Spotong Issue 28 by 3S Media

CONTENTS

In this Issue

E T O N S ’ R O T I ED Welcome to the first edition of Spotong for 2019. January has already zoomed past and by now we are all back into the swing of things and ready to achieve our business goals for this year.

In our stokvel travel feature, check out how the remarkable group of ladies from Ya Rona Tours are seeing the world together and turning their travel aspirations into reality with stokvel savings.

In our main feature we celebrate more than 500 liquor retailers who completed the AB InBev Retailer Development Programme. In our liquor law feature, we take a serious look at where the Gauteng Liquor Act puts shebeens.

And of course, we bring you the usual technology, recipe and tavern reviews packed with great ideas and the latest retail products and beverages to hit the shelves.

Wondering what point-of-sale system to invest in? In our retail feature we give you a rundown on the types of POS systems available to retailers for your unique business needs.

We have a special treat for our readers in this edition – check out page 39 where one lucky reader will win a 3-day return trip for two to Durban worth R7 560, courtesy of JB Train Tours. The lucky winner will be announced in the next edition of Spotong magazine. Enter now for your chance to experience sunny Durban – and good luck!

Look at your hands. Do they look clean? In our health and safety Here’s to a great year ahead! feature, we take a closer look at handwashing and the law and the importance of keeping your hands Find us on: clean when preparing food for your customers. facebook.com/ SpotongMagazine Twitter @SpotongMagazine

Visit: www.spotongmag.co.za CONTRIBUTORS

Thabo Thlobelo Bridget Day Michael Opperman

DIRECTOR

Lesley Fox

SALES

CONTACT

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

PUBLISHING HOUSE

Janine Louw

EDITOR

Charlene Heyburgh

PROOFING & SUB EDITING Margot Bertelsmann

info@spotongmag.co.za

DESIGN & LAYOUT

IT AND WEB MANAGER Carmen Petre

REPRO & PRINTING

CTP Printers, Cape Town

NTHA general meeting & awareness campaign

GLF COLUMN 6

BVFBA & KALTA members take a break in Durban

SALTA COLUMN 8

Abide by road rules to reduce fatalities

MAIN FEATURE 10 SAB and AB InBev support local retailers

BUSINESS MANAGEMENT GENERAL MANAGEMENT ISSUES 15 16 18 20 22

Which point-of-sale system is right for your business? How Diageo's J&B hive is doing great things for the community The many dangers of dodgy alcohol Cannabis at work Where does the Gauteng Liquor Act put shebeens?

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

NEW PRODUCT REVIEWS 28 New on the shelf 30 Essential retail stock

LIQUOR SEGMENT 32 Brand new beverages 34 Winning wines

HOSPITALITY 36 Tavern Reviews: At your Service 40 Club 10 Taverns 42 Essential Liquor Stock

HEALTH AND SAFETY 44 Handwashing and the law

PERSONAL AND LIFESTYLE

47 Recipes: Own the kitchen with these must-try recipes 49 Cocktails: A new twist on the classic Gin & Tonic 50 Tech Solutions: Boost your business with innovative technology

STOKVEL TRAVEL

CEO & DEVELOPMENT DIRECTOR Sean Press

MANAGING DIRECTOR AND PUBLISHER

NTHA COLUMN

PRODUCTION CO-ORDINATOR Gwen Sebogodi

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

CONTENTS

PROUDLY ENDORSED BY:

Donna Verrydt

FINANCE AND OPERATIONS

Copyright © 2019 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.

52 Fancy a Sho't left in SA or an exotic destination abroad?

A CELEBRATION OF TOWNSHIP ENTREPRENEURS 55 Spotong Men and Women in Business

SUPPLIERS’ DIRECTORY

NTHA COLUMN

G IN T E E M L A R E N E G A H T N N & AWARENESS CAMPAIG

Stakeholders and members at the NTHA general meeting

he National Tourism and Hospitality Association (NTHA) held a general meeting with all of its stakeholders and members to share the festive season awareness campaign for safe and transparent business engagement with customers, and to follow all principles of liquor trading as per the code of conduct issued by NTHA in the process of obtaining a license. Everyone agreed that: • No children and persons under 18 will be allowed within the liquor entertainment area. • No liquor will be sold to uniformed members of the SAPS, traffic department, SANDF, nurses and teachers during school & office hours. • No smoking in public areas except in designated areas. • No liquor will be sold to intoxicated customers. • The areas of entertainment shall be safe and secure for all customers. • No loud and abusive music shall be played in disturbance of community peace. • All traders shall abide by strict liquor trading hours.

so that it doesn’t pose any danger to traders and their customers. The goal is to boost the image we are building as an association of positive business owners in the liquor industry that uses all the resources they have in their business to give back to the community. All the traders of NTHA are involved in the skills development project initiated in 2014, when NTHA developed another wing under its roll-out plans to create Ndofaya Hospitality Academy, which was fully accredited by Cathsseta in professional cookery and assistant chef skills programs in the NQF level 4 learnership, which has been fully funded by NTHA from the start. To date, we have managed to graduate more than 60 candidates.

In the past few years, and in collaboration with the Restaurants Association of South Africa (RASA) we managed to place these candidates in employment in different organisations such as Spur and Pick n Pay. Our main aim is to fight against the poverty and unemployment that is high in South Africa and to provide our entry-level candidates with opportunities in our industry. We are proud that we are not only just selling liquor, but also The reason for the reminder about providing for our community. Some of the code of conduct was to alert our these students are now trained in their traders to be safer during the festive workplaces and employed as mid- and season and to have total control of the entertainment they provide to customers junior-level managers. 4

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This is a tap on the shoulder to all our liquor traders who have made this possible and we are very proud of each of you. NTHA members were also given training that helped them to be more effective in their businesses, such as customer service skills programmes, basic first aid, basic firefighting, legal compliance and much more. This year, NTHA will be giving more to traders in terms of development and effective trading. SAPS' Captain Romothakhi Maqabe said, “We will be more than happy if we can establish an effective working relationship with liquor traders as this will have a positive impact in reducing crime around liquor entertainment areas. This collaboration will keep our customers safe and protect our children from exposure to drugs and alcohol.” The Community Police Forum (CPF) stated the safety practices they have and will also guard against unlicensed selling of alcohol to children in the play areas and sports grounds during events. Gauteng Liquor Board representative Arron Masinge said that the main focus is on compliance by members, noise management and to stick to the operational hours of the business.

GLF COLUMN

A E K A T S R E B M E M A T L A K BVFBA & BREAK IN DURBAN Thembi Mnguni said that ever since the establishment of the association, they had never had an opportunity to take a break from their daily duties and they all felt that this was the right time to take a vacation. Our members also enjoyed the presentation by First Leisure, who visited us at the hotel, and told us about their holiday system that offers affordable holiday packages. A highlight of our trip was definitely our visit to Eyadini Lounge in Umlazi, where we enjoyed the music, meals and beverages. Our members are all looking forward to many more holidays together. Musa Ntshangase, General Secretary, Gauteng Liquor Forum

iquor traders from Vosloorus and Katlehong took a well-deserved vacation to Durban to take a break from the daily duties of running their businesses. Members from BVFBA and KALTA visited Durban during the off-peak period in January for four days of rest and relaxation and to revitalise their energy levels for the working year ahead. What better way to do that than relaxing on the beach, visiting uShaka Marine World, dining in beautiful restaurants and riding the waves? Our members departed from Park Station on the evening of 20 January, using Intercape Bus Services. We had a short stop at Montrose in Harrismith in order to stretch our legs and buy refreshments in the early hours of the morning. We arrived in Durban on Monday 21 January and checked into the Oceanic Hotel and had breakfast. There was a briefing about our programme and schedule for the duration of our stay at the coast. We were also welcomed by Mr Moyo, the general manager of the Oceanic Hotel. I personally interviewed some of our members to find out what motivated them to take a vacation and their reasons for taking a break during the off-peak

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period and leaving their businesses running in Gauteng. Mrs Sibongile Mbokoda, who runs her business in Vosloorus Ext 28, said, “We are working hard in our businesses and we needed to take time off to rest and refresh so that when we go back, we will be fully energised.” Mr Dumisane Myeza, also a business owner in Vosloorus, said, “Our members came to Durban to relieve ourselves from exhaustion as we work hard every day.”

SALTA COLUMN

ABIDE BY ROAD RULES S IE IT L A T A F E C U D E TO R

reetings and compliments of the new year to all of our members. I hope everyone entered into the New Year peacefully and without any negativity. For those afflicted by any negative actions or the passing of loved ones, my wish is for God to give them strength and courage. So many lives are lost during the holiday season and the cost of lives are attributed to the same factors each year. Fatigue, drunk driving, unroadworthy vehicles, potholes, speeding and drunkards walking around at night are costing lives.

Image courtesy of Shutterstock

As drivers, we need to take breaks when driving for long distances – if possible, at two-hour intervals. Fatigue can lead to fatalities on the road as people fall asleep behind the wheel and this causes a huge impact in everyone’s lives. Many of the fatalities we learn about are a direct result of fatigue coupled with speeding.

I was privileged to be invited to the Africa Road Safety Conference hosted by Anheuser-Busch (AB InBev), South African Breweries (SAB), and the United Nations Institute for Training and Research (UNITAR) in collaboration with the eThekwini Municipality Academy and the International Training Centre for Authorities and Leaders.

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The aim of the conference was to look at interventions that can assist government in preventing fatalities on our roads. We learnt that every person must play a role in preventing road fatalities. We need to have tougher laws and road users must stick to the rules when using our roads. The rules of sticking to the stipulated speed limit, not overtaking when prohibited from doing so, making sure that your vehicle is roadworthy, not overloading, respecting other road users, and, most importantly, not drinking and driving, are there to keep all citizens safe. Our government must also make sure that roads are maintained and that there are always visible traffic police on our roads. If we can follow these basic rules, then surely the number of fatalities can be reduced. On another note and back to the liquor industry, I am concerned by the slow pace of the liquor board with regards to the court order in dealing with our shebeen permits, which expire on 2 November 2019. Having said this, I am relieved by the assistance we received from the SAB in assisting our members with this judgment. One of the biggest challenges faced by our members in applying for liquor licenses is the issue of consent use and rezoning. In some municipalities, especially the City of Joburg, it’s impossible to apply for a consent letter. However, we have

As drivers, we need to take breaks when driving for long distances – if possible, at two-hour intervals. Fatigue can lead to fatalities on the road as people fall asleep behind the wheel and this causes a huge impact in everyone’s lives. learnt that the City of Joburg has since amended this by-law and as from February this year, our members residing in townships will be able to apply for consent letters. We salute the City of Joburg for this. In closing, I sincerely hope that this year will be better for all of our members. Mish Hlophe SALTA President

MAIN FEATURE

T R O P P U S V E B N I B A SAB AND S R E L I A T E R L A C O L rs Gauteng liquor seller benefit from retaile mme development progra

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In South Africa, 155 liquor retailers based in Tembisa, Sebokeng and Mamelodi completed the business skills training programme and graduated, along with 200 retailers from Tanzania and 200 in Ghana. “In South Africa, small business failure rate is almost 80%," said David Hauxwell, SAB's vice president of procurement and sustainability. "This is due to a range of issues including the lack of support and resources they have available to them in managing and growing their business.” “It’s important that we take a holistic approach to improving lives through business by creating new entrepreneurs and empowering existing business owners so that they operate sustainable entities able to create jobs within local communities and sufficiently provide for the retailer and their families.” The RDP training involves a combination of facilitator classroom sessions, instore coaching and visits to the retailer’s business premises, as a comprehensive approach to developing the retailers' business and entrepreneurial capability. In addition, the RDP is a high-impact approach to engaging liquor traders on the effects and harm caused by the misuse of alcohol in local communities and highlights the importance of trading responsibly to maintain their licence to trade. “The extensive network of retailers with whom AB InBev works across our markets occupy the perfect position within society to be leading role models in the drive to reduce the harm caused by the misuse of alcohol and to encourage more responsible alcohol consumption habits among community members,” said Hauxwell.

Cheers to the tavern owners and class of 2018 in the SAB Retailer Development Programme.

SAB undertook intensive deep-dive research among retailers in South Africa, Ghana and Tanzania to understand their needs as business owners and to

identify the gaps and opportunities. The RDP training was then tailored according to this. The content of the RDP training includes: • determining whether the business is making or losing money; • financial management, including separating business and personal finances; • adequate stock and record-keeping; managing cash for working capital; • identifying and evaluating investment opportunities; • identifying and selecting funding sources; • marketing; • customer service; and • making the best use of available space. An intensive selection process to participate in the RDP identifies those retailers with an entrepreneurial mindset and who are growth-driven. Participating retailers are based in locations where training opportunities are scarce.

