Cattle Baron

The finest cut meat grilled to perfection.

Cattle Baron

Full Description




The Brand

In August 1987, Ronnie Dick opened the first Cattle Baron Steak Ranch in Bellville. It was his determination to create something exceptional that brought Cattle Baron to a level of excellence that customers enjoy today.

His knowledge, passion and experience came into the restaurant industry at precisely the right moment. In 1995 he established the Cattle Baron Franchise Company. Our many years of success we attribute to stand-alone reliability, consistency, technical know-how and a highly dedicated management team. Each member has a unique complement of skills and experience to contribute.

For more than 15 years he has been developing the perfect steak. He has developed the art of meat cutting and oversees every aspect of the meat ageing process within his own store,in Durbanville. The many awards that have been won in the prestigious "Steakhouse of the Year Award" competition by various branches over the past years bear witness to our success story.

The Cattle Baron has grown over the past 10 years where it currently trades with stores in South Africa and Namibia. The effect of this sort of growth on existing franchisees will be to make the brand even better known and bring still more customers to the stores.

While meat will remain the backbone of the business, the name Cattle Baron is going to be associated with more than just steak in the years ahead.

Concept

The Cattle Baron Grill House is a unique concept combining outstanding food with professional friendly service - all offered in the cosy atmosphere of an upmarket grill house ambience.

The Grill House is affiliated to the Cattle Baron franchise group, Ronnie Dick and partner Ryan Richens have intentions of taking the Grill House to a higher level of steakhouse dining.

The steaks are superb and the seafood is outstanding. True to its reputation the Grill House offers you the finest cut meat grilled to perfection. Meat dishes that have made us famous are the Chateaubriand and the Green Pepper Fillet Madagascar. The Grill House menu offers a "Chateaubriand for one" as well as a "Chateaubriand for two". The sauces are outstanding and the section of the menu entitled "House Specialities" offers a variety of superb meat dishes. One of the favourites is the Fillet Kasbah - a 300g Fillet pouch stuffed with jalapeno chillies, pancetta and camembert. The taste is simply sensational.

Besides the meat, the Grill House boasts consistency in its presentation and production of its carefully selected fresh fish items, delivered daily. The baby kingklip topped with a herb crust and served with Beurre Blanc sauce is a speciality, as is the Cajun-grilled baby calamari. The grilled or fried calamari tubes are, to say the least, outstanding.

We cater for vegetarians and the chicken dishes are definitely not to be overlooked. The success of the Grill House can be attributed to the fact that we only use the finest grain fed beef. Not only is it the quality of the meat that counts, but also the way we precision cut and style our meat. Meat cutting is an art on which we place enormous emphasis.

The Grill House is a step up from the cosy family steakhouse, differentiated by elegant table settings and a sophisticated ambience.

As a service-driven company we always value suggestions from our customers.

Support

1. OPERATIONS
Our initial support includes:
. compiling business plans and cash flow forecasts for application to the franchisee's financial
institution;
. choosing a site and negotiating a lease - the franchisee will be responsible for signing the
lease agreement;
. experienced operational assistance in the opening and initial running of the store.

2. TRAINING
Our franchise company representatives continue to lend ongoing support in the form of
evaluating and training of staff - offering suggestions, sharing information and serving as a
resource to assist you in keeping your business running smoothly.

3. CENTRAL KITCHEN
Deli Spices (Pty) Ltd is used for the manufacturing of Cattle Baron spices and sauces. They take
special care to ensure consistency in the quality of our products. Despatching takes place from
our Head Office in Cape Town.

We are constantly developing menu items that are innovative, appetising and interesting to
our customers. In order to achieve this, Regional Kitchens Operations Managers, Guy Charles
and Franco Adams, assist in the re-development of new and interesting menu products on a
regular basis.

The Cattle Baron has acquired a purchasing strategy to achieve substantial buying power with
its suppliers. This ensures availability to all our franchisees, while facilitating the reduced cost
of products.

4. MARKETING
Our highly motivated and dedicated marketing team are regularly coming up with exciting,
innovative marketing ideas. This includes brand management, market research, product
development, design and implementation of in-store promotions and maximising public relations
opportunities.

Are You Our Next Franchisee?

The ideal Cattle Baron franchisee is someone who likes to interact with other people. The
franchisee and his or her team form the front line that makes contact with the customers.

The Cattle Baron franchisee does not have to be in the store every moment that it is open, but
the more often the franchisee is there, the better the store functions. There is nothing more
motivational to a team than having its leader working among the team members.

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