Local sportSport

Harlequins reaches out to bigger market with new clubhouse and restaurant

According to the management, the renovations to the Pretoria Harlequins sports club's clubhouse will hopefully do a lot to be ready not only on the sports field, but also on a social level for the challenges of the future.

Club sports in general – but especially rugby in particular – are currently experiencing a welcome boom.

Due to various factors (such as the downsizing of the professional model at rugby unions, as an example) there is again a greater emphasis on club rugby – and other club sports – which of course means that sports clubs need to better prepare themselves for the greater influx of fans and spectators, which is a natural development of this trend.

The trend at various sports clubs has already proven that the successful future of these institutions depends on the extent to which their managements can market their facilities as a social gathering place for the community around the club. This, of course, includes the provision of food and beverage facilities, which is an automatic requirement of the social cohesion of the community.

The board and management of Harlequins’ Quin & Bull, from left are Christa Burger; Ben Eybers (director); Louis Burden (General Manager); Gido Horn; Peter Fryer and Chaka Croukamp (Chairman of Harlequins Club and President of Harlequins Rugby Club).
Photo: Koos Venter

As one of Pretoria’s oldest sports clubs, Harlequins in Groenkloof has always had excellent facilities – both in terms of sports grounds as well as facilities for social relaxation.

Yet, with modern developments in sports clubs in mind, the management of Harlequins recently felt the need for change and renewal.

Visitors to Harlequins will therefore be greeted these days by a newly renovated clubhouse with the attempt of adapting to modern trends.

The main purpose of these renovations was to make the clubhouse, restaurant and bar area much more family friendly. There is even a children’s play area in front of the restaurant and veranda, while a more informal deck for outdoor activities is also part of the extensions.

Even the restaurant’s menu has been adapted and although guests can still order the best quality food, lighter meals such as pizza and burgers are also available now. A giant pizza clay oven has even been added for traditional top-shelf pizzas.

The team that has to make sure that things go smoothly at Harlequins Sports Club’s new restaurant and bar on a daily basis. From left is Christa Burger; Louis Burden (General Manager); Jack Mashaba (floor manager) and Jacques Cupido (kitchen manager).
Photo: Koos Venter

Several interior walls have been broken down to connect all recreation areas, although a huge more private reception area is also still available for alternative functions.

Harlequins’ clubhouse now even has a shop where members can purchase sportswear and equipment.

Although Harlequins’ new clubhouse is much more user-friendly and will require fewer formalities and rules in a forced manner, the club’s facilities remain first class and stately.

Compared to other sport clubs, Harlequins still offers the greatest variety of club-level sports codes to members and the club is ready to soon restore the glory days of old to all its members.

However, the one thing that according to all indications does not change is the way the club approaches their sport on and off the field. They will continue to practice sports in a way that meets their motto of playing sport Fast and Open with Pride and Flair.

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Koos Venter

Koos Venter is an experienced journalist who started his career 35 years ago, before the days of cellphones, modern computer systems, the internet and digital cameras, as a correspondent for Nexus, the former national magazine of the Department of Correctional Services. He has since worked for various other publications in all aspects of news coverage, as a columnist and in the production side of newspapers and online publications. Since 2007 he has specialized as a sports writer, while he is also regularly used as an analyst and commentator by several radio stations.
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