Turn ’n Tender
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Take four brothers with a love for great steak, add a side order of warmth 'n a peppering of friendship, 'n you have the secret recipe to why Turn 'n Tender is the best steakhouse in town. Nearly four decades on, Turn 'n Tender is still the place where friends 'n families gather to soak up the friendly atmosphere 'n savour the succulent dishes that made us famous. The tradition continues across our stores 'n you're invited to unwind, enjoy a sizzling steak 'n fine wine, warm hospitality 'n great value. You're welcome anytime.

The Brand

Take four brothers with a love for great steak, add a side order of warmth ‘n a peppering of friendship, ‘n you have the secret recipe to why Turn ‘n Tender is the best steakhouse in town. Nearly four decades on, Turn ‘n Tender is still the place where friends ‘n families gather to soak up the friendly atmosphere ‘n savour the succulent dishes that made us famous. The tradition continues across our restaurants ‘n you’re invited to unwind, enjoy a sizzling steak ‘n fine wine, warm hospitality ‘n great value. You’re welcome any-time.

Concept

Good Food, served with friendly honesty in a pleasant, comfortable atmosphere, with the right attitude. A blend of a great love of good food and an equal quantity of warmth and friendship.

“If you are owner-operated and have been going for more than 30 years, then you must be doing something right. Turn ‘n Tender might have been revamped for the 21st century, but the food is just as good as it was back in the old days. Come hungry for succulent steaks, juicy ribs and moreish burgers, as well as some options for the non-carnivores. One of the house specialties is the Argentinean style steak (choose your cut), which is spiral cut and served with a refreshing and zingy chimichurri marinade. For something different, try the Karoo speciality of lamb tail braised in thick tomato sauce. It gives oxtail a run for its money.” Eat Out

Support

A full bouquet of training and on-going operational support is provided by the Franchisor.

Are You Our Next Franchisee?

We are looking for franchisees that:

• Will be operating the business on a day to day basis and must have a share in the business. Preferably this person must have invested his/her own money.
• Has restaurant experience but it is not a necessity.
• Is friendly, outgoing and good with people.
• Is willing to work long hours and weekends as we trade all day, every day throughout the year.

INFO

When It All Began

Founders

Four Aaron brothers (Brian, Mervyn, Howard & Steven)

Year Established

1977

1st Franchise Opened

2011
Brand Network

CEO

Darren Hele

Head Office

Midrand

No. of Outlets

Numerous

Available Opportunities

Nationally.

FASA Membership

No
Investment (Excl. VAT)

Average set-up cost

On application

Initial franchise fee

On application

Initial Working Capital

On application

Minimum owners contribution

50% of the set-up fees
Franchise Terms

Management services fee

5%

Marketing fee

2%

Initial agreement term

5 Years (Agreement to run concurrent with lease)

Renewal term

5 Years
Turn ’n Tender

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