"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

90/10 Rule - 10% of golf revenue is 90% of golf operator headaches.
That's why you need Z-Golf professional golf course food and beverages."
Larry Taylor - President, LMT Management, Golf Clubs of California..

"This is the man to ask about golf F&B" Jeff Walser, Veteran Golf Course operator referring to ZGolf's expertise.

"His recommendations will result is 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
Golf Business Magazine, March 08'

From the National Restaurant Association Show:

"While at the show, I took your Banquet Marketing Workshop, and far and
away, it was the best workshop I attended.

Mary Beisemann, Entourage Ventures

Comments From the Golf Inc Show in 2010:
"Best Session Yet!"
"Best Session So Far!"
"Some good info for improving margins."
"Good, Brief, and Engaging!"
"Specific Ideas Offered!"
"ìSharp, Creative Options."
"Well Done. Well Delivered!"

From a PGA seminar:
…thank you for the information and knowledge that I received from your seminar at the show in Orlando. The only thing I regret is that it was too short. This is one of the best seminars I have attended since I have been a PGA member. My hat goes off to you.

Paul Otto, Manchester Golf Club Manchester, Iowa

From a PGA seminar:
"Easy to understand. Entertaining. Expert. Very motivating. Kept the class involved well. Very good ideas generated by the speaker - very beneficial. Very knowledgeable about topic. Very informative. Great personality."

From a PGA seminar:
"Ideas were good and useful. Very nice program. Lots of interesting ideas drawn from the session I can relay to my F&B director. Great stuff! Great F&B. Very informative. Good."

Russell Sylte - PGA - Director of Golf, Darkhorse Golf Club
Thanks for a great seminar. I enjoyed your material, found the handout very useful and appreciated your passion for the subject. At the beginning of the program you mentioned your goal was to be sure that each of us walked with at least two items. I would like to share with you the key points for me from your seminar.

Written Job Objectives (I can see the advantage of adding this to the job description portion of an employees handbook)
Deposit Concept for Banquets & Golf Tournaments (I guarantee you I will use the 25% deposit amount and offer insurance)
Teach employees to properly sell (BBBBBIIIIIGGGGGG)
Home Base sandwich pricing concept
Package wedding pricing
Banquet server training
Thanks again for a great job. I look forward to attending another of your events in the future

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."

Dave Kaesheimer - Copperas Cove, Texas
"I really enjoyed your Marketing Food & Beverage class on Jan. 24. It was by far one of the most interactive seminars I have attended in years. Keep up the good work and thanks again for a good seminar."

Mark Wipf - Long time PGA Professional and Former President Northern Chapter of the Southern California PGA. now Chief Executive of the Ventura Junior Golf Association
"John Zaruka's approach to internal marketing is original yet comprehendible. He has a proven track record on how to maximize the food and beverage operation potential at a golf course using techniques such as yield management. His hotel, restaurant and golf industry experience make him uniquely qualified to assist golf property owners, operators and developers."

Otto Kanny - President of High Tide & Green Grass - River Ridge Golf Club
"John performed a Best Practices Review of our food and beverage facilities. His comprehensive analysis will result in substantial improvement of our restaurant department revenues and service. His recommendations will result in a departmental profit increase of over $100,000".

Tom Isaak, President of CourseCo on the success of a Best Practices Review and Follow-up...I have just reviewed John’s progress report…I am pleased with the general conclusion. ….Congratulations. It appears that our client (the city) is receiving material benefit from the attention you are paying to the critical area of F&B.

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

Rod Metzler, President, Empire Golf
Would you use ZGolf F&B Again? "Absolutely!"

Kevin Krews
"The format and presentation of materials were done in such a relaxed and open way, that it made for a very educational seminar. The best I have ever been to!"