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About Us

Ingentro was founded in 2025 by two people who'd spent their careers inside the industries that matter most to golf clubs ,large-scale hospitality and high-level financial services ,and who'd both seen first-hand what a well-run club could look like.

We started this because we care about golf clubs. Not just as businesses, but as community spaces, places people are proud of, and environments where members, guests and staff all genuinely enjoy being. We've seen what happens when the food and beverage operation works, when the team is trained properly, when the structure is right ,and we've seen what it looks like when it isn't.

Ingentro exists to close that gap.

How We Started

Ian spent 13 years with JD Wetherspoon, working his way from team member to Area Manager overseeing 20 venues, 1,000 staff and multi-million-pound revenues. When the chance came to become General Manager at Coventry Hearsall Golf Club ,a club he was already a member of ,he took it. Over six years, he rebuilt the club's reputation, grew membership and modernised operations. That work earned him a place in the final three for the GCMA Manager of the Year Award 2025.

Gary spent more than 30 years in London's financial markets, building relationships and driving business as a money broker in Euro Sterling and Euro/USD trading. His career was built on trust, strategy and client relationships ,and a significant amount of time on golf courses around the world. After relocating to the Midlands with his family, he joined his local club and found himself working alongside Ian to help turn it around. He quickly discovered a real talent for the commercial side of club management.

Together, they built Ingentro ,because what they learned inside real clubs, with real teams and real members, is exactly what most clubs need access to.

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Our Why

We started Ingentro because we care about helping golf clubs become better places to play, work, and belong. We’ve seen first-hand how the right guidance, culture, and operational approach can transform a club , not just financially, but in terms of atmosphere, energy, and community.

Golf is an incredible sport, but too many clubs are held back by old habits, outdated systems, and the belief that “this is just how we’ve always done it.” We want to change that. By improving how clubs think, plan, and operate, we make golf more welcoming, more sustainable, and more enjoyable for everyone.

At our core, we’re driven by teaching, supporting, and helping others grow. Whether it’s developing teams, improving hospitality standards, elevating the member experience, or strengthening the business behind it all, we do this because we believe golf clubs can be powerful, positive community spaces. And when a club improves, more people want to be part of it.

We’re here to add value to the industry we love and to help more people discover the game ,by building clubs that are inclusive, forward-thinking, and built for the future.

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Our Beliefs

Golf clubs should feel welcoming, modern, and commercially strong, while still honouring the traditions that make them special.

Hospitality isn’t an extra ,it’s the heartbeat of the experience.

Members and guests should feel valued every time they walk through the door.

Teams perform at their best when expectations are clear, standards are high, and leadership is supportive and consistent.

Strong planning and honest data create long-term stability ,not guesswork or quick fixes.

When culture, service, and operations improve, everything else improves with them: revenue, reputation, membership satisfaction, and the overall energy of the club.

Golf has the power to bring people together. Clubs should reflect that.

Progress doesn’t need to be complicated ,just focused, practical, and purposeful.

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Why Us

We provide more than advice. We work closely with your club to understand how things operate today, identify where improvements can be made, and create a clear, practical plan that everyone can stand behind.

Our support is personal. We take the time to get to know your people, your culture, your challenges, and your ambitions. Nothing we do is off-the-shelf. Every recommendation is tailored to your club, your environment, and your goals.

Once the strategy is in place, we don’t step away. We stay involved, guiding progress, offering support, and sharing our experience to ensure the plan is delivered effectively and confidently.

This is about long-term improvement ,building a club that runs well, feels great, and makes people proud to be part of it.

Your success matters to us. When we work with a club, we care about it as if it were our own.Your success is our priority, every step of the way.

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How We Work

We approach every club with respect, openness, and a willingness to understand before suggesting change. The first step is always listening, to your people, your members, your operation, and your goals. From there, we identify the areas that matter most and focus on improvements that create lasting impact, not quick fixes.

Our role is to provide clarity, structure, and support. We simplify complex challenges, help teams stay aligned, and make sure progress is steady and achievable. Communication is straightforward. Expectations are clear. Advice is honest. And the work we do always fits the reality of your club, not someone else’s idea of one.

Our Standards

We hold ourselves to the same standards we encourage in the clubs we support.
Professionalism, integrity, and respect are non-negotiable.

We value clear communication, consistent leadership, and an environment where people feel supported and confident in their roles.

Every recommendation we make is considered, practical, and backed by real experience. Every commitment we make is followed through. And every club we work with receives the same level of care, attention, and quality ,no exceptions.

We do what we say we will do, and we expect the same from the teams we help.

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Food & Beverage Deep Dive

Food and beverage should be a strength of your club ,not just a service that ticks along and hopes for the best.

When it's managed well, the clubhouse becomes a genuine asset. Members feel welcome and looked after. Guests are impressed. The team takes pride in what they're delivering. And the operation contributes meaningfully to the club's financial performance rather than quietly draining it.

