G N O T O P S F O E L P O E P E H T T E E M TAVERN REVIEWS
ng tavern owners of
the enterprisi We profile some of
Gauteng
MARTINO’S PLACE r of the NTHA since mini, a membe Owner: Martha Dla etary of the Thulani branch. 2004, also the secr
What meals do your customers most enjoy?
How long have you been in business? I’ve been in business when I was still residing in Naledi since 1986. I then moved to Mndeni Extension 2 in 1989. It’s only in 1994 that I moved here, my current address. Funny, I was only awarded my permit in 2006. How are you giving back to the community?
Well, I only serve hot wings and fries. They love them! And every now and again, I also sell pies. How do you handle a difficult customer? I talk things through. I remain as calm and collected as I can possibly be. How do you effectively communicate new specials or special events to your customers?
Collectively as NTHA, we have My establishment has a notice board. I use “Christmas in July” where we give our time and goodies (including blankets) to it as effectively as I can. old aged people. NTHA also spearheads Location: 34351 Block 11, Hola street, a Victim Empowerment campaign which Thulani, Doornkop provides health kits to victims of all sorts of abuse or violence.
Ms Martha Dlamini
ALFRED’S PLA.CA mEember of SALTA since 1999
unye i Owner: Lindi Mthim n of Kwa-Tsaduza Association, Lind r so er he in crates as and now Chairp beer. She sells beera side business as of r lie pp su l ca lo is a come, but also has primary source of inthe most beautiful blankets. a tailor. She tailors
How long have you been in business?
In what ways are you giving back to the community? I am an employer. I have about seven permanent staff and a few temporary ones. The temps are specifically there to offload crates upon delivery. 46
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Ms Lindi Mthimunye
What is your top selling cigarette brand? Cotleigh. How can tavern owners can encourage responsible drinking? Being a member of an association helps. We are taught and encouraged on this a lot. What we learn, we pass onto our consumers. That in turn produces the best results. We take responsibility for encouraging what is right for our consumers.
What meals do you prepare? Which ones do your consumers prefer? I prepare different meals, from amanqina, kotas to pap and braai meat. “Pap and vleis” as my customers call it is everyone’s favourite. Location: 8745 Modjadji street, Tsakane, Brakpan
Images: Tavern Owners
I’ve been in business since 1994. It was so hard back in the days. Me and my husband were both unemployed, we then saw it fitting to begin this business. We started by selling from a fourroomed house without a licence, which we only got later on in 2006.
