espresso May 2012 by mediaweb

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www.espressomagazine.co.nz | May 2012 | Volume 01 | Issue 01

e r u t l u c é f ca & d o o f t s fa

Fad, fashion or real

café trend? page 8

Café of the month p14 DineAid for cafés p12 Fast food and Facebook p28

ng keepi l! it rea

The Restaurant & Bar Show is an essential date for everyone in the hospitality industry, dont miss: NZ Culinary Fare Over 60 competitions from front of house to live kitchen

Telecom MasterClasses Seminars and skill sessions including international experts

Wine Showcase Discover over 60 boutique labels

Market Place New products from wine cabinets to single malt whiskies

R&B Bar Masters Featuring the ﬁrst round of the global MONIN Cup cocktail competition Grill Magazine Producers Market Find culinary treasures from alpaca meat to poached quinces

Café of the Year New national competition being launched at the show Bar Business The best in the business sharing their knowledge & insights

19 - 20 August 2012 ASB Showgrounds I Auckland

lture & café cu fast food

Welcome to espresso

www.espressomagazine.co.nz a Mediaweb magazine

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

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Cafes and take-out businesses the length and breadth of New Zealand are leading the way in defining the New Zealand hospitality scene. As owners and operators of the huge variety of these businesses, you are part of the food service's fastest-growing and most exciting sector. You need and deserve a lively, vibrant magazine that reflects the upbeat and fast-changing culture you are part of. In each issue of espresso we will highlight for you the trends and innovations that are driving the sector's development and identify the opportunities to grow your business and build profitability. We'll profile sharp operators and their businesses to help you pick up ideas you can use in your own shop. We can't promise that espresso will be everything you're looking for in this our first issue, but we believe we're on the right track and will just keep getting better. However, we need your help. Tell us what you think and what you want to see more of in what is, after all, your magazine. And send in your views on critical issues for your business and we'll publish them to get a dialogue going and encourage feedback from others. We'll be running competitions in each issue with the chance to win prizes: for the next issue we want you to send in a favourite recipe to share. Email us at editor@espressomagazine.co.nz. And feel free to share the magazine with your customers; it might help them understand your business better. Toni Myers Publisher

PUBLISHER Toni Myers

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WINNER: The winner of The Great New Zealand Café: Discover the best in coffee and café culture by Matthew Hawke and Niki Grennell (New Holland Publishers) is Tokhuor Hoang of West Harbour in Auckland. Congratulations. The book will be in the mail shortly.

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espresso

Contents

es espresso shorts

feedback; what is happening around the 3 Reader country in cafés and food service outlets; tips to help your business grow; new trends in food service. __________________________________________

café culture

Cover story: Fad, fashion or real café trend? 8 When does a fad or fashion become a fully blown

trend? In café culture, it is often hard to tell. Here, Alan Titchall looks at café culture fashion through the experience of smart operators and suppliers.

DineAid meets Goodman Fielder 12 A fantastic food charity has a brand new sponsor. By John Clarke

Café of the month: A proven recipe for success 14 An enduring café in Cambridge, which has been a

favourite with locals for more than 20 years, caught the eye of food and travel journalist, Kathy Ombler.

New Zealand barista takes on the world 17 Success secrets from the Barista of the Year. Keeping it real – Where did that bean come from? 18 Our collective decision over which company to buy our coffee beans from can have huge ramifications. ____________________________________________

fast foods

Fine Food New Zealand hits its stride 20 The 2012 event for the foodservice, retail and bakery

Cover image courtesy of Queenie's Lunchroom in Auckland

industries is on its way.

Kiwis' favourite café and quick service restaurants 24 Find out which outlets are top in a recent customer satisfaction survey. ____________________________________________

pizza pasta

Try something different 26 We're seeking your favourite recipes. Here’s a clever idea 28 One of New Zealand’s major pizza chains is using social media to very good effect. ____________________________________________

chit chat

Association challenges IRD 30 DoRestaurant you know how you should treat tips under tax

legislation? The Restaurant Association is keen to clarify the issue.

to improve profit and cash flow 32 How Sue Hirst outlines a very sensible way to understand

how your business is performing financially. ____________________________________________

bb blackboard

33 Marketplace and events 2

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| May 2012

Feedback: Is gluten free a fad? Dear Editor,

If anyone speaks German, please take a look at this http://www.3sat.de/ page/?source=/nano/medizin/160354/index.html. It's about a team of scientists in Germany, which found that a lot of people, who appear to be suffering from gluten allergy, do not in fact show any of the typical symptoms of coeliac disease. This puzzled the scientists and they went further in trying to find the reason for the obvious allergic problems of the patients. It turns out that the real culprit is not gluten, but a protein called ATin, which had artificially been introduced into wheat in the not too distant past, to make the wheat plant more insect and pesticide resistant. This ATin protein, which is now common in most forms of conventionally grown commercial wheat, seems to be causing all the problems people have with "normal" bread and wheat products. However that is not all. The way conventional breads are made is more than likely causing most of the problems. Those (manu)facturing processes as well as the other alterations made to flour result in breads that are nothing like what bread used to be like for centuries. I have nothing against coeliacs. They are welcome to have nice things as well and in fact we make a fine gluten free loaf in our shop. However they are a small minority, as are most people with allergies. Most people are not in fact coeliac, they stay off gluten, because they believe it is somehow better for them. So a massive industry is being created on some perceived demand. Personally I think trying to educate people is a much more ethical attitude then simply selling them something they don't need. At the very least your article could have tried to make some of these points or at least done a basic test of your statistics. [Abridged]

I have just read your recent article in FBT titled "A sensitive issue" [April 2012] and believe a few points should be made. But first let me say, what brought me to this topic: my wife and I own a small bakery in Auckland, which specialises in organic sourdough breads. We make a range of wheat free sourdough breads and one gluten-free bread (due to constantly being asked for it) too. We constantly talk to people about their gluten-issues. Firstly, you quote Sue Clay who states the estimate that roughly 1 percent of the population is coeliac. You state that this is a sizeable portion of the population. However unless all 40,000 of these people live in the same area it does not make sense. Roughly 1.3 percent of the population is allergic to nuts and the nut allergy is far more dangerous than coeliac disease. However, I don't get people constantly asking me for nut free or telling me that a nut free bread is somehow healthier than one with nuts in it. Somehow people with nut allergies, allergies that are in fact far more serious than gluten allergies, seem to get by without the whole of the food industry altering everything for them. Clearly there is something else happening here. Throughout the article you refer to coeliac disease as the primary drivers for the gluten free fad. However, this is not the case. In your article Marissa Anderson sums the issue up perfectly "Initially I thought it would be easier to say no, but so many people were asking for it and the more they asked for it the more we brought in and it's worked really well". Unless all the people with coeliac disease have ganged up on her shop and decided to hassle her for gluten-free, it seems more like the gluten free fad is becoming a self fulfilling prophecy. People have developed the idea that gluten is harmful generally, when really it is only harmful to a tiny proportion of the population.

Tim Hinchliffe, Paris Berlin CafĂŠ, Auckland

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es Lifting the profitability of hospitality businesses

Churros; could we try this at home? Every morning, in cities and towns throughout Spain, the locals, from school kids to suited businessmen, congregate at custom-built street stands to indulge in hot, fresh churros. They’ll often dunk the doughy, deep-fried snack in hot chocolate or ‘café con leche’ (coffee with milk), or simply eat them sprinkled with sugar. A mix of flour, water and salt, churros are typically fried until they become crunchy and piped from a churrera, or syringe. In Andalucia, southern Spain, the churro is often thicker; fried in the shape of a continuous spiral and cut into portions afterwards. The centre of the spiral is thicker and softer, for many that’s the best bit. As with the Spanish tradition of tapas, stopping for churros is as much about social interaction as the food. Churros, in various forms, are also popular in many Latin American countries. Would the concept work here? By Kathy Ombler

Lifting the profitability of hospitality businesses is behind the new Hospitality New Zealand Training Academy, says chief executive Bruce Robertson. Hospitality businesses are struggling to survive in a very tough economic environment and the new Hospitality New Zealand Training Academy delivers a range of short, relevant programmes to assist business owners and managers improve their profitability and service standards, a media release from HNZ says. The academy will deliver a range of products from the Hospitality New Zealand Manager Traineeship to a series of short three-hour programmes covering such topics as Dynamic Pricing, Building your Brand and Food Cost Management. Robertson said that with 48 percent of members paying themselves less than the minimum wage last year this initiative is critical to help members survive. Programmes will be run regionally and will also be made available to non-members, he said. He said there were lots of hospitality training programmes available to up-skill staff with hospitality skills such as cheffing, waiting tables and the like, but few focused on the leadership and business skills required to run a successful hospitality business. Hospitality New Zealand is expecting good enrolment for the first courses being rolled out in May. More information on the Hospitality New Zealand Training Academy, the available programmes and the calendar can be accessed at www.hospitalitynz.org.nz/training.

