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Running a restaurant in Johannesburg requires navigating load shedding schedules, supplier reliability across the Gauteng region, and the logistics of keeping a kitchen running when the grid fails. The Grand operates in an environment where backup power isn't optional—it's part of the operational cost. Food storage, cooking temperatures, and service hours all depend on consistent electricity, which shapes everything from menu planning to staffing decisions. A restaurant that keeps running through Johannesburg's power challenges does so because the kitchen infrastructure, generator capacity, and supply chain have been thought through. The difference between a place that adapts and one that closes during Stage 6 isn't just about generators—it's about how thoroughly the business has anticipated what actually happens when you're trying to feed people in this city.
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In Johannesburg, neighbourhood context matters more than in almost any other South African city — a Melville restaurant and a Bryanston restaurant are operating in effectively different economic ecosystems. The inner-city creative scene around Maboneng rewards exploration but requires awareness of where you park and where you walk at night. For weeknight dining in the northern suburbs, the Parkhurst and Rosebank strips offer the best density of independently owned kitchens relative to chains.