Order from the tee. Pick up at the turn.
Members scan a QR at the tee box or on the cart, order food and drinks for pickup at the halfway house or 19th hole, and never lose pace of play. Clubs stop running cart girls at a loss and members stop holding up the group behind.
Where golf clubs get stuck
Halfway-house lines slow down pace of play
Twosomes and threesomes back up at the turn waiting for sandwiches. Pace of play tanks.
Cart-girl service is expensive and hit-or-miss
Cart-girl revenue rarely covers wages. Members get frustrated when she's not on their hole.
19th-hole orders pile up post-round
Everyone wants a beer at 5:30. The bar can't keep up.
What changes for your operation
Order from any tee box
QRs at every tee box let members order ahead - pickup is ready before they get there.
Per-cart ordering
Mount a QR on every cart. Order on the move, no waiting in line.
19th-hole pre-orders
Members pre-order their post-round drink on the 17th. It's on the bar when they walk in.
Per-hour kitchen demand, top items, AOV by tee time
F&B managers see revenue by outlet (halfway house, 19th hole, cart), a per-hour heatmap, prep-time trends, AOV by tee time, top items, and CSV exports - so the turn finally gets staffed accurately.
What you'll actually see in the dashboard
Honest framing - these are the shapes of reporting you get from day one, not borrowed benchmark numbers.
Heatmap so the turn gets staffed for the actual rush
Revenue across halfway house, bar, and cart
Export any date range for monthly F&B reviews
A members' club running 220 rounds a day - what it can look like
QR codes on every tee and every cart. Halfway-house wait can drop dramatically when orders fire from the previous hole. Pace-of-play improves, and the food-and-beverage manager sees per-hour kitchen demand and staffs the turn accurately for the first time.
Questions from golf clubs operators
Ready to launch QR ordering at your golf club?
Tell us about your venue. We'll show you exactly how it works for your setup.