Club Cents

Club Cents digs through your fixed expenses and aims to educate just how many can be negotiable. Tune in as Cam Schultz speaks with two experts; Johnny Davis of the United States Consulting Group and Tom Loutrel of SIB: Fixed Cost Reduction. Also, VGM Club's very own Mike Sawyer makes his Club Cents debut and joins in on the action as well. Take a listen as the four of them give you an insider’s perspective on how your club can (and should!) scrutinize every expense.

Club Cents brings listeners an exclusive look into the preparation necessary when hosting a successful tour stop. Listen in as Superintendent & Director of Grounds, Chris Tritabaugh of Hazeltine National (2016 Ryder Cup) and Chef Bob Burns of Austin Country Club (2016 WGC-Dell Match Play) share insights on hosting a tour stop from both the course and the kitchen!

This episode covers the latest trends in spring cuisines. Guests include; Chef Stephanie Goldfarb from Produce Alliance, Chef Len King from McCormick Spices, and Executive Chef Justin Sing from the Quail Hollow Club. Together the three offer terrific insights into the world of spring cuisines.

In this week’s show your host, Cam Schultz, interviewed insiders from three of our vendor partners at the 2016 PGA Merchandise Show. Listen in as John Oliver, from Nexbelt, explains how the innovative belt company is reducing your inventory by 70 to 80 percent. PepsiCo’s Kurt Weber discusses how the iconic corporation is offering solutions to a declining carbonated beverage industry. And finally, Lance Gill from LifeFitness and Jason Lindsey from the Titleist Performance Institute (TPI) discuss how to develop a great program to keep patrons healthier, and at your facility longer.

In this week’s podcast premiere we talk to industry insider and Compass Foodbuy’s coffee expert, Ali Yousefpour. He gives us the secrets club managers need to offer customers an affordable, quality cup. Listen to our very first installment of “Club Cents” and take your hot beverage program to new heights!