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Daily Maverick's Marketing Masterclass Series 2 is under way — here's what's next
Daily Maverick's Marketing Masterclass Series 2 is under way — here's what's next

Daily Maverick

time10-07-2025

  • Business
  • Daily Maverick

Daily Maverick's Marketing Masterclass Series 2 is under way — here's what's next

This nine-part webinar series brings together South Africa's most respected marketers, creatives and strategists to tackle what it really takes to lead in an industry that's being reshaped by AI, shrinking budgets and shifting audience expectations. Series 2 of the Daily Maverick Marketing Masterclass is now live, with one webinar already in the archive and eight more to come. This nine-part webinar series brings together South Africa's most respected marketers, creatives and strategists to tackle what it really takes to lead in an industry that's being reshaped by AI, shrinking budgets and shifting audience expectations. Presented in partnership with eatbigfish, the Marketing Association of South Africa (Masa) and the Association for Communication and Advertising (ACA), the series explores three essential themes: Capability, Value and Impact. A series led by bold thinkers Hosted by well-known marketing and brand strategy consultant David Blyth (Africa Partner at eatbigfish) and joined by Khaya Dlanga — award-winning marketer, bestselling author, seasoned storyteller and managing partner at eatbigfish Africa — the series aims to unpack what it really takes to stay relevant, build value and deliver impact in a world where the rules are being rewritten in real time. What's happened so far? The second series launched on 3 July with The Marketer of the Future, featuring: Elizabeth Mokwena, Executive Marketing Director, HomeCare Africa at Unilever and Masa Board Member Sechaba Motsieloa, Founder of Kansy Group and Masa Board Member Missed it? Catch the replay here → The Marketer of the Future What's Next? We've set the tone — now we dig into the forces reshaping modern marketing. Over the next eight episodes, Daily Maverick's Marketing Masterclass unpacks across three themes: 1. Capability What you bring to the table Marketing today demands more than clever ideas — it takes adaptability, curiosity, and a sharp set of evolving skills. This theme explores how marketers can build the mindset, tools, and resilience needed to grow careers, strengthen teams, and lead through complexity. 17 July — Building a Career in Marketing → Register here 31 July — Nurturing Creativity → Register here 2. Value What your work is worth It's not enough to do good work — you have to prove it in an environment where attention is fleeting and trust is hard earned. This track focuses on how brands and marketers define, create, and defend their value across platforms, categories and cultures. 14 August – Building Brand Power 11 September – Creating Value Perceptions 25 September – Staying Locally Relevant 3. Impact What you leave behind Great marketing doesn't just make noise — it makes change. These sessions explore the kind of creativity that connects with people, shapes culture, drives results and earns its place in the world. 9 October – Creativity & Business Impact 23 October – Using Humour for Impact 6 November – Break Through the Clutter Each session is free to attend, CPD-accredited, and designed to offer practical, real-world insight for marketers navigating complexity, career growth and creative leadership. Attendees can earn six Designated Marketer CPD points. (CMSA Level + for AMSA & MPSA Designated Members | CPD Approval Number: MA DM 25001) A partnership with purpose The Marketing Masterclass series is made possible through an innovative partnership between Daily Maverick, eatbigfish, Masa and the ACA — a collective effort to remove barriers to top-tier thought leadership and support the growth of South Africa's marketing and media community. In a landscape that's moving faster than most teams can keep up, these sessions create space to pause, reflect, and recalibrate — together. To register and join the conversation visit Daily Maverick Events. Explore the first series Revisit insightful conversations from Series 1 Daily Maverick Masterclass: Spotlight on Marketing Effectiveness Daily Maverick Masterclass: Creativity in Marketing Daily Maverick Masterclass: The Changing Expectations of Marketing This article was first published on the Daily Maverick Blog. Media Enquiries: Saskia Falken [email protected] About Daily Maverick Founded in 2009, Daily Maverick is an independent national news and investigative journalism publisher. Daily Maverick covers pressing issues across politics, business and the environment, providing in-depth reporting and insightful commentary on the topics affecting the lives of South Africans. With seven million unique browsers monthly, Daily Maverick is one of South Africa's largest publishers and is available online and in a weekly print edition, DM168. Its voluntary membership community programme is designed to keep journalism free for all, and it has a community of civic-minded readers who participate actively through contributions to ensure this access continues for all. Founders: Branko Brkic, former editor-in-chief, and Styli Charalambous, CEO. About eatbigfish eatbigfish is a global strategic consultancy specialising in the challenger mindset for brands and business. About Masa A successor to the old Society of Marketers started in the 1950s, later Asom (Association of South African Marketers), and then the MFSA (Marketing Federation South Africa) up to 2005, reborn as Masa in 2006, is the member association and Saqa recognised professional body for the South African client-side marketing community and the representative voice for organisations and individuals in the marketing industry. For more information, visit About the ACA We are the change we want to see. We therefore support the concept of self-regulation in advertising, and abide by the Advertising Regulatory Board Code that seeks to regulate advertising in the public interest.

Zohran Mamdani wants to abolish billionaires. He might as well abolish New York
Zohran Mamdani wants to abolish billionaires. He might as well abolish New York

Telegraph

time01-07-2025

  • Business
  • Telegraph

Zohran Mamdani wants to abolish billionaires. He might as well abolish New York

Perhaps he will hunt them down at the tables of Masa, where sushi can go for almost $1,000 a head. Or maybe he'll track them to the bar at the Plaza hotel, or else evict them from their penthouses overlooking Central Park. It is not yet clear how the radical Democrat nominee for mayor of New York, Zohran Mamdani, intends to act on his apparent desire to cleanse the city of billionaires if he wins power. But one point is surely clear. If he succeeds, he will find it impossible to pay for almost any of his expensive promises. And what might be termed the Mamdani Fallacy will be painfully exposed. Mamdani certainly does not mince his words. During a TV interview, he argued that nobody should have 10 zeroes or more on their bank statement: 'I don't think that we should have billionaires because, frankly, it is so much money in a moment of such inequality, and ultimately, what we need more of is equality across our city and across our state and across our country.' Of course this is a perfectly legitimate point of view for someone who describes himself as a socialist. Most of the major Left-wing thinkers of the last couple of hundred years have staked out very similar positions. And yet there is a catch. While he wants the billionaire class to be abolished, he also effectively wants them to pay for all his expensive campaign pledges. He wants free childcare right across the city, government-run grocery stores to lower the cost of food, and rent controls and subsidies to reduce the price of somewhere to live. How is it all going to be paid for? With higher taxes on the rich apparently, including an extra 2 per cent city income tax, on top of federal and state taxes, for anyone earning more than $1 million a year, and a higher rate of corporate tax as well. While this would also punish many of the merely wealthy, the reality of the income distribution is that he would be relying on large sums being raised from New York billionaires, too. So Mamdani wants to have his billionaire cake and eat it. The plutocrats should be wiped out, but at the same time they should cheerfully pay extra taxes to fund extravagant social programmes. It is a view that is increasingly common across the Western world. In Britain, the governing Labour Party both wants to get rid of non-doms (as wealthy foreigners with a special tax exempt deal are known), while also raising billions in extra taxes from the rich. In France the radical Left wants greater equality, but it also wants wealth taxes to pay for some of the world's most generous social benefits. The message is always the same. The rich are to be destroyed, but also pay for everything. We all know what will happen. Mamdani will get half of what he is arguing for. The rich will indeed be driven out of New York. After all, it is hard to see that many billionaires, or even mere millionaires, will want to stick around in a city that plans to tax them to extinction. They can easily move to low tax Miami or Dallas, or if that is too far then Boston is only a short flight away. They will all leave very quickly. But the other half of what Mamdani wants – all that extra tax revenue he is relying on to pay for his spending – will flee New York along with the private jets. His agenda will have been exposed as crude populism. And it is the New Yorkers with only a couple of zeros on their bank statements who will suffer the most as the experiment collapses in failure.

One of the world's best sushi restaurants is coming to London
One of the world's best sushi restaurants is coming to London

Time Out

time17-06-2025

  • Business
  • Time Out

One of the world's best sushi restaurants is coming to London

Sushi heads, you're in for a treat. Chef Masayoshi Takayama – the man who launched one of New York's most influential sushi restaurants, Masa – is set to open his first ever proper London restaurant. Tobi Masa will open at Mayfair's Chancery Rosewood hotel – aka the former US Embassy – in September. It'll be serving up some of Masa's signature dishes such as Masa toro tartare and peking duck tacos, as well as a host of brand new dishes, unique to the London opening. You can currently get a little taste of things to come at Sushi by MASA in the Harrods dining hall, but this outpost is set to close in the autumn. Masa opened in New York in 2004 and is one of the most expensive restaurants in America, with the omakase offering set at $750 (£553) per person (and that's before drinks, tax and tip!). It also offers a chef's table experience for $950 (£701) per person. Oof. Masa has held three Michelin stars since 2009, which maybe justifies the cost. Maybe?! Prices for Tobi Masa have yet to be confirmed, but we can't imagine it'll be cheap. 'I'm so proud to be partnering with a creative and innovative brand like Rosewood. We are very excited to embark on this new adventure together, and especially in such a historic landmark building in the middle of Mayfair,' said Takayama of the new opening. Tobi means 'to fly' and draws its inspiration from the 10-foot high, 30-foot wide eagle on top of the building, which has been there since the site, built by architect Eero Saarinen, opened in 1960. The Chancery Rosewood hotel is set to open on September 1. It'll feature 139 rooms, five retail spaces and a 750-guest ballroom. It's also set to be home to a London edition of legendary New York dining spot Carbone. The best sushi restaurants in London, according to Time Out.

Malaysia should reintroduce GST at rate that won't burden people, says economist
Malaysia should reintroduce GST at rate that won't burden people, says economist

Borneo Post

time13-06-2025

  • Business
  • Borneo Post

Malaysia should reintroduce GST at rate that won't burden people, says economist

Datuk Dr Madeline Berma KUCHING (June 13): Malaysia should reintroduce the Goods and Services Tax (GST) because it will provide a 'sustainable and predictable source of revenue', said economist Datuk Dr Madeline Berma. The Institut Masa Depan Malaysia (Masa) fellow said GST is a broad-based value-added consumption tax that offers a transparent, efficient, and stable long-term revenue stream. 'Malaysia should consider reintroducing the GST but at a rate that would not burden the people,' she said when contacted. 'This will meet our growing development, spending needs, and strengthen fiscal resilience, while helping the country reduce its fiscal deficit and lower the government's debt ratio substantially.' On Putrajaya's expanded Sales and Service Tax (SST), which is scheduled to take effect in July, Madeline said it is 'less revenue-generating but more manageable for businesses and consumers'. She opined that the SST system is more targeted and fairer, giving greater focus on those who spend more for non-essential goods and services. 'It is expected to improve Malaysia's fiscal position through a more targeted tax approach on non-essential goods. 'The government's decision to focus on imposing taxes on luxury goods and non-essential items means that only the high-income earners would be directly affected. But the low- and middle-income will be affected indirectly, with the implementation of SST on six new categories of services,' she said. The services affected by the expanded SST are leasing and rental, construction, finance, private healthcare, education, and beauty. She pointed out SST will impact nearly all manufactured goods and services, where the tax on capital goods is expected to increase investment costs, delay business expansion, and dampen investment across key manufacturing and commercial sectors. The Federation of Malaysian Manufacturers has estimated that logistics, manufacturing, and retail businesses relying on rented premises could see annual costs increase from RM24,000 to RM60,000 per premises, which may be passed onto consumers or force businesses to scale back operations, she said. Madeline said with the expansion of the SST, government revenue is expected to rise from RM46.7 billion in 2024 to RM51.7 billion in 2025, creating the fiscal space for targeted subsidies or incentives. This could support further enhancements in public services, particularly in expanding cash assistance to the people and improving infrastructure and service delivery nationwide, she said. 'This measure forms part of the government's broader Madani economic framework aimed at 'raising the ceiling' and 'raising the floor' in its effort to strengthen Malaysia's social safety net and promoting targeted taxation without increasing the cost of living for the general public,' she added. GST lead Madeline Berma SST

A New Taiwanese Restaurant Spotlights Pig-Ear Chips and Tomato Granita. It's a Must-Try.
A New Taiwanese Restaurant Spotlights Pig-Ear Chips and Tomato Granita. It's a Must-Try.

