Spotong 27 by Contact Media

CONTENTS

In this Issue

E T O N S ’ R O T I ED

We have crammed this edition full of ideas on how to make the most of this season. Learn how to capitalise on sales and drive traffic to your retail store with clever inWith the Yeoville judgment store activations. In our cocktail behind us, our main feature and recipe features, toast in style takes a detailed look at the with South African cocktails – with way forward. The time has an American twist, and no table is come for by-laws to change to complete without magwenya and accommodate all township traders queen cakes – just like uGogo used and enable them to operate from to make it! homes, and be licensed as such! No edition would be complete Food takes centre stage at this without our tavern reviews. Check time of the year and food safety out which taverns are the top has been highlighted in the media spots for a beer or two this holiday with the listeriosis outbreak, season. food fraud and increased health inspections. Now is the right time Wishing you a peaceful, safe, healthy and happy holiday season to make sure you are on top of and may 2019 be another great your own food safety issues by year where we see our township following the tips and advice in businesses prosper. our meat safety feature. As we wave goodbye to the final days of 2018, we can also look forward to the new beginnings that the new year brings.

Stokvel bulk-buying season is upon Enjoy the read! us and we show you how to make the planning process easier so that you can concentrate on getting the Find us on: best bulk deals and savings too! In facebook.com/ our stokvel safety feature, we give SpotongMagazine you tips on how to reduce the risk Twitter of becoming a victim of theft to @SpotongMagazine ensure a safe stokvel payout.

Visit: www.spotongmag.co.za CONTRIBUTORS

Thabo Thlobelo Ngwako Serepe Linda Jackson Chepape S Melody

FINANCE AND OPERATIONS DIRECTOR Lesley Fox

SALES

CONTACT

Candy Mukwa Paul Styles Quincy Matonhodze Melanie Scheepers Dominique Wolf Bronwen Britton Ntsako Lepere

PUBLISHING HOUSE

Janine Louw

EDITOR

Charlene Heyburgh

PROOFING & SUB EDITING Margot Bertelsmann

info@spotongmag.co.za

DESIGN & LAYOUT PRODUCTION CO-ORDINATOR Gwen Sebogodi

IT AND WEB MANAGER Contact Media & Communications 348 Republic Road, Darrenwood Tel: +27(0) 11 789 6339 Fax: +27(0) 11 789 7097 email: pressman@contactmedia.co.za web: www.contactmedia.co.za

NTHA COLUMN 6

NTHA celebrates youth, women and seniors

GLF COLUMN 8

Infringements on people's rights

SALTA COLUMN 10 Ons dak nie, ons phola hier!

MAIN FEATURE AFTER THE YEOVILLE JUDGMENT 12 A way forward

BUSINESS MANAGEMENT GENERAL MANAGEMENT ISSUES 22 24 26 28

Spaza and tuckshop association says no to tobacco bill Five ways to drive traffic and sales Gauteng government honours township entrepreneurs Are you funding-ready?

RETAIL SEGMENT INDUSTRY NEWS 30 Hot Off the Press 32 The Tavern Tatler

NEW PRODUCT REVIEWS 34 New on the shelf 38 Essential retail stocks

LIQUOR SEGMENT 40 Brand new beverages

HOSPITALITY 43 44 48 50

It's not a party without music! Tavern Reviews: At your Service Club 10 Taverns Festive offerings for your tavern

HEALTH AND SAFETY

52 Safety Matters: Meat safety 101

Carmen Petre

REPRO & PRINTING

CTP Printers, Cape Town

CEO & DEVELOPMENT DIRECTOR Sean Press

MANAGING DIRECTOR AND PUBLISHER

CONTENTS

PROUDLY ENDORSED BY:

Donna Verrydt

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.

PERSONAL AND LIFESTYLE 57 59 63

ifestive isisfikele and it’s time for the baking to begin Cocktails: Let the good times flow... Tech Solutions: The latest in tech for your home and business

SPECIAL STOKVEL EDITION

68 Get the most out of stokvel bulk-buying 70 Through thick and thin 72 Ensure a safe stokvel payout this festive season

SUPPLIERS’ DIRECTORY

NTHA COLUMN

N E M O W , H T U O Y S E T NTHA CELEBRA AND SENIORS Court cases and municipality sagas cannot stop us

The schoolgirls received sanitary pads

Our traders as NTHA members still continue with their daily lives and annual plans. In June, we celebrated Youth Day and 67 Minutes of Mandela Day in style as we donated sanitary pads to 20 schools and their teachers at Chiefs House in Meadowlands. Twenty branches attended and were served with breakfast and lunch. The day was a great success as speakers from the different schools and Phumzile Ratladi, general secretary of NTHA, took part in motivating learners and educating them about the dangers of underage drinking, and the importance of concentrating on their education and to listening to their parents. A male teacher from Mogale City also relayed a sad story about growing up in a time when he was a boy at school and would see schoolgirls with their jerseys around their waists because they had soiled their skirts because they did not have sanitary pads and some schoolgirls would not attend school because of their lack of sanitary pads.

Christmas in July The second celebration took place on 25 July at Chief’s House. We invited 270 senior citizens, who were pampered with breakfast and lunch and gifted with blankets. The stakeholders for the day included liquor traders from all 27 branches, the representatives from SAB Baragwanath Depot, Mangi Mdlalose, Thabo from Sassa, who informed the senior citizens about the new Sassa cards and also advised them to be aware of people scamming them with insurance, funeral cover and loan sharks, and Kefilwe from Ancient Health, who gave our senior citizens foot massages. We have never seen our elderly so happy in the history of Christmas in July! Mrs Nthabiseng Seapa, the speaker of the day, gave advice, telling the senior citizens that they should make sure that they are well taken care of as no one knows his or her day. They were advised to be certain of who will be responsible for their property and possessions in the case of death to avoid any misunderstanding between parents, children and grandchildren. The president of the association was thanked by several people for the good job she does by making sure that her organisation does not forget about the elderly. Phumzile Ratladi also informed them that they should not keep quiet about traders who are trading abnormally and not observing operational time. She mentioned that the music must play for customers only and should not disturb neighbours and other people. Numbers of the chairpersons of the branches were handed out so that the public can call and give their complaints directly.

GLF members celebrating Women's Day

Women’s Day August was Women’s Month and NTHA and GLF members celebrated their Women’s Day in style at Dlamini Hall in Soweto. More than 400 women attended the event dressed in different styles. The hall was decorated in different colours. Various motivational speakers including Xoli, Faith and Pastor Mpumi Mkhonza motivated the women. Pastor Mpumi told the women about her own experience of parenting a child with schizophrenia, a sad experience indeed. She also mentioned that as women, we should not judge each other but uplift each other. If you know that any of your sisters are unhappy, give them support and do not point fingers and laugh about their problems. The day was a day well spent thanks to all the women who attended. Hands up to all of you, may God bless you and your business. Phumzile Ratladi, NTHA secretary

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GLF COLUMN

S T H IG R 'S E L P O E P N O S INFRINGEMENT without consideration of the impact on businesses in the townships. While the whole country is suffering economically, nobody feels this pressure more than the small and micro businesses and communities in our townships. Some bureaucrats think it is okay to mess with other people’s lives even when people are living in harmony with each other. The Minister is projecting himself as a champion of healthy lifestyles while infringing on other people’s rights. Freedom of choice is the right to do what you want to do without affecting others around you. The current existing law dictates that we build separate smoking areas. We spent monies building designated smoking areas. Now they are banning them. Who is going to pay the costs?

reedom of choice is the right to choose what you want to do without putting other people in danger. The World Health Organisation wants to enforce a 100% ban on tobacco smoking, ignoring the rights of other people and the economic impact of such a ban all over the world. I’m not being insensitive to the negative health effects of smoking tobacco, but we should look at this in both ways, economically and health-wise. While most laws are created to protect the best interests of the society, some laws are just illogical and impractical. Some legislation defies logic, it is not enforceable. Imposing unrealistic legislation is an unjust exercise of authority. Unlike water, people do not flow in the same direction. You can take the horse to the river but it will be difficult to make it drink water. This is going to have unintended consequences. Educate people about the dangers of tobacco smoking, but do not impose draconian laws on them. The World Health Organisation's Global Health Observatory data shows the prevalence of smoking tobacco and statistics. Leading countries in tobacco smoking are Asian countries, followed by European and American countries. SubSaharan Africa has the lowest smoking rate. Why do African countries have the lowest smoking rate? It is because Africans were colonised, segregated, 8

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brainwashed and made to believe that smoking cigarettes and drinking alcoholic beverages were for white people. Even in our diverse African cultures, only elderly men were smoking, not young men, girls and women. In 2013, the Ministry of Health introduced the new tobacco regulations which we felt were completely unrealistic. We argued that these regulations were going to affect our business. Our leadership then jointly had a live radio interview with the Minister of Health, Aaron Motsoaledi, and the minister promised to consult with liquor traders associations before publishing the new tobacco bill. On 9 May 2018, the Minister of Health published the Control of Tobacco Products and Electronic Delivery Systems Bill for comment. Ninety days were provided for the public to make submissions, closing on 8 August 2018. The Minister failed to consult and we were disappointed to see the Bill published without consultation. The new tobacco Bill seeks to ban smoking in public areas, close all indoor designated smoking areas, remove all branding from cigarette packets, and stop smoking next to windows, walkways and doors. It also seeks to ban the display of tobacco products and ban vending machines selling tobacco products. This Bill was drafted

The ANC government is alienating thousands of voters by introducing unrealistic, impractical and nonsensical regulations, just because they now live in suburbs. They are now totally disconnected from the people who put them in power and ignoring the rights of other people. All this is done without proper consultation. These smoke-free policies from first world countries will never work in South Africa, especially in the townships. A township is an underdeveloped segregated urban area. Our properties are only 20 square meters. The new proposed regulation says when you want to smoke, you must do it away from the window, away from the door and away from the walkway. That means you will be going outside the premises. If a woman walks out of the premises to smoke, they will be risking getting raped. GLF is calling on the government to scrap the new Bill and enforce the existing laws. We call on government to consult before passing any laws and we call on government to consider education as an alternative. Musa Ntshangase, general secretary, Gauteng Liquor Forum

SALTA COLUMN

Now we have a government that we call our own, which has forgotten where we come from or pretends to have no clue at all.

Image courtesy of Shutterstock

ONS DAK NIE, ONS PHOLA HIER!

ome of you will remember the above outcry from the last days of the forced removals of Sophiatown. Our people were determined to dig in their heels and defy the order to forcibly remove them from their homes. We all know that the apartheid government was not going to negotiate with the darkies and was prepared to use maximum force to get “its will to be done in Sophiatown, as it is done through the length and breadth of the country”. The rest is history, and our people were moved to Meadowlands, now a part of Soweto. (Remember Diep/Meadow Municipality, which was Diepkloof and Meadowlands). This takes me to the existence of shebeens though out the turbulent times of forced removals, pass laws and all other restrictive laws. These so-called unlawful laws were primarily introduced to keep the lid on the townships and make sure that no black person thrives. Our people refused to be subdued by these draconian laws and their entrepreneurial spirits drove them to greater heights of innovations. Some learnt trades such as carpentry,

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painting, plumbing, and so on to survive in the urban areas. Most of these skills were acquired while working in formal industries. These first-time businessmen were self-taught individuals who had a passion to unshackle themselves from disguised slavery. I refer to them as “businessmen” because they were not female. Why not female, you may ask? African women were relegated to the kitchens of the bosses, and as such were not exposed to developing meaningful survival skills. The system of Bantu Education also perpetuated this narrative in the black child’s mind. Wait for the bomb. The ever-resilient Auntie could not be kept away from the cookie jar. In Sesotho we say, “Mme wa ngwana o tshwara thipa ka bogaleng.” Loosely translated: “A mother will always defend her child even if it means grabbing the sharp end of a knife.” This God-given survival instinct gave birth to the “Shebeen Queen”. I say God-given because this was divine intervention because many fatherless households were now able

to overcome everyday challenges and send children to school. Some of the children from shebeen backgrounds are now outstanding community leaders or role models. The Shebeen Queen was just that, a queen in the community. She was nobody’s kitchen girl and defied the status quo, much to the admiration of her peers. A self-employed black woman was the last thing the white establishment wanted to see in the townships. This brings me to why the by-laws are not friendly towards shebeens or taverns. Young black and white municipal employees give you a funny look when you mention these two dreaded names. Most were even not born when these bylaws were introduced. This is a stereotype mentality that was left by the apartheid masters. Now we have a government that we call our own, which has forgotten where we come from or pretends to have no clue at all. Defiance campaigns piggy-backed on the strengths of the shebeens. This is a historical fact. We are saying to the authorities, “Ons dak nie, ons phola hier!” We shebeeners are going nowhere, we are staying put. Long live the undying spirit of the shebeeners of yesteryear! Sizohlala sinikhumbula. Martin Hlongwa, SALTA PEC member

MAIN FEATURE

, T N E M G D U J E L L I V O AFTER THE YE D R A W R O F Y A W A e odate township trad m m co ac to ge an ch ws to e has come for by-la

Image courtesy of Shutterstock

The tim

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The judgment also magnifies the role of municipalities in the granting and issuing of liquor licenses. However, the question must be, could an average shebeen permit holder afford to comply with the requirement of these by-laws?

y now all shebeen permit holders in Gauteng are aware of the Yeoville judgment and how the judgment affects the status of the shebeen permit and its legal effect.

