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Voice of the Business Events Industry in Africa
Vol 40 No 4 April 2020
Your Event, Your Way
Business Events Africa: Serving the business events industry for 40 years
CONTENTS entsafrica.com
www.businessev
VOL 40 NO 4 APRIL 2020
About the cover
in Africa nts Industry Business Eve Voice of the
Vol 40 No 4 April
2020
ur Way
o Your Event, Y
The authority on meetings, exhibitions, special events and incentives management
Gallagher Convention Centre Your event, your way Established in 1993, Gallagher Convention Centre has been a benchmark to the events industry ever since. Gallagher Convention Centre offers 27 multipurpose venues for guests to choose from when planning their events.
Published by the proprietor Contact Publications (Pty) Ltd (Reg No. 1981/011920/07)
HEAD OFFICE PHYSICAL ADDRESS: Suite 1, Fields Shopping Centre, Old Main Road, Kloof 3610 HEAD OFFICE POSTAL ADDRESS: PO Box 414, Kloof 3640, South Africa TEL: +27 31 764 6977 FAX: 086 762 1867 MANAGING DIRECTOR: Malcolm King malcolm@contactpub.co.za EDITOR: Irene Costa gomesi@iafrica.com PRODUCTION AND DESIGN EDITOR: Hayley Mendelow hayley@contactpub.co.za JUNIOR DESIGNER: Elrisha du Plooy elrisha@contactpub.co.za DISTRIBUTION MANAGER: Jackie Goosen jackie@contactpub.co.za
Features 4 Editor’s comment The show must go on. 3 Q&A artin Koch, the new M principal of the Stellenbosch campus of the renowned Private Hotel School: The hospitality industry will bounce back. 8 2020 Trends report EuroShop 2020 design trends. 10 Venue news The CTICC supports Ladles of Love. 12 Executive chef love affair with food takes A Wesli Jacobs to The Table Bay. 13 Personality profile on Jesseman: Striving D to deliver high service standards. 14 Food waste guide How to fight food waste in the events industry: A call-to-arms guide.
17 A local perspective How we treat tomorrow’s industry leaders’ today matters. 18 AAXO news Keep calm and carry on – but it’s not business as usual. 19 Event Greening Forum news Are virtual events the future of events? 20 EXSA news A call to action for change ecology: The new normal. 22 SAACI news The unknown is here. What now? 23 SITE news SANCB and SITE Young Leader Development Programme 2020.
SALES REPRESENTATIVES: Irene Costa | +27 (0)82 558 7387 gomesi@iafrica.com Ruth Baldwin | +27 (0)72 897 6752 ruth@businesseventsafrica.com PUBLICATION DETAILS: Volume 40 No 4 Business Events Africa has 12 issues a year and is published monthly, with the Yearbook in June.
52 Mahogany Road, Westmead www.paarlmedia.co.za ANNUAL SUBSCRIPTION RATE: R680 which includes postage, packaging and VAT. Rates for addresses outside South Africa can be obtained on application to the Subscription Department.
publishers of Business Events Africa, is a member of:
Market news 24 New Covid-19 guide.
Learning | Growth | collaboration
aaxo
Official media partner
25 Business after Covid-19. 24 Index of advertisers 26 Directory & associations of interest to the industry
Official Journal of the Southern Africa Chapter of the Society for Incentive Travel Excellence
Official journal of the Exhibition & Event Association of Southern Africa
28 The last word Africa moving upwards.
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EDITOR’S COMMENT
I
s it me, or is living in the time of COVID-19 just so surreal? As I sit here in lockdown, I can’t help but feel unsettled, and at times like I’m in some sci-fi movie with no known ending. As I ponder what our sector’s ‘new normal’ will be, I also find it difficult to ignore the current facts of how many businesses in our sector are in dire straits, and how many will unfortunately close over this uncertain period. The one thing that does give me great resolve is that I know that the people in the business events sector are resilient and will find a way to overcome our newest challenge. Having had quite a few discussions with industry players, I have found there is a definite thread of thoughts that are coming through. Clients are in ‘shock’, as are we, and this ‘shock’ state does not bode well in making any decisions. There is much fear in the market as to when we, as an industry, will be able to go back to our place of business and do what we do best – organise and host events, congresses, exhibitions and incentives. There are a lot of virtual events happening at the moment. The move to virtual has become a big part of our sector, and although I do acknowledge the need for such events, I don’t see face-to-face interactions ever disappearing. I think the main thing here is the ‘show must go on’
and at the moment it can’t be done in a face-to-face platform. Alternatives have to take centre stage for the time being. I must admit, I have certainly taken part in a number of webinars and zoom & MS Team meetings. We are all having to adapt to this ‘new normal’ and still we are not able to predict what the ‘new normal’ will be post lockdown. While our country and the rest of the world try to ‘flatten the curve’ I can’t help but laugh as most of us are doing the opposite in our home environment, with the awakening of the home cooks and bakers. The fact is we need to be positive about our future, and our mindset needs to be right for when business returns to a ‘new normal’ – we all have to adapt. Thankfully, we live in a time where technology can assist in bridging the human interaction gaps. Technology has to be our friend at the moment. The more acquainted we become with the latest technology available, the better. No matter what happens tomorrow; hybrid events, Zoom meetings, virtual exhibitions are all going to be part of this ‘new normal’ – but my opinion is that it has to complement our ‘past’ or ‘old’ normal. While I sit here and write this, my children have started to adapt to their ‘new normal’ with online
Credit: Hein Liebetrau
The show must go on
schooling being part of their daily routine. I am flabbergasted by the fact that my daughter is able to write her exams from our home. The fact that the children are able to do this with no fear, just gives me hope that no matter what comes our way, we are all resilient and will come out stronger when all is said and done. I just would like to let all my readers know that I am an email, phone or zoom call away. You are not alone during this time, we are all in it together. I would love to hear from you all and dream of a time we can all see each other again. And in closing, our new greeting – stay safe!
Irene
Email: gomesi@iafrica.com
Q&A
The hospitality industry will bounce back “The hospitality industry will bounce back”, says Martin Koch, the new principal of the Stellenbosch campus of the renowned Private Hotel School.
M
r Koch has vast experience in the education and hospitality sectors, having been involved in the opening of the Sol Kerzner School of Tourism and Hospitality at the University of Johannesburg, and says that Covid-19 is forcing the hospitality industry to rethink how it does business.
What is your background? I studied sports management and began my career working in the gym industry, installing and managing corporate health facilities. My appointment at the University of Johannesburg as academic head for sport and tourism management studies was my first introduction to hospitality training. During this time, I was fortunate to be part of the university’s building committee and one of our major projects was the construction of the Sol Kerzner School of Tourism and Hospitality. I then moved to various private colleges and have spent the last 18 years managing campuses and brands around the country. I started working for the AdvTech group at Vega and then moved to Educor where I managed both faceto-face and distance educational brands. Managing the distance brands – Itec and Damelin Correspondence – helped me to develop a holistic view of the higher educational and training sector of South Africa. I spent the last three years consulting to hospitality and commercial property and service delivery companies, including four- and five-star hotels.
Why do you think so many PHS alumni have been successful? The training and education the students receive ensure that they are employable. They develop skills that they can start using from day one when they enter the industry. The staff at PHS is dedicated to their craft and this passion is transferred into a student-teacher eco-system where students are allowed to discover their own selves. PHS helps students to become confident individuals who have a core set of values with a positive attitude to serve people. www.businesseventsafrica.com
What advice do you have for anyone wanting to make a career in the hospitality industry? Choose a career that links with your passion and you will not work a day in your life. Hospitality is a lifestyle and helps you to be employment ready. You will be skilled in doing certain tasks before you complete your studies and you will receive sufficient knowledge to develop your skills further. students. I met one of my old students and he introduced me on a chat group How do you rate the South called the Martin Koch Terminator Group. African hospitality industry? We I was apparently a tough task master are generous – generous properties with at university – but what a privilege and generous people. We are a friendly bunch honour to work with people who have and the tourists love us for that. developed into brilliant world citizens. It is a very humbling experience.
What advice do you have for the hospitality industry during this Coronavirus pandemic which has hit the sector hard?
Your corporate culture will be tested during this time. Learn from the equity in which you invested, and ensure that you build a brand that will sustain the next calamity.
And for students who are studying or want to study hospitality? Hospitality providers are
Was there anything that you thought you wanted to do before you started working in the hospitality industry? I studied sport management so I wanted to be like Jerry Maguire.
What makes for good service in your opinion? Caring enough to exceed the customer’s expectations.
very resilient and we will bounce back very quickly. When day one arrives, properties will require skilled staff. Our clients are also demanding more of us and a qualification in hospitality will help meet these demands. Being able to anticipate other people’s needs and then deliver what they want is not exclusive to the hotel industry. Many other industries require these skills to connect with the client facing business end, and there is nobody better equipped than hospitality staff.
What kinds of foods do you think are underrated? Sunday
Who was your biggest hospitality/food influence growing up? Sol Kerzner, who said “I
Is there any food you don’t eat? Brussel sprouts and atchar.
roast – it’s a time to sit together with the family and lots of laughter.
Do you do the cooking at home, and what is on the menu? Yes. It’s cold today so it will be a stew.
Your favourite kitchen tool? Braai tongs.
want hotels like they have in Hollywood”. Very average idea but he worked very hard to be the best at it.
What food programme do you watch on television and why?
What are you most proud of?
Your favourite three ingredients? Meat, meat and meat.
The work that I have done with my first
Pioneer Woman – my wife likes her.
Business Events Africa April 2020 3
COVER STORY | Gallagher Convention Centre
Your event, your way Established in 1993, Gallagher Convention Centre has been a benchmark to the events industry ever since.
G
allagher Convention Centre offers 27 multipurpose venues for guests to choose from when planning their events. The large venues provide the added convenience of single-level loading bays to ensure ease of load-in to clients. Uncomplicated, street-level, load-in means that clients save money as they do not have to hire large crews to deal with the conundrum of multiple-level load-in procedures. The smaller venues at Gallagher Convention Centre offer complimentary public Wi-Fi, butler service and a boardroom dedicated to video conferencing.
