There is no more cold barbecue at the Masters Tournament -- and that's just for starters.

Middi and Nancy Joyce, of Charleston, S.C., enjoy lunch from the new concession stand along the 18th fairway. The buildings, which replaced five food tents, are getting positive reviews. (John Curry/Staff)

Since last year, Augusta National Golf Club has made sizable investments in permanent concession stands that replaced the traditional -- and sometimes unpopular -- food tents at five primary locations.

Club Chairman Billy Payne said concessions ranked high among tens of thousands of comments and suggestions the club received from patrons.

"Our on-course comments contained scores of good ideas," Payne said during his annual State of the Masters address.

The green, wooden buildings with natural cedar-shingled roofs are already proving popular.

"It's easier to get through, and I think there are more (serving) lines," said Cat Ingle, of Charlotte, N.C., attending her third Masters. "The prices are still the same, too."

The signature egg salad, pimento cheese, turkey or ham sandwiches are still $1.50 -- and fans snap them up by the handful.

"They're good, they're cheap and they're quick," said Gib Catron, of Knoxville, Tenn., who took a break from watching golf to have lunch with his father, Don Catron. "It reminds me of an Army barracks chow line, and the food is always good."

The surveys Payne referred to include comments from the club's Web site and course kiosks where patrons can fill out an electronic survey that includes questions on how tickets were obtained, age and residency.

Such feedback is taken seriously, Payne said, and often yields important and beneficial changes.

"And in response to the literally hundreds of comments we had, I'm proud to say that our barbecue sandwiches, so popular on the course, are now being served heated," he said Wednesday.

Reach Rob Pavey at (706) 868-1222, ext. 119, or rob.pavey@augustachronicle.com.