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OCTOBER 2015

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was in equal measure both terrifying

and inspiring—taking into account

the disheartening global economic

outlook and the brave new world of

disrup$ve futuris$c technologies that

are not very far in the future at all.

&hile '(m s$ll )guring out how to use

my iPhone 6, things like drone deliv-

ery and driverless cars are changing

the world as we know it right now.

The challenge for restaurant

businesses is no longer thinking steps

ahead of the compe$$on—the na-

ture of compe$$on has changed

dras$cally. The trick now is to inno-

vate constantly and harness disrup-

$ve technologies to take your busi-

ness to the next level.

Greg Solomon, CEO of McDon-

ald(s spoke about building an innova-

$on culture and how you can meas-

ure that to the nth percentage on

your bo3om line.

'f you(re anything like me (an 80s

analogue model) new trends and

technology probably seem quite an-

noying and intimidating—best to ig-

nore them and hope they go away.

&ell, after hearing trend guru Dion

Chang(s presentation, ' know they are

not going to go away—and also that

technology can do amazing things for

your business if you get to grips with it

just a little bit.

Luckily there are suppliers out

there whose bus iness it is to under-

stand the role of technology in your

business—people like Chris Davis,

developer Of the wildly popular Ap-

petite app. Our technology feature

Rise of the Machines on Page 10

looks at practical technology solu-

tions like Appetite and Absa(s Pay-

ment Pebble, as well as considering

the disruptive technologies that are

changing the way we all live and do

business.

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Restaurants in the news.�

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;ournews is taking its opera$ons to the next level,

with new brands, African expansion, Krispy Kreme

and more.

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Technology is changing the way restaurants do

business. �

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Stand a chance to win your share of R45 000 when

you download the Appe$te app.�

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Jamie-Lee Saunders of Grootbos wins a first.�

PUBLISHER AND EDI�OR

Hilary &ard

082 330 1981

hilary@rbmag.co.za

ADVER�ISING SALES

Hilary &ard

082 330 1981

hilary@rbmag.co.za

Nick ;erris

0717858732

CON�AC�

PO Box 1346 Cresta 2118

Johannesburg

+27 011 782 8636

088 011 782 8636

www.rbmag.co.za

@restaurantbusinessmag

@resbizmag

Restaurant BusinessTM

magazine is published by

Cimarron Media F Marke$ng

Co. Reg. 2011/101976/07

� Copyright reserved

ON �HE COVER: Th� ���t� �� ���n�� ��� ��� t� �ht

a� Evan ���a , La�b� A�y , N�k E���h�a� an�

M�ha�� ����� ! "���� th� n��-���k N�� Ca�é!

SHI CJKL JM HINOPQRJIQ SI R800-

million refurbishment to revitalise its

iconic appeal. Each of the resort(s

four hotels, as well as the entertain-

ment zones and food and beverage

offering, are being revamped.

The 382 luxury self-catering

apartments at the Sun Vacation

Club have already been upgraded,

and trusted family restaurant

brands Spur and Ocean Basket are

on board to enhance the

timeshare(s family appeal.

The Sun City hotel is also being

reposi$oned to provide an Valways

on”, Vegas-style party zone, complete

with night clubs, burlesque clubs and

restaurants. Just opened at the Sun

City Hotel is Mugg F Bean, with Leg-

ends upmarket restaurant night spot

soon to open.

At the )ve star Cascades hotel,

Santorini has made way for an up-

scale restaurant, Bocado which pays

homage to the vibrant culinary dish-

es of the Mediterranean.

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but despite this sudden flurry of ac-

$vity, the four directors insist that

they enjoy being their own bosses,

and are not open to lis$ng or being

acquired by a bigger group.

VThe restaurant franchise market

has been challenged in recent years by

a variety of popular health-related di-

et trends, providing opportunities for

forward-thinking businesses to fill the

gaps that have been created in the

market as a result,” says operations

director, Michael Deftereos.

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Hot on the heels of its JV to bring

Krispy Kreme to South Africa, the

group announced the launch of its

sexy, upscale Brooklyn Brothers

burger brand, expansion of its Afri-

can footprint for News Café, turna-

round of recent ac�uisi$on 1oyo,

and a new souvlaki bar concept.

Now the group has announced

plans to really push the envelope in

its bid to remain market leaders in

fast casual restaurant franchising –

“The desire to find healthier op-

$ons does not supersede the need to

eat on the go though. Our consumers

are on the move and need to have

fast op$ons that can be eaten on

lunch breaks or picked up on the way

home. 't is at this intersec$on of

higher �uality food and the need to

be �uick that the concept of fast cas-

ual has found its niche.”

The fast casual restaurant has

been one of the fastest growing con-

cepts of the restaurant industry over

the last decade. Though s$ll a small-

er part of the overall market than

both the fast food and casual dining

segments, par$cularly in South Afri-

ca, fast casual concepts are making

their mark and gaining popularity

each year.

gnlike tradi$onal fast food take-

away restaurants, the market for fast

casual is far less saturated, and offers

both �uick casual dining or over-the-

counter convenience for �uality din-

ing at home.

