New South African fast food franchise to serve braai food only

A new uniquely South African quick-service restaurant has opened in Johannesburg: The Braai Republic.

The first of this new franchise has opened its doors in Northgate Mall on 20 November, with plans to pop up all over the country. 

The Braai Republic owners partnered with Springbok player Retshegofaditswe “Ox” Nché to endorse its menu of South African braai favourites. 

The restaurant will serve A-grade, flame-grilled meat on the bone, accompanied by hand-cut chips and a variety of fresh, in-store-made sides, sauces, and relishes. 

Customers can expect a range of menu items straight off the braai, including brisket, chuck, beef short rib, pork ribs, T-bone, wors and chicken. 

Hand-cut slap chips, creamy pap, crisp salads, flavour-packed “chakalekker” and rich shebo will complement the Braai Republic’s selection of meat. 

The new restaurant concept was developed by Fiamme Holdings, the same company that grew the Fish and Chip Co. from 77 stores to 160 nationwide.

The vision was to create a scalable, but truly local-inspired brand with real South African flavours.

But really, according to Jan de Beer, Managing Director of Fiamme Holdings, the idea was first conceived by four associates, who are also “lekker close friends”.

“The Braai Republic is built on what unites South Africans -fire, flavour and that sense of togetherness you can’t manufacture,” said De Beer.

Chairman of the group, Carlo Gonzaga, said that the new restaurant is proof that now and again, after six or so beers with friends, you can have a good idea. 

The planning for the new franchise was more difficult, however, and it has been 25 months since the four came up with the idea. 

“Launching our first store marks the beginning of a growth journey we believe the whole country will rally behind.” 

Nché joins the team as both a franchisee and ambassador, working closely with the founders on new ideas and products. 

Springbok star endorses the franchise

The decision to have Nché as brand ambassador was an easy one, according to De Beer.

“We wanted someone who is loved by South Africans the same way South Africans love to braai,” he said.

Nché is expected to open his own Braai Republic franchise in the near future.

“Braai brings people together, from families and friends to teammates and entire communities, and that’s why I’m excited about this partnership. It’s real, it’s local, it’s us,” Nché said. 

While the South African braai experience is not typically known for its speed, the Braai Republic promises the familiar braai flavours with the speed of a fast-food restaurant. 

In fact, the restaurant has a “Chop Chop 10Ten promise” of “Braaied in 10 or R10 off” promise to its customers.

This is made possible through pre-portioned cuts and a streamlined kitchen flow. The restaurant hopes to continue capturing the essence of the braai experience. 

“Sharing tables, reaching over each other, sticky fingers, that sweat you get under your eyes from a bit too much chilli – that is what we hope to recreate,” said Gonzaga.

For franchise owner Promise Sithole, opening the first store is both business and personal. 

“We wanted to bring a brand into the community that feels like home, where people can taste flavours they grew up with, served fast and fresh,” she said.

“Owning the first Braai Republic is special because it blends entrepreneurship with culture,” she said, tearing up at the franchise opening.

Sithole is already a prominent franchise owner for the Fish and Chip Co., and jumped at the chance to own the new brand. 

Newsday visited the franchise. Braai Republic is an open-kitchen concept restaurant, with fresh sides made on-site visible through glass displays at the counter. 

The counter takes up much of the floor space, with scattered chairs and tables filling the remaining area and overflowing to the mall out front.

The colour scheme of red, black and white with neon lights is modern and colourful.

The smell of the restaurant greets customers before they can see the new establishment, guided by the scent of chakalakka and boerewors.

The owners say each recipe was carefully handpicked from the Chef’s own family recipes. 

“Welcome to our backyard,” Gonzaga said. “We invite you to share our fire.”