Gallagher offers the benefit of its experience to event organisers and their guests. This experience has impacted how they invest in their facilities and formulate their offering to clients. A million-litre water tank has been installed on the Gallagher property. This tank can sustain the entire property for three days should the city experience any difficulties in providing the service. The venue also offers a full generator backup solution in the event of a power failure. As dietary requirements are one of the biggest challenges faced by event organisers, Gallagher offers certified Halaal catering on the property to provide event organisers relief in the
managing of their guests’ dietary needs. Gallagher Convention Centre is serviceorientated, and their experienced team strives for service excellence. The Gallagher team becomes an extension of the client’s team, working to ensure the success of every event on the property. The valued team at Gallagher has a strong legacy of internal development and promotion, ensuring that hardworking and loyal staff is retained and rewarded. Clients enjoy the benefit of the very best team in the industry. When booking events at Gallagher Convention Centre, clients have the reassurance of experienced hands, and repeat clients to the property enjoy the comfort of familiar faces versed in the requirements for their events. Contact: +27 (0)11 266 3000 gallagher@gallagher.co.za 19 Richards Drive, Midrand, 1685
4 Business Events Africa April 2020
COVER STORY | Gallagher Convention Centre
Business Events Africa April 2020 5
COVER STORY | XXX
6 Business Events Africa April 2020
www.businesseventsafrica.com
COVER STORY | Gallagher Convention Centre
VENUE CAPACITIES Venue
Min
Cinema Max Capacity (with Carlton (Plastic chairs) chairs)
Hall 1
Schoolroom
Rounds (Just tables/ rounds of 10)
Rounds (Buffet/ stage/dance floor/10x)
Cocktails
2 500
2 000
1 600
1 500
1 200
2 000
Hall 2
600
7 000
5 000
5 000
2 500
2 250
5 500
Hall 3
600
5 500
4 000
3 000
2 500
2 400
4 500
Hall 4
350
1 900
1 800
900
800
600
1 200
Hall 5
600
7 000
5 000
4 000
3 340
3 000
6 000
Estate Restaurant
1 000
1 000
400
500
400
1 000
Exhibition Restaurant
1 000
600
250
300
300
1 000
500
1 000
U-shape
Ballroom
250
1 200
1 200
600
600
Auditorium
120
450
450
250
160 (half rounds 8)
Gallagher 1
20
100
100
50
60
50
50
30
Gallagher 2
20
100
100
50
60
50
50
30
Gallagher 3
60
220
220
120
120
100
150
80
Gallagher 3A
30
100
100
50
60
60
65
40
Gallagher 3B
30
100
100
50
60
60
65
40
Gallagher Grill
120
400
400
200
220
190
400
120
Gallagher Grill A
80
250
250
120
100
90
250
40
Gallagher Grill B
80
120
80
60
60
50
120
20
Boardroom 1
10
10
10
10 (Boardroom)
10
10
Boardroom 2
20
60
60
30 (Boardroom)
40
40
Boardroom 2A
20
25
25
10 (Boardroom)
10
20
Boardroom 2B
20
25
25
10 (Boardroom)
10
20
Boardroom 3
10
40
40
16 (Boardroom)
20
20
Boardroom 4
10
50
50
20 (Boardroom)
30
30
Boardroom 5
10
Lotus 2
40
150
150
85
80
Lotus 2A
20
70
70
30
40
Lotus 2B
20
70
70
30
40
40
40
20
10
Koi Deck
180 (Wedding)
180 (Wedding)
Marquee
100
100
10 (Boardroom)
Lotus 3
Wine Cellar
www.businesseventsafrica.com
80
120
60
50
100
100
80
100
50
10
Business Events Africa April 2020 7
2020 TRENDS REPORT
EuroShop 2020 design trends Euroshop is considered the world’s #1 retail trade fair. Taking place every three years in Düsseldorf, Germany, the event is a showcase for the latest trends in retail marketing and display – from exhibition stand design, shop fitting and store design, to lighting, flooring, digital signage and more.
E
uroShop 2020 took place from 16 to 20 February, attracting 94 000 visitors and 2 300 exhibitors. South African exhibition, events and display specialist, Scan Display, was one of the exhibitors, returning for its sixth consecutive show. Justin Hawes, managing director of Scan Display, said: “This is the biggest and best show of its kind. Not only is it a fantastic opportunity to gain business leads, but it also sets the tone for the exhibition stand industry in terms of what design trends are taking off and the direction in which we are moving.” Mr Hawes was able to identify the following five trends at the show:
has even greater 1 AV prominence
“The technology for Audio Visual (AV) is incredibly advanced, which has made it the single most popular stand accessory,” Mr Hawes said. “Most exhibitors had screens, and for some these covered entire walls of their stands. On one exhibit, LED screens were used to create a virtual store. “This is possible due to the improved resolution of LED screens, and because they are becoming increasingly affordable.”
The graphics are all LED screens, with eyecatching changing content.
8 Business Events Africa April 2020
Screens are no longer limited to flat surfaces either and can be bent into curves and funnels – thanks in part to how thin they have become. Meanwhile another exciting new technology is transparent screens, which offer an extra layer of marketing to a display. Mr Hawes added that moving visuals are not exclusively achieved by screens. The technology for holograms and projections has also improved, and both present interesting opportunities for stand builders. “Typically, most projections I saw were directed onto textured surfaces or distorting materials like Perspex, which creates really interesting visual effects,” Mr Hawes said. “This capitalises on what moving visuals do so well – catching and holding attention.”
2
Lighting is more versatile
In a few instances, AV replaced the need for lighting on stands. However, where lighting was in use, it was clear that technological leaps have also been made in this field. LEDs are effectively standard now, because of their improved display capabilities, durability and energy-saving properties. They are also very versatile, and can be used for dispersed lighting effects (such as front or back lighting, and lightboxes) or more focused applications such as down lighting spotlights, shelf edging and even flexible LEDs for forming organic lines.
AV projection with no lighting.
Flexible LED strip lighting.
Curved structure with coloured LED strip lighting.
Innovative lighting shapes.
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2020 TRENDS REPORT
experiences are 5 Engaging the end goal
Life-like mannequins engaging visitors. The Scan Display team at EuroShop 2020.
Lastly, Mr Hawes said that it is clear that the display industry is searching for new ways to engage with their customers: “Increasingly, people are finding the information they need online, quickly and easily. In retail, this has led to a spike in online shopping, forcing brick and mortar retailers to make their in-store experiences even more appealing. The same can be said for exhibitions and events, where there Signage explaining that products are made with renewable energy. is pressure to deliver a meaningful and memorable experience so that your visitors Sustainable design have a reason to keep coming back.” continues to grow Some of the popular tools being used It’s clear that many businesses are concerned to engage audiences and their senses about their environmental impact, and are included: eye-catching lighting, dynamic looking for ways to operate more sustainably. screens, interesting finishes and materials, “In the, past companies said they were and unusual product displays. green. Now they are saying why they are “The mannequin industry is doing this green,” Mr Hawes added. Several exhibitors especially well; after very little innovation had included their company’s environmental for years, they are now producing incredibly achievements on their stand’s branding – life-like mannequins,” Mr Hawes added. from being made with renewable energy, to being plastic-free or low-carbon. In conclusion, Mr Hawes added Mr Hawes added: “This trend extended that it was clear at EuroShop 2020 to having a ‘green’ stand design aesthetic, that the world economy is currently such as using natural materials like raw struggling; “There were fewer stands wood, or including recyclable materials like than previously, and exhibitors appeared cardboard and paper. Clever reuse ideas to be working with smaller budgets. were also on show, with some exhibitors For many exhibitors, I think this pushed using their packing crates as part of the them to be more creative, to up the stand’s furnishings. Greenery also featured ante and provide new design solutions prominently.”As mentioned already, that aren’t constrained by a budget.” technology is increasingly energy efficient, which is another environmental benefit.
4
Vinyl floor prints add texture and colour.
3
Textured surfaces are in
Mr Hawes said that another clear trend at EuroShop was the popularity of texture. The stands were all unique, but they consistently used texture to add drama and draw attention. This was achieved in a variety of ways: • Projecting light and visuals onto interesting surfaces (as touched on in the first trend); • The structural design of the stands often had ‘layers’, such as patterns cut out of stand walls or floating beams, both of which add depth and perspective; • The type of materials being used on the stands, such as printed wallpaper, patterned carpets, marbled vinyl, laser cut shapes, as well as draped fabrics, or sheer fabrics that you can partly see through. www.businesseventsafrica.com
Who is Justin Hawes?
Chair made from shredded paper and used plastic.
Justin Hawes established Scan Display, an exhibition, events and display company, in 1996. He is the company’s managing director and has a wealth of industry expertise due to his involvement in various industry associations. These include the Exhibition & Event Association of Southern Africa (EXSA), where he served on the executive committee for six years, the Event Greening Forum (EGF) non-profit that promotes sustainable event practices and which he co-founded, and the International Federation of Exhibition & Event Services (IFES) where he is currently vice president.
Business Events Africa April 2020 9
VENUE NEWS
The CTICC
Supports Ladles of Love
The impact of the lockdown restrictions necessary to slow the spread of Covid-19, has been devastating on the most vulnerable and poverty stricken communities of our City. However, in the wonderful spirit of South African Ubuntu, the citizens and businesses of Cape Town, (the Mother City), have risen to the occasion to help ease one hardship – hunger – within her destitute communities.
T
he Cape Town International Convention Centre (CTICC) is proud to announce that they have partnered with Ladles of Love, an NPO with a heart and tummy-warming mission, to feed those that do not have access to and the privilege of a meal during these challenging times. Ladles of Love is a soup kitchen and feeding scheme that provides an essential service to the homeless community and other vulnerable people of Cape Town, especially now during the Covid-19 outbreak. In less than a month, volunteers associated with this Cape Town organisation have had to dramatically increase their cooked meals production by 1 000 per cent, from about 200 meals a day to over 2 000 meals a day. “This sudden high demand has stretched our organisation at a logistical level, seeing us completely outgrow our current headquarters. We are immensely grateful to the CTICC for coming to the rescue. The centre has offered us more than 1 500 m2 of space to serve as Ladles of Love’s temporary logistics headquarters from 27 April to 30 June 2020,” said ex-restaurateur Danny Diliberto, who founded the NPO in 2014. “Ladles of Love has been inundated with support from all corners of the City. The truth is everyone wants to help and be part of the solution, whether by donating money, volunteering their 10 Business Events Africa April 2020
time, making food or mobilising support. This has been both incredible and overwhelming. We intend to not only keep feeding our existing clients but to expand as much as we can to support the efforts of the City and other NPOs working together to feed the vulnerable at this time,” Mr Diliberto concluded. “I can’t tell you how grateful and honoured we at the CTICC feel, to have been offered the opportunity to contribute in making a small difference to the lives of the vulnerable citizens of Cape Town. To be able to support Ladles of Love in this nurturing and dignity-restoring mission is a privilege. At the CTICC, we subscribe to a triple bottom line business approach, which encompasses people, planet and profit,” said Taubie Motlhabane, chief executive officer of the CTICC. “We currently support five local community partners (LCPs) annually, in various ways. The CTICC contributed R1.6 million to CSR activities and participated in over 20 CSR activations over the last financial year. “Our venue sponsorship to Ladles of Love is a vital contribution to a serious need. It is focused on empowering the NPO to do the massive and important job of feeding the hungry citizens of Cape Town, at the most difficult time in our City and Country. “We have offered one exhibition hall and a kitchen for use as temporary
headquarters for Ladles of Love. The venue will be used to prepare, package and dispatch the food parcels by Ladles of Love’s volunteers, to the various distribution points around Cape Town. “Our facilities will also allow Danny and the team to do their essential work while also protecting their volunteers by having enough space to maintain the required social distance. We are also very grateful and proud to announce that our facilities cleaning contractor, Bidvest Prestige, have donated their cleaning services to this wonderful project,” Ms Motlhabane added. Western Cape Minister of Finance and Economic Opportunities, David Maynier, expressed appreciation to all involved: “Thank you to the CTICC for stepping forward to offer their facilities as temporary headquarters for Ladles of Love – a great organisation doing important work to feed the many people who are in need during the lockdown.” Alderman James Vos, mayoral committee member for economic opportunities and asset management at City of Cape Town said: “The City of Cape Town is a proud shareholder of the CTICC. This iconic fac ility contributes significantly to the Cape Town economy in terms of revenue, jobs, goods and services from locally based suppliers. It fills my heart with joy to learn about the involvement of the CTICC with this very worthy undertaking.” www.businesseventsafrica.com
EXECUTIVE CHEF
A love affair with food takes Wesli Jacobs to The Table Bay Wesli Charls Jacobs is obsessed with food. Everything about it. From the smiles it puts on people’s faces, to the way in which it brings families together and of course the tastes. His love affair with food started as a young boy and it has helped him land a new position as executive sous chef of the prestigious The Table Bay.