Eater

time27-05-2025

  • General
  • Eater

A New Taiwanese Restaurant Spotlights Pig-Ear Chips and Tomato Granita. It's a Must-Try.

New York's destination dining scene now has Taiwanese flair: JaBä at 230 East 58th Street, between Second and Third avenues in Midtown East. It comes from Tony Inn, a Taiwan-born Queens kid with a 25-year career, mostly in high-end Japanese restaurants like Morimoto and Masa. Had it not been for the pandemic, he'd be helping run Suzuki, the namesake restaurant of New York sushi legend — and his mentor — Toshio Suzuki. (The restaurant closed during the pandemic.) Instead, he's fired up his own spot, which marries refined techniques with the Taiwanese dishes he grew up eating at home — cooked for him through generations by his great-grandma down to his mom. 'I want to bring Taiwanese food to a higher standard of what I think it should be from a chef perspective,' said Inn. It plays out in the food, with techniques like a Chinese medicinal version of sachet d'épices and high-quality ingredients, such as heritage pork for the sausage he makes in the restaurant. As for decor, the 55-seat dining room is outfitted with leather chairs, ceramic plateware, and linen napkins. 'I put in half a mil in here just for decoration,' he said. The food menu features a mix of 21 small and large shareable plates. Many dishes are excellent, so here's how to order them by occasion. Dining solo The iconic Taiwanese beef noodle soup ($25) is a full meal: vegetables, beef, carbs, and broth. That broth — from roasted bones and herbs — contains so much collagen, any leftovers gel in the fridge so you can definitely skip your collagen powder for the day. Big chunks of tender, marbled beef are nestled inside the tangle of chewy noodles. Anyone who's usually left wanting more tendon after finishing a beef noodle soup won't here. Plus, the tendon pieces are very soft. Vegetables like bok choy, pickled mustard greens, and carrots balance things out. JaBä is still waiting on its liquor license, but it offers refreshing beverages like sarsaparilla soda (it's like a clean, herbal Dr. Pepper) and wintermelon spritz. Dinner for two Rich and stewy with minced fatty pork, the lo ba beng ($18) — braised pork over rice — balances well with the garlic cucumbers ($14) so this pairing is a must. Spice-infused lard slicks up the rice and adds notes of licorice and cinnamon. The fried tofu and jammy egg add savoriness while the pickled red cucumbers and yellow daikon add some fresh crunch and tanginess — along with that cold cucumber salad. Imagine pig-ear potato chips. While the draw to pig ears is often their chewiness, Inn has dialed up the crispiness of the pig ears ($17) so much they crack into little pieces — they're so thinly sliced. The shiso-flavored cucumber provides a nice counterpoint. For dessert, order the sweet and savory tomato granita ($14). 'Yes, tomato is a dessert,' Inn states in his menu. (Koreans look at it this way, too; I grew up on sugar-dusted tomatoes plucked from my family garden.) The taste evolves in your mouth: shreds of ginger; sweet, tangy pops of plum; light, savory soy sauce-laced broth. Three- four- or more-tops The sausage ($15) Inn makes at the restaurant is densely meaty, sweetly lacquered, and nicely charred. The raw garlic slices give a nice, sharp kick. If you're a fan of mochi textures and bamboo flavors, get the bawan ($12). Known as a crystal meatball, it's served as flat slivers of jiggly, translucent starch studded with mushrooms, pork, pickled bamboo, and a sweet orange-hued chile sauce in a bowl. Move on to the seafood portion of the menu. The cured whole mackerel ($44) is delightfully soft yet meaty, salty but not briny; he employs Japanese techniques to minimize fishy flavors. Pockets of miso mayo are subtly threaded into the mackerel. The grilled lemon is a nice touch, complementing it with a smoky tanginess. Big, meaty, and firm with clean flavor, razor clams stand in for the clams with basil dish ($36). The cooks then do almost all of the work of separating the meat from the shell so you don't have to wrestle with it. Slices of red chiles punctuate the dish with spicy notes that build as you go through the dish. For dessert, the Taiwanese shaved ice ($16) is very sweet and decadent, owing to the condensed milk, a quenelle of mascarpone cream, and what looks like oozing strings of dulce de leche. Grapes add pops of freshness. Sign up for our newsletter.

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