Food & Beverage to go April 2012 by mediaweb

A sensitive issue: Should April 2012 Volume 4, Issue 4

New restaurant and bar show hones in on keeping it real

your business look at offering gluten and dairy free foods? How to get the best from your staff

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Our brand new magazine ...for the vibrant fast food and cafe sector. FBT is getting a makeover: a facelift, a new wardrobe of designer styles, even a new name. This sector is the fastest moving, most exciting area of the entire food & beverage industry – and now you will be getting the lively and information-packed magazine you deserve.

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Contents Volume 4, Issue 4

www.foodandbeveragetogo.co.nz a Mediaweb magazine ACTING EDITOR: Anne Gray P: 027 278 1183 E: editor@foodandbeveragetogo.co.nz

Update

Restaurant & Bar Show 2012: Keeping it real

Out there doing good

A sensitive issue: Why your business should offer alternative foods

Demographic trends and how they might affect your business; be in to win a brilliant cafe book; how to motivate yourself in your business; Kiwi pies get New York nod.

Organic. Sustainable. Locally Produced. All great catch words, but are they worth paying a premium for? The Restaurant and Bar Show in Auckland in August features panel discussions, seminars and chef masterclasses that will explore the benefits of Keeping it Real, starting with premium ingredients.

MANAGING EDITOR: Gill Prentice

SALES MANAGER: Lisa Morris P: 9 529 3000

ADVERTISING CO-ORDINATOR: Pip Maclean P:+64 9 529 3000, E: ads@mediaweb.co.nz

No matter how big or small your business might be, it makes good business sense to support a local charity or community group. As a business it brands you as being part of the community and, while you are helping someone else, you are also putting your company in front of existing and potential customers. And New Zealand food-to-go outlets are already doing it.

DESIGNER: Bex Mikaere

PRODUCTION MANAGER: Fran Marshall P: 0274 304 559 E: franm@mediaweb.co.nz

There is a sizable portion of New Zealand’s population who are gluten or dairy intolerant, so it makes good commercial sense to make sure your business is catering for them. As Kathy Ombler finds, it might open your business to a whole new clientele.

CIRCULATION/SUBSCRIPTIONS: Sue McDiarmid P: +64 9 300 2671 E: subscriptions@mediaweb.co.nz

ACCOUNTANT: Pam King P:+64 9 300 2670, E: pamk@mediaweb.co.nz

CREDIT CONTROL: Gladys Hooker P:+64 9 300 2672 E: gladysh@mediaweb.co.nz

PUBLISHER Toni Myers

How to get the best from your staff

Employee engagement is about more than keeping your staff satisfied. It’s also about recognising that your staff members are a valuable resource, says Chris Elphick.

Mediaweb: Freepost 288, PO Box 5544, Wellesley St, Auckland 1141 P: +64 9 529 3000 F: +64 9 529 3001; E: info@mediaweb.co.nz

Prepress and print: PMP Print ISSN – 1179 – 3902 All material published in FBT is copyright but may be published provided written consent is obtained from the publisher and that FBT is acknowledged as the source. Opinions are the authors’ and do not necessarily represent those of Mediaweb. Publisher’s statement of distribution Food & Beverage To Go distribution figures can be supplied by way of a publisher's statement which can be verified if required by print and postal information. This is the same data reviewed under the ABC system. The guaranteed minimum distribution for FBT is 6000. Symbols of Integrity in Publishing

Editorial A brand new magazine! FBT reborn.... The fast food and cafe sector is a vibrant, rapidly evolving and very important part of the food and beverage industry. To reflect the excitement and speed of this constant buzz and change the FBT publishing team is turning the magazine on its head and giving it a good shake up. From next month you will see a brand new magazine with the all the buzz and vitality that you deserve. It will even have a new name. To celebrate this significant milestone we're giving you the opportunity to WIN a case of wine. Just email editor@foodandbeveragetogo.co.nz with your suggestions for the magazine's new title and the one that gets closest to our final choice will win. If there are several winners one will be drawn at random (the organiser's decision will be final). We already have what we believe should be our new name but any ideas that are viable (not already in use and match the market well) will be considered. Entries must be emailed to the editor by 5pm April 24. Toni Myers

Last month’s winner

The winner of the 12-pack of Whittakers’ Mini Slabs was Teresa Andrell of Levin. Congratulations. They are on their way to you.

