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The Landings Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Sam Brod |
Chef's Certifications | CEC |
Number of Members | 3,253 |
Annual Food & Beverage Revenues | $14 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 8 |
Average Weekly Covers | 800 |
Banquet Capacity | 1,500 |
Number of Banquet Kitchens | 2 |
Number of a la Carte Kitchens | 8 |
Number of Back of the House Employees | 85% |
Number of Front of the House Employees | 156% |
Food Cost(%) | 38% |
We also have amazing family-friendly events, such as our outdoor Family Carnival, containing a Ferris Wheel, classic games and prizes, and a circus show. We keep our membership excited and entertained with consistent events and a month-long Food and Beverage festival in the summer.
While many of our clubhouses host formal dining, we expanded our dining options in 2020 to include a fast, casual eatery—a popular family-friendly dining option. In the words of our Executive Chef Sam Brod, “Having one of the largest and most diverse culinary brigades in the country allows our team to provide first-class dining at every level of formality. Our team takes pride in utilizing scratch cookery as a foundational principle of our culinary experience. Having over 10 dining venues allows a truly multi-faceted and educational culinary immersion both for the cooks and the members alike.
Featured a la Carte menus
| Featured Banquet menus
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