DA I LY NEWS
AFRICA HOSPITALITY WEEK 24 – 26 JUNE 2018 GALLAGHER CONVENTION CENTRE
WELCOME
B R O U G H T TO YOU BY
HOSPITALITY LEADERSHIP FORUM DAY 1 PROGRAMME
consultants from the burgeoning middle east region, Mr Martin Kubler. A first of its kind Housekeepers Challenge – offering an opportunity to bring to the fore those unsung heroes and backbone of the hospitality industry. Café Culture hosted by Wayne Burrows from Rebel Coffee Consulting and convener of the SA Gin Society which will showcase the latest tips and tricks in the world of beverages supported by Liquid Concepts and Promix. The one and only Global Pizza Challenge has chosen this platform as the competitions host partner and this is the premier showcasing of pizza craft and innovation – judged by a very elite group of chefs … all this is alongside a variety of other activations, demos and hosted functions
Brad Hook
Dear colleagues, On behalf of dmg events, welcome to the show! The event mix has been specifically designed to offer a variety of local and international business solutions, new knowledge and networks – spending time at Africa Hospitality Week may just be the most productive three days of your whole year! Some of the highlights of the show this year include: An expanded conference programme for hospitality leaders, hosted by one of the most forward-thinking hospitality
Our organizing team is on-site and available throughout so stop by and let’s have a coffee. Kindest Regards, Brad Hook, Divisional Director, dmg events
TIMES
TOPICS
10:00
WELCOME ADDRESS Deputy Minister Elizabeth Thabethe, Deputy Minister, Department of Tourism
10:15
KEYNOTE: EMPOWERING WOMEN IN HOSPITALITY LEADERSHIP Panelists: Dorcas Dlamini Mbele, Group sales director, Protea Hotels by Marriott | Judi Nwokedi, COO, Tourvest | Karen Terrel-Kramvis, Group GM, Sun International
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AFRICAN HOSPITALITY TRENDS AND OUTLOOK: WHAT DOES THE FUTURE HOLD? Panelists: Debbie Merdjan, CEO, Camelot Group | Christy Tawii, Senior research analyst, Euromonitor International | Rudi van der Vyver, CEO, SAACI | Tshifhiwa Tshivhengwa, CEO, FEDHASA | Gillian Saunders, Deputy CEO, Grant Thornton | Victor Tharage, Director general, National Department of Tourism SA
13:00
TOURISM AND LEISURE: WHY THE DESTINATION IS ALL ABOUT THE EXPERIENCE Panelists: Calvin Boia, Head of group marketing, Verde Hotels | Karin Sieberhagen, Sales & marketing manager, Serena Hotels, Safari Lodges and Resorts | Miller Matola, Founder & CEO, Millervest Investments and Business Advisory | David Barillot, Sales & marketing director, Four Seasons Hotel, The Westcliff
15:00
F&B STRATEGY: BACK TO BASICS FROM THE STREET TO THE TOP HOTELS Moderator: Martin Kobald, Vice president, World Association of Chefs Societies Panelists: Blake Anderson, Complex executive chef, Monte Casino, Tsogo Sun | Yoshan Naidu, Executive chef Intercontinental OR Tambo | Lorraine Jenks, Sustainability Facilitator, Greening, Ethical Food Activist and Climate Change Leader | Anton de Villiers, Executive chef, The Country Club, Johannesburg | Stuart Cason, Executive chef, Hilton Hotel Sandton | Jane-Therese Mulry, Executive chef, The Saxon Hotel | Matthew Foxon, Executive chef, 54 on Bath Hotel
FOOD LEADERS FORUM DAY 1 PROGRAMME TIMES
TOPICS
11:00
OPENING REMARKS BY CHAIR Mathew van den Honert Director, Cereus SA
11:20
KEYNOTE: WOMAN LEADERS IN FOODSERVICE Speaker: Wendy Alberts, Chief Executive Officer, The Restaurant Association of South Africa (RASA) THE FUTURE OF FOOD IN A CHANGING WORLD
11:50
PREPARE TO SAVE WATER AND YOU WILL SAVE YOUR BUSINESS Panelists: Joep Schoof, General Manager Spier Hotel & Leisure
12:20
