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 Italpast Ravioli Machine $3,999.99 Time Remaining: 29d 30m Buy It Now for only: $3,999.99 |
 Saima Pasta Machines Automatic Sheeter Kneader RavioliCutter w multiple dies $24,000.00 Time Remaining: 3d 6h 19m Buy It Now for only: $24,000.00 |
 PIEROGIPELMENIRAVIOLIDUMPLINGS MACHINE 260LB HOUR $18,999.00 Time Remaining: 15d 23h 35m Buy It Now for only: $18,999.00 |
 ITALGI BENCH DOUBLE SHEET RAVIOLI MACHINE MODEL PR30 $4,500.00 Time Remaining: 25d 11h 15m Buy It Now for only: $4,500.00 |
 Pavan Toresani Stainless Steel Ravioli Machine $15,000.00 Time Remaining: 16d 23h 25m Buy It Now for only: $15,000.00 |
 PELMENI MACHINE PIEROGI MACHINE RAVIOLI MACHINE $46,800.00 Time Remaining: 13d 9h 48m Buy It Now for only: $46,800.00 |
 CAPPELLETTI RAVIOLI PASTA MACHINE AGNELLI MODEL A500 $39,000.00 Time Remaining: 25d 12h 55m Buy It Now for only: $39,000.00 |
 PASTA MACHINE RAVIOLI FACTORY $9,999.99 Time Remaining: 13d 23h 5m Buy It Now for only: $9,999.99 |
 MACHINE FOR MAKING HOMEMADE RAVIOLI ANY SIZE AND SHAPE $11,500.00 Time Remaining: 15d 13h 49m Buy It Now for only: $11,500.00 |
 DOMINIONI PUNTOEPASTA 2 SHEETS RAVIOLI MACHINE RS160 $12,000.00 Time Remaining: 6d 19h 31m Buy It Now for only: $12,000.00 |
 PASTA MACHINE COMES WITH 5 DYES RAVIOLI MACHINE $3,500.00 Time Remaining: 12d 21h 21m Buy It Now for only: $3,500.00 |
 CAPITANI DOUBLE SHEET RAVIOLI MACHINE MODEL RS 160 $11,500.00 Time Remaining: 10d 21h 16m Buy It Now for only: $11,500.00 |
 RAVIOLI DIE FOR COCOZZA BARI RS160 RAVIOLI MACHINE $620.00 Time Remaining: 27d 15h 31m Buy It Now for only: $620.00 |
 CAPPELLETTI RAVIOLI PASTA MACHINE DOMINIONI MODEL D250 $16,500.00 Time Remaining: 27d 14h 54m Buy It Now for only: $16,500.00 |
 TORTELLONI RAVIOLI PASTA MACHINE TORESANI PAVAN MR540 $30,000.00 Time Remaining: 23d 11h 17m Buy It Now for only: $30,000.00 |
 LB ITALIA DOUBLE SHEET RAVIOLI MACHINE MODEL RS 160 $9,500.00 Time Remaining: 17d 12h 20m Buy It Now for only: $9,500.00 |
 RAVIOLI DIE FOR PASTABIZ EC160RS PASTA MACHINE $660.00 Time Remaining: 17d 12h 53m Buy It Now for only: $660.00 |
 DIE FOR SAIMA RS 81 DOUBLE SHEET RAVIOLI MACHINE $850.00 Time Remaining: 26d 13h 25m Buy It Now for only: $850.00 |
 DOUBLE SHEET RAVIOLI DIE FOR LB ITALIA RS 160 MACHINE $650.00 Time Remaining: 27d 21h 2m Buy It Now for only: $650.00 |
 DIE FOR VILLA DAGRI DOMINIONI RS 160 RAVIOLI MACHINE $710.00 Time Remaining: 22d 13h 31m Buy It Now for only: $710.00 |
 DOUBLE SHEET RAVIOLI DIE FOR IMA R12 RAVIOLI MACHINE $700.00 Time Remaining: 26d 16h 56m Buy It Now for only: $700.00 |
 DIE FOR DOMINIONI PUNTO E PASTA RS 160 RAVIOLI MACHINE $800.00 Time Remaining: 17d 19h 1m Buy It Now for only: $800.00 |
 HALF MOON SHAPE mm 60 RAVIOLI DIE FOR DOMINIONI PUNTO E PASTA RS 160 MACHINE $850.00 Time Remaining: 22d 14h 39m Buy It Now for only: $850.00 |
 CANNELLONI SHAPE mm 47 x 115 RAVIOLI DIE DOMINIONI PUNTO E PASTA RS160 MACHINE $850.00 Time Remaining: 27d 12h 15m Buy It Now for only: $850.00 |
