Yuppiechef launches Johannesburg stores

Kitchen and homeware retailer Yuppiechef celebrated the opening of two new stores in Johannesburg, on the same day. The six-time winner of the South African eCommerce awards and relative newcomer to the world of physical retail, Yuppiechef opened its doors in both Sandton City and Mall of Africa on Friday, 28th June 2019.

Yuppiechef CEO, Andrew Smith, says that the two Johannesburg stores represent a new era for the award-winning brand. “Since the launch of our first physical store two years ago, and with four Cape Town branches now thriving, we’ve always had Joburg customers asking us when their turn was coming, and now we’ve opened two at once. We’ve found the right locations in two world-class centres, in Sandton City and Mall of Africa, and we’re thrilled to finally see our brand brought to life in Gauteng.”

Yuppiechef has pioneered the concept of omnichannel retail in South Africa and Smith says that the vision for Yuppiechef in Johannesburg is no different. “We’re hoping that our customers in Gauteng will see us as Yuppiechef – not an online store, or a shop they pass in their local mall – but rather a single retail brand that they can choose to interact with on their terms, wherever and whenever they feel like it.”

The two new Yuppiechef stores will carry a selection of the products available on yuppiechef.com, but should an item not be available in the store, customers can order it while visiting the store and have it delivered to their preferred address. “Through the combination of our online and physical stores our customers have access to a much broader range, bigger than any single store offering,” says Smith.

The Johannesburg stores will follow the design principles of the other four Yuppiechef stores with an industrial feel and premium features including the iconic wooden panelling and engineered quartz countertops. The stores boast a “no queue” point-of-sale system which means that customers can pay for their basket of items at any position in the store, aided by a store assistant.

Smith says he’s excited about the possibilities that the new stores present for Yuppiechef, “We want to reach as many people as we can, because ultimately, our belief is that quality kitchen tools and ingredients can change the way you feel about being in the kitchen and help you be a better cook – and that’s in our DNA across all of our channels.”

Yuppiechef was founded in 2006 by two good friends and only 32 products in a lounge in Plumstead, Cape Town. More than a decade later, our simple goal remains: To offer you the best kitchen and home products—and to be the very best at doing it. Yuppiechef emerged out of co-founder Shane Dryden’s love for cooking and cool kitchen tools.

Yuppiechef is South Africa’s premier kitchen and homeware store, stocking 700 of the world’s leading brands. From knives, cookware and appliances, to soft furnishings, craft beer and the finest food ingredients; we’ve tried, tested and sourced the best quality products we can find, for you: people who really care about cooking, entertaining and hosting at home.

Integrated Pest Management in the Retail Sector Part 3.

Integrated Pest Management in the Retail Sector

Part 3.

Francois Swart

  • By Francois Swart, Director at The Specialists Franchise Group

Pest infestations in shopping and retail environments are not only costing you massive stock losses but will also tarnish your hard-earned reputation in a very competitive market”

Let’s review our previous articles in the October and November issues. We confirmed that pest species require three things to breed and flourish: food, water and harbourage. We also reiterated the importance of an ongoing Integrated Pest Management program on retail sites, conforming to food safety criteria and audited as such. We have looked at housekeeping, exclusion measures as well as biological pest control.

It is a fact though that consumers put value in the cosmetic appearance of fresh produce as well as other goods

Integrated Pest Management

Integrated Pest Management (IPM) is the process consisting of the balanced use of Cultural, Biological, and Chemical procedures that are environmentally compatible, economically feasible, and socially acceptable to reduce pest populations to tolerable levels.

In this, the third and last of our series of articles, we will discuss the merits of using the tried and tested way of dealing with pest infestations through the responsible application of registered Chemical remedies to eradicate a specific pest species.

It is vitally important to understand that do-it-yourself remedies will not give you the required efficacy and that the correct remedies can only be applied by a registered individual, trained and qualified to apply the pesticide.”

