Restaurant Association THE Thymes (July 2014)

JUNE 2014 PHOTO S: CH AR LE Y NO B LE, W E LLI NGT ON

04

CAFÉ AND RESTAURANT sales surge in 2014 New Zealand’s hospitality sector experienced encouraging growth as rebounding consumer and business confidence played a major part in the significant increase of the sector’s annual growth rate over the previous year.

president’s viewpoint... mentor me

06

The fourth annual Hospitality Report, produced by the Restaurant Association of New Zealand, has just been released. The report is an annual update on our industry and the significant contribution of our businesses to New Zealand’s economy.

When wrestling with a problem, have you ever wished you could seek the advice of an industry expert who has ‘been there and done that’?

16

HIGHLIGHTS OF THE 2014 HOSPITALITY REPORT REPOR T INCLUDE:

O Nationwide sales for 2014 increased by more than

are your employees entitled to work here? are you ready for the new food act?

19

While it has been years in the pipeline, the Food Bill has recently been passed by Parliament and will become the Food Act 2014.

events programme update

21

SALE ST, AUCKLAND

6 per cent to $7.6 billion O Café and restaurant sales experienced strong growth,

up by nearly 10 per cent O Revenue growth in Auckland, Manawatu-Wanganui, Canterbury and Otago outlets outstripped the national average growth rate of 6.3 per cent O Number of outlets is projected to increase by 251 to 14,991 this year O Number of employees is projected to increase by 2,300 to 107,000 this year It is pleasing to see what looks like the beginning of a strong growth trend. A large number of new restaurants have opened and our members are telling us that trading, while still competitive, is better than it has been for some time.

C O N TIN U ED ON F OLL OWI N G P A G E

international update The long hot summer, together with an increasingly optimistic economic outlook and more dining choices seems to have re-invigorated the café and restaurant sector.

THE REPORT BREAKS THE TH E INDUSTRY INTO FIVE KEY AREAS: OUTLET TYPE

CAFES/ RESTAURANTS TAKEAWAYS CATERING SERVICES PUBS/ TAVERNS/BARS CLUBS TOTAL

2014 NO OF OUTLETS

% OF TOTAL

2014 REVENUE $M

% OF TOTAL

INCREASE IN REVENUE $M

YOY TREND %

7,346

49

3,858.9

51

345.4

9.8

4,797

32

1,624.7

21

48.6

3.1

750

5

636.5

9

-12.2

-1.9

1,649

11

1,161.2

15

29.1

2.6

449 14,991

3 100

325.2 7,606.5

4 100

41.7 452.6

14.7 6.3

Among all hospitality outlet types, the strongest performer was cafes and restaurants with an annual increase in revenue of $345.4 million, up nearly 10% on the year before.

This is the strongest growth in six years and outstrips the impact of the Rugby World Cup for cafes and restaurants.

While takeaways revenue continues to increase, its growth rate has declined over the past two years. Perhaps this trend indicates that consumers are now more willing to dine out, whereas a year or two ago they were opting for more cost effective choices.

By region, Manawatu-Wanganui, Canterbury and Otago experienced double digit sales growth up 11.5 per cent, 10.8 and 14.5 per cent respectively. Auckland sales grew 6.9 per cent, Waikato, 4 per cent and Wellington 5 per cent. Rest of the South Island sales increased by 6.2 per cent. Sales in the Bay of Plenty and Rest of North Island contracted 1.1 per cent and 4.9 per cent.

CHALLENGES FACING THE TH E INDUSTRY

Managing labour costs remains the top challenge facing hospitality operators.

Wages continue to rise beyond customers’ expectation of price rises and that’s the challenge and balancing act that business owners must face. At the same time, the industry’s number three challenge is a lack of skilled employees, which can place upward pressure on remuneration. That’s why building and maintaining sales volume is the second most pressing challenge.

The top five challenges operators expect in 2014 are:

1 2 3 4 5

Labour costs (2013 #1 challenge) Building and maintaining sales volume (2013 #3 challenge) Lack of skilled employees (2013 #2 challenge) Competition from other businesses (2013 #4 challenge) Food costs (2013 #5 challenge)

LOCAL TRENDS

The top 10 dining trends shaping the food that’s being served and the way that people dine include:

1 2 3 4 5 6 7 8 9

THE CASUALISATION OF DINING – consumers dining more frequently, but spending less NO RESERVATIONS – pitching to the walk-in crowd and only accepting bookings for large parties THE GASTRO BAR – think of it as “pub with top grub” where food overtakes the importance of beverage sales CUISINE STYLE – new Asian eateries, Southern American and South American are all making an impact SHARED PLATES/SMALL PLATES – keeps dining fun and social and often at a lower price point HEALTHY FOOD – raw food, paleo etc LOCALLY GROWN – more businesses are opting to grow their own CRAFT BEER – although the craft beer market here is still small it is undergoing significant expansion as consumers embrace the alternative options available from the craft brewing industry HOSPITALITY GROUPS – a number of hospitality groups (typically running 10 to 20 different establishments) are going through a significant expansion phase POP UPS – expect to see more temporary establishments in the coming year.

10 LAND Q THEATRE, AUCK

02

THE THYMES J U N E 2 0 1 4

Restaurant Association members can request their FREE copy of the 2014 Hospitality Report now (it’s available to the general public for $150+gst). Email info@restaurantnz.co.nz. need help? call us on 0800 737 827

ceo update

November 2011

09

FROM THE CEO’s DESK ACCORDING TO THE LATEST LATEST RESEARCH OUTLINED IN OUR 2014 HOSPITALITY REPORT REPORT THINGS HAVE BEEN LOOKING UP FOR OUR INDUSTRY. CONSUMERS ARE SPENDING MORE AND THIS HAS RESULTED IN THE INDUSTRY’S GROWTH GROWTH RATE ALMOST TRIPLING OVER THE PREVIOUS YEAR.

T

his is excellent news for the industry as we have weathered a challenging few years. The Restaurant Association’s 2014 Hospitality Report is the only report of its kind giving a comprehensive overview of our industry. This report is free for members (and is $150 for non-members), so please contact us if you would like a copy emailed to you.

We will also shortly release our National Operations Report which provides average costs and benchmarks for the industry; another valuable business tool exclusively available to our members.

Many of you will be aware that the Food Bill was passed recently. While the majority of the new Food Act will not take effect until 1 March 2016, some provisions are in force already. These are powers that are conferred on the Director-General and that would typically be used in a food safety response situation. We have more information on page 19.

At our upcoming regional member get together’s over the next few months we will have a representative from the Ministry of Primary Industries giving us an update on the newly passed Food Act. This will be a great time for those not already using a food control plan to ask any questions you may have, and for those that are already using the plan it’s an opportunity to get any clarification needed.

There seems to be something in the air at the moment with regard to personal grievances – we are dealing with a number at the moment. I would like to emphasise to members that if you are considering a dismissal, please call us first. Make the call before you even speak to the employee to let them know there is a problem. A call can potentially save you thousands of dollars in the long run.

When we take calls it’s really important to make sure you tell us all the facts leading up to the incident so we can give you the right advice. We will also ask questions and this is to ensure, as mentioned, we do steer you in the right direction.

Many members are taking advantage of the expertise of our in-house consultant, Tony Adcock. Tony has been consulting to the Association for over a month now and has received calls from members on topics ranging from food costing, budgeting, leasing, marketing and more. If you’d like to seek his advice, contact the office helpline on 0800 737 827 on Tuesdays, 12pm—4pm.

There is a lot going on here at the Association as we build up to a number of events happening over the next few months…

O O O O O O

The Auckland Regional Culinary Competitions Barista Smackdown New Zealand Culinary Fare Feast by Famous Chefs American Express Business Tool Box Session NZ’s Best Dining Guide Waiters Race

This year we are also launching a new award recognising great members ‘paying it forward’ in their communities. One hospitality business will receive $3,000 to support a favourite charity or community project they are involved in. We’ve got more information in our Events sections on page 23.

Marisa Bidois marisa@restaurantnz.co.nz

proudly brought to you by Outdoor Concepts ceo’s report

THE THYMES J U N E 2 0 1 4

03

SOURCE: 2014 HOSPITALITY REPORT, ORDER YOUR FREE COPY TODAY

advertisement

SPENDING ON

THE INCREASE

In line with the release of our 2014 Hospitality Report, which marks a return to more consistent sales growth for the hospitality industry, it was great to see that figures released recently by Paymark point towards strong trading continuing.

YOUR SYMBOL OF COMMITMENT TO THE INDUSTRY P

lease show your pride in the Restaurant Association and your industry by displaying your 2014 membership window decal (left) on the window or other prominent place of your operation.

A

nnual growth in the volume of transactions processed in May was the fastest since 2008. Kiwis swiped and/or tapped their cards just under 90 million times and the overall growth rate in the number of transactions over the same month last year was 8.7 per cent.

The increase in transactions during May resulted in the dollars spent through the Paymark network increasing by 8.3 per cent.

At a sector level, trading was strong for the hospitality industry, recording a 14.0 per cent increase year on year.

Food and liquor stores also recorded an increase of 12.3 per cent in spending from the same month last year.

Across the country, spending growth was most marked in Bay of Plenty (+10.2 per cent), Canterbury (+8.6 per cent), and Waikato (+8.5 per cent). However, growth was slow in Wellington (+3.0 per cent) and the West Coast (+1.8 per cent).

By displaying your decal you are identifying to potential customers that you are a member of the Restaurant Association and that you are committed to the standards that it represents.

The Restaurant Association is continually promoting our members and encouraging the public to “look for this window sticker”, so it is essential that the current year‘s emblem is displayed.

“

the restaurant association logo is a

symbol of your commitment to the quality and unity

“

CUSTOMER

DISPLAY IT WITH PRIDE

that makes our industry as strong as it is today

If you have not received your sticker this year your membership may not be up to date. To check please contact the Restaurant Association today on 0800 737 827 or email info@restaurantnz.co.nz.

proudly brought to you by Starline need help? call us on 0800 737 827

THE THYMES J U N E 2 0 1 4

05

...don’t forget to support the people who support your Restaurant Association key partners...

MEMBERINITIATIVES MENTOR ME! When wrestling with a problem, have you ever wished you could seek the advice of an industry expert who has ‘been there and done that’?

T

hat’s where we can assist you. Tony Adcock has owned and managed hospitality businesses for 40 years and is currently working with us to provide mentoring and business guidance for Association members.

Tony will be in at the Association’s head office every Tuesday and can also be contacted on our free member helpline (0800 737 827) on those days.

