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 VIP Marquee||F5||Tara Cahill||071 689 8859
|Beluga Hospitality||Double Decker 1||Grant Wilson||082 466 4122
|Bikers Paradise||F8||Felly’s Group||031 301 4404
|Chaise Lounge||E||Mizana||011 205 0123 / 011 805 1174
072 311 7229
|Ekurhuleni Summer Splash||F7||Nelly Thwala|
|082 832 4841
079 998 7163
|Melody||021 461 2218
|Event World||S||Edwina or Nellie||031 309 5522
|Magic Pan||F3||Office||031 332 1218
083 301 3594
|Zest Lounge||A||Dale Baggot||011 704 7874
Infield – South of DLI Avenue
|Jack Daniels Boomtown||David Airey||083 564 9400
|Pegasus Lounge TRACKSIDE||Spha Ngubane||079 034 1445
011 026 5260
|The Club||Chanell Pillay||087 741 2740
064 656 1244
|One Stop||Louise / Chris||031 303 1444
|Spha Ngubane||079 034 1445
011 026 5260
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 or buffet meals will be served.
For these guests alone a total in the region of 15 000 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.
To attend to the guests Gold Circle is hiring additional staff and 350 waiters and barmen will be deployed in the various venues.
But what does it take to keep the masses appetizingly happy?
To quench the enormous thirst there will be 18 000 beers, 25 000 minerals, 2 500 bottles of spirits and 600 bottles of wine. There will also be 100 litres of fruit juice and 600 litres of milk.
Then there is all that lovely food and topping the list and one of the favourites with the public is curry and rice of which there will be 8 000 portions.
For the chicken dishes there will be 750kg – yes three-quarters of a ton of chicken – while 150kg of prawns and 300kg of crayfish will grace the tables.
For those who prefer something a little less fussy, the catering team is providing 5 000 pies and 2 000 hamburgers as well as 7 000 bread rolls and the necessary for 3 000 cups of tea.
And what else is on the catering manager’s shopping list?
150kg of mushrooms, 30kg of coffee, 20 pockets – not packets – of sugar, 350 loaves of bread, 120kg of cheese, 100kg of butter, 250 dozen eggs, 80 pockets of potatoes, 550 kg of rice and 350 litres of ice cream.
And to dab the contented smiles on the lips of the satiated thousands, no less than 25 000 serviettes. . . . . . . and this does not include the picnic sites or marquee and other private catering initiatives.