Spotong Issue 10 by 3S Media

ISSUE 10

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MIXOLOGY

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• Milk Stout’s new brew lebrates his ﬁrst title e ce • PSL – Pitso Mosiman

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OTE EDITOR’S N IN THIS ISSUE...

ugust is the month that we celebrate women for their strength and resilience in everything that they do. In this issue we interview Kriya Govender, who says that life is a juggling act for women; she provides a few pointers on how to cope with the challenges of managing at home and in the workplace. Hansa Pilsener exec, Refilwe Maluleke, holds the title of youngest Marketing Manager in the history of South African Breweries (SAB). She tells us about her about her job as the brain behind one of South Africa’s biggest and most wellloved brands.

drinks, and that your bartenders aren’t knowledgeable enough to mix them. Emil den Dulk, Director at Liquidity, says a cocktail doesn’t have to be complicated or time-consuming to make, or require specialised skills. In our trade feature he shares some of the benefits of selling cocktails in a bar or tavern. In our sport feature we look into the successful career of a former Bafana Bafana and now Mamelodi Sundowns coach, Pitso Mosimane, who’s one of the longest-serving and most highly rated coaches in South Africa. He is also the first black coach to win a Premier Soccer League championship.

Running your own business can be a daunting challenge, but this didn’t stop Linda Moemise, who is the co-founder and managing director of Afro Lounge Kitchen Bar at the State Theatre, from living her dream. Read about Linda’s successful @DonaldMakhafola and inspiring story in our entrepreneur feature. Find us on

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Many establishments shy away from serving cocktails because of two misconceptions: that the bar is too busy to make fancy EDITOR

Donald Makhafola

CONTRIBUTOR

Mashabela Seshoka Adolf Netshiukhwi Damian Murphy Samuel Thage

PUBLISHING HOUSE

Paul Styles Didi Okoro Lesego Makhubela Simone Abrahams

DESIGN & LAYOUT Quinten Tolken

In This Edition

CONTENTS 2

GLF CORNER

INDUSTRY NEWS

BUSINESS FEATURE

TRADING FEATURE

STOKVEL FEATURE

10 Tips on effective people management

12 Serve cocktails and boost your profit

18 New retail savings bonds for stokvels

SPECIAL FEATURE

FOOD FEATURE

20 The Brain behind SA’s most loved brand

22 24 25

Stacey Vee Brendah Nyakudya Gwen Sebogodi

IT AND WEB MANAGER Dwain Margro

ENTREPRENEUR FEATURE

FINANCE FEATURE

28 Passionate entrepreneur Linda opens Afro Lounge Kitchen Bar

MANAGING DIRECTOR AND PUBLISHER Donna Verrydt

FINANCE AND OPERATIONS DIRECTOR

PROUDLY ENDORSED BY:

Lesley Fox

SALES MANAGER Damian Murphy

Copyright © 2014 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.

MOTORING

30 The Jeep Wrangler The envy of the town

SPORT 31 Mosimane ,the first black coach to win the PSL title 32

TAVERN REVIEWS

RESPONSIBLE TRADING

33 Legislation stops shebeens from employing children 34

BUYER’S GUIDE

TECHNOLOGY REVIEWS

GADGETS & TECH REVIEWS

CEO & DEVELOPMENT DIRECTOR Sean Press

29 Seek financial advice to grow your business

REPRO & PRINTING Kadimah Print

Introducing the Premier League of cold meats Crowd pleasing Bobotie-style bake Brown rice salad from Umhlazi Spekko Rice – Kasi Kitchen

SUBBING & PROOFING PRODUCTION CO-ORDINATOR

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

CONTENTS

INSURANCE 44 Saving on insurance 46

EVENTS & SOCIALS www.spotongmag.co.za

INDUSTRY NEWS

AHI SEEKS TO DRIVE

P I H S R U E N E R P E ENTR

Mossel Bay, George, Robertson, Bonnievale, Bethelsdorp, Vanderbijl Park, Oudtshoorn, Tsitsikamma, Kwattu San Cultural Centre near Atlantis, Potchefstroom, Modimolle and Olievenhoutbosch. Training in Bothaville, Malmesbury, Bredasdorp and QwaQwa will follow soon. Business chambers in each region take responsibility for marketing the programme among aspiring entrepreneurs, arrange suitable venues and recruit sponsorships to cover the costs of refreshments and accommodation for the trainer. The training, which takes place over a fiveday period, is followed by an intensive incubation programme.

These courses are followed up by a mentorship programme and several additional information sessions, which actively harness the expertise available within the respective business chambers. For example, Dr Willie Celliers, chairperson of 2

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the George Business Chamber, is currently conducting financial training for prospective and emerging entrepreneurs in the Southern Cape. Business leaders in other business chambers also share their experience and knowledge with aspiring entrepreneurs. The National Development Plan (NDP) emphasises the importance of small business and the crucial role this sector plays in job creation. AHi is already in talks with The Franchise Association of South Africa (FASA), with a view towards highlighting available franchise opportunities to entrepreneurs. Funding made available by the Jobs Fund will also make it easier for prospective entrepreneurs to acquire a franchise and receive extensive training. A number of local business chambers have introduced the entrepreneurial training programme in places such as Eersterust, Hammanskraal,

The Department of Trade and Industry and other institutions are called upon to support the AHi in its efforts to create opportunities for young people who are eager to start their own enterprises. Business chambers also benefit from the training of young people in entrepreneurship. Not only does it bring a renewed sense and energy to the business chambers, but it also helps them to become more representative of all business people in their respective regions. The AHi is one of South Africa’s leading organised business network movements and an active member of BUSA. Under the auspices of BUSA, this programme can be implemented nationwide and, with further assistance by the newly established Ministry of Small Businesses Development, thousands of existing and aspiring entrepreneurs can be assisted and empowered.

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ver a number of years, many aspiring entrepreneurs have benefitted from Afrikaanse Handelsinstituut’s (AHi) entrepreneurship courses that are offered within South Africa. This unique range of entrepreneurship courses are rolled out in collaboration with business chambers and aims to create training, mentorship, business ideas and funding opportunities for aspiring entrepreneurs. As a member of BUSA, the AHi seeks to elevate this programme under the auspices of BUSA and expand it nationwide. Countrywide, 15 groups, each consisting of 30 young people, have already attended these courses.

Trias, as part of the Belgian Chamber of Commerce, contributes liberally to the financing of the project. Corporate members of the AHi, such as Toyota, also assist with financing. AHi staff members have also been invited by Trias to help shape the training programme and strengthen the culture of entrepreneurship in South Africa through the implementation of innovative ideas.

GLF CORNER

FAREWELL TO GAULIBA EAST RAND’S CHAIRPERSON RONALD “TIZZA” QUPE 1956-2014

onald “Tizza” Qupe relentlessly dedicated his life to fighting for the betterment of his community and the neighboring townships. As the front-man of the Gauteng Liqour and Informal Business Association (Gauliba), he encouraged liquor traders to acquire licenses. Born on 27 October 1956, “Tizza”, as he was affectionately known, was raised in Daveyton. He matriculated at Mabuya High School. He joined Colgate-Palmolive in Boksburg South where he worked for five years, then went onto work at TEMSA Telephone for 16 years. He also worked for Telkom for four years. In 2000 he started his liquor business. His love, passion and dedication for people saw him inspired and groomed by the astute Gauliba chairperson and general secretary of the Gauteng Liquor Forum, Mlungisi Majola. Through this mentorship, in early 2004 the East Rand branch of Gauliba was founded, and thus elevated Tizza to its champion chairperson. Under his leadership, excellent support and objectivity he often endured endless sleepless nights when raids by the liquor police authority led to mass confiscation. This is testified by the many mourners who all echoed in unison that Tizza slept with a lamp on. He became the “front man”, and ensured that order was restored. He was an ambitious person, who wanted most liquor outlets to be legalised. Thus numerous permits were issued to legalise the liquor industry. He taught traders and owners not to burn bridges with their neighbours but instead to work together. He prioritised the growth of Gauliba membership. His untimely death on 20 June 2014 left no void, however the chain has broken. The life and times of Tizza were celebrated on a cold yet shiny winter day by approximately 300 family members, friends and liquor trade colleagues from Soweto right through Daveyton. “He had a vision and plan that shined through his love for his family, the forum and the community. Though he was serious personality and strong character, he was also a great leader and earnest entertainer. Tizza was ambitious, and resonated a strong point of view, while he defiantly debated on issues of interest and he had a great sense of humor,” says his cousin, Caroline Siyangaphi Gamede. Tizza is survived by his spouse Sibongile Pricilla Qupe, younger brother Laurence “Sister Monica” Qupe and four sons. He will be sadly missed.

INDUSTRY NEWS

D N O Y E B S E O G Y T FOOD SAFE ELF

H S E H T F F O D O O F BUYING THE

estaurants and retailers have a responsibility to ensure that the food they provide to the public is of good quality and safe for consumption – but food safety responsibilities do not end there. The way groceries are transported, stored, and ultimately consumed have a dramatic, and often neglected, effect on the safety of the food you eat every day.

•

Leanne Tee, Registered Dietician at Pick n Pay, urges consumers to take appropriate measures to ensure the safe transport, handling and preparation of the food they buy, so that the full nutritional value can be extracted and unnecessary health risks are avoided.

•

“Poor food handling practices during preparation and storage can cause food to become less nutritious or contaminated, posing a health risk. This is particularly true when preparing and storing foods for lunchboxes that are carried out of the home to work or school each day,” she says. According to Tee, who consults with parents daily via the Pick n Pay Health Hotline, by following a few simple steps, parents can ensure that the lunch boxes they prepare for their family stay fresh and safe to eat throughout the long school or work day. She outlines her top tips below.

During preparation: • Wash your hands with warm, soapy

• • •

• •

water before preparing food. Wash utensils and countertops with hot, soapy water before preparing food. Ensure that your foods have not exceeded their expiry dates. Wash fruit and vegetables, especially if they will be eaten raw. Use separate equipment and utensils for fresh produce and for raw meat and poultry, to avoid crosscontamination. Ensure that food requiring cooking is cooked thoroughly. Use clean packaging and bags to pack food. Keep perishable food refrigerated until it is time to leave home with it.

During the day: • Perishable food must be kept cold while commuting via bicycle, car, bus, or on foot. Food should not be kept at room temperature for more than 2 hours (1 hour if temperature is above 32°C). • Include a frozen gel pack or frozen juice box with perishable food in an insulated lunch bag or lunch box. • After arrival, perishable food should be kept cold. If possible, store perishable items in a refrigerator immediately upon arrival. • For food and drinks that need to be kept hot throughout the day, use an insulated container to keep foods at 60°C or above. • If your food needs to be reheated before being eaten, ensure the food is thoroughly heated to a temperature of 60°C or above.

• Cook frozen convenience meals according to package instructions, including standing time if using a microwave. • Wash hands with warm, soapy water before eating food. • Discard all used food packaging and paper bags after eating your lunch. Do not reuse packaging because it could contaminate other food and cause foodborne illness. • Leftovers can make for a convenient lunch the day after cooking, but please remember these additional tips when handling leftovers: • Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. • Remove stuffing from meats and poultry and refrigerate it in a separate container. • Don’t eat cooked or perishable foods that have been kept in the refrigerator for too long (no more than 2 to 3 days). • Never taste food that looks or smells strange to see if you can still use it. When in doubt, throw it out.

DID YOU KNOW? Keeping food cold slows bacterial growth and keeps food safe for consumption. Harmful bacteria multiply rapidly in the “Danger Zone” — at temperatures between 5 and 65°C. For more information regarding food safety or general nutrition advice, contact the toll free Pick ‘n Pay helpline on 0800 11 22 88.

