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.
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