It’s almost time for Hostex – have you registered for your free entry yet?
From 3 – 5 March, the Sandton Convention Centre is the place to be for anyone in hospitality, and we can’t wait! With a show floor packed full of exhibitors, loads of new products to explore and an industry hub with plenty of interesting seminars given by industry experts, there is so much to explore.
And let’s not forget the action-filled line-ups at The Skillery and Coffee Championships, which provides plenty of live entertainment and opportunities to catch up with colleagues and industry friends.
In this special Hostex-themed issue of Hospitality Marketplace, we’re hoping to whet your appetite for the event ahead with a deeper dive into what you can expect as well as insights from the industry legends that will be taking part in this year’s show. And don’t forget to check out the seminar schedule for the Industry Hub – the Hostex team has worked incredibly hard to bring together some of the top minds in hospitality, and you won’t want to miss out on what they have to say.
Lastly, if you haven’t already, don’t forget to register for free entry to the show! Just pop to the Hostex website or click here.
We’ll see YOU at Hostex!
Sarah Marjoribanks
HOSPITALITY MARKETPLACE CONTACTS
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THE RESURGENCE OF EXHIBITIONS
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In the wake of the COVID-19 pandemic, our world has witnessed a digital revolution that has transformed the way we connect, communicate, and conduct business.
BY LERATO NAKO, HOSTEX EVENTS MANAGER
In the increasingly virtual world we live in, exhibitions are more important than ever for the hospitality sector. These are a few of the reasons why.
Human Connection in a Digital Age: While digital platforms have allowed us to bridge gaps, nothing can replace the power of face-to-face interactions. The hospitality industry thrives on building relationships and creating memorable experiences. Exhibitions offer a unique opportunity for industry professionals to come together, share ideas, and strengthen partnerships.
Showcasing Innovation In an industry that constantly evolves, staying up-to-date with the latest trends and innovations is essential. Exhibitions provide a physical platform for businesses to showcase their products, services, and technologies. Decision-makers can see, touch, and experience innovations firsthand, allowing them to make informed decisions.
Inspiring Creativity: Creativity often blooms in the presence of inspiration. Exhibitions serve as hubs of creativity, where attendees can gain fresh insights, discover new concepts, and spark their own imaginative ideas. This inspiration is invaluable for businesses looking to differentiate themselves in a competitive market.
Market Research Opportunities: Understanding customer preferences and market trends is vital for any industry, especially hospitality. Exhibitions offer an array of market research opportunities. By engaging with visitors and competitors, businesses can gather valuable insights that inform their strategies and product development.
Networking and Collaboration: Collaboration often leads to innovation and growth. Exhibitions bring together a diverse range of industry players, making it easier for businesses to find new partners, suppliers, and collaborators. These connections can lead to mutually beneficial opportunities and help the industry recover and thrive.
A Platform for Hybrid Events: The digital transformation of our world doesn’t mean exhibitions are obsolete; it means they need to adapt. Hybrid events, combining physical exhibitions with virtual elements, have become increasingly popular. These events allow businesses to reach a global audience while still benefiting from the in-person connections that exhibitions offer.
Sustaining Industry Spirit: Exhibitions play a pivotal role in sustaining the hospitality industry’s spirit and sense of community They remind us that, despite the challenges we face, our passion for creating exceptional experiences remains unwavering. Exhibitions help us collectively navigate the road to recovery.
Reviving the Hospitality Industry in a Post-COVID Digital World
7 REASONS NOT TO MISS OUT ON THIS YEAR’S HOSTEX
While there’s plenty of reasons why you should be attending this year’s show, here are our highlights:
BIRTHDAY CELEBRATIONS AT THE SKILLERY
Catch all the cooking action at the SA Chefs’ Skillery – expect loads of culinary demonstrations, wine pairings, interactive product activations and action-packed short challenges between top chefs as they go head to head and show off their skills. Not only will the launch of Chefs with Compassion’s #67000litres for Mandela Day 2024 campaign take place at The Skillery, but there’ll also be a big focus on the Association’s 50th birthday – that’s right, the SA Chefs Association has been around for a whopping five decades! Make sure that you pay The Skillery’s Chefs Village a visit and raise a glass to this legendary institution.
CHAMPIONSHIP COFFEE ACTION
Under the watchful eye of SCASA, the Barista Competition will take place in the Coffee Market. This is where SA’s top baristas vie for the title of National Barista Champion and a chance to represent South Africa internationally. It’s an incredible chance to see the best of the best in action, and discover all the nuances that go into excellent coffee.
RAISE A GLASS AT THE WINE BAR
Looking to buff up your wine list? This year, The Wine Bar marks its debut and is the perfect space to discover all things wine! Naturally, there’ll be a big focus on local wines and it’s a space to taste the latest vintages, discover what local producers have to offer and connect with the wine trade.
gives you a great rundown of what’s in store.
NEW PRODUCTS
SEMINARS AT THE INDUSTRY HUB
To get the most value out of your visit to Hostex, ensure that you read ahead to find out what’s scheduled at The Industry Hub. The free-to-attend seminar theatre will offer a range of talks designed to help attendees innovATE, elevATE, and demonstrate. Themed days include Taste of Tomorrow (Sunday), Hospitality Horizons (Monday), and Design & Deliver (Tuesday).
AMAZING EXHIBITORS
Hostex 2024 will be jam-packed with new and returning exhibitors and visitors can look forward to engaging with industry giants like Unilever Professional, Vulcan Catering & Bakery Equipment, Rhodes Food Group, Importalia, GAAP, and Core Catering, as well as discovering offerings from SMMEs and new market entrants, such as Matomani, Hive Energy Drinks, Funky Ouma, and Lutosa Belgian Fries.”
There’s a variety of first-time exhibitors and leading companies with new product launches promising cuttingedge solutions waiting to be discovered this year. Renowned as a launchpad for new products, Hostex visitors will be greeted by an array of innovations.
For a curated selection of the top new products to be launched, swing by the New Product Showcase at the show – and you can also check out our article which
NETWORKING
One of the highlights of Hostex is the opportunity to mingle and network with others in the industry – you’re not only connecting with suppliers of products and services, but you’re also given the chance to meet new people and catch up with old friends and colleagues. The Premier visitor lounge is available for Premier guests, but with the Industry Hub, Chefs Village, Barista Championship and over 70 exhibitors, there’s plenty of opportunity to rub shoulders with the rest of industry.
BONUS: DESIGNATED DISTRICTS Short on time but looking for something specific? Hostex’s show floor is divided into six districts that place all you’ll be looking for in the same area. This year’s districts are Equipment Africa, Food & Drink Africa, Tea & Coffee Africa, Contract Furnishings Africa, Technology Africa, and Sustainability Africa.
