Spotong Issue 21 by 3S Media

ISSUE 21

gazine a m e d a r t p i h s n sa’s no. 1 tow

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E N O B K C A B E TH OMY N O C E E H T F O eed n Spaza shops help to grow

train m s i r u o t e h t Get on , MONEY Y E N O M , Y E N MO s your busines w

o Funding to gr

Township Property for Proﬁt

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

Visit: www.spotongmag.co.za Damian Murphy Greg Penfold Munir Jeeva Trevor Nkuna Mxolisi Simanga

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Planning the Road Ahead

Let Justice Be Served

SALTA COLUMN 8

Freedom at What Price?

MAIN FEATURE SPAZA SHOPS 10 The Backbone of the Economy

BUSINESS MANAGEMENT GENERAL MANAGEMENT ISSUES 12 13 14 15 16 18 20

Sticky Fingers Leading the Pack The Game is in the Name Exit with Dignity Stand out from the Crowd Bright Ideas So you’re a big success, what’s next?

RETAIL SEGMENT INDUSTRY NEWS 22 Hot Off the Press 24 The Tavern Tatler 26 Easy Payment

NEW PRODUCT REVIEWS 28 29 30 31

Inventory: Top Ten Winter Drinks Inventory: Top Ten Drinks for Next Season Top Ten Stocks for Winter Ten Great Stocks for Spring

LIQUOR SEGMENT 34 Brand New Beverages

HOSPITALITY 36 Tavern Reviews: At your Service 39 New on the Shelf 40 Club 10 Taverns

HEALTH AND SAFETY

Sean Press

MANAGING DIRECTOR AND PUBLISHER

GLF COLUMN NTHA COLUMN

Welcome to the second issue of termed, is receiving increasingly Spotong for 2017. more recognition for the innovation and expertise it This has been a turbulent year commands. With that comes for South Africa, and you, our innovation in financing to allow readers, are to be congratulated your business to grow. Find out for the spirit you have shown more inside this issue, along in weathering the storm. As you with ideas to help you cut down on energy costs, set out your know, the township retail and store like a pro, eliminate pests liquor trade are the backbone from your kitchen, buy property of the economy: you are the to rent, and much more. driving force that keeps this country going. However, there Keep on trading, and enjoy the is much to be done to ensure read. that entrepreneurs such as yourselves receive the support you need in order to develop as Find us you deserve. Find out more in our lead article. facebook.com/ SpotongMagazine The good news is that the Twitter “informal economy”, as the @SpotongMagazine township economy has been

CONTRIBUTORS

CONTENTS

42 The Right Stuff 43 Crack Down on Creepy-Crawlies

PERSONAL AND LIFESTYLE INDUSTRY ASSOCIATION FOR RESPONSIBLE ALCOHOL USE

SALES MANAGER Chioma Didi Okoro

Copyright © 2017 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.

44 46 49 50 51 52 55 56

Local Vibe Clean and Beautiful Motoring: The Right Tools for the Job Recipes: Winter Treat Cocktails: Wet Winter Winners Property: Property for Profit Stokvels: In Your Best Interest Events: Out and About in Gauteng

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culti overcoming their diffi in ite un to rs de tra r e GLF calls for liquo

e open the winter season with the sad news of the passing of stalwart and legend Simon “Bra Si” Moswetsa, who was a founding member of the South African Tavern Association (SATA) and Gauteng Liquor Forum (GLF) and who also acted as its Treasurer. He was a pioneer in stokvels around Kathorus and the owner of Sefateng Inn, a business that helped a lot of shebeens around Kathorus by giving them stock to sell. Even stokvels used to take stock from Bra Si, who was a founder member of several stokvels, including Jabula Lova, Jika Jika, Generations, Heineken and many more. He held an executive position in FABCOS and also held the chairmanship of the Gauteng Province branch. He was also a member of GAULIBA and also held the chairmanship of their Katlehong branch. In addition, he was the liaison person between Katlehong Police and its traders. He is survived by his two children and two grandchildren. The memorial service was held at Mosikile Hall on 6 April and he was laid to rest on 9 April 2017. His funeral was well attended by family members, friends, burial societies, liquor traders and stokvel members. May his soul rest in peace. The next bad news for April 2017 was the raids conducted against liquor traders around Ekurhuleni. The raids were against legal permit holders and the two most affected by these raids were traders from Windmill Park, Mr. Muziwakhe Dan Khumalo and Cleopatra Gili, whose confiscated liquor stock amounted to approximately R1,000,000. During the raids, the police demanded consent use and fire extinguisher certificates. The affected areas were Daveyton, Reiger Park, Dawnpark, Villa Lisa and Benoni. As a result, we called a meeting of traders in Reiger Park on 19 April 2017 with the support of NAFCOC Ekurhuleni and the endorsement of the National NAFCOC President, Mr. Churchill Mrasi. The meeting was well attended and traders asked some questions which led to lengthy discussions. Some critical decision were taken and we are waiting for the feedback 4

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of a meeting between the leadership of liquor traders, the Liquor Board and Lieutenant-Colonel Rautenbach. At the meeting, we discovered that in these affected areas, members don’t belong to our associations or attend association and police station meetings. These members belong to different associations, which are situated far away from them, meaning that communication takes place at a distance. We urge traders to attend association and police station meetings. Let’s invite the Liquor Board to our meetings for clarification on issues we don’t understand in our trade. We had also had an important meeting with the leadership for traders, the office of the MEC for Economic Development, and the Liquor Board. On the agenda were the new tariffs, the police raids, and the report back on the Yeoville Rate Payers court case. The following points were discussed: On the new tariffs, the liquor traders put on the table their concerns that the Liquor Board hadn’t followed the right procedure when implementing the increase and that they didn’t call the traders for a public meeting to inform them about the increase. As a liquor forum, we had made submissions, but they didn’t call us to discuss them or the increase. We put it on the table that we don’t mind a gradual increment as everything has increased, including beer, but we are against the 100% increase. The tariff increment started increasing from R 100 a year to R 2 500 and now it’s R 5 000. We didn’t complain before, so we think the Liquor Board is taking advantage of that. Now we are waiting for a response from the Department of Economic Development as the MEC was not present.

Linda Madida, President, Gauteng Liquor Forum

Image: Shutterstock

D A E H A D A O R E H T PLANNING GLF COLUMN

NTHA COLUMN

D E V R E S E B E C I LET JUST nds and hearts Members gave with ha

to defend our cause

they had no problem with us trying to help. Mrs Lushaba, on the other hand, felt there was no need as they have an attorney representing the case plus fifteen members who are so called friends of the court. Funding was a big stress as advocates do not come cheap, but an association must do its best to ensure members are represented. We then went back and called a general meeting to inform members of this challenge. They gave us an idea for how to raise funds: everyone trading with a permit must contribute something and this was agreed, and members from all the branches donated R500 per trader; the NTHA came up with the deposit of R100 000. In addition, all 27 branches contributed R3000 each, plus an additional hundred per person from those who were trading with different licences.

The meeting was proposed by the NTHA with the aim of asking the Board’s legal team to update us on the Yeoville case. The second reason was to ask if there were any funds reserved for the industry. Cleo told us that there were no funds and that because Chief Director Martin Stevens was on leave, there was not much she could do. However, Khanyiso Nabo did update us about the case, which was held on 27 February 2017; it might take as long as a week as it had to be concluded. They also told us they were about to appoint a new state attorney, as the one they had All of this has to be done so that traders for the past three years had personal can trade with licences, as we were commitments and the dates clashed. We promised by the late MEC Kholisile also told them that we wanted to help Nkosipendule. The man had a clear them by appointing an advocate, as we vision for this industry: if permits were advised that the fifteen members can be converted, black business will who are friends of the court are not remain with the rightful owners, and the enough, as they were representing the economy of the country will have a great whole of the Gauteng trading community chance to grow. – there is a need for associations to take part. Phumzile consulted with three On 6 February 2017, the executive of associations that are also representing NTHA had a meeting at Umnotho House members with permits and told them with the legal team of the Liquor Board, that funds were a problem to all. We represented by Khanyiso Nabo (Director), also tried companies like Distell and Funeka Jobe (Chief Director), and Cleo Heineken but without success. Hence we Bodibe Lushaba (Director for Education). asked the Board to fund or help us, but The NTHA was represented by Fanny we were told there was nothing that they Mokoena (President ), Monde Dhladhla could do without the chief director. We (Deputy President), Phumzile Ratladi were however encouraged by Khanyiso, (Secretary), Meisie Twala (Chairperson of who supported the decision we had the Diepkloof Branch), and Rose Pieterse taken as an association and advised that as long we do not take the case back, (Treasurer of Kliptown). THA has promised that this year it will focus on the Yeoville case, which influences the future of all permit holders in the trading industry. We will fulfil the promise to help where we can, as an association that represents members who are permit holders and have invested in their businesses for fifteen years. Some have more than three employees, some owe bonds, some owe vehicle loans, etc. Most are taking care of their families and sending their kids to school.

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As a result, advocate Dali Mpofu represented us in court. Members were all in the court chanting and peacefully singing and praying. Judgment was reserved. We would like to extend a big thank you to all the chairpersons of the branches for their great spirit in helping with the contributions and for telling members about the importance of this matter. A big thank you to all the members who contributed their R500 from their small businesses, which are not even making much profit because of the big white businesses that are mushrooming and are so hard to compete with. Viva, traders! Forward with making sure that we keep the future of our industry to ourselves as black South African men and women of business. We would also like to announce that NTHA President Fanny Mokoena and General Secretary Phumzile Ratladi are sitting on the Black Business Chamber under Nedlac, and are busy with the bill. Get the full story in the next issue of Spotong

Phumzile Ratladi Secretary, NTHA

? E C I R P T A H W FREEDOM AT SALTA COLUMN

el let down Black entrepreneurs fe

n 27 April, South Africa celebrated Freedom Day, in commemoration of the day in 1994 when, for the first time, we could all cast our votes to choose who would lead our country. It was 23 years ago, but I still remember the day vividly. I remember when Mandela’s release from prison was announced. I was working for a certain hotel and had just knocked off for the afternoon. I joined the crowds on the streets of Johannesburg, celebrating the release of our leader, jailed for 27 years for fighting for your freedom, especially us blacks, the people most disadvantaged

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by the licensing saga

by apartheid. We marched in homage to our heroes until late. It was the death of apartheid and the beginning of a better life for us all as a country. This year, I asked myself if this day really should be remembered, especially by shebeen owners like ourselves. On that day, we as black entrepreneurs thought we would attain our economic freedom, unsuspecting that this freedom would be reserved for the politically connected few. When SALTA, in collaboration with the Gauteng government, devised the shebeen permit, I was unbelievably relieved and excited to think that our government was really catering for us. This was the first step in assisting us to acquire shebeen licences. Certain of our country’s laws make it virtually impossible to apply for a liquor licence in previously black townships, although the process is quite simple for residents of formerly white suburbs. For these reasons, we have been operating with permits since 2003. Our future has remained uncertain, since it has never been clear how long we would have to operate with permits – hence our relief when the Gauteng government embarked on the process of converting permits to licences. Owing to the red

tape involved, the government decided to take a “short cut”. We were convinced that our government was indeed standing by us all the way, but the outcome was unfortunate. The government has been taken to court for not following the correct procedures. The case was heard on 27 February 2017, and we are awaiting the judgment. We have never known the government to win a single case when taken to court. Our president has lost so many court battles, as well as the various government departments; the most recent examples are the cases concerning the Department of Transport and the nuclear deal. Will our government emerge victorious this time? This is why I doubt whether we should celebrate Freedom Day if our future as black entrepreneurs is hanging in the balance. Time permitting, I would have loved to touch on the concept of the shebeen and the history associated with the name. I am afraid that our heritage will soon be wiped out by the very government we voted for. We are patiently awaiting the outcome of this case. Mish Hlophe, President, SALTA

SPAZA SHOPS

E N O B K C A B THE Y M O N O C E OF THE pport Spaza shops deserve su

paza shops are the backbone of South Africa’s township economy and form a most visible and vivid backdrop to the vibrancy of township life. They are symbols illustrating the dichotomy of South Africa’s economy, as these makeshift retail spaces in residential areas stand in stark contrast to the consumer landscapes of the formal economy such as malls. Spaza shops, which began appearing in the mid-1970s, derive their name from the vernacular township slang word meaning an “imitation” of a real shop.

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From the Zulu verb “isiphazamisa”, “spaza” also means “hindrance” or “annoyance”, possibly referring to the way in which these shops were either viewed by privileged segments of society and larger retail outlets or by those that lived close to them and became annoyed by foot traffic and noise. However, today, the tide has been reversed as several hindrances or barriers are besieging spaza shop owners today. Tracing the history of spaza shops reveals how this informal sector of the retail economy is entrenched in the

legacy of discrimination and a history of struggle. Some see the spaza shop as a by-product of racial segregation policies, which once pursued and pushed forward a strategy of separate development, seeking to suppress the spirit of black African business, commerce and trading opportunities, only to ignite entrepreneurship from the home or garage. In recent years, and following the dawn of South Africa’s democratisation, the spaza shop has at times become a focus of conflict, which has revealed underlying tensions between township

residents and people of foreign culture. This is a growing issue not only in South Africa but also in many other parts of the world, partly due to the widespread espousing of neoliberal economic globalisation policies and partly due to institutional failure.

Foreign ownership in spaza shops grows We often view the spaza shop as something very South African – part of a unique cultural heritage. A study by Unisa’s Bureau of Market Research (BMR) estimated that 300 000 jobs are created by the spaza economy and that it contributes R9 billion to the economy per annum. However, it is not an exclusively South African enterprise as the majority of shops are owned and operated by immigrant traders and foreign nationals. To a degree, it is perhaps the largest form of foreign direct investment in the country. There is also nothing strange or nefarious about spaza shops being owned by foreign nationals. In fact, we can argue that it is a hallmark of how South Africa has liberalised its economy, eroding trade barriers and opening up its borders – standard features of all liberal economies, which by definition welcome a free flow of people, goods, services and investment. We can also name many other foreign national companies operating in South Africa in the formal sector of the economy. It is therefore important to take stock of the performance of South African small business owners operating in the shadow of the formal economy in retail. If there is a genuine commitment by the private and public sector to improve growth in the South African economy, a focus must fall on working to remove the barriers that prohibit sustainable growth for South African spaza shop owners.

