Restaurant Association newsletter THE Thymes (September 2013) by Nicola Waldren

Y, AU CKLAND P HOT OS: MI SS C L AWD Y

SEPTEMBER | OCTOBER 2013

RAISING THE BAR

Hall of Fame Announced John Hellebrekers was recently announced as our 2013 inductee into the Restaurant Association Hall of Fame, an accolade reserved for those who have made an extensive and onon-going commitment to New Zealand’s hospitality industry.

think your café is the best? trending now… 07 technology Consumers have become more sophisticated about technology in their business and professional lives, so hospitality businesses need to respond by embracing new technology trends...

are your employees entitled to work here? employment matters

We examine some of the latest employment news, including accessing private employee information, catching employees out on Facebook, latest remuneration benchmarks, unpaid work trials and more...

souvenir NZ culinary fare 2013 wrap

SALE ST, AUCKLAND

The Hall of Fame award - sponsored by Crombie Lockwood - has previously been conferred on industry greats such as Simon Gault, Michael Van de Elzen, Judith Tabron and Ruth Pretty. Restaurant Association Trust Chairman, Tony Adcock, a former Hall of Fame recipient, says that Hellebrekers and his Barworks Hospitality Group, a joint venture between Hellebrekers, his partners Gavin Cowell and Andy Roberts and DB Breweries, have enabled many young operators to open their own establishments. "Barworks has a unique model that encourages and supports people to enter the industry as venue owners and operators. John is the driving force in the business and his willingness to take a chance on people, recognising their character and potential, sees him held in the highest regard by his industry peers," says Adcock. Hellebrekers has had a lifelong involvement in hospitality starting with his parents’ hotel. He opened is first bar, Degree Gastrobar, (Auckland) in 1999. Along the way he grew the number of outlets to seven, before joining forces with DB Breweries in 2008, a collaboration which owes its genesis to an idea spawned during a late night Las Vegas casino meeting. That idea eventually became Barworks Hospitality Group, which has since grown to 20 venues. We are delighted to welcome John into the Hall of Fame. He is a real leader and innovator and has helped many make the transition to business owner. And that’s great for our sector.

ceo update

November 2011

FROM THE CEO’s DESK THIS ISSUE OF THE THYMES THYMES IS FILLED WITH TECHNOLOGY INSIGHTS FOR YOU AND YOUR BUSINESS…

ur President Mike Egan recently made a presentation on “Living Living Local In The Digital Economy”, Economy describing how the industry and his own businesses are responding in this age of technology (and technologically sophisticated customers). Technology developments continue at a relentless pace and it can be difficult for hospitality businesses to keep up with recent changes, let alone look to the future. However, as Mike says, it’s essential that we embrace this revolution or our customers will choose another business that has. This issue of THE Thymes will enlighten you on some of the key technology trends you should be aware of—from digital signage to QR codes and smartphone Apps. And just when you got the hang of Facebook and Twitter, did you know there are a whole range of new social media on which you now need to secure your presence? The Restaurant Association’s major annual event, the NZ Culinary Fare was held at the end of August and this year celebrated it’s 21st year. Feedback from competitors, judges, supporters and our sponsors has been overwhelmingly positive, which is reward in itself for the work that goes into the event. When an event of this size goes off without a hitch it is largely due to the hard work of a dedicated group of people, almost all volunteers, who for this event were ably lead by Salon Director Martin Harrap and Association Event Manager, Emily Harrison. The Association is also privileged to have the support of many of the industry’s key suppliers. In particular I must recognise this year’s premier sponsors, American Express, G6 Hygiene, Goodman Fielder, Moffat and Southern Hospitality but there are another 60 sponsors who contribute to the NZ Culinary Fare. We can’t thank them enough for their sponsorship support as the event simply would not exist without them. Check out our NZ Culinary Fare wrap up on page 19 and go to our Facebook and website pages for more photos and updates of the event. We look forward to announcing news of the 2014 event soon.

In other news, the New Zealand Café of the Year competition is underway, but if you haven’t registered yet, it’s not too late. Public voting is already underway, so register online today at www.nzcafeoftheyear.co.nz. The winner of this year’s competition will be awarded both the #1 title and an awesome Fiat 500S. Marisa Bidois marisa@restaurantnz.co.nz

HERE’S A REMINDER OF HOW THE COMPETITION WORKS: 1

Register by going to www.nzcafeoftheyear.co.nz. To be eligible to win, all you have to do is feature a dish on your menu which uses one of the following Wattie’s products (canned corn, beetroot, tomatoes, peaches, pears or Black Doris plums) and one of the following Meadow Fresh/Tararua products (Meadow Fresh cream, custard or yoghurt (including Naturalea yoghurt); or Tararua buttermilk, cream cheese, sour cream, cottage cheese or crème fraiche).

18 regional finalist cafés will be selected via public voting between September 2 and October 24, with the 2 regional winners announced on November 25 and the top urban and rural café going headhead-toto-head for the final round of judging.

A select panel of judges will decide the overall winner, to be announced on December 4.

proudly brought to you by Outdoor Concepts

THE THYMES S E P T E M B E R 2 0 1 3

ceo’s update

PRESIDENT’SVIEWPOINT

NEW YORK RESTAURATEUR RESTAURATEUR JOE BASTIANICH COCO-OWNER, ALONG WITH MARIO BATALI, OF EATLY, BABBO, BABBO, PIZZA MOZZA AND OTHERS HAS A SIMPLE TAKE ON THE RESTAURANT BUSINESS; “WE BUY SHIT IN, FIX IT UP AND THEN IMMEDIATELY SELL IT!” ... BY MIKE EGAN

urs are a business whereby we are the manufacturer and the retailer and the experience therefore cannot be replicated online or undersold from a cheaper offshore website. We are also hyper local business as we buy our raw materials off multiple local suppliers. We have one of the highest numbers of staff to customer spend ratio’s in retail. And mainly we have unique businesses that reflect local tastes. The cafes of Cuba St, Wellington are a good example of this.

really selling them is what is most precious these days and that is time. Everyone is time poor and the pressure on our time is relentless. That is why we can’t waste our customer’s time. If we do they will never forgive us and not only never come back they will tell everyone not to waste their time with us.

Whilst impervious to being replicated online this does not mean it is not important is have online presence. In fact it is vital. Our restaurants and cafes have this unique role in that they have become de facto public living rooms, whereby our customers can access us at any time during the day or evening and for any number of reasons. Are they catching up with friends, colleagues, business meetings, romance, family occasions, celebrations or just time out for a coffee and a read of the newspaper?

With the plethora of review websites let alone our customers own social networks the implications of either negative or, just as bad, no reviews or recommendations, means it is imperative that we have the ability to act and react to all of this.

Customers have never had so much choice and information before they commit to our retail experience but how do they decide?

Because they invest so much of their time in our retail space they feel compelled to talk about it and share it. Millions of photos of plates of food are now uploaded every day from cafes and restaurants. No one posts photos of their groceries or chemist shop purchases to Facebook. At least not normal people!

1 billion Strong on Facebook – the 3rd largest country

As our customers lead even more digital lives they crave compensatory analogue experiences. Restaurants and cafes are analogue experiences—you cannot enjoy them digitally, however the digital world is what we, as retailers, need to understand and harness in order to encourage and enable our customers to choose us.

We may think we are only selling food and beverages to them but they can buy that anywhere at ½ the price and consume it on the street or in their car. What we are

in the world Social Media is now the Number 1 activity on the web 1 in 5 couples now meet on the web 1 in 5 divorces are blamed on Facebook What happens in Vegas stays on Facebook, Flicker, twitter, YouTube, instagram or Pinterest Generation Y and Z consider email passé 69 % of parents are friends with their children on social media 92 % of children under 2 have a digital shadow Social gamers bought $6b of goods whereas moviegoers spent only $2.5b on real goods. Every minute 72 hours of video is uploaded to YouTube 53 % of people on twitter recommend a product in their tweets C ONTI NU ED ON FO LL OWI N G PA G E

proudly brought to you by Starline president’s viewpoint

THE THYMES S E P T E M B E R 2 0 1 3

international update

November 2011

F R OM P RE V IO US PA G E, P res iden t’s V ie wp o in t

Do we like what they are saying about us? 90 % of people trust peer recommendations but only 14% of people trust advertisements In my own businesses we have embraced this new digital marketing place. Luckily we employ young people who keep us up with the play. We have a digital manager who looks at how our business appears online. Whether it is restaurant listing websites, review sites, Facebook, tripadvisor, or any number of ways we are presented digitally. She makes sure our websites are enabled to work optimally for whatever technology (such as smart phone compatibility), and works to get our listings on the first Google pages for the most common searches for our sector. We make sure that we present ourselves digitally in a way that reflects our brand message. The digital world is a game changer for a small business such as ours. We can measure our online success and the cost to make a digital splash is very, very cost effective. We use tools like Google analytics and create Facebook or instagram promos to communicate and share with our fans. If the statistics are accurate and that is that 65% of businesses are not online then there needs to be a revolution in these companies. If you can’t be searched for, or researched, then your customers will just move on to your competitor who can. Fortunately many in our industry sector have and are embracing the revolution however we can all do more—the pace of innovation is relentless and if we don’t, our competitors will. Mike Egan mike@monsoonpoon.co.nz

business support THE THYMES M A R C H 2 0 1 3

...donâ&#x20AC;&#x2122;t forget to support the people who support your Restaurant Association key partners...

MEMBERINITIATIVES MEMBER OFFER

NEW TELECOM BUSINESS SOLUTIONS Technology is changing at a rapid pace and taking this into account we have renogiated our member offers with Telecom, with a new customised package of products and services on offer and bonus deals which can save up to $1438. Business is no longer driven around a mobile plan only, so Telecom have created a new suite of offers available to you. The new value based offer means you get the benefits of all of Telecomâ&#x20AC;&#x2122;s best Mobile and Office plans, plus you get an exclusive value added benefit to help drive productivity, efficiency and operational excellence in your business. The Telecom Business Hub experts are ready to advise on the best plans for your business and then help you pick the right value added offer to suit your needs.

associate+ partners...

