CLUB / RESORT DATA
Executive Chef	Doug Anderson
Number of Members	6,500
Annual Food & Beverage Revenues	8,500,000
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	7
Average Weekly Covers	4000
Banquet Capacity	550
Number of Kitchens	6
Food Cost(%)	39%

Army Navy Country Club operates one of the busiest private club food & beverage operations on the East Coast. Our facilities include 7 a la carte restaurants spread over two campuses 14 miles apart and extensive catering space with over 30,000 sq ft available for events. Each year the club hosts 40+ weddings, 100,000 a la carte covers, 3,000+ member events (social & dining/golf/tennis/aquatics/wine club/etc) and 2,000+ catered events (lunches/dinners/holiday events/promotion ceremonies/memorial services/baby showers/etc). Food & beverage revenues exceed $8.5 million in a ‘normal’ year. This comprises a la carte revenues, member event revenues and catering revenues. While volume of business in and of itself should not be a determinant to be ‘top ranked’, managing such a complex and diverse operation - while maintaining standards appropriate to a Platinum Club - takes a tremendous amount of vision, energy, and expertise.

We built a new $55 million clubhouse in 2012. Every year since then the quality of our food & beverage experience has grown more varied while continually improving. The Covid 19 pandemic brought many required changes and our team pivoted to serving 15,000 meals ‘to go’ to the club’s members in the past year. In addition, we creatively offered many events (such as Halloween/Family Christmas Dinner/Brunch with Santa) outdoors and, in the case of two of these events, in a ‘drive thru’ setting. As members have been trusting of our ability to keep them safe, they have returned to dine indoors with social distancing and capacity limits in place. Their support and genuine praise for our many offerings has been a driving force in our ability to continually find new ways to provide them with a world class culinary experience.

 

Featured a la Carte menus breakfast_at_the_grille_2021.pdf Dive_Inn_Menu_19.pdf grille_spring_menu.pdf stars_stripes_2021.pdf Sunroom_February_2020.2.pdf FAIRFAX_BREAKFAST_MENU_MARCH_2021.pdf FFX_ALL_DAY_GRILLE_MENU_MARCH_2021.pdf

Featured Banquet menus 1-29_Israeli_Grab_and_Go.pdf 9-20_Pigs_N_Pinot.pdf 12-4_Crab_Cakes_Chicken_Grab_Go.pdf 12-24_Christmas_Eve_Brunch.pdf comfort_wine_dinner.pdf farm_to_club_wine_reception.pdf holiday_wine_dinner.pdf orin_swift_wine_reception.pdf stags_leap_wine_dinner_menu.pdf