Start-up capital essential A recent study by the Sustainable Livelihoods Foundation, “The Informal Economy of Township Spaza Shops”, found that South African-owned spaza

shops are less competitive than foreignrun spazas. Foreign business owners of spaza shops tend to lay out more capital in informal retail startup ventures than their South African counterparts do. The study showed that the average value of the startup investment in a spaza shop for foreign shop-owners is R45 000 compared to R1 500 to R5 000 invested by South African small-business entrepreneurs. A recent FinMark Trust study showed there is inadequate knowledge among small business owners of the benefit of credit as a financial tool. Participants in the survey indicated that they do not borrow money because they do not need it or do not believe in borrowing money. A smaller percentage of candidates do not borrow funds because they are scared or feel they do not qualify for a loan. Having access to formal credit that will ensure enterprise growth will improve the growth of spaza shops in general. Programs geared to facilitate access to credit should target especially the poorer provinces in our country, where smaller businesses rely on finance that is more informal. Improved access is necessary for large firms. According to Small Business Connect, an online publication, in May 2015, the Minister of Small Business Development, Lindiwe Zulu said the department would also look to reduce by-laws and red tape and draw up plans to review policy to enable market access and proper registration of businesses. Credit provision should be supported by extensive skills development programmes, because spaza shop owners are being held back by a combination of inadequate retail and merchandising knowledge. Also, spaza shop owners have insufficient bargaining power to effectively negotiate discounts, which puts them at a disadvantage. Crime is another problem that spaza shop owners face. Interestingly, there is a relationship between crime and

pricing, as discussed in a research article on competition and violence in the spaza sector in South Africa.

Business incubators Government should continue to find better ways to help this industry grow and equip shop owners with the necessary business skills to run and manage their stores. More business skills training must be provided by the DTI, the Department of Small Business Development, local business chambers, and the Wholesale and Retail Sector Education and Authority (W&RSETA). We have also not really seen spaza business incubators – this type of initiative can really stimulate growth and sustainability. South Africa needs to help spaza shop owners grow this informal economic industry. Government should partner with NGOs or even training institutions to provide business skills courses to equip spaza shop owners with the necessary skills and training needed to run a business successfully. With limited space to stock products in bulk, spaza shop owners are forced to purchase their goods in smaller quantities, which limits the opportunity to grow their businesses into more successful and larger enterprises. Spaza shops in general rely on wholesalers and distribution centres for their wares, mainly commodity items, as the quantities they purchase can never match wholesalers nor warrant a direct account with a manufacturing supplier. This further hinders growth. Due to smaller quantities purchased over a basket of limited items stocked, negotiating power with a supplier is limited. All these challenges raise questions regarding the sustainability of small retailers and confirm that there is a need for local traders to be empowered with skills to manage their businesses better for their own survival. Munir Jeeva, CEO, Afri-Save www.spotongmag.co.za

WORKPLACE FRAUD

STICKY FINGERS ud an cure for workplace fra Prevention is better th

s much as every employer would love to trust the employees whom they pay every month, the sad truth is that workplace theft is an all too common occurrence. Statistics show that as many as 75% of employees have stolen from their employees at one time or another, although crimes vary in seriousness from petty theft to serious fraud. Theft of product, cash, billing fraud, claiming undue overtime, payroll fraud, claiming receipts for personal expenses and theft of equipment are among the most common forms. Even business partners have been known to help themselves from the till. Unfortunately, theft from employees and associates can break a small business, so it’s vital to be vigilant and pick up the signs before things get out of hand.

The warning signs Sometimes a customer, vendor or employee will tip you off, but often you won’t notice a thing. Here is a check-list of indications that things may not be what they seem. Lifestyle changes. You haven’t awarded anyone a big raise recently, so where did that employee’s new car come from? Work habit changes. Why is the employee who has always arrived late suddenly started arriving long before everyone else and staying much later? New friends. When two employees have suddenly become “as thick as thieves” and are acting a bit strangely, it’s probably worth looking into. Befriending the vendor. Being friendly is good business practice, but an employee who is always favouring a particular vendor with gifts and tokens might have entered into an inappropriate relationship. Absenteeism. When an employee is off work at lot and it’s got nothing to do with something at home, it’s possible the employee doesn’t want to be at work when theft is taking place. 12

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Too diligent. Be suspicious of the employee who is never absent and never goes on holiday. It’s possible they are incredibly dedicated, but it’s also possible they’re covering their tracks by making sure nobody ever fills in for them. Strange cars outside work. If you keep seeing a car you don’t recognize around your business, especially if they’re hovering around a possible pick-up point, write down the license plate and maybe call the police. Cash registers go strange. Look at the till slips. An unusual pattern of refunds or voiding of sales means it’s time to take a closer look. Damaged goods. You know your business better than anyone. When the number of damaged goods is abnormal, you’ll probably find that something untoward is happening. Too many entry errors. Everybody can make an honest mistake with the bookkeeping, but if it keeps happening, it’s a red flag.

What to do A pattern of behavior is cause for investigation but doesn’t constitute proof. It’s very important not to accuse anyone before your investigation yields evidence. Document your proof so that your case will stand up in court. You might want to install video cameras in the stock room, for example. If you have proof of the theft, you can either call the police and have them arrest your employee, or you can follow disciplinary procedure and dismiss. If your employee is arrested, he’ll still be your employee until dismissed – and it is procedurally unfair to dismiss someone who is in jail. Best hold the disciplinary hearing first before contacting the police. Of course, if the crime is very serious, involving arms, ammunition, drugs, or very expensive items, rather don’t take chances and call the police at once.

Crack down on skimming fraud Your employee working behind the counter is diverting cash sales from the register into his pockets. The employee might take cash as a “short-term loan” intending to return it later. Or they might take the money from a sale and gives the customer the merchandise free. Employee discounts can be abused when a customer pays full price and your employee collects the total amount, then uses their employee discount to lower the total amount, pocketing the difference. The best defence against this sort of abuse is your accounting system. Count the cash daily yourself to prevent “short-term loans”, find who is generating “no sale” invoices, count your inventory frequently, and insist on personally approving employee discounts.

DNA – game-changer? According to Monica Hallin, CEO of Vindico Group, “The next big thing in property and intruder protection is advanced forensic marking with DNA. The DNA can be applied as a gel or grease to property and goods for definite identification or sprayed on robbers and burglars during attacks to securely identify them afterwards. This is a modern, inexpensive, easy and efficient security solution, very preventive – the bad guys do not like DNA. In the UK, often a leader in modern security solutions, DNA markers has been used extensively with very positive results – more than 80% reduction in crime, a study shows. I predict that shops, banks, warehouses, etc., but also individuals in many countries will embrace DNA in 2017. It will be a game changer much like CCTV was” (bizcommunity.com).

SOCIAL INVESTMENT

K C A P E H T G N I LEAD

h Africa

ut ard of in suburban So

a problem unhe Creating a solution to

hat do you do when you see people suffering because of a lack of infrastructure? Do you shake your head in sorrow as you walk away and comfort yourself however you choose to or, do you brave the emotions and become a part of the solution? For Grey Design, a local advertising and design company, the answer was obviously the latter. In South Africa’s dense, growing metropolitan areas, thousands of people do not have visible house numbers. This is not just an inconvenience, it’s a life-and-death situation as it means that emergency services cannot always reach people in time. Introducing Satellife: a simple, life-saving solution which employs the use of effective visual design to aid residents who encounter medical and other emergencies. Satellife employs the use of creatively designed, multi-coloured vinyls which are stuck onto satellite dishes and mounted onto houses, allowing paramedics and other emergency professionals to easily locate house numbers in the event of a crisis. The project which is in its pilot phase, saw 10 houses been given clearly marked house numbers. If successful,

Grey Design will approach local municipalities across the country with intent to roll-out Satellife nationally. Activations company Loxyion Connexion is Grey Design’s Satellife partner. “We would never have been able to get the project off the ground if it wasn’t for Loxyion Connextion, as they have deep ties and relationships in Soweto. They approached all the homeowners on our behalf to get permission and buy-in,” said Fran Luckin, Chief Creative Officer at Grey Design.

“Saving our planet, lifting people out of poverty, advancing economic growth… these are one and the same fight.” ~ Ban Ki-moon, Secretary-General of the United Nations.

“The plight of these residents isn’t heard of in suburban South Africa so our mandate is two-fold: provide a solution to this very real problem as well as create awareness. Kliptown was specifically chosen as the houses are close together and it’s difficult to see the house numbers – which makes it perfect for what we want to do,” she said.

A local Kliptown resident told of how her daughter fell gravely ill and sadly, died due to an ambulance having taken three hours to arrive. “I hope to see that other residents won’t have to face the heartache I live with every day, thanks to this clever idea,” she said. “It’s a great time to be working in emergency service assistance,” said Connor Hartnady, Emergency Care Practitioner and Lecturer at Department of Medical Care at the University of Johannesburg. “I’ve lost track of the incidents we’ve had to deal with due to paramedics being unable to locate distressed houses. Satellife is going to help us save many lives,” he said. For more information about Grey Design or to have a look at some of their other pieces of work, visit: • https://www.instagram.com/ greydesign_za/ • Grey_ZA Facebook Page • Grey Africa Twitter Page To follow the campaign, please search: #WhatsYourNumber #SattelLife

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FRANCHISING

E M A N E H T N I THE GAME IS g? Licensing or franchisin

onald Trump means different things to different people, but everybody can agree that his name is, quite literally, his fortune.

Steaks, vodka, hotels, golf courses, residential buildings, a university, casinos – the Trump brand has appeared on just about everything you can think of. However, just because a product or building carries Trump’s name doesn’t mean the 45th President of the United States actually owns it. The truth is that the biggest single source of revenue for Trump’s company comes from licensing his name out to third parties, who believe that its special “brand power” will help them sell their own products better. That means he gets paid even if the product, brand or property that his name is attached to fails. Of course, the reason companies pay to use the Trump brand is to leverage the success of an already established brand. Nothing succeeds like success. Licensing holds out the possibility for anyone to become as wealthy as Donald Trump – but how does it work?

Licensing versus franchising Licensing and franchising are part of the same family. Franchising means copying a specific, already existing business model under a franchise agreement between the franchisor (who owns the brand) and the franchisee (who wants to run a franchise like Wimpy, Steers or Mugg & Bean). There are always rules to running a franchise, and these rules are set by the franchisor. For example, the franchise operations manual will set out the standard operating procedures for the franchise. Marketing, staff uniforms and training have to be done according to the manual – the franchisee is not allowed to devise their own methods. More

than that, franchisees have to invest a lot of capital upfront before they can get started. Licensing is a bit different. There are some similarities to franchising – the trademark, for example, is controlled by the licensor (Trump won’t let you use his name just any old way) – but the licensee (who wants to make money off the licensor’s brand) doesn’t have to operate their business according to the licensor’s rules. In other words, the licensee is free to develop their own business model to sell the licensed product. For example, to sell Apple products, you have to enter into a licence agreement with Apple (if you try to sell their products without one, you will be sued), but Apple won’t tell you how to run your business. What’s more, you’ll be have the right to sell other brands.

Entrepreneurial spirit People who want a low failure risk on a proven formula, with training and operational support, who don’t mind being monitored, and who, above all, have the start-up capital, will tend to go for franchising. Licensing, on the other hand, is just the thing for entrepreneurs. Let’s say you come up with a great business idea. You have to convert the idea into a product, get it patented, and then find a company that can do the production and pay you a royalty. Large wholesalers will typically pay 5% of gross sales. That might seem like a small margin, but it isn’t, because they carry all the risk associated with having to sell a product. If it works out, it’s the perfect win-win situation. You don’t have to worry about ongoing expenses or overheads – provided your distribution partner does a good job of selling your product, you will earn money while watching your brand become a household name. However, before you start counting your profits, you might need some help with negotiations. Unless you’ve negotiated a licensing contract before, you should probably consult someone who has, or risk losing control of your intellectual property.

The pros of licensing • An independent business model. • Entrepreneurs manage their businesses independently from the licensor. • No need for strict operational rules and procedures. • More freedom to market and distribute the licensed product.

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INSURANCE

Y T I N G I D H T I W T I EX ily when you are gone

Image: Shutterstock

Take care of your fam

Many different types of funeral cover can be purchased. The three most common options for funeral cover are cash payout, cash-pay-out with funeral benefits, and funeral plan with living benefits. The most important thing to consider is what benefits you require. Shop around, and make sure the policy you choose covers your family’s needs. Some funeral providers offer extra benefits such as transporting the body of the deceased to the place of burial. Other popular benefits include unemployment and maternity benefits, so that if you become pregnant or lose your job, you can stop paying premiums for a certain period until you go back to work.

here comes a time in a person’s life when thoughts turn towards final things. We ask ourselves, what will we leave behind us when we go? What will be our legacy?

Apart from the memories inspired by our actions through our lives, we can benefit our dependants by leaving them a tangible financial legacy, to help them when we can no longer help them ourselves. This means making some smart decisions now – while we are still alive! The first step is to draw up a will. If you want to direct how your personal property, money and possessions are to be divided among your family when you die, you need to have a valid will. Otherwise, if you die intestate (without a will), your property is divided according to the laws of intestate succession – a process that can take years and often swallows up a lot of money. For a will to be valid, you have to be 16 years or older, and you need to be mentally competent. The will has to be in writing, and two people older than 14 have to sign as witnesses. You need to sign your initials on every page and sign the last page in full, in the presence of your witnesses, who must also initial and sign the will. In your will, you can appoint an executor and divide up your property. The executor’s job is to make sure your property is divided up as set out in your will. You can have a lawyer draw up a will for you, or you can buy a ready-made will from a stationery shop.

