Grill O Steakery in Boksburg offers the kind of dining experience that stays with you long after the meal is over and it is easy to understand why it has become a favourite for so many locals. The moment you step inside you feel a sense of warmth and familiarity as if you have walked into a place that truly values hospitality. Their team works with confidence and ease creating an inviting atmosphere that sets the stage for a relaxed and enjoyable meal. Even before your food arrives the environment encourages you to unwind and savour the moment. For those in the hospitality industry it is also a reminder of how important reliable tools and equipment are which is why businesses like Core Catering Supplies are such valuable partners in helping restaurants consistently deliver excellent service.
Once you are seated the Grill O Steakery experience really begins to unfold. Known for hearty plates, generous portions and unforgettable flavour each dish feels carefully prepared and packed with character. The aroma of sizzling meat drifts through the air promising a meal that will satisfy both hunger and craving. Their steaks are tender and flavourful, their sides are well thought out and their menu offers a mix of comforting favourites and bold options for those who enjoy trying something new. Whether you are dining with family, catching up with friends or treating yourself to a well deserved meal, the food has a way of making the occasion feel special.
The staff contribute just as much to the experience as the food itself. They greet guests with genuine warmth, offer helpful recommendations and maintain attentive service throughout your visit. Their friendliness is effortless and their pride in the restaurant shines through in every interaction. It is the kind of service that makes you want to return not just for the meal but for the people who help create it.
Grill O Steakery is more than a place to eat, it is a place to enjoy good company, great flavours and sincere hospitality. If you have visited before what stands out as your favourite part of the experience and if you have not yet been what dish do you imagine trying first?
My name is Jacquline Elizabeth Rucker, and I am a 40-year-old mom, wife, and woman who has lived two lives: the one I knew before my accident and the one I live now on wheels. For 20 years, I worked in the hospitality industry. My husband has worked in this industry for more than 40 years. Together, we understood hospitality deeply. We believed we knew what it meant to welcome someone, to serve them, and to create a space where people could relax and feel valued. But the truth is, even with all our experience, we never really understood accessibility until life forced us to see it from a completely different angle.
Four years ago, my world changed in a moment. A car accident fractured my C3 and C4 vertebrae, leading to an incomplete spinal cord injury that left me a quadriplegic. I cannot move my legs or my arms. In the beginning, I felt hopeless. I felt like everything I was before had disappeared. I didn’t recognize my life, and I couldn’t see any of the strength people kept telling me I had. But slowly, through my children, my husband, and my own spirit, I began to understand something important: life does not end when your body changes. It shifts. It reshapes. It becomes something new.
I am still a wife. I am still a mother. I have four beautiful children: a young adult navigating independence, two teenagers learning who they are, and a toddler who approaches the world with pure innocence and curiosity. They are my reason for choosing to keep living fully. They still want to go out, celebrate birthdays, enjoy cake dates, have dinners together, and make memories out in the world. And I want to share all of that with them.
But the reality is that our experiences now depend heavily on whether the places we visit are truly accessible. My husband, who has been in hospitality his entire life, often says that if this accident hadn’t happened, we never would have noticed the things we see now. We never would have understood how different the world feels when your body cannot move the way it used to. We would have continued believing that a simple ramp or a wide door was enough. Working inside the industry gives you one perspective. Living like this gives you another one entirely. And only now, from this new view, can we truly see where hospitality often falls short.
My experience begins in the parking lot. I cannot simply step out of a car. I need stable, level, secure ground where my caregiver or family can transfer me safely into my wheelchair. If the surface is uneven, slanted, or cramped, that moment becomes frightening. Already, before I even reach your entrance, I am reminded of how different my world has become.
Inside, I rarely get to choose my table. A path that looks spacious to someone walking can feel impossibly tight for a wheelchair. I often end up placed near the entrance because it is the only spot I can fit through. My teenagers notice it every time. My young adult notices it. Even my toddler tilts their head as if to ask why we always sit in the same kind of spot. These are small moments, but they add up. They teach my children something about whether their mother is expected or welcomed in the world.
