The Bossa Family
Bossa is an eat-in franchise restaurant brand.
The turnovers of the restaurants derive generally exceed that of other chain competition. The brand is largely based in the Western Cape of South Africa but has 6 successful restaurants in Gauteng, 1 in the Free State and 2 in Mpumalanga, all of which portend positive opportunities for further national growth. The internal operating processes of the individual restaurants are reasonably refined, as they were developed over time by the franchise founders, all of whom have extensive restaurant expertise.
Key custom in the dining area is primarily family during the evenings and over weekends, with the trendy but segregated bar areas attracting lunchtime business custom, post-work drinkers and a younger crowd, who collectively both reduce redundant trading periods, but of equal importance, extend the restaurants’ trading hours.
Bossa positions itself as an affordable but quality offering that has, through restaurant design and offering, positioned itself to appeal to the consumer at large.
Vision & Mission
Value Statement
- We will deliver franchisor and franchisee value by committing to be a growth company
- We maintain integrity, fairness and honesty with both internal and external stakeholders
- We aspire to delight our guests and in doing so, encouraging regular patronage
- We purchase only the highest quality products
- We create a climate of teamwork by being responsible and accountable – we own our actions and decisions
- We make our people happy and enthusiastic through effective training and concern ourselves with their personal development
- We recognise good performance and catch our people doing things right
- We will continually improve by creating a culture of motivation
The Bossa Story
The first Bossa opened in Paarl in 2002. This was a time when popular fast food American burger chains were sweeping across South Africa. Bossa’s founders, Pieter van der Westhuizen and Braam Swart decided to take the contrary approach to the market and opened a restaurant guaranteed to appeal to all and sundry.
Fresh ingredients, 200g ground beef burgers, 35-day matured steaks and woodfired pizzas bucked the fast-food trend and proved to be hugely successful. Twenty two years later the Bossa in Paarl is still as popular as ever.
For the Bossa management there are non-negotiables which create the pillars of the Bossa success story.
People
Quality
Profitability