He says that after his first month of ‘duty’ it has been interesting to see the varied nature of enquiries. It has been pleasing to see new members, about to embark on a new project, asking for assistance before they start, rather than afterwards. Questions on setting budgets, kitchen design, benchmark costs and marketing strategies are coming through on this topic.

In addition, other types of questions Tony has been assisting with are:

1

RERE-IGNITING ESTABLISHED ESTABLISHED BUSINESSES ~ with a fast moving market, we must continually look at our business to make sure we are meeting customers’ changing needs. For example, are we in the right part of the market? Are our standards meeting the clients needs? Is our property fresh or tired? Are our marketing strategies reaching our client base? Sometimes a fresh pair of eyes and ears can help in refreshing your operation, and recharging your enthusiasm for your business.

2 3 4

LEASES ~ negotiating with landlords on new leases, or renewals, can be tricky and you may just want a sounding board to ensure you end up with a good deal.

MY BUSINESS IS IN TROUBLE TROUBLE? OUBLE? What should I do?

MY BUSINESS IS OK, OK but I am not sure on my margins, costings or systems. We have the information to help you and assist making your business work for you.

As a result of these enquiries, Tony is putting together an easy-to-follow check-list for opening a hospitality business that will be available to members. More guidelines will follow. associate+ partners...

CAN WE HELP? Offering expert advice and guidance is one of the many ways we support our members. If you haven’t used the helpline (0800 737 827) before please feel free to call up for a business check-up to make sure you are on track and haven’t missed any valuable updates for your business. Or, send us an email (info@restaurantnz.co.nz) and we will respond so you can read our advice in your own time. Avoid the school of hard knocks and get the right advice.

06

THE THYMES J U N E 2 0 1 4

me mber initiatives

EMPLOYMENT

M AT T E R S

We examine some of the latest employment news, including promoting hospitality as a career choice, workplace bullying, dispute resolution and more...

managing your business

November 2011

14

HOSPITALITY: A CAREER CHOICE

READING THE AUCKLAND METRO ‘WARWICK ROGER ROGER EATING OUT GUIDE 1986’ 1986’ GOT ME THINKING ABOUT HOW WE CAN PROMOTE OUR INDUSTRY AS AN EXCELLENT CAREER CHOICE. BY NICOLA RICHARDS, Owner of Monsoon Poon, chair of the Service Professionals Association of NZ & Restaurant Association Auckland Branch board member

M

r Roger had a “rollicking good time” doing his first review at the Waterfront Café in 1981. He went on to establish himself as one of the key commentators on the restaurant scene in Auckland, writing in an entertaining and honest style.

Aside from the many reviews, what really caught my eye was a chapter called “The Vexed Matter of Service”.

This chapter begins with: “The problem with waiting is that no-one wants to do it”. This comment was backed up by references to a lack of ambition, meagre pay rates, lack of dignity and the destruction of your social life!

1986 was, for me, the end of high school and the beginning of a diploma in Tourism & Hospitality. Part of the course involved the now defunct ‘Certificate in Restaurant Service’ which gave us the opportunity to not only learn about service and wine but to work in the Polytech Restaurant.

It wasn’t the busiest, most atmospheric dining room and we were terrified but I loved it! I loved the interaction with people, the food, the formality of wine service and feeling that buzz when everything ran smoothly. Most of all the hospitality industry has let me create a lifestyle where I am surrounded by great people, fantastic food and wine, have opportunities to travel and receive some of the best invitations in town.

So many fantastic young people enter our industry every day and it is part of our job as managers and owners to show them where this career can take them. Recognise individual strengths and find a way for those people to feel valuable in your business. This could be something small but vital – one of your juniors may just be the perfect person to do a stationery stocktake every week; an experienced waiter could have the right level of skill and patience to be your staff trainer.

employment matters

Give staff permission to say ‘yes’ to customers and the resources to do so, include them in the decision making process. Make them part of the big picture and watch them grow. Also make it your job to keep up with what is going on around town – reward your team members with invitations to a wine tasting or short courses such as those run by taste at the Restaurant Association and SPANZ. Never forget the reasons you love what you do and always be an advocate for the hospitality industry as a career choice.

THE THYMES J U N E 2 0 1 4

09

CAN YOU SPOT A BULLY

AT YOUR WORKPLACE?

Bullying can affect an employee’s wellbeing physically and mentally, resulting in rising stress levels, low work performance, low morale and high turnover. Employers need to be aware of unsuitable behaviour and create a safe working environment which prevents workplace bullying. In fact, employers who ignore workplace bullying risk breaching the Employment Relations Act and the Health and Safety in Employment Act (as well as other legislation) which prohibit acts of bullying, including discrimination and harassment.

W

orkplace bullying can be carried out through different communication channels, including email, text messaging, social media and indirect/direct conversation and actions. Workplace bullying may also take place outside of normal working hours, which can inadvertently affect employment relationships in the workplace.

How is workplace bullying defined and what can employers do about it? WorkSafe New Zealand and the Ministry of Business, Innovation and Employment (MBIE) have released best practice guidelines for preventing and responding to workplace bullying. The guideline addresses the issue of workplace bullying and how to deal with it. Some of the key elements outlined in the guideline are:

The definition of bullying Sometimes bullying can be easy to identify, for example, direct put downs and personal attacks. Other times it’s not so obvious, for example, undermining credibility or confidence. There are multiple definitions that are widely used, which can assist in defining bullying: Workplace bullying is repeated and unreasonable behaviour directed towards a worker or a group of workers.

Unreasonable behaviour means actions that a reasonable person in the same circumstances would see as unreasonable. The WorkSafe / MBIE guideline states that bullying does not include one-off instances which may be construed as rudeness, constructive feedback, work instructions, disciplinary measures and reasonable management. In addition to this, while a single act of unreasonable behaviour is not considered bullying, an array of single events can escalate to bullying.

Types of bullying The guideline covers off different types of bullies in the workplace, providing an understanding of bullies and

what to look out for. Institutional bullying is a fairly new concept and is when an organisation’s norms, culture or practice allows for unrealistic expectations or standards that don’t promote a concern for general well-being.

Things to look out for: O Individuals with no empathy or unable to interpret social situations correctly.

O Individuals that like to control situations to work in their favour – these individuals are more likely to be ambitious and do whatever it takes to achieve their goals.

O Individuals that take advantage of a situation within an organisation and use the opportunity to join a pack of bullies and gang-up on other colleague(s).

O Workplace conflict - this can be healthy but can escalate to bullying if not managed.

O Discrimination – refer to the Human Rights Act, there are 13 grounds of discrimination including marital status, religious beliefs, race, family status and sexual orientation.

O Harassment – this is a direct way of bullying including watching, loitering, following or acting in ways that causes the person to fear for their safety.

C O NTIN ED ON F O LL OWI NG PAG E

employment matters

THE THYMES J U N E 2 0 1 4

11

member benefits

F R OM P RE V IO US PA G E, C an you s po t a bu l ly at you r wo rk p l ac e ?

Managing bullying in the workplace The impact of workplace bullying is substantial and varied. The guideline encourages prevention and provides steps on how to identify bullies and deal with bullying in the early stages.

In the first instance, employers are encouraged to discuss any obvious suspicions or informal complaints to the person in question. Failing that, employees should make a formal complaint, where a formal approach can be explored.

The guideline is clear that employees and employers are equally responsible for taking a stance against bullying and affected employees don’t need to wait until things are serious to make a complaint or work towards a resolution.

It’s helpful for businesses to have a strategy in place and implement policies regarding workplace bullying so the process on resolution is clear and employees feel confident in raising concerns.

A vast amount of research has gone into workplace bullying and how it affects employees and employers alike.

The guideline has useful resources for business owners comprising flowcharts, policy examples, prevention charts and management templates. These tools are used to identify any current issues within your business and how to create a positive working environment.

If members are interested in reading the WorkSafe / MBIE guideline we can send you a copy and in addition the Restaurant Association also has a guideline for members outlining managing bullying and harassment in the workplace.

ABOUT THE AUTHOR For more information please contact Kirstin Lethbridge, the Restaurant Association’s employment advisor on 0800 737 827 or email kirstin@restaurantnz.co.nz

12

THE THYMES J U N E 2 0 1 4

employment matters

CAFÉ FINED OVER WAGE DEDUCTIONS An Auckland cafe owner has been ordered to pay more than $14,000 in penalties and wage arrears after forcing an employee to give back part of her wages each week for six months.

A

Ministry of Business, Innovation and Employment Labour Inspector took the café owner to the Employment Relations Authority after finding he had regularly required the employee to hand back $200 a week in cash from the wages debited to her bank account. Seventeen such payments were made, bringing the employee’s net income to well below the minimum wage.

The employer told the employee that his business wasn't profitable and that weekly cash payments were needed or her work visa could be revoked. However, the Ministry of Business, Innovation and Employment said that the café owner had breached minimum labour standards and taken advantage of a vulnerable employee.

This was a deliberate and calculated breach of employment laws and the MBIE said the case served as a clear warning to other employers.

The Employment Relations Authority ordered the café owner to pay $6120 in wage arrears and a $5000 penalty for breaching the Wages Protection Act 1983, of which $2000 was to be paid directly to the employee, rather than the Crown. An additional $3000 penalty was ordered for failure to comply with an improvement notice which was issued by the Labour Inspector.

While this case is clearly outlining unlawful practices, are there any situations when you can you make deductions from an employee’s wages?

The Wages Protection Act prohibits employers from deducting money from an employee's pay without the employee's written consent.

In the first instance, if you wish to deduct from an employee’s wage, make sure it is for a lawful and reasonable purpose. Such deductions can then be made if authorised by the employee in writing. As a first step, the Restaurant Association employment agreement includes a deductions clause which states: You consent, pursuant to the Wages Protection Act 1983, to the Employer deducting from your pay (including holiday pay) any overpayments, outstanding debts or moneys owed to the Employer, the value of any unreturned property, or, in the event that you fail to give the correct period of notice, a sum equivalent to the remuneration that would have been paid during the notice period.

The Association also recommends that for best practice you obtain the employee’s specific (signed) consent for the deduction and we have a consent deduction form members can use for this purpose. This refers to the clause in the employment agreement, specifies the amount that will be deducted, the reason for the deduction and date. need help? call us on 0800 737 827

employment matters

UNDERSTANDING YOUR

DISPUTE RESOLUTION OPTIONS Business issues or disputes come in many shapes and forms: a dispute with your employee, with your landlord, with your supplier. When you are busy running a business, a dispute can be a hindrance that can have an impact on your business, trade, reputation, connections, time, finances, as well as your personal life. Most businesses strive to avoid disputes, but if they do occur, what options do you have to resolve them?

