Three years ago, passionate foodie Debbie Wynne settled in Cape Town and started a business selling rotisserie chicken from a hole in a wall on Bree Street. Her concept was a hit – so much so that she recently expanded and rebranded, transforming the compact Rotisserie 360 into a spacious sit-down eatery called Café Frank.
CV: What made you decide to start a business in the food industry?
I’ve always cooked and enjoyed food although I never received formal training as a chef. I studied economics at university, and spent time living and working abroad. I worked on sailboats in the Mediterranean and I’d often come across little hole in the wall places there that sold food. When I returned to Cape Town I was inspired to create something similar here.
CV: Why Bree Street?
I knew that I wanted my business to be located in the CBD so I literally walked the city streets until I found the right spot. Bree Street lends itself to business with its two-way traffic and wide pavements. I’m surrounded by businesses and people who can afford to eat out once a day and there’s a lot of passing trade.
CV: How did your original concept take shape?
My original concept at Rotisserie 360 was to offer a limited selection of classics done well, so we did rotisserie chicken with a selection of salads and vegetables. I hired someone to help me and I used my savings and bought the most important equipment new and the rest secondhand online or at auctions.
CV: How did Rotisserie 360 become Café Frank?
Rotisserie 360 was thriving and I realised that if I wanted to grow the business I’d have to expand. A regular customer who’d become a friend offered to help finance the expansion and refurbishment of the space. I also heard about an opportunity to apply for funding from the Western Cape Government through the Fine Food Initiative, and have been fortunate to receive an amount of government funding that enabled me to grow my team from one employee to ten.
CV: Is Café Frank named after someone special?
There isn’t actually a person called Frank, I just like what the word stands for: simplicity, sincerity and forthrightness – qualities that sum up the ethos of the business.
CV: How has the menu evolved?
The menu has grown but everything is still simple, fresh and healthy. Rotisserie chicken is still our speciality – we sell around 30 chickens a day – and other popular dishes are beef bourguignon, roast chicken and leek pie, and our customers love our homemade mayonnaise. We deliver to offices in the area, and we have a fridge filled with readymade meals to take home.
CV: Has Bree Street evolved since you started out?
There wasn’t much here in the beginning but Bree Street has become a popular lunchtime destination, with all the other eateries moving in to the area. I know the CCID security guys by name and I feel safe. I love coming to work because there’s a great sense of community here. It’s like a little village.
CV: Where do you see your business going in the next 10 years?
For now, Café Frank is my social and creative outlet. It’s also a platform I’m using to launch and test my range of readymade frozen meals. Ultimately, I’d like to expand the concept into an extensive range of convenience foods that are sold at our own retail outlets. Watch this space!
CV: Do you have any advice for Capetonians looking to start their own businesses?
Be prudent about what you put into the business when you start out, and keep your concept simple and your product consistent. Be focused on what it is that you are selling.
CV: When you’re not at Café Frank, where do you like to shop and eat out?
I avoid shopping malls so when I’m in town I shop for music and clothing on Long and Kloof streets, and I generally eat out at Caffe Milano and Carne.
Café Frankis at 160 Bree Street and is open Monday to Thursday from 07h30 to 18h00, and on Fridays from 07h30 to 17h00. 021 423 0360.