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Old Oaks Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Lorcan O’Connell |
Number of Members | 600 |
Annual Food & Beverage Revenues | $2 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 3 |
Average Weekly Covers | 675 |
Banquet Capacity | 400 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 3 |
Number of Back of the House Employees | 15% |
Number of Front of the House Employees | 40% |
Food Cost(%) | 42% |
We offer a variety of dining options including a la carte service, themed buffet and station style as well as family-focused BBQ's, Brunches and Holiday celebrations. We pride ourselves on offering the highest quality sustainable locally sourced food including a variety of vegetables and fresh herbs from our own 4-acre organic farm.
Featured a la Carte menus
| Featured Banquet menus
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