So, who is Tammy van Bergen?

Ask anyone in the Randburg hospitality scene and they’ll know the name. Maybe you’ve come across her gracious smile around the shop, or maybe she’s the rep who remembered your birthday when no one else did. Tammy is the kind of person who arrives early, stays late, helps in the shop, checks in on her team, and somehow still makes every client feel like they’re her only priority. She hasn’t just built a career at Core Catering Randburg. She’s built a reputation. And in this industry, that means everything.

It started young, and it started with real passion

Tammy didn’t wait around to figure out what she wanted to do with her life. Fresh out of high school at 19, she dived straight into the deep end of hospitality, working in hotels, restaurants, and yes, even a cruise ship. Not exactly a slow start. And she’ll tell you herself that those years gave her something no classroom ever could: a genuine understanding of the needs, the pressure, and the beautiful chaos of the industry from the inside.

But even then, she knew there was more to explore. The catering supply world was calling her name, and in 2014, she answered, walking through the doors of Core Catering Randburg as a tele salesperson and ready for the next chapter.

Finding her feet, and then finding her fire

Telesales, it turned out, wasn’t quite where Tammy was meant to shine. She’s a people person in the truest sense, and it didn’t take long before she realised her energy belonged face to face with the clients she genuinely cared about. Moving into an in-store role changed things. Her product knowledge grew. Her confidence built. Her people skills deepened into something that clients started coming back for, again and again.

Was it easy? Not always. Stepping into a high-demand environment and figuring out how to meet the expectations of both customers and colleagues at the same time is no small thing. But Tammy had people in her corner.

“The support I received from my parents, colleagues, and management played a significant role in my growth. Their encouragement helped me become a stronger and more confident individual, both personally and professionally.”

That support, she’ll be the first to tell you, was everything.

The milestone that made it all worth it

Here’s where things get really exciting. After coming close more times than she can count, Tammy finally hit the R1 million sales mark in a single month. One million rand. She describes the moment simply as “rewarding” but if you know how many near-misses came before it, you know exactly how much weight those words carry.

And the road to get there wasn’t without its bumps. COVID-19 shook the entire hospitality industry, and Tammy felt every bit of it. Shifts in management, ownership, and team dynamics added more layers to an already demanding few years. But rather than being worn down by it all, she came through the other side sharper, stronger, and more grounded than ever. That’s not luck. That’s character.

The kind of person who lifts others up

What makes Tammy’s story really special isn’t just the personal wins, it’s what she does with them. New reps at the Randburg branch have flourished under her guidance, not because she was told to mentor them, but because it’s just who she is. She makes space for people to grow. She passes on what she’s learned. And quietly, without making a fuss about it, she makes the whole team better.

Her advice? Simple, and worth writing down

Tammy’s background in hospitality gave her a head start. She already knew the products, the environment, and the people. And her advice for anyone entering this space? Take the time to truly understand what you’re selling. Know it well enough to advise, not just describe. That knowledge is the foundation everything else is built on. But her best tip is also her simplest one: remember your customers’ birthdays. It sounds almost too easy, but in a world where everyone is busy and everything moves fast, that one small gesture creates a connection that no cold call or promotional mailer ever could. It’s the kind of thing that turns a client into a loyal one, and a transaction into a relationship.

Twelve years in and Tammy van Bergen is still showing up, still growing, and still making the people around her better. That’s not just a success story. That’s the real deal. Randburg is lucky to have her, and so is the whole Core team.

The hospitality industry thrives on fresh ideas and global connections, and the World Travel Market Africa (WTM Africa) in Cape Town offers exactly that. For hotels and venues, the expo is more than a showcase, it is a chance to see where our industry is heading and how we can prepare for the future.

Sustainability Moves from Trend to Standard

WTM Africa makes it clear that sustainability is now a baseline expectation. Guests want to see eco-friendly practices in action, whether it’s reducing food waste, sourcing locally, or cutting down on single-use plastics. For South African hospitality, this is an opportunity to combine global standards with our rich local resources.

