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Naples Yacht Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Michael Katz |
Chef's Certifications | CEC, CHE |
Number of Members | 600 |
Annual Food & Beverage Revenues | $2 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 2 |
Average Weekly Covers | 1000 |
Banquet Capacity | 450 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 1 |
Number of Back of the House Employees | 23% |
Number of Front of the House Employees | 35% |
Food Cost(%) | 47% |
In regards to service, great hospitality is an extension of a great culinary and wine experience. It’s the art of making sure members’ needs are met before they even notice they need something, like their cocktail of choice being delivered before ordered. Service team members are expected to go beyond ordinary service and provide uniquely paired menu and wine suggestions, scan the room for body language and reactions after the first bite of their meal, make sure tables are marked/supplied properly with each course, provide just enough time for each course, and assure the member's experience was beyond expectation. Every team member's goal is to provide each Member with a memorable experience they will treasure and share with others.
Featured a la Carte menus
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