A

nya Reardon from Hesketh Henry’s Litigation and Dispute Resolution Team provides a general overview of some dispute resolution avenues available.

IS THERE A CONTRACT OR AGREEMENT? The first step is to always check any written or verbal agreement or contract you have with the other party or parties to the dispute. Is there an employment agreement, a sale and purchase agreement, a lease agreement or a supply agreement? If there is no written documentation, what was said or agreed when the relationship commenced with regard to if an issue, concern or dispute arose?

Most written contracts or agreements contain a dispute resolution clause that details the process the parties must or should follow if a dispute arises. If a prescribed process is not followed, then you could be breaching your own agreement.

MEDIATION Mediation is a popular and usually efficient way of resolving a dispute. It is a confidential and voluntary process, where the parties use an independent specialist to assist them in solving a problem that has emerged between them.

Mediators are independent agents engaged by both parties to facilitate the process of negotiation. They assist the parties in discussing the issues in dispute and identifying and focusing on areas of common interest which in

turn could lead to potential resolution.

Since the nature of mediation is voluntary, the goal of mediation is for the parties to reach a solution by agreement. In other words a party cannot be forced to participate in mediation or to agree to an outcome that it does not feel comfortable with. If parties agree on a resolution, the outcome is usually recorded in a written agreement and it is up to the parties to make sure that the agreement is complied with.

ARBITRATION Arbitration is a confidential process in which an independent and impartial arbitrator makes a decision to settle a dispute after hearing the arguments of the parties.

The arbitrator's decision is called an ‘award’ and is normally final and binding on the parties. The award is recorded in a decision and is enforceable by the courts.

The parties to an arbitration pick their own decisionmaker or arbitrator. Commonly the arbitrator understands technical aspects relevant to the dispute or has specialised knowledge which relates to the issue in dispute.

COURT PROCEEDINGS Parties can also commence legal proceedings in court in an attempt to resolve a dispute. The Disputes Tribunal hears disputes up to a maximum jurisdiction of $15,000, or $20,000 by agreement. The Disputes Tribunal follows an informal court procedure and does not allow legal representation.

C ONT INU ED ON F OL L OWIN G PAGE

employment matters

THE THYMES J U N E 2 0 1 4

13

international update member

90-DAY TRIAL F ROM P RE VI OU S PAGE, Unde rs tand ing you r d i spute s reso lu tion option s

APPROVAL RATING HIGH FOR EMPLOYERS

The Ministry of Business, Innovation and Employment has released a research report evaluating the shortshort-term results of changes to the Employment Relations Act and the Holidays Act which shows broad support by employers of the changes .

Parties can also file proceedings in the District Court or High Court depending on the quantum sought to be recovered and/or the nature of the proceedings. As a rule of thumb, the District Court has jurisdiction to hear claims up to $200,000 and the High Court hears cases where the amount in issue is in excess of $200,000.

District Court and High Court proceedings follow strict court procedure and are usually quite expensive and time-consuming.

Usually, a hearing will be held with a judge and then a judgment will be issued determing the matter or dispute.

Deciding which dispute resolution avenue is best for you and your business can be difficult. The team at the Restaurant Association is your first point of contact for any queries of this nature and Hesketh Henry is always available if the issue escalates and further help is required.

ABOUT THE AUTHOR For more information please contact Anya Reardon, Solicitor at Hesketh Henry on 09 375 8722 or email anya.reardon@heskethhenry.co.nz

14

THE THYMES J U N E 2 0 1 4

T

he report found that in particular the 90-day trial period legislation, which was extended in 2011 to include all employers, has been meet with widespread acceptance and approval.

Trial periods are being widely used by both large and small employers, with 59 per cent of employers who have hired staff over the past 12 months saying that they have used the 90 day trial period provision.

Under this legislation about one third of employers had hired staff they would not have otherwise taken on.

Small businesses are more likely to hire disadvantaged job hunters since the 90-day trial period was introduced and it is this group of employers that has benefitted most from the legislation. Larger employers benefited less, mainly because they have more robust recruitment processes and greater resources to manage risk.

When asked why they had adopted trial periods for employees, 52 percent of employers said it was to check a worker's

ability to do a job before making a permanent appointment. Almost 25 percent said they wanted to check an employee was the right 'fit' with their workplace and about 20 percent did it to manage risk and avoid dismissal issues. In this regard, trial periods were regarded as a ‘safety net’ to lower the risk of costly employment problems if employers misjudged the capability of those they hire.

The research also found that 72 per cent of those employers who had used trial periods had not dismissed an employee during that time, while 27 per cent of employers had dismissed at least one worker during the trial period. Of those employers who terminated a worker during or at the end of a trial period, the most common reason given, at about 55 per cent, was for being unreliable or having a bad attitude.

The results of this report seem to indicate that the legislation is working as planned, however, unsurprisingly, Union groups have declared the 90-day trial period a flop and Labour have indicated that the legislation will change if they come into power. employment matters

international update member

FEATUREDPRODUCT FEATURED

JOB

DESCRIPTIONS

HANDBOOK

The Restaurant Association has developed a Model Job Descriptions handbook for members. This handbook provides a valuable resource for creating position descriptions to help businesses hire the most qualified applicants for their operation.

Job descriptions are intended to help an employer determine whether a person is qualified to perform a job. This handbook includes job descriptions for 24 positions.

This handbook provides generic position descriptions, which can be customised to reflect the specific tasks and responsibilities of your employees. We have identified the attributes, experience and competencies associated with the various positions.

ORDER NOW… The Restaurant Association’s Model Job Descriptions handbook is available for just $12.27 (incl of GST and P&P) - order online @ www.restaurantnz.co.nz or call 0800 737 827.

Help is never far away!

A reminder that we have a HELP DESK, capably managed in-house by CEO, Marisa Bidois, and Employment Advisor, Kirstin Lethbridge, which is contactable Monday to Friday 8.00am6.00pm on 0800 737 827and outside these hours on 027-559 7777.

employment matters

WORKING WITH

WORK & INCOME The Restaurant Association’s Southern Lakes branch recently held a very successful meeting which brought together local operators and representatives of Work and Income and Immigration New Zealand. While members sometimes vent frustrations about working with these organisations we do want to reiterate that they are committed to working with the industry and are always seeking feedback and opinions on how they can do this better.

W

ork and Income representatives have said they would like to become more involved in our industry’s workforce planning and assist you wherever possible.

Many of our other regions will also be holding branch meetings over the coming months, with representatives from Work and Income and Immigration NZ present, which will give you an opportunity to directly provide feedback and outline the industry's needs, as well as learning better how we can utilise their services.

For those operators who are unable to attend one of these meetings, here is an outline of how Work and Income might be able to help your business.

You probably know that Work and Income offer a free recruitment service, and they will work to match their jobseekers to the right jobs, with the right support. What many employers don’t know is that Work and Income can offer client support packages tailored to meet the individual jobseeker’s needs, so that you get the staff you need. They have moved away from a one-size fits all approach to addressing skills gaps, to looking at what is best for the individual and for your business.

Work and Income have some wage subsidies available for employers who take on individuals currently on benefit as an employee. They may be able to help with their training costs to get them upskilled to

the level you require. Your business may qualify for a wage subsidy if the person you are employing meets eligibility criteria, you are paying market wages for the job, you haven’t dismissed anyone else to employ the person and the position is ongoing and continues after the subsidy has finished.

You can find out more about Flexi Wage subsidies at www.workandincome.govt.nz.

As an employer Work and Income can provide you with access to a nationwide job matching service to identify local jobseekers who might be suitable for your business, as well as those who might be willing to move to your region. They may also be able to assist jobseekers with costs associated with moving to a new location for employment.

As mentioned, Work and Income are also looking forward to further developing the relationship with the Restaurant Association to provide a recruitment pool of trained jobseekers for our industry in the future. We are planning to develop targeted training for suitable job seekers as a first step towards working in hospitality. This training will be driven by what the industry wants and needs.

For those who attended the Queenstown meeting and would like to talk to a local WINZ representative, Judith McLellan, Queenstown Service Centre Manager can be contacted at judith.mclellan003@msd.govt.nz or phone 029 274 6382.

THE THYMES J U N E 2 0 1 4

15

employment matters

EMPLOYMENT RELATIONS

AMENDMENTS ON HOLD

Employment law changes are almost certain to be put on hold because the government has lost John Banks' vote in parliament.

M

r Banks has resigned from Parliament after being found guilty of knowingly filing a false donations return in his failed bid for the Auckland mayoralty in 2010.

National had a one vote majority for the Employment Relations Amendment Bill, because all parties except National and ACT oppose the legislation, and can't get it through without Mr Banks. Prime Minister John Key says ministers will test whether there's a chance of any other party changing its mind but he doesn't think that's likely.

Instead National is likely to make the employment law change part of its election campaign, and park it until after the election. They’ll reintroduce it to the house if elected back into power.

The bill proposes to amend the Employment Relations Act in the areas of the duty of good faith, removing the requirement to conclude collective bargaining; extending

employees’ right to request flexible working arrangements, amending Part 6A of the Act, which relates to continuity of employment if an employee’s work is affected by restructuring, rest and meal break provisions, strikes and lockouts, and the setting of timeframes for the Authority to release determinations.

Meanwhile, however, the Government has released a discussion document on how it can best enforce minimum employment standards, in an effort to stamp out employers who deliberately breach employment laws.

The discussion document includes ways to ensure sanctions are a tough enough deterrent to breaching the law, and ways that labour inspectors have a greater chance of identifying unscrupulous employers. The Restaurant Association will be preparing a submission and members are invited to contact us if you would like input into the submission.

C ONT INU ED ON F OL L OWIN G PAGE

18

THE THYMES J U N E 2 0 1 4

managing your business

November 2011

14

WHAT BUYERS NEED TO OWN A RESTAURANT Cafes and Restaurants are glamorous businesses, featured in TV shows and films, and reviewed in the papers. New outlets open regularly. Brunch, lunch and dining out are part of many celebrations. People have to eat and an everever-increasing percentage of meals are enjoyed away from homes. BY CLYTH MACLEOD

C

afes and restaurants are perceived as simple businesses to own and run. Cash businesses with little stock required. Yes, they are simple – but they are not easy! Some of the essential ingredients for success are: money, money motivation, motivation management and GRIT!

1

3

MONEY

Owners need to understand cash flow and have some funds in reserve so they can cope with the unexpected (e.g. fridge break-down, loss of key staff member) and the banks are generally bloodyminded about lending to small businesses unless there is residential property as extra collateral.

