Spotong 24

CONTENTS

In this Issue

E T O N S ’ R O T I ED IN THIS ISSUE...

Welcome to the first issue of Spotong for 2018. It is certainly going to be an interesting year as we face both exciting times and times of uncertainty. Of course, township traders know how to overcome obstacles better than most and as we overcome them, we set in motion opportunities that change our individual lives as well as the communities in which we live, for the better. It is a great time to be a trader!

Our country needs more entrepreneurs, especially those who start up and establish small and medium enterprises.

If you are thinking of expanding or starting a new business but are stuck on how to raise the required capital, you have come to the right place! Check out our entrepreneurship feature where we highlight a number of government and private funding platforms.

In our main feature, we unpack the long-awaited Yeoville judgement on shebeen permits and look at the way forward. For our spaza shop owners who are considering a revamp, we look at cost-effective ways to renovate your space without breaking your budget.

In our marketing feature, we show you how to attract the millennials to your tavern and for our stokvel members, we explore ways to make your payout work for you.

Thabo Thlobelo Charlene Heyburgh Damian Murphy

CONTACT

info@spotongmag.co.za

PUBLISHING HOUSE

NTHA COLUMN 8

NTHA Celebrates Graduation Of Candidates In Two Hospitality Programmes

SALTA COLUMN

10 How Long Must We Wait for Change?

MAIN FEATURE SHEBEEN PERMITS

GENERAL MANAGEMENT ISSUES

Find us

RETAIL SEGMENT

facebook.com/ SpotongMagazine Twitter @SpotongMagazine

SALES

Candy Mukwa Paul Styles Kyle William Wentzel Quincy Matonhodze

DESIGN & LAYOUT Janine Louw

PROOFING & SUB EDITING Gwen Sebogodi

IT AND WEB MANAGER Carmen Petre

REPRO & PRINTING

CTP Printers, Cape Town

CEO & DEVELOPMENT DIRECTOR Sean Press

BUSINESS MANAGEMENT 16 17 18 20 22

Which Glass for Which Drink?

What You Need to Know About Alcohol Units Need Funding for your Business?

Pick n Pay's Spaza Modernisation Programme Attracting Millennials

INDUSTRY NEWS 24 26 30 32

Hot Off the Press The Tavern Tatler Cape Drought Impact Make your Spaza Shop Work For You

NEW PRODUCT REVIEWS 34 New on the Shelf 36 Ten Essential Stocks

LIQUOR SEGMENT 38 Brand New Beverages 40 Winning Liquor Brands

HOSPITALITY

42 Tavern Reviews: At your Service 46 Club 10 Taverns 49 Ten Essential Bar Stocks

HEALTH AND SAFETY

50 Assess Your Risk Factors and Know the

Symptoms of Breast and Prostate Cancer 53 Gas Safety: Here's What You Need To Know

PERSONAL AND LIFESTYLE

MANAGING DIRECTOR AND PUBLISHER FINANCE AND OPERATIONS DIRECTOR

The Uncertain Future of Shebeen Permits and the Court Judgement

Spotong will always be committed to bringing township traders the news, resources and advice that they need. We welcome your views and feedback so drop us an e-mail on info@spotongmag.co.za.

PRODUCTION CO-ORDINATOR

Donna Verrydt

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12 Analysis on the Yeoville Judgement

on Shebeen Permits

Haley Abrahams

Contact Media & Communications Block A, 388 Main Avenue, Randburg Tel: +27(0) 11 789 6339 Fax: +27(0) 11 789 7097 email: pressman@contactmedia.co.za web: www.contactmedia.co.za

GLF COLUMN

As usual, we have the latest exciting industry and product news to keep you in the loop and much more.

Visit: www.spotongmag.co.za CONTRIBUTORS

CONTENTS

PROUDLY ENDORSED BY:

Lesley Fox

SALES MANAGER Chioma Didi Okoro

Copyright © 2018 Contact Media & Communications. Spotong is published by Contact Media & Communications. All material is strictly copyright with all rights reserved. No material may be reproduced in part or whole without the express written permission of the publisher. No responsibility will be accepted for unsolicited material. The publisher accepts no liability of whatsoever nature arising out of or in connection with the contents of this publication. Whilst every care has been taken in compiling this publication, the publisher does not give any warranty as to the completeness or accuracy of its contents. The views and opinions expressed in Spotong are not necessarily those of the Publisher or contributors.

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Motoring: The Little Engine that Could Tourism: Our Township Tourism Treasure Chest Gets a Major Boost from Airbnb Recipes: Two Must-Try Recipe Ideas from Nola Cocktails: Trend Alert!

StockFella and The People's Fund team up with BrownSense Tech Solutions Stokvels: Make your Stokvel Payout Work for You! Events: Spotong Gentlemen in Business 2017

SUPPLIERS’ DIRECTORY

GLF COLUMN

N E E B E H S F O E R U T U F IN THE UNCERTA T N E M E G D U J T R U O C E H PERMITS AND T

T

he future of shebeen permits is uncertain, as a result of Gauteng Liquor Board’s (GLB) unwillingness to deal with controversies surrounding the conversion of shebeen permits to shebeen licences. This is after the passing of the late MEC Nkosiphendule Kholisile, who made an assurance that he was going to engage all those who were against the conversion of permits. These include the Yeoville Bellevue Ratepayers' Association and Melusi Ncala, a mere resident of Yeoville Bellevue. The parties applied for a court order to review and set aside the decision of the MEC to promulgate the provisions of the Gauteng Liquor Regulations, and that it was beyond MEC’s powers or authority to make such proclamation.

In November 2017, there was a court judgement concerning shebeen licences in the High Court of Johannesburg. Judge Matojane considered remedial actions as follows: 1. The regulations were declared invalid, but suspended for two years for GLB to remedy the defects.

2. Shebeens will be phased in with public participation and notification.

GLB has not made any pronouncement regarding this court judgement. Liquor traders are still waiting to hear from the Board.

Regarding the current MEC, the less said about him the better.

The man has not shown any interest in addressing this matter.

The last time he met with liquor traders, he promised that his legal team would push for this case to be heard early. That was three years ago. GLB then came up with an online licence application system, which was rejected by liquor traders. The Act of 2003 still applies but the Board wanted to implement a system that is contradictory to the Act, which requires a proof of affiliation to an association. The new Gauteng Liquor Act has not been enacted into law yet, which excludes this requirement. In our view as liquor traders, GLB should engage all stakeholders – in particular, the municipalities – in addressing the issue of notification and public participation.

Fellow liquor traders, may I share this fact with you: When a man has put a limit on what he will do, he has put a limit on what he can do. We have got to get up every morning with determination if we want satisfaction at the end of the day.

Let us join forces and fight together.

On 28 November 2017, the Gauteng Liquor Forum conducted an elective annual general meeting and welcomed the newly elected executive committee. Thabang Mashia and

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his colleague from SAB presided over these elections, and declared them free and fair.

The newly elected office bearers are: 1. President Fanny Mokoena 2. Chairperson Thabo Modise 3. Treasurer Monde Dhladhla 4. Secretary Musa Ntshangase 5. Deputy Secretary Joel Thakhuli 6. PRO

Phumzile Ratladi Our mission statement as Gauteng Liquor Forum elected office bearers is to represent liquor traders at all levels of government, and to engage with all stakeholders to achieve our objectives of respectable and responsible liquor trading.

In Vosloorus, where I reside, we hold regular meetings with law enforcement agencies, the CPF and Business Against Crime, discussing compliance and crime prevention strategies.

More robberies are committed at our outlets than at any other places, so it is important that we all work together in reducing and combating crime.

Some crime prevention tips include: • Place security signs on points of entry.

• Have security personnel searching patrons entering the premises.

• Have security guarding customer vehicles.

• Have adequate lighting, both inside and outside your business.

• Install silent alarms to notify your security company and the police in case of an emergency.

• Install security cameras.

• Install cash register protection.

• Minimise the amount of cash in your register.

To Mr Madida: we always pray for your speedy recovery, and hope that the newly elected leadership will continue where you left off due to illness.

“The function of leadership is to produce more leaders, not more followers.” The struggle continues!

Musa Ntshangase Secretary, Gauteng Liquor Forum

NTHA COLUMN

ES T A ID D N A C F O N IO T A U D NTHA CELEBRATES GRA AMMES R G O R P Y IT L A IT P S O H O IN TW president of SACA. Previous graduates who are in the busiest kitchens in the country on a daily basis, were there to acknowledge and give words of insight into the hospitality industry to the new graduates. As a business owner in the hospitality industry, NTHA secretary, Phumzile Ratladi, gave words of advice to the candidates, and also helped to place candidates at events she hosted.

NTHA chairperson, Monde Dhladhla – for decades a business owner in the hospitality industry – gave fatherly advice to the candidates of the programme.

The excited graduates of the two hospitality programmes

T

he National Tourism and Hospitality Association (NTHA) was excited to celebrate its graduates in two hospitality programmes at the end of 2017: the 14110 Professional Cooker Learnership and the Assistant Chef Level 2.

The 14110 Professional Cooker Learnership is equal to 152 credits and took 12 months to complete, while the Assistant Chef Level 2 is equal to 52 credits. It took three months to complete the theory, with the practicals funded by the mother body of the Catering school, NTHA. NTHA has the objective of changing the lives of previously challenged candidates by offering courses to their members and the community. It aims to challenge unemployment through skills development, so that candidates can gain access to opportunities in the hospitality industry, and even start their own businesses. They will then provide services to travel and tourism businesses within Gauteng.

NTHA’s strategy is to place candidates in top-performing organisations in

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the hospitality industry. Through its partnership with the Restaurant Association of South Africa, NTHA has placed candidates at Spur, Panarottis, John Dory’s, Spar, Shoprite, and local hotels and restaurants. Most of these candidates have completed extended kitchen management courses that allowed them to be competent junior restaurant managers. This year, NTHA has extended its scope of host employers to provide opportunities for its professional cooker and assistant chef students, with some already being placed.

Ndofaya Hospitality Academy principal and president of NTHA, Fanny Mokoena, who hosted candidates at Fanny’s Restaurant for their workplace exposure, shared her experiences and gave motherly advice to the candidates.

Positive feedback was provided by moderator Sizwe Nkosi and facilitators Selina Modise and Khathutshelo Ngwasheng, who all shared their experiences on working with the candidates from induction until they were competent. The day was filled with joy as parents arrived to witness the achievement of their children, and listened to the students giving their positive feedback of the programme.

Ndofaya Hospitality Academy is currently taking applications for 2018 enrolment in the Level 4 Professional Cookery Learnership and Level 2 Assistant Chef Programme.

For enquiries, visit Ndofaya Hospitality Academy at Makhosini/Chief’s House, 22237 Senzangakhona Street, Zone 4, Meadowlands, 1852, email info@meadowlandstourism.co.za or call 011 536 0267, 082 576 0267 or 064 346 8520.

The professional cookery learners had a challenging 12 months, but the skills were transferred and they were able to induct and coach the assistant chef learners on NTHA-hosted functions and events. There has been excellent collaboration between Ndofaya Hospitality Academy, Tswellopele Hospitality Academy, Tharabollo Skills Connection and CATHSSETA to deliver this joint venture programme.

At the graduation event, we were blessed with the presence of members of the South African Chefs’ Association (SACA), including Mike Khoza, vice

Sizwe Nkosi, NTHA Training & Development

SALTA COLUMN

E W T S U M G N O L HOW ?

E G N A H C R O F WAIT However, we are back to square one.

Madlala must be turning in his grave.

His vision of having shebeens licensed is proving to be a façade – an unreachable goal.

Sufficient efforts have not yet been made to normalise the liquor industry.

Restructuring the liquor industry and giving priority to the facilitation of entry and empowerment of new entrants is not happening as expected. Individuals who benefited from previous policies remain beneficiaries under the current legislation.

The poor shebeener is still struggling to get licensed. Why the Gauteng Liquor Board is not working in collaboration with municipalities is a mystery.

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Sufficient efforts have not yet The way forward been made to normalise the The phasing in of shebeens into liquor industry the Gauteng Liquor Act requires the The MEC was found to have acted outside the powers vested in him.

Public participation in the consideration of applications for shebeen licences never happened.

Why the MEC acted in this way is yet another mystery.

collaboration of all stakeholders, mainly the town planning and spatial planning department, the Liquor Board, SAPS and liquor traders.

We, the liquor traders, sincerely thank SAB for having engaged us after the Yeoville judgement. SAB is a friend indeed. The MEC for the Department of Economic Development is probably still studying the judgement.

SALTA President, Mish Hlophe

Image credit: www.shuterstock.com

W

hen I took over as SALTA president from Saint Madlala (may his soul rest in peace), I thought the spadework had been done.

MAIN FEATURE

E L L I V O E Y E H T N O ANALYSIS S T I M R E P N E E B E H S JUDGEMENT ON t and the way ome of the judgemen tc ou e th at ok lo th -dep

forward

An in

T

he outcome of the long-awaited judgement on the status of shebeens in Gauteng was delivered in the South Gauteng High Court on 1 November 2017, eight months after the matter was heard by the court.

The court session was very short. Justice Motojane delivered the judgement by reading an order as follows: a. The decision of the MEC to promulgate the provisions of the Gauteng Liquor Regulations and 12

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shebeen licences published under government notice 586 in Provincial Gazette 56, dated 1 March 2013, is reviewed and set aside. b. The provisions of the regulations are declared ultra vires and therefore invalid. c. The declaration of invalidity shall not have a retrospective effect. d. The declaration of invalidity is suspended for two years to allow the defects to be remedied.

The big question to a liquor trader or

a shebeen permit holder is: How is the status or validity of the shebeen permit affected by the judgement, if it is indeed affected?

The answer to the question is yes, the court had in effect declared the entire permit regime to have been invalid.

In the words of the court: “It is so that the liquor trading by shebeen owners would be unlawful from the moment the order is granted and because of the illegality anyone running a shebeen will be prosecuted.�

These words must have been the most difficult to read for any shebeen permit holder in Gauteng. More than 15 000 shebeen permit holders would have been affected by the declaration of invalidity without the suspension of that invalidity by the court for two years.

On the papers, all parties accepted that the existence of shebeens are a reality in South Africa and that the Gauteng Liquor Act envisages that the regulations be promulgated, according to which shebeens will be “phased in” according to the dictates of the Gauteng Liquor Act. The court held that similar regulations must be put in place, provided there is public notification and public participation.

Background to the case During November 2004, the MEC for Economic Development in Gauteng published regulations under section 141 of the Gauteng Liquor Act 02 of 2003, to regulate the sale and consumption of liquor at shebeens and to identify all shebeens operating in Gauteng. Any person running a shebeen in Gauteng could apply to the MEC for a shebeen permit to operate it. An applicant did not have to meet any substantive requirement, as would be the case in applying for a liquor licence under the Act, unless for an application of a shebeen permit, a proper completion and submission of form 10, which was published in the 2004 regulation.

Regulation set in place an interim system to facilitate the transition of regulation of shebeens from a permit system to a more to a more formalised licensing system, to be determined by the MEC in due course.

"More than 15 000 shebeen permit holders would have been affected by the declaration of invalidity without the suspension of that invalidity by the court for two years."

Because of a shared number of applications for permits, and upon realisation that the period set aside for applications was inadequate, the MEC issued subsequent notices of extended periods to enable as many people to apply as possible.

