Bossa Restaurant Group
Restaurant From: R7 000 000 to: R12 000 000

Bossa is a privately held franchise company that seeks to marry the right entrepreneur with a successful “eat-in” restaurant model, offering excellent service and a wide variety of quality food, beverage and liqour.

• Possess good interpersonal skills and commitment to work long hours and weekends.
• Entrepreneurial spirit.
• Flexible, with friendly outgoing disposition.
• Leadership qualities.
• Comfortable communicating with strangers.
• Background in hospitality industry.
• Business acumen.
• Good financial management skills.

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.

Concept

Bossa is a privately held franchise company that seeks to marry the right entrepreneur with a successful “eat-in” restaurant model, offering excellent service and a wide variety of quality food, beverage and liquor. Our 25-year journey helps us to equip investors and entrepreneurs with the know-how, tools and support they need to enjoy a profitable and meaningful franchise experience with the full support of Bossa Head Office personnel.

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.

Support

New franchisees and managers attend an intensive 12-week training program. The curriculum includes an introduction to franchising, stock management, basic business skills, finance, store administration, human resources management, point-of-sale training, and marketing.

To ensure they have a complete understanding of the operational aspects of the business, franchisees and managers are also required to complete a kitchen and front-of-house staff training program. In addition, new franchisees are taught Point of Sale and relevant financial controls. This is a people industry hence we emphasize the leadership and human resources skills required to run a Bossa.