2

excited about the industry, smile through the ups and downs, and lead from the front with staff.

MOTIVATION You are the business. It is important that you remain

employment matters

4

MANAGEMENT Your profits are more important than your sales.

Know your costs, benchmark your margins, take advantage of the Restaurant Association’s excellent training courses, and ensure you have first-class financial systems and advisors.

GRIT Commit to a career, persevere, hard work won’t guarantee success but it won’t prevent it.

Cafes and restaurants can be exciting businesses. We see many owners making impressive profits…and tax-free windfalls when they sell.

THE THYMES M A Y 2 0 1 4

15

managing your business

November 2011

14

MAKING SURE YOU’RE

ALLERGY ALERT

FoodFood-allergic people rely on the food industry to provide accurate and easily accessible information about what is in their food. There is no cure for food allergy so they need to avoid the food allergen completely. BY SABRA KELLIS

E

very time they eat – whether it is a pre-packaged product or a meal at a restaurant – they are putting their trust in those who have prepared the food that allergen management policies are in place and that the information supplied about ingredients is accurate.

Food manufacturers and the foodservice industry must ensure that they know the source and content of ingredients; that storage, handling, preparation and serving or packaging of food has included allergen controls.

TIPS FOR RESTAURANTS AND CAFES

O O

O

O

TAKE ALLERGIES SERIOUSLY SERIOUSLY – even tiny traces of the food can cause a severe allergic reaction.

BE SPECIFIC, SPECIFIC if a dish contains an allergen – reflect this on the menu, e.g. chicken stir fry = chicken and cashew stir fry.

CONSIDER SIGNAGE in the kitchen or staff area, or a note on menus asking food-allergic guests to inform the manager of their allergies.

TRAINING – incorporate food allergy awareness training into your staff training manuals.

FRONT OF HOUSE

O O O

O

O

18

LISTEN carefully to your customer – write down the foods he/she is allergic to.

INFORM KITCHEN – make sure that you clearly outline what your customer is allergic to.

DO NOT GUESS! Provide accurate ingredient information to your guest – if you are not sure whether a food contains the allergenic food, or ingredient information is not available, do not guess.

Say you are not sure and refer the question to the kitchen.

RECOGNISE SYMPTOMS OF AN ALLERGIC REACTION: REACTION Which may include hives; rashes; swelling of face, lips, eyes, tongue; difficulty breathing, cough, wheezing, hoarseness; vomiting; collapsing.

IF SOMEONE HAS A REACTION REACTION: CTION Call 111 and state your customer may have anaphylaxis (anna-fill-axis).

THE THYMES J U N E 2 0 1 4

Stay with the customer until help arrives.

KITCHEN

O O O

O

O

O O O

COMMUNICATE: COMMUNICATE Sometimes it’s best if the chef talks directly to the customer about menu alternatives.

INGREDIENT LIST: LIST Ensure you have complete ingredient information from your suppliers.

DON’T CROSS CONTAMINATE CONTAMINATE: ATE Ensure raw ingredients are stored carefully to prevent cross contamination. Do not share serving utensils.

CHECK LABELS of all ingredients in a dish. Know common terms for allergens, such as ‘whey’ or ‘casein’ for milk, ‘albumin’ for egg.

CLEAN: CLEAN All equipment and utensils should be cleaned with hot, soapy water before being used to prepare a dish for a food-allergic diner. Be sure to keep the clean equipment separate from equipment being used for other orders.

THINK before adding nuts and seed oils, dressings, sauces and garnishes.

AVOID cooking with fats or oils that have been used to cook other foods.

KEEP the safe meal separate to other dishes before it is served to the customer.

Information sourced from www.allergy.org.nz. For related information please see the Food Allergen Portal: www.foodstandards.gov.au, key word search Food Allergen Portal. need help? call us on 0800 737 827

managing your business

November 2011

14

IT’S FINALLY HERE

ARE YOU READY FOR THE NEW FOOD ACT? The current Food Act is more than 30 years old and is an outdated piece of legislation.

Food and the way it’s sold, eaten, produced and its availability has changed considerably since 1981 and a new Food Act has been developed to improve on the current legislation. BY KIRSTIN LETHBRIDGE

W

hile it has been years in the pipeline, the Food Bill has recently been passed by Parliament and will become the Food Act 2014. The new Act provides for a flexible, risk-based food safety system that intends to meet the needs of consumers as well as the diversity of businesses that deal with food.

The new Act aims to improve food safety in three ways: O knowledge and food handling practices, O monitoring and data collection, and O enforcement.

The current Food Hygiene regulations do not cover food safety practices, where environmental health officers only inspect business premises.

The new Act will be rolled out over the next 21 months, although some provisions will come into force immediately. These are the powers that are conferred on the Director-General and that would typically be used to manage a food safety response situation. The key powers are: s. 282 – direction to complete and supply a declaration s. 283 – direction to impose movement or related controls s. 284 – direction to recall food or a food-related accessory s. 286 – direction to publish a statement s. 289 – power to publish privileged statements s. 292 – power to require production of information The Ministry of Primary Industries will develop regulations, resources and guidance over the next year and a half.

People will be given the opportunity to have their say regarding the new food safety system, which will most likely take place at the end of this year or early 2015.

The new Act will be fully enforceable by 1 March 2016 at the latest and it will replace the Food Act 1981. At this stage, food businesses will transition into the new rules

business matters

over a three year period and at the end of that time, the Food Hygiene Regulations 1974 will be revoked.

Food businesses that are higher risk from a food safety point of view will operate under more stringent food safety requirements and checks than lower risk food businesses. The new law recognises that each business is different and it gives food businesses the tools they need to manage food safety in a way that’s most effective for them.

Higher-risk food businesses are businesses that prepare and sell meals or sell raw meat and will operate under a written food control plan (FCP). A FCP identifies food safety risks, for example, food allergies and ways to manage those risks. Businesses that produce or sell medium risk foods, for example non-alcoholic beverages, will come under one of the three tiered national C ONTI NUED ON F OL LO WI NG P AGE programmes.

THE THYMES J U N E 2 0 1 4

19

member benefits F ROM P RE VI OU S PAGE, Are you re ady f or the new Food Ac t?

The national programmes are based on the level of food safety risk and includes keeping minimal records, periodic checks and registering business details.

They won’t require a written plan, but the business will have to make sure they have systems in place that a food business needs to produce safe food and are in line with the regulations.

Business operators will be able to influence their own compliance costs.

For example, businesses that are performing well will be rewarded with less frequent checks, while businesses not managing food safety well will receive extra attention from enforcement officers.

Kiwi traditions like fundraising sausage sizzles or home baking at school fairs are not regulated under the new Act, unlike the old Act, other than the requirement to ensure food is safe and suitable.

The Restaurant Association has a reputable relationship with the Ministry of Primary Industries and will keep its members up to date in relation to how the Act is progressing and what our members need to do to keep in line with the requirements. We will also be running a number of Food Act updates in the coming months around the country and encourage members to come along to ensure you are up to speed with the changes the new Act will implement.

employment matters

MANAGING THE RISKS

OF HEPATITIS C The Restaurant Association help desk recently received a call from a member who had just found out that one of his employees has been diagnosed with hepatitis C. Our member was seeking some guidance on how to manage the risks associated with hepatitis C in a foodservice environment.

H

epatitis C is a blood-bourne illness, so the main concern for the hospitality industry, where can happen, is about protecting co-workers if an injury does occur. However, given that blood-to-blood contact is required for transmission in virtually all cases of hepatitis C infection, transmission in a foodservice workplace environment is extremely unlikely.

There is guidance for foodservice businesses on managing hepatitis C in the Ministry of Primary Industries food control plan template for food service and catering (available free from their website). The plan has a “blood-borne infections” section; look under “exclusion of infected persons”.

As the food control plan states, the main precaution to take is to ensure blood spills are dealt with in a safe and sanitary manner. This should be standard practice, regardless of whether the affected worker is known to have a blood-borne virus

infection; there will be a proportion of workers who will have hepatitis B or C virus (or HIV, although much less commonly) in their blood and be completely oblivious to the fact.

In essence, blood-borne infections do not present a food safety risk in food service, and there are no regulatory requirements for excluding persons with blood-borne viral infections from food contact in a food service environment.

In addition to this and to make the process easier for businesses to know where they fit the Ministry of Primary Industries is also developing a webbased tool where business owners can get tailored information about how the new Act will affect them.

20

THE THYMES J U N E 2 0 1 4

business matters

EVENTS PROGRAMME There is a lot going on over the coming months, from hospitality awards, to waiters races and the build up to our annual NZ Culinary Fare. Have a look at some of the events and awards coming up...

COME DISCOVER THE EVENT WHICH IS

THE HUB OF HOSPITALITY

2014 NZ CULINARY FARE | 1717-19 AUGUST, 2014

| IT’S TIME TO ENTER | The New Zealand Culinary Fare is the biggest culinary event of its kind in the Southern Hemisphere, offering a chance for students and industry professionals to test their skills, compete for national titles and be judged by some of the best in the business.

Please ensure that your staff are all aware of the competition and get behind them if they show an interest in competing. Not only will this be a powerful learning experience for them, there are also some amazing prizes up for grabs.

Copies of the NZ Culinary Fare competition schedule are available from the Restaurant Association or can be downloaded from the Association’s website (www.restaurantnz.co.nz – check under the Culinary Fare event tab). Get in quick as classes are filling fast! | WE’RE MOVING HOUSE | For the first time in 22 years the Restaurant Association’s NZ Culinary Fare is moving house to the 'Vodafone Events Centre. The venue is an excellent fit for the NZ Culinary Fare event and is just 15 minutes from the central city. The move to this new venue allows us to explore changes to the event and add on our exciting Business Hub. New sponsors to the event, Silver Chef, are also putting together a food alley for competitors and Hancocks will be running a bar in the afternoons.

| BE PART OF THE HUB | The Business Hub is a select opportunity for suppliers to showcase their brands and products to NZ Culinary Fare competitors, their supporters and the public. The 8000+ visitor list is made up of competitors, their teams and kitchens, restaurant and business owners, suppliers, sponsors and members of the public. This enormous array of both industry and consumer offers an incredible opportunity to showcase your brand to an engaged and excited crowd. Member rates to exhibit start at $1500 but there are limited spaces available, so if you’d like to have a presence in ‘The Hub’, email emily@restaurantnz.co.nz today. | LIKE TO GET INVOLVED? | We are calling for volunteers to assist at this event as marshals, assessors, judges and general helpers are required over the three days. We will also have guides explaining the various features of the Culinary Fare to secondary school hospitality students for 30 minute tours. If you’d like volunteer in any capacity contact Salon Director Pip Duncan (email salondirector@restaurantnz.co.nz) or download a form from the Restaurant Association’s website Culinary Fare section (www.restaurantnz.co.nz).

ppl

ies

P R E M IE R SP ON S OR S :

su

SOUTHERN HOS

nd

P R OU D LY OR GAN IS E D B Y

| NEED SOMEWHERE TO STAY? | We have secured reduced rates for competitors and visitors to the Fare at local hotels and budget accommodation providers: O Jet Park Hotel, Auckland Airport (www.jetpark.co.nz) have rooms available from $129. Quote RESTAKL to secure your special rate.