The Gauteng Liquor Board is currently embarking on a public campaign to report back on the Yeoville judgment and their encouragement to apply for liquor licenses to shebeen permit holders. The Liquor Board encourages shebeen permit holders to apply for liquor licenses and invite municipalities to come to their public meetings to talk about by-laws. This poses a very big problem in some municipalities, like the Johannesburg Metro municipality, which still uses old by-laws such as the less formal Township Establishment Act No 113 of 1991, usually referred to as Annexure F. It is unacceptable that these laws are still being used despite the fact they are outdated and discriminatory in nature. The same goes for Tshwane Metro and Mogale City. However, other municipalities are progressive and have adopted much more progressive liquor or tavern policies. These municipalities are Ekurhuleni Metropolitan and Emfuleni Metropolitan. The Gauteng Liquor Board should invite town planning departments of these municipalities to explain to people what by-laws are, how they can apply in order to comply with these laws, and explain different methods of applications for consent use and the rezoning process. What is of further importance is to correctly understand the role of municipalities in as far as a liquor license is concerned. What is currently happening is that you are unable to successfully apply for a liquor license without the approval of the local authority. Now a proper reading and understanding of section 141(1)(m) of the Gauteng Liquor Act requires a phased-in approach of shebeens, which had previously been unregulated, to be within the regulatory scheme of the Act. Therefore, the Act provides that the MEC may make regulations regarding a phased-in approach where shebeens will be given an opportunity to comply with the Act. It is important also to understand that as things stand, the major stumbling block as already stated is what is commonly referred to as local authority approval (LAA). It then appears that the role of municipalities in the application of a liquor license is indeed important and significant. Furthermore, section 23(4) of the Gauteng Liquor Board is very clear on the role of a municipality to have “unequivocal approval”. This is also supported by a high court judgment in Barnard vs Gauteng Liquor Board, where a precedent is set in the judgment where the court had required the GLB not to grant a liquor license without the approval of the municipality. The judgment also magnifies the role of municipalities in the granting and issuing of liquor licenses. However, the question must be, could an average shebeen permit holder afford to comply with the requirement of these by-laws? This question also raises questions about being given an opportunity to comply. Many municipal by-laws prohibit the sale of liquor in a residentially zoned area. Many shebeens operate from residences. There is a historical perspective and background of how shebeens were formed and operated, which dates back decades. Traditionally shebeens have always operated from residential homes in townships. Therefore, even when the Gauteng Liquor Act was drafted, the lawmakers, when referring to shebeens, they referred to liquor traders operating from their homes or places of residence. Even on the shebeen permit granted by the Liquor Board, the language of the permit is clear. It states that a permit holder “is licensed to sell less than 60 cases consisting of 12x750ml bottles per week upon premises … situated at … in accordance with the conditions of the Act or any other law authorised to be conducted under the above-mentioned license.”

An aerial view of a South African township

The permit is clear as to who can sell liquor, where that liquor is supposed www.spotongmag.co.za

MAIN FEATURE

The current requirements of re-zoning are unaffordable and the process requires an independent town planner. Municipalities must only control the undertaking to sell liquor to the public by putting into place control systems and by-laws of the sale of liquor. However, this line of reasoning and interpretation of the court is subject to the interpretation of the Constitution.

Township business brings their communities together

to be sold and when that liquor is sold. Furthermore, upon application of the permit, there was no requirement from the applicant to seek first the authority and permission from the municipality in order to run a shebeen. I further strongly believe that the role of the Liquor Board as per the Constitution is to accept applications, adjudicate on all applications and make a decision on the applications on its own without the approval of the municipality. Proper reading of the functional areas of the competences of all spheres of government under the Constitution shows: • Schedule 4 Part B: • States that municipal planning is a local government matter to the extent set out in section 155(6)(a) and (7). • Schedule 5 Part A: Functional area of exclusive provincial legislative competence • Liquor Licences. Amongst other listed functions. • Schedule 5 Part B: • Control of undertaking that sells liquor to the public is a local government matter to the extent set out for provinces in section 155(6)(a) & (7) Therefore, seeking local authority approval before a licence is issued may be a violation of the Constitution since only a province is authorised to grant and issue a liquor licence exclusively on its own, in accordance to the dictates of Schedule 5 Part A: Functional area. 14

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What the Gauteng Liquor Act requires is that shebeeners, from the standpoint of traders operating from homes, must be given an opportunity to comply with the Act. If the opportunity to comply with the Act lies with municipalities then bylaws must be receptive to shebeeners and not the other way around. Considering that these by-laws are outdated and were meant for a different social and economic climate, there is a need to overhaul the current status of by-laws at least to accommodate the sale of liquor in a residential zone and set in place conditions and compliance control systems on the sale of liquor in residential places.

The current requirements of re-zoning are unaffordable and the process requires an independent town planner. Very few traders can afford the fees of a town planner to re-zone or the successful application of consent use. The opportunity as envisaged by the Gauteng Liquor Act requires the process to be affordable, fair and accessible to an ordinary liquor trader selling from their homes. As things stand, coming from the studying of the requirements to sell liquor from homes, there is a long way to go as many shebeen permit holders will be excluded from complying with by-laws and such will expose them to the possibility of closing down their operation. The time has come to change the bylaws and accommodate shebeens and other businesses operating in the township to enable them to operate from homes and be licensed as such. By Thabo Thlobelo, Abantu Tobacco & Liquor Laws 083 725 7708

AWARE.ORG

W O R R O M O T R E F A S A G FOR RESPONSIBLE TRADINredu ce n that's aiming to Meet the organisatioh Africa alcohol harm in Sout

he Association for Alcohol Responsibility and Education (aware.org) is committed to redressing the scourge of alcohol harm in South Africa. Aware. org partnered with provincial liquor authorities to launch their Responsible Trade Facilitation (RTF) programme, which promotes responsible trading across the Eastern Cape, Free State, Mpumalanga and Gauteng. This initiative forms part of aware. orgâ&#x20AC;&#x2122;s community formalisation programme with the provincial liquor authorities who play an instrumental role in the success of this programme alongside its on-the-ground partner, Sekika. More than 650 identified taverners are mentored by Sekika to ensure compliance with their licence conditions while moving through an incentive system that sees physical improvements to their establishments.

Over 150 Mpumalanga Traders joined the Launch of RTF 15 October 2018

Mpumalanga Trader Representatives show female business leadership

aware.org CEO Ingrid Louw

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Leaders from the Mpumalanga Liquor Traders Forum

This programmatic approach aims to: • Educate consumers, parents and children about the dangers of alcohol use and misuse and the risks related to underage and binge drinking • Provide training, support and mentorship to traders in understanding how to comply with liquor laws and how to operate within these laws, and to better serve the communities in which they operate • Leverage the programme’s results to build better relationships with key stakeholders The organisation was established by the liquor industry in 1989, and its main members consist of liquor producers such as SAB, Heineken, Distell, Diageo, Pernod Ricard, Vinpro and Salba, with associate members being liquor distributors and retailers, both small and large. Aware.org’s mandate is to drive and realise a reduction in alcohol harm and as such is the industry’s collective commitment to turning the tide on the high levels of alcohol abuse. Aware.org aims to build a culture of responsible alcohol consumption in South Africa.

Papi Magashule Acting General Manager Operations FSGLTA and aware.org CEO Ingrid Louw

Aware.org Strategic Partners with MEC Kholwane

Strategic partners in the Eastern Cape to drive responsible Liquor Trade in the region

aware.org team

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AWARE.ORG

Together with its strategic stakeholders, aware.org remains mindful of their significant role in building ongoing, permanent relationships with communities to create a positive impact. Ensuring that stakeholders have access to the right opportunities, information and tools to make the right choices is crucial to help create communities for change and formally recognise the sector’s contribution to sustainable socio-economic development. As part of the programme, taverns will be incentivised for running a functional establishment and in doing so benefit from the rewards. The four-tier programme offers incentives such as tavern signage, fire extinguishers, ablution facilities, CCTV cameras and first aid kits. “We want to build a culture of responsible alcohol consumption in South Africa. This shared vision makes it possible to address the fight against alcohol use and misuse. This requires a collective effort, and to achieve this 'change' we need the support of the community at large, liquor traders and parents and/or caregivers of minors. Communities will be empowered through learning and engagement, resulting in change within societal interactions and the setting of clear boundaries,” says Ingrid Louw, CEO of aware.org.

aware.org board game

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As part of the programme’s educational aspect, aware.org designed a checkers board tablecloth where patrons can interact with the messaging while learning about the harmful effects of alcohol. The message carried through the game reflects the aim of the RTF programme, which includes not serving alcohol to minors or pregnant women, no firearms allowed on premises, to respect the communities the tavern operates in, etc. The outcome of this initiative is to realise a balance between compliance and trade that sees evidence-based outcomes of harm reduction, and the realisation of strategic partnerships are the lifeblood of our harm reduction mandate. “The programme is designed to change behaviours and attitudes in order to promote responsible trading and encourage responsible drinking. We educate the tavern owner on not allowing underage children onto their premises, not to sell alcohol to pregnant women, to know when someone has had enough and to reserve the right to serve customers more alcohol,” concluded Louw.

“We want to build a culture of responsible alcohol consumption in South Africa. This shared vision makes it possible to address the fight against alcohol use and misuse."

Gladys Tavern in Free State

N O I T A I C O S S A P O SPAZA AND TUCKSH BILL O C C A B O T O T O N S Y SA frican Spaza and Tuckshop Association

#TOBACCOBILL

The South A e issue adds its voice to th

he South African Spaza and Tuckshop Association (SASTA) was formed in 1997 as a club and in 1999 established as an association. In the year 2000, it was launched as a fully fledged NGO under the then-Greater Johannesburg mayor Mr Isaac Mogase's wing. The purpose of the organisation is to make the benefits of collective bargaining available to its members: spaza shops, tuckshops, general dealers, hair salons, and clothing stalls. SASTA members are located nationwide in cities, small towns, townships, taxi ranks and on sidewalks. SASTA aims to facilitate business operations for smaller business owners, who are mostly the vulnerable informal entities seeking education and training regarding general business formalities. We facilitate training on how to professionally manage

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businesses for all our members. They are taught about small business marketing, financial management, effective stock procurement, customer service, corporate imaging, business formalisation and legal matters. Our members are supported consistently in order to ensure their continued survival and sustainability. Our submission on this Bill is part of this mandate.

current Bill and that government has thus ignored the pleas of small business owners in our poorest neighbourhoods.

SASTA is opposed to the proposed draft Control of Tobacco Products and Electronic Delivery Systems Bill, 2018.

We do not comment in detail because the proposed Bill is inherently flawed. This Bill is completely inappropriate for spaza and tuckshop owners, whose interests we represent. We should either be exempted from it entirely or it should be scrapped. The Billâ&#x20AC;&#x2122;s provisions cannot be applied or enforced in spazas and tuckshops because they are too small and most of their owners are too poor and unsophisticated.

We repeat the concerns raised with government on 28 February 2011 and 23 November 2012, respectively, concerning the regulations relating to the display of tobacco products at wholesalers and retailers. We note with disappointment that those regulations appear to have been included in the

The display ban is not only impracticable for most businesses but even dangerous. For every tobacco transaction, the shop owner will need to search for cigarettes in a hiding place and among packs that look identical. This will expose our members to a much higher risk of theft and attack.

Our opposition to the Bill

We do note that the Bill now also proposes to prohibit the sale of single cigarettes. A huge majority of our sales is in single cigarettes. Our customers cannot afford to buy full packs, especially at tax paid prices. If only full packs are available, our customers will only be able to afford to purchase illegal tobacco. This measure effectively bans our entire cigarette trade. Like the display ban, it will force our members to either break the law or close up shop. We have also noticed that the Bill wants to prohibit retailers from receiving payments from manufacturers and wholesalers for stocking their brands â&#x20AC;&#x201C; a direct prohibition on a source of income for some of our members. Looking at these three measures alone, it seems that the government wants to blow a hole in the informal economy. We understood that the primary objective of this government was to stimulate economic activity and lift people out of poverty. Why, then, is this Bill so determined to contribute to economic decline in the township economy?

of spazas and tuckshops, an industry that will lose much of its customers and income because of the inability to sell tobacco products at the point of sale (which is often the entire store). This shows very clearly that whoever drafted this Bill has lost touch with the realities of life for most South Africans, especially SMMEs.

And if there is an attempt to enforce these provisions and restrictions on point-of-sale displays, it will lead to the complete destruction of these small businesses.

We believe that people should be free to display and market their merchandise, and that consumers should be free to buy legal products, including tobacco products, and that we should be permitted to receive incentives from tobacco sellers in return for stocking and displaying their products. For more information visit: www.sastaa.org.za

It is with particular concern that we note the impact assessment that was included with the Bill makes no mention

Rose Nkosi, president of the South African Spaza and Tuckshop Association (SASTA)

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S E L A S D N A IC F F A R T E IV 5 WAYS TO Dd R compete with an Build on your success tore activations -s in er ev cl e es th h it the big guys w ale

f-s ager for Vend point-o

try man By Higor Torchia, coun

ompetition in the retail industry is fiercer than ever. Between apps, e-commerce sites and subscription services, consumers have plenty of choices when it comes to where and how they spend their time and money. To stay competitive, you need to give them compelling reasons to come into your tavern. Looking for ways to do just that? Below are seven tips and examples to get you started. 1. Have your wait staff and sales assistants act like experts or friends rather than salespeople It’s good to have the in-store technology and other bells and whistles, but don’t lose sight of the fact that your front-line employees are the biggest and most important creators of the in-store experience. Any retailer that wants to stay competitive needs to step up their game when it comes to staff hiring and development. It’s no longer enough to train employees on your products and store policies — these things are now the bare minimum. You also need to train them to relate better to shoppers. Your associates should have the ability to connect with customers in a memorable way. This often means shifting from being a “salesperson” to being an expert, consultant, or even friend. Ask yourself, how can you and your staff uplevel your relationships with your customers? If your customers still see you and your employees as “salespeople,” what can you do to change their perception? Find the answers to these questions and use them to reinvigorate your staffing and customer service strategies. 2. Let guests have some hands-on fun Are you allowing your customers to experience your products or are those items just sitting inside boxes on a shelf? If it’s the latter, then it’s high time to mix things up. Figure out how you can present your merchandise in unique and experiential ways.

