Wichita Spur

Running a successful restaurant in Johannesburg means navigating load-shedding schedules, supply-chain volatility, and the logistics of keeping a kitchen operating smoothly when the grid isn't reliable. Wichita Spur's operation depends on consistent power for refrigeration, cooking equipment, and the kind of controlled environment that meat-based dining demands. The practicalities of sourcing quality beef in Gauteng, managing inventory across stages 4 and 5 blackouts, and maintaining food safety standards throughout the day shape how a steakhouse actually functions here. Beyond the menu, it's about backup generators, careful stock rotation, and trained staff who can adapt when circumstances change. The difference between a steakhouse that merely survives and one that maintains quality during load-shedding comes down to operational discipline and genuine planning—not just good intentions.