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Balancing act: how restaurant staff navigate the stress and strain of a busy season

“We have to be more compassionate and caring, otherwise, there won’t be an industry ...
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Chef Bertus Basson reveals key restaurant management tips on upcoming TV show

Join Bertus Basson and his team as they work their magic, one restaurant at a ...
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Mixology masterclass: classic cocktails that every gin lover should know

We explore three classic gin cocktails with insights from Cassandra Eichhoff, one of South ...
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Revealed: the location of the highly anticipated Marble Cape Town

Marble Cape Town is set to open its doors in the Mother City in ...
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SHUCK + SCOOP: Cape Town welcomes new oyster and ice cream bar

Shuck + Scoop promises an experience that merges high-end cocktails and sparkling wine with the ...
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- Cape Town
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Hues of Fire and Earth: David Schneider and Vusi Ndlovu collaborate

Two chefs igniting culinary creativity with coal, smoke and ...
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More than a pretty plate: the art and impact of crockery in a restaurant

We examine how chefs explore both the form and the function of these service ...
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3 leading sommeliers reveal what the year holds for SA’s wine scene in 2024

As South Africa navigates the dynamic landscape of wine trends in 2024, three experts paint a ...
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Restaurant design: jazz-inspired splendour at Flamenco Lounge, La Parada Melrose Arch

The lighting plays a central role in the design of the Flamenco ...
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Embracing feedback and driving evolution: Eat Out’s response to Kobus van der Merwe

Kobus raises valid points and has given Eat Out pause to listen and consider improvement in several ...
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