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Can you generate ideas and test ways to promote more fun in your store? Perhaps you can allow customers to play with your products. Or maybe you can promote activities that keep the little ones busy. Providing “Retailtainment” is the fusion of retail and entertainment.- an effort on the part of retailers to provide customers with fun, unique experiences that elevate shopping above anything it’s previously been. What kind of retailtainment should you offer? That depends on your store and customers. In some cases, bringing in celebrities or industry professionals could do the trick. Find what works and see how shoppers react. 3. Make sure your physical and digital stores work together If you have an online store, see to it that your e-commerce site works hand in hand with your physical location(s). Remember, modern consumers are using multiple channels and devices in their shopping journeys. Aside from shopping in-store, they’re using their phones, computers, and tablets to research and buy products and services. For this reason, it’s important to not just have a presence on different channels, but you need to enable customers to shop across physical and digital channels seamlessly. In other words, you need to be an omnichannel retailer. Here’s how: Implement click-and-collect. Click-andcollect, a service that lets shoppers buy online and pick up in-store, isn’t just convenient for customers, it also drives traffic and sales in your physical stores. How exactly can you implement click-and-collect? The first step is to have a centralised retail solution that lets you manage orders, sales and customers from one system. Or, if you have separate systems for your physical and digital stores, then you need to find a way to integrate the two programs. Whatever the case, talk to your solutions provider and ask them about their omnichannel retail offerings.

Bring your website in-store. Consider enhancing the brick-and-mortar experience by allowing shoppers to browse your online shop in your physical location. Enabling people to browse your e-commerce site in-store lets them see products or variants that you may not have on-site. If they see something they like, you can just have your sales team place an order for them and post it to their home.

Image courtesy of Shutterstock.com

4. Redefine the checkout experience Long lines at checkout are big a turn-off and can result in customers abandoning their purchases. Donâ&#x20AC;&#x2122;t let long lines affect your bottom line. If youâ&#x20AC;&#x2122;re dealing with lengthy queues at checkout, take immediate steps to speed things up. For example, always be ready with additional registers. Open new registers and make sure you always have enough cashiers on staff to serve shoppers.

5. Promote a sense of community

and community members to events where they can learn new things, interact with like-minded individuals, or simply get a break from staring at their computer or phone all day. Do note that building a community isnâ&#x20AC;&#x2122;t just about holding events. Community building requires cultivating real relationships with customers and communicating with them on a regular basis.

If it makes sense for your business and customers, find ways to bring people together in your store. Invite customers

Will doing all this be easy? Not likely. But doing so is critical if you want to thrive in the months and years to come.

To make things even easier, consider using an iPad as your POS. Another benefit of using an iPad is that it lets you untether the checkout process. Rather than being stuck behind the cash wrap, you can quickly take the checkout process to the customer and ring up sales from anywhere in the store.

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TOWNSHIP ENTREPRENEURSHIP AWARDS

URS O N O H T N E M N R E V O G GAUTENG S R U E N E R P E R T N E IP H S TOWN

he City of Ekurhuleni recently played host to the glittering Township Entrepreneurship Awards (TEA18) at the majestic Carnival City casino. The Township Awards are a flagship of the Gauteng provincial government. They were launched in 2015 by the Gauteng Department of Economic Development (GDED) as part of its strategy to revitalise the province’s township economy. “The Awards have demonstrated Gauteng government's bold commitment to recognise and reward entrepreneurial talent while building and cementing confidence in township-based businesses,” said member of the executive council (MEC) Lebogang Maile. Gauteng’s entrepreneurs gathered to compete in different sectors, such as 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 and new and start-up enterprises. Across all sectors, the following categories were then selected: entrepreneurs with a disability, youth entrepreneur of the year; woman entrepreneur of the year, entrepreneur of the year, and the lifetime achievement award. “Our two decorated centennials, Mama Albertina Sisulu and President Nelson Mandela, are a collective expression of our efforts of radically transforming the economy to benefit those previously excluded, since this will significantly contribute towards nation-building and consolidation of building equal economic opportunities”, said MEC Maile.

Dr Anna Mokgokang receiving the Lifetime Achievement Award from Gauteng Premier, David Makhura

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The crowning moment The Stoelbag Foundation, which developed the groundbreaking medical circumcision device the "Circumfort", was crowned the 2018 entrepreneur of the year. The three social entrepreneurs’ mission is to create ease, peace of mind and healing for South African men when they get circumcised. "Through our innovative Circumfort device we do much more than just sell a product. We promote healthy living, empower, employ and contribute towards the township economy," explained founding member Nokubonga Dlamini. "We strive to make more than just a profit – we make a difference." The Soweto-based trio, Nokubonga Dlamini, Musa Morgan and Siqiniseko Ntshangase, were also named the winners of the manufacturing category for their medical device designed to optimise wound care after circumcisions. Dr Anna T Mokgokong was honoured with the lifetime achievement award for her contribution towards the township economy and the development of business in the health sector. This year’s finalists, a total of 33 businesses across the sixteen categories, continue to demonstrate beyond doubt that township enterprises offer smart, innovative and relevant solutions to the communities they operate in. “As the Gauteng government, we would like to applaud all finalists and winners for their continuous contribution towards our economy and their passion and zest for pushing boundaries,” said Maile.

Sector winners: Category

Winner

Entrepreneur of the Year

The Stoelbag Foundation

Lifetime Achievement

Dr Anna T Mokgokong

Food & Beverage

Motheo Watlholo Trading

Transport & Automotive

Ditsibi Motor Engineering

Social & Community

Angela Day Care

Creative Industries

Shova Lifestyle Origin

Agriculture Business

You Reap What You Sow

Retail & Finance

I Am Emerge

Construction

Ronewa Projects and Trading

Tourism

Fly SA Wise

Manufacturing

The Stoelbag Foundation

Services

Lemok Group

Start-Up

Borotho Bakery Enterprise

Youth Entrepreneur

I Am Emerge and Borotho Bakery Enterprise

Entrepreneurs with a Disability

Azishenism Culture

Woman Entrepreneur of the Year

Tuming Lee Media

Gauteng Economic Development MEC, Lebogang Maile, announcing the winners

About the Township Entrepreneurship Awards: The Gauteng Department of Economic Development launched the Township Entrepreneurship Awards in 2015 as part of its strategic intervention aimed to revitalise the Gauteng City Region townshipsâ&#x20AC;&#x2122; economy. The main objective of the awards is to recognise and reward entrepreneurial talent in townships while building and cementing confidence in townshipbased businesses. Equally important is the impact that the awards have in changing negative perceptions about township-based businesses as well as encouraging and inspiring township entrepreneurs to realise the conceivable economic gains for the communities within which they operate. Since the inception of the awards, more than 257 new jobs were created, new markets accessed, and new technologies invested in, that have seen township businesses excel.

Musa Morgan & Nokubonga Dlamini

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FINANCE

? Y D A E R G IN D N U F U ARE YO ing!

E Kit to Access Fund

M Win a copy of the SM

mall, medium and micro enterprises (SMMEs) are the backbone of the country’s economy, providing the majority of job opportunities and contributing significantly to the GDP. For South Africa to resolve its high rate of unemployment and to alleviate poverty, a sustainable and supportive environment needs to be created to facilitate small business survival and growth, and to ensure increased job creation. SMME funding is a critical component of this growth. Access to finance is one of the primary challenges for start-ups and SMMEs in the country. South Africa presents massive opportunities for entrepreneurs, and significant support and funding is now available for start-ups and SMEs ready to move to the next phase in their businesses. The South African government has made great strides in supporting SMMEs and local entrepreneurs. In the 2018 budget speech, it outlined various initiatives which not only look to provide muchneeded funding, but also opens the public procurement process.

Research shows that the most common reason why entrepreneurs want to access funding is to start a business. The top three reasons why existing businesses apply for funding is to purchase equipment, to expand their businesses and for working capital. The good news is that there are more than 50 funds in South Africa for start-up finance and more than 70 funds available to fund the purchase of equipment. Many small businesses go through the struggle of finding capital to startup or expand their businesses due to a lack of investors and insufficient funding research and knowledge. The Gata Lenna SMME Kit is a Funding 101 book aimed at helping upcoming and built entrepreneurs to secure funding, organise relevant and standardised business documents, marketing strategies and PR management skills to successfully run their businesses. Research is compiled by author and speaker Motsosi Sammy Mokgoatsane.

Find the answers on: • Ways to get your business funded • How to plan your application • How to prepare your business for funding • Which government funding and grants you qualify for • Government small business loans • Enterprise development funds • A full, comprehensive list of funding institutions in SA This book will answer all the questions you have been asking on how to get your business funded in South Africa.

WIN!

This book will give you all the tools and knowledge you need on how to access funding in South Africa.

BEFORE YOU SEEK FUNDING, ANSWER THIS QUESTION FIRST What do I need the money for? You need to be clear about why you want funding in order to determine which funding institutions you should be approaching. Just as there are different reasons for raising finance, there are equally many different types of lenders and different types of funding institutions to match these needs There are different types of funding which are: for buying equipment and machinery, for working capital, for completing a contract, expanding your business, buying a building for your business, to buy out a partner, to buy a franchise, for exporting or importing and for business emergencies, among others.

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One lucky Spotong reader stands a chance to win a copy of The SMME Kit to Access Funding. To enter, email your contact details and name of your business to info@spotongmag.co.za and tell us why you need funding. The lucky winner will be announced in the next edition of Spotong.

RETAIL NEWS

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

spires in the retail indu

d in News that informs an

1LIFE'S PREPAID N FUNERAL PROPOSITIO

South Africa has a massive market of individuals that can become entrepreneurs – especially if we consider the Kasi market where a number of South Africans already form part of the informal trade through spaza shops and airtime vendors, for example. The prepaid funeral model enables entrepreneurs to enhance their business and offer their current customers a new product while expanding their business and profit. “We are extremely excited at the opportunity that this provides us in boosting entrepreneurship within the sector, where the model we have developed enables any South African to manage their own prepaid funeral business with ease – whether it be a spaza shop owner or funeral parlour with a current client base, or even someone who has never run a business before,” says Wentzel.

1Life Insurance Roadshow

1Life, the direct life insurer, has launched a prepaid funeral cover and distribution model - the first of its kind in South Africa. This patented model is aimed at giving South African entrepreneurs the opportunity to sell funeral cover through an easy-to-use handheld device that includes monthly topup purchases. "The benefit of this innovation for the client is that it removes complicated application forms and empowers them to manage their policy at their convenience, in the same manner as topping up airtime," says Kobus Wentzel, executive head of sales and distribution at 1Life.

The 1Life prepaid funeral model is based on a "simple to use and manage" business principle. Those that want to take this career path, or supplement their current jobs with additional income, simply need to purchase a Business Starter Pack, sign a distribution agreement and undergo training on using the device. Then they will be able to distribute prepaid funeral product vouchers that entitle the customer to cover from R5 000 up to R15 000 a month. Customers get access to a funeral product from as little as R35/month and are activated in a way similar to topping up prepaid airtime. A client purchases a 1Life prepaid funeral voucher from a distributor; this voucher includes a PIN and the T&Cs. The customer activates the policy and loads premiums, like loading prepaid airtime. If a vendor has a device that dispenses airtime vouchers, the 1Life software may be loaded onto the existing device.

R WINS A BAKKIE U E N E R P E R T N E LE A FEM With the economic pressures we face, many individuals have pursued alternative ways to make money, such as operating small businesses. However, these small businesses face multiple challenges, such as finances, budgeting, marketing and possessing adequate resources to ensure that their businesses thrive. Christina Mogase, a female entrepreneur from the Brits area, experienced transport challenges in her catering business. This, however, is now a thing of the past as she recently drove off with a brand-new Nissan NP200, made possible by Coca-Cola Beverages South Africa (CCBSA). Christina “Toki” Mogase is a single mother of three and a passionate and driven individual who consistently looks for new ways to better herself. As a regular customer at Metro Cash & Carry in Brits, she came across the “Win a Bakkie” competition, where customers had to purchase Coca-Cola products at their local wholesaler, follow the instructions on the scratch card and cross their fingers in hopes of being a winner. Speaking at the handover, an ecstatic Mogase expressed her gratitude for this new addition to her business as it would allow her to purchase stock and travel to events without the extra costs and admin of hiring a vehicle. 30

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Mark Grindley-Ferris (On Premise and Stills Developer), Christina Mogase and Vusi Msiza (Regional Key Account Manager, CCBSA)

This quarterly competition conducted among wholesalers has been running successfully for the past three years. It not only allows customers to indulge in their favourite brand but drives sales and rewards them. There were more than 5 000 entries, a clear indication of its success of the drive and its popularity in the community. CCBSA values enterprise and community development very highly in the business and will continue to seek viable ways to ensure that as a corporate citizen the company does its best to assist where possible.

19 ASK AFRIKA 2018/20 ICON BRANDS ED WINNERS ANNOUNC

Ask Afrika Icon Brands Top 10 winners on stage

South Africa’s most loved and used brands were celebrated recently at the Ask Afrika Icon Brands Awards conference. The Icon Brands are brands that are used loyally across the South African demographic. The survey measures solus usage, which means that consumers will use only one brand within the product category, rather than a repertoire of favourite brands. The Ask Afrika 2018/2019 Icon Brands winners were announced, with Kiwi shoe polish garnering first place, followed in rank order by McCain, Coca-Cola, Lucky Star, Sunlight dishwashing liquid, Koo baked beans, Melrose spread, Koo fruit syrup, KFC and MTN.

R LESS THAN R5 FO S T C U D O R P 0 0 0 1 RE THAN SHOPRITE OFFERS MO The Shoprite Group is making sure that financially pressed customers can afford to eat, even if they have just R5 in their pockets. There are more than 1 000 products available in Shoprite stores for R5 or less, and more than 13 000 of the supermarket's products are currently selling at lower prices than last year. The retailer continues to keep its prices as low as possible with its unwavering commitment to delivering the lowest prices on food and household essentials every day. For less than R5, customers are able to buy a range of bakery, deli, fruit and veg and grocery products. A chicken hotdog, a fried egg & tomato sandwich or soup & igwinya (vetkoek) are all available for under R5 at Shoprite delis. Shoprite subsidises its 600g in-house bakery bread which costs just R4.99, the same price as in April 2016 when the retailer first started its bread subsidy. Since then it has sold 110-million loaves of bread, subsidised to the tune of R67-million, while absorbing any input cost increases. In the last year alone, Shoprite subsidised staple products at a cost of R190-million. The Shoprite Group does everything it can to make sure that increases in VAT, petrol prices and other escalating input costs are, wherever possible, not reflected in higher prices at the till. In the past year, the Group has saved customers more than R2-billion that they would have paid had its prices kept up with inflation.

