The international nature of the club’s guests poses challenges for the kitchen staff, Japanese break-fasts feature miso soup, stewed vegetables in soy sauce, and rice porridge whereas Germans are accustomed to cold cuts and bread for breakfast. The number of guests varies widely from 300 in the high season to 20 in the low season. The chefs in the kitchen must ensure that food in the correct quantities and variety are available to please the club’s varied clientele. This information helps the chefs prepare the appropriate quantities of specialized foods. In essence, costs in the kitchen are driven not by the number of guests alone, but by how many guests are Japanese, how many German, how many French, etc.