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Riverside Golf Club | Australia
Expires: March 17, 2024
EXPRESSION OF INTEREST (EOI): CATERING CONTRACT FOR RIVERSIDE GOLF CLUB, TASMANIA
The Riverside Golf Club is seeking expressions of interest from persons or businesses for the provision of catering services for the Club. The Club is seeking a minimum three-year contract, with renewals subject to negotiation.
Expressions of interest in the catering function may be made for all or part of the statement of requirement. It may be that the club breaks down the statement of requirement into two parts met by two or more entities.
BACKGROUND
The Riverside Golf Club is a member-based Golf Club with licensed facilities which are also open to members of the public. It has a commercial kitchen and dining room which can seat up to 160 persons, used both for members’ dining and private events and functions. Catering for events is a major component of the Club’s patronage and contributor to bar sales.
The catering requirement currently consists of:
[*]Provision of lunches for members on Tuesday, Wednesday, and Saturday (core function)[*]Conducting a bistro on Friday nights (core function)[*]Catering for events booked at the club.
It is the Club’s aspiration that Friday dining be enhanced by attracting a wider audience of patrons and extending ultimately into Thursday and Saturday evening and Sunday lunch. Further, the Club has considerable spare capacity which could be used to conduct more events than at present.
Catering needs span the provision of sandwiches and pies, to high quality bistro meal. The caterer must also have the capacity to manage events and the drive and enthusiasm to grow the business.
Apart from the benefit derived from bar sales, the Club does not seek any share of revenues earned by the caterer, and apart from a rental charge for the facilities provided by the Club to the caterer to meet its core needs, all revenues (including function revenue) accrue to the caterer. For events outside the core functions, the Club will charge clients a hire fee.
STATEMENT OF REQUIREMENTCore requirements (golf related/weekly)
The following are the core requirements which must be met each week:
Events/Functions (as arise)
The Club is a significant venue for events, including, but not limited to weddings, birthdays, Christmas celebrations, professional groups, Rotary etc, where a range of catering options are offered. These events are booked through the caterer in consultation with the Club. Events will attract a hire fee, paid by the client, to contribute to cleaning/maintenance.
It is anticipated that any caterer engaged by the Club would accept (subject to commerciality) any event request. In the event the caterer cannot undertake an event, the Club may engage other caterers.
NUMBERSWeekly
Around 210 golfers play on the main competition days. These are the potential lunch time customers for the caterer. The daily breakup is:
Functions are by far the largest role of the caterer. Excluding bistro meals (~1,000pa), in the past 3 years over 5,000 pax on average attended functions at the Club. Some 70% of these attended functions on Thursday, Friday, and Saturday. To an extent functions are weighted towards the last few months of the year, although after January, Saturday functions are fairly evenly spread.
Function numbers range from a dozen to 130 clustering around 50-80 pax.
What the Club will provide
Information provided in relation to numbers over the past 3 years have been compiled in good faith from the booking diaries. The Applicant is welcome to examine these.
ATTRIBUTES OF THE CATERER
The Club is seeking an individual or organisation which can meet the weekly requirements of members for lunches with the ability to provide meals of a high quality, as well as having the skills to deliver a contemporary menu.
The Caterer must also have the skills and capacity to manage functions as booked through the Club and the drive to grow the business. A proven track record in hospitality is essential.
THE EXPRESSION OF INTEREST
Applicants are encouraged to submit written Expressions of Interest for the contract which may include:
APPLICATIONS should be in writing and addressed to the Manager, Riverside Golf Club, PO Box 140 or via email at [email protected] by Friday, 17 February 2024.
Only successful applicants will be contacted for an interview.
For further information contact Riverside Golf Club General Manager Mark Boulton on (03) 6327 3312
Expires: March 17, 2024
EXPRESSION OF INTEREST (EOI): CATERING CONTRACT FOR RIVERSIDE GOLF CLUB, TASMANIA
The Riverside Golf Club is seeking expressions of interest from persons or businesses for the provision of catering services for the Club. The Club is seeking a minimum three-year contract, with renewals subject to negotiation.
Expressions of interest in the catering function may be made for all or part of the statement of requirement. It may be that the club breaks down the statement of requirement into two parts met by two or more entities.
BACKGROUND
The Riverside Golf Club is a member-based Golf Club with licensed facilities which are also open to members of the public. It has a commercial kitchen and dining room which can seat up to 160 persons, used both for members’ dining and private events and functions. Catering for events is a major component of the Club’s patronage and contributor to bar sales.
The catering requirement currently consists of:
[*]Provision of lunches for members on Tuesday, Wednesday, and Saturday (core function)[*]Conducting a bistro on Friday nights (core function)[*]Catering for events booked at the club.
It is the Club’s aspiration that Friday dining be enhanced by attracting a wider audience of patrons and extending ultimately into Thursday and Saturday evening and Sunday lunch. Further, the Club has considerable spare capacity which could be used to conduct more events than at present.
