Contract Caterer

Expression of Interest (EOI)Operate the Club Bistro & Functions CateringClub: Club Chermside (Licensed Community Sports Club)Opportunity: Operate the commercial kitchen and deliver daily bistro service, functions, and event catering.Intent: We invite capable operators to propose a concept and commercials under one of the models in Section 5.Target Commencement: 8th January 2026Contact: Melanie Jennings, manager@chermsidebowls.com.au1.    Objectives·      Deliver consistent, quality food at accessible member pricing.·      Lift utilisation of the bistro and function rooms across weekdays and weekends.·      Provide fast service during bowls days and club events.·      Partner on marketing (digital screens, social channels, member nights).2.    Venue SnapshotSpaces: Main bar approximately 50 seats, deck which can cater for up to 70 standing, function spaces for up to 150 standing and 80 seatedKitchen: 8 Burners, flat grill, 2 deep friers, combi oven, cool room, dry store, wash-up, pass.POS: We are open to working on a service model that works for both parties. The club utilizes SwiftPos, the caterer is welcome to provide their own POS.Licences: Club liquor licence (bar remains under Club control unless agreed otherwise). The caterer will be responsible for holding the own food licenses and insurances.Parking & Access: 78 parking spots are available on the club premises, there are more space however these are shared with the netball association.3.    Scope of Services·      Bistro: Lunch and dinner core hours 6 days a week. Basic club/pub favourites, we are open to alternative cuisines.·      Functions & Events: Packages with minimum spends; canapés to plated; bowls-day set menus; wakes/community events.·      Back-of-house: Food safety program, cleaning, waste, pest, linen, chemicals, plant care as agreed.·      Compliance: Food Business License & Food Safety Supervisor, RSA for front of house staff may be required.4.    Commercial Models (Choose one; hybrids welcome)A. Lease/License (Fixed Rent + Outgoings): Operator pays base rent + outgoings; retains food revenue. Optional ramp-up relief (e.g., 4–8 weeks).B. Base Rent + % of Turnover: Lower base rent plus a percentage of gross (consider tiering after thresholds).5.    Term & Options·      Initial term 2 years with 2 year option, subject to KPI performance (Section 7).·      Make-good obligations on exit; ownership of any new equipment clearly defined.6.    Fit-Out & Capital·      As-is condition with schedule of equipment.·      Proponents to state any capex they propose (menu concept-driven upgrades).·      Club may consider co-funded upgrades where ROI is clear (discussed in negotiations).7.    Service Standards & KPIsBistroAverage docket-to-service (bistro)Expedite within 12–15 minutesBowls EventsBowls-day set menuExpedite within 10-20 minutesQualityRolling guest satisfaction score1 poor to 5 very satisfied.FinancialCOGS (bistro)28–32%FinancialWage-to-revenue< 35% (operator-run) or as agreedAssuranceAudits & mystery shops; corrective plansQuarterly8.    Marketing & Community·      We will agree on a name for the bistro. The catering contract will operate under the agreed name for the bistro.·      Joint marketing calendar (come up with themed nights, dinner and show packages).·      Digital signage rotations, socials, email, club website listing. Advertising for the digital sign rotations will be gratis from the club to the caterer. Facebook and Instagram advertising will be set up between the caterer and the club but will remain the IP of the club if the catering contract is terminated.·      Cross-promotion with sponsors and local sport partners.9.    Reporting & Data (dependent on the model agreed to)·      Monthly: Reporting on sales, customer counts, GP summary, wastage, future function pipeline.·      Right to audit: The club reserves the right to carry out food safety audits and inspections, notice period to be negotiated.·      Performance review: Quarterly against KPIs; options/bonuses linked to results.10. Commercial Notes (Examples to Negotiate)·      Ramp-up relief: Rent-free period or stepped rent.·      Turnover share tiers: e.g., 5% up to $X/month, then 8% above.·      Functions split: Separate function package schedule (minimum spends, room-hire splits, who holds deposits).·      Performance bond: [e.g., 1 month rent or $X].·      Member benefits: Members benefit from points gained on their cards for spending in the bistro, the points can be used in the club. We will need to decide how this works.·      POS location: Caterer can and club to agree on order being taken over the bar or from the bistro window.·      Service: Caterer and Club to agree on service standards and protocol.11. Submission Requirements □ Cover letter and nominated commercial model (A or B) with proposed commercials (rent, % turnover, or fee + incentive).□ Concept and menus: Bistro sample menu with price points; function packages & minimum spends.□ Operating plan: Rosters, first-90-day launch plan.□ Team & track record: Bios; referees from licensed venues.□ Financial capacity: Evidence of working capital; insurances (Public Liability, Product, Workers’ Comp).□ Compliance: Food Business License approach; Food Safety Supervisor; food-safety program (e.g., HACCP).12. Evaluation Criteria (Weighted)• Concept & member value (pricing, relevance, family appeal) – 25%• Operational capability (licensed-venue experience, speed plan) – 20%• Commercials (rent%/fee realism and upside) – 20%• Quality & compliance (food safety, WHS, RSA alignment as required) – 15%• Marketing & community fit – 10%• Launch readiness (first 90 days) – 10%13. Key Dates & ProcessEOI opens: 12th November 2025Club walk-through & Q&A: Date and time to be confirmed mutuallyEOI closes: 4th December 2025Shortlist interviews & tastings: 7 days from EOI closeNegotiation & heads of agreement: TBA14. How to RespondEmail a single PDF to, Melanie Jennings, manager@chermsidebowls.com.au with subject 'EOI—Catering Operator—Club Chermside'.Site inspections by appointment only: Melanie Jennings – 0403 024 42215. Quick Compliance Checklist (QLD)□ Food Business License current; Food Safety Supervisor designated and accessible.□ Staff RSA with alignment to the Club’s liquor license conditions. – This is dependent on the service model that is adopted and agreed to.□ Insurances: Public Liability, Product, Workers’ Compensation.Note: This EOI outlines the Club’s preferred outcomes and invites proposals under multiple operating models. Final terms are subject to negotiation and Board approval.