We talk to serial entrepreneur George Sinovich about running a successful hospitality and restaurant empire and what he’s learnt along the way
GQ: What is your background?
George Sinovich: Like most men my age, I went to the army in the eighties, but I also got my degree in Business from Wits University. Mostly, I learnt a lot from my father, who had a transport company that I joined after varsity. We had a small refrigerated truck and landed a contract to transport fresh fish from Gansbaai to Jo’burg.
GQ: You have various hospitality businesses. How did this all start?
GS: Seeing a great opportunity in the fresh-fish market, I took the plunge and opened a wholesale fish depot in Jo’burg with a retail deli section. This was so popular that I wanted to bring the concept to other parts of the city, which is when I opened the second retail Fisherman’s Deli store in Village Walk. It proved to be a huge success with loads of demand. I was supplying to restaurants all around and saw the gap to launch a specialist shop myself. This is when The Cod father fish shop was born in Morningside.
هذه القصة مأخوذة من طبعة February 2019 من GQ South Africa.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة February 2019 من GQ South Africa.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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