CLUB / RESORT DATA
Executive Chef	Chris Sozio
Chef's Certifications	Associates Degree from The Culinary Institute of America.
Number of Members	400
Annual Food & Beverage Revenues	$2 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	1000
Banquet Capacity	400
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	4
Number of Back of the House Employees	33%
Number of Front of the House Employees	40%
Food Cost(%)	43%
Sommelier on staff	Yes

Orchid Island Members have four dining venues to choose from for their Culinary experience. The Golf Club offers casual dining for lunch and dinner daily during the season, and a full menu take-out is available for curbside pickup. The 9th Hole Snack Shop provides quick grab-and-go lunch items such as daily sandwich and salad specials, hot and cold soups, and a variety of beverages. The Beach Club has formal dining that overlooks the Atlantic Ocean and hosts the majority of the Club’s banquets. The Pool Grille serves lunch daily for Members dining poolside, at the Turtle Bar, and at the beach.

Featured a la Carte menus GOLF-CLUB-DINNER-2-1-22.docx 2-Steak-Night-1-28-22.docx BC-Desserts-1-29-22.docx

Featured Banquet menus BC-CHRISTMAS-DINNER-2021.docx BC-NYE-2021-72.docx