288: Game Changer in Golf Course F&B with ClubGrub
What if you could enhance your golf game with delicious fare delivered right to your location on the golf course?
We're turning the spotlight onto a revolutionary platform that’s changing the golf course food and beverage experience. We're conversing with Spencer Potter, the brain behind the innovative ClubGrub app. This powerful tool leverages GPS technology, allowing golfers to place food and drink orders without missing a stroke. But it’s not just about convenience for the players, the app also provides data-driven insights for clubs to streamline their operations.
Spencer is offering an enticing deal, especially for Private Club Radio listeners.
Brace yourselves - it's a full $500 off your first year, free activation, and
even a free iPad!
If you're a club seeking to increase your revenue, improve conversion rates, and tap into potential upsell opportunities, this episode will spark your interest.
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Hey everyone, welcome back to Private Club Radio. I'm your host, Denny Corby, and in this episode I have a interesting conversation with my new friend, Spencer Potter, over from the ClubGrub app. He and I got linked up a few weeks ago and we were just chatting on the phone and we found out we don't live too far away from each other, so we went out, we chit-chatted, went to dinner, had some drinks and just had a really fun conversation. And what? Clubgrub is an app for clubs to use for mobile ordering, both for club pickup and for on the course. It's really cool. It has GPS technology so your members, your golfers, can order from the course and the staff knows exactly where they're at with the GPS technology. So it's really really cool to be able to go directly to the customers and the app is super easy to use. User interface is cool and the ability for upsells and boost and generate revenue and sales. Anyway, that's about the app, but we were just talking about really cool data, just things that they've learned, data trends that they've just seen throughout the past couple of months, such as which holes get the most orders or the most frequent orders, at which holes most popular items, most popular drinks, most popular foods. We just talked about all that really fun, interesting data that they've gathered and after pumping Spencer with a couple of drinks, I convinced him to give you all Private Club Radio listeners a killer offer on ClubGrub. So if you listen to the episode and you're interested, and if you don't listen to the episode, even if you're interested in the product, for all Private Club Radio listeners. So if you mentioned Private Club Radio to Spencer over at ClubGrub app, you will get $500 off your first year, free activation and a free iPad. So if you're interested, zero pressure phone calls are really really really neat system. Anyway, without further ado, welcome my friend Spencer Potter. How recent is this data?
Speaker 2:Yeah, so this is within this past six months or so and the data shifts right, the values continue to increase. Right, the maximum order size, conversion rates are going up, revenue increases. We find the more we're rolling out our technology at different clubs, we're finding different optimization hacks and techniques to gain adoption quickly, and I think that's always the key Anytime there's new technology you want, you kind of want to hit the ground running. I think if you just kind of just like post up a few QR codes and don't tell anybody about it, you're just not going to get any value from that right.
Speaker 1:So there's a level of but that's marketing, Like that's. What you got to do is put up the QR code and people are going to click it.
Speaker 2:Yeah, well, they will, but there's got to be more than just the QR code, right. So there's the level of promotion that goes into it and just awareness, right. It's like opening up any business. You can't just open up a restaurant, not tell anybody about it and expect to be successful. There's a lot of businesses within a given business. Particularly in the club industry, there's five or six different businesses that operate in one. We have learned just different optimization, not only within the technology, about how we onboard members and onboard clubs and how quickly we can get that first order in. That's really important and making that first experience a positive one. It's coming upon us as technology companies to make this transition into modern golf experiences, modern club experiences, as easy as possible for everyone and, recognizing that members and staffs have different technological proficiencies, and just making this seamless as possible.
Speaker 1:Yeah, no, these are just really fun stats. I'm just going to start going through them and then I think we'll just do it. Yeah, let's do it. It's funny. If you have any insight as to maybe why as well, if you guys have even thought about it, I'm going to. Yeah, it's all over. Popular stats Okay, through mobile ordering, the most popular whole numbers for orders were three, five and 14. Why, if you even know to me I can understand.
