To be suc­cess­ful any busi­ness has to solve a prob­lem. Diane de Vil­liers and her part­ners at the Daily Dish solved a big one: ‘What’s for sup­per?’

LOSE IT! - - Contents - BY: ANDILE NKOSI

Daily Dish de­liv­ers the in­gre­di­ents and recipe – you do the rest

Cel­e­brated magazine doyenne Jane Raphaely once wrote: ‘What ev­ery busy wo­man needs is a wife.’ If any­thing, the pres­sure to do more and to do it bet­ter, and to be health­ier and more to­gether, has only be­come more re­lent­less.

For many of us, es­pe­cially work­ing moth­ers, there sim­ply isn’t enough headspace, and cer­tainly not enough time, to plan, shop for, pre­pare and serve three healthy, made-from­scratch, bal­anced meals a day. Con­se­quently we take short cuts: heat-and-eat meals in the freezer, take­aways, meals eaten in front of the tele­vi­sion.

In 2012 Diane de Vil­liers saw a gap. The con­cept for her busi­ness was sim­ply built out of the frus­tra­tion of the last-minute dash around crowded su­per­mar­kets af­ter a long day, be­ing bored of the same old meals and an in­abil­ity to avoid the take­aways sneak­ing into each week. As a re­sult the Daily Dish was born, with a sin­gle menu that in­cluded such delights as Baked An­gelfish & Ba­con, Mush­room Stroganoff Bean & Beef Hash, and BBQ Chicken & Corn Rice. All the meal box op­tions con­sist of four meals per week.

Growth since then has been the clear­est pos­si­ble ev­i­dence that Diane’s frus­tra­tion was not iso­lated: the Daily Dish now has a sub­scriber base of 5 200 house­holds. It of­fers Solo Boxes (for sin­gle­tons, a sin­gle serv­ing of four dif­fer­ent meals per week), as well as op­tions for two peo­ple or four peo­ple, and there’s a se­lec­tion of boxes cater­ing to dif­fer­ent di­etary re­quire­ments, in­clud­ing Bant­ing, pork free, and veg­gie. The Bant­ing Box has proved to be the most popular. Each week the chef de­signs four new Bant­ing meals.

Each house­hold re­ceives a cooler box each week with all the fresh in­gre­di­ents needed for four meals, along with the recipes. All you need to do is de­cide when to cook what. ‘One cus­tomer joked that Daily Dish had saved her marriage,’ Diane says.

The busi­ness sources its pro­duce from lo­cal pro­duc­ers. ‘All our pro­duce is fresh, never frozen and con­tains no preser­va­tives,’ says Diane. ‘We buy our veggies from lo­cal farm­ers, our chicken comes from a free-range farm in the El­gin val­ley, our meat comes from a lo­cal butch­ery, and our cheese and dairy come from the Fairview Cheesery. We are al­ways in­ves­ti­gat­ing new ven­dors and love to find small ar­ti­sanal sup­pli­ers that put as much love and care into their pro­duce as we do.’

Three years into the busi­ness Fairview ap­proached Daily Dish about join­ing forces, cre­at­ing an ex­cel­lent sup­ply re­la­tion­ship for the busi­ness. Fairview al­ready sup­plies the wines and cheese; soon it will also be in­tro­duc­ing free-range, farm-reared pork, beef and lamb and farm-fresh eggs.

‘Our cus­tomers are also ask­ing for lunch boxes and week­end boxes, such as a Braai Box or En­ter­tain­ment Boxes,’ Diane says.

Watch this space!

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