NEED MORE INFORMATION? Call the Restaurant Association on 0800 737 827 for more information on taking advantage of these offers and to arrange your free 30-minute business tech check. me mber initiatives

THE THYMES S E P T E M B E R 2 0 1 3

employment matters

CAN YOU MARKET TO YOUR TOP 50 CUSTOMERS IN 60 SECONDS? If not, EFTPlus can do that for you! EFTPlus offers a loyalty and marketing solution that focuses on those customers that count! EFTPlus provides the tools for you to communicate directly with different segments of your member base quickly and easily. How about sending a TXT or email to the following segments of your database in minutes:

1 2 3

Top spending females who haven’t visited for 6 months? Rugby loving, top spending males over the age of 50? Those who are aged under 30 and have spent over $500?

How can you monitor the campaign performance? You can achieve this within minutes via your own EFTPlus powered dashboard. Once your loyalty programme customer receives the reward EFTPlus can then monitor the campaign response rates in real time and get an understanding of:

What members redeemed the reward? What demographic segment responded to the campaign the best?

Why does this benefit you?

SPECIAL MEMBERSHIP OFFER! 50% discount off the initiation fee if you sign up by 30/9/13

EFTPlus provides a fully merchant branded solution to allow you to engage and drive repeat business back to your site. All public facing material is fully branded to your business to make sure your brand remains front of mind with your customers. EFTPlus simply provides a mechanism for you to communicate and engage with your customers via TXT and email simply and cost effectively. The aim is to generate additional revenue from your existing customers to drive ROI.

What type of merchants are benefiting from this system? Restaurants, cafes and bars across the country are benefitting hugely from this system. A great example is Luke Dallow, owner of Chapel Bar and Bistro in Ponsonby, Auckland. Luke has built a fantastic database using EFTPlus and now he is able to generate significant ROI in a highly competitive landscape from using the EFTPlus marketing tools.

“At Chapel we are situated in a very competitive hospo environment, and being able to drive our best customers back to our site at low cost has really helped our bottom line. We are able to target, send and monitor our campaign effectiveness in real time all from our dashboard - it truly is easy and hassle free and we are loving it!”

– LUKE DALLOW, OWNER, CHAPEL BAR & BISTRO

FOR MORE INFORMATION Go to www.eftplus.co.nz or contact: p: 0800 338 758 | e: sales@eftplus.co.nz

me mber initiatives

TRENDING NOW... TECHNOLOGY Consumers have become more sophisticated about technology in their professional and personal lives. Therefore hospitality businesses need to respond by embracing new technology trends...

employment matters

TECHNOLOGIES TRANSFORMING HOSPITALITY

Looking for the edge in surprising and delighting your customers? While the clever use of readily available technology will never trump good old fashioned hospitality, you can help your people to work smarter, stay connected and engage with customers better than ever before. Here’s six top technology suggestions that can give your establishment a real boost.

Tablets – go tough

Tablets are sweeping the world because the devices are so easy to use, portable and capable of doing just about everything. One restaurant in London, Yo Sushi, is even using a tablet to control a quadrocopter to deliver food to tables. But often a regular tablet isn’t tough enough for the demands of the hospitality industry. Some of the latest rugged devices are ready for anything you can dish out. Capable of handling a drop on the floor or a dunk in the sink, they are the ideal companion in the kitchen for managing recipes, ordering supplies, managing rosters and more. With all the functionality of a standard tablet combined with the ability to handle the toughest kitchen, these devices will keep your chefs and staff connected where ever they are on the premises. Check out rugged tablets at www.toughpad.co.nz

Clever printers – do more

Think differently about your printer and how you use it. Choose one that can do more than just the basics. How about producing custom table fliers, promotional banners, menus and more? With the latest technology printers you can do this all in-house, saving time and money. Some, like the new OKI range, are capable of handling card stock, long banner paper over 1 metre, transfer paper and even shirt printing for producing custom merchandise. By thinking differently about your printer you can keep things fresh and exciting every day without costing a mint. Check out some options at www.tryoki.co.nz

WiFi – with a twist

Seems like it’s been around forever, but WiFi remains a highly desirable drawcard for business guests and regular customers alike. We all love our devices and a little free connectivity goes a long way to building loyalty and adding extra value. When your WiFi is quick to access and free, your restaurant becomes the preferred place to grab a bite, have a coffee or run a business meeting. And if you’re smart, you’ll capture your guests’ email addresses as a login, for use as part of your marketing database.

Also consider how long you want people to be able to use the WiFi before it kicks them off. If you make money from fast turnover of customers, then free WiFi may not be a good idea. However, if you can generate revenue from customers who spend time, then it makes sense to keep them around as long as possible. And make sure you include WiFi availability in your listings, Google search and other promotional material.

Apps and QR codes –do it yourself

It’s quick and easy to get your own app built or to build it yourself. Use a little creativity to make it easy for customers to place orders, book a space, check the menu and log on to the free WiFi you’re providing. With such a large percentage of people having smartphones, it is an ideal way to connect with customers and simplify the purchasing or booking process.

QR codes are those squiggly bar codes you may have noticed in magazines and elsewhere; use them on the marketing material, menus and banners coming out of your printer to deliver promos with an interactive experience that engages your guests. Check out app sites like www.appbreeder.com, free to build an app with a small monthly fee. C ONTI NU ED ON FO LL OWI N G PA G E

THE THYMES S E P T E M B E R 2 0 1 3

technology trends

SECURING A PRESENCE ON NEW FORMS OF SOCIAL MEDIA While many hospitality businesses were quick to jump onto Facebook and Twitter, onceonce-niche sites such as Pinterest and Instagram— Instagram— and soon Twitter’s social video sharing app Vine— Vine—are growing and used by more consumers, especially younger consumers. These more visual mediums provide important marketing vehicles, and some businesses have already started taking advantage of them. When the W Hotel, New York-Times Square, debuted its new Extreme WOW suite this spring, it held a blogger party in the penthouse space and created a hashtag. Because the high-concept suite has plenty of visual eye candy—a light fixture resembling a flattened New Year’s Eve mirror ball, custom wallpaper of Broadway ticket stubs, a graffiti mural from Brooklyn artists—the bloggers quickly took to Instagram and shared photos of the suite using the hashtag #extremewow. The hotel, which is marketing the suite for private events, got instant exposure. SOURCE:

F R OM P RE V IO US PA G E, 6 Techno log ies T ransf or m ing. Hos pi t al it y.

Digital Signage – grab attention

When it comes to digital signage, less is often more. You don’t want to go over the top and ruin the atmosphere, but with careful consideration putting in a big screen or two can play a great role in drawing in, educating and engaging your guests. Share specials, tasty tidbits, promote events and more by adding a strong, visual element to your restaurant or premise. With the advancement in touch screen technology , a whole new level of self service and customer engagement is available at increasingly affordable costs. Panasonic is a good bet and offers commercial grade displays in all shapes and sizes, including touchscreen models that can be used indoors or outside. But to reiterate: don’t get carried away, use in moderation. Check out www.panasonic.co.nz

Loyalty Cards – make them sticky

Think it’s only big companies with thousands of clients who get to issue professional ‘credit card’ styled loyalty cards? Think again. New technology from specialist printers means it’s practical and affordable to produce fully customised magnetic strip cards on the spot in low volumes.

Tailor them to your guests by including their photo or personal details, handily snapped with your rugged tablet, and use them for promotions, incentives, discounts and more. Other types of printers also produce custom wristbands to manage access and identification for those bigger events, or for running separate parties if you have more than one venue under your roof. Check out www.zebraprinters.co.nz for some options. Technology doesn’t replace hospitality, atmosphere or customer service – but it can go a long way to enhancing it. That’s backed by local and international research findings. A GrabOne / Restaurant Association survey this year found that 30.9% of New Zealanders have used a smartphone app to find information on a restaurant and 16.5% have used an app to place a takeaway order. Some 76.2% view restaurant menus online and 39.9% make reservations. And it’s not just fine dining: 60.8% have ordered a takeaway online. The United States’ National Restaurant Association reports that 40% of adults say they are likely to use a smartphone app offered by a quick-service restaurant and 32% say they’d use a mobile or wireless payment option if offered by a full-service restaurant. This shows that demand is there. Guests love technology and they like using it wherever they go, especially if it adds to convenience.

www.smartbrief.com

employment matters

THE THYMES F e b r u a r y 2 0 1 3

employment matters

REVENUE-RAISING REASONS

TO ADD MOBILE APPS

People are choosing smartphones over using their desktop to research menus, get directions and find nearby restaurants. In 2012 more than 1 billion smartphones were in use and more people are choosing mobile applications over browsing the internet. Users of smartphones are creating a new, profitable mobile channel in addition to the traditional desktop web -channel. Mobile website users are finding web ordering difficult and embrace native iOS and Android apps that are easier to use and now expect a mobile experience with easy to navigate, fast and seamless ordering. If restaurant owners haven't yet considered mobile as part of their business strategy, here are some reasons investing in a restaurant mobile app can be justified to increase revenue.

STAY RELEVANT

The rise in the use of smartphones and mobile apps go hand-in-hand with a new generation of consumers, the Millennials. This new breed of customers are technologically savvy multi-taskers raised on cell phones and the web. When you underestimate technology you underestimate the revenue you're missing out on. This new generation of customer is looking for the latest technology to connect with your brand. Show that you're digitally integrated to connect with this type of clientele. This is the future of how people will interact with brands and spend their money.