Funeral cover Funerals are an occasion for people to pay their last respects and support each other in a time of mourning. The last thing your dependents need is to worry about the cost of the funeral; by taking out the right funeral cover, or funeral insurance, you can help ease this burden in advance.

When it comes to funeral providers, quality is better than quantity. Having more than one funeral policy with different providers is usually a waste of money. According to FNB Life, people with more than one funeral plan can end up over-paying by up to 30%. It’s also a headache to manage several policies at once, because beneficiary details have to be kept up to date, not to mention the need to remember all the different debit order dates. Whatever you choose, though, make sure the funeral provider has a good reputation and is able to pay claims. Also, don’t delay – the closer you are to retirement, the more likely it is that your funeral cover provider will include a waiting period before any claim can be made.

Life and limb Going beyond funeral cover, life insurance is a costeffective way to provide your family with an income to keep the roof over their head and cover future expenses. It is also a good way of clearing your debts, so that your family isn’t held responsible for them. Imagine if they were evicted from their house because they couldn’t afford the instalments. Fortunately, everyone is eligible for life insurance, and it doesn’t have to cost the earth. Insurers are offering payouts of R500 000 and more for monthly premiums starting from R149. What you need to do is work out how much money it will take to cover your family’s needs, based on your present earnings. The following guideline to replace your earning potential is suggested by hippo.co.za: • Take your gross annual income (total income before tax) • Work out how many income earning years you have left, between now and retirement • Multiply your gross annual income by the number of remaining income earning years to get the life cover you need to replace your income • Subtract any debts or liabilities you currently have. www.spotongmag.co.za

BUSINESS PROPOSALS

M O R F T U O STAND THE CROWD Six ways to win over an

investor

ow do you get your business idea to stand out in a world full of amazing entrepreneurial ideas? Finding the right people to invest in your new business venture is not the easiest thing to do. You might have a lot of competitors who have better ideas to present. They might want to do something which aligns better with investors as well as clearer business plans. Stay away from trying to go with what’s in and popular. Rather focus on matching your business idea with the best suited investor for your company. Here are some tried-and-trusted ideas to help you sell your business ideas:

Market size Market size is important to investors because they want to measure the potential of your business idea. Investors typically invest in businesses that cater to a significantly large target market. The more stable and larger target market your brand has, the stronger your competitive chances when pitching to investors. Ideally, investors look for companies that have the potential to grow quickly. This will show that your business has a strong impact on its target market.

Background experience Investors look for entrepreneurs that are experienced in their field. It is also important for these entrepreneurs to have management teams that are known for leadership as well as good performance within the company’s industry. It’s important for entrepreneurs to show commitment and expertise when pitching to investors.

Uniqueness You need to show investors that your products/services are unique enough to make their investing services worthwhile. The products or services that you provide should have features that give you an advantage by distinguishing you from potential competitors.

Confidence Confidence is key when presenting a business idea to investors, but you don’t want to come off as too aggressive either. No one wants to invest in people that don’t seem too sure about what they are presenting. Confident entrepreneurs are most likely to walk away with funding from investors. People with confidence can easily sell their vision and the end goal is to present a very positive business idea. Besides evaluating your idea, investors are also looking at the kind of person you are.

Timing Timing is very important! The more concise you are in your presentation, the more effective your pitch will be. Investors value their time, so focus on the core components of your pitch. Give the investors a clear idea of what your business is all about and get straight to the point.

Readiness Make sure that all your admin and books are in order and up to date. Being on top of your book-keeping will show investors that you want to make sure that you spot any problem areas that need to be solved as well as maintain a healthy cash flow and clarity within the business. Khethi Ngwenya, Managing Director, SchoolMedia.

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S A E D I T H BRIG ENERGY

gy bill

Cut down on your ener

nergy is probably not at the top of your list of ways to save money for your business, but it should be. By adopting good habits and making wise investments, you can channel money back from energy to other areas of your business that need it more. Try these simple tips for minimizing your energy spend.

Into the light Sunlight is free, but electric light isn’t. However, you can consciously control the amount of electric light you use, which can reduce your energy bill by quite a lot. Try these ideas:

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• Turn off the lights in rooms that aren’t being used and have your staff do the same. • Take advantage of the sunshine: open curtains and blinds, turn off the bulbs, and consider putting in a skylight. • Replace your standard light bulbs with compact fluorescent bulbs (CFLs), which save energy and last ten times longer, or use light-emitting diodes (LEDs) – they last ten times longer than CFLs and, because they’re solid, don’t shatter like other bulbs.

Running hot and cold Winter is an energy guzzler – it’s not cheap to keep that electric heater running! Luckily there are ways to keep a consistent temperature without having to pawn your possessions, here are some tips: • Curtains and blinds at windows that face the sun should be kept open to raise the temperature and closed to cool things down. • An electric fan will pull down warmer air from the ceiling in winter and will keep things cool in summer so you don’t have to use air-conditioning. • Always close your external doors when using airconditioning. • Tune up your heating, ventilating and air-conditioning system for optimum performance twice a year.

Keeping cool It’s essential to keep food and drink cold, but it doesn’t have to be at your own expense: • Defrost and maintain refrigerators regularly, check that seals are in good order, and keep evaporators and condensers clean. • Open fridge doors as little as possible and keep fridges or cold rooms away from heat sources.

• Water needn’t be heated above 60°C – it will be comfortable for bathing and kill legionella bacteria.

Plugging into savings The biggest energy hogs can be computers, equipment and appliances. Stop feeding the monster with these cost-cutting tips: • Set unused computers to sleep mode or turn the monitors off yourself. • Unplug all office equipment at the end of the day, as electronics draw power for as long as they’re plugged in. • Battery chargers also need to be unplugged when batteries are fully charged, as they also leech energy – don’t just leave your phone on charge all day!

Switch to pre-paid electricity It used to be that prepaid electricity was unpopular among consumers, who preferred the convenience of an alwayson supply to the cost savings that pre-paid makes possible. However, the benefits of pre-paid electricity outweigh the disadvantages. You can: • Monitor how much electricity you use by tracking how much you buy and finding out which appliances are causing your usage to spike.

Some like it hot

• Budget better, because when you know how much you need from month to month, you can forecast how much you’ll need to spend.

Hot water uses up to 40% of a typical household’s consumption – reducing losses in this area can make a big difference.

• Avoid the annoyance of reconnection fees that have to be paid every time you get disconnected for missing a payment – your meter will tell you when it’s time to top up.

• A geyser blanket will prevent your hot water geyser from losing heat throughout the day.

• Be secure that you are paying the right amount – paying upfront means you’ll never be shocked by an unexpectedly big electricity bill.

• A geyser timer will help you control usage by setting the geyser to heat up only when you need it.

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BUSINESS CAPITAL

? T X E N ’S T A H W , S S E C C U S IG SO YOU’REssAthB rough funding

Growing your busine

n my opinion, growing a business has never really been about relying on others – it’s about your ideas, your implementation and you taking the risk. But, of course, without financial support, a sounding board for advice and possibly the outsourcing of some of your core business functions, there is just not enough time in a day, a week or a month to focus on the growth of your business. In fact, today – especially in a tough and more competitive business environment – optimising your working capital to ensure bottom line growth and a cashflush business is critical. Cash flow is the lifeblood of any business, particularly for small and medium businesses. You don’t have massive amounts of cash to fall back on when times get tough or when debtors don’t pay, and what about expanding and growing – where does the funding for this come from?

The good news is that today, it is not just the traditional bank that offers funding. There are alternate lines of credit and funding available to businesses who need a helping hand – businesses that want to expand but can’t seem to find the disposable cash; and businesses that have a great offering with constrained cash flow. It is merely about seeking out the right funder and identifying which solution best works for you. So if your business is in an intermediate growth phase and you’re not ready just yet for a conventional line of credit or you want financing that traditionally yields lower interest rates, for example, then property-backed lending may be the right solution for you.

What’s more, the loan facility can either be structured as a term loan, where the borrowed amount is then repaid in equal instalments over a fixed period of time, or as a revolving loan facility, where an overdraft facility is provided and you service the interest portion of monies borrowed on a monthly basis. It can be tailored to meet your specific requirements, which means that not only do you get the necessary capital, but you have the support and peace of mind. So if you are looking to expand your business, it’s time to consider your options and identify market partners that can help take you to the next level. Get smart about your cash flow – not only will you survive leaner months, but very importantly, you will be able to look at business opportunities and growth areas without being hampered by uncertain flow of working capital. It’s your business on your terms, so make sure you harness the power of being cash flush!

Image: African Business

In fact, world-wide, property-backed lending is growing in popularity as a way for both individuals and businesses to secure short-term credit. In South Africa, it is no different as businesses are realising that they can Consider this scenario: you own a leverage their assets to secure fast and reputable tavern, it’s been in operation flexible credit. With market volatility, for nearly 10 years and you have a well- this is exactly what is needed should established clientele. You’ve considered your business have a cash flow or working capital requirement. renovating the place and perhaps even expanding to include a restaurant area In addition to being seen as an easier for patrons that don’t necessarily want and often quicker way to qualify to drink. But where does the capital for finance, there are also a host of come from?

advantages that property-backed lending provides, including: • Improved liquidity • Higher levels of flexibility • Easier to comply with regulation as there are less covenants • Stepping stone to other products through building a trust relationship with your provider

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RETAIL NEWS

S S E R P E H T HOT OFF spires

d in News that informs an

OUTH AFRICA’S S S R U O N O H T LA A M PAR EPRENEURS TOP TOWNSHIP ENTR The Parmalat Phuma Phambili programme, initiated in 2015, aims to work with emerging fast food and retail businesses as a business enabler, giving these township startups a muchneeded competitive advantage. It has honoured five township entrepreneurs for their outstanding efforts in successfully growing their retail and fast food businesses and as a direct result, creating more jobs for members of their local communities, at an event held at Moyo, Melrose Arch. In 2016, businesses participating in the programme were assessed against a combination of the following elements: • Business growth as a direct result of stocking and selling Parmalat Cheese Slices. • Job creation as a direct result of selling its cheese slices and growing the employee base accordingly. • Use of cheese slices branding and items (such as signage and fridges) in growing the business in a positive way through increased turnover and visibility.

The winners of the second annual Parmalat Phuma Phambili programme are: • • • • •

Betty Ndawonde of Zakhele Fast Food in Dobsonville, Gauteng Busi Dladla of Zikhiphani Fast Food in Senaoane, Gauteng Pule Babie of Pule’s Fast Food in Naledi, Gauteng Doris Matatanya of PKP Kitchen in Limpopo Maryjane Ngwenya of Kota Land Fast Food in Mpumalanga

These entrepreneurs recorded phenomenal results in 2016, with sales increases ranging from 55% at Pule’s Fast Food to 317% at Zakhele Fast Food. Significant employment opportunities were created because of these increases, including the hiring of 12 new staff members at Zakhele, eight additional staff members at Zikhiphani and five full-time staff and two part-time staff members at PKP Kitchen. The incentive for businesses to use Parmalat Cheese Slices is the opportunity to gain access to invaluable outlet support from Parmalat, to help them grow their businesses. This is in the form of access to improved equipment and branding; enhanced marketing collateral, and more efficient production to help entrepreneurs achieve better margins. Programme participants also receive items such as TVs, fridges and Chromadek signage boards to help give their businesses a more competitive edge. 22

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SH CRUSADERS ALL-CONQUERING CA With a proven franchise model that spans more than 20 years, Cash Crusaders welcomed its 200th franchise store to the family at the popular Protea Glen Mall in Soweto on 24 February 2017. Since 1996, the Cash Crusaders business model has proven itself time and time again against recession and fluctuating economic conditions, making it a sought-after franchise opportunity for passionate entrepreneurs. This year the proudly South African group aims to open thirty more franchise stores, further strengthening its reputation as the largest secondhand retailer in southern Africa, three times the size of its closest competitor. This 20-year success story is attributed to the company ethos of helping entrepreneurs be in business for themselves, but not by themselves, coupled with a successful three-tier business model that allows franchisees to maximise their profit potential by diversifying their service offerings. In line with this strategy, all stores trade in competitively priced secondhand items including mobile phones, appliances, laptops, electronics, and more. In addition to its secondhand offerings, Cash Crusaders is committed to being a niche provider of quality private label new goods, giving customers access to a wide variety of value-for-money new goods which are sourced internationally. These range from home theatres, electronics and car audio to musical instruments, housewares and smartphones and include private label brands such as DXN Pro, Dixon, Jebson, Sanchez and Amber. These brands make high-end consumer goods more accessible to South African consumers, such as DXN Pro DJ equipment and the Sanchez range, which together make Cash Crusaders the largest DJ and musical instruments retailer on the African continent.

K BREAD BOUNCES BAC With excess carbohydrates increasingly under scrutiny, leading bakery ingredients supplier Anchor Yeast is on a mission to show that South African bread offers great nutritional and price value in every slice.

