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A Table in the CornerAuthor: Russel Wasserfall Media
A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If theyre involved in the food industry, you will meet them with Russel at A Table in the Corner. Language: en-za Genres: Arts, Food, Places & Travel, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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S2-28. Vadas Smokehouse & Bakery - PJ Vadas
Episode 28
Monday, 4 May, 2026
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
