1ST QUARTER 2016
Countdown to Africa’s biggest food show begins STOP THE PRESS! IT’S STARBUCKS
Jamie Oliver
IN ASSOCIATION WITH
Why fast food is booming BUYERS’GUIDE INSIDE
2
Don’t we have enough character already? THE FIRST QUARTER OF 2016 HAS
franchisees—there is the final straw
HIT OUR COUNTRY HARD. And our
that puts them out of business: an-
economy —already affected by the
other price hike, or another round of
drought and general economic condi-
load shedding… But there is no deny-
'ons, and then sent into a tailspin by
ing that this is an industry in which
the plumme'ng Rand following the
opportuni'es for growth and innova-
abrupt axing of now-former finance
'on s'll abound.
minister, Nhlanhla Nene. PUBLISHER AND EDITOR
South Africans are survivors,
As if we needed any more proof of that, there is the news that
Hilary Ward
but really some'mes we have to ask:
Jamie Oliver’s restaurant brand,
082 330 1981
when will there be good news? They
Jamie’s Italian, is coming to South
say that living through adversity
Africa. Dare we hope that Jamie him-
builds character. Well, I don’t know
self will visit our shores for the launch?
hilary@rbmag.co.za
ADVERTISING SALES
about you, but I think I’ve got enough
I know Jamie Oliver has many
Hilary Ward 082 330 1981 hilary@rbmag.co.za
CONTACT PO Box 1346 Cresta 2118 Johannesburg +27 011 782 8636 088 011 782 8636 www.rbmag.co.za
character already. With crime and corrup'on
detractors—he is a guy you either love or find incredibly annoying.
scandals, food prices set to skyrocket,
When his early shows started I always
milk shortages and interest rate hikes
remember my mom being riveted to
it’s temp'ng some'mes to sink into
the TV, with my dad grumbling in the
the slough of despond.
background.
And yet… as I write, the invita-
But I confess that I’ve always
'on to the launch of the first Star-
had a bit of a crush on the Naked
bucks store in South Africa is in my
Chef—not in the roman'c sense so
inbox. And this issue is packed with
much, more in a sisterly way. And I do
other exci'ng developments that
admire his style of food and cooking,
speak of an industry that con'nues to
and the difference he has made in
boom, despite the general bust.
crea'ng awareness of healthy ea'ng
@restaurantbusinessmag @resbizmag
Restaurant BusinessTM magazine is published by Cimarron Media & Marke'ng
As always it must be acknowl-
Co. Reg. 2011/101976/07
edged that margins are 'ght, and for
reading this, Jamie—we welcome you
© Copyright reserved
many operators—independents and
to Mzansi with open arms!
and simple, good food. So if you’re
3
PUBLISHER AND EDITOR Hilary Ward 082 330 1981 hilary@rbmag.co.za
Restaurants
5
Restaurants in the news. ADVERTISING SALES Hilary Ward 082 330 1981 hilary@rbmag.co.za
CONTACT PO Box 1346 Cresta 2118 Johannesburg +27 011 782 8636
Cover Story
6
Jamie’s Italian is set to launch in South Africa
Features
8
What’s driving the boom in fast food and can it last?
088 011 782 8636 www.rbmag.co.za
Showtime
13
@restaurantbusinessmag @resbizmag
Africa’s Big Seven (AB7) 2016 newsleIer Food & Hospitality Arica 2016
Restaurant BusinessTM magazine is published by
Stop the Press
12
Cimarron Media & Marke'ng Co. Reg. 2011/101976/07 © Copyright reserved
S#$%&'($) *+ R)%*,#',-* B#%(-)%%.
The first Starbuck’s coffee shop has opened In Rosebank, Johannesburg
Buyer’s Guide
23
Your guide to the best industry suppliers
Make sure you get your limited edition printed copy
Chef
of Restaurant Business
Olympic chef Henrico Grobbelaar joins
magazine. Subscribe at www.rbmag.co.za or email
30
The Cullinan hotel
hilary@rbmag.co.za. To read Restaurant Business
4
online free send us an email
ON THE COVER: Whisky Creek Brands is set to launch
and we will mail you a link
Jamie Oliver’s restaurant brand, Jamie’s Italian, in South
to each new issue.
Africa later this year.
Is Gold Brands South Africa’s hottest food brand right now? FOLLOWING HOT ON THE HEELS OF ITS JSE ALT-X LISTING
this 'me the authen'c flavours of a UK fish and chip experi-
and 100-million BEE deal with Circle Food Group – still being
ence will deliver something a bit different in the restaurant
concluded at the time of going to press – Gold Brands Invest-
segment. We believe it will really appeal to all South African
ments announced that it has acquired exclusive rights to the
consumers, not just those who travel and know the brand.
Harry Ramsden’s British fish and chips brand in South Africa.
