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And in combining this level of proactivity with the iconic locations of Camps Bay, Constantia Nek, V&A Waterfront and Kalk Bay, the resultant offering is one conducive to adding value not just for the restaurant; but for Harbour House Group’s landlords, the location itself, the wider community, and indeed its employees. “We are passionate about developing people and growing from within,” Goslin states. “We have a large footprint as a Group so we are able to have an impact on a local community for training and employment such as in Muizenberg, Constantia Nek. “We hand-pick talented people
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and we hire based on passion and a culture-fit within the organisation. Then, the emphasis is on training; waiter training, barman training, first aid, HIV awareness, etc.” In keeping each and every staff member up to date with the latest nuances demanded of them by the wider sector, the Group as a whole is able to remain on top of each new industry requirement or trend; a skill and attribute that Goslin believes is vital in the modern sector climate and in maintaining HHG’s positive momentum in the years to come. In the future, the Company is opening another Tiger’s Milk in Pretoria; and
another one in Kloof & Rheede Street - another trendy foodie street in Cape Town’s central business district.” “There are several other sites on the cards as well, each with their own bespoke design, as authentic brands, offering real food with fresh ingredients and healthy alternatives included,” Goslin concludes. “We also occupy a space in the quick-service restaurant and takeaway sector, adhere to the gourmet and craft burger trend, and offer tapas for sharing occasions; all to help create a great environment for people to spend time with loved ones outside of work and the home.”
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