Author: Media Two

THE ART OF SERVICE

For more than 150 years, Hepp has been known for “The Art of Service”, with a goal of combining tradition and modernity, the timeless and the contemporary.The Hepp brand is one of the world’s leading names in refined tableware. As the inventor of hotel silver, Hepp is renowned for sophisticated product ranges and outstanding collaborative pieces with celebrated product designers. Since 1863, Hepp has made their name in the upmarket catering and hotel business, with form-perfect functionality, precision, and lasting appearance that is tried and testing in high-volume gastronomy and catering. 

THE HISTORY

An exquisitely laid table without silverware: unthinkable. This was also what the brothers Carl and Otto Hepp thought when they founded their company in 1863 to provide exclusive gastronomy with sophisticated products of the best quality. Some of its first customers included the ocean fleet of the North German Lloyd and the famous Waldorf Astoria Hotel in New York.

As beautiful as the table compositions of pure silver have always been, they also have their pitfalls. Tableware and cutlery are much heavier and, as silver is a relatively soft material, more susceptible to scratches on the surface. The chemist Carl Hepp set a milestone in the history of exclusive gastronomy with the development of the process for silver-plating materials such as alpaca (and later stainless steel). This made the cutlery not only lighter, but also harder and more durable – perfect for use in the gastronomy world. The “Gebrüder Hepp 90” or “hotel silver” conquered the market and over time they replaced the products made of pure silver. So, it’s not for nothing that the Hepp brothers invented hotel silver.

There was huge demand right from the start. The name HEPP quickly established itself as an outfitter for upmarket houses, airlines and shipping companies around the globe – even back in the 19th century, the company had a considerable share of the export market. In 1916, the company changed hands for the first time: the Hepp brothers sold to their long-standing supplier Albert Lange for reasons of age. At the end of the 1920s, HEPP felt the full force of the world economic crisis. In 1931, the Frank family, owners of the Mitteldeutsche Metallwarenfabrik Glachau in Saxony, took over the company and led it out of the depression. However, shortly before the end of World War II the factory was completely destroyed. The reconstruction was only completed six years later, and the company recovered quickly – the economic upswing of the 1950s contributed to this. At the end of the 1970s, the Pforzheim factory halls became too small, so an extensive new building was erected in the neighbouring town of Birkenfeld, which Hepp moved into in 1980. In 1988, WMF AG recognised the potential of the brand and took the company into the group of companies.

Whether it was the world economic crisis or wars: thanks to loyal customers and a demanding repertoire, the company has always found its way back to its former glory. Today – more than 150 years after its foundation – awards such as the “German Design Award” honour the extraordinary design of HEPP. All in accordance with the commitment to “The Art of Service”. After all, it is an art to bring together tradition and modernity, the timeless and the contemporary. If you succeed, you don’t create an interchangeable look, instead you create a whole world of experience. The world of experience table culture, or: the HEPP world.

HEPP IS PROUDLY DISTRIBUTED IN SOUTH AFRICA EXCLUSIVELY BY CORE CATERING SUPPLIES

RITA ZWANE

This girl is on fire! Ok, so she is not really a girl. She is a woman. A proud and very successful woman. But we just think that the song by Alicia Keys sums Rita Zwane up perfectly! She is not only leading the way, going places and doing it all with a lots of passion, but she is literally doing it with fire! She is the visionary Founder and C.E.O of Imbizo Shisanyama Restaurants – Africa’s ultimate Braai Experience, where traditional African braai food takes centre stage.

And it’s quite a stage with three venues in Guateng (so far) serving up the most delicious braai’d meals you can possibly imagine. The décor is stylish and uncluttered, the crowd is always up for a good time, and the service is friendly and professional.

Pioneering African Spirit

Rita, affectionately known as maZwane has taken Africa and the world by storm. MaZwane has a heart that is firmly rooted in the development and upliftment of the surrounding community. She has single-handedly pioneered the commercialisation of the Shisanyama sector in the food, beverage, and hospitality sector contributing to dynamic economic growth and job creation in the country. She is the embodiment of the pioneering African spirit.

