Tag Archives: value for money

Restaurant Week Dinner at Gigi Rooftop, Gorgeous George Hotel, sadly not all gorgeous!

 

In writing about Restaurant Week and a client’s participation in it, I saw the offer of Gigi Rooftop at the Gorgeous George Hotel on St George’s Mall in town, and encouraged my friend Gary Peterson to join me.

Despite its name, Restaurant Week is a month-long eating extravaganza available at more than 100 hotels at very generous packages, from R245 for a 2-course Lunch and R295 for a 3-course Dinner.

During Restaurant Week in October Gorgeous George is offering 2 courses for weekday Lunch at R245, and R325 for a 3-course Dinner. Continue reading →

Corona Virus : Lockdown Journey Journal, Day 53 of Level 3, 23 July 2020.

 

Thursday 23 July 2020, Day 53 of Level 3, after 66 days of Levels 5 and 4. 😷

Corona Gratitude 🙏

#Grateful for a beautiful 21C day; for an uninterrupted 7,5 hours sleep, earning the FitBit praise of ‘Good’, not earned often from the tracker; for an amazing email of praise from Councillor Nicola Jowell for the work I do in Camps Bay, with lovely comments to it❤️; for an easy Blogpost to write today; for a special walk to Camps Bay today , to congratulate the staff of Maison J on their second anniversary in Camps Bay, thanks to the Facebook Memory, the staff overjoyed when I brought a little gift to the owner David Chait and to the Manager, for always spoiling us locals; for a peaceful afternoon at home, snoozing in the sun, feeling just like a cat, curled up and …. almost purring… 😻; for a walk through Bakoven, 2000 steps lost as I forgot to put on my tracker after charging it 😱; for calls to Stuart Bailey and Jenny Stephens; for a lovely chat to Bukeka at Absolute Pets, she and Michele teaching me so much about cats; and for being happy and healthy. 🙏💙 Continue reading →

Tourism Service Excellence standard an excellent initiative to enhance SA tourism competitiveness!

The national Department of Tourism has embarked on a welcome Tourism Service Excellence drive, and has released a draft document for comment from the industry until the end of February in developing a tourism service excellence standard and code, to enhance the tourist experience in South Africa.

The development of a ‘National Standard’ for Tourism Service Excellence by the South African Bureau of Standards (SABS) results from a 2008 National Tourism Skills Audit Report recommendation that customer care training in the tourism sector should be improved, when South Africa ranked 61st of 133 countries in The World Travel and Tourism Competitiveness Report of 2009, coupled with inconsistent service delivery in tourism, ranging from very poor to very good.  The reason for this was stated as being the lack of ‘integrated standards and norms that can be used as a guiding tool in terms of customer service’. To improve customer service, it was deemed necessary to develop a set of policies, guidelines and programmes, to ‘ensure a holistic approach and collective ownership’ for customer service, thereby improving service excellence throughout the tourism ‘value chain’.  Such a standard would be developed for all businesses which come into contact with tourists, including the Immigration officials (criticised in the past for their unfriendliness), transport services, accommodation establishments, financial institutions, shops, and any other businesses and authorities which deal with tourists when they make bookings for their trip, when they arrive, and interact with them during their stay.

‘South Africa should be seen as the country that offers the best service, diverse experience and value for money.  The overall purpose of this document is to emphasize the importance of the spirit of “Ubuntu” in ultimately achieving the vision of tourism growth and development in South Africa’, states the draft Service Standard document.

According to the Service Standard draft, tourism businesses would be required to support the principles of accessibility, accountability, accuracy, capacity building, commitment, consistency, continual improvement, courtesy, responsiveness, safety and security, value for money, and visible marketing in displaying the logo for the new Service Standard, in running their tourism businesses and operations.  It is not only written for South Africa, but incorporates neighbouring countries such as Botswana, Mozambique, and Zimbabwe, as if they are service extensions of our country’s tourism product.

The Service Standard document identifies government departments, as well as associations and groupings of tourism businesses which should adopt the service standard, and encourages its usage amongst its staff and members, including the Department of Home Affairs serving tourists on arrival and departure at airports; SA Tourism and the International Marketing Council in marketing the country; provincial tourism authorities; municipalities in providing visitor information services, signage, and infrastructure; telecommunication companies providing cellphone services; SARS for customs clearance; airports; the Banking Association; the Tourism Grading Council of South Africa, the industry quality assessment body, not mentioning FEDHASA, the industry hotel association, and the guest house association; the Banking Association; the Restaurant Association of South Africa (although not all restaurants belong to it); the Tourism Business Council of South Africa; and shopping centres.

