Club 10 Taverns

TAVERN REVIEWS

MAPHAKELA’S TAVERN

Owner: Malose Maphakela

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

I started out by selling two cases and proceeded from there by buying and selling more as I went along. I have been working in my tavern for 21 years already! The challenges I face is mostly having to deal with unruly and drunk customers. Some of them end up fighting in my tavern, especially at month-end when they drink far too much because they have the money to drink.

How has Club 10 assisted you in the running of your tavern?

Club 10 has assisted me with liquor board laws so I always remain compliant as well as marketing material.

What are your top-selling brands?

My top sellers are Heineken, Lion and Hunters Dry.

Do you have future plans for your tavern?

Yes, I serve many customers and am always busy so I would like to extend my tavern to create more space.

LOCATION: STAND 2308, SEKGAKGAPENG VILLAGE, MOKOPANE, LIMPOPO

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

KHESARI TAVERN

Owner: Andries Nkosi

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

I started my tavern in 2010 and so far so good I would say! My main challenge would be the crime that comes with this industry. I have employed extra security to make my tavern safer for my staff and patrons as I believe in safety first.

How has Club 10 assisted you in the running of your tavern?

Club 10 has assisted me with marketing, discounts, events and they supplied all of my staff members with a uniform, which we really appreciate.

What are your top-selling brands?

Heineken, Hunter’s Gold, Savannah and Amstel. I work hand in hand with the Department of Education in my province and every year, we assist 15 learners from our local school with a brand-new uniform.

LOCATION: MPHAFENI AREA, WARD 9, PONGOLA, KWAZULU-NATAL

MHLONGO BAR LOUNGE

Owner: Komisheni Mhlongo

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

I purchased the tavern from my brother in 1992. I would say that the main challenge in this industry is that there are lots of ups and downs and competition and it is not always easy but you have to hang in there.

How has Club 10 assisted you in the running of your tavern?

Club 10 has played a massive role in my business! I have benefited greatly from their marketing and have managed to reach customers far away who don’t mind travelling the distance to come to my tavern. My customer numbers have increased immensely with the locals who now prefer my tavern over others.

What are your top-selling brands?

At the moment, Amstel and Belgravia Gin is flying off the shelves.

Do you have future plans for your tavern?

Yes, I want to be the number 1 spot to party in the Inkomazi region!

LOCATION: STAND 174, BUFFELSFRUIT MAIN ROAD, MALELANE, MPUMALANGA

KWAZINTLE TAVERN

Owner: Zintle Zanenkosi

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

My late Dad, Cingicebo, who passed on last year, started the tavern in 2010. I took over the running of the tavern after he had passed on. My main challenge is that some patrons don’t follow the rules and sometimes refuse to leave at 11pm when we close. I have since implemented a rule that we don’t allow anyone in after 10pm.

How has Club 10 assisted you in the running of your tavern?

Club 10 has assisted me with a brand-new signboard outside the tavern, as well as new outside toilet signage and no smoking signs. They also assist me greatly with discounts and marketing material.

What are your top sellers?

My top sellers would be all the SAB beer brands as well as Johnnie Walker Red Label and Viceroy.

Do you have future plans for your tavern?

Yes, my plan is to extend and renovate. I really want to fit a new floor and new roof in the tavern so that is my immediate plan.

LOCATION: ERF 235, 2ND AVENUE, FISANTEKRAAL, DURBANVILLE, WESTERN CAPE

Recipe Collection

MASHED POTATOES

Serves 4

INGREDIENTS: • 4 large potatoes (880 g), peeled and cut into quarters • ¾ cup (187,5 ml) hot water • ½ cup (70 g) Ellis Brown® Creamer • ½ cup (110 g) butter or margarine METHOD: • Boil water in a large pot. • Place the potatoes in the pot and boil until very soft. • Drain water and place potatoes in a bowl. • Mash with a potato masher until smooth. • Combine hot water and Ellis Brown® Creamer and stir well. • Pour mixture over potatoes and mash them, to combine. • Add butter and mash again. • Serve while warm. • Season with salt and pepper as preferred.

CREAMED SPINACH

Serves 4

INGREDIENTS: • 1 tablespoon oil • 2 bunches spinach, washed and shredded • ¼ cup (60 g) butter • 1 onion, finely chopped • 1 clove garlic, minced • ¼ cup (30 g) cup flour • 4 tablespoons Ellis Brown® Creamer • ¾ cup (187,5 ml) water • ½ cup (60 g) cheese, grated METHOD: • Place oil in a large frying pan over a medium heat. • Add spinach and cook until soft making sure not to overcook. • Add onion and garlic and cook until soft. • In a separate bowl mix the flour and Ellis Brown® Creamer. • Stir the Ellis Brown® mixture into the spinach and cook gently over a low heat. • Whisk while slowly adding in the water. • Cook, stirring constantly, until the sauce has begun to thicken slightly. • Stir in cheese and butter, season with salt and pepper as preferred. • Serve immediately.