Thursday 6 January 2022, Day 98 of Level 1, birthday of Alex von Ulmenstein and Mullerie Taljaard 🌹🌹
Corona Lockdown Gratitude 🙏
#grateful for a beautiful 27 C degree day, making Camps Bay very busy, with a very strong late afternoon South Easter, meaning it will be even warmer tomorrow; for a birthday call to my Alex, starting to plan his visit to Cape Town in 15 days ❤️; for preparing for my client meetings this afternoon; for a successful visit to the Civic Center, to renew my car license, but annoyed that one has to enter from the back of the building without any signage, and answer numerous questions just to be allowed in, for being able to jump the queue of persons who had waited for 90 minutes into the red Continue reading →
#grateful for a real summer day at 29C, still 23C now, the wind picking up here again and I can smell fire and see smoke 😱, Camps Bay a hit today; for waking up early, and finishing all my work of the day by 11h00 when I headed to town; for donating blood, my blood pressure being far below that measured by Clicks a week ago; for a spoil lunch at Utopia with the owner and GM, to celebrate my first anniversary of looking after their marketing, followed by my weekly Status meeting; for finding Continue reading →
Sad news today is two further casualties of the Corona Lockdown, being Waterfront-based sister restaurants Balducci’s and Belthazar Wine Bar and Restaurant, owned by the Slick Restaurant Group, its MD Ian Halfon confirmed telephonically today. Balducci’s was one of the first restaurants to open in the Waterfront, opening its doors 27 years ago.
The Slick Restaurant Group will continue to operate Gibson’s Gourmet Burgers, also based in the Waterfront. Continue reading →
I first heard about ‘Dark Kitchens’ when I met Ian Halfon, CEO of Slick Restaurant Group, last week, his company having opened Cape Town’s newest Dark Kitchen on New Church Street in the City centre. Also known as ‘virtual kitchens’, ‘ghost kitchens’, or ‘cloud kitchens’, Dark Kitchens are independent operations creating food for a multitude of brands, such as the Slick Restaurant Group is doing, having opened its operation with five restaurant brands initially, and more planned, all food prepared from one Central kitchen, with obvious cost benefits. Food is ordered online, for delivery to the customer. Continue reading →