Nando's
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NANDO’S Global fast-food chain with distinctive South African flavour
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amous for its signature peri-peri sauce, Nando’s has grown from a single restaurant to a global chain that has more than 1,000 restaurants in more than 30 countries. The one-of-a-kind sauce that gives Nando’s chicken its distinguished flavour is a product of the African Bird’s Eye Chilli, which was discovered hundreds of years ago in Mozambique by Portuguese explorers. A few centuries later, in 1987, the very same peri-peri sauce inspired Fernando Duarte to invite his friend Robbie Brozin to a small Portuguese eatery in Rosettenville, South Africa, to try some peri-peri marinated chicken. In Duarte’s own words, “I knew nothing about the food business, I just knew that it was the best chicken I had ever tasted.” The pair bought the restaurant, named it Nando’s, and the rest is history. In 2016, Nando’s is more than just a chicken restaurant. The distinct flavour of peri-peri has been bottled for sale alongside other sauces in retail shops and supermarkets. SOUTH AFRICAN ROOTS Nando’s restaurants and menus are adorned with imagery of Barcelos Cockerel - which for centuries has been a symbol of faith, justice and good fortune due to a 14th Century legend told in Portugal. If the logo, taste of peri-peri and grilled chicken aren’t necessarily synonymous with South Africa, each Nando’s diner has its own unique design, with earthy textures and colours, designed to
“remind us of our sunny Afro-Portuguese roots.” They feature original, local South African art and unique design touches, all while Afro-Luso beats play out through the speakers. THE NANDO’S WAY One of Nando’s unique selling points is the fact that customers can have chicken their own way. They decide on the heat of the sauce they wish their chicken to be cooked in, from Lemon and Herb to Extra Hot. Chickens are locally-sourced, delivered fresh and never frozen. They are marinated for 24 hours, in a marinade that contains no preservatives, colourants or artificial flavours. Chickens are trimmed of excess fat before cooking, and flame-grilled which reduces the fat content even further. Nando’s restaurants are a mix of privately owned establishments and franchises. Due to the high demand, Nando’s franchisees must be talented business owners,
promoting an excellence in service levels and able to create a personalised, friendly and fun environment. Responsibilities include marketing the restaurant and the brand; business management, customer orientation, community relations; and people management. CUSTOMER PROMISE In South Africa, each and every restaurant has the Escudo promise blazoned on its walls. This passion-filled promise is to give customers the excellent quality and flavour that they expect. “It’s the Nando’s stamp of quality and something that we take very personally,” says the company. “We know our integrity lies in providing only the best products and service and that’s why the Escudo is such an important symbol to Nando’s and why it holds pride of place on our packaging and in our store.”
PEOPLE FIRST “Nando’s is not just about the chicken. It’s never been just about the chicken. It’s about the people who make the chicken.” That one simple motto has been a Nando’s saying from the very beginning. The ‘Nandocas’ as staff are collectively known, are the ‘big family’ people bringing the Nando’s experience to customer’s tables. Employees must buy into the company’s values: Pride, passion, courage and integrity. Nando’s couldn’t put it better. “Like in every family, some are quieter than others, some are the life and soul of the party and others are somewhere inbetween. But, at Nando’s, we love the fact that everyone is different – which is why everyone is welcome at our table!”
For more info contact: Sales - John Duffy
Tel: +27 (0)11 680 2537 Email: john@dhfoods.co.za
SAUCES AND MERCHANDISE Peri-peri is at the heart and soul of Nando’s food. Its popularity led Nando’s to bottle the secret ingredient so the flavour can be taken anywhere on the go. Across the world, consumers can buy a range of sauces, marinades, spices, salts and snacks from retail stores and supermarkets. Despite being imported into a number of different continents, each bottle of peri-peri sauce is produced at a factory near Johannesburg overseen by co-owner Fernando Duarte and follows the unique recipe made in the same tradition as they were hundreds of years ago. In South Africa, the Loja (store) sells a wide range of Nando’s merchandise, from aprons to beach towels. SOUTH AFRICAN CHANGES An average of around 20 new restaurants a year open in South Africa, and last year Nando’s began a major relocation and revamp programme that Nando’s Southern Africa CEO Geoff Whyte says would “add larger, more beautiful stores.” Earlier this month, Nando’s announced the appointment of Doug Place as Chief Marketing Officer of its Southern Africa business. Place joins Nando’s from Ster-Kinekor Theatres where he had been marketing director since 2011.
“Doug is one of the smartest marketers in South Africa. He boasts an enviable track record of success as evidenced by his impressive collection of local and international awards,” commented Whyte. “Nando’s is delighted to have someone of Doug’s calibre join our leadership team and we are looking forward to seeing him apply his special brand of magic to one of the world’s best-loved brands.” Research from Euromonitor International states that the value of SA’s chained fast-food chicken category is worth about R11.43bn, making it the strongest fast-food category in SA. Nando’s reach is set to continue to extend across the country, continent and world, too.
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