 DOUBLE SHEET RAVIOLI DIE FOR DOMINIONI RS 160 MACHINE $950.00 Time Remaining: 26d 17h 34m Buy It Now for only: $950.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR62 TORESANI PAVAN $1,050.00 Time Remaining: 16d 21h 9m Buy It Now for only: $1,050.00 |
 DIE FOR ITALGI PR50S DOUBLE SHEET RAVIOLI MACHINE $700.00 Time Remaining: 8d 16h 17m Buy It Now for only: $700.00 |
 DOUBLE SHEET RAVIOLI DIE CAPITANI RS160 RAVIOLI MACHINE $750.00 Time Remaining: 12d 11h 3m Buy It Now for only: $750.00 |
 mm 30 ROUND SHAPE DOUBLE SHEET RAVIOLI DIE DOMINIONI PUNTOEPASTA RS 160 MACHINE $950.00 Time Remaining: 10d 17h 5m Buy It Now for only: $950.00 |
 DIE FOR CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $800.00 Time Remaining: 11d 17h 5m Buy It Now for only: $800.00 |
 DIE FOR ITALVISA DOMINIONI RS 160 RAVIOLI MACHINE $750.00 Time Remaining: 1d 12h 13m Buy It Now for only: $750.00 |
 HOME MADE RAVIOLI DIE DOMINIONI RS160 2 SHEETS MACHINE $1,350.00 Time Remaining: 13d 12h 48m Buy It Now for only: $1,350.00 |
 S S FILLING CYLINDER CAPITANI RS 160 RAVIOLI MACHINE $230.00 Time Remaining: 27d 12h 44m Buy It Now for only: $230.00 |
 TWO SHEETS RAVIOLI DIE FOR DEA AKA PHASE II RSM MACHINE $1,000.00 Time Remaining: 25d 15h 30m Buy It Now for only: $1,000.00 |
 SHELL RAVIOLI DIE FOR RS81 DOUBLE SHEET RAVIOLI MACHINE $875.00 Time Remaining: 3d 16h 25m Buy It Now for only: $875.00 |
 RAVIOLI DIE FOR SAIMA PASTA EQUIPMENT RC 230 MACHINE $2,050.00 Time Remaining: 2d 10h 17m Buy It Now for only: $2,050.00 |
 PASTA DIE FOR COZZI RS160 DOUBLE SHEET RAVIOLI MACHINE $660.00 Time Remaining: 19h 35m Buy It Now for only: $660.00 |
 DOUBLE SHEET RAVIOLI DIE CAPITANI RS160 RAVIOLI MACHINE $850.00 Time Remaining: 2d 11h 12m Buy It Now for only: $850.00 |
 HEART SHAPE RAVIOLI DIE FOR DOMINIONI RS 160 MACHINE $680.00 Time Remaining: 3d 15h 24m Buy It Now for only: $680.00 |
 HEART SHAPE mm 85 RAVIOLI DIE DOMINIONI PUNTOEPASTA RS250 DOUBLE SHEET MACHINE $1,950.00 Time Remaining: 4d 10h 15m Buy It Now for only: $1,950.00 |
 RAVIOLI DIE FOR DOMINIONI A120 MULTIPURPOSE MACHINE $525.00 Time Remaining: 10d 19h 26m Buy It Now for only: $525.00 |
 HOME MADE RAVIOLI DIE CAPITANI RS 160 2 SHEETS MACHINE $1,350.00 Time Remaining: 14d 13h 9m Buy It Now for only: $1,350.00 |
 DOUBLE SHEET RAVIOLI DIE CAPITANI RS160 RAVIOLI MACHINE $850.00 Time Remaining: 2d 11h 19m Buy It Now for only: $850.00 |
 DOUBLE SHEET RAVIOLI DIE CAPITANI RS160 RAVIOLI MACHINE $850.00 Time Remaining: 2d 11h 32m Buy It Now for only: $850.00 |
 DOUBLE SHEET RAVIOLI DIE FOR IMA R16 RAVIOLI MACHINE $800.00 Time Remaining: 10d 18h 39m Buy It Now for only: $800.00 |
 FILLING BLOCK FOR RR150 TORESANI PAVAN RAVIOLI MACHINE $600.00 Time Remaining: 5d 17h 36m Buy It Now for only: $600.00 |
 Die For Italgi Ravioli Machine PR30 Used Good Condition $1,150.00 Time Remaining: 1d 20h 14m Buy It Now for only: $1,150.00 |
 DIE FOR ITALVISA DOMINIONI RS 160 RAVIOLI MACHINE $750.00 Time Remaining: 1d 12h 39m Buy It Now for only: $750.00 |
 SQUARE DIE CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $815.00 Time Remaining: 3d 16h 11m Buy It Now for only: $815.00 |
 ROUND SHAPE mm 60 RAVIOLI DIE DOMINIONI PUNTOEPASTA RS250 DOUBLE SHEET MACHINE $1,950.00 Time Remaining: 4d 9h 43m Buy It Now for only: $1,950.00 |