And then there is the human interaction, perhaps the most important part of hospitality. There have been moments when staff have spoken to my husband or my children instead of speaking directly to me. My husband, after four decades in the industry, sees it instantly. He notices the discomfort, the hesitation, the uncertainty. My teenagers see it too, and it affects them. My toddler, even without words, senses when I am being treated as if I am different. These moments leave a mark not just on me, but on the people who love me.
My family still wants to experience life together. My young adult wants to take me out proudly. My teenagers want to show me new cafés or restaurants they love. My toddler wants to sit beside Mommy while we share something sweet. I want all of that too. I want to be present in their memories, not limited by buildings that were not designed with people like me in mind.
When I look at the hospitality industry now, I see it through two sets of eyes: the eyes of someone who worked in it for decades and the eyes of someone who now depends on true accessibility. The difference between those two perspectives is bigger than I ever imagined. My husband often says that if this accident had never happened, we would never have understood how much change is still needed. We would never have questioned what accessibility really means. Now we see that accessibility is not just about meeting a standard. It is about creating a world where families like mine can enjoy life without barriers.
So when you look at your establishment, I hope you think of me. I hope you think of my husband, who has spent his life perfecting the art of hospitality, and how even he never noticed the gaps until we were forced to live with them. I hope you think of my children, who just want their mom included. I hope you think of the families you serve, the ones you may not even realize are struggling quietly because the world was not built for bodies like mine.
True hospitality is not just about food, service, or ambiance. It is about making every person feel like they belong. And belonging should never depend on whether someone can walk through your door.
My name is Jacquline Elizabeth Rucker, and I am a 40-year-old mom, wife, and woman who has lived two lives: the one I knew before my accident and the one I live now on wheels. For 20 years, I worked in the hospitality industry. My husband has worked in this industry for more than 40 years. Together, we understood hospitality deeply. We believed we knew what it meant to welcome someone, to serve them, and to create a space where people could relax and feel valued. But the truth is, even with all our experience, we never really understood accessibility until life forced us to see it from a completely different angle.
Four years ago, my world changed in a moment. A car accident fractured my C3 and C4 vertebrae, leading to an incomplete spinal cord injury that left me a quadriplegic. I cannot move my legs or my arms. In the beginning, I felt hopeless. I felt like everything I was before had disappeared. I didn’t recognize my life, and I couldn’t see any of the strength people kept telling me I had. But slowly, through my children, my husband, and my own spirit, I began to understand something important: life does not end when your body changes. It shifts. It reshapes. It becomes something new.
I am still a wife. I am still a mother. I have four beautiful children: a young adult navigating independence, two teenagers learning who they are, and a toddler who approaches the world with pure innocence and curiosity. They are my reason for choosing to keep living fully. They still want to go out, celebrate birthdays, enjoy cake dates, have dinners together, and make memories out in the world. And I want to share all of that with them.
But the reality is that our experiences now depend heavily on whether the places we visit are truly accessible. My husband, who has been in hospitality his entire life, often says that if this accident hadn’t happened, we never would have noticed the things we see now. We never would have understood how different the world feels when your body cannot move the way it used to. We would have continued believing that a simple ramp or a wide door was enough. Working inside the industry gives you one perspective. Living like this gives you another one entirely. And only now, from this new view, can we truly see where hospitality often falls short.
My experience begins in the parking lot. I cannot simply step out of a car. I need stable, level, secure ground where my caregiver or family can transfer me safely into my wheelchair. If the surface is uneven, slanted, or cramped, that moment becomes frightening. Already, before I even reach your entrance, I am reminded of how different my world has become.
Inside, I rarely get to choose my table. A path that looks spacious to someone walking can feel impossibly tight for a wheelchair. I often end up placed near the entrance because it is the only spot I can fit through. My teenagers notice it every time. My young adult notices it. Even my toddler tilts their head as if to ask why we always sit in the same kind of spot. These are small moments, but they add up. They teach my children something about whether their mother is expected or welcomed in the world.
And then there is the human interaction, perhaps the most important part of hospitality. There have been moments when staff have spoken to my husband or my children instead of speaking directly to me. My husband, after four decades in the industry, sees it instantly. He notices the discomfort, the hesitation, the uncertainty. My teenagers see it too, and it affects them. My toddler, even without words, senses when I am being treated as if I am different. These moments leave a mark not just on me, but on the people who love me.
My family still wants to experience life together. My young adult wants to take me out proudly. My teenagers want to show me new cafés or restaurants they love. My toddler wants to sit beside Mommy while we share something sweet. I want all of that too. I want to be present in their memories, not limited by buildings that were not designed with people like me in mind.
When I look at the hospitality industry now, I see it through two sets of eyes: the eyes of someone who worked in it for decades and the eyes of someone who now depends on true accessibility. The difference between those two perspectives is bigger than I ever imagined. My husband often says that if this accident had never happened, we would never have understood how much change is still needed. We would never have questioned what accessibility really means. Now we see that accessibility is not just about meeting a standard. It is about creating a world where families like mine can enjoy life without barriers.
So when you look at your establishment, I hope you think of me. I hope you think of my husband, who has spent his life perfecting the art of hospitality, and how even he never noticed the gaps until we were forced to live with them. I hope you think of my children, who just want their mom included. I hope you think of the families you serve, the ones you may not even realize are struggling quietly because the world was not built for bodies like mine.
True hospitality is not just about food, service, or ambiance. It is about making every person feel like they belong. And belonging should never depend on whether someone can walk through your door.
South Africa’s hospitality landscape is thriving, and competition has never been stronger. Leading hotels, lodges, restaurants, bars, and event venues are continually refining their guest experiences, placing greater emphasis on quality, consistency, and design. Esteemed establishments such as Marble, the Taj, the Cove Collection, Steyn City, Sandton Sun, The Pinnacle (Rwanda), Saint Champagne, Kruger Shalati, the Red Carnation Hotels (SA), and many more choose international leaders like Steelite, HEPP, ONIS, Libbey, and APS because these brands support the service excellence on which their reputations rely on. Beautiful design creates the first impression, but long-term durability and reliability are what truly make the difference.
Attention to Detail Shapes First Impressions
The moment guests sit down, they start to judge the quality of their experience. The weight of a fork, the clarity of a wine glass and the smooth rim of a plate all play a role in setting expectations.
Steelite offers chip and rim guarantees that withstand busy operations
Libbey and Onis create glassware designed for repeated impact resistance
Hepp cutlery retains shine and balance throughout heavy service
APS presents buffetware that is functional, stylish and hygienic
Every item on the table communicates the venue’s standards before a single dish is tasted.
Consistency Protects Brand Reputation
Guests expect a uniform experience whether they are enjoying a boutique lodge or a fine dining destination in Johannesburg. Premium products deliver dependable shapes, finishes and performance service after service.
This gives chefs confidence that their presentation will look flawless each time. It also supports restaurants in protecting their visual identity and eliminating mismatched replacements that can look unprofessional.
Presentation Drives Modern Dining Experiences
Today’s diners want food that is visually exciting and beautifully framed. Tableware and glassware are part of the storytelling.
Steelite ranges offer colours and textures that match culinary creativity
Libbey and Onis glassware brings out aroma, flavour and visual appeal
Hepp cutlery adds refinement to every plate
APS buffet pieces allow venues to build displays that look impressive and work smoothly during service
Trusted Supply and Local Support Matter
Reliable supply is essential for hospitality venues that cannot risk delays or shortages. Through Core Catering Supplies, South African businesses enjoy ongoing product availability and professional guidance.
This allows:
Smooth replenishment when items are lost or damaged
Long term purchasing confidence
Peace of mind knowing that standards will never drop
Luxury is not only about what guests see. It is also about stability, trust and consistency behind the scenes.
The hospitality industry is moving at an impressive pace, and a major part of this progress comes from equipment designed to support smoother, smarter, and more dependable operations. Within kitchens, bars, cafés, and high volume service environments, automatic and manual tools each serve a distinct purpose. At Core Catering Supplies, we focus on sourcing equipment that brings practical value to hospitality professionals by supporting efficiency, consistency, and quality.
Coffee Machines: Craftsmanship vs Speed
Few categories show the evolution of equipment as clearly as coffee machines. Manual espresso machines allow baristas to influence every step, from tamping to extraction to milk texturing. They are ideal for venues that value showmanship, craft, and personal touch.
Automatic espresso machines focus on speed and consistency. With one touch operation and built in precision controls, they deliver reliable results even during the busiest service periods. Core Catering Supplies offers both manual and automatic options so operators can match equipment to their customer expectations, workflow, and staffing model.
Automated or smart coffee machines are designed to deliver consistent, high quality results with minimal staff involvement, using built in grinders, programmable settings and automatic brewing cycles to keep service quick and reliable during busy periods. Manual machines on the other hand rely more on hands on operation, including manual water filling, simple filter or pour over brewing and user controlled extraction, making them better suited to venues that prefer straightforward bulk brewing or a more traditional approach. In short, automated machines focus on speed and consistency while manual machines prioritise simplicity, control and lower operational complexity.
Contact us today to discuss your project and ensure you get the right equipment for long-term success. Visit: https://corecatering.co.za/
Ditch the coffee this Summer and try these fresh and healthy drinks to boost your energy and tantalise your taste buds. All you need is a few fresh ingredients and aquality juicer and you’re all set.
APPLE ZINGER JUICE
INGREDIENTS
3 whole apples (Granny Smiths for extra tang) 1 lemon, peeled 1cm cube of fresh ginger A few inches of cucumber Mint for garnish
The Blue Hawaii Mocktail isn’t just a vibrant drink, it’s a statement. For those working in the hospitality industry, particularly in high-volume bars, hotels, and events, this mocktail offers an elegant, refreshing, alcohol-free option that delights a wide variety of guests. Its striking azure colour and balanced tropical flavour profile make it a visual showpiece and a thoughtful choice for inclusive menus.
INGREDIENTS:
Pineapple juice (fresh or high-quality)
Coconut water (or coconut milk for more richness)
Non-alcoholic Blue Curaçao syrup
Fresh lime juice
Coconut cream or cream of coconut (optional for creaminess)
Ice
Blue spirulina powder (for a more health-focused version)
Garnishes like pineapple wedges, maraschino cherries or edible flowers
METHOD:
Begin by chilling your glassware and ingredients, using cold components helps maintain flavour intensity and minimises dilution.
Measure the pineapple juice, coconut water (or milk), blue curaçao syrup, and lime juice into a cocktail shaker.
Add coconut cream or cream of coconut if you want a richer, creamier texture.
Fill with ice, and shake vigorously for about 15–20 seconds.
Strain into a glass filled with fresh ice.
Garnish, for example with a pineapple wedge, cherry or edible flower, and serve immediately.
EQUIPMENT:
Professional cocktail shaker (stainless steel)
High-quality glassware (clear, tall or tiki-style glass)
From
sugary donuts in bakeries to crispy fried chicken in restaurants, just about
everyone can find a deep-fried treat they enjoy. While the process of dropping
a battered product in hot oil is simple enough, selecting the correct commercial deep fryer for your
circumstances and application can be difficult. Several factors will influence
your decision, but taking it piece by piece will make it much easier. Whether
you own a high-end restaurant, a food truck, or even a food stand, this guide
will help you find the perfect unit to cook your appetisers, entrees, and even
desserts!
Different Fryer Types
While the cooking process might be basic, fryers come in various forms to accommodate several applications. Size, orientation, power sources, and other qualities all vary, so it’s crucial to understand the differences and how a unit’s respective characteristics relate to your goals.
Countertop Fryers
Countertop fryers are an excellent compromise between space-saving and performance. If frying isn’t the most important cooking method in your restaurant, countertop models are a great choice as they will deliver delicious products while taking up minimal space in your kitchen.
Floor fryers are a
valuable addition to any high-volume restaurant that sells large quantities of
fried food. These units are able to handle constant use throughout the day,
making them well-suited for busy establishments. Available in electric and gas
models, you’ll be able to find various units that meet your kitchen’s energy
demands.
Though
they all perform the same function, there is a long list of features,
components and designs that make one fryer better suited for certain applications
than another. So follow our guide to find out which is best for you.
Electric
Electric fryers utilise various heating elements that come directly into contact with the oil. They’re typically more efficient when heating up and they typically have quicker heat recovery between batches. Because they are not tied to a gas line, they are more mobile and easier to install. That being said, they possess longer heat-up times and lower maximum oil temperatures.
