The foodservice industry employs more employees per square meter than any other retail sector in South Africa, and already makes a meaningful contribution to the economy.  At a recent rond-table discussion organised by RB Magazine, leading restauranteurs Ben Filmalter, Joel Katz , Theo Holiasmenos and Ciro Molinaro expressed as urgent need for a converted effort to unite the industry to speak with one voice.  Apart from addressing global issues, which effect all sectors of the industry to speak with one voice.   Apart from addressing global issues, which affect all sectors of the industry, a formalised foodservice association, would secure the respect which the industry deserves.  

It was agreed that everything in business is about packaging and perception, and the restaurant industry should "package" itself in a favourable light for the public.  Once a critical mass of membership was achieved, such an association could lobby the Government and as one voice speak with conviction.  Despite the fact that petty jealousy and greed abound in the industry, it was agreed that it takes a very special kind of person to become a successful restauranteur.  "We are all mavericks by nature - lets use it as a strength!" They said.  Restauranteurs should become "men of honour" and work for the greater good of the industry by taking off their restauranteur "hats"  and putting on their association "hats".

ChallengesSome of the areas where an organised body can play a vital role for the industry include: 

• Liquor Legislation:  Liquor legislation has been implemented without any meaningful input from the industry members.
• Smoking Legislation:  The current legislation has opened a whole can of worms, whereby a restauranteur can be heavily fined if a patron smokes in area where it is not permitted.
• Suppliers:  The level of service received from suppliers, continue to be a bone of contention.  At the same time the absence of innovation, as well as the lack of research and development on the part of suppliers, were bemoaned.
• High food prices:  I terms of procurring products, the group agreed that it is a ll price related - yuo could get any product, i.e. fresh fish, if you are prepared to pay the price.  The question of the Bidvest Group, which has brought out various catering product and equipment companies, we also raised.  it was agreed that a body was needed to communicate with this powerful group to set certain standards and specifications.
• Food / restaurant critics:  Due to ignorance and inexperience, critics sometimes create the impression that the public is being ripped off by restauranteurs.  Instead consumers should be educated about the challenges faced by the industry.
• Grading of restaurants:  According to the participants, the proposed grading system is not practical and has too many flaws.  This is especially true because the suggested grading officers would not even know what goes on in the foodservice business.  It was agreed that is it were their peers doing the grading, it would be an entirely different scenario.

Gauteng Restaurant Association Subsequent to those discussions, the process of establishing the Gauteng Restaurant Association has been formalised and a letter of intent has been drafted. 

Propsed AimsThe proposed aims of the Gauteng  Restaurant Association will be to:

• Gather statistics and provide evidence of the size and importance of the foodservice industry to the tourism industry, as well as South African eco