48 percent of members “ With paying themselves less than

the minimum wage last year this initiative is critical to help members survive.

”

A laser cut with your coffee, sir? Springwise, a London-based independent innovation firm, scans the globe for the most promising new business ideas. It recently highlighted a café in Japan which offers the use of a laser-cutting machine alongside a range of hot drinks. Chiaki Hayashi is the founder of FabCafé, in Shibuya and www.springwise.com says that the former journalist’s particular interest in promoting creativity was the focus that led her to set up the café. “Based on the notion that a relaxing break in a café can prove fruitful for developing ideas, Hayashi fitted her wi-fi-equipped café with a laser-cutting machine, allowing customers to create 3-D objects and engravings from their designs.” Springwise also says Hayashi wants to grow FabCafé as a global network. For more info see www.springwise.co.nz

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es www.istock.com

Industry apprenticeship scheme The Restaurant Association of New Zealand has announced it is boosting its support of young entrants to the hospitality sector with a significant new contract to manage the industry’s apprenticeship schemes in the North Island. “The industry is talent-based and needs quality apprentices. We can now offer business owners more choice and flexibility to take on this talent,” says Marisa Bidois, CEO of the Restaurant Association, in a media release. Business owners in Northland, Waikato, Bay of Plenty, Rotorua, Taupo, Manawatu, Wairarapa and Wellington can now access the Restaurant Association’s Group Modern Apprenticeship Scheme. This Group Scheme, in which the Restaurant Association’s Education Trust takes over the employment risk, has been operating successfully in Auckland for five years. In addition, the contract with the Hospitality Standards Institute will see the Restaurant Association deliver the HSI Managed Cookery Modern Apprenticeship Programme. Business owners directly employ apprentices in

a more traditional model, with support from regional co-ordinators to mentor and assess apprentices. “The role of selecting and nurturing the future stars of New Zealand hospitality is vital, and the Restaurant Association is ideally positioned to drive these programmes. “What we’re offering is unique in the industry, and reduces the barriers for employers to taking on apprentices. “These barriers include perceptions of the amount of work involved, a lack of understanding of the modern apprenticeship concept and the reluctance of many owner-operators to commit to an employment relationship with someone who needs basic training and mentoring. “That’s why we originally developed our Group scheme, to make it easier for hospitality businesses to take on apprentices. Adding the Managed Programme now gives business owners a co-ordinated approach to fostering new apprentices. It’s crucial that we keep attracting talented young people; the long term future of the industry depends on it,” says Bidois. Twenty year old Oriwia Morrell is

12 months into an apprenticeship with Ponsonby's Richmond Road Café. She says the support of the Restaurant Association through her Group Scheme mentor has been very important in helping her progress. "They check up and make sure I'm being taken care of. We're encouraged to enter competitions too. "Since I started I've got a really good feel for the industry. I love it, I've got more responsibility and have a career I can look to now," says Morrell. The association has appointed hospitality veteran Martin Harrap to manage the apprenticeship scheme. Hospitality Standards Institute CEO Ken Harris is pleased to have the extended partnership agreement with the association, and agrees with Bidois that it is essential to attract and train future hospitality talent. “The Modern Apprenticeship programme is a great way to train young people for a chef’s career. We look forward to working with the Association to see many of those apprentices achieve their goals,” says Harris.

What we’re offering is unique in the industry, and reduces the barriers for employers to taking on apprentices.

May 2012 |

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es Use local

Should your business look at using locally grown avocados? One New Zealand company is advocating for the local produce.

A New Zealand owned avocado company has targeted the billion dollar food service market, with a goal to switch consumers from imported to locally grown produce. Fressure Foods, a mainly grower-owned organisation, is encouraging Kiwi food trade companies to source locally produced avocados wherever possible to support local farmers and meet with growing consumer demand. A media release from Fressure Foods says that currently the imported avocado industry in New Zealand is valued at around $1 million and around 200 tonnes of the fruit are brought into the country each year. Fressure Foods CEO, Graeme Laurence, says this quantity of imported produce is no longer necessary and is negatively impacting local growers. "Until fairly recently, we relied on countries like Mexico for avocados because they utilise a technology which helps to prolong the life of the fruit. But last year, Fressure Foods introduced this same food processing technology into New Zealand which dramatically extends the shelf life of avocados without the use of any chemicals or additives," Laurence says. The Ultra High Pressure (UHP) processing technology, which is also known as cold pasteurisation, uses pressures

of up to 87,000 psi to shock and kill bacteria in food products. "We're able to increase the shelf life of avocado spreads and guacamole to 60 days. The UHP is also an environmentally friendly process and does not affect the texture, flavour, consistency or nutrients in the fruit," he says. A number of local quick service restaurants have already embraced the strategy, using only New Zealand grown avocados in their burritos and burgers. Mexicali Fresh representative Tyler Kerlin says that it is important for them to support other local businesses. "As a Kiwi company, we understand the importance of utilising home-grown products wherever we can. Our customers also want food and ingredients that come from New Zealand and not abroad because they trust that it will be fresh and of premium quality. It's quite simply an expectation and it's important that we meet consumer demand," Kerlin says. Avocado Industry Council CEO Jen Scoular says the introduction of UHP technology by Fressure Foods adds value for New Zealand avocado growers by producing a high value product from process grade fruit. See James Ellis' avocado pasta recipe on page 26.

Monteith's wild food challenge Kiwi culinary enthusiasts are being called on to prepare their bows and arrows – the annual Monteith’s Beer and Wild Food Challenge is back. This year the prize pool has grown with $15,000 up for grabs to celebrate 15 years of “courageous kai”. A media release from Monteiths says that registrations are now open for those who have a hunger for adventure and a taste for the wild, to test their prowess at devising dishes expertly matched to Monteith’s beer and cider. During the course of the challenge, a panel of expert judges will travel the country in pursuit of the best entries. To be eligible for entry, each unique dish must feature components sourced from the wildest of local ingredients available (anything not raised on a farm), be presented in a wild

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way, or use readily available wild ingredients such as venison, huhu grubs or shellfish. At least two of the primary ingredients in the dish must also be sourced from within 100km of your outlet. To celebrate those who truly get behind the Challenge, 2012 sees the return of the ‘Spirit of Monteith’s Beer & Wild Food Challenge’. This award acknowledges entrants who go the extra mile to bring the challenge experience to life within their establishment, with the winner collecting a $2,000 cash prize. Twelve semi-finalists will be chosen and visited by judges to determine the six best dishes, before the main event, the Finalists’ Cook Off, in Auckland in September. The public will also be invited to vote via text after dining at any Monteith’s Beer and

Wild Food Challenge participating establishment. The top ‘People’s Choice’ finalist will join the six other finalists at the Cook Off. Monteith’s marketing manager, Jen Macindoe, says they want to see chefs from outlets as diverse as country pubs to metropolitan restaurants go wild. See www.monteiths.co.nz .

es The finalists

Hawke’s Bay café finalists

NZ King Salmon takes top honours Marlborough-based New Zealand King Salmon has been awarded the top honour by the International Taste & Quality Institute (iTQi) at the annual Superior Taste Awards in Belgium – the first New Zealand company to achieve the award. A media release from the company says the Crystal Taste Award is achieved by two of NZ King Salmon’s Regal Salmon products for gaining the maximum 3-stars, three years in a row. The Crystal Taste Award represents the highest recognition for consistent proof of excellence. Regal’s Wood Roasted products – Natural and Mixed Peppers & Spices – have achieved the 3-star rating yet again this year. Three stars are awarded to “exceptional” products that achieve more than 90 per cent marks in the blind tastings. They join an elite group of only 28 other products worldwide to have received the Crystal Award. iTQi is the leading independent chef- and sommelier-based organisation dedicated to testing and promoting superior tasting food and drink from around the world. For recipes and serving suggestions see www. regalsalmon.co.nz. For information about NZ King Salmon see www.kingsalmon.co.nz.

The correct web address Last month in our story on workplace demographic trends we gave the wrong address for the EEO Trust. The correct wed address is eeotrust.org.nz.

The finalists have been announced for the Hawke’s Bay Hospitality Awards for 2012. A media release from the award organisers says that the Hawke’s Bay Hospitality Awards are about honouring the heroes and serve to promote excellence in hospitality and the chance for the industry to celebrate together and recognise their own. Vicky Rope, event organiser Food Hawke’s Bay, says the industry is now asked to vote for one of the four finalists in each category. The winners will be announced on May 21. The finalists in the café and coffee categories are.• Simply Squeezed Outstanding Café Experience: Opera Kitchen; Tuki Kitchen; At E's and Taste Cornucopia. • Toops Outstanding Ethnic Restaurant finalists: Sri Thai; Restaurant Indonesia; Master of India and Starlake Restaurant. • Geon Outstanding Barista category: Al Borrie, Box Espresso Bar; Ted Simpson, Opera Kitchen; Zoe Chisholm, Hawthorne Coffee Roasters; and, Campbell Gasson, Milk & Honey.

