Sustainability and community are stated corporate values and are built into the operating model.
Environmental
- Demand-driven central production and inventory systems that minimise food waste, with surplus-donation partnerships for edible surplus.
- Energy-efficient kitchen equipment and scope for on-site solar to mitigate load-shedding and reduce emissions and operating cost.
- Responsible sourcing of proteins and produce, and a progressive move to recyclable and lower-plastic packaging across delivery and retail.
Social and community
- Direct employment of roughly 70 people in Year 1 rising to ~255 by Year 5, plus indirect employment across the franchise network.
- A staff-training academy developing culinary, hospitality and management skills, a meaningful contribution to youth employability in a high-unemployment economy.
- Franchising as an engine of small-business ownership, and community and cultural-celebration activations that root the brand locally.
Governance and B-BBEE
The Company will pursue a credible B-BBEE posture appropriate to hospitality, meaningful ownership, skills development, and enterprise and supplier development, which supports access to corporate catering contracts and development-oriented funding. ESG metrics (employment, training hours, local procurement, food safety and waste) will be tracked and reported to the board and investors.
StrengthHospitality as inclusive development
The staff-training academy and the franchise model together make the business an engine of skills development and small-business creation. Scaled responsibly, the platform advances employment and entrepreneurship in a sector that is one of the country’s largest employers, an ESG outcome that also strengthens the commercial case with corporate customers and development-oriented funders.