espresso June 2012 by mediaweb

o s s e r se p

www.espressomagazine.co.nz | June 2012 | Volume 01 | Issue 02

lture u c é f a c & fast food

Tastes of Asia Asian café culture booms p10

NEW: Café of the month p16 Courtenay convenience: fast food dunny dining p26

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lture & café cu fast food

www.espressomagazine.co.nz a Mediaweb magazine

The power of food

ACTING EDITOR: E: editor@espressomagazine.co.nz

CONSULTING EDITOR: John Clarke

Café food and café culture have, it seems, never been such hot topics. The proliferation of foodie shows on television, the celebrity status of chefs and the number of international and national food shows all attest to our nation’s obsession with good food. And that can only be to the advantage of the vibrant and dynamic café and food-to-go sectors. This issue we highlight the rise of some wonderful Asian food outlets throughout the country (page 10) which are fast becoming hot favourites with many New Zealanders, of all nationalities. Kathy Ombler has hunted out two highly regarded Wellington eateries and they tell their stories. We’ve also got a shiny, new Wellington café as our Café of the Month (page 16) and take a look at how uniforms can become a real statement about your business (page 22). If you are in business with a member of your family, Chris Elphick’s column on sensible ways to run a family business (page 30) is well worth a read and we also have the Restaurant Association’s Marisa Bidois with an interesting look into how daily deal sites might work for your business (page 32). She highlights what other food business owners are saying about the sites. Have a good month. We hope the winter is a winner for you and that the customers continue to flock to your business.

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Contents

es espresso shorts

Wellington. Foodie blog. Great prizes for best new 3 Burger businesses. Big changes at Domino’s. Living wages. Seeking innovative food. __________________________________________

fast foods

story: Tastes of Asia 10 Cover The ubiquitous Kiwi Chinese takeaway and fish and chips shop has new competition, and it’s Phad Thai, Panang and green curries that front the challenge. Here, Kathy Ombler investigates the trends emerging in the Asian food-to-go market and hunts out two innovative companies that customers are flocking to. ____________________________________________

café culture

Café of the Month 16 NEW Six Barrel Soda Co A stylish new café in Wellington has seasoned professionals at the helm. By Kathy Ombler. Cafés and charities both benefit from DineAid 20 Participating cafés and restaurants benefit from DineAid promotion. Latté art at R&B Show 21 A new coffee competition, Latté Art, is a feature of the Restaurant & Bar Show at ASB Showgrounds on August 19 -20 2012. Staff uniforms: A powerful cycle of success 22 Staff uniforms are about more than just clothes. They represent your company, your establishment and you. And smartly dressed staff tell your customers that you take your business seriously. By Kathy Ombler. ____________________________________________

pizza pasta

Courtenay convenience: Fast food dunny dining 26 Century-old Wellington landmark loo gets a makeover. ____________________________________________

ww world watch

World Trends 28 One very big show. Canned food offers nutrients and value. ____________________________________________

chit chat

Tips on running a successful family business 30 There are lots of reasons to go into business with a family member. But the things that can make a family business a success, can also cause problems. By Chris Elphick. we got a deal for you 32 Have The results from a Restaurant Association of New Zealand daily deal survey of members make for interesting reading. By Marisa Bidois. ____________________________________________

33 bb blackboard 2

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es Be inspired, it’s battle of the burger time again Look out Wellington burger bars, the region’s finest eateries are taking on the challenge to make the city’s most popular burger. More than 60 entries are lining up for the third Burger Wellington competition, which has become one of the most popular events of the annual Visa Wellington on a Plate food festival, to be held in August. The burgers are judged first by popular vote; last year the top four went into a ‘cook off’, the winner determined by local foodies and sponsors. In an event designed to showcase the wealth of locally produced gourmet food, innovation and inspiration know no bounds.

Café Polo's Polly

burger

Last year, Miramar's Café Polo took out the coveted title with a – wait for it – vegetarian burger – which featured a Zany Zeus ricotta and goat’s cheese fritter with gourmet spiced beetroot, hummus and toasted walnuts in a sesame seed bun, with onion rings and hand-cut truffled fries. Raumati’s tiny Lembas Café threw a surprise in 2010, beating the city’s finest dining restaurants to win with the “Lembastic Burger”; entering last year as This Little Piggy Went to Lembas and were also voted into the final cook-off. This creation is comprised of Waikanae free range, slow-cooked pork belly, puha and apple salsa and rainbow coleslaw packed into Brooklyn Turkish Bread and served with crackling. Café owner Gail Lewis said the first year’s win saw their weekly meat order to Waikanae Butchery increase threefold. Another 2011 finalist, Wairarapa’s Bar Salute went all sweet with their Salute Dessert Burger – a banana and kaffir lime ice cream ‘patty’ with candied persimmon, coconut, mango and char-grilled pineapple on Cottage Lane ciabatta (cooked like French Toast), with chunky cinnamon

Cool foodie blog A group of staff at Fisher & Paykel has set up a great food blog that is well worth a look. A story in the Otago Daily Times highlighted the site which the Fisher & Paykel staff have established to share

Lembas Café

burger

sugared choux pastry ‘fries’. The whole dessert was crafted to look like a burger – the egg, the fries and the patty, clever! Entries for Burger Wellington 2012 will be announced later this month. Expect more innovation! By Kathy Ombler.

Bar Salute's dessert bur

ger

their best recipes and food ideas. “This blog is born of the passion of a group of friends here at Fisher and Paykel – ardent lovers of food and cooking.” The site says the writers want to inspire their readers, share their recipes and impart knowledge. See http://ourkitchen.fisherpaykel.com

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es Great prizes for best new businesses The hunt is on to find the country’s newest hospitality stars, and the Restaurant Association is pulling out all stops in its nationwide search for the best up-andcoming business team – a new competition at this year’s New Zealand Culinary Fare. The new business team competition will not only identify top talent, it will actively nurture it, says Marisa Bidois, CEO of the Restaurant Association of New Zealand, in a media release. “We’ve created this exciting new competition to give fledgling businesses from around the country the chance to really accelerate their business – with a highly valuable prize that includes mentoring from one of the industry’s best and most successful restaurateurs, Steve Logan. “But because running a successful hospitality business is not just about great food, applicants will have to demonstrate team work, business acumen and a creative

food and wine match. We’re looking for well-rounded applicants , who have been in business for less than two years. “We’ve thought about the kind of support that hospitality businesses could benefit from and tailored a prize to match,” says Bidois. The winner will receive a mentoring and business package valued at $20,000, which in addition to mentoring support from Steve Logan, also includes: • A website from Eveve. • Financial mentoring from Grant Thornton. • PR support and mentoring from JML Communications. • Security camera video system from Secure Technical Services Ltd. • Specialist menu software from Calcmenu and Star Anise. • Free payroll bureau service for 12 months from NetPay and Datacom.

movement liquid

liquid movement represents the evolution of today’s mobile facilities, venturing beyond the image of a coffee cart and calling to an image of sophistication and space. Its versatility makes it adaptable to many occasions including, Café, Coffee, Bar and Kitchen. Some features include, 7 doors of chiller space, ice machine, 2 group La San Marco espresso machine & grinder, hot & cold water, kitchen area, Bose sound system, POS, ample storage. It can be either fully self-sufficient or connected into mains power and water. This stylish venue attracts a lot of attention and the feedback has been overwhelming. Contact us today to discuss business opportunities to either short or long term hire this and run your own business from it, or alternatively we can support your event as a Vendor and provide staff and product. Why outlay a lot of capital to build a Mobile Café or Bar, when you can hire liquid movement at an affordable price.