Showcasing New Zealand food While tourism products took centre stage at TRENZ 2012 in early May, the country’s finest food and beverages also had a starring role at the four-day event. Everything from boutique beers, to whitebait fritters and Maori kai to handcrafted cheese, food cooked in wine barrels and chocolates that reveal personality traits, were on offer at the tourism industry’s biggest annual event. Ann-Marie Johnson, Tourism Industry Association New Zealand (TIA) communications manager said, in a media release, that food is considered a vital part of a holiday experience for many of the world’s travellers “and TRENZ is the perfect occasion to show international travel buyers and media that New Zealand produce and our chefs are world-class”. She says there is a natural fit between the tourism and food and beverage sectors. “We both have a commitment to quality, innovation and environmental sustainability plus a desire to give the consumer a fantastic experience. Food is also an essential ingredient in the New Zealand visitor experience – whether it’s fine dining, al fresco meals, tasting at the cellar door, mingling with local producers at farmers markets or an authentic Maori hangi experience.” TIA manages TRENZ, which brings together about 280 New Zealand tourism operators with a similar number of invited international travel and tourism buyers and media from New Zealand’s major tourism markets and showcases New Zealand’s tourism industry.

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Queenie's Lunchroom in Freemans Bay, Auckland.

Fad, fashion

or real café trend?

When does a fad or fashion become a fully blown trend? In café culture, it is often hard to tell. Here, Alan Titchall looks at café culture fashion through the experience of smart operators and suppliers.

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| May 2012

Some wit has already suggested we have turned into the ‘land of the long white coffee crowd’, such is the proliferation of cafés in this country, but to give credit to past generations, New Zealand has a fine and lengthy history of coffee shop culture. Since the first Italian commercial espresso machines appeared here in the early 1950s, along with the venerable drip coffee maker and coffee plunger, the café industry has been the ‘trendiest’ of any hospitality frontline, with the new kid on the block drawing the most attention. So keeping up with fashions and fads, which often turn into trends, has been important to café operators. From the first self-service ‘cabinet’ caféterias and

tearooms of the early 20th century, to the fast foods of the 1950s, vegetarian salad bars of the 1970s, and the franchise chains of the 1990s and early 21st Century, our café scene has been, in many ways, small scale imitation of developments overseas, namely in the United States. And you don’t have to look far across the counter to appreciate those imported trends. The Italian Panini press, popularized in the United States in the 1980s, quickly found a happy home in New Zealand, replacing the endemic toasted sandwich and is now as ubiquitous as other US-imports – caesar salad, penne pasta salad, eggs benedict, muffins, cookies and cupcakes. Challenging this imported focaccia café food culture has been the evolution of home-grown Kiwi café cuisine, and we are not talking about those

Kiwi cafés with their pie warmers, beans on toast, and counter cabinet This “architectural expression of a sporting cheese muffins and a bowl of corner dairy”, as it has been described, boiled eggs. has attracted a heap of design awards These are the fringe cafés, past and but, more importantly, Queenies has present, serving their espresso with been a working experiment in Kiwi samples of home baking in freelance café operation. portions - date scones the size of frisbees Around the time of the Rugby World and ginger crunch the dimensions of Cup last year, Owens took the radical paving stones. Early incarnations of step of getting rid of the food cabinet these kiwiana cafés tended to be small, and counter service to opt for full table hole-in-the-wall operations, vulnerable to service, and the spend and yield shot up. the next rent increase or demolition ball. Surely a lesson for all those cafés, Which makes particularly in Auckland, the howling who insist on using success of that very clumsy and the Little & impersonal service where Table service means Friday cafés in customers are given a our staff can offer a Auckland so table number at the till much more personal interesting. and never engaged again? The design “Table service means service and, importantly, of Kim Evans, our staff can offer a have an opportunity to a fine arts much more personal up sell the menu. graduate, the service and, importantly, original Little have an opportunity to & Friday on a up sell the menu,” says suburban street Owens. on Auckland’s North Shore was, as its Another successful Queenies namesake says, very small and only approach has been a non-conventional open on Fridays. café menu. The shabby-chic, op-shop decor with From the outset, British chef Angus its feature organic Kiwi grunge-baking McLean, who has worked at Peter (and I mean that as a compliment), hit Gordon’s The Providores in London the Queen city’s collective taste buds and Bellota in Auckland, gave the right where it counts, and the operation traditional café offerings a cross has become a serious business with a cultural twist. presence in the fashionable, high-rent, The Turkish eggs on the breakfast inner-city suburb of Newmarket. menu, for instance, have proved a Kim’s first cookbook (Penguin, April popular alternative to eggs benedict, 2012) went into second print before its says Owens, and a new kedgeree dish release, based on retail orders alone. Is offering is racing out of the kitchen. this recipe book a blueprint for a KiwiAnd the café that set a cross café trend? cultural standard for Kiwi cafés is enjoying its 20th birthday this year. The Mezze Bar in Auckland (the chain started by Clare and Sally Hindmarsh) Another trend-setting Auckland café is pioneered the ‘tapa’ menu and can be Queenie's Lunchroom. Opening in 2008, credited for turning hummus into a it was purpose-designed and built by café (even a household) staple. “Never Allana Owens and partner Paul Brown, be afraid to add an exotic touch,” says of Clark Brown Architects, on a small Clare Hindmarsh. slot of grass on a corner of a Freemans Bay building owned by the company.

Bring back table service

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Roast vegetable tart, Little and Friday.

Pear tarts, Little and Friday.

Demand for noprep products Meanwhile on the supplier side, suppliers acknowledge a growth in prepared foods over recent years, driven by costsavings in kitchen labour after recent years of recession. “We have noted a sales increase in fresh salads, baking mixes, cooked chicken meat, precooked bacon, and tray cakes as more... staff or managers get wise about their food, wage and operational costs,” says Shelly Webster, the national marketing manager for Bidvest. “And expensive items such as specialty cheeses and bottled water are on the decrease.” New Zealand arrow squid, supplied by Sealord, is one of the few Kiwi seafood products that have become a menu feature on café and bar menus around the country. Sealord says that it has targeted a demand for ready to cook, quality fish products with a new range of premium fish from our waters, such as john dory, blue warehou, cardinal and bluenose that is hand-cut and crumbed in a choice of mixtures – ready to bake or fry. The dietary don’ts that have

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become the bane of every chef in the country are proving less of a fad and more of a trend, with demand for gluten-free and dairy-free products growing faster than suppliers can keep up. “Yes, dietary consciousness is here to stay,” says Jennifer Lang, a director of Wild Chef. “You can’t afford to ignore it.” Feedback from kitchens around the country has pushed the company to design more foods for dietary options, she says.

Customer empathy Phil Llewellyn is the group projects & design manager at Southern Hospitality, which does full fit-outs on a scale that includes trendy CBD cafés, such as Al Brown’s Depot, to cafés in a wide variety of industrial and institutional locations nationwide. What these café designs often share in common, says Llewellyn, is time management of customer turnover within tight windows of opportunity. “So it’s about identifying the key

areas of delay – menu communication, counter design, and service delivery.” For high volume service areas, queue splitting makes sense, he says. In the case of a busy café this could mean using two espresso machines and twin tills. A seated customer may not return to the counter for a second order if it looks too busy and overcrowded, he says, so two queues will achieve better turnover and greater spend. Llewellyn also suggests that every café operator regularly place themselves from the customer’s perspective to identify clutter and service issues that cause bottlenecks, service delays and affect turnover. “Customer empathy should be a top consideration for getting customers to stay longer and spend more,” he says. Alan Titchall is the editor of www. Foodstyle.co.nz

BE IN TO WIN Courtesy of the publishers, Penguin NZ, espresso has one copy of Treats from Little and Friday, by Kim Evans (RRP$44.99) to give away to one lucky reader. To go in the draw just email editor@espresso.co.nz before June 11.

Photographer Rene Vaile. ©Treats From Little and Friday by Kim Evans, Penguin 2012

cc Peter Reidie, New Zealand managing director, Goodman Fielder, Michael Gorman, Christchurch City Missioner and Mark Gregory, DineAid trustee and director.