Speaker 2:I have a theory. Okay, theory it out. Yeah, I think three and five. I think. If you golf, sometimes you go in. I think everyone golfs for different reasons. Or even you golf on different days for different reasons. Some days you're like, hey, I'm really like training for a tournament coming up. Or it's just like a social day, like look, I just had a long week of work. I just need to get out and kill three, four hours and just reset a little bit. Some days you're going out there and you're like, okay, I'm feeling good, I had a good session on the range, I think I'm going to score really well. Then the first few holes are like kind of blow up holes. You're like, all right, well, I guess it's not that kind of day today. Let's just resort to let's get a couple drinks. I'm actually out here with a couple buddies or clients that I'm entertaining and it's more of going to be of a social round than it is like a competitive performance round. That's my theory on why that kind of sweet spot happens. I think the first few holes you're trying to dial in your game a little bit. That's one theory Also. Sometimes maybe you're starting your round early and the first few holes aren't really conducive to heavy drinking, or you're not hungry yet or whatever it is. Then you get out there you're like, oh yeah, let's get some bebs in us, we're having a good round. Maybe we've got a bet going on and someone's got to pay up. They got to order this time, or something of that effect. Then 14 seems to be like the second order. A lot of people order twice per round. They'll do something on the front nine and then they're ready for a refill on the back nine, and that's usually where it happens. 14, 13 would be like a close second for the back nine, the sweet spot for ordering.
Speaker 1:That makes sense. Then if the popular hole number for order so, is that when they order, or is that when they receive the order Are they ordering at hole three and then they're getting it at four or five?
Speaker 2:Correct. Yeah, that's exactly, it's the ordering hole.
Speaker 1:Yeah, 6, 7.
Speaker 2:Yeah, so in the app we don't actually ask for a whole lot of information, but when they're checking out we ask for their current hole location. Just in case their phone dies or something of that effect and the clubhouse is not able to locate them, they can do the math and say hey, 15 minutes ago they ordered on three. They're going to probably be on four now, so we can just shoot out in that direction and make sure that member gets their order.
Speaker 1:Most popular items. What's a transfusion?
Speaker 2:Yeah, so transfusion has been this really popular clubhouse drink for years, but it's just gained this real momentum in the last two years or so. It's basically yeah, it's pretty good. It's vodka your choice of vodka with a grape juice, ginger ale or ginger beer and a lime. Typically it's like this refreshing grape flavored drink, which I don't normally love grape stuff, but a good transfusion is pretty good. Our app lets clubhouses offer more options now, which is awesome. Members can access more clubhouse type cocktails, whether it's craft beers, whether it's their specific brand of vodka or gin or rum or anything like that, and wines too. It allows them to really access more than just a couple of domestic beers and hot dogs. This is going to open up a whole experience for people.
Speaker 1:I thought this would have been higher. The top single order 172 bucks. I thought that would have been more.
Speaker 2:Well, this is just for on course transactions, right? People ordering dinners to go and stuff. It's well above that.
Speaker 1:I was thinking, when you say, when it's single order, is that the whole time on the course, or is that just no, literally just like somebody hit one button.
Speaker 2:There was seven transfusions, couple chicken sandwiches, bunch of food and a ton of drinks. Then they ordered again later in that round. You can get over $300 in a round out of members. That's not too bad.
Speaker 1:It's like 21 bucks a person, depending on if there's like eight people. That's not bad, see I thought-. Yeah, no, that's not bad.
Speaker 2:No, no, no. And look people, you're, look, if you're a golfer, you're kind of like hostage out there, like whether you're on a private club or you know, public course, like you're, you're hostage for several hours out there and you're willing to pay a premium for convenience, right, you, you know, and and sometimes it's even more than convenience. It's like, oh, I love this, like clubhouse sandwich that our club makes here. They make this awesome BLT or whatever it is. You're like I want that. I don't really want to just like jam a hot dog or a burger down my throat just because it's convenient. I don't want to back up the pace of play behind me. So, you know, this really unlocks just really unique stuff and we you know one of our clubs is really notorious for like their lobster rolls and they just like sell so many lobster rolls and that is just like a game changer. We feel like we're just not going to get that.
Speaker 1:The ability to order a lobster roll somewhere is always a big deal, and the fact of being on the golf course and you're going to bring it to me it's like hell yeah 100%.
Speaker 2:Yeah, I'll do that 10 out of 10 times. Like there's not there's no limit to how many lobster rolls we'll eat, I'm sure I'm getting it on the same boat 76% drinks the order breakdowns.
Speaker 1:That makes sense. That makes sense. Yeah, Hot dogs only 3%. Thank you, baby Jesus, because those should be last resort.
Speaker 2:Yeah, look, I think it's just indicative of how much golfers want more variety. Like they don't want to live on hot dogs. And you know, honestly, we have so so many orders in our app that so few of them contain hot dogs or even just like basic domestic beers. Like, people want more variety, they want craft items, they want fresh items, they want healthy items. You know there's a lot of salads and healthier type sandwiches in our in our app that people just never click on the hot dog button even though it's there, they don't want it.