 DIE FOR SAIMA RS 81 DOUBLE SHEET RAVIOLI MACHINE $850.00 Time Remaining: 4d 19h 9m Buy It Now for only: $850.00 |
 DIE FOR CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $800.00 Time Remaining: 11d 16h 18m Buy It Now for only: $800.00 |
 DIE FOR CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $800.00 Time Remaining: 11d 17h 15m Buy It Now for only: $800.00 |
 DIE FOR CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $800.00 Time Remaining: 11d 17h 21m Buy It Now for only: $800.00 |
 PASTA DIE ALDO COZZI RS160 DOUBLE SHEET RAVIOLI MACHINE $675.00 Time Remaining: 8d 13h 40m Buy It Now for only: $675.00 |
 RAVIOLI DIE FOR AGNELLI MARIO A125 DOUBLE SHEET MACHINE $1,600.00 Time Remaining: 2d 12h 11m Buy It Now for only: $1,600.00 |
 RAVIOLI DIE FOR AGNELLI MARIO MODEL A 250 MACHINE $1,700.00 Time Remaining: 2d 17h 34m Buy It Now for only: $1,700.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR135 TORESANI PAVAN $1,050.00 Time Remaining: 3d 10h 53m Buy It Now for only: $1,050.00 |
 RAVIOLI DIE FOR MARIO AGNELLI A125 DOUBLE SHEET MACHINE $1,600.00 Time Remaining: 3d 14h 58m Buy It Now for only: $1,600.00 |
 HEART SHAPE RAVIOLI DIE FOR DOMINIONI RS 160 MACHINE $875.00 Time Remaining: 12d 13h 25m Buy It Now for only: $875.00 |
 RAVIOLI DIE FOR VENTO TECNA SAIMA RC 230 MACHINE $2,050.00 Time Remaining: 13d 11h 54m Buy It Now for only: $2,050.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR 62 TORESANI PAVAN $1,050.00 Time Remaining: 16d 21h 10m Buy It Now for only: $1,050.00 |
 STRIPWISE RAVIOLI DIE FOR SAIMA RN120 RAVIOLI MACHINE $600.00 Time Remaining: 21d 12h 18m Buy It Now for only: $600.00 |
 DOUBLE SHEET RAVIOLI MOLD FOR IMA R16 RAVIOLI MACHINE $800.00 Time Remaining: 10d 18h 48m Buy It Now for only: $800.00 |
 ROUND DIE CAPITANI RS 160 DOUBLE SHEET RAVIOLI MACHINE $815.00 Time Remaining: 3d 16h 17m Buy It Now for only: $815.00 |
 DIE FOR TECNA SAIMA RS 90 DOUBLE SHEET RAVIOLI MACHINE $850.00 Time Remaining: 4d 11h 56m Buy It Now for only: $850.00 |
 S S FILLING CYLINDER TECNA SAIMA RS90 RAVIOLI MACHINE $220.00 Time Remaining: 9d 12h 57m Buy It Now for only: $220.00 |
 STRIPWISE RAVIOLI DIE FOR SAIMA RN160 RAVIOLI MACHINE $950.00 Time Remaining: 1d 14h 32m Buy It Now for only: $950.00 |
 RAVIOLI MOULD DOMINIONI A120 F240 MULTIPURPOSE MACHINE $550.00 Time Remaining: 18d 13h 48m Buy It Now for only: $550.00 |
 RAVIOLI DIE DOMINIONI A120 F240 MULTIPURPOSE MACHINE $550.00 Time Remaining: 1d 12h 33m Buy It Now for only: $550.00 |
 MOLD FOR SAIMA RS 81 DOUBLE SHEET RAVIOLI MACHINE $850.00 Time Remaining: 14d 15h 21m Buy It Now for only: $850.00 |
 MOULD FOR SAIMA RS 81 DOUBLE SHEET RAVIOLI MACHINE $850.00 Time Remaining: 14d 15h 32m Buy It Now for only: $850.00 |
 SMALL CAPPELLETTI DIE FOR IMA RAVIOLI PASTA MACHINE $1,450.00 Time Remaining: 5d 9h 51m Buy It Now for only: $1,450.00 |
 S S FILLING FUNNEL FOR DOMINIONI RS250 RAVIOLI MACHINE $470.00 Time Remaining: 26d 15h 51m Buy It Now for only: $470.00 |
 FILLING DRIVING CAM FOR TORESANI RR230 RAVIOLI MACHINE $500.00 Time Remaining: 25d 11h 48m Buy It Now for only: $500.00 |