Contact: Michelle Hobson 027 328 8734 / info@liquidmovement.co.nz

www.liquidmovement.co.nz

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| June 2012

The competition is in two stages. The first stage, calls for a short written submission outlining the reason for entering the competition, the business, its market, approach to service, cuisine style and a creative food and wine match, is required by July 6. After preliminary judging a smaller group will then be invited to cook and compete at the New Zealand Culinary Fare in August, serving a main course and cold dessert for six guests, including two judges. Marisa Bidois is calling for entries from businesses all across New Zealand. Submissions close on 6 July. The New Zealand Culinary Fare will be taking place from the 19-21 August. The Restaurant & Bar Show takes place on Sunday August 19 and Monday August 20 at ASB Showgrounds, alongside the Culinary Fare. For more information about the Up and Coming Business Team event at the 2012 Culinary Fare visit www.restaurantnz.co.nz

Great ice-creams Tip Top French Vanilla Ice Cream made by Fonterra Brands (Tip Top Ltd) beat out all contenders to take the Supreme Award for a Large Manufacturer at the 16th New Zealand Ice Cream Awards held in Napier in early June, while Takapuna Beach Café and Store’s Salted Caramel Gelato took the Supreme Award for a Boutique Manufacturer. A media release from the New Zealand Ice Cream Manufacturers Association says the awards attracted 285 entries – a record number that kept the five judges engaged for a full two days judging. There was also a record number of 37 entrants compared to 31 last year. The individual categories which attracted the largest number of entries were Premium Ice Cream with 55 entries, Gelato with 56 entries and Sorbet with 50 entries. The Tip Top ice cream was Best in Category for Standard Vanilla Ice Cream and judges described it as true to type with good colour and matching flavour. The judges were also impressed with the Takapuna Beach Café and Store’s ability to balance the sweet flavour of caramel with just enough sea salt to enhance the overall combination of flavours in this gelato. Takapuna Beach Café and Store also won the Supreme Award last year for its Coconut & Lime Curd Gelato.

es Biggest core product change in brand's history Domino's Pizza has announced the overhaul of its highest selling core product – the Classic Crust. A media release from Domino’s says the new Domino's Classic Crust offers consumers better taste and better texture, with a pizza crust that's crispier on the outside but still soft, light and fluffy on the inside. Domino's New Zealand general manager, Josh Kilimnik, says the change, the biggest core product change in its history, was about redefining what people expected from a pizza and improving taste. "Without a doubt this is the biggest product change in Domino's history. Nothing is sacred in our business – there are always improvements to be made and our Classic Crust was no different, we knew we could make it better," says Kilimnik. "Many people will think we are crazy for making a significant change to our most loved crust, but we are confident pizza lovers will be amazed by the new product. We have worked for more than 18 months to perfect this product, test it with consumers and make sure we had the tastiest crust ever – the result is a tastier, crispier and fluffier European style pizza base. “Constantly reinventing and pushing the boundaries in pizza innovation is a huge deal for us – it's what keeps our customers interested," says Kilimnik. According to Kilmnik, during research and testing of the new Classic Crust recipe, customer appeal and intent to purchase more than doubled. "During the consumer tasting phase of our development we achieved some of the best figures ever for a new product. The new Classic Crust was a clear winner and we can't wait to see what our customers think of it," says Kilimnik. The new Classic Crust, still made fresh in-store, is made with baker's flour and semolina which gives the product a crispy outside with a fluffier inside, while a new crimping technique gives the crust its unique 'European style' edge.

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Savvy business thinking A doughnut shop in Chicago is cashing in on the scarcity value of its products. www.springwise.com, a London-based independent innovation firm which scans the globe for the most promising new business ideas, says that The Doughnut Vault in Chicago is a venue that closes up shop each day as soon as its doughnuts sell out. “There’s nothing like a little planned scarcity to increase a product’s appeal, and we’ve seen several strategic uses of it over the years,” says Springwise. And joining that list is The Doughnut Vault, www.thedoughnutvault.tumblr. com Springwise notes that the shop opens at 8:30 am each day from Tuesday through Friday and 9:30 am on Saturday mornings. “Patrons are given a good incentive to get there promptly, however, because the store closes its doors for the day as soon as the last doughnut is sold — often within an hour.” Some 600 pastries are reportedly sold by The Doughnut Vault each day. And while doughnuts are easy to find in your average North American city — “what better way to set yourself apart than by making sure yours aren’t? A get-it-while-its-hot model to emulate in the category of your choice?” asks Springwise.

es Coffee facts If you are serving coffee in your business it might pay to know a few facts about the coffee bean that you can wow your customers with. Consulting editor, John Clarke, has dug out some not-so-well-known facts about our favourite beverage. • A coffee tree has a lifespan of 50 to 70 years. • The coffee cherries turn from yellow to orange and then bright red, six to eight months after flowering. • When it is in bloom, the coffee tree is covered with 30,000 white flowers which begin to develop into fruit after 24-36 hours. • A coffee tree can flower eight times in any one yeardepending on rainfall. • There are 900 different flavours of Arabica. Complex and very volatile, they deteriorate if exposed to air and light. • The aromas in coffee develop at the 10th minute of roasting. • Coffee increases in volume during roasting by 18.6 percent, but decreases in weight.

BE IN TO WIN Courtesy of the publishers, Penguin NZ, espresso has one copy of Treats from Little and Friday, the much admired new book by Little and Friday founder, Kim Evans (RRP$44.99) to give away to one reader. To go in the draw just email editor@espressomagazine.co.nz before July 5. And we do apologise to those who may have tried to enter this competition last month, we inadvertently gave the wrong email address. So please enter again and be in with a chance to win.

The power of food Visitors to the 2012 Hokitika Wildfoods Festival generated expenditure of $6.5 million in the Westland District economy, according to a new report by Business and Economic Research Ltd (BERL). The Hokitika Wildfoods Festival, held in March, was attended by more than 10,800 people, including 9,700 people who visited the region especially for the festival, staying an average of 2.5 days and spending, on average, $540 each. Westland District Mayor Maureen Pugh says, in a media release, that the report highlights the wide range of benefits the festival has for the local economy and wider region.

“We’re very encouraged that the festival is bringing so much into the Westland District. The festival brings in significant dollars, supporting businesses and jobs, while also creating fantastic national and international awareness for the region’s tourism industry.”

“

We’re very encouraged that the festival is bringing so much into the Westland District. The festival brings in significant dollars, supporting businesses and jobs, while also creating fantastic national and international awareness for the region’s tourism industry.

”

Food trends on Twitter

Here are a few tit-bits that popped up on Twitter over the last month or so under the hash tag #Food Trends: @AJCultureist: 2012’s Hottest food trend: Marshmallows are the new cupcakes. @joshbeckerman: Siracha is the new ketchup (Siracha is a hot chilli sauce). @culture_ist: Denmark’s hottest food trends is slow food.

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es Living Wage Aotearoa New Zealand

Tanyae | Dreamstime.com

A new campaign called Living Wage Aotearoa New Zealand was launched in May initiated by the Service and Food Workers Union (SFWU). The launch marked the beginning of a new community movement, with a goal to end poverty wages and achieve a living wage for all workers. A media release says that it came about after the Service and Food Workers Union initiated talks with community organisations, churches and other unions. More than 50 organisations have now endorsed a call for a living wage in New Zealand. A living wage is defined as a wage which allows workers and their families to not only survive but to participate in society. “We know that the living wage well exceeds the minimum wage of $13.50. The SFWU represents many workers living on or just above the minimum wage. Many workers on these incomes work 60-70 hours a week to make ends meet,” said SFWU National Secretary John Ryall.“The living wage must enable workers to live a decent life and to avoid the chronic stress of poverty.” There have been successful living wage campaigns in many other countries, including the United Kingdom, the United States and Canada. In London the living wage is 30 percent above the minimum wage. London living wage employers include Greater London Council and London Olympics 2012.

