Full Service Q3 2018

Full Serv ce November 2018

www.fullservice.co.za

SA’s business magazine for the restaurant & catering industry

WELL CONNECTED Apps to optimise operations and build your brand BEVERAGES

2019 YEAR PLANNER

ENVIRONMENTAL MANAGEMENT AND SUSTAINABILITY

TRANSPORT AND LOGISTICS

Barista training can boost your business

Get organised in the new year

Foodbanking reduces waste

A distribution partner you can count on

Contents November 2018

On the cover Barista training can boost your business

Full Serv ce

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SA’s business magazine for the restaurant & catering industry

Regulars:

Marketing innovation:

4

Editor’s Note

6

News

37 Harness the power of social media

10 Barista Spotlight 13 Industry Talk

Beverages: 15 A unique range of tonics

38 Three Instagram mistakes to avoid 39 An entertaining way to increase footfall

16 Coffee trends to watch

41 Drive industry growth through food delivery

17 Barista training can boost your business

42 How restaurants can survive a tough economic climate

18 Loxtonia quenches SA’s thirst for artisan beverages

44 Make food deliveries even more app-etising

19 Cleaning up the food industry

Transport and logistics:

20 Summer fun has a new flavour

46 A distribution partner with service you can rely on

21 Wine and spirits soar 22 Talking trends with the tattooed barman

Environmental management and sustainability: 24 Retain repeat customers with rewards programmes 28 Bad smells could kill your business 30 Foodbanking fights poverty and hunger 33 Tomorrow’s food is about the four fs 34 The benefits of coconut water and dairy alternatives

The Full Service 2019 year planner

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Foodbanking reduces waste

48 Liquid nitrogen and the cold chain

Back office: 50 Summer’s coolest cocktails 50 Advertisers’ index

Lo vejoy woke up to smell the coff ee

31

A distribution partner you can count on

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Ed’s Note Feature

@FullServicemag

Market your brand to

J

Millennials

ust like the rest of the world, the restaurant space is changing. We need to start taking Millennials (24 to 38-year olds) a lot more seriously. This group makes up a substantial section of the population and their needs and desires are vastly different to that of Gen X (39 to 53-year olds).

According to an article in EatOut American trend analysts have looked to Millennials as the main reason restaurant chains have fallen out of favour in recent years.

Yet, at the same time, it has been revealed that 16 to 24-year olds (Generation Z) actually spend the most money on food from all age groups. So, how do we harness that spending potential? Both Millennials and Gen Z-ers use social media regularly. According to customerthink.com, Millennials spend over six hours a week on social media. It is critical business owners use this information to their advantage. However, one needs to be strategic about using social media for business. Consumers don’t want to be bombarded by gimmicky messaging but rather want to follow a story and believe

General Manager: Dev Naidoo

Email: varushka.padayachi@newmedia.co.za

Publishing Manager: Natalie da Silva Art Director: David Kyslinger

ADVERTISING Sales Executive: Charlene Goncalves

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Pam Moodley MANAGING DIRECTOR: Aileen Lamb CHIEF EXECUTIVE OFFICER:

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CIRCULATION MANAGER

Bridget McCarney

Felicity Garbers +27 (0) 21 701 1566

EXECUTIVE DIRECTOR: John Psillos

Email: felicity.garbers@newmedia.co.za

NON-EXECUTIVE DIRECTOR: Irna van Zyl

November 2018 | Full Serv ce

Africa’s Big 7 23 to 25 June 2019 Johannesburg, Gauteng

fdt Africa 2019 9 to 11 July Gallagher Convention Centre

Varushka

PUBLISHING TEAM

Email: pam.moodley@newmedia.co.za

22 to 23 February 2019 Clarens, Free State

Have a busy and festive holiday season and all the best for the new year.

Varushka Padayachi

PRODUCTION CONTROLLER

DIARY 2019 Clarens Craft Beer Festival

in a brand. Our marketing innovation feature looks at various ways to communicate with customers. You can read our article on how to use social media to build your brand on page 37 and on page 38 find out what some of the most common mistakes on Instagram are and how you can avoid them.

In this edition, we also look at beverage trends, specifically coffee. On page 16 you can read about the latest trends in serving coffee. Refer to our barista spotlight on page 10 and our article on Urban Grind Roasters on page 17 to find out how barista training can boost your business.

This is our last edition of 2018 and on behalf of the Full Service team I’d like to thank all our readers, contributors and advertisers who have supported us so much in the launch of this new magazine. I believe 2019 will be even bigger and better. We’ve included a handy 2019 year planner at the centre of this edition (page 26) to help you prepare for next year.

EDITOR

Email: charlene.goncalves@newmedia.co.za

full_service_mag

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While precautions have been taken to ensure the accuracy of its contents and information given to readers, neither the editor, publisher, or its agents can accept responsibility for damages or injury which may arise therefrom. All rights reserved. © Full Service. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, photocopying, electronic, mechanical or otherwise without the prior written permission of the copyright owners. Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

THE SUCCESS STORY OF PEPPADEW® IS SPREADING ACROSS A VARIETY OF RESTAURANT MENUS IN 27 COUNTRIES AROUND THE WORLD. PEPPADEW® Sweet Piquanté Peppers are known for their fresh, distinctive crunch, sweet and spicy taste, vibrant red colour, excellent quality and amazing versatility.

There is no day that doesn’t deserve a PEPPADEW® PEP-UP - breakfast, lunch, dinner, or any snack. From sandwiches, pastas, pizzas, salads & burgers, the options are endless.

For recipe ideas and product information visit www.peppadew.co.za

News

Up and coming, young chef gives the West Coast a French twist At just 27 Boldwin Barlow has been appointed the new executive chef at the luxurious Radisson Blu Le Vendome Hotel in Sea Point, Cape Town. Inspired by both French traditions and the local cuisine of his home region, Barlow’s style shows a passion for bold innovation and a penchant for creative fusion.

Hailing from the West Coast, Barlow draws his inspiration from traditional Cape-style dishes and seafood, which he then fuses with French elements.

A passion for learning coupled with a keen sense of adventure drives Barlow to develop exciting new dishes.

‘When it comes to ingredients, it is important to think rather than just throw various elements onto the plate,’ he comments.

Barlow places a particular emphasis on detail and enjoys fish for its diversity and versatility. ‘There is so much you can do with seafood and it can make for a truly mind-blowing food experience.’

His flair for seafood marries well with the Atlantic Seaboard location of the

Radisson Blu Le Vendome Hotel. His fine eye for detail matches the polished setting, with its sophisticated décor and upscale facilities including restaurants, a lounge and rooftop swimming pool.

Barlow’s interest in becoming a chef piqued at a young age. His idols include celebrity chefs like Gordon Ramsay and Jamie Oliver but Barlow also learnt a great deal from his mother and close family members, who are caterers. ‘In the end, they were the real source of my inspiration,’ he comments.

Before joining the Radisson Hotel Group, Barlow worked in hotel properties across Cape Town including the Ambassador Hotel and Lord Charles Hotel, as well as the seaside restaurant Sotano and Hartenberg Wine Estate.

After joining the Radisson Hotel Group in 2016, Barlow rose rapidly through the ranks from sous-chef at Park Inn

by Radisson Cape Town Newlands to executive chef at Radisson Blu Le Vendome Hotel, where he brings passion, energy and creativity to the kitchen.

Chef Boldwin Barlow

PLATTER’S BY DINERS CLUB LAUNCHES THE 2019 SOUTH AFRICAN WINE GUIDE Platter’s by Diners Club South African Wine Guide 2019 was launched at Cape Town’s Table Bay Hotel on 5 November 2018 with over 200 guests in attendance, the VIPs including the wine producers who achieved the maximum Five Star rating in the new edition – reserved for wines that are ‘South African classics’ and scored 95 points or more on the internationally recognised 100-point scale.

A total of 90 wines achieved the coveted Five Star status this year. Publisher of Platter’s

by Diners Club, Jean-Pierre Rossouw, says: ‘All wines that scored 93 points or higher in the primary assessment went into a second round of tasting, conducted blind (without sight of the label) by small panels including experienced palates from outside the team. The stringency of this model means that our Five Star wines showed their consistent brilliance.

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Platter’s

by Diners Club South African Wine Guide 2019

Hearty congratulations to all!’

This edition, the ultimate Platter’s accolade, Winery of the Year, has expanded to become a trio of pinnacle awards, each saluting excellence in South African wine-making.

The Newcomer Winery of the Year recognises the winery that records the best results as a first-time participant in the guide. This honour goes to Erika Obermeyer Wines, with two Five Stars on debut.

The Top Performing Winery of the Year award goes to Mullineux, who are no strangers to Platter’s accolades, having twice previously been Winery of the Year. In the new guide they achieve a remarkable four Five Stars plus a Wine of the Year.

Finally, the Editor’s Award for 2019 goes to Newton Johnson Vineyards, as editor Philip van Zyl’s personal commendation of this family venture’s consistently superb quality over a range of styles of wine.

In a further innovation, the number of Wines of the Year has also been increased, and the expanded line-up now reflects the highest-scoring Five Star wines in their category (or, in instances where wines were tied with the highest scores, the judging panels’ preferred wine).

The list of the 25 remarkable wines follows below.

Another first in this edition is the introduction of 100-point scores, printed alongside the familiar ‘Platter’s Stars’, for the recently tasted wines. Rossouw comments: ‘100-point scoring is the global standard, and by combining this notation with our own long-standing star-rating system, we hope our international readers in particular will better understand and contextualise our judges’ assessments. We see the two rating systems coexisting in the guide in the future.’

Malt Beer category sees an average volume increase A recent BMi Research report shows that following a number of years of relatively limited growth, the South African malt beer category saw a higher than average volume increase for 2017.

Craft beer once again gained popularity and more established players continued to venture into this portion of the market.

It is believed more global brands will enter the local market in future. South Africa is increasingly recognised as an opportune space to trade and gain share. This trend has already begun, with an influx of imported labels entrenching themselves in the local market.

This year saw a greater focus on the premiumisation of brands and the extension of current lines to yield greater variety. For instance, fruit flavoured beers have been well received by the market, the advent of low and no alcohol options are growing in popularity, and low calorie or ‘lite’ beers are gaining ground. This allows consumers to tailor their purchases of malt beer to their particular preferences, and producers to

develop comfortable niches. The face of malt beer marketing is changing, with malt beer suppliers increasingly making use of social media platforms for promotional activities and event sponsorship initiatives. In addition, unique packaging options and label designs assist in making brands stand out from the crowd. Internationally beer producers have embarked on safe driving programmes, and have encouraged ‘smart drinking’ where they sponsor transport home from onconsumption events.

It is expected the category growth rate will gain even more momentum in 2019.

It is hypothesised there will also be more focus on the sustainability of raw materials for malt beer. Beer producers are becoming increasingly aware of source ingredients and the long term procurement of these. This is currently a more evident trend internationally but should come to the fore locally too.

The future outlook for the category remains cautiously optimistic.

News

Autograph Gin is the top scoring gin for 2018 Autograph Gin was awarded the prestigious Top Scoring Craft Gin of 2018 (Distillique Craft Gin Trophy) at the Michelangelo International Wine & Spirits Awards. Autograph scored 96 out of a possible 100 for its classic African Dry gin.

The Autograph distillery is located in Distillery Road Bosman’s Crossing, Stellenbosch. It has the youngest distiller in South Africa, Matthew Beech. The unique blend of botanicals is grown on-site, with the intention of creating a distinct fusion of tastes and scents. The botanicals include Wild Rosemary, Confetti Bush, Citrus Buchu and African Wormwood, creating a distinct African dry gin.

Uber Eats reveals South Africa’s language of food Did you know pizza is South Africa’s favourite Italian dish, with 80 percent of people making it their meal of choice and only 20 percent picking pasta?

This is one of the statistics that have emerged from Uber Eats’ nationwide quest to uncover the language of food.

The food delivery platform took to social media and set up a booth in Sandton City, Johannesburg to discover how South Africans ‘speak’ this universal language.

The Uber Eats crew - equipped with an ECG machine and a nurse named Nick asked 104 people to order food via the Uber Eats app, which could be brought to them to enjoy, delivered to a friend close by, or the Rand equivalent donated to a local charity.

All this was done whilst measuring their heart rates.

The majority of participants (94 percent) opted to order meals for themselves, with the most popular food types being pizza (23 percent) and Asian (18 percent), with burgers, health foods and desserts all tying in third place with 14 percent of participants ordering these. So, it seems that when treating themselves, South Africans prefer to ‘speak’ Italian. While placing their orders, the survey participants’ heart rates rose by 8.44 beats

A participant’s responses are recorded

per minute on average, with 27 percent having heart rates over 100 (the normal resting heart rate) - all of which reveal the excitement and anticipation that come with ordering takeout.

On social media, followers from around the country showed how they speak the Language of Food by taking part in polls. Each day for a week, Uber Eats posed different questions and gave fans the chance to choose between two options. Among the insights gathered from these was that 53 percent of people feel most excited when ordering sushi for delivery, versus the 47 percent who get amped awaiting the arrival of a juicy steak. Another observation was that 78 percent of South Africans turn to comfort food when feeling down, with 22 percent choosing something healthy instead.

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News Ginologist and Tanqueray are big winners at gin awards For the Sunday Times Lifestyle Gin Awards sixty-one local gins and 13 international gins were shortlisted to four finalists in each category, after being evaluated on their aroma, taste, aftertaste, suitability with tonic, as well as bottle and logo design. The judging panel comprised of South African comedian Lihle Msimang; performer Thami Shobede; sommelier Higgo Jacobs; founder of The Gin Box, Jean Buckham; and Aspasia Karras, magazine supplement publisher at Tiso Blackstar Group.

The four finalists in each category were then evaluated by consumers at blindtastings held in-store at select Makro outlets around the country.