Even if you only have R5, you can still buy something to eat at Shoprite: • There are 18 different deli meals which retail for R5 and under, such as pap, sweetcorn on a stick or a boiled egg & igwinya combo. • Bakery items below R5 include 600g in-house bakery bread, a muffin, hamburger roll, scone and more. • Everyday groceries below R5 include 73g Maggi twominute noodles, 50g Pot O’ Gold peanut butter, 150g Morvite porridge, 50g Knorr chicken soup, or a 125g bar of Sunlight laundry soap. The Shoprite Group’s purpose is to be Africa’s most accessible and affordable retailer, with job creation and efforts to alleviate hunger among its priorities.

With unemployment at a staggering 27.2% and economic growth expectations at barely more than 1% for 2018, it is clear that more and more consumers are experiencing severe financial difficulty, and food scarcity is a growing concern. www.spotongmag.co.za

LIQUOR NEWS

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NEW RETAIL PRODUCTS

F L E H S E H T N O NEW FT CHOCOLATE O S E IZ S N FU S E H C N CADBURY LAU

These 8g pocket-sized treats come in four colours, offering easy enjoyment in seconds – simply tear and squeeze, no mess, no fuss. Its affordability and long shelf-life makes Chixo the perfect item for informal businesses such as spaza shops, hawker tables, kiosks and minimarkets. Chixo is also the answer to many quick treat situations and can be enjoyed by consumers of all ages.

“We are delighted to bring Chixo to the market and are excited to see the uptake of this affordable soft chocolate offering among our loyal Cadbury fans”, says Grant van Niekerk, the Chocolate category lead at Mondelez South Africa. Chixo is available in leading wholesale trader stores, and comes in boxes of 32 singles. For more information visit: www.cadbury.co.za

AHLANGU M R E H ST E S R U O N O FRESHPAK H Freshpak Rooibos has collaborated with the internationally acclaimed Ndebele artist Dr Esther Mahlangu to create a limited-edition tin to celebrate our proud South African heritage. Mam'Esther’s artwork and Freshpak Rooibos are world-renowned, and are regarded as uniquely South African exports. Rooibos is widely known for its health benefits, and Freshpak Rooibos is naturally caffeine-free and a rich source of antioxidants. The Freshpak x Esther Mahlangu limited edition tin has been specially designed by Mam'Esther, with only 40 000 tins available nationwide in selected retailers. A portion of the proceeds will be donated to an NGO to ensure the preservation of this beautiful art form. For more information visit: www.ciro.co.za

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NEW GOURMET PIZZAS AT CHECKERS Pizza lovers are in for a surprise thanks to the brand-new range of Bella Vita gourmet pizzas available exclusively at Checkers and Checkers Hyper stores nationwide. Made with real Italian flour and fermented to create the perfect sourdough, the dough is then handstretched and stone-baked. The end result is an Italian masterpiece with a crisp ciabatta crust, topped with specially selected ingredients. The gourmet range of pizzas includes six variations: • The Americano: a cheeseburger stack of BBQ beef mince, gherkins and red onions, drizzled with tomato sauce and mustard. • The Oh My Cheese: a cheesy sensation of mozzarella, white cheddar, pecorino and feta with a fresh tomato and garlic sauce. • The Tuxedo: a gourmet delight of cream cheese with balsamic onions, bacon and feta. • The Fesco Caprese: an Italian favourite with roasted cherry tomatoes, basil pesto, white cheddar and mozzarella cheese. • The A-Mayo-Nazing: a rich and creamy speciality of chicken mayonnaise and a duo of cheddar cheese. • The Mexicano: a fiery fiesta of spicy chicken, jalapenos, black beans, corn, spring onions and a drizzle of sour cream. For more information visit: www.checkers.co.za

NEW RETAIL PRODUCTS

Before you can even offer an excuse, you catch the notso-subtle eyebrow lift, the unshifting stare or the pitying smile directed to a spot or stain on a piece of furniture or clothing that you’ve been battling to remove with little or no success. Strategically placing your cat over your carpet stain or a broach on your favourite blouse to hide that spot just won’t cut it anymore! The New Plush Supreme Pine Oil Foam Spot/Stain Remover will restore your stained items along with your dignity. The powerful foam effectively removes stubborn spots and stains on most fabrics, leaving garments spotless with a pleasant aroma. The 275ml can is travel-size and lightweight, making it easy to pack and keep on you for emergencies. It's available at all major retailers. For more information visit: www.plush.co.za

NING ROUTINE EA CL R U YO P U CE RU SP Cleaning is simple and quicker with the CHUX® Superwipe Cloth, giving you more time to spend enjoying the holiday season your way. Don’t struggle to get into those hard-to-reach places like under the fridge, corners of the windows and between your cupboards. Wrap a CHUX® Superwipe Cloth around a butter knife and get right into the nooks and crannies that gather dust and grime. To make the floors sparkle all around the house, wrap a broom with a dampened CHUX® Superwipe and mop the floors. The cloth can be easily rinsed and used over and over again! Available at leading retailers. For more information visit: www.chux.co.za

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A CARPET STAIN USH REMOVER WITH A BRS APPLICATOR? GENIU When wine spills on your cream-coloured carpet, you need to act fast. Dr Beckmann Carpet Stain Remover with a new brush attachment is a quick and effective solution to tackle the stains with ease and convenience. “Dr Beckmann Carpet Stain Remover is the ideal product to have in the cupboard, so you are prepared to deal with any stain that occurs immediately. Our brand is dedicated to caring about and solving the most difficult problems associated with household cleaning and our carpet cleaner is no different,” says Dana Leibovitz, shopper marketing manager at ACDOCO. Carpet stains are bound to happen, that's why having a handy carpet stain remover in your cleaning arsenal is a must. Dr Beckmann understands – if it can spill, it can stain! Whether it's coffee, fizzy drinks, fat/oil, fruit juice or red wine, if it is not attended to immediately, it can cause unsightly household problems. The Dr Beckmann Carpet Stain Remover is available at selected Spars, PnP and other stores nationwide. For more information visit: www.acdoco.co.za

MEAL KITS ARRIVE ATRKET CHECKERS SUPERMA In a first for supermarket retailing in South Africa, Checkers has launched Ready to Chef meal kits. Developed by chefs, each meal kit consists of fresh, locally sourced ingredients and a step-by-step recipe card with a QR code that sends you to a how-to video. With Checkers’ Ready to Chef meal kits, even timepressed consumers can now cook delicious, effort-free dinners at home. There are a total of 16 meal kits in the Ready to Chef range, which include: • Butter chicken curry with rotis • Cauliflower cottage pie • Asian beef and sesame seed salad • Mushroom, pea and mint risotto • Beef stroganoff with zucchini spaghetti • Sweet and sour pork with jasmine rice • Biltong nicoise salad • Sweet potato and lentil dahl curry with buttered naan (vegetarian) For more information visit: www.checkers.co.za

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

ORES PLUSH SUPREME RESTANISHES YOUR DIGNITY AND B YOUR STAINS

RETAIL INVENTORY HEADER

K C O T S L I A T E R L ESSENTIA TOP CLASS SPICE MIX Now in a convenient, ready-to-use 350g shaker, add Top Class Spice Mix to any dish for that delicious flavour that your family r will love. Sprinkle ove r meat at a braai, or ove s, oe tat po p, pa es, ali me n add or vegetables and eve ur dish yo e giv to t po the it to te. that special tas

Y KILLER COOPERS ULTRAMATIC FL ECO DISPENSER Eco e Ultramatic Fly Killer Say goodbye to flies! Th , affordable, basic aerosol lity Dispenser is a high-qua ay treatment ing the best space spr vid pro it un ng nsi pe dis rable, du m fro de Ma market. option available on the th insecticides bo for le tab sui – c sti chemical-resistant pla that is s is a great advantage and air fresheners – thi use and to y Eas other products. not commonly found in e. tim no in s flie to odbye operate, you will say go www.cooperses.co.za

BEACON FIZZERS

interesting ity and fizzy candy. An with the Fizzers are a chewy, fru es ng is that its texture cha , the fact about this candy ure rat pe tem m roo lled or at when " temperature. When chi zes “fiz brittle texture which and ter candy has a hard and sof es com be dy , the can chewed on. When warm . fizz o loses some of its easier to chew on. It als

www.imana.co.za

IMANA SUPER-SHEBA STEW MIX To thicken and add ma flavour, colour and aro to all savoury dishes, reach for the new-look Imana Super-Sheba Stew Mix. While this is not a packet soup, it is specially formulated to y that people use be used in the same wa ring and thickener packet soup, as a flavou is concentrated and It s. vie gra for stews and t cook instantly, so contains ingredients tha from the sachet onto ht aig str can be sprinkled g is complete. kin your dish just before coo

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M CHAPPIES BUBBLEGU

ritage legum brand. The he SA’s best-loved bubb in the lives of most South role brand has played a appies are int in their lives. Ch po me so at s an ric Af ” inside s? ow kn u yo for “Did ll as particularly known we as e juicy flavours, ailable in the wrappers, for th n that younger South Africans love. Av fu y flavours. ng err wi Ch ol blo Co the bubbleint, Grape and rm ea Sp , lon me ter Assorted Fruit, Wa

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DRINK-O-POP

d nomical, sugar-free an Drink-O-Pop is an eco t sof d ere wd po d ure avo red preservative-free fruit-fl pa com y ilit atable affordab o drink that offers unbe tw kes ma er wd po of just 5g to other juice drinks – ent. litres of pure refreshm ity s are available in 20 fru The great-tasting drink spberry, Ra o, ng Ma la, Co , ge an flavours, including: Or , Cherry, Crème-soda, Ginger, Pineapple, Guava ricot, Strawberry, Apple, Ap w, Lemon Twizz, Iron Bre . Drink, Lemon-aid and Grape Naartjie, Peach, Lemon g itin exc can be used as an lies. O-Pop is versatile and jel d an es cak lk, mi , ghurt ingredient to flavour yo www.drinkopop.co.za

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JEYES FLUID

id can be disinfectant, Jeyes Flu A versatile cleaner and aning cle or tdo ou d an r oo ind used for a multitude of bacteria ing kill rs, g odours indoo tasks, from neutralisin ing pots ect inf dis d an ing an cle in and around drains to out a thing won’t have to worry ab prior to planting. You your garden, ves lea es Jey t tha tain because you can be cer e. -fre tless and germ home and business spo www.tigerbrands.com

MAIZENA

perfect ur, Maizena promises A high-quality corn flo m cakes fro g hin ryt eve g makin cooking results when tency sis con s duct also create to omelettes. This pro ces sau d an ws ste ns thicke in gravies and stocks, s been lity pastry. Maizena ha and ensures high-qua s. ion rat ne ge for e tur part of South African cul za

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

IS ANGELS TEARS ROSÉ SS SUMMER IN YOUR GLA

BRAND-NEW CLARK & SONS HAS A RANGE OF MIXERS Fresh off the shelves, the brand promises consumers a premium product to pair with their premium choice of drink. Select from a range of premium mixers that include the following variants: Cola, Indian Tonic, Pink Tonic, Lemonade, Ginger Ale, Bitter Lemon, Club Soda, Sugar-Free Cola, Sugar-Free Indian Tonic and Sugar-Free Pink Tonic. For those living life at full throttle, Clark & Sons invites you to strap in, take a sip and fire up the thrusters with the Flight energy drink, available in two unique energy variants that go well with your vodka or gin, namely Flight Accelerate, with peach and lavender, and Flight Elevate, with litchi and pear. “We are very excited to be introducing the Clark & Sons brand as we saw an opportunity in the market to create something that is authentic and appeals to our consumers. We wanted to create a brand that was a legacy and tribute to our family ties, celebrating the love we have of creating premium brands that are authentic and add value to our consumers,” says Lisle Clark, group chief operations officer. Clark & Sons pairs perfectly with all local and imported spirits. Each of the variants is of exceptional quality and gentle on the palate as premium refreshment alternatives. Follow Clark & Sons on social media for more info and updates: Facebook ClarkandSonsZA, Instagram @ClarkandSons_ and Twitter @ClarkandSons_

SO CASK FINISH RO LO O ES CH N U LA S THREE SHIP In a display of double wood mastery, Three Ships Whisky has launched its latest limited edition: the Three Ships 8-Year-Old Single Malt Oloroso Cask Finish. The whisky is a heady bouquet of smoke and peat balanced by a nutty richness. Master distiller Andy Watts gently laid 5-year-old peated single malt to rest into 40

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Oloroso sherry casks in May 2014 at The James Sedgwick Distillery. Andy visited the spirit at regular intervals at his secret cellar devoted exclusively to limited-release whiskies. Witnessing the unravelling of extraction from the wood over three years, Andy finally selected two casks this year which he deemed to offer the optimal flavour composition. The whisky is un-chill-filtered, natural colour and presented at a strength of 51.8%. The Three Ships 8-Year-Old Single Malt Oloroso Cask Finish is a treasure to enjoy or to keep and is the third release in the Master’s Collection series.