But in many clubs, it doesn't work that way. Margins tighten. Costs creep up. Staffing becomes inconsistent. Standards drift. And the clubhouse becomes something the board worries about rather than something they're proud of.

We understand this. We've lived it ,and over the last six weeks, we've been working inside two golf clubs helping them turn exactly this situation around. Revenue up. GP improved. Teams trained. Systems in place. And both clubs have chosen to keep working with us ongoing.

That's what this package is built on. Not theory. Real experience, inside real clubs.


What We Do

We review your entire Food & Beverage operation in the context of your broader club strategy ,aligning your offer, your pricing, your service standards, and your financial performance. We work alongside your team, not above them, to build systems and standards that are clear, practical, and sustainable.

This covers everything: kitchen workflow and production, front-of-house service standards, staff training and accountability, menu engineering and GP analysis, supplier and cost control, pricing strategy, and a full implementation roadmap with ongoing support.

We come on-site. We get to know your people and your operation. And we stay involved after the plan is in place ,because implementation is where most consultancy falls short, and we're not interested in leaving a report on a desk and walking away.


What You Get

A comprehensive ten-step programme covering every aspect of your Food & Beverage operation, from initial review through to ongoing monitoring and support. Clear timelines. Measurable KPIs. A team that feels more confident. And a clubhouse your members are genuinely proud of.

This isn't about quick fixes. It's about building a stable operation that works , commercially, culturally, and consistently.

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  • Initial Operational Review & Baseline Assessment
    Conduct a comprehensive evaluation of current F&B operations to establish performance benchmarks, identify immediate pain points, and define priority areas for improvement.

Two

  • Kitchen Workflow & Production Review Examine kitchen layout, prep processes, station flow, and production efficiency to reduce bottlenecks, optimise speed, and improve consistency.

Three

Front-of-House Service Standards & Experience Audit Assess guest-facing service standards, service flow, staff engagement, ambience, and operational readiness to elevate the overall dining experience.

Four

  • Staff Training, Roles & Accountability Structure
    Define clear roles, responsibilities, and performance expectations, and implement targeted training programs that reinforce service excellence and operational consistency.

Five

  • Guest Experience & Member Engagement Enhancements
    Implement initiatives that improve guest satisfaction and loyalty through personalised service and effective feedback systems.

Six

  • Menu Performance & Margin Analysis
    Review menu item sales, food cost percentages, contribution margins, and performance trends to identify low performers and maximize profitability.

Seven

  • Menu Engineering & F&B Profitability Strategy
    Implement a data-driven menu strategy including item repositioning, redesign, recipe standardisation, and product mix optimisation to improve revenue and margin outcomes.

Eight

  • Supplier, Purchasing & Cost Control Review
    Evaluate supplier contracts, pricing structures, purchasing practices, and inventory systems to eliminate waste, improve cost control, and strengthen vendor partnerships.

Nine

  • Pricing Strategy & Market Positioning Alignment
    Align pricing with market dynamics, competitive landscape, and guest expectations to ensure value perception while maximising revenue opportunities.

Ten

  • Implementation Roadmap, Monitoring & Ongoing SupportDeliver a structured execution plan with clear timelines, KPIs, and monitoring tools, supported by ongoing guidance to ensure measurable and sustained operational success.

 

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Dedicated Consultancy days

A Day In Your Club. A Clear Plan For Improvement.

Dedicated Consultancy Days

Practical consultancy designed to improve profitability, operational performance, staffing, leadership, and member experience across your golf club.

Our on-site consultancy days provide clear, hands-on support focused on identifying opportunities, improving efficiency, increasing revenue, and strengthening day-to-day operations.

Areas We Cover

1. Food & Beverage Audit

Ingentro Basic Food & Beverage Review

The Ingentro Basic Food & Beverage Review is a simple, practical review of the day-to-day running of a golf club’s clubhouse, bar, catering and events operation.
It is designed for clubs that want an honest outside view of how their F&B is working, what the obvious issues are, and what basic improvements should be made.
This is a review and report only. It is not a full financial audit, HR review, legal inspection or long-term consultancy project.
What we look at
During the review, Ingentro will look at the main areas of the club’s F&B operation, including:
What we are looking for
  • The review is designed to highlight:
What the club receives
Following the review, Ingentro will provide a written report for the club.
  • The report will include:

