At your service

Spotong chats to leading liquor traders

Mojela’s Place

Phillemon Mojela

Organisation: SALTA

Location: 14276 Katlego Street, Ivory Park Ext. 12, Midrand

How did you get into the tavern trade?

I encourage my patrons to order a meal from my kitchen before they start drinking. If anyone misbehaves, I am known to give spot fines.

I started trading with a tuckshop in 2001 but there were just too many people at the time who operated tuckshops and spaza shops, which forced me to close up shop and move onto a tavern instead, which offers more profit.

What challenges do you face in this industry?

My main challenge is that the tavern industry is saturated and the tuckshops have also begun to sell liquor so it is very difficult to compete with so many similar businesses in one place.

How do you encourage your patrons to drink responsibly?

I encourage my patrons to order a meal from my kitchen before they start drinking. If anyone misbehaves, I am known to give spot fines. That usually discourages everyone else from misbehaving!


How do you prepare your tavern for the bumper holiday season?

I am a member of a stokvel and we save throughout the year to buy our holiday stock as well as our meat. I have been paying R3 000 every week towards my stokvel and am expecting my payout at the end of October. The money will go towards stockpiling all my liquor and anything else that I need for my tavern to ensure that I don’t run out of stock.

Maloni’s Place

Owner: Nunu Maloni

Organisation: SALTA

Location: 6583 Ndovhuwa Street, Ivory Park, Midrand

How did you get into the tavern trade?

I was working for a company for many years but was retrenched and had to make a plan to support myself and my family.

What challenges do you face in this industry?

As a woman, one of the challenges that I face is that this industry is male dominated! Another big challenge is the fact that it is becoming harder to retain customers because there are Pick n Pay and Spar (Tops) liquor stores trading in our area and we just can’t compete with their specials so we are losing our customers to the big guys.

How do you encourage your patrons to drink responsibly?

I always make sure that there is water available throughout the tavern so that they can alternate their alcohol with water. My staff and I don’t serve or sell to anyone that we feel has had enough to drink. That is our golden rule and customers respect that.

Do you have future plans for your tavern?

I would like to extend my tavern and have extra place for storage of all the liquor and crates. Renovating and adding more room for everyone is something that I am looking at doing soon!