S2-28. Vadas Smokehouse & Bakery - PJ Vadas

In this episode of A Table in the Corner, I chat to PJ Vadas at his Smokehouse & Bakery on Spier Wine Estate. We talk plainly about what it actually costs to keep a restaurant running, and why so many operators are under pressure right now.From refrigeration repair invoices that spiralled to over R100k to the constant recalibration of menus, staffing and pricing, PJ lays out the economics behind the plate. It’s a frank look at an industry where margins are tight, expectations are high, and every decision, from ingredient sourcing to glassware, has a cost attached. We follow his journey, from the fine dining intensity of The Roundhouse to building a large, broader operation at Spier. PJ explains why he moved away from fine diners, how diversification across bakery, retail and casual dining helps stabilise the business, and why one well-run, high-volume restaurant can offer more control than multiple smaller sites.There’s also a frank take on kitchen culture, training and the realities of learning the craft. PJ speaks about time spent in demanding kitchens, the value of discipline, and the difference between pressure that builds skill and environments that simply break people down.What emerges is a practical philosophy: know your numbers, charge what you need to survive, and build a restaurant that fits your life, not the other way around.www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay