Therapy

Running a restaurant in Cape Town means working around seasonal produce cycles that shift from summer fruit to winter greens, managing water restrictions that affect kitchen operations, and staying flexible when load shedding reshuffles dinner service. Therapy operates in that reality—sourcing what's fresh and available, adjusting menu timing when power cuts happen, and preparing contingency dishes that work whether the kitchen runs at full capacity or reduced output. The kitchen team understands the Cape's climatic quirks, the restaurant's backup systems are tested regularly, and service adapts without becoming chaos. This isn't just about having a generator; it's about knowing how to cook efficiently under real constraints.