AFRICA HOSPITALITY WEEK 24 – 26 JUNE 2018 GALLAGHER CONVENTION CENTRE
EMPOWERING WOMEN IN HOSPITALITY
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he goal: 30% female representation in executive management positions and on boards by 2022. “The numbers tell us a story about female representation in the hospitality industry in South Africa. Of the 297 companies surveyed, only 4.7% at CFO level are women, 4.5% are chairs, and 19% are executive directors,” says Judi Nwakedi. The research tells us that the more women you employ at an executive level, the more your bottom line reflects positive growth. However, there are still historic, systemic disadvantages in the workplace. Dorcas Dlamini Mbele called on a quote by Melinda Gates, who said “We are sending our daughters into workplaces that are meant for our fathers”, which illustrates how these systemic practises are harmful in modern business life. “We have cracked the glass ceiling, but what can we do to break it?” she mused. Judi felt that women’s empathetic natures are advantageous in the hospitality industry, which is primarily an industry that puts people first. On the question of South Africa’s potential business advantage over other countries, Deputy Minister Elizabeth Thabethe feels that transformation is the key. “We have emerged from an era where women’s rights were not thought of. Women are only recognised for their business value because we have spent decades fighting for it. We were historically oppressed, and told
that our place was to bear children and work in the home. We know now that our economy needs both men and women in the workforce. “South Africa is a good example of women’s progress”, Deputy Minister Thabethe continued. “We have a female Minister of Defence! Where else in the world would you find that? But now we need to see more women in higher positions and sitting on boards.” “Boards dictate strategy, and board composition is key. Decisions at the board level create change in business”, agreed Judi. “Women at the lower levels of the industry don’t believe that they can rise through the ranks”, said Karen Terrel-Kramvis. “If you start at a housekeeper level, there is no reason for you to remain in that position for the rest of your life.” The panel agreed on this point and suggested mentorship and careerpath guidance from an early age, with Deputy Minister Thabethe urging business people to take the youth to career expos such as the National Tourism Expo, where they can be exposed to all levels and facets of this broad and exciting industry. Importantly, the panellists advised men to be supportive of women’s business growth, and for men to be 100% on board with developing female talent. “Companies have to be bolder and publish their gender equality goals, and develop their policies on eliminating gender bias”, said Dorcas. “If you can’t measure it, you can’t see the change.”
DA I LY NEWS
DAY 2 B R O U G H T TO YOU BY
HOSPITALITY LEADERSHIP FORUM DAY 2 PROGRAMME TIMES
TOPICS
11:00
DEVELOPMENT AND INVESTMENT: THE NEW LOOK PROPERTIES ENTERING AFRICA Panelists: Rishabh Thapar, Associate director, HVS | Wayne Godwin, Vice President, JLL Hotels & Hospitality Group | James Nathan, Investment and asset manager, Hospitality Property Fund (Vice-President) | Rhys Rocke, MD, FWJK Developments | Wesley Grobler, Director, WES Holdings (Pty) Ltd | Andrew Rogers, Business development executive, AHA Hotels | Geri Wessels, Director development, SSA Hilton
13:00
DESIGN & ARCHITECTURE: WHY TOMORROW’S HOTEL WILL LOOK VERY DIFFERENT FROM TODAY Moderator: Clive Shepherd, Chairman, DSA Architects International Panelists: Nick Human, Managing and Creative Director, LLP design | Shiree Darley, Chief executive, Darley Interior Architectural Design | Adriaan Davidson, Director, Savile Row | Graeme Erens, CEO & executive creative director, Genius Loci Worldwide, Dubai | Zinon Marinakos, MD Africa, DSA Architects International | Nicholas Plewman, Director, Nicholas Plewman Architects
15:00
HARNESSING THE POWER OF CHANGE – WHERE DOES TODAYS GM SIT? Panelists: Samantha Clingham, General manager, Intercontinental Johannesburg O.R. Tambo Airport | Patrick Serakwane, General manager, Kwa Maritane Bush Lodge | Luigi Rosi, General manager, Happy Valley Hotel, Swaziland | Sean Granger, General manager, Granny Mouse Country House & Spa | Joep Schoof, General manager, Spier Hotel & Leisure | Brett Hoppé, General manager, Sun Time Square, Sun International | Shaun Wheeler, General manager, Faircity Falstaff & Quartermain Hotels | Dale Simpson, Curator, Radisson Red Hotel, V&A Waterfront
16:30
QUALITY POSITIONING OF AFRICA THROUGH QUALITY ASSURANCE Panelists: Joyce Morontshe, Quality services manager, Botswana Tourism Organization | Darryl Erasmus, Chief quality assurance officer, Tourism Grading Council of South Africa
17:00
COCKTAIL NETWORKING FUNCTION BROUGHT TO YOU BY SOUTH AFRICA TOURISM (SAT)
FOOD LEADERS FORUM DAY 2 PROGRAMME TIMES
TOPICS
11:00
OPENING REMARKS BY CHAIR
11:05
UPDATE: THE AGRO PROCESSING SUPPORT SCHEME (APSS) Lionel October, Director-General, The dti
11:20
COUNTRY SPOTLIGHTS – STEFIK SP Pawel Tomiczak, Import/export manager, P.PU.H Stefik DISRUPTIVE FOODSTUFF TRENDS – WHATS NEXT?