Historically

In South African families, it has always been a culture to braai meat around an open fire when performing traditional ceremonies and celebrations in uniting of families and friends. This culture has been practised across racial lines and class. We can safely say that a braai (Ukosa in isiZulu) is the single most common practice that carries our history. We also know historically that not all people could enjoy a braai in a dignified way, hence the mission of Imbizo Shisanyama is to promote the African culture serving quality meat and offering excellent service in an environment that undoubtedly exudes style, class and dignity.

The Secret to Success

The brand’s success is found in the deep understanding of African culture and heritage. Imbizo Shisanyama evokes a fierce loyalty from its patrons. They have made the restaurant their home away from home. They effortlessly identify with its brand values and how it celebrates the true African lifestyle and culture. The restaurant is a natural extension of who they are – it is relevant, relatable, and authentically African. Beyond this, the commitment to uplifting its community sets Imbizo Shisanyama apart. It has a social conscience, it respects and honours the true African identity, and celebrates the culture of Africa. It is a living, breathing example of what Ubuntu is.

From Humble Beginnings

Rita started out in a shipping container with one humble pot. The original 2 litre pot still hangs at Busy Corner branch today as a testimony to the pioneering spirit that propels Imbizo Shisanyama forward! Today more than 300 litres of iPapa are sold on a normal busy day.

To Fame and Fortune

Over the years, Imbizo Shisanyama has been widely recognised, both locally and internationally, with numerous awards. In 2013 the business was crowned NSBC Small Business Champion with maZwane herself winning awards from Gift of the Givers and the AfricaGrowth Institute. Imbizo Shisanyama was recognised as the best Shisanyama in South Africa 2017 during the Windhoek Search for the Best Shisanyama in South Africa. 

MaZwane has also co-authored a book with Isabella Morris. It details her inspiring story of how the passion for selling began in a young girl from Umlazi in Durban. Conquering the Poverty of the Mind talks about her childhood, family, how she fell pregnant, her struggles in Johannesburg and how Imbizo Shisanyama began.

When Zwane landed in Johannesburg in 1989, living with one of her friends who was studying to be a doctor, she struggled to get a permanent job until she did a secretary’s course with Kelly Greenoaks College. Once she got a job as a secretary she started to put her dream in motion. Fuelled by the idea of becoming a businesswoman, at some point Zwane had four jobs. She worked as a receptionist, as a waiter part-time, ran a shisanyama at night from a shipping container and leased her car to a courier company every week. 

Zwane’s book is packed with informative and educative information on how she got into business. It is the kind of book that makes you believe everything is possible.

Core’s Q&A with Rita Zwane

Q: What do you love most about your job? 

A: To me it’s not even a job, it’s a lifestyle. Finding myself around young and upcoming entrepreneurs, playing a mentorship role, is very fulfilling. Having dedicated my youth life into building and commercialising a sub sector of Shisanyama in the food and beverage industry in South Africa. Surely it is a vision that will outlive me and it makes me smile each time I think about it.

Q: What makes your business successful?  

A: Being able to identify your target market and address the need.

Q: What makes your business unique? 

A: Besides our quality product and the taste of our meat, we remain true to our brand promise. Africa’s Ultimate Braai Experience.  Everything we do is centred around celebrating our Great African Lifestyle and Identity.

Q: How did you get through COVID? 

A: Actually the pandemic may have lasted 2 years but the effects of it are far from over, especially for small to medium enterprises. I guess this is where the resilience comes in, where the relationships that we have built as a business played such a vital support to see us through the pandemic. In my book, Conquering the Poverty of the Mind, I wrote that 80% of business is about relationships and only 20% is about the product that you sell.

Q: What do you think makes our industry globally competitive?

A: Quality, Pricing and Service.

Q: What does being a successful business woman mean to you? 

A: When what you do is no longer about yourself but leaving a legacy for future generations. 

Q: What advice would you give to a young woman entering the industry today? 

A: Think long and hard before getting into this industry, you must have a passion for it, your customers become your family as you hardly have a social life. 