“As always, Gold Brands is commiIed to delivering
“The franchise will offer South Africans the authen'c
wholesome food at value for money prices and will leverage
Bri'sh chippie experience, using Harry’s secret baIer and
our logis'cs and supply chain to ensure that Harry Rams-
sauces,” says Gold Brands founder and COO Stelio Nathan-
den’s can delight all South Africans.”
ael. “It will be a fresh and lively addi'on to the restaurant
Gold Brands is best known for its Chesa Nyama take-
segment in this country, which is heavily dominated by
away brand, which has grown exponen'ally since its launch
American or home-grown franchise restaurants.”
by capturing the appe'te of the market for the authen'c
Gold Brands, which owns the highly-successful Chesa
‘shisa nyama’ street braai experience. The group also oper-
Nyama fast food braai brand, is no stranger to the fish and
ates The Original Blacksteer rib and burger steakhouse fran-
chips business. Nathanael is the original founder of the Fish
chise, as well as 1+1 Pizza, Wild Wings Chicken and Pitaland.
and Chip Co, which was later sold to Taste Holdings.
The group raised R25m lis'ng on the JSE AltX earlier
Says Praxia Nathanael, CEO of Gold Brands: “This is an
this year, and concluded a highly-publicised R100-million BEE
exci'ng development for us. We have previously proven how
deal with Circle Food Group, headed up by Hlumelo Biko.
popular fish and chips is with the South African market but
However the final nego'a'ons are s'll under way.
5
Naked pasta: Jamie’s Italian comes to town CHEF AND HEALTHY FOOD CAMPAIGNER, JAMIE OLIVER,
belief in good quality, honest, innova've and properly
and Whisky Creek Brands are proud to announce that the
sourced food, all of the produce used will be sustainable
first Jamie's Italian restaurant will soon be launching in
with very high welfare standards. Speaking about launching in South Africa he said “I
South Africa. Jus'n Divaris, Stephen Gersowsky and Symeon Yiallouris are the execu've directors of Whisky Creek and
can't tell you how excited I am to be bringing Jamie's Italian
will be the exclusive opera'ng partner for Jamie’s Italian in
to South Africa. Johannesburg is an incredible city with an
South Africa.
established food scene, so to be opening a restaurant here is
Jamie's Italian will open in Melrose Arch in 2016. A
a huge honour for me. Right now we're in the process of
partnership between Jamie Oliver and his Italian mentor,
recrui'ng a brilliant new team who will become part of our
Chef Gennaro Contaldo, Jamie’s Italian has won thousands
ever-growing Jamie’s Italian family. When we open the
of fans all over the world for its delicious and affordable
doors, we'll be serving up beau'ful, simple, great-value Ital-
food, friendly service and buzzing atmosphere. The menu is
ian food, all made with the very best-quality ingredients we
full of rus'c, Italian-inspired dishes with a Jamie twist, in-
can get our hands on.” Stephen Gersowsky, CEO of Whisky Creek Brands,
cluding bowls of beau'ful pasta that’s made fresh on site every day. Explaining the approach to his restaurants, Jamie
privilege. The concept was created to provide an affordable,
says: "I’ve always been a huge fan of Italy – I love the pas-
accessible experience in a casual, relaxed environment, ra-
sion of its people, the simplicity of their cooking, the incredi-
ther than high-end dining. Our aim is to be the most popular
ble produce and the big flavours. I never fail to get excited
restaurant in town – so great for families and a pit-stop for
about it. There’s nothing Italians love more than cooking an
shoppers or friends who want to share a quick bowl of pasta
incredible meal and siYng down with the whole family to
aZer work, as well the go-to des'na'on for special occa-
enjoy it, no maIer how rich or poor they may be. And that's
sions.
what we’re all about – making good food accessible and affordable for everyone.” The contract for the Melrose Arch premises has been
6
says, “Being awarded the Jamie’s Italian franchise is such a
“We all understand the responsibility that comes along with represen'ng this iconic brand in South Africa, and we believe that our passion, commitment, integrity and ded-
concluded with a view to open doors in the laIer part of the
ica'on to the industry will lay a solid founda'on for us to
year and further loca'ons are being explored across South
deliver on the expecta'on that comes with launching Ja-
Africa, with news to share soon. Built to showcase Jamie's
mie’s Italian.”
7
What’s driving the massive WITH ALL THE HYPE AROUND BANTING, YOU WOULD THINK
The annual turnover of the fast food industry in 2014
it would be a formidable foe to the local fast food industry.
was es'mated at a staggering R302bn. Furthermore, we are
But what impact, if any, is this dietary phenomenon having
seeing the expansion of fast food into previously-
on domes'c consump'on trends? According to Insight Sur-
disadvantaged parts of South Africa. Peri-urban and rural
vey's Fast Food Industry Landscape Report — which pro-
communi'es cons'tute a new market for the franchise in-
vides a dynamic synthesis of primary and secondary re-
dustry—one which is being unlocked by the development of
search — the impact of Ban'ng has in fact been minimal.
retail centres in these areas.