 STAINLESS STEEL FILLING FUNNEL IMA R16 RAVIOLI MACHINE $290.00 Time Remaining: 26d 15h 45m Buy It Now for only: $290.00 |
 SET OF NEW FOLDING ROLLERS FOR TORESANI RAVIOLI MACHINE $480.00 Time Remaining: 26d 15h 58m Buy It Now for only: $480.00 |
 RAVIOLI MOLD DOMINIONI A120 F240 MULTIPURPOSE MACHINE $550.00 Time Remaining: 1d 12h 24m Buy It Now for only: $550.00 |
 RAVIOLI DIE FOR DOMINIONI PUNTO E PASTA RS160 MACHINE $490.00 Time Remaining: 25d 19h 22m Buy It Now for only: $490.00 |
 RAVIOLI DIE FOR LB ITALIA RS160 PASTA MACHINE $870.00 Time Remaining: 1d 19h 8m Buy It Now for only: $870.00 |
 S S FILLING CYLINDER DOMINIONI RS160 RAVIOLI MACHINE $220.00 Time Remaining: 26d 15h 53m Buy It Now for only: $220.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR135 TORESANI PAVAN SQUARE SHAPE mm 20 $1,650.00 Time Remaining: 21d 16h 13m Buy It Now for only: $1,650.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR135 TORESANI PAVAN HALF MOON SHAPE mm 85 $1,650.00 Time Remaining: 21d 16h 17m Buy It Now for only: $1,650.00 |
 RAVIOLI DIE FOR MACHINE MODEL MR135 TORESANI PAVAN SMOOTH HALFMOON SHAPE mm 50 $1,650.00 Time Remaining: 21d 16h 21m Buy It Now for only: $1,650.00 |
 FILLING BLOCK FOR RR 150 TORESANI PAVAN RAVIOLI MACHINE $600.00 Time Remaining: 21d 12h 10m Buy It Now for only: $600.00 |
 RAVIOLI DIE FOR DOMINIONI PUNTO E PASTA RS 160 MACHINE $875.00 Time Remaining: 1d 13h 20m Buy It Now for only: $875.00 |
 RAVIOLI DIE FOR AGNELLI MACCHINE GEIMEX A250 MACHINE $1,900.00 Time Remaining: 3d 18h 12m Buy It Now for only: $1,900.00 |
 RAVIOLI DIE FOR AGNELLI MACCHINE A540 RAVIOLI MACHINE $9,500.00 Time Remaining: 3d 18h 44m Buy It Now for only: $9,500.00 |
 S S FILLING CYLINDER DEA GENOVA RSM RAVIOLI MACHINE $220.00 Time Remaining: 10d 16h 51m Buy It Now for only: $220.00 |
 DIE FOR DOMINIONI PUNTO E PASTA RS 160 RAVIOLI MACHINE $850.00 Time Remaining: 11d 13h 36m Buy It Now for only: $850.00 |
 DIE FOR DOMINIONI PUNTO E PASTA RS 160 RAVIOLI MACHINE $850.00 Time Remaining: 11d 13h 46m Buy It Now for only: $850.00 |
 DIE FOR DOMINIONI PUNTO E PASTA RS 160 RAVIOLI MACHINE $850.00 Time Remaining: 11d 14h 35m Buy It Now for only: $850.00 |
 STAIN STEEL FILLING TUBE FOR DEA RS200 RAVIOLI MACHINE $420.00 Time Remaining: 14d 13h 1m Buy It Now for only: $420.00 |
 S STEEL FILLING FUNNEL FOR DEA RS200 RAVIOLI MACHINE $290.00 Time Remaining: 14d 13h 4m Buy It Now for only: $290.00 |
 FILLING WORM FOR TORESANI PAVAN MR540 RAVIOLI MACHINE $3,100.00 Time Remaining: 25d 11h 59m Buy It Now for only: $3,100.00 |
 COMPLETE FILLING BLOCK FOR OMAR RP 540 RAVIOLI MACHINE $1,580.00 Time Remaining: 27d 19h 41m Buy It Now for only: $1,580.00 |
 MOLD FOR DOMINIONI PUNTO E PASTA RS 160 RAVIOLI MACHINE $800.00 Time Remaining: 1d 13h 7m Buy It Now for only: $800.00 |
 FILLING BLOCK FOR TORESANI PAVAN MR540 RAVIOLI MACHINE $3,500.00 Time Remaining: 21d 13h 57m Buy It Now for only: $3,500.00 |
 2 SHEETS RAVIOLI DIE FOR DEA AKA PHASE II RS75 MACHINE $880.00 Time Remaining: 4d 16h 28m Buy It Now for only: $880.00 |
 2 SHEETS RAVIOLI DIE FOR DEA AKA PHASE II RS300 MACHINE $6,000.00 Time Remaining: 4d 17h 59m Buy It Now for only: $6,000.00 |
