Zone 3

Running a restaurant in Pretoria means dealing with load shedding on top of everything else—your griddles go dark, your cold storage runs on backup, and suddenly service slows to a crawl. Whether you're working with a generator, managing by feel, or adapting the menu to what you can actually cook, the practical side of keeping food moving and hot during Stage 6 blackouts shapes every decision. It's the unglamorous reality of restaurant work: timing, power management, and knowing which dishes work when utilities fail. The ones who keep operating smoothly through it all have figured out the mechanics that most customers never see.