THE smell of ambition filled the room as kasi foodpreneurs gathered for a high-energy KasiPreneur Impact Project.
Held at the HTA School of Culinary Art in Randburg, north of Jozi on Thursday, 16 April, the project aims to turn everyday kitchens into real profit-making businesses.
Hosted by Tiger Brands, the programme brought together between 40 and 60 foodpreneurs from different communities, all hungry for the tools to survive and thrive in today's tough economy.
This was not just another talk shop. It was a straight-up business wake-up call for small food operators trying to turn pap, stew and street food into sustainable income.
Industry heavyweights including Miles Kubheka, Wandile Mabaso and Nick Hamman unpacked the real pressures of the food game, from pricing and profit margins to branding, consistency and scaling up.
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Speaking to Daily Sun, award-winning chef Wandile challenged foodpreneurs to slow down and focus on building strong foundations before chasing growth.
"Take your time, gain experience and go through the ups and downs, don't skip the process. You can't rush growth just to make money. You need the right opportunity, the right investment and the right resources," he said.
Wandile also stressed that building a successful food business takes patience and discipline before expansion. Before you think the corporate side, Maanda Milubi, director for enterprise and supply development at Tiger Brands, said the programme is designed to tackle real challenges faced by township entrepreneurs.
"This programme is about addressing real challenges that foodpreneurs face, not just ticking boxes. We didn't design this in isolation. We listened to entrepreneurs and built solutions based on their actual needs," he said.
Milubi said that that the initiative also aims to inspire through real-life success stories.
"Chef Wandile Mabaso's journey shows that even if you start in the township, you can build something internationally recognised," he said.
He emphasised that growth doesn't mean losing identity.
"Making a profit doesn't mean abandoning your roots. Our culture and local ingredients can be turned into something powerful and valuable. This is about giving foodpreneurs the tools, access and confidence to grow beyond just surviving," he said.
One of the foodpreneurs, Asanda Magubeni from West Tuffontein in Joburg, a foodpreneur, founder and director of Black Notch SA Fat Cakes Bun, said the session helped her rethink how she runs her business.
"We do premium fat cakes, including chicken mayo and other flavors. Our aim is to create a space where customers can come, enjoy quality food and keep coming back because of the experience," she said.
She stated that pricing was her biggest challenge before attending the workshop.
"My biggest takeaway from the workshop was pricing. We make a premium product, but I realised pricing is where many of us go wrong. The chef made it clear that if you are creative and innovative, your pricing must still make business sense," said Asanda.
She said the session also opened her eyes to innovation and sustainability in the food business.
"We are introducing new products to people who may never have seen or tasted them before, so pricing must reflect both value and sustainability."
Despite the challenges, Asanda remains confident about her journey.
"If I had to start over again, I'd still do this business. It's innovative, it's different, and people really love it," added Asanda.