The Act seeks to bring the shebeens, which have been previously unregulated, within the regulatory scheme of the Act. The Act provides in section 141(1)(m) that the MEC may make regulations regarding a “phased-in” approach, whereby shebeens would be given an opportunity to comply with the Act.

Matters in dispute The applicants, Yeoville Ratepayers’ Association, contended the following: 1. The MEC does not have powers under the Gauteng Liquor Act to convert permit to licences.

2. The Act demands public notification and public participation before an administrative decision is taken or an administrator exercising public function or public power, to give members of the public an opportunity to be notified and participate in an administrative action or when decisions of an administrative nature are taken.

3. Decisions taken by the MEC on his respective regulations on shebeens be reviewed and set aside.

The respondents, however, argued, among others, that the provision to provide notice and to give public participation was not intended for valid shebeen permit holders, but for new licence applicants.

The respondents further argued that the MEC is within his powers in accordance to the provisions of section 28(1) (c), which vests the powers to the board to “issue any other licence that the board, in its discretion, will deem appropriate”. The respondents further contested that the MEC is acting within his regulatory powers, and delegated authority according to section 141(1)(m).

Decision of the court The court held that the MEC acted outside the scope of the empowering statutory provision, namely section 141(1)(m) of the Act, and the promulgation of the regulations falls to be reviewed, and the MEC was found to have acted outside of the powers vested in him.

The court held further that there would be no harm if the regime applicable under the regulations is permitted to continue to exist for at least two years, to enable the MEC and other relevant authorities to promulgate regulations that achieve the legitimate aims of “phasing in” the licensing of shebeens under the Act.

On 10 May 2013, the MEC published a notice concerning the roll-out of shebeen licences in various administrative areas within Gauteng, to submit applications for the conversion of shebeen permits to shebeen licences.

At the heart of the court’s reasoning is the vagueness of the regulations insofar as compliance with the Act is concerned.

The court held that “to avoid conflict with the stated purpose of the Act, there has to be a process of notification and participation of interested persons during the process of conversion so that the appropriate conditions can be imposed where necessary”.

It is important to note that the word “shebeen” is defined in the Act to mean “any unlicensed operation whose primary business is liquor and sells less than 60 cases of beer per week”. Shebeens are excluded in the kinds of licences contemplated by section 28 of the Gauteng Liquor Act.

The judge further held that the decision to publish the regulations and conversion of permits to licences without public notice and public participation was unreasonable.

The court held that no reasonable decisionmaker could have decided to promulgate the rules that run counter to

On 1 March 2013, the MEC published the Gauteng Liquor Regulations 2013 on shebeen licences.

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MAIN FEATURE

the very purpose of their promulgation. The court further held that the board cannot invoke section 28(1)(c) to justify conversion of shebeen permits to shebeen licences, in that by not providing for public notification and public participation, the MEC has created a new category of licence for shebeens, the one that could not fall under section 28(1) (c), as such licences, in the court’s view, also require public notification and public participation.

The court concluded that the regulations are in direct conflict with the stated purpose of the Act and are accordingly invalid.

The real question in the Yeoville case was indeed to what extent should the MEC have complied with the Act. The court had essentially found the MEC to have fallen short of the Act in relation to the extent which the promulgations had complied with the Act. We now know that the regulations had fallen short of making a provision of notice of application for a licence as contemplated by section 24, as well as provision for objections as contemplated by section 25 of the Gauteng Liquor Act. Furthermore, regulation 7(1) provides that the board must, when considering the application, take into cognisance “whether the premises are suitable for the purpose for which they will be used as per the inspectorate report.”

Again, the regulation lacks clarity on the meaning of suitability of the premises.

Regulation 12 lists the general categories of conditions of the Gauteng Liquor Act that apply to shebeen licences, without mentioning which specific sections apply. If we take suitability of premises to mean description of the nature of premises, as provided by section 41 of the Gauteng Liquor Act, then almost all applications stand to have been rejected by the Gauteng Liquor Board.

"The court had essentially found the MEC to have fallen short of the Act in relation to the extent which the promulgations had complied with the Act." This will be mainly because of the threshold of the requirements of section 41(5). This section requires that “premises shall at all times comply with all laws, metropolitan or district council by-laws and regulations…” as the court has acknowledged the fact that most shebeens are operated in residential areas, almost all town planning schemes preclude the sale of liquor in residential areas.

Section 23(4) of the Gauteng Liquor Act further compounds the problem of substantively complying with the requirement of the Gauteng Liquor Act by shebeens. The section requires that “applications for taverns, pool club, pub, and liquor store and night club liquor licences shall also be accompanied by unequivocal approval by the relevant department of the relevant metropolitan or district council, in addition to any zoning or planning or environmental laws requirements”. Again, a large number of shebeens operate in premises that are not zoned for the nature of the business of selling liquor.

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Gauteng Economic Development MEC Mr Lebogang Maile

Even on the generous and broad interpretation of these two requirements, it seems impossible for shebeen owners to pass this requirement because of their location.

The only way out of these requirements for shebeen owners is through applying for special consent use to the relevant municipalities, of which applications are not only cumbersome and expensive, but also technical, which necessitates further assistance and in many cases, requires more money.

The court has held that it is not clear to what extent the shebeen licence holders are required to comply with the Gauteng Liquor Act. The Gauteng Liquor Board is tasked with a very delicate balancing act: on the one hand, to enable as many shebeen permit holders to be brought within the regime of all kinds of licences as contemplated by the Gauteng Liquor Act, and on the other, to comply substantively with the requirements of the Act so that whatever measure the MEC takes will not be found by the court to be invalid and unlawful.

This balancing act by the MEC through the Gauteng Liquor Board, in the phasing in of shebeens into the Gauteng Liquor Act, will require the collaboration of all stakeholders, including liquor traders’ associations; relevant municipal departments dealing with town planning and spatial planning; law enforcement, such as the South African Police; metropolitan police; liquor inspectors; interested members of society; advocacy groups dealing with alcohol abuse; and all other interested parties affected by the trade of liquor in Gauteng.

Thabo Thlobelo, Abantu Tobacco & Liquor Laws

BAR TRAINING

R O F S S A L G H WHIC ?

K N I R D H C I H W T

here is a specific glass for each type of drink, and it’s not just for the sake of aesthetics. There is a scientific reason to be choosy about your glass. The shape and design of glasses can enhance your drink’s flavour and has the ability to change the colour and aroma of your drink. Let’s take a closer look at the different types of glassware and how the shape, size and design complements the drink, to give yourself and your customers a finer drinking experience.

Glasses that bring out the best in your beer Willy beer glass The most common glass used for beer in South African taverns and restaurants. It has a wide enough rim to allow the head to spread just enough to release its aromas. It holds 340 ml. Perfect for commercial lagers.

English pint glass It holds an impressive 570 ml of your favourite beer, as it is tall and has a slight outward curve just below the rim. Perfect for English lagers and stouts.

Pilsner glass With a tall, slender and tapered shape, this beer glass can hold approximately 355 ml and helps to maintain the carbonation of your beer while showcasing the colour and allowing a foamy head to form.

Perfect for pilsners.

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Wheat glass

Beer mug

For cocktails and anything ‘on the rocks’

These glasses are similar to the shape of the pilsner Lowball glasses glass. You will notice a display of colour and The short and taste the locked-in sweet, wide lowball glass, fruity aromas of your beer, also called a rocks thanks to the glass’s tall glass, is used for and thin walls, which can simple drinks with hold approximately 500 ml a limited number of of your beverage. Perfect ingredients served for pale ales and dark ales. over ice. Lowball glasses are ideal for stronger cocktails or for spirits, such as brandy served on the rocks.

Due to its ability to hold a large volume of beer, along with a convenient side handle, the beer mug is a popular style of beer glass.

Your beer stays colder, as it is insulated by the wide shape and thick walls. Perfect for lagers and any beer with deep flavours.

Wine glasses Red wine glass Red wines should be served in larger, bowl-shaped glasses to increase surface area and allow for more aroma release and swirling, as these are bigger and bolder wines than whites.

Tulip or white wine glass White wine is served in slender, tulip-shaped glassware. Smaller glasses help slow down any rise in temperature from the chilled beverages, keeping the white wine cooler for longer.

The stem of the glass allows you to hold your drink without your hands heating it up.

Highball glasses The highball glass has a wide base that tapers to a tall glass. It is ideal for fizzy cocktails with lots of ice, as the narrow rim prevents the bubbles from escaping too quickly. Order a gin and tonic or an anythingand-soda combination, and you’ll often find yourself holding a highball glass.

For your brandies, whiskies and cognacs Snifter glass Also known as a brandy snifter, cognac glass or balloon, a snifter is a short-stemmed glass with a wide bottom and relatively narrow top. The wider base allows room for swirling to release aromas, which then get trapped at the narrow top. A rounded bottom makes it easy to cup in your hand, simultaneously warming the liquor. Perfect for brandy, cognac and whisky.

RESPONSIBLE DRINKING

W O N K O T D E E N U O Y WHAT S T I N U L O H O C L A ABOUT Alcohol content is also expressed as a percentage of the whole drink. Look on a can of beer or a bottle of wine and you’ll see a percentage, followed by the abbreviation ‘ALC/ VOL’ (alcohol by volume). Wine that says ‘13 ABV’ on its label contains 13% pure alcohol.

Tips for responsible consumption:

T

he South African government defines moderate alcohol consumption as no more than two standard drinks, 340 ml or a half quart of beer per day for women, and no more than three standard drinks per day for men. Standard drinks measures vary from country to country, but in South Africa, a standard drink contains 12 grams of pure alcohol.

It is recommended that women and men should not regularly exceed 14 units of alcohol per week, and that this consumption should be spread evenly across the week.

The legal limit for driving after drinking in South Africa is a breath alcohol content of 0.24 mg per 1 000 ml, or a blood alcohol limit of 0.05 g per 100 ml. The rule of thumb for consuming alcohol if you are planning to drive afterwards is a maximum of one unit of alcohol (10 ml of pure alcohol) per hour, based on an adult weighing 68 kg, as this is what an average adult’s body can process. Be aware that if you weigh less than 68 kg, your body will need more time to process the same amount of alcohol.

Units are a way to tell how strong your drink is.

What does one unit represent?

• It is equal to two thirds of a beer or spirit cooler with a 5% alcohol content.

• For those who drink wine, 75 ml of red or white wine per hour with an alcohol content of 12% to 14% is acceptable.

• Spirit drinkers can consume up to one 25 ml tot of alcohol per hour.

• If you drink beer or wine at home, pour small amounts into your glass.

• If you fill your glass to the rim, you’ll drink more than you realise. Opt for a smaller glass.

• Measure your spirits instead of free-pouring them. The Drinkaware unit measure cup is an ideal way to measure spirits, as well as wine and beer.

• Try and pour your own drinks. If your partner or host is constantly topping up your half-filled glass, it’s hard to keep track of how much alcohol you are drinking.

• Try tracking your alcohol consumption each day using the Drinkaware alcohol tracker.

• Drink spritzers if you like wine, or try a shandy if you’re a lager drinker. You will be consuming the same amount of liquid, but one that contains less alcohol.

• Opt for half litres if you prefer higher-strength lager, or try a lower-strength drink option. You really won’t notice the difference.

• Alternate alcoholic drinks with soft drinks, water or noalcohol beers (beers with a less than 0.05 ABV).

• Ask questions. If you’re still uncertain about how much you’re drinking, ask the bar staff. Do they pour doubles or singles? How big is their large glass of beer/wine?

Alcohol significantly slows reaction time and distorts your vision, and the effects of a heavy night of drinking could well affect your driving ability the next morning, and you may still even be over the legal limit,” says Nirishi Trikamjee, SAB Corporate Affairs director.

Any quick-fix solutions to sober up, such as drinking coffee, taking a cold shower or drinking a litre of water before driving are myths. “Once the alcohol is in your system, your liver is going to need time to process it, and restricting yourself to only one unit per hour is the only way to stay sober in the eyes of the law.

Line your stomach The idea behind eating a meal before having a few drinks has to do with the fact that alcohol is mostly absorbed once it reaches the small intestine, rather than in the stomach. If your stomach is full of food, alcohol takes longer to get into your system.

Scientific studies have shown that eating food before you drink results in your blood alcohol level peaking at a lower value, meaning that you feel the effects of the alcohol to a lesser extent. www.spotongmag.co.za

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ENTREPRENEURSHIP

?

S S E IN S U B R U O Y NEED FUNDING FOR Take advantage of

ble to you and make funding options availa

S

outh Africa needs more entrepreneurs – especially those who start up, establish and grow small and medium enterprises (SMEs). Are you thinking of expanding or starting your business? The first thing on your mind will be how to raise the capital needed to fulfil your dream. Thankfully, in a bid to grow entrepreneurship in South Africa, a number of government and private funding platforms are available, each with their own mandate, qualification criteria and application process. Let’s take a look...

South African Investment Network This is an online platform that connects South African entrepreneurs seeking business funding with more than 156 000 ‘angel’ investors worldwide looking for investments.

To get started, you need to register online to connect with investors, then create a pitch for your business. There is a handy triedand-tested template available on the website to assist you, as well as some great resources to help you along. Next step, publish your pitch. Once it is approved on the site, it will be listed for prospective investors to browse and evaluate. You can also have your pitch emailed to investors and send personalised messages to individuals. If an investor likes your pitch, you will receive an email asking to connect. You will then gain access to their contact details to continue discussions, schedule calls and meetings – and possibly secure that funding.

You can accept funds from investors at any time – you do not have to reach any funding target and investors transfer to you directly, so there are no commission fees involved.

For more information, visit: www.investmentnetwork.co.za.

Business Partners Limited Business Partners is an investment company for SMEs. The company invests between R250 000 and R15 million in SMEs across all sectors, except farming, on-lending and non-profit organisations. Investment financing is offered for businesses at all stages of development, including startups, expansions, outright purchases, management buy-outs, management buy-ins, franchises, tenders and contracts. The company also manages a number of specialist funds, which provide investment financing for defined-profile entrepreneurs.

Business Partners also has a range of support services for entrepreneurs, including property management consultants, mentors who are allocated according to the company’s needs, and access to other expertise to ensure the success of a business.

For more information, visit: www.businesspartners.co.za.

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e.

your dreams come tru

The Small Enterprise Finance Agency (SEFA) SEFA provides financial products and services to qualifying small, medium and micro enterprises (SMMEs) and co-operatives, as defined in the National Small Business Act of 1996 and amended in 2004. It forges successful partnerships with clients, which contribute to great enterprises. The agency serves as a strategic financial partner to contribute significantly to the growth of the enterprise and so create lasting value. This means that SEFA is not the only channel to help SMMEs and co-operatives.

They can also access SEFA’s products through any of its intermediary or partnership channels: commercial banks; co-operative financial institutions (CFIs); micro-finance intermediaries (MFIs); retail financial intermediaries (RFIs); strategic partnerships; and structured finance solutions (SFSes).

SMMEs and co-operatives can get credit facilities from R500 up to R5 million when applying through any of SEFA’s intermediaries or partnerships. Direct loans between R50 000 and R5 million can be accessed through the regional offices, SEFA co-location offices and satellite offices nationally. Make sure you have a feasible business plan before you apply for the loan. SEFA staff will evaluate your application to determine the viability of your loan and at what rate it can be repaid.

