Grub & Vine

What is your restaurant’s current biggest challenge & how do you manage this challenge in a highly competitive industry?

Something that we strive for is consistency: retaining our high standard of service in everything we do; from the food, to the service, ambience, and even the marketing. We want our guests to know that when they visit us, they will always have a great experience, and that takes constant work, dedication and commitment from everyone on the team.

Another industry-wide challenge is talent. There is a shortage of experienced and skilled senior people, such as chefs and managers. It’s something we need to address as an industry; nurturing and developing a pool of talent from within.

What makes the restaurant really special?

I think the fact that we live and breathe the three things that make for a fantastic experience; great food, fantastic wine, and a vibey ambience. Our food is unpretentious and tasty - we don’t go for trends or serve fiddly food you need to eat with a set of tweezers. Sure, there’s a time and place for that - but it’s not with us. Great wine - this is part of our ethos throughout the business - we understand that great food must meet its equal in wine, and we strive to deliver a fantastic range of local and international wines. We also offer unique wine pairing options: Local Legends - the best from our legendary local producers; International Icons - a selection of premium imports for those who are keen to experience what the world has to offer; and SA vs the World, a side-byside local and international comparison that aims to demonstrate how our wines stack up against the rest of the world.

How do you prepare now to remain relevant and in-demand in future?

Again this goes back to consistency. We don’t want to be a passing fad; we want Grub & Vine to someday become a well-loved Cape Town institution, of the likes of Aubergine, and this is only possible with consistency.

We also like to keep things fresh; our menu and wine list change frequently, and we regularly introduce new concepts such as our Meet the Makers dinner series.

How do you expect the association with Haute Grandeur will benefit your brand in the medium/long run?

Partnering with credible industry bodies helps to elevate our brand’s profile, create awareness and establish trust in our offering.

W: www.salwabeachresort.qa