Shaping Salt Rock’s dining scene, brothers Andile and Ayanda’s journey in the restaurant industry is nothing short of inspiring. Read on to discover how they turned their dreams into reality and what’s next for their growing empire.
The Story
Did your interests and goals align from the start or develop over time?
Growing up, I (Andile) wanted to be an actor, and Ayanda wanted to be an accountant.
Did your upbringing influence your love for food and hospitality?
Our humble beginnings taught us to be committed to our craft and never give up. Hospitality is a constant grind, you have to be committed. It’s also important to know that not every day is going to be a great day, so you can’t give up over a few challenging days.
The Journey
The Litchi Party – how did it come about and what was the takeaway for your business?
Litchi Party was our first big annual event outside of the regular week-to-week stuff. Litchi Party 2013 elevated the brand, but 2014 was the breakthrough year that changed the way we looked at business. Once you’ve unlocked a certain level in your mindset, there is a shift in your self-confidence.
What key lessons from hosting the Litchi Party helped you in the restaurant world?
The details of organising a festival event that can cater to up to 5000 attendees require a lot more preparation than a very busy day/week in hospitality. So our capacity for organising multiple things simultaneously was well built up before we got started in our hospitality businesses.
How did your journey into the restaurant industry begin?
During our student years, we waited tables and bartended, and that is when our love for the industry began. However, opening your own restaurant in your early 20s is a lot harder than starting an events business (which isn’t easy either, just easier than a restaurant).
The Restaurants
How did you decide on the distinct concept for each of your restaurants?
So we never planned to open three new venues at the same time; however, after we had sold Dantè in Umhlanga to a Johannesburg group, we were on the hunt for the next big thing. When we found the space in Salt Rock City, the conversation evolved to doing the three at once. Dantè was a three-storey venue, the first in KZN in recent years. That chapter also helped us back ourselves to go for three venues on one level beside each other. Each one had to have its own identity and appeal, suited to its offering but also complement its sister venue.
What’s been the most rewarding part of building your restaurants in Salt Rock?
The Greater Salt Rock area is an emerging market. There is still so much to happen and be developed, so it makes the future very exciting. There are some great people in the area, and we are just happy to contribute our little bit and be part of the area’s growth.
Do you have any signature dishes that define your brand across all locations?
It’s always hard to pin it to one dish because people generally have different tastes and desires.
Donna, being Italian, means the dishes to try are our pizza and pasta. Our hand-stretched sourdough pizzas are hard to beat. Personally, the Bacon Avo Feta pizza is the best one. Our prawn pasta is a crowd favourite.
Butcher & Wine is a grill and sushi restaurant. Not everyone knew that we offered sushi initially, however, we have become the go-to sushi place in Salt Rock. We have amazing sushi, if I may say so myself. On the grills, our 200g sirloin is dry-aged and an absolute treat, followed by the gourmet burgers, the Philadelphia and Camembert are top of the list if you like meat and cheese.
Business Dynamic
Is it easier or harder working together as brothers in business?
We are identical twins and have done pretty much EVERYTHING together. It’s definitely easier to be brothers in business. One of our favourite sayings is “iron sharpens iron”, so we build and grind together with an aligned vision.
How do you split the responsibilities?
I am definitely more on the creative and marketing side of things. Ayanda is very involved with the operations and finances. We are lucky that we have had a big team of staff before, and we’ve run a mega venue, so it makes things slightly easier.
What’s one thing you admire most about each other?
Ayanda’s willingness to get stuck into the admin (laughing). Andile is a people person and naturally patient.
The Future
Are there more restaurant concepts in the works?
Our group has grown since our launch in Salt Rock. We have taken on more hospitality businesses and are now operating five venues in the La Vie Hospitality Group. We have a few other concepts that appeal to us, however, we have a very specific business we want to do in the near future. Without giving away too much, it will be a monster of a business.
What advice do you have for aspiring restaurateurs?
A good place to start is being a server, waitron or bartender. Get stuck in and get your hands dirty. Learn what good service and looking after customers is about. Once you’ve put in the time on weekends and peak holiday seasons, if you’re still passionate about the industry, then go for it. Give it your best shot, with a clear understanding that it’s a demanding field.
How would you like to be remembered in the local dining scene in Salt Rock?
We would love them to remember the dynamic and modern offering available in Salt Rock that caters to every occasion, from a family outing (Donna) to a date night (Butcher & Wine) or a celebratory drink (Saint Yves).
@donnamodernitalian
@butcherandwine
@saintyvesbar