For more information, visit: www.sefa.org.za.

National Empowerment Fund (NEF) If you are directly involved in your business and need funding of between R250 000 and R75 million, the NEF may be able to assist you. It is mandated to offer financial and non-financial assistance to black-owned businesses.

Funding decisions are guided by the Industrial Policy Action Plan (IPAP) across a variety of sectors. Startups can qualify for funding up to R10 million. The NEF also offers assistance for rural and community development, franchise finance and new industry development.

NEF funding is currently obtainable from five funds, these are:

iMbewu Fund This fund is designed to support black entrepreneurs wishing to start new businesses, as well as to support existing black-owned enterprises with expansion capital.

The fund supports these entities by offering debt, quasiequity and equity finance products, with the funding threshold ranging from R250 000 to R10 million.

Image credit: www.thedti.org.za

uMnotho Fund The uMnotho Fund is designed to improve access to black economic empowerment (BEE) capital and has five products: Acquisition Finance, Project Finance, Expansion Finance, Capital Markets Fund, and Liquidity and Warehousing. These products provide capital to blackowned and -managed enterprises; black entrepreneurs who are buying equity shares in established black- and whiteowned enterprises, starting new ventures or expanding existing businesses; and BEE businesses that are or wish to be listed on the Johannesburg Stock Exchange (JSE).

Funding ranges from R2 million to R50 million.

Rural and Community Development Fund This fund is designed to promote sustainable change in social and economic relations and in supporting the goals of growth and development in the rural economy, through the financing of sustainable enterprises. This is achieved through mobilising rural communities in legal entities or co-operatives to participate in broader economic activities and realise the economic transformation goals in rural South Africa. The fund has three products: Acquisition Finance, Expansion Capital and Project Finance (New Venture/Startup/Greenfields), with the funding threshold ranging from R1 million to R50 million.

Strategic Projects Fund (SPF) The SPF’s sector focus is informed by the government’s strategies on industrial development through the

Department of Trade and Industry’s National Industrial Policy Framework, the corresponding IPAPs and the current government economic growth strategy, the New Growth Path. The sectors identified are based on the IPAP and the New Growth Path and are: agriculture; business process outsourcing (call centres, data storage centres and termination centres); textiles; mining, mineral processing and mineral beneficiation; automobiles; renewable energy and biofuels (solar, biomass, hydro, cogen and wind); plastics; pharmaceuticals and chemicals; forestry, pulp and paper; infrastructure (telecoms, healthcare, roads, rail airports, dams and water); manufacturing; and tourism (hotels, resorts, tourism attractions and leisure).

Arts and Culture Venture Capital Fund The Arts and Culture Venture Capital Fund was designed to promote and develop the arts and culture sector by providing affordable loans to start and/or expand small businesses. It is an important source of finance for startup entities and for companies that have a limited operating history and which do not have access to capital markets.

The Department of Arts and Culture realises that to achieve radical economic transformation, access to funding must not be limited to only a few businesses. This fund will assist businesses with potential to be self-sustainable and not to rely on the government for grant funding. Funding will be made available to businesses in all provinces, where more job opportunities will be created.

For more information, visit: www.nefcorp.co.za.

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ENTERPRISE DEVELOPMENT

PICK N PAY’S SPAZA OGRAMME: R P N O I T A S I N R E D O M generation of modern Helping to grow a new

retail entrepreneurs

Linda's Market

T

he Pick n Pay Spaza Modernisation Programme was piloted in 2016 in partnership with the Gauteng Department of Economic Development. Six stores opened in 2016 and eight stores in 2017. The programme upgrades spaza shops to meet the needs of customers and communities, helping to grow a new generation of modern retail entrepreneurs and boosting economic revitalisation in townships. The store owners remain fully independent and can source products other than those offered by Pick n Pay. Extensive mentorship is provided, as well as both in-store and classroom training. The success of the programme lies in helping independent entrepreneurs remain independent but even more successful, with a range of trading and financial assistance.

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From trading sweets on the playground to opening his own store Township entrepreneur, Linda Ndebele, has always known how to hit the sweet spot with customers – going back to his school days, when he traded sweets on the playground, and on to the opening of his own store, when he spotted a gap in the market for maize meal.

Now Ndebele has partnered with retail giant Pick n Pay to bring a new level of convenience to his customers in Pimville, Soweto, with the launch of Linda’s Market.

Ndebele’s first retail business was established in 2004, 10 years after he completed his matric, when he saw the opportunity to

sell maize meal after a new product had been advertised.

The new product spurred demand in the township, but no one was selling the product there, so he took the gap. When business started to slow, he bought a container spaza shop and opened Y-Not Tuckshop. To set himself apart, he added bunny chows to his grocery offering.

Due to its success, he opened a second Y-Not Tuckshop in 2009.

“My business was growing, but I wanted to do more, so in 2014 I opened my third Y-Not Tuckshop… but instead of selling bunny chows, we offered ‘Buy & Braai’, where our customers could buy their meat and we’d braai it outside the spaza shop,” says Ndebele.

“While business was going well, I realised I hadn’t grown as much as I should have over the past 10 years. The challenges I faced included supply chain management, as I wasn’t able to buy in bulk and always had to buy in cash. Spaza shops are not well recognised, so when I had the opportunity to partner with a recognised brand such as Pick n Pay, I realised this was my chance to take my business to the next level,” says Ndebele.

Pick n Pay has worked with its suppliers to fit Ndebele’s store with new refrigeration and IT systems, enabling him to stock 1 300 lines of edible and non-edible groceries, fresh produce and perishables. Linda’s Market will also offer Sowetan residents services such as money transfer, ticketing, airtime and data, bill payments, lottery tickets and prepaid electricity.

Ndebele’s store now boasts a 91 m² grocery trading floor and, once the liquor licence has been approved, a 56 m² bottle store. A container was added at the back of the store to increase the servicing area and maximise trading floorspace.

With the launch of Linda’s Market, Ndebele has employed 10 staff members. He also still runs his three Y-Not Tuckshops, which employ nine people in total.

Ndebele says the customer feedback since Linda’s Market opened its doors has been “absolutely amazing”.

Jobs, skills and opportunity come to Nyanga Nyanga residents woke up to a new phase in their suburb’s development with the opening of Ndwamba Market – an upgraded spaza shop offering convenience on their doorstep and jobs and opportunities for locals.

Nyanga businesswoman, Khosi Liwani, joined the Western Cape family of independent store owners taking part in Pick n Pay’s innovative Spaza Modernisation Programme.

Liwani’s expanded staff complement have received expert training in IT systems, customer service, hygiene and more traditional retailing skills – such as baking and the butchery – that open fresh opportunities for each of them.

Following the successful opening of Nozinga’s Market in Gugulethu in October, which marked the expansion of the programme to the Western Cape from

Ndwamba Market will bring jobs, skills and opportunity to Nyanga

Gauteng, Ndwamba Market was launched in Nyanga, with a crowd of residents queuing to become its first customers.

Liwani took over Ndwamba when her father died in 1995, when she was just 21, and is excited to take her business to a whole new level.

“We were thinking of how to expand when Pick n Pay approached us, and this is the fulfilment of a dream. We’ll be the only branded supermarket in Nyanga,” she says.

Ndwamba has also been kitted out with new refrigeration and IT systems and will stock more than 1 000 lines of edible and non-edible groceries, fresh produce and perishables. Services such as money transfer, ticketing, airtime and data, bill payments, lottery tickets and prepaid electricity add to the convenience.

Liwani says she is “excited about the new-look store, and the benefits it will bring to those who live in Nyanga”.

“We are also going to be employing people from Nyanga in the store, so it’s a win-win situation,” she says.

Pick n Pay deputy CEO, Richard van Rensburg, says many spaza shop owners struggle to access the means to grow and develop their business. “With the programme, these owners not only have access to quality products at good prices and a reliable distribution system, but the programme also implements good business management systems and provides business advice and mentorship to the owners so that they can succeed.”

Linda's Market was launched on 14 December 2017 in Soweto

MARKETING MATTERS

S L A I N N E L L I M G ATTRACTIN

Get social Millennials are the biggest users of social media, and this is their language. Platforms such as Facebook and Twitter are where they need to be courted. Keeping a presence on social media is crucial when trying to attract and entice this market. This is where they will look for places to eat, drink and socialise before stepping out. Promote your establishment by creating accounts on all major social networks and post regular updates, photos, promotions and deals. This improves your social media presence and your customer base will grow.

Keep up with what’s trending As a tavern owner, you have to be flexible to keep up with this generation. They appreciate high-end drinks and cocktails, so be sure to have a specialty cocktail menu available to keep them coming back for more. Good music will always create the mood at your tavern. The music you choose for millennials 22

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will have to be what is trending to keep them on the dance floor. It will be wise to get a DJ who understands the latest trends in music and who can read your crowd.

Think out of the box with promotions and special offers Millennials need an incentive to choose your establishment over another. Offering drink promotions, happy hours and 2-for-1 specials will be an instant hit. Promotions such as regular Phuza Thursdays or Soulful Sundays are a great way to lure the younger crowd, but make sure to promote it on your social media pages as well as within your tavern.

Wi-Fi is king!

Everyone has a smartphone, and an uninterrupted Wi-Fi signal – or even better, free Wi-Fi for your patrons – is guaranteed to make your establishment a regular hangout. Encourage your customers to take pictures and then interact with their friends through social media, using your free Wi-Fi. People on Facebook and Twitter interact more with posts with photos than those without. Invite people to use your Wi-Fi by offering a free drink when they log on – they will ‘Like’ or ‘Follow’ your establishment and let all of their friends know about the great promotion you are running.

You are then able to invite your customers to parties, special events, cocktail nights and happy hours at any time, directly to their Facebook and Twitter accounts.

Image credit: www.shuterstock.com

M

illennials, also known as Generation Y, include anyone born from the early 1980s to the early 2000s. They are the game-changers when it comes to how they communicate with businesses.

According to Statistics South Africa’s Mid-year Population Report, there are approximately 14.5 million millennials in South Africa – or 26.5% of the population. They are a market that you should create a relationship with, but on their terms.

They are the young spenders, the digitally savvy and the lovers of all that is trending. Check out our tips below to attract them to your establishment, and learn to speak their language.

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RETAIL NEWS

S S E R P E H T F F O T O H stry

spires in the retail indu

d in News that informs an

W SME FUND E N O T D E T A C O LL A E R1 BILLION TO B Deputy president, Cyril Ramaphosa, has said that R1 billion will be allocated to the newly announced fund for small and medium enterprises (SMEs) as the government makes a push to empower small businesses, especially those in the townships.

The deputy president said this when responding to a question from ANC NCOP MP from the Eastern Cape, Mandla Rayi, who had asked whether government has developed a nationally coordinated assistance to young entrepreneurs with business initiatives.

As was announced [in the Medium-Term Budget Policy Statement] by the Minister of Finance a new fund for small business and innovation will be established, which will be allocated R1 billion in 2019/20.

The member also asked whether government would develop a national township growth strategy in order to curb the increase in unemployment in townships.

“The National Informal Business Upliftment Strategy is also available to help township enterprises upgrade their business activities,” he said.

The deputy president said, in his response, that government provides financial support to youth-owned businesses through the Small Enterprise Finance Agency (SEFA), the National Empowerment Fund and the Industrial Development Corporation (IDC).

ZAPP TO BRING PA S H IT W S R E N T R MASTERCARD PA O INFORMAL TRADERS MOBILE PAYMENTS T Mastercard is collaborating with Durbanbased tech company, Spazapp, to bring secure, seamless and convenient mobile payments to thousands of informal traders and convenience stores, better known as spaza shops, in South Africa.

By combining their expertise and reach, the companies intend to unlock economic growth by helping informal micro-businesses connect to formal markets and digital payment systems.

The informal retail sector boasts an impressive R46 billion in annual sales a year, with more than nine million households regularly shopping at these stores. While these shops represent the economic backbone of many local communities, their true potential remains untapped as they do not have the tools necessary to accept electronic payments and run their businesses effectively.

Through this partnership, Mastercard has integrated its digital global payment service, Masterpass, into Spazapp – a 24

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free, money-saving Android application that connects a community of informal traders directly to big FMCG brands, including Unilever and Tiger Brands.

Using Spazapp, traders can order a wide variety of products at competitive prices – something they would be unable to access without the collective bargaining power that the Spazapp platform offers – and use Masterpass to digitally pay for stock and accept cashless payments from their customers with their mobile phones.

For spaza owners, Masterpass provides a more affordable alternative to traditional point-of-sale devices, allowing them to offer a convenient digital payment option to their customers.

Spaza customers can download Masterpass from the iOS or Android app store, register and load their credit, debit or cheque cards from any bank into the digital wallet. To pay for their goods, they simply open the Masterpass app on their mobile device and scan the unique QR code that is generated on the Spazapp

jay Banga, Mastercard President & CEO (Right) discusses the benefits of mobile payments with Paul Maluleke, owner of Kasi Convenience Food and Internet Cafe in Alexandra, Johannesburg.

retailer’s smartphone. After shoppers enter their bank PIN number or 3DSecure code and CVV/CVC number on their own device, the transaction is complete.

Similarly, spaza shop owners use their Masterpass app to scan a QR code printed on the supplier’s invoice, to pay for their stock on delivery at their store. Payment card information – including card details from Mastercard and other payment networks – is only captured once, eliminating the hassle of repeatedly entering these details every time they want to pay their bill.

For more information visit, www.spazapp.co.za.

He said over the past financial year, the IDC approved R2.3 billion funding to youth empowered businesses, which are those with more than 25% youth equity ownership.

Last year, SEFA reported that it approved funding of R222 million to over 10,000 youth-owned businesses showing that the focus is on helping to empower youth-owned businesses.

“Much is being done to empower the youth and also to develop township enterprises.

However, given the legacy of apartheid planning and the dire extent of youth unemployment, there is still much that needs to be done and what also needs to be done is to improve the business skills and the entrepreneurial knowledge of young people in the townships and rural areas. We are embarking on a number of other initiatives of setting up incubation centres that are going to help young people to become more proficient,” he said.

Interventions to support township entrepreneurs The deputy president said, meanwhile, that many township entrepreneurs were and are still excluded and restricted from opportunities in the major commercial centres of the country, having been relegated to being small business players in the townships and in the rural areas.

Ramaphosa said township entrepreneurs have not yet really found opportunities that can truly empower them.

To this end, government is determined to reverse this, the deputy president said. “We are already implementing key elements of a strategy to boost township enterprises, to increase the involvement of South Africans in the economy as well as to expand opportunities for our people through SEFA.

“Many small businesses located in our townships have already received loans and industrial funding to enable them to enter new markets and also to expand their businesses and to expand their operations,” he said.

The deputy president also said that through the Competition Commission’s market inquiry into the grocery retail sector, government is looking specifically at the competition spaza shops face from larger malls, and the factors that may limit growth of the township grocery retail market.

“The actions against cartels and monopolies are further means and ways of opening space for township enterprises. It was through the complaints that were raised by township shop owners that the investigation into the bread cartel was launched.”

SAnews.gov.za

RDS (TEA) 2018 A W A IP H S R U E N E R P E TOWNSHIP ENTR The TEA programme is one of the Gauteng Provincial Governments initiatives aimed at rewarding township-based entrepreneurs who continue to make a difference in their communities by building and cementing confidence in township businesses. Equally important is the impact that the awards have in changing negative perceptions about township-based businesses, and in encouraging and inspiring township entrepreneurs to realise the conceivable economic gains for communities within which they operate.

