Category: Side Bar
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Upper Blaauwklippen vintners host best-kept-secret Stellenbosch tasting
Once a year, the Upper Blauwklippen vintners join forces to allow limited access to SA’s best-kept-secret boutique wine…
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Opinion: How can the hospitality sector leverage tourism growth?
South Africa’s hospitality industry faces a web of complex challenges from the rise of Airbnb to the threat…
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FEDHASA Cape urges hospitality students to apply for its Youth Bursary
Applications to enlist in FEDHASA Cape’s 2018 Youth Bursary programme are open and students studying towards a hospitality…
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Shortmarket Club launches Prix Fixe Winter Lunch Menu
The Shortmarket Club couldn’t be a better spot for winter lunch – cosy, warm and welcoming, with a…
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Bull Run restaurant to reopen in July after multi-million Rand makeover
After many years of service, Johannesburg restaurant The Bull Run is getting a full refurbishment to continue to…
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Industry Advice: Complaint Management 101
Anyone who has ever cut their teeth in the service industry has heard the expression “The customer is…
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21 Years and guests still love The Table Bay
The Table Bay has once again been rated highly by guests in the 2018 The Hotels.com™ Loved by…
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Coobs introduces specially-blended house wine to menu
Chef James Diack has added an affordable house wine from Kaapzicht’s 2016 harvest to his wine menus across…
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Pappas on the Square: The Making of a Restaurant
In the fickle hospitality world, running a successful restaurant is not for the faint hearted. Pappas on the…
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Yasuhiro Fujio representing Japan is crowned S. Pellegrino Young Chef 2018
The most exciting talent search for chefs in the world came to an exhilarating close on the evening…