Some things just belong together. Prawns and lemon butter, bacon and eggs, and Mozambik and Ballito. Known for its iconic chicken dishes, lively atmosphere and legendary R&Rs, the restaurant has been a steady presence in the area and has evolved along with it. As the brand celebrates 20 years, we went back to the early days of this now international franchise, with Brett Michielin, a 40-seater restaurant and a crazy vision for what Mozambik could one day become.
Looking for a change in 2005, Brett took a trip to the coast, not sure what he was looking for or what he would find. Sitting in the restaurant, which was previously in the Boulevard Shopping Centre, he looked at the menu after sampling a few dishes and saw an opportunity. Still serving his final few months, he approached the owner and proposed a partnership, not giving up even when faced with constant declinations. Brett eventually wore him down with his charisma and persistence and joined the team. Soon, he was on the floor, managing staff and navigating a bustling Ballito through packed holiday seasons and an expanding restaurant. Looking back, the experience was invaluable and taught him things about the industry he hadn’t seen before.
As the restaurant became more popular, more space and additions were needed. Still finding their feet and funding, they were cautious about what they introduced and when. They introduced a wooden deck, the Mozam-bar, where they served drinks, and in the height of December’s summer, their first customer walked in asking for the menu, but it actually didn’t exist just yet. Using the same kitchen that used to service 40 people now had to cater to 250 people. With a few scuffles and hard work, they got through those days and came out more experienced on the other side.
There was also the move to Balvista Centre, which saw the restaurant introduce new experiences with this refreshed location; the outdoor seating by the water is a favourite on hot days! This move came about when Brett’s business partner decided it was time to move on from the business, believing it had grown to its full potential, and coming out of the pandemic when the centre they were in wanted to revamp. It was a big and necessary step for the brand to grow.
Franchising came with its own set of lessons and challenges, “I thought I understood the franchising model, it was definitely a learning curve for me,” Brett shares. As the business flourished, his acumen as a restaurateur also developed as he realised a more hands-on approach was needed for every new branch that was opened. A central kitchen was introduced to maintain quality control and consistency of the authentic flavours, standard of dishes, and service the brand was known for.
Maintaining a menu that caters to everyone, that follows nutritional guidelines, and adapts to the region in which it is served requires a keen eye, discerning palate, as well as continuous testing and development. The Mozambik team is always monitoring their dishes to ensure they have what patrons want, adding on requested and constantly popular dishes, and removing those that can be swapped out for something more suitable for that season or area. Being in Ballito and having a deep connection to the community definitely contributed to the restaurant’s unique flavour profile. From classic spicy dishes to experimental emerging trends, everything is welcome in Ballito, and Mozambik has catered to that diverse taste for the past 20 years. Even through the pandemic, riots and floods, they have stood with the community, whether it’s opening their doors to provide some normalcy in turbulent times or getting involved in local projects. Being proactive contributed to the success of the brand, and having the right partners to back innovative and sometimes uncanny ideas.
As the North Coast develops, Mozambik won’t be left behind, with a revamp that has been brewing for the flagship store, there are other exciting additions on the way. The inclusion of a fine dining and cigar area is a bit of a passion project and adds something unique to the experience, which can be booked out for special occasions. Heading overseas, in addition to new branches in Zambia, a Mozambik is on track to open all the way in Dubai, really taking the flavours of Ballito to the world. There is also a distribution centre in the works, as they finalise the hygiene processes. Not forgetting the demand from retail stockists, local, countrywide and abroad, everyone wants a “piece”.
So, with 20 successful years behind them, what does the next 20 promise? Brett and his business partners have entrusted the brand to a team that has taken their knowledge and experience and combined it with their skills to streamline and improve on what is already there. Through the decades, one thing has not changed: Mozambik is Ballito’s darling and will remain rooted in this community for years to come.
WORDS: CRISTINA GOVENDER
PHOTOS: SARAH JANE PHOTOGRAPHY