Speaker 1:You almost feel like you can't, because if everyone's getting wraps around you, it's like, oh, I'll get like the. You know the ballpark Frank. It's like all right.
Speaker 2:Yeah, look and look. If you play more than like once a week, that hot dog gets old real quick. Even if you're like a public course, you're just looping around.
Speaker 1:And not, you know, for anything. It's like you know you're out there, it's hot, and then you're maybe not drinking the best stuff. Now you're putting hot dogs in your butt, Of course, yo, you are.
Speaker 2:Yeah.
Speaker 1:Later you're asking for not a good night Purse. I don't know. That's right.
Speaker 2:Right, yeah, I'm a big reflux guy. If you ever give me like a pig in a blanket at like a cocktail reception or something, I've learned that you know in my years of in the entertainment business and I'd always enjoy cocktail hour never, we'll never, eat a pig in a blanket again.
Speaker 1:I think when I was a kid, something with like the cab, like I don't know why I just can't do it a pig in a blanket.
Speaker 2:Like.
Speaker 1:I know what it is.
Speaker 2:I think it's just like a weird.
Speaker 1:I just can't do it. Yeah, yeah.
Speaker 2:It's it's it's medieval is what it is. Hot dogs are medieval in general, and it's time to innovate.
Speaker 1:The gourmet hot dog. Stop, stop it.
Speaker 2:Right, stop, it, right what is it Hebrew national?
Speaker 1:Okay, like that's. I mean we're still, I think, nathan's, I I will yeah, right, if I ever do it, it's Nathan's.
Speaker 2:I think they're a hundred percent beef Right, so that's a good one. Yeah, if you had a ball game, let's use it where you find them. Well they're the same.
Speaker 1:Well, there's nothing else. Like it's the same thing, you're like locked into $30 chicken fingers or that $15 Nathan's.
Speaker 2:Yeah, yeah. So yeah, golfers are cap, it's a captive audience and there's, honestly, there's just so much room for innovation and, you know, opportunity to, you know, enhance experiences and this is the generation. I think of this, as this is where the industry's heading right. How long can we live on the hot dog and just all of these bottlenecks and, you know like, without having digital way to order?
Speaker 1:You know. So, like you know, when we were talking earlier, I don't. I can't golf, I can hit, I can play any other sport, I can't hit this damn ball. Work. I'm going to slowly start working on it though. Awesome, let's do it. I went to a friend's bachelor party in Florida, and I forget what course, or whatever it was, wasn't like the most expensive, wasn't the cheapest, it was like a decent course from their status, nice, but the same thing, like you know, the whole drink. You are locked in, and the weather wasn't great and, granted, it wasn't August, but like nobody really came by. You know so it was. And then, like we finally found like a bathroom, like it was like such a strange and like I forget if I had a pay or not, even though I didn't golf, I just like sat there and like heckled people because they all brought, like they all looked really good, they looked so right and they had really nice stuff, but they played so bad.
Speaker 2:And it's a common steam, yeah, but look. I mean it can be enjoyable as a social experience, right, like I think a lot of people play for different reasons and I think, you know, the more people learn about our technologies, you know there are a lot of guys like yourself that, like you know, normally I wouldn't play, but this sounds a lot more fun, like this sounds more like a top golf experience where it's social and there's food and beverage and, you know, even if I just like take a couple swings here or there, if I play terribly and I'm just trying to play, like it's OK, at least we're out here having some laughs and some fun, and I think that you know for me just being on.
Speaker 1:I don't want to get a sidelines a little bit more, but even like some of the other people who are playing weren't like die hard golf and you can tell at some point we're like, oh man, I can really use like a snack or something. Like you know, we're just like. And then even because, like you know, at one point the weather got bad so we had to like pull off to the side and wait, so we're like, oh man, if we could order some drinks right now, or like a little like snack, because I think they stopped play for like a little. I forget how it all worked out. The carts were just like you can't go anymore, right, but it was one of those. I was like, oh man, I went real nice to I think one of the guys may have, may have went back to the clubhouse and guys I'm not 100 percent sure, but I was like at that point like this is even before knowing about club grub and everything I was like this would have been so nice to have. Like I'm surprised it's not a more common yeah.
