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Farmington Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Michael Matarazzo |
Chef's Certifications | Executive Chef: CEC, Executive Sous Chef: CEC, Banquet Chef: CEC |
Number of Members | 7,147 |
Annual Food & Beverage Revenues | $6 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 3 |
Average Weekly Covers | 2800 |
Banquet Capacity | 600 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 3 |
Number of Back of the House Employees | 60% |
Number of Front of the House Employees | 100% |
Food Cost(%) | 42% |
Featured a la Carte menus
| Featured Banquet menus
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