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New Zealand’s most innovative food The quest to find New Zealand’s most innovative, creative and tasty food products is underway. Organisers of the 2012 NZ Food Awards are calling for entries for this year’s event, which is now being held every year in association with Massey University. Food innovators – from boutique producers to largescale manufacturers – are invited to enter their latest, tantalising culinary creations in the awards. A range of categories is designed to cater for a variety of product entries. Winners will be selected on the basis of excellence and innovation. Masterchef New Zealand’s Ray McVinnie, chief judge for the awards, says it is always exciting to see what new products, flavours and fresh ideas are being created. “We have a lot of talent in the New Zealand food industry, particularly among some of the smaller, emerging producers who aren’t afraid to think outside the square,” he says. He will lead a panel of food specialists and food manufacturing industry experts to judge the awards. The awards recognise creativity in product development, enterprise, food safety and packaging, with several categories in each section. The Food Enterprise section has awards for food exporters and a new category – backed by this year’s new sponsor – the Rabobank Business Innovation Award. Massey University’s Institute of Food, Nutrition and Human Health head Professor Richard Archer encourages companies to enter and have their achievements recognised, “The food awards are a great opportunity for New Zealand food and beverage manufacturers and producers to have their products recognised for their excellence.” Entries will close on July 20 and judging takes place in early August at Massey University’s Albany campus. Awards will be presented at a gala dinner on Thursday September 27.

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Tastes of Asia

Asian café culture booms

Simone Matteo Giuseppe Manzoni | Dreamstime.com

The ubiquitous Kiwi Chinese takeaway and fish and chips shop has new competition, and it’s Phad Thai, Panang and green curries that front the challenge. Here, Kathy Ombler investigates the trends emerging in the Asian food-to-go market and hunts out two innovative companies that customers are flocking to. Neville Fong, whose company Soung Yueen & Co has been supplying Asian food products to the trade “for many years”, says Thai takeaway food is catching up on Chinese and becoming increasingly attractive to consumers. “I think the attraction about Thai food is the product is very good and generally they operate in appealing surroundings. Also the New Zealand population has become more aware.” Chris Hutton, Oriental Merchant general manager New Zealand, agrees that Thai takeaways have grown at the expense of Chinese. She says the other current trend is the growing number of nationwide franchise operations. “Asian takeaways were traditionally individually owned and relied on their local community for word-of-mouth advertising

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or foot traffic through food halls. Now we are seeing a number of franchise operations using a national brand to promote. They are also spending in mainstream channels to gain the Caucasian market.” Hutton quotes examples such as Wok ’n Noodle and St Pierre's Sushi, which use billboards and radio to promote to the mass market. Japanese noodle bars and takeouts are also growing through these franchise opportunities, she adds. Of other ethnicities, Hutton says Wellington has traditionally offered a good selection of Malay takeaways while Auckland dominated with Thai, however she believes this trend is no longer so pronounced. Vietnamese food is also out there, being noticed, though not as prevalent as Thai, says

Neville Fong. In general, Hutton says the consumer sees Asian takeaways as offering great value; substantial portion sizes packed full of flavour. While this is helpful at a time when household budgets are being squeezed, for those supplying Asian food to this market it brings strong, price-driven competition and food safety concerns. “There are the large importers, the wholesalers, small retailers and many independent suppliers who walk in off the street offering items at a very low price. “Although New Zealand has good regulatory law for imported food, it is easy for anyone to parallel import from Asia without supplying all the necessary certifications and documentations. This is a concern for

traceability and good management practices.” Hutton says foods made for local (Asian) markets are not necessarily up to standard for export to western markets. “Local Asian food is produced for quick turnaround and a low cost structure so that the local communities can afford to purchase it.” Unfortunately, says Hutton, food hygiene

is an aspect that concerns many consumers regarding Asian takeaways. “Having clean premises, displaying their hygiene certificate at front of house and, where feasible, allowing people to see the cooking preparation area are key. Japanese takeaways/restaurants are very good at this.” And while Asian takeaways, per se, cater

well for specific ethnic requirements such as vegan and halal, Hutton also calls for outlets to consider people with allergies, for example wheat, egg or dairy. “This requires the preparation area to be departmentalised and clean from cross contamination, as well as knowing the traceability of purchased foods.”

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e: jayen@clear.net.nz l 71C Wiri Station Road, Manukau Auckland June 2012 |

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Photos courtesy of Kathy Ombler and Aroy Thai Express

Aroy Thai Express is growing fast.

Case study: Building an express empire Capitalising on the growing demand for Thai food, in particular quality with quick service, Trin Sunathranichkul is growing a small empire of ‘Aroy Thai Express’ outlets in the capital city. From the time young Sunathranichkul was tall enough to see over the counter, he started serving customers in his mother’s Thai House Restaurant, in Palmerston North. Before then he took phone orders. Later, his mother introduced him to the financial side of things and for his gap year he ran the whole business. It was a good grounding. Now, 26 year old Sunathranichkul owns six Thai takeaway and restaurant outlets in downtown Wellington, with more to come. He came to Wellington for university and, like his Mum had previously in Palmerston North, identified a gap in the city for authentic, quick Thai food. Thus with an economics degree under his belt he opened his first, Aroy Thai Express, in Cuba Mall in 2008. That trades seven days, 11am to 9pm to suit the “Cuba crowd”. Chews Lane ‘Thai2Go’ was next; serving takeaway meals in bento-style boxes week days to the business people at the business end of town. Next was Newtown, then Courtenay Place, which opens till late for the party precinct, and this year came The Terrace and Thorndon, again serving mainly lunches to the workers. When the re-vamped Lambton Square opens in November, he’ll be there as well. He calls it spreading his eggs, serving different market sectors. The consistent feature, says Sunathranichkul, is that all of his outlets employ qualified Thai chefs.

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“Many Thai restaurants here do not have Thai chefs but for me it is important. There are rules for cooking Thai food, for example roasting duck is different.” However the policy brings with it challenges of working with immigration. “We have to allow time; it can be months to work through the immigration process. What it does mean is our chefs have good qualifications, a minimum of two years working in restaurants or hotels; because that is a requirement of Immigration,” he adds. Nevertheless, some Aroy dishes are modified to suit the Kiwi palate. “Even if we have a five star hotel chef cooking, if he cooks the real Thai flavour Kiwis don’t eat it. After 15 years working in Thai restaurants here I know the difference. You can’t cook the same level of spices so we adapt slightly. Also in Thailand we would serve Phad Thai with rice noodles but Kiwis prefer yellow noodles. Not every ingredient we can find fresh here and not every ingredient can be imported fresh so sometimes we have to use frozen imported herbs, for example, and we have to adapt for that,” he adds. The Aroy menus offer up to 60 dishes. Sunathranichkul says by far the most popular is Phad Thai, followed closely by Tom Yum noodle soup. There are also nods to other cultures. The stuffed mushrooms are Chinese influenced. There’s a laksa, though with a milder curry than a traditional Malaysia laksa. To ensure consistent supplies Sunathranichkul deals with several companies; Davis Trading, Moore Wilson and Toops, for example. Since last year’s Thailand floods there have been jasmine rice shortages and the price went up. “It’s cheaper to get Australian rice but if we say we cook Thai

food we would rather use Thai rice,” insists Sunathranichkul. He has also resisted upping his prices; Aroy dishes peak at $12.50. “You can’t pass everything onto your customer, especially when you’re targeting the mid-to-low range. Since opening I have only put my prices up once.” Sunathranichkul looks for other ways to hold his costs. “I have never spent a cent on advertising and we don’t deliver. We don’t take credit cards and I get complaints every day, but why pay for a $6 meal with a credit card? We try to keep it simple and affordable. I would rather serve good quality to the mass market than to the smaller higher end.”