11:30
TOP FOOD AND DRINK TRENDS CHANGING THE WAY YOU DO BUSINESS Christele Chokossa, Research Analyst, Euromonitor International | Raynor Damons, Head chef - signature brands, Famous Brands | Wendy Alberts, Chief Executive Officer, The Restaurant Association of South Africa (RASA)
12:10
FLAVOURS EVOLVING IN NEW FRONTIERS Marco Monteiro, Managing director Firmenich South & East Africa | Bruce Cohen, CEO, Absolute Organix
12:40
PANEL DISCUSSION: UNLOCKING GROWTH – WHAT NEW PRODUCTS WILL WE SEE ON THE SHELVES? Panelists: Jannie Cloete, Director, Oja Farms | David Caras, Product development manager - protein & dairy, Woolworths Foods | Craig Elliott, Executive chef, Unilever Food Solutions SA
13:20
PROTEIN ALTERNATIVES Speakers: Leah Bessa, Co-founder and head of product development, Gourmet Grubb | Bruce Cohen, CEO, Absolute Organix TRENDS AND RETAILING
14:00
PANEL DISCUSSION: FOOD ON THE MOVE, WHAT DOES IT MEAN FOR YOUR BUSINESS? Panelists: Cathrine Fowler, Retail manager, Frozen For You | Ailyssa Pretorius, General manager, Uber Eats SA | Menno Brouwer, Head of innovation and business development, UCOOK | Natasha Proksch, Marketing manager, Frozen For You
14:40
THE RISE OF PRIVATE LABELS Speaker: Gareth Paterson, Associate director – retailer vertical Nielsen South Africa
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AFRICA HOSPITALITY WEEK
AFRICAN HOSPITALITY TRENDS AND OUTLOOK Experts and leaders in the sector look into the future to predict trends. protesting against the sheer number of tourists that flock to their towns during peak seasons.
1. Personalisation Travel that is personalised is not only for Millennials. Also, any age group can travel like a Millennial. In fact, they demand it.
8. The elderly There has been an exponential growth in the over-60’s demographic. With people living longer and modern medicines ensuring a high-quality of life, the elderly are travelling more and more. This segment has not been serviced enough.
2. Storytelling in the hands of travellers Technology and online platforms allow the traveller to tell the story of the destination. It is no longer in the hands of the brand’s marketers.
9. Chinese travellers More than 130-million Chinese people travelled abroad last year. They are the largest group of travellers in the world. Are we doing enough to cater for them, and attract them to Africa?
3. Self-care at the forefront Hotels are incorporating wellness and spa offerings into the packages, as travellers are putting their own health needs first.
10. Blockchain This exciting development in the tech world means that systems are increasingly being governed by the blockchain, an open system of accounting and tracking. When the hospitality sector adopts blockchain fully, it will mean an end to price-fixing and surge pricing.
4. Authentic experiences and exclusivity It is essential for hotels to create a sense of “FOMO” in potential visitors. Visitors must feel that the hotel is connected to the locals, and is part of the wider community.
11. Collaboration Countries in Africa need to be sharing best practises, and working together to ensure that service levels and standards are high.