WHAT’S NEW AT
HOSTEX
On the hunt for new products? Make a beeline for these stands when you hit the Hostex floor!
EQUIPMENT AFRICA
FOOD & DRINK AFRICA
Funky Ouma Gourmet Food | Spice range called Sout Afrika.
Hive Energy | Debuting a new energy drink.
International Food | Cooking creams, plant-based drinks, barista drinks, creamers, and more.
Lutosa | Introducing new spicy options – Barbecue Fries and Spicy Fries.
Matomani | Nutrition bars using the indigenous superfood mopani worms.
Moutai South Africa | Launching a Moutai Experience Centre in Sandton.
Sycro Distribution | Vegan ready-made tart shells.
Thompsons Meats | A range of viennas, deli russians, bacon, and cold meats.
So Niche Imports | New line additions from Bridor.
Soweto Spice | The full range of Soweto Hot Sauce, plus a catering pack.
Topia Water | The innovative Urban Rip Bottle.
|
| Orange oil-based dishwashing
THE COUNTDOWN BEGINS
How do you find the state of hospitality this year compared with 2022?
For the South African audience, the Wine Bar section provides a unique platform to showcase and celebrate the nation’s rich wine culture. With South Africa being renowned for its diverse and exceptional wine regions, this addition allows local wineries and vineyards to gain increased exposure and attract new markets within the hospitality services sector.
On the other hand, the Sustainability section is of utmost importance for South Africa’s unique environmental challenges. As a nation embracing sustainability practices becomes more critical than ever, Hostex takes the lead by featuring eco-friendly solutions, energy-saving innovations, and wastereduction initiatives. South Africa faces significant environmental issues, such as water scarcity and waste management, and the Sustainability section empowers businesses with practical tools and knowledge to make a positive impact. By showcasing sustainable practices, Hostex encourages the hospitality industry to play a leading role in preserving South Africa’s natural beauty and supporting eco-conscious consumer choices.
gurus and world-renowned speakers. Get ready to immerse yourself in cutting-edge insights, industry trends, and innovative ideas that will elevate your hospitality business to new heights.
And of course, The Skillery is back, bringing you an awe-inspiring showcase of culinary excellence. Prepare to be mesmerised by world-class chefs displaying their latest techniques and culinary creations. From innovative preparation methods to mouthwatering dishes, you’ll witness a true celebration of gastronomic artistry. Plus, don’t miss the Coffee Barista Challenge, where the finest baristas will compete for the title, serving up the most exquisite coffee creations.
Hostex 2024 promises to be an electrifying experience filled with excitement, world-class talent, and unparalleled opportunities for learning and networking. So mark your calendars, as we embark on this incredible journey together, shaping the future of the hospitality and food service industry. See you there!
Based on our experience and observations within the industry, the overall state of hospitality in 2024 shows a noticeable revival compared to the challenging conditions faced in 2022 during the post-COVID period. The intentional efforts to revive the industry have yielded positive results, evident in the participation of numerous new and returning exhibitors at Hostex 2024.
Tourism in South Africa has undergone a transformation, expanding beyond traditional leisure travel. The country now presents excellent business opportunities alongside leisure options. This diversification has added to the industry’s growth prospects, attracting both local and international participants.
providing a platform that caters to the renewed enthusiasm and opportunities in the hospitality sector. Hostex 2024 showcases innovations, new products, and cutting-edge trends that align with the industry’s revival. By incorporating a diverse range of exhibitors and offerings, Hostex fosters an environment that encourages networking, collaboration, and knowledge-sharing. This approach helps attendees and exhibitors alike to seize emerging opportunities and collectively contribute to the industry’s positive trajectory.
You have added two new sections – the Wine Bar and Sustainability sections. Can you tell us a bit more about their addition?
The addition of these elements not only aligns with the growing global focus on sustainability but also reinforces Hostex as a platform that actively contributes to the positive transformation of South Africa’s hospitality sector. It enables exhibitors and attendees to be part of a movement that elevates the country’s reputation as a responsible and forward-thinking destination while fostering a sustainable future for the industry and the environment.
What are you most excited about for this year’s show?
In the run-up to the show, how can exhibitors make the most out of their time at the expo?
Define Clear Objectives Before the event, exhibitors should establish clear objectives for their participation at Hostex24. Whether it’s increasing brand awareness, generating leads, or launching new products, having well-defined goals will help guide their strategies.
Pre-Event Marketing: Leverage digital marketing channels and social media to create excitement and anticipation before the event. Promote your participation, highlight special offers, and invite attendees to visit your stand.
Engage with Hostex Organisers: Stay in touch with the
Hostex team and take advantage of any promotional opportunities we offer, such as inclusion in event guides, website listings, or featured mentions.
Train Your Team: Provide comprehensive training to your stand staff. Ensure they are well-versed in your products/services, capable of engaging attendees and equipped to answer questions and handle inquiries effectively.
Network Actively: Encourage your team to actively network with attendees, other exhibitors, and industry influencers. Building connections can lead to potential partnerships or collaborations.
Collect Leads: Have a structured approach to collect leads and contact information from interested visitors. Follow up promptly after the event to maintain momentum and capitalise on potential opportunities.
Host Demos and Giveaways: Organise live demos or tastings at your booth to engage visitors. Offer promotional giveaways or special discounts to incentivize attendees to connect with your brand.
With only a few more days to Hostex (taking place from 3 – 5 March) we chat with Mark Anderson, Portfolio Director for Hostex, on what visitors can expect, how exhibitors can make the most out of the expo and the two brand-new additions to the show. Running from 3 – 5 March at the Sandton Convention Centre, you won’t want to miss out on all that this year’s Hostex has to offer! Click here to register for your free entry.
In response to these changing dynamics, Hostex has embraced the evolving needs of the industry. The event is adapting to this change by
The addition of the Wine Bar and Sustainability sections at Hostex 2024 is a pivotal step towards catering to the evolving needs of the South African audience and creating a more eco-conscious hospitality industry.
We are thrilled to be back in full force for Hostex 2024! There’s so much to be excited about this year, and we can’t wait to share the experience with all our attendees.
One of the highlights we are most thrilled about is the return of the Industry Hub. This vibrant hub will be a melting pot of knowledge and inspiration, featuring free-to-attend seminars curated by leading hospitality
Gather Feedback: Actively seek feedback from visitors about their experience at your booth and the event in general. This valuable input can help you refine your strategies for future shows.
ADDRESSING THE SKILLS
SHORTAGE
BY CHEF JAMES KHOZA
The conversations taking place behind closed doors across hotels, restaurants, and tourism establishments underscore a shared concern: the pressing need to bridge the gap in skills. We need to collectively acknowledge how serious the situation is and push for change with determination. Collaboration, I believe, is key to tackling this tough challenge.
