ENTREPRENEUR FEATURE
, E C A L P S E I D N OWNER OF WA A L A D N E L I D N WA
W
andile Ndala, a passionate businessman and owner of the Soweto’s famous restaurant, Wandies Place in Dube, tells Adolf Netshiukhwi how he managed to succeed as a small entrepreneur in an historically disadvantaged township.
Why did you decide to pursue a career in the restaurant business?
Will Smith, Richard Branson, Quincy Jones, Evander Holyfield and my personal favourite, Chris Rock, who came with his wife and kids.
As a restaurant manager, how important is it to have actual experience in every aspect of the business, as you have?
I’ve always had an interest in the hospitality industry. While I was at school, I would cook for my friends. Later, I started a shebeen which became what is now known as Wandie’s Place. In 2007, we applied for a tender at OR Tambo International and opened up another Wandie’s Place at the airport. The menu is the same as the one that you’ll find in Soweto so you’ll enjoy the same great food and we also have some grills at that branch.
Restaurant management experience only comes with time. The more experience you have, the better seasoned you are. The more you learn about the restaurant, the more valuable you are - not only to yourself, but to any company or establishment.
What were the three most important things to get your business up and running?
Secrets for keeping customers coming in? It’s a secret! Hee hee. Seriously, the secret is to constantly create a “buzz”, to do what you know best and keep people talking about your establishment in some way or another. This is where creativity is a key to business - the more creative the better! Most of all, I am very passionate about providing excellent service and creating memorable experiences for all of my guests. I truly believe in the motto of ‘No request too large, no detail too small’. My team and I always look forward to welcoming guests and ensuring that our customers get the most efficient service whilst experiencing the warmth and genuine hospitality of our team.
A focused vision or concept, financial backing and an incredible team.
Tell us a bit on how Wandies Place was established and how you have developed it into such a big brand? During the 1980s I used to run an illegal shebeen, selling food and drink without a licence. I was always very cautious about whom I served because I did not want the authorities to know about my business. It was in 1990 where I was granted a licence to operate the tavern legally and the establishment developed into a well known place. Regular customers who were impressed with the venue started inviting curious non-Sowetans (mostly colleagues) to join them at the restaurant for a genuine township experience. Today Wandies is a popular stop on the itinerary for many visitors in Soweto and Gauteng. 22
You have hosted famous guests several times, what names come to mind?
www.spotongmag.co.za
What’s your secret to attracting more customers and what have been some of your most successful promotions?
Owner of Wandies Place, Wandile Ndala
have a style of your own and remember that as a restaurant manager, you are responsible for overseeing both food quality and personnel operations. The most challenging aspects of being a restaurant manager involve training and motivating staff to consistently meet your clientele’s demands.
What is your favourite magazine? I’m always reading hospitality magazines. I always try to keep updated on new things that are happening in the industry.
What are some of the challenges of being a restaurant owner and manager?
Is there anything else you can tell us about yourself, your career or profession that would be interesting or helpful to others aspiring to enter and succeed in the restaurant business?
The challenge of being a restaurant owner and manager is to always try to make your business better - being the best you can! Love and understand what you do, re-evaluate, create, be different,
“Go for it” and don’t be afraid. If you believe in yourself you can do anything. Dream big! The more you connect with people, the more exciting the dream becomes.