B
orn in Redhill, Durban, Wesli recalls the beginning of his love of cooking, in the kitchen alongside his mother, as an eight year-old little boy. Watching shows such as “Jamie Oliver the Naked Chef” and “Ready Steady Cook”, along with the fact that he was fortunate enough to be taken to high end hotels and restaurants fed Wesli’s love of food and cooking. “Experiencing great food and excellent service at these places sparked my love for the hospitality industry,” he said. After completing his high school career at St Henrys Marist Brothers College and then obtaining his diploma in professional cooking and kitchen management at the International Hotel School, Wesli did his in-service training at the Royal Hotel, Breakers Resort and 3 Chefs Bistro in KwaZulu-Natal. It was then time to break into the industry. He landed his first job as demi chef de partie at the Coastlands, Umhlanga. From there he worked his way up to chef de partie, then gardemanger at the Durban International Convention Centre where he worked his way up to sous chef. “My big role came at Spier Wine Farm as executive chef and now executive sous chef at the Table Bay Hotel.” Wesli is energetic and likes to stay a step ahead. He says that he loves to upskill his team of chefs and empower them to be the best that they can be through the love for food and service. “We recently made changes to our Camissa Brasserie’s menu and 12 Business Events Africa April 2020
in-room dinning menu to reflect the season of summer and the wonderful produce at the moment. “The focus will always be seasonality, with a keen congnisance of the latest food trends.” Always in sync with the trends, Wesli says that vegan and gluten-free eating is trending at the moment. “We are receiving more and more requests for this type of food. So, my chefs and I are coming up with menus to accommodate these requests, keeping it seasonal, fresh and light.” This cooking expert’s own preferences, he said, are anything Italian (pizza/ pasta), Indian (Curry), Chinese/Japanese (Baos/Sushi) and Middle Eastern. According to him, he always has onions, chilies and tomatoes in his fridge. “I’m from Durban and these are a given in most Durban homes.” These ingredients and his Wustof chef knife, the one piece of kitchen equipment he says he cannot be
without, make him a force to be reckoned with in the kitchen. When asked what has had the biggest influence on his career, Wesli said it is a mix of family, friends and his teams of chefs. “I learn so much about the industry by keeping an open mind and learning from everyone, from the steward all the way up to executive management. I owe a lot of credit to my faith and beliefs which strengthen me every day to be a better leader in my day to day life.” Wesli has an important message for youngsters wanting to pursue a career in the culinary field: “If you have a love for food and love making people happy with your cooking, then pursue this rollercoaster of a career. “There will be challenging days and rewarding days but never lose your excitement for cooking, the love of food and your passion for people. These are the reasons you choose this career in the first place.”
www.businesseventsafrica.com
PERSONALITY PROFILE
Don Jesseman Striving to deliver high service standards Don Jesseman, 47, general manager of Indaba Hotel, Spa and Conference Centre in Fourways, Johannesburg, has always been in hospitality. He is self-motivated and has an eye for detail and is dedicated to achieving positive results.
H
e has worked in the sector for over 31 years, starting as a waiter at age 16 at a family-run Italian restaurant. He has taken on many different roles in hospitality over the years. “I see my current job as general manager at the Indaba Hotel as the most challenging and exciting yet,” Mr Jesseman said.
Where did you start your career? I started my career after attending a Holiday Inn school programme in Grade 11, and working in a restaurant for pocket money.
How long have you been in the sector? I started work 31 years ago as a commis and waiter in an Italian restaurant. After signing up for a holiday short course with Holiday Inn in 1989, I knew I wanted to go into the hospitality industry. I finished school in 1990 and was an exchange student with Rotary for a year to Australia. One of the families that hosted me assisted me to do some part time work for the Hilton in Perth. I returned home to do national service in 1991, then attended Belvoirpark Swiss Hotel School from 1992- 1994, during which time we served at the inauguration of Nelson Mandela event at the Union Buildings.
What was your first management role? My first
Cruise Lines, I worked as food and beverage controller and provision master/ procurement manager on board four of their luxury ships between 2000 and 2004. I decided to return home in late 2004. I took a job as resident manager at the Sunnyside Park Hotel and was thereafter made general manager. In 2008 I moved to gain experience at a gaming property, Sibaya Casino in Umhlanga. I was general manager of the food and beverage operations of the complex with 680 staff. In search of five-star corporate hotel experience, I joined the Michelangelo Hotel in 2012 as food and beverage operations manager. In 2014 I became hotel manager of the 318-room Crowne Plaza Rosebank. I became general manager of the Rosebank Holiday Inn in 2017, and was later promoted to regional manager overseeing the Woodmead Holiday Inn Expres, too.
What are some of your accolades? During my time at Holiday Inn and Crowne Plaza I received four front runner awards for best franchise hotel in Africa from Intercontinental Hotel Group, a first for these hotels. Another first, I received the 10 Club Award which was presented to me at the GM conference in Dubai, for delivering best overall performance for the year 2018.
management role was banqueting manager at the Karos Safari Hotel until 1998. To expand my experience I took a job with the banqueting team at the Lost Sun City banqueting department at Sun City.
What has been the biggest change you’ve seen in this sector? Technology has evolved and
What are some of the highlights of your career?
Are you married?
In 2000 I decided to go abroad and joined the cruise industry to get further international experience and exposure to food and beverage controls and procurement. With Cunard and Seabourn www.businesseventsafrica.com
today is able to customise guest needs and track guest stay preferences. This is an amazing tool to look after returning guests.
times long hours are required, so its important to balance work and family life.
What is your secret to success? It is important
to have clear goals and involve your team at every stage and be consistent. I love what I do and am open to new ideas. I believe you don’t only praise outcome, but also effort.
What has been your biggest challenge in this sector? To deliver consistently high service standards.
What is your pet hate? Rude service or not engaging meaningfully with our guests.
What is the most memorable place you have ever been to, and why? Carnival in Rio, Brazil – the sheer amount of people.
What is the most impulsive thing you have ever done? Sold my car and took a trip to Europe to go and watch the Tour de France final stage in Paris.
Who is your role model? Richard Branson – for his entrepreneurship, innovation and positive attitude.
What advice do you have for anyone starting out in this industry and hoping to follow in your footsteps? It is the most
I have a partner, Elaine.
rewarding industry – stay focused and learn from others. Work with your team and aim to build great teams and you will succeed.
What role does your family play in your life? Family is very
What is your dream for the future? To direct a large portfolio of
important. I share my day with them so that they feel a part of the experience. At
hotels and shape a successful vision for the group. Business Events Africa April 2020 13
FOOD WASTE GUIDE
How to fight food waste in the events industry A call-to-arms guide It is estimated that one third of all food produced globally is wasted. This applies to South Africa, and means that of the 31 million tonnes of food we produce annually, approximately 10 million tonnes go to waste. This is clearly a problem, but let’s explore why. By Pippa Naudé, Event Greening Forum
I
t’s a problem because an estimated 13 million South Africans experience hunger every day, while Jean Ziegler, the United Nations special rapporteur, calculated that in 2006 more than 36 million people died from hunger and illness linked to malnutrition. Meanwhile, the world’s population is expected to grow to 9.8 billion by 2050 and we need to be able to feed everyone. Better food re-distribution could go a long way to making this achievable. It’s a problem because agriculture is the single biggest consumer of fresh water, using 70 per cent (or more) of all freshwater withdrawals from rivers, lakes and aquifers. This means that wasted food is also wasted water.
14 Business Events Africa April 2020
South Africa is a water scarce country, and this kind of loss can have very real implications for our society, which Cape Town’s Day Zero scare only hinted at. It’s a problem because agriculture is responsible for a significant amount of greenhouse gas emissions. The Food and Agriculture Organisation estimated that lost and wasted food accounts for about 4.4 gigatons of carbon dioxide each year, which is a little less than emissions from road transportation. Lastly, there is also the financial loss of wasted food to consider, which the Council for Scientific and Industrial Research estimates to be R61.5 billion a year, in South Africa alone. We really could use that money more wisely.
You may be wondering who is responsible for these losses, but there is no single culprit. Instead it happens along the entire food production chain – from pests and poor harvesting methods at production, to challenges around transportation, storage and packaging, not to mention retailers discarding food reaching its sell-by date, pervasive over catering in the food service industry, and then us at home, when we forget about the food in the back of our fridges. We all have a part to play in reducing food waste, and not least the event and hospitality industries. This is where the good news stories are, because many businesses in South Africa are already doing just that.
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FOOD WASTE GUIDE
It all starts in the kitchen A lot can be done to minimise food waste in the kitchen, starting with the menu design. Carl van Rooyen, executive chef at the Vineyard Hotel in Cape Town, said: “Having several buffets with different menus leads to an incredible amount of waste. If there are several smaller functions/ conferences running on the same day, we encourage the organisers to agree to the same menu and share the buffet set up.” He added: “We compose menus that cater for most tastes without having an excess of variety. Too much variety means that more food has to be prepared.” In this respect, a ‘harvest table’ or ‘antipasto’ buffet works well, he said. “This can accommodate the increasing number of dietary restrictions that guests may have, by keeping the veggies, pulses and grains (plus cheeses) separate from the other proteins like pickled, cured and cold meats.” Avoiding pre-cooking is also an advantage. “Every time food is heated, it passes through the ‘danger zone’, where bacteria form. After the food is produced, it is blast chilled; it may then only be heated up once,” he explained. “We try to have items that can be prepared to order, that do not have to be pre-cooked. That way, you’re only preparing what will be consumed. And even with pre-prepared dishes we are strategic with our execution, an example being our lamb bredie. If there are 200 guests, and we prepare 20kg, we will heat up 15kg and keep the rest in the fridge in 1kg packets. If we see that we are running out, we heat up a little more. If we don’t need it, then it is not wasted.” “In future, live cooking stations will allow us to custom-cook to guests’ needs and only as much is as needed. It does tick a lot of the boxes,” Mr van Rooyen said. Simoné Harris, a lecturer at South African Chefs Association, agrees that good kitchen practices go a long way to reducing food waste; “Conducting an audit as to where the bulk of the food waste comes from is one of the first starting points in minimising food wastage, as well as following recipes cards accurately. Training chefs to be food conscious will be beneficial, as they would evaluate the stock on shelves and ensure wastage prior to preparation does not happen.” She added that monitoring food portion sizes when being served is also a necessary skill “to ensure food doesn’t return from tables destined for the bin”. Chef Peter Langa at Maropeng likes to use the concept of one ingredient menus www.businesseventsafrica.com
to challenge his team to use a single ingredient in as many ways as possible, ultimately reducing the likelihood of food being wasted in his kitchen. He used this approach when designing the Event Greening Forum’s (EGF) pre-conference dinner menu last year, choosing the humble carrot as his star ingredient. If this sounds boring – think again! Here is the menu as evidence of how versatile a single ingredient can be, because sometimes less is more: • Starter: Carrot and ginger soup with toasted bruschetta; or carrot mousse with smoked chicken bomb and basil. • Main Course: Grilled duck breast with artichoke & carrot puree, sautéed baby carrots, jus and broccoli florets; or spiral carrot tart with parsnip & aubergine, marinated rocket and feta cheese. • Dessert: Carrot cake with carrot sorbet; or carrot soufflé with caramel toffee.
