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Monday, December 23, 2024

Empact Group’s Heritage Day Braai Master Competition – a Purpose-Led, People Driven company

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Empact Group – a Purpose-Led, People Driven company

Empact Group is proud of its Level 1 BBBEE status and is committed to empowering our people in every aspect of the business. In celebration of Heritage Month and because we are a purpose-led organisation, we celebrated the rich cultural diversity of our staff.

At Empact Group we are on a journey – a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.

This is the passion that drives us to be the preferred, purpose-led partner for catering, cleaning and integrated facilities management solutions in Southern Africa; known for our skilled and caring people, our consistent excellence in service delivery and the value we create for our clients.

As a client-centric, values-based solutions business we aim to consistently create value for our stakeholders all while prioritising our people, protecting and nurturing our planet and positively impacting our communities.

Each of our bespoke, multi-service solutions are uniquely designed to solve our clients’ problems – allowing you to concentrate on your core business; knowing that all your non-core activities are being managed in the safest, most effective and most cost-efficient manner possible.

This is how we care, create value, deliver impact and do right by you.

Nou gaan ons braai!

As a multifaceted business specialising in bespoke value-based solutions across food, cleaning, and integrated facilities management, Empact Group celebrated Heritage Day the South African way – with a Braai Master Competition.

Heritage Day celebrates the unique diversity of our land and as a diverse business in terms of its people and service offerings, Empact Group called upon its people to showcase their ethnic diversity through food.

The Braai Master Competition allowed our ‘Empactors’ to express their appreciation for cultural cuisine by infusing these traits in how they braaied and prepared their meat and in the side dishes they prepared.

The cultural infusion and inspiration was also translated in how each team decorated their stall.

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