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Philadelphia Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | David Gilbert |
Number of Members | 1,173 |
Annual Food & Beverage Revenues | $5 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 4 |
Average Weekly Covers | 600 |
Banquet Capacity | 600 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 1 |
Number of Back of the House Employees | 40% |
Number of Front of the House Employees | 50% |
Food Cost(%) | 37% |