STREAMLINE ADVANCE MOBILE MOBILE ORDERING

Smartphone users, especially iPhone users have a high propensity to conduct transactions on their phone like placing a to-go or walk-in restaurant order. By providing customers the ability to order meals and pay for orders before arriving, and store favourites in a mobile app, you have raised the bar to give mobile users

what they want; speed and convenience. This value is especially pronounced during a store's peak time. "Let's go somewhere else, the wait is too long." A mobile app can recapture the "look and leave" customer. Consider promoting the use of a mobile app with a big sign reading, "Skip the line, order ahead of time using our mobile app!". It will keep customers loyal and stop them from spending their money elsewhere at peak hours.

TRACK CUSTOMER BEHAVIOUR BEHAVIOUR

STAY TOP OF MIND

Keeping track of customer activity is a good way to watch ordering trends and customer behaviour. The data gained can be used to send specific offers, reminders and encourage customers to try something new. It could even result in cost savings by stocking up on high demand items and down on those with less interest. Remind them that last time they ordered a side of rice, and prompt them with an upsell on that item again. If someone hasn't been to your restaurant in a while, invite them back with photos of new menu items they won't want to miss. Imagine the possibilities knowing a customers go-to menu items and behaviours.

How many times do you get a group of friends together and spend time thinking about where everyone wants to go? The debate on where to eat is a common one, and in a saturated media market you need to get your restaurant's message seen at an opportune time. With a mobile app, you can push messages at certain times of day, such as a special lunch offer at 11:30 a.m. to remind customers you are an option.

How can an app help your business succeed? Technology is only getting better by the day. Now is the time to craft your mobile restaurant marketing plan. Mobile apps for restaurants are a natural fit as people are most often on-the-go while making their dining decisions. Apps are making customers' lives easier, and increasing efficiency and revenue for restaurants. SOURCE:

THE THYMES S E P T E M B E R 2 0 1 3

www.smartcasual.com technology trends

member benefits

HOSPITALITY BUSINESSES ARE WORKING TOGETHER FOR GOOD Restaurant and café businesses are getting set to raise money for those in need through the annual DineAid campaign. Each year during November and December money is raised through participating restaurants across New Zealand by adding a voluntary donation of just $2 per table to the customer’s restaurant bill. Cafés can also get involved by placing a coin collection box by the till. This year as an extra incentive, Goodman Fielder will gift your business with a $100 voucher for every $500 raised through customer donations. To date DineAid restaurants have raised and donated an amazing $392,481 during the annual DineAid fundraising campaign. DineAid has been gifted a huge $300,000 multi media advertising campaign in 2013 inviting the general public to choose DineAid Restaurants first when eating out during November and December. The 2013 advertising campaign includes TV, radio, newspaper and magazine advertising, billboards and online advertising as well as target marketing to over 20,000 businesses.

NOW LIVE! Don't miss out on this benefit to promote your business...

on’t forget that our new www.dinefind.co.nz dining guide website, which exclusively promotes Restaurant Association member establishments, is now up and running. Take a moment to check the site, www.dinefind.co.nz, and let us know what you think!

If you are not listed on the site yet… why not? This is free promotion for you business and is the driving force for consumers deciding where to use the Restaurant Association gift vouchers and restaurant gift cards. Simply put if you are not on there, you are missing out.

Contact us today and we will send you a simple questionnaire to complete asap ~ you can do it online, or the old fashioned paper way.

If you’d like to be involved this year simply go to www.dineaid.org.nz. Register now to allow time to receive your information pack and to ensure your restaurant or cafe is part of DineAid’s 2013 advertising campaign.

need help? call us on 0800 737 827

THE THYMES J U L Y 2 0 1 3

EMPLOYMENT

M AT T E R S

We examine some of the latest employment news, including a ruling around accessing private employee information, catching employees out on Facebook, latest remuneration benchmarks, unpaid work trials and more...

employment matters

WAGE RATE INCREASES

ARE ENCOURAGING

While remuneration rates are still being kept in check, average increases over the past year are an encouraging sign of improved business performance in the hospitality industry. The Restaurant Association’s 2013 Remuneration Survey indicates that there has been a marked improvement over the year previous.

verall wage and salary rates increased by 4% between 2012 and 2013. This increase is positive as it outweighs the inflation rate over the same period, which was around 0.7%. At a glance of 43 positions surveyed, 31 saw increased hourly rates in 2013 (vs 2012), however only 9 positions had an increase of more than 5% over that period. Hourly wage rate increases ranged from 1% (across several positions, including breakfast chef and restaurant manager) up to a 25% increase for a sales manager. The head chef and sous chef positions increased 5% this year (hourly wage), waiters saw a 3% wage increase and wine waiters increased their hourly rate by 16%. The positions which had a decline in hourly rates included Executive Chef and Food and Beverage Manager. Head chefs also saw a sound increase in salary – up 6% over 2012 – while sous chefs received a salary on average 14% higher in 2013 over the year previous. Cafe assistants also had significant salary increase in 2013, up 27%. However, bar staff suffered from notable drops in salary, down 16% for bar managers and down 24% for a bar person over the past year. The survey’s wage and salary figures are averages and should be considered in terms of trends over several years. For example, in 2009 the hourly wage for a waiter was $13.94 and in 2013 it is $14.90. This equates to a 10% increase over the four year period. However, many positions that are predominantly paid by hourly wage have increased, but by fairly minimal levels. Labour is one of the largest costs to hospitality businesses and a survey at the end of 2012 ranked labour costs as the number one challenge facing operators. Businesses have also been met with rises in food and other costs but sales growth over the past year has been encouraging – increasing by 6.7% in 2012 to reach $6.9 billion and projected to surpass $7 billion in 2013. The industry’s sales growth seems to have furthered a more optimistic outlook and as a result the Association forecasts more positive wage and salary increases in the coming years. FOR MORE DETAILED ANALYSIS Access a free summary from www.restaurantnz.co.nz or order the full report— info@restaurantnz.co.nz

POSITION SURVEYED

(ALPHABETICAL)

2013 $ HOURLY RATE

2013/2012 HOURLY % DIFFERENCE

2012 $ HOURLY RATE

2013 $ SALARY

Bar Manager

$18.37

-1%

$18.57

$42,368

Bar person

$15.40

$15.04

$23,593

Barista

$15.89

$15.58

Bottleshop Manager

$16.33

Breakfast Chef

$16.96

~ $16.75

$27,000 $35,000 $31,083

Cafe Assistant

$14.69

$14.43

$42,000

Cafe Manager

$18.63

$18.03

$46,591

Cashier

$17.00

-5%

$17.95

Chef de Partie

$17.52

$17.50

$40,783

Cleaner

$15.98

$15.14

$23,500

Commis Chef

$15.80

-1%

$15.92

$34,417

Counter Cook

$15.48

$15.54

$46.64

-6%

$49.58

$28,333

Duty Manager

$17.41

$16.90

$37,048

Executive Chef

$24.52

-10%

$27.36

$63,567

F&B Manager

$18.81

-16%

$22.41

$68,185

Food to go assistant

$14.88

$13.61

Front Office

$16.30

$16.14

$41,353

Function Manager

$19.85

$19.57

$49,889

Groundsperson

$18.67

$17.16

$41,625

Head Chef

$21.71

$20.66

$55,844

Host/Hostess

$17.20

12%

$15.36

$39,250

Housekeeper

$15.22

$14.87

$46,333

Junior Cook (no quals)

$15.27

$14.97

$33,429

Kitchenhand

$14.36

$14.12

$27,208

Maitre d’

$18.26

$17.44

$39,143

Office Manager

$20.92

$20.90

$53,818

Owner / Operator

Pastry Chef

$17.82

$17.87

$36,800

Porter

$14.26

-3%

$14.76

$35,500

Restaurant Manager

$19.49

$19.33

$49,727

Room Attendant

$14.51

$14.52

$24,364

Sales Person

$21.76

25%

$17.46

$46,714

Sales Manager

$26.50

18%

$22.38

$72,000

Security/Door Person Senior Cook (no quals)

$22.07

$20.77

$31,700

$18.80

$17.86

$35,583

$17.58

$16.47

$29,333

$19.51

$18.63

$47,500

Sole Kitchen Operator (no quals) Sous Chef

$56,578

Student /Apprentice

$14.20

$13.59

$20,000

Wait Staff

$14.90

$14.50

$31,217

Wine Waiter

$19.06

16%

$15.55

$29,333

TOTAL

$16.46

$15.90

$47,698

employment matters

HOSPITALITY

PERSONALITY

How satisfied are people in the industry with various aspects of their work? Do women and men within the profession approach their work differently? These are some of the questions that the Restaurant Association set out to answer, with the help of Dr Lawrence Powell at Auckland University, and Lindsay Neill at AUT. What we've discovered so far about 'the New Zealand hospitality personality' is intriguing... GENDER DIFFERENCES Firstly, some very interesting differences exist between how women and men approach their work experience in the hospitality industry. In two surveys, respondents were asked how 'satisfied' they are with their jobs generally, and also broke that down into 15 different aspects of the work experience, asking respondents how they feel about each of those aspects, considered separately. Overall, it's clear that Association members are quite positive about the work that they do. 59% report being “very satisfied” with their current job. When evaluating the quality of services offered to customers / clients by their business, 46% rate it as “superior”, and another 14% are willing to rate their business “best in its field.” With regard to the financial success of the business where they work, 45% judge themselves “moderately successful,” another 36% say they are “very successful,” and 4.5% rate their business “extremely successful.” When you focus in more closely, and compare how women and men within the industry feel about their work experiences, some dramatic patterns begin to emerge.

As you can see from the graph, bottom left, men are generally more satisfied with their hospitality work experience than are women in the industry. This holds for overall job satisfaction, as well as for 11 of the 15 separate facets of work experience. In particular, men are much more satisfied than women with how their skills and expertise are being used, with the quality of employee relations, with performance and evaluation standards, and with how interesting and meaningful their work is. However there are some interesting exceptions to that. Women seem much more satisfied than men with their opportunities for growth, pay rises and promotion. They are also slightly happier with the degree of recognition and praise received for their contributions.