FBT I April 2012

UPDATE

Business motivation

Demographic trends: How they’ll affect us A new report on demographic trends explains how the workforce is changing. And those changes could affect your business over time. The Equal Employment Opportunities Trust report Workforce Demographic Trends notes that more women are in the workforce than ever before, but family patterns are more diverse, and many people are staying at work well past the age of 65. The report, by EEO Trust researcher Dr Mervyl McPherson, identifies four overarching trends in the years ahead: • Slowing labour force growth, meaning more migration will be needed to grow the labour pool. • A global labour market that competes for the best people.

• An ageing workforce, with many older people staying at work longer. • Changing gender and family roles, with households and responsibilities within them more diverse than ever. “This report is a valuable tool for organisations wanting to plan ahead and ensure business sustainability in the future,” says EEO Trust chairman Michael Barnett, also chief executive of the Auckland Chamber of Commerce. ➤ www.eeo.org.nz

Be in to win:

Most business owners, at some time or another, have periods when they are lacking in motivation, or just don’t know where they want the business to go next. But there are plenty of online resources to help. One very good one is www. bizbuzz.co.nz a website for smaller businesses which is packed full of business articles and tips, no matter what business sector you might be in. And courtesy of Bizbuzz here is one of its tips on how to keep yourself motivated. “Direction and motivation go hand in hand. You need to know where you are going, and be motivated to get there. One great way to help link these two is to create a “vision board” (Google it if you don’t know how to make one). It can help your mind to focus on where you are going and motivate you at the same time. Remember to add to it and update it from time to time.” [Disclaimer: The editor has done work for Bizbuzz.]

The Great New Zealand Cafe Is your cafe one of the cafes featuring in Matthew Hawke and Niki Grennell’s book The Great New Zealand Cafe: Discover the best in coffee and cafe culture (New Holland RRP34.99)? This gorgeous 144 page book is a comprehensive look at the coffee culture of character cafes the length and breadth of New Zealand. Armed only with a list of recommended cafes the pair set off on a three month odyssey and the resulting book is an interesting and beautifully photographed guide to some great cafes around the country. A couple of those listed which caught our eye were the Lees Dairy and Cafe in Wyndham in Southland, population 700, and the Origin Coffee Station in Otorohanga. FBT has one copy of the book to give away, courtesy of the publishers, so to go in the draw email editor@foodandbeveragetogo.co.nz and we’ll make sure you are in with a chance. We’ll announce the winner in our May issue.

FBT I April 2012

Kiwi meat pies get a nod on New York Times website Seth Kuger, who writes the Frugal Traveler travel blog on the New York Times website ( frugaltraveler.blogs.nytimes.com) was in New Zealand in mid March and says he has discovered great meat pies at the two highly regarded meat pie hot spots he tried, including The Fridge in the Kingsland neighbourhood. In his blog he says that both eateries he tried serve a variety of flavours, from the traditional mincemeat and cheese to more unconventional chicken, steak and vegetarian versions. “But my nod goes to The Fridge – an informal spot with a sunny room of wooden tables where I had an extraordinarily fresh tasting mince and cheese pie I’ve been thinking about in the days since.”

*Conditions apply – see website

Keeping it Real The Restaurant & Bar Show is the new annual industry event for our hospitality community. It takes place alongside the NZ Culinary Fare from 19 - 20 August at the ASB Showgrounds, Greenlane. With consumers increasingly looking for the facts behind their food and drink experience, the theme for this year’s show is “Keeping it Real” – presenting products and services with integrity and giving your customers exactly what they want. This theme will be explored in the seminars and on the show floor. Let us know what this means to you and what else you would like to see at the show via the online form at randbshow.co.nz FEATURES AT THE R&B SHOW:

PLUS, NEW FOR 2012

- Boutique Wine Showcase - Bar Masters cocktail competition sponsored

- Barista Competition & Showcase Café - Chef’s Producers Market

by Monin - Market Place - includes new innovations in food,

- Chef Demonstrations - Dedicated Bar Area

beverage, products & services - Telecom MasterClasses To discuss sponsorship or exhibition opportunities and meet over 4,000 hospitality industry professionals, call Linda Lang on 09 531 5524. If you are keen to keep abreast of what’s happening in the industry, put 19 – 20 August in your diary now and keep an eye on the website at randbshow.co.nz for updates.