CLIMATE CHANGE AND FOOD SECURITY: CAN WE SURVIVE AND THRIVE? Speaker: Rose Grealy Kransdorff, CEO: Econocom Foods Owner: e’Pap Technology | Leigh Hildyard, Programme policy officer, United Nations World Food Programme | Dr. Jemina Moeng, Chief director: Food Security, Department of Agriculture, Forestry & Fisheries
DOWNLOAD THE SHOW APP NOW! Make the most of your visit to Africa Hospitality Week 2018. The app is designed so buyers in the retail, trade and hospitality sectors can get the most of their visit to the following shows:
FOOD SAFETY: WHERE ARE WE HEADED? 13:00
Africa’s Big 7 The Hotel Show Africa SAITEX Africa
R364 MASTERCLASS: REGULATIONS GOVERNING GENERAL HYGEINE REQUIREMENTS FOR FOOD PREMISES AND THE TRANSPORT OF FOOD Dumisani Mnkandhla, Food safety consultant & trainer - Gauteng Entecom | Thea Laufs, Lead Auditor, LTL | Mutsa Rwasoka, Technical specialist - Education & regulatory consulting Merieux NutriSciences | Shane Rimmel, Director, Food Consulting Services | Linda Jackson, Director, Food Focus SA COFFEE WITH THE PROFS
Schedule meetings, view the educational content, book the conference and check updates on the live programme for competitions, search for exhibitors, products, latest show updates, see what’s trending and so much more.
15:30
Search Africa Hospitality Week on your Apple or Android device!
COFFEE WITH THE PROFS: LISTERIA WHERE ARE WE NOW? WHERE ARE THE WEAKEST LINKS IN THE CONTAMINATION CHAIN? Moderator: Linda Jackson, Director, Food Focus SA Panelists: Professor Lise Korsten Co-director of DST-NRF Centre University of Pretoria | Professor Elna Buys, Head of department: food microbiology and safety University of Pretoria
HOSPITALITY RANGE BY
VILLEROY & BOCH Premium brand of tableware, cutlery and glass collections. AVAILABLE AT
Sanders South Africa the softer side of german engineering
DAY 1
33 Salt River Road Salt River Cape Town 086 123 4448
Reverchon Afrique Bosveld Centre R40 Klaserie Street Hoedspruit 073 226 2533
thesofterside.co.za
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AFRICA HOSPITALITY WEEK
NEAR-WATERLESS LAUNDRY SYSTEM PROMISES SUSTAINABLE FUTURE FOR HOTELS
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technological innovation in laundry systems that results in savings of up to 80% in water and 50% in electricity is now available in South Africa, promising sustainable solutions for the hospitality sector. While Cape Town’s Day Zero was narrowly averted, the South African hospitality industry remains forever changed and the quest for innovations that help reduce water and energy consumption has begun in earnest. From desalination plants to leak detection and control mechanisms, South Africa is turning to technology for answers. Utilising ground-breaking technology to replace 80% of the water conventionally used in a washing machine with polymer XOrbs, the near-waterless laundry system simultaneously produces superior cleaning results. A single 25kg machine saves up to two million litres of water a year and
reduces energy consumption by up to 50%. Added benefits include the life of linen being extended due to lower temperatures and a reduction in detergent, both of which translate into bottom-line savings. This innovative washing system, which is being imported by local company fanute, has the potential to revolutionise the local tourism sector, and is being showcased at The Hotel Show from 24 to 26 June at Gallagher Convention Centre. For more information go to www.fanute.co.za or to pre-register online for The Hotel Show, go to www.thehotelshowafrica.com
Come and view a demo at the Xeros Stand every day at 10h30 and again at 13h30 at the Xeros Sustainable Laundry Solutions (Stand BO9) in Hall 3.
