How do I check a mini golf’s ice cream or snack counter margins?

Start by asking whether the counter has its own records. If sales go through a single till with the course, ask how the seller separates them. Then request supplier invoices for the ice cream, drinks and snacks, and check whether prices charged in the booth have kept pace with what you now pay.

Next, count the costs that sit outside product. Who staffs the counter, and are they also running the course? Freezers, soft-serve machines and menu boards all need upkeep, and spoiled product on hot, slow days adds up. Ask how waste is tracked.

Watch the counter on a busy day. Which items sell, which sit, and does the counter bring people in or only serve those already there? Take your findings to your accountant so the counter’s profit can be seen clearly. A tidy counter can lift the whole business, while a messy one can quietly drain it. Weather matters too. Ask how the counter does on cool days compared with hot ones, and whether the course keeps selling once the last round ends. That shows how dependent the counter is on weather.

Key takeaways

• Ask for counter sales and costs separately from ticket income.
• Compare supplier invoices with current menu prices.
• Include labour, waste and equipment upkeep in your picture.
• Ask how the counter performs on cool days compared with hot ones.