Island Economics

San Juan Islands-specific considerations for this business:

• •Roche Harbor disc golf course draws players from across the islands and mainland
• •Captive audience with limited food options during their 2-3 hour round
• •Tournament days create concentrated demand spikes you can plan for
• •Summer tourism multiplies the disc golf crowd significantly
• •No direct competition at the course—you'd be the only option

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Connect with disc golf course management to secure a vending agreement

   • •You need permission and possibly exclusivity to operate on course property
   • •Course operators benefit from food service—it keeps players on-site longer
   • •Establish terms upfront: fees, hours, exclusivity, infrastructure access
2. 2
   Design a menu of portable, one-handed foods

   • •Players eat between holes or on the move—they can't sit with knife and fork
   • •Quick service is essential—players have tee times and groups behind them
   • •Simplicity means faster prep, fewer mistakes, and higher volume
3. 3
   Set up near first tee, turn, or parking lot for maximum visibility

   • •First tee catches players arriving hungry for their round
   • •The turn (between front and back nine) is a natural break point
   • •Parking lot catches players finishing their round, ready to relax and eat
4. 4
   Build pre-order system so players can grab food immediately

   • •Players know their tee time—let them order ahead for pickup after round
   • •Reduces wait time and improves customer experience
   • •Predictable orders help you manage prep and reduce waste

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Simple menu reduces inventory complexity and waste
• •Canned and bottled drinks require no prep—pure profit margin
• •Buy in bulk before tournament weekends when you know demand will spike
• •Partner with local brewery for kegs if doing beer garden concept
• •Reusable signage and setup reduces ongoing costs

Cash Flow Considerations

Financial timing and planning notes:

• •Weather-dependent income—rainy days mean empty courses
• •Tournament weekends can generate a month's worth of regular revenue
• •Low overhead means quick path to profitability once established
• •Seasonal business on the islands—plan for slower winter months

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with weekends only to test demand before committing to full-time
• •Keep menu simple—complexity kills speed and increases waste
• •Build relationship with course management for event heads-up
• •Track weather forecasts religiously—don't prep for a washout
• •Consider disc golf culture in your branding—players appreciate when you 'get it'
• •Have backup plan for rainy days—sandwiches that travel for pickup?

Island Economics

San Juan Islands-specific considerations for this business:

• •Roche Harbor disc golf course draws players from across the islands and mainland
• •Captive audience with limited food options during their 2-3 hour round
• •Tournament days create concentrated demand spikes you can plan for
• •Summer tourism multiplies the disc golf crowd significantly
• •No direct competition at the course—you'd be the only option

The $500 Experiment

Test this idea before investing heavily:

Getting Started

1. 1
   Connect with disc golf course management to secure a vending agreement

   • •You need permission and possibly exclusivity to operate on course property
   • •Course operators benefit from food service—it keeps players on-site longer
   • •Establish terms upfront: fees, hours, exclusivity, infrastructure access
2. 2
   Design a menu of portable, one-handed foods

   • •Players eat between holes or on the move—they can't sit with knife and fork
   • •Quick service is essential—players have tee times and groups behind them
   • •Simplicity means faster prep, fewer mistakes, and higher volume
3. 3
   Set up near first tee, turn, or parking lot for maximum visibility

   • •First tee catches players arriving hungry for their round
   • •The turn (between front and back nine) is a natural break point
   • •Parking lot catches players finishing their round, ready to relax and eat
4. 4
   Build pre-order system so players can grab food immediately

   • •Players know their tee time—let them order ahead for pickup after round
   • •Reduces wait time and improves customer experience
   • •Predictable orders help you manage prep and reduce waste

Where the Money Goes

Expected startup and operating expenses:

Don't Cheap Out On

Areas where quality investment pays off:

Smart Places to Save

Areas where cost-cutting makes sense:

• •Simple menu reduces inventory complexity and waste
• •Canned and bottled drinks require no prep—pure profit margin
• •Buy in bulk before tournament weekends when you know demand will spike
• •Partner with local brewery for kegs if doing beer garden concept
• •Reusable signage and setup reduces ongoing costs

Cash Flow Considerations

Financial timing and planning notes:

• •Weather-dependent income—rainy days mean empty courses
• •Tournament weekends can generate a month's worth of regular revenue
• •Low overhead means quick path to profitability once established
• •Seasonal business on the islands—plan for slower winter months

Risk Reducers

Strategies to reduce risk and increase odds of success:

• •Start with weekends only to test demand before committing to full-time
• •Keep menu simple—complexity kills speed and increases waste
• •Build relationship with course management for event heads-up
• •Track weather forecasts religiously—don't prep for a washout
• •Consider disc golf culture in your branding—players appreciate when you 'get it'
• •Have backup plan for rainy days—sandwiches that travel for pickup?