Image courtesy of SAB

ore than 500 liquor retailers, some struggling business owners, based in South Africa, Tanzania and Ghana, have completed an intensive AB InBev Retailer Development Programme (RDP) aimed at improving the chances of their business experiencing financial success in the mid-to-long-term.

The knowledge and skills obtained from RDP are shared by the participating retailers with their employees and family members involved in the business, ensuring that learnings have a multiple effect within communities and that the successes yielded are increased and sustainable. AB InBev intends rolling the RDP out to additional retailers across South Africa, Tanzania and Ghana in 2019, and across other key AB InBev African markets. A monitoring and evaluation process of each retailer’s business performance over the next 12 months will determine the real impact the RDP had. Based on similar programmes run by AB InBev across the world, in particular, Latin America, results indicate that retailers report increased sales and profits as a result of implementing the RDP-type learnings within their businesses. “We will continue walking the journey with our retailers post-RDP, complementing the training they have received to ensure that they are wellequipped to build businesses that grow over time,” said Hauxwell. www.spotongmag.co.za

MAIN FEATURE What was the highlight of the programme for you? The highlight of the programme was the in-store coaching, which I really enjoyed. I also enjoyed the training on the effects and harm caused by the misuse of alcohol in local communities and how as a tavern owner, I can trade responsibly and educate my patrons on the dangers of alcohol.

Have you seen any significant changes in your business since completing the programme?

Joshua Chabalala, tavern owner of ‘Come Together Place’ in Tembisa (front) alongside other fellow tavern owners who participated in the SAB Retailer Development Programme in 2018.

My business has changed a lot! My tavern is growing and my finances are better than it has ever been. I always had marketing ideas but never knew how to implement them. Since completing the programme, I have gone full steam with my marketing plan and it is working! I have implemented a weekend theme that is bringing feet through my doors. On Friday and Saturday, I now host house music sessions and on Sunday, Soulful Sunday Sessions is drawing a huge crowd. The money is rolling in and my tavern is finally taking off! Thank you SAB and AB InBev!

Spotong had the opportunity to chat to a tavern owner and recipient of the programme, Joshua Chabalala, who owns Come Together Place, to find out how the programme has benefited his business. What knowledge have you gained from the programme and how has it assisted you in running your tavern? Since opening my tavern three years ago, my focus has only been on making money but I lacked the skills on how to make it sustainable. The knowledge that I gained regarding money management, marketing, stocktaking and recordkeeping was what I have been lacking. I have never recorded any transactions and I never knew exactly how much money was coming in and going out. My petty cash box was a free-for-all! Since implementing my newfound knowledge, I know exactly where my business finances stand and I understand the cash flow of my business. In previous months I struggled to pay salaries because I didn’t have a system and I didn’t invest the time in doing, keeping and understanding all the records that I needed for my business. I now pay myself a salary and have separated my business and personal accounts. I have finally learnt how to take my business to the next level with proper planning and that excites me! 12

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Joshua Chabalala, tavern owner of ‘Come Together Place’ in Tembisa (left) alongside Tumelo from TechnoServe, an international nonprofit that promotes business solutions, who partnered with SAB.

Gauteng based liquor retailers – AB InBev class of 2018 graduation.

RETAIL

S I M E T S Y S E L A S F O WHICH POINT? S S E N I S U B R U O RIGHT FOR Y

• CRM: When transacting with your retail business, customers can leave their personal data on your device, helping you to collect information such as their name, contact numbers, email addresses and birthdates. • Loyalty programs: Your system could also allow you to monitor customer loyalty programmes. It offers the benefit of emailing birthday greetings, keeping track of customer loyalty points and sending promotional offers, all of which create a better retail shopping experience, leading to higher customer retention.

All-In-One

our point-of-sale (POS) system is the most important tool you will have in your retail business, and it's an important investment. It allows you to be efficient in managing cash flow, accepting payments and tracking your inventory. Investing in the correct POS system for your business needs will assist your business to be more cost-effective too. Let’s take a look at what types of POS systems are available for retailers and how to choose the right one for your business.

Mobile A mobile POS system is when a smartphone, tablet or other mobile device acts as the electronic point-of-sales terminal. All you need to do is attach a card reader to the mobile device, turn on your POS software and start ringing up sales. One of the biggest advantages is that they are highly portable and will allow you to ring up sales on the spot wherever you are. They also offer the option of sending customer receipts via SMS or email from the app instead of printing receipts, which makes it great for our environment. Mobile POS systems don’t take up too much space so they are ideal for small retail stores and quick-serve establishments. Another benefit is that, depending on your vendor, your mobile POS could also offer features such as reporting, inventory management and more.

Desktop Desktop POS systems run on your computer or laptop, either on your browser, on a desktop app, or an onpremises system. You can connect attachments such as barcode scanners, credit card readers, and cash drawers, so it can function like a typical cash register. Desktop POS systems are best used in retail stores that have checkout counters where cashiers ring up sales. While specific features vary from one platform to the next, most modern desktop POS systems have the following features: • Reporting and analytics: Ideally, your system should have the ability to generate reports on your sales, inventory, customers and more. Having such data at your fingertips will help you make more informed decisions around stock control, marketing, shopper management and more. • Inventory management: POS and inventory management systems typically go hand-in-hand. Whenever you ring up a sale, your POS system should automatically update your stock levels so you always have an estimate on how many products you have at any time. • Paperless transacting with email receipts: Customers can receive their payment receipts via email, which leads to a paperless way of transacting with them.

All-in-one POS systems are the solutions that offer both desktop and mobile POS systems. These systems offer everything included in mobile and desktop POS systems and are best suited for established retailers. The all-in-one POS system allows you to run multiple stores and implement various processes. Your business has unique needs, and when deciding on the right POS system for those needs, it is important to consider your size, processes and long-term aspirations. Small and medium-sized businesses are constantly experiencing growth so it is important to choose a POS that suits your budget and that you can later expand to meet the changing needs of your business as it grows.

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ENTERPRISE DEVELOPMENT

G N I O D S I E V I H B & J HOW DIAGEO'S Y T I N U M M O C E H T R GS FObusiness to the next level GREATtreTpreHnIeN urs take their Helping en

s unemployment among the South African youth skyrockets, entrepreneurial start-ups are fast becoming a necessity for South African school-leavers. The sad fact is the plethora of bright, young minds do not match the limited number of opportunities available. An expanding enterprise development project, The J&B Hive, is seeking to address this issue and is quickly making waves among the budding creative entrepreneur community in Joburg. Set on the corner of two busy streets in the heart of Braamfontein, the J&B Hive is a workspace and event venue freely accessible to the community and, most importantly, a creative incubator where local entrepreneurs can apply for equity-free investment to help grow their businesses.

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Hello Africa Travel Street Food Festival at the J&B Hive

Established in 2015, The J&B Hive is funded by Diageo, a global leader in beverage alcohol. The initiative forms part of Diageo’s enterprise development programme and has quickly become an entrenched part of the local community. “The J&B Hive is more than just a free space to work, but also an incubation hub for up-and-coming talent who need a little help to get their business up to the next level. One of Diageo’s commitments to South Africa is to help build sustainable businesses and jobs. The J&B Hive does just that,” says Zumi Njongwe, the marketing and innovations director of Diageo SA. The J&B Hive has a membership community of 45 small businesses, all rooted in the creative industry. New membership recruitment happens on a

bi-annual basis though an application process. Applicants are narrowed down through a stringent vetting process and, with only a limited number of places available each year, the stakes are high. Those that make it through will be given financial support, mentorship, training and access to a membership network filled with the potential for synergy. They will also enjoy free access to the coworking space and its top-class equipment, including Apple software, cameras, lighting and more. In support of the wider creative community and to encourage further entrepreneurial growth, The J&B Hive also allocates complimentary weekly slots to non-members, where individuals or businesses can make use of the venue to either showcase their offering or host learning events. Again, this is

an opportunity to meet other small business owners and build a foundation for possible collaboration. J&B is a brand that was itself born through the collaboration of an Italian named Giacamo Justerini (the ‘J’) and an Englishman named Alfred Brookes (the 'B' in J&B) and made famous by Eddie Tatham in America. It is celebrating 250 years of history and tells the story of the good that happens when people work together. As a company that operates in more than 180 countries worldwide, Diageo hopes that the Joburg-based J&B Hive will be the first of many around Africa and the globe. The idea is to create a global community that can tap into each other’s skills from across the world. “Diageo’s goal is to empower the communities in which we work and operate. We are incredibly proud to fund such an important initiative as this one and to see people, businesses and communities thriving as a result,” says Njongwe.

An ordinary day at the J&B Hive

1 R E B M U N ’S A S IN E ADVERTIS ! E IN Z A G A M E D A R TOWNSHIP T

Communicate directly to more than

45 000

entrepreneurs

in the townships that services millions of consumers on a daily basis Approximate, combine monthly spend estimated at

R450 million on product and services for their businesses

For more information contact pressman@contactmedia.co.za

> Focused and trade specific <

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Read by business owners and their managerial staff.

ILLICIT ALCOHOL TRADE

HOL O C L A Y G D O D F O S R E THE MANY DANG nge drinking and underage ts encourage bi s Cheap, illegal produc alth risks to consumer he r he ot g on am n io alcohol consumpt

he South African economy suffered a loss of R6.4-billion in 2017 due to illicit alcohol activities, an industry that generates an annual revenue of R12.9billion and which is unregulated. In addition, cheaper, therefore more accessible, illegal alcohol products encourage binge drinking and underage alcohol consumption and pose a serious risk to the health and safety of individuals as they contain potentially dangerous substances. This is according to a Euromonitor International study undertaken in to determine the impact of the illicit trade of alcohol in seven African countries, including South Africa. The study, which engaged local manufacturers, trade associations and government, among other relevant

stakeholders, highlighted that the largest share of the fiscal loss was attributed to smuggling of final alcohol products and raw ethanol used in the production of alcohol, amounting to R2.4-billion. Tax leakage is the next-highest contributor to the fiscal loss in 2017 at R2-billion. According to the Euromonitor study, consumption of illicit alcohol in South Africa reached 14.5%, or 498-million litres, of the total combined illicit and licit alcohol volume consumed in 2017. This represents an annual growth rate of around 4.3% between 2012 and 2017. Across the globe, the Euromonitor study reported that one in four bottles of alcohol consumed is illicit, representing 25.8% of the alcohol market. The global results include a multi-region report, which compiles findings from 24 countries in Africa, Eastern Europe and Latin America.

In South Africa, Euromonitor notes that the growth in illicit alcohol activity is driven by the challenging economic environment, weak regulation enforcement and taxation strategies driving up legal or licit alcohol prices. From a consumer perspective, it is all about cost and price sensitivity. Often, where an illicit product has the familiar packaging of a popular brand, consumers don’t realise that it is illicit because they lack knowledge and education about legal product recognition. The difference between illicit and licit alcohol prices averaged 51% in 2017. Due to the year-on-year increases in excise rates over the past 10 years, unit prices for alcohol, particularly spirits, have increased substantially. This high disparity between illicit and licit alcohol costs incentivises illicit activity.

(left to right): The Illicit Alcohol Panel Discussion was held among industry experts and officials; Azwimpheleli Langalanga from Tutwa Consulting; Gugulethu Mfuphi, senior broadcaster who also facilitated the discussion; Kimberley Bryant, Associate Consultant at Euromonitor International (who presented the research findings); Udeen Singh, independent Alcohol Industry Specialist; Mogola Makola, Chief Officer: Enforcement at SARS; and Quinton Walker, Consultant at Euromonitor International

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The study identified four key themes that are shaping South Africa’s illicit alcohol trade and affecting the initiatives intended to reduce it:

Unlicensed outlets It is estimated, according to the Department of Trade and Industry (dti), that the number of illegal, unlicensed alcohol outlets is more than double that of licensed outlets and only 20% of the estimated 150 000 traders in South Africa have attempted to obtain a liquor license.

Binge drinking of lethal products According to the World Health Organisation (WHO), only 42% of the adult (aged 15+) South African population are consumers of alcohol, yet the country’s annual per capita consumption of 27.1 litres of pure alcohol among drinkers is very high by the international comparison of 17.2 litres of pure alcohol in 2010.

Legislation and enforcement On paper, South Africa’s alcohol-related regulatory framework is considered to be strong and includes heavy criminal sanctions. However, in reality, enforcement of existing laws is hampered by a three-tier system of national, provincial and local responsibilities, missing intergovernmental cooperation, and a lack of resources.