The shortlisted finalists in the Local Gin category were Ginologist Floral Gin (Craft Link Distillery), Monks Mary Jane (MONKS Distillery), Orient (Pienaar & Son Distilling Co.), and Westcliff Copper Distilled (Angel Heart Distillery).

The shortlisted finalists in the International Gin category were Gin Mare (Global Premium Brands), Gordon’s London Dry Gin (Alexander Gordon & Co.), Hendricks Gin, and Tanqueray (The Cameronbridge Distillery).

The combined scores from the judges and consumer tastings determined Ginologist Floral Gin and Tanqueray to be the overall winners.

Hermanus Wine Estate scoops top local and international honours Domaine des Dieux, situated in the Hemelstyled Rose, Sangiovese and Syrah Mourvedre en-Aarde Ridge near Hermanus, is honoured to blend. Small quantities of the first vintage of their have won the award for the best South African Nebbiola will soon be released. Consistent quality MCC (Methode Cap Classique) at not is what they strive for, with their Claudia only SA’s Amorim Cap Classique picking up local and international Domaine des Dieux challenge but also at the awards since the 2008 vintage. wine estate prestigious Champagne and Domaine des Dieux has Sparkling Wine World taken a different winemaking Championships 2018, held approach on their wines. in London.

Instead of employing one Sharon Parnell, winemaker, the estate co-owner of the estate, uses different winemaking says the award bestowed consultants on each of its wines, upon their 2012 Claudia winemakers who are regarded in Brut MCC was a credit to the the industry as being at the top of dedication of the whole Domaine their game with the particular varietal des Dieux team and recognition the terroir they work with. This, Parnell says, ‘allows us to and cool climate of the Hemel-en-Aarde lends get the most dedicated and passionate approach itself to the growing of premium Pinot Noir to the winemaking of that particular wine’. and Chardonnay and with that premium MCC. On the two flagship MCCs, Parnell says Domaine des Dieux was the first producer of ‘when we make our MCCs our focus is very a Methode Champenoise styled bubbly in the much on premium quality, influenced by the valley, and with this award cementing them as extended lees ageing of French champagne. Both the home of Hemel-en-Aarde MCC. MCCs are bottle aged for a minimum of four The maiden vintage of the award winning years on the lees, and an additional six months Claudia Brut MCC was in 2006, and over the to one year on the cork, resulting in about five past 12 years the estate has established itself as a years of ageing before we release to the public. boutique cellar that produces small volumes of This produces more finessed, elegant MCCs, premium award winning MCC’s and wines. In with delicate bubbles and mousse’. addition to the Claudia their portfolio currently The estate is also committed to bottle ageing consists of another seven wines, the Rose of all of its wines so that its clients and customers Sharon Rose MCC, their Josephine Pinot Noir, are able to enjoy wines that are drinking at their Chardonnay, Sauvignon Blanc, Dry bandol best at time of release.

Poke bowls and bubbles One of the hottest food trends of 2018, the Poke Bowl, has made it onto the menu of one of Jozi’s trendiest sundowner spots, taking the fresh and funky dish to the next level with a side of champagne.

Right through summer to 31 March, Southern Sun Hyde Park Hotel is offering a choice of three varieties of nutritious, Asian-inspired Poke Bowls with a bottle of Veuve Clicquot Rosé per two people for only R500 per person. The experience is elevated even further by the spectacular location of the hotel’s Island Bar pool deck.

Originally a Hawaiian delicacy, Poke Bowls (pronounced POH-keh, and meaning ‘to slice or cut’) have taken the world by storm. The wholesome meal has been described as ‘the next generation of sushi’, and traditionally includes raw fish marinated and

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tossed over rice and a variety of freshly cut vegetables, with a splash of savoury sauces and sesame seeds.

The Poke Bowl options on the Island Bar special promotion menu include the Vegetarian Poke, with sushi rice, sliced cucumber with shredded carrots, spring onion, edamame bean, nori, pickled ginger and wasabi; the Kimchi Tuna Poke, with fresh yellow fin tuna marinated in kimchi, red onion and spring onion drizzled with sesame oil with fresh ginger and garlic, sushi rice, nori and sesame seeds finished with black lava salt; and the Salmon Pickle Poke, with fresh salmon marinated in low sodium soy, red seedless chili, ginger, garlic and coriander served with pickled carrots and radish and sushi rice and black sesame seeds.

News

Learners embrace the working world at Silverstar

A big step closer to

ethical egg farming Just two months after the Southern African Faith Communities’ Environment Institute (SAFCEI) launched a campaign aimed at popular restaurant group Famous Brands – in a bid to end inhumane battery cage farms for egglaying hens in South Africa – the group’s CEO announced its intention to go cage-free by 2025.

Famous Brands – which includes popular restaurant brands such as Wimpy, Mugg and Bean, House of Coffees, Steers and Tashas among others – went public with its intended commitment.

SAFCEI’s campaign coordinator, Mandla Gqamlana says he was very happy to hear CEO, Darren Hele say the group commits to the transition by 2025. He adds that the news came as a welcome surprise, since the NGO had no formal confirmation from the group despite the active campaign against its role in the inhumane treatment of hens.

‘We are happy Famous Brands’ CEO has publicly stated their commitment. This is what we asked them for. Now, we would like to see that commitment in writing on their website. It is important customers can see their commitment to end cruelty, and to responsible business,’ says Gqamlana.

He adds that SAFCEI also wants that commitment to include not only shell eggs, but also other egg products – such as whole egg powder and liquid, and egg white powder and liquid – that the group may use.

Gqamlana does however, voice concern about Hele’s stated reasons for not moving from cages sooner than 2025. He says, ‘According to Mr Hele, the group goes

through fifty million eggs per year. That’s a lot of eggs! Can you imagine how many hens are needed to produce that many eggs?

And for their entire lifespan, these hens are stuck in tiny cages, never allowed to spread their wings, peck the earth, or see the sun or the outdoors.’

He adds, ‘Egg-laying hens experience a lot of pain in their short lives. While forced to live in a wire box smaller than the size of an A4 paper, their laying cycles are manipulated through starvation, to increase production. And, as a result of being confined in these cages, the hens end up suffering from diseases, feather loss and broken bones. Battery farming subjects hens to unnecessary cruelty, distress, discomfort and extreme pain throughout their lives. This is where the eggs come from when we eat at one of Famous Brands’ restaurants.’

According to Gqamlana, the sheer volume of eggs used by the group, gives the organisation considerable buying power and the ability to be a game changer in the conditions under which hens are living.

He explains, ‘With that amount of eggs, Famous Brands should have quite a bit of influence in the type of product it requires from its suppliers. Why not use that power to encourage farmers to go cage-free as soon as possible, or lose their business?’

In 2016 the animal protection organisation, Humane Society International, declared a victory for McDonalds that committed to a cage-free procurement of eggs. Other food service companies already serving cage-free eggs include Sodexo, Kauai and Nestlé.

For Job Shadowing Day at Silverstar Casino 262 Grade 11 youngsters from Mandisa Shiceka High School, Mosupatsela Secondary, and Girls & Boys Town were given a big taste of the working world.

Job Shadowing Day together with Professionals Day are two annual highlights in the Career Development programme sponsored by Silverstar for high school learners in Mogale City to prepare them for bright futures in jobs or in entrepreneurial initiatives.

Silverstar staff volunteers and the Grade 10 and 11 learners are brought together to give the learners the opportunity to hear directly from people at the rockface, many of whom have overcome the odds to thrive in careers in a range of departments on the property.

The programme, which is designed and delivered in collaboration with The Education Agency, provides a pipeline of development for learners from grades 9 to 12 to help them find the right career direction. It starts in Grade 9 with an online evaluation that identifies skills and aptitudes to match personality types, and highlights suitable career opportunities, which in turn guides subject choices. In Grade 10, learners attend workshops, which include Professionals Day and exploring tertiary education options, Grade 11 learners are given the opportunity for job shadowing, and assistance in higher education applications and job readiness training, which intensifies in Grade 12.

The two Job Shadowing days were hosted at Silverstar for Grade 11 learners who had applied to participate in the event, and 71 Silverstar mentors volunteered their time to give insight into HR, surveillance, food and beverage, hotel, finance, security, cleaning, tables, slots, IT, VIP services, marketing, maintenance, and the clinic.

Shanda Paine Tsogo Sun’s group CSI manager says, ‘The career development programme is running in four high schools in Gauteng, sponsored by our three casinos – Montecasino, Silverstar, and Gold Reef City – as part of Tsogo Sun’s overall CSI focus on education for learners, and the programme is gaining traction, with excellent participation and commitment by the school principals, educators, learners and their families, and of course our staff volunteers where they can contribute to young people’s lives. Our desired outcome with the programme is that at the start, learners make the right subject selection for Grade 10, that they study the right tertiary qualification at the most suitable institution, and that they follow a career path that sets them up for success.’

A learner finds out what it takes to be a Silverstar barman Full Serv ce | November 2018

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Barista Spotlight’

p u e k o w y o j Love to smell the coffee Q: Tell us about your life in Zimbabwe and why you chose to immigrate to South Africa?

A: I was born in a small town in Zimbabwe called Bankert and grew up in rural Zimbabwe.

When I was a kid I wanted to become a soldier because I thought it was a cool job. I decided to come to South Africa in 2008 when the situation in Zimbabwe was not going well and I had to seek greener pastures. The economy took a downward spiral and it was a turning point for me to migrate. A graduate from Speciss College in Harare, Zimbabwe, I spent three years working in the hospitality industry for the Cresta group of hotels. I started at Origin Coffee Roasting in June 2009 and have come a long way from being a sculler runner to becoming a

Seeking greener pastures in South Africa after the political and economic situation in Zimbabwe became untenable, Lovejoy Chirambusukwa discovered his love for coffee. Today he is the roastery manager at Craft Coffee in Newtown, Johannesburg and is also involved in the research and development of its products and the roaster. He has received a number of accolades, including being the 2013 South Africa and All Africa Barista Champion. Chirambusukwa sat down with Full Service over an aromatic cup of coffee to tell us about his road to becoming a barista and why he believes training could contribute to youth development in South Africa.

professional barista and café manager. I went on to become the National Barista Champion for South Africa and subsequently, the All Africa Barista Champ in 2013. I then had the pleasure of representing SA at the World Barista Championships in Melbourne.

Q: How and why did you eventually become a barista?

A: To be honest I was not planning on being a barista as I was just looking for a job to put food on the table. I am an accidental barista, if I may say that. I was given an opportunity to train as a barista by Origin Coffee Roasting in Cape Town, when I first came to South Africa, and that’s when I discovered my passion for coffee.

Q: Please tell us a bit more about your training?

A: I did my first Barista training at Origin Coffee Roasting under the mentorship of Jake Easton in June 2009. It was a two and a half day training course but it led to everything that I have achieved.

Q: Why did you decide to start competing as a barista?

A: I decided to compete as a barista to grow myself in the industry and put what I had learnt during my training to the test. This was also a way to be able to put myself out there and show people that I am more that just a coffee maker.

I’m passionate about what I do on a daily basis.

Competitions are a springboard for coffee professionals to grow and move on to bigger opportunities in the industry because you become an ambassador for the industry.

Q: What was or is your biggest professional challenge and how are you overcoming it?

A: The biggest challenge for me has been to find other people that are passionate

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about the trade so we can groom them to take the industry to the next level. At Craft Coffee we are working hard to train the next generation of baristas who will be able to appreciate coffee and keep our consumers educated and well informed.

Q: What was your greatest professional achievement?

A: Winning the National competition and the All Africa competition. These are the highest achievements a barista can dream of as it can open up many avenues. This also allows you to have an opinion that counts among other professionals in the industry. Being given the opportunity to lead one of the best roasteries in the country is also a huge milestone in my career.

Q: Why do you believe barista training can lead to great opportunity, especially for the youth?

A: Barista training is a great starting point if you want to make a career out of coffee and it will put you amongst the best. For a lot of youth in the country who are finding it hard to get employment, there is great potential for them in this industry once they get this skill. It will also open up opportunities to travel and see the world as almost every country needs skilled coffee people.

Barista Spotlight’

“

‘Barista training is a great starting point if you want to make a career out of coffee and it will put you amongst the best. For a lot of youth in the country who are finding it hard to get employment, there is great potential for them in this industry once they get this skill’”

Full Serv ce | November 2018

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+

Industry Talk

Private use of cannabis legalised:

How employers should react Since the legalisation of the possession and use of cannabis for private purposes by the Constitutional Court, many concerns have been raised about what this means in the workplace. Employers want to know how they will ensure people do not come to work under the influence of cannabis. Michael Opperman CEO of Omni Labour Consultants explains when employers must ensure they have policies and procedures in place to ensure employees are sober at work.

YOU HAVE TO read and understand the judgment of the Constitutional Court very clearly in this regard. Judge Raymond Zondo said he had ‘concluded that the limitation is not reasonable and justifiable in an open and democratic society based on human dignity, equality and freedom’.

He then made an order declaring the relevant provisions about the use of cannabis constitutionally invalid where it criminalises the use or possession of cannabis, in private by an adult for personal consumption. It is clear the private use is allowed and the argument would be about when the use of cannabis is private.

To start with, ‘private’ would not mean any public place or place of work.

At the workplace, the Occupational Health and Safety Act (Act 85 of 1993) and Regulations 1031 section 2 A would apply regarding intoxication.

According to section 2A, an employer should not permit anyone who is, or who appears to be, under the influence of intoxicating liquor or drugs, to enter or remain in a workplace. People in a workplace are not allowed to be under the influence of or have in their possession, use or offer other people intoxicating liquor or drugs.

Employers can only allow people who use medicine to perform duties if its side effects do not constitute a threat to the health or safety of the employee or other employees.

Therefore an employee, who is contractually

“

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

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

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

Section 8(1) of the Health and Safety Act states that employers should provide and maintain, as far as possible, a working environment that is safe and without risk to the health of their employees.

It is common cause that the enforcement of sobriety is reasonably possible.

THE EMPLOYER CARRIES THE RISK The consequences for employers allowing someone to work with kitchen equipment and customers outweigh the risk of tolerating the use of cannabis at work or its presence in an employee’s system when at work, because the employer carries the risk if anything goes wrong.

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

There is also the possibility of miscalculating in terms of cashing up, stock taking and taking orders, which could be regarded as not acting in the best interests of the employer, or negligence in performing designated duties.

The legalisation of the private use of cannabis therefore does not in any way exonerate employees from their duties at work, the policies applicable in the workplace and the legislation that governs misconduct as a result of being under the influence of cannabis at work.

Omni Labour Consultants – www.omnilabourconsult.co.za

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Beverages

Clark & Sons’

unique range of tonics

Since its launch in August this year, Clark & Sons has already started building a reputation among consumers as the preferred mixer brand.

THE CLARK & SONS CRAFT GIN COCKTAIL MENU THE WINGMAN: A London Dry Gin with a squeeze of lime and cinnamon bitters paired with Clark & Sons Bitter Lemon. Served in a glass smoked with cinnamon powder and garnished with cinnamon sticks.

THE MARY-ANNE: Cape Town Pink Gin and star anise subtly combined with Clark & Sons Pink Tonic and embraced with blueberries. Garnished with hibiscus flower.

GIN FLIGHT: Malfy Gin combined with Flight Accelerate Peach & Lavender energy drink, a squeeze of lime and a lavender flower.

Served in a mason jar.

Clark & Sons Bitter Lemon

WITH AN INDUSTRY that is ever evolving and is constantly being introduced to new players in the market, Clark & Sons introduces a new legendary mixer brand with a range of mixers like you’ve never seen before.

Fresh off the shelves, the brand promises consumers a premium product to pair with their premium choice of drink allowing them to select from a range of premium mixers that include the following variants: Cola; Indian Tonic; Pink Tonic; Lemonade; Ginger Ale; Bitter Lemon; Club Soda; as well as Sugar Free Cola, Indian Tonic and Pink Tonic.

TAKE FLIGHT Pink gin with Clark & Sons Pink Tonic

For those living life at full throttle, Clark & Sons invites you to strap in, take a sip and fire up the thrusters with the Flight energy drink, available in two unique energy variants that pair well with vodkas and gins. They are Accelerate, with flavours of peach and lavender, and Elevate, which is refreshing and summery with litchi and pear.

‘We are very excited to introduce the Clark & Sons brand as we saw an opportunity in the market to create something authentic that

appeals to our level of consumers.

We wanted to create a brand that was a legacy and tribute to our family ties, celebrating the love we have of creating premium brands that are authentic and add value to our consumers,’ says Lisle Clark, group chief operations officer.

A TOUCH OF SUMMER With the holiday season just around the corner, Clark & Sons has you covered.

‘Bring people together for a glass of something fresh and out of the ordinary and you know you are guaranteed success and an absolute drinking pleasure,’ says TP Pillay, brand manager at Clark & Sons.

The mixers pair perfectly with all local and imported spirits. Each of the variants are of exceptional quality and gentle on the palate as premium refreshment alternatives.

‘We are proud to say we have something greater to offer that nobody else has. We are thrilled to be entering a territory with a brand that will offer consumers so much more,’ adds group founder and chief executive officer, Ken Clark.

Clark & Sons - www.facebook.com/ clarkandsonsza/

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Beverages From as early as the 15th century coffee has held a prestigious position amongst beverages. The dark, acidic drink is associated with stimulation but also social convention. Yet, as ingrained as coffee is in culture and convention worldwide it has been anything but stagnant. We look at some important coffee making and serving trends to look out for in 2019.

Cold brew coffee

HOW DO YOU TAKE YOUR COFFEE? ACCORDING TO REVELSYSTEMS.COM the fastest growing group of coffee drinkers are aged 13 to 16. This is the group known as Generation Y. Millennials still make up the largest group of coffee consumers. These two groups combined are shaping and influencing new trends in coffee consumption, such as:

DID YOU KNOW? Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. The genus Coffea is native to tropical Africa and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean. Coffee plants are now cultivated in over 70 countries.

Dried cascaras

SWEETER AND CREAMIER BEVERAGES Frappuccinos are still very much in demand. Roasters and coffee shops can aim at a younger generation by masking the acidity of black coffee by introducing sweeter and creamier beverages to their menu.

Chocolate frappe

Flavoured carbonated water is becoming increasingly popular and this has started extending to coffee.

In the US the trend of combining tonic water with espresso is well underway in foodie cities such Espresso as San Francisco and New York. coffee with

MAGIC MUSHROOMS Generation Y and Millennials are all about nutrient rich food and drinks. The next big superfood that’s coming to a coffee cup near you is mushrooms. Mushroom coffee is starting to pop up at some speciality and health food stores but is forecasted to make an even bigger impact in the coming years.

ICE COLD Cold brew is already very trendy but is predicted to become even more popular than iced coffee. Iced coffee is standard hot coffee poured over ice, while cold brew is made brewing coffee in cold water. This method cuts the acidity, making it smoother to drink and it is also much easier to brew large batches.

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BUBBLY BREW

tonic water

CASCARA The mushroom coffee superfood trend

Cascaras are the rest of the coffee fruit that isn’t usually used. These are red, slightly sweet coffee cherries that have now started making a name as a superfood. They used to be tossed in the bin but now you can find cascara teas and flour. They are thought to contain more iron per gram than spinach, more fibre per gram than wholegrain flour and more antioxidants per gram than pomegranate. You can capitalise on this trend with cascara lattes and frappes.

Barista training

Beverages

can boost your business

Based in the heart of Parkhurst, Johannesburg, Urban Grind Roasters is more than a neighbourhood speciality coffee shop. It also supplies wholesale coffee to corporate companies, coffee shops, restaurants and hotels; provides specialist coffee making equipment and trains industry baristas, roasters and even amateur enthusiasts on the complex nature of the coffee bean. We spoke to co-owner Alicia Bulter about her passion for teaching the art of coffee making.

Q: What are the benefits of training dedicated baristas in your restaurant operation? nation, we want our coffee quick and we want it to taste good. A trained barista knows how to make coffee quickly and efficiently, keeping customers happy and improving efficiency.

much as 300 percent. A trained barista will know exactly what brew ratio (recipe) to use that works perfectly with their coffee beans and machine. By knowing this, restaurant owners can effectively manage their profit margins. A bad or mediocre cup of coffee can ruin a customer’s experience. A cup of coffee can make or break a customer’s first or last impression of a restaurant.

Q: What does training entail and how long does it take?

Q: Can you give us some additional tips for serving great coffee?

Bulter: A barista needs to know everything

Bulter: Machine maintenance is key. Always

about the coffee they’re serving, different brewing methods and how to bring the best flavour out of your bean. Training is continuous, there’s always something new to learn, that’s what makes coffee exciting. A week behind the coffee bar is sufficient to get you on the road to barista stardom. Courses range from one day for the home enthusiast to a week training for the industry barista or potential coffee shop owner. Training takes place in our fully equipped training facility in Parkhurst.

Alternatively we do training at your facilities.

use fresh coffee, clean equipment and good quality water. Coffee consists of 98 percent water so the quality of water is crucial. Keep coffee in bean form and only grind what you need. Storing coffee in an airtight container away from sunlight and air will preserve most of the coffee flavour. Every brewing method has its own recipe but you can play around with coffee weight, water temperature and brewing time.

Buying coffee from a local roastery will ensure you always get the freshest beans and the story behind the bean.

Bulter: The benefits are endless. We are a coffee

Co-owners of Urban Grind Roastery Natasha van der Merwe and Alicia Bulter

Q: What opportunities exist for baristas in SA? Bulter: Coffee in South Africa has expanded

Training

Barista

tremendously in the last 10 years. Just look at all the new roasteries opening up everywhere. South Africans are starting to take their coffee a bit more seriously and want to know what’s in their cup, how it was brewed and how they can replicate that recipe at home. As a barista you need to know more than just working the machine. They are the spearheads of the coffee being served. Educated baristas will always have customers coming back for more. Employers are seeing the value in educating baristas, creating more job opportunities in this field.

Bulter: A cup of coffee can be marked up by as

Q: Explain the return on investment for the restaurant owner?

Urban Grind Roasters – www.urbangrindroasters.com

• With 4 Barista courses to choose from, we train everyone from the home enthusiast to top level Baristas to the coff ee shop owner • Training can be done on-site or off-site • We stock a wide variety of Barista accessories and equipment • Basic Barista 4 hours – R 1 200 pp • Basic Barista 6 Hours – R 1600 pp CONTACT US: • Master Barista – 5 Days R 5 500 pp sales@urbangrindroasters.com • Latte Art – 3 Hours R 750 pp 010 900 4256 • Wholesale speciality coff ee beans 66 6th Street, Parkhurst

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Beverages Situated in the Ceres Valley in the heart of the Western Cape farmlands, local farmstead Loxtonia launched its first all-natural premium range of artisanal ciders, which hit the market in October 2018.

Loxtonia Cider is free of any preservatives and artificial additives and is made from hand-picked apples, which are freshly pressed and naturally fermented, bringing to life their key philosophy ‘Orchard to Bottle’.

Loxtonia quenches SA’s thirst for

artisan beverages OWNED BY THE Whitfield family since 1990, Loxtonia Farm exports apples, pears and plums worldwide while also supplying a small percentage of fruit to the local South African market. Founder and head cider maker of Loxtonia Cider, Larry Whitfield realised he could turn this into a two-fold passion project by using the juice from the apples to become the first Cidery in Ceres.

FAMILY RUN

Larry and Ali Whitfield of Loxtonia Cider

“By using the very best fresh apples, small batch techniques and 100 percent pure apple juice, Loxtonia Ciders is true to the essence of each apple variety” 18

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The art of making fine apple cider first took place at Loxtonia Farm in 2013, when the family run farmstead identified a gap in the South African market.

Larry started doing research on blending apple cultivars on the farm, after travelling to different cider making regions to gain further insight.

Loxtonia Cider’s marketing manager Ali Whitfield adds, ‘We then worked towards producing a quality product different to those currently on the market, which still remained true to our commitment of being sustainable.’

ORCHARD TO BOTTLE The ‘Orchard to Bottle’ philosophy refers to the way Loxtonia Cider is brewed. By using the very best fresh apples, small batch techniques and 100 percent pure apple juice, Loxtonia Cider is true to the essence of each apple variety. Loxtonia focuses on perfecting ciders with no artificial ingredients and not compromising the value of the apple by changing the juice extracted from the apple in any mechanical or chemical way. In order to produce the best possible cider, the Cidery picks, sorts, presses and extracts the

juice from the apples on the farm itself. The crushing and pressing are done using the top pressing system currently available in the world of cider-making, extracting the finest juice for fermentation whilst using minimal water.

During the cider ferment, Loxtonia farm uses techniques such as controlled cooling in specially designed stainless steel tanks, as well as carefully selected cross-flow filtration systems to clean the cider without hurting the flavours. This results in a truly honest and top quality cider.

A POSITIVE IMPACT Loxtonia’s family heritage is to be conscious of the privilege and responsibility to produce a product that is not only delicious, but does not negatively impact the planet. With as little intervention as possible, the Whitfield family aim to produce New World ciders using only the purest of ingredients. In addition, the farmstead use minimal water as all the grey water is used for irrigation while the whole production process is run entirely off solar energy.

Larry adds, ‘Our natural ciders are testament to our family’s commitment to producing products high in quality and kind to the environment. We believe everything you need to create the perfect cider can be found in the natural nutrients delivered by our soil, water and the Ceres Valley sunshine.’

Loxtonia Cider will retail at a recommended selling price of R25 - R30 per 340ml bottle and is available at leading liquor stores nationwide. This premium all-natural cider is designed to satisfy the discerning palates for a new generation of cider drinkers and is available in four refreshing variants: • Crispy Apple Cider • Sparkling Apple Cider • Stone Fruit Flavoured Apple Cider • Pale Amber Apple Cider.

‘Our quality shows not only through our philosophy, but also through the cider we produce. An excellence of taste, designed to satisfy a palate discerning of flavour and mouthfeel. Loxtonia Cider is a product for a new generation of cider drinkers, eager to set themselves apart as experts of taste,’ says Larry.

Loxtonia – www.loxtonia.co.za

Beverages

p u g n i C l e an the food industry Cleanliness and hygiene in South Africa’s food sector continues to be in the spotlight, given the deadly listeriosis outbreak. Nilfisk South Africa looks at how restaurants can maintain a clean and healthy environment, even during the busy festive season.

THE WORLD HEALTH Organization recommends a ratio of one environmental health practitioner for every 10 000 citizens. However, the South African Institute of Environmental Health says the country is currently closer to one for every 30 000 South Africans.

Emma Corder, country manager of Nilfisk South Africa, says these challenges should be a call for the industry and everyone involved in the food value chain.

‘With December here, restaurants will see an increase in foot traffic and with the heat they need to be vermin proof. The food industry is built on trust between consumer and supplier and this holds true now more than ever given the challenges we have faced recently,’ says Corder.

‘The problem is the food chain is integrated in ways that make contagion a very real possibility. That threat is not only bacterial, but also economic if allied sectors are considered a health risk,’ she adds.

“

With December here, restaurants will see an increase in foot traffic and with the heat they need to be vermin proof. The food industry is built on trust between ‘These are factors we consumer and supplier can control. We have and this holds true to take responsibility for now more than the spaces where we host ever” customers,’ says Corder.