Digital Transformation Accelerates Guest Engagement

The shift towards digital-first hospitality is gathering pace. Guests expect smooth booking experiences, personalised communication, and easy access to services. For catering and events, this could mean QR-based menus, digital ordering, and integrated event management platforms. Convenience and clarity are now key measures of guest satisfaction.

Event Tourism Strengthens South Africa’s Position

Cape Town’s role as host city highlighted South Africa’s growing reputation as a destination for meetings, incentives, conferences, and exhibitions. This means more demand for corporate hospitality, large-scale catering, and hybrid event solutions. It’s a chance to showcase South African hospitality on a global stage.

WTM Africa reminds us that hospitality in South Africa is about anticipating change and meeting it with confidence. Sustainability, digital transformation, and event tourism are not distant ideas, they are priorities right now.

At Core Catering Supplies we love nothing more than shining a light on the spaces that make the hospitality industry worth celebrating. And right now, there is one spot in Durban that has absolutely everyone talking. If you haven’t heard of Bean Bag Jazz Lounge yet, buckle up, because you’re about to add it straight to your must-visit list.

A Legend That Never Really Left

There are places you visit and places you never forget. Bean Bag Jazz Lounge is firmly the second kind. Ask any Durbanite about it and watch their face light up. It was the kind of spot where nights turned into mornings, strangers became friends, and the music made everything feel possible. So when it closed, people felt it. And when it came roaring back in November 2024 under the direction of Akhona Ndlovu, the same woman behind the award winning Zai Restaurant, Durban collectively lost its mind in the best way.

OK But What Is It Actually Like?

Picture this. You’re on Florida Road in Morningside, you walk in and the energy just hits you. It’s warm, it’s buzzing, and there’s a live band doing what they do best. The space feels like it was made for good conversation and even better nights. It’s open every single day from midday until 2am, so whether you’re sliding in for a lazy lunch or arriving fashionably late on a Saturday, there’s always something waiting for you.

Every Night Is Its Own Thing

This is where it gets really good. Thursdays are Bohemia Nights, bringing back the legendary free spirited vibe of the original Bean Bag Bohemia that older fans have been missing for years. Fridays are all about live jazz, with both big names and fresh talent sharing the same stage. Saturdays kick off at 7pm and honestly just don’t stop, with soulful sounds stretching well into the early hours. And Sundays? Sundays are pure magic. Soul Sessions start at 1pm and come with a full Sunday Buffet, a lamb spit braai, a live band and DJs. It is the reset your week didn’t know it needed.

The Food Is Not Playing Around

Let’s talk about the menu because it deserves its own moment. Think traditional African dishes given a modern twist, sitting side by side with international favourites that feel right at home. During the week they even offer a three course meal covering starter, main and dessert at a price that will genuinely surprise you. Good music and good food? Yes please.

Why We’re Talking About It

At Core Catering Supplies we work with venues, restaurants and hospitality businesses every day, and we know that the ones that truly stand out are the ones that make people feel something. Bean Bag Jazz Lounge does exactly that. It’s not just a night out, it’s an experience, and Durban is lucky to have it back.

So tell us, have you been to Bean Bag Jazz Lounge since it reopened and if you have, what was your favourite night?

Easter in South Africa is all about family, tradition, and unforgettable flavours. Nothing embodies this better than iconic Cape-style fish dishes like tangy pickled fish and smoky grilled snoek. Loved for generations, these recipes are perfect for festive family meals, weekend braai’s or catering spreads. Whether you are looking for easy Easter recipes, traditional South African fish dishes or crowd-pleasing braai ideas, these classic favourites bring the perfect balance of sweet, tangy, and smoky flavours to your table. Get ready to enjoy authentic South African seafood traditions that are both simple to prepare and impossible to resist.

Tangy Pickled Fish Recipe

A true Easter favourite, this pickled fish recipe is full of flavour and easy to make ahead of time.