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Utilising ground-breaking technology to replace 80% of the water conventionally used in a washing machine with polymer XOrbs, the nearwaterless laundry system simultaneously produces superior cleaning results. A single 25kg machine saves up to two million litres of water a year and reduces energy consumption by up to 50%. Added benefits include the life of linen being extended due to lower temperatures and a reduction in detergent, both of which translate into bottom-line savings.
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FIVE MINUTES WITH
CHRISTELE CHOKOSSA
Africa’s Big 7 Speaker and Research Analyst for Euromonitor. • Growing technology provided new ways of reaching consumers and accelerated the spread of global trends • Steady shift toward heathier F&B consumption, partly driven by change in regulations influenced markets Where do you see the three key challenges in the industry over the next five years? • Socio-political instability in certain countries which increases investment risk and requires a long-term outlook • Underdeveloped infrastructure and complex distribution channel • Markets’ complexity requires a flexible approach Christele Chokossa
What do you believe has been the key change in the F&B sector over the past five years? • Modernisation of retail outlets, through the expansion of international chained-retailers in the region improved the distribution of packaged foods and beverages • Emergence of local players intensified competition
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The F&B sector is undergoing huge change. What are the three tips you would give for success in the coming five years. Consumers are diverse and a “one size fits all” approach will not work. Hence, it is important to: • Innovate by incorporating local ingredients • Develop suitable distribution channels to reach targeted consumers
• Partner with established local manufacturer/distributors to facilitate integration And are there any specific areas in the (sub-Saharan) African F&B market that you believe are unique? South Africa is unique in the African story: a modern democracy, with a strong independent judiciary, sophisticated banking system and well-developed modern retailing and infrastructure, but still has a large population of low-income individuals. Although the country has a predominantly young population, the age group of 65+ concentrates a disproportionately large share of the country’s wealth, mostly due to
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South Africa is unique in the African story: a modern democracy, with a strong independent judiciary, sophisticated banking system and well-developed modern retailing and infrastructure, but still has a large population of low-income individuals.
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the accumulation of assets during the “apartheid” period. In term of lifestyle, consumers are quite dynamic. You can find Inspired Adventurers who support green living and are more interested in new experiences, balanced Optimists who are more health conscious, as well as undaunted Strivers who are aspirational and interested in branded and premium goods that showcase exclusivity and a certain status, appearance and lifestyle. On the other hand, you also find secure traditionalists who are the highest grossing consumers and are less brand and image conscious, as well as empowered activists who tend to be cautious in their spending patterns as they seek durable and high-quality product. Which type of people do you believe would gain the most from attending your session this year? Key players across F&B, interested in either expanding their operations in sub-Saharan Africa, or gaining competitive advantage in the region. This includes, but not limited to manufacturers, distributors, importers or retailers.
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AFRICA’S BIG 7: DON’ T MISS OUT!
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he event attracts exhibitors from all over the world and among them this year is Eco Trade with its bakery mixes, recipes and additives for cakes and bread manufactured in Poland. Export manager Marek Galwas says: “We chose AB7 as the ideal venue to meet new clients from across Southern Africa.” There’s also an historic chocolatier from Iran, Shoniz, and a Portuguese olive oil exporter Mirazeite. And alongside the thousands of local and international products and the extensive conference programme, Africa’s Big 7 – like all dmg events’ shows – offers entertainment too. There is free barista and mixology training allowing visitors to develop skills in two of the hottest drink trends: coffee and liquor. This year’s Farmers Day training addresses conservation agriculture and farm management systems, the effect of climate predictions for the next 90 years on selected crops in SA, scaling up climate smart agriculture, financial solutions for smallholder farmers and route to market. Visitors can also watch head-tohead chef competitions with teams from the nation’s leading hotel kitchens compete to produce a threecourse menu from pre-specified local foods in fully functional kitchens built
inside the exhibition hall. The Chefs Theatre is organised by the World Association of Chefs’ Societies where teams compete against the clock, and each other. The show will also build on an onsite restaurant where the finished food can be judged… then be sampled by selected guests. For the first time ever this year, the Global Pizza Challenge has moved to Africa’s Big 7 where passionate independent pizza chefs will demonstrate their gastronomic masterpieces first-hand. The competition is celebrating its 10th birthday this year and the South African winner will walk away with a trophy, R15 000 in cash and will head off for the international final. The Food Leaders Forum runs for three days covering key issues facing the food industry – from the effects of climate change and water
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Visitors can also watch head-to-head chef competitions with teams from the nation’s leading hotel kitchens compete to produce a three-course menu from pre-specified local foods in fully functional kitchens built inside the exhibition hall.
