking a quick snack. We seem to be over priced in this area.
• should be slightly cheaper in regards for kids snacks and general burger and chips
• In comparison to other clubs snack menu is expensive
• Snacks are a bit expensive. Fish and chips are as expensive as anywhere.
• Snacks after golf etc are not good value compared to other clubs I have visited. I think this discourages a lot of members eating after golf.
• The quality of snacks can be poor.  A golfers fry should be a complete fry - would question how many societies actually avail of the facilities
• Price of tea/coffee and even scones is ridiculous
• Has got expensive
• Snack menu is definitely too expensive and should be brought into line with other eating establishments in the locality.
• Snacks are over priced
• Feel snack menu is dear, ie burger & chip golfers fry should be no more than £5
• There are only around 6 items on the snack menu - needs to offer more specials.. No mushrooms on a fry - asked for them & got charged over two quid
• £10 for a fish supper in a golf club is a bit of a joke.
• The price and selection of snack and menu items is very limited and repetitive.
• Prices
• There should be a surcharge for non-members who are dining in the restaurant.
• I would like to see the mark-up he is charging on each individual piece of steak, sausage, eggs and soda bread!!
• I think members should get 20% off the catering as well as the bar
• Marginally pricey when you consider that it is subsidised.
• Considering the caterer pays little or no rent the overall price of food is expensive for a golf club. (Fish and chips @£9.45 can be purchased at any bar in Belfast for a similar price and we know that rent/rates have to be paid. Could he introduce a snack menu for after golf say sausage or egg or bacon soda for £3.50?
• Team meals provided after golf matches are below par when you take into account that it costs the club £15  per head.
• "Main comment is pricing, in most cases more expensive than ""commercial"" restaurants, eg Belfast Castle, and despite the association with Gap Wines selection is poor and mark up in some cases ridiculous.
• Opening Hours
• I think the restaurant keeps some very strange hours, several times I went elsewhere because I wasn't sure whether it was going to be opened or not.
• The restaurant closing during Bank Holidays and for a 2 week period in July is unacceptable.
• The fact that there is no catering on a Monday, which is one of our competition days is not satisfactory.
• When the evening ladies come in on a Friday, in general all they want is something light but really very few snacks are on offer. He needs a proper golfers menu.
• "Still would like better catering on a Monday when there is an open etc.
• Could it stay open a little longer?
• "Some food should be available on a Monday after ladies competition
• And should stay open later in summer to allow for late tee off times"
• Soup and sandwiches should be provided during the golfing season on a Monday. 
• Closing for three weeks in July is very unsatisfactory.  Surely a reduced menu could be provided for the members during this time.
• "There should be some catering on Mondays and throughout the day.
• NEED TO OPEN BANK HOLIDAYS
• You cannot expect Kevin to open longer if members do not support him. He is responsive to demand e.g. Mothers Day
• Just need to look at the opening hours i think on a Sunday serve food to 6pm maybe 7pm but advertise it more to members and their friends and local res too.
• should be open for some bank hols, also some basic menu available over 12th fortnight excluding 12/13"
• "can't believe that restaurant still closes on a Monday and for 2 weeks in July. 
• Service
• Marion is an excellent front of house who deserves a lot of credit.
• Number of staff rarely smile and give the appearance they are not happy to be there
• Other comments
• As a club we could make more money in the mornings selling tea, coffee, bacon rolls, sausage rolls etc. This would also work well the 10th tee on Saturdays.
• On big occasions tables are placed too near the stage leaving insufficient room which defeats the purpose of having bands.
• Like many others I think we should charge rent for use of restaurant!
• Need to review and simplify the menu and focus on a daily and evening specials. there's a whole issue as to how we really benefit as a club to the maximum from the catering package. this is an exercise in itself as we all know it needs to be properly handled and there is numerous examples out there in the market that we can use both in the offer pricing and sales.
• Restaurant should also be franchised out why are we paying once\ again to give someone a living . This should be run as a business not some old boys club If members need food out of hours put in a sandwich and coffee machine
• The caterer is perceived as getting away with murder-poor quality and anyone seems to be able to enter the clubhouse-also no contribution to club overheads is a disgrace
• More work needs done to attract more customers, e.g. a new social membership which gives access to the Bar and Restaurant. There could be a 2 - tier social membership, the existing one which gives full services and Smart Card, and a 2nd one for say £50 per annum (less than a £1 a week) which allows everything above but no Smart Card. If someone is spending enough then there is an incentive to step up to the tier 1 Social Membership.
• In both cases there should be 4 free rounds of golf or green fees as if playing with a full member."