WOSA APPOINTS AIRMAN MICHAEL JORDAAN AS CH

Michael Jordaan, chairman of Wines of South Africa (WOSA)

Michael Jordaan, venture capitalist and former CEO of First National Bank (FNB), has been appointed chairman of Wines of South Africa (WOSA). Hailed as one of South Africa’s most visionary and progressive business leaders, the one-time CNBC Africa Business Leader of the Year for Southern Africa, succeeds Johann Krige.

Krige, who is CEO and co-owner of Kanonkop Estate and is retiring after five years as WOSA chairman, said: “South African wine exporters can only be enriched by exposure to Michael. Here is someone who is arguably South Africa’s leading banker and who could be working at the most senior level in business anywhere in the world but has chosen to remain in this country, contributing his strategic, marketing and media skills with an unusual combination of imaginative flair and rigorous analysis. WOSA can benefit substantially from his entrepreneurial passion, while his strategic, disruptive business philosophy could well unlock the true value of South African wines internationally. His creative thinking and capacity to see opportunity could not come at a better time as the country seeks to broaden its reach and establish itself in new markets.” It was with Jordaan at the helm that FNB was ranked the world’s most innovative bank by the BAI-Finacle Global Banking Innovation Awards in Washington in 2012. His entrepreneurial strengths, strong customer focus and imaginative use of technology acted as a catalyst for other banking institutions to update their traditional business models. A boutique wine producer committed to environmental sustainability, he and his wife, Rose, own a 40 hectare farm called Bartinney, on the Helshoogte Pass outside Stellenbosch. It has been accorded Biodiversity & Wine Initiative (BWI) champion status for the rehabilitation of the land to its indigenous habitat. Bartinney has also been recognised for its contribution to energy efficiency in the Nedbank Green Awards. Apart from the winery, the couple runs a trendy and very popular wine and champagne bar in Stellenbosch. Jordaan, who is now the head of a private company that invests in disruptive technologies designed to kick-start new markets, is also chairman of Mxit, providing strategic leadership to this mobile messaging company that is now also plays a key role in support of primary health care services to the poor. A non-executive director of the JSE Limited, he holds a doctorate in banking supervision from the University of Stellenbosch. He worked in banking in Germany during the early 1990s before beginning his groundbreaking career in South Africa.

E S I R P R E T N E TOURISM

INDUSTRY NEWS

S B & B S E T O M O R P PARTNERSHIP

The Red Stamp Programme was launched by HRG Rennies Travel in 2013, in recognition of the market shift, whereby consumers began to favour more Bed & Breakfast (B&B) or Guesthouse establishments, over traditional hotels. The programme is also underpinned by the company’s commitment to making a positive social and economic contribution to South Africa. There are currently more than 700 accommodation establishments who have joined the programme, which is open to Guesthouses and B&Bs throughout South Africa. 6

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support and share expertise with the SMME establishments that will form part of the Red Stamp Programme. From a market access point of view, this programme will assist in facilitating the smooth integration of SMME accommodation establishments into the broader tourism economy.”

TEP, in return, will discount its administration fees for those who opt to be part of the programme and will provide access to various business support interventions based on the outcome of individual business HRG Rennies Travel says it has development needs assessments. These recognised TEP as a key industry interventions may include access to partner to showcase this development opportunity to the SMME accommodation TEP’s Business Development Fund, Skills Development interventions, Mentorship industry sector. TEP is a Non-Profit and Learning Networks. In addition to Company that facilitates the growth, the Red Stamp Club team, TEP provincial development and sustainability of small offices will provide additional support, tourism businesses and has successfully ensuring that there is always, at least, developed entrepreneurs for over a one point of contact. decade. TEP’s Chief Executive Salifou Siddo says: “TEP is honoured to be recognised by HRG Rennies as a key industry player to provide business and skills development

SMME accommodation establishments that would like to be part of the programme can contact any of TEP’s provincial offices or visit www.tep.co.za

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n exciting partnership between the Tourism Enterprise Partnership (TEP) and HRG Rennies Travel will see an increased number of SMME accommodation establishments being given access to business and leisure tourism markets via the Red Stamp Programme.

Membership offers properties a range of benefits, including exposure to the extensive HRG Rennies Travel client base and the companies marketing programmes; assistance with Health and Safety regulations compliance; preferred procurement rates; reduced merchant fees; streamlined accounting and administration procedures; payment within 15 days and access to a dedicated Red Stamp Club team support that are trained to understand the B&B processes.

INDUSTRY NEWS

R E E B D E R U O V A FL

T H G U O H T R O F D O ADDS FO

eer lovers and foodies will be familiar with the pairing of food and beer, but many may not know about the influence food has in the making of flavoured beers. Flavoured beers are true beers made from water, malted barley and hops and then infused with interesting ingredients – anything from lemon, oranges, honey or spices, which are added during the brewing process to create new and exciting tastes. “Flavoured beers have taken the beer brewing world by storm, and brewers have begun experimenting with interesting ingredients that range from real fruit juices, fruit, vegetables, honey and even bacon,” says Hilary Jamieson from the Flying Fish team. The locally produced Flying Fish Premium beer is brewed just like any other beer, but real fruit juices and flavours are added to the fermenting liquid. Available in Pressed Lemon and Crushed Orange variants, the SABproduced beer boasts a sweet and refreshing citrus flavour and no bitter after taste.

Another locally produced, flavoured craft beer favourite is Van Hunks Pumpkin Ale, which includes a blend of butternut, pumpkin with coriander, cinnamon and nutmeg. Internationally, brewers have introduced even more daring flavour twists to beers. These include Michigan Right Brain Brewery’s Mangalitsa Pig Porter, brewed using cold smoked Mangalitsa pork, which gives the porter what the brewers

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call a “smoked flavour with a bacon finish”. The 21st amendment Brewery in San Francisco has a flavoured beer named Hell or High Watermelon Wheat Beer, which is put through a traditional secondary fermentation using fresh watermelon. The brewers have described the flavour of this variant as “summer in a can”. On the other side of the Pacific, Japanese brewer Chitoshi Nakahara decided to create a flavoured beer containing 30 percent milk called Bilk several years

ago. This creative flavour discovery was the result of a milk surplus in Nakahara’s province where farmers had to throw away huge amounts of leftover milk. “Beer is a highly personal thing and beer lovers the world over give very different reasons for why they love their favourite beer. But if the growing popularity of Flying Fish is anything to go by, this flavoured beer has won South Africans over with flying colours and we are sure to see more innovation in the future from both big and small brewers,” says Jamieson.

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“The beer has gone down extremely well with South Africans as it’s already captured a sizeable portion of the market since launch late last year,” says Jamieson.

BUSINESS FEATURE

E IV T C E F F E N O S IP T

T N E M E G A N A M PEOPLE K Manage your time well Time management is about getting all your daily duties completed in a reasonable amount of time. By setting daily goals for both your home and work life, you will be able to enjoy a sense of accomplishment. Don’t set goals that will be impossible to reach! If it’s your goal to finish a business proposal, make it your top priority during the workday. If you’re determined to finally wrap all your holiday gifts, make that your evening’s primary task.

Bring an element of fun into the office

While it is important to maintain a level of professionalism, it doesn’t help anyone if you shut yourself off from your team members and refuse to engage with them personally, as you could appear unapproachable, which could lead to tension in your workplace. Be sure to go out for lunches and afternoon drinks when invited to do so. By taking an active, personal interest in your staff, you’ll create a positive work atmosphere and be in a better position to deal with challenges if they arise.

Get a handle on your administrative tasks by making use of clever technology

Managers often get bogged down with administratively intense duties, leaving their teams without strategic counsel Acknowledge the positive and mentorship. Invest in technology Focus on the positive aspects of your staff that will allow you to coach your team, and their work, because positivity breeds rather than spending all your valuable positivity. Genuine and meaningful praise time pushing paper. For example, PRP goes a long way to making your work life Solutions has invented a tool which tick along nicely. If this is difficult for you, enables managers to spend more time get into the habit of noting down positive managing people by automating all administrative tasks such as timesheet things you notice about your staff and give positive feedback on a regular basis. reporting and salaries. It provides reporting in real time which can be Let the people you work with know that accessed from any device, including you see the good work they do. smart phones and computers, which means the managerial team is free to Lead by example focus on team mentoring and support. Leaders are the people that are most often watched. Give your staff reason to believe in you by maintaining a professional yet approachable stance at all times.

Be self-aware This point is often overlooked by people in senior managerial roles. It is important to always be aware of your emotions and to manage them accordingly. If you’re going through a difficult time, be sure to not let it affect how you treat your staff. Managing your emotions well in the workplace not only affects those around you but it also demonstrates a level of maturity in the manager. 10

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Forgive easily It is human to make mistakes, and we all mess up or fail at some point. Admit to your errors, do your best to rectify them and step in to resolve any issues. Nobody, least of all your staff, expect you to be fail-proof and, sometimes, making mistakes are what highlights your very humanity to others. Never be tempted to hold grudges as this only hinders individual progress and creates an atmosphere of a lack of trust.

Don’t be afraid to manage People appreciate genuine leadership and management skills are learnt, not

inherited. Practice managing and making the tough decisions, because these things get easier with experience.

Be humble Being humble doesn’t mean becoming the office doormat. It means being confident but approachable. Confidence inspires, attracts, excites and ignites. Confidence without humility, however, can be dangerous. When we are humble, no experience is beneath us and no colleague is unworthy. Always conduct self-reality checks to maintain a healthy level of humility.

Be supportive of your team You need to have your team’s back. There is nothing more discouraging or demotivating than feeling like your manager does not support you. Take care of your team, insulate them from the distractions or politics that may intrude upon their work, and focus on empowering them to perform at their very best. If your staff genuinely feel and can see that you are on their side and you’ve given them every tool they need to perform adequately, they will do their best not to let you down. In this situation, “having their backs” means protecting and mentoring them if anything goes wrong, supporting them in the work they do, and reassuring them of their abilities to complete work to the very best standard required.

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riya Govender, Managing Director at PRP Solutions, says that life is a juggling act. This is especially for women, who need to be extra nimble and dexterous to face the challenges of managing at home and in the workplace. Here are a few pointers on how to become an effective manager.

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TRADING FEATURE

SERVE COCKTAILS

T I F O R P R U O AND BOOST Y C

ocktails don’t just look pretty. Many establishments shy away from serving cocktails because of two misconceptions: that the bar is too busy to make fancy drinks, and that your bartenders aren’t knowledgeable enough to mix them, says Emil den Dulk, Director at Liquidity, a company that specialises in the import and distribution of premium and superpremium wines and spirits. So why aren’t these valid arguments? Let’s look at the definition of a cocktail. In its simplest form, a cocktail is a drink mixed together from various alcoholic and non-alcoholic ingredients. That means that a gin and tonic can also be classified as a cocktail. Another simple example is the Screwdriver, which is essentially a vodka and orange juice. A cocktail doesn’t have to be complicated to make, time-consuming or require specialised skills. These are some of the benefits of selling cocktails in a bar or tavern:

Upselling The sole purpose of a bar (or any business for that matter) is to generate and increase profit. The higher the quantity and price of products sold to a consumer in a bar, the better the opportunity to increase profit.

An example is suggesting a superpremium drink instead of a house pour, such as selling single malt instead of an entry level blended whisky. The same goes for cocktails. By getting a consumer to drink a cocktail instead of a beer or spirit and mixer, you can double the Rand margin per drink without doing any extra work. By offering a jug of cocktails to a table instead of a single drink, you 12

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can quadruple the margin in the same space of time.

name is removed and the profit margin becomes more flexible. Instead of gross profit margin, a successful bar should Rand margin aim to sell more Rands per drink than percentage mark-up on a drink. The The Rand margin on most beers and Rands made on a beer might be R6 a spirits is often regulated by the average beer, however on a cocktail it could be price of known brands and what a R12 or more. Therefore it makes more customer is prepared to pay for that brand. In the case of a cocktail, the brand sense to sell more cocktails than beer.