REQUIREMENTS AND REGULATIONS The Minister of Health has published regulations setting out the general hygiene requirements for a food premises and for the transportation of food.

The Federated Hospitality Association of Southern Africa (Fedhasa) points out the regulations provide specific hygiene requirements for matters concerning food premises, food facilities, food containers, appliances and equipment, food display, food storage and temperature, employee protective clothing, the duties of those in charge, the duties of a food handler, the handling of meat, and the transportation of food and certain exemptions.

Restaurants, at the end of the food ecosystem, therefore cannot afford any slip-ups in cleanliness and hygiene – whether at front of house or behind the scenes in the kitchen.

‘This sentiment is backed up by international studies that show as many as 99 percent of shoppers say poor cleanliness would negatively affect their perception of a retail environment.

Fedhasa says there are specific requirements regarding interior walls, ceilings, floors, ventilation and lighting. Food facilities must have a wash-up area with hot and cold running water and a waste disposal system approved by the local authority. There must be handwashing facilities for staff and guests, refuse containers with close-fitting lids, storage space for food and equipment, a separate changing area for employees with sufficient toilets and hand washbasins.

‘TIS THE SEASON TO MAINTAIN CLEANLINESS Dimitri Manousakis owner of The Fat Greek in Table View, Cape Town says they have different cleaning regimens for off-peak season and for the busier holiday season.

‘In off-peak, we close one day a week and do a scrub down. For the busy season we do prevention rather than cure. So all the pest control is done before the season rather than during and we maintain cleanliness levels during the season,’ says Manousakis.

He points out that storage areas, which could be a breeding ground for vermin-like cockroaches

are washed and checked bi-monthly.

Manousakis says health inspectors conduct unannounced visits and if the establishment does not conform to regulations, the inspectors will require the situation be remedied within a specific timeframe.

Corder says having been in the cleaning industry for more than a century, Nilfisk has been on top of trends and legislative requirements.

‘The cleaning industry has also had to evolve – given the drive for everyone to be more environmentally friendly. The listeriosis tragedy as well as water shortages have made us acutely aware of our responsibility in this ecosystem,’ says Corder.

‘Nilfisk Ecoflex minimises the environmental impact by reducing water and chemical consumption in the retail space. We are very proud of this system and it has proven to be an effective and successful system in the retail space.’

Corder says research shows unclean washrooms and unpleasant odours rate higher than poor customer service in turning consumers away.

‘Consumer responses show they doubt the safety of food being served if a restaurant’s restrooms are not clean. Similarly, they’re more likely to recommend a restaurant if it is clean, and many people are willing to overlook slow service if a business is notably pristine,’ Corder concludes.

Nilfisk South Africa - www.nilfisk.com

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Beverages

Fun has a new flavour for summer Created in Cape Town with an aim to provide a tasty, refreshing and healthy beverage to the public, BOS Ice Tea has always been associated with good, healthy fun. BOS has released its fun new Watermelon & Mint flavour.

THE HEALTH BENEFITS OF ROOIBOS According to the South African Rooibos Council, rooibos: 1. IS A GOOD SOURCE OF ANTIOXIDANTS

Rooibos is the only known source of a potent antioxidant aspalathin, which could play a role in combating several lifestyle diseases.

2. IS NATURALLY CAFFEINE FREE

Unlike black and green teas, rooibos is naturally caffeine free and therefore suitable for children, infants and breastfeeding mothers.

3. HAS CANCER FIGHTING PROPERTIES

Rooibos has proven cancer fighting properties in animal research studies. New research points towards the role rooibos can play in promoting heart health and preventing diabetes.

4. CONTAINS LOW AMOUNTS OF TANNIN

Rooibos contains low amounts of tannin, which are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins and interfere with iron absorption in the body.

5. HAS NO NEGATIVE SIDE EFFECTS

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After centuries of use, no negative side effects of rooibos have ever been recorded.

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WATERMELON IS A trending flavour for summer and BOS’ new ice tea is packed with organic rooibos and is colourant and caffeine free. This deliciously refreshing ice tea is the perfect treat for the whole family. With only four grammes of sugar per 100ml, it’s low in kilojoules for a guilt free treat.

BOS loves to listen to its consumers and this new flavour definitely hits all the high notes of fun and health. According to flavour house, Givaudan, watermelon is the top trending fruit flavour in 2018 and mint is the top trending herb.

Add the vibrant ‘watermelon pink’ colour and cue the most Instagramable product this season.

‘We are excited to introduce our new summer flavour – a great tasting and super refreshing choice for the whole family.

This first-to-market flavour and aesthetically beautiful packaging brings our philosophy of “healthy

can be fun” to life. We can’t wait for our fans to try it!’ says William Battersby, BOS Brands RSA managing director.

The introduction of BOS Watermelon & Mint, just ahead of the summer season will be supported with sampling, activations and a fun social media campaign. It is the must-have beverage for the holiday season.

BOS Brands – www.bosbrands.com

DID YOU KNOW? Sir Alex Ferguson, the former manager of Manchester United Football Club is a shareholder of BOS Brands.

Wine and spirits soar in SA

Beverages

According to reports from BMi Research South Africa’s wine industry as well as its spirits category saw positive growth this year as well as the previous year. This illustrates these alcoholic beverages are and will continue to be favoured by South Africans.

DESPITE THE POOR performance of the economy, the wine industry yielded a positive volume growth relative to the previous year. The on-consumption and offconsumption channels both saw a decline in volume. The on-consumption channel experienced the largest drop, and a similar trend can be seen across other alcoholic beverages. Lower disposable income due to the weak economy may be one of the contributing factors to the reduced demand for wine in the on-consumption channel, as consumers may now be going out less often.

Exports saw a surge in volume during the base year, making up the majority share of the total volume share for 2017, as international demand for wine has increased tremendously over the past few years.

Locally the wine industry performed below par for 2017, as volume declined compared to 2016. The only region that recorded a growth in volume for the base year was Gauteng. Wine has had to compete with other alcoholic beverages, such as beer, which saw an increase in volume for the same period.

Natural wine remained the mainstay of the wine category for 2017. It is believed to offer better value for money, as it is priced cheaper compared to other wine.

The industry selling price increase in wine far exceeded annual CPI. The drought was a major driver of the price hike as many vineyards are situated in areas hardest. This had a knock-on effect on production costs.

SPRITS PERFORM WELL DESPITE THE VOLATILE RAND The Rand exchange rate against other foreign currencies was volatile throughout the year impacting the level of imports and exports. Surprisingly the spirits category did well amidst all the negative economic factors. White spirits, such as gin and vodka, were the major driver of growth for the category. Similar to other alcoholic beverage categories, the offconsumption channel performed better than the on-consumption channel for the spirits category as well. Promotional activity of spirits products in retail stores and wholesale channels (the offconsumption channel) may have driven the increased volume demand. As much as the spirits category is perceived as premium, consumers may still be looking for products, that are cheaper, to make their money to stretch in these tough economic times. Gauteng remained the mainstay region for the spirits category. The second largest region in terms of volume for the spirits category is the Western Cape, followed by KwaZulu-Natal. Brown spirits continued to dominate the spirits category.

This subcategory is well established and has a large consumer base. However, over the years, the brown spirits sub-category has been losing share to white spirits. They are gaining popularity amongst the younger generation, and bartenders and mixologists are inventing new drinks using white spirits catering for this consumer base.

MAKE A CLEAR CHOICE

BMi Research - www.bmi.co.za

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Beverages AJ Snetler, aka ‘the tattooed bartender’ has a decade of experience in South Africa’s bartending industry. He tells us what the biggest cocktail trends are right now and lets us know what we should be drinking.

Talking trends with the tattooed barman SNETLER STARTED OUT in Port Elizabeth, bartending at Georgiou’s Steakhouse, The Coachman on the Bay and SoHo Fusion Lounge.

Off the back of his success, he decided to move to Cape Town ‒ working at Dropkick Murphy’s, The Orphanage Cocktail Emporium and Twankey Bar. Throughout this time he was nominated for and won numerous local and global awards, becoming an ambassador for global brands. He’s now bringing his signature brand of bartending to one of Cape Town’s top hotspots, Tobago’s Restaurant, Bar and Terrace at the Radisson Blu Hotel. Full Service sat down with him recently and here’s our Q&A.

people. That’s why many of my drinks have a culinary twist.

Q: What made you decide to become a bartender?

A: The industry in South Africa in general is rapidly changing

A: There are a lot of reasons. But the main reason is that I

and growing. Lots of people are focused on flaring, which is a cool way of showcasing your skills. Sustainability is also a major trend locally. Travis Kuhn was recently named South

have always been very interested in working with food and

Q: What is your favourite cocktail to make and why?

A: There are too many, but one of my absolute favourites would have to be a classic Negroni. I love very straightforward cocktails where you can really focus on the right balance and getting the perfect flavours out of the drink.

Q: What mixology trend are you most excited about right now?

“

‘Gin has been a massive trend for a while, so I think it’s time we focused on some other great spirits”

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Beverages

Africa’s best bartender in the Diageo World Class bartending finals and will now be representing the country in Berlin. He came up with a really great sustainable concept partnering with The Haven Shelter, training people to make cocktail ingredients so bartenders can go to them as suppliers.

Q: What are some of the modern cocktail trends you wish would die off?

A: I don’t think there’s anything that really needs to go, but there is a lot that needs to be celebrated more. Gin has been a massive trend for a while, so I think it’s time we focused on some other great spirits. We have some beautiful brandies and whiskies that deserve the spotlight. There are also some amazing tequilas out there. Locally, there’s a Karoo agave spirit called The 4th Rabbit, which is very exciting. There are lots of cool things coming out!

Q: What is your favourite spirit right now?

A: Tequila! I actually used to not be a very avid tequila drinker.

It was one of those things where you have a bad experience with a drink and you feel like you can never touch it again.

But we’ve made peace now. Buffalo Trace Bourbon is also a favourite but I also really like Sazerac Rye Whiskey.

Q: Apparently rum is the new gin. What’s a great rum cocktail?

A: Rum isn’t necessarily the new gin. I think there’s good competition between rum and tequila. There are a few great classics with rum. I’m a big fan of a Cuba Libre or a good old-fashioned daiquiri.

You have to love tiki island-style cocktails with an overboard garnish.

The Radisson Blu Hotel Waterfront – www.radissonblu.com/en/hotel-capetown/

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Environmental management & sustainability

Retain repeat customers with rewards programmes

To stand out from the competition, restaurant operators must be able to create marketing programmes that truly appeal to their guests and markets. However, if customers have doubts about the accessibility and quality of a restaurant’s loyalty rewards, they will potentially stop using the programme. Oracle’s Hospitality Gift and Loyalty Advanced Cloud Service is a comprehensive platform that integrates with its point-of-sale (POS) solutions to connect marketing programmes to checkout so guests can collect and redeem rewards, coupons and card balances quickly and accurately while allowing you to gather valuable transaction and demographic data.

KEY FEATURES OF THE ORACLE HOSPITALITY GIFT AND LOYALTY ADVANCED CLOUD SERVICE • Flexible loyalty programmes tailored to suit the needs of your guests • Unique coupon creation supports promotion of your business while protecting against fraud • Stored value and payment cards for guests and employees • Market segmentation and trend analysis to drive your business • Web services enable guests to join loyalty programmes and manage their accounts using your website • Central programme management and support for location-specific offers • Detailed reports that deliver insight into programme efficacy, transactions and guest data • Cloud service available for all Oracle Hospitality POS systems.

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WITH THIS SERVICE, you can create loyalty programmes that suit your specific market requirements. The most-common programmes include points per transaction or visit, or points by spend. The guest can then be rewarded with the following: • An automatic discount applied to transaction • A coupon issued at the POS for later use by guest • Stored value added to the card for later redemption.

Other options include discount cards that automatically apply a percent or an amount reduction each time the card is swiped or ‘category’ club card schemes where points are earned if a certain item is purchased.

GET TO KNOW YOUR GUESTS You can create intelligent campaigns and promotions to provide the right offers to the right customers.

Guest self-service tools for reviewing up-to-theminute rewards activity and achievement can become part of your online presence. You can collect critical guest contact data for marketing during the loyalty registration process and manage regional and location-specific programmes and reconciliation for corporate enterprises, franchise locations or independent operations.

WHY DO RESTAURANT OPERATORS NEED A LOYALTY PROGRAMME? It provides restaurant operators with a way to reward customers and encourage repeat business. By gathering details about guests, such as their email address and

location or date or birth, you can target them with promotions to help grow revenue.

WHAT DO GUESTS WANT FROM A LOYALTY PROGRAMME? It is imperative to focus on the three ‘Rs’: relevance; redeemable and reliable.

Programmes must deliver benefits consumers actually want, and they need to be claimable with ease, following clear, simple and consistent practices.

HOW CAN YOU MAKE A LOYALTY PROGRAMME SUCCESSFUL? There must be value in it for the guest and the restaurant operator’s business.

WHAT STOPS GUESTS FROM JOINING A LOYALTY PROGRAMME? The most common reasons are they don’t visit the same places enough to justify joining the loyalty programme and too much personal information is required to sign up or the sign-up process is time consuming or difficult to understand. The top reasons people leave or stop using a loyalty programme are rewards expire too quickly, rewards are too difficult to earn or that rewards are too difficult to claim or have too many conditions in place.

Boasting numerous successful loyalty programme installations, Micros South Africa is able to assist with all your guest experience loyalty requirements.

Micros – www.micros.co.za

Kitchen Display Systems (KDS) For 30 years, Micros has been reducing paper usage in kitchens by installing kitchen display systems.

The kitchen display monitors come in a variety of sizes, offer touchscreen functionality, and are ideal for both expeditor and prep stations.

The KDS controller is the heartbeat of the system, powering order communication, ticket printing, and overall flow of service.