Tourism businesses are expected to introduce a quality policy, to make service their focal point, to train new staff in service, to offer friendly and professional service, and to review their quality and services regularly.  In running their tourism businesses, they are encouraged to focus on the following:

*   Product: it should offer quality, choices and alternatives, ensure that there is enough staff to assist the tourists (this is the biggest challenge to the tourism industry, and would require a complete work ethic culture change amongst staff), offer value for money (a very relative term), universal accessibility for the disabled, ensure the safety and security of their clients, ensure guest information confidentiality, be environmentally friendly in its operation, and not discriminate against any types of clients.

*   Service: should be friendly, professional, guest focused and driven, and offer an effective service recovery.

*   Marketing: should have a consistent message, be accurate, be updated regularly to create realistic expectations for tourists, be truthful and honest, and not be offensive.

Although written in an academic form, the draft National Service Excellence standard is an excellent step forward for tourism service excellence.  One is surprised that it has taken the Department of Tourism so long to work on the standard, and that it was not prepared in time for the 2010 World Cup.  Most (commercial) tourism businesses would argue that they already apply the principles of service excellence in running their businesses, our country receiving praise for its friendliness and for walking the extra mile, and that it should be the government departments and bigger corporates who have a secondary tourism involvement that should be adopting the new service standard.  The document contains a Tourism Service Excellence code for companies to use as a framework to design their own service excellence codes.  As with most such documents, it has not been widely exposed to the tourism industry in terms of the input and feedback the SABS is seeking.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Restaurant Trends: Which USA trends apply to South Africa?

Local restaurant consultant Michael Said has evaluated the potential impact of eleven international restaurant trends on restaurants in our country, writing for www.bizcommunity.com.  The trends were documented by Technomic Inc, an American market research company.

1.   More ordering of “retro cocktails and high-end spirits” and craft beers, away from mass-produced alternatives, at fine-dining restaurants, as restaurant patrons want to celebrate their increasing confidence in the year.   Said’s reaction is that the stricter ‘drink/driving’ legislation may counter this trend locally, and predicts a greater focus on non-alcoholic cocktails in general, and cocktails for designated drivers in particular.

2.   Restaurants are becoming mobile, moving location, without a fixed abode.  Said says that rent-free location is attractive, but is still too large a leap for South African restaurants.

3.   A move away from a celebrity chef to the celebrity farmer, who supplied the ingredients, in marketing communication.  Said is sceptical of seeing “Farmer Brown” style advertising in South Africa.

4.   Technology in restaurants, to gain a competitive edge, including iPads with menus and winelists, and hand-held devices for payment at the table, will grow.  Said says that social media marketing, location-based advertising and online reputation management will certainly be replicated in South Africa.   He is however sceptical about the widespread use of iPads, with the danger of them disappearing with the cutlery and condiments!

5.   The ‘Korean Influence’ is forecast for the USA, resulting from immigration, but is discounted by Said for South Africa.

6.   The trend of ‘Tired of being poor’ could see restaurant patrons spoiling themselves with indulgences on higher-priced menu items.  Said says this could apply locally, given that interest rate decreases have put more Rands into customers’ pockets.

7.  Contradicting the previous trend, but not mutually exclusive, is that customers are demanding even greater value for money, and restaurants will have permanent value offers on their menus, a trend Said agrees will apply locally too.   I would like to add that Cape restaurants have recognised the value of value-offerings, and 37 Cape Town restaurants are offering summer specials, a commendable business policy.

8.  Restaurant chains will reinvent themselves with new branding and looks, as customers look for “new and exciting places to celebrate the new found financial freedom”.   Said recommends that restaurants reinvest their greater income back into their businesses.

9.   Comfort food will remain in demand, as will traditional dishes, either as they are, or with a modern interpretation.   Said questions this trend forecast, as he doubts that patrons want to eat more of the same ‘home food’ at restaurants.  He recommends that they be enticed back to restaurants with ‘old favourites, new experiences and plenty of “love”‘.

10.  Supermarkets are increasingly competing against restaurants, offering their customers family value-for-money eat-in ideas and products.   Locally, Pick ‘n Pay and Woolworths “are taking customers out of restaurants and into the aisle”.  Said recommends that ‘warmth and hospitality’ cannot be bought in a supermarket, and are points of difference for restaurants.

11.   Restaurant menus will see a balance of healthy (starters) and indulgent (desserts) items.  Said sees challenges for restaurants caused by menu-labelling requirements, and the Consumer Protection Act, said to be effective from April.   I would like to add my own note to this trend, and call on restaurants to specify the fat content per 100g portion, and the carbohydrate content per serving for diabetics, as it is done on all Woolworths packaging – diabetes is a ‘price’ that is paid by restaurant lovers, and diabetics should be encouraged to eat out healthily without feeling that they are losing out.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.comj   Twitter: @WhaleCottage