Catering needs span the provision of sandwiches and pies, to high quality bistro meal. The caterer must also have the capacity to manage events and the drive and enthusiasm to grow the business.
Apart from the benefit derived from bar sales, the Club does not seek any share of revenues earned by the caterer, and apart from a rental charge for the facilities provided by the Club to the caterer to meet its core needs, all revenues (including function revenue) accrue to the caterer. For events outside the core functions, the Club will charge clients a hire fee.
STATEMENT OF REQUIREMENTCore requirements (golf related/weekly)
The following are the core requirements which must be met each week:
- Lunches for players on its three main golf competition days, viz Tuesdays, Wednesdays, and Saturdays.
- Bistro meals (a la carte) on Friday evenings. The Club anticipates expanding the core requirement for Bistro meals into Thursday and Saturday evenings, and Sunday lunches, and this should be taken into consideration in your EOI.
Events/Functions (as arise)
The Club is a significant venue for events, including, but not limited to weddings, birthdays, Christmas celebrations, professional groups, Rotary etc, where a range of catering options are offered. These events are booked through the caterer in consultation with the Club. Events will attract a hire fee, paid by the client, to contribute to cleaning/maintenance.
It is anticipated that any caterer engaged by the Club would accept (subject to commerciality) any event request. In the event the caterer cannot undertake an event, the Club may engage other caterers.
NUMBERSWeekly
Around 210 golfers play on the main competition days. These are the potential lunch time customers for the caterer. The daily breakup is:
- Tuesdays (25 pax), Wednesdays (~85pax) and Saturdays (~100 pax).
- Bistro meals – currently provided on Friday nights, these average around 25 diners per night. The Club would anticipate growing the Friday night numbers. The Club is seeking to expand bistro meals into Thursday and Saturday evenings, and Sunday lunches.
Functions are by far the largest role of the caterer. Excluding bistro meals (~1,000pa), in the past 3 years over 5,000 pax on average attended functions at the Club. Some 70% of these attended functions on Thursday, Friday, and Saturday. To an extent functions are weighted towards the last few months of the year, although after January, Saturday functions are fairly evenly spread.
Function numbers range from a dozen to 130 clustering around 50-80 pax.
What the Club will provide
- The Club will provide a fully functioning kitchen for the use of the Caterer to meet the core functions on Tuesday, Wednesday, Friday and Saturday and any extension of core functions as agreed. Subject to any conflict with booked events, the caterer may access the kitchen to fulfil other golf related requirements on other days.
- The caterer may use the kitchen for events outside the core times.
- The Club may run its own events (eg wine dinners) and is not restricted to engaging the caterer.
- The caterer will have use of the space and facilities in the Freeland room and the bar area as necessary to perform their duties.
- The Club will assist the caterer in collecting moneys paid for tuck shop meals in the absence of that facility being provided by the caterer.
- The Club will charge the caterer $1,000 per month (to be paid monthly) for use of the kitchen for meeting core functions. Events catered for outside the core functions will be subject to a hire charge to be paid by the client.
- The Club will assist by providing a first point of call for functions bookings. Functions are ultimately the responsibility of the caterer to confirm and fulfil.
- Bistro bookings may be made through the Club or direct to the caterer.
- The Club will provide all bar staff needed to serve drinks.
- The Club is the licence holder and responsible for all service of alcohol. All alcohol and drinks must be purchased through the bar.
- The caterer will provide lunches and high quality bistro meals to members.
- The caterer is responsible for managing any booked event, and the turnout of meals to the satisfaction of the client. The caterer has their own staff who are not employees of the Club.
- The caterer is responsible for the setting up and clearing of the venue.
- The Club will provide cleaning of the dining room space for events where a hire fee has been charged.
- The caterer will maintain the cleanliness of the kitchen. The Club will be responsible for general cleaning of the dining area.
- The caterer is fully conversant with relevant legislation relating to licensing, food service, hygiene, and employment conditions, including WHS compliance and insurance.
Information provided in relation to numbers over the past 3 years have been compiled in good faith from the booking diaries. The Applicant is welcome to examine these.
ATTRIBUTES OF THE CATERER
The Club is seeking an individual or organisation which can meet the weekly requirements of members for lunches with the ability to provide meals of a high quality, as well as having the skills to deliver a contemporary menu.
The Caterer must also have the skills and capacity to manage functions as booked through the Club and the drive to grow the business. A proven track record in hospitality is essential.
THE EXPRESSION OF INTEREST
Applicants are encouraged to submit written Expressions of Interest for the contract which may include:
- A proposal and any relevant attachments, including sample menus and pricing structures;
- Case studies or links to support their submission;
- Relevant experience in the field;
- References and qualifications.
APPLICATIONS should be in writing and addressed to the Manager, Riverside Golf Club, PO Box 140 or via email at [email protected] by Friday, 17 February 2024.
Only successful applicants will be contacted for an interview.
For further information contact Riverside Golf Club General Manager Mark Boulton on (03) 6327 3312
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