The industry is under siege from far more ominous
Increasingly, it is now the lower LSMs who represent
foes in the form of rising commodity prices, market satura-
the greatest poten'al for the growth of restaurant fran-
'on, hygiene scandals and load-shedding. Yet despite this,
chises, driven by the same factors applicable to higher LSMs,
fast food is growing exponen'ally — with local consumers
such as affordability, convenience, and value-for money.
increasing from 66% in 2009, to 80% in 2014. Individuals
This was ra'fied during one of our primary interviews
who have purchased fast food over a four-week period has
with Natalie Ruwers, Marke'ng Manager for King Pie, who
risen by close to 10 million within the last five years.
says low LSM consumers “are price sensi've, but don't mind
But given the aforemen'oned challenges, why is the
spending money on value.”
industry experiencing such phenomenal growth? According to Insight Survey, the mul'faceted answer
FAST FOOD PURCHASING TRENDS (BOUGHT IN PAST 4 WEEKS): 2009-2014
requires a nuanced understanding of the
90%
industry environment and market dynam-
80%
ics, and encompasses an array of compe''ve strategies underpinned by progressive
80% 70% 60%
71%
74%
78%
78%
66%
business acumen and consumer-centricity. 50%
Firstly, there is aggressive penetra'on by chained global players such as Burger King and Domino's into the local
40% 30%
market, as part of their con'nental expan- 20% sion plans. This, coupled with the rapid growth
10% 0% 2009
of resident global and local franchise stores is boos'ng market performance. There was a net growth of 134 stores in
2010
2011
2011
2012
2012
2013
2013
2014
2014
Total adults
31 418 675 32 962 328 34 037 887 34 066 621 36 448 883 36 932 000
na'onal footprint of 3 643 outlets (as of
Bought food
20 726 348 23 442 703 25 258 122 26 460 337 28 572 292 29 458 000
April 2015).
Source: AMPS. Graphics adapted from Insight Survey
2014, with the top 10 franchises having a
8
2009
2010
e growth of fast food in SA? We are also seeing reac've product differen'a'on strategies manifes'ng in
NUMBER OF FAST FOOD STORES IN SOUTH AFRICA (APRIL 2015) KFC
771
menu altera'ons to cater for the burgeonSteers
509
ing health trend. This hypothesis was confirmed by interviews with key industry stakeholders and academics who claimed that health trends in higher LSM markets
Wimpy Debonairs
Nando's
product responses, such as McDonalds'
Chesa Nyama
Together with drivers such as ICT,
382
Fish & Chip Co.
were forcing the craZing of compe''ve
recent partnership with Weight Watchers.
497
330 300 251
Chicken Licken
240
McDonald's
product innova'on, and IPOs and private
200 0
100
200
300
400
500
600
700
800
900
equity Involvement, it is easy to see that within the context of local market dynamics, Noakes' proph-
Source: Business Tech. Graphics adapted from Insight Survey
ecies are actually having liIle impact. Where they may have had some effect, is in the higher LSMs where the proportion of LSM 9 and 10 has dipped by 2% between 2009 and 2014. However, this needs to be understood in a context in which the local fast food industry is experiencing exponential growth. Furthermore, this may just be the start of an explosive upward trend, as addi'onal growth is forecast, with compound annual growth rate (CAGR) numbers expected to rise to 42-million by 2018. Whether this projected growth materialises, however, will largely depend on the efficacy of future compe''ve strategies.
134 NeI growth in franchise stores in 2014
R302bn Turnover generated
IT IS THE LOWER LSMS THAT REPRESENT THE GREATEST POTENTIAL FOR GROWTH, DRIVEN BY THE SAME SALIENT FACTORS AS HIGHER LSMS— SUCH AS AFFORDABILITY, CONVENIENCE AND VALUE FOR MONEY. THIS MAY JUST BE THE START OF AN EXPLOSIVE UPWARD TREND, AS ADDITIONAL GROWTH IS FORECAST, WITH NUMBERS EXPECTED TO RISE TO 42-MILLION BY 2018 9
HEALTHIER FOOD OPTIONS AT FAST FOOD OUTLETS THE FAST FOOD INDUSTRY LANDSCAPE Report provides a dynamic synthesis of primary and secondary research, including extensive interviews with stakeholders and industry experts across the value chain: from franchises to independent outlets, street traders, consumers, and academics. Some key ques'ons the report answers are: ●
What are the key factors driving the growth of local and global
100.0% 90.0% 80.0% 70.0% 60.0% 50.0% 40.0% 30.0% 20.0% 10.0% 0.0%
markets? ●
What are the local and global
90.5% Do you think there is a need for healthier food op'ons at fast food outlets? (n=336)
Yes No
9.5%
Yes
No Source: Gopaul. Graphics adapted from Insight Survey
industry challenges restraining market growth? ●
What compe''ve strategies are being implement-
FORECAST CONSUMER GROWTH RATE 2014-2018
ed at the local level? ●
What were the relevant global mul'-na'onal corporate franchises (GMCF) overall financial performances for 2014?
●
How are street food and independent traders able to compete for market share with GMCFs?
●
What are prospects for local retailers, and what were local consump'on trends between 2009-2014 for the industry?
●
What factors have contributed to the exponen'al increase in local consump'on in recent years?
●
What consumer trends are forcing reac've product differen'a'on strategies?
