1 00:00:01,040 --> 00:00:01,840 Speaker 1: Sada too. 2 00:00:02,440 --> 00:00:04,920 Speaker 2: Weekend breakfast, slow business. 3 00:00:05,040 --> 00:00:07,000 Speaker 3: Check in at five minutes before eight o'clock at the 4 00:00:07,000 --> 00:00:08,360 Speaker 3: top of the hour. We'll get you very late to 5 00:00:08,400 --> 00:00:11,280 Speaker 3: start Witness News. But first we speak to a small 6 00:00:11,360 --> 00:00:15,120 Speaker 3: business called Zaza's Eatery and k three. It is founded 7 00:00:15,160 --> 00:00:18,479 Speaker 3: by Zandi La Tema, who's a self taught chief. Sandiala 8 00:00:18,560 --> 00:00:20,639 Speaker 3: joins us on the land this morning. Sandy La are 9 00:00:20,720 --> 00:00:21,599 Speaker 3: very good morning. 10 00:00:21,360 --> 00:00:24,520 Speaker 1: Too, good morning. How are you very well? 11 00:00:24,520 --> 00:00:26,000 Speaker 2: Thank you, Sila? How are you this morning? 12 00:00:26,680 --> 00:00:28,480 Speaker 1: Oh? Good, thank you, thank you so much. 13 00:00:28,320 --> 00:00:28,960 Speaker 2: For joining us. 14 00:00:28,960 --> 00:00:32,760 Speaker 3: So tell us about Zaza's Eatery and Katerie. When did 15 00:00:32,760 --> 00:00:34,680 Speaker 3: you start the business? What was the big idea? 16 00:00:36,040 --> 00:00:41,480 Speaker 1: Okay, Zaza's Itsy was established at twenty twenty four and 17 00:00:43,040 --> 00:00:45,760 Speaker 1: so basically I sell class food and I do k 18 00:00:45,880 --> 00:00:49,320 Speaker 1: doing services as well. So I currently I'm working from 19 00:00:49,400 --> 00:00:53,840 Speaker 1: home and yeah, be growing with growing. 20 00:00:53,920 --> 00:00:54,440 Speaker 2: Yeah. 21 00:00:54,480 --> 00:00:56,520 Speaker 3: And so for you, what was the kind of food 22 00:00:56,760 --> 00:00:59,120 Speaker 3: or you know, what did you want to offer your 23 00:00:59,120 --> 00:01:02,880 Speaker 3: customers through your eatery and your catering business? 24 00:01:03,160 --> 00:01:05,240 Speaker 2: What makes your offering different? 25 00:01:06,640 --> 00:01:10,240 Speaker 1: Okay? So the reason I started the business was to 26 00:01:10,360 --> 00:01:13,559 Speaker 1: be frankly, for the for the love I have for cooking. 27 00:01:14,240 --> 00:01:18,240 Speaker 1: So I wanted to like give people an experience of 28 00:01:18,319 --> 00:01:23,000 Speaker 1: having home cooked meals away from home. So I just 29 00:01:23,120 --> 00:01:27,280 Speaker 1: love cooking and I want people to enjoy having hearty 30 00:01:27,400 --> 00:01:32,320 Speaker 1: home meals. Cooks, sorry, hearty home cooked meals. 31 00:01:32,440 --> 00:01:34,800 Speaker 3: Yeah, talk to us about some of the food, some 32 00:01:34,880 --> 00:01:38,800 Speaker 3: of the meals that are available on your menu, either 33 00:01:38,840 --> 00:01:41,720 Speaker 3: for the eatery or as some of the food that 34 00:01:41,760 --> 00:01:43,800 Speaker 3: you do for the catering side of things. 35 00:01:44,800 --> 00:01:48,800 Speaker 1: Okay, So the main the main dish on my menu 36 00:01:48,960 --> 00:01:52,040 Speaker 1: is a gotter. So I do have a mint gotter, 37 00:01:52,400 --> 00:01:56,840 Speaker 1: our traditional so ito quata, which is the mesh mint 38 00:01:57,440 --> 00:02:01,520 Speaker 1: and archer and she can feet. And then I also 39 00:02:01,560 --> 00:02:06,400 Speaker 1: have got the chips, and then I also have banyou 40 00:02:06,960 --> 00:02:09,760 Speaker 1: curry beef banych out and then I also have I 41 00:02:09,800 --> 00:02:14,160 Speaker 1: recently added a childmaine on, a beef childmain on on 42 00:02:14,240 --> 00:02:17,320 Speaker 1: my menu. So I'm very versatile. My man is not 43 00:02:17,520 --> 00:02:21,600 Speaker 1: really limited, but I'm I'm I'm very versatile and I 44 00:02:21,639 --> 00:02:24,720 Speaker 1: can prepare anything based on what my customers need. 45 00:02:24,960 --> 00:02:25,160 Speaker 2: Yeah. 46 00:02:26,160 --> 00:02:27,960 Speaker 3: Yeah, And so I talk to us about, you know, 47 00:02:28,000 --> 00:02:29,720 Speaker 3: being a small business owner. What have been some of 48 00:02:29,800 --> 00:02:32,400 Speaker 3: the challenges you faced over the last two years of 49 00:02:32,480 --> 00:02:33,560 Speaker 3: running your business? 