Speaker 2:You know, I thought the same too when we started this process. Like, this has kind of been on my radar for like a decade. Right, I'm like why is this such a pain in the butt to like get food and drinks stirring around? And if you do get it, it's just like boring stuff, right, like we're saying hot dogs, you know, miller lights, all that stuff, you know, just very like ordinary stuff. Even when you can get it, and sometimes they're cast transactions If you're out of public course, it's like there's like 30 different pain points and like bottlenecks, right. And you know, it was just really about like, how do we, how do we just make this a more inviting experience too? Right, for guys like yourself that are like I'm, I'm here for a bachelor party or maybe I'm just interested, I'd like to learn how to play or get out there, but like, why do I need to starve? Or you know, you know it's, it's just, it's just a lot of yeah, it's very traditional. There's a lot of opportunity to really like improve the experience out here. And, you know, and make it a win-win too, not just like a better experience for golfers, but, you know, for for clubhouses and clubs to to generate more revenue for them, like we're. You know we're given. You know our return on investment for our platform is 10X or more typically, and you know we're just excited to go out there and innovate the experience for golfers. At the same time, we're we're helping clubs and people that don't necessarily want to take call-in orders or, you know, get bombarded at the turn by people that they don't expect coming. They don't know what that order is going to be and it's stressful on them. The customer is just like hovering over them while they're trying to make sandwich or whatever they're doing, because that golfer doesn't want to hold up pay supply. Nobody wants to do that and it's just kind of a stressful experience for everyone. To be honest with you.
Speaker 1:Now, does the app also give that data of like? I think you probably know what like words I'm looking for, but I'm not used to like talking about them. But, like you know all of this, the timing, all of that, can clubs get that data from it and utilize it? Like knowing like? Hey, you know, normally when people start around this time that means people you know we're probably going to get some orders around here. Like, does it give that? What's that word I'm looking for?
Speaker 2:It's like I guess like analytics and you know that's part of it, or you know I guess, but yeah, yeah, so it gives a lot of information that those particular elements who are actually adding to it as we speak to. So you know more predictable insight about, like you know where, where things are happening. Where they can yeah, so they can they can allocate resources accordingly, like whether the you know, obviously we have, like, top selling items and customer. You know who are their top members, like how many times are they ordering, you know how much, how much are they selling per order. So you know our platform increases ticket averages pretty significantly compared to. You know if you're just selling hot dogs and now you can sell, you know, $15, $20 sandwiches and $15, $10, $15 cocktails, versus $5 beers and $2 hot dogs. So you know, when you expand the menu and offer you know, offer higher ticket menu items, your ticket averages obviously increase too, yeah, so all of that stuff is in there as well. You know we want to give, you know we want to give as many tools and insights as we can to our club partners to help them optimize their systems and save on labor costs a little bit too. You don't need to be overstaffing necessarily, especially on off days like Monday, tuesday, wednesdays or off seasons. You know, if you have a down season stuff, you don't need to be full staff. You know some of those seasonal people you can let go until the following season and stuff like that too. So there's there's some cost savings in there as well.
Speaker 1:And then some other ones you sent me. Yeah, beverage cart mileage 30 to 40 miles a day, yeah, so if you have, I mean, let's talk about this. It does make sense Like some of these courses are mad.
Speaker 2:Right, and even still, it's not even necessarily the massiveness of it, it's the inefficiency of this cooler on wheels, right, like there's. If you understand how they work and look, I don't know if there's anybody deeper in the weeds of golf, food and beverage than myself, right, like, I've been studying this for years, done market research, I talked to every single person I can find and I try to understand, like, like, where are the pain points? How can we help you? And if you understand how a beverage cart works, it basically starts from the 18th green, drives to the 18th tee, goes to the 17th green, it almost plays the course backwards, right, and they're just, they drive in circles through the course, essentially starting with 18 green, working your way all the way back to the first tee, and they're driving around, this dinosaur on wheels, you know, hoping to find the right member at the right time with the right product. And that just seems kind of silly, right, and 2023, almost 2024, just just aimlessly driving around. Let's be honest. And you have to bug each golfer as you drive by. You're like, hey, you guys, good, you good, you good. And like these guys, you know, they're just trying to enjoy the round, right, right. And then if you actually have to deal with that transaction, then it's like okay, you got to ask, like okay, what do we have on the cart today, what's available? And then she has to go open the coolers and tell you what's in there and then you have to like actually order it and pay for it. Or, you know, if it's a private club, obviously they just take your information. But it's such an inefficient system and yeah, it's, it's, it's, it's a dinosaur, it's a medieval experience. Let's. You know, people are thirsty. Here's this cooler on wheels. It's going to drive around in circles.