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shortages through to the latest food flavourings and ingredients. “The Food Leaders Forum offers presentations and panel discussions on the key strategic opportunities and challenges shaping the F&B industry at this time of accelerated expansion and change in Africa,” said Christine Davidson, Vice President of organiser dmg events MEA. It will look at the listeriosis deaths in South Africa this year considering how to ensure it never happens again alongside a session on understanding new health regulations for the food industry. One session already attracting strong interest is how the blockchain will solve food fraud: the consumer knows what they are eating, and the supplier understands where the food originated. Food security is a leading concern for the region and there’s a session today titled ‘Climate change and food security: can we survive and thrive?’ Speakers include Dr Jemina Moeng, South Africa’s DoAFF Chief Director: Food Security. Another session taking place today tackles an issue that has made headlines in South Africa after the Cape faced its worst drought ever. The session explores the future under the title ‘Prepare to save water, and you will save your business’. There’s also a masterclass to understand the new
R364 regulation covering hygiene on food premises and transport of food. There isn’t enough land on the planet to satisfy worldwide animal protein consumption. Billions of people have never eaten a steak meal – and never will. So, what are the protein alternatives? Tomorrow Bruce Cohen CEO of Absolute Organix, takes a look at the future and how consumers can be convinced. Then there’s a panel discussion on new products coming to a supermarket near you containing smarter, healthier and more nutritious ingredients as well as an examination of the alternatives to salt and the future of food labelling. The conference also takes a look at the top food and drink trends changing with panellists including Raynor Damons, head chef at Signature Brands, while Marco Monteiro, MD of Firmenich South & East Africa is part of a panel talking about the future of flavourings, and what’s set to be the 2018-19 winner. Africa’s Big 7 and The Food Leaders Forum runs from June 24 to 26 at The Gallagher Conference Centre, Johannesburg, alongside The Hotel Show Africa and iHost, which together make up Africa Hospitality Week 2018.
MABONENG: CULINARY HUB ON THE RISE
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aboneng looks, feels, tastes and smells like the cosmopolitan city that is Johannesburg. Located to the east of the CBD in Jeppestown, the precinct is the creation of property development group Propertuity’s Jonathan Liebmann. It started with Arts on Main, completed in 2009, as the first neighbourhood development, with big draw card Market on Main launching in 2011 (open on Sundays). “Maboneng started small with the development of Arts on Main, a collection of abandoned warehouses that had great architectural character and were strategically located at the eastern gateway of the city. The development then became a catalyst in establishing Propertuity, and building the entire Maboneng neighbourhood with residential, offices and retail spaces,” explains Nyiko Chauke, marketing manager of Propertuity. Walking around Maboneng (means “place of light” in Sotho) there is a huge variety of experiences on offer: street food, markets and restaurants; retail stalls, stores and street tables; artwork in studios, hung outside and on display everywhere you look including freestanding, on buildings walls and
suspended across roads; merchandise from second-hand books, vintage pieces, homemade shoes and jewellery to fabric, clothing and décor is for sale; hair and nail salons; hidden courtyards and green spaces; office space ranges from the traditional to shared hubs. It is a photographer’s and film scout’s dream and the hum of chatter, music, coffee grinders, cooking, birds, people and cars is intoxicating. “The main reason people come to Maboneng is purely because of the neighbourhood that has been created and the energy that comes with it. When people walk the streets they can see and feed off the energy via our street art, landscaping, people sitting on the sidewalks, etc.” Nyiko says. “Given that the neighbourhood is diverse, it actually appeals to different people and different kind of experiences. We have amazing galleries and art for tourists and art lovers. There’s a food market that caters for the foodies, we have entertainment venues that easily cater for people who enjoy good music and a chilled environment. Within the neighbourhood, we have a theatre and a bioscope that can easily appeal to people seeking different forms of entertainment.”
