I have written previously how the restaurant industry is suffering tremendously, both in being able to pay its bills due to lack of cash flow, and the responsibility it has to keep paying staff, receiving UIF payments for staff appearing to be a difficult process, understandable as every employer in the country is trying to keep head above water and therefore submitting claims. From wanting to jump in to prepare meals to deliver, and thereby keep some staff employed and some cash flowing, most restaurant were disappointed to discover that this was against the Lockdown Law. Yet a handful of chefs and food suppliers have managed to receive an Essential Service certificate, and are preparing food offerings, which they are delivering to clients’ homes or offering on a collection basis. Licensed alcohol-selling restaurants appear to be experiencing the biggest problems when it comes to food delivery permission, even though they do not offer alcohol delivery.
Last week young energetic Chef Ryan Cole, Head Chef of Salsify at The Roundhouse, a restaurant in the Test Kitchen Group, announced that in his private capacity, and working from his home, that he is preparing a number of food items, and delivering them to his clients’ homes. Chef Ryan announced his new service, cleverly named ‘Essentials by Ryan Cole’, on Instagram and Facebook, attaching the limited menu, the ordering details, and his certification. Chef Ryan describes his Lockdown offering as ‘wholesome ready made meals cooked in my home, for yours. Prepared for you to simply reheat in your home and enjoy with your loved ones’. Orders are placed until 22h00, for delivery or pick-up in Camps Bay the following day. Meals are prepared in a sanitised environment. Prices are incredibly reasonable, for the caliber of Chef Ryan, whose restaurant featured in the Eat Out Top 10 list last year, a year after it opened at the historic The Roundhouse in Camps Bay. His offering includes breads (R45/R50), croissants (R20/R30), rusks (R40), Raspberry & Almond Frangipane Tart (R150), and aioli and pesto, at R40 each. No cooked meals appear on the menu list posted on Facebook,
Client Cara Kahn from Camps Bay (main photograph) raved about her amazing meal ordered from Chef Ryan on Facebook. She shared to me that they ordered a starter salad, cannelloni, and lemon bars for dessert, adding breads, croissants, hot cross buns, the tart, and pesto to the order too.
I checked with Chef Ryan last night, and his reply was: ‘
‘Dear Chris.Thanks for your mail. Lovely to hear from you.We are providing essential services such as bread that we bake daily. Along with fresh milk and fresh raw pastaWe also provide meal kits for people to assemble at home.This is a project we are running from home and it has no connection in any way to the roundhouse, salsify or the lawns.We received a government permit to carry out the above.Many thanks and best regards.Ryan’.
Interesting is that his certificate from the Companies & Intellectual Properties Commission is made out to Salsify, with the physical address stated as that of The Roundhouse. Contact Chef Ryan at firstname.lastname@example.org
The Lawns is located at the Roundhouse as well, and jumped at the opportunity to offer a Lockdown service as well, named Deli @ The Lawns. News24 reported that owner JP Scholtz received a permit to produce meals for four, including a whole roast chicken with vegetables at R275, collected by clients at the venue. Staff received permits to travel to work to prepare the meals. The misspelling of Bobotie on the menu as well as the R140 pricing of the chicken pie led to a backlash on Social Media, with the question how this business qualifies as an Essential Service. Given that the restaurant has a liquor license, it cannot call itself a Delicatessen, the police and the Department of Trade & Industry explained to the owner when they closed down his Lockdown Deli.
Coco Safar in The Artem Centre in Sea Point has been open as a Bakery, selling ‘Artisanal Breads and Viennoiserie’ during Lockdown. The offering includes bread loaves (R34/R45), brioche buns (R55 for six), Mosbolletjie loaf (R39), brioche florentines with spinach and feta (R65), and a range of croissants (R30 – R45). Now one can have the order delivered or have it prepared for collection by Whats App, at 082 055 5721.
Chef Cheyne Morrisby sells packs of ingredients at R340, including different noodle types, rices, sesame seeds, teriyaki, pickled ginger, Tom yum paste, miso paste, bonito flakes, and more, which one orders via What’s App and collects at Kenrock Estate on Valley Road in Hout Bay. It appears that the packs of ingredients may be linked to the cooking demos which can be seen on Chef Cheyne’s Facebook page. Cheyne’s Restaurant has a CIPC Lockdown Essential Service certificate. Contact Cheyne Morrisby at 079 067 4919.
Wild Peacock is a supplier of ingredients to the restaurant industry, but has opened up its service to private clients too, delivering a variety of cheeses, charcuterie, seafoods and shellfish, eggs and poultry, dairy products, coffees and teas, and more. It is based in Stellenbosch but delivers to Cape Town. Wild Peacock and Yuppiechef have partnered, the latter delivering a variety of Gourmet Boxes. Wild Peacock Tel 079 847 3450/081 872 0851.
The Olive Branch Deli in Lifestyle on Kloof on Kloof Street is open during Lockdown, and sells its vast range of food and beverage items, including yoghurts, cheeses, butter, milks, herbs, spices, meats, pastas, chocolates, olive oils, vinegars, and much more. It reminds me of an old-school grocery store, with lovely music and superb service.
The restaurant industry has been warned about receiving CIPC certificates fraudulently, facing legal action if they do not comply with Government Lockdown regulations regarding Essential Services.
POSTSCRIPT 14 April: I saw this post on restaurants preparing meals from their kitchens on the Facebook page of the Sea Point CID after sharing this post:
‘RESTAURANTS/CAFES OPERATING AS ESSENTIL FOOD SUPPLY – NOT ALLOWED:
The Sea Point CID had received questions around Restaurants/Cafes operating and the legality of such.
We have approached the Restaurants Association of South Africa to find out if this is indeed allowed, Chairman, Jacques Weber has been in communication with the SA Restaurants Association’s, Wendy Alberts and have received the following.
Restaurants/Cafes operating with just their kitchens and supplying food (prepared/frozen) is 100% NOT Allowed.
The DTI will release an updated statement today that any certificate issued by the CIPC site and being used in the following way is 100% null and void.
The Minister has said if the main operation is that of a restaurant/deli/café it is deemed a restaurant/cafe and therefore NOT an essential service which means non operational during lockdown.
Previous Press Statement:
We would like to clarify that the registration portal is only for registered companies operating in South Africa. Healthcare professionals registered with the Health Professions Council of South Africa, sole proprietors who provide essential goods and services (like spaza shops), and small-scale farmers will not have to register through the Bizportal.
Only companies, spaza shops, healthcare professionals and farmers permitted in terms of the lockdown regulations will be allowed to continue operating through the period.
Possession of a CIPC certificate does not constitute permission to operate during the lockdown.
Companies must be guided by the regulation as to whether their business operations constitute essential services.
Any misrepresentation of information is a criminal offence and will be prosecuted.
Already we have seen companies selling on-premise consumption of alcohol registering through the platform.
Other examples include non-essential grooming for pets. We will advise these companies that this is not permitted, and may take further action if required.
Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chrissy_Ulmenstein