My Inside Story

When I started Gracious Bakers nearly a decade ago, I could never have imagined it would blossom into what it is today. A small vision has transformed into a dream larger than life. Each year has presented its unique challenges and blessings, and as I reflect on the past nine years, I’m reminded of the perseverance, strength, and courage it takes to be an entrepreneur—and a female business owner—in South Africa.

Me and my partner Fran’s, my biggest dream is to help people feel better in their bodies by crafting healthy alternatives that cater to everyone. We envision a world of inclusivity, where everyone can find dietary options that suit their needs without feeling like an outsider, especially when terms like “gluten-free” are frowned upon with disgust, misunderstanding and judgment.

As a child, I struggled with chronic stomach discomfort. In those days, remedies were limited, often just a tonic and little else were administered. Battling debilitating constipation, gas, and bloating left me feeling sluggish and uncomfortable.

By my 30s, I faced persistent bodily aches, rashes, headaches and after countless visits to doctors, I received a spectrum of possible diagnoses—from lupus to celiac disease and then diagnosed with inflammatory bowel disease (IBD). For a decade, I endured probing tests and expensive medications, spending thousands on prescribed medications and treatments—only for the root of my issues to remain elusive.

It was when I decided to make more dietary changes by eliminate 100% gluten and dairy from my diet that I began to turn a corner. I dove into researching holistic healing, and with my newfound knowledge, I felt significantly better.

The journey to start a family brought its own challenges via hormone treatments, but their side effects were severe, exacerbating my gluten and dairy sensitivities. After suffering a missed miscarriage, my body was further challenged by added weight and discomfort.

After five years of enduring various hormone treatments, I found myself financially drained, childless, and physically devastated. I embarked on a long journey to detox my body from the negative effects of years of unmonitored administered medications, through the use of mindful practices, such as meditation, breathwork and yoga I managed to reverse the damage caused by these medicines over decades.

The symptoms were overwhelming—hot flashes, night sweats, irritability, headaches, gut-related issues and mental health struggles, and much more.

I reached a tipping point when foods containing even hormones began to impact me negatively. Despite the bleak outlook, my love for cooking and food remained a beacon of hope in my life. I made it my mission to find a solution that would help others like me, as I couldn’t imagine a life devoid of bread, biscuits, and my favorite treats.

After eight years of relentless pursuit, I finally had a breakthrough, which has led to the creation of our “Come Bake With Us” range. The first completely allergen-free range that is also GMO-free, preservative and plant based.

I lost 20 kg and regained my vitality, health, and happiness I thought I had lost forever. My mental clarity soared, and I embraced a newfound zest for life. Today I do not take a single tablet and have managed to regain financial stability through the thousand of rands saved not purchasing the countless medicines prescribed.

Through Gracious Bakers, I aim to inspire and uplift others on their wellness journeys, proving that with determination and love, we can create meaningful change in our lives and the lives of those around us.

Support local to help brands keep shining with courage in the face of adversity.

In the world we inhabit today, the human body is often subjected to various stresses that can lead to health imbalances. However, eating consciously will aid your health journey.

So, why not embrace healthy eating and unlock a healthier, more balanced life!

Warm Regards

-Liz-

Higher Education & Background Experience.

Program        Cape Peninsula University of Technology

Graduate Hospitality Management – International Food &                                         Beverage Management

Qualified        Graduated with Honors – “Cum Laude”

Food Law, It – Computer & Technology, Development, Food and Beverage Operations, Nutrition, Financial Management, Management,

Secondary level

Qualification   Matriculated with Merit

Mathematics, Science, Biology, Home Economics, English First Language,      Afrikaans First Language

Experience:

Gracious Bakers Pty Ltd (1 April  2016 – Current)

 Role: CEO and Founder of the Brand

Starting a private label brand creating exceptional allergen-free health products, with efforts centered on developing a nutritious range tailored to meet the dietary needs of consumers across various sectors, including retail, wholesale, and export. Through innovative product development and targeted market strategies, Gracious Bakers has positioned itself as a leader in health-oriented food solutions.

Initiating a transformative journey to establish an innovative leading brand focused on nutrition health and solutions accessible and affordable while promoting environmental sustainability and community support through education and upliftment. The company philosophy feeling well starts by fueling well, inviting everyone to enjoy health, vitality and happiness.