Overcoming over-catering Another difficulty that leads to a lot of food waste in the event and hospitality industry is over-catering. “The challenge is forecasting what delegates are going to consume – you don’t want to run out of anything but you don’t want to have too much left over,” Mr van Rooyen said. “Knowing how much of each foodstuff/ ingredient should be ordered per person attending a function and making sure that only that amount is issued to the banqueting kitchen is a real skill.” But many organisers are stepping up to prevent over catering. Katja Schmidt, managing director of Potters Hand Activations, said: “Venues normally over cater for corporate events, which is evident in the food left behind at the buffet station once the function is over. The second factor to bear in mind is the dropout rates for delegates at most non-paying events. In order to minimise food waste, we confirm final numbers attending the event at 20 per cent less than the actual number of guests expected to arrive. There is usually enough food available for the additional guests should they arrive.” Lynn McLeod, EGF secretariat, manages all of the organisations various events. She agrees, and said that she will reduce the number of confirmed guests by 40 per cent for all free events. “For paid for events there will still be noshows, and I work with a dropout rate of about 20 per cent,” she added. Lisa Jade Hutchings, a sustainability
consultant and founder of GingerBiscuit, agrees that getting accurate guest numbers is critical; “To help avoid overcatering, make sure that you know how many guests will be attending, and their dietary requirements. If you communicate this in time to the venue, they will be better able to plan for your event.” She added: “A lot of venues still have very strict guidelines which they need to follow to ensure that they do not run out of food. Working with establishments on this is key. It can be a very slow journey and feel like an uphill battle at times. Rest assured though, that awareness around this issue is taking hold and people are open to new and fresh ideas.”
And when the party’s over… Not all uneaten food at an event has to be wasted. If it hasn’t been served, it can be reused. For this reason, another tip that Ms Hutchings gives is to use smaller plates for buffets. Otherwise people tend to overfill their plates, and this uneaten food is no longer fit for human consumption. Ms Harris suggested re-purposing excess unserved food; left over roasted peppers can be turned into a hummus, bones can be made into stock for freezer friendly soups, and vegetable off-cuts can be offered as tasty complementary bites upon arrival. Many venues and organisers have a policy of giving this food to their staff, which is a great solution. But it can also be donated to shelters and other charitable institutions. For example, SA Harvest will collect and redistribute quality surplus food to hungry South Africans through feeding schemes, homeless shelters, schools and more. Andrew Wilson, Cape Town manager of SA Harvest, said: “It’s not too complicated. We need a few days’ notice of the event so that we can organise the rescue logistics with the event organiser. Information we need would include: possible quantities and food type so that we can bring the correct number and type of containers; Business Events Africa April 2020 15
FOOD WASTE GUIDE
THE LEGISLATION “If you do not choose to divert your organic waste from landfill now, you will soon be legally obligated to,” cautioned Grace Stead, director of sustainability consultancy Steadfast Greening. This is because the Department of Environmental Affairs and Development Planning has a ten-year plan in place to divert all organic waste from landfill. “It is motivated by the fact that landfill is the default destination for most organic waste, where it poses environmental and health risks. The price tag to manage these risks is significant, while waste diversion provides additional benefits,” Ms Stead added. The plan was launched in 2017, with the target to halve the amount of organic waste being disposed of this way by 2022, and to achieve a landfill ban by 2027.
best time to be there; and who will be our contact person.” If you are concerned about the health and safety issues that could arise, Mr Wilson said he has this covered. “The main concern is that the cold-chain should not be broken and so, overall, our most important criterion for refrigerated surplus or warm surplus is that we must collect it asap after the event for delivery direct to our beneficiaries, where we have made arrangements to deliver any time if necessary.” Mr Wilson added that his biggest challenge is making event organisers (and others) aware of what they are doing, and to contribute to the scheme. He emphasised: “No matter what the quantities, we can rescue. Many have their own idea that they only have ‘too little’ to give. We say: we’ll take whatever you have and work from there! “Catered events are a magnificent source for contributing towards ending hunger in South Africa, and we would welcome anyone involved in the events sector to contact us if they have any questions about how they can get involved.”
Closing the loop, creating more food For food that is not fit for human consumption, there are many options to 16 Business Events Africa April 2020
explore. Sending it to landfill (rubbish dumps) should not be one of them. When organic waste is sent to landfill it releases methane, a greenhouse gas with a global warming potential 21 higher than carbon dioxide, and leachate, a toxic liquid which poses the risk of contaminating our underground water supplies. Some venue opt to send food waste to pig farms. (Interestingly, food is still considered lost or waste when fed to farm animals, because of the resource inefficiency of producing meat this way.) However, there are some risks in dealing with food waste this way, said Gavin Heron, the director of Earth Probiotic. The biggest is that you could feed pork to pigs (especially when dealing with scrapings from plates), which is against all food safety policies (remember Mad Cow Disease?). Another significant risk of feeding pigs untreated swill is you could potentially cause an outbreak of African Swine Fever (ASF). As a result, the Animal Diseases Act 35 of 1984 outlines the following: “No feeding of swill is preferable, but in cases where swill feeding is practised, any item that originates or was in contact with animals (including any kitchen refuse of animal or vegetable origin originating from any dwelling, hotel, motel, restaurant, eating-house, airport, harbour or any place where food is being prepared for human use) has to be cooked (boiled) for at least 60 minutes or sterilised before it may be fed to pigs.” “In short, there is a high legal and financial risk if any ASF breakout is in an area where food waste is being disposed of through pig farmer collections,” Mr Heron said. He added that another unpleasant consideration is that bones, cutlery and tooth picks often end up in the swill, which can seriously injure the pigs. A better option to deal with organic waste is to compost it. And yes, cooked meat and bones can be composted, for example using bokashi. Earth Probiotic uses this for its on-site composting service; their Earth Bokashi has been inoculated with beneficial bacteria and fungi, which enables it to break down organic waste that is not normally easily composted (such as cooked and uncooked meat, dairy and sea food), while also eliminating odours. The Vineyard Hotel uses this solution for plate scrapings, and then gets this back as compost for their garden as required.
Fly farms also present an efficient way to break down food waste, as done by AgriProtein in Cape Town. Black soldier flies feed on the (treated) waste, grow and breed rapidly. The larvae are harvested to provide a sustainable, high-quality, natural alternative protein to fishmeal. Typically, farmed fish are fed wild-caught fish – and as much as 25 per cent of wild-caught fish is used to create fishmeal (although 90 per cent of these fish are fit for human consumption). Given how overfished and depleted our oceans are, this isn’t sustainable. At the Cape Town International Convention Centre (CTICC), kitchen waste is sent to fly farms, while food waste that is unpackaged and leftover, as well as any horse manure and straw (which is usually obtained from the Cape Premier Yearling event), is sent to their composting contractor, who distributes the waste for use in Bokashi. This, combined with careful planning in the kitchen, meant that in the 2018/19 financial year 86 per cent of the CTICC’s total waste was diverted from landfill. Another way to deal with kitchen scraps is feeding them to worm farms (which produce a compost and worm tea, both of which can improve soil fertility). However, the worms can be quite selective in what suits them and they don’t like citrus or garlic. A biodigestor is an option for composting waste. It does this without oxygen, and the result is the release of biogas (60 per cent methane and 40 per cent carbon dioxide) which can be combusted to provide heat, electricity or both. To be truly effective at generating electricity, biodigestors need to be done on a large scale. In South Africa, 90 per cent of waste goes to landfill, which means there is a huge opportunity for diverting organic waste and creating useful things – like compost, fishmeal and electricity. And for every one ton of food waste you prevent, you save 4.2 tons of CO2 equivalent. Mr Heron added that businesses can also expect to benefit financially from reducing food waste – given that wasted food is also wasted money. This article was issued by the Event Greening Forum, a nonprofit organisation that promotes sustainability within the business events sector. For more information, please visit www.eventgreening.co.za. www.businesseventsafrica.com
A LOCAL PERSPECTIVE
How we treat tomorrow’s industry leaders’ today matters A recent encounter between one of our students and an industry executive at a trade show recently had me thinking about the dismissive and sometimes rude manner in which we industry professionals can behave towards students, as well as the negative impact this can have on the student going forward. By Kagiso Mosue
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n this situation, the student, a bright third-year food and beverage major, was engaging an industry executive representing a global hotel chain about their organisation and asked about internship opportunities. Granted, this may not have been the best platform for such an enquiry and that the executive may not necessarily have had relevant information, the dismissive manner of the response on the part of the executive, referring her to their company website, really left the student deeply distressed. Following my individual conversations with each of them after the incident, I could see that it was not necessarily what was said that was bothersome to the student, but rather the way it was said that left her feeling insignificant, like she had no business being there in the first place. The executive did try to “explain himself”, and offered a sort of an apology – not to the student – but even so, it left me feeling bothered, realising how easy
it is to try and move on from this type of situation and just “forget about it”. Sharing information about this incident with a number of colleagues, I realised that this is not necessarily an isolated incident. It would be wrong to generalise as there are exceptions to every situation – however the general view was that situations of this nature seem to be common that students or interns are often not recognised and treated as ‘professionals in the making’ who can add value and bring in fresh perspectives and creativity to the workspaces. Looking at the above scenario, one might say that she was being “overly sensitive”, and that “must toughen up”. One could even say that this incident was her “taste of the real world” that awaits her once she completes her studies. Indeed it could be so. Perhaps the lesson for her is that in the workspace is full of different types of people. She will meet people who will treat her well
and people who will not treat her well. That she needs to develop the emotional intelligence to handle different situations. Yet, I reckon there is also lesson for us too as industry professionals. That we too must be mindful of how we treat emerging industry talent. In my view, that’s what tourism and hospitality students are – talent to be nurtured. They should be embraced, encouraged and respected. After all, they are being developed to become tomorrow’s executives, critical thinkers, and business leaders. How we treat them today in our various spaces; the impression we make on them can either have a lasting positive or negative imprint on them and their careers. To a degree this also impacts your organisation’s brand reputation. In the words of the late, Maya Angelou “people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Who is Kagiso Mosue? Kagiso Mosue is the marketing manager of the School of Tourism and Hospitality at the University of Johannesburg.
www.businesseventsafrica.com
Business Events Africa April 2020 17
AAXO NEWS
Keep calm and carry on – but it’s not business as usual By Projeni Pather, chairperson of AAXO
As we face the brunt of the outbreak of the COVID-19 (Corona) Virus in South Africa and the rest of the world, it is essential to acknowledge that it will not be ‘business as usual.’