Speaker 1:Maybe find you with a mediocre menu, and I don't know if this is like counterintuitive, but you can also still have both. But I think you know at that point, just have a beverage car or like you know, whatever system you have, but maybe just make it more streamlined. Like it's just, you know, a light beer, a high. Like you know it's like a very minimal, but it's like so you know if you're going to go, you know you're not stopping and here's everything, we have it's, you know we have Tito's, we have Jack. You know it's just like the basic, like a couple beers, water.
Speaker 2:So yeah, for sure. Look, they can use our platform as their own independent POS, like on the Bev cart, and they can just basically order directly from the Bev cart and never even touch the clubhouse. The Bev cart just knows exactly where they're at and that depends on the course too. If you're like a mountain course, that's going to be really tricky. But you know, I would say 90, 95% of courses could definitely operate that way as well, and some definitely do. The majority of our partners actually don't use Bev carts at all. They just use a standard golf cart and they just run from A to B all day. They just run orders right out to the members and they can. They can run five, 10 orders out of the time if they really need to. So you know our, you know they'll. Basically how it works is it's just like Uber Eats or DoorDash for clubs, right? So golfer scans the QR code, they download the app, takes two seconds. Then they instantly see the menu, what's available on that course, and even if they're bouncing around from course to course, they can still do the same thing and you know. So they place their order. If it's a semi private club or a daily fee course, they can pay right in the app with, you know, visa, mastercard, apple Pay, all that good stuff and then it shares their live location. So, as they continue moving about, you know somebody on outside services, or or you know their order runner just grabs that order from the restaurant and just shoots it right out to that member or that golfer and drops it right off. So it's a completely frictionless, painless experience you know all those pain points that we discussed before like out the window, and you know this is a big revenue boost for these clubs too. They're really seeing a nice healthy spike, some of them upwards, of 30, 40% for on-course sales, and you know they can use this a number of ways, whether it's just on-course delivery or just order ahead. So golfers can grab and go at the turn, you know, or, like we mentioned, before lunch or dinner to go as well for the family. So there's a few different ways that they're able to kind of optimize the technology to boost their own revenues while offering game changing experiences at the same time.
Speaker 1:And then mileage drops. So I'm just going through all this. So if you from Bev Cart to Club Grubb, half the mileage you go from 35 to 45 to 15 to 20.
Speaker 2:So the average Bev Cart goes about 35 to 40 miles per day. It's about six or seven loops through the course. So when we were talking about that kind of reverse driving, you know throughout the day that drives about six. You know it's usually about six miles or so, six and change it depends on the course. So they drive, you know, on average just a 40 miles per day just driving this cooler on wheels through the course. And with Club Grubb you don't need to drive around and mostly you're only driving out there when you have a purpose. And you know, and because you can juggle multiple orders at once, you can serve several members or several groups at the same time on one loop through there. So you know the mileage produces significantly and less distraction and you know, obviously a little greener too and more cost. You know cost efficient as well. I mean Bev carts aren't really cheap either. You know I don't think the. You know the companies that manufacture make a ton on them anyway. But you know it's kind of been the only solution we've had in the last 50 years to adequately serve members or golfers on the course. So when you're operating more efficiently and able to know where your golfers are and shoot right to the people that need something, then that saves a lot of useless driving for sure. This is crazy.
Speaker 1:That's wild. And just to start wrapping things up, how you know, I love technology, I love softwares, I love all that stuff and I know onboarding new softwares, new things, is always the absolute worst. I can't tell you how many hours I spend on YouTube learning new, different softwares, like, okay, let me go see how to incorporate these two things. What's the onboarding and startup time for ClubGrupp? What's the yeah?
Speaker 2:Yeah, that's a great question. This is something clubs can innovate and do today. This isn't something that takes months or takes weeks. Most of our club partners are up and running in 30 minutes 60 minutes max with a full menu. We have an online portal where they basically log in. They click a couple of popular menu options. They can upload all of those as well all of their own with images, or they can use stock images as well and, honestly, it's usually under an hour and they're up and running ready to accept their first mobile order. So this is something they can do today. We also assist with promoting it to their membership as well, through email signage, qr codes, whatever they need. We're experts in this space, so we know exactly what they need, how we can support them to really just hit the ground running from day one and be, in the 21st century, ready to go.
Speaker 1:And what's the conversion rate? Like so, how many members use it? What you know for the people who download the app, like how many people actually use it and order things in.