Embrace summer with a glass of blushing Angels Tears Rosé, the heavenly everyday quaffer bursting with seasonal berries from Grande Provence Heritage Wine Estate in Franschhoek. Made primarily of Pinotage and Shiraz grapes, Angels Tears Rosé 2018 is on trend, flaunting an enticing pale candyfloss hue. This delightfully fresh Rosé is fruity and uncomplicated, teeming with bountiful upfront freshly picked strawberries, raspberries and cherries. It is easy on the palate and great value for money – ideal for easy living. Lively, crisp and dry, Angels Tears Rosé has a refreshing, fruity finish. Sip it on the patio, try it over a light lunch with seafood or summer salads, and be sure to add it to your picnic basket. It is the ideal alternative to heavier reds on balmy summer days. Angels Tears Rosé is available countrywide and for added convenience, the wine can be purchased online from www.grandeprovence.co.za Limited to just 1440 bottles, 480 bottles will be available for purchase from Checkers and the balance from The James Sedgwick Distillery, while stock lasts. Visit www.threeshipswhisky.co.za

SERVE RANGE E R S IT S E H C N U LA LA KUMA Kumala selects the finest varietals from 14 diverse regions, creating versatile wines full of character. The 2018 vintage promises an exceptional collection after an ideal growing season characterised by cool nights and warm, dry days, a variation that drives intensely flavoured berries bursting with colour. The Reserve Range has launched with the Chenin Blanc, Pinotage and Sauvignon Blanc varietals, with more to be added in the future. The Kumala Reserve Range is available via online sales, in the South African International Airports’ Big 5 Duty Free shops, as well as at Cape Town’s Rockwell Hotel and the Cellar Door at Flagstone Winery in Somerset West. The Kumala Zenith Range is available in 800 Checkers stores nationwide. Visit www.kumala.co.za for more information

BON BOOM R U O B E H T D N A E C A BUFFALO TR Whisky is South Africa’s largest spirits category, according to a 2018 International Wine and Spirits Research (IWSR) report. Within that, bourbon is one of the most dynamic whiskey categories at home and worldwide. Bourbon has grown by 45% from 2016 to 2017. It’s no surprise then that innovative premium drinks company Truman & Orange has taken on the Sazerac Bourbon portfolio with Buffalo Trace – distilled, aged and bottled at the most awardwinning distillery in the world – as the

flagship brand. Made from the finest corn, rye and barley malt, Buffalo Trace is an American bourbon whiskey aged over years in new oak barrels in century-old warehouses until it reaches the peak of its maturity. Buffalo Trace retails at all good bottle stores nationwide. The rare whiskies in the rest of the Sazerac Bourbon portfolio will be available in select, exclusive stores. Visit www.trumanandorange.com for more information www.spotongmag.co.za

! C I S U M T U O H T I W Y T R A P A T O N S ’ IT TAVERN ENTERTAINMENT HEADER

ant – regulars Infinix and Team Dist DJ ith w n w do t hot on sa g Spoton ene – to find out what’s rty sc t en m in rta te en rn on the tave the best pa hat you need to create the music scene and w patrons. experiences for your By Ngwako Serepe

DJ Infinix When did you start DJing and how did you get into the tavern entertainment scene? My grandmother used to own a tavern when I was a kid and she played a wide range of music, which triggered my love for entertainment and music. I started DJing in 2006, after my matric year. Any advice on how tavern owners can create party experiences that bring in the crowd? People from the township like to feel special so my advice would be to always bring up-and-coming or established DJs and artists to perform for them. You also have to come up with unique concepts to create memorable party experiences.

What has been your most memorable experience of playing in the township? For me, it's always a memorable experience playing in the township as the patrons appreciate music. Which genre of music is your favourite? It has to be house music! Not only because I play house music but because it is inspired by other amazing genres such as jazz and soul. How many albums/singles have you released so far that are played in taverns? I have released two singles so far. Searching and Believe Me are hot tavern tracks and still crowd favourites!

DJ Infinix

Team Distant When did you start DJing and how did you get into the tavern entertainment scene? We started our DJing movement as kids using computer-based software called Virtual DJ. We then advanced to Pioneer CDJ 100s, which were a luxury in the township party scene back in those days! We just wanted to entertain as many ears as possible. We wanted to make people dance and have an experience they could reflect on many years later and tell an interesting story about us. This is why we fuse tribal drumming and DJing in our live sets, which we believe rhythmically connects African and Western musical cultures creating a new sound with great composure and uniqueness. Any advice on how tavern owners can create party experiences that bring in the crowd? Know your target audience, study their recreational needs and wants, hire staff and DJs who know their trade and your place will become a rock star venue!

What has been your most memorable experience of playing in the township?

How many albums/singles have you released so far that are played in taverns?

We have had countless experiences and the best aspect is the honesty of the township revellers. The crowd will always be true to the vibe. If you rock it, it will show, if you don't rock it, it will show – period!

We have got two EPs out and more than 12 chart-topping singles so far. As for our debut album, it shall be heard of real soon. Watch this space!

Which genre of music is your favourite? Surprisingly, we enjoy jazz and hip-hop when we're chilling together. Quite surprising for a house music boy-band, right? But all in all, every team member has their own preference in terms of choice of music. What are your most requested songs when playing in the township? Crowds everywhere would kill us if we happen to leave the stage without jamming Higher Voltage and Apollo 23, which were on our most recent EP under the UK label Aluku Records. Team Distant

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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

ls. I even have we are targeted by crimina burglar bars to to sell my liquor through rons. pat and ff protect myself, sta r patrons to How do you encourage you do you handle how drink responsibly and difficult patrons?

U INN L D N E W K B M A PH n: NTHA | Organisatio i

nce Ntimban

Owner: Lawre

de? into the tavern tra How did you get rs and I without any pape ess I started in 2008 sin bu y m d se clo lice remember the po erating illegally. op twice while I was ense I got my tavern lic , at th r te af Shortly m there. and things grew fro

WILSON’S PLACE oweni Owner: Wilson Nd

Wilson's Place, Wilson Ndoweni

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is do you face in th What challenges industry? ty in is the lack of safe My main challenge ths ago, a group of on our trade. A few m after hours. Luckily, me b ro to ed tri ys gu hurt. and no-one was I was able to hide t they don’t have bu I employ security ays on edge because alw guns and we are

HA | Organisation: NT

r tavern for the How do you prepare you bumper holiday season? breweries and I make contact with the in advance so ll we ck sto order my beer th December I am fully-stocked in bo planning my rt sta o and January. I als parties during tive fes and hts nig ladies h drink wit up e com November and more patrons t rac att can I so ls cia spe . during the busiest season ad, Location: 737 Forbes Ro nds wla ado Zone 6, Me

ns for your tavern? Do you have future pla make my tavern Yes, it is my dream to ating. I want to much bigger by renov areas where the ge lar en separate and dri d nk and my you can eat meals an ere I play my music. wh a are t entertainmen

the tavern trade? How did you get into 1999 but I lost my I was employed until disguise because to your job. It as a blessing in How do you give back lf and I am very se my for ng rki wo e lov I community? my tavern all those happy that I started ds community and years ago. I love the Meadowlan each other and ing ist we are always ass s thi in e fac u yo ed. I give back by What challenges do especially those in ne whether it is – ls era assisting with fun industry? ng my tavern eri off or y ne mo g the rude donatin be uld e knows that wo on ge ery en ev all d My biggest ch for prayers – an th wi up t pu m to fro me! customers that I have they can borrow cash not my are y the , lly kfu an sometimes. Th ve to see them Street, regulars so I don’t ha Location: 197A Thiri e follows the on ery ev t ds lan every day. No ow ad Me d that is a pity! rules of my tavern an

Images: Tavern Owners

Lawrence and Lindi Ntimbani

always water I make sure that there is rnate their alte available so they can anyone who to ve ser er nev o drinks. I als drink. For to ch mu has already had too too drunk es elv ms the find do those who ple’s peo unk “dr in my tavern, I have a w them allo I ere wh e hom my corner” in up before they to have a nap and sober in. aga fun the can join in

LT’S PLACE

wabe Owner: Thabisile Q

FB | Organisation: BV

tavern trade? How did you get into the 1995 because I I started my tavern in it on my own by knew that I could make a single mom of am I f. sel working for my for me to start al two boys so it was natur rt my family. po sup to ess my own busin from scratch I built it up very slowly it has grown at wh of and I am proud the biggest be t into today. It might no is definitely it t tha say can tavern, but I erns in the tav lar one of the more popu a! Vosloorus are u face in this What challenges do yo industry? undermine me I feel that male patrons siness owner. bu ale because I am a fem t far with that Luckily, they never ge s and their son my thinking because g! They on str d an gh tou are friends ng with an gli ug str am assist me when I ge that en all ch unruly patron. Another don’t ers pli sup r uo liq I face is that the ners ow ern us tav really support or help We to. m the ed ne in ways that we so they, in turn, support their business rs. ou should support

THLAS TAVERN

ur tavern for the How do you prepare yo ? bumper holiday season ce by making I prepare well in advan supplies in bulk my of all sure that I buy son hits. That before the holiday sea stock of beer ra ext ch includes as mu r brands that and other popular liquo always fully am I y, wa t sell well. In tha do ns n’t have to go stocked and my patro s, and it saves me nk dri the elsewhere for und during the the time of running aro r. yea the of busiest season ns for your Do you have future pla tavern?

d a few snooker Yes, I would like to ad as added ure tables in the near fut ns. tro pa my for t en entertainm ura Street, Location: 10619 Makh s oru slo Vo , Ext 14

LT's Place, Thabisile Qwabe

FB i | Organisation: BV

tavern trade? How did you get into the r years ago out of I started my tavern fou g a decent living kin ma rt sta the need to It is growing at ily. for myself and my fam it would and ht ug tho I n tha e a faster pac assistance the h it is a joy to manage wit g. sen abi Nth , ter of my daugh rt from the rest What sets your tavern apa a? of the taverns in your are lieve that you My prices are good! I be with good ers tom will retain your cus d for me. rke wo has t tha and pricing tasty pap, ve ser I . too My menu is a hit o have a als I ly. braaivleis and chips dai sing and iali soc and g cin big yard for dan if you ern tav my plenty of tables inside ce. pla my at ax prefer to just rel

your patrons to How do you encourage drink responsibly? swear by – don’t I have one rule that we ever! – serve to drunk people rstand that rule de un s ron pat Luckily, my hand, I have of t and if they ever get ou o make sure wh s ard gu ty uri my two sec peaceful ys sta that the environment . ne ryo eve and safe for k, Location: 387 Buhle Par on Germist Images: Tavern Owners

oz Owner: Elizabeth Sh

Thlas Tavern, Elizabeth Shozi and her daughter, Nthabiseng

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TAVERN REVIEWS

MOJELA’S PLACE

n: SALTA ojela | Organisatio

M Owner: Phillemon

o the tavern trade? How did you get int 01 th a tuckshop in 20 I started trading wi at le op pe too many but there were just ted tuckshops and era op o wh e tim the forced me to close spaza shops, which d, onto a tavern instea up shop and move profit. which offers more you face in this What challenges do industry? is that the tavern My main challenge and the tuckshops industry is saturated liquor so it is very sell have also begun to r with so many simila ete mp co to lt difficu ce. businesses in one pla age your patrons to How do you encour drink responsibly? ns to order a I encourage my patro en before they start meal from my kitch misbehaves, I am drinking. If anyone

fines. That usually known to give spot e else discourages everyon ! ing from misbehav your tavern for How do you prepare season? the bumper holiday stokvel and we I am a member of a year to buy our e save throughout th ll as our meat. I holiday stock as we 000 every week R3 have been paying and am expecting towards my stokvel d of October. The my payout at the en stockpiling s money will go toward ing else that yth an d an r uo liq my all to ensure that I I need for my tavern . ck don’t run out of sto tlego Street, Location: 14276 Ka drand Mi , 12 Ivory Park Ext.

Mojela's Place, Phillemon and Linda Mojela

MALONI’S PLACE

LTA i | Organisation: SA

Owner: Nunu Malon

o the tavern trade? How did you get int company for many I was working for a ched and had to years but was retren ort myself and my make a plan to supp family. you face in this What challenges do industry? the challenges As a woman, one of industry is male is th at that I face is th e r big challenge is th dominated! Anothe ain ret to ng harder fact that it is becomi ere are Pick n Pay th e us ca be rs me custo r stores trading and Spar (Tops) liquo can’t compete just in our area and we we are losing our so s ial with their spec guys. customers to the big Maloni's Place

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age your patrons to How do you encour drink responsibly? that there is water I always make sure t the tavern so that ou gh available throu their alcohol with they can alternate I don’t serve or sell d an water. My staff feel has had enough to anyone that we r golden rule and ou to drink. That is that. customers respect Do you have future tavern?

plans for your

d my tavern and I would like to exten rage of all the sto have extra place for vating and adding no Re . tes cra d an r uo liq one is something ery ev for m more roo ing soon! do at that I am looking huwa Street, Location: 6583 Ndov d an dr Ivory Park, Mi

TAVERN REVIEWS

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NOZIPAJI TAVERN odlo

Owner: Malixole Dl

How did you get into the tavern trade and what challenges do you face in this industry? I wanted to work for myself and that is how I started my tavern. My main concern is that if my business is not growing at a steady pace, I will not be sure on how to get that momentum going again to keep it growing at a steady pace. Being a tavern owner, what part of this business do you enjoy the most? I love the people the most! My patrons are my family and I look forward to hearing about the happenings in their daily lives when they visit my tavern. We are one big happy family! What role has Club 10 played in the success of your business? They painted my tavern beautifully and it looks wonderful. Thank you Club 10! What are your top-selling liquor brands?

Nozipaji Tavern

As a tavern owner, how do you give back to your community? At the moment, I only concentrate on the year-end party that I host for my customers every year. I am looking forward to giving back to my community in various ways in the new year. Location: 1874 Mcubukazi Street, Butterworth, Eastern Cape

All of the beer brands do very well in my tavern.

MUSIC KITCHEN CLUB ze

Owner: Victor Chin

How did you get into the tavern trade and what challenges do you face in this industry? My friend called me and told me that Music Kitchen Club was on the market to purchase. I was interested in the opportunity, decided to view the tavern, liked it and bought it! The challenge that I face is that there are too many taverns next to each other on the same street. Currently, we have six taverns and two bottle stores all trading on the same street!