50 00:02:34,720 --> 00:02:40,200 Speaker 1: Sure, the I think the most challenge that I've faced 51 00:02:40,320 --> 00:02:44,200 Speaker 1: is funding. You know, it's quite hard to start your 52 00:02:44,240 --> 00:02:48,280 Speaker 1: own business without any financial back up. So that's the 53 00:02:48,400 --> 00:02:52,079 Speaker 1: main problem or challenge that I face, and keeping the 54 00:02:52,520 --> 00:02:56,480 Speaker 1: company and sorry, keeping the business going in and every day. 55 00:02:56,919 --> 00:02:59,840 Speaker 1: So those are the big challenges. It's not really easy 56 00:02:59,840 --> 00:03:00,720 Speaker 1: to get funding. 57 00:03:01,520 --> 00:03:04,120 Speaker 3: And in terms of your the eatery side of things, 58 00:03:04,360 --> 00:03:06,400 Speaker 3: do you have a physical store do you run out 59 00:03:06,400 --> 00:03:08,120 Speaker 3: of like a ghost kitchen? Do you run out of 60 00:03:08,160 --> 00:03:10,799 Speaker 3: your home and people pick up and you deliver? How 61 00:03:10,840 --> 00:03:11,520 Speaker 3: does that work? 62 00:03:12,880 --> 00:03:16,160 Speaker 1: I'm currently working from home and I'm working from a 63 00:03:16,200 --> 00:03:21,240 Speaker 1: home kitchen and people plase orders and then they just 64 00:03:21,320 --> 00:03:26,480 Speaker 1: come and pick up. But the main goal or what 65 00:03:26,639 --> 00:03:30,639 Speaker 1: I really want to achieve is eventually having like it 66 00:03:30,760 --> 00:03:35,320 Speaker 1: sit sit in kind of sit up currently emerging from home. 67 00:03:36,160 --> 00:03:39,560 Speaker 3: And so if someone's looking to get a hold of you, 68 00:03:39,640 --> 00:03:41,000 Speaker 3: where do we find you now? 69 00:03:41,080 --> 00:03:42,720 Speaker 2: So tell us about your chili sauce. 70 00:03:44,000 --> 00:03:48,440 Speaker 1: Yes, So I have my home chili homemade chili sauce. 71 00:03:48,480 --> 00:03:53,560 Speaker 1: It's called a z other thing. It's a chili sauce 72 00:03:53,640 --> 00:03:57,600 Speaker 1: that I make myself. I get I have a supplier 73 00:03:57,920 --> 00:04:02,040 Speaker 1: a farm that supplies me with chili. Cardy pop. So 74 00:04:02,200 --> 00:04:05,920 Speaker 1: I make my own chilies. I have red Sie chili, 75 00:04:06,320 --> 00:04:09,560 Speaker 1: Jella Panos, I have hab An arrow, I have super 76 00:04:09,600 --> 00:04:13,320 Speaker 1: hard chili. So my chili, I think what takes my 77 00:04:13,400 --> 00:04:17,520 Speaker 1: chili apart from other chili and want whenever you you 78 00:04:17,520 --> 00:04:21,680 Speaker 1: you you you have the chili. It has flavor, You're 79 00:04:21,720 --> 00:04:25,880 Speaker 1: able it even it's easier for you to even you know, 80 00:04:25,920 --> 00:04:29,040 Speaker 1: you can add it to your favoring meals. It's very tasty. 81 00:04:29,040 --> 00:04:31,400 Speaker 1: It's such as heart, but it has a lot of flavor. 82 00:04:31,560 --> 00:04:34,200 Speaker 3: Yeah, and so if we're looking for you, you are Zasa's 83 00:04:34,240 --> 00:04:36,560 Speaker 3: ittery on Facebook, Instagram and TikTok. 84 00:04:36,640 --> 00:04:37,200 Speaker 2: Is that correct? 85 00:04:37,600 --> 00:04:38,720 Speaker 1: Yeah, that's great. 86 00:04:39,080 --> 00:04:40,960 Speaker 2: Sandela must thank you very much for your time. It's 87 00:04:40,960 --> 00:04:42,320 Speaker 2: been a pleasure having you on the show. 88 00:04:43,200 --> 00:04:44,920 Speaker 1: Thank you so much. Thank you for having me. 89 00:04:45,120 --> 00:04:47,880 Speaker 3: That is Zandi La Timber, owner of Zaza's Eat. You 90 00:04:47,960 --> 00:04:50,600 Speaker 3: takeing us to eight o'clock and your latest out with Dinooze.