In an effort to combat excessive alcohol consumption and generate revenue, the South African government has focused on raising excise. As a result, excise duties on alcohol have increased above the rate of inflation since 2002 for beer and spirits over the last 10 years. However, given that illicit alcoholic beverages produced are from unregistered entities, this strategy puts a greater burden on the compliant and registered sector of the industry. Outcome and way forward: The groundbreaking findings from the study clearly demonstrate a need to improve regulatory conditions. Euromonitor recommends a

Image courtesy of SAB

Taxation strategy

multifaceted, rational approach to legislation, education and licensing with the emphasis on the following:

2. Enhanced enforcement through private and public partnerships for capacity building and training.

1. Tighter collaboration among government agencies under a simpler regulatory framework.

Creation of an enabling environment to encourage licensing and responsible trading. www.spotongmag.co.za

MANAGEMENT

K R O W T A S I B A CANN

can be put in place to es ur ed oc pr d an s ie What polic are sober at work? s ee oy pl em ur yo at ensure th ni Labour Consultants

, CEO, Om By Michael Opperman

ince the legalisation of the possession and use of cannabis for private purposes by the Constitutional Court, many concerns have been raised about what this would mean in the workplace. Employers want to know how they will ensure that people do not come to work under the influence of cannabis, while employees fear they could be subjected to unsafe and unwarranted behaviour from colleagues who then attempt to blame the legal use of cannabis at home and expect their behaviour to have no consequences. Michael Opperman, the CEO of Omni Labour Consultants, explains that employers must ensure they have policies and procedures in place to ensure that employees are sober at work. You have to read and understand the judgment of the Constitutional Court very clearly in this regard. Judge Raymond Zondo said he had “concluded that the limitation is not reasonable and justifiable in an open and democratic society based on human dignity, equality and freedom”. He then made an order declaring the relevant provisions about the use of cannabis constitutionally invalid where it criminalises the use or possession of cannabis, in private by an adult for personal consumption. It is clear that private use is allowed and the argument would be about when the use of cannabis is private. To start with, “private” would not mean any public place or place of work. At the workplace, the Occupational Health and Safety Act (Act 85 of 1993) and Regulation 1031 Section 2A would apply regarding intoxication.

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According to section 2A, an employer should not permit anyone who is, or who appears to be, under the influence of intoxicating liquor or drugs, to enter or remain in a workplace. People in a workplace are not allowed to be under the influence of or have in their possession, use or offer other people intoxicating liquor or drugs. Employers can only allow people who use medicine to perform duties if its side-effects do not constitute a threat to the health or safety of the employee or other employees.

maintain, as far as possible, a working environment that is safe and without risk to the health of their employees. It is common cause that the enforcement of sobriety is reasonably possible.

Therefore an employee, who is contractually bound to the employer during certain hours, has to adhere to the employer’s rules, regulations and policies in the workplace, including undergoing the same or similar sobriety tests for cannabis as with any other narcotic or alcohol-related transgression.

However, safety is not the only possible motive for an employer to have zerotolerance for alcohol or unauthorised narcotics in the system of an employee at work. Other aspects of working when under the influence of any mind-altering substance include that it could affect an employee’s better judgement in terms of social transgressions, such as bringing the employer into disrepute when inappropriately dealing with a client.

The most important aspect is that employers’ policies should embrace the concept of sobriety in the workplace. There should be a zero-tolerance policy for any use of non-medical, controlled, mind-altering substances. If recent usage can be determined by testing the employee, any employee entering the workplace with a trace of alcohol, cannabis or any other non-prescription drug would fall foul of company policy, as well as the regulations made in terms of the Occupational Health and Safety Act. The same or similar sobriety tests can, therefore, be conducted in the workplace for being under the influence of cannabis as with any other narcotic or alcohol-related transgression. Section 8(1) of the Health and Safety Act states that employers should provide and

The consequences for employers allowing someone to work with tools and clients outweigh the risk of tolerating the use of cannabis at work or its presence in an employee’s system when at work because the employer carries the risk if anything goes wrong.

There is also the possibility of miscalculating in terms of accounting, stock and design, which could be regarded as not acting in the best interests of the employer, or negligence in performing designated duties. The legalisation of the private use of cannabis, therefore, does not in any way exonerate employees from their duties at work, the policies applicable in the workplace and the legislation that governs misconduct as a result of being under the influence of cannabis at work. For further information, contact Michael Opperman on 083 747 5672.

LIQUOR LAW

G N E T U A G E H T S E O D E WHER S? N E E B E H S T U P T C A R LIQUO ay!

to st d away, they are here

r be wishe Shebeens will neve

ob creation and the development of sustainable small businesses remains the biggest challenge in South Africa. Declining economic activities and slow economic growth result in increased unemployment. The declining levels of economic activity further leads to increasing dependency of self-employment as a survival mechanism. As stated before in previous editions, shebeens have a unique place in South African history. The trade has survived hardship and persecution by the apartheid government, from preventing the consumption of liquor by black people to designing by-laws which made it impossible to sell liquor in the townships. Shebeen traders continue to face these hardships and persecution long after the dawn of the new South Africa. As much as the shebeen traders were granted shebeen permits to formalise the trade, many opportunities were missed by both shebeen traders as well as the Gauteng Liquor Board at the time. Firstly, shebeen permits were not made to be permanent legal documents to trade in liquor for township dwellers who predominantly sell liquor at their place of residence. Emphasis must be made that these traders sell liquor at their places of residence. The Gauteng Liquor Act is the main culprit and a poorly drafted piece of legislation. It remains clear that the drafters of this piece of legislation never had shebeen traders in mind and their interests at heart. As to how this legislation was passed without protests from shebeen traders, who remain the heartbeat of the liquor industry in South Africa, remains a mystery. Firstly, the Act defines a shebeen as “any unlicensed operation whose main business is liquor and sells less than 60 cases of beer per week”. This definition alone gives insight into the attitude of the drafters of this legislation. If you define a business as unlicensed by law, where does that put 15 000-plus

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shebeens in law if its legal definition excludes them from being licensed? The Gauteng Liquor Act is and remains the only legal authority in all retail liquor in Gauteng. Flowing from this discriminatory and inadequate definition, section 28 of the Gauteng Liquor Act lists all kinds of licenses available under the Act but fails to list shebeen licenses. The failure to list shebeen licenses is deliberate, mischievous and discriminatory in nature. Throughout the Act you find no expression of shebeens, apart from the definition section and the section on regulations. This section vaguely refers to “a phased-in approach, whereby shebeens will be given an opportunity to comply with the Act”. This is indeed embarrassing to all shebeeners who are expected to comply with the Act which does not acknowledge their very existence! The preamble of the Act says that "it provides for the control of the retail sale and supply of liquor within the Gauteng province… to regulate application for licenses… to regulate the granting of licenses in respect of all kinds of different licenses”. By now many shebeen permit holders are aware that in 2018, the court shot down the argument that shebeens must be granted the status of a special license, where the Act gives the board discretion to give “any other licenses”. What had further deepened the plight of shebeen traders, with a permit to sell all kinds of liquor, is the action

of municipalities enforcing by-laws by closing them down on the basis that they are running businesses in a residentially zoned area. A valid permit holder is now expected by the municipality to close down because they do not have a zoning certificate or consent use. A reasonable person, who runs a shebeen with a valid permit, which bears his or her full name and physical address where liquor is supposed to be sold, the quantity of liquor which could be sold per week, and the time he or she is legally obliged to open and close, cannot be deemed to be negligent (or even criminally liable) to sell liquor on the basis of the rights they derive from a valid permit. It is now in the hands of the liquor authority, whom the court has instructed to remedy the defect in as far as shebeen permits are concerned. In the task of remedying the defect, section 141(1) (m) gives the MEC powers to develop and design a phased-in approach, to give opportunity to all valid shebeen permit holders to comply with the Act, which requires compliance with by-laws. Section 23(4) requires an unequivocal approval by the relevant department of the relevant metropolitan or district council in addition to any zoning or planning laws requirements. This, in addition to the fact that under the Gauteng Liquor Act, there is no provision for a shebeen permit. Lastly, as the court also acknowledged, shebeens will never be wished away, they are here to stay, as to under which legal dispensation, it’s anybody’s guess, at least for now. Thabo Thlobelo, Abantu Tobacco & Liquor Laws, 083 725 7708

RETAIL NEWS

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

spires in the retail indu

d in News that informs an

ME INTO EFFECT O C S A H L IL B E G A W UM THE NATIONAL MINIM The National Minimum Wage Act sets South Africa’s first national minimum wage at R20 an hour, equivalent to R3 500 per month, depending on the number of hours worked. The new law allows for the annual adjustment of the minimum wage by a still-to-be-appointed commission, which must conduct a review of the wage within 18 months of the commencement of the Act. The Act will raise the earnings of an estimated six million South Africans who currently earn below this level.

President Cyril Ramaphosa signed into law the National Minimum Wage Bill, which set an historic precedent in the protection of low-earning workers. The Bill, which came into effect on 1 January 2019, provides a platform for reducing inequalities in society and decreasing huge disparities in income in the national labour market.

Meanwhile, employers who are unable to pay the minimum wage due to business constraints will be eligible for exemptions as per the National Minimum Wage Regulations published by the Minister of Labour, Mildred Oliphant, in the Government Gazette. The Regulations make provision for employers to apply for exemption from paying the minimum wage of R3 500 per month or R20 per hour. The application must be lodged on the national minimum wage exemption system.

ULK PAYMENT B D N A LL O R Y PA S G SHOPRITE BRIN S AT NO COST R E N W O S S E IN S U B O TRANSACTIONS T Businesses can now send money to multiple receivers with Shoprite Money – the mobile transactional banking service that is available to everyone, even those without bank accounts. A business of any size can pay staff salaries or make other multiple payments safely, conveniently, and for free, using the Shoprite Money wallet. Shoprite Money is a mobile wallet which enables customers to deposit, withdraw or send money as well as buy groceries at any till point in all Shoprite, Checkers, Checkers Hyper and Usave stores. Shoprite Money is assisting businesses with their payroll needs and giving employees easier access to their salaries. All transactions are free with the exception of a R9.95 fee that only applies to cash withdrawals. The Shoprite Group absorbs all other costs. Businesses using the service have a transfer limit of R5 000 per employee per day. The monthly limit is R25 000 per receiver of the money. However, there is no limit on the total file value. 24

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To register: • Send an email to srmsupport@shoprite.co.za with "Bulk Disbursements" in the subject line, and include your company details, or • register for an account free of charge by dialling *134*3534# or • visit the Money Market counter in any Shoprite, Checkers, Checkers Hyper or Usave store. Shoprite Money is available to anyone aged 18 years and older with a valid SA ID document and an active cellphone number irrespective of their mobile network, device or connectivity.

MAL TRADERS R FO IN T EC N N O C O T TNER FNB AND SELPAL PAR First National Bank and Selpal, a financial technology company in South Africa, are partnering to connect informal traders in townships with fast-moving consumer goods companies. Selpal connects informal merchants ranging from taverns and grocery stores to hairdressers and micro-manufacturers. FNB is seeking to tap into a market that it estimates could consist of as many as one million enterprises employing three or more people and relying on cash payments. The traders are provided with a pointof-sale device to enable payments “that

lets them view, order, pay for and sell stock and value-added services without the store owners ever needing to leave their shop, and unlocks extra revenue for them,” said Selpal CEO Stephen Goldberg.

“It also changes the way that their customers buy from them, extending the benefits and extra value to the end consumer,” he said. “Our partnership with FNB Business will help expand our network and supercharge our growth.”

UE PRODUCT IQ N U A O T S K N A H T TREPRENEUR FROM WAITER TO EN Phenyo Sebaeng (28) had to borrow money from two of his close friends in order to buy a bus ticket from Rustenburg to Cape Town, where he had secured a meeting with a buyer at the Shoprite Group's home office in January 2017. “I was so scared not knowing what will happen or what the result will be. Amazingly he saw the potential of (my) unique product and gave me a chance.” Today Sebaeng is a national supplier of disposable ice buckets to Shoprite Liquorshop. He had always harboured dreams of owning his own business, so when Sebaeng was unable to complete his marketing studies due to a lack of funds, he went in search of entrepreneurial opportunities. “Conventional ice buckets and cooler boxes are heavy and expensive,” he explained. And so the idea for Sebaeng’s unique product was born. In 2015, while working as a waiter, he registered his company, Sebaeng Solution Manufacturing Company, and the trademark D-C.O.O.L.E.R. Only two years later, after convincing his friends Refentse Letlhogonolo Mdangai and Thabang Makgamathe to invest in the business, Sebaeng stopped waitering in order to concentrate solely on his business.