19 - 20 August 2012 ASB Showgrounds I Auckland

UPDATE

Restaurant & Bar Show 2012: Keeping it real Organic. Sustainable. Locally Produced. All great catch words, but are they worth paying a premium for? Innova Market Insights’ findings for 2012 report that “pure” continues to feature in more product advertising campaigns than ever before, “green” messaging is now a given and promoting the “place of origin” is a rapidly increasing trend. Today organic produce can be found in every supermarket and on menus around the country you can find the name of the local producers who supply their lovingly cultivated ingredients. More than ever before, people

seem to care about where their food and drink comes from and it is becoming increasingly important to serve up the story behind the meal as well as the dish itself. But is it worth the effort? These growing trends will be explored at the 2012 Restaurant & Bar Show in August this year (a trade-only event), says Rob Eliott of Brand Events & Festivals, which is organising the show. “Is it worth buying premium or unique ingredients for your menus? Will they create products with a higher perceived value that customers will pay more for? Is this something that our Cafe and Food to Go businesses should be

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capitalising on?” Eliott says the show features panel discussions, seminars and chef masterclasses that will explore the benefits of ‘Keeping it Real’, starting with premium ingredients. As to the exhibitors: oob organic, which is exhibiting at the R&B Show, is a company that believes that nutritious and tasty food made with real ingredients, is absolutely the way of the future. The company is a premium organic food producer that supplies the New Zealand market with fresh and frozen blueberries, ice cream sorbet and juice. While the main sales channels have traditionally been gourmet food retailers and selected supermarkets, director Shannon Auton says in a media release: “We are definitely seeing a rise in the number of cafes stocking our product and demand is increasing, even in Australia where we now export our ice cream and berry range. “The trend is for more premium

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FBT I April 2012

products and when it comes to desserts, even in a recession people are looking for that small extravagance. I like to think of our products as an accessible piece of luxury that you can feel good about eating. What a great experience to offer your customers.” Eliott says that, new for the show this year is a Chefs Producers Market. “Expect to find small specialty producers such as Ludbrook House Fine Foods (local fruit preserves and cakes from the Bay of Islands), BioFarm (organic yoghurt) and Waiheke Herbs. All of which at least partially conform to Innova’s market insights. “With more choice being offered to the consumer every day, keeping abreast of the best ingredients available is a vital key to success for chefs in all of our food service businesses,” he says. The Restaurant & Bar Show takes place on August 19 and 29 at the ASB Showgrounds Auckland. Sign up for information and free entry at www.randbshow.co.nz.

UPDATE

Out there doing good No matter how big or small your business might be, it makes good business sense to support a local charity or community group in one form or another. As a business it brands you as being part of the community and, while you are helping someone else, you are also putting your company in front of existing and potential customers. A quick search on Google throws up many examples of how companies internationally are engaging with their stakeholders through their charitable work. And locally many companies do take part in charitable events. Recently three of the bigger foodto-go chains, Dominos, KFC and Bakers Delight highlighted what they are doing for charity and community groups. It might provide some inspiration for your business. Dominos Pizza says KidsCan children’s charity will be given a

funding boost when it joins forces with Domino’s in an initiative to raise funds for some of New Zealand’s underprivileged children. The KidsCan charity runs a number of programmes to meet the basic physical and nutritional needs of pupils in 211 Kiwi schools from Kaitaia to Invercargill, with a further 98 schools on the waiting list for assistance. And Domino’s hopes to raise around $10,000-$15,000 in just one day for the charity, with the introduction of a national Doughraiser. A media release says this is scheduled to take place in mid April and Domino’s will be donating $1 from every pizza sold as part of the national Doughraiser. The funds will be used across a number of the charity’s community programmes including; ‘Raincoats for Kids’, ‘Shoes for Kids’, and ‘Food for Kids’, which help youngsters in low decile schools.

