A variety of hospitality packages at varying prices are available from the following companies. Please contact companies directly to ascertain availability and place reservations.
Please check if the hospitality package includes the entrance ticket! If this is not included you will need to purchase this separately to enter the racecourse.
For all general hospitality enquiries please contact Event World on 031 309 5522.
Marquee Village – Infield
| Company | Site No | Name | Contact info |
|---|---|---|---|
| Afrotainment Marquee | F6 | Tara White | 716898859 tara@travel-pa.co.za www.facebook.com/AfrotainmentSA |
| Beluga Hospitality | DC | Grant Wilson | 082 466 4122 grant@belugahospitality.co.za |
| Chaise Lounge | DD2 & DD3 | Mizana | 011 205 0123 / 011 805 1174 072 311 7229 mizana@chaise-lounge.co.za rsvp@chaise-lounge.co.za |
| Champagne Life Marquee & Deck | A | Mandy | 083 953 0214 champagnelifebookings@gmail.com |
| Dinho Café VIP Lounge | F7 | Dinho Motau Malose Aphane | 072 253 1934 060 811 6035 tmotau3@gmail.com / anjbusiness3@gmail.com |
| EQUUS Winning Post | WP | Melody | 021 461 5354 Reservations@equuscollection.com www.equuscollection.com |
| JVS Agencies | SUBWAY | VJ Jerome Naidoo | 083 231 8416 082 497 9996 vj@jvsagencies.co.za jerome@jvsagencies.co.za |
| Mabala Noise Kings & Queens Marquee | F12 | Thabo Ngwenya | thabo@mabalanoise.co.za 060 708 1137 |
| Magic Pan | F3 | Office Vernon Kuben | 031 332 1218 083 301 3594 kuben@magicpan.co.za |
| Memento’s Lifestyle | F8 | Memento Skhosana | 084 782 2421 memento.skosana@gmail.com |
| Soweto VIP Marquee | E | Tebogo Phiri | 073 227 4788 bookings@disoufengpub.co.za |
| The Opulent Experience | D | Lisa Modisane | 082 687 4732 lisa@theopulentexperience.co.za |
| Zest Party Lounge | F4 | Aslam Reddy Dale | 011 704 7874 083 212 7715 aslam@retailinsight.co.za dale@retailinsight.co.za www.retailinsight.co.za |
Infield – South of DLI Avenue
| Company | Name | Contact No. |
|---|---|---|
| Amstel BOOMTOWN | David Airey | 083 564 9400 david@boomtownevents.co.za |
| PEGASUS LOUNGE | Stuart Scott | 072 902 0604 stu@boomtownevents.co.za |
| THE GLENLIVET JAZZTOWN | David Airey | 083 564 9400 david@boomtownevents.co.za |
Grandstand Building – Second Floor
| Company | Name | Contact No. |
|---|---|---|
| THE SILVER RING | Tanya Cowan Jacqueline Yanko | 082 884 5105 tanya@blazehospitality.co.za 031 314 1975 jacqueliney@goldcircle.co.za |
| ONE STOP HOSPITALITY | Louise / Chris | 031 303 1444 chris@onestopgroup.co.za accounts@onestopgroup.co.za www.onestopgroup.co.za |
| Zest Lounge VIP Grandstand 2 1st floor | Retail Insight | 011 704 7874 aslam@retailinsight.co.za dale@retailinsight.co.za www.retailinsight.co.za |
| Ward Events 32 seater suite | Dave Ward | 082 492 1995 dave@wardevents.co.za info@wardevents.co.za |
Catering for the massive crowd that celebrates at Greyville Racecourse in Durban on Vodacom Durban July Day is an operation of monumental proportions for Gold Circle and the many private catering organisations in the city who help to feed the hungry and thirsty patrons who occupy the formal restaurants and those who enjoy the day in picnic sites and the massive marquee village at the course.
Estimating the privately arranged catering on the day is impossible, but Gold Circle’s catering department estimates that the turnover from their own catering effort on the day, together with eLan Properties Gold Cup Day, makes up half the annual catering turnover at all Greyville racemeetings.
Plans are in place to ensure that sufficient stocks are on hand and that the required staff compliments will be available to attend to the thousands Gold Circle will be responsible for in its various sit-down venues where either full lunch and dinner or buffet meals will be served.
For these guests alone a total in the region of 30 000 meals will be provided and for this purpose no less than 40 chefs will be working long hours in the kitchens.
With no race meeting in the week leading up to Vodacom Durban July day, some of the preparation will be started earlier in the week, but the real operation moves into gear on the Friday when the staff will be working through to 7pm.
Then it is a short break to replenish their own energy and enthusiasm and its back to work in the early hours of Saturday morning when it all shifts into overdrive. The work tempo increases at this stage when the bulk of the food preparation takes place and by the time racegoers start arriving at the course the scene is very much set for another bumper feast to compliment the exciting racing on the day.
60.gif "Schweppes"){kind=logo}