What are your top-selling liquor brands? My top-selling brands would be Heineken 650ml, Castle Lite 660ml and Black Label 750ml. As a tavern owner, how do you give back to your community?

my local community. I often give work opportunities to the local DJs in the area. I also donate to the less fortunate throughout the year. Location: 3 Ella Street, Willows, Bloemfontein

I give back to my community by providing job opportunities and only hire staff from

What role has Club 10 played in the success of your business? Club 10 organised two big events, Zazise and HVP, and it really helped in marketing my business. Both events were a huge success and I am extremely grateful for their assistance in hosting them. Thank you for your support Club 10 and team! Music Kitchen Club

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PHOLA TAVERN Owner: Zakhele Ntuli

How did you get into the tavern trade and what challenges do you face in this industry? I got into the tavern trade after being retrenched at work and did not want to be unemployed. My big challenge was finding a trustworthy lawyer to assist with all my initial paperwork and licences. I had to go through three lawyers until I found someone honest who would assist me! What role has Club 10 played in the success of your business? Club 10 assists me a lot, especially with branding inside my tavern â&#x20AC;&#x201D; and they have even branded Club 10 road signs around my tavern! The promotions that I run with them are also a real drawcard for my customers. What are your top-selling liquor brands?

Phola Tavern

As a tavern owner, how do you give back to your community? Whenever there are community functions and meetings, I donate refreshments to the community members. Location: Manguzi Main Road, Thengane, wa-Ngwanase, KZN

My top-sellers are Heineken, Castle Light and Savanna.

DRIE HOEK PUB d Andrew Richards uck an

Owners: Reon De Re

How did you get into the tavern trade and what challenges do you face in this industry? I started trading with a supermarket in 2001. My challenge with the supermarket was dealing with the corporates who have prices that the smaller guys cannot compete with. I moved on to trading What are your top-selling liquor brands? with taverns just over a year ago. I now operate two Club 10 taverns. My top-selling brands are Black Label, Castle Light Quarts and Smirnoff. What role has Club 10 played in the As a tavern owner, how do you give back success of your business? to your community? Club 10 has assisted with branding and great monthly specials and promotions I believe in employing people from that my customers love. my local community. If one of my staff

DJ Tavern

members goes on leave, I always find someone from the community to fill in. Even if it is a basic job, if someone is on the street, I will help them with a job and give them a daily wage to help them get on their feet again. Location: Corner Milne and Mayer Street, Germiston, JHB

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LIQUOR INVENTORY HEADER

N R E V A T R U O Y R O F S G IN FESTIVE OFFER t in style Let your patrons toas this holiday season

CH HONOUR THE TRUE FREN& CHANDON TRADITION WITH MOËT andon presents tive season, Moët & Ch French Art Just in time for the fes the to te d-edition ‘Tribu d symbols a highly symbolic limite an s ark dm lan nch turing Fre ebrated of Living’ gift pack, fea cel y all on ce to the internati with special significan Champagne house. vre’ is available bute to French Art-de-Vi The limited edition ‘Tri ctar Impérial Ne l, ria pé Im n & Chando nationwide. in three varieties: Moët ers ail le from select ret ab ail Av l. ria pé Im sé Ro and

IEL’S A GREAT GIFT: JACK DANTIN TENNESSEE WHISKEY®

ing a l’s Collectors Tin featur again The popular Jack Danie ce on er off on is e l’s filigre of distinctive Jack Danie ttle bo a es e gift pack includ this festive season. Th ® charcoal mellowed , ey isk e Wh Jack Daniel’s Tennesse any bar. the perfect addition to for smooth sippin’ —

www.moet.com

ADD SOME SPARKLE WITH GRACE DU ROI

their Using grapes chosen for acidity d an ss tne ee sw of balance to maintain and harvested at night Roi du ce Gra , ess shn their fre ly live a er sparkling wines off en gre g hin res ref a d bubble an ile wh , ter rac apple and pear cha a hint er off ts ian var ld Go the Rose . of raspberry and cream e.com www.trumanandorang

THE TAKE A TUMBLER, WITH E JACK DANIEL’S TENNESSE HONEY® GIFT PACK

fted blend ® e Honey is a finely cra Jack Daniel’s Tennesse taste that a It’s e honey liqueur. of Old No 7 and a uniqu a little bit – k Jac ly kab sta d unmi y and a truly is one of a kind an ne ho of Jack. With hints ssee of honey, a whole lot of ne Ten l’s nie Da k Jac smooth, pack t finish that’s naturally gif is Th . of the unexpected ssee Honey® offers a taste ne Ten l’s nie Da k Jac ttle of comes with a 750ml bo bler glass. Honey® and a single tum rchants ble at select liquor me All gift packs are availa re. sto y vary from store to nationwide. Prices ma www.jackdaniels.com

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BRUT VALDO PROSECCO ROSÉ FLORAL EDITION BRUT

air, Valdo Floral Rosé When spring is in the ttle floral design on the bo blossoms. The exquisite Italian nt ine em the , avi Scl on. is created by Fabrizio cial passion for illustrati fashion editor with a spe of Prosecco that’s fresh This is a standout bottle l on the inside as it is tifu and lingering, as beau s sparkling, strawberrie on the outside, a softly k pin of r ou col ing entic and cream delight. The , and lon me ter wa of ge tin a rose petals with d spring flowers lead aromas of raspberry an ess on the palate - a itin fru to an enveloping d strawberry flavours whirlwind of cherry an m the fine, lively fro gle tin – with a lovely finish. mousse and a soft floral a

www.proseccosa.co.z

A SCOTTISH LEADER’S I SEECK: DIFFERENT YOU GIFT PA OWN IT!

whisky South Africa’s favourite Scottish Leader, one of in ck pa t gif limited-edition You brands, has released a nt ere Diff A e Se I lar popu a. collaboration with the tsh an Mp yo Vu Mukheli and creative duo, Innocent bottle cks includes a 750ml The provocative gift pa ntary me pli com a d an l na igi of Scottish Leader Or nature, of Scottish Leader Sig 50ml miniature bottle in 2015. t rke roduced to the ma a delicious variant int nwide. tio na ts tle ou r g liquo Available at participatin o.za www.scottishleader.c

NICOLAS FEUILLATTE RÉSERVE EXCLUSIVE BRUT

Réserve The Nicolas Feuillatte yet fullsh fre a is t Bru ive Exclus matured on is It e. gn pa bodied Cham ich adds wh the lees for three years ture to the tex y silk d an creamy depth vibrant mid-palate. d apricot Aromas of juicy pear an guiling fusion be a in ave we d an merge bubbles, te lica de around a mass of true ir gradually unleashing the achable pro Ap e. character over tim ampagne offers and refreshing, this Ch joyed with en be to the complexity meal. ory rat eb cel a or ers appetis .com www.nicolas-feuillatte

BOLLINGER SPECIAL CUVÉE NV There is a lot that’s ‘Special’ about Bollinger’s Special Cuvée, an icon among non-vintage Champagnes. The se of Bollinger, it is signature bottling of the Hou Chardonnay and 25% r, a blend of 60% Pinot Noi Premier Cru or nd Gra from nier 15% Pinot Meu Special Cuvée The lity. qua vineyards of exceptional wine which rve rese of n itio add the s also include ages that is aged is still wine from previous vint ar. This addition cell er ling Bol the in in magnums and weight to this our flav enriches the cuvee, adding nd. ble sophisticated lays an intense The Bollinger Special Cuvee disp and a beautiful s ble bub fine very golden colour, les and ripe peaches app aromatic complexity: roasted and expansive on the with gentle citrus nuances. Full ant and refined eleg palate, this is an intense, very flavours and che brio and r pea with creamy cuvée eshing finish. refr g lon a notes of fresh walnuts with om www.champagne-bollinger.c

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SAFETY MATTERS

Y 10fe1ty SAFEriT MEAstT sa eps to ensu ng meat Seven

t’s that time of year again when you are planning your stokvel shopping spree.

Given that food safety has been in the media so much this year, with the listeriosis outbreak, food fraud and increased health inspections, now is also the right time to make sure you are on top of your own food safety issues. Food safety is key to your business success. You want happy customers who enjoy their time with you and keep coming back for more! You can do this by making sure the food they eat is safe and does not make them sick. You would never do this intentionally but accidents can happen. Meat and meat products are often the source of illnesses associated with food. With meat such an important part of your menu, you should take note of these important safety tips from start to finish when handling meat to make sure you don’t accidently cause harm to the customer.

1. Meat safety starts with your supplier Although you might be tempted to go with the cheapest supplier thinking you will get more for every hard-earned rand, this is usually not the right choice. Food safety problems with meat start on the farm. Sick animals can cause illness in humans as the disease-causing 52

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bacteria can be in the blood and meat of the animal. Further problems can occur if the animal is not slaughtered correctly. The hide of the animal can come into contact with the meat, allowing disease-causing bacteria to spread to the meat. If the intestines of the animal are damaged during slaughter, this can result in manure contamination on the meat, which can also spread harm. These risks can be managed, but you are not there to supervise the process to ensure your customer will be safe. That is the function of the law and the reason why you should be obtaining your meat from a registered abattoir. If the abattoir is registered, this means that the Department of Agriculture inspectors visit the abattoir regularly. The law also requires that an independent meat inspector is employed – this person acts as your eyes and ears at the abattoir and ensures unsafe meat is condemned so it cannot become human food. The inspectors also ensure the animals have not had medication for a certain period before they are slaughtered – this helps to ensure that your customers will not be consuming antibiotics that can be harmful to their health, too. Although you may have grown up on a farm where slaughtering of animals was an everyday occurrence, remember that serving food to your customers places a much bigger burden of food safety responsibility on your shoulders. The choices you make about suppliers can literally mean the difference between life and death.

What should you do? Insist on viewing the certificate of registration for the abattoir or supplier you purchase from. If you are using a wholesaler, ask them for proof of the registration of their suppliers. Most retail chains have auditors in place who also visit their suppliers to make sure food is safe on the retail shelves. Buying from a large retailer will mean there have already been checks done to keep you safe – this may mean the meat is slightly more expensive but it is a good investment in your customers’ health. Even butcheries where you buy meat must be registered with the municipality and you should see that certificate displayed as proof that they have the correct hygiene standards in place.

2. Selecting your meats When you are out there buying, avoid choosing meats that have obvious discolouration or a strong odour. You should also avoid any meat packages that look damaged, so keep an eye out for tears, leaks, and other signs of contamination. If sealed meat packages contain any rips, the meat has likely been exposed to harmful bacteria from the air, from the people who handled it or from other unsafe foods. Again, the prices might be discounted but this will be a waste, as the taste of the meat will be affected if it is spoiled. Beware of specials on marinated meat – the marinade can disguise the smell and appearance of spoiled meat. Rather marinade yourself – that way you are on control of the end product and customer satisfaction. Meat is graded according to certain legal standards. If you are buying the whole carcass and having it cut up, inspect the carcass yourself to see the grading stamps before the cutting process begins to make sure you are getting what you paid for.

What should you do? Make sure you inspect the meat cuts carefully yourself before buying. Supervise the packing of your order if you can.

3. Transporting your meat Your meat is not only a good food for your customers, it is also a great source of

protein for harmful bacteria. Disease-causing bacteria, even if there are only a few, can multiply in the right conditions. Too many of them entering our bodies can cause food poisoning or food-borne illness. Your job, therefore, is to make sure there are as few as possible at all times. One of the most important ways of doing this is keeping meat cold as these harmful bacteria can only grow above 5°C. Plan your trip carefully as the total trip time from picking up the meat to putting it in your freezer should be no more than four hours. In winter, keeping to that temperature is usually not a problem. If you will be carrying the boxes in the taxi with you, the heater can cause a problem. Take a blanket with you to spread over the boxes to reduce sweating. In the summer, take one or more good-quality cooler boxes. Meat will stay cold for 1½ to 2 hours in a cooler box if it is completely wrapped with some ice packs on top of it. Move it into a freezer as soon as possible. If the meat is delivered to you, make sure a refrigerated vehicle is used. The back of a bakkie is not going to help you with keeping meat safe. The vehicle should also not be used for any non-food items that can taint your meat.

4. Storing meat Uncured raw meat generally lasts safely for around three days in a refrigerator before it starts to go bad, but that can vary depending on the type of meat and how it was handled before you purchased it. If you want to make it last longer, you need to freeze it promptly. If you seal it in an airtight package before freezing, then it should be safe for several months. You should write the date you bought the meat and the type on the packet if the packages are not already labelled. Keep your freezer as close to -18°C as possible to help retain nutrients and keep the food fresh. Do not overfill the freezer as this will slow down the rate of freezing. Check the packages the next day and rotate them to make sure they freeze completely as quickly as possible.

What should you do? Invest in a good-quality kitchen thermometer to be able to check your fridge and freezer temperatures. You can also use this for checking the temperature of your foods during cooking, as you will see later. If packets are not labelled with a "best before" date, you can use this table to help you: Type of meat

uncooked poultry

uncooked ground meat

uncooked steaks or chops

uncooked fish

cooked poultry, meat, or fish

hot dogs and lunch meat

Safe storage times (in the refrigerator 5°C maximum)

1–2 days

3–4 days

1–2 days

3–4 days

up to 1 week (open package) or 2 weeks (closed package)

Safe storage times (in the freezer -18°C if possible, and no warmer than -12°C)

9 months (pieces) to 1 year (whole)

3–4 months

4–12 months, depending on the item

6 months

2–6 months

1–2 months

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SAFETY MATTERS

5. Preventing freezer burn Have you ever opened your freezer to pull out a steak and seen that it’s brown and shrivelled up on one side? The last thing you want is to affect the quality of the meat you have bought by storing it incorrectly. You should note that keeping anything in the freezer too long will inevitably dry out so you should rotate freezer items so that you’re eating the older stuff first. It is important to prevent meat from drying out as this will slow the freezer burn. You can wrap it twice if you know something will be in the freezer for a while. Remove excess air from packaging by rolling down a bag or squeezing as much air out as you can and then sealing it. You can also make sure the packages are completely filled so that very little air is left inside. Remember the containers from the shops are meant to showcase the food and allow you to transport it home. They were not designed for longterm storage. Unwrap and re-package those items using the tips above. Keep it cold as a “warm” freezer will cause more freezer burn than a colder one. Keep the freezer full without overfilling. A full freezer works in two ways: first, you’re paying to keep your food cold and not the air; second, cold food keeps both the freezer cold and other foods frozen. The food begins to act like an ice pack! Be sure, though, not to add too much not-yet-frozen foods to the freezer at one time.

