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    African Dining

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    Gourmet Cuisine

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    Umami Flavours

Welcome

Recreating African cuisine

Dumela and welcome to Kubu, the gateway to great African dining, Nestled at the heart of Waterfront, with picturesque views of Table Mountain and Lions head, Tranquil blue waters of the Atlantic ocean located at the old V&A Waterfront Power Station.

We operate a cutting edge gourmet cuisine, combining unrelenting creativity and a remarkable craftsmanship with supreme knowledge of local produce. At Kubu, dinners are served exquisite blends of vibrant flavors all constructed to express the knowledge of African ingredients. Our search for ingredients means forage among the fields of Franschhoek and stretching as far as Congo for the purest possible flavor. We aim to heighten the philosophy of seasonal and locally sourced ingredients to an unprecedented level and in doing so we will create utterly delicious cuisine.

Welcome

About Us

Our cuisine inspiration comes from the rich history of Africa and its ancestral influences. Over time we have developed methods of eating produce at its finest and have also used prehistoric preparation methods such as fermenting produce to create a new authentic dimension of Umami flavours and also methods of preserving food.

Kubu is an inspiring restaurant that was born from our passion of all things African, combining a menu selection that’s broad and bold, eclectic market atmosphere with African decor and excellent and interesting food. The mission is to have not only a great food selection that Cape town can offer, but also efficient and superior service since customer satisfaction is our paramount objective. We are open 7 days a week for lunch and early diner (10:00 – 19:00). Kubu is the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female.

Our Story

Our Cuisine

Our menu will change regularly with 3 distinctive seasons, to work with nature and not against it, In the cold months very little is available from the earth and so we will turn to the ocean, at this time most fish are at the pinnacle of their quality,their flash firm and pristine, the diversity of shell fish is abundant ,enhanced with flowers that survived winter and vegetables from our green house and test kitchens. In summer when the earth turns green we will shift the kitchen to be more vegetarian based resulting in more options of raw and cooked plants collected from our community of local farmers, private foragers and neighboring countries directed by vegan chefs, during autumn or post summer we will look to the forests, at this period there’s a cornucopia of mushrooms ,berries and nuts coupled with a very large verity of game, every slice carefully cooked to not compromise excellent quality.

  • Invest in Us

    Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Kubu Restaurant business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.

    We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

    Invest in Us

    Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Kubu Restaurant business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.

    We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

    Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against national and international restaurant industry cost averages, and analysis against Cape Town market averages. We have taken a collective look at all figures to make solid business estimates.

    Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analyzed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer 'want'.

    A buffered financial plan that ensures adequate capitalization. A contingency buffer is included in the start-up cost to ensure the business in not under financed, as well as giving the business adequate funding to sustain it in the first six months of start-up. Our industry experience confirms a longer ramp-up stage for restaurants over other retail/service businesses. A common mistake for new entrepreneurs , but fully addressed in this business plan.

    A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

    Deep Management Experience. Our management team has 35 years combined experience, involved with over 8 restaurant operations, and deep involvement with the restaurant industry.

    Giving back: We currently have 6 community projects we are involved with.

    Kubu Restaurants objectives for the first three years of operation once finance is obtained:
    • Reduce unemployment
    • Be the first carbon neutral restaurant in Africa
    • Top 10 restaurant list in South Africa
    • Keeping food costs at less than 30% of revenue.
    • Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our ‘stretch' is to attain 70.73% by Year 3.
    • Keeping employee labor cost between 25-37% of total sales.
    • Remaining a small, unique restaurant with eclectic food and service.
    • Promoting and expanding the kubu restaurant concept as a unique Midtown destination restaurant.
    • Expanding our marketing and advertising in Western Provence, and in the travel and tourism industry to increase our customer base.
    • Achieving a profitable investment return for investors for Years 2 - 6.

    Please Email us on This email address is being protected from spambots. You need JavaScript enabled to view it. for more details.

  • Invest in Us

    Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Kubu Restaurant business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.

    Invest in Us

    Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Kubu Restaurant business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.

    We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

    Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against national and international restaurant industry cost averages, and analysis against Cape Town market averages. We have taken a collective look at all figures to make solid business estimates.

    Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analyzed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer 'want'.

    A buffered financial plan that ensures adequate capitalization. A contingency buffer is included in the start-up cost to ensure the business in not under financed, as well as giving the business adequate funding to sustain it in the first six months of start-up. Our industry experience confirms a longer ramp-up stage for restaurants over other retail/service businesses. A common mistake for new entrepreneurs , but fully addressed in this business plan.

    A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

    Deep Management Experience. Our management team has 35 years combined experience, involved with over 8 restaurant operations, and deep involvement with the restaurant industry.

    Giving back: We currently have 6 community projects we are involved with.

    Kubu Restaurants objectives for the first three years of operation once finance is obtained:
    • Reduce unemployment
    • Be the first carbon neutral restaurant in Africa
    • Top 10 restaurant list in South Africa
    • Keeping food costs at less than 30% of revenue.
    • Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our ‘stretch' is to attain 70.73% by Year 3.
    • Keeping employee labor cost between 25-37% of total sales.
    • Remaining a small, unique restaurant with eclectic food and service.
    • Promoting and expanding the kubu restaurant concept as a unique Midtown destination restaurant.
    • Expanding our marketing and advertising in Western Provence, and in the travel and tourism industry to increase our customer base.
    • Achieving a profitable investment return for investors for Years 2 - 6.

    Please Email us on This email address is being protected from spambots. You need JavaScript enabled to view it. for more details.

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Contact Us

Our Details

Tel: +27 21 811 2606
Patson: +27 76 850 0253
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Visit Us

V&A Waterfront
Market on the Wharf
32 Dock Rd
Cape Town 8001

Social Media

Email Us

If you have any queries or suggestions for us, please feel free to drop us an email by completing the form below.

Thank You For Contacting Us. We will Get Back To You Soon.

Contact Us

Our Details

Tel: +27 21 811 2606
Patson: +27 76 850 0253
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Visit Us

V&A Waterfront
Market on the Wharf
32 Dock Rd
Cape Town 8001

Social Media

Email Us

If you have any queries or suggestions for us, please feel free to drop us an email by completing the form below.

Thank You For Contacting Us. We will Get Back To You Soon.