PSYCHOSOCIAL WELLWELL-BEING BEING AND HOSPITALITY WORK We also took a look at basic human psychosocial needs, and how those needs interact with hospitality work in the New Zealand context. C ONTI NU ED ON FO LL OWI N G PA G E

THE THYMES S E P T E M B E R 2 0 1 3

employment matters

industry salescall report need help? us on 0800 737 827

November September 2011 2011 November 2011

24 10 23

F R OM TH E P REV I OU S PA G E, The H osp i ta l ity Pe rson a li ty

In addition to the previously listed ‘job satisfaction’ measures, the purpose of this set of measures was to get a sense – grounded in well-established theories of ‘basic human social needs’ in anthropology, clinical and social psychology – of the extent to which Restaurant Association members feel that their needs are being met within their lives, and work. On the questionnaire, five 'need ladders' were used to roughly approximate the basic human 'existence', 'relatedness', and 'growth' needs described by 'actualisation-of-human-potential' psychologists like Maslow and Alderfer.

As you can see from the line graph above, the relationship between satisfaction with one's hospitality work and personal need-fulfillment is strong. For 'physical health', 'financial security', and 'creative growth' needs, it's quite clear that higher needfulfillment and higher job satisfaction go together. However with the other two needs, 'good relationships' and a sense of 'respect and esteem', it doesn't seem to make nearly as much difference – i.e., their fulfillment is apparently more independent of one's work experience.

SOURCE: THE 2013 HOSPITALITY REPORT The 2013 Hospitality Report is available to Restaurant Association members at no cost Contact us for your copy (info@restaurantnz.co.nz; 0800 737 827).

employment matters

THE THYMES J U L Y 2 0 1 3

employment matters

FACING UP TO

SICK LEAVE ABUSE W here do you stand when you have an employee who has called in sick but then appears on Facebook apparently healthy and happy and having a good time?

his Facebook scenario is becoming increasingly common and employers are often unsure as to how much they can rely on Facebook evidence when confronting employees with their suspicions over the legitimacy of their sick leave.

One of the more well known examples of an employer using Facebook evidence to support their decision to dismiss an employee involved a worker who had applied for some unpaid annual leave to go on a family trip which he had already arranged. As the notice of the leave was quite short and there was not another worker who could cover for him, the leave was declined. The worker attended work on the first day of his intended leave but then went home sick saying he had damaged his calf muscle and he was unfit for work. Unfortunately for him, a colleague saw him leaving town with his family later that day and another colleague showed his employer a photo which had been posted on Facebook which showed the man at a sporting event on the day he had taken as sick leave. In the photo he was seen smiling and giving the thumbs up to the camera. Based on this information the employer concluded that there was reasonable suspicion that the worker was misusing his sick leave entitlement and they instigated an investigation. As a result of that investigation the employee’s employment was terminated. The employee raised a personal grievance, however the employer’s actions were upheld and the termination was found to be justified. It should be noted that in this case, while the evidence originating from Facebook triggered the disciplinary process, the employer did not solely rely on that evidence. They conducted a very thorough investigation

process, including interviews with the employee and other workers and had other evidence that supported the allegation of dishonesty over the sick leave entitlement. If you have discovered a “sick” employee has been posting updates of them out enjoying themself, or getting tagged in photos by others while out, proceed cautiously. In the first instance simply communicate with the employee about what you have uncovered, and your suspicions. Their explanation at that point may be enough for you, or it may trigger a more formal process where you invite them to a meeting to discuss your allegation of sick leave abuse. As with any disciplinary process you must allow the employee to present their feedback before drawing any conclusions. A couple of photos don’t tell the whole story. It could be that while the employee was sick earlier in the day they recovered enough later on to go out, or, they were still very unwell but it was their grandmothers 90th birthday and so they dragged themselves out for the celebrations. There may be a legitimate explanation. Based on the employee’s comments you can make your decision. While an outcome of such a process may be a formal warning, we think in most cases it would be unlikely that dismissal would result. There could be some other issues in you trying to rely on this “trial by social media”. For example how did you gain access to the Facebook posts? If you were alerted by another staff member you’ll need to consider whether they had some ulterior motive. The employee may also try to raise arguments about a right to privacy. And finally, if the employee has provided you with a medical certificate you would be in a difficult position to challenge it. MO R E ON TH I S O N TH E FO LL OW IN G PA G E

WELL THEY COULD BE SICK...

FEATUREDPRODUCT FEATURED industry sales report

JOB

DESCRIPTIONS

Handbook

The Restaurant Association have developed a Model Job Descriptions handbook for members. This provides a valuable resource for creating position descriptions to help businesses hire the most qualified applicants for their operation. The handbook includes job descriptions for 24 positions. Job descriptions are intended to help an employer determine whether a person is qualified to perform a job. 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 that could be 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.

FOR SALE A stable award-winning catering business with a strong and rising record of sales is available in Wanganui. While the business has a wide client base, catering to all sectors of the market, (with weddings a speciality area) it has an enviable reputation for service and quality of product. The well-equipped premises have four years remaining on the lease, and are affordable and central.

EMPLOYER AWARDED ACCESS TO PRIVATE RECORDS Air New Zealand was recently given permission in a landmark ruling by the Employment Relations Authority (ERA) to access the bank accounts and Facebook records of an employee they had fired over an allegation of sick leave abuse.

he flight attendant was dismissed by the airline after she claimed two days sick leave to look after her sister. Air New Zealand alleged that the two days were not used as sick leave and dismissed her. The employee took the case to the Employment Relations Authority and in response Air New Zealand requested to see her Facebook and bank details – a request which the employee refused, saying they did not have that information when it dismissed her and that “it is well accepted in New Zealand there are general and legal privacy expectations about people’s personal and financial information.”

However the ERA directed the employee to hand over copies of her Facebook and bank records for the two sick days, saying: “The explanation for taking sick leave must be tested for veracity. The evidence sought to be admitted is veracity evidence showing places and activities the applicant was undertaking on relevant dates she is alleged to have taken sick leave. It shall be substantially helpful to the Authority in determining whether there was any subsequently discovered conduct and its impact (if any) upon remedies.”

While Facebook information has been used in the past as evidence to dismiss an employee it is the ruling that the employer should be able to have access to both the Facebook records as well as bank account transactions that has shocked many (particularly employee organisations). It seems to open the door for employers to gain access to all kinds of private communications, with one commentator indicating that employer Facebook access will become more and more common. Of interest, although Air New Zealand had a victory with this ruling, the Employment Relations Authority ultimately found against them with regards to the dismissal. The ERA found there was a full and fair investigation into the employee’s actions (which involved interviews with the employee, the employee’s sister and her husband, as well as the sister’s midwife), but that a "fair and reasonable employer could not have concluded that the employee was untruthful about her sister being sick". It found the dismissal was not what a fair and reasonable employer could have done in the circumstances. It said the dismissal was unjustified.

The business is supported by a stable, energetic and passionate team. There are already strong bookings in place for the upcoming year. The owners seek a lifestyle change, but are willing to stay with the business for a period to assist suitable new owners during the transition. Financials are available on completion of a confidentiality agreement. FOR FURTHER INFORMATION contact Joe on 0272 967 967

THE THYMES F e b r u a r y 2 0 1 3

employment matters

THE FINAL WORD ON

UNPAID TRIALS? ? A judgment from the Employment Court which ordered a Nelson employer to pay over $6,000 to a worker who had undergone a prepre-employment work trial (and was subsequently dismissed) was recently appealed. The decision by the Court’s Chief pre--employment work trials. Judge represents the final word for now around unpaid, pre In the March issue of THE Thymes we reported on this employment authority judgment (March 2013, pg 20: Unpaid Trial Results in Unjustified Dismissal). In brief summary of the case, a job-seeker was given a two-day trial at Nelson food outlet, was told by text there was no job for her as the owner suspected her of stealing $50 from the till, and eventually took a personal grievance case which she won. The Employment Relations Authority found she had been employed, and had been unjustifiably dismissed, particularly because there was no investigation into the missing money allegation and she had been given no chance to respond to it. The judgment was appealed by the owner of the business and this was recently heard in the Employment Court in what is being considered a test case around unpaid, pre-employment work trials which are typically used in hospitality to assess a prospective employee for suitability for a permanent role. The original finding has been confirmed on appeal where the Chief Judge held that the true nature of the agreement was that the employee was offered (and accepted) employment with the company for a fixed period (three hours) until the company determined her suitability for engagement. However, because parliament has forbidden employers from using a fixed term employment agreement for assessing the suitably for permanent employment she effectively became a ‘permanent’ employee at that point. Her subsequent dismissal was unjustifiable, because the lack of any investigation process and evidence rendered the decision to ‘dismiss’ unreasonable.

THE THYMES S E P T E M B E R 2 0 1 3

The Chief Judge concluded that if an employer wants to “try out” an employee they must use the 90 day trial period provision, and whilst recognising that this case could have a significant impact on the hospitality sector, it was for Parliament to amend the laws governing work trials to accommodate such a situation. He said Parliament could consider "how best to both prohibit the abuses of these that can occur and also allow reasonable, practicable and fair assessments of potential employment to be undertaken by both parties."