Domino’s Pizza New Zealand general manager, Josh Kilimnik, says the company is pleased to once again be working with such a valued charity. He says although Domino’s Doughraisers have traditionally been run by individual Domino’s stores to support local charities, the latest initiative will, for the first time, see all Domino’s stores coming together for the good of New Zealand children. And KFC brought back the Double Down burger to help raise money for Otago Rugby Union creditors. In late March KFC brought back the “legendary” Double Down to Dunedin to help raise funds for small creditors left out of pocket by the Otago Rugby Union. A media release says that a total of $30,000 was raised as thousands of Double Down burgers were sold at KFC’s three Dunedin stores.

KFC general manager Brent Kitto said KFC has been part of the Otago community for 35 years. “We’re rugby fans just like the rest of New Zealand and are keen to ensure local businesses that have supported Otago Rugby over the years are not themselves put at risk.” The limited edition BBQ Double Down sold in Dunedin included two fresh Original Recipe chicken breast fillets, two strips of bacon, two slices of cheese, topped off with KFC’s special BBQ sauce. And a third chain, Bakers Delight bakers across New Zealand were set to bake over 21,000 hot cross buns in late March, to raise money for kids at the Starship Children’s Hospital. On ‘Bundraiser Day’ all 32 New Zealand bakeries will donate $1 from every six-pack of hot cross buns sold to raise over $3,000 for the Neonatal Intensive Care Unit (NICU), a media release says.

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FBT I April 2012

FOOD TRENDS

Photo credits: Ora Gallery and Cafe

: e u s s i e v i t i s n e s A Why your business should offer alternative foods There is a sizable portion of New Zealand’s population who are gluten or dairy intolerant, so it makes good commercial sense to make sure your business is catering for them. As Kathy Ombler finds it might open your business to a whole new clientele. Cafe catering for gluten free food is better than it’s ever been but there is still room for improvement, says Sue Clay, executive officer for Coeliac New Zealand. “Some cafes offer a gluten free slice and think they have it covered, or they offer a gluten free quiche but with sauce that isn’t gluten free. There’s so much more to it. On the upside, however, the quality of gluten free food is beginning to really improve in many cafes.” Clay says it is estimated that one in 100 people have coeliac disease, a medical condition caused by gluten intolerance, but, of these four out of five, don’t know it. “This means in New Zealand there are some 45,000 to 50,000 people with the disease. Sadly there are no accurate figures held by health authorities here, we base our figures on overseas

FBT I April 2012

I was quite surprised with the demand. Initially I thought it would have been easier to say no but so many people were asking for it, and the more they asked the more we brought in, and it’s working really well.

research, mainly from Australia and the United Kingdom.” Clay says the major issue for coeliacs when eating out is cross contamination. “Some people I know are so sensitive they don’t touch gluten free food if it is sitting in a cabinet alongside non-gluten free food because that can be enough to set off a reaction. These people need to have absolute confidence about how the food has been prepared in the kitchen and handled in the cafe.” The use of colour-coded tongs, to keep food handling separate, is a good sign that the cafe understands the implications, and gives reassurance, she says. Colour-coded tongs and the use of separate chopping boards are just two of many vital hints Marissa Anderson has picked up about offering gluten free food in her cafe in the past 12 months. When Anderson became the proud owner of Wellington’s Ora Gallery and Cafe, last April, there was a catch. She hadn’t counted on the strong following the cafe had developed for gluten free food, after a focus in that direction

instigated by the previous management. Picking up the gluten free mantle has since been a thorough - and rewarding – learning experience, she says. “I was quite surprised with the demand. Initially I thought it would have been easier to say no but so many people were asking for it, and the more they asked the more we brought in, and it’s working really well. “About 80 percent of our food now is gluten free and the cafe is still evolving. We want to

