9 minute read
Tavern Reviews: At your Service
from Spotong Issue 25
by 3S Media
TAVERN REVIEWS
AT YOUR SERVICE Spotong chats to leading liquor traders
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How did you get into the tavern trade? I started selling liquor with a partner, without a licence, 15 years ago. We parted ways a few years ago and I started on my own. I struggled on my own because it is difficult to keep up with all of the rules and regulations that are constantly changing and I wanted to be compliant. Things changed for the better once I became a member of NTHA. I am now part of this big organisation that assists me to run my tavern in the proper way and most importantly, I am kept up-to-date with everything that I need to know in my industry. KWASS PLACE Owner: Khuzi Khoza | Organisation: NTHAHas your tavern been affected by the listeriosis outbreak? Thankfully no! The main dish that I serve is pork trotters and that is a popular dish with my patrons. I never really served any cold meats like polony and Russians so I am lucky that I didn’t have any stock to return. We are too scared to eat any of those products now and I do hope that other taverns are careful with what they serve.
What challenges do you face in this industry?
Luckily, I don’t have many big challenges. The main challenge for me is that this business has many ups and downs. There are times that I don’t see many patrons coming through my doors. There are many taverns operating in my area and we are competing against each other every day. I do have the upper hand with my projector though. Everybody knows that when the soccer is on, my tavern is the spot to watch the game!
ZACK’S PLACE Owner: Zacks Mokoena | Organisation: NTHA How did you get into the tavern trade?
I started with a spaza shop 10 years ago. It was my intention to move from retail to liquor. I waited until I got the proper permit to trade in liquor, closed my spaza shop and the rest is history.
What are your thoughts on the Liquor Amendment Bill?
I am particularly worried about the rezoning laws. When townships were built during apartheid, they did not include business-zoned areas. That is exactly why we operate from our family homes. If the government goes ahead with rezoning, it will put all townshipbased liquor traders out of business.
The peace! My patrons are the older crowd. I don’t allow youngsters into my tavern because they create too many hassles. I have 20 regular customers that I see every day and over weekends, I see between 40 and 50 people. We behave ourselves, enjoy our drinks and challenge each other with a game of pool or watch TV or sport on the projector. No fighting, drunks or rudeness - and I will keep it that way.
Khuzi Khoza, Kwass Place
What are your top-selling brands?
I would say that my top-selling brands are Castle Lite, Hansa, Amstel and Hunter’s Dry. J&B is definitely a top seller as well.
How do you encourage your patrons to drink responsibly?
I am an old man of 66 years. My tavern only attracts the older crowd and we have learned how to be responsible drinkers through the years. We drink for enjoyment and not to get drunk like the younger crowd. We drink spirits with water and ice so we can pace ourselves. I make sure that there is always water and ice buckets available to patrons at my tavern.
Location: 1926 Nyaweni Street, Daveyton, Ekurhuleni, Gauteng
COME AND RELAX TAVERN
Owner: Hlengiwe Ndimande Organisation: BVFBA
How did you get into the tavern trade?
This is our family business. Both of my parents retired and my siblings and I took over the running of the tavern. My parents are now enjoying their old age and it is now our turn to continue to grow the business for the next generation.
What challenges do you face in this industry?
I feel that there are too many taverns in operation which leads to fewer patrons on certain days. I am also worried about the changes to the Liquor Amendment Bill. We want to comply but the government is making it harder for us to trade and some of the changes are just impossible to abide by. I think all tavern owners are worried about this bill.
Describe a typical day at your tavern?
On a typical day, I open the tavern at 10am and we trade until 10pm. We tidy up and make sure that the tavern is clean and ready to accept patrons. I start preparing the pap and wors and fish and chips that will be sold to patrons from 12pm. We start seeing the first patrons from 2pm when they pop in for lunch and a cold beer.
How do you encourage responsible drinking in your tavern?
Luckily, we attract the older crowd and most of them know how to have a good time in a responsible way. I encourage patrons to eat first before they start drinking and I put water on the tables as well. If I do see someone overdoing it, I approach them and speak to them in a gentle way and encourage them to slow down.
Location: 16659 Ingalo Street, Ext 26, Vosloorus
Hlengiwe Ndimande,, Come and Relax Tavern
NKAB'S PUB Owner: Sipho Nkabinde | Organisation: BVFBA
How did you get into the tavern trade?
It was my father’s tavern and he passed on in 2013. As his son, I took over his business and chose to carry on what my father started years ago.
What challenges do you face in this industry?
My main challenge is handling drunk customers. There are always patrons who get too drunk and as the tavern owner, I have to put their well-being, and the safety of other patrons, first. I refuse to serve anyone who is already intoxicated. I make sure that I calm them down and get them sober first before they go home. They always come back to my tavern though!
Do you have future plans for your tavern?
Yes. I want to grow my tavern. I already have the televisions and pool tables but I think I will invest in more for entertainment for my patrons.
What keeps you trading in the township?
The people! The members of my community are warm, friendly and most of all, they are loyal to each other. We are a close-knit community and we operate as if we are family. You don’t find that warmth in the city. I love what I do because of the people who walk through my doors.
Location: 1483 Musi Crescent, Ext 3, Mailula Park, Vosloorus
NORMAN’S PLACE
Owner: Salome Nkosi Organisation: SALTA
How did you get into the tavern trade?
My husband and I started selling beer in 2001. We discovered how lucrative this business could be and soon after, we upgraded to a tavern. The tavern is named after my husband, Norman, but I run the tavern every day while he is at work.
What sets your tavern apart from the rest of the taverns in your area?
My weekly braai! Every weekend, I have a massive braai and we cook tripe and trotters as well. I call this “happy food” and my patrons love it. The vibe at my tavern can’t be beaten. We watch television, play games of pool and enjoy our drinks around the braai!
How do you handle difficult customers?
I play by the rules and I follow the law because this is my business and I want to protect it. If I have a difficult customer, I send them home immediately. The police patrol my area every day and they know that I am very strict about not selling to anyone under the age of 18 or to pregnant women. I won’t sell to anyone who is already intoxicated either. They must just go home!
Do you have future plans for your tavern?
Yes. I would like to create more space for my patrons to enjoy by renovating and expanding. My weekly braai is becoming so popular that I will need to do that soon!
Location: 4633 Ext 2, Masechaba View, Duduza
Salome Nkosi, Norman's Place
Norman's Place
THE CHILL INN Owner: Buyisiwe Matome | Organisation: SALTA
How do you handle difficult customers?
How did you get into the tavern trade? I started on a very small scale in 1991 with my shebeen permit and two cases of Hansa. I was nervous at first with the whole liquor trade but it worked out well for me. I soon traded my shebeen permit for a proper tavern license and my business is still operating and growing. Has the listeriosis outbreak affected your tavern? Yes. I had to return stock as soon as the news broke that polony and Russians were affected. I don’t think I will sell any cold meat again. After I took my stock back to the supplier, I decided to only sell braai meat and pap and gravy. It was scary to know that we had food that could make our patrons very sick. I have a very busy tavern so we do have the occasional case of a drunk and difficult patron. After many years of trading I do know how to handle them. I have a van and I usually just put them in the van and get them home safely because it is my responsibility to do that. How do you give back to your community? I am very involved with the crèche that operates opposite me. I donate clothes and toys for the kids who attend the crèche. My van is mostly used for transporting the sick and elderly to where they need to be. The people in my community, which include my customers, are very important to me and I will do anything for them. I am a lover of people and I think that my tavern is successful because of that. Location: 29664 Ext 11, Tsakane, Brakpan