Experience:

• Articulated a clear vision for Gracious Bakers, focusing on creating a trusted brand that prioritizes health, nutrition, and allergen-free food solutions.
• Conducted extensive market research to understand consumer needs, trends, and dietary requirements, using insights to guide product development and positioning.
• Established brand identity, including logo, packaging design, and messaging to resonate with health-conscious consumers and strengthen market presence.
• Led the formulation of an allergen-free health range, including nutritional analysis and food science to ensure products met stringent health and safety standards while being delicious and accessible.
• Initiated rigorous testing and quality assurance protocols during product development, including ingredient sourcing, recipe formulation, and sensory evaluations to guarantee excellence in taste and nutrition.
• Created detailed product specifications and allergen labeling to comply with regulatory requirements and ensure transparency for consumers with dietary restrictions.
• Developed a multi-channel marketing strategy focused on retail, wholesale, and export sectors, maximizing reach and visibility of Gracious Bakers products nationally and internationally.
• Established partnerships with key retailers, ensuring optimal product placement and promotion within health food sections, specialty stores, and online platforms.
• Engaged in digital marketing initiatives, utilizing social media and content marketing to build brand awareness, educate consumers on product benefits, and foster a community of health-conscious individuals.
• Set up efficient production processes and supply chain management systems to ensure timely delivery of products while maintaining high quality and compliance with industry standards.
• Managed day-to-day operations, including inventory management, procurement, and logistics, optimizing resource allocation for cost efficiency and sustainability.
• Developed Standard Operating Procedures (SOPs) to maintain consistency in production quality and streamline operational workflows.
• Identified and established relationships with wholesale partners, negotiating terms and conditions to secure competitive contracts and expand distribution channels.
• Conducted market analysis and regulatory research to successfully venture into the export market, aligning Gracious Bakers products with international health standards and consumer expectations.
• Participated in trade shows and international food exhibitions to showcase Gracious Bakers products and build connections with potential buyers and distributors.
• Implemented rigorous quality control measures, ensuring all products met allergen-free standards, nutritional claims, and food safety regulations.
• Achieved certifications for allergen-free production and organic sourcing, enhancing brand credibility and consumer trust.
• Regularly updated and reviewed quality assurance protocols to adapt to changes in regulations and industry best practices.
• Engaged with the community through workshops and seminars focused on nutrition, allergen awareness, and healthy eating, positioning Gracious Bakers as a thought leader in health food.
• Developed educational content and resources for consumers, including recipes, meal plans, and guides on managing dietary restrictions.
• Design of packaging, articles and creative content for the brand along with web design and maintenance
• Fostered partnerships with health professionals and organizations to promote awareness of allergen-free diets and advocate for better food options.
• Prioritized the use of organic and locally sourced ingredients, reducing the carbon footprint associated with transportation and supporting local farmers and producers. This not only contributes to sustainable agriculture but also promotes the local economy.
• Developed a robust supplier evaluation process to ensure that all partners adhere to ethical and sustainable farming practices, emphasizing minimal use of pesticides and fertilizers.
• Implemented energy-efficient manufacturing processes in the production facility, including the use of energy-saving equipment and technologies to minimize energy consumption.
• Committed to using recyclable and biodegradable packaging materials for all Gracious Bakers products, minimizing plastic waste in line with the brand’s environmental vision.
• Partnered with suppliers specializing in sustainable packaging solutions, utilizing materials such as recycled paper, compostable films, and to create eco-friendly packaging that aligns with consumer preferences for sustainability.
• Developed clear guidelines on the recycling and disposal of packaging materials through informative labeling and digital content, encouraging consumers to participate in sustainable practices.
• Initiated a take-back program for packaging, allowing customers to return used containers for recycling or repurposing, fostering responsible consumer behavior.
• Launched a series of educational workshops aimed at promoting awareness around nutrition, allergen management, and sustainable food choices. These workshops catered to diverse groups, including families, schools, and community organizations.
• Integrated hands-on activities into workshops, allowing participants to engage in cooking demonstrations using Gracious Bakers products while learning about mindful consumption and dietary nutrition.
• Developed a series of educational videos highlighting the importance of allergen-free diets, sustainable eating, and practical tips for healthy living. These videos featured expert interviews, cooking demonstrations, and success stories from the community, fostering a connection between Gracious Bakers and its consumers.
• Utilized social media platforms to share these video resources widely, impacting a larger audience and creating an online community centered around health, wellness, and sustainability.
• Collaborated with nutritionists, chefs, and environmental advocates to create compelling content that addresses common dietary issues and promotes healthier lifestyle choices.
• Leveraged these partnerships to enhance the credibility of Gracious Bakers as a leader in health food while reinforcing the importance of education in promoting sustainable and healthy habits.