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e are swimming in unchartered waters as far as the situation goes, and no one has the right answers as yet. BUT the exhibition industry must rally together to secure our collective business futures. With the South African government prohibiting public gatherings of more than 100 people, major events on the annual events calendar have been postponed or cancelled. As organisers in troubled times, we live
and learn; we change our strategy and direction; we do what we can to salvage revenues, manage our reputation and the reputation of our brands, protect our customers, employees, suppliers, and stakeholders. It is the health and safety of all our patrons that are at stake, and we act in the best interest of all involved. We have to take control of the consequences of the many events that can no longer go ahead due to the stringent travel restrictions in place across the world.
Simultaneously, we must remain cognisant of the well-being of the people affected by the virus and the small businesses that exist and prosper because of the exhibition and events sector. The high number of postponements to the latter part of the year poses its challenges. As organisers need to consider venue availability, the pressure on suppliers to deliver, the extensive local and international calendar of competing events, potential loss of revenue, the battle for marketing space, and the overall impact on all involved. Communication is essential during the next few months to maintain relationships with our exhibitors, partners, employees, and suppliers; AAXO is committed to ensuring the continuance of our businesses and the future prosperity of the exhibition industry.
aaxo@aaxo.co.za | www.aaxo.co.za | 011 465 8955
EVENT GREENING FORUM
Are virtual events the future of events? The Event Greening Forum (EGF) non-profit organisation promotes sustainable business practices for the events sector. Here the EGF explores the question of whether virtual events will be the sustainable solution for the future of the events industry.
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t the time of writing this, South Africa is in lockdown. While many of us are focusing on its scheduled end date, others are asking what will happen once all restrictions are lifted. Speculation is rife that the world as we know it will have changed irreversibly, and how we live and do business will have too. Our President Cyril Ramaphosa echoed this sentiment at a Presidential Coordinating Council held on 4 April 2020, where he urged government and society to rethink how governments, businesses and communities function and relate to each other; “The coronavirus changes everything,” he added. The business events industry has been especially devastated by the coronavirus pandemic. In a bid to stay operational, many event planners and production companies have been embracing virtual events to be able to continue working. Unsurprisingly, a common question now being asked is whether virtual events will remain a popular medium post the coronavirus pandemic?
Clean & green, on your screen? Taking events online has long been promoted as a more sustainable way to bring people together. Immediately a vast proportion of the carbon footprint of an event is cut, as the travel, accommodation and event catering are eliminated. Yet, virtual events never really took off. Greg McManus, chairperson of the Event Greening Forum (EGF), said: “I attended a GovTech event ten years ago, where the technology for virtual meetings and holograms was already available. But the uptake has been incredibly slow and limited to niche markets, such as the tech industry.” If you have been having more Zoom and Team meetings recently, you’ll probably agree that going online comes with challenges. From technical hiccups, such as distorted audio and dropped calls, to the fact that even with video it is impossible to make eye contact and gauge body language www.businesseventsafrica.com
or sentiment. This can leave everyone feeling a little disconnected and even disengaged. Face-to-face is, unarguably, better.
that the economic fallout of these actions will cause a huge amount of devastation, possibly more than the virus itself, and we are gravely concerned about the wellbeing Predicting the human response of our industry and broader society.” An opinion piece by William Thomson for In order to get the balance right, it makes Meetings & Incentive Travel magazine* sense that all types of event formats will suggests that the coronavirus outbreak continue to be used in the future. is a trial run of what climate change is The technology for virtual events will get heralding. Indeed, one of the effects of better – and we will get better at it too. climate change that scientists have warned We have had literally thousands of years of is an increase in deadly pathogens refining how we hold face-to-face events, and pandemics. Hosting events online is but only a few decades with the ability to not only an effective way to keep society hold them online. It’s going to take some safe from these threats, but they are a trial and error to get it right, but lockdown way to ensure we do not significantly has already forced us to start doing this. contribute to global warming. Yet in-person events will also remain Mr Thomson added that after experiencing necessary. Mr McManus said: “We need to the convenience and cost-saving of touch and feel products being exhibited, to not travelling for events, many people reconnect with our colleagues in person, to will think twice before attending an meet new business partners face-to-face. event on the other side of the world. We are social beings, and we need inAs a counter argument to that, we’d like person events. We also need to support the to suggest it’s equally possible that after businesses that service this industry, and who being in social isolation, many people will create employment for our communities. be craving company when the restrictions “At the same time, we have to be more are lifted, and will want to attend more sustainable. We have to be smart about how in-person events than before. However, we work, and to build robust systems into here cost as a prohibitive factor is likely to our events that mitigate and slow climate be more relevant, especially considering change and promote everyone’s health and the economic damage that lockdown is wellbeing. Now more than ever before.” causing. This could mean local events will The good news is that we already gain in popularity, while international ones know how to be more sustainable, and will have a slower uptake (at least initially). the coronavirus has shown us that, as a species and when we need to, we Getting the balance right can pull together and act decisively. Mr McManus said: “The EGF has always If we can do this, we can continue to advocated holding events responsibly, operate and stop global warming. where consideration needs to be given to the economic, social and environmental *https://mitmagazine.co.uk/news/its-not-justimpact of your event. We still stand by that. back-to-normal-after-this-weve-got-to-go-online/ The coronavirus pandemic and subsequent For more information, contact: lockdowns have dramatically cut carbon Pippa Naude, Event Greening emissions around the world by effectively Forum halting whole industries. But this clearly isn’t t: +27 (0)74 369 6369 the model of environmental reform that we e: pippa@eventgreening.co.za would recommend. We are acutely aware Business Events Africa April 2020 19
EXSA NEWS
A call to action for change ecology
The new normal By Gill Gibbs, vice chairperson of EXSA
March 17, 2020, on a Tuesday, saw many of the Exhibition & Events Industry players convene at the Ticketpro Dome, for an urgent meeting as arranged by AAXO, to discuss the 90-day ban on all gatherings of over 100 persons – of which has a dramatic and adverse impact on our entire Industry – along with the matter of the Industry in crisis and any potential solutions available to assist by way of financial relief and aid.
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arch 23, 2020, on a Monday just 5 days later, our President, Cyril Ramaphosa announced the official lockdown commencing 26 March, 2020, a Thursday in light of the COVID-19 pandemic. We had a matter of a few days to wrap up our businesses and to vacate our premises and these days were a blur, between wrapping up and managing employee matters and mobilising teams to work remotely, expediting arrangements for family members and loved ones – none of us had much time to process the news. Subsequently, the full weight of the crisis has set in and many of us have the question burning in our hearts and in our minds: What will this mean for our Industry? With businesses shuttering around the globe and mass layoffs, the next phase of 2020 and well into 2021 seems a long way away. Our days have been filled with planning
and plotting out every little detail of our business’s finances and that of our employees – just to stay afloat. From loans to financial aid, relief and reprieve, we must cobble together income and appeals for ‘payment holidays’ to make it work. While we cannot predict the future, we all do need to future proof our businesses and what is a given, is that what we do and how we do it, 3, 6 and even 18 months from now, will not be the same as that of 6 months ago. As South Africans, we are not alone – the entire world is going to be different. It already is.
What do we know? • That we are one of the most resilient and adaptable nations in the world. • Pandemics have occurred over the many years in history and ‘lockdowns’ have been instituted to containerise the spread, flatten the curve.
• Disasters and set backs have been profound over the course of human existence and the effects widely experienced, some for many years after the fact. • The extraordinary value that our Industry Associations bring and how they are highlighted by a crisis such as C-19, whereby banding together to meet this crisis head on in the interests of collaboration, will be one of the most important milestones we can all achieve collectively in these times of change ecology. • Through the active EXSA Whatsapp group and email communication, EXSA has and will continue to provide factual information to all affected industry stakeholders, members or not, mentoring, support, guidance and the provision of a credible industry voice to government on behalf of all
CHERYL TEL: MUHLENBERG +27 11 452 1115 TEL: 11 452 1115 FAX: +27+27 11 452 3609 FAX: +27 11 452 3609 WEBSITE: www.plaslope.com WEBSITE: www.plaslope.com EMAIL: glenda.aereboe@plaslope.com EMAIL: plaslope@plaslope.com
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20 Business Events Africa April 2020
The bags are used for the safe movement of: • Government Departments • Foreign Exchange • Confidential Documents (Examinations, Elections, Passports, Visas etc.) • High Value Items (Diamonds, Precious Metals, Forensic Evidence, Cellphones, Computer Equipment) • Cash (Banks & Cash-in-Transit companies)
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EXSA NEWS
associated businesses, combined with knowledge and best practice, being shared selflessly – ‘’There is nothing stronger than the heart of a volunteer’’. • We will rise from this, albeit changed and renewed. Many of you may be sitting there reading this article and crying out – ‘’How?’’- especially since for many of us, this pandemic, this situation feels like a veritable wrecking ball, perhaps even like an apocalyptic movie. Considering the definition of the word constraint – (noun) – it means a limitation or restriction. Similar words include but are not limited to: curb; check; restraint; control; rein; curtailment; damper; hindrance; impediment; hampering; obstruction; handicap. Constraint can also refer to stiffness of manner and inhibition in relations between people. It is almost uncanny when taking social distancing into context. Similar words include but are not limited to: uneasiness; embarrassment; restraint. It is true to say that many of us have experienced unease, particularly during the constraints of lockdown. An interesting school of thought: Amidst all of this, EXSA is looking at the nature of who we are in the Industry scape and what we do, with a focus on finding common ground – and through collaboration, we will succeed as an industry. Gary van der Watt, co-business owner of Resource Design and an
active member of EXSA EXCO coins it beautifully, ‘’We are the creatives’’. Consider that our diverse industry encompasses the industry innovators, ideators, creators, task masters and the implementers. Following on from Mr van der Watt’s input and advice, EXSA is preparing and rallying together working groups, in one-on-one sessions and in Association think tanks – helping the industry find new and creative ways to take on the future. Collaboration fosters shared financial growth – which is essential to our economy and to our Industry – locally and globally. He cites that it is ‘’true to say that growth in isolation will result in a fragmented and stunted growth – with service providers at the ‘bottom’ instead of a level playing field. Growth in collaboration is where every company will find opportunity’’. The whole of the EXSA Board speaks in a unified voice, and the school of thought is that not only should all Associations band together to help each other (and certainly some steps have already been taken in this regard), every new-member will be instrumental in making the whole that much stronger and more resilient. “For the next crisis. As we always forget the ‘next crisis’’. As industry leaders, we are devoted to understanding and analysing the most important and globally relevant concern of our century – the new norm in the wake of change ecology where challenges of
an entirely new interdisciplinary nature require the establishment of innovative approaches in our Industry evolvement. As industry players, we must get the word out about industry breakthroughs and any other worthy pieces of company news. Front of mind, keep reminding yourselves that ‘’Silence is death in the winter economy’’. In the words of President Franklin D. Roosevelt, following the bombing of Pearl Harbour, ‘’…we’ve been trained to think we’re invincible…we have to do more. Does anyone think that victory is possible without facing danger? At times like these, we all need to be reminded of who we truly are. That we will not give up. That we will not give in… With the unbounding determination of our people, we will gain the inevitable triumph.’’ Any industry player that is not already part of the EXSA Whatsapp group and email communication and wishes to get the quality of insight as an individual or as a company, is welcome to jump on board. Please reach out and contact Lee-Ann at the EXSA office on info@exsa.co.za.