grow so we’re been asking our coeliac customers what they need. We’ve been listening to a lot of people, we’re always learning.” Anderson says the biggest challenge has been finding a range that keeps coeliacs happy as well as people who don’t need gluten free food. “I think it’s come down to understanding the taste of food – I have had to sample a lot of gluten free products and I am confident that what we offer now has good flavour and taste. A lot of gluten free food is made in small batches

and that’s quite important, it helps keep the flavour. Many of our regulars have no idea that it’s even gluten free.” Sourcing gluten free products is not a problem, she says. “There is a lot more awareness now and gluten free food is easier to find, but trying to get it at the right price range is challenging.” Using two main local suppliers, she’s pleased with the prices she’s able to offer.

➦ Continued on 8

A personal experience Tim Grainger, who owns Auckland based Venerdi with his parents and who is himself gluten and dairy free, says at his company they are all customers and all know many customers of food service. “We are also suppliers, so we all get some insight into what people are looking for as well as how it can be delivered. Recently we have had the desire to close the gap here for the gluten and dairy free consumer.” His company, which is based in Kelston, has supplied gluten free fresh breads for

about nine years and has since added pizza bases, baps and burger buns and is just now moving into cakes and slices, which are both gluten and dairy free. They have developed chocolate, banana and carrot cakes. “As a gluten and dairy free consumer I desire a little more selection when it comes to eating out. My staple takeaway options are Hells Pizza, Burger Fuel and Burger Wisconsin [which his company supplies] because these companies are able to offer a great meal that is both gluten and dairy free.”

Grainger says while he loves having these options he also often finds himself at a cafe with just a coffee for lunch. “Usually you will get a GF and DF orange and almond cake on display but this is often where it ends. “What we have done at Venerdi is pull together a range of products that we have always made and developed some new exciting products to give customers a great selection to offer [to their] allergy aware customers.”

FBT I April 2012

FOOD TRENDS ➥ Continued from page 7 “For example we get a lovely carrot cake which we can sell for $5 a slice, I think that’s really reasonable for gluten free. We have beautiful bliss balls, held together with quince paste binding, they are quite a good size for just $2 each. Half a slice (ginger, honey binding “birdseed” or a morish raspberry cheesecake) sell for just $2.50. Ora Cafe also offers a selection of savoury gluten free foods. Popular lines include a roast vegetable stack, vegetable frittata, quiche, crepes, wraps and soups. Ora’s main suppliers are Mixed Business, a cafe on the Terrace which also outsources gluten free products and Caroline Brotherston’s bakery, Carries Gluten Free. Brotherston, a chef since the 1980s, operates from a fully wheat and gluten free commercial kitchen in Karori. She sources most of her

ingredients locally, including vegetables from the Hill St Farmers’ Market where she also sells her wares each Saturday morning. After years of trial and error, she feels confident her brownies, carrot cakes and breads taste as good, if not better, than normal products – as well as giving customers who need it peace of mind. At Punnet Cafe, on the outskirts of Hamilton, co-owner Tammy Anderson’s mother does all the gluten free baking on site. But don’t go asking for the recipes. “My mum makes our gluten free cakes and sweets - her carrot cake and chocolate fudge brownie are really popular and no, you won’t get the recipe or she’d have to kill you!” Anderson says offering gluten free dishes is a necessity now for a growing number of people. “You simply have to be able to supply these

choices. There’s always a substitute option to be able to make your products gluten free and our client response is great. “Most items on our à la carte menu are also gluten free, except for the pastas and mueslis. Our scallop salad, confit of duck and pork belly are very popular.” Avoiding issues such as cross contamination is really just commonsense, she adds. “Obviously you have to be careful, we have impeccable standards. We also need to be sure about our suppliers and be confident about their systems. We’ve never had a problem.” For information regarding cross contamination, check Coeliac New Zealand’s food industry website page: http://www.coeliac.org.nz/ food_industry_overview