Oracle Hospitality kitchen display systems simplify kitchen communications and processes—increasing kitchen efficiency, reducing errors, and enhancing food quality and speed of service. Mounted conveniently in your kitchen or food preparation area, the intuitive, graphical software displays food orders for preparation and monitors the timing of orders. Oracle Hospitality kitchen display systems also provide real-time feedback and capture service times for management reporting. For multilocation restaurants, the display system monitors preparation times against corporate standards to improve orders when needed.

KEY FEATURES • Seamless kitchen communications • Instant order transmission • Table buttons to show table, order, and kitchen statuses • Detailed reporting and statistical data • Multimedia support

KEY BENEFITS • Increase productivity • Provide better guest experiences • Improve meal quality • Reduce service delays • Accelerate table turnover

RELIABLE KITCHEN HARDWARE • Heat- and spill-resistant for maximum durability and minimum cost of ownership • Increased restaurant efficiency and enhanced kitchen communication • High-powered combination of front-of-house and back-of-house technology • Easy to install • User-friendly for kitchen staff

Contact us

Micros South Africa (Pty) Ltd is an Adapt IT Company

sales@micros.co.za 011 745 5333 www.micros.co.za https://web.facebook.com/MicrosSA/

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SA’s business magazine for the restaurant & catering industry

Year Planner JANUARY

• Stellenbosch Street Soiree 16 and 30 Jan Stellenbosch

FEBRUARY • • • •

Clarens Craft Beer Festival -22 to 23 Feb – Clarens Platter’s 5 Star Wines – TBA – Cape Town Gin and Tonic Festival – TBA – Cape Town Constantia Fresh Wine Festival – TBA– Cape Town

MARCH • • • •

Giant Pumpkin Festival -22 to 23 March-Heidelberg Cape Wine Auction – TBA – Constantia Mpumalanga Wine Show – TBA – Nelspruit Festival of Bubbles – TBA – Cape Town

APRIL • Michelangelo Awards Winner Show –TBA – Johannesburg • Elgin Coll Wine and Country Food Festival –TBA– Elgin

MAY • • • •

Tops at Spar Wine Show –TBA– Durban I love PE Wine Show –TBA– Port Elizabeth Joburg Bubbly Festival –TBA – Johannesburg Groves and Vineyards Festival –TBA - Johannesburg

JUNE • Tops at Spar Wine Show –TBA - Johannesburg • Wacky Wine Weekend –TBA – Robertson • Africa’s Big 7 –23 to 25 June - Johannebsurg

JULY • Knysna Wine Festival –TBA - Knysna • Tops at Spar Wine Show –TBA – Cape Town • Food and Drink Technology Africa – 9 to 11 July - Johannesburg

AUGUST • • • •

Women of Wine Festival –TBA – Pretoria The Chocolate Festival –TBA – Paarl Mercury Wine Week –TBA – Durban SA Cheese Festival –TBA– StellenboschSommeliers Selection Tasting –TBA – Johannesburg

SEPTEMBER • Soweto Wine and Lifestyle Festival –TBA – Soweto • South African Food & Wine Festival –TBA - USA

OCTOBER • For the Love of Craft –TBA - Stellenbosch • Fire & Fest Butchers’ Festival – TBA - Johannesburg • RMB WineX –TBA - Johannesburg

NOVEMBER • Tops at Spar Wine Show –TBA – Nelspruit • Eastern Cape Wine Show –TBA – Port Elizabeth

DECEMBER

• Franschhoek MCC and Champagne Festival –TBA - Franschhoek

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November 2018 | Full Serv ce

EMERGENCY NUMBERS: Nationwide Emergency Response – 10111 Cell phone emergency response number - 112 Ambulance response – 10177 Nationwide fire Brigade – 10177 Netcare911 – 082 911 ER24 – 084 124 Poison Centre – 021 931 6129

South African Tourism helpline – 083 123 6789 Arrive Alive call centre – 0861 400 800 Department of Environmental Health – 011 582 1514 (JHB); 021 400 2321 (CT) * Please note details were correct at time of publication

Full Serv ce | November 2018

27

Environmental management & sustainability

Bad smells could kill your business Anthony Bourdain, famous New York Chef and food writer once said ‘I won’t eat in a restaurant with filthy bathrooms... If the restaurant can’t be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and workspaces look like.’ Rentokil Initial explains why having a clean and fresh smelling washroom is integral to restaurant operations.

DIRTY FLOORS, A missing urinal mat or overflowing feminine hygiene units (FHUs) are washroom problems easily visible with the naked eye, but what about odour? Odour is more problematic because more often than not, it’s caused by bacteria. In the odd case, washroom odour is caused by the immediate use of the stall, but long-term, lingering malodour in the bathroom is a symptom of a bigger, bacterial problem.

Initial recently conducted a series of unique experiments using the latest scientific tracking methods to understand unconscious and conscious reactions to odour in public washrooms.

The research was designed to demonstrate the emotional effects smell can have on people, and the findings showed that not only are people genuinely affected by dirty

DID YOU KNOW? 80 percent of consumers form a negative perception of a business based on an unpleasant washroom smell.

WHAT CAUSES BAD ODOUR?

or unpleasant-smelling washrooms but bad smells, in particular, drive a host of unconscious behaviours and emotions such as disgust.

THE KEY FINDINGS OF INITIAL’S RESEARCH WERE: • An unpleasant washroom smell will leave nearly 80 percent of consumers with a negative perception of the business • 85 percent of consumers associate unpleasant smelling public washrooms with uncleanliness, while 82 percent associate it with poor hygiene • 76 percent of consumers connect no smell, or a pleasant smelling public washroom with cleanliness • Bad smells have a strong and almost immediate effect on our unconscious, including increased feelings of disgust and anger in bad smelling washrooms • Perhaps unsurprisingly, this leads to emotive responses, including opting to leave an establishment (28 percent) or avoid going there in the future (67 percent).

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November 2018 | Full Serv ce

The two primary causes of odour-causing bacteria in a washroom are improperly serviced FHUs and urinals.

The discarded sanitary waste inside an FHU - if not treated properly and disposed of regularly - can very quickly start to smell.

Not everybody knows this, but as a business owner, sanitary waste generated on your premises must be managed to the point of disposal. This means neither you nor any of your staff can dispose of the contents of a FHU. Only a licensed carrier can do this and a full audit trail of documentation must be available at all times. The safe disposal of feminine hygiene waste is essential to ensure your business complies with The Occupational Health & Safety Act, 85 of 1993 and The National Environmental Management: Waste Act, 59 of 2008.

That is why finding a reputable, reliable hygiene company to manage the sanitary waste requirements of your business is so critical. Not only will it prevent your customers and patrons from forming a negative impression of your establishment due to odour in your bathrooms, but it will also give you peace of mind that sanitary waste is being disposed of in line with Government regulations.

Rentokil Initial - www.rentokil-initial.co.za

Germs transmitted by

Flies

in food preparation and serving areas can cause illness and cost you losses of stock and reputation

Get in touch with us!

0800 736 86545 or www.rentokil.co.za

Environmental management & sustainability

Food banking fights poverty and hunger

Imagine a world without hunger. One third (10 million tonnes annually) of all food produced in South Africa is wasted or lost, while more than 14 million people go hungry each day. Established in 2009 to address widespread hunger in South Africa, FoodForward SA recovers quality edible surplus food from the consumer goods supply chain by connecting a world of excess to a world of need.

I

n partnership with various stakeholders, the organisation implements an ecosystem that uses surplus food as a catalyst for social change.

All the surplus food is donated, and its food banking model is very cost effective, allowing FoodForward SA to facilitate the delivery of one meal for only R0.79, while the retail value of the donated food per kilogram is R46.25.

WHAT IS FOOD BANKING? FoodForward SA receives surplus food in two ways: (1) Traditional foodbanking: The organisation’s trucks collect bulk surplus food from retailers, restaurants, manufacturers and farmers directly.

(2) Virtual Foodbanking: FoodForward SA has developed FoodShare, a digital platform linking its beneficiary organisations virtually to retail stores and food outlets for the regular collection of surplus food. The tonnage information is sent via UUSD, so there are no costs to the users.

FoodForward SA distributes its surplus food to 600 registered non-profit organisations who in

turn collectively feed 250 000 people daily. At least 75 percent of its beneficiary organisations focus on education, children, skills development for youth, and women’s empowerment.

SECOND HARVEST At the beginning of 2018, FoodForward SA

implemented another surplus food strategy called Second Harvest, a specific outreach programme to farmers and growers. It collects surplus or out of spec fruit and vegetables, while farmers are harvesting. This has allowed the organisation to further diversify its offering to beneficiary organisations, while increasing the nutritional value of the food basket.

FoodForward SA also implements a national school breakfast programme for children in ECDs and primary and secondary schools.

Looking ahead, the organisation is exploring food processing alternatives using surplus agri produce. This will extend the shelf life for long term distribution, as well as facilitate new social enterprise initiatives that will create jobs, provide income opportunities and manage surplus food in a sustainable and innovative way.

FoodForward SA’s food banking model promotes 11 of the United Nation’s 17 Sustainable Development Goals. Its strategy into 2021 is to find lasting solutions to the challenges we face as a nation, which requires innovation, strategic partnerships, skills development and job creation.

KFC SA donates over 300 000 kilograms of surplus food

“

We are excited about growing the partnership with KFC through its Harvest programme.

It will allow us to increase access to edible nutritious food, including protein sources, to those who need it”

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November 2018 | Full Serv ce

KFC South Africa has embarked on an initiative to change the quick service restaurant industry and the way brands deal with their surplus food in restaurants. This programme aims to reduce the volume of food dumped in landfills while combating climate change through the reduction of greenhouse emissions associated with food waste.

A MEAL WITHOUT protein is incomplete but is a harsh reality for millions of South Africans.

The Harvest programme sees just under 200 KFC restaurants repurposing surplus chicken for people that need it most. Surplus food is defined by KFC as food that is perfectly fit and safe for human consumption but is surplus in nature due to the standards and procedures that exist within KFC restaurants. If cooked chicken has reached the internal holding time for sale to customers, KFC

removes it and repurposes it for the Harvest programme.

PARTNERSHIP WITH FOODFORWARD SA Food wastage is not just an issue in Africa, but a global problem and the numbers are startling.

According to a recent study by the Boston Consulting Group (BCG), currently 1.6 billion tonnes of food, worth USD1.2 trillion is thrown away or lost annually and could rise by almost one

Environmental management & sustainability DID YOU KNOW?

Roughly one third of the food produced in the world for human consumption every year (approximately 1.3 billion tonnes) gets lost or wasted. third by 2030, resulting in two billion tonnes binned.

A typical ‘low quality’ meal consists of mostly mealiemeal, bread or rice, with very little animal protein or vegetables to provide nutrients. In South Africa around 90 percent of overall waste is disposed of in landfills where it leads to the production of methane gas and carbon dioxide. Through a partnership with FoodForward SA, participating restaurants distribute frozen surplus chicken to the organisation who then give it to identified non-profit beneficiaries. Frozen surplus chicken is distributed using KFC’s transport partner Digistics to FoodForward SA depots on a weekly basis. Beneficiaries then collect the food and prepare nutrient-rich meals for people in need. In addition to the surplus frozen chicken in restaurants, KFC repurposes additional food and ingredients such as kidney beans, tortillas, relish and rice.

ONE MILLION MEALS To date since 2015, KFC has donated approximately 326 058kg of food that has been converted into an excess of one million meals.

The KFC Harvest bag in which surplus cooked chicken is stored and eventually transported

The environmental impact of this tonnage of surplus food has resulted in approximately 221 tonnes of CO2 and 9 700 tonnes of Methane (Ch4) not being produced in landfills. Both gasses have a serious impact on the environment, air quality, soil degradation and water quality.

‘In 2015 we amended our business process to accommodate the surplus food programme whilst maintaining our rigorous internal food safety procedures in restaurants,’ says Thabisa Mkhwanazi, public affairs director at KFC Africa. ‘We are so proud of the way our team members have immersed themselves in the spirit of championing the change by becoming part of the solution to reduce food waste in our business and in landfill, while improving the well-being for most South Africans benefiting from this programme,’ she adds.

Wayne Du Plessis from FoodForward SA comments: ‘We are excited about growing the partnership with KFC through its Harvest programme. It will allow us to increase access to edible nutritious food, including protein sources, to those who need it.’

FoodForward SA – www.foodforwardsa.org

The process KFC uses to bread its chicken Full Serv ce | November 2018

31

REVIEW

ood f SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers

Now incorporating BEVERAGE REVIEW and PACKAGING REVIEW, the magazine is more comprehensive, relevant and valuable than ever. It’s the only one of its kind in the country to target decision makers in the manufacturing of food, beverages and their related industries. It offers incisive and authoritative reports on all aspects of the process, from raw material sourcing, to manufacturing and packing, right down to the distribution and marketing of finished goods. FOOD REVIEW informs readers about the introduction of new ingredients, equipment, products and packing, and provides objective commentary on cutting-edge local and international market trends and issues.

TO CONTRIBUTE EDITORIALLY CONTACT Maryke Foulds Maryke.foulds@newmedia.co.za +27 (0) 82 569 2330 For advertising enquiries, contact Carla Melless carla.melless@newmedia.co.za +27 (0) 83 260 6060 Anita Raath anita.raath@newmedia.co.za +27 (0) 82 976 6541 Candida Giambo-Kruger Candida.giambo-kruger@newmedia.co.za +27 (0)71 438 1918 Gayle Kihn gayle.kihn@newmediapub.co.za +27 (0) 82 457 0896

New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024

SA_FoodReview

www.facebook.com/FoodReview13

Environmental management & sustainability

four fs

Tomorrow’s food is about the

According to AGT Foods, one of the world’s largest suppliers of pulses, staple foods and food ingredients, tomorrow’s food is about Food, Fuel, Fibre and Feed.

