"90/10 Rule - 10% of golf revenue is 90% of golf operator headaches. That's why you need ZGolf professional golf course food and beverages."

Larry Taylor - President, LMT Management, Golf Clubs of California.

"You are a genius!"
Chuck Cox, President of Cox-West, owners of four golf courses, when presented with a generous check from his food and beverage operation after only a year and a half of ZGolf operation.

"His recommendations will result in a departmental profit increase of over $100,000."

Otto Kanny - President of High Tide Green Grass

"From that one seminar we boosted our yearly intake by at least $20,000 to $30,000."

Whitey O'Malley - Saddleback Golf Course, Colorado

"I wanted to thank you for hosting our recent f/b seminar in Orlando. I learned more about f/b in two days than I have learned in 20 years. I have implemented many of the things I learned from you and Mike."

Walter Smith - Gainesville, Florida

"I wanted to thank you for hosting our recent f/b seminar in Orlando. I learned more about f/b in two days than I have learned in 20 years. I have implemented many of the things I learned from you and Mike."

Walter Smith - Gainesville, Florida

"Simplicity of the concept is related in detail. Therein lies the answer or maybe the question for each establishment. This makes the evaluation process worthwhile."

Paul Ramsay, F&B Director Avila Beach and Blacklake Golf Courses

Would you use ZGolf F&B Again? "Absolutely!"

Rod Metzler, President, Empire Golf