O Ibis Budget, Auckland Airport (www.ibis.co.nz) have rates from $79. Quote “Restaurant Association”.

O Or try: Auckland Kiwi Motel (www.aucklandkiwimotel.co.nz), Airport Manor Inn (www.airportmanorinn.co.nz) and Airport Harbour (www.airportharbourview.co.nz).

P I TA L I T Y

ta

T

he Restaurant Association and our generous sponsors are proud to bring you the NZ Culinary Fare. Exciting things are underway as planning for this year’s event progresses.

LTD

For all your h

osp

ity ital

eq

uip

m

en

employment matters

NEW AWARD TO CELEBRATE

COMMUNITY INVOLVEMENT

In 2014 the Restaurant Association, together with founding sponsor American Express, are launching a new annual award which will recognise a Restaurant Association member who is involved in doing outstanding things in community service.

T

he Restaurant Neighbour Award will honour those ‘paying it forward’ in their communities; those who are actively involved in projects or activities that are making a real difference to their neighbourhood. Each year, one hospitality business will be awarded the Restaurant Neighbour Award and will receive $3,000 to support a charity or community project they are involved in.

Hospitality businesses demonstrate an unwavering commitment to their communities in good times and bad.

Perhaps no other industry has deeper community roots.

People turn to our businesses each day for sustenance, support and socialization – and restaurants and cafes, and other hospitality businesses, give back to their communities, improving the quality of life for those they serve.

This award promotes hospitality business’ roles as cornerstones of their communities, and it highlights their efforts. We want to celebrate the great things our members are doing!

To nominate a ‘good neighbour’, either highlighting your own business’ community projects or another business, email the Restaurant Association today for more information. Nominations close 1st August.

$10,000 IN PRIZES UP FOR GRABS IN WAITERS’ RACE W

e are inviting you to get together your wait staff to go head to head with other establishments from around the country, armed with a waiter’s tray, a full glass and a bottle of wine...for the New Zealand’s Best Dining Guide Waiters’ Race. Races will be held for Auckland/Northland (2.30 pm on 19th August at the NZ Culinary Fare), Wellington, Christchurch, Queenstown and the finals will be held in Auckland.

As an amazing incentive for businesses to gather their team together to enter, NZ's Best Dining Guide has need help? call us on 0800 737 827

offered up to $10,000 in prizes for the winning establishment in each region.

ENTER NOW! For more information and an application form contact the email info@restaurantnz.co.nz

THE THYMES J U N E 2 0 1 4

23

June-August JUNE

06

20

23

- 29, Winter F.A.W.C., Hawke’s Bay

- 29, American Express Queenstown Winter Festival

-26 2014 Kiwi & Aussie Winemakers Tour, Auckland, Christchurch, Queenstown and Wellington

www.fawc.co.nz

www.winterfestival.co.nz

www.negotiantsnz.com

26

28

29

30

-27 Waikato Culinary Fare @ Wintec, Hamilton

Auckland Regional Culinary Fare @ AUT

Rotorua Hospitality Awards, Rotorua Convention Centre, Rotorua

Restaurant Association national webinar, webinar Managing Your Online Profile, presented by the MenuMania team

www.waikatofare.co.nz

www.restaurantnz.co.nz

www.rotoruaawards.co.nz

www.restaurantnz.co.nz

01

01

01

02

Restaurant Association Auckland Branch Visiting Hour and Food Act updates presented by Ministry for Primary Industries @ taste, Mt Eden

-31, Monteiths Wild Food Challenge “live challenge” period. (winner announced 16 September)

Bidvest Food Show, Queenstown 02—Invercargill 03—Dunedin

Restaurant Association national webinar, Food Act update, presented by Ministry for Primary Industries

www.restaurantnz.co.nz

www.monteiths.co.nz

www.bidvestfoodshows.co.nz

www.restaurantnz.co.nz

JULY

02

04

08

08

Restaurant Association Duck Masterclass, presented by Paul Jobin, Hayden Mac Millan and Luca Villari @ taste, 45 Normanby Road, Mt Eden

End of Term two, schools

Restaurant Association Manawatu Branch update, with presenters from WINZ and Immigration New Zealand, Palmerston North

Restaurant Association national webinar, Understanding and Measuring The Numbers THAT COUNT, presented by James O’Connell

www.restaurantnz.co.nz

www.restaurantnz.co.nz

www.restaurantnz.co.nz

11

12

14

Restaurant Association Dunedin Branch update and AGM

-18 Dunedin Cadbury Chocolate Carnival

Bastille Day

www.restaurantnz.co.nz

www.chocolatecarnival.co.nz

15 Restaurant Association professional development workshop, Kitchen Operations @ taste, 45 Normanby Road, Mt Eden www.restaurantnz.co.nz

16

17

21

22

24

Restaurant Association Bay of Plenty Branch update, with presenters from WINZ and Immigration New Zealand, Tauranga

- 21 September New Zealand International Film Festival, venues around the country

Start of Term three, schools

Restaurant Association professional development product review, Making the Most of Membership @ taste, 45 Normanby Road, Mt Eden

Restaurant Association Marlborough Branch update, with presenters from WINZ and Immigration New Zealand, Blenheim

www.restaurantnz.co.nz

www.nzff.co.nz

www.restaurantnz.co.nz

www.restaurantnz.co.nz

25

29

31

Restaurant Association Nelson Branch update, with presenters from WINZ and Immigration New Zealand

Restaurant Association Wellington Branch update, with presenters from WINZ and Immigration New Zealand

-3 August The Food Show, Auckland

www.restaurantnz.co.nz

www.restaurantnz.co.nz

www.thefoodshow.co.nz

24

THE THYMES J U N E 2 0 1 4

15 AUGUST

-31 Visa Wellington on a Plate

www.wellingtononaplate.co.nz

events—national & in ternational

SALE & SUPPLY

OF ALCOHOL

Now that the Sale and Supply of Alcohol Act has come fully into force, we update on some of the key issues arising from it’s implementation. In this issue we look at general managers certificates...

employment matters

MANAGERS CERTIFICATE

PREPARING FOR THE INTERVEW

As most of us will know in order to apply for a general managers certificate, you will first need to sit a Licence Controller Qualification (LCQ) which is made up of two unit standards that demonstrate knowledge of the Act and implications that can occur when managing a licensed premise. It also outlines host responsibility requirements as a manager of the licensed premises. Once someone has achieved their LCQ, however, preparing for the next stage— stage—the interview with the council— council—can be nerve wracking for some. Here’s a guide to those next steps in the process...

O

nce you have achieved the unit standards, you'll be issued with your LCQ at which point you can then apply for the general manager's certificate at your local council. With the application form, you will need to provide the relevant supporting documentation including photo ID, a copy of your LCQ and a letter from the business. Bear in mind that any employee’s applying will need at least 6 months experience in the industry.

The Council’s alcohol licensing team will then process the application and the applicant will be contacted to arrange a time to attend an interview /test. In terms of preparing for the interview, the questions will be based on what was studied in the LCQ course. Around ten questions will be asked and an idea of these is outlined below:

1 2

What is the object of the Act? This should be fresh in your mind after completing the LCQ test!

6

Who are prohibited people and who can be fined for serving them? T I P : It is illegal to sell alcohol to minors and intoxicated people. Any staff who sell to these people can be fined, along with the duty manager.

7

What type of licence does your premises have and what does this mean? T I P : They will want to be sure you have an understanding of the type of licence your establishment holds, it’s designation and what restrictions that apply?

What is your host responsibility policy and what is the reason for having one? T I P : Host responsibility is about providing a safe drinking environment to customers. A policy outlines what the business’ obligations are and how they intend on promoting the safe consumption of alcohol.

3

8

Where must the licence be displayed in the premises?

It needs to be visible to the public—displayed at the main entrance to the premises.

TIP:

4

When you are the Duty Manager what sign must be displayed and where must it be? be T I P : Signage must clearly outline you as the manager on duty, and your full name must be visibly displayed to the public.

5

If you had to refuse service to someone, how would you handle the situation? T I P : How do you intend to deal with intoxicated people? Are you and your staff trained on spotting intoxicated customers? The intoxication prevention tool document prepared by the Health Protection Agency outlines some tips on how to deal with intoxication.

26

THE THYMES J U N E 2 0 1 4

Is it an offence to serve a jug of bourbon and cola?

Explain why. T I P : Look at the Sale and Supply of Alcohol Act, it is an offence to sell spirits to a person in a vessel exceeding 500ml.

9

Under what circumstances can the Police close a licensed premises? T I P : Check the Act, some circumstances include a riot, fighting/serious disorderly behaviour, threat to public safety, conduct within the premises is a substantial nuisance, or if there are reasonable grounds for believing offences have been committed on the premises that carry a maximum penalty of 5 years or more.

The pass mark is 100% as managers are expected to know and enforce the Act. Failure to pass the test will result in the applicant having to re-sit the test. sale & supply of alcohol

sale & supply of alcohol

THE THYMES M A Y 2 0 1 4

27

UPCOMING MEETING 1 S T J u l y , Au c kl a n d

UPCOMING MEETING WITH WINZ & IMMIGRATION NZ 1 6 T H Ju l y , T a u r a ng a

UPCOMING AWARDS 2 9 T H Ju ne , Ro t o r u a

UPCOMING MEETING ON THE NEW FOOD ACT A u g u st , N a p i e r

UPCOMING MEETING WITH WINZ & IMMIGRATION NZ 8 T H J u l y , Pa l m e r s t on N o r th

REGIONAL UPDATES UPCOMING MEETING WITH WINZ & IMMIGRATION NZ 2 5 T H Ju l y , N e l s o n

UPCOMING MEETING WITH WINZ & IMMIGRATION NZ 2 9 T H Ju l y . W e l l i ng t o n

UPCOMING MEETING WITH WINZ & IMMIGRATION NZ 2 4 T H Ju l y , B l e nh e i m

UPCOMING MEETING ON THE NEW FOOD ACT A u g u st , Q u e e n s t o wn

UPCOMING MEETING ON NAVIGATING THE REBUILD A u g u st , C h r i st c hu r c h

UPCOMING AGM 1 1 T H Ju l y , Du ne d i n

new members

November 2011

19

we would like to welcome the following new members of the restaurant association who have recently joined us:

congratulations... you have joined the only organisation that exclusively assists you to safeguard the viability of your café or restaurant. We will help guide you through the regulatory minefield that exists in today’s business environment. You have joined 1700 of New Zealand’s most dynamic and profitable hospitality businesses.

