For caterers
Golf Club Catering Franchises: Rent, Percentage and Tenders
Many golf clubs let their clubhouse kitchen to an independent caterer. How clubs tender it, the usual commercial models, what clubs ask for and what to check.
How does a golf club catering franchise work?
A golf club catering franchise is an arrangement where the club lets its clubhouse kitchen and catering to an independent caterer, who runs food for members, visitors, societies and functions as their own business. The commercial terms are set by each club in its tender document, and commonly involve a rent, a percentage of catering takings, or both. Some smaller clubs reverse this and pay a retainer to make a low-volume kitchen viable. Many clubs keep the bar themselves; others include it in the franchise.
How are the tenders advertised?
Clubs advertise catering franchise opportunities through hospitality trade press, their own websites, and golf club staff associations, and often through word of mouth among local caterers. A typical process: an advertisement with a closing date, an expression of interest (a covering letter and CV), an invitation to tender or fact sheet for those who progress, then a business plan and a meeting with a committee or the general manager.
What do clubs ask applicants for?
From published tender advertisements, clubs commonly ask for: experience of running a catering business; relevant food hygiene training, and a commitment to maintaining a high food hygiene rating (some adverts name 5); experience of bar food, daily service and functions; a business plan with expected turnover, margins and how you would develop the business over the next few years; and, if the bar is included, appropriate licensing qualifications. Expect to be asked about staffing and opening hours.
What to check in the terms
The rent or percentage, and what it is calculated on. Who pays for gas, electricity and water. Who owns and maintains the kitchen equipment, and who replaces it when it fails. The opening hours required, and whether they change by season. Member discounts or fixed-price items. Who keeps the income from functions, societies and golf days. The length of the agreement and the notice period. And whether you may cater elsewhere, since many franchisees run outside catering alongside.
Registration and the hygiene rating
If you operate the kitchen as your own business, you are the food business operator. That usually means registering the premises with the council in your business's name, and the food hygiene rating reflects how you run it. Check what is recorded for the premises when you take over, and tell the council about the change of operator.
Is it a good fit?
Golf clubs are seasonal, busy at weekends and quiet midweek in winter, with peaks around competitions, societies and functions. The appeal is a fitted kitchen, a captive membership and function trade without the cost of a restaurant fit-out. The risk is volume: a club's membership and visitor numbers decide the business, so ask for past catering turnover figures if the club will share them.
Common questions
Do golf club caterers pay rent?
Often, though terms vary. Clubs commonly charge a rent, a percentage of catering takings or both; some smaller clubs pay a retainer instead.
Where are golf club catering franchises advertised?
In hospitality trade press, on club websites and through golf club staff associations. Local word of mouth plays a large part too.
Does the franchisee run the bar?
Sometimes. Many clubs keep the bar in-house; others include it, in which case licensing qualifications are needed.
Who registers the kitchen with the council?
The food business operator, which is usually the franchisee if they run the kitchen as their own business.