 Key Achievements:

• Successfully launched a comprehensive allergen-free health range and build a leading health brand servicing major retailers and export markets with a loyal customer base within the health food space.
• Achieved distribution in major retail outlets, specialty stores, and e-commerce platforms, resulting in significant sales growth and brand recognition.
• Expanded into international markets through strategic export initiatives, positioning Gracious Bakers as a competitive player in global health food markets.
• Recognized for excellence in product innovation and quality, receiving accolades and certifications that highlight Gracious Bakers’ commitment to health and safety.
• Awarded Gold for various products as judged by the Food & Home Panel
• Selected as part of the Discovery Vitality product range for health-conscious consumers and reward program

Conclusion:

My journey as the Founder and CEO of Gracious Bakers has been marked by a commitment to excellence in developing allergen-free health products tailored to the nutritional needs of consumers. Through effective brand development, operational management, and a focus on market accessibility, Gracious Bakers have been positioned as a leading name in health-oriented food solutions. By prioritizing environmentally friendly solutions through sustainable sourcing, recycling initiatives, and educational workshops, positioned not only as a provider of exceptional allergen-free products but also as an agent of positive change in the food industry. My dedication to fostering a culture of sustainability and education extends the brand’s impact beyond just the products it offers, creating a community of informed consumers committed to making healthier choices for themselves and the planet.

Col Cacchio Pizzeria (1 Feb 2011 – 31 July 2016)

Role: Franchisee & Operational Manager

Upon being appointed as Franchisee and Operational Manager at Col Cacchio Stellenbosch, I was tasked with revitalizing a struggling unit that had been operating at a loss. Through strategic restructuring and operational improvements, I successfully transformed the restaurant into a profitable business within a matter of months, setting a new standard for excellence in service and financial performance. I also took over responsibilities after the passing of the Franschhoek operators, planned operations and all liaisons for Franschhoek Bastille and day to day running.

Experience:

• Led all aspects of restaurant operations, including front-of-house and back-of-house activities, ensuring optimal performance and adherence to company standards.
• Developed and implemented operational strategies that streamlined workflows, improved service efficiency, and enhanced customer satisfaction.
• Monitored daily operations to identify areas for improvement and implemented corrective actions, fostering a culture of continuous improvement within the team.
• Conducted a thorough financial analysis of the existing business model to identify inefficiencies and areas of concern contributing to unprofitability.
• Implemented revised budgeting strategies and cost-control measures, focusing on expense management, inventory control, and pricing adjustments while preserving quality.
• Developed sales improvement initiatives through targeted marketing strategies and promotions to increase customer footfall and enhance revenue.
• Recruited and trained a diverse team of employees, instilling a shared commitment to service excellence and operational efficiency.
• Developed training programs and workshops to enhance team skills, optimize performance, and promote employee engagement and retention.
• Conducted ongoing performance evaluations and feedback sessions, recognizing top performers and addressing areas needing improvement.
• Established quality control protocols to monitor food preparation and presentation, ensuring adherence to Col Cacchio’s standards for food quality and safety.
• Engaged with customers for feedback on menu offerings, using insights to make informed adjustments that further improved customer satisfaction and repeat business.
• Developed and executed local marketing campaigns to promote the restaurant within the Stellenbosch community, leveraging social media platforms, events, and partnerships.
• Fostered relationships with local businesses and community organizations to drive traffic to the restaurant and enhance brand visibility.
• Organized and participated in community-based events to establish Col Cacchio as a preferred dining destination for both locals and tourists.
• Established performance metrics to track financial and operational successes, regularly reporting results to the franchise leadership team for strategic alignment.
• Utilized data analysis to inform decision-making, identifying trends in customer behavior, sales performance, and operational efficiency.
• Implemented feedback loops with the team to regularly review operational performance and make proactive adjustments as required.

Key Achievements:

• Successfully restructured the operations at Col Cacchio Stellenbosch, turning around the unit from unprofitability to achieving profitability within just a few months of my appointment.
• Increased overall sales within the first year through targeted marketing strategies and menu optimization.
• Established a high-performing team culture that led to improved employee morale, reduced turnover rates, and seamless service delivery.
• Recognized by the franchise leadership team for outstanding contributions, receiving awards for operational and franchisee excellence, top achievements in food cost and team development initiatives recognizing members of my team.
• Effective execution and running of the Franschhoek branch along with Stellenbosch branch during season and Bastille Festival after the passing of the operating partner.