SAACI NEWS
The unknown is here. What now? By Glenton de Kock, chief executive officer of SAACI
I am tempted to start this column with the same paragraph as the last one. Wait, I must! ‘As the world around us continues to change and the business environment becomes increasingly challenging, we absolutely have no choice but to adapt to the times if we want our businesses to survive.’
Y
es, I wrote this one month ago, not even imagining it could become more apt just a few weeks later. At the time of writing this, the business events industry across the world had virtually come to a standstill due to the devastating impact of the COVID-19 pandemic. Never again will it be business as usual. For years we have known – and talked about – the sensitivity of our industry, but it has never hit home quite as closely as now. Sadly, not all of us will survive this challenging time. Some businesses will close. But, for a moment, allow me to use an old cliché. Knowledge is power. I don’t believe we have seen this demonstrated quite as effectively as in recent weeks. Our member survey on the effects of the pandemic on business, as well as ways to deal with it, proved invaluable.
It illustrated that collaboration and sharing of information equips us to make realistic decisions in a minefield of conflicting messages from a variety of sources, including social media. It certainly also illustrated the value of being a member of a representative industry association like SAACI. In times of crisis it provides a resource for accurate information and a network of contacts who share experiences and knowledge. The effects of COVID-19 will be felt for a long time. The way we do business, possibly even the value chain of the industry, will change irrevocably. There is likely to be a stronger focus on relationships and on understanding the macro-environment and the value added by specific events. At SAACI we will remain focused on adding real value to members’ businesses, so that we can approach the future with knowledge and hope – and to deal with the unknown head-on.
THE ASSOCIATION FOR CONFERENCE INDUSTRY LEADERS
CONNECT SAACI unites , supports and educates the business
events industry in southern Africa by creating sustainable environment for business growth
THRIVE Join SAACI and enjoy access to an inspiring network of industry professionals, while giving your business the professional status it needs to attract the attention of business leaders. GROW Become the business events professional you’ve always wanted to be. Access the SAACI Academy and enter a world of inspiration, connections and world-class skills development. Visit our online community: www.saaci.org www.saacicongress.org www.saaci-academy.org
+27(0)11 880 5883 info@saaci.org Learning | Growth | collaboration
SITE NEWS
SANCB and SITE Young Leader Development Programme 2020 Due to the onset of the COVID-19 Pandemic and cancellation of IMEX Frankfurt, it was agreed to postpone this competition and open it up for attendance to IMEX AMERICA in Las Vegas from 15 – 17 September 2020.
I
n addition, the winner will get the opportunity to attend the annual SITE Young Leaders Conference, taking place on 14 September 2020. This is an exciting event where the winner will meet young leaders from around the world and share global experiences. The SITE Young Leaders programme provides education and networking opportunities that appeal directly to SITE members who are new to the incentive travel industry. The main aim is to generate an interest among young people within the incentive travel sector to ensure exposure of potential career opportunities within the industry. The mission of this programme is to create a strong group of individuals who will become leaders in Society for Incentive Travel Excellence (SITE), their local chapters and the greater industry. The competition will require young people to write a two-page essay on how they see incentive travel sector and a motivation why they should be chosen to be part of this program. The winning proposal will be chosen by three judges who will be selected by both SANCB and SITE.
The following criteria will apply for a Young Leader: • The entrants must be younger than or 35 years old. • The entrants must have worked for 2 years but not more than 5 years in the business travel industry. • The entrants must be South African citizens. Ideally the person who will be selected for this opportunity should be young, dynamic, growing individual that will assist in further bolstering SITE, South African Tourism and hospitality as a whole. The judges will be looking for someone who has a clear understanding of the impact upon individuals who win incentive trips, as well as impact on the destinations hosting these trips. Ideal candidates for this competition will come from the following tourism sectors: • Destination Management Companies. • Incentive Houses. • Convention Bureaux. • Supplier, such as hotels or venues that deal with incentive groups.
How to enter: • Only electronic entries will be accepted. • Entrants need to display their understanding of the benefits and impact of incentive travel both from a motivational perspective for the individual winning a trip, as well as the financial and socioeconomic benefits to incentive destinations. • Entrants are welcome to include supporting documents to their arguments. • All entries and supporting documents/ videos/photographs should be sent to imex2020FRA@siteafrica.africa. Any entries larger than 10MB should be sent via WeTransfer to the same email address. • Any entries not sent to the above email will not be received.
Competition rules: • Only South African citizens are eligible for this competition. • Entrants must be younger than 35 years and have two to five years’ experience in business travel. • Entrants must have a valid passport until at least December 2020 and three blank pages by the time the winner is announced. • Closing date for all entries is 15 July 2020. No late entries will be accepted. • Finalists will be announced by 25 July 2020. • The winners will be announced 31 July 2020. • Judges’ decisions will be final and no correspondence or discussions will be entered into.
What we’re all about: motivational experiences Why we do it? Business results! Site is the only global network of travel and event professionals committed to motivational experiences that deliver business results. Site provides insights and connections that inspire the utilisation of this powerful tool across diverse industries, regions and cultures. Site serves as a source of knowledge and best practices where members can make personal connections that sustain professional growth. Only one organisation sits at the critical intersection between those who seek the benefits of motivational tools and those who can provide these extraordinary experiences. That organisation is Site...
Contact
Email: info@sitesouthernafrica.com www.sitesouthernafrica.com www.siteglobal.com
MARKET NEWS
New Covid-19 guide AIPC and UFI release second guide to Convention and Exhibition Centres managing COVID-19 consequences.
Full report available at www.ufi.org/research.
E
xhibition venues and convention centres around the world are currently increasingly being converted into temporary hospitals and health centres in the global fight against the COVID-19 pandemic. A new guide, produced jointly by AIPC, the International Association of Convention Centres and UFI, the Global Association of the Exhibition industry, assists members of both global associations in dealing with these and similar requests. The Guide will be distributed to all AIPC and UFI members to support them in what for many is a new experience with limited precedent. It follows on from the “Good Practices Guide to COVID-19 for Convention and Exhibition Centres” guidebook that was produced and distributed in early March of this year. “This is the second guide to facility management under pandemic conditions to be produced by AIPC and UFI within a few weeks, but one that is of crucial importance to our many members who are being called upon to engage in this way”, said AIPC president Aloysius Arlando. “As a result of the professionalism, generosity and expertise of AIPC and UFI members – particularly those who are members of our Safety and Security Task Force – it incorporates
some of the very latest front-line insights that have been and will continue to be gained in the midst of the crisis itself”. “Many of our colleagues around the world are having to repurpose their venues to serve key roles in dealing with the fallout from COVID-19, and many others will inevitably follow,” said UFI president Mary Larkin. “However, the experience of conversion to emergency use – and the re-commissioning once the crisis has passed – is currently limited. This guide will help all member venues prepare for and perform in an exceptional role that they were not specifically designed for but are increasingly being asked or forced to play as temporary emergency facilities”. The guide has been created as a collaborative project between the two organisations to promote efficiency and
consistency amongst different types of member venues. It provides both specific guidance and a framework within which centres can organise their activities in order to put to full use the relevant, practical information and experiences that are accumulating based on the actions of many centres worldwide. “The reasons for having to become a temporary emergency facility vary, ranging from pandemics to natural disasters. The same goes for the purpose of any particular conversion – so this guidance has been collected, assembled and presented with multiple possibilities in mind,” Mr Arlando said. “As challenging as such conversions may be, they will inevitably result in enhanced overall capabilities over the long term, and strengthen centre capabilities for the future,” Ms Larkin added.
ADVERTISERS’ INDEX
April 2020 Vol 40 No 4 ADVERTISER
PAGE
WEBSITE
AAXO
18
aaxo@aaxo.co.za
www.aaxo.co.za
CTICC
10-11
sales@cticc.co.za
www.cticc.co.za
EXSA
20-21
exsa@exsa.co.za
www.exsa.co.za
Gallagher Convention Centre
OFC, 4-7
gallagher@gallagher.co.za
www.gallagher.co.za
MJunxion
2
yolande@mjunxion.co.za
www.mjunxion.co.za
Plaslope
20
plaslope@plaslope.com
www.plaslope.com
SAACI
22
info@saaci.org
www.saaci.org
SITE
25
info@sitesouthernafrica.com
www.sitesouthernafrica.com
Spier
IFC
conference@spier.co.za
www.spier.co.za
24 Business Events Africa April 2020
www.businesseventsafrica.com
MARKET NEWS
Business after Covid-19 Practical steps during and after the Covid-19 lockdown for business recovery. By Stephan du Plessis, an independent corporate advisor
R
ight now, most owners of small and medium size (“SME”) businesses have been out of business for over a month. Some have been able to continue paying their employees, their rent, their utility bills, their creditors – others have not. There is little doubt that most businesses are going to face severe financial challenges. Sadly, many businesses will not recover from this blow. This article is neither about that, nor is it a motivational piece. Rather, it is aimed at providing business owners with a few practical steps that could assist in restarting the engine of their businesses.
Devise a re-opening strategy
could help with releasing cash to invest in restarting. A word of caution, however: payment holidays do not equal free credit – interest will accrue and be added to the capital sum outstanding, which in turn will mean a higher repayment amount in the future. For investors, interest compounding is a friend, for borrowers, not so much! Rather try and access some of the interest free debt offerings to fund re-opening investment (and even to service bank debt!) Another logical strategy is investing in a limited range of stock (best sellers) initially and then gradually expanding the product range as cash flows improve. Restaurants could, for instance, reopen with a slimmed down menu instead of offering options that are only ordered by say one per cent of patrons but require stocks to be kept on hand. Inevitably in most businesses, there will be slow moving stock on hand when the business opens its doors again. Get rid of this stock to generate cash for investment in stock that can be sold profitably and quicker, even if you must have a re-opening discount sale to turn that stock into cash. Right now, cash is king! It would also help with the next point to consider.