DineAid: Meet Goodman Fielder A fantastic charity has a brand new sponsor. By John Clarke ‘Twas the night before Christmas, (well almost). And two London business people were dining at the Groucho Club in Soho. Nice and comfy, nice and warm, nice food and drink and perhaps even a little complacent. But outside the house some creatures were stirring - the homeless and the hungry. You get the picture. But these two ethically-minded London business people were not so complacent after all. William Sieghart, founder of Forward Publishing and Mary-Lou Sturridge, former director of The Groucho Club, did not just feel sad for a moment and turn back to the plates and tuck back in. No, they did something tangible and in 1998 StreetSmart was born. The idea really was simple – during November and December in the run-up to

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Christmas, many people go out to eat in restaurants and celebrate the spirit of the holidays. So harness just a little of that ‘good cheer’ and raise money for the homeless at the same time people were enjoying a nice meal out? It was this somewhat Dickensian story that pushed the buttons of successful chef and businessman Mark Gregory. And when in 2008 Gregory returned to New Zealand he began engaging with our own hospitality industry to set up a similar charity – with a Kiwi twist – DineAid. Why DineAid? Well it soon became apparent to Gregory and friends that homelessness is not the first priority in Godzone, (though it does exist), our biggest issue is hunger. Believe it or not, in this fruitful little country of ours just fewer than 100,000 people experience

what is euphemistically known as ‘low food security’ or in plain language – one in 40 Kiwis do not know for sure where their next meal will come from. In the words of Mark Gregory; “The quiet tsunami.” So this is DineAid, our charity, the charity of the New Zealand hospitality industry, and the synergies are obvious. It is after all what we do in this industry – we feed people. What better charity than one totally dedicated to, feeding hungry people, feeding ordinary people, feeding our people? One where the hospitality establishments involved are not asked to hand over a cent of their hard earned revenue and one where 100 percent of all funds raised during November and December each year are distributed to City Missions – Food Banks in Auckland, Wellington and Christchurch regions.

cc Andrew Patterson, Rik Van Dijk, Annabelle White and Goodman Fielder New Zealand managing director, Peter Reidie.

Mark Gregory, DineAid trustee and director.

Now in DineAid’s fourth year another cool synergy has emerged.

DineAid has a New Principal Sponsor – Goodman Fielder What better connection, New Zealand’s largest food manufacturer supporting the DineAid initiative? Not that Goodman Fielder hasn’t for years supported the food banks with regular donations of product, it has just done so under the radar. As principal sponsor not only will Goodman Fielder financially support DineAid with a goodly chunk of cash, it will also offer special buying incentives to the hospitality establishments involved. At a recent lunch to thank DineAid supporters, Goodman Fielder New Zealand’s managing director, Peter Reidie commented; “As New Zealand’s largest food manufacturer, we fit naturally in an initiative that works closely with the country’s leading restaurants to support city missions and regional foodbanks. “Our company is well known in the retail

food trade, and we would like to lift our profile and grow within the food service sector. We have more than 4000 foodservice customers and this is a way of showing them that we are also fully supportive of an initiative that they are backing.” As Mark Gregory says; “The three previous annual DineAids held in the run up to Christmas each year have raised over $316,000. Handing over 100 percent of table donations paid by customers to City Mission Food Banks and relief for Christchurch would not be possible without the support of a socially aware and caring businesses like Goodman Fielder. “We are so excited to be working with the Goodman Fielder team over the coming years, their help not only ensures the annual DineAid in restaurants throughout New Zealand can continue, their team is also instrumental in helping the charity raise even more with the launch of DineAid Café later this year.” And again the synergies are rather nice. DineAid Café was an idea put forward by Goodman Fielder’s national business

manager, foodservice, Amanda Pike, to include café operators in the DineAid family. Goodman Fielder has undertaken to distribute and collect donation boxes from its foodservice clients and, with the large number of cafés and restaurants that are Goodman Fielder customers, this makes including cafés as a special group within DineAid logistically feasible. So when City Mission, DineAid or Goodman Fielder come to your café premises, they will not be after a cash donation they will only want your collaboration and participation in a concerted effort to feed people. And after all – That is what we do! This year’s campaign will once again be raising funds for The City Mission – Food Banks in Auckland, Wellington and Christchurch. These central food bank hubs distribute food through close to 140 separate locations throughout New Zealand and will be the beneficiaries of 100 percent of the funds raised from the 2012 DineAid campaign.

A new home The Restaurant Association of New Zealand, a strong supporter of DineAid since its inception, has now given a permanent home to DineAid in the form of an office at its headquarters at 45 Normanby Road, Mt Eden, Auckland. “The Restaurant of Association is proud to be a supporter of DineAid. For our members food is the hero in their businesses and in this world of plenty every human being has a right to food - Dineaid works towards making sure this is a reality.” – Marisa Bidois, chief executive Restaurant Association of New Zealand.

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Café of the month

A proven recipe for café

success An enduring café in Cambridge, which has been a favourite with locals for more than 20 years, caught the eye of food and travel journalist, Kathy Ombler.

Images courtesy of Kathy Ombler.

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Café of the month

Fran Borson: The key thing is pure flavour.

Wholesome, homemade café food, secret recipes, Hungarian cakes – and teapots. Anyone who’s been there will recognise we are talking about inviting, enduring Fran’s Café, in Cambridge. In the volatile, low-margin world of running a food business, keeping a small town café popular for more than 22 years is an outstanding feat. Yet that’s what’s been achieved by husband and wife team Fran and Miklos Borson who, with no prior hospitality background, established Fran’s Café back in 1990. Cambridge is essentially a service town, known for its farming and thoroughbred horse industry, Olympic champions of various codes, musicians, artisans, and passing tourist traffic. The homely café, its cabinets brimming with a massive range of fresh, wholesome looking fare, is a regular, convivial meeting place for all of these people. The simple secrets to such longevity, says Fran, are hard slog and making real food. “Anyone venturing into a food business must understand it’s a hard slog. But I love my customers, I meet so many interesting people and have made many friends here. If my food makes them happy then that’s all I ask.” A key feature at Fran’s is that all

food is baked on site, using only fresh ingredients. “The key thing here is pure flavour, we use our own chutneys and herbs from my garden and we have very good suppliers; Bidvest mostly, and Cambridge produce supplier Vege Fresh delivers to us two to three times a day. “We simply do café food, no steak and chips or plated meals, though we do fish and chicken burgers (with home-made tartare) and we offer a full breakfast menu all day.” Dig deeper into those crammed cabinets and it becomes clear ‘simply done café food’ is an understatement. Gourmet pies or, in Fran Borson’s words, “not just ordinary pies” range across moreish mixes of scallops, shrimps, mushrooms and Moroccan lamb. Asked her about café specialties, or customer favourites, and there is quite a list. “We can’t make enough macaroni cheese. We have a secret recipe for that and people are always asking how I do it. They also ask about our carrot cake recipe. The one we use is nice and balanced, not oily, it was one given to me by a friend from her aunty and it’s the only one I’ve ever baked for the café.” Also secret to Fran Borson is how she creates her custard square. “It’s my own recipe, I made it up myself and I’ve been making it for 23 years, it’s definitely one of my May 2012 |

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Café of the month customers’ favourites. There are a lot of fantastic chefs around but in this business you have to be able to make from your own head, design your own food.” Our favourites discussion heads international, specifically to Hungary. Husband Miklos is Hungarian and Fran Borson shares his love of Hungarian cakes. They are not difficult to make, she says. Thus, another café specialty is the showy cake, Dobos Torta. “It’s made with layers of thin batter, layered again with butter and chocolate cream and finished with a toffee layer. It’s very rich, but not sweet.” Other Hungarian favourites you’ll find at Fran’s are Esterházy Torte, the famous butter-cream cake named after Prince Esterházy, a wealthy prince of the AustroHungarian Empire, and Rétes, Hungarian apple strudel which, Fran Borson insists, is nothing like its Austrian counterpart. (The Hungarian/Austrian debate over who makes the better strudel is possibly more vociferous and definitely older than the trans-Tasman argument over the origin of pavlova, even though we know that answer is New Zealand.) Back to Fran Borson: There is definitely no debate she is a glutton for the aforementioned hard slog. With a small but loyal staff (one has stayed with the business for 14 years), the 60 seat café is open six days a week, hosting up to 800 customers on a busy day throughout its three areas; a main dining room, cosy lounge and sunny courtyard. She also out-caters for weddings and functions. Not surprisingly, she’s seen a few industry changes in the café’s long career. “The most noticeable relates to health; there are so many people now with health issues looking for alternatives, for example coeliacs and the need for gluten free food. “We’ve been involved in keeping up with that trend, I know how hard it is for people to find gluten free

“

The collection just keeps on growing, people bring them in for me, they donate them, and there are stories behind them all.

”

food that’s tasty and not boring. “There have been health and safety changes, we’ve progressed from having salads sitting on the counter to the fully enclosed cabinets of today. “Coffee has also changed. Since we began there’s become such a coffee culture thing. People are really fussy about their coffee now and so are we. We’ve used Volt coffee for a long time, they roast their own beans and have been a loyal supplier.” Other suppliers include GrannyDunn’s Preserves; chutneys, sauces and pickles made by local Ian Dunn and both used and sold

A vast range of fresh, wholesome fare.

