By Chef Mpho Charles
From lifting the Webb Ellis Cup in 1995 to filling countless coffee cups across South Africa, rugby icon, Kobus Wiese, has brewed a legacy both on and off the field. Alongside his wife, Belinda, Kobus turned a love for coffee into a thriving business that has stood the test of time.
Xploreza’s resident chef, Mpho Charles, caught up with this legendary Springbok and coffee connoisseur to chat about passion, perseverance and the perfect cup.
You started roasting coffee before it became a lifestyle – what gave you the foresight to see the potential in the South African coffee culture, and how did you stay committed when it was still considered a niche market?
We roasted our own unique blends in our first store to supply ourselves and for our
customers to use at home. Then people started asking us to supply them at their
offices, guest houses, other coffee shops, etc. We were happy to do so, but realised our space in the store was too small and, as demand grew, it would become a problem. That led us to open our own Roastery in Jet Park.
From a small café on the East Rand to a national franchise network – what are the non-negotiables that have helped Wiesenhof and Dulce Café maintain quality, consistency and that personal touch over the years?
We learned the hard way (there is no easy way in the restaurant trade!). We started a
coffee shop with zero experience, no support—just Belinda and myself believing in the same dream, a love for people, great coffee, the grace of our dear Lord, and good staff alongside us. Maybe not the ideal way, but from the start, we believed that good, friendly, personal service, the quality of the coffee we produce, and the quality of our food would bring customers back.
We also believed—and still do—that when it comes to our franchisees, the owner must be able to do everything better than anyone else in the store. This ensures you are hands-on, the staff know you know what you’re doing, and it gives them peace of mind and fosters mutual respect too.
The coffee landscape has become increasingly competitive – what would you say keeps Wiesenhof and Dulce a step ahead in a saturated market?
I believe it’s our continuous strive for perfection in our coffee, baristas, food, and the
overall experience we offer our clients. Cappuccino is, for good reason, the most
popular hot drink in the world. Therefore, you must ensure you have quality green
beans (Arabica), the best espresso machines, quality water, and great baristas.
When it comes to awarding new franchises, how do you ensure that potential partners align with the values, vision and service standards of the Wiese Coffee Holdings brand?
It always helps to find people who are “born foodies”, who are willing to work hard, put in long hours, and are true “people’s people”.
Dulce Café has carved out a unique identity within your portfolio – what inspired its development, and what do you believe makes it resonate so well with customers and franchisees alike?
The Dulcè brand also has great potential, and we are in the process of rebuilding it after acquiring it, as it had been neglected. We describe the look and feel, the menu, and the atmosphere as having a “Continental flair”.
Your journey blends sport, family, entrepreneurship and hospitality – how do these elements influence your approach to business and the experience you want guests to have when they walk into one of your cafés?
Sport, life and business — in my opinion — follow the same principles. Belinda has
always believed that our stores should be family-friendly, and that our menu should
honour and provide good, quality food that tastes like home. That’s why you’ll find many “old-time favourites” on our menu, just the way mum or grandma used to make them.
As someone who’s witnessed the evolution of coffee culture in South Africa firsthand, what advice would you offer to young entrepreneurs hoping to enter the lifestyle café or restaurant space today?
Make sure this is truly what you want to do. Be prepared to work seven days a week at times — that’s what entrepreneurs do. Get to know the trade as soon as possible by speaking to people already in it, and be ready to learn every day, because the learning never stops.
