TARLO CAFÉ GROWTH PARTNERSHIP

Convert your café to Tarlo

Turn the café you already operate into a food-first Tarlo bakery-café, subject to site fit, physical audit and central approval.

SEE IF MY CAFÉ QUALIFIES
PRE-REQUISITES

Does your café qualify?

Applications are open for assessment. A café must broadly meet these entry conditions before a physical audit:

Minimum 800 sq ft of usable café area.
Operating or recently closed independent café with clear site and lease control.
Location, catchment, lease and operator must pass the initial fit review.
Power, water, drainage, ventilation, food-safety and fire requirements must be adequate or practically upgradeable.
Equipment and fit-out are retained only after ownership, condition, capacity and serviceability checks.
Former branding must be removed completely before relaunch.
The operator must adopt Tarlo’s bakery-first layout, approved supply, training, POS, reporting and operating standards.
Funding must be available for the site-specific conversion BOQ and required approvals.

Meeting these conditions does not guarantee approval. Continue to the conversion enquiry form.

Cafe owner and operations team assessing an existing cafe site and equipment

AI-assisted assessment concept. Applications remain subject to physical site audit and central approval.

THE TRANSFORMATION

A neutral café. A complete Tarlo relaunch.

The location can remain, but the former identity cannot. The approved site is rebuilt around Tarlo’s bakery display, menu, supply system and customer experience.

EXISTING CAFÉ
TARLO BAKERY-CAFÉ CONCEPT
Existing neutral cafe compared with a busy Tarlo bakery-cafe conversion concept

AI-assisted comparison concept. Asset retention, final design and conversion scope are determined only after physical audit.

WHAT TARLO ADDS

A bakery-led system around your café

Central product and supply is the backbone. Site work, training and retained assets are shaped around that operating system.

Central product and supply

  • Laminated bakes, savouries and desserts through the approved supply system
  • Bakery-first counter and merchandising plan
  • Product specifications, outlet finishing and quality controls
  • Approved packaging and replenishment

Site and operating setup

  • Physical site, equipment and retrofit assessment
  • Training, POS, reporting and operating standards
  • Retained-versus-replaced asset plan and site-specific BOQ
  • Complete Tarlo brand and customer experience
ASSESSMENT PROCESS

Three steps before approval

01. Share the café

Tell us the city, site, monthly billed sales, equipment and available links.

02. Initial fit review

We assess catchment, lease, operator, infrastructure and funding readiness.

03. Physical audit and plan

Qualified sites proceed to an on-site audit and a site-specific retained-versus-replaced BOQ.