Case study: It’s been called the best Pho bo in Wellington Pho bo: in Vietnam they eat it for breakfast from street stalls. In Wellington those in the know head to Bond Street throughout the day for their fix of what is, by all accounts, the very same Vietnamese spicy beef noodle soup. Fishermans’ Plate, bought in 2008 by husband/wife team Vi Lam and Huong Doan, is an unlikely looking place to find what food critics have described as the best Pho bo in Wellington. Their Vietnamese rice rolls have also been lauded in reviews as “technically excellent for the folding and thinness”. The little dine-in or take-out store fronts as a fish and chip shop. This is also popular but it’s the Vietnamese fare that really draws the punters. Vi Lam says the Pho bo is the biggest seller, after that chicken and prawn rice rolls and North Vietnamese rice pan cakes. Pho bo is a very healthy soup, he says. The

ff Chef Vu Thi Phuong at Fishermans'

takeaway version comes in several containers to accommodate it all; the broth made with beef bones, onions and sweet spices, star anise and cinnamon, the thin rice noodles with coriander, lime, sugar and fish sauce, the fresh mint, Vietnamese mint, mung bean sprouts, lettuce, and lemon, the rare, thin slices of beef, and the dipping sauces, hoisin, chilli and hot, bird’s eye chilli. All this for $11.50. “A lot of customers have been to Vietnam and they come here and like our food. We work very hard, six days we are open from 11am to 9pm.” Chef Vu Thi Phuong, sister of the previous owner, has been retained and from a tiny kitchen produces her Pho bo and 43 other Vietnamese dishes. Also on the menu are Vietnamese desserts, and jack fruit, longan and lychee smoothies. Vi Lam says he has no problems sourcing products to maintain the menu’s authenticity; he’s very happy with local suppliers Davis Trading, Oriental Trading, Yan’s Supermarket and Moore Wilson, and he gets his Vietnamese mint direct from a grower in Waikanae.

Plate - her Pho bo is famous in Wellington.

Pho bo takeaway.

Tomorrow's Pho bo broth bubbling its sweet and spicy fragrances.

Something to try James Ellis, espresso’s sales manager, is a keen foodie and a former chef with years of experience in different market segments. Here, he offers his take on baked fish parcels.

Vietnamese style baked fish parcels Tender fillets of fish (lemon or monk fish) combined with julienned vegetables, fresh mint and Vietnamese-style seasonings then baked in a parcel to infuse the flavours. 2 (160-180g) fillets firm lemon/monk fish 2 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp lemon juice 1 tsp rice vinegar 1 tsp sesame /peanut oil 2 tsp finely grated fresh ginger 1 clove garlic—finely chopped 1 tbsp finely chopped fresh mint 1 tbsp chopped coriander ½ tsp caster or brown sugar ¼ tsp ground black pepper 2 x square pieces of baking paper 1 carrot -julienned 1 red capsicum- julienned 1 spring onion -diced 1 spring onion cut lengthwise (to tie parcels) Steamed jasmine rice or glass noodles to serve

James Ellis

Method: Preheat the oven to 225°C/440°F. Meanwhile mix together the fish sauce, soy sauce, lemon juice, sesame/peanut oil, ginger, garlic, mint, sugar and pepper in a bowl until well combined. Arrange two pieces of baking paper on top of each other. Place a fish fillet in the centre of each square and arrange the carrot, capsicum and spring onion on top. Fold the baking paper like a bag over the fish and vegetables and seal tightly (join the edges together, twist and tie with strings of spring onion so no steam/liquid can escape). Put the parcels on the oven rack to bake for 15 minutes. Transfer to serving bowls with steaming jasmine rice or glass noodles. Place the fish and vegetables on the rice /noodles and pour the sauce over or place parcels on a plate as is accompanied with rice/ noodles. Tip: Be careful when opening the packets—the steam is very hot. These parcels can be prepared in advance and left to marinate in the fridge until you're ready to cook.

June 2012 |

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Café of the month

l e r r a B Six Soda Co

A stylish new café in Wellington has seasoned professionals at the helm. By Kathy Ombler.

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| June 2012

There’s no rule our café of the month has to be proven, tried and tested, right? Six Barrel Soda Co is brand and very sparkling new, since May, in fact. It also doubles as the factory for the partners’ eponymous organic soda syrup production. But in a city that breathes a café culture of innovation and community buy-in, we thought we’d celebrate one such, typical Wellington enterprise. Besides, when it comes to running

Image credits Six Barrel Soda Co and Jason Aldous.

successful foodie outlets, business partners Joseph Slater and Mike Stewart have a proven record. And the new café has already featured in one authoritative design magazine. As well, Six Barrel Soda Co is located in one of the city’s famous café spots, for many years housing the original and edgy Eva Dixon Café. More recently it was Bambinas, then a sushi place and now, following a refit that’s sharpened and lightened up the little upstairs corner above the corner of Eva and

Dixon Streets, Six Barrel Soda Co has set up. The concept, says Joseph Slater, is that the café complements the company’s soda syrup production. “The premise is both a factory to make, bottle and distribute our organic soda syrups and the café is essentially an opportunity to taste the syrups and try different ways of serving them.” Sparkling, fresh fruity soda or ice cream float, anyone? It’s not just about sodas, however. Call it retro, American or simply a point of difference, the café is also offering bottomless filter coffee, brewing single origin beans from Wellington Fair Trade roaster, Peoples Coffee. While other city cafés are experimenting with single origin and filter coffee and using fancier machines, Slater says they have opted for a classic drip filter. “All the machines are slightly different, this one works well and the coffee has also been really well received at our other place, Monterey Diner and Bar in Newtown. We use the single origin in the filter so that it’s different from our espresso blend.” Slater estimates they’ve been selling about half and half, espresso and filter. “Some people, if they want a flat white then they want a flat white. For long black drinkers it’s a bit different.” Brunch combo specials, which already have generated avid weekend clientele, also push the filter up take. For $15 the punters are served up bottomless coffees, sodas and “scramble” (eggs or tofu) – which leads us to the food the café offers. It’s a small, simple range but there’s been enough to draw in the lunch and weekend crowds, says Slater. As well as the scrambles there are sliders, or mini burgers, the choices

Café of the month

beef and cheddar, tofu or halloumi and all served with kettle chips. They’re built with locally made sauces (for example Huffman’s Hot Sauce, which also retails at the café) and fillings made at Monterey. Bagels are filled with tomato and hummus, smoked salmon and cream cheese or, for all the sweet tooth people out there, cream cheese and jam. Add to that interesting snacks or morning/afternoon tea comfort treats; spiced nuts, cheese scones, oreo cookies and pop tarts, with jam or cinnamon sugar. Sodas, the major point of this café, are definitely taking off, says Slater. Sales of soda machines are going crazy; reaching an increase of 300 percent in the past three years, his research tells him. “They are coming back with a vengeance but there has been a lack of decent, quality syrups to go with them. Also, in a café or restaurant people are now expecting more of a choice ....” Slater says Six Barrel Soda Co syrups are made with filtered water, Fair Trade organic cane sugar, fresh fruit, spices and nuts. “We make small batches so they all vary slightly and flavours vary with the season.” Current selections include kola nut, lemon, cherry and pomegranate, raspberry and lemon, lime, vanilla cream and ginger. The sodas were previously made at Monterey and are available in a few cafés. They also retail from organic and specialty stores around town.

