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Shaker Heights Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Chris Wolf |
Number of Members | 450 |
Annual Food & Beverage Revenues | $2 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 6 |
Average Weekly Covers | 200 |
Banquet Capacity | 450 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 2 |
Number of Back of the House Employees | 14% |
Number of Front of the House Employees | 10% |
Food Cost(%) | 38% |
SHCC is a scratch kitchen. Everything from stocks, soups, dressings, sauces, and desserts are made 100% in-house using as much local and sustainable product as possible. With great working relationships with local vendors, farms, cheese makers, cattle farms, craft brewers, and even a pepper just 2 blocks away, we can proudly say we serve the freshest menus and food as we can.
Featured a la Carte menus
| Featured Banquet menus
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