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at the café. Also sold at the café is artwork by local artists. Fran Borson, herself a keen and talented artist in many mediums, doesn’t charge commission; she just wants to have people’s art showcased on her walls. And wall showcases brings us to those teapots, 338 of them at last count that are displayed on the café shelves. They come in all shapes, colours and sizes from all corners of the world and many eras of history. Fran Borson explains: “When I first opened I wanted to put something on the shelves behind the counter to keep people amused while they placed their orders, so I put a few teapots up. “The collection just keeps on growing, people bring them in for me, they donate them, and there are stories behind them all.” Compared with modern café creations; the glass and concrete minimalism of some, retro and grungy incarnations of others, stepping into Fran’s Café really is like stepping back in time. But really, when you’re whipping out daily such a selection of proven, perennial recipes, who cares? Fran’s Cambridge customers certainly don’t.

NZ barista

takes on the world Gravity Coffee’s Aymon McQuade has taken out the top barista prize in Singapore and is now heading to the world championships. After winning New Zealand’s supreme award as Barista of the Year at the Huhtamaki New Zealand Barista Awards in March, Gravity Coffee’s Aymon McQuade has now been crowned Top Barista at the FHA Barista Challenge in Singapore last month. After blitzing the competition in New Zealand and Asia, McQuade is now firmly focused on the World Barista Championship in Vienna, Austria to be held in June this year. A media release from Bell Tea and Coffee notes that McQuade’s coffee career started in Wellington in 1997 where he worked as a barista before moving to Sydney and Melbourne to further perfect his chosen art. In 2002 he moved to London and managed various restaurants and members’ clubs in Notting Hill and Covent Gardens before moving to New Zealand in 2007. He works for Bell Tea and Coffee Company providing support and training to café owners in the wider Wellington region. He was runner up in the New Zealand Barista Championship last year and went to Bogota, Columbia as a volunteer calibration barista for the World Barista Competition.

He took the opportunity to make a trip through the coffee growing regions of El Salvador and Colombia, meeting the growers and exporters first hand.

The perfect coffee has to start with the perfect bean – some might be earthy, some might be sweet, some might be fruity, some might have nice bright acidity. It's a matter of getting the right balance. “This provided me an invaluable experience in preparation for the FHA Barista Challenge in Singapore and the upcoming World Barista Champs. The FHA challenge involved 14 countries and I wasn’t sure what to expect. My main concern was logistics, I had 39kg of luggage and equipment as well as coffee in my cabin luggage – thankfully nothing broke. I’m elated to come away with a win, and pleased to have been able to fly the New Zealand flag while helping create better awareness and understanding of speciality coffee

and its many facets for Singapore and Asia,” said McQuade. “My trip to Colombia gave me great insight to how they grow coffee and that helped form my competition blend. The perfect coffee has to start with the perfect bean – some might be earthy, some might be sweet, some might be fruity, some might have nice bright acidity. It's a matter of getting the right balance.” Michaela Dumper, group marketing director, Bell Tea and Coffee Company said McQuade is a hot favourite to take out the competition. “His admirable energy and passion has seen him exceed all expectations to date and we are very proud of his achievements. The coffee industry is highly competitive and for Aymon to excel in an area when his ‘day job’ is sales – is a huge achievement and credit to him and great for our industry as a whole,” said Dumper. The World Barista Championship will be held in Vienna on 12 – 15 June 2012.

The world of coffee The World Barista Championships will take place during Europe’s largest coffee industry event, SCAE World of Coffee 2012 in Vienna, Austria in mid-June. A media release from the show’s organisers says that together with Austrian coffee company Julius Meinl, SCAE will be presenting a special rarity: the single estate coffee Pasión de Brasil as its signature coffee for SCAE World of Coffee, Vienna 2012. “The newest product comes from the fertile highlands of Brazil and matures under the shining South American sun. The captivating full aroma is rounded by a delicate chocolate flavour and fruity notes. The provenance of this coffee from Brazil’s Carmo Estate region makes these arabica beans a true delicacy. Coffee production at Carmo Estate is run by the fifth generation of the Junqueira family and has its roots in the town of Heliodora near the mountainous landscape of southern Minas Gerais,” the organisers say.

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cc Keeping it real – where did that bean come from? With tens of thousands of cups of coffee sold in New Zealand each day and all of that coffee originating from outside of New Zealand, our collective decision over which company to buy our coffee beans from can have huge ramifications. Coffee beans are one of the most traded commodities in the world. In fact, only crude oil consistently passes through global markets in greater quantities. So if everyone did some research into the origins of their favourite cuppa and made informed decisions to only buy from the most ethical coffee companies, the effects on this global industry and the fate of millions who work in it would be huge. But where to start? There are six main sustainability initiatives that you are most likely to see on packaging of your favourite bean: Fairtrade Certified, Organic Certified, Rainforest Alliance Certified, SMBC “Bird Friendly”, UTZ, 4C Association (The Common Code for the Coffee Community) as well as various corporate programmes such as Nespresso Ecolaboration and Starbucks CAFÉ Practices. Generally all of these aim to provide economic, social and environmental standards for the producers, coffee companies and consumers. Some focus more on the environment (e.g. SMBC promotes coffee grown in the shade of tree canopies to prevent erosion of bird habitats), while others focus more on economics (Fairtrade’s primary assurance is that their producers in

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the developing world are getting a fair deal for their work). Aside from the plethora of possible certification programmes, another approach is to look at the entire supply chain and the coffee company itself to ascertain sustainable practices holistically. In 2011 the Italian coffee company illy did just that, becoming the first company in the world to receive the new DNV certification for “Responsible Supply Chain Process”. This certifies the organisation's ability to provide a sustainable approach to processes and stakeholder relations all along the production chain. Illy’s strategy has been to foster direct relationships with their growers in Central America, South America, Africa and India, which not only secures quality of product but also enables greater value for the producers. Commissioning a third party to audit the entire operation is a big expense, but with consumers continually facing more and more choice for their morning brew (there are over 100 roasters in New Zealand alone) and given the scale of the coffee industry globally, sustainable practice and being seen to do the right thing in the eyes of the consumer can be viewed as

In 2011 illy became the first company to receive the DNV certification for “Responsible Supply Chain Process”.

protecting the future of the company as much as the livelihood of farmers. With tens of thousands of cups of coffee sold in New Zealand each day and all of it originating from outside of New Zealand, our collective decision over which company to buy from can have huge ramifications. We can decide to use our purchasing power to become a financier of fair practice, or to turn a blind eye to the supply chain. To research the various options of sustainable coffee and decide which you want to support, visit the International Coffee Organisation’s website www.ico.org. And companies such as illy will be exhibiting at the Restaurant and Bar Show at the ASB Showgrounds in Auckland, August 20. The Restaurant & Bar Show of New Zealand takes place in Auckland on 19 & 20 August and this year’s theme is “Keeping it Real”. As well as food, drink and equipment exhibitors this industry event features seminars and masterclasses exploring issues of provenance and sustainability. A nationwide Café of the Year competition will be launched at the show and some of the best baristas will be making their finest pieces of Latte Art. See randbshow.co.nz to register for free attendance.

Advertorial

Confidence in the products leads to New Zealand launch It takes a lot of confidence in your business and product to launch an independent branch in a neighbouring country at the height of a recession, but that is exactly what HE2020 did. The Australian hospitality equipment company owned by Tony Hayek, with five dealerships in its own country, decided in early 2011 that New Zealand was a viable option. It had already established business with Restaurant Brands, The Cheesecake Shop and Hog’s Breath Café. The other part of that confidence stemmed from a relationship with the person selected to run the New Zealand branch. HE2020 (Hospitality Equipment 2020) had worked with Yash Narula in another capacity. Its management knew Yash’s extensive background in the hospitality industry from his early training in hotels and restaurants abroad to his catering endeavours and his ownership of restaurants here in New Zealand. Such inside knowledge is invaluable when marketing equipment to the restaurants, cafés, fast food, bakeries and the catering sector. Yash Narula HE2020 national sales manager New Zealand says: “Through my experience I know what businesses need and I know what to look for in products. Buying equipment is a major investment so you need to know the quality is going to last the distance. “When I researched HE2020 I noticed the quality difference in its products, such as the use of stainless steel in the Lamber dishwashers to prevent rusting, the safety locks on the doors of the combi ovens to prevent steam burns and the double glazing and humidity control in the refrigerated cabinets. And I liked the way HE2020 gave customers solutions to financing the equipment – an area that can put business owners under pressure especially when equipment breaks down and needs replacing without any consideration for all the other bills you have to pay. “The HE2020 Rent, Try, Buy scheme means you can use the product for up to a year then buy it or switch it over for a new product and our lease to own offer can cost you as little as $1.50 per day so it takes the worry out of replacing equipment.” HE2020 stocks four major brands – its own home brands Green Line, which is specific to refrigeration, and Jemi, specialising in commercial microwaves, convection ovens (including smaller units suitable for cafés, school tuck shops and rest homes), mixers, juicers and its exclusive induction cooker. “So many businesses rely on domestic microwaves which are slow and use too much power. Our commercial microwaves come in 1000 watt and 1800 watt with a ceramic plate for even heating and because of the wattage they halve the cooking time while using less power. “Once chefs see the induction cooker it pretty much sells itself. It can heat from 1800 watts to 3500 watts virtually instantly so it’s faster than gas. Induction cooking works by heating the pan/pot not

