Hospitality Venues 2018

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

CompanySite NoNameContact info
Afrotainment Marquee F6Tara White716898859
tara@travel-pa.co.za
www.facebook.com/AfrotainmentSA
Beluga HospitalityDCGrant Wilson082 466 4122
grant@belugahospitality.co.za
Chaise LoungeDD2 & DD3Mizana 011 205 0123 / 011 805 1174
072 311 7229
mizana@chaise-lounge.co.za
rsvp@chaise-lounge.co.za
Champagne Life Marquee & DeckAMandy083 953 0214
champagnelifebookings@gmail.com
Dinho Café VIP LoungeF7 Dinho Motau
Malose Aphane
072 253 1934
060 811 6035
tmotau3@gmail.com /
anjbusiness3@gmail.com
EQUUS Winning PostWPMelody 021 461 5354
Reservations@equuscollection.com
www.equuscollection.com
JVS AgenciesSUBWAYVJ
Jerome Naidoo
083 231 8416
082 497 9996
vj@jvsagencies.co.za jerome@jvsagencies.co.za
Mabala Noise Kings & Queens MarqueeF12Thabo
Ngwenya
thabo@mabalanoise.co.za
060 708 1137
Magic PanF3Office
Vernon
Kuben
031 332 1218
083 301 3594
kuben@magicpan.co.za
Memento’s LifestyleF8Memento Skhosana084 782 2421
memento.skosana@gmail.com
Soweto VIP MarqueeETebogo Phiri073 227 4788
bookings@disoufengpub.co.za
The Opulent ExperienceDLisa Modisane082 687 4732
lisa@theopulentexperience.co.za
Zest Party Lounge F4Aslam 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

CompanyNameContact No.
Amstel BOOMTOWNDavid Airey083 564 9400
david@boomtownevents.co.za
PEGASUS LOUNGEStuart Scott072 902 0604
stu@boomtownevents.co.za
THE GLENLIVET JAZZTOWN David Airey083 564 9400
david@boomtownevents.co.za

Grandstand Building – Second Floor

CompanyNameContact No.
THE SILVER RINGTanya Cowan

Jacqueline Yanko
082 884 5105
tanya@blazehospitality.co.za
031 314 1975
jacqueliney@goldcircle.co.za
ONE STOP HOSPITALITYLouise / Chris031 303 1444
chris@onestopgroup.co.za
accounts@onestopgroup.co.za
www.onestopgroup.co.za
Zest Lounge VIP
Grandstand 2
1st floor
Retail Insight011 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.

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