REVEALED S R E N IN W R A E Y E H T PRODUCT OF South Africa’s best products, recognised through a market-leading independent consumer survey, were announced at the Product of the Year gala event in Johannesburg in February. Based on the independently verified feedback of the 5 000 consumers surveyed, the most innovative products of the year for 2017 are: CATEGORY Baby care Beverages Biscuits Bakers Breakfast Chips Dairy Beverages Dessert (Heritage) Female Deodorants Feminine Skincare Food (Heritage) Fuel Hair Treatment Hairwash Healthy Snacking Home Appliances Male Deodorants Male Grooming Mayonnaise Mobile Phones Motor Lubricants Popcorn Pourable Sauces Television Therapeutic Skincare Wearables Yoghurt

WINNER Epi-max Baby & Junior Range Fuze Tea Eet-Sum-Mor Chocolate Chip White Star Instant Maize Porridge Doritos Deneys Swiss Dairy Gourmet Drinking Yoghurt Ultra Mel Vanilla Flavoured Custard Shield MotionSense Johnson’s Vita-Rich Big Jack Pies BP Ultimate with Active Technology Dove Intensive Repair Treatment Mask Tresemme Beauty Full Volume Planters Nuts Hisense Ice Maker Refrigerator Shield MotionSense Schick Hydro 5 Miracle Whip Samsung Galaxy S7 Edge Shell Helix Ultra Simba Kettle Popped Flavoured Popcorn Wellington’s New Recipe Tomato Sauce Samsung SUHD TV Vaseline Camphor Restore Samsung Gear VR NutriDay Yoghurt

At a recent promotional industry event, Lorraine Bezuidenhout, bakery business director at Anchor Yeast, asserted that South African bread offers consumers good all-round value: it is not only an affordable staple available in multiple varieties but also has many health benefits. “Since 2003, most breads have been fortified with a number of vitamins and minerals, including vitamin A, iron and zinc, which are important from a public health perspective. And last year, bread manufacturers also reduced the amount of salt (and thus sodium) added to their loaves,” she noted. “Bread is now required, under legislation restricting the salt content of many foods, to have a reduced sodium content. This is significant, given that the average salt intake in South African adults is 8.6g/day – well above the World Health Organisation’s recommended five grams a day.” Despite the fact that bread is one of the five most commonly-consumed foods bought by eight out of 10 South African households, many consumers don’t realise their regular loaf of bread has so much value to offer. This is just one of the findings coming out of a recent review of the local bread industry by well-known dietitian Jane Badham. The review was commissioned by Anchor Yeast and presented at the event.

A Heritage category was also included for the first time in this year’s endorsement programme, offering multiple divisions in line with the other established Product of the Year categories. www.spotongmag.co.za

LIQUOR NEWS

THE TA VERN T ATLER

NEWS FOR T HE LIQ Increa UOR T sing S RADE The A A hop B taking InBev Hop s s produ locati place in Ge Network w o o ction where ns in the S rge – one orkshop outhe of onl h o p s y r “ cult nH hav We fou

em iva eb ar r to Sou e bringing the So ted since 1 een succe isphere th s 9 u s 3 full 5 – aim poten th Africa be e brewing craft i th African s to in y t ndust v i a a l r i o e trodu f Sout cause of th world ties to ry and These The gl ce h e o t uniqu interesting African gro huge SABM bal busine innovation he AB InBe e w iller a a v d s n s e b d p c e o a c s m rt ause t pecia n hops. n be gro is set l h to unl d Anheuse bination o ment. h w e ops a n s e va an f r Buhol o expor zer, AB ywhere els rieties can re t pote ck South A -Busch (AB e,” sai hope not frica’s ntial b InBev Africa InBev d t ) n y a about hey will be Hops direc Willy expor hop variet utilising u gricultural ter by e nique ies to t t locally he quality qually as e or. “We becom 2021 S . an xc -b e a ne outh The e w t ant to red varieti d potential ited x es as use th of the Africa pansion pl we s em in a n their b are, and e AB InB increa -bred hop n means th eers g variet singly e at Sou v A frica’s loball devel world ies wo th used y.” a o increa pment visi gricultural which and particu in beers ar uld be o o s l n a a u e l r n t f h l o h y d o r Sout ough in cra ps pro the to 1 0 perce th h ft 0 n d than 2 0 tonnes p uced by 1 Africa is to the ho t of the wo ey account beers, 50 ton er yea rld’s b 5 for ju ps pro 0 t o nnes w marke ne st r, eers, u duced t. ill be of which m s se 20 two . for th o % of e expor re Most t of the occur s in Eu world’s hop 48th p rope a produ at 34 arallel nort nd America ction d h , bred s egrees Sou . However, near the i p with t ecialist va th, hops bre n George h r shorte e warmer w ieties that fl eders have Brewe r summer d inter clima ourish t a r breed ies Hops F ys. The Sou e and arm (S ing pr th Afr o A introd i uced gramme ha BHF) hops can six co yields s s u cc m the w comparable mercial va essfully orld. rie to the rest o ties, with f

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tamp s l a n o i ternat n i s n r a e unning r r e r e a B e y k e h Windho al for elevent hieved internatio(DnaLlGG)oQlduality ov r ac haft nd Lage hafts Gesellsc ble Silver. The of appr c t raught a

er ern Tatl The Tav

respecta ding tes riants D andwirts Beer va 7 Deutsche L riant earned a tion, with a lea rs. Its k e o h d 201 ecto Win nisa ht va s at the s d food s e its Lig bal orga standard n awards, whil d credible glo agricultural an to which brand n f o s a o ti a a d g e rs n lu rati enc Eva ume quality n experi nd cons DLG is a at excels in the ns to traders a o centre th ards are beac standards. aw annual highest quality e ll meet th sesses a s and as ich beer is a e b ri c s DLG de licants, of wh lars: p ality pil food ap ory, in four qu g nd and subcate ally sou production ic g lo o n • Tech tly crafted food perfec nt value), e quality, (enjoym dietary d n a ty uct safe • Prod g and l labellin information for fu th ru T f • rency o transpa rs, e m consu criteria n quality d e n ductio fi e • D t the pro u o h g u thro . process e four h pass th receive ic h w ts Produc requirements awards t stringen Award Winner” On an . G the “DL , Silver or Gold 7 000 e 2 z n n a ro th B in ore ns from basis m annual gory submissio sed and te aly food ca e globe are an of experts. el th n s acros G’s pa d by DL e w ie v re

EEDED? N H C A l a radica L APPRO

RADICA

ys or avies sa r Rob D th Africa’s liqu te is in M u y o S tr h s it u te gula d Ind eal w Trade an is needed to re to effectively d h is c a y ro tr un app if the co industry buse. the a etween alcohol alance b r trade and b a r fo e ive quo ed to str unities from li nfortunately, th e “We ne rt U o th . p t y a p tr o s th ic e du econom tion of the in om the revenu re far less la a fr y tr s u d the regu gains we get m the in deal with the ic o m fr o s n e o iv ec e,” ment to ent rece ol abus governm t it costs govern ences of alcoh Eastern a u e than wh nomic conseq address to th an co socio-e ter Davies in mmit. u is said Min vincial Liquor S the ro costing P Cape buse is ajor cause a l o h o am at alc r in rated th al as it is He reite ctor a great de jor causal facto a e s m c . publi ts and iolent crime acciden v of road violence and c ugh the domesti ates thro de and g le e d took of Tra uor rtment r Davies Ministe that the Depa the National Liq e ls th a in s g o d de asin prop de incre has inclu 8 Industry ent. These inclu se age from 1 ha Amendm king and purc ing, regulating n is legal dri tricting advert g liability for s in re c , u 1 trod and to 2 ibutors, hours, in trading turers and distr d awareness. c an manufa ing education pe y stern Ca intensif y the Ea ent, b d te s o m h Develop mit was The sum nt of Economic l Affairs. e ta n m Depart nd Environme a Tourism

ation m r o f n i umption ional nds t i r t of cons y u it n rs make e e a k r s a div sumers a b n w o o c ll m c a s i t lp to eg and he justmen “This ad to be reflected Pernod le for all strat ale in s rn es.” uropean patte b le choic a es the E 017 rge sc l ib o s i la h n c a l a o e a h p n e c v s 2 v u re a “initiati ated 13 March ue on s ffer full nutritio 017. 2 is “uniq o that the ate d

f s ation propri added ard will e end o ve it say Pernod ion’s communic rs to ensure ap played on all In a mo try,” Pernod Ric ic brands by th e s s g Commis dustry produc essages are dis line with the steps to the indu on on its strate stantial ing units g in ti nm b a in o u it ti s rm v a d other n ly, it is in in fo e rm p k in as ta k-kee al info es. More broad rnod Ricard an .” h c y n t d to n io a s e it ia s g lr tr it a g l Pe ks nu of its materia 013 by ontent c bevera nch drin and spir The Fre e nutritional c h 85% of such alcoholi ents taken in 2 of beer, wine th it m rs convey consumers, w commit lobal produce with a ing g d e a n o (SKUs) to online. le h p rt via sma s well available ccessed rific content, a and a y ll a ic lo p a s, protein ducts’ c tent is ty The con and details pro ey contain fat, th e QR cod gree to which e ess as the d rates. vide acc d and pro ressed both y g h in o d rb n a c xp rsta mon to tent is e er unde consum formation, con ntity most com 5 ml e v ro p a in , ine 2 e qu “To im vant ost rele ohol and by th Campo Viejo w says. m e th r lc to od 50 ml fo unit of a .),” Pern per 10g uct type (e.g. 1 as whisky, etc d iv h ro each p c Martell or C a for Cogn www.spotongmag.co.za

TAX

EASY PAYMENT s

Your tax and UIF dutie

s much as we may grumble, we can’t escape the fact that we have to pay our taxes. However, the tax process can be stressful, with rules that seem complicated and burdensome. Fortunately, SARS has introduced a simpler system called Turnover Tax aimed at helping small businesses streamline the process of paying tax. Tax experts recommend that you should register with SARS for turnover tax if your business has a turnover of less than R1 million a year. If that sounds like your business, then the first R335 000 of your annual turnover will be tax exempt. Beyond that level, you can expect to pay 3% of your annual turnover in tax, without having to work out VAT, income tax, provisional tax or capital gains tax.

What records to keep? The big advantage of turnover tax is that you don’t have to keep nearly as many records. In fact, for a cash-based small business, there are only three types of record that you have to keep track of: • All amounts received • Assets with a cost price of more than R10,000 at the end of the year of assessment • Liabilities exceeding R10 000 You can download a record-keeping workbook from the SARS website: http://www.sars.gov.za/TaxTypes/TT/ Pages/default.aspx

The responsibilities of an employer

Apart from doing our duty as tax-paying citizens, we also have to look after When to pay? our workers. For small businesses, this • There are three payment dates. The means making a contribution to the first payment is on the last business Unemployment Insurance Fund (UIF). day of August, which will be Thursday, It’s important, because the UIF provides 31 August 2017. workers with financial relief if, for some reason, they lose their jobs or are unable • The second payment is at the end of to work because of maternity, adoption the tax year, on the last business day of February, which will be Wednesday, leave, or illness. If a worker dies, UIF also provides their dependants with assistance. 28 February, 2018. • The final payment takes place after the tax return is submitted and processed.

Employers have to register themselves and their workers with the UIF and pay their contributions every month.

How much to pay? Work out your Turnover Tax by applying the following sliding tax rates to your turnover:

0 - R335 000

R335 001 - R500 000

1% of the amount above 335 000

R500 001 - R750 000

1650 + 2% of the amount above 500 000

R750 001 and above

6 650 + 3% of the amount above 750 000

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How it works is that the employer deducts 1% of a worker’s salary and pays it on their behalf to the UIF every month. The employer also makes a contribution of 1%. In other words, the UIF has to receive 2% of the value of the worker’s salary every month. The worker pays half, the employer pays the other half, but it is the employer, not the worker, who is required to actually transfer the funds to the UIF. Workers have to be registered as soon as they are employed. The Department of Labour states that only the following workers are not subject to UIF: • Workers working less than 24 hours a month for an employer • Learners • Public servants • Foreigners working on contract • Workers who get a monthly State (old age) pension • Workers who only earn commission UIF has to be paid within seven days after the end of the month. Payments can be made by means of eFiling, electronic payments through the Internet (EFT), or at an approved banking institution. Find out more at the SARS website: http://www.sars.gov.za/TaxTypes/UIF/ Pages/default.aspx

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LIQUOR STOCK HEADER

S K N I R D R E T N I W TOP TEN Keep the cold at bay

s the cold closes in, it’s time to stock up on the type of tipple that’s guaranteed to chase away the blues.

WELLINGTON VO BRANDY

RICHELIEU BRANDY

(1 x 750ml) Price: R100.00

(1 x 750ml) Price: R120.00

HENNESSY VS COGNAC (1 x 1L)

Price: R500.00

LOVOKA CHOCOLATE LIQUEUR (1 x 750ml)

CAPE TOWN CLASSIC DRY GIN (1 x 750ml) Price: R 299.00

Price: R189.00

SCHWEPPES SOFT DRINK TONIC WATER

ABSOLUT 100 IMPORTED VODKA (100 PROOF)

(12 x 1L)

(1 x 750ml)

Price: R143.15

Price: R269.00

KNOB CREEK NINEYEAR-OLD KENTUCKY BOURBON WHISKEY (1 x 750ml) Price: R499.00

www.spotongmag.co.za

JAGERMEISTER HERBAL LIQUEUR

(1 x 1L)

Price: R279.00

CASTLE MILK STOUT CHOCOLATE QUART (12 x 750ml) Price: R183.00

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

LIQUOR STOCK HEADER

N O S A E S T X E N R O F TOP TEN DRINKS n of spring

Stock up in anticipatio

t’s always best to plan ahead. In a few months, winter will be a rapidly fading memory, and your patrons will be keen to celebrate the return of spring. Make sure you have sufficient festive stock in store!

JOHNNIE WALKER BLUE LABEL SCOTCH WHISKY

WINDHOEK DRAUGHT

OLMECA ALTOS 100% AGAVE REPOSADO IMPORTED TEQUILA

(24 x 440ml) Price: R250.00

(1 x 750ml) Price: R259.00

(1 x 750ml)

PONCHOS 1910 BLANCO TEQUILA

Price: R2,299.00

CASTLE LITE (6 x 500ml) Price: R70.00

(1 x 750ml)

FLYING FISH CHILLED GREEN APPLE FLAVOURED BEER

Price: R199.00

SOUTHERN COMFORT PREMIX LIME AND SODA

(24 x 440ml) Price: R260.00

(24 x 275ml) Price: R339.00

THE FAMOUS GROUSE SMOKEY BLACK SCOTCH WHISKY (1 x 750ml) Price: R239.00

TIO JUAN TEQUILA & STRAWBERRY INFUSION

SAVANNA LOCO TEQUILA FLAVOURED CIDER (6 x 330ml) Price: R79.00

(1 x 750ml) Price: R199.00

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

www.spotongmag.co.za

INVENTORY HEADER

R E T IN W R O F S K C O TOP TEN ST Keep your customers

warm and well

FUZE READY TO DRINK APPLELEGEND LEMONGRASS PRINCE TExA500ml) (24 EMBROIDERED BABY BLANKET

race yourself, the time is coming when sneezes and snuffles are the order of the day. Make sure you stock enough trusted favourites to keep colds and flu at bay. At the same time, make sure your shelves are loaded with comforting goodies to keep your customers’ spirits up.