What do we do with freezer-burned food? You can use freezer-burned meat but aim for dishes that will have the meat mixed up with other things, like soups or casseroles. Remember that the meat will

be dry, so it will need added moisture. It is more difficult to refresh dried-up chicken, but it can be somewhat camouflaged with other flavours and textures.

6. Handling meat in your kitchen Remember, bacteria can spread quickly between your hands and the meat, and vice versa, so wash your hands thoroughly with soap and warm water for at least 30 seconds after handling meat of any kind. Raw chicken can be particularly dangerous, as poultry is known for carrying salmonella. When cooking with raw meat, wash your hands as soon as you’re done physically touching the meat. Don’t handle any other cooking implements or ingredients before you’ve washed your hands. Even a quick touch can transfer dangerous bacteria onto other foods or utensils. You should also make sure to prepare and handle meat on a surface separate from other cooking materials. Keep vegetables and other ingredients away from the raw meat, especially if they’re not being cooked together. Use a separate cutting board and clean all utensils after they’ve touched raw meat. Using different coloured chopping boards will help you control this even better. Always use RED for meat, YELLOW for chicken and GREEN for vegetables you are not going to cook, like salads. Raw meat can contaminate these ready-to-eat foods and make your guests very ill. Avoid washing meat as far as possible, because this allows disease-causing bacteria to be transferred all around your kitchen. These bacteria could contaminate other foods, dishes, cloths and even your hands. Cooking the meat properly will kill the bacteria, so rather leave them right where they are until cooking takes place.

7. Cooking temperatures and meat safety The cooking temperature affects both the taste and safety of meat. Customers may have their own preferences, such as rare to well done. These terms actually refer to the temperature at the centre of the meat, which is best checked using a meat thermometer. You should have at least one when you are serving customers.. Typical cooking temperatures are: • Rare: 48.9–51.7°C • Medium: 60–62.8°C • Well done: 73.9°C or higher

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From a safety perspective, hotter temperatures at the centre of the meat are safer. However, safe cooking temperatures vary for different types of meat. • Poultry: 74°C for whole or ground poultry. Poultry should never be eaten rare. Undercooked poultry can spread salmonella and other diseases. You should always cook it thoroughly. • Ground meats: 72°C for ground meats such as beef, pork, and lamb. While whole cuts of meat typically have most bacteria on their surfaces, ground meats such as mince, wors and patties may have bacteria mixed throughout. Therefore, they must be cooked to a higher temperature than whole cuts of meat. • Whole meat: 63°C and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria in steak, chops and roasts. • Pork should always be cooked to at least the high end of medium (63°C) because it can carry potentially dangerous worms and parasites. • Fin fish: 63°C or until the flesh is opaque and separates easily.

What do you do? Don’t take shortcuts when cooking as this step will ensure meat is safe when eaten. Always use separate dishes for raw meat and cooked meat to make sure you don’t re-contaminate the cooked meats before you serve them. Cover cooked meat to protect it from flies that carry disease-causing bacteria. Serve it as soon as possible. If you are preparing in advance, make sure you keep the meat as hot as possible and rather don’t cook too much ahead of time.

Food safety – it’s in your hands By proactively following these steps recommended by experts in food safety all around the world, you can ensure your customers will have a great meal and suffer no harmful side effects. This will safeguard your reputation and make sure those customers keep coming back for more. It just makes sense, doesn’t it? Linda Jackson, www.foodfocus.co.za

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RECIPES

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n with magwenya ju sio ca oc ng ki ba e th to up Rise ur that taste like home. vo fla l na tio di tra th wi s ke make it and make queen ca Happy baking! S

QUEEN CAKE

Preparation time: 10 minutes Cook time: 20 minutes Serves: Makes 12

You will need: • 500g (3 cups) Snowflake Queen Cakes Flour Mix • 2 extra-large eggs • 125ml (½ cup) cooking oil • 250ml (1 cup) milk

Instructions: 1. Preheat oven to 180°C. 2. Lightly beat eggs, oil and milk. 3. Add Queen Cakes Flour Mix and mix with a spoon until just combined. Do not overmix. 4. Spoon equal quantities of the mixture into a wellgreased muffin pan. 5. Bake for ±20 minutes, or until golden brown. • Simple, delicious and filling – these are a classic South African between-meal treat. Add nuts, chocolate chips or even raisins for a twist on this classic.

MAGWENYA Preparation time: 30 minutes Cook time: 6 minutes Serves: Makes about 10

You will need: • 500g (3 cups) Magwenya Flour Mix • 375ml (1½ cups) water • 5g (1½ tsp) instant yeast

Instructions: 1. Combine 1½ cups of lukewarm water and 500g (approximately 3 cups) of Magwenya Flour Mix. 2. Mix together and add yeast to form a dough. 3. Cover the dough with a damp cloth and allow to rest for 30 minutes. 4. Heat enough oil in a pot to deep-fry the dough. 5. Form dough into small balls and drop into hot oil. 6. Deep-fry the dough for 3 minutes on one side, then turn the dough in the oil and fry for another 3 minutes or until golden brown. Make these versatile magwenya in all shapes and sizes, and fill with anything you can imagine for a truly delicious meal. Try them with curry, mince, fruit, syrup and even ice-cream!

COCKTAILS

… W O L F S E IM T D O O G E H LET T cocktails will please all of your patrons this holiday season. Cheers! These festive

CKTAILS O C N A IC R F A H T U O S TWIST! WITH AN AMERICAN

The US meets SA in these delicious new cocktails by Alex Farenheim, one of the award-winning bartenders at the Speak No Evil cocktail bar in Rosebank. Try his Nje, Jus’Now and Monate cocktail recipes.

MONATE Lose track of time over this fluffy cocktail that blends garden-fresh South African fruit juices with rich, complex American bourbon.

Ingredients • • • •

50ml bourbon 25ml aloe juice 25ml apple syrup 30ml fresh lemon juice • 3 basil leaves • Vegan "egg white"

Method American bourbon is one of the most popular cocktail ingredients around the world, thanks to its complex flavours and aromas, and authentic all-American heritage. Blend the bourbon, apple syrup, aloe juice, lemon juice and vegan fluff and mix in a cocktail shaker. Pour into a stemmed cocktail glass and garnish with bruised fresh basil leaves.

Vegan egg white – such as aquafaba, or chickpea water whisked to a dense foam – is a liquid egg white substitute that creates a gorgeous foamy crown and delivers an elegant, creamy mouthfeel to the cocktail. Buy a pre-packaged vegan egg white or simply drain a tin of chickpeas and whisk the liquid until it’s foamy.

NJE

SCOTTISH LEADER SIGNATURE HONEY, APPLE AND MINT COCKTAIL Ingredients • • • • • •

8 mint leaves 37.5ml Scottish Leader Signature whisky 50ml cloudy apple juice 12.5ml honey or honey syrup Dash of fresh lemon juice Cubed ice

Method Place the mint leaves into a cocktail shaker. Pour the honey or honey syrup over the leaves. Using a muddle stick, press the mint leaves and honey together. Fill the shaker with cubed ice. Pour the Scottish Leader Signature whisky and apple juice over the mixture. Add a dash of fresh lemon juice. Close the cocktail shaker and shake vigorously for 20 seconds. Fill a short glass with cubed ice and pour the mixture over the ice. Garnish with a sprig of mint.

“Nje” – just because… Who needs an excuse for a cocktail break when this delectable blend of South African naartjie juice, rooibos tea, kombucha, and sweet, complex American bourbon is waiting at the bar?

Ingredients • • • • •

50ml bourbon 25ml naartjie juice 25ml simple syrup 25ml lemon juice Rooibos & ginger kombucha

Method American bourbon is a deep amber American whiskey distilled primarily from corn and aged in oak barrels to deliver complex woody, spicy and caramel flavours. Make a simple syrup by mixing equal parts of sugar and water in a pot and heating until all the sugar has dissolved. Decant and allow the syrup to cool. Blend the bourbon, naartjie and lemon juice and simple syrup in a cocktail shaker filled with ice, shake vigorously and strain into a tall glass filled with ice. Top up with a splash of rooibos and ginger kombucha, a slightly fizzy fermented tea and sugar health drink reputedly packed with antioxidants and probiotics. Garnish with a sprig of mint.

JUS’ NOW Ingredients Procrastinate deliciously with this crisp, refreshing mix of amber US bourbon and uniquely South African vermouth for a new take on the Boulevardier cocktail.

Ingredients • • • •

25ml bourbon 25ml Campari 25ml Caperitif Kaapse Dief Orange zest

Method Bourbon is an all-American corn-based, barrel-aged spirit renowned for its complex, slightly sweet, slightly spicy flavour. Caperitif Kaapse Dief is a revived South African vermouth steeped in history and made in the Swartland from Chenin Blanc grapes and 35 native ingredients, including quinchona bark, fynbos and naartjies. Blend the bourbon, Campari and vermouth in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled cocktail glass filled with fresh ice. Garnish with a twist of orange rind.

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E N O T S U B A J H T I W BE YOURSELF PERSONAL CARE

? TY OF NATURAL HAIR U EA B E TH LF SE R U WHY DENY YO

wenty-six years ago Jabu Stone decided to turn his back on Western-style fashions and cultural norms, which were influencing and African people into losing their identities. He was concerned with the extent to which African people, both male and female, denied themselves the beauty of their natural hair texture by flattening it with damaging relaxers, perms and similar products. Jabu Stone’s first business started at a very early age. An elderly man who was an acquaintance of the family gave him a used camera as a present. He was 14 years old at the time. While practising taking photos he saw a commotion at a nearby wedding. A couple getting married, who were unhappy with their photographer, noticed Jabu’s camera. They offered to pay him a fee to take and develop their photographs. This sparked a drive for business and this soon turned into a thriving small business, with Jabu employing other young men and equipping them with cameras.

It was at that point that Jabu’s mother imparted the following to her son: “Before people will buy your product, they need to buy into you.” Jabu realised how important looks were. He saw the potential in appearance and decided to learn more about business. After completing studies in engineering and business Jabu started looking for a way to leave his mark on the world. While visiting his sister’s salon he noticed many of the women were burning their scalps and skin in order to achieve a westernised look. This hurt Jabu and he vowed to himself that his people should not have to suffer in order to look good. Jabu decided to look into natural ethnic hairstyles. His research into dreadlocks revealed that the style was not a Rastafarian by-product. Rather it was a style as old as the people of Africa. He realised that our hair wanted to do this naturally. Jabu continued to look at the variations of the style all over Africa from the Maasai in Kenya to ancient Egyptians. His key finding was that westernised society had created a community that could no longer accept this style.

Conditioner with Keratin and Provitamin B5. The brand also has a range of aftercare sprays, such the Braiding Spray, the Multipurpose Spray, as well as a lightweight Finishing Spray infused with Mongongo Oil and Vitamin E.

Jabu believed that if he could find a more attractive way of creating the style he could create a door in the wall of an unaccepting population. Jabu had created the start of his legacy by building a brand, Jabu Stone.

For more information on how to use the Jabu Stone products, visit the Jabu Stone YouTube page to watch the Theatre of Hair series, and follow us on Facebook (@JabuStoneNaturalHair) and Instagram (@jabustone_naturalhair).

Now in 2018, the styles that he embraced and loved, such as locks, braids, afros and twists are commonplace in South Africa. People are proud to keep it natural and express themselves through their amazing hairstyles. The Jabu Stone Natural Hair Care range of products allows people to celebrate this natural look in a more refined way, by enabling the consumer to have control of their hair and style it in countless ways without damaging the hair. Jabu Stone comprises an authentic range of hair care products that celebrate nature’s finest ingredients and combine these to provide ideal nourishment and care for natural hair. These products include the Beeswax, Invisi Wax (a clear, nonflaking locking gel), a Hair Nourisher, a Moisture Treatment Shampoo, as well as the new Anti-Dandruff Shampoo and www.spotongmag.co.za

TECHNOLOGY

R O F H C E T N I T S E T THE LA S S E N I S U B D N A E YOUR HOM R BUYING POWE K L U B S T U P P P A A VULEK S’ HANDS E IS R P R E T N E IP H S INTO TOWN

Spaza shops are the backbone of township economies but they face a relentless daily battle for survival. Typically, they lack access to credit, are vulnerable to crime and cannot compete on price with the big retailers unless they cut their margins to the limit. As for the discounts that bigger businesses routinely negotiate with suppliers, spaza shops simply don’t have the bargaining power. Well, individually they don’t. Collectively, they are a force to be reckoned with, says Brian Makwaiba, managing director of I Am Emerge, mass marketing specialists with a talent for bringing emerging enterprises and big businesses together. Its award-winning Vuleka app taps into the collective buying power of township spaza shop owners, enabling them to order goods directly from the manufacturers and benefit from the discounts that go with bulk buying.

warehousing the goods that spaza shops order and delivering their purchases to their doorsteps. “The goods are cheaper than they would be from wholesalers, so we save them time and money,” says Brian. “Where there are spaza shops that don’t have technology, we have youth marketers to take their orders manually.” At this stage, I Am Emerge’s network of spaza shops with bulk buying power spans three of Gauteng’s biggest townships: Alexandra, with around 500 members, Soweto with more than 4 500 and Tembisa with around 2 000. For more information visit: www.iamemerge.co.za

I Am Emerge does the legwork, including negotiating with the manufacturers,

D GROW N A T R O P E R , E G A N SELL, MA WITH VEND S S E IN S U B IL A T E R YOUR

Vend is retail management software aimed at helping retailers better manage their business and compete with big stores. Vend’s cloud-based software lets retailers sell in-store, online, and on-the-go on iPad, so they can provide a modern, unique and connected customer experience. Its sophisticated inventory management allows retailers to track and manage their stock across all stores and online, and its real-time insights and reporting mean retailers can make faster, smarter business decisions from anywhere. Vend saves retailers hours of time in manual and admin tasks at a fraction of the cost of a traditional, offline system. Vend is simple to set up and seamlessly integrates with other business tools, including Xero for accounting, Shopify for ecommerce, and payment providers such as Yoco and PayPal. This means retailers can manage their entire business from one central system, connected to the world’s best business tools and apps. For more information visit: www.vendhq.com

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TECHNOLOGY

ROL OF T N O C D N A D IN M F PEACE O OUD BAR L C H IT W G IN S N E P BEVERAGE DIS Provargo, a Danish IoT (Internet of Things) company for the hospitality industry based in Copenhagen, has entered into a partnership with Cloud Bar, a South African IoT company, whose main business is to assist the African hospitality industry to improve its bottom line by using state-ofthe-art technologies. “All bars experience wastage through overpouring, spills and theft, which in the industry averages 20%. The traditional response has been a host of rigid controls, which are operationally invasive, time-consuming and limit turnover,” explains Themba Khumalo, a digital consultant at Cloud Bar. The Provargo Bar Management System eliminates wastage while increasing turnover and providing stock data in real time, so there's no need to spend all that time doing inventory and control. The system offers bar owners a clear and actionable overview of their bar operation, while growing revenue and profits by fully integrating stock tracking and dispensing.