Where does this now leave employers who use “pre“pre-employment work trials”? This decision highlights the dangers of ‘pre-employment work trials’ and it is the Restaurant Association’s advice that employers still need to act cautiously. The simplest approach is to assess a workers suitability for a role by employing them utilising a 90 day trial period clause in their employment agreement. This approach offers some protections to employees but does also allow the employer to terminate the arrangement without the risk of an unjustified dismissal personal grievance. Employers could still ask prospective employees to undertake tasks as part of the recruitment process. However, the appeal ruling would seem to indicate that they would not be able to get any ‘economic gain’ from those tasks. If the prospective employee did tasks that potentially benefited the employer's business there was a risk of an employment relationship. The ‘pre-employment trial’ would need to be short and be to demonstrate skills. It should take place outside of real work (otherwise it could be argued that the employer benefitted economically from the arrangement). It should be clear (in writing) from the outset that there should be no expectation of payment or reward (monetary or otherwise) . If more assessment is required, the employer would need to be offered employment with a 90 day trial period provision. We advise that you seek advice and consult with the Restaurant Association on any trial period situations through our 24/7 HELP LINE on 0800 737 827.

employment matters

bonus nz culinary fare souvenir pages 19-27 download extra copies from www.restaurantnz.co.nz

The NZ Culinary Fare celebrated it’s 21st birthday this year, with an event full of excitement, action, noise and sensation over three days at the end of August.

ementing itself as one of the longest running and the most prestigious culinary events on the annual hospitality calendar, the Fare this year incorporated 57 competitions and over 7,000 competitors, judges, trade, family, friends and public supporters. The competitions cover all aspects of hospitality, from kitchen, front of house, cocktails and barista. For competitors it is a high pressure decision to compete at these events but the hospitality industry reaps untold benefits when the individuals who work in it challenge themselves to push their own skill levels and passion to greater heights. The NZ Culinary Fare has been a launching pad for many future hospitality stars and winning a class in this competition is an impressive addition to anybody’s CV. Te Anau chef, Ken O’Connell won the prestigious title of NZ Chef of the Year at this year’s event, the second time he has achieved this award and Queenstown chef, Vivian Clarke, from Blanket Bay Lodge was awarded Pastry Chef of the Year. Other major award winners included Anja Sunnus from Jet Park Airport Hotel & Conference Centre who won NZ Commis Chef of the Year and Sasa Li from AUT University who was awarded the New Zealand Training Food & Beverage Person of the Year 2013. Auckland’s North Shore International Academy were also overjoyed to again win the sought after Training Excellence Award and Manurewa High School took out the Secondary School Excellence Award for the second consecutive year. The Restaurant Association looks forward to continuing to develop this event and introduce new innovations in 2014 to ensure its continued support by the industry.

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FOR FULL NZ CULINARY FARE REUSLTS GO TO WWW.RESTAURANTNZ.CO.NZ

SOUTHERN P I TA L I T Y

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DISTINCTION HOTELS CHEF KEN O’CONNELL CHEF OF THE YEAR Southern Region Group Executive Chef, Ken O’Connell of Distinction Hotels has been awarded the prestigious New Zealand Chef of the Year title at the 2013 NZ Culinary Fare. Chef O’Connell topped a field of elite chefs from around New Zealand.

Congratulations to the winners of the following major titles at the 2013 NZ Culinary Fare New Zealand Chef of the Year (Sponsored by Moffat Ltd and Southern Hospitality) Ken O’Connell, Distinction Te Anau

New Zealand Pastry Chef of the Year (Sponsored by SKYCITY) Vivian Clarke, Blanket Bay Lodge

New Zealand Commis Chef of the Year Based in Te Anau for the past year, Chef O’Connell is responsible for overseeing the kitchen teams based at the four southern region Distinction Hotels. His flair for sourcing the freshest ingredients and turning them into imaginative flavour combinations has boosted Distinction Hotels’ restaurants popularity and reputation. Distinction Hotels Chief Executive, Duncan Fletcher said “this award speaks volumes for our top class cuisine which both guests and visitors are able to appreciate when dining at our restaurants. We are constantly looking to improve what we are doing as a hotel group and Ken’s recognition certainly reinforces this search for excellence in all that we do.” The culinary event requires competitors to undergo months of planning and training, something which obviously paid off for Chef O’Connell, as this is his second time winning the title. “It means more to me this time, as it cements my skills, knowledge and ability as a chef. I hope this inspires the young chefs in my kitchens, that anything is possible with hard work, training and pushing yourself to be the best.”

(Sponsored by the NZ Chefs Association) Anja Sunnus, Jet Park Airport Hotel & Conference Centre

New Zealand Training Food & Beverage Person of the Year (Sponsored by Restaurant & Catering News) Sasa Li, Auckland University of Technology

Training Excellence Award (Sponsored by Gilmours) North Shore International Academy, Auckland

Secondary Schools Excellence Award (Sponsored by Service IQ) Manurewa High School, Auckland

Training Team of the Year (Sponsored by City and Guilds) NZ Defence Force Defence Catering School, Feilding

New Zealand Bartender of the Year (Sponsored by Hancocks) Sai Charan Hamsala, Hilton Auckland

The ServiceIQ Cookery Modern Apprentice of the Year (Organised by ServiceIQ)

Tamara Johnson, St Heliers Bay Café & Bistro, Auckland

Toque d’Or (Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives) Christchurch Polytechnic Institute of Technology

A WORD FROM OUR PREMIER SPONSORS... American Express® is proud to partner with the Restaurant Association and promote upcoming chefs and wait staff coming into the industry. We wish all of this year’s participants and prize winners well with their future endeavours .

G6 Hygiene congratulates all the contestants and their supporters for making the 2013 Culinary Fare such a great success. It was fantastic to see competitors from across the country competing. It was particularly gratifying to welcome a number of contestants and industry personnel to the G6 Hygiene stand, who showed great interest in the importance of hygiene awareness and standards. G6 Hygiene plays an integral part of a company’s health and safety commitments in a cost effective way for businesses to address this potential problem. By creating a healthier work environment G6 Hygiene implements the awareness of problematic hygiene issues within the workplace while at the same time complying with their “duty of care responsibilities”.

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Southern Hospitality was pleased to once HOS P I TA L I T Y again be one of the major equipment co-sponsors of the New Zealand Culinary Fare in 2013.

Our company produces, markets and delivers iconic brands including MeadowFresh, Vogel's, Nature's Fresh, Kiwi and Olivani and we understand the importance of quality and hard work. The hospitality industry is an important industry for New Zealand. Goodman Fielder alone has 4,000 foodservice customers throughout the country and we enjoyed cheering many of you on. We understand that a successful business is not possible without long term, loyal customers and we thank you for your support. The NZ Culinary Fare continues to grow in stature and importance within the foodservice industry in New Zealand. The commitment from all stakeholders, the competitors, the judges, the organisers and sponsors alike shows the commitment that we all have in this essential industry. Moffat have again enjoyed our involvement with the Salon and have already committed ourselves to next year.

SOUTHERN

Goodman Fielder congratulates all those who participated in the 2013 NZ Culinary Fare. It was a pleasure to meet a number of you over the three days while we showcased our Puhoi Cheeses, Kiwi Bacon Butty's and our massage chairs!

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As part of Southern Hospitality’s support a Chef Shop was set up on site – providing easy access for those last minute or forgotten purchases required for competing.

This year has seen Moffat grow, not only in New Zealand but in all markets we supply. Our factory has had a record production year and after a long wait we look forward to building our new factory. The continued support from all our customers is really appreciated and we look forward to catching up with you all soon.

GOLD FOR

YOUNG CHEF

Tamara Johnson from Auckland outshone competitors in this year’s ServiceIQ Modern Apprentice Chef of the Year competition, winning the gold medal. Beating seven other future stars, Tamara excelled across the board at menu creation, flavour matching, technical skills in preparing and cooking both her dishes, and in presentation. Organised by ServiceIQ and held annually under the watchful gaze of experienced chef judges from around New Zealand, eight top apprentice chefs compete for the coveted title. Just as sought after is the trip to the annual Melbourne Food and Wine Festival and the opportunity for associated master classes with international chefs. Tamara said she was thrilled to win. “It’s fantastic to have won against so much tough competition. The support I’ve had throughout my training and in the lead up to the ServiceIQ Modern Apprentice of the Year has been amazing, and thanks go to them all.”

COMPETITOR INSIGHT

Anja Sunnus, Commis Chef Of The Year

Why did you decide to participate in the 2013 Culinary Fare? The Culinary Fare, or any competition for that matter, is a great experience for any chef of any level. It takes a lot of courage to enter and compete. But it is also a great learning process. During the preparation you learn more skills as well learn how to cope with the pressure.

Who assisted you with your entries and practice? All chefs at Jet Park contributed to my practices in one way or the other. Some were giving me great advice from their past competition experiences. And I am grateful that I had Executive Chef, Nancye on my side during that time. She is a great mentor and I couldn`t have done it without her. She has been very supportive during that time. She pushes me always to go the one step further.

What would you do differently next time? ServiceIQ CEO Dean Minchington says, “The skill, dedication and hard work these young people have demonstrated prove the vibrancy of the industry. Every one of the finalists in the ServiceIQ Modern Apprentice Chef of the Year has something in common – what I call the hospitality gene par excellence. They’re an excellent example of the passionate and talented young people that New Zealand has.” Tamara’s winning menu was a main of crispy skinned salmon with salmon and prawn tortellini, on a celeriac cream, with a prawn and truffle sabayon and served with buttered swiss brown mushrooms. For dessert, Tamara created a rhubarb and ginger soufflé, with a cinnamon and clove spiced cocoa syrup and vanilla crème fraiche. Runner up this year was Nickolas Han, from Pacific International Hotel Management School in New Plymouth. Second runner up was Haven Bellamy, from Trinity Wharf, Tauranga.

There is always room for improvement. I need to work on my presentation skills, knife skills, flavour combinations and so on, but this applies pretty much to any young chef.

What was the most enjoyable aspect of the comps? When you bring your plate to the judges on time and you know you did the best as you could. Of course there are always doubts… And of course it's a great buzz with all the people cheering for you. You get to know many other chefs, who start a conversation because they watched you or saw you at the prize-giving. But the most enjoyable moment this year for me was when I got announced as the winner.

What are your career goals in hospitality? I just want to improve my skills, get a bit more into pastry work and just become the best chef I can be.