Ingredients

For the Fish

• 1 kg firm white fish such as hake or snoek, cut into portions
• 2 cups cake flour
• 1 tbsp salt
• 1 tsp black pepper
• Oil for frying

For the Pickling Sauce

• 2 large onions, sliced
• 3 cloves garlic, crushed
• 2 cups white vinegar
• 1 cup water
• ¾ cup brown sugar
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 2 bay leaves
• Salt to taste

Method

1. Fry the Fish
   Season the flour with salt and pepper, lightly coat the fish, and fry until golden brown and cooked through. Drain on a paper towel.
2. Prepare the Pickling Sauce
   Cook the sliced onions until soft. Add garlic and cook briefly. Stir in vinegar, water, sugar, curry powder, turmeric, mustard seeds, coriander seeds, and bay leaves. Simmer for 10 to 15 minutes until slightly thickened.
3. Layer the Fish and Sauce
   In a glass or non-metal dish, layer the fried fish and pour warm pickling sauce over it, ensuring all pieces are covered.
4. Let It Rest
   Cool completely, cover, and refrigerate for 24 to 48 hours to allow flavours to develop.

Serving Tips:

• Serve cold with fresh bread or hot cross buns
• Perfect for buffets or festive platters

Smoky Grilled Snoek Recipe

Nothing says South African Easter like a classic grilled snoek, smoky, tender, and packed with flavour.

Ingredients

• 1 whole snoek, cleaned and scaled (1–1.2 kg)
• 4 cloves garlic, minced
• 2 tbsp butter, softened
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley or thyme for garnish

Optional chutney topping:

• 3 tbsp apricot jam or chutney
• 1 tsp mustard

Method

1. Prepare the Fish
   Rinse and pat dry. Make 3–4 diagonal slashes on each side.
2. Make Garlic Butter Marinade
   Mix garlic, butter, olive oil, lemon juice, salt and pepper.
3. Coat the Fish
   Rub marinade over fish, inside and out. Spread chutney on top if using.
4. Grill the Snoek
   Preheat the grill to medium-high. Cook fish 8–10 minutes per side until opaque and flaky.
5. Serve
   Garnish with herbs and lemon wedges. Serve with salad, roasted vegetables or fresh bread.

Tips:

• Use a fish basket or foil for delicate fish
• Stuff cavity with lemon slices and herbs for extra flavour

Serving Ideas for Easter

• Pair pickled fish with hot cross buns or crusty bread
• Serve grilled snoek alongside salads, roasted vegetables, or festive sides
• Combine both dishes on a buffet platter for a colourful and traditional Easter spread

The APS Germany Perfecto range has been designed as modular system that allows operators to build their own structured, visually appealing buffet displays that best suit their unique service setting.

Built for Flexibility

At the core of the Perfecto range is its modular design. The system includes buffet stands, wooden boards, and tiered trays that can be combined in multiple configurations depending on the service style.

This flexibility allows operators to adapt setups for breakfast buffets, conferencing, or high volume service, without needing entirely different equipment for each occasion.

The ability to mix components such as single stands, double tier displays, and extended boards means that one system can support both compact and large scale presentations.

Space Efficiency

Space management is a key challenge in buffet service, especially in urban venues or high traffic environments.

The Perfecto system addresses this by building vertically. Multi tier trays and raised stands allow operators to increase serving capacity without expanding the footprint of the buffet.

This is particularly valuable for:

• Hotel breakfast buffets with limited counter space
• Event catering setups with defined service zones
• Restaurants managing peak service periods

Each year, Cape Town transforms into a vibrant hub of culture, music, and global tourism, and few events capture this energy quite like the Cape Town International Jazz Festival. Hosted at the Cape Town International Convention Centre, this iconic event is far more than a music festival. For hospitality professionals, it represents a high impact trading period, a platform for brand visibility, and a test of operational excellence.

Since its inception in 2000, the festival has grown into one of the largest jazz events globally and the biggest on the African continent. Taking place annually in March, the festival runs across two days, featuring a diverse mix of international and local artists performing across multiple stages.

With tens of thousands of attendees and over 40 performers, the event attracts a wide demographic, from international tourists to local music enthusiasts.

For hospitality operators, this translates into:

• Increased foot traffic across restaurants, bars, and hotels
• Higher demand for premium experiences
• Opportunities to align offerings with a culturally engaged audience