At Sugarbush Golf Club, we believe that good food should tell a great story — and behind the scenes, our restaurant team has been rewriting that story one ingredient at a time.
By focusing on smarter kitchen strategies and ingredient utilization, we’ve taken one of our favorite cuts — the ribeye loin — and turned it into the foundation of multiple upgraded menu items. The result? Bigger flavor, lower waste, and more value on every plate.
🔄 One Cut, Many Roles
We now purchase whole ribeye loins, and it’s changed everything.
Why? Because it allows us to cross-utilize this premium cut across several dishes. Buying in bulk helps reduce food cost, and using every part of the loin — including trimmings — helps minimize waste and maximize flavor.
It’s a classic restaurant principle that we’re applying with intention: buy better, use smarter, serve great.
🧅 The French Onion Soup Upgrade
Our French Onion Soup has always been a staple. But now, it’s become something special.
When we cook our prime rib, we collect every bit of the pan drippings. Our onions are caramelized in those drippings to create a base that’s rich and savory. The rest of the drippings flavor the broth, giving our soup a deep, homemade taste that’s hard to beat.
If you’ve had it recently, you’ve tasted the difference.
🥖 Sandwiches Made with Real Prime Rib
We’ve taken our French Dip and Cheesesteak sandwiches to the next level, too.
Instead of using low-grade composite steak, we shave thin slices of our own prime rib — made from the same ribeye loin we roast for dinner specials. From center cuts to end trimmings, we use it all, giving you high-quality flavor in every bite.
It’s a better sandwich at no additional cost to you — and a proud upgrade for our menu.
🍽️ Prime Rib Night: A Special That Delivers
Our Prime Rib Night, offered twice a month at $28 per plate, has quickly become a favorite.
It’s not just about the meal — it’s about the experience. On average, Prime Rib Night brings in 40% more revenue than a regular dinner service. That tells us our guests notice the quality and are coming back for more.
đź’ˇ The Sugarbush Approach
This isn’t about cutting corners — it’s about cutting smarter.
By rethinking how we use ingredients, we’ve been able to increase flavor, reduce waste, and strengthen our margins — all while delivering a better dining experience.
At Sugarbush Golf Club, we’re proud to say that behind every dish is a story, a purpose, and a commitment to doing things the right way — one ribeye at a time.
If you want to read about it from our General Manager’s point of view, visit:
👉 https://myjlstory.com/ribeye-kitchen-strategy-sugarbush/