Back of the Moon

Running a restaurant in Soweto means managing the unpredictable reality of load shedding, which forces kitchens to rethink how they operate. Back of the Moon navigates this by building their menu and prep work around what they can reliably execute, even when the grid goes down. Smart kitchens in this area use gas braais and cookers as backup, stock pre-cooked items that taste fresh reheated, and keep their dining space comfortable without depending entirely on air conditioning. The kitchen also sources ingredients locally where possible, cutting down on supply chain vulnerability when roads get congested or deliveries run late. Managing food costs while maintaining quality is the daily reality here, and that shows in how they balance portion sizes with pricing. Soweto's restaurant scene has learned to be resourceful.