Modise is living his dream
Moses Modise is set to revolutionarise the Restaurant business in Botswana in an eclectic way through his recently opened Mo’s Open Table. In fact, for almost two decades, Modise has been the driving force behind some of the big Franchises and restaurants in Gaborone. His magic hands have grown and seen an explosion of some of the restaurants, bringing diverse clientele and revenue in millions.
A reputable restaurateur with a wealth of knowledge in this exciting industry, Modise knows this industry like the back of his hand. Having been in the industry for close to twenty years, and transforming and turning the tide for some of the well- known restaurants in town, eating out and experiencing the restaurant industry will never be the same for his clientele.
Modise recently took a leap of faith and is at the tip of becoming full circle in his journey as a restaurateur, and entrepreneur. He has finally opened a business that he can call his own. A business where he can plough all of the wealth of knowledge that he has amassed over the years, and conceptualise the sort of vision that creates many opportunities for Batswana, as well as grow his business into a Franchise.
During his time in the industry, he has seen and experienced both the good and the bad of this constantly evolving industry. He is very clear that all of the lessons and trials and tribulations that he has experienced in this industry were just prepping and opening him up to this big moment.
He values all of the lessons that he has learnt for they have shaped him into the kind of human being that he is today. A very humble and passionate restaurateur, he recently hosted Style at his restaurant, located at the recently revamped Tsholofelo Park. The dream to doing what he is doing has been in the pipeline for almost eight years now.
Sharing his colourful journey in the Restaurant business, he explains that he has been in the industry for 25 years. His very first job was as Manager for Spurs at BBS, aged 18 years. Over time, he worked for establishments such as Primi ( CBD) as Restaurant Director, Rhapsody ( Phakalane and Airport Junction), Liban Mediterrean Cuisine and Sky Lounge, Bai Sheng Asian Restaurant at the Grand Palm Resort, The Beef Baron Grill & Rib Room. In his recent appointments, he worked as a consultant in Gaborone for Creo Café in Phakalane and Capello in Palapye.
His turning point in his life was after he lost everything. It was at that moment that he went back home, where he had not been in a while to find his parents and Grandma talking about him. The industry he says can make one anti- social.
One works long hours, and when they have time, that time is spent partying. On that day when he remembered the saying that home is where the heart is, he informed his family that his life had taken a different twist. “I found God, and stopped drinking,” he said. With basically nothing to his name, he had to go back to the streets to find employment. He approached Bull n Bush, who felt that he was over qualified. They offered him a job as a waiter. For someone who had been working in top management to be downgraded to being a waiter, he had no choice as he needed to earn a living and buy milk for his son.
“When I lost everything, friends disappeared,” says Modise highlighting that his wife, Mohumi has been his rock.
She has been his rock even during his recent job loss, at a restaurant where he had thought that he could call it home, and be part of the decision makers. He credits one of his long term customers, Garry Goodfriend for giving him the drive to venture out on his own. “He found me at Primi CBD, and asked me why I was still doing the same thing that I had been doing for 11 years,” he said.
But even with all of the challenges, he is very clear that he does not have hard feelings, and that those challenges were growth for him.
“We only have one life to live. And I want to paint a picture,” he shares.
The idea with Mo’s Open Table, he said was to conceptualise a Restaurant that was also all creating the ultimate experience. Kagiso Kwelagobe introduced him to the Directors of Joy City Park who run Tsholofelo Park, and the rest is history. One of the directors advised him to go solo on this project. And he took that advice to heart. “That is how the dream is being unveiled,” said Modise.
“As much as we sell food, I am not here to sell food but sell an experience,” he emphasised adding that Mo’s Open Table is the place for work, for one to be seen, eat and belong.
“We are offering the ultimate guest experience,” he adds.
The raw reviews are very encouraging, and their focus is on what customers want.
Something that is unique with them is that they do not do turn- ups, where a restaurant almost turns into a club. Over the festive holidays, he shares how he has had to turn down a few offers of turn- ups. “We play laid back music, and want people to hear each other when they talk. We want families to come here,” said Modise.
He also says that having been in for this many years, this is all that he has done all of his adult life.
A unique factor about the work environment here is that he has stepped away from giving employees titles. He wants his solid kitchen staff to know the right set of skills, which gives them the experience to do just about anything in the kitchen. He has a team of eight who have literally been moving with him around time. They have a solid relationship, and are very passionate.
On average, there are about thirty staff members on a shift. He also points out that he wants each and everyone of his team members to take pride in what they do whether, it is the waiters, or the cleaning team.
“We have leaders without titles,” explained Modise noting that they are constantly on training to polish and learn new skills.
He also highlights that they are about 60 percent food, and 40 percent beverages.