Feedz

Running a restaurant in Cape Town means working with the seasons as much as the suppliers. Summer brings an avalanche of fresh produce from the surrounding farmland — stone fruit, greens, seafood — but also the challenge of keeping food at temperature when load shedding strikes without warning. Winter brings different problems: cold storage demands on generators, rainfall affecting delivery routes, and shorter daylight hours that cut into service planning. The kitchen that adapts to these realities, rather than fighting them, is the one that keeps food quality steady year-round. Water restrictions, changing produce availability, and unreliable power all shape how the back-of-house operates, even if diners rarely think about it.