The latest development in the product range is a cloud-based beverage control and dispensing system for liquor and beer, which gives an easy and unique overview to any bar group, hotel, restaurant or single venue. This allows owners and managers real-time access to data on dispensing from anywhere in the world, checking everything from how much stock they have left (including each bottle of liquor in the bar), to what sold best last night and what was earned.

“This system and solution will help bar owners save a lot of money in their bar operation and will offer our customers the best solutions to the benefit of their guests, employees, general operation and Dispensing data is displayed in an their profit,” says Themba. “This is cuttingapplication, accessible on multiple edge all over the world and unique in platforms behind SSL-secured access both design and customer satisfaction. for easy benchmarking, and can be incorporated into leading POS and other We take the best design tradition from accounting systems. The system includes Denmark and mix it with IoT and Industry 4.0, while still keeping prices extremely both draft beer flow monitors and a competitive. Our customer generally new Wall-Rack system, which sends experiences a return on investment dispensing and bottle change data with within two to four months." timestamps to the customer's personal cloud platform. For more information visit: www.provargo.com

SE ANYTIME” U “ – A Y E V R A IH E H T PLIANCE P A G IN T A R E N E -G R POWE The iHarvey, winner of the best invention of 2018 at the recent South African Innovations Summit, is the world's most usable thermoelectric generator. It burns its fuel extremely efficiently in a patented designed burner, produces minimal black carbon emissions and converts the heat directly into electricity. The iHarvey changes the way fuels are used in informal and rural homes. It can provide 330 lumens of clean white LED light, while simultaneously providing power for cellular device charging. This increase in the usability of mobile devices opens a door that has been hard to push open in terms of increasing sales of prepaid airtime, data and streaming packages such as Cell C's "Black" Streaming service. It also opens the door for banks to offer online banking services for those living

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To provide realtime information to relevant persons, ProCloud App sends out push messages to smartphones, tablets and other devices, if any chosen event occurs, such as low stock, dispensing made without typing the POS, bottle change made before the bottle is empty etc.

in remote rural areas, or in general, reducing the time bank transactions take, whether it be through the mobile device apps on offer or through the small POS machines on offer. The iHarvey can provide a home or small business the ability to charge devices, whether they be cellphones, tablets, POS machines, radios, and so on, all at the running cost of 40c an hour. The unit on average pays itself off in seven to 10 months on the reduction in paraffin usage alone. Add in the fact that consumers no longer need to pay R5/hour to charge their devices at the nearest spaza shop, or travel distances to queue in bank lines, and the savings start adding up. Recommended retail price at time of going to print: R1499. For more information visit: www.offgridinnovations.co.za

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SPECIAL

n o i t i d E Stokvel

Get the most l out of stokve bulk-buying

THROUGH IN THICK AND TH that kvels Stories of sto d success! have achieve

ENSURE EL A SAFE STOKV PAYOUT THIS N O FESTIVE SEAS

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STOKVEL BULK-BUYING

F O T U O T S O M E H T GET

G N I Y U B K L U B L E STOKV

ng process easier to ni an pl e th e ak m to on how Spotong gives you tips stress-free, so that you can concentrate on ip make your shopping tr als and savings too de lk bu st be e th g in gett

t is that time of the year again when stokvels start preparing to buy end-of-year groceries in bulk. From booking transport services to making sure that you get the bulk-buying deals you need, there are a number of factors to deal with and careful planning must be done. Before you choose your store or supplier, take the following factors into consideration.

Choosing your store • Secure shopping environment Does the store offer a secure shopping environment with electronic funds transfer facilities which are safer than cash payments? • Stock availability Does the store have enough stock and brands to meet your needs? It is wise to check well in advance if the store or supplier will have sufficient stock of the exact brands and products that you want. This will prevent unnecessary money being spent on brands and products that were not decided on within your stokvel group.

• Extended hours Does the store offer extended hours for stokvel pre-orders?

• Location Is the store in a convenient and safe location? Taking into consideration transport costs, is the store or supplier far from where your goods need to be delivered?

How much do I buy?

• Pre-orders and stock picking Is there a store assistant who helps with picking and checking your order? Are you able to pre-order online or telephonically? • Deliveries Does the store offer a delivery service or can it assist you with a reliable service provider? If the store doesn’t have that option, it is advisable to only book reputable transport services to deliver your groceries. Choose someone you know or who has assisted you in the past. The transport service provider must have contactable references. 68

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• After-sales support What are the store's procedures and rules regarding incorrect orders, damaged stock and payment disputes? Should something go wrong, is the store willing to assist in rectifying the problem?

Storage facilities at home

It is important to sit down with all stokvel members and decide how much stock of each item will be purchased. Consider the family size of each stokvel member. Buying in bulk not only saves you money but also saves you time as the items purchased will last for a long time. Keep in mind the storage facilities that each member has as well as perishable items that will be bought in bulk.

Consider your storage facilities before buying groceries in bulk. Check instructions on each product’s packaging for the proper storage requirements. Poor storage will affect the product quality and it will not last as long as you had hoped. Proper storage will ensure freshness and keeps the nutritional value of the product. Incorrect storage of products may lead to an infestation of cockroaches and rats. Stock up on sealable storage containers and plastic wrap before your products arrive at home.

Expiry dates

Know your consumer rights

Do not purchase and accept goods with expired dates or dates that will soon expire. It is best to check the expiry date on each item while you are at the store. Even better, give the responsibility of checking expiry dates on each item to all members of the stokvel group who will be assisting at the store. This is a quicker way to check not only for expired goods, but for damaged packaging as well.

Knowledge is power and if you are not satisfied with the service from a store, speak up immediately. You have a right to high quality goods and services. Suppliers are not allowed to vary the quality of a product or service in a discriminatory manner. All consumers should be treated equally, irrespective of gender, race, socio-economic status or their geographic locations.

T S I L K C E H C T C PRODU COFFEE TEA BAGS COFFEE CREAMER SOUP POWDERS STOCK MEALIE MEAL SAMP SAGO CAKE FLOUR PASTA SUGAR PORRIDGE CUSTARD POWDER BAKING POWDER YEAST SALT PASTA SPICES JELLY

EGGS CHUTNEY MAYONNAISE TOMATO SAUCE CHAKALAKA BEANS PEAS ONIONS CARROTS POTATOES TOMATOES CANNED FRUIT PEANUT BUTTER JAM FISH OIL MARINADE CORNED BEEF LENTILS

MEAT CHICKEN FISH MILK SALAD DRESSING VINEGAR TOMATO PASTE TOILET PAPER JIK WASHING POWDER SOAP TOOTHPASTE DISHWASHING LIQUID SUNLIGHT SOAP MR MIN TILE CLEANER JEYES HANDY ANDY

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N I H T D N A K C I H T H THROUG STOKVEL PROFILES

s! have achieved succes at th ls ve ok st of s ie Stor

B U L C L E V K O T S S A IV D THE RISING Members: 10 on: R1 100 Monthly Contributi Formed: 2016 loans off existing home ng yi pa d an ty er Goal: Buying prop ether t, Katlehong came tog 100 based in Natalsprui R1 ies te lad ibu 10 ntr of co up ch gro ea In 2016, a s lives. They improve each other’ use they all to start a stokvel to th backlashes beca wi s ue iss d ha r ve ne first week of ’ve the ey in Th . et nth every mo e Rising Divas me Th . on the ssi mi d an 1 al nd over R1 000 to have the same go y mbers’ homes, to ha ne me mo s the thi of t e on tha in ve , lie each month p sum. They be lum a a e e eiv lik rec tes to era e er debts as it op next member in lin unts as homes and pay oth co ir ac the nk ba ve of pro e im us m helps the don’t make count to them. They pe to reach their 10-month savings ac sh in hand. In the near future, they ho ca mbers new homes. they give each other loans and buying me rty pe pro ing ist ex goal of paying off money useful as I use the lly find the stokvel ployed. na em rso lfpe I se , va am I Di d “As a Rising the eldest an am I e us ca e be lik gs ns lin eady have pla to look after my sib e the lump sum, I alr Diva member Selepe eiv rec to rn tu my When it is said Rising ' school fees in full,” parents and her sibling in a car paying my siblings r he th bo t los y tragicall r. Thembalethu who their way to visit he on re we ey th ile wh 14 20 in t en cid ac

The Rising Divas Stokvel club

it, Katlehong Location: Natalspru

EL CLUB V K O T S G N A N A T A R E TH Members: 11 on: R1 100 Monthly Contributi Formed: 2014 a, Johannesburg Location: Alexandr vest and promote Goal: To save and in t en woman empowerm

The Ratanang Stokvel Club

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ang er to start the Ratan r friends got togeth ies he d nit an rtu po ma op Ou th Sis wi , In 2014 members e aim of providing promote and most of all, to Stokvel Club with th es liv eir th e ov pr im 100 each to R1 t, e es ut inv rib d nt an to save kvel members co sto e es Th t. ntributed en co rm nt of this amou woman empowe meetings with R100 hly 's nt up mo gro e eir th th , at month vings goals Sharing common sa this, they are to food and drinks. ck and because of tra on em th ep ke together. to ey lps rn he t jou en is th commitm that they are on d an rst de families un eir d th an ceries to a strong group them in providing gro event of death. ted sis as s ha el kv e Their sto ilies in th mbers and their fam and supporting me d in Spotong, send okvel to be feature ur members If you want your St group picture of yo a d an ls tai de t ac your cont ag.co.za to info@spotongm

STOKVEL SAFETY

L E V K O T S E F A S ENSURE A N O S A E S E V I T S E IS Fvictim by following these tips T TH PAYOU risk of becoming a Reduce the

he South African Banking Risk Information Centre (SABRIC), on behalf of the banking industry, warns bank clients to always remain alert when carrying cash. Two crime types remain prevalent. In the first type, victims are followed out of a bank branch after a cash withdrawal has been made, which comprises the majority of cases. There are also incidences where people are followed after withdrawing money at an ATM. In both these cases, criminals follow the victim to their residence, place of work or any other place where it is easy to rob them. In the case of bank branches, “spotters” operate and communicate the victims’ description to accomplices who wait outside the bank. Small business owners are also at risk, particularly when drawing cash to pay weekly wages. While the banks don’t suffer the financial loss, they are nevertheless very concerned about the safety of their clients. In most robberies, robbers are armed and will resort to violence if the victim tries to resist. From 2017 to June 2018, SABRIC recorded eight fatalities and 26 injuries due to cash robberies. Robberies are not limited to urban areas, but also occur in rural towns across South Africa. Gauteng showed the highest number of incidents (843) for 2017 at 58%, and was followed by KwaZulu-Natal, Western Cape, Mpumalanga, North West, Eastern Cape, Limpopo, Free State and Northern Cape. According to incidents reported to SABRIC between 2015 and January 2018, 52 stokvel robbery incidents were also reported. Kalyani Pillay, the CEO of SABRIC, says, “It is very distressing that bank clients, who are the victims of stokvel and associated robberies are often injured or even killed during these incidents, which is why we urge them to find safer ways to transact, such as internet transfers or mobile banking, instead of carrying large amounts of cash.” Kalyani therefore urges bank clients to protect themselves, and reduce the risk of becoming a victim, by following the tips:

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Tips for stokvel groupings • Refrain from making cash deposits of club members’ contributions on highrisk days (e.g. Monday after month-end). • Ensure those depositing club cash contributions or making withdrawals are accompanied by another club member. • A stokvel savings club or burial society can arrange for members to deposit cash directly into the club’s account instead of collecting cash contributions. • Arrange for the club’s payout to be electronically transferred into each club member’s personal account or accounts of their choice. • Take another person along • Refrain from giving wages to your when going to deposit club cash contract or casual labourers in full contributions. view of the public; rather make use of wage accounts that can be provided Tips for individuals by your bank. • Carry as little cash as possible. Consider arranging for electronic • Consider the convenience of paying transfers of wages to contract or casual your accounts electronically (consult labourers’ personal bank accounts. your bank to find out about other available options). • Consider making use of cellphone banking or internet transfers or ATMs to do your banking. • Never make your bank visits public, AMKA ITHUBA 012 674 0400 0800 484 822 even to people close to you. www.amka.co.za www.nationallottery.co.za

SUPPLIERS’ DIRECTORY

Tips for businesses • Vary the days and times on which you deposit cash. • Never make your bank visits public, even to people close to you. • Do not openly display the money you are depositing while you are standing in the bank queue. • Avoid carrying moneybags, briefcases or openly displaying your deposit receipt book. • It is advisable to identify another branch near you that you can visit to ensure that your banking pattern is not easily recognisable or detected. • If the amount of cash you are regularly depositing is increasing as your business grows, consider using the services of a cash management company.

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