The 2018 awards will comprise of 16 categories in the following sectors: food and beverages; creative industries; tourism; retail and finance; services; manufacturing; agri-business; transport, automotive and components; construction, building and real estate; social and community; new/start-up enterprises. Awards are presented across all sectors in the following categories: Entrepreneur with a Disability, Youth Entrepreneur of the Year, Woman Entrepreneur of the Year, Entrepreneur of the Year and Lifetime Achievement Award (at the MEC’s discretion).

All finalists will receive R100 000, to be disbursed as follows: • R50 000 will be used to fund business needs, following an assessment; and • R50 000 unconditional cash injection.

Category winners will get an additional R200 000, of which: • R100 000 will be used to fund business needs; and • the balance of R100 000 will be an unconditional cash injection.

For more information, entrepreneurs can visit their nearest GEP offices, visit www.townshipentrepreneurshipawards.co.za or dial 087 500 2000. www.spotongmag.co.za

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LIQUOR NEWS

THE TA VERN T A T LER H

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: T C A P M I T H G CAPE DROFU E R U S S E R P E H T G EELIN EDITORIAL

WINEMAKERS r How will it affect ou

tavern trade?

S

outh Africa is the world’s seventh-largest wine producer, producing 3.9% of the world’s wine. But that could soon change. Our wine industry, which exports 440 million litres of wine a year and sells 400 million litres locally, has reached a challenging stage in the harvest season and is expecting to see the smallest harvest in more than a decade. This is due to the continuing drought and low water supplies in the Western Cape, coupled with white-frost and black-frost damage in the Breedekloof, Robertson and Worcester regions.

After three years of below-average rainfall (425 mm, 452 mm and 397 mm annually against the usual average of 800 mm per year), the region is in a severe drought. Areas of grape production without water storage dams and/or access to other sources, such as boreholes and rivers, will have little or no crop at all.

The 2018 harvest is expected to be much smaller than the estimated 1 434 328 tonnes of grapes produced in the 2017 crop, based on a survey conducted in late November 2017 by industry body, South African Wine Industry Information and Systems (Sawis).

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“We are experiencing the biggest drought that I can remember. Luckily, last year we drilled a borehole, and we also have two dams on our property and another dam on our neighbour’s farm that we can irrigate from. Of the vineyards that we have, we suspect that the crop will be down by 10%– 15%. So far, the quality looks good as we are having very cool nights, so the colour of the reds will be good. At this stage, the crop looks to be two weeks later than last year,” says Mike Malherbe of Laibach Vineyards in Stellenbosch.

But the general outlook for the countrywide industry is poor.

Francois Viljoen, consultation service manager for wine industry organisation VinPro, says the declining trend predicted in the past two months can be attributed mainly to the warm and dry weather conditions experienced in early December. “Virtually no rain fell during this period and many hot days (above 35°C) were recorded. Together with a persistent south-easterly wind, this increased the water consumption of vineyards.”

With drought conditions prevalent in the Western Cape for the third consecutive season, major dam levels are currently

around 26.6%, compared to 41.6% in 2017. Most producers depend on water from the various irrigation schemes, which has been rationed since early in the 2017 growing season.

Water quotas have been cut by between 50% and 80%.

“This available water is simply not enough to meet the needs of the vineyards at this stage,” says Viljoen. “Vineyards are now beginning to show symptoms of water shortage and declining berry growth. Smaller berries mean a lighter harvest with lower juice levels, which contribute to lower volumes.”

Liquor City owner and founder, Manny de Atouguia, negotiates the brand’s own wine labels with various wine farms to save customers money. “We are able to sell premium wine at a lower price to ensure that our customers save money. The only difference is the label is ours and houses the Liquor City brand. The content of the bottles is 100% the result from the wine farms themselves,” concludes Locke.

“This challenging season has a negative impact on producers’ income potential, but lower stock levels and smaller international crop yields now also provide the opportunity to give momentum to a structural income adjustment,” says managing director of VinPro, Rico Basson. “Businesses now have to focus on the appropriate packaging of what they have to offer when discussing price points. Opportunities created by the drought crisis must be fully exploited to benefit the producer in the long term.”

How will it affect the availability of wine stock for the tavern owner, and will we pay more?

Although wine shelves won’t suddenly be empty, the wine shortage will create an opportunity for the industry to compete at higher price points. This will filter down and negatively affect consumers and those who buy in bulk, so we should expect a price increase.

Liquor City, which offers one of the largest selections of wines in the country, has taken the stance to protect its customers against shortages and increases by planning well.

“Within the main market, we have always had great sales numbers on the natural sweet rosé wines and other sweet wines, but some of these varieties, such as the Cabernet Sauvignon and red blends, are increasing,” says Byron Locke, marketing manager for Liquor City. “We have prepared well in advance and currently have well over 1 million bottles of wine available within the Liquor City group, which excludes box wines.”

A drought-ravaged dam

Table grapes ready for harvest

Facts and figures about the South African wine industry • An estimated 1 434 328 tonnes of grapes were produced in the 2017 crop.

• There are 3 145 primary grape producers in South Africa.

• It takes 600–800 grapes to produce one bottle of wine.

• In 2016, a total of 568 wine cellars crushed grapes.

• South Africa’s winemaking tradition dates back to 2 February 1659, when the first grapes were pressed.

• South Africa exports around 440 million litres of wine annually.

• Currently, 95 775 hectares of vines producing wine grapes are under cultivation in South Africa, over an area of 800 kilometres in length.

• South Africa is committed to sustainable wine farming.

• Chenin Blanc is the most widely planted varietal in South Africa.

For more facts and figures, visit Wines of South Africa – www.wosa.co.za www.spotongmag.co.za

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RETAIL MATTERS

YOU R O F K R O W P O H S A Z MAKE YOUR SPA OUR SPACE

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AMP Y V E R O T S Y A W E IV T C E COST-EFF

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paza shops are high-traffic areas, which means cracked floors, chipped paint and damage to fixtures and fittings. It is important to keep up with maintenance, and to repair and replace damaged fixtures to keep your store in tip-top shape and looking good for your customers. Shopfitting is known to be expensive, but there are cost-effective ways to keep your interior looking good without breaking your budget.

Just because you are revamping, doesn’t mean you must start from scratch. Reuse your existing shelving and built-in units. If they are looking worn, some sanding and a fresh coat of paint will breathe new life into them.

Metal lasts forever Metal racking is expensive, but it also lasts forever. Shop around for second-hand metal racking. Auctions are a great 32

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way to get these expensive fittings for a fraction of the cost.

Lots of retail racking and shelving ends up on auction when retailers go out of business, so scan your local newspaper for any upcoming auction dates. Shopfitters can easily rework any second-hand metal fittings that you have bought for your own store’s needs.

Opt for modular display units – the quickest way to a redesign If you are tired of your old shelving and want a completely new look, you may want to invest in shelving that can be reconfigured into different display set-ups, and units on caster wheels for easy movement around your store.

This is the quickest and easiest way to keep your interior fresh and interesting at no extra cost.

Corrugated cardboard for the tight budget Corrugated cardboard is light, easy to move and can be printed, painted or left raw. It is a great option for temporary displays and will usually last a few months if it is looked after.

Corrugated cardboard is a fast and very affordable way to give your retail interior a boost until you are able to invest in more permanent structures.

All-white is the name of the game Any retailer with a limited budget should consider an allwhite interior. A white interior automatically makes any space look bigger, brighter and less cluttered. White is fashionable, and you can quickly, easily and cheaply update your interior with pops of colour in point-of-sale displays, seasonal displays and other accessories.

Pull feet into your store and cash into your tills There are ways to maximise your space, regardless of what you are selling and how many square feet you have to work with.

Efficient layout An efficient layout is the first step to making the most of your store space. A good start is doing a spring-clean by decluttering your store. A cramped and crowded space makes it harder for your customer to find – and buy – what they need. Your first step is to allocate the available space to the various types of merchandise and products. The

more merchandise your customers are exposed to, the more they will buy. Consider the traffic flow in your store – can your customers navigate with ease? Have you placed your popular products where customers are sure to spot them?

Merchandise presentation Merchandise presentations are usually organised within a department by brand, category, size and price. Allocate your bestselling products to your bestselling areas. Entice your customers and increase their average basket size by adding an impulse aisle at the till. Create visual appeal by using lighting, as your customer’s eye is automatically drawn to the brightest lit area. Lighting can also be used to direct shoppers to a specific path on the shelf and help them to see various items on display. It is also a good idea to use simple signage to guide customers from one category to the next, to create a hassle-free shopping experience.

Saving on shrinkage One of the best investments you can make is in shop security.

Check that your store layout makes shoplifting as difficult as possible for thieves. The best solution is to place your checkout counter in a place where you and your tellers can see the entire store.

Most importantly Always look for a reputable shopfitter and don’t get caught by a fly-by-night operator. Do your homework before you choose any contractor, and check references. Go with the value and not just the best price.

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NEW RETAIL PRODUCTS

F L E H S E H T N O NEW FLAVOURS E -E O O C W E N G IN IT C EX TO STOCK UP ON Just when you thought you’ve tried them all – introducing Coo-ee Peach and Coo-ee Lemon & Lime. Based on the highly successful launches of Apple, Litchi and Mango, Coo-ee maintains its promise to provide innovative and exciting flavours with the recent launch of its Peach and Lemon & Lime variants.

For more information, visit: www.cooee.co.za

FOR LONGER REAL FRESH BREATH UTES WITH CLORETS 40 MIN

Sometimes things take a little bit longer than expected, and you need to stay feeling your best. Maybe you’re meeting the entire extended family, are in a never-ending interview, are sitting on a packed flight or on that first date. With new Clorets 40 Minutes, you’ll have the confidence to linger longer.

Clorets has always been the fresh breath expert. Now, thanks to Clorets 40 Minutes, which includes Actizol™ with extra chlorophyll, you’ll enjoy 40 minutes of long-lasting, fresh, minty breath.

These active ingredients are scientifically proven to eliminate bad breath odours. Choose between two sugarfree mint flavours: improved Eliminator (Wintergreen Peppermint) and new Green Mint (Spearmint). Look out for the new packaging in select stores countrywide.

For more information, visit: www.mondelez.com

LL KOTEX® LAUNCHES A NIGHTER MAXI PADS New Kotex® All Nighter Maxi Pads were designed to maximise skin comfort, protect against leakage and fit the body perfectly. The pad is the longest and widest in the Kotex® range, and the extra coverage it offers ensures back and side leakage protection at all times. Women are encouraged to consider also using Kotex® All Nighter Maxi Pads on heavy flow days of their periods. The extra length of the All Nighter Maxi Pad gives women that extra bit of confidence. So, don’t let your period stop you from living your best life, or from talking about what works and what doesn’t. Night or day, the Kotex® All Nighter Maxi Pad offers you the ultimate protection.

The Kotex® All Nighter Maxi Pad is available in both Single and Duo packs at all major retailers across the country.

For more information, visit: www.kotex.co.za

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– HE NEW CADBURY HEROES TFOR ANY PRODUCT TO BRING SOCIAL OCCASION We have all been there: you are invited to a party and you are told not to bring anything.

Then you are left feeling somewhat awkward when you actually arrive empty-handed!

Cadbury has solved this social conundrum with Cadbury Heroes. Available in generous 320 g packs, Cadbury Heroes has everyone’s favourite chocolates in miniature variants, including Cadbury Lunch Bar, Cadbury Chomp, Cadbury Flake, Cadbury Dairy Milk and Cadbury Dairy Milk Top Deck.

For more information, visit: www.cadbury.co.za

Fanta is bringing a funky new look to its bottle – the biggest change in the brand’s history to date. The spiral bottle is an innovative and disruptive asymmetric design, reflecting the brand’s fruity, fun and vibrant nature. The bottle replaces the traditional bubble design with a spiral version that twists the plastic to form a unique, eye-catching shape, heralded by design groups as ‘super fresh’.

Fanta’s new bottle innovation is an example of how the brand is energising the portfolio of leading brands and speaking directly to the teen market.

The new bottle will feature across the 440 ml and 300 ml offerings, and is available nationwide.

For more information, visit: www.fanta.co.za

ADD SPICE TO YOUR DINNERS WITH NEW, LIMITED EDITION MCCAIN SPICY WEDGES The new, limited edition McCain Spicy Wedges are the perfect big bite – crispy on the outside and fluffy on the inside, with a hint of spice. Made with only the best potatoes and with a seasoning of combined paprika and herbs, you can expect your taste buds to tingle. Everyone loves a good chip, but a wedge adds something a little different to the table. These spicy wedges are sure to have dad, kids and the in-laws coming back for more.

Next time you are walking down the frozen food isle, keep a look out for new McCain Spicy Wedges. Take the work out of deciding what to make on a Friday night and add a little spice to the mix.

EE CORN CHIPS E M U Y G IN C U D O R T IN

Picola Foods is proud to introduce a newcomer to its corn chip range: Yumeee Corn Chips. They are available in three exciting flavours – Tomato, Chutney and Sweet Chilli BBQ – and offered in large 2 kg packs, 50 x 24 g bulk packs, or loose 24 g single packs.

For more information, visit: www.picola.co.za

D NEW TRIPLE-CHARGE SCORE BLACK It’s South Africa’s first energy drink in a can with a UV ink logo that glows in the dark. New Score Black has a triple shot of guarana and a healthy dose of B vitamins to give you an epic power kick to keep on track all night. Being taurine free, it leaves you with a great aftertaste that fans have come to love.

It also comes in Score Zero, a sugarfree alternative.

For more information, visit: www.chillbev.co.za

– GREAT-TASTING UTTERLY BUTTERLY SPREADS BUTTER SPREAD THAT IDGE FR STRAIGHT FROM THE Utterly Butterly is a creamy textured butter spread, and is used in cooking and baking and for spreading. It’s smooth and delicious, light cream in colour and spreads easily.

The new, limited edition McCain Spicy Wedges are now available at all major retailers nationwide.

A unique fusion of real butter, this natural soft butter spread is packaged in a 500 g original brick with a glossy yellow waterproof wrapper, and in a 500 g original, handy, reusable tub that is ideal for storing food and snacks, is microwave and dishwasher safe and made of recyclable material.

For more information, visit: www.mccain.co.za

For more information, visit: www.epicfoods.co.za www.spotongmag.co.za

Recommended retail prices at time of going to print – prices subject to change at retailers’ discretion. Images: Manufacturers and distributors.