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the element so the minute you remove what you are cooking the cooker is cold. That makes it very safe. It also means you are not wasting energy heating up an element and pan.” HE2020 also distributes Lamber dishwaters and Lava ranges which are manufactured in Italy. “Lamber is a well recognised brand in Europe where its products have been around for many years. HE2020 has been importing them for 25 years. Their components are all stainless steel as opposed to galvanised iron so they are built to last. “Lava, also known as Inoxtrend in Europe is the Italian competitor of the combi steam ovens. The ranges have all the latest technology such as selfcleaning, computerised programming, delay timers, steamers, temperature probes and toughened glass doors. Their added advantage is the competitive price.” Yash says the plug-in-and-play practicality of most of the products means that they can be supplied anywhere and be up and running immediately. “The combi ovens have 3-phase power and need to be hard wired in and the dishwashers have to be plumbed in but can still be supplied anywhere in New Zealand. HE2020 has its own full service contractors and spare parts department plus warranties on our products and the knowledge that they have been thoroughly checked prior to supply all make them an attractive choice.” “When I first heard of HE2020 I was taken with their ‘dare to compare’ slogan. You have to be really confident in your product to say that but knowing what I do now, if I were to go back into the hospitality business I’d certainly be installing their products,” says Yash. If you would like more information on HE2020 contact Yash on salesnz@he2020.com.au, phone 09 271 1099 or 021 895 755. The HE2020 showroom is located at unit 4, 8 Laidlow Way, East Tamaki, Auckland. By Cynthia Daly.

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ff Fresh bread courtesy of the Baking Industry Association of New Zealand feature.

Fine Food New Zealand The 2012 event for the foodservice, retail and bakery industries is on its way. To register for your free entry see www.finefoodnz.co.nz.

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hits its stride

You’ve probably already heard about Fine Food New Zealand. The first-ever show in 2010, attracted 5734 quality buyers to view the wares of more than 200 exhibitors. Now in 2012, Fine Food New Zealand will be bigger and better with more exhibitors, demos and competitions. This event gives visitors the best of the best in one, easily navigated event; so you can find what works for your business, talk directly to suppliers, and get the edge on your competition. Strong support from the industry including HNZ, BIANZ, HSI and NZCA has seen more than 300 exhibitors book a stand at this year’s show, many of them from overseas. BIANZ will host the New Zealand Bakery of the Year and the Weston Milling Trainee of the Year competitions, plus demonstrations, master-classes and live bake-offs. Red-hot culinary rivalry between some of the world's top chef teams is also a mustsee at the show during the New Zealand

Bidvest, vegetables.co.nz and Southern Hospitality have issued a challenge to chefs, café operators and caterers to create the best vegetarian dish in New Zealand – and the top three finalists will do a live cook-off at the show.

International Culinary Challenge organised by the NZCA and sponsored by Fonterra. You also have the chance to enjoy their culinary delights – contact info@nzchefs. org.nz to book.

ff Meanwhile Bidvest, vegetables.co.nz and Southern Hospitality issued a challenge to chefs, café operators and caterers to create the best vegetarian dish in New Zealand – and the top three finalists will do a live cook-off at the show. Try and buy cutting-edge food, drink and equipment from leading producers, learn the latest industry trends, make vital new contacts and network with your peers. This event only happens every two years so register now for your free entry at www. finefoodnz.co.nz (or you’ll have to pay $20 at the door) and get ready to be inspired and do better business. Scheduled for 17-19 June, 2012 at the ASB Showgrounds in Auckland, Fine Food New Zealand.

Best New Product Awards Launched at Fine Food New Zealand 2010, the Best New Product Awards serve as a benchmark for excellence in the food, beverage, foodservice, retail and hospitality industries. Nine out of ten visitors to the 2010 show said that finding new products and suppliers was an important reason they visited – these awards tap into that statistic and give all exhibitors a powerful marketing opportunity. Mediaweb, publisher of espresso magazine, will this year sponsor two awards; Hospitality

magazine – the award for Best New Hospitality Equipment and FMCG magazine – the award for Best New Food or Beverage Product. Winners are set to receive $5000 worth of advertising in each respective magazine and these will be announced on the first day of the show, June 17, 2012 at the ASB Showgrounds. All the products entered in the awards will also be displayed in a dedicated showcase at the show and prominently featured on finefoodnz.co.nz and in the Official Buyers Guide. Entries for the Best New Hospitality Equipment include kitchen appliances, tableware, Point of Sale, furniture and refrigeration. Judges will rank the entries according to their design, benefits and features, degree of innovation, effectiveness, practicality, functionality, cost-efficiency, relevance and satisfaction, sustainability and distribution and availability. Entries for the Best New Food or Beverage Product apply to food in small portions for use in the hospitality/foodservice sector. Judges will rank the entries according to their taste and visual appeal, nutritional value, degree of innovation, effectiveness, practicality, functionality, value, relevance and satisfaction, shelf life and storage and distribution and availability.

Fine Food New Zealand 2010 featured some colourful exhibits.

Trade visitors love sampling and discovering new products.

Barkers are back with some fantastic products on display.

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ff Amazing work by some of New Zealand's top bakers in the competition hosted by BIANZ.

BIANZ and BAKENZ 2012 The Baking Industry Association of New Zealand has plenty on offer at the Fine Food New Zealand show.

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After participating in 2010 Fine Food New Zealand, BIANZ will be back showcasing baking at the 2012 show, hosting competitions, demonstrations, master-classes and live bake-offs. The Baking Industry Association of New Zealand has doubled the size of its stand this year and situated it alongside Bakery World, where it’s all happening. Visitors to the show are invited to meet them “in the gingerbread house for refreshments, network with BIANZ members, bakers, café owners and industry suppliers, or just put your feet up for a few minutes”. The New Zealand Bakery of the Year Competition will have all the entered product on display for the duration of the show and the team of expert judges will judge the competition on the opening day of the show. The results will be available on the last day of the show once the annual awards dinner has taken place. The Bakery of the Year Competition display was a popular attraction in 2010, with hundreds of visitors taking photos of the outstanding bakery products entered. The competition organiser has made sure it will be a visual feast again, with an expanded Creative Category and a diverse range of sections.

Winners in the Bakery of the Year Competition and Weston Milling Trainee of the Year Competition will be awarded their prizes at the awards dinner in Auckland on June 18. BIANZ will also be hosting two masterclasses during the show, and has teamed up with the baking industry training organisation competenz, to run a live baking competition. Gateway school students interested in baking as a career will team up with experienced bakers from training providers. Contestants will have 90 minutes to bake bread, cake and pastry products in front of show visitors. The Weston Milling Trainee of the Year Competition in association with BIANZ will also take place in the Bakery Feature Area. Now in its fifth year, the competition is well known in industry circles and the title is coveted by trainees for both its status and the follow up opportunities it provides. Nine top trainees have been chosen to compete live at Fine Food New Zealand, creating baked products for judging and display. BIANZ is also hosting its annual general meeting at the Fine Food Show from 5.00 – 6.00pm on Sunday June 17.

Up and coming chefs from around the country enjoying the fastpaced culinary competitions run by NZ Chefs Association.

The Bledisloe Cup of cooking The Gourmet Pacific Challenge – the trans-Tasman clash between the best Kiwi and Australian professional chefs staged every two years by the New Zealand Chefs Association, will feature at the Fine Food New Zealand from 17 – 19 June 2012. The competition stretches over all three days of the show. “Think of it as the Bledisloe Cup of cooking,” says NZ Chefs Association national president Anita Sarginson. “Visitors to Fine Food NZ will witness red-hot competition between the finest senior and junior chefs from New Zealand and Australia. The Kiwi senior team won the inaugural Gourmet Pacific Challenge held at Fine Food New Zealand 2010, so the Australians will go all out to restore lost pride in 2012. “These competitors will be judged against stringent World Association of Chefs Societies judging standards covering all aspects of food preparation – not just the taste and appearance of their dishes.” Exhibitors and visitors can watch the competition unfold ‘live’ but can also prepurchase the dishes that will be produced and enjoy them on the day. The final night of the show features a special ‘live kitchen’ dining experience at AUT’s two restaurants in Wellesley St, Auckland. Guests will be invited to wander through the kitchens, chat to the chefs, see the food being prepared – and then eat the results. “There are great chefs throughout Australasia hard at work producing awesome food day after day. This competition is their chance to shine and demonstrate best practice while creating world-class cuisine,” says Sarginson. “It’s also a rare opportunity for trade visitors and exhibitors to sample top quality cuisine while watching some of the Pacific region’s best chefs in action – but they’ll have to be quick to buy tickets because places are strictly limited.”

