DOPPIO ZERO: Mediterranean Mastery on the Move
Born and bred in Johannesburg, Doppio Zero has been serving up some of the most imaginative Mediterranean style food and drink for two decades. Now, as part of the Spur Corporation, the company is set to expand further in Africa as it embraces new trends in the hospitality space. Director Miki Milovanovic talks to Enterprise Africa about ongoing growth.
Supported by:
More than two decades ago, a modest Italian-style coffee bar and bakery opened its doors in Greenside, Johannesburg. It was tiny—limited by its premises—but it quickly became a go-to destination, known for its warm ambience, quality products, and European flair; a community asset. Fast-forward 23 years and Doppio Zero is now a leading name in South Africa’s casual dining space, part of the powerhouse Spur Corporation, and preparing to scale across sub-Saharan Africa through franchise growth and constant culinary innovation.
The Doppio Group, officially Doppio Collection, includes not just the namesake Doppio Zero brand but also Piza e Vino and Modern Tailors, and collectively employs around 600 people. It’s a business built on strong foundations, run by seasoned founders with a finger on the pulse of both local and international food trends.
FOUNDATIONS OF SUCCESS
Doppio Zero’s origin story is one of bold decisions and steady evolution. What began as a simple coffee and pastry offering has become a fully-fledged Mediterranean-inspired restaurant chain, known for freshness, creativity, and consistency.
“Doppio Zero started 23 years ago in Greenside as a small Italian inspired coffee bar and bakery. Because of the premises having restrictions at the time, we started small, but it became the spot to go to, and we became very popular,” Co-founder and Director, Miki Milovanovic tells Enterprise Africa. “We got all licenses in place and we expanded into a restaurant offering. From there, we rolled out more stores across Johannesburg.”
Just two years later, the business began franchising and while the journey has included both highs and lows—including an ambitious but short-lived expansion into Egypt—Doppio Zero has endured. Today, there are 32 restaurants in South Africa, one in Botswana, and a second international location set to open in Harare later this year.
Over the years, the concept has matured while holding fast to its European roots. “Doppio’s concept has been polished and changed a few times, and we are today a Mediterranean inspired restaurant group. We still keep a strong presence in the bakery market, and we are well-known for innovation on the menus which change with trends.”
A NEW ERA
A major turning point in the group’s journey came when Spur Corporation, the listed South African restaurant group, acquired a 60% stake in the Doppio Zero brand. With Spur’s resources and infrastructure behind it, Doppio is now positioned for smart, sustainable growth across new markets—especially within Africa.
“They acquired 60% of the brand 18 months ago,” explains Milovanovic. “Being a part of a listed group, things are now all about performance and growth. We get great support from the Spur Corporation, but we are expected to achieve growth.”
The merger wasn’t just strategic—it also marked a steep learning curve for the Doppio team. “The merger with a much bigger group – which has been in our industry for more than 50 years, operating more than 600 restaurants locally and internationally – that was a big learning curve for us. I think it was a natural process for our company, learning from a very professional group and being part of something much bigger.”
Now with fresh momentum, Doppio is charting its path with more clarity than ever before.
ON THE MOVE
The company has ambitious plans, with six new stores already lined up to open before year-end and conversations ongoing in Tanzania, Kenya, and even India.
“I am now responsible for new business, and I have six shops ready to go before the end of 2025. We have enquiries coming from Tanzania, Kenya, and India for expansion in these areas,” says Milovanovic.
With a firm focus on franchising, the Doppio team is intent on building a network of partners who truly understand local markets and share their commitment to quality and innovation.
“A learning for us from the Egypt project is that we need to do a proper study of each market and find a trusted local partner. We’re a franchising company now and we have to work with local operators who understand the hospitality game. They must be financially stable and ready to grow the business in their territory.”
Milovanovic is confident that Africa will be the cornerstone of the brand’s international growth story. “Zambia and Namibia are interesting for us and we are very bullish in Africa where we think there is great potential for the brand.”
Even in countries where Doppio already has a foothold—like Botswana—the scope for growth is being carefully assessed against market size and potential. “In Botswana, we have been very successful in Gaborone. But Botswana is a big country with a small population and that limits growth.”
ALWAYS INNOVATING
But growth isn’t just about opening new restaurants—it’s also about staying relevant, something Doppio has mastered through its menu, marketing, and operational systems.
“We try and innovate and differentiate, and we strongly believe that when you stop innovating you start dying – especially in our business,” says Milovanovic. “We have to follow global trends and we look at the big focus of the moment, which is healthy eating, and so we have implemented changes and ideas.”
Twice a year, the menu is refreshed by a skilled team of executive chefs. The company travels internationally to gather ideas and bring global flavour trends home to Southern Africa. “You can never stop changing and offering what the customer wants – you have to be on trend all the time, and that is what we want to do.”
The business also manages its own marketing and has built a strong social media presence, keeping close ties with its customer base and nurturing brand loyalty through community engagement.
“We have a strong team made up of Executive Chefs and a proper training team that works across new and existing stores. Our marketing is in-house and is driven by social media. We have involvement with various charity organisations around community support and we run a few campaigns each year where we support schools and other organisations, and that is something we are very proud of.”
BUILT TO SCALE
Doppio’s infrastructure is another key ingredient in its ability to grow. The company’s own supply chain division—Doppio Foods—plays a dual role as both distributor and wholesaler, supplying stores with bakery goods, sauces, coffee, and other licensed products. Third-party suppliers handle the rest, depending on the needs of each territory.
“We have various companies in our supply chain. Depending on the territory, we use a range of different companies. Whether it’s alcohol, meat, fresh produce – they are all different. We have a central distribution centre and it’s a bakery wholesaler which supplies our stores and some other brands and independents with bakery and pastry lines. We also have a DC supplying our licensed products such as coffee and water and sauce.”
He highlights the Kalahari Group and Rialto Foods & Packaging as long-term, reliable, consistent suppliers who help to elevate the brand by delivering quality products and helping to maintain standards of excellence.
This robust backend allows Doppio to maintain consistency across outlets and support franchisees effectively—an important factor in the company’s plan to scale regionally.
BRIGHT FUTURE
With solid infrastructure, a forward-thinking team, and powerful backing from Spur Corporation, Doppio Zero is in a prime position to take advantage of an exciting foodservice boom on the continent.
According to GlobalData, South Africa’s foodservice profit sector generated ZAR77.7 billion in 2022, and is expected to grow at a 7.7% compound annual growth rate through to 2027. Similar trends are emerging across key African markets as urbanisation, disposable income, and demand for premium experiences rise.
Milovanovic sees no shortage of opportunity. “We will be expanding our business locally and internationally, in Africa. We are looking at partnering with the right companies and individuals that can take our brand and grow in various territories with our support and development. For us, it is crucial to grow and we see significant opportunities in Africa.”
In a world where consumer tastes are constantly shifting and restaurant chains must be agile, Doppio Zero stands out as a brand that’s not only willing to evolve but is actively chasing innovation at every turn. With roots in quality, a heart in the Mediterranean, and eyes firmly set on Africa’s future, Doppio Zero is serving up more than just food—it’s dishing out a vision for regional restaurant leadership.