Food, In General Sunday, In General

In this episode of Food, In General I chat to Iming Lin from Meuse Farm and Food Flow and Daniel Smith from ABALOBI.

Both Iming and Dan represent organisations that are transforming the way we interact with food and I am incredibly grateful that I had the chance to chat with them.

In this conversation we look at the impact that the restaurant shut down has had on the food supply chain and more specifically how it has impacted small scale farmers and fishers. We briefly touch on the sustainability of the veggie box home delivery model and the logistical challenges they have faced through switching from restaurant deliveries to home deliveries. Dan walks us through ABALOBI’s swift marketplace pivot and Iming gives us more insight into how Food Flow was born.

Just a quick note. We did have some audio issues and there are one or two sections in the podcast where I will introduce the topic of conversation. I hope that doesn’t deter you from listening as this was a super insightful chat that has just further affirmed how important South Africa’s small scale farmer and fishery sector is.

Food, In General_S01_EP04_Iming Lin & Daniel Smith: Small scale producers in South Africa.

In this episode of Food, In General I chat to Jono Le Feuvre and Robert Cowles the founders of Rosetta Roastery, a coffee roastery, cafe and team that has established itself as a leader in South African specialty coffee over the last 10 years.

In this conversation with them, we look at coffee as an e-commerce model and the challenges that lie with that. They share their optimism on reopening the roastery and we try to reimagine what a cafe space could like in a post-COVID-19 era and the possible rise of the stand-up coffee bar. This conversation took place in level 4 and we chat about the moral dilemma that they faced when deciding whether or not to open up and even though we have now gone into level 3 and cafes are allowed to open and trade I felt it necessary to still highlight the challenges that our small businesses have been facing throughout lockdown.

I am proud to call Jono and Rob friends and fellow coffee professionals and this chat with them has left me with new optimism for the future of the industry that we all love..

Food, In General_S01_EP03_Rosetta Roastery.

In this episode of Food, In General I chat to Murray Clark (Muz), property developer and founder/CEO of Neighbourgood Property. Muz is a former colleague and friend who has built a very successful career in the property game for the past 15-years.

Muz talks to us through the lens of the landlord/developer and the implications that COVID-19 has had on him and his assets as well as his approach to rental for the tenants of his buildings. We chat about the future of rental models, rental as a turnover percentage of revenue and the challenges that may arise from that and we look at the likelihood of how the pre-COVID traditional rental model may change to accommodate flexibility, more landlord CAPEX spend and a more digital-focused asset management model.

My conversations with Muz are always thought-provoking and this one was no different. He has an incredible insight into the property space and I hope you take away as much from this as I did. If you would like to get in touch with Muz you can e-mail him at murray@peopleofgood.com.

Food, In General_S01_EP02_Murray Clark

[The re-edited version - it's a better, shorter listen]

The very first episode of Food, In General is my conversation with Gabi & Kyle Knight, chef/owners of The Shop. They are an awesome couple who have been at the helm of The Shop for the past 2 years and have built a reputation for being one of the true farm-to-fork restaurants in Cape Town.

Kyle talks to us about change in their business model, from pre-COVID-19 to now, and we chat about their adjustment from bistro-style, French-flare sit-in-dining to fried chicken take aways and pantry items. We touch on the costs associated with reopening a restaurant, while Gabi breaks down their new home delivery model and the hidden costs associated with offering a take away menu.

I hope you enjoy this conversation with Gabi & Kyle as much as I did. Their take-it-in-their-stride attitude is both humbling and inspiring.

Food, In General_S01_EP01_The Shop.

The very first episode of Food, In General is my conversation with Gabi & Kyle Knight, chef/owners of The Shop. They are an awesome couple who have been at the helm of The Shop for the past 2 years and have built a reputation for being one of the true farm-to-fork restaurants in Cape Town.

Kyle talks to us about change in their business model, from pre-COVID-19 to now, and we chat about their adjustment from bistro-style, French-flare sit-in-dining to fried chicken take aways and pantry items. We touch on the costs associated with reopening a restaurant, while Gabi breaks down their new home delivery model and the hidden costs associated with offering a take away menu.

I hope you enjoy this conversation with Gabi & Kyle as much as I did. Their take-it-in-their-stride attitude is both humbling and inspiring.

Food, In General_S01_EP01_The Shop.