In looking for solutions, I believe a central focus of our strategy should be the revival of apprenticeships, breathing new life into a time-honoured tradition. Looking back at the Southern Sun model of the 80s, there are many lessons to be learnt from an era where apprenticeships flourished, producing a generation of culinary greats. But the effectiveness of apprenticeship initiatives hinges not on individual efforts, but on industry-wide cooperation. We must heed the call for collaboration, pooling our resources and expertise to cultivate a robust ecosystem of talent development.
As leaders of South Africa’s tourism industry, we navigate through the ebb and flow of risks, challenges, and triumphs. Yet, among the myriad of obstacles we face, the skills shortage looms large, casting a shadow over the potential of our industry to thrive.
The shift in workplace dynamics, from permanent to casual labour, demands a corresponding evolution in our approach to training. Labour specialists, as integral stakeholders, must invest in the apprenticeship process, instilling a culture of excellence and proficiency. One of the key considerations for a collaborative discussion by tourism leaders is the potential for regulation mandating a minimum twoyear training period for all entrants into the industry. Consistency and quality must be the key elements of our solutions to the skills crisis, ensuring that every member of our workforce is equipped to excel within a team-oriented environment.
As leaders in the post-COVID world, driven by a heightened focus on targets and being in survival mode, we’ve lost sight of the human dimension that underpins our industry. Leadership, grounded in empathy and foresight, is indispensable in navigating the complexities of our evolving landscape. An indaba, where all the industry stakeholders come together, led by a neutral facilitator, would provide a melting pot for discussions, helping us align our goals and direction.
The stakes could not be higher. South Africa’s tourism industry, a cornerstone of our nation’s economy, stands at a crossroads. We cannot afford to import solutions from afar, jeopardising the rich heritage of our uniquely South African hospitality and cuisine. Our identity, steeped in a tradition of warmth and authenticity, is our most precious commodity—a testament to the vibrant cultures that define us.
As we embark on this collective journey, let us heed the call for unity and purpose. Let us honour the legacy of our predecessors while charting a course towards a brighter, more inclusive future. The challenges we face are considerable, but not insurmountable. Together, we have the resolve, ingenuity, and spirit to realise our collective vision—a thriving, resilient hospitality industry that serves as a beacon of South Africa’s boundless potential. Let us use the platform of Hostex to bring these issues to light and focus our collective efforts on implementing actionable solutions.
ELEVATING THE DINING EXPERIENCE
Restaurateurs must invest in training their waiters. It’s not just about pouring wine; it’s about extending their understanding of wine beyond the basics. We need waiters who have a
of varietals, vintages, and can suggest
The unfortunate sight of a corked bottle being accepted or a mismatched wine can be avoided with proper education. It starts with mastering the basics: opening bottles, understanding
service rules, and knowing the difference in pour
As a sommelier, judge, and Hostex ambassador, I’ve been fortunate to visit countless restaurants around the world, and one common issue stands out: the need for comprehensive wine service education among waiters.
Five basic wine training tips
1. Getting to know the wine list: Start by ensuring that waiters are familiar with your wine list. Provide them with a simple guide highlighting key features of each wine, like grape varietal, flavour profile, and price range. Encourage questions and help to familiarise them with the available options.
2. Basic wine service skills: Focus on teaching waiters essential wine service skills, such as how to properly open a bottle, pour and present wine to diners, and address common wine-related issues like corked bottles. Hands-on demonstrations and practice sessions can help reinforce these skills.
3. Simple wine pairing suggestions: Offer waiters simple guidelines for suggesting wine pairings to customers. Provide a few general recommendations for pairing wines with popular dishes on the menu. Train waiters on basic principles like serving red wine with red meat and white wine with fish or chicken.
4. Accessible tasting notes: Create easy-to-understand tasting notes for the wines on the menu. Include brief descriptions of each wine’s flavour profile, aroma, and suggested food pairings. Encourage waiters to refer to these notes when guiding customers with wine selections.
5. Promote curiosity: Encourage curiosity and engagement around wine among waiters. Encourage them to sample different wines during downtime and ask questions about unfamiliar varietals or wine terminology. Provide opportunities for staff to share their experiences and opinions with each other.
BY MOSES MAGWAZA
Sommelier
manager at Prosopa, Pretoria where he is
a wine list in line with
passion
pairing African ingredients with wine.
Imagine this: a carefully curated wine list, a cellar filled with fine wines, yet a waiter fails to understand when a diner points out that a bottle is corked.
James Khoza is an executive chef at Southern Sun’s Sandton Sun & Towers and Sandton Convention Centre and the first South African born and trained President of the SA Chefs Association since its inception almost five decades ago. He honed his culinary skills under Walter Ulz at Linger Longer restaurant as demi chef de cuisine and has travelled and worked in places such as France, Guinea, the Democratic Republic of Congo, and Berlin. Here he worked in a Michelin-starred restaurant before returning to South Africa and joining Southern Sun, working in various hotels around the country.
WINE MATTERS
TO YOUR BOTTOM LINE
ELEGANCE
Keen to discover the latest trends in decor for restaurants and hotels? While we countdown to Hostex, where the Contract Furnishings Africa section will be filled with the latest products and ranges from the best in the hospitality biz, we whet your appetite with a few ideas.
SUSTAINABLE CHIC
Sustainability continues to reign supreme, not only in culinary practices but also in decor choices. From eco-friendly materials to repurposed furniture, restaurants and hotels are embracing sustainable chic with fervor. Think reclaimed wood accents, bamboo furnishings, and recycled glassware, seamlessly blending style with environmental responsibility. Embracing sustainability not only aligns with modern values but also adds a unique character to the space, resonating with eco-conscious diners and guests.
BOTANICAL BLISS
OPULENT MINIMALISM
Less is more, but that doesn’t mean sacrificing style or sophistication. Enter opulent minimalism, a trend that marries understated elegance with luxurious details. Clean lines, neutral palettes, and uncluttered spaces provide a canvas for subtle indulgence, whether it’s lavish textures, gilded accents, or statement lighting. The key lies in striking the perfect balance between restraint and opulence, creating a sense of refinement and allure that captivates guests from the moment they step through the door.
Visit Contract Furnishings Africa to find the latest products and services for the hospitality industry. Exhibitors include:
Ambience Hospitality Brands
Continental Tableware
Atelier Hospitality
Tramontina Giftique
ARTISANAL ACCENTS
In an age of mass production, there’s a growing appreciation for artisanal craftsmanship and bespoke decor pieces. Restaurants and hotels are showcasing oneof-a-kind creations, from handcrafted
and artisanal
to customdesigned
and
fixtures. These artisanal accents infuse spaces with character and authenticity, telling a story and evoking a sense of craftsmanship that resonates with discerning guests seeking unique and memorable experiences.