What to expect at FFNZ Fine Food New Zealand is an opportunity to see and taste thousands of new national and international food and beverage ideas, try out the latest equipment and speak to the professionals in the industry all in one place. The show includes sections on.• Food (bakery, beverages, confectionery, deli, dairy, meat and seafood, natural products, wine, international cuisine). • Food service equipment (bakery, blenders, cabinets, cookware, dishwashers, flooring, fridges, fryers, ice-makers, kitchenware, ovens, packaging). • Hospitality equipment (audio visual, bar ware, bedding, cleaning, entertainment, furniture, interiors, POS systems, security, tableware, uniforms). • New trends (new products, new services, new technology, and new cutting-edge ideas shaping the industry’s future).

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ff TEMPERATURE

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Two popular food chains have been singled out as offering real customer satisfaction. Popular café chain Muffin Break has been named Coffee Shop of the Year while franchise group Subway has been named as the Quick Service Restaurant of the Year in the Roy Morgan Customer Satisfaction Awards for 2011. Roy Morgan Research says its annual Customer Satisfaction Awards are presented to those businesses in New Zealand which are leading their category in customer satisfaction and have earned formal recognition of their achievement. The company says it has 70 years' experience in collecting objective, independent information on consumers. Its customer satisfaction ratings are collected from Roy Morgan's Single Source survey of approximately 12,000 New Zealanders annually – New Zealand's largest ongoing single source survey. In a media release Muffin Break notes that customers are asked to rate the service or product on a scale from 'very satisfied' to 'not at all satisfied' and these classifications are then analysed to result in an overall winner for a range of categories. Muffin Break general manager Garry Croft says the company is thrilled to have received the award, which recognises the high value the team puts on customer satisfaction. "This Customer Satisfaction Award is a great credit to our franchise owners and their staff. It really is about the whole package for us and it's exciting that this recognition endorses our commitment to having all Muffin Break customers feel appreciated at our stores. We strive to give people a great experience time and time again," he says. Over at Subway, David Herrick, head of marketing at Subway® Restaurants New Zealand, says there’s nothing as satisfying as a satisfied customer. “Subway franchisees across New Zealand are thrilled with news of this award from Roy Morgan for great customer service. “ In the Quick Service Restaurant category, customer expectations are high and competition is fierce, so it’s particularly valued when customers rate us as the best.” Roy Morgan Research CEO Michele Levine says customer satisfaction is vital to every New Zealand business, particularly in the age of social media where any negative customer interaction can literally be broadcast to thousands of people instantly. For more information on the awards see www.roymorgan.com

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CREAMY AVOCADO PASTA Makes 4 servings – so upscale as needed Prep time: 10 minutes Cook time: 1 hour 10 minutes

Try something

different

We're seeking your favourite recipes.

James Ellis, the sales manager on espresso, has a long history in the food industry including many years as a chef on cruise ships, where the call is for food that comes fast and in huge quantities but is of the highest standard for the discerning cruise passengers. He has also worked in cafés and hotels in New Zealand and overseas. We asked James to share one of his best recipes with espresso readers to give you some inspiration to try a something different for your pasta selection.

Enter our recipe competition Send us your very best recipe to be in with a chance to win our cafe recipe book of the month. Email your recipe to jamese@ mediaweb.co.nz by June 11 and we'll publish the winning recipe. James Ellis

26 espresso

| May 2012

INGREDIENTS 10 - 12 medium ripe tomatoes, quartered 3 - 4 tbsp Virgin olive oil 4 servings of fettuccine noodles 2 ripe avocados, seed and skin removed 1 roasted and sliced red pepper 2 garlic cloves, peeled ½ tsp salt 2 tbsp lemon juice ¼ cup pine nuts ½ cup chopped basil leaves grated fresh Parmesan cheese salt and cracked black pepper to taste 4 pieces sun-dried tomato 1 tbsp of parsley 1 tbsp sliced olives DIRECTIONS 1. Preheat oven to 150ºC. 2. Wash and quarter the tomatoes. Deseed and quarter the red peppers. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes and peppers glisten. Bake for 40 minutes to an hour in the oven. 3. Remove, keep aside and let cool, slice roasted pepper. Wash and roughly chop up the basil leaves. 4. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente. 5. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy. 6. Cover the bowl with plastic wrap to prevent the avocado from turning brown too quickly, and set it aside while you prepare your pasta. 7. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered. 8. Add the roasted tomatoes and sliced peppers, sprinkle with Parmesan cheese and pine nuts. Add salt and black pepper to taste and garnish with drained and chopped sun-dried tomatoes, sliced black olives and chopped parsley.

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Facebook ordering One of New Zealand’s major pizza chains is putting social media to very good use. Domino's Pizza says it has become the first pizza company in the world to offer Facebook ordering, featuring a live Pizza Tracker, with the recent launch of a dedicated app on its New Zealand and Australian Facebook pages. With more than two million active Facebook users in New Zealand and the number of daily interactions high, Domino's has designed and built an ordering capability into its Facebook pages to ensure customers can order their favourite pizza without leaving the site they spend significant time on each day. Domino's online marketing director, Michael Gillespie, says, in a media release, that the launch of Facebook ordering is an exciting step forward for the brand's presence on the social networking site. "More than 156,000 New Zealanders have connected with us through Facebook and our new ordering app brings them a more engaging and social ordering experience," says Gillespie. "Our Facebook ordering gives pizza lovers

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28 espresso

| May 2012

No holiday surcharge

the chance to order from their local store quickly, 'like' their favourite pizzas and share both experiences with their friends on Facebook easily – all without leaving the social media environment." Gillespie says the development included building two ordering approaches – one with the open graph application enabling automatic sharing of a customer's ordering experience with their friends, and the other giving the customer control of what they want to like and share during their ordering process. "We wanted to create two approaches to the new Facebook ordering to give our fans the choice of what level of interaction they wanted to share with their friends," says Gillespie. "Placing an order is quick and easy in both apps and our unique Pizza Tracker is still available to track the pizza making process at the end of ordering." The media release notes that a focused social media strategy has seen Domino's become the ninth biggest New Zealand brand on Facebook.

Domino's Pizza was also in the news this month as it announced its removal of a public holiday surcharge from across its menu. Domino’s CEO Don Meij says the removal of public holiday surcharging is a significant move forward for the company in simplifying its public holiday pricing and offering its customers better value.

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Restaurant Association challenges IRD Do you know how you should treat tips under tax legislation? The Restaurant Association is keen to clarify the issue. By Marisa Bidois Recently, the Restaurant Association of New Zealand and Grant Thornton, our financial advisers and one of the association’s key partners, sought formal confirmation from Inland Revenue on the tax treatment of restaurant tips. This request was made so that we could confidently publish this advice to Restaurant Association members, informing members on how to meet these tax obligations. Over the past year the association has received conflicting advice on this matter and some of the conclusions provided by Inland Revenue differ from both the association’s and Grant Thornton’s technical interpretation. Our request to the IRD is as follows: We are seeking formal confirmation on Inland Revenue’s position so that we can be comfortable with what is published on our website for the benefit of our members. The three scenarios where voluntarily tips are received which are being considered are: 1. A cash tip is provided directly to a specific café or restaurant employee by the customer; 2. A cash tip is provided to café employee(s) by the customer, but payment is made into a ‘tip jar’ which is ultimately divided amongst the relevant restaurant employees. 3. A voluntary tip is paid by the customer but the amount is added as a separate item at the bottom of the bill. Payment under this final scenario will inevitably be paid by credit card or EFTPOS otherwise the customer would have either tipped under the first or second scenario. It is important to distinguish between an involuntary addition to the bill (such as a public holiday surcharge or a flat service charge) and a voluntary tip made by the customer recognising the service of the restaurant or café employees. We acknowledge that any involuntary increase to the bill, however narrated, is simply an increase of the cost of goods and services provided – this constitutes income to the café operator or restaurateur and must be returned for GST (if the restaurateur is GST registered) and income tax purposes.

30 espresso

| May 2012

cc Inland Revenue advised the association that tips given directly to an employee, or placed in a tip jar and divided up between relevant employees constitutes taxable income to those employees. It is the responsibility of the employees to return these tips as income by completing an income tax return (IR3) at the end of the financial year. We concur with this conclusion. In these scenarios it is clear that the payments are being made to the employees and not the proprietor. As such, the proprietor has no responsibility to account for GST or income tax on these monies. Inland Revenue’s conclusion in relation to the third scenario is that tips paid to the restaurateur form a part of the restaurateur’s supply of services. Therefore the proprietor is liable for the GST on the tip, despite the tips being later paid to the employee. Inland Revenue appears to reach a different conclusion for GST purposes when the only difference between this scenario and the first two is the mechanism for paying the tip. It is this conclusion which we disagree with and are seeking clarification on. It is universally accepted that monies paid as a tip are not paid to the restaurateur or café operator, but to the employees who served the customers and made their experience an enjoyable one.