Conclusion:

My experience as Franchisee and Operational Manager at Col Cacchio involved a comprehensive revitalization of a struggling restaurant unit, focusing on operational excellence, financial restructuring, and community engagement. Through a strategic combination of cost management, employee development, and marketing initiatives, I successfully turned the unit into a profitable business in a competitive market. This role equipped me with the skills and knowledge necessary to excel in high-pressure environments and deliver sustainable success in the hospitality sector.

Feedem Pitseng (1 Feb 2008 – 21 December 2010)

 Role: Unit Manager – Various Food Service Units

Experience:

• Oversaw day-to-day operations of multiple catering units, ensuring seamless integration of services from food preparation through to service delivery.
• Implemented effective operational systems to enhance service efficiency, minimize waste, and promote best practices within the units.
• Unit Startup Planning and Kitchen Layouts designed and executed kitchen layouts tailored to workflow efficiency and compliance with health regulations. This involved strategic placement of equipment to optimize kitchen operations and ensure smooth production flows.
• Collaborated with contractors and architects to oversee the planning stages of new units, ensuring that all construction adhered to operational requirements and health code regulations.
• Developed customized production flowcharts to streamline kitchen operations, facilitating efficient movement of staff and materials from preparation to service.
• Managed dietary requirements for diverse clientele, focusing on the nutritional needs of elderly patients. Developed tailored meal plans ensuring compliance with dietary guidelines and health standards.
• Conducted regular nutritional assessments and fostered ongoing training initiatives to elevate the team’s understanding of dietary needs and care standards.
• Led the recruitment, training, and onboarding processes for new staff across multiple units, ensuring that each team member understood their responsibilities and service standards.
• Developed and implemented comprehensive training programs that covered kitchen operations, health and safety standards, and customer service excellence, ensuring a high-quality staff performance level.
• Provided continuous mentorship and performance evaluations to staff, enhancing team skills, morale, and operational effectiveness.
• Effectively managed the takeover of existing catering units, conducting assessments to identify areas for improvement and opportunities for service enhancement.
• Developed and executed transition strategies that included staff reassignment, operational adjustments, and the integration of new procedures to elevate service quality.
• Ensured that all units were aligned with Geratec’s operational standards, maintaining consistency across all catering services.
• Planned and executed catering services for a variety of events, including large banquets and special occasions, ensuring all aspects aligned with client desires and specifications.
• Coordinated logistics for large-scale events, including menu planning and on-site management, to guarantee successful and memorable engagements.
• Oversaw budgeting, cost control, and financial reporting for catering operations, ensuring profitability while maintaining high service standards.
• Performed regular audits of food costs and operational expenditures, implementing strategies to minimize waste and optimize resource utilization.
• Championed quality assurance protocols, monitoring all aspects of food preparation and service to ensure compliance with regulatory standards and internal policies.
• Conducted regular inspections, audits, and process reviews, addressing discrepancies swiftly and implementing corrective measures where necessary.
• Served as the primary point of contact for all catering operations, maintaining open lines of communication with clients, suppliers, and internal stakeholders to ensure alignment and satisfaction across all levels.

Key Skills Developed:

• Successfully launched and operated multiple catering units, achieving high customer satisfaction ratings and fostering long-term client relationships through exceptional service delivery.
• Developed and implemented efficient kitchen layouts that enhanced production flows, resulting in reduced preparation times and increased overall operational efficiency.
• Played an integral role in the training and development of staff, reducing turnover rates and creating a skilled, motivated workforce committed to delivering high-quality service.
• Executed effective takeover strategies for existing units that resulted in smooth transitions and significant service enhancements, aligning operations with Feedem Pitseng standards of excellence.

 Conclusion:

As Operational Manager at Feedem Pitseng, my multifaceted role encompassed the planning, establishment, and management of catering units, emphasizing operational excellence and client satisfaction. My contributions to unit startup processes, kitchen design, and staff training laid the foundation for successful operations and high-quality service delivery. The expertise I gained in dietary management, logistical coordination, and team leadership enables me to effectively optimize food service operations in any environment.

