# What your people will ask Smarter Club

Mostly it isn’t strategy. It’s the question that used to mean asking someone to pull a report.

## Every desk has its own questions

Each department asks for itself, against numbers first proved against the reports your controller already trusts, and usually has the answer in under a minute.

- ### Chef
    
    What the club has paid for steak over the last two years, without searching invoices.
    
- ### F&B director
    
    The time from cover to chit close, by day of the week and by season.
    
- ### Head pro
    
    Who the top weekday players are, by day and by season.
    
- ### Event head
    
    Pasta night counts going back five years, with the children on a separate line.
    

### The answers cross systems

Not just how many rounds were played in August, but rounds played against F&B spend, and how much F&B the club captured on the days golf was played. Answers like these are hard to find without a data lake, because no single system holds both halves.

[What the head pro can ask, in full](https://smarter-club.com/for-the-head-pro)

## Real questions, typed into Smarter Club at member-owned clubs this year

**General manager**

- when was the last time [a member] dined at the club

**Controller**

- how much do we pay for [our club software]
    - Follow-up: how much do they charge a month
    - Follow-up: whats their renewal fee
- show me the average days on dues paid by members. in a chart

**F&B director**

- how many steak frites were sold in july
- provide a menu item summary for both the grill and [the dining room], by item, from July 1st to today
    - Follow-up: please exclude drinks and employee items
- I want to see the total rounds by [membership type] vs. the capture in Food and beverage at the club the same day they played

**Membership director**

- Provide me with a percentage of members that have not utilized the club in 30, 60 and 90 days.
    - Follow-up: Also provide me a percentage of members that have come to the club, but have not utilized F&B
- give me an idea of which members we are in danger of losing based on loss of members in their social group
- since our recent dues increase which members appear to be disengaging

**Head pro**

- how many rounds were played in august
    - Follow-up: 9 v 18
- relate golf usage of the top 20 players to pos spend
- show me golf engagement by day of the week for july
- what is the current season’s inventory to sale timing
- what is our current dead stock cost by member
- which caddies are utilized the most by day of the week

**Event head**

- I would like to know the counts for all pasta night for the past five years
    - Follow-up: Add in the pasta night child counts on a separate line, same timeline
- I would like to know how many covers per event and by year

**Board**

- How has food and beverage revenue changed over the last 5 years
    - Follow-up: yes compare covers/traffic alongside the dollars to see if growth is volume or price driven
    - Follow-up: split by outlet
- how much net profit do outside tournaments make

We took out anything that points to a club or a member, shown in brackets, shortened a few and fixed the odd typo. They’re sorted by the desk each would usually come from. An indented line is the follow-up. What can be answered depends on what a club has connected. Lists of members and their contact details can only be asked for by the people the club gives a login, and every question and its answer are logged.

## The first answer is rarely the last question

More than a third of what people type is a follow-up. This is one person, in about ten minutes.

Nobody ran a report, and nobody had to be asked. When a committee needs it on paper, the next line is “run the same summary and export to PDF.” And when a follow-up comes up in the meeting itself, you can ask it there rather than wait for another round of reports.

1. what is the average check amount for the [dining room] and the grill?
2. yes. please split by lunch vs. dinner. and average check by month
3. please provide an average check in the grill on Thursdays, Fridays, Saturdays and Sundays over the last 4 months
4. for dinner only please
5. please run the same dinner-only cut for [the dining room]

## Bring the question you keep having to ask someone else.

Smarter Club runs today at several member-owned clubs, on different ERPs, and we’ll put you in touch with a general manager at one. We’ll also show it to you on Dunross Valley, a club we invented, so nothing of yours is involved.

[Ask to see it](mailto:hello@smarter-club.com?subject=Smarter%20Club%20demonstration) [What it shows about your members](https://smarter-club.com/your-members)