The 120-page PowerPoint report is available to purchase from Insight Survey. Contact info@insightsurvey.co.za or 021 045 0202 or go to www.insightsurvey.co.za. Source: Euromonitor. Graphics adapted from Insight Survey
HEALTH TRENDS HAVE AN IMPACT ON FAST FOOD TRENDS, BUT STRANGELY ENOUGH, THE IMPACT OF BANTING HAS BEEN MINIMAL. 10
11
Starbucks is here! TASTE HOLDINGS LAUNCHED ITS FIRST STARBUCKS STORE
as well as the vibrant Rosebank neighbourhood. “This store
AFTER THIS ISSUE HAD ALREADY GONE TO PRINT—SO OF
will not only offer amazing coffee and world-class customer service, it is a representa'on of our commitment to South
COURSE WE HAD TO STOP THE PRESSES TO BRING YOU
Africa through its localised design,” says Taste Holdings CEO,
THE FIRST PHOTOS. WE WILL WATCH THE DEVELOPMENT
Carlo Gonzaga. “We have taken inspira'on from rich local
OF THIS BRAND IN SOUTH AFRICA WITH INTEREST.
colour paleIes and designs, with materials and artworks produced by local ar'sans.” Artworks in the store include the woven leather ceil-
STARBUCKS HAS ARRIVED IN SOUTH AFRICA, WITH ITS first store opening in Rosebank, Johannesburg. Opened by Starbucks Coffee Company and Taste Holdings, it is located at the corner of Cradock and TyrwhiI Avenues in Rosebank. The store has a unique design and offers a wide range of Starbucks beverages and food, including Starbucks ethicallysourced 100% Arabica coffee. The Rosebank store combines inspira'on from the very first Starbucks store, located in Pike Place in SeaIle, US,
ing panels that pay homage to the South African tradi'on of basket-weaving and a 3D recreation of the famous Starbucks siren in wood. For the coffee connoisseur, the store hosts an in'mate coffee theatre and tas'ng experience with its Starbucks Reserve Bar. The Reserve Bar offers single origin, small batch coffees sourced from around the world, with a variety of brewing methods including Syphon, Pour-Over, the Clover™ brewing system, and all espresso beverages will be made with a Black Eagle espresso machine. Starbucks sources coffee from nine African countries, and two of the first on offer will be Burundi Morambi and Kenya Kaganda.
12
Your invitation to Africa’s biggest food and beverage show INNOVATION IS THE KEY TO SUCCESS IN
Of par'cular interest to the hospitali-
the restaurant business. And for restau-
ty trade is the FoodBiz Africa sector, which
rants, chefs and caterers seeking out the
showcases foodservice products, ingredi-
latest new products, new ideas, new trends,
ents, services, technologies and equipment.
new ingredients and new technologies,
Africa’s Big Seven is the ideal venue for en-
there is no beIer place to be in June than at
trepreneurs, small business owners and
the Africa’s Big Seven (AB7) show.
independent retailers to discover new prod-
Africa’s Big Seven (AB7) is not only
ucts and suppliers, and for manufacturers to
the biggest food and beverage show in Afri-
find new customers and markets. AB7 ena-
ca, but the only exhibi'on that is truly pan-
bles every par'cipant to gain valuable in-
African and interna'onal – last year
sights into the latest trends and tastes in the
aIrac'ng over 14 000 visitors and exhibitors
world food industry.
from 50 countries. Not merely a show where you browse the aisles, Africa’s Big Seven (AB7) is a truly effective business networking platform for businesses both big and small – bringing together thousands of buyers and suppliers – especially in the opportunities it provides as a springboard into the lucrative African market. The major aIrac'on of Africa’s Big Seven is that it combines seven food and beverage industry categories into one massive expo, covering all aspects of the global food and beverage industry ‘from farm to table.’
13
dmg events acquires ExhibiIon Management Services (EMS) ONE OF THE WORLD’S LEADING EVENT COMPANIES, dmg events, recently announced the acquisi'on of long-established Pan-African exhibi'on organiser Exhibi'on Management Services (EMS), headquartered in Johannesburg. dmg events is a wholly-owned subsidiary of the Daily Mail & General Trust plc, an interna'onal poraolio of digital, informa'on, media and events businesses. Geoff Dickinson, CEO, dmg events, said: “This acquisi'on is part of our strategy to become key event players in Africa. EMS offers a strategic hub in Africa’s largest economy.” EMS adds five shows to the existing portfolio of dmg events, including Africa’s Big Seven (AB7), the continent’s biggest food and beverage industry trade expo; and SAITEX, a non-food retail exhibition. The Johannesburg-based company is now known as dmg: EMS Africa and is headed up by vice -president, Chris'ne Davidson, repor'ng to dmg events’ Middle East, Asia and Africa division. The division also produces other events of interest to the restaurant and hospitality industry in Africa—including INDEX, an interiors event in Dubai, and The Hotel Show, the biggest hotel and hospitality event in the Middle East. “We can build significantly on the exis'ng successful EMS events and already have plans to grow the business with fresh launches supported from our new Johannesburg hub.
14
Why you have to be there 1
Africa’s Big Seven (AB7) is the con'nent’s biggest—and only truly interna'onal—food and beverage expo, aIrac'ng over 300 exhibitors from 50 countries, including South Africa and the rest of Africa (ROA).