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Given the amount of time any customer spends in the bar, it is the sole aim of the owner to try and extract as much value out of that customer as that time allows. The higher the spending per head, the better. A customer should realistically (and responsibly) only drink a limited amount in one session. Therefore the key is to increase the value of each drink served to them. This is done through upselling.

TRADING FEATURE

Time efficiency Depending on the type of cocktails served, time could actually be saved by serving cocktails as a volume offering. By offering a selection of cocktails by the jug, it reduces the amount of time a customer has to come to the bar, therefor reducing the workload. By offering a full bottle service or a jug, it also reduces the frequency a waiter is needed at the table therefore cutting out the usual waiting time between drinks orders. Jugs also become a better value for money proposition to the customer as the venue would offer it at a better price, making it more attractive to sell. Many of these types of cocktails can also be pre-made so that most of the parts are mixed before the bar opens. Upon order, the final components are put together and served very quickly.

Bar efficiency Most bars have a wide range of products on the back shelf, of which only 20 percent gets used on a regular basis. Those bottles sitting on the back shelf are money waiting to be converted into profit. The longer they sit there, the more

it costs the owner. By creating cocktails with those items, the owner has the opportunity to sell slow-moving items on the shelf, removing them from the selection and replacing them with items that could sell quicker.

the benefit will be lost. Management can ensure the success by simply focusing on a couple of key aspects:

A lot of bars complain that their staff does not have the knowledge, and that they are not willing to pay to train them due to the high staff turnover which the industry is synonymous with. What they do not realise is that any one of the liquor companies in South Africa is willing to train their staff at no or minimal cost. They are all more than willing to consult at no cost should a bar need help with creating drinks and printing menus. Specialised equipment is also not necessary as many cocktails can be made directly in the glass or jug it is going to be served in.

• Staff must offer to make a suggestion instead of relying on the customer to decide on a drink.

By asking your distributor to put you in touch with one of the liquor companies, a lot of the work can be done with minimal input. It is however up to the owner to implement the concept and stand behind the decision to make cocktails 100 percent. Without the absolute belief that it can make money, staff will not buy into the concept and

• Train the staff to offer a cocktail when they deal with the customer.

• Make sure the menu or selection is visible, either on the table, at the bar or on a chalk board. • Make sure that the quality of the drinks remain high and consistent in order to generate repeat orders. • Make sure the staff stick to the recipes and are trained on how to make the drinks on offer. Management should taste the drinks often to ensure quality. • Update the list once or twice a year to remove slow-moving drinks and to keep the list fresh. This feature has been sponsored exclusively for Spotong by Liquidity. To get hold of Liquidity, call 021 905 9066 or visit them at www.liquidity.co.za.

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Oil dye is also available in various concentrates: Pure, extra strong, strong, medium strength.

IPES

IL REC VAN RYN’S COCKTA fusion Van Ryn’s Ginger In Ingredients • 30 ml Van Ryn’s 10 Year Old Vintage brandy • 45 ml Oude Meester Ginger liqueur • Splash of lemon juice • 10 ml hazelnut liqueur • 100 ml ginger ale • Ice blocks • Lemon slices or fresh ginger for garnishing

Method Add the brandy, ginger liqueur, lemon juice and hazelnut liqueur to a cocktail shaker, blender or closed container. Shake or blend. Place a few ice blocks in a tumbler or highball glass and top up with the mixture and the ginger ale. Garnish with lemon slices or a twist of fresh ginger. Serves one.

te Van Ryn’s Chocola

Decadence

Ingredients • 30 ml Van Ryn’s 10 Year Old Vintage brandy • 30 ml Nachtmusik chocolate liqueur • 30 ml hazelnut liqueur • 60 ml Ideal milk • Whipped cream or froth • Chocolate shavings for garnishing

Method Mix the brandy, chocolate liqueur, hazelnut liqueur and Ideal milk. Microwave until piping hot. Pour into a latté glass and top with whipped cream and chocolate shavings. Serves one.

ine

Viceroy Summer P

Ingredients • 30 ml Viceroy • 200 ml pineapple juice • 62,5 ml (1/4 cup) grapefruit juice • Ice blocks • Lemon slices for garnishing

Method Mix the brandy, pineapple juice and grapefruit juice. Add a few ice blocks to a brandy balloon glass. Pour the mixture over the ice blocks in the glass and garnish with a slice of lemon. Serves one.

Angels’ Share Ingredients • 25 ml Viceroy • 1 tsp condensed milk • 1 tsp Ideal milk • Dash of caramel essence • Dash of instant coffee granules • Crushed ice • Mint or chocolate shavings for garnishing

Method Mix all ingredients and pour over crushed ice into a martini glass. Garnish with a mint leaf or chocolate shavings. Serves one.

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ADVERTORIAL

S E M O C E B R O T C E L L O INFORMAL CAN C R E N W O S S E IN S U B G SUCCESSFUL RECYCLIN

our years ago, Thys Wanyane, now owner of Wanyane Trading Enterprise, also known as ‘Thys Recycling’, started his operation with only one employee. He spent his time cleaning up the local taverns and parks in Jouberton, Klerksdorp. Wanyane’s curiosity lead to an opportunity when he saw the local schools collecting cans for the Collecta-Can National School Competition. The annual competition rewards schools with prize money if they collect the most cans. Wanyane approached the Collect-a-Can branch in Aeroton with the hopes of becoming an agent to make the weighing-and-paying process easier for both Collect-a-Can and the community. 16

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Collect-a-Can agreed to support Wanyane in his recycling initiative.

The company currently provides employment for 12 people.

Collect-a-Can, the well-known can recovery and recycling organisation, works within various communities encouraging citizens from all walks of life to assist them in their cancollecting efforts. “We actively work within communities to support recycling initiatives that drive socio-economic empowerment,” says Zimasa Velaphi, public relations and marketing manager of Collect-a-Can.

Wanyane is grateful for the chance that was granted to him by Collect-a-Can and describes it as one that opened doors for him. “It was an opportunity to clean the environment, grow my business and generate an income”, he explains.

After approaching Collect-a-Can, and becoming an agent for the organisation, ‘Thys Recycling’ grew into a recycling operation that collects all sorts of recycling, including the recycling of

Despite many challenges, Wanyane believes that he makes a tremendous difference in the local community. This project is close to his heart, “I get fulfilment by helping the community to take care of the environment and by teaching the community that they can be rewarded for keeping the environment clean,” adds Wanyane.

Image courtesy of Shutterstock

ed Thys th hands has transform ning a bo ith w ty ni rtu po op g-for-cash eration to ow Grabbing the recyclin informal recycling op an g in nn ru m fro ne Wanyane’s life. He’s go yane Trading Enterprise in Klerksdorp. an successful business, W paper, glass, steel, plastic and aluminium.

‘Thys Recycling’ provides an economic boost to the Jouberton community. “It is amazing to see how the people that collect and sell their cans now have money to purchase meat or electricity coupons. It feels great to assist the community in generating an income, even if it is only a small amount.”

the Collect-a-Can head Collect-a-Can contact t ou ab on ati .co.za. Collectorm inf For more bsite www.collectacan we ir the it vis or 39 /CollectaCan) and office on 011 466 29 //www.facebook.com tp: (ht k oo eb Fac on o a-Can is als r.com/CollectaCan). Twitter (http://twitte se, please contact Thys nyane Trading Enterpri Wa t ou ab on ati orm For more inf @gmail.com. 6441 or thyswanyane Wanyane on 076 375

Wanyane has big goals for the future of his recycling operation. “In the next five years, I would like to support an employment team of 60 people with my recycling operation and also reach out to more companies to encourage them to recycle their recyclable waste,” shares Wanyane.

Image courtesy of Shutterstock

Wanyane would also like to challenge the North West community, especially the unemployed, to get involved with the recycling of cans. “People are missing out on a wonderful opportunity! The cans are just laying around and people can make money by collecting those cans. Unemployed people in South Africa should make use of this opportunity, collect cans and bring them to me,” says Wanyane (ever the business man!). www.spotongmag.co.za

STOKVEL FEATURE

S G N I V A S L I NEW RETA S L E V K O T S BONDS FOR By Andrew Lukhele

During his Budget Speech, former finance minister Pravin Gordhan said: “Legislation to allow for tax-exempt savings accounts would proceed this year to encourage household savings. Complementing this tax reform, a new top-up retail savings bond would be introduced by the National Treasury this year, allowing for regular deposits into a government retail bond. It would also be accessible to community savings groups, such as stokvels”.

In a democratic dispensation, the process should be participatory and full consultation with societal formations be made, with reactions taken seriously. The problem with the stokvel and burial society leadership’s silence on financial questions is that it feeds into the idea that economics is for the experts and that stokvel members have nothing to contribute towards a nationally important matter. The involvement of stokvel members in the formulation of the Budget could help in reporting their needs and priorities. Most importantly, it could help the South African Revenue Service (SARS) by educating stokvel members about the importance of contributing to the taxes and duties as the taxpayers of South Africa.

This is a very important announcement, especially given that, for many years, retail savings bonds were specifically created for individuals and could not be bought by group schemes, social clubs, trusts, investment organisations, companies, stokvels or any other juristic persons - only natural persons could purchase them.

Within the history of South Africa, the vast majority of citizens were economically marginalised, and awareness of tax was low, perhaps even non-existent, which makes education campaigns vital. The majority of taxpayers prefer to opt for compliance over non-compliance, provided that they are aware of their obligations and are educated about taxation and its related filing processes. It is very important for stokvel members to know that as tax-compliant South Africans, they are responsible for everything good about our country. The money they provide enables government to meet a host of economic and social development needs.

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This is a victory for the National Stokvels Association of South Africa (NASASA). In 2012, NASASA and some stokvel leaders, including Linda Madida and Moss Moremi, held a series of meetings with the National Treasury, lobbying for the creation of tax-free, governmentbacked, Retail Bonds that would be made available in affordable amounts to stokvel groups, burial societies and other informal savings schemes, where monies raised are targeted to the communities of savers themselves. This will ensure that even the poor are able to invest. The government’s retail bond is shaking up the savings sector, forcing commercial banks to play catch-up and provide more attractive returns for savers. As part of its attempt to increase competition in the financial sector, the government is driving hard to get co-operative banks off the ground. Gordhan sees co-operative banks, which are owned by their members, as an opportunity to open up financial services to people in rural areas.

RSA Retail Savings Bond is an investment in the Government of South Africa, whereby you ourchase a bond and earn fixed or inflation linked interest for the term of the investment.

OBJECTIVES OF RSA RETAIL SAVING BOND ARE: • To create an awareness of the importance of saving money amongst the public. • To diversify the financial instruments made available by by the government to the market. • To target a different source of funding for the government. • Benefits of RSA Retail Saving Bond • Fixed Rate Retail Savings Bonds offer attractive fixed Coupon/Interest Rates priced off the current Government Bond Yield Curve, whose Coupon/Interest Rates are calculated from Settlement Date and are payable on the Coupon/Interest Payment Dates. • Inflation Linked Retail Savings Bonds offer protection against inflation and erosion of the value of the investment over the term. • A portion of the earnings received on RSA Retail Savings Bonds may be exempt from taxation in accordance with the provisions of the Income Tax Act, 1962 (Act No. 58 of 1962), depending on the personal circumstances of the investor. • RSA Retail Savings Bonds are issued by the Government, through the National Treasury, and are backed by the full faith and credit of the Government.