MEET THE
AMBASSADORS
AND ATTEND FREE SEMINARS
BY INDUSTRY LEADERS AT
HOSTEX 2024
Hostex is proud to introduce its esteemed 2024 ambassadors – each a renowned expert in their respective field – who will be bringing their expertise and insights to Hostex 2024 from 3 to 5 March at Sandton Convention Centre.
Representing five of the hospitality industry’s most influential thought leaders and trendsetters, the Hostex 2024 ambassadors will delve into critical topics ranging from addressing the skills shortage in hospitality to leveraging technology for guest personalisation and exploring cuttingedge marketing trends. They will be speaking in the Industry Hub seminar theatre, where Hostex offers freeto-attend talks by thought leaders throughout the three days of the show.
Make sure to attend the seminars to catch Hostex’s five ambassadors and other industry leaders.
MOSES MAGWAZA
a seasoned sommelier and Eat Out judge, boasts accolades from the Cape Wine Academy and The Wine and Spirit Education Trust, UK. He garnered recognition for his service and curated wine lists at Restaurant Mosaic, earning prestigious awards like the 2017 and 2018 Eat Out Wine Service Award and the 2020 Sommelier Luxe Award. Moses currently manages Prosopa, Pretoria, pairing African ingredients with wine.
Join Moses at Hostex at 10h00 on Sunday, 3 March. Harnessinghislocalandglobalexperiences,Moseswillbe sharinghisthoughtsonelevatingthediningexperience byempoweringwaiterswithwineservicetraininginthe IndustryHubseminartheatre.
NIELS VERSPUI JAMES KHOZA
is the Market Head/Team Lead South Africa at RoomRaccoon. His diverse career began in 2010 as a Sporthal beheerder at Stichting Gorinchemse Sportaccommodaties. Niels has since interned at Trilink Dynamics, worked at Bliss Hotel, and served as a Marketing Manager at Glen Boutique Hotel Cape Town. Currently, he leads RoomRaccoon’s South Africa operations, showcasing his versatility in hospitality, marketing, and sales.
Meet Niels at Hostex on Monday, 4 March at 12h30. He will be sharinghisinsightsonharnessing technologyinnovationsinrooms revenueandcreatingpersonalised experiencestoimpactrevenuein theIndustryHubseminartheatre.
President of SA Chefs and Executive Chef of Sandton Sun, brings a decade of culinary expertise to his roles. He trained under Walter Ulz at Linger Longer restaurant and holds a Bachelor’s degree in Tourism and Hospitality Management. Having worked internationally, including at a Michelin-starred restaurant in Berlin, James now oversees culinary operations at Southern Sun’s Sandton Sun & Towers and Sandton Convention Centre.
Meet James at Hostex at 13h00 on Monday, 4 March. Addressingthe pressingissueoftheskillsshortage inthehospitalityindustry,Chef JamesKhozawillbediscussingsome ofthepossiblesolutionstothecrisis intheIndustryHubseminartheatre.
CLEO JOHNSON IAN EVANS
a distinguished hospitality consultant and entrepreneur, boasts over nine years of industry experience, specialising in marketing, business strategy, and e-commerce and holds three MEA Markets awards for Business and African Excellence. Recognised as one of Forbes Africa’s 30 under 30 in 2021 and named one of the TOP 50 Global Leaders by PAYLEF the following year, Cleo is the founder of Nuecleo, a consultancy renowned for enhancing brand reputation, marketing, and sales revenue in the hospitality sector.
Join Cleo Johnson at Hostex at 12h45 on Tuesday, 5 March. Addressingthe topicoftransforminghospitality,Cleowill bespeakingonunitingdigitalinnovation, datainsights,andcommercialstrategy forguest-centricsuccessintheIndustry Hub free-to-attend seminar theatre.
owner and publisher of Truth North Media, home of The Coffee Magazine. With a decade of experience in publishing, Iain has observed the growth of South Africa’s coffee culture. He champions the specialty coffee scene through ventures like Creative Coffee Week and “A Shot in the Dark” coffee roasting event. Iain’s publications have gained international recognition, recently being shortlisted for 2 Sprudgie Awards and partnering with prominent coffee events worldwide.
Meet Iain Evans at Hostex, where he will be entertaining the crowds in the SCASA Barista Championship. Iain shares his thoughtsonwhygoodcoffeeequals goodbusinessinthisthought leadershiparticle.
Industry Hub | Free-to-attend Seminar Programme
Industry Hub
The Tork Industry Hub free-to-attend seminar theatre brings you topics to help you innovate, elevate and demonstr ate:
12h00 – 12h30 Finding innovative solutions for both recyclable and non- recyclable packaging
12h30 – 13h00 From check-in to check-out: Harnessing the power of hyperpersonalisation in the guest journey
13h00 – 14h00 Addressing the skills shortage: collaborative solutions for a thriving hospitality industry
Edith Leeuta CEO, Fibre Circle
Niels Verspui
Market Head / Team Lead South Africa, RoomRaccoon
James Khoza & other panelists
Executive Chef, Tsogo Sun’s Sandton Sun and Sandton Convention Centre
14h15 – 14h45 Cloud based-point of sales solutions Panel of Experts - Andrea Da Silva, Riana Schenck, Tameryn Fourie, GAAP Point of Sales
15h00 – 15h30 Why companies need to belong to associations. What are the benefits of being part of an association?
Rosemary van Staden Chairperson, National Accommodation Association
– 11h45 Exploring the application of design thinking in the hospitality industry: A focus on design and deliver
Melusi Makhoba Lecturer & programme manager, University of Johannesburg 12h00 – 12h30 Artificial intelligence effects on the hotel
Lindiwe Mabizela Owner, The Signature Room
– 13h15 Transforming Hospitality: Uniting Digital Innovation, Data Insights, and Commercial Strategy for Guest-Centric Success
Cleo Johnson Founder and Curator, NueCleo
Cultureneering Strategist & Personal Development Coach,
Time Topic Speaker
11h15 – 11h45 Green initiatives within the recycling space in the hospitality industry
Natalie Larkins Managing Director, Enviromall
TRANSFORMING
strategy for guest-centric success
In an era dominated by technology and data, the hospitality industry stands at the crossroads of transformation. Leveraging data and embracing digital innovations are becoming imperative for hotels to deliver exceptional guest experiences and stay competitive. As we step into this era of change, will be exploring the convergence of digital innovation, data insights, and commercial strategy to achieve guest-centric success at Hostex on Tuesday, 5 March.
