The award-winning Cattle Baron Brand was established in August 1987 when Franchisor, Ronnie Dick, opened the original Cattle Baron Steak Ranch in Bellville, Cape Town.

It was his determination to create something exceptional that raised Cattle Baron to the level of food and service excellence customers have come to expect, and enjoy, over the past 35 years. Due to public demand for more outlets, we commenced franchising in 1996.

For future growth, we intend introducing the Cattle Baron Rib & Burger Eatery – a smaller concept requiring less expertise, a lower capital investment for franchisees, yet still offering customers freshly prepared and tasty meals. We put emphasis and effort into the taste profile of our meals. We intend to diversify, not dilute, our Brand into new directions.

Choosing the right franchisee for the right premises is of paramount importance as the initial key ingredient to success. We endeavour to ensure a consistently high standard through our choice of carefully selected Franchisees to operate their “handpicked” Cattle Baron sites. And then, of course, there is our “winning formula” of offering generous portions, friendly and effective service and excellent value for money – all the anticipated “attractions’ that keep our loyal customers coming back again plus have them “spread the word” to attract new customers.

We, as a Franchise, believe that we differentiate ourselves from many other steakhouses by offering the “finest cut meat grilled to perfection” in a restaurant ambience that maximizes our customers’ enjoyment and creates a desire for them to return.

Signature dishes, such as the flambéed Chateaubriand, the Pepper Fillet Madagascar, the 600g T-Bone and the juiciest Pork Loin Ribs are established Cattle Baron dining drawcards. As are the delicious creamed spinach and savoury cinnamon butternut – which Cattle Baron originated – and have become synonymous with our Brand and copied by many of our competitors.

Understanding our target market is critical and we embrace both the executive and family diner. The Cattle Baron set-menus are popular for office functions and year-end celebrations.
Our franchisees must recognize the need to constantly deliver a superior quality product in order to increase customer loyalty.

For optimal results, franchises should be owner-operated, supported by a dedicated and well-trained team of staff, comprised of management; kitchen and bar staff and waitron service staff. For the team to be successful, every team member must be properly trained, know and value their job and work well as part of the team.