Q: What makes you happy? 

A: Waking up every morning with a purpose. 

Q: What makes you sad?  

A: To see children with no shelter or food.

Q: What’s your favourite food?  

A: Braaied food with well-cooked chackalacka

Q: Dogs or Cats? 

A: Dogs 

Q: What do you do in your downtime? 

A: Watch food channels, documentaries and gospel channels.

Q: Where to from here? 

A: For the business, the priority will be to increase our footprint when the devastating effects of covid 19 are over.

We think Rita Zwane is the perfect example of a strong and inspiring woman and we wish her and her team every continued success, and thank them for their support !

Tired of normal sushi? Try this unusual idea of serving Temaki “taco style”. Nami Nori Japanese restaurant in New York City’s West Village has come up with the ingenious idea and it is has since taken off across the USA. 

“Normally temaki is served either in a cone shape or like in a cylinder, but we serve an open-style of temaki, which allows you to see the ingredients inside,” Taka Sakaeda, the head chef, said. “You can eat with your eyes before you taste it, and it’s very easy to eat.”

The urgency with which one must eat a temaki roll also makes it that much more exciting. Traditionally, in order to keep the nori (or seaweed) crisp, temaki rolls are handed directly to the guest over the sushi counter, meant to be eaten immediately. At Nami Nori, custom wooden pedestals, hold the temaki rolls perfectly in place as they are delivered to guests. 

LINDI GREEN

Lindi Green is one dynamic woman! She is the lady behind Café Roux restaurant, a Cape Town institution that she jointly started 16 years ago. The restaurant in the popular Noordhoek Farm Village below Chapman’s Peak, is the hub of the city’s South Peninsula (“Deep South”) community. What began as a small family affair has grown into one of the country’s most loved restaurants & live music venues, showcasing some of SA’s top musical and comedy acts. It is the epitome of the Cape Town’s laid back Deep South lifestyle. You have not been to Cape Town until you have been to Cafe Roux.

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Core’s Q&A with Lindi:

Q: How did you get to where you are ? 

A: My brother Paul, his wife Bern and I opened cafe Roux 16 years ago. Paul and I were already in the hospitality business running 5 star guesthouses and Bern was a mad foodie. We had no restaurant background but were in love with life in the Deep South & decided to explore new business opportunities. The first place we stumbled across was Weltevrede Restaurant (now cafe Roux) in the Noordhoek Farm Village. We were blown away by the beautiful outdoor setting and the great location. 

Paul & Bern sold out of the business in 2020 and I was joined by my current partner Jessica Bos. Jessica has a strong background in operating & owning restaurants and her amazing skill set has added unbelievable value to cafe Roux.

Q:  What do you love most about your job?  

A:  Every day is different and you never know what is around the corner. Cafe Roux is a community hub that holds space for so many different occasions – kids parties & celebrations, weddings, family meals, pets under the table, amazing live music & comedy gigs, informative talks & lifestyle films. And you get to meet amazing people from every walk of life!

Q: What makes your business successful?

A: We have always adapted to change and are not scared to change direction and try new things. You can never stand still, you have to keep evolving and changing as to what your customer is needing.

Q: What makes your business unique?

A: We cater for such a wide range of people and their needs. Establishing ourselves as one of SA’s premiere live music venues, and yet still being able to be a relaxed “home away from home” for families during the day. We have always prided ourselves on being authentically simple and from the heart. 

Q: How did you get through COVID?

A: We had to pivot very quickly during Covid. As soon as we were allowed back into the restaurant building, we converted cafe Roux into a soup kitchen, making large volumes of soup to distribute to the elderly and school kids in nearby Ocean View & Masi who were no longer getting their daily meals. Following that, we started hosting a weekly outdoor community market in our large outdoor space. As restrictions lifted some more, we evolved into a full-blown take away business, with different take-away hatches, providing different take-away meals. So we altered the menu to make it more take-away friendly and started using illuminated vibrating disks so people could still walk around the Farm Village and shop and would know when their orders were ready. As we moved back into the restaurant space again, we kept things streamlined and simple sticking to what we do well.