➦ Continued on 10

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FBT I April 2012

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FOOD TRENDS ➥ Continued from page 8 If bread is the staff of life, then sourcing gluten free bread is obviously critical for cafes wanting to cater to coeliacs. Sourcing it at the right consistency, texture and price, are the added challenges. In a tiny, fledging, Cambridge bakery, Mike Tucker-Strachan is managing to meet these challenges. As with Marissa Anderson, in Wellington’s Ora Cafe, he’s doing much of it by talking to coeliacs. “I’m basing my bakery business on customer requirements, asking what it is they want and need – Facebook has been an excellent forum to achieve this,” he adds. After 18 years working as a chef, the last 12 of them focusing on breads and increasingly on gluten free options, Tucker-Strachan started his Bella Pane artisan bakery in March 2011. “It’s taken me about four years of trials to get the right mix for gluten free.” The challenges have been achieving consistency of product, given that starches in the gluten free products fluctuate. “My flour is all milled for me in Auckland, it’s wheat free potato flour that’s milled and ground. There’s no soy, no preservatives and it’s soluble...” Keeping the price low enough for the consumer is

How to cater for gluten free customers On its website Coeliac New Zealand (www.coeliac.org.nz) has useful tips and suggestions for ensuring your business is catering correctly for gluten free customers. It explains that gluten is the main protein of the cereal grains wheat, barley, oats and rye and triticale. “There are many obvious foods that contain gluten such as bread, cakes, cereals, biscuits, pastry, pasta, batter, breadcrumbs etc. “Apart from the above more obvious sources, gluten is hidden in many processed foods such as semolina, durum wheat, couscous, sausages, processed meats, soups, stock cubes, Asian sauces, gravies, dressings, malt vinegar, cornflour [of wheat origin], some beverages, and some modified starches and thickeners.” Coeliac New Zealand says you should be meticulous when checking if a product is gluten free. The site also provides a list of the top five things to check when preparing gluten free meals to ensure they are safe and that there is no cross contamination. 1. Avoid cross contamination by wiping down work surfaces, food preparation areas, and cleaning knives, serving spoons, bowls and baking trays/pans and using separate butter and condiment containers for gluten free foods and gluten containing foods. 2. Educate your kitchen staff on the importance of separating gluten free ingredients from gluten ingredients and using separate tongs/serving spoons. 3. If cooking gluten free pasta, use a clean pot with fresh water. If frying use clean oil. 4. Don’t dust meat or fish with any flour except one you know is gluten free. 5. Make sure your front of house staff are aware which dishes are gluten free. If in doubt, leave it out.

difficult as gluten free products aren’t cheap. For a small bakery, Tucker-Strachan turns out an impressive variety; seven different breads include plain white, cheese and herb, cheese and bacon, seven seed and grain, fig and walnut, pesto and parmesan and Mediterranean loaf, with sundried tomato and olives. Plus he makes weekend specials for the Farmers’ Markets he attends, a recent example is a caramelised onion and cheese focaccia round. He also whips out pastries, sweets (ginger crunch, chocolate brownie and caramel slice), pizza bases and mini rolls. A special Easter loaf has been continued as the bakery’s fruit loaf. At present Bella Pane supplies a few cafes and food outlets in Waikato and trades at local Farmers’

Ideas for the cafe There are a huge number of resources online for people wanting, or needing, to be gluten or dairy free. And these resources would also be useful for any food business wanting to introduce more gluten and dairy free food to its range. One New Zealand site we stumbled upon was Gluten Free Living which says it is an independent website run by Teresa Urquhart. As a coeliac, Teresa has been busily collecting information about gluten products, businesses and recipes and posting it on the site. It includes information on products (and reviews) and on cafes and businesses that offer gluten free products and services. It also includes an extensive recipe section offering ideas on everything from cakes to biscuits to breakfasts and main courses. See www.glutenfreeliving.co.nz An international site that looked interesting was Gluten Free Goddess, www.gluten freegoddess.blogspot.co.nz from the US with a huge selection of recipes covering gluten and dairy free along with vegetarian and vegan options.