2
The show features seven exhibi'ons in one, to encompass the whole spectrum of food and beverages, from hospitality and catering to retail and packaging.
3
Africa’s Big Seven (AB7) features more new products, ingredients, technologies, ideas and opportuni'es to be found in one place than any other forum.
4
This year, the show includes a free three-day conference — The Food Forum— including speaker presenta'ons and panel debates on some of the hoIest topics affec'ng the food industry.
5
Africa’s Big Seven organisers, Exhibi'on Management Services was recently acquired by dmg events, one of the world’s leading events companies. dmg:ems africa is able to leverage synergies within the group to make Africa’s Big Seven even beIer.
6
Not just a show where you browse, AB7 has proven to be an effective business networking platform for businesses both big and small.
7
Because your competitors will be there, snapping up all the best ideas. FoodBiz Africa, the hospitality segment of the show attracts the most interest, growing exponentially every year.
15
What the exhibitors say FRIGOGLASS, A GLOBAL LEADER IN ICE COLD
UAE SNACK PRODUCER SIGNATURE SNACKS IS NUTS
merchandisers (ICM) is one of the many exhibitors
About Africa's Big Seven (AB7). The snack company
that have confirmed their par'cipa'on in the 2016
plans to launch its range of food products and
AB7 show. “Last year’s show was a major catalyst
snacks to the African market at the show in June—
for securing new customers
aiming for up to 35 new export markets. Signature Snacks was launched in 2013 and
and genera'ng leads in both local and interna'onal mar-
has grown rapidly to now supply more than 60
kets,” says product manager,
countries with its unique product line, including
Richard Amlima.
biscuits, cookies, crackers, baked chips, wafers and
“Following the exhibi'on, we
premium Skoops Cubes, which are pomegranate-
were able to supply a num-
and orange juice-infused berries and nuts. “AB7 is a perfect exhibi'on for producers
ber of customers with specialised coolers designed
looking to establish themselves in Africa or expand
specifically for beer prod-
their markets,” said Chris'ne Davidson, vice-
ucts.” Frigoglass will be
president of dmg: EMS Africa, organisers of AB7. “It
showcasing some of its new
allows exhibitors to meet new
products at AB7 2016.
distributors and find business
“We have a new range of beverage coolers with eye-catching design and ultra-low energy con-
gion.”
sump'on,” adds Amlima. “These fancy new coolers
Signature’s
tend to increase beverage impulse sales in outlets
GM Mazen
and also offer the lowest total cost of ownership.”
Nabulsi says,
Local engineering soZware development
16
partners across the re-
“We will be showing some amazing new products
company Xpitec plans to showcase its Xemote IoT
at AB7, such as Skoops Nut Cubes—a mixed nut
(Internet of Things business intelligence plaaorm), a
crunch with either pomegranate or orange-
generic cloud-based remote monitoring system,
infused cranberries—and Zayna Dates stuffed with
providing real-'me no'fica'ons and historical data
almonds and a milk chocolate coating. Our fin-
analysis. “Thanks to AB7 last year, we benefited
ished products contain no artificial colours, artifi-
from networking, poten'al partnerships and some
cial flavours, trans-fats or preservatives, which
unexpected marke'ng and leveraging spin-offs,”
gives a clear indication of the quality of our raw
says BDM, Rupert van Zijl.
materials.”
The next seminar is around the corner so come and join us! The first speaker for the day is Charmaine Ellis who is a franchise marke'ng specialist - Charmaine is discussing the issues to con-
Agenda
May 10 2016
sider in evalua'ng your adver'sing agency.
Our second speaker is John Sanei who has over 20 years experience in South Africa, Europe and the UAE. His experience has given him a deep understanding of retail, skincare, hospitality and financial services.
MC:
07h00 to 08h00
Arrival and serving of hot breakfast
08h00 to 08h30
Charmaine Ellis - Considera'ons in evalua'ng your adver'sing agency
08h30 to 09h15
John Sanei - How to stay relevant and profitable in this ever changing world
09h15
Lucky draw and close
Paul Rotherham
Venue: Mike’s Kitchen, 298 Main Road, Bryanston Cost:
Members R100, Non-members R200
Contact: www.fasa.co.za
17
FOOD & HOSPITALITY AFRICA 2016
Find a melting pot of food, drink and hospitality at F&HA THE INAUGURAL FOOD & HOSPITALITY AFRICA SHOW 2016
New Product Showcase
IS THE FOOD, DRINK AND HOSPITALITY TRADE EXPO FOR
This is your ideal one-stop display featuring the latest, great-
PAN-AFRICA. THIS EXPO IS THE ULTIMATE INDUSTRY
est and most innova've products from the top exhibitors at
MELTING POT AND LEVERAGES THE SYNERGIES, SIZE AND
Food & Hospitality Africa’s IFEA expo. If your 'me is limited,
SCALE OF TWO INDUSTRY HEAVYWEIGHT EXPOS, NAMELY
make this your first stop en route to iden'fying which stands
TH
IFEA AND HOSTEX – NOW IN ITS 30 YEAR. The show will take place at the Gallagher Conven'on Centre in Midrand, from May 3 to 5 2016 from 9am to 5pm daily.
to visit at the expo. View our glass-enclosed product displays and find out what’s hip, happening and hiYng the spot in the retail, wholesale and foodservice sectors.