Geratec (15 Dec. 2005–30 Jan 2008)

Role: Food Service Manager – Sub-Acute Hospital & Food Service Units

Experience:

• Oversaw daily operations of allocated unit and attended to multiple catering and dietary needs, ensuring seamless workflow from food preparation to service delivery.
• Developed and implemented effective operational systems to enhance service efficiency and minimize waste.
• Monitored daily activities to guarantee consistency in service quality and compliance with health and safety regulations.
• Managed dietary requirements for diverse clientele, focusing primarily on the nutritional needs of hospital and elderly patients in healthcare facilities.
• Collaborated with healthcare professionals to create customized meal plans that adhered to dietary guidelines, accommodating various health conditions.
• Conducted nutritional assessments and training sessions for staff to ensure awareness of dietary needs and compliance with care standards.
• Recruited, trained, and supervised a team of catering staff, fostering a culture of excellence, teamwork, and accountability.
• Developed staff schedules and assigned duties to optimize labor resources effectively while maintaining high service standards.
• Conducted performance evaluations and provided ongoing training, mentoring, and support to enhance team skills and career development.
• Planned and executed catering services for various events, including banquets, functions, and special occasions, ensuring every detail aligned with client expectations.
• Coordinated menu planning, equipment procurement, and on-site management to guarantee successful execution.
• Communicated with clients to assess their needs, providing innovative solutions to meet specific requirements and enhance event experiences.
• Managed budgeting, cost control, and financial reporting for catering operations, ensuring profitability while maintaining quality service delivery.
• Conducted regular audits of food costs and operational expenses, implementing strategies to minimize waste and optimize resources.
• Analyzed financial data and provided insights to management for informed decision-making and strategic planning.
• Implemented quality assurance protocols to monitor food preparation, service, and hygiene standards in compliance with regulatory requirements.
• Conducted routine inspections and audits of food safety practices within the units, ensuring adherence to company policies and health regulations.
• Addressed any discrepancies in service quality or health compliance and implemented corrective measures as needed.
• Served as the primary point of contact for all catering operations, interacting regularly with clients, suppliers, and internal stakeholders to ensure alignment and satisfaction.

Key Skills Developed:

• A deep understanding of catering operations and the importance of customer service excellence. Successfully managed multiple catering units, achieving high customer satisfaction ratings and repeat business through quality service and attention to client needs.
• Contributed to the establishment of an efficient catering workflow that reduced service delivery times and improved overall operational efficiency.
• Enhanced team performance and morale through effective leadership and staff development initiatives, leading to low turnover rates and strong staff loyalty.

Conclusion:

• My tenure at Geratec as a Food Service Manager involved a multifaceted role, melding operational oversight, dietary management, staff leadership, and client relations in the hospitality and healthcare sectors. This experience has equipped me with a robust skill set, enabling me to effectively manage catering operations and deliver exceptional service tailored to the unique needs of clients, particularly within elderly care facilities. I am proud of my achievements in driving operational excellence and nurturing a committed team, ultimately elevating the standard of food service delivery within the organization.

Lomardi Foods – In 2 Food (2005-2006)

Role: Development Intern

As an Intern, I had the privilege of conducting a project focused on the research and manufacturing of the Soup range under Lombardi Foods, the private label for Woolworths along with other development initiatives. This multifaceted role enhanced my practical knowledge of food production, quality assurance, and operational efficiency, equipping me with skills to contribute effectively to the food industry.

Experience:

• HACCP (Hazard Analysis and Critical Control Points) standards, conducting hazard analyses, establishing critical control points, and implementing monitoring procedures to mitigate food safety risks.
• Formed part of the development team and successfully developed items for the woolworth label and rolled out into stores.
• Recipe formulations and development process from woolworth brief to the roll out into stores.
• Participated and learned about regular audits and inspections to ensure compliance with HACCP protocols and best practices, fostering a culture of quality assurance throughout the production process.
• Engaged in cost analysis to identify opportunities for reducing operational expenses while maintaining product quality.
• The development and documentation of standard operating procedures (SOPs) for production processes, enhancing operational efficiency and ensuring consistent quality application and practical application.
• Learned about the effective implemented Electronic Management Systems for tracking production batches, inventory management, and quality assurance data, improving accountability and traceability in the manufacturing process.

Key Skills Developed:

• Successfully applied innovation initiatives for the Lombardi Foods label that resulted in improved production efficiencies, contributing positively to the brand reputation within Woolworths.
• Learned about micro-testing protocols in food safety incidents and non-compliance reports, ensuring high consumer safety and satisfaction.