‘THE GLOBAL DEMAND chain for agriculture has been fuelled by population explosion, as well as changing key industry drivers,’ says George Tomazos, COO AGT Foods.

‘New industry trends have emerged as a result of food calls for higher nutritional value ingredients, energy calls for alternative fuels and environmental calls for extension and diversification of crop rotations, increased available nitrogen, improved soil management and contribution to soil organic matter. The changing face of agriculture is no longer limited to one sector, but spans across health and nutrition, energy, environment and economic sectors,’ he says.

NON-ANIMAL BASED PROTEIN Production from AGT Foods represents nearly 45 percent of the global market, making it the dominant market exporter in pulses from all origins. It is a global company with headquarters in Canada.

In South Africa it represents the Retail, Hospitality, Spices, Ingredients, Popcorn, Bakery and Protein Divisions as well as Pouyoukas Foods. All AGT products are packaged under different supermarket brands and sold throughout South Africa.

‘Pulses are an important source of non-animal based protein, especially in developing countries. They provide about

10 percent of the total dietary protein consumed in the world. They are also used to extend and diversify crop rotations by improving soil conditions and controlling weeds,’ explains Tomazos.

AGT Foods’ pulse crops include peas, beans, lentils and chickpeas. ‘We supply farmers in South Africa with seed to grow for us and then buy the produce from them for distribution around

DID YOU KNOW?

Pulses can be stored for months without losing their high nutritional value. They have zero cholesterol, a low glycaemic index, low fat content, are rich in nutrients and gluten free.

the globe. After five years of research into global nutrition needs, we are finally seeing an explosion of demand for plant-based protein.

‘It is an educational process to change the beliefs of consumers that their protein needs can only be met through animal protein. The devastation on the environment is also finally being addressed globally.

Farming of pulses and grains is substantially more environmentally friendly than that of animals.’

AGT Foods is launching a new range of products to the South African market. ‘Corona Foods was rolled out to the wholesale and retail market in October 2018. The brand is competitively priced and includes beans, lentils and other popular South African dry products,’ says Tomazos.

AGT Foods – www.AGTFoods.com

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33

Environmental management & sustainability

The many benefits of

coconut water and dairy alternatives There has been much talk about the darker aspects of the industrial dairy industry that has upset consumers, who have started to question the sustainability of the industry. More consumers are choosing to either become vegan or at least try to cut out or cut down on dairy.

Sustainable and healthy dairy alternatives are more in demand than ever. Sapphire Foods recently launched the Kara range of coconut waters and milks to the South African market.

Coconut milk

THERE ARE VARIOUS dairy alternatives to choose from such as almond milk, soy milk, and oat or rice milk, but for consumers looking for a decidedly premium and delicious product, coconut milk is the best choice. It is made from water and the white flesh of brown coconuts. It has been used in southeast Asian cuisines for centuries but is now gaining traction in wider circles as an excellent dairy alternative.

CREAMY AND DREAMY

alternative, coconut water is making a name for itself among the health conscious. Coconut water is made from the clear liquid inside green coconuts. According to Medical News Today it has been consumed for centuries and has been traditionally used to cure dehydration. Today, coconut water is known as a natural sports drink without the added sugar, food colouring or artificial sweeteners. At just 45 calories per cup it is a great substitute for high calorie cold drinks, like sodas and juice. With the sugar tax now being implemented in South Africa and greater consumer awareness about the effects of high sugar consumption, offering coconut water on your beverage menu is sure to attract and retain customers.

Coconut milk has a creamy texture that works well in anything from MEET DEMAND savoury dishes to FOR DAIRY-FREE hot drinks and Sapphire Foods is a smoothies, as well as leading importer of desserts. According fine quality dairy-free to Healthline.com food in South Africa, coconut milk contains supplying Smooze! Fruit one-third the calories ice, Tofutti dairy free ice of cows’ milk, half the fat cream and now the Kara and significantly less protein range of coconut milk products Coconut water and carbohydrates. Offering and coconut water. Kara is known coconut milk as a dairy alternative on your worldwide as the coconut specialist, using menu will attract consumers looking to reduce their only carefully handpicked fresh coconuts from its carbohydrate intake such as people on the banting lush plantation in Indonesia. On the culinary side or ketogenic diet, since it has the lowest protein and Kara’s range includes UHT Coconut Milk and Cream, carbohydrate content of non-dairy ‘milks’.

Coconut Cream Powder, Virgin Coconut Oil, Light UHT Coconut Milk and tinned Coconut Milk and A TROPICAL HOLIDAY Cream. For your beverage menu Kara’s range includes IN A BOTTLE 100 percent Coconut Water, Flavoured Coconut Water While coconut milk is and Coconut Milk Drink. building a reputation Sapphire Foods – www.sapphirefoods.co.za as a great dairy-

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November 2018 | Full Serv ce

Delivering high quality coconut products to the food service industry nationwide.

To order: info@kara-coconut.co.za www.kara-coconut.co.za

Don’t fall foul

of the law!

The Occupational Health and Safety Act aims to provide for the health and safety of persons at work and for the health and safety of persons in connection with the activities of persons at work and to establish an advisory council for occupational health and safety.

The Occupational Health and Safety Act applies to all employers and workers, but not to: • Mines, mining areas or mining works (as defined in the Minerals Act); • Load line ships, fishing boats, sealing boats, whaling boats (as defined in the Merchant Shipping Act) and floating cranes – whether in or out of water – and people in or on these areas or vessels.

By law companies are expected to adhere to South African standards and regulations. The framework for these standards is set in the Occupational Health and Safety Act of 1993. Having an effective and accurate Occupational Health and Safety System in place allows you to be on top of safety within your working environment and have control of your contractors.

New Media Publishing publishes full versions of the Occupational Health & Safety Act and Regulations to enable South African businesses to comply with the law.

If you employ five or more persons at your workplace, ensure that you have a copy of this book available at all times!

If you want to easily comply with all health and safety laws, prevent accidents before they happen, get your employees to always wear their PPE and avoid unnecessary expensive consultant fees, then you should be using New Media’s Occupational Health & Safety Act and Regulations to assist you.

Don’t waste any more time – place your order today at R179.95 per copy inclusive of VAT and delivery!

Or you could order more than one copy at the discounted rates of: 5 + copies = R699.75 inclusive of VAT and delivery 10 + copies = R1 299.50 inclusive of VAT and delivery If you order 10 or more copies we can personalise them with your company details on the outside front cover at no extra cost!

This is a perfect corporate gift for your clients or alternatively an exceptionally useful publication for your HR department.

To place your order today or for more information, contact Natalie Da Silva on 011 877 6281 or Natalie.dasilva@newmediapub.co.za.

Marketing innovation

Harness the power of

social media Restaurants operate in the space of the tangible: smell; taste; and sight are their cornerstones, so it may come as a surprise to find out just how important social media is in terms of restaurant operations. Emily Dyer-Schiefer of restaurant consultancy Kitchen Think, explains how restaurants can harness the power of social media.

SOCIAL MEDIA MARKETING for restaurants is an absolute must. We only get one chance to make a first impression, and with more and more restaurants competing for customers this is more important than ever.

First impressions now include online pages. A lot of people will hear about a new restaurant, immediately check them out online and make a decision on whether or not they want to eat there.

Social media is by far the most cost-effective way of marketing your restaurant, but requires a plan to get the best results. Social media without a plan or strategy behind it often looks messy and is confusing.

The truth is, restaurants aren’t actually about food”

DEFINE YOUR BRAND MESSAGE What is it you want people to think of when your restaurant comes to mind? Are you trendy and hip? Perhaps you represent a neighbourhood or community? These are very different messages. A good way to start is to seriously ask yourself what emotional response people will have when they engage with your social media.

KNOW YOUR CUSTOMER Where they live, how old they are and (most importantly) what social networks they use. The biggest mistake you can make is thinking you

will appeal to everyone. If you understand your ideal customer, you can tailor your content and channels to them.

Age groups use social media differently.

Millennials are on Instagram, Generation Z is on Snapchat, anyone older is on Facebook. Don’t even try to market your restaurant on Twitter – it will get lost.

DO IT WELL The biggest mistake restaurants make with social media is thinking anything goes. In this age of social you need to really pay attention to what you are putting out there. My number one tip is to get a professional photographer. Unstyled, blurry

photographs do more damage to your business than not posting at all. A lot of new photographers are happy to do a trade exchange or offer reduced rates to boost their portfolios.

Feeds nowadays are looking very polished and curated. Choose a colour palette for your pictures, so they all have a similar look.

Pick two or three easy to read fonts and use these on your graphics. It helps everything look professional. If you’re managing your social media yourself check out Canva. It’s an online tool to help everyone create professional looking design.

BE SOCIAL Social media was designed to be social. As social media grew a lot of businesses recognised it as a great marketing tool. As a result, a lot of messages became very brand focussed and forgot about the sharing aspect.

People want to know your story. They want to see the people behind the restaurant, and be part of your special moments. Scatter everyday moments into your feed and allow your customers in.

A lot of owners make the mistake of focussing on a single part of the experience – the food. Lots of restaurants make great food and they still don’t survive. The truth is, restaurants aren’t actually about food. Restaurants are about delivering an experience to the customer from start to finish, which includes marketing.

Kitchen Think – www.kitchenthink.co.za

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Marketing Innovation

Three Instagram mistakes that could land your brand in hot water

Instagram is fast becoming a hugely important channel. If you’re marketing on Instagram, chances are you want to increase customer engagement, followers and ultimately revenue. That’s why it’s important brands constantly interact with their community and come up with creative ways to draw attention, likes and even sales.

Businesses also need to be careful with how they do this. Higor Torchia country manager for retail software Vend shares three Instagram blunders that you should steer clear.

1 USING CUSTOMER PHOTOS WITHOUT PERMISSION User-generated content is gold for brands, which is why you should make it a habit to scour the Instagram universe for fan photos you could use to promote your restaurant. Once you find pictures you’d like to use get consent from the people who originally posted the images to ensure they’re ok with you using their photos. Failing to take this step can lead to upset customers and bad press.

What to do instead?

You can avoid this Instagram faux pas simply by asking people’s permission before using their images. This can be as easy as commenting on the user’s post.

Another option is to create an official hashtag, and make it clear that users who tag their photos using the said hashtag are giving you consent to use the images.

And when you see customers who are constantly 3 PURCHASING FAKE FOLLOWERS sharing great photos of your products, It’s understandable to want to grow consider building a relationship your follower count as quickly with them. Reach out to these as possible, but this process individuals directly, thank may take time. Strive them for helping spread the to organically grow word about your brand Kevin Systrom the co-creator your Instagram and send them a token of Instagram posted the first presence by posting of appreciation (like a great content and photo on the app on 16 July voucher for a meal or a connecting with 2010. The photo shows a bottle of wine). Doing your audience dog in Mexico and Systrom’s so will not only score in relevant and girlfriend’s foot. It had been you extra points with creative ways. the customer, but you’ll enhanced using Sure, this route takes encourage them to keep work and you likely won’t Instagram’s X-PRO2 generating content for get hundreds or thousands filter. your brand. of followers overnight (unless

DID YOU KNOW?

2 FAILING TO DISCLOSE SPONSORED CONTENT Influencer marketing, the practice of collaborating with influential people within a community, is very common on Instagram. Doing this can help your brand tap into much wider audiences and gain recognition and credibility.

Usually, companies strike up agreements where the influencer posts something about the brand in exchange for free experiences or even money.

There’s nothing wrong with influencer marketing. In fact, it can be an effective tactic to put yourself in front of a relevant audience.

However, problems may arise if the people you team up with fail to disclose they’re posting sponsored content. Followers will be quick to catch on and will feel like your brand and the influencer are being dishonest, which can easily damage your reputation.

What to do instead?

Be very transparent about sponsorship campaigns you’re running with influencers.

See to it they fully disclose their relationship with your brand by tagging their posts with hashtags like ‘#ad” or “#sponsored’.

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November 2018 | Full Serv ce

you’re Taylor Swift). But if you do the legwork, you’ll find the followers you gain are ones who are genuinely interested in your brand and are more likely to buy from you. This means the effort you put in to each post will be far more likely to actually lead to a customer.

Whatever you do, do not purchase followers.

Social networks periodically crack down on fake accounts and the firms that sell them, so while buying followers might give you a nice follower count to look at it’s likely it will be temporary.

What to do instead?

Start by posting great-looking pictures. Invest in growing your photography skills, or hire someone who takes Instagram-worthy photos. Be sure to listen to your audience. What kind of images do they want to see? How do they respond to different content types? Get the answers to these questions then incorporate them into your strategy.

Also explore ways to engage with the community.

Run contests, encourage user-generated content, or team up with relevant accounts.

There isn’t a one-size fits all Instagram strategy, as each restaurant is different. The best way to figure Instagram out is to try different things and see what works.

Vend - www.vendhq.com

Marketing innovation

An entertaining way to

increase footfall Established in 2001, the ENTERTAINER App is the leading provider of Buy One Get One Free and money-saving offers across the Middle East, Africa, Asia and Europe. With over three million downloads and a strong focus on dining out, it is a proven marketing platform for restaurants and bars all over the world. The award-winning app is available in 20 destinations across 15 countries, and has over 10 000 merchants onboard. It is also partnered with many global brands, such as Mastercard, Samsung and Emirates, on a business-to-business level.

WHY SHOULD YOUR RESTAURANT JOIN THE ENTERTAINER? The Food and Drink category within the App includes hundreds of 2-for-1 offers on main courses, main menu items and more. From fine dining hot spots to relaxed family eateries, this category showcases the best of the South African restaurant scene. Inclusion in Food and Drink is a great way to draw new customers to your establishment, and the savings they experience tend to incentivise higher spend on drinks, starters and desserts.

