Golf Course F&B Trends: What Golfers Are Ordering in 2027
Editor's note (November 2026): This is a forward-looking outlook for 2027 based on published 2026 ClubGrub ordering data and current operating patterns. It is not a report of completed 2027 transactions.
The hot dog at the turn is not disappearing. But it no longer defines the entire golf course food and beverage experience. Golfers increasingly encounter restaurant-quality menus off the course, and many want similar choice and convenience when they play. The question for 2027 is how clubs will translate that expectation into profitable, practical service.
What ClubGrub's 2026 data already shows
ClubGrub's published mid-year 2026 F&B Trends Report found that 3.86% of orders included a hot dog, a reported 14.9% decline year over year in the measured sample. The report identified increasing interest in flatbreads, sliders, chicken tenders, margaritas, premium canned drinks, and fresh handhelds including tacos and breakfast burritos. Those findings describe ClubGrub's participating ordering network, not every U.S. golf course.
The report also highlighted a single $357 on-course order containing premium food and beverages. A large basket is an illustration of what golfers can order when the menu is accessible—not a normal transaction or a useful average.
2027 outlook: more made-to-order handhelds
Expect clubs to keep testing items that travel well but feel more substantial than a packaged snack: elevated sandwiches, tacos, wraps, sliders, and portable breakfast choices. Menu breadth should remain disciplined. A club that cannot reliably prepare and deliver an item at peak demand should reconsider offering it on-course.
2027 outlook: beverages beyond the traditional cart cooler
Signature cocktails, nonalcoholic options, premium canned beverages, and seasonal refreshments can create more choice. Operators must protect beverage quality in transit and follow local alcohol licensing, age verification, and course safety requirements.
2027 outlook: ordering from more parts of the property
The opportunity is not limited to the ninth hole. Golf course mobile ordering can connect golfers to a clubhouse kitchen from the course, while poolside mobile ordering, range-bay ordering, and to-go service can make the same kitchen relevant across more member occasions.
2027 outlook: access will matter as much as menu innovation
A sophisticated menu does little good when golfers cannot find a place to order. QR codes, web-based ordering, and native club apps can each lower friction for a different customer group. Order-ahead pickup and GPS delivery can help translate demand into completed purchases if kitchen and fulfillment capacity are ready.
How clubs should prepare now
Audit your menu for travel quality, review the busiest service windows, choose one overlooked location to serve, and establish measurable targets for revenue per round and on-time fulfillment. Test rather than assume that every 2027 trend will suit your membership.
Source: ClubGrub 2026 Mid-Year F&B Trends Report, published July 6, 2026.
Explore more golf course F&B revenue opportunities and ways to make ordering easier for golfers and members.