DIGITISING THE GUEST EXPERIENCE
The digital landscape has revolutionised guest interactions with hotels. From the initial booking to post-stay feedback, technology plays a pivotal role. My experience with the Signature Lux hotel in South Africa, where we introduced self-check-in kiosks, highlighted the unique cultural nuances of the South African market. While digitisation is essential, maintaining the human touch is crucial for our hospitable culture.
At Nuecleo, we recognised a gap for smaller properties that needed cost-effective solutions. This has resulted in the development of a hotel chatbot designed for seamless interactions through WhatsApp, Telegram, Facebook, and Insta Messenger. This chatbot facilitates room service payments, personalises the guest journey and even reduces printing costs of the rooms directory. It’s a tool that empowers smaller establishments to connect and enhance their revenue streams, ensuring that the benefits of digitisation are accessible to all.
LEVERAGING DATA FOR REVENUE GROWTH
Data is the new currency in hospitality, providing insights into guest behaviour, preferences, and booking patterns. Through data analytics and predictive modelling, hotels can optimise pricing, target marketing effectively, and maximise revenue. shared a recent campaign success where we utilised data for a Valentine’s Day promotion at a hotel in Tanzania. By understanding customer behaviour through data
acquired from a Christmas campaign, we optimised our social media marketing spend and sold out in just a few days.
Let’s take a moment to appreciate the transformative power of data in action. Imagine this scenario: a guest checks into your hotel for the third time. With the insights gleaned from previous stays, your property management system recognises that this guest has a preference for a particular bottle of wine. Instead of merely fulfilling the routine transaction, you seize the opportunity to surprise them with a complimentary bottle awaiting their arrival or seamlessly integrate it into their dining experience. Suddenly, what could have been a standard check-in becomes a memorable moment of delight, leaving a lasting impression on the guest and fostering loyalty to your brand.
This is the essence of data-driven hospitality – the ability to anticipate and exceed guest expectations at every touchpoint. By leveraging data, hotels can move beyond reactive service to proactive engagement, turning valuable insights into actionable strategies that enhance guest satisfaction, drive revenue, and cultivate long-term relationships.
BREAKING DOWN SILOS FOR COMPREHENSIVE STRATEGY
Silos within hospitality organisations can hinder collaboration and result in missed opportunities. My experience transitioning from front-of-house roles to sales, marketing, and revenue highlighted the importance of integrating different departments. In my recent podcast, Nuecleo Café, revenue managers emphasised that every individual in a hotel impacts revenue. Collaboration is key during strategy development, and involving various departments in the decision-making process ensures a holistic approach.
To break down silos, it’s crucial to tap into the knowledge of staff on the ground. Having Heads of Departments (HODs) involved in strategy meetings ensures a well-rounded perspective. My advocacy is for a data-driven approach, eliminating assumptions and emotions. By streamlining processes, optimising workflows, and capturing essential data, hotels can enhance their ability to meet guest needs and boost revenue.
CONCLUSION
In a continuously evolving industry, success lies in embracing digital innovation, harnessing data, and fostering collaboration. By digitising the guest experience, leveraging data-driven insights, and breaking down silos, hotels can position themselves for long-term success. Let us embark on this journey together, where innovation, data, and collaboration converge to create unforgettable guest experiences and drive sustainable revenue growth.
Catch Cleo Johnson speaking on the topic of Transforming Hospitality: Uniting Digital Innovation, Data Insights, and Commercial Strategy for Guest-Centric Success at Hostex on Tuesday, 5 March.
BREW YOUR
SUCCESS
BY IAIN EVANS
5 Reasons Why Good Coffee Equals Good
Business
1. IT’S SOCIAL
My first job actually wasn’t bad. started as a junior advertising executive back in 2005, where my boss absolutely loved coffee. So he personally made a pot of freshly ground filter coffee and he served it in the foyer to the first employees who arrived at work. Our official hours were from 8.30 am, but he arrived at 7.30 am to make and serve the coffee himself, and very soon, there was a cool little pre-work buzz from 8 to 8.30 where people from all levels of the company could hang out, chat over a cup, get the day humming. By 8.30, everyone was there and he opened the offices and the day always started with a bang after that!
2. COFFEE: THE GREAT LEVELLER
Coffee breaks aren’t just about caffeine fixes; they’re about collaboration and problemsolving. Picture this scenario: stranded astronauts, a part-time astrophysicist from accounts, and an R&D guru with secret experiments. Add a dash of coffee, and voila! Solutions emerge, problems dissolve, and teamwork triumphs.
3. PRODUCTIVITY POTION
Ah, the magic of coffee! It’s like legal cocaine (minus the lega drama). With serotonin receptors blocked, you’re not just awake; you’re invincible! Harness this power, and watch productivity soar—a win-win for you and your bottom line.
4. INVESTING IN EMPLOYEE HAPPINESS
Take a leaf from Google’s playbook: happy employees equal happy business. While petting zoos and zorbing rooms have their charm, nothing beats good coffee. It’s the cornerstone of workplace happiness, a tangible expression of value for your team’s well-being.
5. COFFEE: THE CLIENT MAGNET
Ever heard of the 80/20 principle? 80% of your business stems from 20% of your clients. Want to be in that 20%? Welcome them with open arms—and a perfect cup of joe. A stellar coffee experience isn’t just a perk; it’s a business strategy that fosters relationships, seals deals, and keeps clients coming back for more.
NOW, THESE ARE THE KINDS OF COFFEE SOLUTIONS WE RECOMMEND, DEPENDING ON WHERE YOU WORK:
1. You work at the Playboy Mansion of businesses:
Using the above fail-proof logic, convince your boss to invest in a beautiful coffee machine, with some skilful baristas and a supply of artisanally roasted beans from the neighbourhood roastery. Then offer to project manage the installation and contact your local roastery for the hook-up.
2. You work at the hip start-up but you’re small and growing:
Catch your boss on a good day (like after his skydiving or shark-cage diving day) and pitch him on the fool-proof, super-duper, fully-automatic coffee solution, where one touch of a button brings rainbows, unicorns and unlimited employee loyalty. Again, offer to take point on the project, call up The Coffee Co and take all the credit for being the rockstar who saved the company from bad coffee.
3. You work in a van, a cubicle the size of a hamster cage or a public office, or your boss doesn’t get the value of coffee:
As you’re unlikely to get any help on this, you need to take matters into your own hands. Solution: If you need espresso, then a Handpresso and a good automatic milk frother, like the Severin. If you’re into delicious black coffee, then a handgrinder and any of the manual brewing methods. You could even one-up the company and use their own kettle while you sit on the fire escape and enjoy speciality grade coffee while your boss sucks the dregs of his murky ‘Riccoffey’.
