Shift Espresso Bar is the hip and cool coffee brand Capetonians love passionately. Spread across the city and in Stellenbosch these indie fashioned espresso bars offer a chilled atmosphere helping you get your coffee fix both on the go or chilling with friends. But it’s not just the coffee that has got the locals talking, it’s the fully licenced drinks offering and fresh and healthy food that is fast taking this brand to full on cult status!
Shift Espresso Bar began as an idea in the latter part of 2013. It is a family-owned business born out of a need for better service and product delivery around coffee in Cape Town. After a brush with crime, the Vigliotti family left their home in the Free State to start a new life in Cape Town. Luigi Vigliotti moved from Gauteng to keep closer ties with his family, and Shift Espresso Bar was born.
A brand-new concept with no conception of success other than its founders’ non-stop motivation and drive. Shift Espresso Bar came from the ‘shift’ in the family’s life and their subsequent lifestyle. A hard-working family that is unmoved by the negativity of those who perceive the brand as having no life span.
Shift Espresso Bar serves as a symbol that defies the norm. Whether it be coffee, food, service or experience, Shift Espresso Bar aims to be daring, bold and unashamed in all that is done.
Want to be part of the family? Shift Espresso Bar offers franchise opportunities, and who wouldn’t want to be part of this recipe for success. We look forward to seeing the brand continue to grow from strength to strength!
Ultra-thin ribbons of yellow summer squash, zucchini, and carrots make for a light and easy-to-make summer side dish.
INGREDIENTS:
2 small zucchini
2 small yellow summer squash
2 large carrots
24 large basil leaves
3 tbsp. white balsamic vinegar
2 tbsp. extra-virgin olive oil
1/4 tsp. anise seed
1/2 tsp. kosher salt
1/4 tsp. Freshly ground pepper
DIRECTIONS:
Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the centre of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that’s left is the centre seed column. Shave the carrots in the same fashion.
Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.
These stuffed avocados make the classic salad a little more hearty, as well as perfectly portable, making them the ideal side serving. They also make the BEST take-to-work lunch, just make sure to squeeze a lemon over the cut avocados to prevent browning.
INGREDIENTS:
2 avocados, halved and pitted
8 cherry tomatoes, halved
2 tbsp. finely chopped red onion
2 tbsp. black olives, roughly chopped
1/2 Persian cucumber, cubed
1/4 c. feta, cubed
2 tsp. coarsely chopped fresh dill
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
Kosher salt
Freshly ground black pepper
DIRECTIONS:
In a medium bowl, toss together tomatoes, red onion, olives, cucumber, feta, dill, olive oil, and lemon juice. Season with salt and pepper.
Scoop out each avocado half, leaving about ½” border. Cut the removed avocado into bite-sized pieces and stir into prepared salad.
Fill each avocado half generously with Greek salad mixture and serve immediately.
Nothing screams summer quite like bruschetta. Be sure to rub the toasted bread with garlic for a kick of flavour. Top them with simple marinated tomatoes for the ultimate summer snack.
What kind of tomatoes? Juicy ones, yes. Even drier ones like roma are perfect. In fact, drying tomatoes a bit is key for bruschetta. What do we mean by drying, and why is it better? The key is to keep the toast like toast should be: Dry. When you use juicy tomatoes, you will no doubt get a powerful (and delicious) tomato result. But if the tomatoes are too wet, the toast will be soggy. The trick: Salt your tomatoes. After they have been diced, add them to a large strainer or colander over a bowl, and toss with some salt. Let sit 5 minutes. See what happens? Lots of liquid at the bottom of your bowl. While we hate throwing things away, that tomato juice is going to be (too?) salty to use for anything else.
INGREDIENTS:
FOR THE TOMATOES
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 arge tomatoes, diced
1/4 c. thinly sliced basil
2 tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes
FOR THE BREAD
1 large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved
DIRECTIONS:
Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
Meanwhile, toast bread: Preheat oven to 180 degrees. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.
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
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.
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