LE GETS FAB NEW FANTA BOTT OK FRESHLY SQUEEZED LO

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INVENTORY HEADER

S K C O T S L A I T N TEN ESSE vourites these South African fa

ar and stock up on ead of the pack this ye

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YUM YUM SMOOTH PEANUT BUTTER M Nothing compares to YU nlt-i me s ou lici YUM’s de your-mouth taste. Enjoy ut it on bread, bake pean a butter cookies or drop es thi oo sm ur yo dollop in or porridge for some extra flavour. www.rclfoods.com

OMO AUTOMATIC WASHING POWDER

you can For fast stain removal, er that wd po ng shi wa the st tru tomatic Au O OM ! nch packs a pu lated mu for Washing Powder is ur yo in ly ive ect to work eff stain machine with multiple and te tra ne pe t removers tha stains. of est ep de the ve sol dis www.omo.com

HANDY ANDY SURFACE CLEANER sted South Africans have tru ir homes the p kee to dy An y nd Ha ing it lish ab est , an beautifully cle in cleaning me na ld ho use ho a as nd. that’s always top of mi www.unilever.co.za

JIK LEMON FRESH HOUSEHOLD BLEACH

has a Triple Jik Household Bleach whitens, ich Action Formula wh s germs. The kill d an ins sta s remove be used for to Jik versatility allows to common ry nd lau m fro s 101 use chores. d an household cleaning www.jik101uses.co.za

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GLEN TEA

h Glen, ing in a cup of tea wit All the sharing and car no ’s ere Th ce. pri od at a go a good, quality brand of Glen tea, cup od go a es lov y ily. doubt – everybod red with friends and fam especially when it’s sha www.unilever.co.za

D STORK COUNTRY SPREA

amy mouthg consistency and cre With a smooth spreadin ourites and of South Africa's old fav watering taste, it's one 1950. It's ce sin l cia moments spe has been making family ty lunchtime sandwich or to a tas the perfect choice for n, warm toast. spread over golden-brow www.stork.co.za

NING AROMAT ORIGINAL SEASO nal has a igi one and only Aromat Or The Real Makoya! The to add that little ur vo fla tic ma aro ed savoury, well round eggs and perfect seasoning for hing! something extra. It’s the ryt eve h th is… it goes wit everything else. The tru www.aromat.co.za

FRISCO BOLD & STRONG COFFEE GRANULES

ans and ality roasted coffee be Frisco is made from qu te and tas e iqu un a it es giv nd chicory. This special ble coffee t tan ins s ou . This delici an unmistakeable aroma te. tas y am cre d an th oo delivers a delicious, sm www.avi.co.za

MATO KOO BAKED BEANS IN TO SAUCE

s on its own, d convenient. Deliciou Extremely versatile an as a quality or , ast akf bre as a side to ries. on toast and vetkoek, cur d ous weekday meals an ingredient in scrumpti www.koo.co.za

OROS ORIGINAL ORANGE SQUASH

100% epic flavour Original Orange is the uth African favourite that started it all. A So . The Original Oros’ old d with both young an e and can’t be beaten. orangey taste is uniqu www.oros.co.za

S E G A R E V E B BRAND NEW NEW LIQUOR PRODUCTS

IT’S LIME TIME WITH OURED ABSOLUT’S NEW FLAV E VODKA, ABSOLUT LIM Nearly 30 years after launching Absolut Citron, the top-selling lemon-flavoured vodka, the brand has finally perfected the recipe for Absolut Lime, a lime-flavoured vodka made with natural ingredients. Fresh and fruity with a distinct note of freshly pressed lime, Absolut Lime is the ideal ingredient in refreshing drinks that taste like expertly crafted cocktails.

Absolut Lime’s dynamic flavour will give even the simplest drinks a rich character that is full bodied, yet refreshing.

For more inspiration on how to get your Lime Time experience with Absolut Lime in refreshing cocktails, visit www.absolut.com

INGLY REAL COOL H S E FR E R A : A D O S A PUR ERATION OF N E G T X E N E H T R FO DRINK COOL DRINKERS Soft drinks have been given a refreshingly real twist with the recent launch of PURA Soda. As a cool drink for the next generation of cool drinkers, PURA Soda has one third of the sugars found in other sodas, without compromising on its delicious taste. Made using only five ingredients, and with five sophisticated flavours, PURA Soda is a grownup soda that allows taste and refreshment enthusiasts and health enthusiasts to drink from the same cup.

Soda has grown up The flavours of PURA Soda are decidedly gourmet: there are Cucumber & Lime, Seville Orange, Cranberry, Lemon & Elderflower, and Pomegranate variants. PURA Soda is clear, and all these variants contain only carbonated water, pure cane sugar (only a little), citric acid, natural flavours and sodium benzoate.

Available at Pick n Pay, Engen convenience stores and other select retailers.

For more information, visit: www.purabeverageco.com

STLE FREE A C E E FR LO H O LC A S SAB INTRODUCE The South African Breweries (SAB) and AB InBev Africa are giving consumers more choice and a smarter drinking option with the introduction of the first alcohol-free beer to be brewed in South Africa. Castle Free, an extension of Castle Lager, offers consumers a real beer taste without the alcohol.

Castle Free is South Africa’s first homegrown 0.0% alcohol beer, and is brewed with the same local ingredients and the same high standards as its ‘mother brand’, Castle Lager. It stays true to Castle Lager’s inherent real beer credentials – a well-balanced lager without sweetness, balanced with bitterness and astringency to make it a thirst-quenching beer.

Castle Free is targeted at men and women who are existing beer drinkers and who want more freedom and choice while enjoying beer 38

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without the alcohol. Castle Free is not for sale to any person under 18 years old.

Castle Free also enables consumers to practice ‘pacing’ – complementing the consumption of alcoholic beers with alcohol-free beers as a means of moderation.

Castle Free is available in a limited edition 250 ml sampling can, a limited edition 12-pack, a 340 ml non-returnable bottle and a 500 ml can. It will be distributed to more than 4 800 taverns and 554 counter-serve outlets. In addition, around 800 taverns across South Africa will be upgraded with Castle Free branding.

For more information, visit www.sab.co.za

HISTORIC AND GLAMOROUS PIPER CHAMPAGNE NOW AVAILABLE IN SA Since 1785, the champagne produced by Piper-Heidsieck has been renowned for its seductively fine blends of grapes, sourced from 60 vineyards in the Champagne region of France.

The range includes the classic full-bodied and fruity Cuvée Brut; the deeply intense Rosé Sauvage; the elegant Cuvée Sublime; the unique, limited edition Piscine; and the gloriously opulent and exclusive Cuvée Rare.

For more information, visit: www.merriment.co.za

NEW VINTAGE ’S Y R E IN W N O S T R E B RO AUVIGNON LIGHTLY SPARKLING S IR ROSÉ BLANC AND PINOT NO

ELL LAUNCHES THE HOUSE OF MART SINGLE MARTELL COGNAC VS AFRICA DISTILLERY IN SOUTH Martell Cognac, the oldest of the world’s great cognac houses, has launched a new expression – the Martell Cognac VS Single Distillery. This is the first VS cognac distilled from a single source to be produced by the House of Martell. Martell Cognac VS Single Distillery was recently launched in the United States, and South Africa is the second market in the world to receive it.

Martell VS Single Distillery is an innovative blend that reflects the unique distillation style that is the brand’s hallmark, with a richer and more intense expression. It marries eaux-de-vie from a single distillery, which results in a supremely smooth blend with elegant, fruity aromas, highlighting notes of the plum, apricot and candied lemon.

It features an artisanal cap with a visible cork and a beige label with discreet gold edges, printed with the arms of the House and the signature of its founder, Jean Martell.

Martell Cognac VS Single Distillery will be available from leading retailers countrywide.

For more information, visit: www.martell.com

Robertson Winery has released the 2016 vintages of its invigorating lightly sparkling wines.

Robertson Winery Lightly Sparkling Sauvignon Blanc and Pinot Noir Rosé are not light wines and are not sparkling wines – they are lightly sparkling wines, produced from top-quality grapes, with sprightly fresh fruit flavours and an added dazzle of tiny bubbles to delight the senses on a hot summer day. Presented in unique eye-catching skittle-shaped bottles, with vibrant turquoise and salmon pink capsules respectively sporting dazzling white bubbles, they offer a splash of sophistication with a dash of festivity.

Robertson Winery Lightly Sparkling Sauvignon Blanc 2016 This is a Sauvignon Blanc of real character with intense fruit flavours of grapefruit, melon and passionfruit, and a touch of sparkle; the tingling liveliness enchanting the palate before gradually fading away.

Robertson Winery Lightly Sparkling Pinot Noir Rosé 2016 This is an elegant, refreshing rosé with a dash of fizz for a sparkling sensation. An alluring salmon pink colour and welcoming aromas of ripe strawberries with hints of rose petal and candy floss lead on to a vibrant palate with gorgeous lingering flavours of strawberry and watermelon.

For more information, visit: www.robertsonwinery.co.za www.spotongmag.co.za

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LIQUOR NEWS

S D N A R B R O U Q I WINNING L ies galore for our best

honours and troph Wine of the year, top

brands

MULTIPLE TOP S P O O SC T N A R G N LE G HISKY BIBLE HONOURS IN 2018 W The Whisky Bible, Jim Murray’s authoritative guide for whisky connoisseurs everywhere, has rated single malt specialist, Glen Grant, a world best.

Again.

and prompting Murray to say: “Once more Scotland owes a debt of honour to the celebrated Glen Grant distillery which again displayed Speyside whisky in its most sparkling light.”

The flagship 18 Year Old Single Malt has been chosen as one of the world’s finest three whiskies for 2018, competing against all styles and ages of whisky, made not only in Scotland but in Ireland, the US, Canada, Japan and Australia. This is the second time the luxury single malt has starred on the coveted list of Murray’s favourites for the year.

But those were not the only Whisky Bible honours accorded Speyside’s famous barley to bottle distillery in Rothes. Remarkably, for the sixth year running, Murray awarded Glen Grant’s 10 Year Old the title of Best Single Malt aged 10 years or less.

(The whisky is also an International Wine & Spirit Competition gold medallist.)

It’s also the second time in succession that Glen Grant’s 18 Year Old has been crowned Scotch Whisky of the Year and Single Malt of the Year, as well as best single malt in the 16- to 21-year age category, winning the same titles it did in 2017

Founded in Rothes in 1840, Glen Grant is also renowned for the invention of a tall potstill for a smoother, finer-grained single malt style, flavour and texture. It revolutionised whisky then and still sets Glen Grant apart.

Y AGAIN – H P O R T SC IW S IN W G AUVIGNON 2013 S T NEDERBUR E N R E B A C S IE R U T EN THIS TIME FOR ITS II C The 2013 vintage of Nederburg II Centuries Cabernet Sauvignon has been awarded the coveted Warren Winiarski Trophy for the best Cabernet Sauvignon at the 2017 International Wine & Spirit Competition (IWSC), judged alongside equivalents from various wine-producing countries.

“We are thrilled to have won the IWSC trophy for the best Cabernet Sauvignon, twice in a row,” says Andrea Freeborough, Nederburg’s cellarmaster. “Most interestingly, both IWSC trophy-winning wines – the II Centuries Cabernet Sauvignon 2013 and Private Bin R163 Cabernet Sauvignon 2013 – were blended at Nederburg on the same day in October 2015!

“Stylistically, the two wines are very distinct, each made from a unique set of individually selected barrels. Both are superbly made by hand, using meticulously selected grapes, with the utmost attention to detail applied during the winemaking process.

“Nederburg II Centuries Cabernet Sauvignon 2013 is classically styled – a true expression of two top-performing dry-farmed vineyards in Paarl. Both sites are low-yielding and produce small-berried, loose bunches picked at a suitable level of phenolic ripeness. While Cabernet bunches tend to be fairly compact, the prevailing micro-climatic conditions were conducive to a looser bunch formation, making for more even ripening. The grapes for this specific wine were selected from individual vines, yielding small berries with concentrated dark berry fruit. The chosen fruit was then further sorted at the cellar and after vinification, spent 30 months in new, second- and thirdfill 300-litre French oak barrels. The resultant wine is rich but refreshing, beautifully balanced and with ripe, supple tannins and signature notes of black fruit, plums, cassis and cigar box.”

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PLATTER’S 2018 RED WINE OF THE YEAR: NEDERBURG II T CENTURIES CABERNE SAUVIGNON 2014 Nederburg’s Two Centuries Cabernet Sauvignon 2014 has been selected as the prestigious Red Wine of the Year in the 2018 edition (the 38th issue) of the Platter’s by Diners Club South African Wine Guide, considered the most authoritative guide to South African wine.

The wine also achieved a fivestar rating in the newly released guide, as did the Paarl winery’s Private Bin R109 Cabernet Sauvignon Merlot 2014.

Five-star ratings are reserved for wines that are considered “South African classics” and scored 95 points or more. Nederburg’s Two Centuries Cabernet Sauvignon 2014 achieved 99 points, while the Private Bin R109 Cabernet Sauvignon Merlot 2014 earned 95 points.

Nederburg was also highlighted as the most awarded winery since the inception of Platter’s in 1980, with an impressive total of 42 wines achieving five-star ratings over the period.

Andrea Freeborough, Nederburg’s cellarmaster, says: “The fruit for Two Centuries Cabernet Sauvignon 2014 was sourced from two dryland sites in the Paarl area.

The fruit growing at lower altitudes contributed 60% to the blend and provided the strong aromatic features and dark fruit flavours.

The grapes from vines situated at higher altitudes provided lovely red fruit flavours.

“It’s a delicious wine of outstanding quality, with signature notes of dark fruit, tobacco leaf and cigar box nuances. Rich, ripe, dark-berried fruits dominate the palate and harmonise with oak to produce a generous, mouth-filling profusion of flavours, tempered by firm tannins.”

EAR OLD BUNNAHABHAIN 18 Y SC TROPHY SINGLE MALT WINS IW Specialty Scotch whisky producer, Bunnahabhain, has been awarded the coveted Cask Strength Scotch Whisky Trophy for its 18 Year Old single malt at the 2017 International Wine & Spirits Competition (IWSC) in the United Kingdom.

The whisky was also the best performer in the category of Unpeated Single Malt Scotch of 18-25 years old with cask strength of 45% and more, to bring home a double gold medal.

Bunnahabhain’s 25 Year Old single malt earned a gold medal.

The Islay distillery’s ensemble of handcrafted single malts has captivated palates the world over for many years. Other recent accolades include a double gold medal for its 25 Year Old and gold for its 12 Year Old malts at the San Francisco World Spirits Competition earlier this year.

The 12 Year Old also took gold at the 2017 World Whisky Awards.

These awards come as no surprise, considering the exceptional quality and taste profile of these exclusive and rare whiskies, handmade with the utmost attention to detail.

Bunnahabhain (pronounced Bŭ-na-ha-venn) is the only producer of single malts on the island of Islay, situated off the west coast of Scotland, and uses a natural spring water source in the production of its malts. The Margadale River that flows deep underground, untainted by the peaty moors on the island, enables the distillery to make lighter-flavoured, unpeated single malt whiskies. www.spotongmag.co.za

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TAVERN REVIEWS

E C I V R E S R U O Y T A s ading liquor trader

Spotong chats to le

STRESS-FREE TAVERN n: NTHA rica | Organisatio

Owner: Dorene Af

MAJOVA’S PLACE

NTHA a | Organisation: ov aj M o ph M r: ne Ow

How did you get into the tavern trade?

I started with my brother 15 years ago.

We started very small by building a shack outside that we then converted into a proper room as we got busier. It is now a family business that employs my younger sister, my partner and three other people.

What challenges do you face in this industry?

Majovas Dream Team

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My main challenge has been getting the proper licence for my tavern. I have been operating with a shebeen permit for so long and have been sent from pillar to post trying to get assistance. I do want to be compliant and I follow all the rules, but it is so difficult to get a proper tavern licence as the rules change all the time. I joined NTHA so that I can get assistance in growing my business properly, and to be informed at all times.