Alpino cucina e vino, Cambridge Atlas Beer Café, Queenstown Bananaa Leaf, Hamilton Bette's Bar & Eatery, Auckland Black Pepper Indian Restaurant, Auckland Blonde, Whitianga Blue Bay Restaurant and Bar, Auckland Bluekanu, Queenstown Cafe Upland, Auckland Columbus Coffee Mega Café, Whangarei Columbus Coffee Newtown, Wellington Columbus Coffee on St Aubyn Street, New Plymouth Craft Kitchen, Auckland Duo Dining, Christchurch Esplanade Bar and Grill, Auckland Farellis Trattoria, Queenstown Golden Silk Thai Corner, Auckland Government House, Auckland GPK Takapuna, Auckland Greenwood Beijing, Auckland Havana Bar and Restaurant, Wellington Hello India Restaurant, Cambridge Hog Heaven Louisiana Smokehouse, Auckland House on Hood, Auckland il Capo, Palmerston North Indian Aroma, Whangarei Indian Pearl, Christchurch Ivy & Lola's Kitchen and Bar, Queenstown Jones The Grocer – Newmarket, Auckland Kaffeine, Auckland Kapiti Cantina, Paekakariki Karaka Café, Wellington Katsubi - St Lukes, Auckland Kreem Cafe Mt Wellington, Auckland Lee Café, Auckland Little India Restaurant, Hamilton Little Wolf Catering, Auckland Lone Star Albany, Auckland Maginnitys Restaurant & Bar (Wellesly Hotel), Wellington Malaysia Delights, Christchurch Mums Kitchen, Wellington Nandos Newmarket, Auckland New Zealand Bar Academy, Auckland Outboards Restaurant at Marsden Tavern, Whangarei Peppers Beachfront Bar and Café, Gisborne Petit Bocal, Auckland Petite Wine Dine, Timaru Pita Pit Kumeu, Auckland

30

THE THYMES J U N E 2 0 1 4

Pita Pit Onehunga, Auckland Pizzeria Napoli, Wellington Ra Cafe & Bar, Dunedin Raviz Indian Cuisine Hobson Street, Auckland Raviz Indian Cuisine Takapuna, Auckland Raviz Indian Cuisine Te Irrirangi Drive, Auckland Recrukit.com, Auckland Remuera Local, Auckland ResDiary, Christchurch Rock Ferry Wines Cellar Door & Café, Blenheim Rodeo Rodeo, Auckland Roma Restaurant, Palmerston North Rhythm Café, Auckland Santiago Express, Auckland Shahi Dawat Indian Cuisine Henderson, Auckland Shahi Dawat Indian Restaurant Te Atatu, Auckland Shokuzen Japanese Restaurant, Auckland Sierra Cafe Lincoln Road, Auckland Taipa Beach Resort, Northland Tanoshimu, Auckland Tasty Indian, Wanganui Thai Delight, Taupo The Boardwalk Beach Bar and Seafood House, Napier The Cider Shed Café, Auckland The Coffee Club Customs Street, Auckland The Coffee Club, Hastings The Coffee Club Parnell, Auckland The Coffee Club Riccarton, Christchurch The Duke of Gloucester, Napier The Falls Retreat, Waihi The Honeypot Café, Christchurch The Hop Garden, Wellington The Mooring Restaurant, Porirua The Night Owl Restaurant and Bar, Piopio The Parnell, Auckland The Pizza Library, Mount Maunganui The Plateau, West Coast The Stables Bakery and Café, Christchurch The Station Bar and Bistro, Napier The Thirsty Frog, Auckland The Tin Hut, Tauherenikau The Yard Bar and Bistro, Blenheim Up N Running, Auckland Veni Vidi Vici, Wellington Wonderful Restaurant, Auckland Wood Fire Kitchen, Auckland Woodfire Pizza MFW, Wellington

www.d inefind.co.nz ~ the Assoc iat ion’s online directory

REGIONAL ROUNDUP… ROTORUA

kia ora from

rotorua

H

ow is everyone? I would like to say congratulations to Christchurch for getting their hospitality awards going again. Well done!

It is rather full on for me at the moment with my students completing assessments and organising the Rotorua Hospitality Awards.

Abracadabra has changed hands.

As long as the coffee, food and service is still great that is all that matters.

ROTORUA HOSPITALITY AWARDS MEDIA LAUNCH

After the finalist announcement we had two weeks of enthusiastic voting, with the industry really getting behind the event again this year. Finalists also took part in a live judging component of the awards on 7th June.

This year we have also added a People’s Choice Award, to the hospitality awards, opening the voting up to the Rotorua public. A record 1500 nominations were received.

The winners will be announced at the awards evening held at the Rotorua Convention Centre on Sunday, 29 June.

More details and ticket information can be found at www.rotoruaawards.co.nz.

The 2014 Rotorua Hospitality Awards finalists are: PEOPLE’S CHOICE

Indian Star Tandoori Restaurant Be Rude Not To Cafe Mala Waqanimarvu, Cobb and Co MORE FM OUTSTANDING BAR

ROTORUA HOSPITALITY AWARDS At the end of May a media launch announcing the finalists of the hospitality awards was held in the Volcanic Hills Winery at Skyline. We featured on Rotorua TV and in The Daily Post. Vanessa did a slick power point presentation and Tamati Coffey did a great job as MC for the night.

I would like to thank our sponsors for their contribution to the media launch evening: Skyline Rotorua, Volcanic Hills Winery, Crouchers Craft Beer, Simply Squeezed, plus four of my hospitality management students for their service on the night. regional update

Brew Craft Beer Pub Pig & Whistle The Lava Bar

BIDVEST OUTSTANDING CAFÉ

Capers Epicurean Lime Caffeteria Third Place Café SKYLINE OUTSTANDING CATERER

Blue Baths Eurest The Catering Company UNILEVER FOOD SOLUTIONS SOLUTIONS EMERGING CHEF

Digraj Baghela, Wai Ora Lakeside Spa Resort Kamal Shresdha, Sudima Hotel Sam O’Connor, Regent of Rotorua MENUMATE OUTSTANDING CHEF

Khushi Ram, Indian Star Tandoori Restaurant Mark Solon, Urbano Bistro Craig Martin, Peppers on the Point INGHAMS OUTSTANDING HOTEL RESTAURANT RESTAURANT

Atlas Restaurant, Novotel Chapman’s Restaurant, Holiday Inn Regent of Rotorua SERVICE IQ OUTSTANDING OUTSTANDING MAORI CULTURAL DINING EXPERIENCE

Mitai Maori Village Tamaki Maori Village Te Puia, Te Po

THE BLUE BATHS OUTSTANDING OUTSTANDING BARISTA

Christina Aldworth, Fat Dog Cafe & Bar Cherrise Karaitiana, Abracadabra Cafe Simon Kerr, Zippy Central Bar & Cafe

TOHU WINES OUTSTANDING OUTSTANDING SUPPLIER

Fenton Quality Produce Gilmours Bidvest

BEAM GLOBAL OUTSTANDING OUTSTANDING BARTENDER

Mel Rolfe, Brew Craft Beer Pub Mala Waqanimaravu, Cobb and Co Scott Toner, Scotty’s Bar WAIARIKI INSTITUTE OF OF TECHNOLOGY OUTSTANDING WAITER

Jasdeep Singh, Indian Star Tandoori Restaurant Marty Kroese, Fat Dog Cafe & Bar Danny Stoneham, Ambrosia Restaurant & Bar

ONEMUSIC OUTSTANDING RESTAURANT

Cobb and Co Leonardo’s Pure Italian Urbano Bistro ROTORUA DAILY POST OUTSTANDING OUTSTANDING TAKEAWAY

Oppies Fish & Chips Springfield Takeaway Devon Seafoods THE THYMES J U N E 2 0 1 4

31

REGIONAL ROUNDUP… …

TARANAKI

September 2011

tales from

taranaki

A

crispy little snap has hit Taranaki finally, bringing the temperatures down overnight but with some lovely sunny days lately (and actually some hideously windy and wet ones too but I’m not focussing on them).

As I write this, an excellent sunny Queen’s Birthday weekend has recently passed, which – along with hosting a rugby game between the Chiefs and the Waratahs - meant lots of people in town wanting to be fed. It…was... great…! As good as Mothers Day (which is very good for restaurants, if not for the rugby watching crowd). A pity the Chiefs lost, but even that’s all good for bars – many like to drown their sorrows.

Mexico is now up and running strongly. The transformation from L’Escargot to Mexico has been dramatic – and colourful. The ambience is terrific and seems to be drawing in quite a crowd. The night we went was also the night Dame Kiri Te Kanawa was singing

HOLY GUACAMOLE

in town, so there was a real mix of clientele as people ate out early before the show. Not sure if the ‘grey-hairs’ are their regular market but I saw 2 (everybody else’s hair is dyed of course so I couldn’t count them).

Café Turquoise has taken over the premises that were formerly filled by the Garlic Press. It’s now a very colourful Turkish café and the day we went, there weren’t many customers but the food was quite delicious! I’m sure they’ll have a following if they continue as they’ve begun – and if they attract people to come and try. They’re in a good spot.

The little caravan, Holy Guacamole, which has been gracing Oakura’s beach front over the summer, has battened down for the winter and can now be found by the petrol station on the main road on Friday – Sunday nights. They do a great job and we live just around the corner.

Caffé Blues now has new owners who, while not experienced in the industry, are very experienced in drinking coffee! Don and Sue Paratene, along with chef Jeremy Webling, are very excited about this new step for them. So to all the cafes that Don used to frequent and who are now missing him – you know where to find him.

Ken and Sophie at Sushi Ninja are expanding into the shop next door which should give them a really good street presence. Excellent move if you ask me, cos at the moment you can’t see all the people in there enjoying themselves – they’re all hiding down the back! They hope to have the alterations finished early June.

