Caboolture Sports Club runs at serious scale. With 65,000 members and four venues across the Moreton Bay region, the team is managing multiple kitchens and service styles at once. Across the group, they’ve got three dining outlets, two cafés, an à la carte restaurant, and a team of around 15–16 chefs keeping things moving.
For Executive Chef Anthony Gavin, the real pressure isn’t just volume—it’s consistency. Different venues mean different teams and different levels of experience, but the expectation from customers stays the same.
“Across multiple venues, the biggest challenge is consistency.”
To keep things consistent across all sites, the team uses Angel Bay patties across the menu. They’re working with 180g patties for burgers, 100g for sliders, along with gluten-free options to cover different dietary needs.
In service, the process is simple. The patties are part-cooked and kept frozen, so staff can pull what they need and cook to order. That removes variation between kitchens and keeps things easy during busy periods.
“They’re a part-cooked product, so we keep them in the freezer and pull them out as we need.”
This approach works across the whole group, from larger venues through to smaller sites with leaner teams.
The result is a consistent product across every venue.
“You know you’re getting a quality product every time.”
It also means different teams can deliver the same standard, even where kitchens rely on less experienced staff.
“They might not be qualified chefs, but they can still cook a really good steak sandwich or burger.”
Caboolture Sports Club has been using Angel Bay for more than 15 years, and the feedback has stayed steady.
“There’s no complaints with the product.”
When you’re running multiple venues, consistency isn’t a nice-to-have—it’s the whole game. This setup keeps things simple, repeatable, and reliable across every kitchen.