Ms Dorene Africa

Dorene Africa and the Stress-Free Tavern soccer team

What sets your tavern apart from the other taverns in your area?

My patrons love my tavern because it is a place where they can wind down after a long day, watch their favourite sport on one of the many televisions and play a game of pool with their friends. I also have Majova’s Dream Team, which is my own soccer team, and we are the team to watch this year!

How do you give back to your community?

I donate money to causes that benefit my community when asked. I have a passion for educating my patrons on the dangers of alcohol abuse. I have posters and marketing material throughout my tavern that they can read to educate themselves. It is my duty to make sure that they know how to drink responsibly.

Location: 3042 Hlazana Street, Mohlakeng, Randfontein, Gauteng

Images: Tavern Owners

art from the ts your tavern ap se t ha W ? de your area? into the tavern tra other taverns in How did you get y 97 and that reall t food and great Besides the grea I lost my job in 19 om used to sell ner am the proud ow ym entertainment, I depressed me. M youngster and My . am Te er cc So a e s of the Stress-Fre the liquor when I wa arly st other teams in ily business. I cle y team plays again that was our fam er liv d we are de a an , w es sa I iti at un th m y m surrounding co big remember the da then it struck me to . My patrons are d the winning team van passing me an well. The idea was ort them pp su d an am te as y r supporters of m start selling liquo ed in on game days. e, as the area I liv s from the stands perfect at the tim wa se el e on no d an w ers? was still fairly ne three le difficult custom yet. I now employ How do you hand a trading in liquor le op pe 0 –6 50 in rta people and ente s how to e ek and many mor -over crowd know am so I day during the we proud of my tavern. The 25-and y wh That is am drink responsibly. rules. When I do over weekends. I try strict with my en lt customer, I never u face in this difficu a yo e do nc es rie ng pe le ex al ch What at will endanger them home, as th to feed them nd se ? ry indust e a point their lives. I mak to look uggling str ber. We all have y so all re em th t am I ge t, d an At the momen her. try to drink at my ve out for one anot with minors who at you ha th le ru ict str a tavern. I have When senal Street, Ext. e of 25 to enter. cation: 11930 Ar Lo g to be over the ag an th e or ndfontein, Gauten , they are m 7, Mohlakeng, Ra everyone turns 25 d have a good time, e an welcome to com ll keep on putting but until then, I wi them out.

ILL R G D N A B U P A L L E F ROCKER GLF ion: ogano | Organisat

Owner: Sibusiso M

tavern trade?

How did you get into the own tavern. I used I have always had my , but when my ton vey Da to operate in , I closed my mom passed on in 2012 business. It was r he r ove k tavern and too re the are more definitely worth it, as . I entertain more ng ho tle Ka customers in than 100 people a day! u face in this What challenges do yo industry? from my suppliers.

I struggle to get credit with cash only, I have had to operate cult because diffi s which is sometime to purchase ve ha I ck. sto my s it affect nth to operate mo ch ea stock a few times dit option would properly. Having a cre oother. sm bit a make things run

couches and just plastic chairs to fancy better and more made everything look urday deep Sat ve ha modern. I now soul sessions ay nd Su ns, sio ses house sions in ses l oo sch and Monday old le! sty te ple com

ns for your Do you have future pla tavern? and and make Yes. My wish is to exp I am thinking of r. ge big lot a my space converting that d an building a carport d to protect my an a are ing ok into the sm That is the next n. rai customers from the hlight since taking step for me.

What has been the hig Street, over the tavern?

Location: 226 Lefeteka ng ho tle Ka , on cti Se a im I Thad s when The highlight for me wa . I upgraded from redecorated the tavern

GIGI’S PLACE

Mr Sibusiso Mogano

n: GLF lala | Organisatio

ba Owner: Thoko Tsha

the rest? s your tavern apart from uor brands? What set liq g llin -se top r you What are tavern trade? only tavern in How did you get into the I am very lucky to be the are ken ine He and s lots of community All of the SAB brand my area, so I entertain joy ily and I had a en o fam als My . ers 98 tom 19 serve the best I in cus d ce.

My rte pla s.

I sta members at my in our favourite e on of no s lot and p y, kee ne I mo lls. of serious lack n’s Gin and Be ps and pap and chicken Starting a tavern Gordo the credit fish and chi ng ng. rki usi wo by s s wa nd 0 people every ld bra ho se use the ho meals, and cook for 10 for us. stock of om h ed wit fre ck ial sto anc g fin yin in a tight-knit to bu was the way facility at SAB and day. My tavern is safe and here are . ers pli le op sup pe er st oth mo m cash fro community, as e to work, so foreigners who have com r. the ano e on we look out for Do you have future plans

for your tavern?

a Section, Location: 463 Mathand ng ho Katle Ms Thoko Tshabalala

www.spotongmag.co.za

Images: Tavern Owners

ed inside, so I My tavern is very cramp build another and would like to expand carport will A . les tab ol po the room for e seating tsid ou be ideal to create an ll. area as we

43

TAVERN REVIEWS

MA A Y N A IS H S K R A P L IL WINDM LTA SA vu | Organisation: Owner: Prince Ndlo

o the tavern trade?

How did you get int istics company s a manager at a log wa I o. ag ars ye 12 I started rking for a boss nted a fresh start. Wo wa er I d an ars ye six for s able to study furth guise, because I wa cessary ne e th th wi was a blessing in dis me d y, which equippe through the compan my own tavern a at I needed to make th ills myself, I already management sk for to start to work ed ign res I n he W success. s easy. d the transition wa had the skills set an y at your tavern Describe a typical da 10am and 11am. I I open up between My day starts when e day – that is the my braai meat for th then start preparing for a bite to eat, in ng People start comi n. tio rac att st ge big uld say that I see TV and dance. I wo o are in and out a drink and to watch y, customers a da wh 0 50 d an 0 40 n ee betw se at midnight, and On week nights I clo throughout the day. at 1:30am. on weekends I close st? n apart from the re What sets your taver food and alcohol ern is safe, and the tav my at th y sa I would rity guards. I have y bouncers and secu my is affordable. I emplo d a big mark-up to s in town. I don’t ad tavern my in ide the cheapest price pr e tak I of promotions. painted the tavern prices and I run a lot ced my generators, rvi se tly en and have rec

Mr Price Ndlovu

xt big purchase will w braai stand. My ne customers. and invested in a ne my will be a hit with be a spit braai, which ity? ck to your commun How do you give ba the youngsters off soccer team to keep I started Ebandleni rg Stadium. My sister ntly play at Boksbu the streets. We curre d we were blessed an tly talsports recen and I approached To ots and tracksuits ccer balls, soccer bo d for funerals with donations of so foo ly pp my team, I su for the team. Besides I helped to bury a gentleman from ls – unity was able to and assist with buria family, and our comm Lesotho who had no al send-off. I also assist four families fin give him a beautiful mmunity, and will in supporting my co financially. I believe n. in any way that I ca continue to do that Central Street, Location: 3608 East rg bu Windmill Park, Boks

DEPORA’S INN

n: SALTA edo | Organisatio ev Az e en al D r: ne w O plans for your Do you have future trade? n er tav e th o int t How did you ge tavern? my y all s actu operate as a Starting a tavern wa Yes! My dream is to ey Th a. ide d’s my tavern into en fri saler. I want to turn husband and his ole wh p ’t ren we t they ently decided to sto started in 2004, bu a bottle store. I rec e th w ok no to d I . an B ern SA tav at a equipped to run for using the credit option ed to make it work cash only, as a way initiative and decid er purchase stock with aft 07 20 in it rm pe my money better all of us. I got my to save and manage and built my ar, rad e th It will take a while, r de m. un ea g dr operatin to realise this tavern slowly. but I will get there.

Ms Dalene Azeved

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o

www.spotongmag.co.za

mers?

Who are your custo e older crowd, who My customers are th ve their liquor and ha know how to enjoy n’t do I . etc , t fighting a good time withou s into my tavern. I ter gs un yo y an allow eir ters bringing me th often have youngs are ey th at th e ov pr birth certificates to strictly for the older 18, but my tavern is am, drink, eat, 10 people. We open at of pool and close me watch TV, play a ga . My customers know ht nig ery ev pm at 11 nsibly. how to drink respo

ck How do you give ba ? ity commun

to your

club that I started.

I have a junior pool , mpete at my tavern They practise and co trained them I . les using my pool tab t when a member of myself! I also assis s assistance with ed the community ne to an interview and school, money to go s. My door is ral ne even baking for fu . en always op rblom Street, Location: 33 Gelde burg ks Bo , rk Pa Windmill

TAVERN REVIEWS

ÂŽ

TA TAVERN

aine

Owner: Tshwaela M

How did you get into the liquor trade, and what challenges do you face in this industry?

to turn over a bigger profit. My tavern is always decorated with the latest Club 10 marketing displays.

I opened a tuckshop in 1999 and eventually started selling liquor in 2003. I must admit that I was operating illegally until 2007, when I was finally able to secure my tavern licence. My main challenge is definitely all of the illegal shebeens operating on temporary licences. There are too many of them now. My business is greatly affected by them, because they operate outside of trading hours and I lose so many customers to them.

Do you have future plans for your business?

What role has Club 10 played in the success of your business?

I am the only Club 10 tavern in my area, so I am glad to be part of a bigger organisation. The promotions and specials that I am able to run with Club 10 make a big difference, as Club 10 makes it affordable for me and I am able

I wish to extend, but would need to find the space to extend. My yard is so small, but perhaps I will look into buying bigger premises.

As a tavern owner, how do you give back to your community?

Since I sell liquor, I am big on liquor awareness and educating people on the dangers of alcohol and how to drink responsibly. I have lots of marketing material that raise awareness all over the walls in my tavern. My patrons often take leaflets home with them to share with others.

Location: 295 Lesedi Street, Amalia, North West

Mr Tshwaela Maine

E MONA EATING HOUS e

Owner: Joel Phetol

How did you get into the liquor trade, and what challenges do you face in this industry?

What are your top-selling liquor brands?

Honestly, I would say everything!

During the week, I see 200 customers a day come through my door, and over weekends, 300 people a day. They buy every brand that I stock, and they love the variety. Every customer has their own favourite, and I am glad that I can service their needs.

I have operated my own spaza shop since 2000. In 2005, I started my tavern and still operate my spaza shop on the side.

My challenge with this industry is the lack of sleep. I operate until late every day and have to be up very early in the morning Do you have future plans for your to prepare for the day. There is also very business? little profit to be made, but I am positive that my business will grow.

Yes. I would like to extend and make the tavern bigger to add a few pool tables. I What role has Club 10 played in the already have five gambling machines, so success of your business?

I would like to add to the entertainment.

I also want to retire in five years, and I am the only Club 10 tavern in my then my tavern will continue to make immediate area, and Club 10 has money for me. assisted me a lot with promotions and specials. The promotions are very cheap Location: Garakubjana Village, and help to attract customers from other Bolobedu, Modjadji, Limpopo areas, which is good for my business.

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Mr Joel Phetole (in his Club 10 T-shirt) with a patron

LINDELA TAVERN Owner: Thuthukani

Ngobo

How did you get into the liquor trade, and what challenges do you face in this industry?

It is affordable to customers and the price is always right.

What are your top-selling brands?

My top sellers are Savanna, Heineken, Smirnoff and Russian Bear. I always make sure that I have enough stock of those brands, as I don’t like to disappoint my customers. They know that they can rely on me.

I started my tavern in 2012, because I wanted to work for myself. My main challenge is that there are too many taverns operating in my area, and we all have to share the same customers. This becomes a problem, as they shop around Do you have future plans for your business? for the cheapest prices and move from tavern to tavern.

Yes, I could do with some more space. I already have DStv and a few pool tables, What role has Club 10 played in the but will certainly add more TVs and more success of your business? pool tables in the future. My immediate plans are to hire more DJs and do more Club 10 has given me promotional and of my own promotions. marketing items to help with branding.

I am able to set myself apart from other taverns, as my displays show that I am part of a bigger group. The promotions that I run through Club 10 are the best.

Location: D1615 Gwala Road, Kwanyuswa, Hillcrest, KZN Mr Thuthukani Ngobo

BLUE HOUSE PLACE msana

Owner: Vumani Ko

How did you get into the liquor trade, and what challenges do you face in this industry?

I started with my brother in 1998. He passed away in 2008 and I started running the tavern by myself. My main challenge is the crime. It is so bad in my community that I have had to employ extra bouncers and security staff to keep myself, my staff and customers safe at all times.

What are your top-selling brands?

What role has Club 10 played in the success of your business?

My top sellers are all the beer brands. I also sell a lot of Spiced Gold, Red Heart Rum and Johnnie Walker Red Label.

I benefit from being part of a bigger brand. I have Club 10 branding everywhere, and my customers feel safer knowing that I am part of a well-known organisation. I am also able to hold special deals and promotions that other taverns cannot.

Mr Vumani Komsana

As a tavern owner, how do you give back to your community?

I have a van as well as a truck, so I always help out when our local soccer teams

need transport to and from games. I also help to transport groceries in bulk. I have just bought branded T-shirts for one of our teams. The community supports me, so I will always do everything that I can to support them.

Location: 9123 Njibe Street, Chatty, Port Elizabeth, Eastern Cape

www.spotongmag.co.za

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LIQUOR INVENTORY HEADER

S K C O T S R A B L IA T N E S S TEN E

CAPTAIN MORGAN BLACK SPICED RUM

HANSA PILSENER

FEENEY’S IRISH CREAM LIQUEUR

nsa promise In keeping with the Ha t of tha nd yo be er to brew be sener first Pil nsa Ha er, lag r ula reg n with challenged conventio ica’s Afr uth So of nch lau the 1975. in er be e tyl r-s first pilsne " ble "no It is brewed with the r, spe cri a it e giv to Saaz hop with an more refreshing taste . ish fin dry ly unmistakab

made A smooth rich liqueur am cre st she fre the h wit d from the heart of Irelan est fin the h wit ed nd ble and en be s ha It Irish Whiskey. ’s described as the world am Cre h Iris s most luxuriou h ric a s ha d an ur ue Liq buttery taste.

A darker, bolder spiced rum, crafted with black strap rum for a deliciously smooth finish. a Try it on the rocks or in classic cocktail.

za

www.hansapilsener.co.

www.merriment.co.za

RUSSIAN BEAR ORIGINAL

.com

JAMESON IRISH WHISKEY

the finest Perfectly distilled from ssian Bear Ru , fermented molasses , charcoal ed till dis le Trip is Original ted tes y tor filtered and labora ssic cla a is It es. riti pu im for zero ma, aro d an te tas vodka, neutral in er. rtn pa g xin mi ct the perfe

d fine grain is a blend of pot still an Jameson Irish Whiskey le-distilled Trip th. satile as it is smoo eless whiskeys that is as ver tim the is s thi rs, of 4 yea and aged for a minimum en bottle into an icon. r gre whiskey that turned ou y.com www.jamesonwhiske

www.esnell.co.za

SOL MEXICAN BEER

CÎROC VODKA

xican beer SOL is an authentic Me ce 1899. sin that has been around the at rn bo s wa t It’s a beer tha tion olu rev o’s xic Me of e tim spirit of and is imbibed with a and nce de en ep ind , om ed fre nking dri sy ea is L SO adventure.