ALSO AT THE FARE... Hospitality is an exciting and rewarding career. SKYCITY wanted to support our employees in competition and promote the awesome career opportunities we have across Food & Beverage, whilst adding a bit of fun to calm the competitors nerves. We hope you got your opportunity to get your photo taken with one of our Chef and Bartender cardboard cut outs. Hospitality Management Consultants – HMC is a hospitality management provider who have specialised in providing training around the Licence Controller Qualification (LCQ) and Food Hygiene for over 15 years. We facilitate over convenient training days during the working week so contact us on 0800 835 1014 to find out more. The Telecom Business Hub localised service is created just for you and being at the Culinary Fare meant we were able to speak to a number of hospitality based businesses and learn more about what your specific industry needs are. It was a great event and we were really excited to participate. The Telecom Business Hub is your one point of contact for all your business communication needs. Our job is to understand your business needs to tailor the right communication solution. Your dedicated business expert will come to your premises for a one-toone conversation at a time that’s convenient to you, give advice to ensure you get the right solution for your business.

The 2013 Culinary Fare is over and in keeping with tradition, the judges for this event have been well catered for by the usual team of willing and enthusiastic suppliers. We would like to thank all of the suppliers for contributing to the judges room. As we know many of the judges, assistants and industry professionals volunteer their time and often these are very long days. It is great for us to be able to offer support and be able to contribute to the success of this event. The judges room in its current form has grown from a simple selection of pastries and sandwiches to continuous hot cooked fresh food throughout the 3 days. This is not insignificant, numbers in excess of 100 per day with fresh baking and breakfast out at 6am, morning and afternoon tea and buffet lunches. All in limited facilities. What we collectively do is very much appreciated by all and the gratitude and acknowledgement makes it worth while. We would also like to acknowledge the team who put this all together. Tony Gunby of Barker’s, Justin Rimmer of The Pastryhouse, Dennis Bone, Gemma Jex-Blake of Verkerks, Kylie Bearda of Farrah Wraps, Pina and Kiriana who pitched in to help. CONTRIBUTORS:: Barker Fruit Processors Ltd, LHF – Food by Chefs, Verkerks, Moffat, The Pastryhouse, Inghams – Waitoa Free Range Chicken, Pave Brands, Farrah Wraps, Leader Products, Bidvest Fresh, French Bakery, Delmaine, Goodman Fielder, Florentines, Genoese, Sanitarium, Unilever, Western Milling, EasiYo Foodservice, Zealfresh, New Zealand King Salmon, Fresh To Go, The French Bakery, Watties, Tatua, Ellerslie Convention Centre

Again our thanks to all who contributed. RACHEL DICKMAN, BARKER FRUIT PROCESSORS LTD AND MARK MARTIN, LHF.

These are the businesses that support our event…. PREMIER SPONSOR

PREMIER SPONSOR

CERVENA

September-November, 2013

SEPTEMBER

Entries open for the Marlborough Wine Show 2013, Blenheim

Port Chalmers Seafood Festival, Port Chalmers, Dunedin

South Canterbury Anniversary Day (regional public holiday)

www.marlboroughwineshow.co.nz

www.festival.portchalmers.com

End of school Term 3

Daylight Savings Begins

01 OCTOBER

Restaurant Association professional development in Auckland and Wellington, The Basics of Stocks, Soups and Sauces www.restaurantnz.co.nz

-31 NZ Cheese Month

Artichoke season opens (main supplies now until December)

Kaikoura Seafest, Kaikoura

www.seafest.co.nz

www.cheeselovers.co.nz

-09 Anuga trade show, Cologne, Germany

Restaurant Association national webinar, Effective Food Cost Management, presented by Stephen Thompson

Taranaki Halamoana Awards, Pukekura Raceway, New Plymouth

Start of school Term 4

Strawberry season (main supplies now until February)

www.anuga.com

www.restaurantnz.co.nz

www.halamoana.co.nz

Registration closes for NZ Café of the Year

National Nut Day

Restaurant Association professional development @ taste, ,45 Normanby Rd, Uncorking Your Wine List’s Potential, presented by Michael Dearth

www.nzcafeoftheyear.co.nz

www.restaurantnz.co.nz

Hawke’s Bay Anniversary Day (regional public holiday)

Feast Gisborne, Wine, Food and Music Festival, Gisborne

Labour Day (national public holiday)

01 NOVEMBER

www.fawc.co.nz

www.feastgisborne.co.nz

-10 F.A.W.C. Summer Series, Hawke’s Bay

- end of December DineAID

Marlborough Anniversary Day (regional public holiday)

Melbourne Cup

Beetroot season (main supplies now until April) www.dineaid.org.nz

THE THYMES S E P T E M B E R 2 0 1 3

events—national & in ternational

new members

November 2011

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. Aikman's, Christchurch Als Deli, Auckland Bangkok Recipe, Oamaru Bazza's Steak House, Auckland Beanz & Machines, Tirau Belmont Coffee House, Auckland Bidvest, Greymouth Bidvest, Tauranga Black Sugar Grill, Auckland Blues Café, Auckland Botswana Butchery, Auckland Botswana Butchery, Queenstown Cafe Bella Monte, Auckland Cafe Melba on Hurstmere, Auckland Casablanca, Orewa Chocolate Boutique Café, Auckland Columbus Coffee – Hamilton, Hamilton Columbus Coffee – Pukekohe, Auckland Dunkin' Donuts - Airport Auckland, Dunkin' Donuts - Botany, Auckland Dunkin' Donuts - Cart 1 Airport, Auckland Dunkin' Donuts - Cart 2 Airport, Auckland Dunkin' Donuts – Glenfield, Auckland, Dunkin' Donuts - Hamilton Dunkin' Donuts - Lincoln North, Auckland Dunkin' Donuts – Manukau, Auckland Dunkin' Donuts - Queen Street, Auckland Dunkin' Donuts - St Lukes, Auckland Dunkin' Donuts – Westgate, Auckland Finch Café, Auckland Goldensilk Thai Restaurant – Albany, Auckland Goldensilk Thai Restaurant – Kumeu, Auckland Habitual Fix – Newmarket, Auckland He's Kitchen, Auckland Impresso Cafe – Frankton, Hamilton India Gate, Auckland Jack Tar, Auckland La Fourchette, Auckland Macau, Tauranga Mahuhu Espresso, Auckland Miss Clawdy, Auckland Monaco Resort, Nelson

Nandos – Epsom, Auckland Pescara, Whangarei Pita Pit – Britomart, Auckland Portside Organic Bar & Eatery, Auckland Priya Food Services, Auckland Reev Kitchen, Auckland Robert Harris Cafe - Te Rapa, Hamilton Scullery, Auckland South of India, Christchurch St Clair Beach Resort, Dunedin Star Thai Restaurant, Auckland The Coffee Club - Constellation Drive, Auckland The Coffee Club - Meridan Mall, Dunedin The Coffee Club - On the Square, Palmerston North The Coffee Club – Takanini, Auckland The Coffee Club – Wyndham, Auckland The Coffee Club Taupo, Taupo The Esplanade, Dunedin The Good Store, Auckland The Trusts Arena, Auckland Tiny Triumphs, Auckland Tripoli, Masterton Zaika Indian Bistro & Bar, Auckland Zepplin Cafe and Art, Clive Zest Café, Auckland AND these supplier members supporting the industry… (go to www.restaurantnz.co.nz and click on ‘partners’ & ‘industry guide’ for contact information on a range of industry suppliers of good and services)

Elevate Corporate Team Events, Auckland e: keren@teamelevate.co.nz w: www.teamelevate.co.nz Link Business Broking Ltd, Auckland e: gregm@linkbusiness.co.nz w: www.linkbusiness.co.nz Massey High School, Auckland w: www.masseyhigh.school.nz www.Zomato.co.nz, International e: restaurants@zomato.co.nz w: www.zomato.co.nz

BUSINESS

UPDATE

international update

November 2011 MEMBERSPOTLIGHT SPOTLIGHT

DUCK CREEK, PAUATAHANUI Located at Pauatahanui Inlet, 5 minutes from Paremata and 30km north of Wellington, Duck Creek is a real destination restaurant. Owners Dean and Danielle bought the restaurant in 2010 and share their experiences operating off the beaten track... How did you let the local community know you were the new owners when you bought Duck Creek? DANIELLE: We had a big job ahead of us when we took over. The previous business had died a natural death. It had had a chequered past and we had to make it clear that it was under new management. We saturated the local papers and did mail drops in the area to promote our opening. Being a small village all the locals were well aware something was going on. Our locals are a vital part of our business and right from our opening they have been extremely supportive of us, our staff and what we offer to our community. We opened with a soft opening and invited friends, family and our staff members’ families (some later recruited) to be a part of what we were striving for Duck Creek to be and it’s place within the larger Porirua basin. Do you pay attention to online reviews? DANIELLE: Reviews can be inaccurate and/ or misleading and often do not paint a true picture of the dining experience. Such as a large booking for which some of the guests arrived on time and the remainder 45mins after their scheduled time and ‘No we are happy to wait’ became ‘we were kept waiting for over an hour and a half’ in their review- a little frustrating. We do take the negative comments to our management team meetings to discuss what we can learn and improve on and put strategies in place to eliminate further occurrence. Good reviews we also pin on a board to share with the staff on their successes. Do you do GrabOne type deals? What are your thoughts on these? DANIELLE: We were advised from other businesses not to take part in the growing ‘e deals’ – not for lack of trying! However following meetings with them and as luring as a 50% increase in customers sounds, we were not able to make it fit within our costings. Therefore great for other businesses, not ours. business initiatives

How do you seek customer feedback? Word of mouth is still our most powerful marketing tool. We do try to nurture this in being strong in our rustic, rural location, knowing it’s limits but capitalizing on it’s beauty and lure. We host a ‘regulars dinner’ each year to give back to our customers. Again with staff involvement we capture our frequent customers and invite them to share a dinner at Duck Creek with the staff able to mingle and eat with the customers we usually serve. Although not a cost effective marketing tool it pays for itself tenfold with loyalty and friendships. A chance for our regulars to meet some of the kitchen team who are usually unseen in the steam and heat of the kitchen.