Gas
Powered
by either natural gas lines or liquid propane tanks, gas fryers can
have heating elements that sit in or out of the pot. They can achieve
significantly faster heat-up times and higher maximum temperatures. However,
they’re practically rooted in place and can be expensive to install without
pre-existing connections.
Power Source
For some kitchens, the
fryer’s power source will be a major deciding factor when selecting a unit.
Depending on the size and style you’re looking for, you can find several
different options to consider that meet your utility requirements.
Manufacturers
create their assorted fryers with various usage rates in mind, so you’ll need
to be mindful of how a specific fryer is rated.
Light-Duty: These units are best for low-volume use at a deli, food stand or another small business that has frying as a niche. They’re not constructed with constant use in mind.
Medium-Duty: While they’re designed to handle similar applications to light-duty models, they can handle more frequent use without losing performance efficiency.
Heavy-Duty: If you have a popular restaurant or food truck that focuses on fried foods, you’ll likely be in the market for a heavy-duty model.
Fryer Maintenance
Fryers typically see
heavy usage on a day-to-day basis, which demands more frequent inspections,
cleanings and maintenance.
A good, heavy-duty fryer can last between 7-10 years, but you can maximise the
service life of any type of fryer by remaining committed to its upkeep. Here
are some potential issues to look out for and how you can prevent some of them
from affecting your equipment:
The Tanks
The main indication of fryer failure is a
leaking tank. You’ll want to look for hardened oil beneath the fryer and behind
the unit’s door. Carbon build-up will not only cause leaks, but it will also
impact the fryer’s productivity and possibly become a fire hazard.
The Oil
The overall oil quality, which requires
regular filtering and oil replacement, is critical for producing high-quality
food. Always check the coloration of the oil after multiple batches, and adhere
to the manufacturer’s guidelines for recommended oil care. You can also
preserve the oil by covering your fryers while they are off because light and
heat will darken the oil.
The Thermostat
Faulty thermostats need attention since they will set off a fryer’s high-limit sensor. If the fryer temp exceeds 200°C and the thermostat is not working, the high-limit sensor will shut down the fryer. So, if both the thermostat and sensor are malfunctioning, this puts your fryer at a severe risk of creating a fire.
The Body
If it takes longer for a fryer to heat to a
ready temperature or it has difficulty maintaining that temperature during
normal use, it should be serviced. Keep an eye out for rust, dents, or bent
supports. Cooking at temperatures above 190°C can also compromise your fryer and is a
complete waste of energy because most satisfactory results are achieved between
160°C and 190°C.
Burner Configuration
Fryers employ
different burners to heat their contents and we discuss the different types below.
Open Pot
The heating
elements are located on the tank’s exterior. This configuration is a popular
choice for establishments that produce a lot of fries, onion rings, chicken strips,
and other pre-breaded items. They help to provide more frying space for
high-volume cooking and are easier to clean. They do not do well with
high-sediment food items and they have longer preheat times.
Tube
Units with
tube burners carry gas through pipes located inside the pot, which serves as
the heating source. They excel with heavily battered, high-sediment food.
However, they’re also difficult to clean due to fixed heating tubes.
Ribbon
These fryers
feature ribbon-like elements that run through the bottom of the fryer. These
allow for a speedy preheat and a fast recovery. They are difficult to clean under
and behind ribbon element. Food items can also touch the ribbon element and scorch.
Flat Bottom
Shallow,
evenly based fryers like these are ideal for dough-based and low-density items
that float like fried dough, doughnuts, and battered fish and shrimp. The
heating elements do not obstruct the bottom of the tank, which makes for easier
cleaning. Unfortunately, they take longer to heat up, and they’re not suited
for high-volume frying or high-sediment items.
Location
Location is critical and often neglected. Oil must be as clean
as possible to cook the most delicious product. Top-notch filtration should be
a priority, but placement away from other equipment that tends to spatter is
also a must.
Fryers cannot be located close to open burners, griddles, or broilers unless
you use something tall in between to protect from spattering and other
potential messes.
Client Feature: Sessions Billiards Club in Tygervalley, Cape Town
When you step into Sessions Billiard Club, you’re entering more than just a place to play. You’re stepping into a world-class social experience. From the moment you arrive, the venue’s energy surrounds you. Soft lights glow above the immaculate tables. Laughter mixes with the rhythmic click of billiard balls, creating an unmistakable sense of excitement in the air.
