There is a growing trend of successful business owners grooming their children for future success. They employ them early in their careers in strategic positions in the family business, with the intention of creating a lasting legacy.
So topical is the trend that University of Fort Hare PhD graduate Dr Angela Pike-Bowles recently did her thesis on the subject titled: “The Moderation and Mediation Influence of Dynamic Capabilities and Decision-Making Dimensions on South African Family Business Performance”.
She hopes to add to academic research surrounding the family business domain in South Africa.
The 31-year old from East London was roped in as a guest on BBC World Radio to give a broader perspective on the advantages and disadvantages of family businesses.
East London restaurant and nightclub owner Olwethu Hoyana has tapped into the trend by appointing his daughter Sinethemba Gangqa, 28, as chief chef of OhMi Retro Bar, at both the East London and Johannesburg branches.
While holding a BA degree in political sciences and English studies, Gangqa said that she had always been passionate about cooking and enjoyed experimenting with various food flavours and combinations.
“Though what I studied is completely different to what I have been assigned to now; being a chief chef means leading the kitchen, being entirely in charge of all activities that take place at the back of house.
“I now have a greater understanding of what it really takes to run a business — not only focusing on being a chef but also the business as a whole. Doing something I love is a very exciting challenge for me.
“This includes everything from menu planning to training the kitchen personnel. Being part of the family business also provides me a broader and more comprehensive view of the company as a whole.”
The 28-year-old said while the appointment at this stage in her life had been unexpected, being entrusted with it would help her grow.
Her father was one of the youngest South Africans to own a nightclub, when at the age of 19 he launched Club Wrap Around in Vincent in the mid 1990s.
He told the Dispatch that grooming children to operate the family business helped to build long lasting businesses that live beyond the founder.
“It helps to bring the children in at an early stage. That way institutional knowledge is retained. That is one of the most critical cornerstones of any business.”
Hoyana said in her new position, daughter Gangqa was expected to come up with exciting dishes and different interpretations of what is already offered, although the current menu will be retained.
OhMi focuses on serving African food in contemporary spaces.
Explains Hoyana: “Our palette has a distinctive Eastern Cape taste as we originate from here. However there is room to move — if your palate is Zulu and you prefer hot food, you simply add chillies or hot sauce and there you have it.”
DispatchLIVE
Would you like to comment on this article?
Sign up (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.