This grand venue will easily accommodate both shows in one day, co-located on one floor for a seamless exhibi'on which will integrate thousands of visitors and exhibitors from the food, drink and hospitality sectors. The show will be open to industry students on May 5 from 2pm to 5pm, provided they have a consent leIer from their lecturers. Prams and visitors under 18 are prohibited.
The Skillery Be inspired by celebrity chef demos and sizzling compe''on ac'on at The Skillery. Plan some networking 'me in this hub of ac'vity as the South African Chefs Associa'on serves up their renowned hospitality, and a taste of the art and science of cookery.
There are a delectable variety of features on the Food & Hospitality Africa menu, including:
The Compe
on Zone
With cook-offs by the likes of City & Guilds, Excella, Lucky Host-ED Host-ED seminars take place daily for the dura'on of the expo, covering an array of topical issues from trends to food safety and more. This is your chance to gain insight into the
Star, McCain Foods and Unilever Food Solu'ons, expect to see the hoIest of the hot showing off their skills. This is the place to be if you are keen to learn and be inspired by the sheer talent of SA’s chefs.
trends, technologies and tac'cs of the future across the food, drink, foodservice and hospitality sectors. Located on the floor of the expo, seats carry no cost and are allocated on a first-come-first-served basis. Visitors are encouraged to 'me their visit to Food & Hospitality Africa in a way that enables them to take advantage of the topics which are of greatest interest to you – be inspired, mo'vated, educated and informed with Host-ED. 18
Global Pizza Challenge Watch the country’s most crea've creators of pizza in the annual Global Pizza Challenge. Formerly a Hostex fixture and run in 16 countries across the world, this series of mouthwatering pizza cook-offs con'nue in 2016 at the Global Pizza Challenge Africa. With a cash prize of R15 000, there’s no beIer incen've to showcase a passion for pizza-making.
19
FOOD & HOSPITALITY AFRICA 2016 Tea & Coffee Africa
EXHIBITOR SHOWCASE
An arena characterised by a myriad of players, products and services and the poten'al to generate strong sales revenue with the right partner, Tea & Coffee Africa is your go-to point for everything you’ve ever wanted to
Tasha’s Fantas'c Fudge is a hand-
Con'nental Foods is a small family-run
know about this thriving warm bever-
craZed product fashioned from a just
business started by James Nunes and
age sector. Join the Speciality Coffee
block of buIer and A bag of sugar.
Rui Ribeiro in 2010, which supplies a
Associa'on of South Africa (SCASA) as
Tasha’s is run by a qualified Cordon
unique, authen'c Portuguese mari-
they present the Regional Barista
Bleu Chef who has a knack for mar-
nade. This versa'le sauce is full of fla-
Championships, where you’ll be enter-
ke'ng. As the growth and demand for
vour with just the right amount of
tained by the hoIest, most aroma'c
the product has developed over the
bite—to give all meats, chicken, fish
skills and talents from six of the coun-
years, Tasha’s has expanded into more
and shell fish a delectable flavour—
try’s leading baristas who will compete
diverse markets. In joining Food &
whether on the braai, grill or roas'ng.
in four categories: Barista, LaIe Art,
Hospitality Africa 2016, Tasha's Fantas-
Already used by many restaurants and
Cup Tasters and Aeropress.
'c Fudge is looking to expand even
home cooks, the sauce has quickly
further. Go to www.tashasfudge.co.za
grown in popularity, and is now also
for more informa'on.
stocked by major retailers.
For further informa'on and to preregister for hassle-free entry, go to www.foodandhospitalityafrica.co.za or contact Specialised Exhibi'ons on 011 835 1565.
The show will be open from 9am to
Mobelli Outdoor Furniture specialises
Duchess is a corporate uniform suppli-
5pm daily. Pre-register on
in outdoor living. In addi'on to supply-
er based in South Africa. Over the last
www.foodandhospitalityafrica.co.za.
ing the tradi'onal all-weather engi-
71 years, Duchess has provided supe-
Culinary students may enter with con-
neered wicker furniture suitable for
rior quality business wear and uni-
sent leIers from lecturers, on May 5
gardens, pa'os, verandas and pools;
forms to the corporate, service, medi-
from 2pm to 5pm. Secure parking is
Mobelli also supplies shade parasols,
cal, chef and beauty sectors. Choose
provided at a cost of R20 per vehicle.
gas and electric heaters, illuminated
Duchess to enhance your corporate
Prams and people under the age of 18
planters and various accessories that
image and to ensure your employees
are strictly prohibited. For any further
make outdoor pa'o living a pleasant
project pride, professionalism and
queries, contact Specialised Exhibi-
experience. Mobelli imports products
confidence. High quality, stylish uni-
'ons Montgomery on +27 11 8351565
from many countries, and buys and
forms and workwear create the right
or for more informa'on, send an
manufactures many of its products in
impression of your business in all your
email to kerayshap@specialised.com.
