Jenny Handley explains how combining purpose and passion plays a key role in the success of a restaurant. Learn how to “find your flow” and create unity in your team.
A feast for a cause: Franschhoek Valley Harvest Charity Long Table Lunch
Enjoy an afternoon of fine dining for a good cause at the Valley Harvest Charity Long Table lunch on 16 April, hosted by Boschendal and Franschhoek Wine Valley Tourism, to support 3 local youth charities.
10 practical tips for building a winning restaurant brand
In a constantly changing restaurant industry, adapting and innovating is key to building a winning brand – and winning awards. Here are 10 expert tips to get you started.
Boschendal Harvest Festival: Celebrate nature’s bounty with a farm-to-table weekend
Experience a real, working farm at Boschendal’s Harvest Festival from 31 March – 2 April. Celebrate the bountiful produce harvested from their sustainable and regenerative farm with farm-fresh food, live entertainment, and family-friendly activities.
Streamline your restaurant business by simplifying and doing less, better
With the ever-changing dining landscape, it’s important to streamline your restaurant business. Use these practical tips and insights for better profitability.
How to set restaurant goals for success
Success is never an accident, it needs a plan. Here are some easy ways to prepare a winning game plan and set restaurant goals for success.
7 simple ways to build a successful restaurant brand and stand the test of time
The South African restaurant industry is a crowded, competitive space. How do you entice diners to choose your restaurant? And then keep them coming back? The answer: build a strong restaurant brand.
Springing up in Stellenbosch: 6 restaurants you need to try
Stellenbosch is home to some of South Africa’s best restaurants. We went exploring to find out what’s new and noteworthy on the restaurant scene in Stellies.
In the limelight: La Colombe’s zesty and fragrant springtime sorbet
As the lime season draws to an end, we’re enjoying the last of the season’s bounty with a recipe that nods to the arrival of warmer weather and longer days.
Local inspiration, Japanese omakase & the new master at Nobu
Nobu at the One&Only Cape Town recently welcomed their new head chef, Prajal Rana, to South Africa. Jenny Handley goes to welcome him and sample the menu.
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