There you have it, folks! Embrace the bean, empower your business, and let the aroma of success permeate every sip. Now, armed with these insights, go forth and conquer the world—one cup at a time.
Oh, and don’t forget to catch me at Hostex from 3 to 5 March at the Sandton Convention Centre, where I’ll be entertaining the crowds at the Coffee Championship. See you there!
Cleo Johnson, a distinguished hospitality consultant and entrepreneur, boasts over ten years of industry experience, specialising in marketing, business strategy, and e-commerce. Recognised as one of Forbes Africa’s 30 under 30 in 2021 and named one of the TOP 50 Global Leaders by PAYLEF the following year, Cleo is the founder of Nuecleo, a consultancy renowned for enhancing brand reputation, marketing, and sales revenue in the hospitality sector.
Iain Evans, Publisher of The Coffee Mag, is the owner & publisher at True North Media. With a decade of experience in publishing, Iain has observed the growth of South Africa’s coffee culture. He champions the specialty coffee scene through ventures like Creative Coffee Week and “A Shot in the Dark” coffee roasting event. Iain’s publications have gained international recognition, recently being shortlisted for 2 Sprudgie Awards and partnering with prominent coffee events worldwide.
WHAT’S
TASTY
IN 2024
As we get closer to this year’s Hostex, it’s a great time to look at some of the anticipated food and restaurant trends for the year ahead, as well as the bigger themes that will be shaping dining for the year ahead.
AFFORDABILITY
With diners increasingly conscious of their spending, restaurants must adapt to accommodate frugal lifestyles. This may involve initiatives such as enlarging portion sizes, introducing enticing specials, and implementing loyalty programs to retain regular clientele. Moreover, a potential shift away from fine dining towards more cost-effective options is foreseeable.
HEALTH AND WELLBEING
As individuals prioritise self-care, there is a growing emphasis on consuming nutrient-dense foods with perceived health benefits. Quality ingredients, including organically sourced produce and specialty items like
Lion’s Mane mushrooms and buckwheat, are gaining traction as consumers seek to balance stress with dietary choices.
SUSTAINABILITY
Concerns about the future of food drive a shift towards sustainable practices, such as regenerative farming and exploring alternative food sources. The emergence of cell-based meat products and the rising popularity of seaweed and “fin-to-gill” dining exemplify this trend, with potential mainstream acceptance of insect consumption on the horizon.
SNACKING EVOLUTION
Snacking is poised to replace traditional meals, driving
Beans and pulses are experiencing a renaissance, driven by their affordability, versatility, and nutritional value. Restaurants are innovating with bean-based dishes, offering indulgent options to cater to changing consumer preferences.
RISE OF BIG SHARING DISHES
demand for high-quality, gourmet snack options. Consumers seek snacks that offer health benefits and care in their preparation, reflecting a shift towards convenient yet nutritious eating habits.
HOT SAUCE CRAZE
The escalating demand for hot sauces signifies a growing interest in global cuisine and culinary exploration. Fueled by the success of media platforms like YouTube’s “Hot Ones,” consumers are incorporating hot sauces into home cooking, presenting opportunities for restaurants to diversify their offerings.
BEANS AND PULSES
Large sharing dishes are gaining favour, offering value for money and visually appealing experiences for diners. Restaurants are capitalising on this trend by featuring signature sharing dishes that encourage social dining experiences.
MUSHROOMS AS MEAT ALTERNATIVES
Natural alternatives like king oyster mushrooms are gaining traction as substitutes for processed meats.
Chefs are incorporating mushrooms into innovative dishes, catering to consumer demand for healthier, plant-based options.
SOUR POWER
Tamarind has been designated the 2024 Flavour of the Year by McCormick in its annual Flavour Forecast. With a fruity-sour profile, it pairs beautifully with chillies and can be used in beverages, relishes, chutneys and more.
FROM EFFICIENCY TO ECO-FRIENDLINESS:
EXPLORING
the latest equipment and technology trends
INNOVATIVE EQUIPMENT
Utilising state-of-the-art technology, smart kitchen equipment leads the charge in modern culinary operations. Equipped with features like built-in sensors that gauge food weight and adjust cooking times accordingly, these appliances ensure precise and efficient food preparation.
Prioritising energy efficiency not only aligns with sustainability objectives but also translates into significant cost savings for businesses. Induction cooktops and water-efficient dishwashers play a pivotal role in reducing electricity and water consumption, thereby lowering the kitchen’s carbon footprint and operational expenses.
In today’s tough environment, it’s little wonder that most of the new equipment and technology trends emerging in the hospitality space are geared towards operational efficiency and costeffectiveness. Let’s take a closer look!
In response to heightened hygiene concerns, touchless equipment has gained prominence. From automatic soap dispensers to germ-resistant doors and faucets, these innovations promote a safer dining environment by minimising the transmission of pathogens.
For versatile catering solutions, mobile equipment offers excellent flexibility. Grills, pizza ovens, and refrigeration units designed for outdoor events can be effortlessly transported and set up, ensuring seamless service delivery regardless of location.
SUSTAINABLE SOLUTIONS
In line with the global shift towards environmental responsibility, hospitality businesses are implementing on-site composting and recycling initiatives. By diverting waste from landfills and enriching soil quality, these practices not only reduce environmental impact but also enhance operational efficiency and cost-effectiveness.
Adopting eco-friendly materials for containers and serving solutions is another pivotal step towards sustainability. By minimising waste generation and promoting responsible consumption, businesses can appeal to eco-conscious consumers while contributing to a greener future.
The increasing adoption of multi-tap water dispensers underscores the industry’s commitment to reducing plastic waste. These versatile appliances offer various water options, including still and sparkling, from a single unit, thereby reducing reliance on single-use plastic bottles and promoting sustainable water consumption practices.
STREAMLINING THROUGH AUTOMATIONS
Leveraging technology, hospitality businesses are streamlining operations and enhancing customer experiences through innovative automations. Customised mobile apps simplify ordering and payment processes, offering convenience and efficiency to both patrons and staff.
Tablet ordering systems have emerged as a significant advancement, enabling customers to place orders seamlessly while minimising errors and wait times. Meanwhile, interactive digital menus empower diners with comprehensive information, facilitating informed decision-making and elevating the overall dining experience.
AI-driven solutions such as chatbots and feedback portals play a pivotal role in enhancing customer interactions and gathering valuable insights for continuous improvement. By leveraging data-driven analytics, businesses can adapt to evolving customer preferences and deliver personalised services, thereby fostering long-term loyalty and success.