South Africa.
dealings with customers.
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The only catering equipment partner you will ever need 23
SIGN UP FOR OUR EMAIL NEWSLETTER, TO GET NEWS AND GREAT DEALS ON CATERING EQUIPMENT AND COMMERCIAL REFRIGERATION. PHONE 011 334 4227 OR EMAIL SALES@CATERWEB.CO.ZA
CATERWEB’S VAST SELECTION OF CATERING EQUIPMENT— FEATURING ALL THE TOP INTERNATIONAL BRANDS—IS EVERY CHEF AND RESTAURATEUR’S DREAM. PLUS, OUR VIRTUAL SHOWROOM ALLOWS YOU TO SHOP AROUND—ONLINE— WITHOUT HAVING TO RUN AROUND.
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Suppliers of Catering Equipment & Commercial Refrigera'on Cdefghij fklhmnfie ho epf ohijqf rhjjfoe hisfoenfie hi epf ofe-lm tuoe uv d gfoedlgdie— ou wul xui’e ydie zloe diw tdefghij fklhmnfie olmmqhfg; wul ydie di f{mfge mdgeifg hi wulg rlohifoo, ypu yhqq uvvfg epf rfoe hiefgidehuidq rgdixo de epf rfoe mghtfo, do yfqq do d ofdnqfoo elgi|fw ofgshtf, dix dvefgodqfo tunnhenfie epde yhqq qdoe epf qhvfehnf uv epf fklhmnfie heofqv.
CATERWEB SUPPLIES ALL OF THE LATEST BRANDS OF
CaterWeb offers the best in service and in-
quality catering equipment and commercial refrig-
dustry awareness, and—most importantly—
era'on to the hospitality and foodservice industry
supplies interna'onal brands of kitchen equipment
throughout South Africa and other African coun-
to enable your business to succeed.
tries.
CaterWeb always strives to provide best We supply commercial catering equipment to
value for money. We review our products and
restaurants, bakeries, butcheries, hotels, cafés, fast
prices to ensure that you receive a wide selection
food outlets, bars, biltong shops, game lodges, cater-
of reputable local and international brands at
ers, and all other types of retail and foodservice es-
competitive prices.
tablishments. Our dedicated, qualified sales team has the
Our extensive product line includes, but is not limited to: fryers, grillers, ovens, bain maries, blend-
knowledge and exper'se to assist with your cater-
ers, mixers, ice machines, mincers, sausage fillers,
ing and refrigera'on equipment needs. We don’t
bandsaws, slicers, toasters, beverage coolers, display
just sell products: we provide a service , and believe
fridges, under-bar fridges, extraction canopies, and
in building long-term rela'onships with our clients.
custom-built cold rooms and freezer rooms.
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Today, 'me is money. In catering to the needs of cus-
How to get perfectly toasted buns
tomers, CaterWeb provides a unique virtual showroom, showcasing our extensive range online for your convenience.
BY STANA PEETE, CATERWEB
This enables you to plan and design your kitchen without leaving the office. No need to physically shop around for equipment: our online showroom provides you with a “one-stop” shopping experience, including pictures, descrip'ons and specifica'ons of all of our products, to facilitate hassle-free delivery right to your door. If you are in the market for any type of catering equipment, or are just shopping around, please visit our website www.caterweb.co.za for the best prices, or our new showroom at 56 Heidelberg Road, Johannesburg.
WHO DOESN'T ENJOY A TASTY BURGER ON TOASTED BUNS? I'm sure that's all of us. Restaurants that serve burger meals are in a very compe''ve industry because their burgers must be beIer and very tasty. In addi'on, you need to have consistency when it comes to the delivery of the burger meals. What you serve to one customer today needs to be the same when you serve it to another customer next week. One way to guarantee consistency is to invest in quality catering equipment which has measures and 'mers in place such as the Anvil Ver'cal Bun Toaster. The Anvil Ver'cal Bun Toaster is an ideal piece of catering equipment that has a compact small footprint so it can be placed on a countertop in any sized kitchen. The twin feed system allows you to prepare twice as many buns because you can feed two buns into the machine at a 'me un'l it is full. This bun toaster has 6 posi'on thickness seYngs that control the toas'ng process and hea'ng surface. It has a heavy duty stainless steel wire conveyor system that is durable and reliable for daily use. For smooth opera'on, this bun toaster is manufac-
WE DON’T JUST SELL PRODUCTS: WE PROVIDE A SERVICE TO OUR CUSTOMERS, AND BELIEVE IN
tured with precision cartridge bearing conveyor shaZs. It also includes a reversible bun exit chute and Teflon release sheet that fits over the plate element. Once you know the perfect heat seYng for your buns, you can use the same seYng at all 'mes so that buns
BUILDING RELATIONSHIPS WITH OUR CLIENTS—OFFERING OUR
are toasted evenly and consistently every day. A perfectly toasted bun brings out all the flavours of the burger. This catering equipment is able to give you con-
EXPERIENCE AND EXPERTISE TO HELP YOUR BUSINESS SUCCEED.
