For golf course F&B directors
More food and beverage from every round.
Golf course F&B has three places to sell — the grill, the turn and the course — and the course is the one nobody can order from. FairwayTab adds that channel and runs it end to end: ordering from carts, routing to the kitchen and bar, dispatch for the beverage cart, alcohol rules, and the numbers to prove it is working.
The F&B operation, connected
Every cart can order
QR codes in every cart and on tee signs, so a golfer can buy something on any hole — not just when the beverage cart happens to pass.
Kitchen and bar routing
Each item goes to its station’s printer or screen; every ticket shows the cart and the hole.
Beverage cart dispatch
Open orders sorted by wait, each with its cart and hole — and with cart tracking, on a live course map.
Cart stock
With cart tracking, load the cart from a standard list, deliveries count down, and a count at the turn corrects it — every variance logged.
Alcohol controls
Service hours, drink caps, ID at handoff and a refusal log on every order.
Insights
Sales by period and item, which carts and tee signs order most, tips, and period-over-period comparison.
Golf course food and beverage ideas that need an ordering channel
Most F&B ideas for golf courses — a better turn menu, a signature drink, a breakfast burrito for the first tee times — only pay off if golfers can buy them where they are. On-course ordering is what turns a menu idea into revenue on the back nine.
- Put a QR sign on the tee of a long par 5 or the hole before the turn — the moments golfers most often want something.
- Run morning items for early tee times and switch the menu as the day goes on.
- Stock the beverage cart from what actually sells, not from a guess made in March.
- Use pickup at the halfway house in the evening, when the beverage cart isn’t running.
- Compare weekends against weekdays and promotions against regular days with period compare.
Our ROI calculator on the pricing page lets you put your own rounds and check size in and see the payback.
Questions operators ask
How does on-course ordering increase F&B revenue?
It lets golfers buy whenever they want something, instead of only when the beverage cart passes or at the turn. The cart delivers to orders instead of driving a loop and hoping.
Do we need more staff to deliver orders?
Usually not. The beverage cart attendant you already have delivers to orders on the map instead of circling the course, and pickup at the halfway house needs no runner at all.
Can we see where orders come from?
Yes. Insights break orders down by QR code and by hour, so you can see which carts, tee signs and times drive orders.
Does it work with our existing POS?
Yes. Keep the POS you have and run FairwayTab alongside it for on-course and clubhouse ordering, or use FairwayTab as your only point of sale — it includes a counter register, card readers, a cash drawer with a Z-report, receipts and inventory. Clover is integrated today: menus sync from Clover and orders and payments land in your Clover books. Deeper Square and Toast sync is on the roadmap.
How much does it cost? Are there per-order fees?
FairwayTab Course is $349/mo flat for an 18-hole course, driving ranges are $199/mo, and multi-course clubs and resorts are $549/mo. Orders are unlimited and there is no per-order platform commission. FairwayTab Pay is 3.5% of each order’s subtotal with card processing included and no setup fee; or bring your own processor and keep your own merchant rates after a one-time $299 setup. Every plan starts with 30 days free.
Keep reading
The course is your biggest dining room.
Give it an order channel. 30 days free.