Success Swe e t
t as t e
of
Basheer Harnekar tells South Africa magazine more about the secret behind this second-generation family business’s success.
I
t’s about 90 degrees, the sun is beating down; it’s time for ice cream. Strangely enough today – 4 April – is the 119th anniversary of the ice cream sundae: A little factoid for you. I digress; Back to the point. It’s sweltering outside. I need refreshment. I need ice cream. Not just any ice cream will do. I need a Choc-o-Lina. Produced by Gatti Ice Cream, this delicious chocolate milk ice cream is what
140 www.southafricamag.com
I like to call a taste grenade. And it hits the spot when it’s hot, and when it’s not. That’s why, when given this assignment, I jumped at it. A chance to learn more about something I love. And it wasn’t long before I was salivating, over some pretty impressive stats: Gatti’s Lansdowne facility is over 10 000m2 and full of “cutting edge” equipment, it employs more than 300 permanent and casual staff, and it is the largest African owned Ice Cream Factory on the continent.