June 2012 |

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Café of the month

Several more clients are on the cusp of signing up, says Slater. The sodas also, obviously, retail from the Six Barrel Soda Co café, along with other local creations such as the aforementioned Huffman's Hot Sauce, plus city art and literary journal, Hue & Cry. Walk into Six Barrel Soda Co and the big, initial impression, especially for previous visitors to this café space, is the fresh, light, expanded ambience created by Wellington designer Common Goods. The use of rustic but polished brickwork, American ash, cork, the capacious timber top counter, the green chalkboard that lines the back wall and the small citrus trees dotted around the space, all filled with natural light through the round-the-corner windows, combine to generate the fresh effect. Slater and Stewart have such confidence in their new venture they

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are closing their other, highly popular Kreuzberg Summer Café, the quirky and colourful caravan café at the top of Cuba Street (and which despite the name also traded well through winter for the stoic Cuba street community). Slater says the lease for the Kreuzberg site is expiring so they decided to close and bring the staff to Six Barrel Soda Co. Slater had been inspired to open Kreuzberg after living in Germany and experiencing similar, colourful riverside cafés in Berlin. All up he’s spent seven years working his way around cocktail bars in Australia and Europe. From cocktails to sodas? “We like what we’re doing, it’s all about combining flavours,” he says. And for those wondering about the name, Six Barrel Soda Co derives from the ‘sixth barrel’, the small barrel used for testing small batches of wine, spirits and, well, sodas.

cc Cafés and charities both benefit from DineAid Participating cafés and restaurants benefit from DineAid promotion. Each year, DineAid promotes participating restaurants across multiple media channels. This year, due to some amazing partnerships with our sponsors, we are able to offer the following advertising and marketing support to participating establishments. Television Advertising: Sky TV networks’ Living and Food channels will air consumer advertisements over the months October, November and December. Radio Advertising: Radio Live and Mediaworks sponsor radio advertisements and programme editorial over October, November and December. The Warehouse in store screens: OGGI Digital sponsors TV advertisements on 375 screens at the checkouts in all

Warehouse stores throughout the country during October, November and December. Billboard Advertising: APN Outdoor is providing up to 10 high profile billboards at key sites in NZ during November and December. Newspapers & Magazines: Cuisine, The Sunday Star-Times, Ponsonby News and Mediaweb foodservice titles all produce articles and advertisements creating awareness and prompting customers to choose DineAid establishments when eating and drinking during the run up to Christmas and New Year. Web Marketing: Every restaurant gets a free business web page including its restaurant menu on www.menumania. co.nz, New Zealand’s busiest dining web site with 173,000 visitors per month.

Direct Marketing: City Missions will write to almost 20,000 local businesses, corporates and professionals inviting them to host their dining event in DineAid restaurants and cafés in the run up to Christmas and New Year. Print: In Restaurant and café printed collateral − PMP Print provides information informing the guests and staff all about DineAid and that 100 percent goes to help food banks throughout NZ. Training: PMP Print provides all restaurants and cafés with printed customer table info and team training information. Acknowledgement: A thank you certificate of appreciation and the total raised will also be sent to each participating restaurant and café.

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| June 2012

Latté art at R&B Show A new coffee competition, Latté Art, is a feature of The Restaurant & Bar Show at ASB Showgrounds on August 19-20, 2012. The Latte Art Championship challenges baristas to come up with their most creative art in a cup. The competition is the New Zealand qualifier for the World Latte Art Championship in Korea in November. Jessica Godfrey, the development manager at the New Zealand Speciality Coffee Association, www.nzsca.org which is organising the event, says the Latte Art Championship highlights artistic expression in a competition platform that challenges the barista in an on-demand performance. “In this championship the baristas present two identical samples of ‘art in a cup’ for three different beverages − a latte, a macchiato, and a signature beverage. The two first pairs [are to be] made only with a pitcher of milk.” The signature beverage can be made with any surface aid chosen by the barista. She says that to ensure that the presented art is what the barista intended to deliver, the judges will be given a

picture of the signature beverage design prior to the start of the presentation. The beverages will be judged immediately for visual attributes, creativity, identical patterns in the pairs, contrast in the patterns, and the barista’s overall performance. This is the first time the competition will be held in strict accordance with the World Latte Art Rules and Regulations and the NZ Champion will win a prize pack that takes him/her to represent New Zealand at the World Latte Art Championship in Korea in November. Godfrey says the judges will all come from the NZ Specialty Coffee Association’s pool of seasoned international judges including David Huang from Espresso Workshop Britomart Auckland, who is a World Latte Art Certified judge. Heats will begin on the morning of August 19 with the finals on the morning of August 20. Meanwhile thousands are expected to gather for the R&B Show with the two-day event attracting professionals from restaurants, hotels, bars, caterers, clubs and cafés along with suppliers to the industry. Event organisers say a host of renowned local and international bartenders and chefs also showcase their talents and global trends

at the show. More than 5,000 people are expected to attend the two-day show. Organisers promise the atmosphere at the show “will be alive with demonstrations, competitions and places to mingle and make new contacts”. Show manager Linda Lang says the show team has been focused on pulling together more competitions, more competitors, more seminars and more opportunities to watch, mingle and learn from each other. The show also has a strong food focus with award winning chef Michael Meredith presenting a Masterclass about the importance of provenance, and a mini farmers market on site will showcase new products now available to chefs. The NZ Culinary Fare (now in its 20th year) takes place alongside the Restaurant & Bar Show from 19-21 August. The three-day competition has more than 60 competitions, around 1000 competitors and opportunities for the industry and the pubic to watch the best in action and see the superstars of the industry compete for medals and national titles. Registration is free and is open now via the show website www.randbshow.co.nz. Also see Facebook http://www.facebook.com/ randbshow or Twitter @BEFestivals with the trend #R&BShow. June 2012 |

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cc Staff uniforms: A powerful cycle of success

Erwin Purnomo Sidi | Dreamstime.com

Staff uniforms are about more than just clothes. They represent your company, your establishment and you. And smartly dressed staff tell your customers that you take your business seriously. By Kathy Ombler.

Recently, after espresso photographed the team in a small, family-run food business, the owner had second thoughts and asked that the photos not be published. Why not? Because we don’t have uniforms and that’s not a good look, was the answer. So yes, he knew uniforms presented a good image but, no thanks – they are just another business cost to avoid. Des Ford, managing director of Arrow Uniforms, says any food business out there, no matter how big or small, should get uniforms. They don’t need to cost much, he insists. “You can outfit staff quite thoroughly for less than $100 per person, add up three polo shirts and a pair of trousers and that’s talking good quality fabrics. Even just an apron, costing less than $20, can make a difference. “Food operators will spend money on a sign outside their business; they wouldn’t think of not doing that, so why not spend a little

more on a uniform that also makes the place look good.” The general rule of thumb, according to Ford, is that the people who do it well prosper. “Uniforms are more than just clothes, they represent your company, your establishment and you. A good, smart and clean uniform is synonymous with a smart establishment. The whole business does well.” Look around and you’ll see what I mean, he says, quoting some very successful food outlets that have smart uniforms, in some cases little more than that simple apron with a logo. “It’s all about that attention to detail. “The main thing is presenting an image to the customer. Smartly dressed people convey an image of cleanliness, efficiency, quality and success. It’s a whole lot nicer walking into an outlet than when the guy behind the counter is wearing jeans and an apron that needs a wash. Nothing highlights

incompetence like disorganised, messy staff.” Ford says some fabrics – especially 100 percent cotton – can fade and quickly look drab and lower the tone of an establishment. “Often an investment in a good uniform will pay off as the quality of the gear now available is superb,” he advises. Uniforms need to not only be comfortable and look terrific, they need to be durable and, most of all, fit for purpose. Consider how often staff might wipe their hands on their trousers or skirt. With a quality uniform, made of stain-release fabrics designed especially for the hospitality industry, the resulting soiling can be removed easily in the wash. Some garments in particular have a Teflon-type stain-release finish which not only releases stains like gravy, wine and yoghurt, for example, it also tends to seal

June 2012 |

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cc the colour and makes them look smarter for longer, he adds. As well, technology is always improving. Always hankered to wear that All Blacks jersey? Asked about new trends in the uniforms market, Ford says new “cool/comfort’” fabrics such as those developed for the sports sector, including the All Blacks, are now coming into the mainstream. They are not particularly more expensive, he says, but certainly comfortable to wear in the heat of the kitchen or running orders to the counter. Otherwise, Ford says, designs have remained pretty consistent over the years. “Polo shirts are probably the most popular and we have so many colours available these days that we didn’t have a few years ago. There are always new and brighter colours. “The important thing is to find

“

The important thing is to find something that matches the décor of your business. Even plain white can be effective with a smart logo to brighten it up.

something that matches the décor of your business. Even plain white can be effective with a smart logo to brighten it up.” Portraying your brand has never been so simple, says Ford. “Logos are very simple to add to uniforms. From a digital photo of your sign we can put that logo on your uniforms. It doesn’t cost much more and it’s good for your brand to put your logo on your uniforms.” Arrow can also embroider any item in any combination of colours,

”

including company name, logo, individual staff names – and anything else a business might want. Also available is a six colour screen printing process and wide range of badges: vinyl and screen printed, engraved, and plastic. Dress for success is an apt mantra, when it comes to quality, smart looking and well branded uniforms, says Ford. “Staff feel like professionals and act appropriately. It’s a powerful cycle of success.”

ADVERTORIAL

Achieve the look of a successful café or takeaway Setting up a winning food outlet doesn’t come cheap. Whether you run a café, takeaway, food caravan, or another type of venue altogether — your investment is probably into the tens of thousands of dollars. When everything is set up to deliver good food customers will come back for more. If you have the equation right, making money is the reward. If you get it wrong you too might become a victim of the very high turnover of cafés and takeaways, right across NZ. We all have to eat to survive, where and what we choose is usually determined by who serves well — and how they look. Even if you aim to fill the ‘good everyday food’ or ‘quick snack’ niche, customers want clean, confident staff, equipment and facilities. This is fundamental and the need to look like a successful business cannot be over emphasized.A lot of thought goes into the décor and the fittings to create an ambience at your venue. The same concept should be applied to your staff in uniform. Arrow Uniforms works with designers and interior decorators to help make this

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| June 2012

process a smooth reality. Arrow offer work wear especially for food service in practical easy care fabrics, which withstand the rigors of day-to-day use in front of a stove, vat, bainmarie or espresso machine. With Arrow clothing, you and your team will look smart, clean & efficient on the job. Contact the experts at Arrow uniforms and they will talk through the options and the best way to integrate your branding into your clothing. Arrow has made it work for numerous other businesses like yours, so they know the best approach. Your team will present as professionals who care about delivering good honest food — whether that’s a latte, pastries, curry, pizza, burgers, fish and chips or whatever you serve.Smartly dressed people give great service. A smart, easy care uniform that bounces back every day delivers excellent value. Your customers will be impressed. Call ARROW UNIFORMS today on 050 UNIFORMS or visit www.arrowuniforms.co.nz

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Courtenay convenience:

Fast food

dunny dining A century-old Wellington landmark loo gets a makeover. Kathy Ombler takes a tour.

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| June 2012

It’s an incongruous transformation; once a gentlemen’s toilet, now a stylish coffee, pizza and gelato takeaway joint. Or at least it will be from early July, when the new Gentlemen’s Beans (coffee) and Tommy Millions (pizza and gelato) outlets open in Courtenay Place, on the site of the former public toilets. It’s high time something was done with the landmark, century-old building, which has sat derelict for the past decade. The original brickwork has been retained in the striking new Athfield Architects’ designed kiosk, but really, it will be the food to go that makes the impact. The boys behind the new project include brothers Lorenzo and Leonardo Bresolin plus Simon Niblett, also co-partners in three successful Wellington restaurants Scopa, Duke Carvell’s and Crazy Horse, along with pizza aficionado, Tommy Kirton. The Bresolins are, of course, sons of the late Romero, for many years a colourful mainstay of Wellington's hospo scene with his iconic Tory St restaurant Il Casino. Gentlemen’s Beans will open, for customers'

An artist's impression.

Construction is nearing completion

convenience, at “the crack of dawn”, says Lorenzo Bresolin. “We’ll be roasting our own coffee in a 2kg Torrefatorre micro roaster, and will create our own custom blend that’ll also be available in our three restaurants.” Tommy Millions is essentially Kirton’s project. He trained as a lawyer but quickly tired of life in the office and started a mobile woodfired pizza business, The NYPD. The NYPD has been a crowd favourite at the Sunday Harbourside Markets for almost four years and Kirton has also been making pizza at Scopa for nearly as long. “Tommy just loves making pizzas, so we all bought into this venture,” says Lorenzo Bresolin. “He’ll be training up the staff to ensure consistency and quality. We all share the same appreciation for the dough and the craft of pizza making. “Tommy Millions will use top shelf ingredients – locally made salami, custom made sausage, New Zealand and Italian cheeses and a 24 hour risen, traditional pizza dough. We are going to offer 18 inch big boy pizzas,

inspired by the street pizzas of New York. This large pizza concept has not been seen very much in Wellington yet; we’ll show people how it’s meant to be done.” Tommy Millions will primarily be a slice joint, but whole pizzas will also be available. There’ll be five standard flavours plus a seasonal special of the day. The pizzas will be cooked on stone, in a “massive, two-deck, two-tonne monster oven imported from the United States”, says Bresolin. “People will be able to see it all happening, it will be the full theatrics, watching your cuisine being created. We’ll serve from 11am to late in the night so the Courtenay Place crawlers can indulge.” Artisan and organic is the focus for the gelato served at Tommy Millions. Crafted by Graham Joe’s Wellington company, Gelissimo Gelato and Sorbetto, they are made in small, fresh batches with Zany Zeus Organic Milk. Wellingtonians have already been introduced to the 24 Gelissimo flavours from other outlets at Eastbourne, Taranaki Wharf, Freyberg Beach and the Harbourside Market on Sundays. June 2012 |

espresso

World Trends

One very big show If you ever wondered how big the international food shows actually are, then SIAL China is a good example. It bills itself as Asia’s largest food and beverage show and a media release says that SIAL CHINA 2012 held in May broke its own record at Shanghai New International Expo Centre. The 3-day show, now in its 13th year, attracted more than 40,722 professional visitors over its 73,200 square metre exhibition space. It attracted: • 1,750 exhibitors (+15 percent from 2011) from 68 countries and regions. • 37 international pavilions: Brazil (Guest Country of Honour). France, USA, Spain, Korea, Poland, Japan, India, Greece, Canada, Holland, Germany, Turkey, Ireland, South Africa, Morocco, Belgium, Italy, Australia, Argentina, Switzerland, Denmark, Portugal, Tunisia, Thailand. • 22 Chinese provinces and cities. • 40,722 visitors (+22 percent vs 2011).

Canned foods offer nutrients and value, says study A new study reveals many canned foods offer more nutrients per dollar than fresh, frozen or dried food. Published in the Journal of Nutrition and Food Sciences, May 2012, the study found that most canned foods are less expensive than their fresh, frozen and dried counterparts, and many also offer a more convenient way to get muchneeded nutrients. For example, when purchase price, waste and preparation time are considered, canned tomatoes cost 60 percent less than fresh tomatoes to get the same amount of fibre. The study, commissioned by the Canned Food Alliance (CFA), looked at the total cost of commonly used canned food and compared it to fresh, frozen and dried fruits, vegetables, beans and tuna. The research factored in not only actual grocery dollars spent, but also the value of the time required to prepare the food (cleaning, chopping, cooking, etc.) and the cost of the waste (pits, stems, cobs, seeds, etc.), according to a media release from the alliance.

