Cabana

Restaurant work in Gauteng's summer means managing kitchen heat, power supply unpredictability, and the logistics of sourcing fresh produce on the highveld. Cabana operates within these constraints—timing prep work around potential load shedding, maintaining cold storage for proteins and greens, coordinating deliveries across Pretoria's traffic patterns. The kitchen rhythm shifts seasonally too: summer's fresh produce availability differs sharply from winter months. Keeping a menu running smoothly means understanding how local supply chains work, when certain ingredients peak, and having contingency plans when Eskom's schedule disrupts your service. It's these practical realities that separate restaurants that stay open from those that struggle.