Libre” – itu pir “Es es rat eb cel d an the spirit of freedom.

www.captainmorgan

SMIRNOFF 1818

CÎROC™ Ultra-Premium Vodka is distilled from an fine French grapes for sh exquisitely smooth, fre ™ OC CÎR ce. en eri vodka exp is Ultra-Premium Vodka gluten free.

www.sol.com

www.ciroc.com

FLYING FISH PREMIUM FLAVOURED BEER

voured Beer Flying Fish Premium Fla hment of beer res ref re pu combines the ssed lemon, pre with added flavours – d green apple. lle chi d an e crushed orang vour to the fla e It is about adding som things ing do d an at g familiar, lookin d living in an fun g differently while havin the moment. co.za

www.addsomeflavour.

Crisp, clear Smirnoff 1818 is distilled from the finest spirits and filtered in a unique, patented, 10-column carbon filtration process for unequalled purity. The singular taste of Smirnoff 1818 sets it apart from all other vodkas. www.smirnoff.com

TANQUERAY LONDON DRY GIN

and one of the most A perfectly balanced gin The bartender’s rld. awarded gins in the wo Gin and Tonic. Best ct rfe pe the for ice cho d a wedge of lime. enjoyed with tonic an www.tanqueray.com www.spotongmag.co.za

49

HEALTH

E H T W O N K D N A S R O T ASSESS YOUR RISK FAC AND PROSTATE CANCER T S A E R B F O S M O T P M Y S

A cancer cell growing among healthy cells

A

ccording to the Cancer Association of South Africa, more than 100 000 South Africans are diagnosed with cancer every year. One in six men will develop some type of cancer, while one in every eight women will be affected in their lifetime.

It is important to note that cancer is not a death sentence. When it gets caught early and treated effectively, many patients go on to live long, healthy lives.

However, not many people are aware of the risks and early symptoms of cancer, causing it to be diagnosed at a more progressed stage and making it difficult to treat effectively.

To help South Africans understand their risk for developing cancer and to help them identify the early stages of the disease, let’s look at the risk factors and symptoms of two cancers affecting men and women.

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PROSTATE CANCER Prostate cancer is not only common among South African males, but is one of the leading cancers in men worldwide.

Prostate cancer is caused by changes in the DNA of a normal prostate cell.

include a high fat intake, high red meat intake, low consumption of vegetables, obesity, lack of physical activity, and smoking. High alcohol intake (more than two alcoholic drinks per day) also raises a man’s risk for prostate cancer.

What are the risk factors?

Warning signs of prostate cancer include:

Some of the main risk factors for prostate cancer are:

• Difficulty or inability to pass urine; • A slow stream of urine, often with dribbling at the end; • Inability to start or stop the flow of urine; • Frequent need to pass urine, especially at night; • Swelling in legs; • Discomfort in pelvic area; • Lower back pain; • Blood in the urine or semen; • Painful ejaculation; and • Erectile dysfunction.

• Age: prostate cancer occurs more frequently in older men, and most men diagnosed are over 65 years of age.

• Family history: there is often a history of a brother or father who had prostate cancer, and studies suggest the existence of a gene that raises one’s susceptibility to the disease.

• Lifestyle: as with many cancers, diet and certain lifestyle factors have been linked to a higher risk of developing prostate cancer. Factors

BREAST CANCER Women with breast cancer have an excellent chance of recovery if it is detected early. Every woman should examine her breasts and underarms regularly to check for any changes.

What are the risk factors?

The causes of breast cancer are not yet fully known, although a number of risk factors have been identified. These include: • Age: a woman’s chance of developing breast cancer increases as she gets older, and most advanced breast cancers are found in women over the age of 50.

• Family history: there is a higher risk of breast cancer if there is a history of a close relative who has had breast, endometrial, ovarian or colon cancer. About 20–30% of women with breast cancer have a family history of the disease, which indicates a genetic predisposition to breast cancer. The most common gene defects are found in the BRCA1 and BRCA2 genes. Women with one of the defects have up to an 80% chance of getting breast cancer at some stage during their life.

• Menstrual cycle: women who started menstruating before the age of 12, or who went through menopause late (after the age of 55), have an increased risk of breast cancer.

• Alcohol use: drinking more than one alcoholic drink per day increases a woman’s risk of breast cancer.

• Childbirth: women who have never given birth, or who only gave birth after the age of 30, have an increased risk of breast cancer.

• Obesity: obesity has been linked to breast cancer. It is believed that obese women produce more oestrogen, which can fuel the development of breast cancer.

• Lack of exercise: studies have shown that exercise reduces the risk of breast cancer.

• Dense breast tissue: women with denser breast tissue have a higher risk of breast cancer, as there is more gland tissue and less fatty tissue. Dense tissue can also make it harder for doctors to spot problems on mammograms.

• • • •

A change in breast colour; Changes in the appearance of one or both nipples; Dimples in the breast that look like orange peel; and Skin changes such as swelling or redness, or other visible differences in one or both breasts.

Cancer is a mysterious disease, and it does sometimes happen that healthy people who exercise, eat healthily and avoid alcohol and cigarette smoke get cancer.

What to do if you have any of these symptoms?

Don’t panic but try to schedule your screening as soon as possible.

CANSA – the Cancer Association of South Africa – has nine mobile health clinics that offer regular screenings to men and women in our communities.

CANSA now has a MANVan, sponsored by Hollard, which provides free Prostate Specific Antigen (PSA) tests to men over the age of 40.

To download the schedule for your region to find out when and where the mobile health clinics will be, visit www.cansa.org.za It is important to note that having the symptoms explained in this article does not mean a person has cancer, as these symptoms may be attributed to a number of other conditions. It is therefore important to consult a medical professional for an accurate diagnosis.

Warning signs of breast cancer Breast cancer may cause any of the following signs and symptoms: • General pain in or on any part of the breast; • Irritated or itchy breasts; • Presence of a lump in or near the breast or in the underarm area; • Thickening in or near the breast or in the underarm area; • A change in the size or shape of the breast; • A dimple or puckering of the breast skin; • A nipple turned inward into the breast; • Fluid other than breast milk coming from the nipple, especially if it is bloody; • Scaly, red or swollen skin on the breast, nipple or areola (the dark area of skin that is around the nipple); www.spotongmag.co.za

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SAFETY MATTERS

W O N K O T D E E N U O Y T A H GAS SAFETY: HERE’S W

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he use of gas appliances has increased considerably in the past few years as it is a safe, reliable and convenient alternative when we can’t rely on an electricity supply. Gas is most often used for heating and cooking. The gas you use is standard LPG (liquefied petroleum gas) and is made of a mixture of propane and butane gases. Its simple chemical structure means that it’s clean-burning and very safe. LPG cannot burn without air and because the gas is stored in a cylinder, it’s easy to move around or take outside. What we don’t always consider when it comes to heating and cooking alternatives (such as gas) is safety, and how other energy sources pose a risk to our well-being.

Education around energy safety not only helps you and your family, but assists the community as a whole.

Although gas is safe to use if installed according to regulations, the most common types of hazards associated with the use of it include explosions and fire. There are a number of guidelines to take into consideration where the installation of gas is concerned. The following tips around installation and usage can be found in the South African National Standards (SANS) guide under gas usage and installation regulations: • Gas bottles may not be installed less than 1 metre sideways from doors and windows.

• All copper pipes going through a wall must be sleeved.

• Your gas installation must be accompanied by a certificate of conformity for gas appliances.

• Gas equipment must be installed according to SABS requirements (SANS087).

• Only gas bottles of less than 19 kg can be stored inside a building.

• When gas stoves are in use, ensure sufficient ventilation and do not open the gas flame too high, and ensure that the gas is turned off properly after use.

cupboard being used to house LPG cylinders.

• The room containing the cupboard MUST NOT contain any electrical distribution boards.

Gas compliance

Outdoor installations

The law states that only qualified South African Qualification & Certification Committee (SAQCC) Gas registered installers are allowed to install or service any gas appliance. The law also requires all gas installations to have a valid certificate of compliance, much like an electrical or plumbing certificate. Insurance companies also insist on a valid certificate of compliance for gas installations when processing any claims.

One of the most important things to consider when planning an outdoor installation is the section of the SANS code referring to minimum distances.

There are very strict requirements of minimum distances that are specified from your cylinder to certain features such as doors, windows and electrical points.

Most domestic gas installations can be divided into two categories: an external (outdoor) installation or an internal (indoor) installation. The regulations for cupboard (internal) installations are a little simpler, but each type has its own advantages and disadvantages.

Cupboard installations Probably the simplest form of gas installation, especially for kitchen appliances, is to put your gas cylinder inside a cupboard next to your appliance, usually a stove or hob. The regulations for these installations have a few requirements: • The cupboard used to contain the cylinder MUST be sealed off from all other cupboards around it.

• The cupboard door must be vented at the top AND bottom to ensure free ventilation around the cylinder.

• The cupboard MAY NOT be directly below your hob.

• No electrical connections, plugs or switches are allowed inside the

According to the SANS code, gas cylinders must always be installed at minimum distances of: • At least 1 m away from any door or window that extends below the height of the cylinder valves; • At least 3 m away from any boundary wall that is not a firewall; • If the boundary wall is a firewall, the cylinders may be installed against the wall; • At least 2 m away from any inlet for an air conditioner; • At least 5 m away from any electrical source; and • At least 2 m away from any drain or manhole.

Useful contacts All gas installations are certified and monitored by the Liquified Petroleum Gas Safety Association of South Africa.

For more information and advice, visit: www.lpgas.co.za.

The South African Bureau of Standards (SABS): www.sabs.co.za www.spotongmag.co.za

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ADVERTORIAL

Take the e g d e l P y r D e #Driv

E

very year, hundreds of people die on our roads – many because of alcohol abuse.

Most of us know of at least one person who has been arrested for driving under the influence, or worse, someone who has been injured or killed by a drunk driver.

What, you may ask, is being done?

When the bartender pours that umpteenth drink to the drunk guy at the bar, or when that teenager gets into the car with someone who is over the limit, or when that friend staggers home drunk along the road, who is reaching out to them to teach them better?

Diageo SA, one of the largest alcohol beverage companies in the world, believes that while its brands are made to be enjoyed, they are also to be consumed responsibly. As such, it has 54

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implemented a number of responsible drinking initiatives to help combat alcohol abuse.

One of these is Drive Dry, an initiative aimed at getting South Africans to think twice before they drink and drive.

In 2017, people heard the real and terrifying stories of ordinary South Africans who had become victims of drunk driving with the #ThisIsMyStory campaign. The aim was to shock people and change their “it won’t happen to me” attitudes.

This year, it is time for South Africans to actively take a stand - in honour of those victims and for the general wellbeing of society. It is for this reason that Drive Dry has launched a pledge campaign in 2018 and is encouraging South Africans to publicly profess on social media to never to drink and drive.

People who do so, will be rewarded

with spot prizes including Uber rides, shopping vouchers and cash.

“South Africa has one of the highest road death incidents in the world with up to 58% of them attributed to the misuse of alcohol. This is your chance to stand up and say NO, it is not ok to drink and drive - especially when we have so many transport options available to us these days” says Sibani Mngadi, Corporate Relations Director at Diageo SA. With thousands of people already having taken the pledge, Diageo hopes that it can increase public awareness and remind people that no matter how fine you feel after a few drinks, driving is not an option. Drink or drive, never both.

To take the pledge and lead by example, you can visit @DriveDry on Facebook, Twitter or Instagram and click to share your pledge.

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D L U O C T A H T E N I G THE LITTLE EN VEHICLE REVIEW

lue for your money

n Minivan – great va The impressive Changa

By Damian Murphy

Changan Minivan

T

hey say that dynamite comes in small packages and we can definitely attest to that statement after driving the Changan Minivan. While it is certainly not the most visually appealing car we have ever tested, this budget beater won us over simply because it does what is advertised at an incredibly low price.

comfortable and while we wouldn’t suggest using this for long hauling, but for around town commutes and deliveries, this little work horse delivers very adequately for the driver and up to four extra passengers. The load capacity is great and with some clever packing, the back half of the cabin can hold plenty of goods.

First impressions of the Changan were somewhat reserved. The minivan we were presented to test was part commercial vehicle, part family run-around. Typical of a Chinesemanufactured car, the Changan looks very familiar but at the same time, it still looks like its own model.

From a performance perspective, the Changan is nippy over very short distances and cruises in traffic quite comfortably. The low fuel consumption ensures that you will always get more kilometres for your money and when running a small business, it is these little things that set the Changan apart.

The interior of the Changan is practical, well laid out and had all the amenities one could possibly need. The cabin is

The minivan starts at less than R155,000 and the dealerships are selling them as fast as they bring them in. Ideal for big

Changan Console *all prices are correct at time of print

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and small business needs, these hard workers are packed with ample power to take on any task with great ease. The Changan is a great car, giving customers great value for the money they spend.

Would we recommend it to small business owners – absolutely! It gets the job done!

Interior Close-up

TOURISM

t s e h c e r u s a e r t ism r u o t p i h s n w o t r u O b n b r i A m o r f t s o gets a major bo

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irbnb will invest US$1 million by 2020 to promote and support community-led tourism projects in Africa. The commitment is part of Airbnb’s vision to empower communities through home-sharing and to promote people-to-people tourism that benefits local families and their communities.

Chris Lehane, global head of Public Policy and Public Affairs for Airbnb, says: “Africa is home to some of the most welcoming communities and breath-taking landscapes on earth. By leveraging technology to boost peopleto-people tourism in Africa, we can help build a new economic engine for local families and their communities, helping more guests to enjoy The investment will be put to while magical travel experiences through the work in 2018 and will focus eyes of locals. Airbnb travel is already on three main areas: delivering significant economic benefits for Africa, and our investment will help • Empowering townships through hosting: As part of Airbnb’s belief that kickstart new benefits for more people across Africa.” home-sharing can support greater economic and social empowerment, Airbnb’s township pilot programme – Airbnb ran a pilot programme earlier in 2017 – together with local partners developed in collaboration with Open Africa, the South African College for – to support training in hospitality Tourism and the Cape Innovation and and technology for residents from Technology Initiative (CiTi) – was the townships across the Western Cape. first of its kind by Airbnb in South Africa Given its success, Airbnb will expand to support underserved communities the programme, which is specifically targeted at women and young people to better their futures through tourism. from underserved communities, to 15 It consists of 10 modules and focuses on everything from exploring how more township communities across people can list their home on Airbnb to South Africa. It will further scale the managing online payments and creating programme to other countries in a compelling guest experience. Since its Africa in 2019. launch, 15 residents – mostly women • Promoting sustainable and inclusive – from townships across the Western tourism through technology: Cape have already participated. The Airbnb’s vision is to use technology to programme is open to everyone, help spread the benefits of tourism, including people who do not own previously kept in the hands of a few, their own homes, thanks to Airbnb’s to many. In May 2018, Airbnb will host co-hosting feature, which allows hosts the Africa Travel Summit in Cape Town to add co-hosts to their account, such and bring together 80 thought leaders as family members or trusted friends, from across the continent to share to help with some of the hosting best practices, exchange ideas and responsibilities. They can help with as co-create a vision for how technology much or as little as is needed, and can can best be used for inclusive and then split the Airbnb income. sustainable tourism growth.

