I am responsible for the management of this fast growing group of companies and ensuring we deliver our vision of Developing Competency in Industry, to our clients in the Automotive industry every day!

I was responsible for the day to day management of group operations and finance. Hans and I managed to grow a small South African operation into a business that operates on three continents.We had laid a good foundation in our early years, but this is where we poured all of our focus into the business and morphed it into what Encona is today.

I primarily provide financial analysis and management consultation services to Encona's clients. The financial models are built in close co-operation with Encona's engineering solutions to try and provide a holistic solution. Not only to increase efficiency but also increases profit by decreasing costs and providing clear strategic direction.

We are a traditional food concept with a food processing and production facility supplying our stores in East London. We focussed on convenient high quality food made in our central facility and delivered to our franchised stores, which served the people of the Eastern Cape. Focussed on LSM 3 - 6, we are produced products for and catered to our target market, offering our very own "farm to fork" philosophy. Our food processing plant is located in the heart of East London and we produce and distribute great quality products to our food retail stores. The business was grew well and I was approached with the right offer at the end of 2019. This sale allowed me to shift all my focus to ENCONA.

I decided to put my passion for food and business into practice by starting the Barefoot Café in 2010 based on some concepts I had encountered while living in San Francisco and New York. I had a very, very limited budget so we did the renovation ourselves with the help of an energetic friend and carpenter from Germany. This was the first business I ever ran and it was invaluable experience! It taught me to budget, control costs, market, customer services, management and to manage very delicate stock. Not to mention how to work a 70 hour week.Within 3 years we were running 3 restaurants and we received an offer and sold.

I worked on a number of both internal and external projects, reporting directly to the CEO. I really valued my time working remotely for PRG which allowed me to understand the workings of the organization. To help the leadership team realize their vision as PRG grew and became a more structured business.