The App also features a product called Cheers, which is made up of offers for alcoholic beverages at leading restaurants, bars, clubs and pubs. All Cheers members have verified they can receive alcohol-related communications, making Cheers a unique marketing solution for promoting beverages.

Perhaps most importantly, the App offers discoverability. The map function acts like a digital billboard, showing customers what’s out there (and near them). 93 percent of users say they discover new places through the App, and if they have a great experience, they keep going back - even after their offers are finished.

“93 percent of users say they discover new places through the App, and if they have a great experience, they keep going back - even after their offers are finished” HOW DOES THE CONTRACT WORK? As an ENTERTAINER partner, you provide three Buy One Get One Free offers for your primary product or service, exclusive to the ENTERTAINER and valid seven days a week, from 2 January through to 30 December, excluding public holidays.

What really sets the model apart is you’ll only pay when a customer redeems an offer; and this performance-based transaction fee is the only charge. There is no cost for being listed on the app,

making signing up completely risk-free because if no one comes to your store to redeem an offer, you won’t pay a cent. This isn’t the aim though: the App’s entire model is built to increase your footfall and generate revenue for you.

ARE THE RESULTS MEASUREABLE? As an ENTERTAINER partner you will have access to the Merchant Portal, which includes valuable insights about your performance, customers and competition, such as: • Estimated revenue generated via ENTERTAINER redemptions • Redemption details including offer, outlet, day of the week and time • Estimated footfall generated • Customer demographics • Performance measurement against competitors.

These comprehensive data analytics can help you build customer relationships and take your reach to a more personal and engaging level. The ENTERTAINER also offers in-app messaging to members based on their behaviours and activities, which allows for strategic and real-time engagement. This service is part of the brand’s Digital Reach marketing packages, which partners can use to directly reach relevant customers and influence dining decisions.

The ENTERTAINER – www.theentertainerme.com

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39

SOUTH AFRICA’S LEADING INVESTMENT AND FINANCIAL MAGAZINE SIMON BROWN

DISNEY STEINHOFF SANTOVA

SHABALALA ON HOW ADAPT IT’S GROWTH TO INVEST IN AMBITIONS IN AFRICA SMALL-CAP GEMS INVESTMENT

ENGL ISH EDIT

FUND FOCUS

HOW VALUE INVESTING WORKS

FINDING SAFE HAVENS IN TOUGH TIMES

FUND FOCUS

YOUR QUARTERLY REVIEW OF SA SEPTEMBER FUNDS 2018

FINDING VALUE TOUGH TIMES IN 20 Introduction Some securities

21 Q&A

Windows

worth a look

of

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time to be

very selective

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cost 28 Franklin Templeton

Put your money where robust long-term growth is

30 Coronation Gallo Getty Images

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13 September - 26 September 2018 EVERY TWO WEEKS EVERY TWO WEEKS 30 August - 12 September

2018

CAN WE REBUILD TAX- SA's ECONOMY?

SAVVY

8 November 21 November 2018 EVERY TWO WEEKS

6

> RECESSION: THE ROAD AHEAD > STOCK PICKS FOR JITTERY INVESTORS > WHAT TO EXPECT IN THE RUN-UP TO 2019

STOCKS

INVESTING 38134

TO BEAT THE BEAR

i

t is no secret that the South African economy is in Going through five finance ministers in six years MANAGEMENT: HOW TOAfterTHINK trouble. a brief boutOUTSI of Ramaphoria, markets does not exactly communicate a message of stability DE THE BOX once again realised that we had had ten years of and low risk.

Zuma – and now four years of sideways market action with no real return.

This could no longer be ignored as SA has decaying economic conditions and wilting confidence, both domestically and from the international investment community.

SA has a monumental task before it and the changes needed within governmental structures and in the broader socio-economic landscape will take a lot of effort and a lot of time to affect. It may feel like time passes quickly, but the reality is that things change slowly.

Optimism is not ill-founded. But we must stay cognisant of the current state of our economy and how the current economic backdrop can either perpetuate current market themes or perhaps ignite new ones.

THEME 1: Times of uncertainty

The theme dominating the SA investment landscape at present is probably that of uncertainty. No doubt something that many are tired of hearing about by now, as financial media has made countless references to uncertainty being the driver behind the poor market performance locally.

But to contextualise: Investors base their decisions to either invest directly into an economy or via financial markets on a set of long-term objectives unique to them.

They have an almost infinite number of investment options from which they can choose and therefore endeavour to choose the investment that they believe will best balance their appetite for risk with their expectation for return.

YOUR GUIDE TO MEDICAL AID

AND INSURANCE COSTS

THEME 2: Recession time

The next major theme is that of decelerating GDP growth. SA’s GDP growth forecast has been cut from 1.5% for 2018 to 0.7%, with the economy shrinking a seasonally adjusted annualised 0.7% in the second quarter, following a 2.6% contraction in the first quarter.

According to economist Mike Schüssler, and the BankservAfrica Economic Transaction Index (BETI) September report, GDP could well have picked up somewhat in August – maybe even enough to have put an end to the technical recession.

But he warns that the uptick in the BETI was mainly due to backdated “salary increases for civil servants in July and August, and the late salary adjustments of Eskom employees and some municipal workers. We may still see delayed backdated payments occur

Shutterstock

Bear markets and recessionary times in fact offer great buy opportunities for investors. But it is important to pick stocks that will withstand the bad times. Trader Petri Redelinghuys explains his methodology to find local winners.

When things like the leadership of arguably one of the most important ministries in a country can change so abruptly, it becomes difficult to forecast what conditions are going to be five or ten years from now. Therefore, investors are reliant on the recent past as a frame of reference. Thus far that frame of reference indicates that the leadership structures in our government are unstable and unpredictable.

Even though we now have a very strong and credible finance minister in the form of Tito Mboweni, given the recent track record we cannot at all be certain that he is going to still be around in a few years from now.

Add to that the rhetoric around land expropriation without compensation; failing state-owned enterprises in constant need of taxpayer-funded bail-outs; growing discontent towards government from the public; our ailing economy; excessively high unemployment; and all the various external fears and shocks caused by the pull-back in international markets… Ladies and gentlemen, we have a recipe for uncertainty about the future. Put more simply, we have a lot of risk and no way of knowing whether that risk will reward investors in accordance with their expectations for returns.

This theme has had a major influence on our economy over the last two years. This is best reflected in the decline in foreign direct investment in SA since 2016.

SA: R30.20 (incl. VAT) NAMIBIA: N$30.20

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AND HOW TO PICK WINNERS IN A DEPRESSED MARKET

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TMENTS PICKING TAX-EFFICIENT INVES NS SMART SAVINGS OPTIO CIES RREN TOCU CRYP LE HOW TO HAND

22

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Marketing Innovation

Drive faster restaurant industry growth through September this year marked two years since Uber Eats entered the South African market. Ailyssa Pretorius general manager at the company reflects on how the app has transformed food delivery from an occasional treat to an increasingly important part of consumers’ everyday eating habits. This also creates incremental revenue opportunities for thousands of local businesses, boosting the country’s economy.

OUR OBSESSION WITH customer service and technology has helped us thrive in a highly competitive market, and has helped us become the number one app in the market over the last two years.

This customer obsession has translated into an overwhelmingly positive response from local customers and restaurant partners, who have embraced the digital transformation of the food delivery sector. In fact, according to App Annie, in 12 months we’ve gone from serving 500 000 people to one million today - a 100 percent increase.

These customers require access to a wide selection of restaurants able to cater to all kinds of diets and tastes. Consequently, we have managed to increase the offered selection to provide local residents with access to more than 2 000 restaurants, providing over 50 000 meal options on the app. This means in more populated areas such as Sandton, consumers can choose from more than 250 restaurants.

In addition, we are investing in localising our service offering through new features such as cash payments on delivery, which meets the specific needs of local residents and businesses, all of this whilst we have managed to improve the speed and reliability of deliveries to customers. In the last year 45 percent of trips were completed in under 30 minutes.

RESTAURANT PARTNERS When it comes to our restaurant partners, the Uber Eats app provides them with greater access to customers. This enables them to create incremental revenue opportunities.

Greater access to customers has proven to be vitally important for restaurants. Notably, 38 percent of Uber Eats’ restaurant partners are new to food delivery, as well as the associated value add it unlocks for their businesses including the ability to employ more people. This benefit also extends to delivery partners, since Uber Eats is providing local residents with a flexible way to earn some extra income, whether to

food delivery

bridge gaps in employment or top up their existing income. During this year alone, Uber Eats has created more than 1 500 flexible economic opportunities for delivery-partners.

Beyond access to a greater pool of new and existing customers, Uber Eats allows restaurant partners to have extended access to new technology. They are able to leverage our Restaurant Manager platform to gain data that can be converted into actionable insights that help them. This comes in the form of features such as data-driven delivery-only menus that takes into consideration factors such as which orders are most popular during specific times of the day as well as average preparation times.

THE DELIVERY QUEUE

“

Since its launch, Uber Eats has expanded its local footprint and in just two years, it has expanded to six cities, with Port Elizabeth being the most recent addition.

Uber Eats looks forward to expanding the choices of customers to meet all budgets, and providing people with smarter and more personalised meal recommendations along with even more convenient delivery options.

When it comes to our restaurant partners, the Uber Eats app provides them with greater access to customers”

Uber Eats - www.ubereats.com/en-ZA/

Full Serv ce | November 2018

41

Marketing innovation

How can restaurants survive a

tough economic climate?

Businesses in South Africa are grappling against the rising cost of living and the state of the economy. Even the country’s thriving foodie scene is taking a hit.

Retail Capital, which provides funding to small and medium-sized enterprises (SMEs) across South Africa, has noted that many restaurants are taking loans to see them through trying times. It might seem easiest to increase prices to cover cost increases associated with petrol and VAT, but Retail Capital CEO Karl Westvig says this would be the wrong move.

“

The restaurants that are busy right now are bundling burgers with drinks or running other attractive specials.

They’re letting people know about these specials through social media platforms or flyers and adverts. If the special and the quality of the product are good, this leads to more referrals”

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November 2018 | Full Serv ce

AS WITH ANY business, increasing prices only pushes the local customer base away, making for an unsustainable business model outside of a busy tourist season.

‘In these tough times, consumers are either reducing their restaurant visits or scaling down to just main courses and drinks ‒ avoiding starters and desserts to reduce the overall spend,’ he says.

‘If you want to attract business you need to show value.

Benchmark your price points with your competitors and see how you compare. Many great locations outprice themselves, which may be acceptable to foreign tourists but erodes the local, regular support base.’

Westvig says restaurants can take a cue from retailers in this regard. Retailers frequently develop promotions to get feet through the door, and then use the opportunity to upsell by offering additional value in-store.

‘The restaurants that are busy right now are bundling burgers with drinks or running other attractive specials.

They’re letting people know about these specials through social media platforms or flyers and adverts. If the special and the quality of the product are good, this leads to more referrals,’ says Westvig.

BALANCE IS EVERYTHING Last year’s Eat Out Retail Capital New Restaurant of the Year, La Petite Colombe, has navigated this balance successfully.

‘They had the benefit of being in a recognised location and the backing of a larger brand, having the La Colombe and Foxcroft credentials behind them,’ Westvig explains.

‘But they have also been very active in promoting themselves. The high quality of food and service in turn leads to word-of-mouth and more social media sharing.’

Scot Kirton, chef proprietor for the La Colombe Group, says the key to adding value is to never compromise on quality.

‘There are many other ways to cut costs, but opting for sub-standard produce is your first step to failure,’ says Kirton, adding that importing less, and instead supporting local producers, has helped keep costs down to enable the restaurant to offer affordable dining options.

‘Restaurants have had a tough time in Cape Town of late and we have needed to adapt to keep

our restaurants running. At La Petite Colombe, we offer amazing value-for-money winter specials which showcase local South African produce.’

OFFER AN EXPERIENCE Westvig believes restaurants will continue to succeed, despite turbulent economic times, if they are more than simply places to eat. They must offer value, excellent service and ambience.

‘To be a top restaurant in South Africa, it takes an exceptional talent who executes well consistently. We have world-class chefs and restaurateurs and to break into the top echelon requires experience and great dedication to the trade,’ he says.

Restaurants must also be cautious of unnecessary spending, consider their location wisely, develop a compelling theme and menu and, most importantly, the owner must be directly involved in managing service and delivery.

Kirton adds: ‘This is a hard industry. You need to be hands-on every day in your establishment. You need to have the passion for it and put in the hours to make it work. New restaurants need to be original and offer something unique, ensuring the kitchen concentrates on flavours that will excite diners.’

But it is also important to acknowledge the service side of the restaurant, which is too often forgotten because ‘like the kitchen, the front-of-house needs a presence as well’ Retail Capital – www.retailcapital.co.za

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From anywhere. At any time. testo Saveris 2 – the WiFi data logger for reliable, site-independent monitoring and documentation of your foods.

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Marketing innovation

Make food deliveries even more app-etising According to Statista, by 2019 the number of smartphone users worldwide is predicted to reach 2.71 billion. Smartphones and smartphone apps have become an integral part of daily life; from counting our steps to booking accommodation to making restaurant reservations and even helping us sleep through the night. So why should receiving food deliveries to your restaurant or canteen be any different? Bidfood recently launched its upgraded mobile application which puts interactive ordering and management tools at the fingertips of all its customers.

THE MYBIDFOOD ONLINE order and payments platform is available to all foodservice operators and allows Bidfood customers to search and buy from their multi-temp range of leading supplier and own branded products. Users can create and access orders, track deliveries, administrate their accounts and pay online. All from their desktop, smartphone or tablet. It’s the simplest and most convenient way to place orders, anywhere, anytime.