Source: Courtesy of Spekko Food

t was surprising and regretful that stokvel and burial society leaders did not make comments on the National Treasury Budget 2014. The budget represents a critical aspect of the way in which national resources are being spent. It explains how priorities are ordered; it legitimises national expenditure and revenue allocations and it explains the shifts in cost of living, whilst disclosing the underlying values behind the ordering of national life.

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S ’ A S D N I H E B N I A R B E H T D N A R B D E V MOST LO SPECIAL FEATURE

By Andrew Lukhele

ansa Pilsener Marketing Manager, Refilwe Maluleke, at the tender age of 30, holds the title of youngest Marketing Manager in the history of South African Breweries (SAB). As Marketing Manager for Hansa, Refilwe is responsible for developing all communication for the brand, including TV, radio, print, outdoor and digital media. Donald Makhafola talks to her about her job as the brain behind the South Africa’s biggest and most well-loved brand.

What do you like most about marketing? That marketing is, in essence, about understanding people – their needs, wants, what makes them laugh or cry and what is important to them. You need to know all of this so you can connect with them effectively.

What fascinates you most about the Hansa brand? Hansa is a beer brand with a big purpose. This is unusual as most beer brands focus on fun and frivolity and I find that having a meaningful purpose inspires me in my role. Hansa aims to inspire South Africans to achieve their dreams and then celebrate their success.

The landscape of South Africa is constantly evolving. Consumers don’t stagnate and you need to evolve alongside them, whilst understanding that their wants and needs are changing. We need to stay relevant as these consumers have ever-increasing opinions about their environment and world events. 20

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Refilwe Maluleke Marketing Manager Hansa Pilsener

Hansa has been repackaged, is that part of marketing or repositioning it?

the pack that most consumers are drinking, so we have listened to that and responded by investing in making it look attractive so that these drinkers enjoy Repositioning is part of marketing. Hansa the same quality experience as someone drinking the 330ml. has always been the premium beer within the mainstream market and we Hansa has changed from being a wanted our packaging to live up to that dull brand and is now known as promise and speak to it. With the new packing, we are the only brand which has quite a vibrant brand. Was this foil on the 750ml bottle, adding to its party of your marketing strategy premium look and feel. This is ultimately

when you came in?

Source: Courtesy of Spekko Food

Since you have been appointed as the marketing manager for Hansa, what can you say has been your biggest challenge?

When I joined the brand team in 2010, the Vuyo campaign had done great things in building our association with dreamers – people who have dreams and work hard to realise them. But we needed something to reinvigorate the brand and this is why we now celebrate real dreamers rather than fictional ones. Our brand is still about dreamers but we have found a more authentic way of marketing it, which is great.

How do you think this positioning has impacted on its consumers? The new approach has resonated strongly with consumers. There is something really inspiring about seeing the stories of real people who have worked hard to accomplish their dreams. Our consumer research has shown that the new campaigns have really inspired Hansa drinkers and shown them that, with enough self-belief, you can achieve your goals.

What do you think about alcohol brands using celebrities as ambassadors or to represent their brands?

I think that, as long as the celebrity you are using is a good fit and relevant to the message you want to transmit, it can be very powerful. It can, however, be risky as celebrities are also ordinary people and prone to making mistakes – look at Tiger Woods, for example. Most importantly, a brand’s response in such a difficult time also tells people something, and helps them to bond them with your brand. It isn’t a fit for Hansa as we focus on celebrating ordinary people.

What has inspired you to create the Hansa Dreamers campaign and what was its purpose? Our brand purpose is to inspire South Africans to pursue their dreams. And what better way to communicate this than to tell the stories of people who have done exactly that. Hansa also wanted to help entrepreneurs to grow their businesses by giving them free advertising and PR that they would not have been able to afford.

How do you differentiate Hansa beer from other mainstream beers or competitors?

From a product point of view, Hansa is brewed with the world’s most expensive commercially-grown hop, the Saaz hop, which makes it different from other mainstream beers. This gives it its crisper, more refreshing taste that our consumers love.

How do you keep the Hansa brand relevant in the changing market? We need to stay abreast of changes happenings in our consumers’ lives. One of the biggest challenges in SA at the moment is the problem of unemployment so, now more than ever, it is important to inspire people to create their own opportunities.

What is your future plan for the Hansa brand? The big future plan for Hansa is to find new and exciting ways to emotionally connect with consumers and we have plans to do exactly this. The Cheers to the Dreamers and the new packaging relaunch are the first steps in a journey to connect with consumers on a new level, and we are launching an exciting campaign in July.

FOOD FEATURE

R E I M E R P E H T INTRODUCING S T A E M D L O LEAGUE OF C

inding gourmet cold meats usually involves a detour to a specialist shop or butchery. Enterprise has now launched a range of premium cold meats available in select stores in major retailers. Enterprise Chef’s Cut is a premium range of viennas and sliced meats; it is made exclusively from premium cuts of meat, and comes in a variety of scrumptious and authentic flavours.

smoked and made from prime pork cuts. Serve on a toasted croissant, topped with poached eggs and drizzled with hollandaise sauce – delicious! Slow Cooked Thickly Sliced Peppered Roast Beef is great on a toasted ciabiatta with whole grain mustard and micro greens.

Enterprise Chef’s Spring Onion and Chive Flavoured Smoked Viennas are tasty served in soft tortillas, combined with corn, avocado, lettuce and taco sauce. Enterprise Chef’s Cut PeppaDew Peppers Smoked Viennas contain real PeppaDew Peppers and are perfect for gourmet hot dogs .

The Enterprise Chef’s Cut range of Slow Cooked and Thickly Sliced Cold Meats offers specially selected prime, whole muscle meats, in four variants.

Enterprise Chef’s Cut Slow Cooked and Thickly Sliced Country Ham is made from prime pork cuts and then beechwood smoked for that added burst of flavour. This makes a perfect party snack with well-aged cheddar cheese and sweet pickles.

Enterprise Chef’s Cut Slow Cooked and Thickly Sliced Beef Silverside is made from prime beef cuts and is best served on a crispy ciabatta roll together with speciality cheese. Enterprise Chef’s Cut Slow Cooked and Thickly Sliced Hickory Ham is hickory

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The Enterprise Chef’s Cut Vienna range is made from premium cuts of meat, and contains no fillers. They are perfect for the whole family and make entertaining at home really easy! Enterprise Chef’s Cut Cheese Smoked Viennas are made from real cheddar cheese and make the perfect sports snacks. They are delicious served in baguettes with caramelised onions and relish.

The packaging is sumptuously designed in regal maroon and gold, making it easy to spot in-store. Matt and gloss materials cleverly reduce harsh store lighting glare, and generous windows afford a clear view of the meats in front. In-store and on its website, Enterprise will provide a host of scrumptious ways to best serve these trusted quality treats. For much more, see leaflets in-store, and visit www.enterprisefoods.co.za.

Source: Courtesy of Spekko Food

Enterprise Chef’s Cut Slow Cooked Thickly Sliced Traditional Ham is made from prime pork cuts and is delicious served on cold meat platters with salads and assorted cheeses.

ADVERTORIAL

T R O P S D R IA L IL B E THE LEADER IN TH N IO S S A P E R U P Y B N E INDUSTRY, DRIV players from various rural areas in South Africa, who have the potential to represent their country at the highest levels.

INTRODUCTION: What started as a family business has developed into a large corporation. This was achieved largely through the commitment of its long term staff and management by providing quality products, supported by outstanding service. Having been established in 1985, the United Group Billiard Corporation (UGB) has been the preferred choice for players and patrons, alike. Focusing on all aspects of the sport and home entertainment, UGB provides high quality championship pool tables, soccer tables, air hockey tables, table tennis tables, juke boxes, cues, balls, cloth and all other accessories to a wide variety of customers, ranging from home users to commercial outlets. Apart from the national market, the company also services international markets. Through its continuous upgrading process, UGB Corporation strives to provide its clientele with products of the highest quality and value services by partnering with all top international brands. Aligned with “proudly South African” products, UGB also has its own in-house registered trade mark and brand, popularly known as “United King of Pool Tables” or “The King Table”. UGB’s growth has been phenomenal and since opening the doors of its “state of the art” premises, it has become the largest supplier of cues and accessories throughout South Africa and Africa. This is complemented by the fact that the company has the largest range of pool and snooker cues, on display, on the African continent.

main areas, viz. promotion of the sport of pool and the development of pool industry. UGB is the sole supplier of pool equipment and accessories at all South African Championships, at all levels - be it junior, senior or premier. UGB also manages and assists various leagues within South Africa and Africa, with the aim of growing the game into a highly respected sport with the hope that one day pool would be included in the World Games and Olympic arena. UGB has been largely responsible for the inclusion of sport of pool in the African Games. Apart from its involvement in National competitions, UGB also hosts and supplies pool equipment for league and provincial competitions and assists in the arrangement of sponsorship of prizes such as cars, Harley Davidson motorcycles, overseas holidays and high end branded products. Furthermore, UGB seeks to grow the sport by providing financial assistance to young

In terms of the business aspect, UGB is always looking at new innovative ways to assist its business partners in managing their financial well-being by providing them with high quality durable products that will stand the test of time. UGB is also the only brand in South Africa that offers its clientele a guaranteed buy-back if they are not satisfied with their purchases. UGB is, without reservation, the leader in the billiard sport industry, driven by pure passion. Anyone is welcome to visit our website or our showroom in Alberton, where our highly qualified team is anxiously waiting to be of service to you.

011 908 2400/2600 Email – info@unitedking.co.za Web site - www.unitedking.co.za

UGB’s FOCUS: While striving to be as innovative as possible, UGB’s focus is largely on two

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FOOD FEATURE

G N I S A E L P CROWD E K A B E L Y T S E I T O B O B botie – and is

African Bo the traditional South This recipe is styled on the spicy rice. easy to cook. Serve with

Serves 10 This recipe is styled on the traditional South African Bobotie – and is easy to cook. Serve with the spicy rice.

For the topping 2 Cups milk 4 Eggs 1 Teaspoon salt

For the spicy rice 4 1 3 12

Tablespoons butter Tablespoon spicy curry powder Cups Spekko Parboiled Long Grain Rice Cups water Salt to taste

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Method • • • • • •

• • • •

Preheat the oven to 160°C. Butter a large casserole dish. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat. Mix the onion mixture into the minced meat. Mix together the breadcrumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds. Season with salt and pepper. Pour the mixture into a large casserole dish or two smaller dishes. Level the top. Roll up the bay leaves and bury them in the minced meat at regular intervals. Seal with foil and bake for 1 1/4 hours. Remove from the oven and increase the oven temperature to 200°C. Mix together the topping milk, eggs and salt (you may require extra topping if you’ve used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with spicy yellow rice. While the Bobotie is baking, heat 4 tablespoons of butter in a large pot. Add the rice and coat. Add 12 cups of water and salt and simmer until the liquid is absorbed and the rice is cooked.

Source: Courtesy of Spekko Food

5 Tablespoons butter 5 Tablespoons oil 2 Onions, chopped 1 Tablespoon crushed garlic 2 Tablespoons curry powder 2 Tablespoons ground turmeric 2 kg minced lamb or beef, or a mixture of the two 4 Slices bread, crumbled 1 Cup milk Finely grated rind and juice of 1 lemon 4 Eggs Salt and freshly ground black pepper to taste 200g Dried apricots, chopped 2 Granny Smith apples peeled, cored and chopped ¾ cup Sultanas 100ml Slivered almonds, roasted 8 Bay or lemon leaves

D A L A S E C BROWN RI I Z A L H M U FROM HEN C IT K I S – A K E IC R O K SPEK

Recipe By Siwe Hlope

Ingredients 2 cups Cooked Spekko Saman Brown Rice 1 tablespoon Oil 1 cup Corn kernels, cooked 1 x 410 g Can black beans, drained 2 Limes, juiced 1 Lemon, zested 2 tablespoons Olive oil Salt and pepper 1 cup Cherry tomatoes, halved 1 Jalapeno pepper, seeded and minced 1 cup Fresh coriander leaves, chopped

Method • Heat 1 tablespoon of oil in a non-stick pan. Add the corn kernels and cook until they start to brown. • Stir in the black beans and remove from the heat. • In a bowl, mix the lime juice, the lemon zest, 2 tablespoons of olive oil, and salt and pepper. Source: Courtesy of Spekko Food

Spekko tips for caterers This is an easy salad to make for a large crowd. Serve with spicy chops or chicken for the special event.

