Mulberry & Prince

Restaurant work in Cape Town involves real constraints: winter storms shut down deliveries, power cuts reshape evening service, and staff scheduling depends on load-shedding schedules that change monthly. Mulberry & Prince operates within those realities rather than pretending they don't exist. The kitchen manages inventory around winter weather patterns and keeps flexible menu options ready when supply chains hiccup. Prep work starts early — sourcing local produce while it's available, managing walk-in coolers carefully, and having contingency meals for when dinner service starts without full kitchen backup. The operation understands Cape Town's particular rhythm: summer tourists and weekend crowds, winter locals seeking substance, and year-round dealing with water restrictions and energy challenges.