Burger & Lobster

Running a restaurant that centres on lobster and quality beef in a coastal city involves logistics most diners never think about. Sourcing consistent product—whether frozen, fresh off the boats, or imported—requires reliable suppliers and supply chains that weather Cape Town's winter storms and international shipping delays. The kitchen's workflow then needs to be tight: lobster cooking times are unforgiving, and beef requires precision on temperature and rest. Load shedding has forced most restaurants in the city to rethink service hours, kitchen equipment, and menu flexibility, and a place serving premium proteins has to plan harder than most. Behind a straightforward offer of burgers and lobster sits a chain of decisions about sustainability, portion control, timing, and the infrastructure that keeps the doors open when electricity is uncertain.