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ADVERTORIAL

HOOCHRECIPES COCKTAIL

D FRESH FOO Ingredients: CRUSH

TROPICAL Ingredients: SUNSET

• • • • •

• 275ml Hooch Fox Blackcurrant • 25ml light rum • 50ml pineapple juice • 12ml peach schnapps • 12ml lemon juice

Method:

Muddle limes, orange wedges and sugar in base of glass then top up with the rest of ingredients and serve in tall cocktail glass and garnish.

Method:

Build all ingredients then top with Hooch Fox and serve in a tall glass and garnish.

MANGO MARGARITA Ingredients: • • • •

150ml Hooch Fox Mango 25ml tequila 25ml fresh lemon or lime juice 25ml triple sec

Method:

STING CHILLI STRAWBERRY Ingredients: • • • •

Muddle chilli in base of shaker and rest of ingredients except Hooch Fox and shake. Top up with Hooch Fox and serve in a tall glass.

APPLE BERRY COOLER Ingredients: • • • •

275ml Hooch Fox Apple 50ml cranberry juice 25ml cherry liqueur 25ml vodka

Method:

Build over ice and stir and serve in a tall glass and garnish.

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150ml Hooch Fox Strawberry 25ml vodka 25ml vanilla syrup Half split chilli

Method:

Build ingredients over ice then top with Hooch Fox and serve in tall cocktail glass with garnish.

150ml Hooch Fox Grapefruit Half chopped lime Chopped orange wedge 1 teaspoon castor sugar 25ml vodka

FOXY LADY Ingredients:

• 150ml Hooch Fox Mango • 25ml light rum • 25ml coconut liqueur

Method:

Build over ice and serve in a tall cocktail glass and garnish.

ENTREPRENEUR FEATURE

A D N I L R U E N E R P E R PASSIONATE ENT R A B N E H C T I K E G N OPENS AFRO LOU

Tshepo Rasoekgo behind the bar and Kwena Tolo serve customers of Afro Lounge Kitchen Bar.

unning your own business can be a daunting challenge, but this didn’t stop Linda Moemise, who is the co-founder and managing director of Afro Lounge Kitchen Bar, from living her dream. Situated at the corner of Sisulu and Helen Joseph Street in Pretoria, at the State Theatre, the lounge is a modern afro-centric restaurant and cocktail bar that caters for the business and leisure market. Linda’s motivation to establish her own business is the result of being raised in an entrepreneurial family. “Having been raised in an entrepreneurial home, I developed an interest in being my own boss. It feels great to be regarded today as an accomplished businesswoman. My upbringing, coupled with my supportive business and life partner, Ashley Moemise, turned our love for entertaining and for quality African food, into a memorable culinary and social experience located in the heart of Pretoria,” said Linda. Linda’s partner Ashley has extensive experience in customer service and service training, having worked for 13 years at South African Airways. Together they travelled the world and the rest of the continent, sampling exotic flavours wherever they went. Their passion for establishing a restaurant specialising

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in African food grew until the day they segments in business provides us with decided to finally open one in the City of opportunities, which minimise financial Tshwane. challenges. “We wanted to create a restaurant for the modern African to visit for business and leisure while enjoying our diverse cuisine. The name Afro Lounge Kitchen Bar inspires people; and our cuisine and spirit, mingled with the delicious scents from our kitchen, create a comfort zone,” explained Linda. She further said: “We serve African cuisine and also provide catering services to external clients. Our menu offers options to what we call the Euro-African taste. Our clients include township dwellers, peri-urban and urban, as well as working people in the vicinity of our establishment.” The business has been in operation for the past four years. “Like any other business we have won and failed many times, but equally importantly, learned invaluable business lessons and grown,” she elaborated. Starting your own business is always a risk. Linda emphasised that it is very important to cut your losses and focus on activities that keep the business afloat. She said good practice in labour relations is also vital as the staff play a significant role. “To be compliant in all aspects and to network with other

“We were introduced to IDF Managers in 2010 via a friend and satisfied beneficiary. Today the business employs 30 full-time staff, thanks to IDF Managers, who invested in us with fixed assets and working capital when we needed it most. There is no doubt that the continued support from IDF Managers gives Afro Lounge Kitchen Bar the right ingredients for sustainable long-term success.” The venue offers entertainment galore, including Afro-Jazz Thursdays, with local bands performing live. On Fridays and Saturdays party lovers can dance to the beats of resident and celebrity DJs. Afro Lounge Kitchen Bar boasts a lounge on the ground floor, as well as a private Glenlivet Lounge, a dining area in the basement with two private dining rooms called Bakgatla and Morocco, and a courtyard called the Absolut Afro Garden, which is also an entertainment space. Linda says she’s glad that both her and her partner’s passion for running a successful business kept her going; she has always wanted to create jobs and serve her customers with pride and dedication.

FINANCE

E C I V D A L A I SEEK FINANC SINESS TO GROW YOUR BU

hen one thinks of taverns or shebeens, it is seldom considered first as someone’s business and subsequent livelihood. Often, these establishments are viewed from an affable perspective, where we meet friends, family or colleagues to unwind from a hard day’s work. This is so especially when one recalls the history of these establishments in a South African context. Shebeens played an essential role in South Africa’s pre-democratic social and political history. During apartheid, they came to be associated with the townships where, they served as meeting places for political dissidents. Now, in a post-democratic dispensation the clinking crockery and sparkling glasses, the soothing sounds to jazz music and the feast of local food attracts people from all walks of life. To get to this kind of success takes great sacrifice, patience and commitment. This is the essence of running a business but one requires tools to ensure longevity. Small Medium Enterprises (SMEs), like taverns and shebeens, account for at least 60 percent employment in South Africa. A key driver of economic growth, the South African government has prioritised SME and informal sector development for their potential social and economic growth prospects. However, how do we ensure that SMEs survive? Are SME owners fully equipped to run efficient businesses and are they knowledgeable about their businesses and how they should be capitalised? As vehicles for entrepreneurship and employment opportunities, SMEs face challenges such as access to finance, markets, technology, skills and management. A FinScope SME survey developed through FinMark Trust looked and how small business owners sourced their income and how they managed their financial lives. The survey looked at owners of micro, small, and medium enterprises, as well as individual entrepreneurs. The survey indicated that over 82 percent of small business owners claimed to have started their business by themselves. “Financial

constraints, including sourcing of money and cash flow, were cited by 39 percent of small business owners as key obstacles experienced when starting their business. While financial problems are diverse and widespread, they could be alleviated through better training and improved access to microfinance and business support.” Such business support is available from various banks where SMEs can receive assistance, advice and support to build and grow their businesses into successful and sustainable operations by having access to funding, access to the market and assistance in skills development and management. The FinsScope survey further stated that 53 percent of business owners agreed that they would use their personal savings for the business. “Thirty-nine percent claim to save for business purposes. Of those claiming to save for their business, 82 percent claim to save at a bank and 14 percent claim to save with a stokvel society, burial society, umgalelo or savings club. 63 percent of those who belong to an informal savings group believe that this form of saving holds advantages such as networking, marketing and business support.” Usage of both formal and informal credit and loans is low suggesting, according to the survey, and that risks associated with both these categories of debts are perceived to be intimidating. “Only 5 percent of small business owners claim to be currently repaying for either money or goods or to have borrowed in the past 12 months. The main reasons cited for borrowing are to grow the business, for day to day business needs or to finance stock. 52 percent of business owners who had borrowing of some form claimed to have done so from friends, family or colleagues and 49 percent claimed this as their largest source of borrowing.” Starting and running a business is said to be an adventure that brings along great risk and challenge. Just as we manage our financial affairs in a private capacity through budgeting, spending wisely and saving, it is equally imperative in

a business context. Savings habits and healthy financial management become an important attribute in anyone’s life. The key to achieve this is through financial literacy. Financial literacy and education plays an increasingly important and necessary role in the management of finances of individuals and business owners; simply put, people have to be taught or informed about financial management. Financial literacy is about behavioural change in how a business owner such as a small business tavern or shebeen owner manages his/her financial affairs and adopting relevant interventions at different phases of the lifecycle. This behavioural change needs to incorporate key building blocks of SME financial literacy. These include; 1. Acquiring entrepreneurial and basic SME management competencies, 2. Understanding consumer and personal finance, learning and understanding accounting and financial management, 3. Understanding funding options and access to finance requirements, awareness of and financial regulations, legal and tax issues 4. Awareness of financial risks, capital investment, complex fund raising and financial policy matters affecting your business. The Banking Association South Africa contributes to socio-economic growth and development by facilitating and encouraging member banks to deliver services to a broad spectrum of the population and catalyses change and transformation. It is such that we encourage small business owners to approach their bank of choice and seek to get assistance, advice and support to build and grow their businesses into successful and sustainable entities. By: Luyanda Tetyana, Communications and Media Manager at The Banking Association South Africa

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MOTORING

R E L G N A R W P E E J E TH

N W O T E H T F O THE ENVY

FACTS Engine Sizes: 2.8l - 3.6l Power: 147kW

The Jeep Wrangler

f we judged the Jeep Wrangler purely on how much everyone we met loved the way it looked and how many good things everyone has heard about this particular Jeep, then we can only imagine that the Wrangler would win car of the year every time it enters. People love this car and so did we. Although, it isn’t perfect, it has elements that make it great and the offroad capabilities would astound even a fool-hardy 4x4 nut. What makes the Wrangler so appealing is definitely the uniqueness in its design. It stands out on the road, it stands out in the bush and this is because since Jeep came onto the scene during the Second World War, they have done very little to change their formula. That formula works and people respond well to familiarity. Jeep haven’t let the Wrangler go completely unchanged and have evolved the exterior design to keep up with modern trends, but it is under the bonnet, or hood as the American’s would say, where this Jeep stands apart from the competition. The massive diesel engine does everything with purpose. It drives aggressively, it climbs hills with vigor and it cruises the open road effortlessly. However, all that purpose means the engine gets very thirsty and the consumption is unbelievably high. 30

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A full tank, which will set you back upwards of R1,000, will only just get you 600km of open road diving. We took the Wrangler from Johannesburg to the Natal Midlands, and on our trip home we filled the tank to the brim and had to refill it once we cruised back into town. The astronomical fuel consumption aside, the Jeep is actually a fantastic car to drive. Despite the bulk, it moves rather quickly, even off the line. It sits comfortably at 120km/h and is comfortable enough on a long journey. The diesel engine is very loud, tractor loud even, which is strange considering the advancement in diesel technology recently, but with a booming sound system, you barely notice the roar of the powerful engine. Even with the fantastic drive, the Wrangler is more than just a rugged 4x4. The interior of this car is comfortable, well laid out and well finished. Everything is just a mere button push away and you can set the climate control, satellite navigation and check the drive system in operation all from the onboard control centre and the sound system, Bluetooth telephone and cruise control can all be operated from the steering wheel. The leather seats with cloth trim are elegant, yet practical and the space for five passengers is ample. The luggage compartment is

Torque: 430Nm Top Speed: +- 160km/h Colour Choices: Silver Metallic, Crush (Orange), Flame (Red), Dozer (Mustard), White Chill Pearl, Cosmos Blue, Deep Cherry Red, Bright White, Black Forest Green, Sahara Tan awkward, but large, so with creative packing you should be able to get the family down to the coast with little or no worries at all. The Jeep is a great looking car and will let people know that you have taste and brains. One is often lost on the other as many people substitute style for practicality, or power for comfort. The Wrangler is a mix of all of it. It is spacious, good looking, powerful and practical. It can go off road, although most owners won’t take it there, but where it looks the best is just sitting in the parking lot attracting looks. The Wrangler is something very different and a brilliant accessory to anybody looking to make a statement to people around you. It costs between R450,000 and R544,000, and would definitely be an investment in your soul. This 4x4 is fun to drive and great to own.

