SALTA Tavern Reviews

At your service

Norman’s Place

Owner: Salome Nkosi

Organisation: SALTA

The vibe at my tavern can’t be beaten. We watch television, play games of pool and enjoy our drinks around the braai!

Location: 4633 Ext 2, Masechaba View, Duduza

How did you get into the tavern trade?

My husband and I started selling beer in 2001. We discovered how lucrative this business could be and soon after, we upgraded to a tavern. The tavern is named after my husband, Norman, but I run the tavern every day while he is at work.

What sets your tavern apart from the rest of the taverns in your area?

My weekly braai! Every weekend, I have a massive braai and we cook tripe trotters as well. I call this “happy food” and my patrons love it. The vibe at my tavern can’t be beaten. We watch television, play games of pool and enjoy our drinks around the braai!

How do you handle difficult customers?

I play by the rules and I follow the law because this is my business and I want to protect it. If I have a difficult customer, I send them home immediately. The police patrol my area every day and they know that I am very strict about not selling to anyone under the age of 18 or to pregnant women. I won’t sell to anyone who is already intoxicated either. They must just go home!


Do you have future plans for your tavern?

Yes. I would like to create more space for my patrons to enjoy by renovating and expanding. My weekly braai is becoming so popular that I will need to do that soon!

The Chill Inn

Owner: Buyisiwe Matome

Organisation: SALTA

Location: 29664 Ext 11, Tsakane, Brakpan

How did you get into the tavern trade?

I started on a very small scale in 1991 with my shebeen permit and two cases of Hansa. I was nervous at first with the whole liquor trade but it worked out well for me. I soon traded my shebeen permit for a proper tavern license and my business is still operating and growing.

Has the listeriosis outbreak affected your tavern?

Yes. I had to return stock as soon as the news broke that polony and Russians were affected. I don’t think I will sell any cold meat again. After I took my stock back to the supplier, I decided to only sell braai meat and pap and gravy. It was scary to know that we had food that could make our patrons very sick.

How do you handle difficult customers?

I have a very busy tavern so we do have the occasional case of a drunk and difficult patron. After many years of trading I do know how to handle them. I have a van and I usually just put them in the van and get them home safely because it is my responsibility to do that.

How do you give back to your community?

I am very involved with the crèche that operates opposite me. I donate clothes and toys for the kids who attend the crèche. My van is mostly used for transporting the sick and elderly to where they need to be. The people in my community, which include my customers, are very important to me and I will do anything for them. I am a lover of people and I think that my tavern is successful because of that.