Q: What do you think makes our industry globally competitive?

A: Eating out in Cape Town is a word-class experience – beautiful settings, excellent cuisine, value for money and brilliant hospitality.

Q: What does being a successful business woman mean to you?

A: Being passionate about what you do, embracing every new day and  remaining open to new ideas & possibilities. Learning to balance life, family, work and all the rest – not easy! 

Q: What advice would you give to a young woman entering the industry today?

A: Women are amazing and have it all to succeed – strength, drive, creativity, empathy & compassion. 

Q: What makes you happy?

A: Doing hot yoga at Yoga Life in the Noordhoek Farm Village

Q: What makes you sad?

A: Selfish people

Q: What’s your favourite food?

A: Italian/Asian

Q: What’s your favourite song?

A: Harry Styles – As it was

Q: Dogs or Cats?

A: Dogs

Q: What do you do in your downtime?

A:  Hang out with my family, lots of yoga, walk on our beautiful beaches or on the mountain, taste wine, eat great food, listen to music

Q: Where to from here? For you and your business?

A: Cafe Roux is going from strength to strength. We are focused on always improving our core business and keeping our customers happy and wanting to come back for more. We put great emphasis on keeping our menu simple, great tasting and good value for money. Live music & entertainment are only getting bigger and better and we will continue to host the best of SA musicians and comedians on our stage

A CAPE TOWN INSTITUTION

You haven’t been to Cape Town until you’ve been to Cafe Roux

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FRESH EASY GOING FOOD

Food plays a starring role at Cafe Roux with a varied menu that caters for all tastes including vegans, vegetarians and carnivores alike. Open for breakfast and lunch daily, as well as dinner on show nights, the cuisine is South African with a twist. Expect from Springbok carpaccio to Durban curries and Asian beef salad. It’s all about fresh local ingredients put together in a no fuss simply delicious way.

O! and special note… you MUST try their burger which is a local favourite, all home made from the patty to the relish. Simply delicious!

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LIVE MUSIC

Going to one of Café Roux’s concerts is a MUST! It’s a great vibe either sitting on the lawn or dancing on your table ! In the past they have welcomed to their private stage the likes of Majozi, The Kiffness, Jesse Clegg and Monark. Now, they’re filling up with even more live music not to be missed. View their upcoming line up HERE

Here’s wishing Lindi and Jessica all the very best for the future. We think they rock !

NATASHA MACIEL

She heads up one of Joburg’s most iconic restaurants and we find out in our quick Q&A below that the reason for her success is not just her fine restaurateur skills, but also her positive energy and a lovely glowing warm heart. 

Her restaurant, Pronto in Craighall (proudly one of our longstanding clients) is known across Joburg’s northern suburbs for its warm and inviting atmosphere, delicious Italian food and friendly and professional service. It’s a fun place to be with this wholesome all round formula, that has made it and Natasha so successful.

“Love is the secret ingredient”

Natasha Maciel

Core’s Q&A with Natasha:

Q: How did you get to where you are ?

A: I worked in media sales for most of my life, both in Johannesburg and London. I joined Pronto with 10% share and had such a love of this world that a decade later, I bought out the other partners and now Pronto is 19 years old and deeply entrenched in the neighbourhood.

Q: What do you love most about your job?

A: Being able to create spaces for people to connect. That I think is the whole point of hospitality – to bring people together. I think we’ve lost our way when we think it’s only about excellence or being unique and exclusive. 

Q: What makes your business successful?

A: My staff. My super power is finding and working with amazing people. The culture at Pronto is one of accountability and pride. People who work there are naturally people who try their best, with a good heart and have helped me build Pronto into the business it is today.

Q: What makes your business unique?

A: Love is the secret ingredient. Yes, we have amazing ingredients prepared consistently well, but by taking care of our staff and having a culture of peace and respect I believe that we have something that is sustainable and special. That extends to being gracious and helpful in service to our community and we are endlessly thankful to our incredibly loyal clientele, some of which come in EVERY single day and have been with us for over a decade. People, whether they are serving or being served, make our space special.

