STAFFING SOLUTIONS
“ Journey Into I Am came at exactly the right time,” she reflects.“ It reminded me how beautiful it is to grow into who you truly are, to love your uniqueness, and to be supported by a circle of fierce, like-minded women.”
Charné van Heerden
For Van Heerden, the experience reinforced something she already believed deeply: that hospitality thrives when people are invested in it, not just employed. Through SIP’ s ecosystem, which combines education, mentorship, advocacy and professional development, she saw first-hand how meaningful industry support can unlock confidence and ambition.
One of the most defining lessons she took from the programme was the power of collective growth.“ Every woman in that room had something to give – a story, a perspective, a spark of wisdom,” she says. Inspired by that sense of shared momentum, and backed by a mentor who believed in her vision, she made the leap into ownership, opening HiBall – a bar concept built on simplicity, warmth and connection.
“ You never really know when the right time is,” she admits.“ You just feel the pull, and if you’ re brave enough, you follow it.”
HiBall began with a clear, playful idea: highball cocktails only, comfort food only, served late. But it quickly evolved into something more personal – a space where people could relax, feel welcome, and reconnect.“ It’ s warm, cheeky and inviting,” Van Heerden explains.“ Hosting is how I express care, and HiBall gives me the chance to do that every day.”
Local ingredients, seasonality and sustainability play a key role in her work, aligning closely with SIP’ s broader mission. With SIP’ s newly launched Bar Gardens, shared green spaces for bartenders to grow, forage and experiment, Van Heerden sees another example of how communitydriven initiatives can fuel creativity and long-term industry resilience.
“ These are the connections that matter,” she says.“ Our creativity grows stronger when the ecosystem around us thrives.” TT
“ Listening and valuing staff are just as important as setting high standards.”
116 TRADE & TASTE / 2026