View the Top Ranked Private Club and Resort Culinary Experiences for 2022 across the United States listings here
Forsyth Country Club
CLUB / RESORT DATA | |
---|---|
2021's rank 29 | Up 5 |
Executive Chef | Blair Cannon |
Chef's Certifications | CEC, CFE |
Number of Members | 988 |
Annual Food & Beverage Revenues | $3 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 4 |
Average Weekly Covers | 2243 |
Banquet Capacity | 505 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 3 |
Number of Back of the House Employees | 24% |
Number of Front of the House Employees | 52% |
Food Cost(%) | 38% |
Focusing on the little details and guest perception is key to our success. Our menus change seasonally, six to seven times a year in the Forsyth Grill. Our Chefs Garden and Honey Bees harvest intangible value that our members can be proud of, but also builds “team equity” for the dedication every one of the Forsyth Culinary and Pastry Teams possesses. Our Culinary Team mission, “Great flavor and presentation is the ultimate pursuit, the highest quality cuisine is created, innovation is standard, the chefs challenge themselves, and the Forsyth Membership are rewarded by each of our team member’s success.
Featured a la Carte menus
| Featured Banquet menus
|