Good Heart

Making takeaway work in Johannesburg requires real logistics. The city's sprawl means delivery times stretch; load shedding can knock out a kitchen's prep capacity for hours; and maintaining food quality across a journey that might cross several suburbs tests every part of the operation. Good Heart manages these constraints by working with the conditions that actually exist here, not pretending they don't. Proper packaging that keeps hot food hot, realistic timing that accounts for traffic and power interruptions, sourcing that works within South Africa's supply chains—these are the unglamorous details that separate functional takeaway from chaotic takeaway. The kitchen workflows, the staff systems, the route planning—they're all calibrated for how food service actually happens in this city. It's not about speed for its own sake; it's about moving food properly through Johannesburg's actual environment.