KFC

Running a takeaway operation in a town like Makhanda means managing supply chains from a distance, managing peak times during lunch and evening rushes, and dealing with the unpredictable foot traffic that student movements create through the year. Winter semester sees different patterns than summer; public holidays shift demand entirely. KFC operates on systems designed to handle volume consistently—keeping frying temperatures precise, stock rotating properly, and queues moving even when everyone shows up at the same time. The logistics of staying stocked with the right inventory, managing waste responsibly, and keeping prep areas running smoothly is what separates a functioning takeaway from one that falls apart mid-week.