Ravioli Machine
The Art of Running a Profitable Kitchen by Frank Manson
By Helena Masters
Restaurants, especially of the upmarket variety, are associated with gourmet food, fine wine, trendy décor and top-notch service. But the business side of things is the foundation upon which all these niceties exist. Bertus Basson, owner and Head Chef of Overture restaurant in Stellenbosch, chats to us about the importance of running a profitable kitchen.
When you walk into Overture restaurant, with its serene atmosphere and breathtaking view, it’s hard to imagine that behind the scenes, everything doesn’t just perfectly fall into place as well. The truth is, however, there wouldn’t be a restaurant without careful planning and a lot of hard work.
And as with most establishments such as this, the kitchen is a pivotal part of this success.
“The start of running a good kitchen is having a game plan,” Bertus says. “Our game plan, for example, is fresh and seasonal – and that’s what we stick to. Our menu changes daily because then we can really allow for what’s in season. It’s cheaper to work with and also better quality.”
Having started his own catering company six years ago at the age of 24, and subsequently opening Overture three years ago with his chef business partner, Craig Cormack, Bertus has learned the tricks of the trade, often, he admits, through trial and error. “Learning to run a business can be a costly process, and it’s difficult. It’s not just about the creative side of making food.”
But learn he has, and to see the results of hard work in his award-winning restaurant speak far louder than words.
Firstly, Bertus highlights the importance of having a good relationship with your suppliers. “Choose suppliers very carefully. If you’re going to pay for a box of tomatoes, you need to get a box of tomatoes, not a box of tomatoes minus a quarter that are rotten. Get what you pay for. You need to negotiate with them for the best price and go with who can give you the best deal. It’s good to have a personal relationship with all your suppliers because when they like you, they will send you stuff they don’t send anybody else. But on the other hand, if we’re supporting a certain supplier, I want to see them support my business. We make a deal that at least every few months they are here with a few of their friends for lunch or dinner. It’s nice to see your suppliers in your restaurant because it shows they care. It’s about give and take.”
Secondly, he advises restaurant owners to determine their selling point. “Certain restaurants need to base their value for money on the food and others need to base it on the skill,” says Bertus. “If a steakhouse charges you R10 for a plate of chips, they are charging you purely for the plate of chips. If we charge R30 for a plate of chips, it’s because we have to go find the best potatoes, bring them back here, have them peeled, cut them by hand, blanche in clean oil, refry them and then serve. We have to charge for the labour and not just for the product. And this is what we base our value for money on.”