5. Travelling is a lifestyle Hotels must build brand loyalty through incentive and reward programmes that are customercentric. This will ensure that regular travellers come back. 6. Community connectedness The hotel should have trusted networks of activities, restaurants, bars and attractions that are off-the-beaten track. Visitors don’t want the same old thing that’s in the guide book. 7. Overtourism Regional tourism bodies must be aware of the effects of overtourism on communities. In some popular cities in Europe, the locals are
© Mike Arney (Unsplash)
The biggest trends in tourism and hospitality, according to the panellists, are:
12. The end of Visa struggles The SADC region has all but eliminated the need for visas, with a few exceptions. It is crucial for growth to facilitate easy travel. 13. Air connectivity Inter-African air travel remains difficult. With routes being few and costs high, open skies are the end goal. 14. Marketing all that SA has Do fashion-savvy travellers know
that almost all high-end brands can be purchased in South Africa? We are more than safaris and Table Mountain. 15. Understand traveller tribes Some travellers want simplicity and ease. Some want to experience diversity of culture. Others are reward seekers who desire more than five star luxury. And some are social capital seekers, who want to be the first to Instagram or or tweet their experience at a previously unknown destination or feature. 16. Business events are big Business travellers are big spenders, and often return to a destination with their families as leisure travellers. 17. Cruises This is a segment with huge potential for growth, but we need to bring
those visitors on shore so that they spend and empower local businesses. 18. Marrying tech and wellness Hotels need to cater to those who put wellness first. Think wearables that track sleep, activities that engage all the senses, and tapping into mindfulness. 19. Growing geographical spread Corporates must be encouraged to send their incentive groups to hidden gems in SA, rather than to big cities abroad. The payoffs for all parties are huge. 20. All about the Gram Spaces must be Instagram worthy. Guests tell the true story of the hotel or service. Make sure they have something fun, different, wacky or impressive to feature on their social media profiles.
BAKERITE As a leading supplier to the industrial bakeware market, BAKERITE specialises in the manufacture of custom-made industrial baking equipment for the food, retail, wholesale and hospitality industries in South Africa, Southern Africa and beyond. We work closely with you, our customer, to provide you with the long-lasting, practical and cost-efficient solutions you’re looking for. We’re also the original and sole manufacturer of the “BAKERITE” steel floor tile, which was originally designed to protect bakery floors from excessive wear caused by trolley wheels, and which is now widely considered to be standard equipment in most bakeries. Tel: +27 31 700 5288 | Cell: +27 82 051 8151 | Website: www.bakerite.co.za
OLP OLP Steel is a leader in the supply and manufacture of customized metal products for the food, retail, wholesale, hospitality and related industries. • High volume production and quick turnaround times • Specialist metal fabricator of a wide range of products. • More than 25 years of excellence • One-stop service from concept to product delivery Tel: +27 31 700 5288 | Cell: +27 82 051 8151 | Website: www.onlineprintsa.com
AFRICA HOSPITALITY WEEK
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SPIER WINE FARM WINS
IN WATER MANAGEMENT
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ape Town has faced a major water crisis, recognised locally and internationally under the alarming headline of “Day Zero”. Spier Wine Farm’s general manager, Joep Schoof, says they started tackling careful use of resources some ten years ago, building an eco-friendly water treatment plant on the property to process black and grey water and halve their municipal water consumption. It produces 50-million litres of clean water per year used for flushing washrooms and irrigating gardens. Since then, they have also installed: • Water filtration plant that processes 120 000-litres of borehole water per day for use in showers, taps and toilets. • Water From Air machines that harness humidity in the atmosphere to produce around 1500-litres of drinking water per day. • Rainwater harvesting system to fill the main swimming pool and using non-potable water in courtyard pools. • Some 400 water saving devices installed in showers, basins and toilets, including flush
buddies, waterless urinals, aerators and sensor taps. • Stress balls in place of plugs in all guest bathrooms, encouraging guests to either shower or do the “walk of shame” to reception to request a bath plug. • Xeros laundry system saves up to 80% in water and 50% in electricity. It costs more initially to install but pays for itself in eleven months. The result has been an overall reduction of water consumption of sevenmillion litres in 2017 compared with 2015; a 56% potable water reduction from May 2017 to January 2018; and 104-litre per guest per night water consumption reported for February 2018 (or 75-litres per guest when staff consumption taken out). Joep says he uses facts to fight rumour, using data tracked in real time through Power Star and shared with clients and staff. Joep says he was concerned to see a drop in occupancies this winter as a result of the widespread news of the water shortages in the Western Cape. He has seen concerned sentiment in the market from major international corporate clients
regarding booking conferences at venues that use too much water. Awareness programmes are particularly effective in ensuring guests and staff feel part of the solution. Posters display easy-tounderstand information on how Spier saves water, encouraging all on the premises to join the programme. Once guests can see how much water is used each time they wash their hands, shower and flush the toilet they become more careful in their habits. It’s also an opportunity for Spier to showcase its behind-the-scenes investment in saving valuable resources like water, something of particular interest to eco-conscious visitors. “Only 1% of water in the Western Cape is used by tourists. The cost of water has gone up from R12 per kilolitre to R67 per kilolitre in the last six months. We need to change our approach to water usage. We can’t control rainfall but we can control water consumption,” he notes. “Ask yourself, ‘How can you contribute to reduce your impact on our environment, and share our success with visitors?’”
Joep Schoof
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Ask yourself, ‘How can you contribute to reduce your impact on our environment, and share our success with visitors?’