• Supporting locals and non-profit With Experiences, Airbnb offers organisations through Airbnb unprecedented access to local travel: Part of Airbnb’s vision is to communities and interests, while Places promote people-to-people travel lets people discover the hidden gems of that helps generate new revenue a city, as recommended by the people streams for more communities. who live there. Airbnb is peopleThis will help more locals to turn powered and the easiest way to earn their passions into economic a little extra income from extra space opportunities, and showcase the in a home or from sharing passions, best authentic experiences that interests and cities. guests might otherwise miss. Airbnb will particularly focus on increasing Home-sharing club social impact experiences – the Airbnb recently pioneered the first proceeds of which go directly to a collaboration agreement between non-profit organisation.

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a government authority in Africa to encourage local communities to join a Home Sharing Club, made up of locals who open their homes to visitors from across the world. Cape Town home-sharers Mawande Kondlo, Lydia Masoleng, Juliet (Tiny) Gobeni and Maria Maile – who met through the pilot training programme – pioneered this idea locally. As a result, Cape Town is the first African city to have an Airbnb Home Sharing Club.

Members of Tirisano, the Khayelitsha Home Sharing Club, recently came together to welcome Chris Lehane, Head of Global Policy and Public Affairs at Airbnb, to South Africa

This Cape Town Home Sharing Club is called Tirisano (‘to work together’ in Tswana), and its members have plans in place to launch a number of volunteer activities to support different communities in the Western Cape. They are also using this platform to encourage people from different communities to open their homes to those wanting an authentic local stay in Cape Town. Whether you have five extra rooms or just one, there is a visitor looking for what you have to offer.

Like other Airbnb Home Sharing Clubs around the world, part of this programme aims to bring hosts together to share their knowledge and come up with unique ideas for their areas. It is a space and a place where likeminded hosts and Airbnb community members can get together to share their thoughts and ideas around the concept of home-sharing.

Africa has more than 100 000 homes listed on Airbnb that have welcomed more than 2 million guest arrivals to the

continent, generating a total economic impact of US$247 million in South Africa last year alone. Over the past year, Airbnb hosts in Cape Town welcomed close to 300 000 visitors, resulting in an estimated economic boost of R2.4 billion for the city.

“I just see myself as being a part of the whole world. It’s opened up so many doors and I can already see I have such a bright future,” says Maria Maile, a host from Khayelitsha. www.spotongmag.co.za

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RECIPES

FRICAN A H T U O S A M O FR S A E ID E TWO MUST-TRY RECIP YONNAISE A M L A IN IG R O LA O N , E IT R FAVOU RECIPE 1

RECIPE 2

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COCKTAILS

T R E L A D N E R T IL A T K C CO sing lling with these tantali Keep the good times ro . ns tro impress your pa cocktails that are sure to

Lime Ice Tea Ingredients • 50 ml Absolut Lime • 150 ml peach ice tea • 1 lime wedge

Method • Build the Absolut Lime and peach ice tea on ice in a highball glass.

• Squeeze the lime wedge over the drink.

• Garnish with orange wheels and raspberries.

Lime Mule

Lime Ice Tea

Ingredients • 50 ml Absolut Lime • 150 ml Fever Tree ginger beer • 2 lime wedges Method • Build the Absolut Lime and Fever Tree ginger beer on ice in a highball glass.

• Squeeze 1 lime wedge over the drink.

• Garnish with the other lime wedge.

Lime Time Lime Mule

Ingredients • 50 ml Absolut Lime • 20 ml elderflower cordial • 150 ml Fever Tree soda • 30 ml freshly squeezed lemon juice • 1 lime wedge Method • Build the Absolute Lime, elderflower cordial, Fever Tree soda and freshly squeezed lemon juice on ice in a highball glass.

• Squeeze the lime wedge over the drink.

• Garnish with lemon wheels.

Lime Time

apper n S m u ic s p a C r e d a Scottish Le Ingredients • 50 ml Scottish Leader Signature • 50 ml red pepper purée • 15 ml chocolate syrup • 20 ml tea-infused vermouth • Dash of Toscello ginger bitters • Slice of red pepper to garnish Method Special preparations: • Red pepper purée: Roast two large red peppers until the skins turn black. Set aside

to cool, and then scrape or pull the black skin off. Cut the peppers into chunks and add to a blender or food processor. Add 50 ml fresh cream, 50 ml fresh lemon juice, 1 cm fresh chilli, 100 ml medium cream sherry, and salt and pepper to taste. Blend until smooth and then strain. Set aside.

• Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.

• Tea-infused vermouth: Pour 500 ml red vermouth (Martini or Cinzano) into a

sealable jar or container. Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container. Let it steep for 2 days.

Preparing the cocktail, using the roll/throw method: • Add all the ingredients to a cocktail shaker filled with ice.

• Take another empty shaker and roll/pour the mixture from one shaker to the next and repeat a few times.

• Strain and pour the cocktail into a round tumbler or hollow red pepper to serve.

• Garnish with a slice of red pepper.

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STOKVEL NEWS

E S N E S N W O R B A G STARTIN P P A A L L E F K O T S E H T BANK USING

T

he year 2017 was an exciting year in the fintech space in South Africa – and indeed, across the world – with some exciting developments taking place. Perhaps one of the most exciting, close to home, was the recent announcement by well-known Facebook Group, BrownSense (a group of more than 100 000-strong known for propagating black business solidarity in South Africa), of its plans to launch a black-owned banking operation.

The focus of this bank will be to fund small to medium-sized, black-owned enterprises – a unique angle and muchneeded driver for economic growth and empowerment in our country.

BrownSense founder, Mzuzukile Soni, says that the BrownSense platform can be leveraged to start a Stokvel-type operation – a financial cooperative – which could go on to become a bigger financial movement. “We could start applying for the ultimate dream of this group: a black bank run by the people,” he says.

With such a sizeable following, it is within its scope for BrownSense to amass over R1 billion in capital over the next five years. The announcement was initially made in November via a Facebook post on the group, and which invited members to invest in blackowned businesses. “Basically, we all contribute R100 a month after paying a R100 joining fee. The proceeds will then be used to buy assets that will be collectively owned by Brownies from The People’s Fund.”

The post went on to explain how a monthly evaluation of the campaigns would take place, with a view to acquiring the most assets, and that the proceeds of these assets would be kept for recapitalisation over the next five years. All contributions to the stokvel would be tied in for these five years and can be paid either as R100 minimum monthly contribution, or R1 200 per annum, or in a lump sum of R6 000 for the entire five-year period. If you do the maths, this could easily potentiate the financing of assets worth R10 million on The People’s Fund per month.

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What about the means of managing these transactions? This is where the collaborative effort of the group with the rising star of stokvel management apps, StokFella, comes into play.

The StokFella app was nominated as one of the Top 100 fintech apps in Africa for the second time in a row in 2017, and is going from strength to strength. More and more South Africans in the stokvel space are registering to use it and either joining stokvel clubs or starting clubs of their own. The BrownSense post explained how the synergy between BrownSense, The People’s Fund and StokFella would work: “All of this [meaning the transactions] will be done on the StokFella app, which is also available as a .mobi site. StokFella, a 100% Brownie-owned business, is a registered FSB provider with FSB number 48812 and is really easy to use.”

For added peace of mind for members, BrownSense went on to emphasise that “…all businesses on The People’s Fund are audited by SNB Chartered Accountants & Auditors (Practice Number 966205), a 100% Brownieowned auditing firm.” This is not the only reason for BrownSense members and other potential stokvel investors to get excited, though – StokFella also facilitates for complete transparency among members, making trust relationships and that all-important peace of mind a top priority for its users.

If you’d like to get involved, simply visit www.stokfella.mobi and register.

The friendly team will assist if you need help and you, too, can play your part in promoting black economic empowerment in our country, while learning how wealth-building can be made simple in your personal capacity.

TECHNOLOGY

S N O I T U L O S H C E T

rn and spaza shop

for your tave The latest technology

UR WINE O Y Y JO N E !

A S R FO ST A FIR HE CORK WITHOUT PULLING T The Coravin Wine Preservation Opener allows wine drinkers to pour wine from bottles in any amount without removing the cork – and protects what is left in the bottle for weeks, months or even years. With a presence in over 50 countries, Coravin’s rapid expansion demonstrates the growing consumer demand for choosing how they want to enjoy wine.

THE SMART COUNT YOUR MONEY ART CS 7155 SM WAY WITH THE CASH If you are looking for an affordable coin and note-counting machine, look no further than the CashSmart CS 7155. It uses both torch batteries and a power supply so you will always be connected. Very light, portable and easy to use, with CashMate’s accuracy and reliability. It can connect to a PC and can be purchased with the printer as an optional extra.

Unparalleled in craftsmanship and design, Coravin uses proprietary patented technology to access and pour wine from a bottle without pulling the cork. Wine enthusiasts can now enjoy wine sealed with corks without feeling the need to commit to the whole bottle, allowing them to enjoy any wine, any time – whether they want a sip, a glass, or more. Distributed exclusively in South Africa by Great Domaines.

For more information visit: www.cashsmartsa.co.za

R3950.00 excluding VAT

For more information visit: www.coravin.com and www.greatdomaines.co.za

R6495.00 including VAT

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STOKVELS

L E V K O T S R U O Y E K A M !

U O Y R O F K R O W T U PAYO cially secure future

ore finan Paving the way to a m

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Pay off debt

M

any people make the mistake of thinking that their stokvel payouts are lump sums that they can spend all at once.

Our payouts are usually spent on food and, more often than not, we splurge on gifts for ourselves and our loved ones – often buying unnecessary items. We have all made the mistake of spending the money in our heads before getting the actual payout, but what if we looked at our payout as an opportunity for wealth creation, a means to deplete some debt or as a financial cushion for a rainy day? What would be the best way to utilise this money? Here are some ways to make your stokvel payout work for you.

The importance of saving for that rainy day Emergencies can happen at any time and are a normal part of life. How prepared will you be when emergencies arise? Emergencies often require money and if you are ill-prepared, you may be forced

"Many South Africans don’t make adequate provision for their retirement, and often end up relying on their children to provide for them in old age."

If you have any debt on an account, credit card, home loan or car, make an effort to pay these off as soon as you can. Any credit agreement comes with interest charges, and this interest will continue to add to the amount you owe. By paying off the debt you have, you will save on the interest being added to the debt every month. Start off by paying the account you are closest to paying off, or pay the debt with the highest interest rate. Improving your credit score is a direct benefit to you when you pay what you owe ahead of time.

Invest in education and your retirement The financial decisions that you make today will make a huge difference to your children’s future. The cost of education is increasing every year. Investing some money from your stokvel payout for your children’s education means that you will be able to provide for their tertiary education.

Investing in your retirement is equally as important.

Many South Africans don’t make adequate provision for their retirement, and often end up relying on their children to provide for them in old age. There are also many pensioners who rely on the state for grants. It is a well-known fact that state grants barely cover the basic needs of a pensioner. Plan ahead for your retirement by putting away an amount from your stokvel payout every year.

Those dreaded grudge purchases to take out a loan and open yourself up to risks that might impact your finances for years to come.

Be smart, think ahead and use part of your stokvel payout every year to save for rainy days.

Budget wisely Bad spending habits get us into debt. Plan your spending in advance by creating a budget that will prevent any impulse purchases. Most importantly, keep a close eye on all aspects of your financial affairs throughout the year. While saving is a wise thing to do, spoiling yourself a little with a small portion of the stokvel payout is not a crime.

Remember those terrible things that we know we have to pay for, but don’t particularly want to pay?

Whether your vehicle needs a new set of tyres or shocks or your home is crying out for some maintenance work, we all have grudge purchases.

Spending money on your home or car is necessary.

Any maintenance work that requires immediate attention should be attended to using a portion of your payout.

Your stokvel payout is the result of many months of responsible saving on your behalf – use (or save) your hard-earned cash wisely, and pave the way to a more financially secure future.

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SPOTONG EVENT

7 1 0 2 S S E IN S U B IN N E M E SPOTONG GENTtlLemen in our townships A celebration of gen

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he inaugural Gentlemen in Business event took place on 16 November 2017 at Uncle Tom’s Hall in Orlando, Soweto.

The highly successful event, dedicated to the recognition of gentlemen who operate in the townships, united 400+ male traders who enjoyed the networking and opportunities to discuss their experiences, gain valuable business information from relevant business leaders, explore products and potential partners and be inspired to operate responsibly in a very challenging sector and environment.

Spotong, with the support of our partners and sponsors, Mahindra, Club 10, British American Tobacco, Strongbow, Soweto Gold, Ricoffy and Lanco, gave our gentlemen a day to remember!

The gentlemen were inspired by motivational speaker, Mike Shamba, and were blessed with

words of wisdom from Pastor Faith Lephato.

The top-class entertainment provided by Blues and Friends and our traditional dancers had the crowd on their feet. A special thanks to Ndofaya Catering Academy for the delicious food prepared for our guests – it was enjoyed by everyone.

Many prizes were won and who can forget our gentlemen strutting their stuff in the Best Dressed Competition!

Every supplier that serviced the event was sourced from the local township community to ensure that the event not only impacts the invited guests, but their local communities as well.

We would like to thank our partners and sponsors, without whom the event would not have been possible.

Browsing around in the exhibition hall

EVENT PARTNERS:

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®

Our wonderful guests

The opening prayer by Reverand E. Matshidza

Words of wisdom from Pastor Faith Lephoto

Excited for the celebrations to begin

Vehicle Sponsor

www.spotongmag.co.za

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SPOTONG EVENT

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The latest Mahindra models on display

Coffee to start the day courtesy of Ricoffy

The Soweto Gold Team

Guests enjoying the brand activations

Lanco's amazing range of Men's watches

Admiring the Lanco watches on display

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Smiles all around at the Club 10 stand

Lunch is served

The beautiful British American Tobacco hostesses

Singing along to traditional songs

Sharing stories with our guests

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SPOTONG EVENT

Our traditional dancers wowing the crowd

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Fanny Mokoena addressing our guests

Mish Hlophe, SALTA President

Bongani Mabuza of GLF addressing our guests

Thabo Thlobelo of Abantu Tobacco and Liquor Laws

Monde Dhladhla of NTHA

Entertainment by Blues and Friends

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SPOTONG EVENT

Our Club10 prizewinners

Our best dressed winners

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Strutting his stuff for the Best Dressed Competition

SUPPLIERSâ&#x20AC;&#x2122; DIRECTORY BACHER & CO 011 372 6000 www.bacherco.co.za BBF SAFETY GROUP 031 710 0605 www.bbfsafety.com BRITISH AMERICAN TOBACCO SA 021 888 3406 www.batsa.co.za CLUB 10 031 713 8100 www.club10.co.za Our guests enjoyed the entertainment

DIAGEO ( VERB MEDIA) 010 003 8100 www.diageo.com GSK: GRAND - PA 011 745 6000 www.gsk.com/en-gb/contact-us/ worldwide/south-africa HEINEKEN 010 226 5000 www.heineken.com/ZA JMC SA 011 668 0300 www.jmcsa.co.za LEGAL WISE 086 125 8885 www.legalwise.co.za LIQUOR CITY 011 306 9999 www.liquorcity.co.za MAHINDRA 012 661 3161 www.mahindra.co.za NESTLE RICOFFY 011 514 6000 www.nestle.co.za NOVUS HOLDINGS 021 550 2500 www.novus.holdings

A happy prizewinner

Choosing the lucky prizewinners

Competition time with British American Tobacco

SUZUKI 0861 511 111 www.suzuki.co.za