‘Secret sauce’ in eatery’s success
According to a meta-analysis by Perry Group International, 70% of restaurants and food service businesses that survive beyond a year, fail within the next five years. When considered in the context of Sandton’s high restaurant density, including numerous steakhouses, The Bull Run’s 18-year run of success makes it an outlier.
“Longevity and consistency are rare and valuable qualities in Sandton restaurants,” says food anthropologist, trained chef and author Anna Trapido. “The industry in Johannesburg has a tendency to tear down and rebuild, which makes The Bull Run’s survival a success story.”
The fact The Bull Run’s menu hasn’t deviated much from its core offering during those 18 years is also significant, believes industry consultant Andy Young from Alpha Hospitality Solutions. “It’s uncommon for a restaurant to enjoy long-term success without reinventing itself periodically.”
Young says restaurants that specialise in specific cuisines are proving resilient in the current market. “Contemporary dining that offers quality dishes, particularly well aged and properly cooked meat with good side dishes, attracts customers who are less price sensitive.”
Janine Walker Greenleaf, a communications specialist in the food and restaurant industry, adds that top-notch grillhouses must offer more than just a great piece of meat.
“While quality cuts are nonnegotiable, ideally in a variety of wet and dry aged options, and traceability for grass-fed and organic sources, presentation requires ample consideration. Top chefs also consider what accompanies specific cuts of meat, which is driving a change in the ubiquitous sides — the standard chips and creamed spinach are inadequate.”
Commenting on The Bull Run’s updated menu, Trapido says it has moved beyond retrochic. “I believe grillhouses should be retro, and The Bull Run’s ‘new’ menu is deliciously dated. Its other charm is the inclusion of old-school South African touches, such as butternut roasted in honey, and monkeygland sauce.”
The Bull Run’s owner, Ivan van Rensburg, believes the restaurant’s recipe for success lies in delivering an exceptional grillhouse experience.
“That entails great service from passionate, experienced staff, and offering the best quality food and beverage selection in the right environment.”
And The Bull Run’s loyal staff complement, which includes complex executive chef Jacques Etsebeth and Bull Run chef Alan Bridge, who have worked there for more than a decade, ensures it delivers consistent service.
The refurbishment also sought to accentuate the ambiance, with new décor, styling and lighting to modernise the experience.
Says Walker Greenleaf: “We’re witnessing the ‘Instagram effect’ on restaurant design. Aesthetics matter, and design has become as important as the menu itself.”