DORITOS CORN CHIPS CHEESE SUPREME

Price: R209.95

(20 x 150g)

(85cm X 110cm)

Price: R241.95

Price: R139.00

GRANDPA HEADACHE POWDERS

OSRAM 20W ENERGY SAVER GLOBE

(12 x 25s)

Price: R517.95

Price: R89.00

WHITE STAR STRAWBERRY INSTANT MAIZE (10 x 1kg)

Spatong - Switching makes Cents - Print Ready Artwork.pdf 1 25/04/2017 11:35:11 Price: R192.45

BAKERS EET-SUM-MOR CHOCOLATE CHIP (12 x 200g) Price: R184.95

MED LEMON SER MENTHOL DISPEN (1 x 72s) Price: R267.95

BROOKES LEMOS SQUASH (6 x 2L)

Price: R226.95

NESTLÉ TE HOT CHOCO(12LA x 1kg) Price: R1,159.95

www.spotongmag.co.za

CMY

Switching Makes Cents The average lightbulb uses 42W of electricity while an LED lightbulb uses just 6W of electricity for the same light. Why switching to LED makes sense:

HEADER

G IN R P S R O F S K C O T S TEN GREAT Give your inventory a

spring clean

efore you know it, winter has given way to spring. Be prepared and fill your store with energising snacks as well everything that people will need to carry out their spring cleaning!

NESTLÉ NESTUM INFANT CEREAL WHOLE WHEAT AND FIVE CEREALS (6 x 250g)

Price: R118.95

COCA-COLA (24 x 440ml)

Price: R172.75

BOKOMO ONE-MINUTE MALTABELLA SCOTCHBRITE CLEANING KIT

(24 x 1kg)

Price: R799.95

Price: R28.95

GARNIER START AFRESH CLEANSING WIPES (1 x 25s)

GENESIS ANTI ALLERGEN DEEP CLEANING DETERGENT (1 x 750ml) Price: R99.95

Price: R37.95

JUNGLE ENERGY CRUNCH TROPICAL CEREAL (10 x 1kg)

Price: R438.95

BELUX ONE-PLY TOILET TO PAPER OMO AU CONCENTRATED (1 x 36s) LIQUID DETERGENT Price: R83.95

(6 x 900ml) Price: R459.95

ADDIS 15L BUCKET WITH LID Price: R99.00

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

www.spotongmag.co.za

E C N A D T S E T A L E TH TH AFRICA U O S IN N IO IT T E P M O C

! Y IT C G R U B O J R E V O S E K TA

he inaugural Club10HVP (Hip Hop vs Pantsula) Dance Competition is the platform where the latest sounds like Babes Wodumo’s “Wololo” will meet Nasty C’s “Hell Naw”, Gqom vs Trap as Hip Hop dancers & Pantsula dancers compete for the prestigious HVP best dance crew title.

prize plus R20 000 towards a charity of choice. Second place receives a cash prize of R10 000.

“Club10 is a brand that is proudly South African and the fastest growing Tavern brand in the country. Not only do we want our 500 (and counting) members to be proud of the Club10Tavern brand they are associated with because of the value we bring to their business, we Brought to you by Club10Tavern in association with Amstel, Johnnie Walker, want to engage with their patrons by giving back to the communities these Hunters Edge, Tovaritch Vodka and Vodacom, this is the most distinguished taverns are entrenched in. Providing Hip Hop vs Pantsula dance clash aimed platforms like the HvP Competition at contributing to the development and where South Africans can showcase their talent, is one of the ways we’re support of the HipHop and Pantsula achieving this. We’re celebrating talent! dance genres. Destined to be the Teaming up with Kan Communications largest in the city’s history drawing who are managing the project, this is an dance crews from all over the country, exciting dance competition we all are the competition will culminate in proud to be part of” says Elaine Bodha an All-Stars Battle at the Finale. The winners walk away with a R40 000 cash (Brand Manager – Club10).

Renowned competition judges include Vukani Khoza, Delta the Leo, Lorcia Cooper and Scelo Xaba. Finale host will be Ntombi Mzolo. Performing Dj lineup - DJ’s Tukie, Stokie, Morgan, Tshepo, Dwight and Sfiso. Finale takes place on 27 May 2017 at Sedibeng in Soweto, Johannesburg at 16h00. No under 18s allowed. Tickets available at the door at a cost of R50. For more info call Vusi Leeuw vusileeuw@gmail.com Cell: 0848240848

1 R E B M U N ’S A S N ADVERTISE I ! E N I Z A G A M E D A R TOWNSHIP T ISSUE 21

sa’s no. 1 town ship trad e maga zine www.spoto

ngmag.co.za

Communicate directly to more than

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Combined approximate monthly spend in excess

R450 million on product and services for their businesses

For more information contact pressman@contactmedia.co.za

THE BACKBONE OF THE ECONOMY

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Estimated readersip

Read by business owners and their managerial staff.

S E G A R E V E B W E N D N A R B NEW LIQUOR PRODUCTS

The latest offerings to

ers

tantalise your custom

NATURAL FLAVOUR The Glenlivet has released a new rare whisky, its Nàdurra Peated Whisky Cask Finish, finished in American oak casks that have previously held heavily peated Scotch whisky. This third release completes its rare single malt craft whisky range. The Glenlivet releases new rare whisky, completing its Nàdurra range. Bottled at 61.5% ABV Cask Strength / 48% ABV, the Nàdurra Peated Whisky Cask Finish is inspired by the authentic production processes used at The Glenlivet Distillery by its founder, George Smith, who originally used peat smoke to dry the malted barley. Finished in peated casks, the classic, smooth and fruity house style has been enriched with gentle, aromatic smoky notes. The latest release is presented in redesigned packaging, which includes a prominent batch number, cask-like stamps and a more visible translation of the Gaelic word, ‘Nàdurra’ – meaning natural. The Glenlivet Nàdurra Peated Whisky Cask Finish is available from selected stores countrywide at a retail price of R818.92 – the same price as Nàdurra First Fill and Nàdurra Oloroso. www.theglenlivet.co.za

ES INNOVATIVE NEW WIN Lanzerac Wine Estate has added a Chenin Blanc and Syrah to its premium range. The Chenin Blanc shows typical varietal characteristics with an abundance of apricot and peach flavours which are supported by ripe pineapple. The 22% Oak maturation ensures a soft, creamy finish with a lingering aftertaste. Perfect for lazy summer evenings as the weather starts to cool, the Lanzerac Chenin Blanc 2016 is ready to drink now and will reach its maximum potential if cellared correctly until 2018. The wine pairs beautifully with chicken liver parfait served with a homemade apple chutney and toasted brioche, sweet and sour pork, scallops, white-rind cheese such as Brie, and even roasted root vegetables. The Lanzerac Syrah 2015 is a lighter styled premium red that shows aromas of white pepper, coriander, fynbos and red wine poached plums, following through to a complex palate of ripe red and black berries with a savoury undertone. The Chenin Blanc is at R85 per bottle, and the Syrah sells at R140 per bottle. www.lanzerac.co.za

www.spotongmag.co.za

IN THE PINK Fitch & Leedes, known for their range of authentic mixers, has launched South Africa’s first pink tonic. With whiffs of rose petals and fresh cucumber, the new tonic pairs perfectly with Hope on Hopkins crafted premium gins. “The Fitch & Leedes Pink Tonic works well with our gins. Although hints of rose and cucumber are present, this tonic is not overpowering. With its gentle flavour profile and beautiful pink hue, it allows the botanicals in the gin to shine through, unlike many other tonics,” explains Lucy Beard, craft distiller of Hope on Hopkins Distillery. Fitch & Leedes can be found at leading purveyors of fine beverages, boutique wine shops, selected delis, fine dining establishments and cocktail bars at around R40 for a six-pack of 250ml cans or R36 per four-pack of 200ml glass bottles. www.chillbev.co.za

SPIRIT OF THE KAROO Black Mountain Karoo Dry Gin is a dry style gin in the classic tradition, with juniper as the fundamental botanical supported by citrus and ten of the finest Karoo botanicals. Black Mountain is triple distilled in a traditional fire-forged Cape Pot Still. The base for the spirit is a wine sourced from the Karoo and prepared specifically for the distilling of the finest grape base spirit. Double distillation of the wine base yields a smooth spirit base, which is then steeped with botanicals and triple distilled. The bouquet has a Turkish delight perfume with citrus, wild lavender and juniper. This exceptionally smooth gin has a rich mouth feel led by juniper, warm spice and grape fruit, and a lingering after taste with prominent liquorice and aniseed flavours. Black Mountain Karoo Dry Gin retails at R295 a bottle. www.facebook.com/BlackMountainGin

THE FAMILY O T N IO IT D D A W E N A Boplaas Family Vineyards in Calitzdorp’s heritage of crafting and distilling fine pot still brandy dates back to 1880, with the first order of casks sent to Cape Town harbour by ox-wagon and steam train for delivery to London. The latest addition to their distilled product range is Boplaas Whisky, a blended cask aged grain whisky, ideally to be enjoyed on the rocks or with a mixer. The Boplaas Whisky is made from the well-known South African staple, maize, and distilled to an alcohol content of 93% and then diluted with distilled water to 68% strength. The ageing takes place in American oak barrels for between 54 to 60 months. This is followed up with a short period in Boplaas brandy barrels. After the ageing, the whisky is once again diluted with distilled water to 43% and then bottled unfiltered. Boplaas whisky is priced at R220 per bottle. www.boplaas.co.za

TAVERN REVIEWS

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

Spotong chats to le

coming entrepreneurs?

JAZZ HOUSE

running of the household, pay my insurances and even go on holidays.

Owner: Mapule Ph

How do you handle difficult clients?

uti

If I see that my clients are too drunk, first I take their valuables and keep them aside for them. I also talk to them respectfully and calm them down if they I started my business in 1993. When I are being too rowdy. Anybody who fights started I had just lost my job and needed is banned and it is not negotiable. to make money. My sister gave me a R50 loan to buy two cases of beer and How do you give back to the that is how I started. I loved jazz music community? and had a great collection of cassettes. I attended jazz sessions weekly, and I generally help with whatever is needed. that’s why I called my tavern The Jazz It can be my time, money, food or House. I remember I only got electricity transport. It is important to give back to two months into running my business; I the community. then bought my first fridge for R500 with the money I had received from a stokvel What are your top-selling brands? pay-out. I have never looked back. Heineken, Amstel and Hunter’s Dry Do you run your business alone? quarts. Cider doesn’t sell too well at my tavern, they have been over taken by I run the business with my two children. box wine which is doing very well. I am a single mother, and with the business I have managed to put my What advice will you give to up-andchildren through school, support the How long have you been running your business?

MILLION’S TAVERN osa

Owner: Million Kh

How long have you been running your business? I started working in construction, and moved out into business in 2006. I saved up a little money, which I invested in the business. I started the business together with my wife.

How do you handle difficult clients? My customers know and respect me. They know that I do not tolerate fighting on my premises. When it does happen, I investigate what happened, and the culprit is removed or suspended. How do you keep your business booming? I make sure my tavern is like a second home for my patrons and they will always come back.

I would advise them to focus on their dreams and never get distracted from their business idea. Always respect your clients and give them good service because they are your employers. Under age people, even up to 25 years, are not allowed at Jazz House. Location: Ivory Park, Tembisa Organisation: SALTA

Ms Mapule Phuti

How do you give back to the community? As a family, we assist the community with donations for school kids, community member funerals and donations for transportation. What are your top-selling brands? My top sellers are Heineken and Hunter’s Dry, Black label and Hansa. I find the more established brands do well in my community. New brands struggle to sell.

Be respectful and listen to your customers to keep them coming back daily. Young people don’t generally show interest in our business, but if they did, I would be happy to help them start up.

Mr Million Khosa

www.spotongmag.co.za

Location: Tanzania Street, Klipfontein View Organisation: SALTA

Images: Tavern Owners

What advice will you give to up-andcoming entrepreneurs?

MALI’S PLACE e

Owner: Mali Masot

How long have you been running your business?

How do you give back to the community?

I started my business when I was quite young, back in 1988. I had just moved out of home as a youngster with a young daughter. My daughter now runs the business with me full time. It’s just the two of us, so I want to make sure she is completely ready to take over very soon. I have also employed two full-time staff members to assist with cleaning.

In partnership with KALTA, we give away clothes and food to the young, elderly and disabled.

How do you handle difficult clients? I have a rule that I only sell to mature adults. I do not allow youngsters in my tavern at all. I find youngsters are the ones who cause problems. What else do you do at your tavern? I host a lot of birthday parties, “after tears” funeral gatherings and personal celebrations for people who want to use the tavern as a venue.

My top-selling brands are Hansa, Black Label, Windhoek and Heineken. Klipdrift Premium is not selling very well and Johnnie Walker Red and Black are the best-selling spirits. What are your future plans for your business? When I eventually retire, I would like it to be a sustainable business with which my daughter can build a life for herself with. Location: 1925 Seloma, Katlehong Organisation: GLF

Ms Mali Masote

How do you give back to the community? It’s hard to identify people who really need help and people who are taking advantage. So I created a women’s league that I head up. Through this organisation we help underprivileged children and the elderly with food and clothes.

si Masuku

Owner: Johanna Se

How did you start your business?

What are your top-selling brands?

My business initially belonged to my son. When he unfortunately passed on, I felt it was my duty to carry on the business, and that’s how I started. We started selling out of the house; I then applied for a licence. Once it was approved, I extended the venue. I am now the sole owner of the business, but my daughter does help out a lot with day to day running. She will take over the business one day.