Fournews has shown that it can

address the public need with its di-

verse selec$on of brands and over

the past 20 years, it has built a solid

franchise group through the success

of recognisable brands such as News

Cafe, 1oyo, Smooch and Café Fino.

Fournews announced its re-

branding with a contemporary new

logo along with a decision to update

and reinvent exis$ng brands in line

with market changes. This updated,

modern look also comes with some

exci$ng addi$ons to its porholio of

franchise offerings.

Says 2eiereosj “Our aim has

been to offer the South African mar-

ket brands that reflect current food

trends, which is why we have chosen

to give our trusted favourites a new

twist and brought in new franchises

that are either interna$onally-

recognised and proven, or that fit in

with the need for healthy, high �uali-

ty fast food alterna$ves to what is

currently on offer.

“Our newly revealed Fournews

logo reflects the strides that we have

made – in our company as well as in

the industry as a whole.”

Fournews has maintained its

goals for diversifica$on with the

launch of Brooklyn Brothers, which is

an on-trend American diner franchise

that recently opened in Bedfordview

and that is to date unlike any other

offering in the South African market.

Another first is the soon to be

launched Souvlaki Bar. This will be

the first fast casual dining franchise

to offer a healthy tradi$onal /reek

menu. Whilst, in keeping with its di-

versifica$on strategy, Fournews has

balanced its porholio with the open-

ing of the first African store for the

interna$onally revered doughnut

franchise, Krispy Kreme.

“�very addi$on to the group

plays a part in realising the wider vi-

sion that we have going forward,” ex-

plains 2eiereos. “We are confident

in the decisions we have made so far,

and look forward to seeing our fledg-

ling franchises take their place along-

side those already entrenched in the

hearts of the South African public.”

This year, Fournews celebrates

the 20th birthday of its most re-

nowned brand,

News Cafe. To

highlight the suc-

cess of the last two

decades, the bold-

ly updated News

Cafe flagship store

will open its doors

in Rosebank this

summer.

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my phone to re-order a beer, instead

of having to summon a waiter?

The foodservice industry might

seem like the last bas$on for an old-

world experience, but technology is

increasingly playing a role in its evo-

lu$on, as evidenced by the comput-

er-based terminals that send orders

to the kitchen and split che�ues

three ways, and mobile-based trans-

ac$on systems like Appe$te or the

ABSA Payment Pebble that let even

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R'S� OF TH� 1ACH'N�S

the local pizza delivery guy take

credit card payments.

Technology is not only allow-

ing restaurants to operate more

efficiently, but also refocus their

staff on other du$es or even, gasp,

replace them.

'n one 9ondon restaurant,

there are no paper menus. 'nstead,

the menu is projected onto the ta-

ble, which you can navigate as you

would a tablet. Food is ordered by

pressing the virtual bu3ons on the

“e-table” at the customer(s

leisure. While they wait,

diners can watch a video of

the kitchen staff preparing

their food or pull up info about

the local area; they call up the bill at

the end of the meal. The projec$on

system is even customisable on the

fly, allowing the restaurant to change

it for special events, games for the

kids, or even birthday messages.

'n a Tokyo restaurant using Sony

Kinect Technology, a projector and a

microphone you can order from a

holographic server. Rather than raise

a hand (or your voice) in an effort to

flag down a waiter you order directly

from the table.

The efficiency of having a beer

delivered when ' want it, knowing

where my meal is, and paying when

' want to leave puts me back in con-

trol of my dining experience.

The only downside is when you

order a beer and get a Shirley Tem-

ple, or your burger arrives with ex-

tra chilli because of soiware issues.

Yeah, there are wrinkles to work

out, but ' say, bring it on.

Follow @resbizmag and @Ferris3Nick on Twitter.

R'S� OF TH� 1ACH'N�S

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R'S� OF TH� 1ACH'N�S

percent of the research respondents

ranked fre�uent and prolonged pow-

er failures as their main concern,

ahead of factors such as crime and

rising interest rates.

The Payment Pebble™ Handset

from Absa – an innova$ve new mo-

bile payment solu$on- was designed

to solve these real-life business chal-

lenges for merchants across a num-

ber of industries in South Africa,

aimed at mi$ga$ng losses incurred

by load shedding, security breaches

and lack of access to new digitally-

savvy markets.

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to the survival of any business, many

food outlets find this a challenge due

to the inability to accept payments

via card (especially for home or

office deliveries) or to accept pay-

ments at all during rolling blackouts

across the country, with payment

systems offline and point-of-sale de-

vices having a limited ba3ery life.

'n July this year, �NCA reported

on data from an S1� Survey which

revealed that load shedding is the

biggest external threat to small and

medium enterprises. Seventy-one

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R'S� OF TH� 1ACH'N�S

Here are 6 uni�ue things the Pay-

ment Pebble™ Handset can offer you

to improve your restaurant businessj

. 9oad shedding is not an obstacle

for payments

With a ba3ery life of 0 consecu$ve

“ac$ve” hours (up to �00 transac-

$ons) and up to five days on stand-

by, the portable, cash-less solu$on

enables you to accept payments from

literally anywhere - even during elec-

tricity outages, increasing your po-

ten$al for profit and ability to serve

customers without interrup$on.