The Deltamethrin molecule. Deltamethrin is a pyrethroid insecticide that kills insects on contact and through digestion

Chemical Pest Control

From a treatment perspective the responsible use of registered pesticides by registered Pest Control Operators is always the last resort after Cultural and Biological procedures have been implemented (See previous 2 articles). Chemical pesticides however are efficient, cost effective and a widely used method of dealing with pest infestations. It is vitally important to understand that do-it-yourself remedies will not give you the required efficacy and that the correct remedies can only be applied by a registered individual, trained and qualified to apply the pesticide. Act 36 of 1947 (The Agricultural Remedies Act) provides for this and states clearly that a person that is not registered with the Department of Agriculture and in possession of a P-Number certificate is not allowed to apply pesticides.

Secondly, it is also necessary to make sure that your Pest Control service provider is a member of an industry body to ensure that their compliance on all levels including public liability insurance is in place. The industry body for commercial pest control is the South African Pest Control Association (SAPCA ). Make sure that your Pest Control service provider can produce their membership certificate. If you have a food establishment and are regularly audited by a third party food safety auditor you need to have an on-site pest control file containing all the necessary information amongst other the required certificates, chemical safety data sheets, proof of service and infestation trends. Your Pest Control service provider is responsible to keep this file up to date with all the required information, ready for an audit at any given day.

It is important to note that pesticides are poisonous and formulated with a specific active ingredient to “kill” a specific pest species. Many of the products can be hazardous to people, especially when stored, handled, applied, or disposed of incorrectly. Hence the importance of a trained and registered service provider doing the treatment for you.

Pesticides used in the retail sector are generally grouped into five broad categories depending on the purpose they are applied for:

  1. Herbicides which are used against weeds. This can be used in a retail environment in a mall parking lot to ensure that weeds do not encroach through the paved road surface. Herbicides are taken up by the leaves or the roots of the weed, causing it to die.
  2. Insecticides that, as the name suggests, destroy harmful insects like cockroaches, flies, ants as well as stored product insects. Many of which are found in retail environments causing damages to stock, resulting in financial losses.
  3. Fungicides, which acts against fungi, are sometimes applied in fresh produce packing plants. Generally used to extend shelf life of vegetable and fruits.
  4. Acaricides and Nematicides which protect plants from mites and nematodes. In a retail environment you would want to protect plants in garden centres and retail nurseries.
  5. Finally there are Rodenticides. These anti-coagulant rodent baits are effective against rats and mice that destroy stock and invade shop sales floors as well as warehousing. These products will be used with care by your service provider as they can cause secondary poisoning of non-target species if not applied correctly.

Your Pest Control service provider should mitigate the risks associated with Pesticides by:

  • Choosing the correct registered pesticide product for the infestation.
  • Being familiar with and having intimate knowledge of the product label as well as active ingredients, including any safety or exclusion measures to be followed.
  • Determining the correct dosage, dilution or mixing.
  • Applying the product responsibly, safely and correctly to manage risk for you, your customers and the general public.
  • Ongoing monitoring of pest activity ensuring that the use of chemical pesticides is limited to “only when necessary”.
  • Storing and disposing of pesticides and empty containers properly and in an environmentally friendly manner.
  • Having a cradle to grave audit trail on all pets control treatments and procedures.

Retail consumer behaviour is a complex field, influenced by many economic and cultural factors. It is a fact though that consumers put value in the cosmetic appearance of fresh produce as well as other goods, therefore their purchasing decision will be negatively influenced by pest damaged stock.

The traditional consumer trade-off between “good looking“ products through chemical pest control versus damaged products (no chemicals used) has started changing, as the public endeavour to lead healthier lives and are acutely aware of the need to protect our environment. Therefore the need to apply a multifaceted integrated approach to pest control is crucial. Consumers want to buy cosmetically pleasing fresh products but are also aware of the dangers that chemicals pose to them.

Make sure that your Pest Control service provider actively practice Integrated Pest Management thereby maximising efficacies gained from Cultural, Biological and Chemical procedures to ensure a safe, pest free shopping experience and availability of premium quality products.

