KabelJoe's
One and only KabelJoe's
Uniquely KabelJoe's. What you pay for.
Why KabelJoe’s Uniqueness.) and pricing
We are situated in the worlds greatest biosphere at the end or beginning of the worlds most scenic route, Clarence drive with breathtaking mountain and sea views. We are at the mercy of the weather.
1. We pay a very high rent for you to experience– ocean views, mountain views, unique Development, most beautiful coastal road, safety. You help us pay for that through our food experience.
2. To keep our restaurant open air for you in summer, {walls, roof) we must suffer doing almost no business in winter, a serious sacrifice.
3. CALAMARI: Calamari is supreme quality import calamari and therefore the tenderness.
4. We (our cooks) specialize in cooking calamari, fresh oil and fryers cleaned every day.
5. People come from all over the world to eat our calamari. They have already compared it with the rest of the world.
6. HAKE: We source and buy fresh hake only. No box hake if fish is available. These are longline hake and can be classified as line fish, you will taste the difference.
7. Specialized cooks deep frying hake. Deep fry is not deep fry at KabelJoe's. Its a art and that's why you cant to it like we do at home.
8. Beer batter unique recipe
9. CHIPS: Our chips are hand selected potatoes by management from suppliers each day and transported ourselves, each bag tested for quality from a specific location, skin on hand cut every morning, twice cooked (Deep fried), requiring specific skills and labour.
10. Each one of our recipes are original Owner recipes since 2016 copied from no one, only adjusted to present a unique plate you will get nowhere else except when the recipe has been stolen.
11. Pour spicy seafood dishes are made from our own unique spices selected and roasted by ourselves and slow cooked through over extended periods so we cannot rush our food.
12. Our other sauces that form the basis of our recipes consistently cooks a minimum of two hours per pot and required manpower, fuel and elbow grease.
13. We must light a fire outside and wait for coals to be ready for a slow bake every day to bake roosterkoek that requires a dedicated cook, additional fuel and careful supervision.
14. We comply with the laws and regulations of the land and try to be as sustainable as economically possible.
15. We prep-cook 4 hours before opening on our base sauces already to provide you with the freshest food possible adding hours to salaries, heavy fuel like gas and oil and electricity etc.
16. During the months of May to August we are sustained by profits made during the summer season. The pricing is a science that a housewife or a engineer wont understand because you can only succeed in this business if you love food and people and see the job as a calling and not a business.
17. Margins in restaurants internationally is around 8 percent only in controlled environment.
18. Our maintenance costs are larger than average due to gale-force weather mostly. Informal restaurant with open decks invite the environment to share the structure with us.
19. We are situated away from major suppliers and routes driving up costs significantly.
20. We share the same space with more than 15 food and beverage outlets on our doorstep each one trying to drop the price from a menu that works. regretfully so. KabelJoe's we stick to our ethics code that states since inception we will not sell chicken, steak, robs, etc. like everyone else, but everyone else around us are selling seafood. A choice we make to maximize your experience of fresh seafood.
