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Newport Beach Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Graeme Blair |
Chef's Certifications | WSET level 2, Guild Somm level 1 |
Number of Members | 925 |
Annual Food & Beverage Revenues | $6 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 5 |
Average Weekly Covers | 1900 |
Banquet Capacity | 1,400 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 3 |
Number of Back of the House Employees | 22% |
Number of Front of the House Employees | 65% |
Food Cost(%) | 39% |
Featured a la Carte menus
| Featured Banquet menus
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