Plan the retail and food-service needs of a clubhouse before evaluating course-management software.
Separate the workflows clearly
A pro shop sells merchandise. A clubhouse serves food and drinks. A tee sheet manages reservations and course capacity. Those workflows may be part of one guest visit, but they need different tools and should be evaluated separately.
Start with the pro shop
List the products, sizes, variants and seasonal stock you need to manage. Walk through receiving, a typical purchase and the end-of-day review. Include member pricing or account charging as questions to verify; do not assume a general retail POS includes club-specific functionality.
Walk through food service
For the clubhouse, map the menu, modifiers, tables, kitchen routing and payment point. Decide whether staff take orders at the counter or the table, and identify any service areas with unreliable connectivity.
Treat course systems as a separate requirement
Tee times, memberships, booking engines and course-management integrations need their own evaluation. Taply’s current website documents Restaurant, Retail and Station. Discuss a clubhouse or pro-shop fit with the team; this guide does not announce a Taply tee-sheet product.
