Fundiswa Zali

What does your company do?

Fundi Eats is a proudly South African catering business that specializes in hearty African traditional meals, modern comfort food, and custom event menus. We cater for intimate gatherings, weddings, corporate functions, and high-profile events — offering a fusion of culture, warmth, and taste. Our slogan “Masityeni / Let’s Feast” reflects our mission: to bring people together over soulful, delicious food that feels like home. We create personalized culinary experiences that honor heritage, while also embracing contemporary tastes. Beyond catering, Fundi Eats is building a brand rooted in community upliftment, storytelling through food, and future plans to expand into a boutique restaurant and wedding venue.

What is your biggest success?

One of my biggest successes has been being selected into the top 100 entrepreneurs by FNB, out of 12,000 applicants. This opportunity has provided mentorship, resources, and a chance to pitch for funding, which will help grow Fundi Eats. Another key success was making it to the top 9 in the Top Chef competition for a bursary at Capsicum Culinary School. This recognition boosted my confidence and validated my culinary skills. Additionally, catering for high-profile leadership events like the one with Bishop Tshalo and Mmusi Maimane, where I served 170 people, was a significant milestone. These events allowed me to showcase my ability to deliver quality food for corporate clients and build my reputation. They opened doors to more high-profile bookings and aligned with my vision of catering for both corporate and luxury clients. These achievements have been crucial in growing my network and pushing Fundi Eats toward greater success.

What has been your biggest hurdle?

My biggest hurdle has been financial strain and limited resources in the early stages of Fundi Eats. Starting my business during COVID, I had to rely on a tight budget, making it challenging to invest in equipment, marketing, and other essentials. This financial pressure sometimes made it difficult to scale the business and attract higher-paying clients. Another challenge has been balancing my passion with the realities of running a business. While I’m committed to creating authentic, quality meals, the business side—managing expenses, securing consistent bookings, and dealing with fluctuating income—has been overwhelming at times. Despite these hurdles, I’ve learned to navigate these challenges, focusing on building relationships, growing my brand, and finding creative solutions to stay afloat. These experiences have strengthened my resilience and drive to keep pushing towards my long-term goals.