Food Trends 2026 explores what South Africans will be eating, drinking, and leaving behind – from supper clubs and nostalgic dining to the end of pistachio everything.
Jenny Handley shares her insights into how leading South African restaurants like Aubergine, Pot Luck Club, and La Colombe have thrived for over a decade through consistency, creativity, and a clear culinary vision.
From kitchen creativity to leadership and long-term planning, restaurant consultant Jenny Handley lists key insights that help chefs and restaurant teams map out a stronger, more sustainable career path.
Stay organised this festive season with our checklist, covering bookings, marketing, reviews, and planning – helping you handle the busy restaurant season with ease.
Today’s chefs are redefining success beyond the kitchen. From collaborations to brand partnerships, Jenny Handley dives into how chefs are building powerful personal brands and inspiring the next generation.
Top South African hotel restaurateurs share how to attract locals, move beyond guest convenience, and turn hotel restaurants into true dining destinations.
Strong restaurants aren’t built on food alone – Jenny Handley explains how hospitalitarians create loyal regulars through memorable dining experiences, excellent service, and authentic connections that keep guests returning year-round.
Authenticity sets restaurants apart. Discover how genuine storytelling, cultural integrity, and staying true to your roots can build loyalty, trust, and long-term success in South Africa’s competitive restaurant industry.
This International Beer Day, find out what’s brewing in the South African beer scene – from home-brewed stouts and bacon-flavoured ales to traditional Umqombothi. Dive into the rich diversity of SA’s most-loved drink.
See how South Africa’s top restaurants stack up against Michelin-starred dining, with expert tips to boost performance using global benchmarks and local best practices.
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