In 1997 Imbizo Shisanyama more popularly known by loyal patrons as Busy Corner was established with only a single pot, gas griller, display fridge, gas paraffin stove and two employees. It was then that the concept of commercialised Shisanyama was born on a dusty street corner of Ivory Park, Gauteng and has today become one of the fastest growth sector in the food, beverage and hospitality industry in South Africa.
Imbizo Shisanyama Busy Corner prides its self in the history of Africa since its establishment in 1997 with an inspiration from the South African identity and traditions. Historically in South African families it has always been a culture to braai meat around an open fire when performing traditional ceremonies and celebrations in uniting of families and friends. This culture has been practiced across racial lines and class. We can safely say that a braai (Ukosa in isiZulu) is a single most common practice that carries our history. We also know historically that not all people could enjoy a braai in a dignified way hence the mission of Imbizo Shisanyama Busy Corner is to promote the African culture and ensure that our patrons braai quality meat receiving excellent service in an environment that undoubtedly exudes style, class and dignity.
The secret to the restaurant’s success is found in the deep understanding of African culture and heritage. Over the years patrons have become part of the Imbizo Shisanyama Busy Corner family and their high brand ownership has seen the restaurant grow from success to success. Imbizo Shisanyama Busy Corner is a brand that patrons can easily identify with and because the restaurant is built on the authentic African lifestyle and culture, a brand that customers can easily identify with and relate to. The restaurant continues to grow in-line with high customer demand and it is clear from its success that is not only South African patrons that are proprietary about this hidden Gem in Jozi but also for international travellers who have made it their home away from home.
Rita Zwane, founder and MD's vision is that soon Shisanyama will become an officially recognised African food cuisine both nationally and internationally; much in the same way that Pizza and Pasta is recognised the world over as authentically Italian cuisine!
The original pot that used to make 2 litres of traditional iPapa a day in 1997 and now in 2015 the new pot that makes 200 litres a normal busy day.
Rita Zwane founder and managing director of Imbizo Shisanyama Busy Corner