In a kitchen preparing meals off an á la carte menu, there are a lot of variables – and also a lot of things that can go unexpectedly wrong. Bertus notes that accidents have to be taken into account, although he cites wastage as one of the biggest unnecessary expenses. Luckily, this can be avoided through planning.
“When you buy something, you pay for it regardless of whether you use the whole thing or not. If you only use the flesh of a tomato, you’ve got the seeds and the skin left over. So I can take the seeds and skin and put them in the stock pot, which means that the value they add to a sauce is maybe 2c. Or I can take them and make ravioli out of them. All of a sudden, something that was worth 2c to me as a sauce now becomes worth R90 to the plate. Use the whole product.” If the owner is not the chef, Bertus suggests making a big part of the chef ’s salary food-cost based in order to provide incentives for conscientious usage.
He also realises the value of investing in proper equipment. “The biggest saving grace is a vacuum pack machine. We vacuum seal off-cuts and we use it as we go along. Storage is exceptionally important. If you sit with bad refrigeration or poor dry store, you lose a lot.”
This waste-not-want-not attitude is something that also needs to be taught to staff. “When we take on trainees, it initially costs me more to have the trainees than what they are actually worth to us. They mess up more produce in a month than what we’re paying them. But we realise the value of training them. It takes us two or three months, and then they start producing what we want. It’s great to teach someone how to watch costs and how not to waste in chef school, but that’s just figures on paper.”
Another unnecessary expense Bertus points out is pilferage. Although he says he has hardly ever had problems at Overture, he has seen how dishonest staff can harm an establishment.
“I would rather trust my staff, and I do, but if there’s an issue, I’ll deal with it. And they know that I would take it very seriously,” he says. “Stock taking is very important and you have to do it as frequently as possible – every day even.”
And then there are the variable expenses that people don’t know about in restaurants, simply because they don’t see them. Bertus points out that cleaning chemicals cost thousands of Rands every month. Guests see a clean restaurant, but this isn’t without a cost. Laundering and service costs have to be considered when pricing dishes and Bertus again points out that part of the value for money received at Overture is having the luxurious setting. It’s not quite as simple as just charging for the food.
But he maintains that no matter what, the most important thing is to still give customers value for money. “Make sure the food is delicious, that the service is first class, that your restaurant is in the right state and that your attitude is professional,” he says. “The guest’s experience can never be decreased. You never cut costs on what’s face on – food, wine and service for example. You may think people won’t notice, but they do. Then why would they come back?”
Another mistake a lot of owners make is believing that because it’s their establishment, they are first in line for a salary. Bertus debunks this myth in no uncertain terms. “You pay your suppliers first and your staff next,” he says. “The profit that I might make this month might be needed to buy new equipment, and that’s where the money goes. I might not get anything. It’s more important to keep the restaurant going.”
Bertus also values the roles that others play in his business, as he admits that chefs are not necessarily business people. “You can’t do everything. It’s about being managed and having balance. Part of our game plan is that we have the best financial people looking after us. We have a fantastic accountant and an investment guy as well. Investments help when we have a slower month, and we can pull some capital overlay just to help us cover costs.”
And the most important tip for running a restaurant in Bertus’ opinion? Be a hands-on owner. “You have to be here to make it work; people want to see you in your own restaurant. You’ve got to be careful and you’ve got to be consistent. If you’re hands-on, it makes it much easier to get the exact results you want. Don’t just put your money behind it; give of your skills too. If you’re not a food person, be an excellent service person. Some people are not meant to run a restaurant. If you don’t want to be the first one here every day and the last one to leave, don’t do it. But if you work hard, it pays off.”
If Bertus’ words of advice prove anything, it’s that the restaurant business is not for the faint of heart. It takes passion, determination, maturity and a lot of patience. However, with the right management, it can be hugely rewarding, both personally and financially.
Overture is situated on the Hidden Valley wine farm in Stellenbosch. For more information and for bookings, please call 021 880 2721 or visit http://www.dineatoverture.co.za.
About the Author
Hospitality Marketplace is for hoteliers, restaurant owners, guesthouse & B&B owners, food & beverage managers and executive chefs. By combining traditional print with search engine technology, Hospitality Marketplace provides the perfect platform to list your company, search for products & get the latest local and international hospitality news.Twitter: @HospitalityMktp
LM Pleasure Pasta Machine and Ravioli Maker Video