https://www.youtube.com/channel/UC3RSDarfkvvV3IBAbdp0utQhttps://sacoronavirus.co.za/http://www.im-info.co.za/http://www.integrated-marketing.co.za/

V&A WATERFRONT FOOD INCUBATOR CELEBRATES THIRD GRADUATION

V&A WATERFRONT FOOD INCUBATOR - THIRD GRADUATIONV&A WATERFRONT FOOD INCUBATOR - THIRD GRADUATION
V&A WATERFRONT FOOD INCUBATOR - THIRD GRADUATIONV&A WATERFRONT FOOD INCUBATOR - THIRD GRADUATION

V&A WATERFRONT FOOD INCUBATOR CELEBRATES THIRD GRADUATION

 

R63-million invested in Makers Landing pays dividends

 

Makers Landing represents a R63-million partnership, with R48-million coming from the V&A Waterfront and a further R15-million from the National Treasury’s Jobs Fund.

Since opening its doors in December 2020, Makers Landing has developed into a thriving food community.

Central to the Makers Landing food philosophy is the Food Lab Incubator programme that mentors’ small businesses to the next level. The third cohort of six individuals to have entered the five-month mentorship programme graduate today, bringing to 20 the total number of food entrepreneurs to have signed up.

COHORT THREE SUCCESSES

Six small businesses signed up to the programme in February, five of which were female-owned. All six have focused on growing their customer base during their training.

By the time they graduated:

Floyd Dhliwayo from Afro Lunchbox developed a new logo, solidified the concept of his business and launched sales.

Annie Kafuny from Shekina Bake House refined her menu and costing. She included a heritage series of beautiful Congolese desserts, inspired by her roots.

Nabo and Lipato from Ukutya hosted two sold-out pop-ups at Makers Landing and were featured by Nandos.

Vinasha and Kurvin from Ever Peckish were approached by a cheese company to white label crackers and cheese straws. They are redesigning their napolitaines concept and customer strategy.

Michele Mistry from Indikaap has updated her costings and par levels. She has also launched a retain product range with an extended shelf life, and was a guest speaker at the recent Plant Based Foods show at the Cape Town International Convention Centre.

Aneeqah Sadan from Cookie Jar Co is reworking her recipes to achieve better scale, costings and balance.

 

Previous Cohort 1 Feedback and Successes

 

 

COHORT ONE SUCCESSES

 

The first cohort of incubatees joined the Makers Landing Food Incubator Lab on 1 January 2021, and graduated in June 2021. 80% of the graduates entered into growth phase, a 12-month entrepreneur-led phase focused on growing their businesses, while still using Makers Landing support and the commercial kitchen.

 

By the time they graduated, incubatees had:

  • Increased sales by between 200% and 5000%
  • Eight new jobs have been created
  • Average production efficiency improved by 300%
  • All businesses have expanded into a minimum of two additional routes to market

 

CHARM’S KITCHEN - Charmaine Govender Koen

Contemporary twist on Indian cuisine

  • Increased sales by 600%
  • Streamlined production by 300%
  • Opened a permanent eatery pod at Makers Landing
  • Employed one full time and one part time staff member
  • Launched a frozen retail range
  • Future plans include a bistro eatery and a retail range

 

CIKI GRACELAND CAFE - Cikizwa Galela

Accessible, traditional Xhosa meals

  • Increased sales by 200%
  • Employed one full time staff member
  • Opened a store in the Southern Suburbs, increasing her customer base for both retail and catering
  • Future plans include retail expansion of her frozen meals

 

FUZZY’S KOESISTERS - Faieez Alexander

Fresh and frozen traditional Cape Malay koesisters

  • Scaled recipe and production by 400%
  • Employed three part time staff
  • Product is now featured in three Vida E stores with the intention of expanding
  • In negotiations with Shoprite and Bidvest foods
  • Rebranded to support the retail market

 

OOH FUDGE – Zulpha Cassiem

Halaal-based chocolate-based fudge products

  • Increased sales by 450%
  • Scaled recipe and production 400%
  • Opened a permanent store at Makers Landing
  • Employed two permanent staff
  • Retail range expanded into six stores

