GLF Tavern Reviews

The law is taking its time

Madondo’s Place

Madondo’s Place

 Owner: Paul Madondo

 Location: 17012, Orange Farm, Stretford

How did you get into the tavern trade?

My venture into the tavern trade started in 1996 with just R800, which I used to purchase three cases of beer. I started in my shack and slowly started buying and selling more cases and more brands. I now employ two staff members – one as a security guard and one person who assists me with stock management. My wife and child also work in the business with me.

I educate the township youngsters on social problems. I speak to them and warn them about the dangers of drug and alcohol abuse.

Which challenges do you face in this industry?

There is just not enough profit to be made and there is no support with marketing for smaller traders. We need assistance with branding for our taverns. Another big challenge is the rezoning law. The government wants us to trade outside of the township now, but we can’t afford to move our premises.

What do you think sets your tavern apart from the other taverns operating in your area?

I treat my customers with respect and I have won their hearts. If any of the customers misbehave or get drunk, I don’t deal with them aggressively. I know that my customers are stressed out and sometimes they buy liquor only and not food. I offer them water and a warm plate of food to sober them up.

What advice would you give to a youngster wanting to start a tavern?


I would advise them to first receive proper training, before anything else. Management skills are very important, so I would first get a certificate in management to get the basics right.

In which ways do you give back to your community?

I educate the township youngsters on social problems. I speak to them and warn them about the dangers of drug and alcohol abuse. I also assist the youngsters with money towards local competitions and soccer matches.

Chez Muangisa Tavern

 Owner: Chez Muangisa

 Location: 43 Yeo Street, Yeoville

You are originally from the Democratic Republic of the Congo. What made you start a tavern in South Africa?

I used to run a tavern in the DRC. In 2003, I started my own tavern in SA, but I was operating illegally. I didn’t know that I needed a permit and licence to operate. In SA I started with 10 cases of Black Label, Castle, Amstel and Milk Stout. My stock was confiscated all the time and I was arrested a lot, until the police explained to me and showed me how to get my liquor licence to operate legally. I applied, and after 11 months I was finally granted a permit to operate legally.

What are your top-selling brands?

Black Label, and my customers enjoy the Klipdrift and Viceroy brandies.

Which challenges do you face in this industry?

Even though I operate legally, I get raided and the police lie to get money out of me. They try to intimidate me, but I know the law and my rights.

What sets your tavern apart from other taverns operating in your area?

My service is perfect and my tavern is safe and clean. It is also near to my customers’ homes. I currently have 23 people working for me, and I make sure that no one works double shifts. Because of that, my tavern runs smoothly and my customers appreciate that.

Do you have any future plans for your tavern?

I would like to upgrade and expand my premises to make it much bigger. I am waiting for approval for that, but the law takes time.