My top-selling brands are Hansa, Castle Lite, Hunter’s Gold and Heineken. My top-selling spirits are Gordons Gin, Viceroy and Johnnie Walker Red. I’ve noticed the sales of Johnnie Walker Black going down’ I think my patrons are struggling to afford it. Apart from beverages, I also sell ribs and chips every day. Selling food at my tavern is one of the conditions of my license. What are your future plans for your business?

How do you handle difficult clients? I have a great relationship with my clients. They know and respect my rules. It is not up for negotiation. As a result, I hardly ever have problems. I also have a rule that I don’t sell to drunk people, while obviously pregnant and underage people are not even allowed through the door.

One day, I would like to extend my business to include a chisanyama and have a beautiful lapa area for my customers.

Ms Johanna Sesi Masuku

Location: Ngema Section, Katlehong Organisation: GLF

www.spotongmag.co.za

Images: Tavern Owners

CLUB 75

What are your top-selling brands?

TAVERN REVIEWS

LINDIWE’S PLACE

don’t allow young people as they are rowdy and problematic.

li Owner: Betty Mtsha

What else do you do at your tavern?

How long have you been running your business?

I host a lot of the community soccer teams and I have pool tables which attract competitive pool players.

I launched my business in 1999. I was a single mother with small kids and needed to feed them. When I was suddenly retrenched from my job, I took my severance package and started this business. My first stock was four cases. I now run my business with my two boys and it’s a family business that maintains all our lives.

How do you give back to the community?

Are there any challenges you face in your industry?

Most of my clients are my neighbours and they know me, so it’s very unlikely that people will get out of hand. I also

Not really. I mean sometimes business does get a bit slow, but that’s business: it doesn’t go well every day.

idili

Owner: Walter Mur

How long have you been running your business? I’ve been running my business since 2002 with the help of my wife and kids. I lost my job in early 2000 and I needed a way to make an income. I noticed that people in my community needed a place to hang out after work which was close to home. So I took the opportunity and decided to start my business. It was very hard in the beginning because we were still new in a fairly new area and all I

could afford was two cases. Now we are doing well and business is doing well. I now have a child in their second year at North West University and two staff members. How do you handle difficult clients? If I see a client is too drunk and getting rowdy, I first try to talk them down until they’re calm. If that doesn’t work, I do not hesitate to remove them from the property and some of them get banned. Most of them do come back to apologise and never do it again. What else do you do at your tavern? I host snooker table tournaments, which is always entertaining for my patrons. I also have a community soccer team that always comes after their matches to celebrate at my tavern. This also attracts clients. How do you give back to the community?

Mr Walter Muridili

www.spotongmag.co.za

Unless they have the fortitude, I would advise them to get into other businesses because you need to be extremely resilient and strong in this industry. I find young people lose their tempers quickly. Location: Marjoram Close, Zakariyya Park Organisation: NTHA

Whenever people have funerals, I try to assist, not with just money but with my time as well. I like to be hands on in the preparations. Whenever we get the opportunity, we do great charity work like the 67 minutes Mandela Day challenge and the Christmas in July initiative.

How do you handle difficult clients?

MPO’S PLACE

Any advice for young people who want to become tavern owners?

Whenever people approach me for money and transport for funerals or assistance with important family events, I try my best to help them. I am also a member of the street security committee as well as a chairperson of an organisation called Liquor Traders against Crime, which deals mostly with

Ms Betty Mtshali

responsible trading. I also get involved in a lot of charity work. What are your top-selling brands? My top selling brands are Amstel, Heineken and Black Label and my topselling spirits are Klipdrift, Three Ships and Jameson. What would your advice be to any young people who want to own taverns? I would advise them to try something better like going to school and getting qualifications so they can have better careers. Are there any challenges you face in your industry? Our real challenge is with changing our permits to licenses so we can operate comfortably without problems from the police. Another big challenge for us is small fly-by-night taverns that mushroom overnight illegally without the correct permits and licences. They disrupt our business. Location: 2150 Flakvontein, Zakariyya Park Organisation: NTHA

NEW RETAIL PRODUCTS

F L E H S E H T N O NEW ers will demand

om Products your cust

EALS HASSLE-FREE KIDS’ M

E SYSTEM HEALTHY KEEPING THE IMMUN With winter approaching, it’s time to get serious about health. Immunity improves a person’s ability to face life’s challenges. It boosts energy and vitality which affects one’s physical strength, appearance and mental acuity.

The Oh My Goodness! range comes with a no-junk promise. All meals are free from MSG as well as added sugar and salt, and contain no added artificial colours, flavours or preservatives. The meals consist of locally sourced vegetables and certified free range beef and chicken. The new range comes with a ‘Taste Guarantee’: if children do not like the taste, Checkers will refund the purchase. There are currently five meals in the Oh My Goodness! range: • Beefy Cottage Pie – free range beef mince topped with buttery sweet potato mash. • Chicken, Bacon & Corn Pie – free range chicken breast pieces with bacon and sweetcorn in a cheese sauce topped with sweet potato mash. • Cheesy Macaroni – creamy, cheesy cauliflower sauce with macaroni, topped with cheddar. • Cheesy Chicken, Rice & Veg – free-range chicken breast pieces in a cheesy sauce with broccoli, corn and nutty brown rice. • Spaghetti Bolognaise – free range beefy bolognaise sauce with whole-wheat spaghetti, topped with cheddar. Price: R29.99

www.checkers.co.za

EY BAGS EXCITING NEW TROLL Whether it is the big monthly shop, or the smaller weekly one, one thing both supermarkets and consumers alike strive for is a slicker, more efficient shopping experience. Trolley Bags are designed to do just that. Trolley Bags Original are a system of four reusable shopping bags used to pack shopping at the supermarket checkout, sized to fit larger deep trolleys. In one simple action, the Trolley Bags system spreads out and rests on the deeper supermarket trolleys, providing a series of open and upright bags for shoppers to pack and sort shopping with both hands. Each durable bag holds up to 15kg and is designed to make shopping easier and more convenient. The simple system can halve the time at the checkout as packing is quicker and easier without the hassle of holding bags open. Price: R399.00

Bettamed™ tablets (and liquid) provide for advanced healing by removing infection and pollution from the body as waste. This allows the body to function at a higher level because it is not battling germs on its own. Bettamed™ works naturally to boost nutritional absorption by up to 500%. This boosts immune function, protects skin, slows signs of ageing and soothes skin issues, like eczema. It lowers free radical damage and inflammation and safeguards brain health. It improves digestion of iron and calcium, enhances energy levels and protects bone health. The increased bio availability of magnesium and subsequent Vitamin B absorption promotes speedy recovery from stress, and exercise. Bettamed™ is fortified with Selenium and L-Glutamine, which makes it a valuable support after illness or surgery. Bettamed™ (CHD-FA) is a pure form of fulvic acid derived from organic sources instead of ground sources. Bettamed’s active ingredient is on the World Health Organisations’ (WHO) “prioirity” list and which confirms its place in the international medical community. Bettamed™ can be safely used together with chronic medications and supplements and is safe to use on children. Price: R160.00 for 80 tablets.

www.bettamed.com

Trolley Bags Xtra can be flattened for easy transportation and quickly opened into its stable box shape in seconds – great for picking up a few items, making supermarket trolleys bigger for larger shops by hanging on the front of the trolley thanks to its design -registered hook system, and protecting fragile items such as eggs, bread or cakes within the trolley. Trolley Bags Xtra can hold 15kg – great for carrying bottles – but still ensuring full space inside the trolley. Trolley Bags Xtra can also be connected to another Xtra bag to create a neat storage solution in the car boot, whether for food shopping or other items. Coordinated to match either the Vibe or Pastel Trolley bag sets, the Xtra bag is available in Vibe Blue, Vibe Green or Pastel Grey. Price: R189.00

www.trolleybags.co.za www.spotongmag.co.za

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

Michelin-starred chef Gordon Ramsay and his daughter Matilda have developed a new range of delicious and healthy kids’ convenience meals exclusively for Checkers.

TAVERN REVIEWS

N BUSY CORNER TAVER ashe

Owner: Patrick Mah

Which are your top-selling liquor brands? My top-selling brand is Smirnoff 1818 by far, followed by Castle Lite, Amstel and Windhoek. Tovaritch! Vodka is also picking up well; Club10 will be hosting a tasting for it at my tavern, which we are looking forward to.

How long have you been in business? I’ve only been running my tavern for three years. When my wife and I started the business, we literally had no money, but we managed to make it work. Today our business is successful and we are really enjoying our life. We have also managed to pay our children’s school fees.

As a tavern owner, how do you give back to the community? I believe in children being involved in sports. As a result, I regularly donate money to the local football teams. Sometimes I donate full uniforms or money for transport for them to go and compete with other teams.

What role has Club10 played in the success of your business? I’ve been a member of Club 10 for two years now. They have renovated my place. They painted my walls, gave me great new signage and even put out flyers for my tavern to invite customers in. Over and above that, every month or two they have specials or activations at my tavern, which really benefit me.

PAPA LOU TAVERN

Location: 31 Upington STR, 435 Zone 3, Queenstown, Eastern Cape Mr Patrick Mahashe

Which are your top-selling liquor brands?

beni

Owner: Lydia Mthom

How long have you been in business?

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

I am very passionate about community Castle Lite and Heineken are my topsafety, so I enjoy helping out the police selling beers. When it comes to spirits, I and traffic cops whenever I have an mostly sell Smirnoff 1818. I have an equal opportunity to. percentage of female and male patrons and I find they enjoy the same drinks. Location: Botshabelo Village, Qwa-Qwa, Free State

I started my business 10 years ago with my husband. We had a small amount of capital and decided to put it towards starting our own business. That was the best decision we ever made. What role has Club 10 played in the success of your business? Club 10 has been so kind to help make our tavern look attractive. They put up signs and host activations that draw a crowd. They also give us great deals on our stock, which contributes positively to our profits. Papa Lou Tavern

Club10Tavern 40

www.spotongmag.co.za

@Club10Tavern

info@club10.co.za

0861 545 263

DO YOU OWN A LICENSED TAVERN

Partner with a growing brand without losing your independence as a Tavern owner! Club10 is a unique kind of tavern with an emphasis on the local community and cultural environment. We strive to provide a responsible drinking environment of choice by offering acceptable service, a safe, relaxed and entertaining experience for our patrons. Being a member of the ARA (The Industry Association For Responsible Alcohol Use), we work closely with all the relevant authorities to ensure we are at the forefront of responsible drinking and try to ensure that our patrons feel safe whilst having fun! Our branded taverns are a place where the locals hang out, watch latest sporting events and where friends meet.

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DS BRANDED BARREL EN

The rustic look of barrels in bars and pubs is timeless. Whether you’re going for the old English pub look or a modern-day South African bar style, a decent barrel end most certainly won’t look out of place. Made from high quality compressed material finished with a classic wooden look, not only is it a great show piece but it comes branded with your drink of choice. A branded barrel end will let the patrons at your pub know what you enjoy drinking and it will also add a rustic feel to the pub. Brands include Johnny Walker, Castle, Windhoek, Amstel, Jack Daniels, and many more. Price: R215.00

www.pubstuff.co.za

PORTABLE ICE MAKER An ice maker for any home or small business owner, the portable SnoMaster ZBC-15 can produce 15kg of ice in 24 hours – enough to keep a lot of people cool! Featuring a stainless steel finish, stainless steel hinge pins and a new lid handle design, the SnoMaster produces 12 cubes of bullet-type ice per cycle. It comes with a full ice sensor, removable ice bucket and three cube-size selections. The robust compressor works efficiently in higher ambient conditions, while the sealed PC board reduces moisture content and corrosion. The copper/aluminium evaporator is less corrosive than standard steel evaporators, and the stainless steel pins make the moving parts more durable. Price: R3400.00

www.snomaster.co.za

DNA SECURITY SPRAY SelectaDNA Anti-Intruder Spray is the ultimate commercial burglary deterrent to criminals, and an ideal way for retail outlets, warehouses, schools and other premises to protect their valuable stock and assets. It can be linked to intruder alarm systems, or installed as a stand-alone system activated by a panic button. Once triggered, SelectaDNA Anti-Intruder Spray will soak intruders in a solution containing a unique DNA code and UV tracer. Once sprayed, the solution is almost impossible to remove from clothing and skin. It cannot be transferred and is invisible to the naked eye. Criminals are afraid of DNA and are more likely to run away than risk being sprayed. Price: R8 999.00 (excl. VAT)

www.selectadna.co.za

WHISKY WHIZZ-KIDS A new app, the Whizzky Whisky Scanner, enables information to be delivered onthe-spot to whisky lovers, whether they are shopping for whisky or chatting to friends about a bottle and wanting to prove a fact. Currently at 14 000 users, Whizzky is growing at a rate of 50-75 new users per day – more at weekends – and perhaps most exciting is their consistent engagement with the app. They are adding whiskies to their online collections, their wish lists and their favourites, rating whiskies and writing in-depth tasting notes for their own private use or which they make public. They are also using the in-app tasting note tool that guides them through what flavours to look out for. The app aggregates flavour profiles selected by users and the cumulative profiles are available under each whisky, together with the official tasting notes, history of the whisky/ distillery and other information. Price: Free to download at present

BIG BEAT Offering enormous power and incredible sonic performance in an easy-to-use, ultra-portable and lightweight package, the Eurolive B110D is a supercompact, versatile 300-Watt PA sound-reinforcement loudspeaker with a wireless option. It’s ideal for live sound, with portable PA, monitor wedge and house of worship applications. It can connect with multiple loudspeakers and represents the ultimate in energy efficiency, eliminating the need for heavy power supplies and massive heat sinks. 42

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www.whizzky.net

The B110D features a powerful 10” longexcursion, low-frequency driver for solid bass; an aluminium-diaphragm compression driver, mounted on an ultra-wide dispersion; and a large-format exponential horn for crystal-clear, high-frequency reproduction. This ensures excellent performance and amazing sound every time. Price: R5 427.00

www.takealot.com

HEALTH AND SAFETY

S IE L W A R C Y P E E R C N O CRACK DOWN e policy towards pests Adopt a zero-toleranc

There’s a rat in the kitchen, what am I going to do? The relationship between food and hygiene is very simple: never put anything in your mouth unless you know it’s been prepared hygienically. You wouldn’t put your own health at risk by eating contaminated food, so why would you expect your patrons to do so? Unfortunately, there are eating places where rats, flies, cockroaches and other nasty vermin think they are restaurant patrons too. Not only is it incredibly unhealthy, but it’s also bad for the bottom line – because as soon as diners find out there are creepy-crawlies in your kitchen, they will find somewhere else to dine. In other words, hygiene can make or break your restaurant business. An excellent reputation for hygiene will stand you in good stead, while a reputation for slovenliness and filth will only cause your clientele to walk out of the door. More than that, your staff will become depressed at having to work in a squalid environment. After all, food, water and sanitation are basic human rights, so it makes no sense to deprive people of them in a restaurant. Admittedly, controlling pests isn’t as simple as wishing them away. Pests love restaurants for the food, water, shelter and warmth they offer – and so do the diseases they carry. To avoid infestation, it’s necessary to have an effective waste management program in place, based on a proper knowledge of health and safety procedures. There are many registered, professional pest controllers who can help you ensure your business is compliant with health and safety regulations. However, perhaps you’d like to try your hand at pest control first. Here are some ideas for developing your own pest control program:

Pest detective Start with an inspection to find out where pests may be nesting and the routes they travel. Check all over for live pests, faeces, cast skins and egg cases. Rodents, cockroaches and flies usually leave evidence behind them. Inspect every nook and cranny where rodents or insects might be hiding. Check your rubbish bins, sinks, floor drains, kitchen equipment, electrical outlets and electrical boxes. Look inside places you might not have thought of, like any hollow tubing on appliance legs. Be vigilant about sanitation: clean your rubbish bins, sinks, floors and kitchen equipment as often as possible, especially before you lock up at night. Prevention is better than cure. Keep pests out by making sure your doors and windows have tight weather seals. Stop any gaps in walls and always keep doors and unscreened windows shut. Apply these measures to your outside areas for added security against invaders. If you apply these steps consistently, you should see a reduction in rats, cockroaches and flies.

