Changes made to keep up with economic uncertainties
Despite challenging economic conditions, the local food and beverage industry continues to constantly change its menus and atmosphere to fit the latest spending trends of the middle class, says Cape Town-based restaurant Strolla cofounder Brendon Crew.
“Last year, we revamped the breakfast menu as a response to the plethora of runners, early birds and promenade strollers who have a wide variety of breakfast preferences.”
In additon to adding and removing items from the menu as required, he mentions that Strolla head chef Hajierah Hamit, who is also the head chef for The Peninsula All-Suite Hotel and the Sunset restaurant, adheres to the philosophy that food should not be complicated, but should be comforting and tastes good.
Further, Strolla’s location on the lower and upstairs deck of the Peninsula hotel gives it protection from the harsh winds that can be found in Cape Town. He explains that this has allowed the restaurant to entertain patrons outside even when other restaurants have moved everyone inside, which has allowed it to keep up with international trends.
Strolla also has several entertainment areas for children that include a childminder, and for patrons of differing ages where they can enjoy playing games, listening to music or just having a drink with friends.
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