SPORT

E N A M I S O M ACK COACH L B T S R I F E H T E L T I T L S P E H TO WIN T F ormer Bafana Bafana and now Mamelodi Sundowns coach, Pitso Mosimane is one of the longestserving and most highly rated coaches in South Africa. He is also the first black coach to win a Premier Soccer League championship. Mosimane became a hero once again this season when he helped Sundowns to win its sixth PSL title after seven years. Mosimane started playing street football in the townships of Kagiso and Soweto where he grew up. He played soccer at all the schools he attended, which led him to start playing for Soweto amateur football club Rockville Hungry Lions. After some impressive performances he was recruited by Jomo Sono and Stanley “Screamer” Tshabalala to play for Jomo Cosmos FC at the age of 18.

Coaching career Mosimane started his coaching career in 1999 at the Soweto football academy Barney Molokane, which produced four players who were recruited by SuperSport United FC. The same team later recruited him as a club scout and assistant coach. He became head coach in 2000 and remained in that position until 2007, winning the Coach of the Year accolades in the 2004/2005 season. He also helped the team win some major trophies. Mosimane also led the South African under-23 Olympic team in the Two Nations tournament in France before becoming Bafana Bafana assistant coach in 2006 to Ted Dumitru at the African Nations Cup in Egypt. He served as a caretaker coach of the South African soccer teams for seven games during 2007, before Carlos Alberto Parreira was appointed head coach. He then served as an assistant coach to Carlos Alberto Parreira and Joel Santana.

Former Bafana Bafana

Mosimane succeeded Carlos Alberto Parreira as Bafana Bafana coach after the 2010 FIFA World Cup.

Career highlights He says the highlight of coaching career was when he became the first player to play for and coach Bafana Bafana, and also the first coach in the South African Premier League history to achieve five out of six cup finals in succession and then make the sixth cup final the following season. “I’d never won the league, so that was a big one,” Mosimane said of his first PSL title. “It’s the biggest title in local football and I am glad for and admire all the guys that contributed to win it.”

This season with Sundowns Sundowns’ final points tally of 65 this

ane

ns coach Pitso Mosim

and Mamelodi Sundow

season was a new record in the Premier Soccer League era and Mosimane felt they had set a new benchmark for other clubs to aspire to after raising the trophy and winning the R10-million prize. “We really did it in style; we did it with many points and we did it with many goals. So I will say to those that have won it before: ‘You’ve won it, but can you match this record?’” Mosimane thanked club president Patrice Motsepe for showing faith in him since his appointment 18 months ago. “Let’s be honest, sometimes we get crumbs as black coaches and I have a president [Patrice Motsepe], who really believed in me and all of us,” he added. “He gave me the opportunity by entrusting me with this and we have the trophy.” www.spotongmag.co.za

REVIEWS

Tavern & Restaurant Reviews

E C A L P S ’ I N E L U V SPRINGING M favourite alcoholic beverage.

Mvuleni says: “understanding people’s needs and wants is critical in business” and that when he’d surveyed his competition, he knew he had to step up with something unique. He currently employs one individual to operate the car wash, while Mvuleni takes care of the bar and chisa nyama. He looks towards the future, throughout each day, and hopes to employ twenty more people as his enterprise grows.

Refilwe, Mpumi and Bongi at Mvuleni’s Place.

vuleni’s place in Wattville is a must-do on your itinerary. It’ll keep you going until Summer arrives!

Mvuleni opened his establishment fifteen years ago, after he was retrenched. Instead of becoming disheartened, Mvuleni took his retrenchment package and successfully invested in his own business.

Today, through perseverance and keeping the flame of new ideas alive, Mvuleni’s Place has become a clever combination venue. At Mvuleni’s Place, you can get your car washed while enjoying some fantastic chisa nyama. Mvuleni happened upon this idea when he realised that, even though he sold food and snacks on a limited scale, it wasn’t enough, as consumers want and need to enjoy a good meal whilst savouring their

Regular patrons to Mvuleni’s Place enjoy the leisurely convenience of being able to purchase fresh braai chops, sausages, wors, pork, chuck and pap and yummy chakalaka, all while the DJ fuses and mixes lounge, R&B and soul tunes. When clientele think about combining meetings with leisure activities, they think of Mvuleni’s Place. A constantly evolving establishment, Mvuleni’s Place links dining, convenience and entertainment as a one-stop destination you just have to visit!

D N A B U P E L Y T S E F I VINTAGE L RESTAURANT

intage was established and created, with a focus on the motto – “Modernist”. Whilst paying homage to where we come from, Vintage looks forward to where we are going, as life evolves. The venue’s grand opening took place on 19 April 2014 and saw Vitage hosting an estimated 2000 partygoers. Situated in the heart of Wattville, with ample parking and tight security, Vintage boasts a downsatirs bar and dance area, upper level seating with bar catering facilities and and outdoor patio, with a live performance area currently being refurbished. Vintage aims to lead the East Rand entertainment industry and offers patrons a world class venue, with distinct event and catering opportunities. The double storey establishment caters to a variety of audiences with a visionary 32

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Philisile, Nomsa, Nthati and Seipati at Vintage

cocktail of superlative musical acts, cutting edge lighting, audiovisual equipment and contemporary interiors, all complimented by breathtaking skyline views of Wattville. All of these elements combine to make Vintage the place to be. . At the moment, Vintage is unparalleled. Venue management take care of all the administration and event management, while assisting patrons and interested event hosts to create the perfect event. Calling upon acquired experience and excellent insight into the events

industry, the Vintage team ensure that clients’ unique demands are not only met, but exceeded. “We have concentrated on every aspect that would heighten our patrons’ experience. Much time, effort and expense has gone into the attention to detail in our cleverly utilised spaces. As always, our main focus is on luxury, entertainment, safety and above all, incomparable service”. Mike Mokoana, Managing Director says.

RESPONSIBLE TRADING

S N E E B E H S S P O T LEGISLATION S N E R D L I H C G N FROM EMPLOYI

ccording to a recent research report, released by Sustainable Livelihoods Consultants (SLC), which analysed and looked into more than the 265,000 shebeens currently in operation, it is estimated that between 165,000 and 250,000 children are involved in liquor-related work activities. This estimate is derived from interviews with shebeen traders, who revealed that children within their families are involved in the business from approximately the age of 12, with those children mainly performing chores and assisting with the business on an ad hoc basis. The study also found evidence that children are engaged, and are often financially rewarded for, carrying out, menial work to support shebeen operations. The study also found that children over 15 may be legally employed in selling liquor and other activities by licensed businesses, as permitted by provincial legislation. The study methodology involved a literature review, analysis of existing liquor legislation at both national and provincial levels, and field research conducted in the Western Cape, Eastern

Cape and Gauteng provinces. In obtaining primary evidence, SLC engaged with stakeholders from the Department of Labour, the liquor authorities, agencies involved with liquor law enforcement (SAPS), taverners and shebeen owners (illegal/unlicensed venues that sell liquor), industry representatives and civil society organisations.

educational development, by limiting their time and capacity for study. Most of all, the liquor trading environment may put the child at risk of physical and sexual abuse from drunken and disorderly clientele.

SLC recommended that no child under the age of 18 be employed in serving alcohol and activities related to serving alcohol in the “on-consumption” environment. Exemption should only SLC was contracted by the International be granted if he/she is engaged in a Labour Organisation Towards the formal programme of skills development Elimination of the Worst Forms of Child or training ; where their employment Labour Programme to undertake a rapid conforms to BCEA regulations and assessment study and define how many children were working in the making and occupational health and safety selling of liquor in South Africa. SLC was regulations pertaining to child labour. further contracted to disseminate the The study resulted in the amendment findings of the study to key stakeholders of the ethical code employed by the in the liquor industry and to participants South African Industry Association for in the government’s Child Labour Responsible Alcohol Use (ARA). The Programme of Action. ARA code is displayed in most licensed SLC noted that child labour in the liquor venues that sell liquor across the country. The amended code now says value chain has been under-reported. ‘Retail traders in alcohol beverages SLC also stated that children who work undertake to abide by that: “A minor in environments that sell or supply may not be employed in the sale or liquor face high risks to both their supply of alcohol beverages unless health and social development. These specifically exempt for the purposes environments increase their access of training as set out in National and to alcohol, while the work itself may Provincial legislation.” have negative consequences on their www.spotongmag.co.za

BUYERS’GUIDE

E D I U G ’S R E Y U B S ULTRA SMOOTH E C U D O R T IN T U O ST CASTLE MILK

he South African Breweries (SAB) has brought to market its first nitrogenated draught in a can – Castle Milk Stout Ultra Smooth.

Created to give a sensory effect and a special theatrical moment during pouring, Castle Milk Stout has tight and creamy foam that gives a smooth sensation in the mouth, thanks to a balance of nitrogen and CO2 gases. It is made to be smooth. Most beers are pressured with carbon dioxide, which gives them their sharp, effervescent quality. A nitrogenated beer is pressurised with a mix of nitrogen and carbon dioxide. This causes the beer to take on a creamy mouth feel, with its sweeter aspects drawn to the forefront. Frieda Dehrmann, Consumer Science and Sensory Manager for SAB says that rather than using a disruptive device placed inside the beer to manage the

characteristics of the beer’s head, Ultra Smooth is pressurised by the addition of liquid nitrogen, which vapourises and expands in volume after the beer is sealed. “Some nitrogen dissolves in the beer which also contains dissolved carbon dioxide.” She said it was vital that oxygen be eliminated from any process developed as this could cause flavours to deteriorate. “The presence of dissolved nitrogen allows smaller bubbles to be formed, and this is what increases the creaminess of the head. Smaller bubbles need a higher internal pressure to balance the greater surface tension, which is inversely proportional to the radius of the bubbles. Achieving this higher pressure would not be possible using just dissolved carbon dioxide, as the greater solubility of this gas compared to nitrogen would create an unacceptably large head.”

Dehrmann explains further: “The fermentation is especially designed and tailored through, what we call, an arrested fermentation. With this process, the recipe has created the perfect balance of malt and fermentation flavours that gives the unique smooth creaminess of the Milk Stout style.” It is the two magic words of “pour hard” which the consumer really needs to listen to, otherwise the beer would just lie there in the glass, appearing flat and lifeless. To do this, the can should be inverted and held in a 180˚ angle over the beer glass, emptying the contents as quickly and roughly as possible. Castle Milk Stout general manager, Julian Remba, said there were four steps to ensuring that Ultra Smooth was served correctly. “Firstly, the beer should be chilled to its utmost and served in a pint glass, large enough to enable one pour with no top-ups. Ultra Smooth should be poured with a ‘hard pour’ - not in the usual careful way in a tilted glass. This is to ensure enough motion of the liquid to guarantee the surging of the gas bubbles, he said. After this, pause to allow the beer to settle and then sip and enjoy the creaminess on your lips. “Castle Milk Stout Ultra Smooth is made from quality dark roasted malt and, due to its special fermentation process, provides a rich, smooth and satisfying taste experience.” Castle Milk Stout Ultra Smooth makes is the perfect accompaniment to a rich oxtail stew or delicious dessert like sticky toffee pudding or tiramisu. It can be enjoyed with a cheese, dried fruit and nut platter, creating the perfect balance between smooth and creamy, at the end of a meal.