32

23

THE THYMES J U N E 2 0 1 4

We took one of our chefs up to Auckland for one of the Association’s masterclasses last month and enjoyed the experience, which reinforced our delight in our industry. It was fun as well as delicious, with some good ideas offered to the semi-casual market. We would have brought more chefs, but I couldn’t prise them away from a family celebration on the same night. We actually closed for that night (a Wednesday) and flew chef back to work the rest of the week while we had a wee break from the stresses of ownership! We have a couple of new chefs who’ve started recently, and once they’re established with us, we look forward to giving them the reward of a trip to some of the other masterclasses coming up, to learn from the masters and experience something new.

I’ve just finished my end of year financials, and note that we’re 3.5% down in turnover but also (pleasingly) 9.6% down in food costs. Things look to be picking up slightly compared with last year so I’m feeling quite positive.

And that’s about all from us this month.

We will be closing for three weeks over the end of July and start of August, and I note that Danger of Okurukuru is closing for four weeks in July. It’s a pretty quiet time of year for us, so we’ll all look forward to some time out to enjoy the hospitality of the other regions.

Warmly, Barbara Olsen-Henderson Taranaki Branch President Bach on Breakwater e: barbara_olsen@xtra.co.nz

re gional update

REGIONAL ROUNDUP… …

NELSON & MANAWATU

regional updates

NELSON WINTER MUSIC FESTIVAL

from the capital: NEWS FROM

manawatu

nelson

P

reparations are under way for the Nelson Hospitality Awards which this year will be held on Monday 25th August. We will be hosting the evening at The Energy Centre at Founders Park and are hoping for a turnout of 250 which will be our biggest so far. Tickets will be priced at $65.00, which is still a bargain for a three course dinner and beverages. With sponsorship harder to get it is very important that everyone buys tickets and supports this biennial event. We all work hard and it’s great to see our efforts being recognised both by the public and our peers.

The Nelson Winter Music Festival is on 11- 27 July, with most events to be held at Old St John’s on Hardy Street. This festival nearly didn’t happen due to the closure of the School of Music so this is something that we all need to support.

So get a programme and book some tickets!

MUSINGs

There has been a little movement in the hospo scene over the last couple of months…

Café Olive which was due to open as Café Istanbul in March still looks like there is not much happening.

Windows still papered up and not a lot of activity.

Eatalian in Morrison Square is still looking for someone to take over, having been closed for some months now.

On the other hand Ford’s Restaurant is expanding. Having taken over Panama House on the corner of Hardy and Collingwood streets. They are hoping to have the new restaurant open for October with a more casual eatery than that offered at Ford’s.

When In Rome on Hardy Street has re-branded as Earth Sea. The change means they have more flexibility with the menu. They have also created a more casual feel to the place.

Unfortunately due to bad timing our annual Golf Tournament has been postponed, but rest assured it will be happening and there will be ample warning to get teams registered.

EARTH SEA ceo’s report

I

t has been a very busy start to the year in our region.

It is pleasing to hear that sales growth figures for the Manawatu region have out stripped the rest of the country.

This growth is due to a lot of hard work by those in our industry and special thanks to Destination Manawatu for waving the flag for our fantastic region!

Congratulations to the team at Aberdeen for their recent award—a Beef and Lamb excellence award.

Preparations for this year’s Manawatu Hospitality awards are well underway. This year’s awards are planned for 9th November and will feature a gala dinner in the Silks room at the race course.

Another very successful Festival of Cultures was held again this year, with a great number of different cultural groups with their food stalls and cultural performances.

Congratulations to the Massey University graduates, with ceremonies being held last month.

Sean Kereama Manawatu Branch President Wharerata Function Centre e: S.Kereama@massey.ac.nz m: 027 252 0333

Harry Nelson Branch President Harry’s Bar e: dine@harrysnelson.co.nz m: 027 525 8665 THE THYMES J U N E 2 0 1 4

33

DUNEDIN & SOUTHERN LAKES

REGIONAL ROUNDUP… …

regional updates

from the capital: DOWN IN

dunedin

L

ast month saw the closing of Steve Richardson’s Table Seven after a decade long run. Table Seven is an iconic location in Dunedin dining, having previously been Katrina Toovey's Abalone Restaurant. I hope to see Steve back in restaurant game again, he has always struck me as a down to earth, quick witted, guy. Best of luck for the future Steve.

Dunedin has a vibrant and ever expanding restaurant/cafe scene, especially considering our location and population. I have been nominated to take on the Dunedin branch president role and hope to be appointed in this position next month. It will be exciting to keep ya'll in the loop of what is happening down here.

I have been running Nova for just over three years. This is my first GM role, an opportunity that came about after a couple of years hard work up the ranks and being at the right place at the right time. I worked in the hospitality industry

So what has been happening in Dunedin?

Most operators had a successful autumn trading period in the Southern Lakes. The guest numbers have continued to climb overall through Queenstown airport, and Air New Zealand has put on an extra 51,000 seats for this winter ski season.

Daily flights from Queenstown to Sydney start on the 4th of July and night flights are to be introduced up until 10pm from winter 2016.

May was a really busy month down here. University graduation weekends, public holidays, Mama Mia, ballet, every weekend there were at least a couple of events happening. Which by Dunedin standards is busy! Not sure how everyone else is, but I'm still exhausted. It feels like Dunedin has picked up the pace this year, things seem busier than 2013.

There has been a new bar open in the Octagon called Suburbia Eatery and Bar - opened by the owners of Brimstone. This occupies the old Metro bar.

Olive Tabor Nova

THE THYMES J U N E 2 0 1 4

T

he only change of ownership recently has been Les Alpes which has sold to the Hattaway Hospitality Group, who will be renovating the restaurant and opening a Asian-Pacific fusion restaurant called Bluekanu at the end of June.

I have heard a rumour that a new fine dining restaurant has opened on 95 Filluel St, in the old Rainforest restaurant.

One to check out.

34

south

the whole way through university, as many a student does. In this time I developed a love for the industry and a fascination with how to successfully run a business. As we all know there is never a dull moment; every day brings you new challenges.

Christchurch Franchise 'Coffee Culture' has opened its first Dunedin branch in the old fire station in Roslyn.

NOVA ceo’s report

From the

The strong NZ dollar is still keeping spending subdued, but the sheer increase in tourist numbers bodes well for the region.

Grant Hattaway Southern Lakes Branch President / Pier 19 e: info@pier19.co.nz

bop

News

T

hings have been good locally.

Easter trade was good except heavy rain on the Sunday which sent everyone home.

Not very many changes of ownership that. nut two new openings in the last two weeks, Central Deli which was Ajos ~ cool clean. And Quantum Vis which is Ken Greenhills new Cafe/ Taps bar by the Tauranga hospital

e: manager@novadunedin.co.nz

And that’s it, short and sweet from the Bay!

re gional update

REGIONAL ROUNDUP… …

HAWKE’S BAY

September 2011

23

news from

wine country

SUCCESSFUL HAWKE’S BAY BRANCH NETWORK MEETING The Hawke’s Bay Branch recently held its first branch meeting in sometime and I am pleased to report the local members made the most of the opportunity to hear our guest speakers, and network with a glass of Craggy Range wine. The meeting focussed on staffing. Big thanks to the Association’s National President Mike Egan, Paul Millar from Immigration NZ, Karen Bartlett from WINZ, Tracey Bartlett from Craggy Range for providing a magic venue (and lots of wine), Sabra Moore from the Restaurant Association for rallying the troops, and Puhoi for plenty of cheese.

SCHOOL HOLIDAYS, EASTER AND ANZAC FEEDBACK POSITIVE It was a perfect way to round out autumn with the school holidays, Easter and Anzac all lining up. Add a warm, calm couple of weeks and restaurant and cafe owners across the region saw fantastic trade. The feeling in the region is definitely one of optimism leading into winter.

CLOSURE OF HAWKE’S BAY OPERA HOUSE HAS REPERCUSSIONS FOR HASTINGS AND NAPIER

In March of this year, the Hawke’s Bay Opera House was very suddenly closed when engineers feared the side walls of the building could collapse in an earthquake. The Opera House will be closed for at least 2 years and 15 staff recently lost their jobs. This has had a big effect on events in Hastings, with few options for large size audiences. Napier’s Municipal Theatre and Century Cinema in MTG have picked up the business and surrounding restaurants and cafes have reported positive flow-on effects for their businesses. Our own hospitality awards had to be relocated from Hastings to Napier.

Whilst if has been fantastic for some Napier restaurants and cafes, I just hope locals continue to support the Hastings hospitality businesses surrounding the Opera House to ensure they maintain their trade.

PLANNING FORWARD Hawke’s Bay hosts two significant events this spring. The biggest by far is the All Blacks vs Argentina test match on 6th September. The last time the All Blacks played here was in 1996 against Manu Samoa. The second event is the Masters Hockey Tournament in late September.

Two totally different events, but restaurants and cafes could benefit greatly if they plan ahead and maximise the extra business brought by visitors ready to spend. Often owners and managers are so busy working in their businesses; they can miss opportunities to

forward plan for events, and create extra revenue. The All Black test match is a fantastic chance for our region to showcase our vibrancy and energy, and I am challenging myself and the Milk & Honey staff to create ways to capitalise on the business these two events will bring.

I hope other restaurants and cafes start thinking now, about how they can make the most of the influx of visitors we will see in September.

HOSPITALITY AWARDS The local hospitality industry celebrated their 7th Hawke’s Bay Hospitality Awards on May 12th.

With record numbers voting and a sold out party, it shows the awards are a greatly loved event on our calendar.

This year we farewelled organiser Vicky Rope from Food Hawke’s Bay. When Vicky moved to Hawke’s Bay from Auckland (where she worked for the Restaurant Association) she took charge in creating our local awards and has organised all 7 events. Vicky will be greatly missed. Thanks heaps Vicky, we wish you all the best in your new role.

“A wise man will make more opportunities than he finds.”