Markets. Business comes via word-of-mouth and referrals also come from a hospital doctor treating coeliacs. “It’s a niche market, you only get ten to 20 percent of the population so you have to produce good products. Mine are all handcrafted ... my batches are made with just 80 to 100 loaves at a time, that helps the flavour.”

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FBT I April 2012

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BUSINESS IDEAS

How to get the best from your staff Employee engagement is about more than keeping your staff satisfied. It’s also about recognising that your staff are a valuable resource, says Chris Elphick. Employee engagement is one of the latest HR buzzwords. The theory behind it is that if your staff are engaged they will work harder, and help make your business more successful – and more profitable. The old-fashioned term for employee engagement is job satisfaction, and there is no doubt that satisfied staff are an asset to any business. But employee engagement is about more than keeping your staff satisfied. It’s also about recognising that your staff are a valuable resource; they can contribute ideas and insights that will help make your business more successful.

The key to success – respect The secret to employee engagement is simple – it is based on respect. If you respect your staff, they will respect you, and they’re much more likely to go the extra mile. Conversely, if you treat your staff badly, you are likely to pay the price for it. This is also likely to be reflected in how they treat your customers. Respect starts with the basics: greet your

staff when they arrive at work, and thank them and say goodbye at the end of the day. Respect is also about attitude – your attitude towards your staff. Most people want to do a good job; they’re not there to rip you off, or to do as little as they can get away with. If you assume that your staff come to work to do a good job, and that they want to end the week with a sense of satisfaction, the chances are they will.

Consult with your staff One simple way to keep your staff engaged is to ask them for their opinions. This could be about what you are doing and how things could be done differently. If you spend a lot of time behind the scenes rather than out-front interacting with customers, ask your staff for any feedback or observations that customers have, and if there are ways you could improve or change the way you operate. Ask your staff for any feedback on processes or small ways to add value to the service or hospitality you offer. Hold regular staff meetings to discuss how things are going, and talk about what changes you could make or new services you could introduce. You could also get a suggestion box, or use a white board to create a staff suggestion wall.

Take your staff’s suggestions seriously Asking your staff for their ideas and opinions is one way of keeping them engaged. But you need to take their suggestions seriously if you want to keep them engaged. It’s important to pay more than just lipservice to the idea of consultation. Ask for their opinions in a genuine, constructive way. Encourage discussion about any suggestions or ideas with them and other staff. If you like what you hear, run with it. If you think it won’t work – or you don’t have the resources to carry it out – give a good reason why.

Reward staff who work well Rewards are an important way of keeping your staff engaged and boosting morale. The simplest – and cheapest – reward is a heartfelt thank you. Always thank your staff when they do a good job, or go the extra mile. You can also offer more tangible rewards such as: • Monetary rewards or bonuses. • Time off. • Tickets to an event or a movie. • Free meals. • Staff get-togethers. • Get-togethers involving staff and their families. The saying goes that for any business its people are the greatest resource. In the hospitality sector this is particularly true. Building and fostering a good team of staff who work with you, will go a long way towards ensuring happy customers, repeat custom and a profitable business. 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 see: www.chriselphick.co.nz

Employment agreement builder As of July last year, every employee must have a written employment agreement. It can be either an individual agreement or a collective agreement and the Department of Labour has a hugely useful tool to help you develop an agreement for your employees. The Employment Agreement Builder includes a list of clauses that must be included in an employment agreement along with a second list of all the subsections and clauses that should be included in an agreement. The employment agreement builder can help you put together a draft employment agreement for your staff and, according to the website, it could take as little as 20 minutes to build an agreement. It could take longer depending on how many clauses you choose to select. Once you’ve completed all of the required steps, you can print out or save the agreement to your computer. The department’s website says that all employers are required to retain a signed copy of the employment agreement or the current signed terms and conditions of employment. The department’s website also includes information on restricted trading days; minimum wage rates; public holiday dates for the year and minimum employment rights. See www.dol.govt.nz