DANIELLE:

How has kitchen culture changed in the last 20 years? How do feel about the popularity of shows like Masterchef? Has it changed the type of people the industry attracts and customer expectations? DEAN: It’s undeniable that Masterchef and the like have heightened awareness of a somewhat glamorous side of chefing, however its not a true reflection of the monotony of prep, service and the few hours of heat and pressure making up a normal service in a working kitchen. I also believe that the kitchen culture has changed from the big bully-ish “YOU MUST OBEY” to a more nurturing environment, with chefs trying to encourage and motivate young and new chefs to challenge themselves and build solid foundations. Chefs are more aware of where their produce comes from, sustainability, free range food and local availability. We are growing some of our own herbs and are developing a vege garden as well. Reducing our carbon foot print is very important. What advice do you have for chefs training or entering the industry? DEAN: It’s fantastic when you have someone come along who is passionate about their learning in all things culinary. To instill solid foundations is vital. So often the lure of a larger pay packet and a title

makes upcoming chefs skip a step in the early years and find great holes in their abilities at a later stage in their career. So do the hard yards and form good habits. Someone who is serious about starting a career in our kitchen has a stint in the ‘dish pit’. This instills the value of multitasking, time management and an understanding of the vital roles in a kitchen. They are encouraged to learn the importance of each role. To respect what the kitchen hand/dishwasher does, it is the hardest, back breaking job in the kitchen and too often chefs don’t give them the respect they deserve. Chefs are also encouraged to write everything down and create a resource of all they learn and a reference point to return to information as needed. Do you find it a challenge to attract and retain staff in a smaller town? DANIELLE: Being a rural location and a little off the beaten track we do have difficulty in attracting staff. We have parents who are happy for their teens to get a job, but quickly tire of waiting to collect them anytime after 9.30pm. We try to support local businesses wherever possible and also recruit locally. We have two local training facilities and try to remind them that we are at their back door step and to send any graduates our way. We have found staff referrals have worked well, as the scene has already been set.

READ THE FULL INTERVIEW AT WWW.RESTAURANTNZ.CO.NZ

THE THYMES September 2012

managing your business

November 2011

COMMERCIAL TENANCIES Yield Up, Make Good & Reinstatement

Obligations to make good and reinstate a premises at the end of a lease are not usually at the forefront of the mind of someone who is about to enter into a new lease or take an assignment of an existing lease. This is particularly the case where a business is in its early phases - it is easy for the business owner to get caught up in the excitement of their new venture and often their optimism and eagerness to get into the premises and start trading can cloud their judgement when it comes to negotiating the finer terms of the lease. Hesketh Henry’s Ben Hickson examines the obligations which typically characterise the end of a commercial tenancy, obligations which, if not considered at the outset, can come as a costly surprise to an outgoing tenant.

WHAT ARE MY OBLIGATIONS OBLIGATIONS AS LESSEE AT THE END OF MY LEASE TERM? The Auckland District Law Society lease is the most commonly used commercial lease form in New Zealand. The form is now in its Sixth edition, and imposes the following obligations on the lessee on the expiry (or earlier determination) of the Lease:The lessee must “yield up the premises in the like clean order repair and condition as at the commencement date”. This obligation is qualified in that the lessee shall not be liable for ‘fair wear and tear’ arising from reasonable use. For example, a lessee will be obliged to clean a carpet, but will not be liable to replace the carpet which has some wear arising out of the lessee’s reasonable use. If the lessor authorises any alterations or additions the lessee must, at its expense, reinstate the premises. Reinstatement goes beyond simply cleaning and ‘making good’, and can including works such as replastering and repainting walls where, for example, a lessee undertakes internal fitout work such as partitioning and internal cabling, or has damaged the premises whilst removing its chattels. If the tenant fails to meet its obligations in terms of its make good and reinstatement obligations generally, the lessor can undertake the work itself and pursue the lessee for such expense.

WHAT IS YOUR POSITION POSITION AS ASSIGNEE? A lessee who has taken an assignment of a lease from a prior lessee can be required by the lessor to reinstate the premises to the standard it was in at the time of the commencement of the lease to the original lessee, rather than the condition of the premises at the assignment date. Obviously any argument by the lessor that a premises has not been reinstated to a satisfactory standard will be reliant on the lessor’s evidence of what was done by the original lessee. Renewals are treated similarly. It is now clarified in the latest ADLS Lease that, in the event that the lease is renewed, the benchmark for the standard of repair by the lessee is determined at the commencement of the initial term of the lease, and not the latest renewed term.

BEST PRACTICE APPROACH APPROACH Parties to the ADLS commercial lease are now assisted by the inclusion of a ‘Premises Condition Report’, which will be the best evidence of the condition of the premises at the commencement of a lease. Photos and schedules may be compiled and signed off by both parties to accurately record the state of the premises at the lease commencement, and this can avoid disputes and costly litigation at the end of a lease in the absence of such a report. If you are about to enter into a lease or take an assignment of an existing lease we suggest it is appropriate to clarify your ‘make good’ and reinstatement obligations before you take possession of the premises. We can assist.

ABOUT THE AUTHOR For more information please contact Ben Hickson, Solicitor at Hesketh Henry on 09 375 8696 or email ben.hickson@heskethhenry.co.nz president’s viewpoint

THE THYMES S E P T E M B E R 2 0 1 3

SPRING IS HERE.

BUSINESSES ARE SELLING Traditionally, spring is one of the best times to sell a business. This year, the market has already lifted. BY CLYTH MACLEOD

ugust sales of cafes, restaurants and fast food outlets were excellent. Confidence in the economy is optimistic. Inbound migration is positive. You can be out before Christmas.

To get the best price for your business there are some simple steps that you can take:

Give your premises a spring clean â&#x20AC;&#x201C; inside and out â&#x20AC;&#x201C; first impressions count.

Have up-to-date financials and records so buyers can verify your sales.

Make sure you have a secure lease in place.

Find out the real market value of what your business is worth.

90% of the buyers for cafes, restaurants, and fast food are first-time buyers and will be comforted if you offer full training and on-going support to get them settled in.

Consult with an experienced business broker specialising in food and hospitality businesses and with proven marketing strategies.

These simple steps and guidance from a professional business broker can help you get the best possible price. You deserve it!

THE THYMES F e b r u a r y 2 0 1 3

REGIONAL UPDATES

REGIONAL ROUNDUP… … TARANAKI

tales from

taranaki

ell it seems to be fairly quiet here at the moment with farmers in the thick of spring calving, and the weather showing us it’s variable nature – most of it chilly and wet. Three cafes have closed doors in the past month – Infusion Café, Esquires Coffee House and Nelsons Bakery Cafe. Infusion and Esquires both seemed to have aimed for the same market, and just situated about 500m apart on the main street. Rumour has it that the closure of Esquire’s was a surprise to their staff, with some being phoned and told to come and pick up their belongings as they had shut their doors and stopped trading. Likewise staff at Nelsons were told on their last day— they have only been open since April 2012. Speaking with other local business owners, it appears that the economic downturn is having a late effect here in Taranaki, with many folk experiencing a lower turnover than usual. Certainly our nights are quieter than I would expect even for winter, although having said that, our days are as busy as ever – if not more so, so it’s swings and roundabouts perhaps. Recently we held our annual Hospice Dinner here at the Bach on Breakwater.

R REAKWATE BACH ON B

This was our 8th major fund-raiser for our local Te Rangimarie Hospice. We got generous donations of meat, fish, chicken, veges and most of the wine from our local suppliers for which I’m very grateful. It really helps to offset some of our costs on the night, as all the turnover is donated. This year we raised $5152 which was very pleasing. It’s about ¾ of what we raised last year, but considering the economic downturn, I’m very happy with the outcome. We were fully booked and it was a great night with most people dressing up for the ‘Vintage’ Theme, a jazz trio singing and playing a variety of popular tunes from a bygone era, and the tables dressed by a lovely local lady who had just started an online vintage themed retail business. Great exposure for her and way less work for me!

I must admit, the next morning I awoke with a lovely feeling of relief, feeling like I’d been let out of jail now that my responsibilities were over and it had gone off well. Time to gear up for the preChristmas rush! And speaking of pre-Christmas – a couple of months back, my head chef of about 6 months standing, came to work one day and announced he’d be taking 6 weeks off over Oct/Nov/Dec to go back to India. When I told him I thought that was most unlikely, he could take his holidays over our winter break like everyone else, he said he had already bought the tickets, and anyway – it was too hot to go back to India in August. I was not a happy woman!! C ONTI NU ED ON FO LL OWI N G PA G E

THE THYMES S E P T E M B E R 2 0 1 3

REGIONAL ROUNDUP… … TARANAKI

regional updates

C ONTI NU ED F ROM P RE VI OU S P AG E,

Ta ra n aki Tal k I got together with the other chefs, and we worked out a possible roster to cover that period, with me doing 2/3 of every shift every night, and the other chefs doing double shifts to finish them off. After stewing about my impending workload, I had to tell him that actually I couldn’t do it for him and he’d have to postpone his holiday, or find another solution himself. So he did. He resigned. He was surprised when I accepted his resignation, but I had to point out that it was HIS job, not mine. And, much as I liked him, I already had a full time job and I didn’t want to do his one. He thinks I’m being most unreasonable as he did give me plenty of notice! The other chefs are relieved to not have to do all that extra work, as am I. Now to find another chef… Anyone want to play Musical Chefs? Or perhaps Chefs and Ladders? I note that the laws surrounding Duty Manager Licensing change in December, meaning the applicant has to be 20 years or older to gain it. So I’ve just put one of my younger, but experienced waiters through his LCQ, and much to his surprise, he got it! Industry Training Solutions North Island, run seminars in Hawera and I’ve sent my last 3 staff there for LCQ training and I can recommend them. They have a really good system of study.