“We consider that Inland Revenue’s conclusion in relation to the GST obligations of tips collected by the café operator or restaurateur is incorrect.” That is, even if the money is receipted by the café operator/restaurateur (in most situations because the customer has no cash and is paying by credit card or EFTPOS), payment is always intended to go to the employees, therefore the operator/restaurateur is only acting as agent in respect of this transaction. We cannot see any difference between the two transactions where a customer pays a cash tip in a jar, or pays a tip by way of credit card. The substance of the transaction is identical, it is simply the mechanism of payment which differs. In the unlikely event that the café operator/restaurateur does not distribute the tips to the employees, we consider that the operator/ restaurateur is liable for GST and income tax on those amounts. We note that in Australia, the Tax Office released its position in relation to GST and tips to assist the industry with their obligations. Its conclusion was as follows: A gratuity is not consideration for the supply by the restaurateur provided that the tip is passed on to the employees as intended. Consideration includes any payment, act or forbearance, in connection with, in response to or for the inducement of a supply of anything. For a tip to be consideration for the supply of meals and beverages, it must be in connection with, in response to or for the inducement of the supply. A genuine tip – paid on a purely voluntary basis – is intended to go to the employees who provided the service. The proprietor passes on the tip to the employees. The tip does not form part of the consideration for the supply of the food and/or beverage.

Things to note Note 1: An entity must keep records showing that tips have been passed on to employees and not retained as part of the entity’s business takings. If a tip is not passed on to the employees, then the tip is consideration for the supply by the proprietor. Note 2: If a tip is not paid voluntarily, for example, it is a pre-determined rate or an amount that is otherwise defined as a service charge, public holiday surcharge or similar, then the tip is consideration for the supply by the proprietor. Obviously Australian taxpayers are governed by a different GST Act; however the core provisions are fundamentally the same as ours. We consider this analysis to be valid for tips received by New Zealand taxpayers also. So, in summary: ■ A tip, irrespective of how it is paid, is not paid to the café operator or restaurateur. An agency relationship exists between the café operator or restaurateur and the employee in respect of this transaction. It is not consideration for taxable supplies provided to customers by the café operator or restaurateur, but a voluntary gratuity paid to the employees. ■ We consider that as long as evidential proof exists that any tips processed through the operator's accounts have been subsequently distributed to the employees, no GST obligations arise to the operator on these amounts. ■ If the tip is not distributed to the employees, then the café operator or restaurateur has received the money as principal. In such cases the restaurateur needs to include the tips as taxable income and account for GST on these amounts. ■ Tax invoices issued by café operators or restaurateurs will clearly distinguish between taxable supplies (being the meal and drink costs) and exempt supplies (being the receipt of any involuntary tips). ■ Tips are assessable income to the recipient. ■ If cash tips are distributed to the employees, then it is the employee’s responsibility to return these amounts as income by including these receipts as income in their IR3 tax return. ■ We consider that due to the agency relationship that exists in respect of tips, any income tax obligations in relation to the tips should also be passed on to the employees – that is, the employees should ultimately be responsible for including such amounts in their annual tax return rather than being subject to PAYE. However, we appreciate the practicalities of the employer deducting the relevant taxes prior to distribution. This practical approach does not change the nature of the transaction, it simply shifts the responsibility to the employer, and it is therefore accepted. The Restaurant Association appreciates IRD’s contributions to date to assist them with informing members about their tax obligations. However, as detailed above, we consider that Inland Revenue’s conclusion in relation to the GST obligations of tips collected by the café operator or restaurateur is incorrect. We request Inland Revenue reconsider their position. The Restaurant Association will keep members informed once we have received a response from Inland Revenue on this matter. Marisa Bidois is chief executive officer of the Restaurant Association of New Zealand and holds a BA (with distinction) in management/ employment relations. May 2012 |

espresso

www.istock.com

How to improve profit and cash flow Sue Hirst outlines a very sensible way to understand how your business is performing financially. Just after the end of the financial year is a great time to understand how well your business has performed this past year and what are your targets for this year. A ‘Financial Roadmap’ will help improve profit and cash flow by ensuring funds will be available to spend on developing new products and services, marketing, sales, operations, customer service and human resources. If you want to grow a business you must have funds available at the right time to cover your needs. The easiest way to develop a financial roadmap is to have a Budget and a Cash Flow Forecast. Here’s an explanation of the difference between the two. ■ A Budget is a financial plan of what you are going to sell, what it is going to cost you and what overheads you are likely to incur. It also includes finance costs such as interest. The budget sets out how much profit or loss the business is planning to make, usually on a monthly basis. ■ A Cash Flow Forecast is a plan of when the cash will flow into and out of the business. It’s important to have both because a budget may show that you’re going to make profit, but customers take time to pay and

32 espresso

| May 2012

suppliers require payment, often before customers have paid you. It’s vital to plot this all out in black and white, so that you can see where the ‘peaks and troughs’ are likely to occur and plan what you’re going to do to manage them. A budget is often required by lenders and only done for that purpose. If you do a budget for yourself as a business owner it provides a fantastic financial roadmap and helps to clarify what everyone needs to work towards for the business to be profitable and successful. People will often say “I can’t do a budget because I don’t know exactly how much I’m going to sell”. This is a reasonable enough statement but shouldn’t put you off developing a budget. The best way to start a budget is to work out your ‘break-even point’. A break-even point helps you to work out how much you need to sell to make neither a profit nor a loss i.e. a zero result. Obviously this isn’t what you’re in business for, but it’s a great place to start to give you targets to work towards and to avoid losses. To work out your ‘break-even point’ the best place to begin is with your overheads i.e. the fixed expenses you incur whether you sell

anything or not, such as rent, permanent staff wages, equipment leases etc. You then need to know what your gross margin is on sales. Gross margin is the percentage you make on sales after direct costs of your product or service such as cost of the actual product or labour and materials on jobs are deducted. For example if you know that products or jobs cost you 40 percent (on average) of your sale price, that means you’ve got a 60 percent gross margin left to cover your overheads. If your yearly overheads are $600,000 you will need to sell $1,000,000 to break-even. Once you know your ‘break-even’ sales figure you can use this as a basis for your budget by entering the monthly figures into a spreadsheet and play around with increasing and decreasing the monthly sales to see what would be the impact of changes. You could also work it backwards to calculate what profit you desire and therefore what you need to sell to achieve the result. Or if you can find ways to reduce your direct costs how much impact that could have on your profit. The Cash Flow Forecast is similar to the budget, but looks at the situation from a cash perspective rather than a profit one. You begin with your opening bank balance then plot in monthly what income you expect to receive, based on when and how much customers pay, against what you expect to pay out based on fixed monthly overheads and amounts owed to suppliers. The Cash Flow also includes items such as tax, repayment of loans and dividends which aren’t included in the Budget. By doing this forecast you can see what will be your closing bank balance for each month and where you might experience peaks and troughs. Once you know the amount of the peaks and troughs you can play around with a spreadsheet to work out how to retain a positive bank balance or when you may need funds to cover a shortfall. By doing this at the beginning of the year, you can approach lenders with a clear picture of your requirements rather than rushing in ‘cap in hand’ begging for help to cover a shortfall you didn’t expect. Both of these financial tools will help you to sleep easier at night and be able to plan for the best or worst in your business. Sue Hirst is the principal of CFO On-Call. The company will run webinars on ‘How to develop a financial roadmap’ in May and June. To register visit http://www.cfooncall. com.au/events/seminars-and-events.html.

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; c i t s a l p n i s s i p s Cat force it down g Coffee gods be smilin ing hil w on me here, ar muck. ine black; thick, bitte m e lik ”I p! cu er oth time; “an and bland Auckland likes it pale y East Coast sand with foam; like grain in Wellington the drip comes quick; thick over-extracted, crema s I like the way it stick to the ceramic e and dynamic pungent, rich, expressiv nicI’ve been known to pa though on my travels towns, paper cups in foreign rce it down cat’s piss in plastic; fo sweeter, Dunedin brews seem (so I thought) caught coast, where crays are e th up r he rt fu t bu they serve it weak I dare not speak ops of highway cuppa st a freak e I’ll grant you there’s though here and ther some sweet relief sneak a peak at Magpies Nest or Blenheim’s Raupo seek; they serve what you ssical technique baristas with that cla to Motueka town Now venture West spoiled for choice, crown South Island’s coffee ks otivate those hippie hic discerning markets m r pick Winds – just take you r Fou or a’s am M t Ho lled, caffeine dreams fulfi ck ba r they’ve got you track, get off the beaten r fix. sit down and get you

IOR R R A W D A O THE r

17-19

New Zealand Fine Food Show, Auckland. www.finefoodnz.co.nz

12-15

World Barista Championships

August 2-5 19-20

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The Food Show Christchurch 2012, Canterbury Arena www.foodshow.co.nz

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17-19 JUNE 2012 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz