UPPER DECK PUB AND GRUB

A pub and grill operates differently depending on what the day demands. During load shedding, kitchens shift to gas-fired stations and pre-prepped menu items that don't depend on walk-in coolers mid-service. The bar stays functional longer than most because it's lower-tech. Upper Deck navigates these realities while keeping plates moving through the dinner rush. Summer brings outdoor drinking traffic; winter quieter midweek shifts. The grill becomes a staging point for everything from quick weeknight meals to Friday night volumes. Success here means understanding when to staff heavy and when to simplify—keeping the operation honest and the food reliable through whatever the Eastern Cape weather and Eskom throw at service.