FRANCIS BACON

Sean Burns Milk & Honey Hawke’s Bay Branch President The 2014 winners of the Hawke’s Bay Hospitality Awards are

HAWKE’S BAY OPERA HOUSE re gional update

REGIONAL ROUNDUP… …

HAWKE’S BAY

More news from

wine country

ORTON CATERING OUTSTANDING WINERY EXPERIENCE

Clearview Estate Winery

GRANDE GOURMET OUTSTANDING ESTABLISHED RESTAURANT

Mister D FOXTON FIZZ OUTSTANDING CAFÉ EXPERIENCE

Milk & Honey

ELEPHANT HILL OUTSTANDING EMERGING RESTAURANT

Mamacita STEINLAGER PURE OUTSTANDING ESTABLISHMENT

Emporium RESTAURANT ASSOCIATION OUTSTANDING ETHNIC RESTAURANT

Indigo

CLEARVIEW ESTATE WINERY BEST AMBIENCE AND STYLE

Emporium SACRED HILL OUTSTANDING CHEF

David Griffiths, Mister D

ZEELANDT BREWERY OUTSTANDING WINERY RESTAURANT

NAPIER I-SITE OUTSTANDING BARISTA

Clearview Estate Winery Restaurant

Andrew Feldon, Hawthorne Coffee

DHALL & NASH OUTSTANDING WINE & BEVERAGE LIST

BASEPOINT OUTSTANDING LOCAL

Rose & Shamrock

Deliciosa EIT OUTSTANDING FRONT OF HOUSE TEAM

Mister D EFTPOS SPECIALISTS OUTSTANDING FRONT OF HOUSE PERSONALITY

Kim Davis, Deliciosa

regional update

FOOD HAWKE’S BAY OUTSTANDING SALES REP/SUPPLIER

Lisa Clarke, Clearview Estate Winery REGAL MARLBOROUGH SALMON SUPPORTING CHEF

Harata Neera, Pacifica Restaurant

THE THYMES J U N E 2 0 1 4

37

REGIONAL ROUNDUP… CANTERBURY

Catching up with

canterbury

O

ver 300 members of the Christchurch hospitality industry came together recently to celebrate the finalists and winners of the Christchurch Hospitality Awards. The first awards of its kind since pre-earthquake days, the peerreviewed Awards reflected ‘New Christchurch’, with the majority of winning establishments being new to the city.

The unique and fun evening, held amongst the aisles of the recently re-located Trents Wholesale, showcased the talent of the city’s hospitality professionals, establishments and suppliers.

The Restaurant Association was proud to be a founding partner of this years event, along with The Press, CocaCola, Trents and Crombie Lockwood.

Commenting on the evening, President of the Christchurch branch of the Restaurant Association, Sam Crofskey says, “The events evening was a great evening, with all winners deserving their title. To win a Chevron is not only a great honour, but for these establishments, suppliers and professionals to be recognised by their peers is something incredibly special.

It’s exciting to see the Canterbury hospitality industry supporting and celebrating each other during this time of great challenge.”

PROFESSIONALS OF THE YEAR ABSOLUT BARTENDER OF THE YEAR Adam Wood – King of Snake

STONELEIGH FIT OUT DESIGNER OF THE YEAR Baretta – Simon Scarlett & Gregor Ferguson, LSDC

ESTABLISHMENTS OF THE YEAR DJCA MANAGER OF THE YEAR Keith Anderson – Fiddlesticks GRINDERS CHEF OF THE YEAR Darren Wright – Chillingworth Road HUHTAMAKI BARISTA OF THE YEAR Luciano Marcolino – Luciano

THE PRESS PEOPLE’S CHOICE AWARD Dux Dine MEADOW FRESH CAFÉ OF THE YEAR C1 Espresso ONE MUSIC BAR OF THE YEAR The Monday Room

SUPPLIERS OF THE YEAR

GRABONE RESTAURANT OF THE YEAR Dux Dine

FLY BUYS GOODS & SERVICES WHOLESALER OF THE YEAR Trents Wholesale

RADIO LIVE REGIONAL ESTABLISHMENT OF THE YEAR Pegasus Bay Winery

WHITE TIE CATERING SPECIALTY SUPPLIER OF THE YEAR Canterbury Cheesemongers

AITKENS HOSPITALITY NEW OR RETURNING ESTABLISHMENT OF THE YEAR Dux Dine

ISITE & SIGNBIZ BEVERAGE SUPPLIER OF THE YEAR Three Boys Brewery

For more information on the awards and photos go to www.hospitalityawards.co.nz.

The winners of each category are:

38

THE THYMES J U N E 2 0 1 4

re gional update

christchurch hospitality awards 26th may, 2014

November 2011

34

MAINLY OF INTEREST TO

auckland members news.

As we officially hit Winter (and there is no denying it with the latest spell of weather) there is still plenty happening in Auckland’s hospitality scene…

Better Burger

Following on from the recent Ponsonby Central Burger Burger opening, the team behind Britomart Country Club, 1885, Racket and Orleans has opened Better Burger in between Britomart Country Club, and 1885. Better Burger is a no fuss American style burger bar with a simple menu of hand made, locally sourced, hamburgers, cheeseburgers, hand cut fries (and a crumbed Portobello mushroom vegetarian option). The pricing is definitely in the fast food price range with burgers from $5.00 to $6.50 and fries $4.00.

And continuing the burger boom, just down the road, Tyler Street Garage have introduced a burger pop-up within Tyler Street called Pinky’s. A burger lives or dies on its buns, and Pinky’s buns have been developed exclusively for the burgery- just the right softness and size for a burger designed to be more substantial than a slider but not so big you need a nap afterwards.

Pinky’s

Pinky’s classic burger uses 100% Angus pure beef, whereas the fish burger is - as it should be - all about the fresh, market fish. There are other flavoursome and interesting ingredients on offer including fennel and jalapeño and the South American super food, quinoa.

Natasha Macindow and Roy Bell, formerly of the city’s Grassy Knoll Café have opened Willow in Albany on the North Shore. The café is located inside a commercial business park but the space has been stylishly renovated with a garden courtyard and contemporary interior. Currently only open Monday—Friday, Willow also does lunch runs to the neighbouring businesses and is soon to add catering to their list of services.

Farina has recently open on a Ponsonby Road corner site which most recently housed a Nando’s franchise. Somewhat unrecognisable from that former incarnation, the new Italian eatery has been opened by Sergio Maglione, chef and co-owner of iconic Toto Restaurant, along with business partner, Mike Ross.

Diners can sit on banquet seating, at one of the communal wooden tables or can perch at the long marble counter which anchors the space. Offering an authentic Italian experience, pizza served by the metre (a la Toto) is available, along with slow cooked Porchetta sandwiches and fresh pasta, along with cured meats and cheeses.

Willow Café, Albany

Loop

Hayden McMillan (formerly Waiheke Island Yacht Club, San Fransisco) has returned to our Shores and has been appointed Executive Chef for The Hip Group.

40

THE THYMES J U N E 2 0 1 4

03

need help? call us on 0800 737 827 THE THYMES M A Y 2 0 1 4 Farina, Ponsonby

MAINLY OF INTEREST TO

auckland members what’ what s on akl. akl

news.

And embracing the consumers’ drive for healthy food options, new Kingsland eatery, Mondays has just opened. An organic café, Mondays has been opened by food bloggers Eleanor Ozich (My Petite Kitchen) and Hannah Horton (Health Yeah) who aim to help people “discover the life-changing power of food”. Tucked down a driveway off the main drag, Mondays has an ivy covered exterior and courtyard and serves fresh, seasonal salads and soups, along with cold pressed juices and smoothies. The baked offerings are all gluten free and where possible made without sugar.

16 Restaurant Association professional development, development Understanding Your P&L webinar, presented by Fono Sosene, Grant Thornton

www.restaurantnz.co.nz

18

22

Restaurant Association professional development, development Hospitality Outlook webinar,

-24 Fine Food Show, ASB Showgrounds, Greenlane

www.restaurantnz.co.nz

www.finefoodnz.co.nz

22 -24 Barista Smackdown competition

www.restaurantnz.co.nz

Mondays

Nick Honeyman has left The Pack Group to take up the Executive Chef role at the 5 star Sofitel Hotel Auckland Viaduct Harbour. He replaces chef Scott Brown, who has opened fish and chip shop, FishSmith, on Jervois Road.

A busy time for Sid Sahrawat, with Sidart winning the prestigious Restaurant of the Year award by Cuisine Magazine recently, and new restaurant, Cassia, set to open in the coming weeks.

The Lewisham Hospitality Awards were also held recently, providing an opportunity for the industry to celebrate its own success. Lewisham Foundation Chairman Chris Upton says the results signify the respect the industry has for what happens behind the scenes in the hospitality business.

28

30

- 29 Restaurant Association Auckland Regional Culinary Fare, AUT University

Restaurant Association Managing Your Online Profile webinar, presented by MenuMania

www.restaurantnz.co.nz

www.restaurantnz.co.nz

01 - 31st Monteiths Beer and Wild Food Challenge— initial event (prior to finalist announcement)

17 - 3 August, Auckland International Film Festival

www.restaurantnz.co.nz

The full list of winners and photos are on the following pages...

aucklan d members

THE THYMES J U N E 2 0 1 4

41

lewisham hospitality awards 1st june, 2014

The Restaurant Association was formed in 1975 with the aim of serving and representing owners and manger of foodservice operations. It represents 1,700 members throughout New Zealand who employ 13,000 full and part-time employees. This is an industry that has an annual turnover of over $7 billion, that employs some 100,000 workers, that is each week visited by 340,000 diners and serves another 1.15 million takeaway customers. This makes it a cornerstone of New Zealand’s economy.

CHIEF EXECUTIVE: Marisa Bidois

NATIONAL PRESIDENT: Mike Egan (Monsoon Poon, Auckland & Wellington; Boulcott St Bistro, Osteria Del Toro, Wellington)

VICE PRESIDENTS: Bart Littlejohn (Sails Restaurant, Auckland) Steve Logan (Logan Brown, Wellington)

BRANCH PRESIDENTS: Auckland: Bart Littlejohn (Sails Restaurant, Auckland) Bay of Plenty: Andrew Targett (Elizabeth Café & Larder, Tauranga) Canterbury: Sam Crofskey (C1Espresso, Christchurch) Dunedin: watch this space!

Hawkes Bay: Sean Burns (Milk and Honey, Napier) Manawatu/Wanganui: Sean Kereama (Wharerata Function Centre, Palmerston North) Marlborough: Marcel Rood (Raupo Café, Blenheim) Nelson: Howard Morris (Harry’s Bar, Nelson) Rotorua: Sharon Wallace (Waiariki Institute of Technology, Rotorua) Southern Lakes: Grant Hattaway (Pier 19; Captains Table Restaurant, Queenstown) Taranaki: Barbara Olsen-Henderson (Bach on Breakwater, New Plymouth) Waikato: watch this space!

Wellington: Michael Egan (Monsoon Poon, Auckland and Wellington; Boulcott St Bistro, Osteria Del Toro, Wellington)

RESTAURANT ASSOCIATION OF NEW ZEALAND KEY OBJECTIVES 1.

Protect, promote and advance the interests and rights of its members

2.

Promote industry quality, reputation and excellence

3.

Provide relevant value added services to members

4.

As an organisation achieve best practice stewardship within the business association sector

s