by Emma King. At times like these, it’s always helpful to think back to the golden rules of crisis management and communications.
by Lebogang Rasethaba. People won’t consume bad content in much the same way they won’t eat things that will kill them.
by Moonga Mkandawire. The head of investor services and transactional banking at Stanbic Bank offers advice on client relationship-building when doing business in Lusaka.
by Lynne Gordon. How may brands leverage the growing power of the collective? Options include crowd-proofing, crowd-sourcing and crowd-creating.
Cheryl Hunter (@cherylhunter)’s weekly pick of recent product, packaging, design and food launches: South Africa’s favourite brands recognised, going LEGiT with Boity, and whisky workshops with Bruichladdich.
There was a time when food in South Africa was fairly simple and straight-forward. We were the land of tripe and polony. Gourmet wasn’t a commonplace word, and fancy food was all about special Sunday roasts or hotel buffets, or if you were of another class, the stuff people ate in restaurants like those in the Carlton Hotel or The Mount Nelson. Masterful chefs were the preserve of a small elite – not the every man and woman.
Fortunately times have changed and gourmet foods, products and processes have become much more democratised thanks to television and the interwebs. As the media discovered that human beings love to watch other humans cooking, all things gourmet have seeped into our popular culture.