For a closer look at some of the latest equipment and technology available on the market, visit the Technology Africa and Equipment Africa sections of the Hostex floor from 3 – 5 March. Some of the exhibitors include:
Vulcan
HOTEL VERDE’S
ECO SPA MEETS MULTIPLE
TOP TRENDS
The wellness trend continues to gain traction as more people prioritise their health and well-being – both physical and mental. Cape Town is a popular destination for wellness travel, and with wellness tourism growing at a rapid pace, demand for world-class facilities in and around the Mother City is on the increase.
In response, Hotel Verde, situated at the Cape Town International Airport, recently launched a luxury onsite spa facility, the Verde Vita Spa and Wellness Centre. The spa offers a wide range of traditional and innovative spa and wellness treatments, including a state-of-the-art infrared cabin which uses infrared light to detoxify and warm the body. All treatments are tailored to meet the individual needs of each guest.
Hotel Verde Cape Town Airport is Cape Town’s (and indeed, Africa’s) greenest hotel and a pioneer of carbon-neutral accommodation and conferencing. This groundbreaking hotel has been awarded a six-star Green Star certification from the Green Building Council of South Africa and is the first in Africa, and the sixth globally, to attain LEED Platinum status (Leadership in Energy and Environmental Design) for new construction. In addition, the hotel also received LEED Platinum certification for operations and maintenance, making it the first hotel in the world to achieve double Platinum certification.
LEADING SPA DESIGN TREND
international trends are moving towards eco spas – those that are adopting sustainable solutions.
The new Verde Vita spa facility meets this trend and has been designed in keeping with the hotel’s unwavering commitment to sustainable living and eco-friendly principles. The eco-spa offers a true sanctuary from the hustle and bustle of the city, and spa guests have access to the natural plant-filtered swimming pond as well as a jogging trail and outdoor gym surrounded by lush gardens, wetlands, and fynbos - allowing visitors to fully immerse themselves in the beauty and serenity of their natural surroundings while working towards their physical fitness, and emotional and mental wellness goals.
All of this, coupled with the menu of treatment offerings, as well as its prime location close to the airport, makes this new entrant to Cape Town’s wellness offerings a perfectly on-trend facility for the burgeoning eco-conscious health and wellness tourism industry.
However, Verde Vita does not just focus on tourists and travellers. Caron van Rooyen, General Manager of Hotel Verde, explains that they identified a need to target local Capetonians as well as nearby corporate businesses.
WORKPLACE WELLNESS
“The emotional and mental well-being of employees is more in the spotlight than ever before as organisations increasingly realise the important link between this well-being and reduced work stress, improved productivity, staff retention and overall company success.”
“Knowing this, we have launched a corporate wellness offering combining onsite conferencing and restaurant facilities, if needed, with the spa facilities and treatments. In addition, we will be launching three new offerings, including a convenient call-out service, rejuvenating Wellness Weekdays, and a rewarding Loyalty Card Programme,” explains Van Rooyen.
From 1 March, Verde Vita will provide a call-out service for businesses located within a 3-kilometre radius of the spa. Corporate clients can call and reserve specific treatments with a Verde Vita therapist, who will travel to their location to provide the service. Additionally, the spa has implemented ways to reduce costs for local customers, including a loyalty card program that offers discounts and complimentary treatments to frequent visitors. Furthermore, “Wellness Weekdays” will be introduced, which will offer a variety of special deals for pre-booked treatments during the week from 10 am to 2 pm. This offer will be available initially for March, with the possibility of extending it further.
SENSE OF TASTE CHEF SCHOOL
TO COLLABORATE WITH
B-WELL
“We are very excited to partner with Sense of Taste,” says Lunique Theunissen, Brand Manager of B-well. “It’s not just about introducing our range of oils, mayonnaises, and cooking sprays to the next generation of chefs. It’s about collaborating with a school that is passionate about education, with values that we share - that of sustainability, compassion and celebrating local ingredients.”
COLLABORATION
The Sense of Taste Chef School was founded 13 years ago and is led by Chef Peter Ayub together with Principal Debs Ayub and Sous Chef Byron Thebus who collectively bring over 35 years of experience in the food and hospitality industry to their training.
“When students join the Sense of Taste Chef School, it’s the very start of their food industry journey,” says Debs. “It’s our responsibility as educators to use products that we personally believe in, and to teach our students why the ingredients they use can have a direct impact on the environment, the local economy and – most importantly –their diners.”
Debs goes on to say that B-well’s excellent quality and reputation in the marketplace is something that they’re very excited to share with their students. “We believe that we’re a great match, with the same industry outlook – for us, we want to provide our students with the best education and life skills, and for B-well, to give consumers the option of canola-based, allergen-free alternatives to everyday products,” says Debs. B-well, which is owned by Southern Oil (SOILL), has a range of products designed for better living. These include their 100% GMO-free, locally-grown canola oil that has a neutral flavour, is endorsed by the Heart and Stroke Foundation South Africa and carries the CANSA Smart Choice Seal, and their eggless, dairy-free mayonnaises which are vegan-friendly and made with pea protein.
SOILL’s extra virgin olive oil African Gold has also come on board and will be supplying the school with its premium blend of proudly South African extra virgin olive oil, an
B-well is thrilled to announce its partnership with the Sense of Taste Chef School, based in Maitland, Cape Town. The collaboration will see B-well supplying the school and its community feeding programme with the complete range of B-well products, made from homegrown canola.
exciting opportunity for the brand to educate the students on the local olive industry and the exceptional oil that our country produces.
SUSTAINABILITY IS KEY
With state-of-the-art training facilities and just 16 – 20 students accepted per year, Sense of Taste Chef School’s focus is squarely on offering personalised, one-on-one training. “The most important thing for us is that a student is not a number,” says Debs. “Once you join the Sense of Taste Chef School, you’re part of a family.” Across its curriculum, the school prioritises ethical eating, utilising seasonal produce, nose-to-tail (or root-to-stem) eating and, most importantly, cooking with love and passion. Diners will find these traits very much on display at the school’s vibrant Urban Playground restaurant, which features global street food that’s packed full of flavour.
“I love teaching and sharing my knowledge of food,” says Chef Peter Ayub, who has had a colourful and exciting career that includes cooking in far-flung locales like Moscow, Istanbul and Bangkok, and cooking for esteemed guests such as Nelson Mandela, Beyonce and Vin Diesel. “For me, sustainable and ethical eating is absolutely key. We firmly believe in preparing our students to follow this ethos, and being able to teach our students and guide them to a better understanding of food is truly fantastic.”
COMPETITION TIME
To celebrate this partnership and to continue investing back into industry, B-well will run a competition that’s open to all who work – or are training to work – in the hospitality and food service industry. And the prize? B-well will give away a B-well Chef Frying Oil 20L bucket, B-well Mayonnaise hamper and a chef’s jacket! For details on how to enter, keep an eye on the B-well Facebook and Instagram page on @bwellfoods – the competition will open towards the end of February and close on 31 March 2024.