Tips for combating cockroaches • Limit treatments to cracks, crevices and spaces inside walls. • Use a combination of cockroach bait, insecticide and insect growth regulator (a chemical that inhibits the life cycle of an insect). • Apply cockroach bait to cracks or crevices where cockroach faeces is visible. • Apply insecticide dust or foam to intramural spaces around plumbing pipes and behind stoves or dishwashers (cockroaches like these areas because of the humidity) • Apply liquid insecticides and insect growth regulators in cracks and crevices, but be very careful to guard against splashes that might contaminate your food preparation services. • Apply barrier insecticides regularly on the outside of your building to keep insects out.

Tips for fighting flies • Check rubbish bins, loose floor tiles, floor and sink drains, behind and under equipment. • Keep the area around the bins as clean as possible and close lids when not in use. • Keep sink and floor drains spotless to ensure flies don’t breed there – eliminate organic matter with an enzymebased cleaner at least once a week.

Tips for ridding restaurants of rodents • Rats and mice are incredibly intelligent and can force their way through the tiniest crack, so seal as many entry points as possible. • Mow grassy areas to deprive rodents of cover. • Kill rodents outdoors by placing bait stations near the bins and along outdoor walls. • If you already have rats in your kitchen, place glue boards or snap traps near areas where you find droppings or areas that show signs of rodent damage. • Avoid using rat poison indoors – the creatures tend to die in places where you can’t get at them, creating a putrid stench that lasts for weeks and attracting flies, cockroaches and beetles. www.spotongmag.co.za

TOURISM AND HOSPITALITY

E B I V L A C LO Put your place on the

tourist map

Location, location

ocation, location, location – it’s an unfair advantage in the tourism and hospitality trade. Restaurants with terrible service and mediocre food can soak up the tourist trade provided they’re in the right place, while establishments with much more to offer can go out of business for lack of foot traffic. However, just because you’re not on Vilakazi Street doesn’t mean you have to give up hope. With some savvy business acumen and flair, you can bring those tourists right into your place. Here’s how.

Make friends with the gatekeepers Make friends with the front-of-house staff at every hotel backpacker and B&B in town. Find out who’s on AirBnB and make contact with them too. Such hospitality providers are the first people that guests ask for a dining or drinking recommendation, so their influence is great. Invite them to your place for a meal so they can recommend you with confidence. Provide samples of goods and your own branded cards for them to give their guests. If you devise a reward system for referrals – maybe a free meal for every 20 customers they send your way – it will give your contacts that added incentive to help you out. 44

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Invite hospitality providers to your place for a meal so they can recommend you with confidence.

Social media magic Find out how to use Facebook, Twitter and Instagram like a pro. Set your brand apart with hashtags and posts of your signature food, entertainment, or whatever it is that makes you great. Look for the Twitter handles that tourists follow and post there. Then, promote your venue with Facebook advertising. As soon as travellers “check-in” at their vacation destination, local ads start popping up on their Facebook page – make sure your ad is one of them. It costs a little money, to be sure, but it means you won’t have to sit up posting social media updates and searching for followers.

Offer an experience

Set your brand apart with hashtags and posts of your signature food, entertainment, or whatever it is that makes you great.

Visitors to the township often want to take home the authentic “local experience”. Make sure you provide it – train your staff to spread the vibe of your area by acting in a particular way. Find out where customers come from and tell them all about what makes your neighbourhood so great. If you create that special connection with your customers, they’ll feel like they chose the perfect restaurant for their holiday, and they’ll tell all their friends when they get back home. To give tourists the memory of a lifetime, do something really unique with your place. Maybe it’s a crazy theme, maybe it’s the world’s wildest menu – your imagination is always a competitive advantage if you use it right.

Spread the love You scratch my back, I’ll scratch yours. Reach out to the owners and managers of tourist attractions in your area and suggest a cooperation scheme. Offer to promote their venues if they’ll do the same for you. Take things a step further by getting together with local theatres, museums and other attractions to piggyback on each other’s promotions. If a local music venue is having a theme night, you could join in on the theme and promote your restaurant as the ideal place to start the evening. Team up with township tour operators – give them a reason to include you on their route. Finally, work with your local tourism bureau – it’s their job to boost tourism, so they can help you promote your restaurant through their marketing.

Offer a local experience

Check your ratings You know you’re getting somewhere when your restaurant starts getting reviews on TripAdvisor and other digital platforms. As soon as that starts happening, claim that space. Make sure the information about your business is accurate. Add photos of your décor, food, drinks and events. Engage with your base by responding to reviews. This is a great way to build your brand by showing a human face. Always stay positive, and use any complaints as a means to upgrade what you have to offer.

Get together with local theatres, museums and other attractions to piggyback on each other’s promotions.

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L U F I T U A E B CLEAN AND DO IT YOURSELF

out yourself

Design a winning lay-

id you know that you can sell more stock by making your store more attractive to customers? Studies show that most shoppers decide what to buy once they are inside a store, not before. It makes sense that they are more likely to spend their hard-earned cash in a place that makes them feel positive about their purchase. By designing a clean, beautiful and efficient shopping environment, you can help them make up their minds. There are probably a million things you could do to spruce up your store, but not everyone has the funds to do a complete overhaul. Luckily, there are quite a few things you can do yourself without breaking the bank.

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1. Cut out the clutter You only have a certain amount of space to display all the goods you want to sell, so it’s tempting to cram the shelves with tempting products. However, a messy or crowded store design is confusing and off-putting. The trick is to lay things out in way that draws the shopper’s eye. Write down all the zones inside your shop. From the pavement outside, to the front of store, to examining the merchandise, to the point of sale, your customer is going on a journey. Walk through your store and think of one message

2. Clean up your act It goes without saying that cleanliness will affect your customers’ shopping experience. Grime doesn’t inspire confidence; shoppers will avoid a business that looks dirty from the outside, and think twice about returning to a place that has nasty surprises in the bathroom or in the corner near the fridge. The only way to deal with this is to wipe out dirt throughout your store – even in the places that people normally don’t see. Keep costs down by doing the cleaning yourself, or get the family to help. TIP: Start in the stockroom and clean, organize and label your items, throwing out any defective stock.

3. Shine a light Want a quick, cheap way to improve your store’s look? Replace the light bulbs. Older light bulbs look yellowish-brown, which is far from attractive. Good lighting shows the quality and colour of your wares in their best light. That’s why shopping malls are so brightly lit. Be creative with your lighting. Investigate uplighting, spotlighting and track lighting to highlight certain elements and draw attention to promotions. Coloured lights and specially designed fittings are a great way to set the scene and communicate your brand. TIP: Save up to 75% on energy by using LED lights, which last up to 25 times longer than traditional light bulbs.

4. Displays that make a difference Why should your shelves look the same as everybody else’s? Try a nontraditional approach to showcasing your wares. Create a focus area with an unusual object and display your goods around it – for example, a brightly painted toddler’s tricycle would make an eye-catching centre-piece for children’s clothes. Spray-paint old engine parts for that technical effect. The only limit here is your imagination. TIP: Think of words you want people to associate with your goods and brainstorm ideas to plant that feeling in their minds.

5. Create a purchase path Use your floor to guide shoppers where you want them to go. It’s a trade secret among retailers that customers will drift towards separately marked out areas of a store. The point of sale, especially, should have a welcoming feeling – the customer should feel good at the end of their journey, so that they’re happy to spend their money. This doesn’t mean you have to invest in expensive flooring material – a well-placed rug can do the trick. or feeling you’d like the customer to receive at each stage, then make sure your signage and shop displays get that message across. Make sure the information on your front windows are easy to see from across the road. Use your counter to upsell by placing the right items in an attractive display. TIP: Search for used signage (eg. on Gumtree) and adapt it to your own needs.

TIP: Use floor colouring to reinforce the associations you want to create in your customer’s mind.

6. Bumps in the road Sometimes you will want shoppers to slow down and spell the … coffee, for example, that you have placed on a table just past the door. “Speed bumps” like this will draw customers’ attention and get them to engage with your product. Set up small tables and sales racks throughout your store. Be sure to create a theme with each fixture. TIP: Rotate the product on your speed bumps regularly so that regular customers never get bored.

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VEHICLE REVIEW

B O J E H T R O F S L O O T THE RIGHT r your business

Rugged workhorses fo The Suzuki Super Carry

The Super Carry is a purpose built workhorse designed to do the dirty jobs with as little fuss as possible. There is no luxury inside the Suzuki’s cabin to make the driver feel like they are being spoiled. In fact, there is so little inside the cabin, when we first got in to the driver’s seat, it felt like everything was missing.

By Damian Murphy

There was a steering wheel, gear knob, handbrake and two seatbelts, but other than that, nothing. There is no air-conditioning, radio or electric windows. The storage space inside the cabin is limited to one cup holder and a small cubbyhole, but other than that, the Super Carry really has no creature comforts whatsoever. But does that make this a bad car? Quite the opposite! The lack of frills and fuss inside this 850kg cargo carrier is what makes it the perfect tool for any job. The engine is absolutely incredible. It has plenty of power and is so smooth to drive whether you have a load in the back or not. The gears shift nicely and despite a bumpy suspension, you often forget that you are in a workhorse when moving between locations. The load capacity of the Super Carry is a very impressive 750kg, which means the apparently small Suzuki packs a punch well above its weight. It can carry nearly the entire weight of the whole car in the load bed. Another impressive feature of the Super Carry is the fuel economy. They claim

Nissan NP200 ICE

it is in the region of 6.0l per 100km you drive, but on test, we found that to be closer to 7.0l per 100kms. When compared to your average family hatchback, that is super impressive. Not only can this little carrier take on the big jobs, when it comes down to costs, the Super Carry will deliver big profits from even the smallest opportunities. Some dealerships do offer an aftermarket radio when you purchase the Super Carry, but what we found most exciting about this car is the fact that we tested the very basic standard version and we loved it. There is a Super Carry Worker edition which has rubberising, a canopy and a battery lock which enables you to do so much more, with a car that already seems so capable. Starting at around R136,000, the Super Carry is the perfect partner for a small or growing business.

The Nissan NP200 ICE Everybody loves the good old Nissan 1400. The 1400 is the unbreakable bakkie; it is the car that never seems to stop moving. The reason the 1400 is so popular is because Nissan build such incredible cars. The new Nissan NP200 ICE is another great addition to their working family. This single cab is a smart little run-around that drives very well. Despite one or two little flaws, we found the NP200 ICE very capable and comfortable. The exterior of the ICE is considerably more aggressive and sexy than your normal NP200. It has a cool set of alloy wheel s that come standard and the aluminum nudge bars give the ICE that power look, and even though we found the ICE decal that ran down the side of this bakkie rather unnecessary, it did add to the allure. The interior of the NP200 is well laid out with leather seats to boot, and this bakkie feels more like a sporty city car, rather than a rugged worker. The NP200 ICE is very comfortable at high speed on the highway, or just cruising around town in traffic and this is thanks to a 1.6l petrol engine in the version we tested. Despite the rather average fuel consumption, the petrol engine provided plenty of power, all of which is needed because this bakkie has an impressive load capacity of 800kg.

Suzuki Super Carry

There are two versions to choose from, the 1.6l petrol we tested and a 1.5l diesel version. They cost between R191,000 and R236,000 and if you speak to your local dealer, there is a plethora of deals to choose from to suit every budget.

*all prices are correct at time of print

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RECIPE

WINTER TREAT

Ingredients: Doughnuts • 2 cups flour • ½ cup cocoa powder (unsweetened) • Pinch of salt • 1 tsp baking soda • ¾ cup brown sugar • 1 large free-range egg, at room temperature • 1 tsp vanilla extract • 1 cup Castle Milk Stout Chocolate • ½ cup buttermilk • 60gms / ¼ cup / 4 Tbsp softened butter Ingredients: The glaze • 1 ½ cups icing sugar (sifted if there are lumps) • ½ cup cocoa powder • 1 tsp vanilla extract • 5 - 6Tbsp milk • Sprinkles to decorate

Drizzle and Dip chocolate stout doughnuts with a chocolate glaze

ust in time for winter, Sam Linsell, top South African food stylist and Drizzle and Dip blogger, has created chocolate stout doughnuts with (more) chocolate glaze. “Because upscale doughnuts have become the urban food craze at the moment, I decided to put my own

spin on the recipe using South Africa’s favourite milk stout chocolate variant,” said Sam. “The richness of the chocolate stout works perfectly with these baked chocolate doughnuts, adding depth without overpowering them”, she said.