Phenyo Sebaeng with his disposable ice buckets

“I still can’t believe what the Shoprite Group has done for us. They gave us an opportunity of a lifetime and on top of that they were very patient with us… what the Shoprite Group is doing for us still feels like a dream.” Sebaeng’s disposable ice buckets are made from recyclable material with the added benefit that any logo can be printed on it. His ultimate goal is to

manufacture these ice buckets in South Africa, but for now his main objective is to grow his client base further. His advice to aspiring entrepreneurs is to “get an education and look for opportunities. Once you have discovered your strength, your passion and what you are good at, then there’s no need to waste time. Your ‘one day’ could very well be today.” www.spotongmag.co.za

LIQUOR NEWS

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InBev B A d n SAB a astle Lager t pilot C Bites to assis Better ing farmers snack, ry grain the u emerg o v a s r a ing afte iloting k

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rket a ges gro bevera ibute and ma RCL d e t s li d by JSEdistr nd eed to r, backe has agr -infused bee Miles Dally, a , is e b , a iv ll t n e can Dist xecu d chief e m O’Connor. a Foods' ines an h w a r g r G u b O r s E e it C d r e rs in fN Spa no bee ducer o the pro brandies, has t n Klipdrif . tributio lio d a “dis on City o e f h t r c p a o c in e a p a e r pany Bev ar in rem ale of the sn ith Pois wn gra s d AB In The com agreement w brewer’s coSAB an m locally gro eds from the g farmers and ” t t r f o a cr e ro supp aid the made f process. Proc velop emergin iatives. wing, s eme Bird. e r e g it B d in in t lp w a n e e r h br a me r, G used to evelop selling founde will be community d started ariety g in in d w n r e e t kag tave —av City Br suppor s is pac at five Poison taining hemp lant that is ter Bite for purchase or outlets t e n p B o a r c e le qu ients sativ Lag lager Castle ks and availab nother four li nnabis ltering ingred a c e h t a a f c o to and and Pretoria. 40g pa of mind ins in in Sowe rg devoid jor liquor cha coincided fter a d e outlets Johannesbu s h a li ptua n — in m ber. The launc ourt ruling s conce by emerging betwee a w m l s e a t e tion C Sep aced er Bit onstitu ecriminalised C er Bett challenges f stainable and g a a h L it le w , su is in ified Cast ively d v ident lishing viable t effect use of cannab e a B h t In B b A a . e t t s s a e e iv ic in g act the pr rica. farmers ul farming pr f creatin f f ream o nnelling s d s r e South A u c o c u e s n e cha realis il s h u w tributio s s lp id a dis s necessary es he a which grow d building a it s B d r ir e ’s t B a fric ople t an “Bet the rship w l any in A estmen ce in pe partne demand for n a comp s towards inv real differen f raw materia e s is o a e Po o becau resourc ities to make s, the director ment for SAB Durban ad ’s r e p n w r u e rh br comm ys John Roge ultural develo is Lage eeded a Cannab elmingly exc lives,” s ent and agric h d m “overw ”. frica an procure Bev Africa. ity rmSol A ining c a In a F p B a h A c it d an llow st tra hip w would a eet artners cilitate a robu art of SAB t p n e in m is e m to fa are p iative The agre ity Brewing to rough both The init , who will help g farmers who g will help C h in A in , S y in rg a Poison for the beer t nnels. it in e v tr Gra ducti . The for em a d ro in h e n a c p a l m h c a m m m r de inform progra Bev’s supply rove fa nd enable d p n a im l r a e In oth bs a form and AB leading create jo participate in s. e of the anies n to in o a rs s h e a c , p farm pply “Distell verages com ute-torcial su l ro r be u t comme o f n r u e e q d li w n o ap l step depe SA, has tform and wil market 142 in rmers f in o l a t and pla A to g fa market ur consumer mergin tified as e k c o la b n change ird said. astle een ide ue in have b ries of the C tive. at reven as flat h,” B c th a d e r e ia ia rt c it o w p ar benefi tter Bites in n less, ncial ye Distell re e e ctober, f its 2019 fina wer. Neverthe e O Lager B des 82 wom te la In rter o ince th clu htly lo This in aZulu-Natal, nga. first qua mes were slig limbed 11% s e th w la ave c e volu from K and Mpuma rest becaus any’s shares h g e p m o Gauten its public int c the . h update Throug ents made in trading m v it e m B B In com frica, A ing South A s local emerg s t p r o o h nd supp maize a pports , y le r a b su e s. This farmer to increase th ction u d im o r a p e d h t ity an r iv t e c e u b d pro rced lly sou ting of loca nts, contribu ingredieeconomic l to rura ment. p lo e v de

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NEW RETAIL PRODUCTS

F L E H S E H T N O W NE AT-TASTING E R G W E N E H T T G E SCOR HANGER SUGAR-FREE GAME-C

Double your power with Score GT – the new sugar free sensation that’s big on taste and packs an explosive guarana surge. Score GT brings the heat, minus the sugar. With the same great taste as the popular Original Score Energy Drink, a heaIthy dose of B vitamins and a double shot of guarana,

you can now Score guilt-free. This thirst-quenching game-changer is free of taurine, leaving you with the same sublime aftertaste that keeps Score fans coming back for more. Score GT is available in mega 500ml cans in leading outlets. For more information visit www.drinkscore.co.za

R IN A BOTTLE O T C O D L A N O S R E P 333 – YOUR OWN The 333 formula has stood the test of time for more than 70 years and continues to deliver its powerful antimicrobial action on all forms of bacteria that can cause disease. Its fast-working ability and versatility has made it a nostalgic household product for many South Africans. Apart from being an effective antiseptic liquid, 333 is your own personal doctor in a bottle. Its 21 different uses make it easy to understand why South Africans have been trusting it for decades. The original 333 disinfectant is a fast-working, multi-usage formulation that treats a wide range of ailments. These include symptomatic relief of sore throats and gums, mouth ulcers, tooth extraction, mouthwash, cuts, sores, pimples, boils, eczema, insect bites and stings, itchy scalp, heat rash, female intimate use, piles, manicures and pedicures. Apart from personal use, 333 is suited for everyday household chores and acts as an effective disinfectant which can be used on all surfaces.

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The third specially designed feature of 333 is suited for the younger generation. Its new gargle formulation is available in spearmint and fresh mint flavours and is child-friendly with zero sugar and is alcohol-free, while containing all the powerful antibacterial ingredients. Gargling with 333 kills the germs that cause plaque, gingivitis and bad breath, due to the halogenated phenols which are the main ingredients. The throat spray, with its powerful numbing agents for quick relief, is the fourth product in the range. As with the gargle, this variant has a pleasant taste, while providing relief from painful inflammatory conditions of the mouth and throat. 3+3+3 = 9 multi-beneficial ingredients for you and your family. 333 is a specially formulated disinfectant and oral care medicine. It is available at your nearest Dis-Chem, Clicks, local pharmacies and other shops. For more information visit www.333oralcare.co.za

UNLEASH COOL WITH A FLIP. POP. GO. Halls' second new product is as cool. Halls has unleashed its powerful cooling sensation in a new sugar-free mini format with the launch of Halls XS. It gives you on-thego invigoration in a slick, convenient pack. Halls XS has dropped three revitalising flavours: Mentholyptus, Lime and Watermelon, with each variant having a different level of cooling intensity. Whether you’re getting ready for a night out with your mates, wrapping up to meet deadlines or you’re just simply taking it easy, Halls XS has the flavour intensity to unleash your unique style of cool.

LIVE YOUR BEST LIFE ERRY BLAST WITH HALLS STRAWB Mzansi’s coolest candy brand - Halls - introduces two new offerings. First, Halls has expanded its flavour range with the launch of a new strawberry flavour. The all-new Halls Strawberry Blast is an invigorating and refreshing candy with low mentholation, making it the perfect sweet for summer. “Strawberry Blast is the latest extension to the Halls fruitflavoured offering. We couldn’t be more excited about this launch, not only because it tastes delicious but more so because it moves the brand from being seen as just a necessity during the winter season to being a must-have treat this summer,” says Robin Lesch, the category brand manager for candy at Mondelez.

LA PRODUCTS NOW AVAI KERS HYPER CHECKERS AND CHEC

RINKLES DELICIOUS SALAD SP A new range of convenient salad sprinkles that come in handy 35g servings has hit the shelves. For a magnificent taste experience, just sprinkle over your salad, roasted vegetables, stir-fry or simply enjoy as a snack.

Make sure that at all times you are ready to unleash your cool with the new Halls XS. For more information visit www.halls.co.za

OODNESS! EVEN MORE OH MY G Checkers has again expanded its exclusive Oh My Goodness! range with the addition of five new kiddies’ convenience meals, meaning it’s easier than ever to give picky little eaters all the goodness they need. The delicious new additions include: • Beef Meatballs and Sweet Potato Mash: free-range beef meatballs with tomato sauce and sweet potato mash • Cheesy Chicken and Mushroom Risotto: risotto with shredded free-range chicken in a cheesy mushroom and cauliflower sauce • Fish Cakes and Creamy Sweet Potato Mash: sustainably farmed Pangasius fish cakes, with creamy cheese sauce, roasted carrots and sweet potato mash • Chicken Chipolatas and Potato Wedges: free-range chicken sausages with gravy and roasted potato wedges • Cheesy Ravioli: cheese-filled durum wheat pasta pockets topped with a cauliflower cheese and tomato sauce. For more information visit www.checkers.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.

- NEW FRESH ON THE SHELF BLE AT

Category brand manager for Candy Robin Lesch says: “Halls XS brings a fresh new innovation to the Halls portfolio that provides a jolt of invigoration on the move. The combination of great-tasting, sugar-free sweets in a convenient format is what South Africans have asked us for and we hope that they are delighted by this product.”

RETAIL INVENTORY HEADER

K C O T S L I A T E R L ESSENTIA GLENRYCK PILCHARDS

The Glenryck pilchard range is an excellent low calorie, low t carbohydrate food tha od blo ise bil sta helps e sugar levels and is on s rce sou st he ric of the of fish protein. These small, silver coloured healthy snack or a as fish can be enjoyed various nutrients the regular meal due to the fish contains. www.glenryck.co.za

ZAM-BUK CHEST RUB The same trusted Zam a in w no la, mu Buk for ns handy chest rub, contai and or ph cam , oil tus yp eucal breathing. sal na e tor menthol to res www.bayer.co.za

LES MAGGI 2-MINUTE NOODR DURBAN CURRY FLAVOU Not only delicious but also a source of fibre which promotes easy digestion. It contains no d artificial colourants an s. no added preservative on uti sol t ien A conven d for the whole family an re! pa pre to ple sim super www.nestle.co.za

LIFEBUOY TOTAL SOAP

contains a patented Lifebuoy Total Bar Soap tive5’. The rich, ingredient known as ‘Ac y bar soap uo creamy lather of Lifeb and an cle g lin fee leaves you ced van ad the ile wh sh, fre d formulation cares for an n. ski ur yo ts tec pro www.lifebuoy.co.za

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Y FRISCO RICH AND CREAM tant coffees, Frisco One of SA’s favourite ins coffee and offers y is a mild, rich and cream home. Frisco is of t for com d the warmth an sted coffee beans made from quality roa l blend gives it cia spe is and chicory. Th mistakeable un a unique taste and an t coffee is a tan ins s ou lici aroma. This de deliver a to ves fine powder that dissol taste. y am cre d an th oo delicious sm www.avi.co.za

TWIZZA PINEAPPLE

and n favourite since 2003 A proudly South Africa in a le ab ail Av able quality. well-known for its afford . als loc g on am r ne a win variety of flavours and www.twizza.co.za

EFUSE BAGS R G IN R ST W A R D A M SUPA MA pose collect, seal and dis

to t and hygienic way sy as well as Provides a convenien sing and carrying ea clo s ke ma ing str aw string design dr aw e dr Th e . Th ste l. wa sa of non-messy dispo d an ree n-drawstring e-f no , ssl nt ha providing city vs an equivale pa ca % 25 tra ex also allows for an s eal design provide bag and the side-s e th at y rit cu se d extra strength an where it is needed bottom of the bag the most. .za

www.verigreen.co

H STA-SOFT LAVENDER FRES aroma? Sta-soft

n axing than nature’s ow What could be more rel delicate and unique South African blend a ns Lavender Fresh contai der. It will leave your stalgic fields of Laven of herbal notes with no ur family yo ly tranquil fragrance clothing soft, with a tru ns will love. It also contai gy olo hn Tec se lea Re ch Tou a for es sul with microcap . longer lasting fragrance www.sta-soft.co.za

WDER SURF HAND-WASHING PO es go h Superbright formula This unique product wit hard ay aw s she wa d thes an into the fibre of your clo dullness. It also locks in ses to remove dirt that cau bright, s dazzling and colours ite wh p kee brightness to wash after wash. www.unilever.co.za

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

P BRINGS EASY HANSA GOLDEN CRISA DRINKING BEER TO S

Hansa Golden Crisp, a bespoke beer designed for unisex appeal, has been launched by SAB. Delivering a Golden light, refreshing taste, Hansa Golden Crisp is setting the stage with a world of firsts, according to brand manager Alet Eksteen. Brewed in the easy-drinking style which has taken Latin America by storm, Hansa Golden Crisp is setting the trend in South Africa. Beers which appeal to women and men are fast growing in Columbia, Panama and Ecuador – including Aguila Light, Atlas Golden Light, Balboa Ice and Pilsener Light. Easy-drinking beers are brewed with the essential ingredients of barley, maize, hops and water yet characterised by lower bitterness and moderate alcohol levels by volume of between 3.5 and 4%. These beers attract significant numbers of women drinkers, with more than half of sales for certain easy-drinking beers in Latin America emanating from female consumers who appreciate the essential natural ingredients of beer in an easier-drinking, less bitter style.