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YS TRUE WINDHOEK BEER STA TO ITS PRINCIPLES

ust as good men of substance stick to their principles, so too has Windhoek. By staying true to its founding principles for nearly a century, Windhoek has consistently produced a beer that contains nothing but the purest ingredients. Giving Windhoek beer its distinctive, bitter flavour and aroma, the finest European Malted Barley, Bavarian Hallertauer Hops, combines with pure water, to create a smooth and pure drinking experience. This is all that is needed to brew beer the way it was meant to be brewed - without additives, preservatives or shortcuts, in the proud Reinheitsgebot brewing tradition. “Not all beers have the courage and tenacity to keep saying no, but for almost a hundred years, Windhoek has done just that. By sticking to our principles, by saying no when it counts, we believe we have continued to produce a beer made of the right stuff that people with high standards can say yes to,” says Windhoek marketing manager Alan Roberts, from Brandhouse Beverages. Windhoek was first brewed in Namibia in 1920, by two Germans, Hermann Ohlthaver and Carl List. These two brave men quit their jobs in banking and scraped together their life savings to follow their passion, to brew beer that was uncompromisingly pure and world class. So committed were they to this standard that during the Second World War, when the right ingredients were impossible to source, they halted

production, instead of compromising their brew with inferior substitutes.

lovers to say yes to the ‘right stuff,’ three pure ingredients and nothing else.

Windhoek has launched a new television commercial to take beer drinkers along on its journey of no compromise - a journey that has over a century allowed pure beer

Directed by Jonathan Parkinson from Fresh Eye Films, the full-length advert can be viewed on YouTube or on the Pure Beer Society website.

BUYERS’GUIDE

E D I U G ’S R E Y U B

ANARACUNI GIN K ’S K IC R D N E H N IO IT SPECIAL ED Following an intrepid and most perilous quest deep into the heart of the Venezuelan rainforest, Hendrick’s Gin Master Distiller, Lesley Gracie, has created an extraordinary batch of special edition gin – Hendrick’s Kanaracuni.

The fantastically absurd quest to find a remarkable and decidedly delectable botanical with which to create a new limited batch of gin, unearthed the rather exotic ‘Scorpion Tail’. It is now a key ingredient of Hendrick’s Kanaracuni, which is named after the village where the expedition team were based during their two-week research trip. Hendrick’s is a delicious, super premium gin, created with a number of unusual twists that deliver a most curious arrangement. Unlike ordinary gins, Hendrick’s is handcrafted in small batches using a two still process to bath and steam the eleven constituent botanicals. Only Hendrick’s is made with infusions of cucumber and rose petals, producing a wonderfully refreshing gin with a delightfully floral aroma. Hendrick’s is the only gin made in a combination of a Carter-Head and copper pot still, creating a divinely smooth gin with both character and balance of subtle flavours.

TELLS CIDER - NOW AVAILABLE IN GLASS Named after William Tell, the legendary rebel marksman who shot an apple off his son’s head, Tells Cider has been a leader in the creation of innovative packaging. Until recently, the popular cider was only available in light PET plastic packaging but, following growing demand, the apple cider will now be available in 340ml flint glass bottles with crown corks.

“After testing fully recyclable glass packaging with local retailers and finding everyone surveyed excited to stock it, we decided to make the change. Tells will still be available in PET, but only for large events and festivals where glass is not allowed.” The Tells bottle, at 340ml, offers 10ml extra cider than the majority of local cider producers who pack their brands in 330ml containers.

“After a host of local and international tastings we kept finding people asking us the same question: ‘It’s a superb cider, The same premium 5.5% AVB cider will but can’t we buy it in glass?’” explains Rudolph du Toit, Tells’ National Marketing be available nationwide, packed in trays of 4x6. Manager. “

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EATS ALPENLIEBE PURE TR ALPENLIEBE is a pure treat for the whole family! Its smooth texture, intense and rich flavour is so irresistible and a firm favourite with young and old. The secret to this

STRAWBERRY-CREA e

- rich fruity favourit

international success is linked to the unique recipe of caramel and milk. Each deposited candy is carefully created and individually wrapped for best product quality. A beautiful

ORIGINAL CARAMEL ller

- worldwide best se

metallic eye catching flow pack highlights the quality of the product and the design explains the meaning of Alpenliebe “Love from the Alps” from where the recipe originates!

CAPPUCCINOtaste of coffee - refined intense texture. irresistibly smooth

OF THE WORLD S E IN W ’ S R E K EC H C T TASTE THE WORLD A

ince launching their Wines of the World concept and ongoing campaign three years ago, Checkers’ wine buyers have worked meticulously at expanding the collection with world class examples from international wineries. This year, the tenth country is making its debut in the form of Romania. The Lautarul Pinot Noir from the Dealul Uberland vineyard now forms part of the exclusive collection and is available in stores. It is made from 100 % estate grown grapes and is filled with dark, rich flavours.

South Africans far prefer local wines. The Wines of the World collection does, however, provides customers with the opportunity to expand their knowledge by tasting and experiencing styles and attributes of wines from different countries. Whether you are looking for a crisp Portuguese Vinho Verde, an exquisite French Bordeaux blend or an enticing Argentinian Malbec you will

find them all, and more, at the Checkers Wine Route. The Wines of the World collection is an adventure of taste and global distinction, and truly expresses its place of origin. Visit www.checkers.co.za/wine, find them on Facebook (https://www. facebook.com/checkerssa) or call 0800 01 07 09

This year, Checkers is offering over 50 international wines from 10 of the world’s best wine producing countries. The Wines of the World collection includes wines from Argentina, Australia, Chile, France, Germany, Italy, New Zealand, Portugal, Romania and Spain. It is quite evident that Checkers has reinvented the supermarket wine experience, bringing the top estates to your trolley – and all at affordable prices. Checkers believes in supporting local wineries and knows that, traditionally,

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S W E I V E R Y G O TECHNOL HOKHA TECHNOLOGY REVIEWS

IK T N E M Y A P D R A C E IL NEW MOB S S E IN S U B L L A M S S M R O F TRANS iKhokha, a young and innovative Cape Town-based financial services brand, has launched an exciting new payment service that is set to transform the way SMEs accept payment from their customers. The Edge, a secure Chip & PIN card reader that plugs into a smartphone, and coupled with the iKhokha mobile app, transforms the phone into a secure mobile Point of Sale (mPOS) terminal. it enables merchants to process card payments anywhere in South Africa. Using the Edge, a wide range of South African businesses are also able to tender cash, card and mobile transactions, sell value-added services (such as airtime) and monitor and track sales performance and transactional history through the slick and easy to use mobile app. Simplicity, service and security are the three pillars on which the iKhokha ethos

has been built. The proudly South African developed and manufactured solution has been through an incredibly rigorous international testing process with regulatory bodies and card schemes to ensure world-class security. Merchants pay a once-off cost of R989 for the Edge Chip & PIN card reader and thereafter a flat 2.75% per transaction. There are no hidden monthly fees. iKhokha will also be offering a 24-month rental option for merchants looking to avoid an upfront cost. The solution is available to all businesses irrespective of their bank.

For more information visit www.ikhokha.com

W E N E E R H T S E H C N U A L PHILIPS E M O H R O F S R E P IP L -C HAIR Innovation giant Philips has just launched three new hairclippers, which cut hair twice as fast as previous models, keeping men groomed and looking their very best. All three Philips clippers feature innovative DualCut Technology that powers through any hair type with perfect results. They are designed to give a fast, sharp cut, time after time. The double-sharpened cutting element comfortably reduces friction and boosts cutting speed, giving men the perfect cut, even on the thickest of hair. Settings range from 1 to 23mm, with exactly 1mm between each length. Turn the wheel to the length you want, be it chiskop or short back and sides, lock it in, and away you go. 38

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Philips hair-clippers are safe to use and simple to care for. The detachable heads make them easy to clean and hygienic. All Philips grooming products come with a hard case for reliable storage, and the five-year warrantee means they are built to last.

THE NEW CLIPPERS ARE: Hairclipper Series 3000, R219 – 13 lock-in length settings and steel blades

Hairclipper Series 5000, R399 – 24 lock-in length settings and steel blades

Hairclipper Series 5000, R499 – 24 lock-in length settings and titanium blades

TE A T S ID L O S W E N A S E H C SAMSUNG LAUN DRIVE – THE 840 EVO Samsung Electronics has announced the local availability of the Samsung Solid State Drive (SSD) 840 EVO. The product is the company’s new addition to its lineup of superior SSDs, aimed at enhancing the consumer’s PC experience. The SSD 840 EVO is significantly faster than a standard HDD. The 3-bit MLC NAND flash memory stores data more efficiently, which increases both speed and reliability. Whether it’s a heavy workload like video file editing or a simple task like a virus scan, the hard drive runs every job smoothly and quickly. Multitasking is more efficient and several tasks can be performed simultaneously, nearly three times faster than a regular HDD. With its robust strength, 840 EVO boasts an incredibly long life expectancy and a very low failure rate.

Samsung also offers a three-year warranty. Its reliability does not apply only to its physique. Equipped with Advanced Signal Processing, 840 EVO automatically corrects errors, which assists with the data’s stability. In addition, SSD’s health status can be tracked using the Samsung SelfMonitoring Analysis & Reporting Technology (SMART), which identifies any unforeseen errors before they occur. With the 840 EVO, upgrades are easy and rapid. Using a SATA-to-USB 3.0 connector included in the laptop upgrade package, for a data size of 100GB, users can migrate all the data from the HDD to 840 EVO in only 24 minutes. Using the One-stop Install Navigator software toolkit, the SSD installation is quick. The Auto Install guide will take consumers smoothly

through the whole installation process. The Samsung Data Migration software features a three-step process with options to help migrate data in an optimal way. Users can conveniently monitor and manage their SSD with the Samsung Magician software, which is included in the toolkit. Samsung Magician helps to enhance performance with benchmarking, advanced OS optimisation and disk health status tracking.

sources to nearly-UHD picture quality. UHD Dimming technology also helps to further optimise picture quality by processing each block of a picture and delivering deeper blacks and improved contrast.

Samsung’s new Multiroom Link feature allows a selection of products, including the 2014 flagship Soundbar and Home Theatre system, to connect and be controlled wirelessly from a single device.

Overall design concept: One Design

With the TV SoundConnect feature available to Samsung Soundbars, you can connect wirelessly to their Samsung Smart TV. The UHD picture is also complemented with outstanding HD quality sound and the listening area is optimised with Surround Sound expansions, enhancing the TV sound with 320W of sound power. Users can also stream music wirelessly from their Bluetooth devices and power their units with the Bluetooth PowerOn function (H-Series only).

S V T D H U D E V R U C W SAMSUNG’S NE Samsung Electronics has launched the world’s first revolutionary Curved Ultra High-Definition (UHD) TV in South Africa. Samsung’s UHD TVs provide crisp picture quality because they have four times the resolution and pixels of Full HD. Additionally, all UHD TVs feature UHD Upscaling, which gives users great picture quality regardless of source material. The proprietary technology converts Full HD, HD and lower resolution

With a screen that seems to hover in the air, offering a more immersive experience, the Curved UHD TVs can also be perceived purely as ‘a visually appealing object’ even when not in use. The curved TV has a three-dimensional effect that is aesthetically beautiful at any angle. Not surprisingly, the design has a lot to do with this. ‘One Design’ is a design philosophy that unifies various highly advanced components and features of the TV with simplicity and a natural, yet attractive, aesthetic, ultimately leading to a better user experience.

