Blind Tiger

Running a restaurant in Randburg means contending with load shedding like everywhere else, but Blind Tiger's operation shows how kitchens adapt to stay functional when the grid fails. A good bar and kitchen operation relies on speed and consistency — prep work happens during daylight hours, gas-powered cooking equipment takes over when Eskom pulls the plug, and the menu shifts to what can be held and served without constant refrigeration or heating cycles. That's the real difference between a restaurant that survives the current climate and one that closes mid-service. Staff need to move seamlessly between gas burners and electric stations. The supply chain becomes more complex when you can't rely on cold storage for certain windows. Blind Tiger's ability to keep serving customers despite power cuts reflects operational experience most restaurants in the area are still figuring out.