Hansa Golden Crisp is bottled in clear, flint glass, with an easy-to-remove, break-free bottle cap. It is brewed with locally grown ingredients and delivers a pleasant light citrus hop aroma, with a subtle yet lower bitterness, and a short finish. This is SAB’s first beer to be packaged in a 290ml flint bottle as well as 300ml slender can serving size. Hansa Golden Crisp is accessibly priced compared to mainstream and international premium beers and is available nationwide at selected outlets. Visit: www.hansagoldencrisp.co.za

RST SUPERINTRODUCING SA’S FIKLYN PREMIUM GIN: BROO In keeping with Truman & Orange’s consistently well-timed responses to consumer demand, Brooklyn Gin is the authentic super-premium gin. It is handcrafted one small batch at a time, using traditional artisan spirit-making methods and without compromises. Explains owner of Truman & Orange, Rowan Leibbrandt: “It begins with selecting and preparing the finest natural ingredients for the carefully honed recipe. No detail is spared: juniper berries are hand-cracked. Unlike most gins, the eureka lemon, key and Persian lime, navel oranges and kumquats (so typical of Brooklyn) used are fresh, not dried. They’re then hand-cut to release essential oils and bring out the true essence and complexity of the ingredients.” 32

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ERS NOW POPULAR BELGIAN BE YED AVAILABLE TO BE ENJO AB InBev has brought two Belgian beers, Leffe Blonde, the most popular beer style in the award-winning Leffe beer range, and Hoegaarden, the most awarded wheat beer in the World Beer Cup history, to South Africa. Leffe Blonde is made using the finest natural ingredients and top fermentation brewing techniques. “Pronounced ‘Leff’ with a silent e, Leffe Blonde is an authentic blonde abbey beer which is full-bodied and multilayered, with hints of vanilla and clove, and a slight bitterness,” said Vijay Govindsamy, the company's high end marketing director. It has an alcohol content of 6.6%. “The perfect aperitif beer, Leffe Blonde pairs particularly well with red meat, vinegary dishes, ham and cheese.” Vijay said Leffe Blonde was best served in the iconic chalice glass, “which allows the essence of this beer to unveil its true elegance”. Hoegaarden is the original Belgian Witbier, with a 600-year history. Hoegaarden monks have been credited with being the first to discover the unique recipe for wheat beer around 1445, when it was used to treat people with vitamin deficiencies. The naturally different wheat beer with a medium light body is brewed with orange peel and coriander, which imparts a distinctive, bright and refreshing flavour. It has an alcohol content of 4.9%.

Brooklyn Gin is available at high-end liquor outlets across South Africa.

Hoegaarden is served in the iconic hexagonal glass. Legend says that the shape of the glass is derived from jam jars. Back in the day, when you ran out of clean glasses you used jam jars, where the taste of leftover fruit was a definite plus. Both beers are available in draught and the 330ml bottle, nationwide at selected outlets.

Visit: www.trumanandorange.com

Visit www.sab.co.za

To experience its fresh, flavourful, complex taste, superb smoothness and long, clean finish, Brooklyn Gin is good enough to drink neat.

BLY IN A CAN B U B G IN K IN R -D SY – A EI E NEW CHATEAU DEL R Embrace instant celebration with the fabulous flair of new Chateau Del Rei, the naturally sweet sparkling wine, conveniently packaged in a can for any occasion. Beautifully fruity and vibrant, Chateau Del Rei comes in a stylish can, making it the perfect companion for relaxed picnics, outdoor movie nights, openair concerts or whenever you are in the mood for just a glass or two of sparkling wine. With its low alcohol

content of 7%, this easy-drinking bubbly is perfect for outdoor living and lets you enjoy the fun for longer. Crisp and refreshing, Chateau Del Rei is made primarily of Chenin Blanc grapes with loads of panache and charming flavours. A dash of intense Muscat adds extra fruitiness to this cheerfully sweet bubbly. Available at leading stores. Visit www.chillbeverages.co.za

L NEW BLUE TONIC A N IO T A S N E S S E H C N FITCH & LEEDES LAU Fitch & Leedes Blue Tonic, the new blueblooded mixer, transforms every G&T or vodka into a sensory indulgence. Let whiffs of juicy blueberry and hints of cardamom entice you while the vivid blue colour adds a captivating twist to your gin or vodka cocktail. Fitch & Leedes understands that a G&T or cocktail is not only about great taste but should be pleasing to all the senses, treating true blue aficionados to a feast for the eye, nose and palate. Priding itself as the understudy to greatness, Fitch & Leedes tonics accentuate the botanical character and subtle notes of premium gins and spirits.

The captivating Blue Tonic is delicately carbonated and finely balanced to ensure the best taste representation of what was intended by the master distiller. The vibrant Fitch & Leedes Blue Tonic is the perfect companion for any upbeat sundowner session. It also hits the spot on its own over ice as a trendy alcoholfree alternative. Fitch & Leedes can be found at leading purveyors of fine beverages, boutique wine shops, selected delis, fine dining establishments and cocktail bars. Visit www.chillbeverages.co.za

DRINK GIN & O T Y D A E R R IH P O G INTRODUCIN TONIC SERVES Opihr Gin, the fastest-growing premium gin in the UK, has launched a trio of delicious Ready to Drink (RTD) Gin & Tonic serves, each with a different twist. On shelves in all major retailers nationwide, the Opihr G&T serves are the perfect choice for those summer socials when the weather is too good not to enjoy some outdoor fun, thanks to their great taste and handy twist-off caps. No bottle opener necessary! The range includes three flavours: Opihr Gin & Tonic with a dash of ginger, Opihr Gin & Tonic with a twist of orange, and a simple classic Opihr Gin & Tonic. All

three serves have been paired with premium tonic waters, and at 6.5% alcohol by volumne, they offer the intriguing and unmistakeable flavour of Opihr Gin, with notes of cardamom and zesty citrus, followed by a warming finish of sweet subtle spices. So whether consumed at festivals, when having friends over for dinner, or when casually hanging in the poolside, Opihr G&T serves are a convenient and enjoyable way to enjoy the awardwinning taste of Opihr Gin without the hassle of mixing. Visit www.opihr.com www.spotongmag.co.za

LIQUOR NEWS

WINNING WINES

ne scene

s on the international wi

making wave Our local favourites are

WOMEN’S WINE T A LD O G S IN W A S N ME LONDON & SPIRITS AWARDS IN Mensa, South Africa’s first wine supported by an augmented reality app, has been lauded on the international stage with a gold medal at the 2018 Women’s Wine & Spirits Awards (WWSA) in London. The award-winning Mensa Chardonnay Pinot Noir 2018 is part of the new Mensa range just launched by Overhex Wines International, taking storytelling and consumer engagement to the next level through digital innovation. The WWSA is considered the world’s most

important wine & spirits competition judged by women with the judging panel comprising 100 of the most influential female wine buyers around the globe. The organisers maintain that women purchase 80% of all wine and should therefore be the prime target for smart wine marketing. Mensa wines are available countrywide and can be purchased online or at the Overhex Winery & Bistro outside Worcester. For more information visit www.mensawines.com

EST WINE FROM SA B S E V IE H C A D N LE B TYLE NEDERBURG RHÔNE-S Nederburg’s Heritage Heroes The Motorcycle Marvel 2016 has been announced the winner of the “Best Wine from South Africa” trophy at the 10th annual Cathay Pacific Hong Kong International Wine & Spirit Competition. It also earned a gold award. “We’re very excited about this fantastic honour achieved for our deliciously rich and complex Rhône-style blend,” says Andrea Freeborough, who heads the Nederburg winemaking team. “The 2016 vintage of this wine features 35% Carignan, 32% Shiraz, 19% Grenache and 14% Mourvèdre.

“The Carignan fruit was sourced from old bush vines in Paarl, while the Shiraz grapes came from trellised vines in the Groenekloof area, and the Grenache from old bush vines in Wellington. The Mourvèdre grapes were grown in Philadelphia. Each block was picked at optimum ripeness and separately vinified to add complexity. The wine displays an abundance of sweet spice, berries, dates and a hint of tobacco leaf on the nose, while on the palate; it offers an intense, fullbodied explosion of red fruit flavours with ripe and silky tannins, a bit of spice, and an excellent integration between fruit and wood. It’s truly

outstanding with roasts, barbecued steaks, spicy chicken and intensely flavoured pasta dishes.” For more information visit www.nederburg.co.za or www.nederburg.com

HE BLACK SWAN T ’S G R E B N E E ST R FO RIUMPH PLATTER FIVE STAR T

Steenberg’s flagship, The Black Swan, has swept the board as Unwooded Sauvignon Blanc of the Year in the 2019 Platter’s by Diners Club South African Wine Guide. It is the only wine in this category to be awarded five stars.

Blanc in the 39th edition of the country’s definitive wine guide is the culmination of almost 30 years of dedicated focus on this variety to create terroir-specific wines that express a unique sense of place at Steenberg Vineyards.

from this acclaimed Constantia wine producer has achieved the Platter’s five star status after their prestige cuvée, Lady R Méthode Cap Classique 2012, joined these venerable ranks last year.

The triumph as South Africa’s best unwooded Sauvignon

This is the second consecutive year that an accomplished masterpiece

For more information visit www.steenbergfarm.com

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LATE HARVEST LE B O N G N LI S IE R R E S NEDERBURG'S WEIS INE CHALLENGE TROPHY WINS SIX NATIONS W The 2004 vintage of Nederburg’s Private Bin S316 Weisser Riesling Noble Late Harvest has won the 2018 Six Nations Wine Challenge trophy in Sydney, Australia, for the best dessert wine. “Made entirely from Weisser Riesling grapes affected by botrytis cinerea (noble rot) – a very rare occurrence – this straw-yellow wine is truly exceptional! I do believe that this is one of the very best noble late harvest wines Nederburg has ever made,” says Andrea Freeborough, Nederburg’s cellar-master. “It’s regularly lauded on international and local platforms. This wine has won a gold medal at the 2012 Veritas Awards, as well as at the 2008 Old Mutual Trophy Wine Show

and even came away with a gold (best in class) medal at the 2006 International Wine & Spirit Competition." The annual Six Nations Wine Challenge is a prestigious annual New World wine competition between Australia, Canada, Chile, New Zealand, South Africa and the USA; and features six wine judges, one from each participating nation, with Michael Fridjhon, South Africa’s most highly regarded international wine judge and writer, representing the country. For more information visit www.nederburg. co.za or www.nederburg.com

HELANGELO IC M T A X E H R E V O R TWO GOLD STRIKES FO RDS INTERNATIONAL AWA

Overhex Wines International have won two gold medals for wines across diverse price points at the 2018 Michelangelo International Wine & Spirits Awards.

wine and spirits producers, educators and influential journalists from Europe, the Far East and the Americas.

The two gold medallists are the palate-friendly Balance Winemaker’s Selection Merlot 2017 and the more robust Survivor Cabernet Sauvignon 2017. The wines stood out in a record line-up of 2 225 wines, the most wines ever judged since the Michelangelo competition’s inception 22 years ago.

“We are delighted that our wines were so well received by these seasoned international wine commentators. It is once again an indicator of our success as a premium wine company that focuses on quality across all price points,” says Gerhard van der Wath, owner and chairman of Overhex Wines International, one of South Africa’s fastest-growing wine exporters.

The Michelangelo awards sets itself apart from other wine competitions with a panel of judges comprising predominantly international experts, including British masters of wine, sommeliers,

For more information visit www.overhex.com

RED TOKARA’S FLAGSHIPLD AT SIX STRIKES DOUBLE GO NATIONS CHALLENGE

Franc (4%), this sumptuous blend is a true reflection of everything the estate stands for – refinement, elegance and balance.