PANTRY BY MARBLE
EXPANDS INTO BEDFORDVIEW
Born during the Covid lockdown, Pantry has quickly emerged as a new way of dining, offering an element of fun and nostalgia for everyone to enjoy while providing restaurant-quality food and service in an incredibly easy way.
Pantry by Marble’s unique fusion of a takeaway, retail store, deli, and supermarket has redefined the culinary landscape, offering customers a one-stop destination for all their culinary needs. With the slogan ‘Fancy but easy’, Pantry has become synonymous with convenience, quality, and innovation.
The decision to expand into Bedfordview marks a significant milestone for the group as it continues to revolutionise the food retail industry. Additionally, Pantry is excited to announce plans for further expansion into other areas of Johannesburg, Pretoria, and Cape Town, bringing its unique concept to new communities across South Africa.
“We are thrilled to bring the Pantry experience to Bedfordview and beyond,” remarked Gary Kyriacou, Dino Constantinou, David Higgs, and Irene Kyriacou, Partners of the Marble Hospitality Group. “Pantry has truly become a labour of love for us, and we’re excited to see it grow and evolve. Our customers can expect the same level of quality, convenience, and innovation that they’ve come to love from our Rosebank location, with a few exciting additions.”
Pantry Bedfordview will offer an extensive range of products, including fresh produce, artisanal cheeses, premium meats, baked goods, gourmet pantry staples and handcrafted pastries. Additionally, customers can enjoy a selection of freshly prepared meals, sandwiches, and salads, perfect for on-the-go dining or leisurely meals at home. The nostalgic soft serve bar, which Pantry has become synonymous with, will also be available, providing customers with irresistible treats and indulgent delights.
Furthermore, patrons can indulge in restaurant-quality takeaway and sit-down meals, including pizza, pregos, burgers, and more. Pantry’s famous Donut Wednesday will continue to delight customers, offering a sweet midweek treat that has become a beloved tradition.
HISTORIC LANDMARK TO BECOME ARTIST RESIDENCY AND
Travellers are considering the impact of their trips, and are looking for better ways to respect the environment and the host communities they explore. In fact, a recent report shows 76% of tourists want to travel sustainably, and almost 50% of people are willing to pay a little more to support certified sustainable travel options.
BOUTIQUE HOTEL
Well-known historic landmark in Cape Town, The LENOX, is to be transformed into an artist residency and boutique hotel.
This groundbreaking initiative marks a pivotal movement in South Africa’s cultural landscape as it becomes France’s first artist residency established in a public-private partnership model. It will also create a unique boutique hotel, operated and managed by Newmark Hotels & Reserves, where guests can interact with transcontinental artists.
This announcement follows the signing of an official letter of commitment to solidify development plans between The French Ambassador to South Africa, Lesotho and Malawi, his Excellency David Martinon and MEMORIST’s Director of Corporate Development, Sophie Taïeb. MEMORIST, a division of MOBILITAS, is a preservation and heritage valorisation company.
Situated in the central Cape Town suburb of Gardens, The LENOX is one of the oldest buildings in the area dating back to 1897. It was originally designed as a hotel and will now be meticulously restored by MEMORIST into an upscale luxury, 47-room boutique property. Scheduled to open in 2026, the arts-focused hotel will offer a specialized restaurant and conference facilities. The existing parking lot will be restored as a peaceful garden for guests to relax in.
An entire floor of the hotel will be customized into a permanent art residence. This will draw talent from South Africa, the African continent and France and will provide a creative haven for up to nine artists annually. It’s location, in the heart of the cultural centre of Cape Town, a short walk from the Iziko South African National Gallery and other leading galleries and studios, will also ensure that the artists feel connected and are fully immersed during their residencies. Hotel guests will have the opportunity to directly interact with the artists, visit their studios and watch as their artworks take shape. The hotel will also display a changing array of original art produced by its resident artists.
“Newmark prides itself on creating bespoke hospitality experiences. We were drawn to this proposition for the value that it will add to our portfolio. We earmarked The LENOX as a possible future site a decade ago and are excited about the potential that this project poses,” says New Business Developer for Newmark Hotels & Reserves, Carl Haller.
“The overall project will be imbued with SA art, culture and craft – we envision it as a place for artistic expression and a meeting place for local people,” says Sophie Taïeb. MEMORIST has some background working with South African cultural institutions, such as Iziko and the Nelson Mandela Museum, and this will build on the strength of its work and relationships in the country.
CEO of Newmark Hotels & Reserves, Neil Markovitz, comments that he is confident that there will be strong demand for this visionary blend of art, culture, and hospitality.
“We are experienced in bringing beautiful historic buildings back to life and look forward to restoring the grandeur of this iconic landmark which is situated in a prime location in central Cape Town.”
“This is the first such residency we’re establishing in Africa. We’re very excited about the possibility of creating a modern, cultural experience within a historic environment,” says his Excellency, David Martinon adding that the project is in line with The French Institute of South Africa’s dedication to supporting local communities, fostering crosscultural dialogues, and nurturing creative talent.
LOCAL HOTEL EMBRACES COMPOSTING
Exemplifying a commitment to sustainable hospitality that goes beyond rhetoric, Protea Hotels by Marriott
Breakwater Lodge has introduced an innovative composting system, revolutionising the way food waste is managed and significantly reducing its carbon footprint. Unlike traditional waste disposal methods that contribute to harmful greenhouse gas emissions, the hotel’s composting initiative diverts food waste away from landfills, mitigating the release of 626kg CO2e per tonne of waste. Moreover, by preventing the production of methane – a potent greenhouse gas 84 times more harmful than CO2 –the hotel is leading the charge in responsible waste management.
The process involves meticulous separation of food waste, paper serviettes, kitchen paper, coffee grinds, and eggshells at the source. Bokashi, the composting agent, is skilfully layered over the food waste during mealtime shifts, with sealed drums containing the waste when not in use. Nightly, the drums are weighed for meticulous reporting before
being sent for composting. After five weeks, the resulting compost is used to nourish herb and vegetable gardens, fostering a sustainable cycle that epitomises the circular economy.
In the past year alone, the hotel has successfully converted a staggering 421kg of organic waste into nutrient-rich compost every month. Guests are able to not only savour the freshest culinary delights but also revel in the knowledge that their stay actively contributes to a positive environmental legacy.
With people eager for ways to travel more responsibly, and to make meaningful changes to help preserve the planet, it’s crucial for players in the hospitality industry to embrace the green revolution – both for the environment and their bottom line. While shifting to more sustainable business models can be challenging, there are some simple things hotel chains can consider adapting to better meet the changing expectations of conscious travellers.
