Q & A MAKERS LANDING operational discipline, understands their numbers, and starts making intentional decisions about their brand and supply chain, that’ s success.
We know the model is working when businesses graduate into their own spaces, when they hire from their communities, when they start sourcing more responsibly, and when they return to mentor the next cohort. The real indicator is momentum: when the ecosystem begins to feed itself.
We can demonstrate that commercial success and social impact aren’ t opposing forces.
Are there deliberate choices you and the team have made to keep Makers Landing accessible, relevant and rooted in its community?
Absolutely – accessibility is a design principle, not an add-on. We intentionally curate a tenant mix & network that reflects Pan-African cultural diversity, not just what’ s trending. We keep price points varied so businesses from different backgrounds can participate, furthering our aims to celebrate heritage and indigenous ingredients. Our programming – from incubation, workshops, and community gatherings to panel discussions – is built to invite participation from small businesses to corporates. And we prioritise sustainability, local suppliers and small producers for the value chain. Staying rooted and engaging means constantly listening, adapting, and making sure the space feels like it belongs to the people who shaped it.
What are the biggest operational challenges in running a collaborative food hub?
A collaborative hub is beautiful and complex. You’ re managing multiple business models, skills levels and personalities under one roof. Operational consistency is a challenge: food safety, waste management, shared equipment, and peak-time coordination all require constant alignment. Another challenge is emotional labour. Many entrepreneurs are navigating personal, financial, and generational pressures. Supporting them requires empathy, structure, and sometimes, tough conversations. Then there’ s the balance between creativity and compliance – giving people space to express themselves while ensuring the entire ecosystem runs safely and professionally.
Tell us about the food trends in South Africa that excite or concern you most right now.
I’ m energised by the rise of hyper-local sourcing, indigenous ingredients, and regenerative food practices. There’ s a growing appetite for authenticity: people want to know the‘ story’ behind their food, and that opens the door for small producers and heritage cuisines.
What concerns me most is the widening gap between those who can access opportunity and those who can’ t. Rising costs, supply chain instability, and the pressure to commercialise quickly can push out emerging entrepreneurs. We need more patient capital, more shared infrastructure, and more platforms like Makers Landing lowering the barriers to entry.
What is the role you believe platforms like Makers Landing should play in shaping the country’ s broader food economy?
We need to continue to be catalysts – places where ideas, talent, and opportunity intersect. South Africa’ s food economy is rich but uneven, and hubs like Makers Landing can help redistribute access by nurturing early-stage businesses, showcasing diverse food cultures, and modelling more sustainable ways of operating.
We can influence how the industry thinks about sourcing, training, waste management, and community engagement. We can demonstrate that commercial success and social impact aren’ t opposing forces. Most importantly, we can help build a generation of food entrepreneurs who see themselves not just as cooks, but as changemakers shaping the future of our food system. ■
For more information email events @ makerslanding. co. za.
An inspiring space for food pioneers
Makers Landing is a beacon of inspiration in South Africa’ s food industry. Here, artisanal food products and beverages are crafted by innovative Cape Town locals who love to share their passion. The team also supports up-and-coming food entrepreneurs with mentorship and business support, as they strive to enrich, uplift and celebrate the culinary community.
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