2. Strategy Planning

Strategy Planning-Food & Beverage Strategy Day

Our Food & Beverage Strategy Day helps golf clubs take a step back from the day-to-day operation and clearly define what their clubhouse and Food & Beverge offer should be.
Many clubs know their clubhouse could perform better, but struggle to agree what it is trying to be. Is it a traditional member focused clubhouse, a casual dining space, an events-led operation, a bar-led social hub, or a blend of several different offers?
This strategy day is designed to help the club answer that question properly.
Working with board members, managers and key staff, we guide the club through structured discussion around the main areas of a strong Food & Beverage strategy, including the clubhouse offer, menu direction, pricing, stock and cost control, labour planning, standards, sales growth, marketing, daily management and ongoing review.
The session is designed to provoke thought, challenge assumptions and create honest discussion. It helps clubs move away from opinion led decision making and towards a clearer, more practical strategy based on identity, member expectations, operational capability and commercial performance.
The strategy template provides a clear framework for the day and helps the club shape its own direction. The aim is not to force every club into the same model, but to help each club understand what is right for its members, facilities, team and long term goals.
By the end of the process, the club has a stronger understanding of what its Food & Beverage operation should be, where improvement is needed, and how the clubhouse can better support members, visitors, events and the wider club strategy.

Key Benefits

• Helps the club define its clubhouse identity and Food & Beverage direction
• Creates structured discussion between board members, managers and key staff
• Challenges assumptions and encourages honest review
• Links member experience with commercial performance
• Provides a practical strategy template the club can use and develop
• Supports better decisions around menu, pricing, labour, standards, marketing and sales activity
• Helps key staff understand the standards, expectations and direction of the clubhouse
• Improves alignment between the board, management and operational team
• Gives the club a clearer framework for future Food & Beverage improvement

3. Recruitment & Key Staffing

Recruitment Support for Key Golf Club Roles

Recruiting the right person into a key golf club role can have a major impact on standards, staff performance, member experience and commercial results.
Ingentro Consultancy supports golf clubs with structured recruitment for important positions including General Manager, Clubhouse Manager, Food & Beverage Manager and Head Chef / Kitchen Manager.
We help clubs define the role, shape the job advert, shortlist candidates, prepare interview questions, create scoring matrices and support the interview process where required.
Our approach is practical and golf club specific. We understand that these roles require more than experience alone. The right person needs to understand members, staff, service standards, financial control, communication and the culture of a golf club.

Key Benefits

• Clearer role definition
• Stronger candidate assessment
• Structured interview process
• Practical scoring and comparison tools
• Objective support for boards and managers
• Reduced risk of a poor appointment
• Better alignment between the candidate and the club’s needs
The right appointment can move a club forward. The wrong one can be costly, disruptive and difficult to recover from.
Learn more

4. Staff Training & Operational Development

Training Sessions for Golf Clubs

Ingentro delivers practical, on-site classroom training for key golf club managers ,including Clubhouse Managers, Bar Managers and Head Chefs. Our focus is management: how to lead people, control standards, run shifts properly, plan rotas, protect gross profit, and deliver a consistent experience that keeps members and visitors coming back.
This isn’t generic hospitality training. What sets Ingentro apart is our detailed, structured methods built specifically for golf clubs. Sessions are designed to improve day-to-day performance quickly and embed stronger habits that managers can repeat week after week ,creating a clubhouse that feels more organised, more professional, and more reliable.

Benefits to the Club

Ingentro Blogs

 

Click on a Blog to Read it.

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Masters Week
The Masters is on. Your members are glued to it. What's your clubhouse doing about it? 📺⛳
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Masters Final Day
Happy Masters Sunday, golf fans. 🏆
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Juniors-2nd Class Members?
Golf clubs spend years talking about attracting younger people into the game
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Get the People Right
Have we got the right people in the right roles?
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Clubhouse Retention
If the clubhouse helps retain members, then it has to give them a reason to use it.
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One Day, Two Iconic Finals.
Could Sunday 19 July 2026 be worth ÂŁ5,000+ to your clubhouse?
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Pay & Train People Properly
Difference between covering a shift and running a department.
Click on a Blog to Read it.
Icon
Masters Week
The Masters is on. Your members are glued to it. What's your clubhouse doing about it? 📺⛳
Icon
Masters Final Day
Happy Masters Sunday, golf fans. 🏆
Icon
Juniors-2nd Class Members?
Golf clubs spend years talking about attracting younger people into the game
Icon
Get the People Right
Have we got the right people in the right roles?
Icon
Clubhouse Retention
If the clubhouse helps retain members, then it has to give them a reason to use it.
Icon
One Day, Two Iconic Finals.
Could Sunday 19 July 2026 be worth ÂŁ5,000+ to your clubhouse?
Icon
Pay & Train People Properly
Difference between covering a shift and running a department.

Testimonials & Case Studies

We’re excited to be working with Walmley Golf Club and St Mellons Golf Club, helping their passionate staff and volunteers drive both clubs forward and return them to where they belong.

01

Walmley Golf Club

Working with Ian and Gary from Ingentro Consultancy has been an outstanding experience and a hugely important part of my development as Clubhouse Manager at Walmley Golf Club.
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St Mellons Golf Club

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Whittington Heath

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Peterborough Milton

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Coventry Hearsall

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Leamington Golf Club

07

Cras interdum tellus

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