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04 AFRICA HOSPITALITY WEEK
WOMEN LEADERS GROW INDIVIDUALS AND TEAMS
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ith Starbucks announcing its plans to invest in 250 000 women by 2025 and a rise in womenowned businesses in Africa, the role of women in management is a hot topic. Speaking at the Food Leadership Forum, Wendy Alberts, CEO of the Restaurant Association of South Africa (RASA), examined the importance of women using their voice to grow individuals as well as teams. She says key steps in becoming better leaders – not a gender-specific term – is to establish a tangible vision; recognise that it takes self-sacrifice; effectively communicate with your team; talk to your customers; inspire others; know your purpose; and demonstrate integrity, discipline and focus. “Today, women in hospitality are making opportunities for the female workforce and taking steps to become the next generation of mentors. We have great women in local tourism,” she maintains. “Develop your own capabilities. Successful women leaders are not different to men, they just use their skills differently,” she says. “Good leadership requires: strength; perseverance; lateral thinking; the ability to create integrated and empowered workplaces; adaptability; research and networking skills; grit and passion; tenacity; and asking the right people the right questions,” she explains. Confidence is the most important trait that women in management
need to display, Wendy notes. Other key skills include: • Effective communication • Strategic vision • Creativity and innovation • Emotional intelligence • Critical thinking • Problem solving • Trustworthiness Wendy emphasises the need for collaboration rather than competition. She takes great pleasure in seeing the women she has trained and mentored succeed, some having started as waitresses and moving up into management. “Leaders build skills and transfer knowledge. You need to think about the difference you want to make in this world, the legacy you want to leave behind. Ask yourself when it comes to your team, ‘What can I do to help you be a successful person?’” she explains. Best in class female leaders display the following skills: 1. People-orientated: Women are sociable, expressive and establish close ties, strengthening the possibility of achieving communication whether company objectives or a particular project. 2. Tendency to cooperate: Teamwork through actively including and containing people. They also see that procedures are carried out in an orderly and sound fashion. 3. Capacity to operate in different
AFRICA HOSPITALITY WEEK
directions: Women possess the innate capacity to think and operate in different directions at the same time and this offers an advantage when making decisions and facing crises. 4. Horizontal leadership: Female leadership is inclusive, encourages participation and shares information and power with team, creating and strengthening group identities. 5. Emotional prevalence: Women are generally capable of considering the human side of individuals and generate high levels of empathy. 6. More prone to change: Their style is innovative and has a strong sense of quality that is people-oriented, flexible, communicative and persuasive.
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Wendy notes that leadership is a 24-hour job, not limited to nine-tofive on workdays. The important work involves sustainability of people and organisations, uplifting communities in the process and spreading inspiration, education and empowerment.
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Leaders build skills and transfer knowledge. You need to think about the difference you want to make in this world, the legacy you want to leave behind.
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Africa’s Big 7 @AfricaBig7 · 5h EXHIBITOR NEWS: Why a top performer in the Indian food industry will be at Africa’s Big 7 Backed by a team of visionaries, world-class technology and committed professionals,Majestic Basmati Rice exports premium rice around the world. 27
AFRICA HOSPITALITY WEEK
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Quinton Mollentze @QMollentze · 7h A steaming hot welcome to @KahveRoad ! Kahvé Road is a proudly South African, premium Coffee, Rooibos and Lifestyle brand. Meet with them at @AfricaBig7 24-26 June 2018, Gallagher Convention Centre, Midrand #Coffee #Tea #Rooibos #Lifestyle #proudlysouthafrican 11
AFRICA HOSPITALITY WEEK
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Africa’s Big 7 @AfricaBig7 · 5h EXHIBITOR NEWS: @SuperingaSA is a proudly South African product brand which sees Africa Big 7 as the biggest Food and Drink Trade show in Africa, and Superinga is perhaps the Healthiest Ready to Drink beverage on Earth. 21
AFRICA HOSPITALITY WEEK
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Africa’s Big 7 @AfricaBig7 · 13h EXHIBITOR NEWS: Quality South African honey with more than 60 years heritage: Peel’s is a proudly South African brand, which sees Africa’s Big 7 as offering several great reasons to attend. 18
CONTACT US Publisher: Lance Gibbons
Africa’s Big 7 @AfricaBig7 · 8h GET TO KNOW: Leah Bessa, Co-Founder, Gourmet Grubb“I believe there is going to be a massive shift in the eating patterns of meat products.” Discover the speakers and panelists taking part at the Food Leadership Forum 2018.
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SAChefMag @SAChefMag · 5h With Starbucks announcing its plans to invest in 250 000 women by 2025 and a rise in women-owned businesses in Africa, the role of women in management is a hot topic. 22
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