Page 23 - BusinessWest April 4, 2022

Mike Fontaine says that, while the golf business has been solid, there are stern challenges to be met, including workforce issues.
the price of staffing is at a level that we’ve never seen before,” he said. “And we have to be creative with how we go about handling that; we’re get- ting more applicants, which is positive, but it’s still a challenge.”
As for supply matters, they were certainly an issue in 2021, and there are no signs of improve- ment on the horizon, as we’ll see, with course operators struggling to secure everything from mowers to golf gloves.
Meanwhile, and for all those reasons listed above, those who have taken up the game, returned to it, or kept with it all along will find playing a round to be expensive in 2022. The only question
is how much more expensive.
“It’s inevitable,” said Menachem, cit- ing the rising cost of practically everything
needed to operate a course, from labor to weed killer. He added quickly, though, that while cours- es must account for the rising prices they’re fac- ing, they have to be careful not to price out those who are discovering golf — or rediscovering it, as the case may be.
For this issue and its focus on sports and lei- sure, BusinessWest looks at what promises to be another solid year for the industry, but also the many challenges lurking down the fairway.
‘Hole’sale Improvement
Flashing back to the spring of 2020, Burak said it was a curious, challenging time for course owners and managers.
First, courses were allowed to open, and then they were ordered to close, even as many other states allowed them to operate. Then, when they were allowed to reopen, they couldn’t operate their restaurants or even allow customers to use the restrooms in the pro shop.
“You might drive down the road and see a couple of restaurants or stores posting jobs for $18, $20,
or even $25 an hour, and that’s competition to our facilities.”
Courses adapted to the new landscape, and so did players, said Burak, noting that, with the 19th hole closed and players unable to buy alcohol at the course, many adopted a BYOB strategy.
And upon learning that this is a much cheaper option than buying at the course, many kept with that strategy even after the restrictions were limited.
“When we opened the clubhouse ... they were already in the habit of stopping at the package store and getting their beer there,” he said. “Some are a little more flagrant about it, with a cooler that’s visible, but some get very creative. It’s a
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APRIL 4, 2022 23
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