Experience a Sophisticated, yet Fun Atmosphere
This is not just another bar or games room. Sessions Billiard Club is redefining what it means to enjoy a night out. Every detail matters – from the polished equipment to the carefully curated atmosphere. Each element is designed for connection, comfort and fun. With exceptional service and quality products from Core Catering Supplies, the experience perfectly blends sophistication and enjoyment.
Adding Food & Bev to your experience
At Sessions, food is not an afterthought; it is part of the story. The kitchen delivers flavors that surprise and satisfy, offering a menu that feels as dynamic as the games themselves. You can enjoy crispy appetizers perfect for sharing, beautifully grilled mains that make you pause between rounds, or indulgent desserts that end the night on a high note. Each dish is made with care and presented with style, enhancing the overall atmosphere of quality and warmth. The drinks menu complements this perfectly, with an impressive selection of craft beers, elegant wines, and signature cocktails that invite you to raise your glass and celebrate every victory, big or small.
What makes this venue both Exciting and Relaxing
What truly sets Sessions apart is the feeling of being there. It is that unique blend of excitement and relaxation, of friendly competition and shared laughter. It is the kind of place where you can lose track of time, caught up in the joy of the moment. The air is filled with the sound of friendly cheers, the clinking of glasses, and the hum of conversation, all wrapped in an atmosphere that feels both upscale and welcoming.
In a world where nights out can often feel repetitive, Sessions Billiard Club stands out as a space that brings people together in the best possible way. It reminds us that a great evening is about more than just where you go; it is about how it makes you feel. Here, every game, every bite, and every laugh comes together to create something truly special.
When it comes to elegance, service, and creating unforgettable experiences, few places capture it quite like Pearl Valley in Paarl. We’re proud to work alongside venues that truly understand the meaning of hospitality, and Pearl Valley is one of those special places. From their attention to detail to the effortless way they combine natural beauty with world-class service, it’s easy to see why guests fall in love the moment they arrive.
Nestled in the breathtaking Cape Winelands, Pearl Valley offers something for everyone. It’s not just a destination, it’s an experience. Whether you’re playing a round of golf on their famous Jack Nicklaus Signature course, enjoying a leisurely lunch at The Valley Restaurant, or simply taking in the stunning views of the surrounding mountains, there’s a sense of peace that settles over you. Every corner feels carefully thought out, every meal perfectly presented, and every moment designed to make you feel cared for.
We’re especially proud to see how Core Catering Supplies plays a small part in helping Pearl Valley create these unforgettable moments. From elegant table settings to high-quality catering equipment, it’s the finer details that bring their hospitality to life. Seeing our products used in a place that values both beauty and function so highly truly makes us smile.
What makes Pearl Valley even more special is the warmth that runs through everything they do. It’s more than a luxury estate; it’s a place where people connect, celebrate, and unwind. You can feel it the moment you walk through the doors that genuine sense of welcome that turns a visit into a memory.
Have you ever spent a day at Pearl Valley in Paarl? What was your favourite part of your visit? The views, the food, or just the feeling of being there?
A tropical-flavoured mocktail is one of those simple pleasures that instantly makes you feel like you’re somewhere sunny, even if you’re not. It’s colourful, refreshing, and completely alcohol free, perfect for summer weddings, corporate functions, or any event that calls for something bright and cheerful.
WHY DO WE LOVE IT?
The best part is that you only need a few ingredients.
Mango – Fresh, frozen (thawed), or bottled mango nectar all work well. For the best flavour, blend fresh or thawed mango into a smooth puree.
Pineapple Juice – Naturally sweet and tangy. Choose one without added sugar so the fruit flavours can shine.
Coconut Water – Light, hydrating, and a great base for mocktails. If you like a bit of fizz, try sparkling coconut water or a splash of kombucha.
Hibiscus Tea (or Pomegranate or Cranberry Juice) – This adds that beautiful red layer and a gentle tartness to balance the sweetness.
Tropical-flavoured Mocktail
This mocktail combines the sweetness of mango, the tang of pineapple, and the natural hydration of coconut water. It’s tropical, light, and full of flavour, just how we like it.
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