Flagstick Foods · bistro kitchens at three country clubsBistro lunch & dinner · takeaway · full function & event cateringOperate a kitchen at your club

Let us take the kitchen off your hands

Flagstick Foods are contract caterers and club kitchen operators for golf, bowling and recreation clubs. If your kitchen loses money, you cannot keep a chef, or the compliance keeps you up at night, that is exactly what we take off your hands.

Three steps to a kitchen your members turn up for

1
Have a chat
Tell us about your club and kitchen. No obligation, and no cost to look.
2
Get it on paper
We hand your board a written proposal with menus, staffing and real numbers.
3
Open in ~30 days
We hire, license, set up suppliers and run a practice service, then open the doors.

Bistro operators who only do country clubs

We are bistro caterers and club kitchen operators for the Deniliquin and Yass golf clubs and the Eugowra Bowling and Recreation Club. Same team, same standards, right across the Riverina and Central West, and we only work regional, so we already know what a Wednesday looks like in a town of two thousand people.

More on how we cook is on our About page.

A generous seafood platter from a Flagstick kitchen

How we come into a club

Five steps, no mystery.

Five steps: a yarn, we walk the kitchen, a written proposal, thirty days to open, doors open

About thirty days from a yes to your first service, then a proper review with your board at ninety days.

Who does what

You keep the club. We carry the kitchen.

Who does what: the club keeps the room, bar and equipment; Flagstick runs the kitchen, staff, compliance and catering

Our fee is simply a share of food revenue, so we only win when your dining room does.

The unglamorous stack

The compliance nobody thanks you for, carried properly.

The compliance stack: food safety program, supervisor, daily records, allergens, work health and safety, licensing and insurance

We log all of it digitally through Food Safety Software, our own platform. Done on a tablet at the bench, so the last six months is ready for an inspector or your board in about a minute.

Theme nights that fill the room

A different world every week, cooked by people who grew up on it.

Hawaiian Nights

Kalua pork, poke bowls, teriyaki chicken and grilled pineapple. Bright, tropical and easy to love.

Hawaiian Nights

Mexican Nights

Tacos, quesadillas, slow-cooked carnitas and a proper guac. A build-your-own crowd-pleaser.

Aussie Nights

Steaks and snags, barramundi and chips, and a proper pav. Add lamb on the spit for the big ones.

Indian & Nepalese Nights

Butter chicken, tandoori, hand-folded momo and lamb sekuwa. The food our own cooks grew up making.

Indian & Nepalese Nights

Asian Nights

Laksa, stir-fries, dumplings and salt-and-pepper everything. Fresh, balanced and a whole-room favourite.

Asian Nights

These are the nights that turn a quiet Tuesday into eighty covers, and they fill rooms a schnitzel special no longer moves. Stack the big ones on top (Melbourne Cup, Mother’s Day, Christmas in July) and functions are the other half: weddings, wakes, presentations and club days.

What your club gets

  • A dining room that trades properly
  • A wages bill that is ours, not yours
  • A complete, up-to-date compliance folder
  • New faces and new bar spend from functions
  • A committee back to running a club, not a restaurant
A spread of Flagstick dishes plated for a function

Ready to hand over the kitchen?

Tell us about your club and we will come back within two business days with exactly how a Flagstick kitchen could work at your venue. If your kitchen is currently closed, even better, that is our favourite kind of project.

We bring the chefs, the menus and the suppliers
Food safety and compliance, fully handled
A wage bill that is ours, not the club’s

Tell us about your club

Four quick questions, then we reply within two business days. No obligation.

Step 1 of 40%

What is your club called?

Questions clubs ask us

What does Flagstick take on, and what does the club keep?
We run the kitchen: the chefs and kitchen hands, the menus, suppliers and food cost, food safety and compliance, and the function catering. Your club keeps the room, the bar, gaming and every dollar of bar and gaming revenue.
How does the commercial arrangement work?
Our usual arrangement is a straightforward percentage of gross food revenue, so we only earn when your dining room trades. There is no kitchen wage bill on the club’s books, and we put real numbers in front of your board before anything is signed.
Who employs and insures the kitchen staff?
We do. Every chef and kitchen hand is hired, rostered, paid and replaced by us, with workers compensation insurance for our kitchen staff. If someone calls in sick at 4pm on a Saturday, that is our phone ringing, not your secretary’s.
How long does it take to get a kitchen open?
It starts with a chat and a look at your kitchen, then a written proposal for your board. If it stacks up, about thirty days is usually enough to hire, license, set up suppliers and run a practice service before you open, and at ninety days we review how it went together.
What if our kitchen is currently closed or run down?
That is our favourite kind of project. We are happy to take on a cold kitchen, deep clean it, sort the compliance and reopen it as a dining room your members actually turn up for.
Which clubs do you work with, and where?
Golf, bowling and recreation clubs across regional New South Wales, the Riverina and the Central West. We only do country clubs, so we already understand how a regional club runs.