 

SLOW & LOW – Lester Adams and Connor Wolstencroft

Slow cooked ribs and meats, triple cooked fries, homemade sauces and condiments

  • Increased sales by 700%
  • Exceeded breakeven and now drawing a salary
  • Trading in two locations
  • Menu expanded into a retail and a catering range

 

TAMU BY JANE - Jane Tshuti

African plant-based food

  • Increased revenue by 300%
  • Brand ambassador for the likes of Consol, McCains and ProVeg
  • Hosts African feasts and cooking classes at Makers Landing
  • Currently writing a book

 

 

COHORT TWO SUCCESSES

 

The second cohort joined the Makers Landing Food Incubator programme in August 2021. As a result of their training, they had already achieved accelerated growth in sales, access to market and production efficiency. Some had even employed staff by the time they graduated, and they all had new corporate identities and focused, streamlined product ranges.

 

AMMA’S CREAMERY – Jaynie and Ushir Bhoolia

Cultured cashew butters and ‘cream cheese’ spreads

  • Increased sales by 400%
  • Streamlined production by 300%
  • In conversation with six potential retailers

 

CHARMING CHEF – Ayesha Juwaley

Profiteroles, bundt cakes, sweetie pies and more

  • Increased sales by 90%
  • Launched cooking classes at Makers Landing as an additional revenue stream

 

HONEYCOMB EATERY – Lauren Baatjes

B2B catering – special ability to work with dietary restrictions

  • Streamlined production by 300%
  • In negotiations with student organisations for three catering contracts

 

KASI KUISINE – Thabisho Sechogela

Elevated African street food

  • Increased sales by 300%
  • Dark kitchen from  Makers Landing
  • Employed two temporary staff

 

MONDVOL SOET – Elmarie Rosochacki

Premium retail sweet treats (nougat, biscotti, and panforte) which showcase local, organic ingredients

  • Increased sales by 300%
  • Redeveloped product range and expanded to Five stores
  • Has developed a big sales strategy for January 2022

 

SWEET AS PIE – Zanele & Kunal Matikiti

Tarts and sweet pies for events and gifting

  • Streamlined production by 500%
  • Increased sales by 100%
  • Hired one part time staff member
  • Expanded into three markets and launched a wholesale frozen range
  • Have plans to launch an online store

 

THE WRAPPER CO – Nafeesa Arendse

‘Reinvented’ wraps

  • Landed a daily catering contract to an NGO, pushing the company past the breakeven point
  • Increased sales by 800%
  • Hiring part-time staff in January 2022

 

WILD YEAST – Ilhaam Ragbeeni

Sourdough products (crackers, cookies, pancakes, giraffe bread etc.)

  • Increased sales by 400%
  • Developed five new routes to market
  • Refined retail range to focus on expansion in January 2022

 

Interested candidates can visit the Makers Landing website at www.makerslanding.co.za for more information about the Incubator Food Lab programme.

 

ABOUT MAKERS LANDING

In 2020 the V&A Waterfront, in partnership with the National Treasury’s Jobs Fund, announced the development of Makers Landing as a purpose-driven space that will support job creation and skills development in the local food industry. Now completed and operational, the space is built around a community with food as a passion point and cultural connector, where authentic South African food and its diversity is shared and celebrated.

Housed within the reimagined Cape Town Cruise Terminal, Makers Landing is an industrial, repurposed space that meets the vision of an inclusive, authentic space of learning, growth and connection.

At the core of this project is the kitchen incubator space, where local food entrepreneurs can innovate, learn and grow their businesses within a local food community. Developed in partnership with the Jobs Fund, this space champion’s small business development and facilitates skills sharing between credible food experts and budding entrepreneurs, while using the best of industry knowledge to drive innovation and foster new business in South Africa’s food ecosystem.

The V&A Waterfront’s purpose of collectively creating an example of the world’s most inspiring neighbourhood has amplified its shared value approach to doing business across sectors; where it can foster inclusivity, diversity, innovation and growth through their ecosystems, food being one of them.

V&A WATERFRONT FOOD INCUBATOR - THIRD GRADUATION