Art Admin

Running a restaurant in Cape Town means working within constraints that shape everything from prep to service. Load shedding disrupts kitchen equipment and dining room comfort, water restrictions affect cleaning protocols, and sourcing seasonal produce requires knowing which Western Cape suppliers have stock when. Art Admin navigates these realities daily—managing prep work around power cuts, sourcing ingredients that work with local availability, and maintaining service quality when utilities aren't guaranteed. The kitchen's workflow differs fundamentally from restaurants in cities with stable infrastructure. Success here requires practical problem-solving: backup power options, ingredient substitution plans, and timing adjustments that diners often don't see. It's the unglamorous side of hospitality that separates restaurants that survive load shedding from those that don't.