Maboneng
Chef Euglid Maroga says he makes unpretentious good food and “love” best describes his style of cooking: “Love of cultures, flavours and people: Hearing someone enjoyed a dish I prepared and seeing people’s positive reactions to my offering is heart-warming and I live for that. “I’m inspired by different flavours,
by music and rich cultures. When I cook paella I listen to Cesária Évora. Her voice takes me there, to Cape Verde: I can taste the ocean breeze and that guides me in preparing the meal. A steak, an all-American take on a dish, maybe John Coltrane, maybe the Rat Pack. Music is a great cooking aid and inspiration for me.”
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THE TASTE OF POLAND
AT AFRICA’S BIG 7
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he 2018 edition of Africa’s Big 7 welcomes 24 Polish exhibitors showcasing food products and culinary excellence to the visitors of the tradeshow. ELTAR, the official Polish representative has been the show’s exclusive partner since 2014 bringing over 250m2 this year of Polish specialty food and cuisines that they have to offer. From sweets and confectionary to dairy products, fresh fruit and vegetables, the Polish pavilion has it all. Introducing a few of the Polish exhibitors in their own words: ARGO SP. Z O.O. ARGO Company represents 26 years of confectionary tradition. It was founded in 1992 and today is one of the biggest producer of sweets in Poland. The company offers traditional and filled lollipops, hard and filled caramels and handmade products. BARBARA LUIJCKX SP. Z O.O. Barbara Luijckx is a manufacturer of high-quality chocolate decorations. Our products are dedicated to artisanal confectioners, industry producers and private label manufacturers. We deliver to our customers’ worldwide. Our sophisticated decoration patterns help transform products into confectionary masterpieces. E&P SOLUTION EWA GAGACKA We are a limited company, which in the XXI century meets huge number of consumers requirements and is willing to offer new water from the source named as LADY WATER – targeted at women and named as GENTLEMAN WATER – targeted at men. FOOD CARE SP. Z O.O. FoodCare Group is a Polish company built on a passion for life. We specialize in the production and sale of food and beverage (including mineral water, energy drinks, soft & sports drinks, baking products and cereals as well). As a global company we love to create solutions that make a real and lasting impact on the market.
AFRICA HOSPITALITY WEEK
ZPS JAMAR SP. J. ZPS Jamar Szczepaniak sp.j is the family company. We produce vegetables in cans and jars, tomato paste, vinegars, sauces, side dishes, jams, marmalades and juices using very modern infrastructure. Our partners are European retailers and worldwide clients. We supply branded products and private labels. The company owns IFS certificate.
• founded in 1987 in Legionowo, Poland • a family business owned by founder Andrzej Szala • company operates on all continents • business areas are: dairy, food ingredients, fruits & vegetables, grains & pulses, seasonings & condiments, seafood, meat & poultry • providing service for: B2B, wholesale, industry and retail
“JANTAR” WODY MINERALNE SP. Z O.O. JANTAR Mineral Waters Company is located in Kolobrzeg, Poland, on the Baltic Sea coast and manufactures high quality mineral water. Water production is carried out for the needs of the local and national market and is recommended for sportsmen and people taking care of their health.
