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The Forest Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Drew Tait |
Number of Members | 700 |
Annual Food & Beverage Revenues | $2 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 4 |
Average Weekly Covers | 1400 |
Banquet Capacity | 300 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 1 |
Number of Back of the House Employees | 16% |
Number of Front of the House Employees | 27% |
Food Cost(%) | 50% |
Sous Chef Darrell Koehn: Executive sous chef and sous chef experience for the last 12 years. Includes 7 years as banquet sous chef at a $15 million dollar F&B resort and 5 years at private country clubs.
Sous Chef Kyle Spewock: Originally hired at the Forest Country Club in 2002, he has worked his way up from line cook to sous chef during this time. He is a key individual on our team with a well-rounded skill set and outstanding knowledge of our member's likes and dislikes.
Combined we have almost 50 years of experience in managing culinary operations at resorts and private country clubs. Our strengths and weaknesses make us a high-performing and well-rounded management team.
Featured a la Carte menus
| Featured Banquet menus
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