Does the following statement sound familiar?

"It is nearing the end of the season and for the most part weather has been good with fewer rain days and our rounds are up; however, my greatest challenge has been my food and beverage operation with higher food costs and staff issues."

Such a sentiment is all too familiar for many private club managers. The next question they ask themselves is whether they should continue to manage and operate their food and beverage operation or if they should find a person or entity to lease the operation and eliminate the headache.  Stephen Johnston, President and Founder of Global Golf Advisors, discusses the pros and cons of leasing a food and beverage operation and provides solutions for managers who are considering either answer to this question.