For more information, advice and assistance contact The Specialists on:  0860 08 08 08





The legendary Pizza Del Forno brand now deeply entrenched into the Gauteng family-orientated restaurant arena

Pizza Del Forno, Fairlands, Johannesburg

The legendary Pizza Del Forno brand now deeply entrenched into the Gauteng family-orientated restaurant arena

The key word is Passion

In April Shopping & Retail SA had the privilege of meeting with the Pizza Del Forno team in order to gain some insight to this hugely successful restaurant franchise operation.

From the outset of our discussion it became clear that the success of this dynamic team can be attributed to its passion: – not only for its good food – but for its staff, its franchisees, and a passion for quality in every facet of the operation, from ingredients, to food preparation and presentation, and ultimately – customer satisfaction.

Sotiri Frantzeskakis, CEO of Pizza Del Forno

Originally founded in 2000, Pizza Del Forno has progressively entrenched its position as the preferred neighbourhood pizzeria, not only for seated eat-in customers, but also for take-away and delivery clients.

Nine years later Pizza Del Forno merged with Gian Carlos Pizza Pasta, with Sotiri Frantzeskakis – the founder of Gian Carlos Pizza Pasta – bringing to the table his vast experience as a specialist pizza restaurateur and accomplished manager of all aspects of franchising.

Operating under the specially created Streamline Brands banner, of which Sotiri is the sole director and CEO, he applied his knowledge and experience in the pizza industry to re-develop Pizza Del Forno into a brand of style.

“Part and parcel of developing and positioning the new brand, incorporated not only a new and refreshing logo and identity, but the re-design and renovation of the existing stores to reflect the modern vibrant family-orientated eating experience,” said Sotiri. “In addition, it was important for us to round off and bed down this concept through the inclusion of our own creative quality food offering and menu presentation.”

This dedication to the defined strategic plan and development of the brand has yielded clear direction and steady growth. The resultant success of the Pizza Del Forno brand is now legendary and is indeed deeply entrenched into the Gauteng family-orientated restaurant arena. Pizza Del Forno appeals to many different groups of people, from the younger clientèle to married couples, families and mature adults. Patrons enjoy the rich Italian atmosphere, delicious food and outstanding service, making them feel valued thus keeping them coming back again and again.

Sotiri went on to stress the importance of quality in each and every one of their ingredients, which when combined result in unsurpassed pizza and pasta offerings with unique and unforgettable flavours and aromas of the traditional wood-fired pizza.

“We go to great lengths to ensure exceptional quality, flavour and authenticity of our wood fired pizzas,” continued Sotiri. “For example, we import all of our own tomatoes from Italy, as the rich soil there imparts a distinctive flavour to the fruit which cannot be replicated elsewhere in the world.”

Of the 36 Pizza Del Forno stores, Streamline Brands have just signed the fourth five-year lease for the original Pizza Del Forno store in Town Square, Weltevreden Park, Roodepoort. So far, this year a further three stores have already been opened. “We prefer smaller more intimate convenience centres for our restaurants, rather than shopping malls,” explained Sotiri. “These sites require 150 to 350 m² with an outside deck of 50 m². We like high profile sites with good visibility and accessibility as this is critical to the success of the business. Our expansion ambitions are quality stores over quantity of stores which enables us to continue to expand steadily at a rate of six to eight sites per year currently within a 250 km radius of our head office and logistical centre in North Riding, Gauteng. Our plans going forward will be to expand into the Kwazulu Natal and Western Cape provinces.”

Project management of a new store, from shop fitting and equipment to signage, are monitored by the franchise company. This ensures that the franchisee is presented with a complete turnkey operation and full operational assistance is provided throughout the opening and hand-holding process.

