An American pub with an Irish soul. Handcrafted cocktails, scratch kitchen food, live music, and a community that keeps coming back. Proven at the Lake of the Ozarks. Now expanding.
The Highlander Public House is not a formula. It is the result of 35 years in the food and hospitality industry, built around one conviction: if it is not good enough to serve your mother on her birthday, it does not leave the kitchen.
Our Lake of the Ozarks location has built a loyal following, earned industry recognition, and proven that this concept works. You are not taking a risk on an idea. You are replicating something that is already working.
"If I wouldn't serve it to my mom on her birthday, I won't serve it to my customers."
Chef Erik Scott · Founder & Culinary Director · CIA GraduateWe are looking for partners who have always wanted to own a pub worth being proud of. People who understand that great food and great hospitality are not optional. If that sounds like you, we want to talk.
Covers franchise fee, equipment, initial inventory, and working capital. Full financial details available to qualified candidates under NDA.
Every dish made in-house, every day. No shortcuts, no frozen bags, no compromises. In a world full of bars serving mediocre food, a scratch kitchen is a competitive advantage that keeps guests coming back.
Every component made by hand in-house. The quality is something guests notice the first time and talk about after. It creates regulars, and regulars are what keep a pub alive.
Live entertainment, local events, familiar faces. A pub that gives its community a reason to show up becomes part of the fabric of a town. That is what keeps the lights on.
Training, opening week support, manuals, marketing, and ongoing access to the leadership team. We built the system. We will show you how to run it.
Chef Erik Scott is a graduate of the Culinary Institute of America with over 40 years working in virtually every corner of the food and hospitality industry. From hotel kitchens to independent restaurants, he has done this work from the ground up.
The Highlander Public House is where all of that experience lands. Every sauce made from scratch. Every cocktail component handcrafted. Every dish held to a standard that is deeply personal to the man who created it.
The Highlander is not his first restaurant. It is his best one. And now he is offering franchise partners something no corporate system can replicate: 40 years of hard-earned knowledge, built into every part of the operation.
Have a Conversation with Chef ErikWe are actively seeking franchise partners in these states. Territory availability is evaluated on a first-come basis.
Don't see your state? Reach out anyway. Territory availability is evaluated case by case.
Fill out the inquiry form or email us directly. No obligation, no pressure.
We follow up within 48 hours for an honest conversation about fit and territory.
Qualified candidates receive full financial disclosure under NDA.
Come see the operation. Meet Chef Erik. Eat the food. Know what you are getting into.
Agreements signed, training begins at the Lake of the Ozarks location.
We are on-site for your launch. Your community gets something worth having.
Fill out the inquiry form or send us an email. There is no obligation and no hard sell. We just want to have an honest conversation about whether this is the right fit for both of us.
Highlanderfranchising@gmail.com · We respond within 48 hours