WOJEWODZTWO WIELKOPOLSKIE Wielkopolska Region UMWW is one of the biggest Polish regions, located in the western-central part of Poland (Europe). It is well known for its highly developed economic, industry and food production.
NATIONAL SUPPORT CENTRE FOR AGRICULTURE The National Support Centre for Agriculture supports the development of Polish agri food-sector by organizing the national stand under “POLAND TASTES GOOD” slogan in hall 5 no M19. P.P.U.H. “STEFIK” SP. J. P.P.U.H (Production, Service and Trade Company) ordinary partnership „Stefik” Stachowicz i spółka, is a company with a long-lasting experience. We offer packaging, distribution and wholesale trade of the agroalimentary produce and dried fruit. We package products such as peas, beans, grits and poppy seeds. SWEET WORLD EUROPE Welcome to the largest European manufacturer of Novelty Yard Cups. If you are looking for the highest quality cups for slush and cold drinks, you have come the right place. We invite you to familiarize yourself with our offer. SZALPOL ANDRZEJ SZALA Main facts about SZALPOL:
Quinton Mollentze @QMollentze · 19h Taste http://www.gourmetgrubb. com ice cream at @AfricaBig7 ! Who would say no to ice cream that is high in protein, good fats, lactose-free and super healthy? Ice cream made from Entomilk, a milk alternative made from insects. #Believeit #Rich #Creamy #Nutritious 18
AFRICA HOSPITALITY WEEK
ZPHU “WAN-VIT” WANDA GRZEBYTA WAN-VIT is a three generation family company since 1993. Trying to adapt to trends of today, we place emphasis to healthy food. We make spreads which main ingredient are nuts. Moreover we launched seeds’ syrups on the market, high protein products and cereal snacks. All of them are 100% natural. XL ENERGY SP. Z O.O. XL Energy Drink is a worldwide recognized brand, gaining market shares of up to 70%! XL Our products are available in more than 60 countries. From the very beginning our mission was to deliver a product of the highest quality, at a competitive price. ZBYSZKO COMPANY S.A. Zbyszko Company S.A. is privately owned family business founded in 1993. We can boast a unique range of well-known products, such as carbonated and noncarbonated fruit beverages, soft drinks, flavored and spring waters. The high quality and safety has been guaranteed by the implementation of HACCP and BRC systems.
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WAN-VIT is a three generation family company since 1993. Trying to adapt to trends of today, we place emphasis to healthy food. We make spreads which main ingredient are nuts. Moreover we launched seeds’ syrups on the market, high protein products and cereal snacks.
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Africa’s Big 7 @AfricaBig7 · 5h If wine is your go-to thing and you want to unwind from a long week, make sure to spoil yourself with a bottle of quality local wine from Cathedral Peak Wine Estate 12
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Joburg.co.za @Joburgcoza · 5h Get ready for all things #food at the @AfricaBig7 and an overall great time with people who love food as much as you do. 23
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Africa’s Big 7 @AfricaBig7 · 5h Wine bringing about change to the community arrives at Africa’s Big 7: “With every bottle of wine sold, an allocated amount of the profits will go back to fund community projects such as providing schools with better resources and learning materials.” 9
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Africa’s Big 7 @AfricaBig7 · 12h The @HotelShowAfrica 2018 offers networking, learning, entertainment and the opportunity to discover the latest products and services for a whole continent! #AfricasBig7 #TheHotelShow 19
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Africa’s Big 7 @AfricaBig7 · 12h We are proud to announce that @SAACIofficial will be partnering up with @dmgeventsglobal at this year’s Africa’s Big 7. We are looking forward to this upcoming event and are happy to have you on board. 8
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Food Focus @FoodFocusSA · 5h @AfricaBig7 is so much more than the continent’s premier food & beverage exhibition have you seen their line up of competitions, events, training? And don’t forget the Food Leaders Forum! Hope we see you there... 18
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