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Building on that information, the study authors analysed the cost-pernutrient of several key nutrients including protein, fibre, vitamin A, vitamin C, potassium and folate. "Canned foods contain the same important nutrients as fresh, frozen and dried varieties do," says lead study author Dr. Cathy Kapica, adjunct professor of nutrition at Tufts University and science advisor to the CFA. "The 2010 Dietary Guidelines for Americans calls for an increase in fruits, vegetables, fibre and seafood. This study shows families can help meet their dietary goals and often get the nutrition they need at a lower cost when they

purchase canned foods. “This is especially true when price, waste and the value of preparation time are considered. Recommendations for achieving a healthy diet, particularly for those with interest in saving time and money, should include all forms (canned, fresh, frozen and dried) of fruits, vegetables, beans and seafood." Canned foods have long been touted for the ease and convenience they bring to the kitchen. Less well-known is the fact that canned foods offer comparable nutrition as other forms, often for a lower cost. This new research sheds light on the convenience, affordability and nutrition that comes in a can, the media release says. The study was conducted by Cathy Kapica, and Wendy Weiss, MA, RD and was funded by the Canned Food Alliance, which is a National Strategic Partner of the US. Department of Agriculture's Center for Nutrition Policy and Promotion and is a consortium of steelmakers, select food processors and affiliate members. For full research results see www.mealtime.org.

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in a timely manner and at a reasonable cost.

arly in May, a bus load of Year 10-13 travelled out drama students to Massey Annual Regional High School to take part Sheilah Winn in the The first group, Shakespea re Festival. directed by performed Head of Drama a 15-minute Aimee Cronin, scene from Dream, portraying A Midsumm er Night’s group of amateur the adventures and comedic romance actors and forest. the fairies of a that inhabit a moonlit The second group performed minute scene a student-d from the irected fivecomedy Twelfth with mind games and Night, a play mischief. the scene filled Directed acted out by Meg Wakelin, a prank played characters . on two unsuspect ing The students all did an spirit from amazing job. those involved The dedication was great of acting talent and to see, as at Corran. is the deep pool A huge amount of fun decorating was had creating the students characters with glitter, taches and and liquid crayon finally and moussey High School seeing the scenes come to life on stage. the MasBehind the scenes was just as important leigh Wales, Natalie Seagar, with helpers Natty Sergent Thompson Ashtaking time and parent out of their Suzanne made up for day to get their scenes. the thespians The biggest was drama helper of teacher Aimee all, however, Cronin who event working organised extremely the hard as a with her direction, director, supporting entire and pulling Meg all the loose Well done to everyone ends together. who took Festival is a great way part; the Sheilah to bring the experience Winn Bard’s words Shakespea to life and re as he meant to it.

Page 2 Chairman’s Message

Friends of Corran

SHIp

Midsummer Madness at Massey

Page 1 Principal’s Message

Page 14

SCHOLAR

WINTER 2009

“If you carry your childhood with you, you never become older.” - Abraham Sutzkever

I have no hesitation in recommending Constance Duthie Scho larship 2009 : Kathleen Appleby Presid

Vice-Preside nt’s Update

“Just let the Hello wardrobe All do

the acting!”

athleen Appleby was complete when her ly lost for name was words Duthie Scholarsh announce just as busy d as the ip winner Constanc on the sports 2008, but at prizegivin e her silver those that g in Decembe Duke of Edinburgfield and has just know the in the least complete r Year 12 student h Award. bit surprised A school d were not librarian, . The recipient gence awards School Guide Ball Committe of countless since her and e and part earliest days is well known diliChallenge of the successfu on this year’s in Year 1, as one of , Kathleen Kathleen l Corran Stage at Corran, the hardest also, rather fit in a six-week achieving working amazingl outstand students participat y, had time exchange ing academic Toronto, ing to the visit to Havergal to Canada earlier results and maximum A member College in in school in the year. A talented life. of the Senior artist, Kathleen Chapel Choir, Choir, Chamber mark in Kathleen received the 2008 Choir and has made the top IGCSE tion to the CIE exams an enormou achieved music departme in her year the highest s contributo attend group and average year for the two of Corran’s nt and had the opportun grade at IGCSE subjects Corran in Melbourn music tours ity e. her she sat. She is currently to Brisbane and working Keen on examinat hard towards both soccer ions later and netball, her AS Level in the year engineer Kathleen and hopes ing degree has been to pursue and possibly Forces further an “I never could explore the down the have done Defence track. without

ent’s Update

2010 has – Jack Nicholson been a year cancelled TV filled shows, theatre with cutbacks and the determinatwhat I have done sales, films ion to concentrat without the habits has had limited of punctuality have been e myself on he WIFT NZ ticket , order, and one subject waited while delayed and Awards 2010 diligence, at a time.” crews have on 18 women – Charles shine Dickens pushed out. their start dates disappea whose contribu the spotlight screen industry Without soundin r or get tion to the it is true has marked g clichéd, that when to celebrat them out although e this the going tough get as women gets going I have of major ground year. With some been delighte tough the I have had at the helm breaking in and others d at the help tirelessly and projects and business 8th annual putting together the es, well supporte do so well WIFT Awards. in the engine steadily doing what – even reassure d Doing so has they demonstrate room, all of thriving supportid – me that we indeed reminded how importa our finalists collaboration nt do have a even in tough ve community out is to deliverin both leadership and and thought there who g rich, and times – freely their expert – rewarding provoking give their diversity of advice and product, achievements entertainment. The most of all The show their TIME. the gamut this year is remarkable of the screen will again studded top – we see deliver a industry – craft and rating entertai TV technology, with a few nment extravagstar– educational, and film, the entertainment, surprises. anza The Eradus documentary, give many after party a chance to programming drama, marketing, will current catch up and successes and of the year Selecting winners policy making represen affairs, (there have celebrate the but let’s not ted in each of been a challeng forget that these categori here. e to the to support the heart of so many!) es was judges who difficult job WIFT which, the event undertook so is the opportu without such this NZ we thank conscientiously. On nity behalf of WIFT another victim to fundraise, could events and them for their of spirit become yet of time and generosi I would like the recession. ty Behind all to make a mention to of these women, women, the Susi Newborn special welcome and we know are other side kick Nia, industry at , others who who have got our new ED, and her support what large, families and me, and had the whose enjoyme we do and fun through their hands dirty with the mates and nt of our fair dinkum out, as well as my good job in the work makes audiences world. producers Ali Black. it the best Gavin Wood Special When times and person Catherin mention has to go knows how are tough, this is an to our Chaire Fitzgera industry which all through to ld who has another. WIFT pull together and this supported us the job done. difficult year and support one NZ actively just activities are designed pursues this goal: all it, and EUREKAEnjoy the celebration, quietly got its and strength to you deserve cheers to all ening of the lead the development who make you women a difference role of women screen industrie and are changin out there one frame s and the at a time! the WIFT NZ in them. For me and g the world on behalf Board, it is of purpose and an honour members of to Debra Kelleher always welcome this organisa serve the tion. And we Producer new member s and supporte WIFT Vice Presiden rs! Catherine Fitzgera t ld WIFT Presiden t

From the Counsellor Page 22 Corran Old Girls

www.corran.school.nz

WIFT NZ Magazine

2010 Awards

WINTER 2009

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cc Tips on running a successful family business There are lots of good reasons to go into business with your partner, spouse, a family member or a friend. But the things that can make a family business successful – familiarity, affection, unity, and a shared purpose – can also cause problems. Chris Elphick explains. If you’re working with your partner or a family member, it’s easy to take each other for granted and let business concerns spill over into your personal lives. If things do go wrong, the consequences can be serious. Falling out with a business partner is never easy; falling out with your spouse, family member or closest friend can be devastating. Remember, when it comes to running a business, you are a business first and a family, or couple, second. That means the usual business systems and processes need to be in place. Despite knowing each other well, written agreements and clear rules are necessary. These provide “insurance” to prevent emotions from sabotaging your business.

