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Transcript of Restaurant business #5 2015
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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$te app.�
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Jamie-Lee Saunders of Grootbos wins a first.�
PUBLISHER AND EDI�OR
Hilary &ard
082 330 1981
ADVER�ISING SALES
Hilary &ard
082 330 1981
Nick ;erris
0717858732
CON�AC�
PO Box 1346 Cresta 2118
Johannesburg
+27 011 782 8636
088 011 782 8636
www.rbmag.co.za
@restaurantbusinessmag
@resbizmag
Restaurant BusinessTM
magazine is published by
Cimarron Media F Marke$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$ng losses incurred
by load shedding, security breaches
and lack of access to new digitally-
savvy markets.
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to the survival of any business, many
food outlets find this a challenge due
to the inability to accept payments
via card (especially for home or
office deliveries) or to accept pay-
ments at all during rolling blackouts
across the country, with payment
systems offline and point-of-sale de-
vices having a limited ba3ery life.
'n July this year, �NCA reported
on data from an S1� Survey which
revealed that load shedding is the
biggest external threat to small and
medium enterprises. Seventy-one
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Here are 6 uni�ue things the Pay-
ment Pebble™ Handset can offer you
to improve your restaurant businessj
. 9oad shedding is not an obstacle
for payments
With a ba3ery life of 0 consecu$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% [email protected]�% 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
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Tel: +27 11 206 0600
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