In take-aways alone the Pizza Del Forno group fills over 250 000 pizza boxes per month

Presently Pizza Del Forno comprises of five stores on the East Rand; two in North West Province; two in Mpumalanga, three in Pretoria, and the rest in and around Johannesburg

Tony Kandralides, Pizza Del Forno – Flora Centre: Franchise Store of the Year – 2016

On franchising: “We are very particular in the selection of our franchisees,” says Sotiri. “In order to secure a Pizza Del Forno franchise it is mandatory that the franchisee is “hands-on” and works in the restaurant, and that it is his or her primary source of income – this protects the franchisee’s investment and the quality of the brand.”

“Our people are our most important asset!” From the head office through to each and every franchise, to the staff, waiters and drivers: the culture of growth, inclusion, respect and focus on quality and friendly service shines through.

“Every year we have a special gala dinner and awards evening to recognise excellence within our operation,” continues Sotiri. “This is a prestigious black-tie affair to which everyone looks forward a great deal – and the occasion is highly valued and appreciated by all members of the group.”

Franchisees come from all walks of life, amongst them are teachers, bankers, panel-beaters and even enthusiastic youngsters eager to learn.

Nicholas Joseph (centre) – 21 year old owner of the Northcliff Pizza Del Forno, pictured here with Stephanie Blane (COO) and Sotiri Frantzeskakis (CEO)

On this note, Sotiri proudly points out that a number of his franchisees have voluntarily taken on a mentorship role – where an experienced restaurateur keenly takes a promising youngster under his wing and carefully nurtures his capabilities and growth into the Pizza Del Forno franchise fold.

Some of these youngsters have filled this challenging role extremely well and are now in their seventh year with the group.

Although this function is not formalised it is indeed recognised and given a high priority and encouragement within the group. This mentorship role within Pizza Del Forno will be the subject of closer focus and an in-depth article in a future issue of Shopping & Retail SA.


All Pizza Del Forno operations and logistics are coordinated from the Streamline Brands’ head office and distribution centre in North Riding, Gauteng.

Here the talented staff of 27 manage all procurement and distribution of supplies and ingredients to the surrounding franchises using specially adapted and customised management software.

In addition, all franchisee training and ongoing retraining is conducted here.

This head office is also the creative hub for design and supply of all marketing and communications support material, including signage, menus and project management of new store location, set-up and shop-fitting.

Pizza Del Forno also has its own Group Chef as part of its operations team who is actively involved in maintaining the groups quality and standards.

For franchisees, monthly meetings are held here at which scoreboards are presented by each franchise and turnovers are openly discussed – creating an air of excitement and keen competition within the group.
Incognito and unannounced, Shopping & Retail SA  visited the Pizza Del Forno restaurant at Bromhof in April for an evening meal and, quite frankly, we were blown away by every aspect of this gem.

The Bromhof Village Centre itself is really tiny, housing but a few shops and located adjacent to a filling station.

The very pleasant ambience, with gentle music in the background, with all staff neatly dressed and looking very sharp in their red shirts, and warm and comfortable décor and furnishings, certainly creates a lasting and exceptionally good first impression.

The biggest surprise was yet to come: – the extent of the menu – this was a real eye-opener. Yes, Pizza Del Forno specialises in pizza (and pizza of note it certainly is) – but what struck us is the significant flair of the menu, which includes a wide range of starters from garlic snails to carpaccio; salads, burgers and grills for those who enjoy their beef, then on to the pastas and pizzas and creative desserts – certainly one of the best menus I’ve seen – and at a very reasonable price.
Our waiter, Glen, attended to our every need; and Managers Mark and Lorenzo were on hand – circulating and managing all aspects of the restaurant during the evening trade.

Importantly, Pizza Del Forno is one of the few restaurants to stock extra light wine, much to my wife’s joy, as this is her wine of choice. Indeed the wine list is a good balance of red and white wines to suit every palate.
The Pizza Del Forno recipe for success
The Pizza Del Forno Franchising covers every facet of opening a successful business, including: • Site selection • Site development • Administration systems • Marketing • Operational support • Corporate identity • Training • Budgets and cash flow • Lease negotiations • Opening the store • Group standards • Financial applications, submission and assessment • Point of sale • Establishment costs