Call for Submissions
Rooftop Food & Beverage Operator
Cape Fear Regional Theatre – Fayetteville, North Carolina

CFRT DESCRIPTION

CFRT is a non-profit, regional theatre located in Fayetteville, North Carolina. CFRT has been producing professional, live theatre productions, educational programs, and outreach initiatives for over 60 years. In recent years, CFRT has defied industry trends, growing from serving 43,000 people to more than 62,000 people annually and becoming the 4th largest producing theatre in the state of North Carolina. Our audiences are ~60% diverse, far exceeding the national average of 16% and perfectly embodying the majority global-majority community we serve.  

OPPORTUNITY OVERVIEW

Cape Fear Regional Theatre (CFRT) is seeking submissions from qualified and experienced restaurant operators to manage and operate a full-service, outdoor food and beverage experience on its new rooftop venue in Fayetteville, North Carolina. Our goal is to collaborate with a hospitality-driven operator who creates remarkable, joyful, cultural experiences through exceptional food, beverage, and hyper-customer-focused service. The ideal candidate understands how food builds community and delivers experiences guests actively seek out for both product quality and genuine hospitality.  The selected candidate will operate with professionalism and warmth, and bring a data-informed, market-aware approach to growing one of Fayetteville’s most exciting new destinations in the local food and arts scene.

SCHEDULE & RFP PROCESS

• April 10, 2026 – Submissions due (Questions in advance should be directed to info@cfrt.org with Rooftop Operator as the title of the email)
• May 2026 – Finalist interviews
• June 2026 – Candidate selected
• October 2026 – Target soft opening
• October/November 2026 – Target public opening

OPERATING SCHEDULE & LOGISTICS

The successful operator will be expected to operate the rooftop on the following schedule, subject to refinement based on market demand and seasonal considerations:

• Friday: Dinner
• Saturday: Brunch, lunch, and dinner
• Sunday: Lunch and dinner
• Two additional evenings per week, to be mutually determined

The operator must also be willing and able to:

• Cater private events and rentals
• Support CFRT programming and special events
• Adjust service style based on weather and performance schedules (The rooftop is partially weather-protected but not fully insulated.)

EVENT & PROGRAMMING ASSUMPTIONS

• Approximately 260 service nights per year
• Approximately 30 nights annually reserved for private rentals or group events (50–120 guests) with guaranteed food & beverage minimums
• Approximately 24 corporate or private daytime rental events annually
• Approximately 100 evenings per year with live arts programming aligned with CFRT productions

CONCEPT & MENU GUIDELINES

CFRT envisions a beverage-forward concept, with approximately:

• 60% beverage / 40% food sales mix
• Emphasis on craft cocktails, wine, and curated beer selections
• Food focused on shareable plates, tapas, and elevated light bites

Suggested Pricing Ranges- these are intended to give a sense of the world we are trying to create, not be prescriptive.

• Small plates: $10–$20+
• Average food spend: $25–$28+ per person
• Cocktails: $10–$16+
• Average beverage spend: ~$20+ per person

The menu should feature one or two signature dishes or drinks exclusive to the rooftop, helping establish a distinct identity. Guests will primarily be adults seeking a memorable, upscale experience, with attire ranging from business casual to festive or cocktail-appropriate.

SPACE & SERVICE PARAMETERS

• Seating capacity: ~65 guests
• Typical table size: 2–4 guests
• Reservation system must accommodate:
  • Theatre patrons attending Mainstage performances
  • Priority seating to ensure guests make curtain times
• Food may be fully cooked onsite or assembled/prepared per operator preference
• Sample kitchen layouts and renderings are attached. Vendor may bring in additional equipment.  All equipment is to be maintained by vendor.

CONTRACT STRUCTURE & RESPONSIBILITIES

Initial three-year term.

Given the unique nature of the opportunity and that there is a built-in audience, the contract will be for 10% of sales, with a minimum and advance.  There will be a tiered scale that will go into effect above certain monthly gross sales thresholds.

Operator responsibilities include, but are not limited to:

• • Menu development and execution
  • Staffing, management, training, and supervision
  • Procurement of food, beverage, supplies, plateware, and consumables
  • POS and operational systems, with nightly wraps and customer data sent to CFRT
  • Required licenses, insurance, and compliance
  • Cleanliness, safety, and health code adherence

CFRT responsibilities include:

• • Program and pay talent that performs
  • Maintain branding continuity through design and look of the venue
  • Book rentals

Weekly coordination meetings with CFRT leadership will be required, particularly during launch, to align on programming, marketing, guest experience, and performance metrics.

IDEAL CANDIDATES WILL:

Preference for those who meet the following minimum qualifications:

• 6+ years total restaurant or bar experience
• 2+ years as an owner or senior manager
• Demonstrated experience operating concepts with ~$750,000+ annual gross sales
• Familiarity with CFRT and/or the Fayetteville market
• Current owners/manager encouraged to apply with a new concept

SUBMISSION CONTENT REQUIREMENTS

Submissions should include:

• Company background and hospitality philosophy
• Organizational structure and management bios
• Description of the proposed concept and guest experience
• Sample menus with pricing
• Financial overview and operational capacity (P&L and Balance sheet for past three years)
• Primary point of contact and reporting structure
• Purchasing standards and supplier relationships
• Safety, training, and compliance procedures
• Software and POS systems used
• Catering and event sales experience (past 12 months)
• Three professional references

SUBMISSION EVALUATION CRITERIA

Submissions will be evaluated based on:

• Alignment with CFRT’s mission and audience
• Quality and originality of concept
• Operational experience and financial stability
• Hospitality culture and guest experience focus
• Ability to collaborate with arts programming
• Long-term sustainability and growth vision