Speaker 2:Yeah, that's a great question. I mean, members love our app, our in-app conversion rates about 70% 71%. So if we get this app on your member's phone, they're going to use it and it's just that easy to use it. All they really do is put in their phone number, their name and their member ID so you know who to bill. That's really all they need to do. From there they're automatically connected to your menu and it's just so easy to use. At that point, all of the categories the kitchen, you know, the bar items are there. The food menu items are there. They click that. They click on the customization, or what we call modifiers. So you know if you want your burger medium rare or whatever, or a different type of cheese. You know clubs have that ability to offer all of those customizations in-app, so they don't need to sit on a phone and take all these orders. Do you want that with cheese? Without cheese? Which one do you want All that stuff? It happens in real time and it saves their favorites too. So when it's time to reorder, they just tap a few buttons and they can order that exact same menu item with those customizations the way they like it.
Speaker 1:So and then my head goes because, you know, when we were talking earlier I think it was off the interview just there's like 30, 40% revenue increase is, you know, probably some of that revenue comes from. I'm just spitballing and we didn't talk about this before, so I don't know. You know the extras, like, oh, would you want, you know, double meat? Or you know, I'm sure, if the clubs who do that, you know, who charge extra for, like you know, after so many, you know pickle, you know after so many at the charge more, hey, instead of just having your standard $15 order, now there's an extra side of fries, you know chips, and you know extra bacon, you know. So now it's at 18 bucks or 20 bucks compared to you know. So you just jumped 30%.
Speaker 2:Yeah, there's upsells, and not only in the food items but beverages too. You know, for the premium cocktails or if you know if you like a particular brand of spirit. You know you're great I'm a great goose guy when it comes to vodka, so you know there's all of those opportunities to kind of upsell within the technology as well, and that's where those ticket averages really soar and profits soar as well. This doesn't need to be a subsidized space anymore at clubs. This can be a revenue generator and you know, I guarantee it, you'll definitely make, you'll make your money back. And then some, like I said, some of our partners are making like 10x on what they, on what our platform actually costs them, really, yeah.
Speaker 1:And as we wrap things up here, when we were talking the first time you know we were talking about the app I was like, hey, let's come on, let's do something fun, just about cool stats, about, on course, deliveries. So that's just where some of like this fun stuff came from, and to me, I would hope clubs can then go, you know, if they have some sort of similar service or like they use their own sort of things, hey, it'd be neat just to compare. But you just made a killer offer and that was my thing for you also is hey, if you're, if we're going to come on and do something neat. You got to give the listeners something amazing and you went out of your way. This is an amazing offer. If anybody's interested in Club Grub, why don't you tell them the offer?
Speaker 2:Yeah, definitely. So we'll take $500 off your first year. I'm going to waive any of the activation fees and we're going to give you a free iPad as well. That way you can get set up and hit in the ground running like today, not tomorrow, not the next day. You can be ready today, ready to innovate and deliver some game changing experiences for your members and adapt to the next generation. That's right on our doorstep, that's bonkers, that's so good.
Speaker 1:Thank you so much.
Speaker 2:You're very welcome. Thanks for having me. I really appreciate it, Danny.
Speaker 1:And you're based out of the New York City area. So NYC, that's it, we're yeah we're just not exactly.
Speaker 2:I'm in White Plains, here in Westchester. We cover a lot of our portfolios up here in the Northeast, but we're also expanding down to Florida and even to Ireland pretty soon too. So some really exciting times. We're fast growing and we're just ready to help clubs and do some really cool stuff in this space. It's long overdue, but we're ready to help clubs innovate and better serve their members and get more profitable at the same time.
Speaker 1:Cool beans. So if anybody's interested, head on over to clubgrubcom, reach out to spend Clubgrubappcom. Yeah, I just wanted to say that again yeah, go for it. So if anyone's interested they could head head what. Head on over to clubgrubappcom Mention Private Club Radio and they get that Bartledo of an offer.
Speaker 2:That's exactly correct. I look forward to helping your listeners. That's great. You have a great show here. Appreciate you coming on sir. All right, thanks, danny.
Speaker 1:Hope you all enjoyed that episode. If you did, make sure you like, make sure you like, subscribe, give a rating, a review, and if you're interested in that killer offer, head on over to clubgrubappcom, reach out to Spencer Mention, private Club Radio and you can get your $500 off, free activation and a free iPad. Catch y'all on Liberty Flop, blipp, blop, bananamis, ba ba la ba.