Laying out the ground rules First, develop a written agreement specifying how the business will run. Ideally, get a lawyer to check and witness this. Things to include are: • Who does what – everyone needs clear roles that don’t overlap. • Working hours. • How much you will pay yourselves. • Who has the authority to deal with money. • Who has responsibility for day-to-day financial records and bookkeeping. • How to deal with health and safety issues. • Appointment of professionals including an accountant and a banking or financial adviser. Develop a business plan. This is a map that helps you go from A to B, chart your progress and keeps you on track. A business mentor can help you prepare this. For more information about how to write a business plan visit www.chriselphick.co.nz or www.business.govt.nz

Dealing with conflict Conflict is inevitable when you’re in partnership running a business. If your partner is also family it can be hard to maintain the necessary restraint – familiarity really can breed contempt. When conflicts arise remain business-like. Deal with conflict in the same way you would in a non-family business by:

30 espresso

| June 2012

cc • Addressing the issue openly and constructively. • Applying transparent processes to resolve problems; this is where a written agreement can come into its own. If agreement can’t be reached, consider outside mediation – such as your business mentor or a professional mediator. To find a mediator, contact Leadr, the Association of Dispute Resolvers, www.leadr.co.nz As your business grows, you may employ staff who are not family. Being the only non-family member in a family business can feel a bit like joining a secret society. Turnover of non-family staff members in family-owned businesses tends to be high, often because they feel unwelcome or unfairly treated. This is where written agreements and clear rules are important. If everyone knows what they are meant to be doing and what’s expected of them, you can avoid accusations of unfairness or favouritism and get the most out of your staff.

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Separating your business and your personal life One of the biggest pitfalls of running a family business is that it’s easy to blur the boundaries between your business and your personal life. If you’re in business with your spouse, it can be hard to stop talking about work when you’re at home. Working from home can further compound this. But even if you don’t live with your business partner, if they’re family it’s very easy to let work life spill-over into family life. Right from the start, set aside time for non-work activities and keep business related matters within business or agreed hours. If you’re working with your spouse, go out for dinner or to a movie and resist the temptation to talk about work. If you’re in business with another family member, hold regular meetings during work hours so that you don’t talk business at family gatherings.

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One of the biggest issues family businesses have to deal with is succession planning – who will take over once the person running the business wants to stop. This is particularly important for businesses comprising several generations of the same family – typically a parent and their adult children. Similarly, if you are a couple in business together, it’s worth thinking in advance how the business would continue to run in the event that one of you is left to manage it singlehandedly or at short notice. Start thinking about succession planning early. Don’t wait until you, your partner or the older family member is no longer capable of running the business. Agree well in advance when the handover will occur. They don’t have to leave the business entirely; they could remain in an advisory role. Agree on who will take the business over. It doesn’t have to be a family member who takes over responsibilities – sometimes an experienced outsider is a better choice. Gather and record all the information and knowledge you, the older person or business partner has accumulated during their time in the business. Write down what they do and how they do it, so that everyone can access the information. This can prove invaluable in ensuring a smooth transition to the new management so that the focus remains clearly on the business – the provision of services and your customers. Chris Elphick is a Wellington-based business mentor, coach and trainer working throughout New Zealand and the Pacific with a range of business enterprises. For more business tips and information visit: www.chriselphick.co.nz

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June 2012 |

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Have we got a deal for you

The results from a Restaurant Association of New Zealand survey of its members on daily deal sites make for interesting reading. By Marisa Bidois. Every day consumers are inundated with offers to their Inbox outlining the latest daily deal. A Nielsen Online Retail Report last year indicated that two thirds of online New Zealanders have received email alerts from daily deal websites. And in the difficult economic conditions that we are (still) experiencing, many are tempted by the heavily-discounted products and services available. The Nielsen survey also reported that a further 40 percent had made a purchase from such sites in the past three months. “They may work for mass appeal places but not for the upmarket or ‘special’ business, because they attract bargain hunters who I think are looking for a deal and won’t result in most cases, as a return patron. My strategy has been to decide where I position my business in the market and what type of clientele I wish to attract and ‘daily deals’ don’t fit that.” Café owner, Auckland. We know that the consumers love them, but how have businesses gauged the success of their involvement? Overall fairly positively; 36 percent indicated that for them the deal was moderately successful, another 31 percent reported that it was overall very successful and 10 percent were extremely happy with the results. “We regard it as a great form of advertising. We have got so many new customers who came as a result of the deals that have continued to come back and some have become great regulars. Unlike newspaper and magazine advertising you know that these people actually make it to your restaurant as they have spent money. You then have your one chance to impress them. It is also very quantifiable as [the] reporting is great.” Restaurant, Auckland. While many businesses decry the types of customers that these daily deal offers bring, almost half have reported that they have noticed return custom as a result. Surprisingly 23 percent don’t evaluate this factor – surely one of the most important measures for involvement in this type of scheme? Return business does vary wildly, from one percent up to 50 percent. On average for those that convert these diners into regulars, the return custom is 15 percent. “As long as it is structured so you break even on it and do not lose money should the people not spend any more than the value of the voucher (and in our case it is less than five percent that only spend the value on voucher) you have nothing to lose. Even if you get 20 new regular customers this is far better than any traditional form of printed advertising we have ever experienced.” Restaurant, Auckland. Anecdotally we hear of businesses that have gone bust as a result

32 espresso

| June 2012

of over subscription to their offer and that businesses that have used these promotions will never do so again. Is this really the case? Possibly: only 11 percent intend to advertise on a daily deal site over the next six months – and of those almost all intend to do so only once. Those businesses that have yet to dip their toes into this form of marketing aren’t really considering it for the future either. Only four percent of those operations signal their intention to participate with a daily deal offer in the next six months, with another 19 percent considering it. One would wonder how these types of sites will evolve in the future. Supporting the opinions found in this survey, international research released by Rice University in the US last year claims that sites will have to settle for lower shares of revenues compared to their current levels, and that it will be harder and more expensive for them to find good candidates to fill the pipeline of daily deals. This review, which looked at US businesses that undertook a daily deal promotion, found that 21.7 percent of customers never redeem the vouchers they’ve paid for; 26.6 percent of businesses lost money and 17.9 percent broke even; very few users returned to purchase at full price; and 19.8 percent of businesses wouldn’t do another promotion. However, for those supporters of these sites, or those considering some involvement, here are some of the top tips provided by other Restaurant Association members. • Read the fine print and be absolutely clear of the actual cost to your business. • Cap the number of vouchers that can be sold. • Be specific about tailoring the deal – for example use it to fill tables at quiet periods, restrict it to selected menu items, offer the deal for lunch, or early evening sittings, midweek. • Consider it as a marketing expense – rather than advertising in other forms of media. • Educate staff to encourage add-on purchases, it is important for you that these customers spend over the voucher limit. • Monitor the return business – offer a reason for those punters to return. • Launching a new product? Opening a new business? This could be a good way of generating some profile as the reach of these sites is huge. Marisa Bidois is chief executive officer of the Restaurant Association of New Zealand and holds a BA (with distinction) in management/employment relations.

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October continued

June

17-19

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July

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August

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2013 May

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Restaurant and Bar Show

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