CJ Freshway Golf Course Exclusive Snack 'Lucky Macaron' (Photo by CJ Freshway)

CJ Freshway Golf Course Exclusive Snack 'Lucky Macaron' (Photo by CJ Freshway)

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[Asia Economy Reporter Seungjin Lee] CJ Group's food ingredient distribution and group catering specialist CJ Freshway announced on the 31st that it will introduce unique autumn snacks and new menu items at over 30 golf courses nationwide.


The representative product launched this time is the 'Lucky Macaron.' By opening the lottery ticket enclosed inside the macaron box and winning, customers can enjoy various lucky prizes such as cart usage vouchers, start house menu items, and free coffee vouchers at each golf course.


The 'Lucky Macaron' set, consisting of six macarons, adds fun by engraving phrases such as 'Today is OB-free day,' 'On green as you wish,' 'Let's go~ Single,' and 'Today's excellent shot is yours' on each macaron.


Other unique snacks include the 'Abalone Hole-in-One Ball' and the 'Ok.Go.Gam.Gye Good Shot Package.' The Abalone Hole-in-One Ball is a nutritious rice ball wrapped in seaweed containing abalone, which can also serve as a light meal substitute. The 'Ok.Go.Gam.Gye Good Shot Package,' composed of corn, potato, sweet potato, and egg, helps prevent energy depletion and improve athletic performance.


CJ Freshway's Menu R&D team also launched new menu items reflecting survey results from golf course officials and golfers, as well as dining trend research. The new seasonal ingredient-based dishes include clear soup with whole octopus and seaweed, Sokcho-style octopus rice soup, spicy hot pot, sweet potato sprout croaker stew, and bulgogi rose tteokbokki.



A CJ Freshway Leisure Concession Business Division official stated, “We expect great responses from golfers visiting golf courses as we have prepared seasonal menus and unique snacks to strengthen golf course food and beverage services,” adding, “We will continue to do our best to lead the golf course food and beverage market by launching various seasonal menus reflecting customer surveys and dining trends.”


This content was produced with the assistance of AI translation services.

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