Tokara’s fastidious attention to Cabernet Sauvignon, spanning nearly two decades, has brought rich rewards to this acclaimed Stellenbosch wine estate, with a Double Gold in the 2018 Six Nations Wine Challenge – yet another international accolade for its flagship red.

The Six Nations Challenge is an annual competition featuring wines from Australia, Canada, Chile, New Zealand, South Africa and the USA. It recognises and showcases the “very best of the best” New World wines, promoting their outstanding quality, diversity and richness.

The award-winning Tokara Director’s Reserve Red 2014 is a Cabernet Sauvignon-driven blend of four classic Bordeaux varieties from prized vineyards on the slopes of the Simonsberg. Composed of Cabernet Sauvignon (72%), Merlot (18%), Petit Verdot (6%) and Cabernet

The wine also stood up to international critical acclaim in Tim Atkin’s South Africa 2018 Special Report, with a 96/100 score from this highly respected British master of wine and expert on the South African vineyard.

Tokara Director’s Reserve Red 2014 is available at selected fine wine shops. For more information visit www.tokara.com www.spotongmag.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

N THOM'S TAVER rganisation: NTHA Owner: Nomia

Selepe | O

tavern trade? How did you get into the in order to I became a tavern trader become selfto and ily fam my rt po sup sufficient. face in this What challenges do you industry? ed robberies. My challenge is the arm as the criminals y risk Trading in liquor is in your know that you have cash ck that we sto or liqu business and the too so we ney mo of lot a rth wo keep is criminals. se the for s become easy target r patrons to How do you encourage you drink responsibly? to stop I encourage my patrons ch the stage of rea y the ore bef ng nki dri

allow my staff intoxication. I also don’t patrons. ge era und to l oho to sell alc for your Do you have future plans tavern? to continually Yes, it is important to me business in my e rad upg improve and on the lookout every way so I am always e the way I rov imp can I for ways that includes ich operate my business wh day-to-day the in use I t tha the systems running of the tavern. g Street, Location: 24532 Metsin s ing Spr Ext 3, KwaThema,

Nomia Selepe

QUEEN’S PLACE

n: NTHA aung | Organisatio

Owner: Queen Mot

y to my patrons’ location is also nearb to. I have also lk wa to sy ea homes and osphere where my atm ely lov a d ate cre tch live soccer or patrons can relax, wa era or listen to op their favourite soap s. hit B Rn some jazz or ns for your Do you have future pla s thi in e fac u yo do s What challenge tavern? industry? rt serving a full Yes, I would like to sta and possibly patrons who the are ge en ure all fut ch ar My main menu in the ne overcome this events like a jazz abuse alcohol. I try to start hosting my own ns tro pa nk dru ng rvi se sure will bring t no am I by ich challenge festival day, wh nk to dri t tha se tho s ay ough the doors. but there are alw rass other patrons, feet thr get drunk and then ha n’t ow that they wo eni Street, especially if they kn Location: 9659 Ngub . ore ym an d be serve KwaThema, Springs the m fro apart What sets your tavern ur area? yo in s ern tav rest of the cause I make My tavern is better be affordable. My are s ce pri sure that my

Queen's Place, Queen Motaung

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Images: Tavern Owners

the tavern trade? How did you get into uor in 1991. I I started trading in liq cases of beer o tw g yin remember bu in my area and from the bottle store parately. se m the then reselling

NICE KITCHEN

ation: KALTA ofokeng | Organis M g en ts ke ie D r: Owne

tavern trade? How did you get into the late nineties. I started trading in the ern and I took It was my mother’s tav after she had ess sin bu over the family ful that I was able passed on. I am thank and I am grateful acy leg r to continue he luding my inc to God for everything, ll here to enjoy sti am I t tha business, and this life. st about being a What do you enjoy mo tavern owner? patrons and I share I love the people! My kes my trade a special bond and it ma t I enjoy is tha rt pa worth it. The other are the best! We my soccer team. They s and often play ern tav play against other lo Tournament in the Smirnoff Raga Bo m. I am very diu Sta at the Huntersfield proud of my team.

vance so that I and I planned well in ad From now on, ck. would have enough sto te throughout the I will continue to opera take a vacation l holiday season and wil r. later in the yea ns for your Do you have future pla tavern? that I would Yes. My biggest dream e I reach the tim the like to achieve by ttle store bo a en op to is ty, six age of other to r uto trib and become a dis y hard to ver ng rki wo am I es. business achieve this goal! Section, Location: 176 Mopedi ng ho tle Ka t, Ntshala Stree

g the past How was business durin holiday season? ! It was the first Business was booming during the en op yed time that I sta surprised that am holiday season and I was packed ce pla My ll. it went so we

Dieketseng from Nice Kitchen

TSELENG’S INN

also have their to my children so they trade? ern tav the e day. o on int run get How did you own business to rk. I decided to your I was retrenched at wo How do you give back to applied for a and ers start selling be community? I started very tavern license in 1993. and up y wa my d rke wo ly and feed my small but quick Every year, I host a braai k. bac ked loo t is my way of er Tha nev . e I hav community members show them can I and you nk saying tha in this e fac you do their support. es ng and lle m What cha that I appreciate the industry? tion, Location: 500 Phooko Sec location. I am ng ho tle Ka , My main challenge is my Sontonga Street as we don’t have usually closed by 9pm er cat I . late y ver g yin lots of customers sta rhaps that is the for the older crowd so pe that way as my it fer reason why but I pre a great place and ful ace pe s ain tavern rem . bly nsi po res to enjoy your liquor for your tavern? Do you have future plans to renovate Yes, I would definitely like ger. My big and make my space a lot ving my tavern future plan includes lea

Images: Tavern Owners

LTA i | Organisation: KA

se Owner: Tseleng Mot

Tseleng from Tseleng's Inn

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TAVERN REVIEWS

MIZO’S PLACE

SALTA e | Organisation:

ol Owner: Mabel Sith

o the tavern trade? How did you get int a 2004. I started with I started trading in e th d ed on until I ha few cases and carri d grew from there. an re mo ll space to se gh, is still not big enou Although my space s job d at I have create I can proudly say th le op pe r employ fou for others and now ing my tavern. nn ru in me t to assis age your patrons to How do you encour drink responsibly? ere is water for I make sure that th an African food everyone and I have ns enjoy and love, tro pa menu, which my s has a full stomach so everyone alway inking. I even go a before they start dr t condoms in the step further and pu t my patrons and bathrooms to protec oms often which I replenish the cond taking them and means that they are s. protecting themselve

plans for your Do you have future tavern? to renovate my Yes, I am planning space a lot bigger. e tavern to make th attracting more of I also want to start Besides upgrading . the younger crowd w my business the size, I want to gro inable so that sta su it faster and make son and daughter I can leave it to my one day. ck to your How do you give ba community? mmunity when I give back to my co I am the one that there are funerals. chairs and if food d an les donates tab re than happy to is needed, I am mo g vegetables. yin bu by assist them Fish Street, Location: 540 Killi Midrand Ext 1, Kaalfontein,

Ms Mabel Sithole from Mizo's Place

BONNY’S TAVERN

A Organisation: SALT | a nd ba Si y nn Bo Owner:

Do you have future

n? plans for your taver

o the tavern more jobs within my How did you get int I would like to create are unemployed o wh ? le de tra tavern for peop then offer them eking work. I would cause I se d be an 06 20 in g din curity guards to help I started tra positions such as se of working for e nc rta po im e th t again. knew get them on their fee your own boss. yourself and being successful future. That is the way to a ck to your How do you give ba you face in this community? What challenges do ol uniforms for industry? Every year I buy scho m at our local the ed d ne o se the kids wh is the unlicen nual Christmas an My main challenge an here to the hool. I also host sc ad n’t do ey Th . ns kids and especially shebee lunch for the needy until whatever s that reside in our rules and operate kid the orphaned to my trading for re ar he ad I l. fee ey the highlight each ye time th community. That is m but I am mes co e on ery ev d an hours of 10am to 2a use when I for Bonny’s Tavern ca s. d support these kid losing customers be ll go straight together to spoil an wi rs me ! too e tim ul close, my custo erf They have a wond ebeens and to the unlicensed sh make ey Th . ere th ing continue party popo Drive, d they allow Location: 15310 Lim the area unsafe an and dr Mi , rk esponsibly. Ext 3, Ivory Pa people to drink irr Bonny Sibanda, Bon

ny's Tavern

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TAVERN REVIEWS

PHOLA TAVERN eko

Owner: Moses Mas

How did you get into the tavern trade and what challenges do you face in this industry? I started selling liquor informally from my small spaza shop as an additional source of income while I was waiting for my liquor licence. At the time, I was working full-time as a fuel tank truck driver. I resigned from my job as a truck driver to focus on my own business instead. The challenges that I face in this industry is the government regulations on the liquor licence renewal process, where one needs to apply for a renewal permit for each year before you actually renew your liquor licence. Also, a police clearance certificate and SARS clearance is needed, which wasn’t a requirement in previous years. Another challenge is the outlet-to-outlet competition in the neighbourhood which is continuously forcing us to change the game to remain relevant to our customers’ needs.

How has Club 10 assisted you in the running of your tavern? The Club 10 monthly cash and carry discounts helps me to maintain competitive prices. Also, being part of the franchise serves as additional strength to always keep up with the ever-changing business demands and competition against other outlets who don’t benefit as much because they are not part of the Club 10 family. What are your top-selling brands? Heineken, 4th Street, Smirnnoff, Castle and Hansa are my main sellers. Do you have future plans for your tavern? I would like to add a Shisanyama with different meats relevant to the type of customers I’m serving. This addition will be up and running before the winter season starts.

EBUKHOSINI HOUSE nsen

Owner: Francois Ja

How did you get into the tavern trade and what challenges do you face in this industry? The tavern went up for sale and I grabbed the opportunity and purchased it. I don’t really have any challenges but I am grateful to operate in this trade.

Phola Tavern

Location: Lot 2285, Welbedatch West, Chatsworth, Durban, KZN

As a tavern owner, how do you give back to your community? I give back to the schoolchildren in the community by sponsoring the best student at the local schools with a trophy. We also give them a prize for being a top achiever. The competitions that we host throughout the year at the tavern is also our way of giving back to the community because the community has so much fun at these events and we also spoil them with giveaways and prizes. Location: 58 Jim Fouche Street, Bethulie, Free State

What role has Club 10 played in the success of your business? The Club 10 liquor promotions are really great and I am able to offer my patrons value for money with these offers. I also run a monthly pool league with the main event in December where the monthly winners compete to be the Club 10 champion and receive a trophy. Club 10 sponsors these events with prizes and we also host regular beauty competitions, which is a hit with the local township community. Do you have future plans for your tavern? Yes, we are going to be selling food very soon. I have built a braai section behind the tavern where the wives of my employees can operate a shisanyama and sell to the customers and also make some money for themselves. Ebukhosini House

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NT A R U A T S E R R O U IQ L I D E THAP ane

Owner: Makgobo Shilo

How did you get into the tavern trade and what challenges do you face in this industry? I operated a small spaza shop where I started selling loose beers. I started getting more customers buying the beer and then I applied for my liquor licence. I now operate a spaza shop as well as a tavern. My main challenge before was that I struggled with transport to buy my stock. I had to hire someone to deliver my stock for me but thankfully, I was able to buy my own bakkie so that challenge has disappeared.

Thapedi's Liquor Restaurant

What role has Club 10 played in the success of your business?

Do you have future plans for your tavern?

They have helped my business tremendously! I will never leave Club 10! The promotions are great and my prices are always right for my customers. They are also very quick and efficient with every query that I have. Everything is sorted out quickly and it is such a pleasure working with the Club 10 team.

Yes, I want to apply to open a bottle store as well so that I can distribute. For my tavern, I am looking at renovating my space to be much bigger so that my customers can feel free and relax when they are inside and outside. Location: No. 1055, Ga-ranoto Village, Mmotong Wa Peresiki, Perskebult, Moletjie, Seshego, Limpopo

What are your top-selling brands? The Hansa, Castle Lite and Black Label cans sell very well in my tavern.

ZAMUXOLO'S TAVERN Owners: Nosandiso

Gsoya

What role has Club 10 played in the success of your business?

How did you get into the tavern trade and what challenges do you face in this industry?

Club 10 has assisted my business by providing me with discounts which makes it easier and more affordable for me to offer great promotions to my I started trading in 1999 by selling a customers. They have also branded few cases from my house. I didn’t have my tavern and I appreciate them for parents and didn’t have any money for a appreciating me and showing me that tertiary education after school so I had they want my business to succeed. to do something because I was suffering. Seeing the reps on a weekly basis also I started very small but I started and helps me as they guide me on how to it grew into what I have today. My operate better. challenge is the number of taverns that are operating in the same area. There is a As a tavern owner, how do you give back lot of competition. to your community? What part of this business do you enjoy the most?