Sam’s cooking notes: • They are a delicious alternative to fried doughnuts. • Quick and very easy to whip up – baking time is 12 minutes. • Best eaten within a day or two.

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Instructions: Doughnuts • Pre-heat the oven to 160C / 325 F • Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter. • Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up. • ·Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack. • Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts. • PS: if you only have one pan, washing it between bakes cools it down. Instructions: The glaze • To make the glaze, mix all the ingredients together in a bowl until well combined. • Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess. • Decorate with your sprinkles right away and then allow the glaze to harden slightly.

TIP: to give the glaze a richer stout flavour, substitute 1 – 2 Tbsp of the milk for Castle Milk Stout Chocolate. It can also be found on: www.castlemilkstout.co.za / www.drizzleanddip.com

Image courtesy of Sam Linsell

e s with chocolate glaz

hnut Chocolate stout doug

COCKTAILS

S R E N N I W R E T N I WET W cockles of your heart Cocktails to warm the

APPLE PIE SHANDY

your favourite your best beer and Enjoy the flavours of cktail. into one amazing co pudding combined Serves two.

Method: • Combine all the above ingredients, except ale, cider and apple slices, in a small saucepan. Heat and stir until the sugar has dissolved. • Remove from heat and allow to completely cool. • Strain and chill. • Pour the ale, cider and two tots sugar syrup (or more if you prefer a sweeter cocktail) into a pitcher and stir to mix. • Place apple slices into 2 chilled beer glasses and pour over the ale and cider mixture. • Serve with cinnamon stick stirrers.

Ingredients: • 60 ml light brown sugar • 30 ml lemon juice • 30 ml water • 1 stick cinnamon • 1 star anise • 1 cardamom pod • 340 ml golden ale; chilled • 330 ml apple cider; chilled • Apple slices; to serve • Extra long cinnamon sticks; to serve (optional)

UR WHISKY HOT AND SO y season! for any occasion, an The perfect cocktail Ingredients: • 30 ml sugar • 30 ml boiling water • 2 tots whisky • 1 tot lime juice • ¼ tsp. sambal oelek • Ice • 2–3 sprigs coriander

Method:

• Stir sugar and water together until sugar has dissolved. Cool until needed.

• Place one tot of sugar syrup in a cocktail shaker together with the whisky, lime juice, sambal oelek and ice. Shake well. • Strain into tumblers filled with ice. Garnish with coriander and serve.

BRANDY SNAP as in July. Perfect for Christm Serves two.

Ingredients: • 2 tots brandy • 4 tsp. soft brown sugar • 4 tots freshly squeezed orange juice • 400 ml ginger ale • Bitters • Orange zest; to garnish • Ice

Method: • Stir the brandy, brown sugar and orange juice together in a cocktail shaker until the sugar has dissolved. • Fill two tumblers with ice. • Strain the brandy mixture over, top with ginger ale and add a dash of bitters. • Stir gently so as not to disturb the bubbles. • Garnish with orange zest and serve.

Recipes courtesy of Checkers. www.checkers.co.za www.spotongmag.co.za

T I F O R P R O F PROPERTY PROPERTY

to How and where to buy

The township property market

rent

is a hot-bed of opportunity

f you are in the fortunate position of having enough capital to invest in property, then you might be thinking about buying to let. It’s an attractive idea – simply buy a property, lease it out and watch the money come in every month. However, it doesn’t always work out like that. In fact, while investing in the right property can pay off handsomely, the wrong decision can cost you dearly. Let’s take a closer look...

Ground rules Screen your tenant. A good tenant is one that pays on time without ever defaulting. That way, your high returns are assured. It’s important to check up on a prospective tenant’s 52

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track record, credit history, and how much they can afford. A managing agent can help you with the screening process as well as all the legal papers that have to be signed before anyone can occupy the property. Regular maintenance. Much as an unserviced car will cease to perform at its best, your investment property needs to be maintained regularly. Taking the trouble to renew the paint and keep up with wear and tear on fixtures and fittings will pay off in the long run, as you won’t be forced to foot the bill when problems accumulate over time. Don’t leave it for when things are falling apart, or your rental money will be diverted into repairs, and you won’t make any profit at all. Furthermore, a well maintained property will be attractive to new tenants.

Low monthly shortfall. One way to judge the quality of your investment is whether you have to make shortfall payments: in other words, money that you, as the owner, have to pay in to make up the difference for the monthly bond repayment or levies. It goes without saying that shortfall payments should be as low as possible, and you should have a plan to eliminate them entirely within two to three years, so that you start seeing a surplus. Incorporating an annual rental increase in your lease contract will help reduce the shortfall. Capital gains. Real estate investment has such a good international reputation because property values tend to increase in value over time. This is where the property investor needs to be guided by location, price and the market to make a sound investment. It’s a long-term game that is unsuitable as a get-rich-quick scheme, but rewards the patient investor who takes the trouble to understand the business. The former home of well-known Soweto resident Dr Johnny Mosendane sold for R2.5 million last year. Designed by architects Michael Sutton and David Walker in 1979, the fivebedroomed property features split-level reception rooms‚ five garages‚ unusual barrel-vaulted ceiling‚ sky roofs‚ swimming pool and expansive gardens. The property is situated on a 1375sqm stand in Moroka, Soweto. Note that properties that sell for more than R2 million are liable to capital gains tax. For more information, visit www.sars.gov.za/TaxTypes/CGT/Pages/default.aspx

Township properties are booming Thinking about where to buy? Soweto is one of the best locations for property investment, with prices rising steadily. For example, the average price of a property in Dube was R60 000 in 2005. Now Dube properties are averaging R450 000. Similarly, a house that would have gone for R305 000 in Diepkloof ten years ago is likely to set you back around R790 000 today. The average property price for Soweto overall is in the region of R620 000. Two-bedroomed homes with garden are fetching R750 000 in Meadowlands, and of course there are some locations where the prices have shot into the millions. One reason behind this trend is that Soweto simply has more of a community vibe than Johannesburg’s other suburbs. Another lucrative market is affordable housing, thanks to the huge demand. Developers such as the Johannesburg Social Housing Company (Joshco) are starting to offer unique housing solutions, making it possible for people who make between R3 500 and R7 000 per month to rent.

The right location. You know your property is well placed if there is a high demand for rentals in that area. This doesn’t mean the area needs to have the most expensive properties – many factors account for demand, including proximity to schools, infrastructure and security. One way to judge that is the rate of vacancy: a good area won’t have empty rentals for long. Of course, it’s necessary to charge a realistic, competitive rent. The combination of a good tenant and regular maintenance on your part is the best of both worlds.

There is no reason why entrepreneurial property investors cannot join forces to become developers as well.

Setting a record The former home of well-known Soweto resident Dr Johnny Mosendane sold for R2.5 million last year. Designed by architects Michael Sutton and David Walker in 1979, the fivebedroomed property features split-level reception rooms‚ five garages‚ unusual barrel-vaulted ceiling‚ sky roofs‚ swimming pool and expansive gardens. The property is situated on a 1 375m2 stand in Moroka, Soweto.

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EXTRA VALUE

T S E R E T N I T S E B IN YOUR STOKVELS

okvel bank account The advantages of a st

t is becoming increasingly important for stokvels to consider having a bank account with a reputable financial institution to keep their hard-earned money safe and secure, but also to improve the buying power of their money through earning interest on those monies. There will always be a place for traditional stokvels that help members with their basic needs, but times are changing. More and more stokvel members have realised that by using the wide variety of value-adding banking products and options available to stokvels today, they can significantly improve their buying power and deliver better value to members. All it takes is a bit of research. Most banks offer stokvel accounts that start paying interest on balances from as little as R 100. These accounts are designed to receive members’ individual contributions from members – contributions are deposited directly to this account, which is much safer than collecting the money at meetings and then keeping a large amount either in someone’s house or waiting for the bank to open to make a deposit. Members also have the option of linking many other interest-bearing investment accounts such as money market, notice deposit and fixed deposit accounts.

longer the money stays in the account, the more interest earned. After a set time, say a year, the total amount saved means that the stokvel has accumulated interest. This is added to the capital amount, providing additional buying power and value for members. For example, if members of a stokvel contribute R3 000 per month, after 12 months they would have accumulated capital of R36 000. At a rate of 5% per annum, they would have earned an additional R1800 in interest alone. This now takes their total available balance to R 37,800. If the money is not withdrawn and contributions continue, the magic of compound interest will ensure further and faster growth.

• Members can learn more about the various convenient and value-adding banking products that are available not only to the stokvel, but also to individual members. Because of the various regulations and legislation that govern banks, there is no safer place to store your money. If you are part a stokvel, savings group or burial society, take time out to speak to your bank about the various options available to you. You might be surprised on what you have been missing out on. Riaan Appelgrein, Senior Manager: Customer Financial Solutions, Standard Bank

Having a bank account also brings another great advantage to stokvels that want to invest in longer term investment options. Banks have Certified Financial Planners available in most branches who can advise stokvels on the many options available. Banking also offers stokvels other benefits and opportunities: • It is easier to keep track of deposits into an account and the money being taken out of an account. • You can easily access statements that accurately reflect balances and interest earned, which makes reconciliation much easier.

When members all pay their money into a bank account, they all benefit because, • Distribution of funds to members generally, the higher the balance in the can be done directly into their account, the higher the interest rate. The bank accounts, which removes the risk associated with carrying large amounts of cash.

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EVENTS

G N E T U A G N I T U OUT AND ABO Fashion, music, food

and technology

SOWETO FASHION WEEK 24 TO 27 MAY 2017 Soweto Fashion Week is a platform, brand and label which showcases the works of upcoming and already established designers. This year’s theme, “Black / White”, represents their take on the industry, as not only racially divided, but also divided by factions and politics. Venue: Soweto Theatre, cnr Bolani Link & Bolani Rd, Jabulani, Soweto Time: 6pm Cost: R80 www.sowetofashionweek.com

ATRONICS IM N A S R E M R FO S N A R T UNTIL 28 MAY 2017 Optimus Prime, Megatron, Bumblebee and the Rescue Bots are set to invade the African continent for the first time in the Transformers Animatronics exhibition. Following a successful Latin American tour, visitors can look forward to breath-taking sculptures, made from wrecked cars, on display against the scenery of the planet, Cybertron, that are brought to life through eye-popping performance technology. Venue: Red Roman Shed, Emperors Palace, Johannesburg Time: 10am to 7pm Cost: R66.50 – R108.50 www.emperorspalace.com

www.spotongmag.co.za

SUPPLIERS DIRECTORY BRITISH AMERICAN TOBACCO SA 021 003 6500 www.batsa.co.za COOPERS ENVIRONMENTAL SCIENCE 011 979 4246 www.cooperses.com EDWARD SNELL 021 506 2600 www.esnell.co.za EUROLUX 021 528 8400 www.eurolux.co.za GM CHEVROLET UTILITY 041 4039111 www.chevrolet.co.za HCS HOME & CATERING SUPPLIERS 011 864 9807 www.homeandcatering.co.za

ARS A NIGHT WITH THE ST 19 TO 21 MAY 2017 Building on the success of their collaboration in 2016, the Johannesburg Youth Orchestra Company joins forces once again with Born to Perform for three shows in the celebration of young talent. The Johannesburg Youth Orchestra is a full symphony orchestra made up of over 70 young musicians. The Born to Perform youngsters are firmly established on the entertainment scene, following their previous Gala Concerts in 2015 and 2016.

HEINEKEN 010 226 5000 www.heineken.com/za

Joining them on stage are The Voice of South Africa winner Richard Stirton and songbird Tima Reece. Also featuring MC Catherine Coetzer, an up-and-coming comedian who goes by the stage name of Awkward Cathy. Others joining this musical variety show are Lelethu Mda, maestro Bryan Schimmel, Gemma Marinus and Eddie Clayton. Venue: The Lyric Theatre, Gold Reef City Casino, Northern Parkway, Ormonde Time: Fri and Sat 7.30pm | Sun 3pm Cost: R150 – R250 www.tsogosun.com

E SHOW GOOD FOOD AND WIN 28 TO 30 JULY 2017 The Good Food and Wine Show presents a culinary event which includes food and wine tastings, talks, exhibitors and celebrity chefs. This year’s theme, “Fresh”, explores sustainability, urban farming and nutrition. The event is hosted by Fiera Milano Exhibitions Africa. Venue: Ticketpro Dome, Northumberland Rd and Olievenhout Ave, North Riding, Johannesburg Time: TBC Cost: R50 – R130 www.goodfoodandwineshow.co.za

KIA MOTORS 0114570200 www.kia.co.za MAKRO 011 790 000 www.makro.co.za MASSCASH ECONO 011 532 3888 http://www.masscash.co.za MASSCASH WHOLESALE 011 532 3888 www.masscash.co.za MCCARTHY NISSAN RANDBURG 011 251 6000 www.mccarthydatsun.co.za SUZUKI 0861 511 111 www.suzuki.co.za

Spotong Issue 21

Articles inside

Cocktails: Wet Winter Winners

Stokvels: In Your Best Interest

Recipes: Winter Treat

Motoring: The Right Tools for the Job

Local Vibe

Club 10 Taverns

Inventory: Top Ten Drinks for Next Season

Easy Payment

The Right Stuff

Brand New Beverages

The Tavern Tatler

New on the Shelf

So you’re a big success, what’s next?

Stand out from the Crowd

Sticky Fingers

Exit with Dignity

Leading the Pack

Freedom at What Price?

Planning the Road Ahead

The Game is in the Name

Let Justice Be Served