FBT I April 2012

SEEN AND HEARD

Good food ideas from a foodie contest

Champion barista crowned Aymon McQuade from Bell Tea and Coffee in Wellington beat more than 30 of New Zealand’s best espresso makers to win the title of National Champion in the 2012 Huhtamaki New Zealand Barista Championship held at the end of March. McQuade says winning the championship was a great experience and thanked everyone who had helped him get there. “At the end of the day, it’s everyone from those who wash the cups to those that serve drinks that make this industry so good to work in. It’s great to rub shoulders with people who are so passionate about coffee,” he said in a media release. The event drew hundreds of spectators and head judge Jessica Godfrey says this year’s competition was the hardest fought she had experienced since becoming involved six years ago. “Every year the level of competition grows, and the bar is set higher and higher. To win the title you really have to push boundaries, try new things, and challenge our understanding of espresso and its possibilities.” For his winning signature drink, McQuade selected a bean from Colombia’s Huila region with strong blueberry notes and perfect balance of acidity, sweetness and body. At the championship he used berries, sugar and buttery shortbread to recreate these elements, highlighting the characteristics in the bean and evoking the summer berry pudding his mother had made him as a child. McQuade will now travel to Vienna, Austria to represent New Zealand at the World Barista Championship International Final in June. Runner up was Chloe Zhou, from Crafted Coffee Company in Christchurch, while Nick Clarke from Flight Coffee in Wellington claimed third place.

LATE BREAKING NEWS

Remarkables Market Ch ef competition winner Lee Vandergeest dishing up her main cou rse.

For the main course Vandergeest served up green Thai monk fish curry with a fresh Asian salad. Naomi Lindsay kept local flavour alive with an entrée of stuffed aubergine filled with bread, tomato, garlic, onion and mushroom. She too dished up a main course of green Thai monk fish curry served in a marrow basket with a spicy Asian salsa. Market manager Sherryn Smith said, in a media release, that the atmosphere was exciting and thanked the Remarkables Market producers who have supported the event in its inaugural season. “The competition has been hugely popular with spectators who’ve enjoyed watching all the fun, offering plenty of Stunning trio support and celeof bruschetta brating the wonderful by Market Chef ner win n market products we competitio Lee Vandergeest. have on offer here,” said Smith.

Hospitality prices on the rise

Hospitality New Zealand president Adam Cunningham says hospitality operators, particularly small businesses, are being pressured by increases in input costs. With the minimum wage going up from April 1, increased insurance costs, breweries increasing beer prices and continued high prices for dairy and meat products hospitality businesses have no choice but to pass on these

Queenstown’s best amateur foodie claimed the inaugural Remarkables Market Chef ‘crown’ in early April following six heats to determine the two finalists. The contest between Lee Vandergeest and Naomi Lindsay was judged by chef Peter Thornley, executive chef of Hilton Queenstown’s signature restaurant Wakatipu Grill. Winner Lee Vandergeest took the title after whipping up an impressive entrée trio of bruschetta. The first was a combination of courgette, mint, and feta, the second mushrooms and wholegrain mustard cream sauce, and the third a mix of slow roasted tomato, asparagus and shaved parmesan.

FBT I April 2012

increases, or put their businesses at risk. While hospitality businesses hate putting prices up they do not have an option, said Cunningham. In a media release he says a reluctance to increase prices in tough economic times has eroded hospitality business profitability and a recent Hospitality New Zealand survey of its membership showed that 48 percent of

hospitality owner/operators paid themselves less than the minimum wage last year. “This situation is not sustainable and prices will have to increase or more business failures will occur, with the consequent loss of jobs. “Small businesses have little or no bargaining power with their suppliers and no longer have the capacity to absorb the ongoing cost increases they face,” said Cunningham.

food. IT’S MY BUSINESS.

Register now for the most important trade-only event for your business, Fine Food New Zealand. It’s the only comprehensive, international exhibition for the foodservice, hospitality and retail industries in this country, showcasing the latest in food, drink and equipment from leading producers.

This major event only happens every two years so don’t delay: register now for FREE entry at www.finefoodnz.co.nz and enter code FTG1 Exhibitor enquiries to gail@finefoodnz.co.nz.

Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.

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