I have a tradition at the end of every year where I slaughter a cow at the tavern and my customers and community members The best part of this business is that I am eat and we celebrate together. This is my the owner! It has made me confident and way of saying thank you for the support I am so proud of what I started so many for the past few years.. years ago. I also love the relationship that I have with my customers and I Location: ERF 2954, Zone 7, appreciate them for choosing my tavern Thembalethu, George, Western Cape when there are so many to choose from.

Zamoxolo's Tavern

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LIQUOR INVENTORY HEADER

K C O T S R O U IQ L L IA T N E ESS TANG SOUR APPLE

one sours shooter. South Africa’s number sour shooter that g tin TANG is a great tas d as a shooter or is best enjoyed ice col the explosion of ce Sin an Apple Martini. , an even more the original SOUR APPLE sation was sen r sou d wicked sweet an E and more incited called TANG BIT was launched RY ER recently, TANG CH red hot levels. to fun the e rat to accele www.dgb.co.za

DROSTDY HOF EXTRA LIGHT ROSE

h subtle A light blush wine wit and candy s rrie fragrances of che s. Pairs rrie be sh fre of ts and hin nic, a pic er mm well with a midsu thing no d an d foo of l ful t baske but time. www.drostdyhof.com

BLACK BOTTLE WHISKY

ly wears its ded taste profile proud Black Bottle’s much lau its sleeve. North East heritage on worlds skilfully crafted from the from the While the taste is now cut s wa nd ble the original renowned Islay malts, washed eenshire crofters and erd Ab the of gs bo peaty erdeen Ab the ere wh rehouses by the salty seafront wa within these bullish tastes rried fishermen docked. Ma tness known nd is a Speyside swee ble the and lightening . int for its delicate footpr throughout the world kes no to create a dram that ma These tastes combine tly tips a ten sis con d an ter rac x cha en the apology for its comple wh e tim a g s, rememberin wink at its Islay cousin ttle in their Bo ck Bla a d we sto t Eas fishermen of the North of home. cabins for a reminder www.distell.co.za

LE SPRITZER BRUTAL FRUIT RUBY APP ies! A favourite with the lad Indulge in this premium y spritzer that delightfull ty blends a splash of zes and citrus with sweet apple it hints of spice, grapefru peel and honey. Best served chilled. a

www.brutalfruit.co.z

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LIBERADO – LONG LIVE THE FREE

ium flavoured Liberado is a prem tequila ral tu na a beer with ented by subtle flavouring complem Its distinctive lemon-lime notes. signed to de is packaging irit capture the edgy sp e siv es pr ex lfand se d in benefit of this bran pay-off y tch ca its line with e’. fre e line, ‘Long live th www.sab.co.za

GIN BELGRAVIA LONDON DRY THE DUBLINER IRISH WHISKEY

based A deluxe Irish whiskeyceJoy es Jam liqueur, the blend inspired Dubliner is a and el am car , mb of honeyco ct for whiskey flavours. Perfe fans. sweet-toothed whiskey y.com www.dublinerwhiske

TAFEL LAGER ality, Tafel Lager is a fine qu lager with al tur na g tin tas th oo sm d aroma. an ur vo fla e a wholesom at s This beer has its origin pmund. ako Sw in ry Hansa Brewe d ibe The taste can be descr een tw be ce lan ba as the ideal d an ur vo fla t, en hm res ref it the bitterness, which makes any for n nio pa com ct rfe pe occasion. www.tafellager.com

AUTUMN HARVEST CRACKLING - A HARVEST OF GOOD TASTE. A HARVEST OF GREAT TIMES a crisp, Autumn Harvest Crackling is e of win le per l ura nat , semi-sweet volumes excellent quality. With annual litres, ion mill 10 ing eed exc constantly ng owi foll e hug Autumn Harvest has a ca Afri th Sou ss acro all by yed and is enjo you If ge. ima e because of its sociabl ining, eating aspire to a lifestyle of enterta nds then frie with and generally mixing you. for is ng ckli Cra t ves Har Autumn www.distell.co.za

on Gin is a traditional Lond Belgravia London Dry est fin the of ht eig h wit dry gin that is distilled ce, h hints of peppery spi aromatic botanicals wit ic ton um mi pre a h wit ct citrus and juniper. Perfe chilled. water and best served za

www.belgraviagin.co.

ROBERTSON NATURAL SWEET RED

Sweet Red with smooth Fruity and soft Natural berry flavours. The rip sweet cherry and e made in its own Natural Sweet range is varietals to ing nd ble unique way by ral sh flo flavours. showcase fruity and fre e packed with win This process leads to t are low in tha urs vo fla t ee natural sw Fruity and le. ab aff alcohol and very qu and ripe rry che t ee sw th oo soft with sm chilled. ll we rve Se berry flavours. co.za

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HEALTH & SAFETY

W A L E H T D N A G IN hen handling food WAyoSH HANnD sw s to wash ur hand 5 reaso

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ook at your hands. Do they look clean? Maybe, but they can still spread many harmful bacteria, especially when you touch foods. Many studies and reports indicate that handling food plays a significant role in the spread of food-borne illnesses. If we paid more attention to handwashing this could be avoided. Here are some important reasons why you should wash your hands regularly when you are preparing food for your customers.

R638 finishes this off by stating that the food handler needs to wash his or her hands “after his or her hands have become contaminated for any other reason” – so that pretty much covers everything! So this is just a reminder that handwashing is not just a vital part of ensuring food safety in your facility or restaurant – it is a legal requirement.

1. It’s the law – for the person in charge

It seems so simple that it is almost unnecessary to say it, but it is vital to train food handlers on the proper way to wash their hands in order to remove bacteria. Here are some simple instructions according to the experts.

The recently gazetted Regulation 638 (Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters) is the new law that covers food premises and hygiene, and it clearly addresses the issue of handwashing. The section on standards and requirements of food premises stipulates that food premises need to have proper handwashing facilities. You will need to provide the following: “Food premises must have handwashing facilities which must be provided with hot water where possible, for the washing of hands by workers on the food premises and by persons to whom food is served for consumption on the food premises, together with a supply of soap (or other cleaning agents) and clean disposable handdrying material or other hand-cleaning facilities or hand \-drying equipment for the cleaning and drying of hands by workers and persons.”

2. It’s the law – for the person handling the food In the section of R638 that covers the duties of a food handler, the regulation stipulates that: "Food, a facility or container shall not be handled by any person (a) whose fingernails, hands or clothes are not clean; (b) who has not washed his or her hands thoroughly with soap and water or cleaned them in another effective manner." It then goes on to list when the food handler should wash their hands. This includes: • At the beginning of the day or the start of a work shift • After a break • After smoking • After using the toilet • After nose-blowing, wiping sweat, touching hair, mouth or nose • After handling a handkerchief, money, refuse or a refuse container • After touching raw veggies, fruit, eggs, meat or fish • Before handling ready-to-eat food • When returning to food premises

3. It's about how you wash your hands

Hands should be washed for at least 10-15 seconds as follows: • Wet hands under warm running water • Use enough soap to form a good lather • Rub all parts of hands with soap and water • Lather for at least 10-15 seconds, vigorously and thoroughly rubbing all hand surfaces, including the fingertips and thumbs • Rinse hands thoroughly with running water • Dry hands thoroughly.

4. Clean hands are better than dirty gloves The law does say that food that is served to customers must not be handled with your bare hands. Before you grab gloves, rather look at other alternatives such as clean tongs – use speared ones for raw and cooked food. If your customers insist on gloves then remember that anyone wearing gloves should wash their hands thoroughly before putting on gloves and when removing them. Hands are a perfect breeding ground for bacteria, which can multiply in the warm, moist conditions inside a glove. This makes it even more important to ensure gloves don’t tear, and that hands are washed after removing gloves. Another point to remember is to train your staff that gloves don’t remove the risks of cross-contamination – they can still cross-contaminate while wearing gloves, and this is often overlooked. If you touch raw food with your gloves, you will have to change them before touching cooked food.

5. It’s for your health too Those harmful bacteria can also make you sick. If you don’t wash your hands after handling raw meat or chicken, your hands can land up transferring these disease-causing microbes into your mouth and you could fall ill too. If you have diarrhoea or start vomiting you should not be making food for other people anyway so this can impact your business. All in all, paying attention to hand hygiene just makes sense! Bridget Day, www.foodfocus.co.za www.spotongmag.co.za

RECIPES

OWN THE KITCHEN WITH ES THESE MUST-TRY RECIP with n of the kitchen Become the king and quee ct for a sweet tooth these delicious recipes perfe chicken a hit! ur and a marinade to make yo

H CARAMEL SAUCE IT W RS TE IT FR IN PK M PU

For the fritters: • 1 cup cooked, drained and pureéd pumpkin • 1 cup cake flour • 10ml baking powder • 30ml caster sugar • 1 egg • 60ml milk • 1ml salt • Sunfoil sunflower oil, for deep frying

For the caramel sauce: • • • •

¾ cup sugar 1 cup cream 5ml vanilla extract 60ml Sunshine D Original margarine brick • ½ cup golden syrup • 5ml sea salt flakes

This recipe is a bold combination of distinct flavours that makes it perfect for those who enjoy a tangy chicken dish. Enhance the taste of your marinade by leaving it refrigerated overnight before cooking. Trust us – the result is worth the wait!

Ingredients

Indulge your taste buds with this savoury-meets-sweet combination. The well-loved South African recipe uses pumpkin that is fried and then drenched in salted caramel sauce. Pumpkin fritters are best served warm so make sure that you try to eat them hot off the griddle.

Ingredients

ND TURMERIC, GINGER A DE BUTTERMILK MARINA FOR CHICKEN

• • • • • • • • •

250ml buttermilk 125ml Sunfoil sunflower oil 15ml lemon juice 5ml Dijon mustard 5ml ground turmeric 5ml crushed garlic 15ml fresh ginger, finely grated 5ml milled black pepper Chicken pieces

Directions 1. Place all the marinade ingredients into a blender or food processor and blend until well combined. 2. Place the chicken in a non-metallic container and cover, turning to coat each piece with the marinade. 3. Cover and place in the fridge for at least 30 minutes or overnight. 4. When ready to cook, remove chicken pieces from the marinade and cook on a hot grill or braai or bake in the oven. 5. Season with salt and pepper and serve with lemon wedges to squeeze over the chicken pieces.

To serve: • Lemon wedges • Salt and milled black pepper • A bowl of Allsome long grain parboiled rice.

Directions Pumpkin fritters: 1. Combine all the ingredients in a mixing bowl and mix until you have a smooth batter. 2. Heat the oil in a medium saucepan and fry spoonfuls of the batter, in batches, until golden brown and cooked through, approximately 2-3 minutes. 3. Use a slotted spoon to remove the fritters from the oil and allow to drain well on kitchen paper. Repeat, until all the fritters are cooked and keep warm.

Salted Caramel Sauce: 1. Combine all the ingredients in a saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy. 2. Pour the syrup over the warm fritters and serve at once.

T CONDENSED MILK TAR Simple to make, and a firm favourite, this recipe is in the Clover South African Food Favourites cookbook, which is filled with great, wholesome and truly South African recipes.

Ingredients Crust: • 100g (1⁄5 block) Clover Farmstyle butter • 125ml (½ cup) caster sugar • 2 eggs • 185ml (¾ cup) cake flour • 5ml (1tsp) baking powder • pinch of salt

Filling: • • • • • • • •

385g (1 tin) CLOVER condensed milk 3 condensed-milk tins full of water 125ml (½ cup) cornflour 2.5ml (½ tsp) salt 4 eggs, separated 15ml (1Tbsp) Clover Farmstyle butter 5ml (1tsp) vanilla essence ground cinnamon

Method 1. Butter two round, oven-proof tart dishes that are 20cm in diameter. 2. Cream the butter and caster sugar, and whisk the eggs in one by one. 3. Sift together the flour, baking powder and salt. Add to the butter mixture and mix well. 4. Use a spatula to level the crust in the prepared tart dishes. Preheat the oven to 180°C. 5. Heat the condensed milk and water in a large saucepan over medium heat until hot. 6. Mix the cornflour and salt with a little water to form a smooth paste. 7. Beat the egg yolks well. Stir it into the cornflour mixture until smooth. Also stir in a little of the hot milk mixture until thoroughly mixed. 8. Add the cornflour mixture to the hot milk mixture in the saucepan. Stir frequently and cook until the mixture starts to thicken. 9. Remove from the stove and stir in the butter and vanilla essence. 10. Beat the egg whites until stiff, and then fold them into the mixture. Spoon the mixture onto the crusts and bake for 20 to 25 minutes until done. 11. Allow the milk tarts to cool before dusting the top with cinnamon. 12. Serve cold or at room temperature.

