CLUB / RESORT DATA
Executive Chef	Armando Rodriguez
Number of Members	1,649
Annual Food & Beverage Revenues	$5 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	10
Average Weekly Covers	9200
Banquet Capacity	300
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	5
Number of Back of the House Employees	90%
Number of Front of the House Employees	99%
Food Cost(%)	52%

Behind the kitchen doors at Hunters Run Country Club in Boynton Beach is a culinary genius, our Executive Chef Armando Rodriguez. With 34 seasons to his resume, he orchestrates 10 different venues at this Club of 1,600 households. Every day, close to 1,300 covers are served. Take the average day and add special events and signature club highlights, and the culinary feat at Hunters Run is nothing short of extraordinary.

In today's covid climate, members have 3 options to dine outdoors. From casual to quiet, members and their guests find resort-style dining surrounded by sunshine and smiling faces. Happy hour is another popular track with seas of members enjoying cocktails, conversation, and a bar bites lounge menu. When it comes to dinner, Chef Armando pulls out all the stops with every dish emphasizing freshness, flavor and presentation. Imaginatively themed nights are bountiful as are classic comfort foods. Combine all the magnificent tastes with a passionate culinary team and warm service, and we have the makings of an award-winning club.

Featured a la Carte menus A-Taste-of-France-Main-Dining-Room-Menu.pdf Il-Cacciatore-Menu.pdf Palms-Steakhouse-Menu.pdf

Featured Banquet menus Christmas-Buffet.pdf