A Homegrown Business in SA: Standing the Test of Time "Six Cocktail Bar"

HOW YOU DOING?

Skinny readers, how are you all doing? We are back, and I have a nice treat for you all this week! So, what most of you don’t know about me is that I have had my attempt at the restaurant game! Brik Café, to be precise! If any of you know the Fire Station in Rosebank? Well, that’s exactly where it was!

A walk down memory lane

The idea was to buy the brand from the curator, who had decided to relocate, and we reopened just after the first wave of COVID! I fell in love with the brand because it was a healthy food café that served bespoke dishes on the menu! It was also around the time I was finishing my masterpiece, The Skinny Chef Diaries. So, I saw myself running this healthy food spot in a great location—it even made me feel like I was back in London! Unfortunately, we lasted only a few months before closing our doors. Ok, now that I’ve got that off my chest, let’s focus on why we’re here this week!

“Six Cocktail Bar”

"The iconic six bar "

Six has been around for 21 years! My first visit to Six was when I arrived in South Africa in 2010, and the person who took me there was Musa Kalenga! Yes, that Musa Kalenga, CEO of House of Brave, and author of The Brave Code, who I featured in my earlier blogs about manifestation and business! Oh, and Aaron Thompson, Head of Culinary, also met his wife at this establishment! Aaron has also been featured in one of my blogs! Come to think of it, nearly everyone I’ve featured has shared a memorable moment at Six!

So, the moral of the story? Six Cocktail Bar in Melville is an institution that has stood the test of time. I had the pleasure of sitting down with the owner, Ebbs, to find out how he’s managed to keep this legendary spot alive for so long!

Skinny Chef: "Hey Ebbs, thanks for taking the time to chat with us, squire! Let’s kick things off—what inspired you to get into the hospitality industry?"

"A night at six "

Ebrahim: "I opened Six 21 years ago, in April 2003, after conceptualizing and setting it up in late 2002. To be honest, I got into hospitality for a few reasons. First, I wanted to be my own boss and create something I could drive and define. Second, a bit of male bravado—I thought it would be cool to own a bar! And third, back in 2002-2003, Melville was thriving. It was an open, integrated community, and the appeal was that people from all walks of life could socialize together. I always say a true Joburger isn’t born in Johannesburg, so we’re all kind of foreigners here and have to socialize. What better place to do that than a bar?"

Skinny Chef: "What’s the secret that keeps people coming back to Six?"

Ebrahim: "If I had to pick a key ingredient, it would be the brand. When people think of Six Cocktail Bar, they have a clear image in their minds. But the longer answer is this: it’s about the product, the service, and the vibe. We were one of the first places in South Africa to make cocktails mainstream. Twenty-one years ago, you’d only find cocktails in fancy hotel bars. We brought them to the everyday customer, and we’ve been known for that ever since. Service is crucial, too. Bad service usually means bad ownership. The owner sets the tone for the staff. The third ingredient is the vibe—people come to bars to escape their reality. It’s about creating an atmosphere where they can relax and have a great time."

Skinny Chef: "What challenges has Six faced over the years?"

"Staff -The soul of six "

Ebrahim: "We’ve faced plenty of challenges—staffing, the economy, and of course, COVID was a big one. We were locked down for 4.5 months and then operated under restrictions for another year and a half. It was tough, but I always take challenges as opportunities to reflect. COVID humbled me. I had no income for months, but what hit me harder was the impact on my staff. I made sure they still got paid, even if I didn’t take home a salary for two years. In South Africa, one salary often supports an entire household, so it wasn’t just about me—it was about the people who helped make the business what it is."

Skinny Chef: "What’s been the highlight of running Six all these years?"

Ebrahim: "The people! My staff and customers have been the true highlight. Watching staff move on to bigger things and succeed in their own ventures has been incredibly rewarding. And the customers—some have become regulars, and even if they’ve moved on to new cities, they still feel a connection to Six. It’s those relationships that make it all worth it."

Skinny Chef: "I can definitely relate to that, Ebbs! Now, how do you manage to stay fit and take care of your mental health while running a business?"

Ebrahim: "It’s tough, especially as a single owner. We’re open 7 days a week, and our hours are long. I’m on my feet from 9:30 AM to as late as 5 in the morning, so staying fit comes with the job! But mental health is harder to manage. It takes discipline to stay balanced. I’ve had to learn not to overindulge in my own product! Hospitality is demanding, and you need to take care of yourself, physically and mentally, to keep going."

Skinny Chef: "Thanks, Ebbs! I wish you and Six another 21 years of success. And hey, if you’re looking for a business partner, the Skinny Chef is available! Haha!"

There you have it, Skinny readers! Ebbs has shared what it takes to stand the test of time. If you haven’t already grabbed a copy of The Skinny Chef Diaries, I highly recommend it! It’s filled with healthy, delicious recipes that are easy to follow. Your support means everything to me—stay safe, stay healthy, and I’ll see you here next week! Love you all! Same time , same place!