ClubGrub releases 2026 Mid-Year Golf Food & Beverage Trends Report

New industry data reveals golfers are moving beyond the traditional "hot dog at the turn" in favor of fresh food, premium beverages, and mobile hospitality.

(WHITE PLAINS, N.Y.) — ClubGrub, the hospitality technology platform for private clubs, golf courses, resorts, and club communities, today released its 2026 Mid-Year Golf Food & Beverage Trends Report, offering a data-driven look at how golfers' dining habits continue to evolve.

Drawing from tens of thousands of mobile food and beverage orders placed during the first half of 2026, the report highlights a clear shift away from traditional halfway house fare and toward elevated, made-to-order menu options served throughout the golf course. The findings reinforce a broader trend: clubs are transforming food and beverage from a convenience stop into a meaningful part of the member and guest experience.

One of the report's clearest indicators of changing golfer preferences is the continued decline of the iconic "hot dog at the turn." Just 3.86% of all ClubGrub orders included a hot dog during the first half of 2026—a 14.9% decrease from the same period last year. While the hot dog remains a golf tradition, today's golfers are increasingly choosing fresh handhelds, chef-inspired menu items, premium beverages, and the convenience of mobile ordering delivered wherever they are on the property.

"For decades, golf food and beverage revolved around getting golfers in and out of the halfway house as quickly as possible," said Spencer Potter, Founder of ClubGrub. "Today's clubs are rethinking that entire experience. Golfers no longer view food and beverage as a quick stop at the turn—they expect it to be part of the overall hospitality experience. Members and guests expect restaurant-quality food, convenient ordering, and hospitality wherever they are on property. The operators embracing that shift are increasing food and beverage revenue while delivering a better overall member experience."

2026 Mid-Year Highlights

Traditional golf staples continue to decline. Only 3.86% of ClubGrub orders included hot dogs, down 14.9% year over year, reflecting changing golfer preferences.

Elevated menu items are gaining momentum. Flatbreads, sliders, chicken tenders, margaritas, and Surfside canned cocktails ranked among the fastest-growing items ordered on the course.

Fresh handhelds continue to gain share. Fried chicken sandwiches, shrimp tacos, fish tacos, quesadillas, and breakfast burritos continued to grow in popularity as clubs expanded their made-to-order offerings.

Golfers are willing to spend more on premium experiences. The largest single on-course mobile order totaled $357, including six Transfusions, six lobster rolls, four John Dalys, and two flatbreads—demonstrating strong demand for premium food and beverage offerings during the round.

Mobile ordering improves pace of play. Clubs using ClubGrub recorded an average 15.5-minute improvement in pace of play, helping golfers spend less time waiting at the halfway house and more time on the course.

As golfer expectations continue to evolve, clubs are increasingly viewing food and beverage as a strategic driver of member satisfaction, guest experience, and incremental revenue—not simply a stop at the turn. Mobile ordering enables operators to extend hospitality beyond the clubhouse, delivering restaurant-quality service directly to golfers wherever they are on the property.

ClubGrub's GPS-powered hospitality platform enables mobile ordering and delivery across golf courses, practice facilities, pools, beaches, grab-and-go markets, and residential communities. The platform helps operators increase food and beverage revenue, improve labor efficiency, enhance pace of play, and deliver a more convenient hospitality experience for members and guests.