2. 1igra$on to digital banking

channels

1any consumers are op$ng to bank

solely via electronic channels as a saf-

er and more convenient means of

transac$ng, meaning that they don(t

carry cash on them anymore. Busi-

nesses can accommodate this cus-

tomer trend by making electronic

payments safe and easy with the

Payment Pebble™ Handset.

@. Customisable pahorm

Businesses can load their menu or

other informa$on (contact details,

store loca$ons etc.) to the device via

@rd-party Apps for an enhanced cus-

tomer experience.

4. 2elivery made safe and easy

The Payment Pebble™ Handset is a

complete, stand-alone device built

for the sole purpose of processing

transac$ons. There is no way of ac-

R'S� OF TH� 1ACH'N�S

TH� PAY1�NT P�BB9� HAN2S�T 'S A STAN2-A9ON�

2�V'C� Bg'9T TO PROC�SS TRANSACT'ONS. TH�R� 'S NO

WAY OF ACC�SS'N/ 1ON�Y OR BANK ACCOgNTS V'A TH�

HAN2S�T, SO 'T HO92S NO APP�A9 FOR CR'1'NA9S.

cessing money or your bank account

via the handset, so it holds no appeal

to criminals. From a customer point

of view, the handset accepts chip

and magne$c stripe enabled cards

that are P'N driven, and it makes use

of shuffle pin technology which pre-

vents the possibility of a customer(s

pin being copied or memorized by a

cashier, waitron or delivery

a3endant.

Regardless of how many hand-

sets your outlet uses, they all sync to

one back-end transac$onal system,

so every payment is held centrally

and immediately reconciled. The de-

vice also includes geo-tracking capa-

bili$es which can be used for mul$-

ple purposes such as monitoring de-

livery drivers or obtaining direc$ons

to customer addresses.

�. �co-friendly

The device is completely paperless

and electronic receipts are delivered

to customers via S1S or email.

�

6. Affordable

The Payment Pebble™ Handset is

available on two payment op$onsj

● R2 �60 to purchase once-off

with a R�0 monthly service fee

over a 24-month contract, orj

● R@7� per month for a 2-month

contract which includes the R�0

service fee.

The merchant only pays from

@.2% -@.7�% per transac$on—

markedly lower than the standard

market rate.

The Payment Pebble™ Handset

harnesses the latest mobile payment

technology, enabling business own-

ers to offer a safe and convenient

payment method for their custom-

ers—thereby increasing customer

service and sales.

R'S� OF TH� 1ACH'N�S

JS^JO-9OO SSHINOPM (22), CR^^JM CYO\ SK

/rootbos Private Nature Reserve outside

Hermanus, was crowned the winner of the

inaugural Chefs Who Share—Young Chef

Award recently.

Bea$ng six other finalists to the $tle,

the talented young chef not only gained

exposure to a high-profile audience on the

night but also won a trip to �urope.

Saunders hails from the Overberg

region in the Western Cape. Prior to

star$ng her culinary career in earnest she

worked as a waitress in Hermanus and the

gS. Not having had any chef training, she

originally applied for a job as a waitress at

/rootbos, but soon graduated to working

in the kitchen.

/rootbos /1, Sean 'ngles, says

Saunders is a natural whose talent shone

through from the start. 1entored by pastry

chef, Chris$en Schreker, Saunders entered

her canapé recipe Pink Peppercorn 1aca-

roon with 2uck 9iver Pâté and Candied Ap-

ples. One of 4@ entries, it stood out for the

judges thanks to its arhul presenta$on and

combina$on of sweet and salty flavours.

At the gala Saunders was paired with

mentor chefs Chantel 2artnall of 1osaic at

The Orient and Scot Kirton of 9a Colombe.

JA1'� 9�� SAgN2�RS, /ROOTBOS

www.astralpoultry.comGoldi a division of Astral Operations LTD

Tel: +27 11 206 0600

CODE DESCRIPTION CASE WEIGHT UNITS PER CASE BARCODE CASE BARCODE

49658 Goldi Crispy Strips 3 kg· 3x1 kg bags/case· ±90 strips/case

600 1342 49658 6 1600 1342 49658 3

49188Goldi Chicken Nuggets

3 kg· 3x1 kg bags/case· ±150 nuggets/case

600 1342 49188 8 1600 1342 49188 5

49584Goldi Chicken Schnitzel

4 kg· Unit weight ±125 g· ±30 schnitzels/case

600 1342 49584 8 1600 1342 49584 5

49603 Goldi Chicken Burgers 3 kg· Unit weight ±80 g· 36–38 burgers/case

600 1342 49603 6 1600 1342 49603 3

Goldi crumbed chicken offers a variety of tasty, convenient products, ideal for all occasions. It’s quick & easy to prepare; from freezer-to-fryer.