Samsung audio keeps life and design in tune

The Wireless Audio-Multiroom System enables listeners to enjoy wireless audio entertainment in any room of the house, from a variety of music sources. The system can be fully controlled from a downloadable app and is facilitated through easy plug-and-play installation. www.spotongmag.co.za

TECHNOLOGY REVIEW

W E I V E R H C E T & S T E G D A G R E G IG B S E H C N U A L S PHILIP AND BETTER AVANCE R XL E Y R F IR A N IO T C E L L O C

hilips has proved itself as a pioneer once again, with one of the most ground-breaking appliances this decade: the Airfryer. The Philips Avance Collection Airfryer XL uses an improved version of Philip’s Rapid Air Technology, which combines rapid and precisely circulating hot air with an optimal temperature profile and a unique ‘starfish’ design, with the end result being delicious, nutritious meals. The health benefits are notable – this simple, yet effective appliance boasts up to 80 percent less fat when cooking your favourite foods, unheard of for a fryer. The Avance Collection Airfryer XL can fry, grill, bake, roast and cook a wide variety of foods, from brownies to whole chickens. The new model sports 50 percent greater capacity (at 1.2kgs) and still stays compact. A family of four can enjoy their favourite meals, prepared in record time. As well as being easy to clean, nonstick and dishwasher-safe, the Avance Collection Airfryer XL comes with a smart pre-set mode that remembers your most-used settings, and an auto shut-off function, all controlled by a digital touch panel. The Avance Collection Airfyer XL is safe for daily use, and looks great in your kitchen – with clean, modern lines are easy on the eye. Importantly, cooking is 30 percent faster than its predecessor, and there’s no need to stir or turn the food, which means you can sit back, relax and simply wait for the ‘ping’ to sound, while Philips gives you more quality time with friends and family. For further information, please contact: Natalie Themistocleous FleishmanHillard Tel: +27 11 548 2000 Cell: +72 72 261 3141 Email:natalie.damico@fleishman.co.za

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TECHNOLOGY REVIEW

G IN N A E L C R – O F R E H KÄRC PROFESSIONALS

he Kärcher B 60/10 C is designed to fill the gap between the traditional mop and bucket and a scrubber drier. The Kärcher B 60/10 C raises the convenience of manual cleaning machines to a hygienic, safe and ergonomic level. The new Mopvac looks and works like a compact scrubber drier, without the need for a power source. Easy to use, the machine only needs to be pushed forward, while cleaning solution from the fresh water tank is applied to the mop with cleaning pad. An internal mechanical pump, driven by an additional wheel under the machine, sucks up the dirty water in a single pass. The dirty water is picked up by suction lips on the mop and collected in a separate container.

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This machine is more hygienic than a mop as it only uses clean water. It also cleans five times faster than a mop and a bucket and floors stay cleaner longer. An additional benefit: floors are immediately dry after cleaning, which drastically reduces the risk of slipping. Kärcher has won the Innovation Award at ISSA/INTERCLEAN 2014 in Amsterdam, the bi-annual trade show for cleaning professionals, for its Mopvac B 60/10 C. Kärcher South Africa offers a Home and Garden range distributed through various retail outlets, as well as a Professional range to leading companies.

OGILVY CAPE TOWN 66840/E

Who says a beer can’t be flavoured?

Not for Sale to Persons Under the Age of 18.

INSURANCE

E C N A R U S SAVING ON IN

s interest rate increases and inflation continue to threaten household incomes for most South Africans, Gari Dombo, MD of Alexander Forbes Insurance says, “It’s advisable to evaluate your insurance policy and make sure that you are only paying for insurance cover that you actually need.” Premiums are partially dependant on the assessment of a person’s risk factors so making simple changes now can give you immediate or long-term premium benefits, and sometimes both.

Car You can keep your car insurance premium down by driving a lower powered, lower value or lower risk vehicle, limiting your mileage, adjusting the annual depreciation value of your car, upgrading the security level of your vehicle such as installing a tracking 44

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device, attending an advanced driving course to improve your chances of a low accident driving record, increasing your excess voluntarily and insuring your vehicle for named drivers only. Look at the cover extensions that are charged for and decide if you really need them. For example if you have more than one vehicle in the household, do you really need Car Hire cover? Do you need Car Hire cover on all of the vehicles?

Household On your contents cover, you may decide that certain items would not be replaced, like that old grandfather clock or sentimental piece of jewellery. These you could negotiate with your insurer to have deleted (or excluded) from cover. Every year, it is important to re-evaluate insured items to decide if the possibility or severity of a risk makes the item worth insuring. Should you consider reducing your cover or self-insuring,

then Dombo suggests that you put the premium saving away each month to provide for the extra risk that you are now taking on yourself. If the loss does not happen in time you will have built up a fund to use at your discretion.

Business Review your business insurance regularly to identify those items less important to you and ensure that you have not duplicated cover or have unnecessary coverage. Talk to your insurance broker to determine what you can do to lower your business insurance cost. Examples would be installing a security system or fire prevention system or changing locations and getting an inspection done. Dombo stresses the importance of obtaining the maximum value from your insurance cover by only paying for the cover that you need. This will match your cover to risk and help improve your risk profile.

A candy best seller now available in South Africa!

• ALPENLIEBE is ranked 8th amongst all international candy brands* • The secret to this international success is linked to the unique recipe of caramel and milk • ALPENLIEBE is a pure treat for the whole family • Three flavours, all available in both sticks and bags of 50 mono-piece formats • Suitable for all trade channels including grocery stores, spaza shops and kiosks *Euromonitor data 2012

Boost your candy sales to delicious new levels. Stock Alpenliebe! Call 0861 244 277 for more information.

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EVENTS & SOCIALS

E T A R B E L E C L CONSO A Z Z O B E T A M I THE ULT – PULANE MOTA

ews Café at Campus Square recently hosted an unforgettable party to celebrate the Consol #IveArrived Ultimate Bozza, Pulane Mota. Pulane, along with forty of her closest friends, joined local celebrities and YFM to celebrate the good life, signalling a festive climax to a campaign that has created a lot of talk around town and online. The Consol #IveArrived campaign invited regular South Africans 46

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to take advantage of the opportunity to be crowned Mzansi’s top Bozza. All entries were finally shortlisted down to a Top 10, who faced off against each other via social media for the opportunity to win the party of their lifetime as well as R5000 in Soviet clothing vouchers. Pulane came out tops against some tough competition, and definitely showed the world why she deserved the title by rolling up in a 10-seater stretch

Hummer limousine on Saturday night. Glass Bottles were popping all over News Café on S aturday n ight, with MC Proverb guiding the proceedings, joined by likeminded aficionados of swagger, Nomuzi Mabena and Khutso Theledi. Jozi’s hottest young social movers and shakers were there to keep the vibe bouncing, with YFM DJs providing the soundtrack to a great night and early morning.

L L I R G L A C O L THE AKHOUSE IN SA – THE BEST STE After three months of exciting voting action, defending champion The Local Grill, located in Johannesburg’s Parktown North, retained the title of Best Steakhouse in SA in the Wolftrap Steakhouse Championships. Now in its second year, the competition selects South Africa’s favourite steakhouses by public vote – and then expert judges choose the winner. Around 140 steakhouses were nominated by the public during the first round held in March and April. On 7 May the top 20 steakhouses for 2014 were announced, followed by the final five in June. This year’s finalists were: HQ in Cape Town; Fahrenheit in Edenvale; The Godfather in Centurion; The Local Grill in Parktown North and Theo’s in Mouille Point, Western Cape. All five were judged by professional chefs Pete GoffeWood, Reuben Riffel and Arnold Tanzer. The judges made unannounced visits to all of the five steakhouses, assessing them according to a strict set of criteria. Speaking to Spotong, celebrity and MasterChef South Africa judge, GoffeWood said the aim of the competition is to identify the best steakhouses in all parts of the country. “Now our plan is to take it to the townships and include everyone, including shisa nyamas; it has to be all about steak! Townships are the ultimate South African experience. When tourists come to South Africa they don’t want to go to Sandton City because Sandton is like anywhere in the world. That’s why they would like to go to Soweto. “I have met many tourists in Cape Town and first thing they tell you is that they want to go to Mzoli’s Place, and that is their South African experience [This is a popular butcher, grillhouse and nightlife hangout in Gugulethu]. Our aim is to make sure that you know where to go in South Africa when you need a steak. You must know where the top five steakhouses in your area are. When you’re in Tzaneen you must know which the top five steakhouses are there.” The Local Grill's 90 day aged Charolais Sirloin from Karan Beef Sirloin served with The Wolftrap wine.

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EVENTS & SOCIALS

R O O D N I R O F TOP TIPS ENTERTAINING

ntertaining guests indoors can sometimes seems daunting but, it is a lot easier when you are prepared! Here are some top tips to make your indoor event painless, fun and stylish. Local event planners, Event Affairs, list their fail-proof indoor entertaining tips:

Know your event

Different preparation is required for a dinner party than for a cocktail party or brunch. Make sure that you know what would be suited to the occasion or guests and work around that. For an intimate atmosphere with a smaller group, a dinner party is best. Cocktails and buffet snacks are better for bigger groups.

Who to invite

Your guests should get along so, try to avoid inviting people who may clash. Nothing is as stifling as a tense atmosphere! If you have a dinner party, ensure that you can comfortably seat all guests. Nobody wants to eat dinner while squished up against someone or while standing up! 48

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Catering

Be aware of all your guests’ dietary requirements. If in doubt, ask them about their preferences in advance and cater accordingly. Culinary dishes of certain countries usually work well with a theme.

Music

Select music suitable to the occasion and the guests. Use it as a backdrop and keep it audible, yet soft, so as to not to interrupt conversation.

Decoration

Decide on items to use that enhance the atmosphere and ambience. Flowers, candles, photographs, table settings, colours and textures can all be used with great effect. List what you need and get started on purchasing or borrowing what you need!

Timeline

Things to remember on the day

Prepare as much as possible beforehand to minimise your time in the kitchen so that you can play host. Set up a drinks area with an array of drinks, water, glasses and ice buckets where people can help themselves while you are busy. Personally greet guests at the door and welcome them with a drink. Introduce guests to each other, especially newcomers. Candles are always a nice touch, even during the day. Fragrant candles are great for lounge areas, but not on the dinner table as they can obscure the flavour and aroma of the food. Personalise the event by using fun photos of guests. This can be pinned on a board, or used as part of the table setting. These also make great props for conversation! These are just a few ideas to help you host the perfect indoor event.

Compile an outline of what should be served when, and prepare food and tableware accordingly to keep things flowing smoothly. N obody wants to wait 90 For more advice, information follow minutes for a main course after their starter! @EventAffairs on Twitter.

MetropolitanRepublic/15187/E

POUR IT STRAIGHT UP FOR THE SMOOTHEST TASTE. Castle Milk Stout has always been crafted using the finest ingredients, precise methods and a great deal of patience. Now we have refined the craft even more and made South Africa’s first nitrogenated draught in a can – specially designed to create a smoother, creamier taste. Introducing Castle Milk Stout Ultra Smooth. Taste the difference. For more information, visit www.castlemilkstout.co.za

CHILL

S AV O U R

T H E

POUR IT STRAIGHT UP

PAUSE TO LET IT SETTLE

SIP & ENJOY

M O M E N T

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

Spotong Issue 10

Articles inside

INSURANCE

TAVERN REVIEWS

BUYER’S GUIDE

SPORT

RESPONSIBLE TRADING

MOTORING

ENTREPRENEUR FEATURE

SPECIAL FEATURE

FINANCE FEATURE

Crowd pleasing Bobotie-style bake

STOKVEL FEATURE

BUSINESS FEATURE

Brown rice salad from Umhlazi Spekko Rice Kasi Kitchen

Introducing the Premier League of cold meats