“

The festive season is fast approaching. Your daily duties will soon double and time can often slip away from you”

MAKE THE FESTIVE SEASON EASY The festive season is fast approaching. Your daily duties will soon double and time can often slip away from you.

The MyBidfood app offers you all the functionality of the MyBidfood website synced across your devices.

You can also take advantage of features such as specials, order forms, order tracking and access your invoices, statements and credit notes. You can even set

up authorisation functionality. This means if you do manage to get some time off you can rest assured that your team can handle operations, while you can simply release orders at the click of a button.

ONLINE ORDERS AND PAYMENTS If you’re already using the MyBidfood online platform you’ll be excited to know that it now features an integrated e-commerce platform offering customers a quick, convenient and secure online environment where you can manage and pay accounts. The platform offers: • simpler navigation • enhanced search functionality • customised order templates • stock-take tools • real time pricing and stock levels • industry leading product specifications • complete transaction history and reporting • exclusive online deals and promotions to registered customers • secure online payments with authorisation functionality.

MANAGE AND PAY YOUR ACCOUNT THE EASY WAY Many food service organisations have numerous creditors and for some businesses paperwork can make it difficult to stay organised and exercise good debt management skills. The MyBidfood online payment facility is a card free payment tool to help you manage your account, keep track of payments due and manage all account admin features in one space, giving you more time to focus on your business. You can manage everything in one space and choose to pay specific invoices on your account, anywhere and anytime.

Bidfood is a leading foodservice distributor and supply partner to thousands of customers across South Africa, offering a wide range of products, simplified order and delivery solutions, that help customers save money, save time and enhance their efficiencies.

Bidfood – www.bidfood.co.za

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November 2018 | Full Serv ce

Transport & logistics

A distribution partner with service you can rely on

Operating a business in the hospitality industry one constantly needs to replenish equipment and consumables. Yet with the quick turnaround time required, especially during the looming holiday season, one also needs a trusted distribution partner to supply them with the goods they need. With a range of products to make life easier for the restaurant business The Sycro Group will get the job done.

A Filigrano tartlet used in a dessert application

A Filigrano tartlet used in a savoury application

The Filigrano chocolate tartlet case

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November 2018 | Full Serv ce

THE SYCRO GROUP is a specialist supplier and distributor to the South African catering and hospitality industry. The company offers a wide range of solutions along with great customer service and quality products.

The first company in the group was established in 1998, giving Sycro more than two decades of experience in the hospitality industry. Since then the company has evolved to meet the needs of a dynamic market and has grown into a group of companies with different, specialised responsibilities in order to provide the best services and products.

It operates across South Africa with branches in Johannesburg, KwaZuluNatal and Cape Town.

According to Michael Butz founder and managing director of Sycro, the company offers a complete solution in the form of procurement, supply and delivery, or facilitation of delivery. The procurement of products is intended to solve unique challenges faced by companies in the catering sector.

“

CONVENIENCE GUARANTEED Order can be placed over the website, by contacting Sycro directly by phone or email, or one of the experienced Sycro sales employees can stop by for a demonstration. Orders can even be placed over the specific marketplace ordering systems used by many hospitality companies. Butz says, ‘Sycro tries to go the extra mile by accommodating special requests and urgent orders as we believe customer satisfaction is crucial to a good business.’ Sycro is also known for designing and manufacturing customised equipment, such as their new rough terrain housekeeping trolley, to offer unique solutions when a need isn’t met by traditional products.

Sycro tries to go the extra mile by accommodating special requests and urgent orders as we believe customer satisfaction is crucial to a good business”

TURNAROUND TIME Thanks to the company’s years of experience in supply and distribution delivery can generally be guaranteed within 48 hours. Sycro uses their own fleet as well as trusted couriers to transport anywhere that may be needed.

FEATURED PRODUCT

The primary perishable product supplied by Sycro is the Filigrano Collection, a Swiss made product

by HUG. The product assists with tartlet based snacks and dessert production. It is ready-made with 100 percent Swiss butter. Not only are the tart shells consistent in presentation with thin walls and suitable for hot and cold applications, but they also have a 12-month shelf-life without needing to be frozen or refrigerated. With Sycro’s fast and efficient storage and transportation, the Filigrano tart shells are sure to arrive at your restaurant fresh, delicious, and ready for immediate use or storage.

Sycro – www.sycro.co.za

Premium Swiss Quality & Convenience

The dream product to assist with tart-based snack & dessert production

The Filigrano Collection, a Swiss made product by HUG Familie, is made for convenience, efficiency and reliability in the pastry kitchen. Ready made with 100% Swiss Butter, this product not only is consistent in presentation with thin walls, ready-to-use and suitable for Hot or Cold applications, but it also has a 12-month shelf life without needing to be frozen or refrigerated.

• Affordable high quality short crust pastry with 100% swiss butter.

• The Tartelettes are coated with a glaze of cocoa butter/coconut fat, guaranteeing long crispiness and stability after filling.

• The glaze is transparent and free of trans fat.

• 12 month shelf life - stored in a cool and dry place (10-20˚C/50-68˚F, max. 69% r.h.).

• Straight edge and thin walls - modern and elegant design.

• Optimal dough/filling ratio - Bake & Freeze stable - suitable for hot and cold applications.

• Certified Halaal by the Halaal Certifications Services Switzerland Tel: +27 (0)11 468 2829 | Email: info@sycrodistribution.com | Web: www.sycro.co.za

Exclusively distributed in South Africa by

Transport & Logistics

Liquid nitrogen and the cold chain Afrox application specialist for the food and beverage markets, Hendrik Pretorius looks at nitrogen and its use in modern food chilling and freezing applications.

“

Linde’s FROSTCRUISE indirect cryogenic refrigeration system is purpose-designed for the food trucking industry of today”

The Afrox FROSTCRUISE truck

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November 2018 | Full Serv ce

BY VOLUME, DRY air contains over 78 percent nitrogen and nearly 21 percent oxygen. So in any cryogenic air separation unit (ASU), the largest liquefied gas produced is nitrogen.

Nitrogen has no taste, colour or odour and is nontoxic. We breathe it in and out all the time, without any negative effects. It is also mostly inert, making it ideal to exclude moisture and oxygen from the likes of pillow packaging for products such as potato crisps. As a normal constituent of air, nitrogen also has no global warming potential and so there are neither pollution nor emission problems associated with venting ‘used’ nitrogen into the atmosphere. In the context of food chilling and freezing, nitrogen is an ideal clean gas.

Being non-corrosive also means nitrogen can be used in pressurised systems manufactured from a wide range of cost-effective common materials; the only proviso being the material can withstand the process pressures and temperature involved.

FLASH FREEZING Liquid nitrogen is at a temperature of -196°C, so on contact with an item of food, it freezes it very rapidly.

Compared to freezing food using mechanical chillers, cryogenic freezing using nitrogen is up to four times faster. This results in smaller ice crystallisation, because the water inside and outside the cells of the food all freeze at the same rapid rate, keeping the cells intact and retaining the natural freshness, flavour and texture of the product. This process is called flash freezing and it better preserves the nutrients, taste and texture of frozen food, so when defrosted for cooking, it is nearly indistinguishable from its fresh equivalent.

This technology represents a hitech departure from the traditional approaches of mechanically freezing food products on a conveyor belt or immersing them directly into a pool of liquid nitrogen.

Instead, with the flash-freezing process, food on a conveyor is completely surrounded by a stream of high-velocity, extremely cold nitrogen vapour. Food frozen in this way is called individually quickfrozen (IQF) and, through Linde and its state-of-the-art Cryoline CW multi-purpose cryogenic freezing technology, Afrox offers a variety of IQF poultry, meat and seafood solutions to African markets.

CLEANER COLD CHAIN In Europe, cold food transportation, which includes the mechanical power and refrigeration necessary to keep the cargo chilled or frozen, is estimated to be responsible for nearly two percent of total emissions.

Road transport refrigeration equipment, which usually runs off a diesel-powered truck engine, is required to operate reliably in a wide range of operating conditions and temperatures, and it is generally much less energy efficient than the systems in supermarkets or cold storage warehouses.

As an alternative to relatively slow mechanical refrigeration, total loss systems using liquid nitrogen are now available.

Where staff might take some time to load or offload, it is important to have a system that can quickly establish and keep the cold chain temperatures required.

The use of nitrogen avoids the truck engine to keep running while loading and offloading produce. In doing so, instead of diesel exhaust fumes being released into the atmosphere around the area, nitrogen gas is emitted, which is harmless to the environment and to the people loading the vehicle.

Linde’s FROSTCRUISE indirect cryogenic refrigeration system is purpose-designed for the food trucking industry of today, overcoming the environmental challenges associated with diesel consumption and eliminating potentially harmful refrigerants used in mechanical systems.

Advantages include: rapid cooling with very stable temperature control; reduced carbon footprint through diesel savings; the elimination of hazardous refrigerants (e g. R404A); low-noise design for easy deliveries at night or to residential areas; longer service life compared with mechanical solutions; and cost efficiencies due to ease of service and maintenance.

Using nitrogen-based systems such as FROSTCRUISE for food transportation enables the food industry to better monitor and control chilled and frozen food safety and quality. It raises the creditability of food brands, while protecting the environment.

As well as its abundant supply of nitrogen and its extensive distribution network, Afrox’s value proposition in the food arena comprises equipment supply and rental for all of the leading cryogenic freezing technology being developed by its parent company, The Linde Group. More importantly Afrox offers the expertise necessary to implement customised solutions tailored to the needs of the African food industry.

Afrox - www.afrox.co.za

Dedicated gas solutions for the hospitality industry As the leading supplier of gases to the hospitality industry in southern Africa, Afrox offers the Sureserve range of dedicated gas solutions from liquefied petroleum gas (LPG) for cooking and heating, to Suremix for dispensing beverages, and Afrox Partigas which is refined helium used to inflate balloons or blimps.

Afrox has the expertise and solutions to ensure a full evaluation of your LPG installation and supply requirements for any gas cooking or gas heating application.

We can also recommend accredited and approved installers/suppliers for domestic gas installations.

Customer Service Centre: 0860 020202

Available in four variants, Suremix is a range of food and beverage grade carbon dioxide (CO2) and nitrogen gases used for dispensing of soda fountains, wines, draught beer, lagers, ales, pilsners and stouts. Suremix conforms to all major soft drink manufacturers’ specifications, ensuring that the best taste and highest quality is achieved in the final product. Our customers have access to manifold installations and mixing panels specifically designed and manufactured for higher volume dispensing applications.

We also supply large or small cylinders based on specific requirements.

Shop online: www.afroxshop.co.za

www.afrox.co.za

Balloon gas (Partigas) high pressure gas cylinders are available in three different sizes depending on the quantity of balloons to be inflated. An inflator must be attached to the cylinder when filling latex or foil balloons and Afrox supplies a leading brand and range of manual and automated filling units.

For more information about our Sureserve offering for the hospitality sector, contact the Afrox Customer Service Centre on 0860 020202 or visit www.afrox.com.

Africa’s leading gases and welding solutions partner

Back Office

Cocktail recipes for summer This holiday season diners will be looking for something new and exciting to sip on while enjoying the sunshine. While classics like mojitos and margaritas are always reliable, adventurous new cocktails with loads of ingredients are trending. These are the colourful drinks that will turn your taste buds upside down this festive season.

TIA MARIA ESPRESSO MARTINI The Tia Espresso Martini has been the classic evening pick-meup since its creation in the 1980s. It’s as delicious today as it always has been.

INGREDIENTS: 25ml Tia Maria 25ml Vodka Double or single shot Of espresso 5ml Sugar syrup Fill a martini glass with ice and set aside to chill. Pour Tia Maria, vodka and espresso into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with three coffee beans.

CHAMBORD VODKA LEMONADE INGREDIENTS: 25ml Chambord liqueur 25ml Finlandia vodka Lemonade Lime wedge Take a long glass filled with ice.

Pour in Chambord, vodka and lemonade.

Add the lime wedge.

And voila, your tongue is happy.

C

M

Y

DISARONNO SOUR A unique refreshing drink, in which the distinctive notes of DISARONNO blend with the scent of freshly squeezed lemons.

CM

MY

CY

CMY

K

INGREDIENTS: 50ml Disaronno 25ml Fresh lemon juice 5ml Sugar syrup Egg white Shake all the ingredients with ice.

Garnish with a slice of lemon.

Advertisers’ Index Afrox...................................................................................................49 Bidfood..............................................................................................45 Checkers Food Services...................................................................2 Makro.................................................................................................23 Mercantile Bank...............................................................................51 Micros................................................................................................25 Peppadew............................................................................................5 Rentokil..............................................................................................29 Retail Capital....................................................................................14 SANBWA............................................................................................21 Sapphire Foods................................................................................35 Scotsman..........................................................................................52 Sycro Distribution............................................................................47 Tablet POS and Yoco.......................................................................12 Testo...................................................................................................43 Urban Grind Roasters..................................................................... 17

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To advertise in

Contact

CHARLENE GONCALVES Tel +27 82 873 2687 charlene.goncalves@newmedia.co.za

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2018/05/15

15:19

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Scotsman has been designing and manufacturing ice machines since 1950 - and for half a century innovation and reliability have always been our top priorities. Our ice machines, proudly made in Italy, Milan (Pogliano Milanese) and in Fairfax, South Carolina, USA, are now distributed in more than 100 countries, with more than one million units installed worldwide!

SPECIALISED ICE FOR: • Coffee Houses • Hi-volume Snack Bars • Lunch Venues • Catering Companies • Pubs, Wine Bars and Nightclubs • Restaurants and Hotels • Holiday resorts and Cruise Vessels With many different sizes and weights Scotsman offers a wide range of ice types to meet your requirements

For more information service, spares and sales Tel: 010 590 0609 or 011 053 5000 Web: www.scotsmansa.co.za