It is important to plan properly for reopening. Many businesses are going to need significant working capital investment with no or little recent operating cash flows to fund it. If a business has to be re-stocked (think restaurants, boutique clothing stores with season change etc.) this investment requirement can be substantial, and it is critically important to have a funding plan in place. In this regard, the SME grants and loans schemes that have been devised, could be very helpful, but those sources are limited and not all SMEs will be able to access them. Most banks are offering some sort of payment holiday on existing debt, which
Customers will need to be enticed back into spending money after about five weeks of spending mostly only on essential items. Remember that they are almost without exception going to be financially worse off after the lockdown. Be innovative about ways to attract them to your business and once they are there, make sure they are treated like gold (to you that’s what they are). Do not be scared to offer individual discounts or general special offers, even if you don’t generally do that – you want them to associate your businesses with a pleasurable experience and
Now is a good time to think about your business Few SME business owners ever have or take the time to reflect on their business – especially, to analyse its strengths and weaknesses and identify opportunities and threats. It would be good to do so during this period of enforced closure. Apart from understanding the business and its environment better, a SWOT analysis will be very helpful in devising a strategy for recovery and growth once the lockdown ends.
www.businesseventsafrica.com
Have a plan to get customers back into your business
in a difficult economic environment, saving something at the point of sale is a very pleasurable experience.
Communicate with your creditors Everybody would like certainty and a visible route going forward. Creditors also have businesses with the same challenges as yours and are also worrying about cash flow. Contact your creditors (preferably with spoken word) and discuss how you might be able to settle the outstanding amounts. Trust me on this, both you and the creditor will feel more comfortable if a clear way forward can be agreed.
Communicate with your debtors If customers owe you money, reach out to them to have similar discussions to the ones you have with your creditors. Be prepared to compromise to the same extent you expect your creditors to compromise!
Communicate with your employees Your employees are also facing challenges and uncertainties. Do not be afraid to reach out to them, understand their individual situations and reassure them as much as you honestly can. Once your reopening strategy has been formulated, inform your employees – without them and their support your plans are most likely going to fail. Make sure every employee knows what is expected of him or her from the beginning. Plan properly for reopening and then just do it! Business Events Africa April 2020 25
DIRECTORY
ASSOCIATION OF AFRICAN EXHIBITION ORGANISERS
aaxo 46 Waterford Office Park, Waterford Drive, Fourways, Johannesburg t: +27 (0)11 465 8955 e: aaxo@aaxo.co.za Association coordinator: Molebegeng Masote Chairperson: Projeni Pather Exposure Marketing Vice-chairperson: Phetogo Kubheka Synergy Business Events Treasurer: Mark Anderson Specialised Exhibitions Montgomery Board members: Chanelle Hingston, Spintelligent Devi Paulson-Abbott, DMG Events Dee Reuvers, SA Confex Leatitia van Straten, Reed Exhibitions
Association manager: Lee-Ann Alder t: +27 (0)82 550 0349 e: info@exsa.co.za Board members Chad Botha t: +27 (0)61 497 2945 e: chad@inspirefurniture.co.za Adele Hartdegen t: +27 (0)82 464 8702 e: adele.hartdegen@gl-events.com Gabi Babinszky t: +27 (0)64 655 3323 e: gabi@brandexpro.co.za Cara Nortman t: +27 (0)79 254 9572 e: cara@ssqdesign.co.za Kerry Brannigan t: +27 (0)72 265 6600 e: kerry@brilliant-branding.co.za Mike Mira t: +27 (0)83 445 2261 e: mike@efam.co.za Gary Van der Watt t: +27 (0)76 339 5320 e: gary@resourcedesign.co.za INTERNATIONAL CONGRESS & CONVENTION ASSOCIATION
EVENT GREENING FORUM
ICCA African Chapter 179 Jan Smuts Ave, Parktown North, Private Bag X7000, Parklands 2121 t: +27 (0)11 447 4777 e: info@eventgreening.co.za www.eventgreening.co.za
Chairperson: Lindiwe Rakharebe, Durban International Convention Centre t: +27 (0)31 360 1000 e: LindiweR@icc.co.za
Chairperson: Greg McManus Heritage Environmental Management Services
Deputy chairperson: Nana Gecaga Kenyatta International Convention Centre t: +254 20 326 1000 e: md@kicc.co.ke
Vice-chairperson: Morwesi Ramonyai, Borena Energy Treasurer: Justin Hawes Scan Display Secretariat: Lynn McLeod e: lynn@eventgreening.co.za Marketing: Pippa Naudé e: pippa@eventgreening.co.za EXHIBITIONS AND EVENTS ASSOCIATION OF SOUTHERN AFRICA
EXSA OFFICE www.exsa.co.za Chairperson: Doug Rix t: +27 (0)82 579 7071 e: dougrix@wol.co.za Vice-chairperson: Gill Gibbs t: +27 (0) 83 260 8035 e: gill@blu3.co.za Treasurer: Moses Nefale t: +27 (0)79 882 8616 e: moses@scandisplay.co.za
Secretariat: Esmaré Steinhöfel ICCA Africa Regional director c: +27 (0)84 056 5544 e: esmare.s@iccaworld.org. www.iccaworld.com/dbs/ africanchapter www.iccaworld.com SOUTHERN AFRICAN ASSOCIATION FOR THE CONFERENCE INDUSTRY
Learning | Growth | collaboration BOARD OF DIRECTORS Chairperson: Kim Roberts Mise-en-place Solutions e: info@mise-en-placesolutions.com c: +27 (0)82 652 2008 Vice-chairperson: Jaques Fouche Formative e: jaques@formative.co.za c: +27 (0)60 993 7542
26 Business Events Africa April 2020
Treasurer: Glenn van Eck Magnetic Storm e: glenn@magnetic.co.za c: +27 (0)82 800 2616 Public officer: Denise Kemp Eastern Sun Events e: denise@esternsun.co.za c: +27 (0)82 654 9755 Chief executive officer: Glenton De Kock e: ceo@saaci.org c: +27 (0)82 575 7565 DIRECTORS
Networking: Wanda Fourie Eastern Sun Events e: registration@easternsun.co.za Branch coordinator: Hayley Pretorius e: ec.za@saaci.org c: +27 (0)79 507 3607 c: +27 (0)62 758 7933 JOHANNESBURG Branch chairperson: Lorin Bowen Lorin Bowen Business Events c: +27 (0)82 433 8687 e: lorin@lorinbowen.co.za
EC chairperson: Andrew Stewart PeriExpo e: andrew@periexpo.co.za c: +27 (0)82 578 5987
Branch vice-chairperson: Michelle Bingham Sandton Convention Centre c: +27 (0)82 339 0342 e: michelle.bingham@tsogosun.com
KZN chairperson: Tracey Delport The Hospitality Experience e: tracey@thehospitality experience.co.za c: +27 (0)83 293 5190
Branch treasurer: Manuela Gomes Cullinan Holding c: +27 (0)81 359 6558 e: manuela@ikapacoaches.co.za
JHB chairperson: Lorin Bowen Lorin Bowen Business Events e: lorin@lorinbowen.co.za c: + 27 (0)82 433 8687 WC acting chairperson: Angela Lorimer Century City Conference Centre e: angela.l@ccconferencecentre.co.za t: +27 (0)21 809 1101 Tshwane chairperson: Leon Pheiffer EPH Productions e: leon@ephproductions.co.za c: + 27 (0)82 924 9046 Co-opted youth: Minister Kganyago CSIR e: MKganyago@csir.co.za c: +27 (0)79 513 8708 Venue rep: Michelle Bingham Sandton Convention Centre e: Michelle.Bingham@tsogosun.com c: +27 (0)82 339 0342 EASTERN CAPE Branch chairperson: Andrew Stewart PeriExpo e: andrew@periexpo.co.za c: +27 (0)82 578 5987 Branch vice-chairperson: David Limbert Magnetic Storm e: david@magnetic.co.za c: +27 (0)82 9064 198 Branch treasurer: Alistair Stead Scan Display e: alastair@scandisplay.africa c: +27 (0)73 236 6618
COMMITTEE: Aidan Koen Ogada Group c: +27 (0)82 561 3188 e: aidan@ogada.co.za Brad Montgomery Ultimate Data Sciences c: +27 (0)72 800 5857 e: brad@ultimatedata.co.za Brendan Vogt Guvon Hotels & Spas c: +27 (0)83 709 0480 e: brendan@guvon.co.za Carmen Rudd Synergy Business Events c: +27 (0)82 707 3977 e: carmen@synergybe.co.za Chad Botha Inspire Furniture Rentals c: +27 (0)87 470 0670 e: chad@inspirefurniture.co.za John Arvanitakis Chatr’ Experiences c: +27 (0)83 415 2774 e: john@chatr.co.za Minister Kganyago CSIR c: +27 (0)79 513 8708 e: mkganyago@csir.co.za Rendani Khorommbi Joburg Tourism c: +27 (0)82 773 2999 e: rendanik@joburgtourism.com Branch coordinator: Angelique Smith c: +27 (0)60 970 7653 e: Jhb.za@saaci.org TSHWANE
COMMITTEE: Learning: Caroline Morgan EXBO e: caro@exbo.co.za c: +27 (0)82 553 6185
Branch chairperson: Leon Pheiffer EPH & Monte de Dios e: leon@ephproductions.co.za; e: leon@montededios.co.za c: +27 (0)82 924 9046
Communication: Gill Dickie Bidvest Car Rental e: gilld@bidvestcarrental.co.za c: +27 (0)79 527 7619
Branch vice-chairperson: Corné Engelbrecht, Savetcon e: corne@savetcon.co.za c: +27 (0)82 925 9241
Networking: Melissa Palmer B & E Conference Centre e: melissa@becbc.co.za c: +27 (0)82 437 7600
Branch treasurer: Refilwe Nchebisang, CSIR ICC e: rnchebisang@csir.co.za c: +27 (0)12 841 3770
www.businesseventsafrica.com
DIRECTORY COMMITTEE: Melanie Pretorius, At Zone Hospitality Consulting e: melanie.pretorius@mweb.co.za c: +27 (0)82 410 1202 Herkie du Preez, Event Wizards e: herkie@eventwizards.co.za c: +27 (0)82 839 3489 Branch coordinator: Heather Heskes, SAACI e: tsh.za@saaci.org c: +27 (0)76 321 6111 KWAZULU-NATAL Branch chairperson: Tracey Delport The Hospitality Experience e: tracey@thehospitality experience.co.za c:+27 (0)83 293 5190 Branch vice-chairperson: Tarannum Banatwalla Jellyfish Catering & Event Management e: tarannum@jellyfishcatering.co.za c: +27 (0)83 254 9462
Esmare Steinhofel, ICCA e: esmare.s@iccaworld.org c: +27 (0)84 056 5544 Esti Venske, CPUT e: venskee@cput.ac.z t: +27 (0)21 460 3518 Cindy Buser, Mirchee e: cindy@mirchee.co.za c: +27 (0)21 705 7338 Zimkitha Bavuma, CPUT e: zim@live.co.za Zandri Swartz Century City Convention Centre e: zandri.s@ccconferencecentre. co.za c: +27 (0)21 204 8000 Andrew Gibson Magnetic Storm e: andrew@magnetic.co.za t: 0860 111 625 Adele Martiz CTICC e: adele@cticc.co.za t: +27 (0)21 410 5000
Branch treasurer: Kim Jackson Greyville Convention Centre e: kimj@goldcircle.co.za c: +27 (0)82 378 2264
Ansu Colditz XL Millennium e: ansuc@millenniumtravel.co.za c: +27 (0)82 457 8071
COMMITTEE: Irene Vallihu, Durban International Convention Centre e: irenev@icc.co.za c: +27 79 692 4604
Alex Wrottesley Into Africa e: alex@intoafrica.co.za t: +27 (0)21 430 2060
Lisa Lovegrove Tsogo Sun e: lisa.lovegrove@tsogosun.com c: +27 74 047 4212
Branch coordinator: Lara van Zyl e: wc.za@saaci.org c: +27 (0)82 223 4684