Conclusion:

My time at Into Foods as Intern and Project Lead significantly enriched my understanding of food manufacturing, quality assurance, and operational management in the context of Lombardi Foods, the private label for Woolworths. The skills and knowledge I gained in management, HACCP compliance, micro-testing, and human resources development have prepared me for future roles in the food industry, ensuring I can contribute effectively to operational excellence and product safety.

Victoria and Alfred Hotel (1 Dec. 2003–31 May 2004)

Departments:

Kitchen: Breakfast Buffet, Cold Section, Entremaneur, Rotisserie, Pass Manager, Sous Chef

Restaurant: Hostess, Waitress, and Bartender

Finance & Cost control: Receiving and issuing of deliveries, Computerization of invoices, Quality Control of beverage products, Budgets & Costings.

Front of House: Check In’s and customer liaisons

Experience:

• handling of customer Managed guest check-ins and check-outs efficiently, providing exceptional customer service.
• Assisted in handling guest inquiries and complaints, ensuring a high level of guest
• Coordinated room assignments and maintained accurate booking records using hotel management software.
• Ensured cleanliness and organizational standards of guest rooms and public areas.
• Collaborated with the housekeeping team to manage daily cleaning schedules and special requests from guests.
• Conducted inspections to maintain quality checks and ensure adherence to hotel standards.
• Worked in various roles, including server, host, and kitchen assistant, to support smooth dining operations.
• Assisted in preparing, serving, and presenting food and beverages, adhering to health and safety regulations.
• Provided personalized service to guests, ensuring memorable dining experiences through attentive service.
• The planning and execution of events, weddings, and conferences at the hotel.
• Learned coordinating logistics, including setup, catering, and technical requirements for various events.
• Assisted in engaged with clients to understand their needs and ensured successful event delivery.
• Learned about marketing initiatives and sales strategies to promote hotel offerings and increase bookings.
• Engaged with guests through social media and promotional campaigns to enhance brand visibility and loyalty.

Key Skills Developed:

• Excellent communication and interpersonal skills, fostering positive relationships with guests and team members.
• Strong problem-solving abilities, with experience handling guest complaints and operational challenges.
• Organizational skills, demonstrated through multi-tasking across different departments and managing responsibilities effectively.
• A deep understanding of hospitality operations and the importance of customer service excellence.

Conclusion:

My experience at the Victoria and Alfred Hotel has provided me with a comprehensive understanding of the hospitality industry across various departments. This multifaceted exposure has not only enhanced my skill set but also honed my ability to work collaboratively in a fast-paced environment focused on delivering outstanding guest experiences.

PJ Dippenaar & Sons Farming (2002)

Role:  Intern

Experience:

• Gained foundational knowledge in agricultural practices while supporting dietary functions during the harvesting season.

Key Skills Developed:

• Managed food preparation and catering for farm workers, enhancing understanding of nutrition and meal planning .
• Learned about harvesting crops, applying hands-on techniques and learning about sustainable farming methods.

Conclusion:

My experience at PJ Dippenaar & Sons Farming has provided me with a comprehensive understanding of the farming and agriculture industry. This multifaceted exposure has not only enhanced my skill set but also honed my ability to work collaboratively in the agricultural environment focused on delivering outstanding quality and products for the export industry.

Die Burger (28 Feb. 1999–1 Sept 2002)

Role: Delivery Associate

Experience:

• Developed strong sales and logistical and time management skills through the effective management of newspaper deliveries across designated routes.

Key Skills Developed:

• Ensured timely and accurate delivery of newspapers to homes, fostering community engagement and enhancing customer satisfaction.
• Establish a reputation for reliability and efficiency, contributing to a positive company image.
• Drive sales to grow customer base while maintaining existing customers relationships.

Conclusion:

My experience at the Burger has provided me with a comprehensive understanding of the sales and distribution industry. This multifaceted exposure has not only enhanced my skill set but also honed my ability to work collaboratively in a fast-paced environment focused on delivering outstanding guest experiences.

Additional Education & Courses:

Trifocus Fitness Academy – Lifecoach – 2025

Trifocus Fitness Academy – Yoga Instructor – 2025

Trifocus Fitness Academy – Social Media & Marketing -2025

IBA Global Healing – Mindscape Certification –  2018

IBA Global Healing – Body Talk Access Certification 2022

USUI Ryoho Reiki – Reiki Certification 2018

Creative Suite & Packaging Design – Adobe Creative 2018

Equine Anatomy workshop – Equine-Librium 2023

Animal Communication – School of Intuition & healing 2023

Export & Import – Wesgro Western Cape Government 2024