Q: How did you get through COVID?

A: I kept asking the fundamental question – what does my community need? And that’s what I would buckle down and start to create. There were overwhelming times and tears, but I have an amazing support system and the one piece of advice that I really took to heart was: don’t stay closed, keep your doors open. And it worked. We built a rudimentary shop called Pronto Foodstore that has now morphed into the most incredible space that houses over 350 unique products. From dining décor (think pewter, imported glass-ware, napkins, candles) to our own range of pasta sauces that are small batches and made with real ingredients (nothing in a grocery store can complete). We are now a space that celebrates small suppliers, who would get trampled by big grocery stores, but have incredible products that should be shared.

Q: What do you think makes our industry globally competitive?

A: South Africans are hard working. We have grit and character and do what needs to be done. Wrap that up in a smile (which we always seem to have on our faces) and those are some pretty high standards. 

Q: What does being a successful business woman mean to you?

A: Living life to my own standards. I think success is personal and I like freedom, space, low stress and balance. Success isn’t a bank account full of money but no time to do what I love with whom I love.

Q: What advice would you give to a young woman entering the industry today?

A: Try to hear you own inner voice and when you finally do – trust it. Women often feel they need external validation and other people’s approval to do what they want. It holds us back, and at its most basic level gives our power away to others. 

Q: What makes you happy?

A: Being of service to people. I love being a restaurateur because I feel like I am a part of my community. I see and am part of all the comings and goings of a small community, even though I am in a big city.

Q: What makes you sad?

A: That we live in a country of such inequality. I have over 50 staff and I feel for them. They have untold suffering that they endure to support families and themselves against all odds. It’s why I do my best to be kind and respectful to the people that I meet. Everyone is going through something and I have no desire to make life harder for anybody than it already is. As a boss I try and be a safe harbour for my people. 

Q: What’s your favourite food?

A: Impossible to say just one. I have too many sides to my personality to love one and grew up with a passion for food. I’m part Portuguese and part Pakistani – and these foods hold a special place in my heart. But I’m an adventurous soul and love sipping on Sake in an obscure restaurant as much as eating sushi, French or really anything at all. Food is love. And I love it all.

Q: What’s your favourite song?

A: I Will Survive by Gloria Gaynor. I’ve had to stand up to a lot of bullies and disrespect in my time and this song reminds me that all the hardships that I have faced, I have still managed to stand up to reach the next level. I’ve let it soften my heart and make me stronger.

Q: Dogs or Cats?

A: Definitely cats. What’s not to love: independent, clean and very discerning about who they love. My cat is called Socrates named after one of my favourite philosophers. “The only thing we know, is nothing at all” – Socrates. Good to remember in a world that thinks we can know everything and prepare for everything.

Q: What do you do in your downtime?

A: Being a female restaurateur comes with a lot of stress and I think that my personal goal is to have balance between work, my children, myself and my friends. I’m not obsessed with making money but I am obsessed about being balanced – so I meditate, spend lots of time in nature, manage to put my kids to bed most nights and am always trying to build time in to stop thinking and stop doing. We live in a culture that worships productivity and I have to work hard to follow my own agenda and not someone else’s.

Q: Where to from here? For you and your business?

A: I’m in the incredibly lucky position of re-launching my restaurant (we are closed in September for a major shopping centre renovation) and also break ground on a new restaurant called Liberté – French Food & Wine on 1 October – we should be launched and ready to go by 1 December 2022. The restaurants will be opposite each other in the SAME shopping centre which is amazing because I can keep an eye on both spaces and hopefully this will mean I still have lots of time to be there for my boys and enjoy my life. 

You sure are one inspiring woman Natasha and we wish you every continued success !

Treat yourself to a visit to Pronto Italian Restaurant in Craighall Park. This award-winning eatery offers a selection of authentic Italian classics like arancini, penne salciccia and polenta con polpette excellently paired with an array of both local and international wines. It also has a deli and shop not to be missed!