The Effect of Water Crisis on Fine Dining Restaurant Entrepreneurs in the Cape Town Metro

Abstract

The water crisis of 2017/ 2018 posed challenges to the brink of shutting down of fine-dining restaurants in Cape Town. The purpose of this paper is to analyse the effect of water crisis on fine-dining restaurants in Cape Town. Using the concepts of entrepreneurship and eco entrepreneurship, the study analysed strategies that fine-dining restaurant managers used to overcome the drought in Cape Town. Data for the study was gathered through semi-structured interviews with the fine-ding restaurant managers. The findings revealed although the majority of fine dining restaurants implemented water saving strategies e.g. buying and using water saving equipment, closing large swimming pools, using grey water systems and using bore holes and water tanks. The perceived impression created by the media about the Day Zero in Cape Town motivated visitors to stay away during this period. Cape Town municipality imposed high water tariffs that affected the fine dining restaurants and the lack of government assistance one of the major challenges. The study offers insights on strategies that fine-dining restaurants managers can take in addressing droughts that are prevalent in the context of South Africa.

Keywords

• water crisis
• combat crisis
• fine dining restaurant
• entrepreneurship
• tourism
• cape town
• south africa