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COCKTAILS

IC N O T & IN G IC S S A L C E H T ON Tcipes to try from A NEW TndWseIS tter with new re Be a cocktail tre Oriental Spiced Gin Brooklyn Gin and Opihr

RED SNAPPER Ingredients • • • • • •

50ml Opihr Oriental Spiced Gin 120ml tin of tomato juice 4 dashes Worcestershire sauce 2 dashes Tabasco sauce Squeeze of lemon juice Pinch of salt and pepper

OPIHR NEGRONI Ingredients • • • •

25ml Opihr Oriental Spiced Gin 25ml Campari 25ml Martini Rosso Slice of orange to garnish

OPIHR G&T Ingredients • 44ml Opihr Oriental Spiced Gin • 120ml tin of premium tonic • Twirl of orange rind to garnish

BROOKLYN GIN AND TONIC Ingredients • 60ml Brooklyn Gin • 120ml quality tonic water • Mix and serve in a highball glass over ice and garnish with a lime wedge

R OPIHR GIN & GINGE Ingredients • 50ml Ophir Oriental Spiced Gin • 120ml tin of premium ginger beer • Garnish with ginger and chilli

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TECHNOLOGY

S S E IN S U B R U O Y T BOOS Y G O L O N H C E T E IV WITH INNOVAT– AND PEOPLE'S LIVES EASIER WITH FLASH TAXICAM MAKE MONEY WITH

FLASH – Making Life Easier FLASH is a technology-driven company committed to the purpose of making peoples’ lives easier, by adding value and convenience to traders in the informal retail market. FLASH has enabled people in townships and rural areas to start their own businesses using FLASH Business devices, while existing shop owners are able to increase their business by offering multiple services to bring more feet into their shops. A FLASH Business device connects shop owners and their customers to a digital offering that goes above and beyond physical goods usually sold at spaza shops. FLASH Shops’ product offering includes products like airtime, electricity, and DStv payments, to topup vouchers for online accounts etc FLASH has the largest informal retail network in Africa supported by their dedicated field staff that are active across the country. Traders like Mzikayfani Seme who went from earning under R2 000 per month as a farm worker to being a home owner in a few short years. Arto who walked with hundreds of thousands of Rands strapped to his body just to top up at a FLASH Kiosk. 50

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He’s now a SuperTrader and has been given a safe to keep his money secure. Susan Mlambo who is comfortably able to pay rent and school fees for both of her children thanks to FLASH and the support she receives. Mohamed Fadiel Ahmod who uses his portable FLASH Business device everywhere he goes, so he never stops earning. He thanks FLASH for empowering him and providing convenience to his customers. FLASH uplifts their traders and creates a safe, secure, and convenient way for people to get what they need without having to travel into town. The immediate benefit for Traders is that a FLASH device means more customers through their doors. Customers know what the FLASH Cow means, that they don’t need to go into town to buy data, airtime, or to play the Lotto. They know that if they suddenly run out of electricity that their nearest FLASH Shop is the solution. FLASH prides itself on helping to keep money in the community. It allows people from the township to thrive in their communities. FLASH shop owners become beacons of light for their peers, building trust and support in their communities.

For any more information, please go to our website at: http://flash.co.za/, contact our call centre at: 083 903 5274 (Free on MTN) or 084 193 5274 (Free on Cell C), or visit your nearest FLASH Kiosk nationwide.

TaxiCAM – get paid with the first social media platform for taxi commuters The JET8 Foundation, in collaboration with TaxiConnect, a joint venture between SA Taxi and TaxiChoice, recently announced the launch of TaxiCAM, the world’s first social media engagement app created for minibus taxi commuters. TaxiCAM allows users to share branded selfies and videos with their followers across multiple social media platforms. Through JET8’s social currency, users are rewarded for their influence as they engage with local brands. For every in-app like, comment, and share, users earn JETS, which can be used to redeem products online or over the counter across more than 2 500 retail stores in South Africa, including Shoprite and Checkers. Users are additionally rewarded JETS for crossposting onto external social media networks. In this way, TaxiCAM turns social media users and minibus taxi commuters into paid micro-influencers through JET8’s innovative social currency. JET8 South Africa's director of growth and development, Gerjo Hoffman, said: “JET8 apps give everyday users the chance to become highly rewarded micro-influencers, valued for their creativity, individuality and social influence. With TaxiCAM, anyone in South Africa can now earn from their social influence, and we are thrilled to partner with SA Taxi in our shared mission to empower commuters everywhere.” TaxiCAM is now available to download from the Google Play Store and App Store. For more information, visit https:// taxicam.jet8.app. The JET8 peer-to-peer network is used by more than 50 global brands and marketers including Procter & Gamble, Unilever, Nestlé, Spur Steak Ranches, Coca-Cola, Pepsi and McDonald’s.

About TaxiConnect TaxiConnect is a joint venture between SA Taxi and TaxiChoice. “The business wing of South African National Taxi Council - SANTACO”. This venture was established 2017. SA Taxi is a shared value, opportunity, and collaboration platform focused on enhancing the sustainability of the minibus taxi industry and the entrepreneurs who run taxi operations.

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N A R O A S IN T F E FANCY A SHO’T L ? D A O R B A N IO T A EXOTIC DESTIN STOKVEL TRAVEL

Mountain to From the top of Table uising the tropical beaches to cr Rona ladies Mediterranean – the Ya ther! ge are seeing the world to

a Rona – meaning “ours” – is the touring company created by two stokvel groups, Zintsomi Social Club and the Women in Liquor Trade Club, specifically for their local and international travel dreams. Spotong sat down with Fanny Mokoena, who coordinates all of their travel adventures, to give us more insight into how this remarkable group of women turned their travel aspirations into a reality with stokvel savings.

How do you choose your holiday destination and how often does the group travel?

Enjoying the sea in Mauritius

We have meetings often and discuss it as a group. We all give our ideas and then we decide on our destination. Because both groups consist of 26 members in total, we have different groups touring throughout the year and we base all tours on affordability and availability. In this way, everyone has a chance to travel, whether local or international, at least once or twice a year.

Do you make use of a travel agency to book your trips? We shop around for the best deals and don’t specifically use one travel agency although we have used Flight Centre more than once. Affordability is important to us as a group so when we spot the perfect deal to suit our needs, we pay our deposit and pay the rest of the trip off monthly which makes it much easier on everyone’s pockets.

At the Seven Coloured Earths, a tourist attraction in Mauritius

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Soaking up the sun in Mauritius

Boat trip at V&A Waterfront in Cape Town

The group recently returned from a week in Mauritius. Tell us more about this trip and what was the highlight? We spent seven nights at the beautiful Laguna Beach Hotel. We went on sightseeing tours, shopped at the local markets and enjoyed our time on the beaches. A highlight of our trip was seeing the Seven Coloured Earths, which is a huge tourist attraction, as well as our boat trip across the sea to another island where we had the opportunity to experience the crystal-clear water while swimming.

Which other destinations have you visited as a group? One of our favourite trips was our Mediterranean cruise in 2015. We flew to Barcelona and from there we cruised to five different countries. We have also visited China, Hong Kong, Bangkok, Thailand, Victoria Falls, Israel and Egypt.

Where will the next trip be? In March, we are flying to Durban and going on a four-night cruise to Mozambiquan islands. When we return, we will start making arrangements for our next adventure because the one thing our group has in common is that we absolutely love to travel and experience new things.

Table Mountain in Cape Town

R U E N E R P E R T N E IP H S N W O A CELEBRATION OF T

EVENT SPONSORED BY: ®

WOMEN & MEN IN BUSINESS

The Paycorp team

Each guest received a Spotong bag

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The Ithuba Stand

n 7 and 8 November 2018, 1000 dynamic and influential township entrepreneurs gathered together for a day of fun, celebration and networking.

The magnificent two-day affair, held at Dlamini Community Hall in Soweto, recognised and honoured township entrepreneurs, all members of the National Tourism and Hospitality Association (NTHA) as well as Gauteng Liquor Forum (GLF), who have used their success to empower and inspire their communities and the township economy as a whole. Spotong, with the support of our partners, NTHA and GLF, and sponsors which included headline sponsor, Ithuba, NGO headline sponsor Aware.org and category sponsors Club 10, Ricoffy, Amka, Paycorp, JTI and TymeDigital, came together and pulled out all the stops to host a hugely successful event. Over both days, township entrepreneurs participated in inspirational and motivational talks from industry leaders, were spoilt with loads of giveaways and prizes, and enjoyed the personal interaction with the many trade exhibitors on show. A very significant part of the Women and Gentlemen in Business event is that each and every supplier is sourced from the local community to ensure that the event not only impacts the invited guests, but their local communities as well. Dlamini Hall, which was beautifully decorated by the talented Grace Zwane and her team from Events by Grace, was filled with colour, which was complemented by the guests, who wowed in their colourful traditional attire. The students from Ndofaya Catering Academy were on top of their game with the delicious menu served and enjoyed by everyone. Guests were inspired by motivational speakers Mavis Arendse and Mike Shamba, and top-class entertainment was provided by the Binda Family Quartet, traditional dancers and rapper Kamogelo Mlambo. A special thanks to our Spotong partners, sponsors and guests for coming out to celebrate these amazing individuals and for making both days a massive success! Until next time.

Table decorations The Ithuba Team ®

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WOMEN & MEN IN BUSINESS

The traditional dancers wowed us with their moves

Having fun was the order of the day Listening to the inspirational words from the motivational speakers

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Learning about the Point of Sale systems available from Paycorp

Listening to the motivational speakers

The delicious menu was prepared and served by the students of the Ndofaya Catering Academy

Guests enjoying the entertainment ®

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WOMEN & MEN IN BUSINESS

Guests having fun!

Guests with their goodie bags Club 10 Team

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My Tavern Pledge at the Aware.org stand promoting responsible drinking among tavern traders

Guests enjoying the Camel stand

Guests having fun The Ithuba stand ®

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WOMEN & MEN IN BUSINESS

Guests were dressed in traditional wear

The Ricoffy stand Big smiles from our beautiful guests

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Representatives from NTHA,GLF and Ndofaya Catering Academy with their R10 000 donation cheques from Spotong Magazine

Ingrid Louw, CEO of Aware.org

New friendships were formed among the women in business

Guests were educated on digital banking at the TymeBank stand

The Paycorp POS machines on display

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WOMEN & MEN IN BUSINESS

Gold Series fragrances on display

The beautifully decorated tables NTHA President, Fanny Mokoena, and the Spotong team

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SUPPLIERS’ DIRECTORY AFRISAM SOUTH AFRICA (PTY) LTD 0860 141 141 www.afrisam.com AMKA 012 674 0400 www.amka.co.za BBF SAFETY GROUP 031 710 0605 www.bbfsafety.com CANDICO 011 420 0682 www.candicraze.co.za CLUB 10 031 713 8100 www.club10.co.za DIAGEO 010 003 8100 www.diageo.co.za/en/ DYNAMIC BRANDS 043 711 1830 www.dynamicbrands.co.za GRANDPA 011 745 6000 www.gsk.com ITHUBA 0800 484 822 www.nationallottery.co.za JB TRAIN TOURS (SINCE 1975) Tel: 011 913 2442 Web: www.jbtours.co.za JTI 011 540 7700 www.jti.com LULALEND 087 943 2381 www.lulalend.co.za The guests were dressed to impress!

Club 10 giveaways

NESTLE RICOFFY 011 514 6000 www.nestle.co.za NHBRC 080 0 200 824 www.nhbrc.org.za NUPAY 0116171800 www.nupay.co.za SNOWFLAKE 0860 122 300 customercare@premierfmcg.com

The best-dressed prizewinners The delicious lunch was enjoyed by all ®

Spotong Issue 28

Articles inside

Fancy a Sho't left in SA or an exotic destination

Recipes: Own the kitchen with these must-try recipes

Tech Solutions: Boost your business with innovative technology

Handwashing and the law

Essential Liquor Stock

Tavern Reviews: At your Service

Club 10 Taverns

Winning wines

Brand new beverages

New on the shelf

Essential retail stock

The Tavern Tatler

Hot Off the Press

Which point-of-sale system is right for your business?

The many dangers of dodgy alcohol

Cannabis at work

NTHA general meeting & awareness campaign

BVFBA & KALTA members take a break in Durban

Where does the Gauteng Liquor Act put shebeens?

Abide by road rules to reduce fatalities