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sistently golden-brown buns with a seared finish. It is this seared finish that minimises the amount of juices soaked up in the bun, thus the burger will stay firm and delicious.
TOP LOCAL & INTERNATIONAL BRANDS, BEST PRICES
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BUYER’S GUIDE MANITOWOC LAUNCHES MERRYCHEF INNOVATIONS
KFC TEAMS UP WITH DORITO’S FOR EXTRA CRUNCH
For busy caterers looking to save 'me but s'll serve quality
Popular global brands, Doritos and KFC recently joined
food, then the Merrychef eikon® series is sure to be of inter-
forces to introduce the
est. Manitowoc Foodservice is excited to showcase its latest
Jacked Up Double Crunch
product innova'on from the brand – the Merrychef eikon
Burger to the restaurant’s
e2s. The smallest high-speed oven combines three heat
delicious menu line up.
technologies to provide cooking 'mes up to 20 'mes faster
This addi'on to the
than a conven'onal oven, and is ideal for any opera'on
menu is a bigger ver-
wan'ng to prepare fresh, hot food on demand where space
sion of the Jacked Up
is at a premium. The
Crunch Burger and double in size. It is aimed at fans of both
eikon e2s is the ideal
Doritos and KFC seeking a more adventurous and daring
way to cook, reheat,
taste. The bold addi'on of new Doritos Jacked Smokin’ Hot
toast and bake a wide
BBQ chips adds a powerful flavour punch to the burger,
range of food items
which is made up of two spicy KFC chicken fillets with cheese,
such as toasted sand-
tomato, leIuce and smoking BBQ sauce dressing. The part-
wiches, pizzas and
nership gives fans of both brands the opportunity to enjoy
wraps.
two of their favourite tastes at once.
NO NAILS OR GLUE NEEDED WITH VAN DYCK’S LVT FLOORS
IT’S CRUNCH TIME FOR CANDEREL
Van Dyck’s new verso click luxury vinyl plank flooring now
Dust off your sugar bowls. Shine your silver sugar spoons.
offers interior designers and businesses an exci'ng new
Now toss out your sugar. Canderel is puYng the crunch
flooring op'on that takes style to a whole new level of con-
back into sugar
venience. Two of the chief benefits are ease of installa'on
-free
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living.
and the fact that no glue or
New Canderel
nails are needed unlike other
Crunch
flooring op'ons in the mar-
revolu'onary
ketplace. Verso flooring is
new sweeten-
specially designed for quick
er that looks
and trouble-free installa'on.
and tastes just
Each piece simply locks di-
like
rectly into place, giving the
without the kilojoules. Available in two variants, Sucralose
same stunning aesthe'c look
and Stevia, Canderel Crunch is made with the best-quality
as a tradi'onal installa'on.
ingredients and designed to fit seamlessly into a sugar-free
Verso is ideal for both light
lifestyle. Canderel Crunch’s sugar-like texture and free-
commercial and heavy resi-
flowing nature also makes it perfect for baking, giving cakes
den'al applica'ons.
and biscuits that perfect sugary-crunch texture.
is
a
sugar,
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HENRICO GROBBELAAR, THE CULLINAN OLYMPIC
CHEF
HENRICO
GROBBELAAR
HAS
JOINED
”To be a chef, you must have a tenacious personality
Southern Sun’s The Cullinan hotel—and his first order of busi-
because the industry is a demanding one that requires a
ness is revamping the breakfast menu.
high level of commitment and effort if you want to succeed.
Grobbelaar is one of South Africa's most crea've and
It is a crea've craZ and you must be able to take cri'cism.
celebrated young chefs with a long list of accolades and an
The hours are long and the environment is hot, fast and
enviable resume, which includes: Sunday Times Chef of the
noisy, but the rewards are high”, advises Henrico.
Year 2009; San Pellegrino Interna'onal Young Chef of the
Grobbelaar started out qualifying as a polymer engi-
World 2009; Execu've Chef to the World Economic Forum in
neer, but the white coats were calling him, and he swapped
Switzerland 2010; 2010 FIFA World Cup; Captain of the
engineering for the unlikely joys of “peeling vegetables for
South African Culinary Olympic Team 2008- 2012 and part of
three years” under Australian chef Michael Bridgeman. He
the na'onal culinary team since 2005.
then joined Garth Stroebel and Paul Hartmann at what was then their brand new South African Culinary Academy, and graduated top of the class. Under chefs Stroebel and Hartmann, the world of cuisine revealed itself to be every bit as rich and exac'ng as he had an'cipated. “I am grateful that I was taught by respected industry chefs Garth Stroebel and Paul Hartmann, who stood at the work counter with me. Their commitment to my success con'nues to this day. The repe''on and drills of the basics have given me an excellent plaaorm from which to build my repertoire and career.” Grobbelaar is preparing to represent South Africa in the Culinary Olympics in Germany as part of the Na'onal Culinary Team this October. The Na'onal Culinary team is a division of the South African Chefs Associa'on (SACA). Led by chef Heinz Brunner, the team comprises seven chefs, who will have six hours to prepare their threecourse menus to serve 110 people, under the scru'ny of thousands of spectators and interna'onal judges from around the world.
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