Mabuyi Mosia Ikhono Communications e: mabuyi@ikhono.co.za c: +27 71 117 7509 Gill Slaughter Turners Conferences e: gills@turnersconferences.co.za c: +27 31 368 8000 Denver Manickum I-cube Alternative Advertising e: denver@icube.co.za c: +27 83 482 8525 Kavitha Dhawnath Gearhouse SA e: kavitha.dhawnath@ gearhouse.co.za c: +27 83 607 2006 Branch coordinator: Kerry Potgieter c: +27 (0)84 777 3452 e: kzn.za@saaci.org WESTERN CAPE Acting branch chairperson: Angela Lorimer Century City Conference Centre e: angela.l@ccconferencecentre.co.za t: +27 (0)21 809 1101 Branch treasurer: Thiru Naidoo Wesgro e: thiru@wesgro.co.za t: +27 (0)21 487 8600 COMMITTEE: Jaques Fouche Formative e: jaques@formative.co.za c: +27 (0)60 993 7542
www.businesseventsafrica.com
SOCIETY FOR INCENTIVE TRAVEL EXCELLENCE
President: Tes Proos e: tes@crystalevents.co.za c: +27 (0) 84 682 7676 International board member: Daryl Keywood e: daryl@walthers.co.za c: +27 (0)82 904 4967 Treasurer: Peter-John Mitrovich e: peter-john.mitrovich@ grosvenortours.com c: +27 (0)82 318 1889 Board member at large: Rick Taylor East Africa (Rwanda): Chris Munyao North Africa: George Fawzi North Africa support: Brad Glen Young Leadership: Clinton Els Secretariat & Events: Gauteng: Clare Neall c: +27 76 898 0420 e: clare@eventstuff.co.za Western Cape: Mariaan Burger e: info@sitesouthernafrica.com c: +27 (0)82 557 8041
OTHER ASSOCIATIONS OF INTEREST ABTA – African Business Travel Association Box 2594, Pinegowrie, 2123 t: +27 (0)11 888 8178 c: +27 (0)83 679 2110 e: monique@abta.co.za www.abta.co.za Founder: Monique Swart ASATA – Association of Southern African Travel Agents PO Box 650539, Benmore, 2010 t: +27 (0)11 293 0560/61 e: barbara@asata.co.za e: general@asata.co.za Office manager: Barbara Viljoen Council of Event Professionals Africa M16 Ticketpro Dome Cnr. Northumberland & Olievenhout Roads, Northriding Executive Director: Kevan Jones kevan@sacia.org.za t: +27 (0)11 0836418 c: +27 (0)82 555 5556 Chairperson: Glenn van Eck Magnetic Storm e: glenn@magnetic.co.za c: +27 (0)82 800 2616 FEDHASA National Office – Federated Hospitality Association of Southern Africa PO Box 3853, The Reeds, 0157 t: +27 (0)12 771 5568 c: + 27 (0)82 552 9862 e: ceo@fedhasa.co.za www.fedhasa.co.za Chief executive: Tshifhiwa Tshivhengwa PSASA – Professional Speakers Association of Southern Africa t: +27 (0)11 462 9465 c: +27 (0)83 458 6114 e: admin@psasouthernafrica.co.za www.psasouthernafrica.co.za SABOA – Southern African Bus Operators Association Postnet Suite 393, Private Bag X033, Rivonia 2128 t: +27 (0)11 511 7641 e: saboa@saboa.co.za www.saboa.co.za SACIA – Southern African Communications Industries Association M16 Ticketpro Dome Cnr. Northumberland & Olievenhout Roads, Northriding t: +27 (0)11 083 6418 c: +27 (0)82 555 5556 e: kevan@sacia.org.za Executive director: Kevan Jones
SATI – South African Translators’ Institute Executive director: Marion Boers t: +27 (0)11 803 2681 e: office@translators.org.za www.translators.org.za SATSA – Southern Africa Tourism Services Association Box 900, Ferndale 2160 t: +27 (0)11 886 9996 e: pa@satsa.co.za | www.satsa.com SKAL International South Africa Secretary: Anne Lamb t: +27 (0)21 434 7023 c: +27 (0)82 708 1836 e: anne@yebo.co.za www.skalsouthafrica.org STA – Sandton Tourism Association t: +27 (0)83 558 5445 e: secretariat@sandtontourism.com www.sandtontourism.com TBCSA – Tourism Business Council of South Africa Box 11655, Centurion 0046 t: +27 (0)12 664 0120 e: comms@tbcsa.travel www.tbcsa.travel | www.tomsa.co.za Member relations manager: Boitumelo Moleleki TGCSA – Tourism Grading Council of South Africa Private Bag X10012, Sandton 2146 t: +27 (0)11 895 3000 f: +27 (0)11 895 3001 e: enquiries@tourismgrading.co.za TINSA – Interpreters/Translators Network of Southern Africa e: info@interpreter.org.za t/f: +27 (0)11 485 2511 c: +27 (0)83 249 0010 www.interpreter.org.za TPSA – Technical Production Services Association M16 Ticketpro Dome Cnr. Northumberland & Olievenhout Roads, Northriding t: +27 (0)11 083 6418 c: +27 (0)82 555 5556 e: kevan@sacia.org.za www.tpsa.co.za Executive director: Kevan Jones TTA – Tshwane Tourism Association Box 395, Pretoria 0001 t: +27 (0)12 841 4212 e: secretary@tshwanetourism.com www.tshwanetourism.com Chairperson: Bronwen Cadle de Ponte Secretary: Sithembile Nzimande Membership coordinator: Liz Oosthuysen e: membership@tshwanetourism.com
Business Events Africa April 2020 27
THE LAST WORD
Africa moving upwards Africa remains a strategic territory for growth in hotel industry, even post COVID-19.
T
he African continent is on an upward trajectory, and while Covid-19 will indisputably have a negative impact on the global economy, it is entirely possible that it is Africa that will lead the world on its road to recovery – especially in respect of the hospitality sector. In global hotel terms, Africa is the last available frontier for development and expansion, with staggering opportunities for capital growth – for those who recognise that a smooth transition into this new space demands that a brand is both known and trusted. It’s a flourishing market that last year attracted capital as high as $1.8 billion, said Africa hospitality expert Mark Havercroft, Minor Hotels regional director for Africa, which is successfully migrating into Africa expanding the company’s footprint which includes Europe, Asia, the Middle East, Australasia, South America and the United States. According to an African Development Bank estimate, Africa’s population has grown to 1 billion since 2010, with the continent’s middle class now 350-million strong. It is this burgeoning segment of potential travellers for Africa’s travel and tourism industry that presents a major expansion opportunity for the sector. The potential is elevated by a maturing market that is beginning to also embrace business models that cater for all traveler sectors rather than the traditional four- and five-star guests; today many new investors in sub-Saharan Africa are focusing on lower consumer price points in order to accommodate a wider range of leisure as well as business travellers. If these potential guests won’t be drawn by unfamiliar brands, what is the secret to the success of hospitality outfits that have seamlessly crossed over on to the continent to take advantage locally of this new market share? Minor Hotels, Mr Havercroft explained, achieved a solid footprint on the continent with its eleven hotels in five countries, with a combined total of more than 1300 rooms plus seventeen safari lodges and resorts in East Africa. Continued steady and selective growth such as the new 28 Business Events Africa April 2020
Avani Suites Nairobi opening later this year firmly demonstrates the brand’s intentions towards the African hospitality map. “We have our luxury brand Anantara, with properties in Mauritius, Zambia and Mozambique; our city and resort brand Avani with properties in Namibia, Lesotho, Botswana, Mozambique, Seychelles and Zambia; the Avani Suites Nairobi and the four-star NH Hotels brand in Somerset West in South Africa,” he said, adding that they also have an exciting brand, Oaks Hotels & Resorts, which is primarily a serviced apartment/long-stay operation. This is a brand and model he believes has a promising future in Africa’s changing accommodation market where, he predicts, the biggest growth potential lies in the mid-market space in both the business and leisure sectors. Mr Havercroft has a solid pedigree as a hotelier on the continent, including at the helm at Minor Hotels in Africa for the past two years. His three decades of working in hospitality have seen him lead and manage properties as diverse as island getaways and safari destinations, along with resorts and luxury hotels across the continent. The identities of his major competition are hardly surprising considering his argument for the importance of brand awareness in the battle to win the war for African guests. According to W Hospitality Group’s 2019 Africa Pipeline Report, the authoritative voice on the growth of the hotel industry in Africa, Marriott led the way with number of rooms and hotels (for hotel groups), followed by Hilton Worldwide and the Radisson Hotel Group. The report stated that these chains, which along with Accor represent almost 70 per cent of the total pipeline, have recognised that to develop in Africa, you have to be in Africa. All have development offices on the continent and are growing their local resource base. Mr Havercroft agreed that there is a need to be on the ground in order to deliver game-changing deals in the sector which, according to the same report, saw 276 hotels under development or construction
in sub-Saharan Africa alone in 2019. “While the challenge is a tough one, we are confident that we have the right recipe, and it is indeed a very exciting time to be at Minor Hotels. Our ongoing strategy has already seen the completion, in only two years, of the N$13.5 million refurbishment of Avani Windhoek Hotel & Casino in Namibia, and the R25 million rejuvenation of Avani Maseru Hotel in Lesotho, the total refurbishment of the 32 beach villas at Anantara Bazaruto Island Resort, the refurbishment of the executive suites, the Presidential suite, the main restaurant, the development of the Kubu restaurant at The Royal Livingstone Hotel by Anantara in Zambia, and the rebuilding of Anantara Medjumbe Island Resort in northern Mozambique after cyclone Kenneth.” “Next year we’ll mark our next expansion into Mauritius with the stylish Avani Bel-Ombre Mauritius Resort & Spa,” he revealed. In line with its pursuit of the serviced apartment/long-stay hospitality model, the group has several potential properties under consideration in strategic locations in Africa. While they consider most models, they prefer ownership and/ or joint ventures with management rights and straightforward management agreements that complement the Minor Hotels brand ethos. “The Minor Hotels brand has a footprint in 54 countries globally and brings business development experience to the challenge of positioning our brands to grow successfully on the African continent. “Our advantage is that we are agile, flexible and open to change, which I believe sets us apart as we chase the fulfilment of our aspiration to outperform our competitors by offering unique and memorable experiences that African travellers won’t soon forget,” he said.
Who is Mark Havercroft? Mark Havercroft is the regional director for Africa of international hotel group Minor Hotels, which has a footprint across Europe, Asia, the Middle East, Australasia, South America, the United States and Africa.
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