CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Ben Burger
Number of Members	1,672
Annual Food & Beverage Revenues	6,500,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	6
Average Weekly Covers	2000
Banquet Capacity	500
Number of Kitchens	4
Food Cost(%)	38%
Sommelier on staff	Yes

When identifying what makes The Philadelphia Cricket Club a Top Ranked Culinary Experience, the first thing that comes to mind is the people. People are the driving force of any operation, and our operation is no different. From our stewards to line cooks, sous chefs, food runners, servers, golf pros, tennis pros, racquet pros, and food and beverage managers, all the way to the membership who supports the culinary experience at the club. Our culture focuses on building a diverse culinary team and providing continuing educational and growth opportunities for our team members. All of this is the foundation of our ability to provide a top ranked culinary experience.
At The Philadelphia Cricket Club, we offer multiple experiences for our membership. We have six food and beverage outlets, each with their own unique identity. A common topic is, “what is the member experience in each area”?
Our Wissahickon Campus is all about the golf experience from the time you step foot on the grounds to the time you leave. We offer an experience that compliments the golf experience. This might include a signature Cold Fried Chicken Sandwich from the halfway house at the turn, to enjoying a Smoked Brisket Philly Sandwich on the Patio, overlooking the first tee box. Post golf, many people choose to enjoy light bites while relaxing in the Adirondack chairs as they watch their fellow members approaching the 18th green. The Militia Hill Patio is a favorite spot for enjoying unbelievable sunsets while enjoying a woodfired pizza.
If this is not enough, you can travel 10 minutes back into Philadelphia to the St. Martins Campus and feel like you are stepping back in time. Being the oldest club in America (1854), history means a lot to the experience and is something that we work to respect and honor in our approach to the culinary experience. You can enjoy a meal with you family and friends, feasting on classic American Cuisine with a focus on the very best the Mid-Atlantic has to offer. From the Porch, overlooking the Great Lawn, you can enjoy your meal while watching tennis or, during the Spring or Fall, even a Cricket Match! Sports are the name of the game and we have offerings to support all of these areas from our Pool that offers fresh salads, appetizers and family focused meals to our Paddle/Tennis Pavilion and Squash Facilities that have menus consisting of made-to-order sandwiches, light bites and ever popular pizzas.
The Club offers a robust social event calendar that includes everything from small, intimate dinners to a grand Holiday Ball for 500 people. The culinary team skillfully crafts multi-course menus for wine, beer, and cocktail dinners. Larger events expand to all areas of the campus from outside dining spaces to the grass tennis courts, all the way to our historic ballroom. The culinary team incorporates multiple cooking stations that create a fun interaction between the staff and the members while maintaining the same high-quality execution that continues to support and enhance the experience.
As you read through this, you can see that I talk about the people and the place and do not necessarily focus on the food that is on the plate. I think it is important to understand that, to me, what makes the culinary experience great is not necessarily what is on the plate but rather the people make it happen and the environment that surrounds it. The food, the vision, and the direction that your culinary team take must create the best experience for the membership. Now, saying that, do I feel that our food is top notch? Yes, I do! We source the very best seasonal and local ingredients continuing to make sure that everything we use is the best. The saying that I am always talking about is “The Lettuce Matters”. Even on the burger, the lettuce is just as important as the patty, tomato, red onion, and bun. We take this approach to everything we are doing; we ask the question of “what is the members’ expectation and how we want to elevate that experience?” From there, we start to search out the products to support that vision.
Our culinary experience is unique based on all the different experiences and is Top Ranked because of the people, history, and the vision that the team brings each day to meet and exceed the member experience.

 

Featured a la Carte menus 2020_Dinner_Menu-_11x14_7-_updated_7.19.pdf 2020_Lunch_Menu-_updated_7.19.pdf Final_Pool_Menu.pdf St._Martins_Dinner_Menu_2019_Aug.pdf STM_Lunch_Menu_2019_Aug.pdf FT-_Spring_Dinner_10.pdf FT-_Spring_Lunch.pdf Wiss_Dinner_Menu_6.16_Summer.pdf Wiss_Lunch_Menu_6.16_Summer.pdf

Featured Banquet menus Golf_Outing_Brochure_2022_FINAL.pdf Wedding_Package.pdf