Warmest regards to everyone, Barbara Olsen-Henderson Bach on Breakwater e: barbara_olsen@xtra.co.nz

HOLIDAY & LEAVE Record Pads

lowing accolades were dished out and medals served to 14 people from Taranaki who competed at the NZ Culinary Fare in Auckland in August. The group have returned to town with 12 silver and two bronze medals between them. Among the group of successful students are two budding chefs who study at Witt, Premuka Withanage Don and Sam Stevens. The duo, along with front-ofhouse person Maree Murphy, took out second place in the City and Guilds 2013 Training Team of the Year.

THE THYMES S E P T E M B E R 2 0 1 3

Under the Holidays Act 2003 there is a requirement to maintain a holiday and leave record containing very specific information about each employees employment, including: • •

• To win their medals the pair had two hours to cook a three-course meal from scratch. Mr Withanage Don said the event was hard work but practice had finally made perfect. The 21-year-old said he had been inspired to become a chef when he was 17. "My brother is a chef and when I saw how much talent he had that was when I wanted to be a chef too," he said. The New Plymouth entrants were from Witt, New Plymouth Boys' High School, Pacific International Hotel Management School and Salt Restaurant. It was a pleasure to be involved as one of the MC’s for the Culinary Fare 2013. I think that the competitions being held on their own was a real eye opener to the dedication of so many involved. The standards being set are continually being challenged and that creates a special feeling that will only serve our industry well. Special thanks to Martin Harrap for your kind invitation to join the team- it was an honour and a privilege. Joe Deegan Pacific International Hotel Management School

FEATUREDPRODUCT FEATURED November 2011 24

• • •

•

• •

•

the name of the employee and the date employment commenced the days on which an employee works, if the information is relevant to entitlement or payment under the Holidays Act the date the employee last became entitled to annual holidays the employee's current entitlement to sick leave and annual holidays the dates any annual holiday, sick or bereavement leave was taken the amount of payment for any annual holidays, sick leave and bereavement leave taken the dates of and payment for any public holiday worked the number of hours worked on any public holiday the date on which the employee became entitled to any alternative holiday the dates and payment of any public holiday or alternative holiday on which the employee did not work, but for which the employee had an entitlement to payment the cash value of board and lodgings provided the cash value of any alternative holidays that the employee has surrendered for payment the date of termination and the amount of pay for holidays on termination

ORDER NOW… The Restaurant Association’s Holiday & Leave Record and Time / Wages record pads satisfy all these requirements & are available for just $12.00 (incl of GST and P&P). Order online through www.restaurantnz.co.nz. re gional update

REGIONAL ROUNDUP… … HAWKE’S BAY

September 2011

news from

wine country

HAWKE’S BAY MUSEUM, THEATRE & GALLERY

e made it through winter and spring is upon us. This magic season is about new growth - bud burst, apple blossoms and hopefully a strong platform of trading for our industry leading into summer.

Hawke’s Bay Regional Signature Dish Spring in the Hawke’s Bay Restaurant & Cafe scene is Signature Dish time. This annual event kicked off on 12th September and runs until 16th October. The whole concept of the event is to show off the region’s best food and wine with a little competitive element to find the best three Hawke’s Bay Regional Signature Dishes from cafes and restaurants across the region. This is the seventh year of the competition, which is well received by both the industry and public. It represents the best selection of Hawke’s Bay food products brought together in a recipe by Hawke’s Bay Chefs and matched with a Hawke’s Bay beverage. Voting to find the best 3 dishes, one from each of the 3 categories, is done by the public - the People's Choice vote - and by a panel of mystery judges.

Summer FAWC The second Summer FAWC (Food And Wine Classic) programme was launched recently. Last year’s inaugural event was a major success with over 50 ‘out of the box’ events over 10 days in November. It was followed by a smaller Winter FAWC in June. The 2013 Summer series has grown to over 60 events and after only a couple of weeks, 15 events have sold out. There are many cool and varied options that showcase Hawke’s Bay and chefs from around NZ. It kicks off on November 1st with a launch party at Craggy Range and finishes on November 10th with the Carnivore Carnival at the Hawke’s Bay Races. Check out www.FAWC.co.nz for the full programme. I will post more about what you can do and see next month. Local Alcohol Policy Hawke’s Bay is a region of two cities and recently Hastings and Napier City Councils have been trying to work together to decide on a blanket closing time for bars and restaurants in Hawke's Bay. They have discussed a new Local Alcohol Policy (LAP), but presently they have not been able to agree when on-licence premises should close, with Hastings favouring 2am and Napier supporting 3am. Local bars in Havelock North and Hastings have run a strong vocal

THE THYMES S E P T E M B E R 2 0 1 3

campaign to highlight the proposed new closing time and how it will affect their businesses. Needless to say they are not impressed with the prospect of losing an hour of trading. A draft Local Alcohol Policy (LAP) will go to council in September. A public hearing is set for October, with a decision on new hours to apply from December 18th. Bar owners across both cities are hoping the councils will see the best option will be a 3am closing time with a 2am one way door policy. Will keep you updated on the outcome. Hawke’s Bay Tourism Conference and Awards The Hawke’s Bay Tourism Conference and Awards are to be held on September 19th. Restaurants, accommodation providers and tourism operators all vie to be named the winner who then goes forward to the prestigious Hawke’s Bay Business awards. Hawke’s Bay Museum, Theatre & Gallery The Hawke’s Bay Museum, Theatre & Gallery (MTG) re opened on 21st September after a $18 million refurbishment. The museum has been a central part of the inner city Napier for 150 years, and the exhibition space has more than doubled. The new MTG will attract more visitors to the region, which restaurants and cafes will happily welcome. C ONTI NU ED ON FO LL OWI N G PA G E

re gional update

REGIONAL ROUNDUP… … NELSON

regional updates

November 2011

F R OM P RE V IO US PA G E,

N e ws fr om Wi n e Co un t r y

nelson news

inter seems to be on its way out and the days are getting longer and warmer. I’m sure all of us in Hospo look forward to the better weather to coax the locals out to enjoy the wonderful bars and restaurants we strive so hard to provide. The last few months have been relatively steady but it would always be nice to see a few more customers through the doors.

LA GOU RMANDIS

E, CREP ERIE NEL SON

La Gourmandise, Creperie Nelson on Hardy St has reopened after doubling its floor space extending into the shop left vacant next door.

September itself does not see a lot of activity in the festival calendar for locals and visitors. The Arts Festival will kick the season off in October. Now is a good time to consider any promotions or advertising to set in place to make the most of October’s Art’s Festival. There has been a small amount of café / restaurant activity recently... Paula Saengthian-ngam runner up NZ Masterchef 2013, has opened Paula’s Plate on Hardy St on the site formerly Pomeroy’s Coffee and Tea. Business has been steady for Paula. "MasterChef was a walk in the park compared to this" commented Paula after the first frantic days. Paula’s Plate

The opening hours have been extended and staff numbers doubled. Clare and Blue Fleming, along with Clare's sister Katy Bailey and Katy's husband Aaron have taken over the Oasis Cafe in the Miller's Acre car park. The café has been renamed River Kitchen and they are looking to extend the opening hours come full summer time. It’s good to see that operators have confidence in the trade. Change is often good to get the locals more interested in what is happening. For all of us it is time to slowly get prepared for the oncoming Summer; it’s never too early to plan and have things in place for when needed. Harry Nelson Branch President Harry’s Bar e: dine@harrysnelson.co.nz m: 027 525 8665

Clearview Trans Tasman Wine Challenge The team at Clearview Winery recently hosted a unique event with Owner / Winemaker Tim Turvey going up against his eldest daughter in a wine challenge. Katie Turvey is the winemaker for Kilikanoon Winery in the Clare Valley. The dinner featured 5 courses with wines from both wineries matched to each course. Unfortunately I could not be there, but by all accounts it was a classic Clearview Night. No word yet on who won...... Loading Ramp Re Vamp The Loading Ramp in Havelock North has undergone a major renovation and opened with a new look, including a very large and stylish outdoor fire place. On the Move Bay Espresso has taken over the Tuki Kitchen site on Te Mata road and re named it Tandem. The Corn Exchange in Hastings, Turks Bar in Havelock and Peak House on Te Mata Peak have all re opened under new management headed by local businessman Alex Kersjes. There is lots of activity coming up over the coming weeks for restaurants and cafes. Fingers crossed for a spring just like last year with no frost and settled weather for bud burst. Sean Burns Hawke’s Bay Branch President Milk and Honey e: sean@themilkandhoney.co.nz m: 027 623 2223

THE THYMES S E P T E M B E R 2 0 1 3

Baduzzi

November 2011

MAINLY OF INTEREST TO auckland members... news. After a relatively quiet few months, the onset of Spring in Auckland has seen a rash of new establishments opening, with many of these located in the City’s designated dining precincts…

Everybody’s Izakaya

Al Brown’s latest venture, The Federal, has just opened a few doors down from Depot. Part of SKYCITY’s latest redevelopments, the operation is a tribute to the authentic New York deli. The food, served up by head chef Kyle Street, includes cured meats, lox, latkes, pickles & schmaltz, soda fountains, and a bottomless cup of 'Joe'. Best Ugly Bagels are also on offer. The Fed is open from 7.00am till late every day (takeaways coming soon). Tom Tom Bar & Eatery is the latest addition to the revitalised Victoria Park Market area, opened by Dayna Siarkiewicz and Andrew Clapham of Herne Bay Local fame. The space is loosely divided into distinct areas; a large corner bar sits opposite a more formal dining space, while the establishment also has an enormous outdoor balcony for alfresco dining in the warmer months. Head Chef Frasier Shenton has created different menu options, with an Asian influence and emphasis on seafood, to cater for dining at different times of the day.

Tom Tom Bar & Eatery

And in Britomart… The team behind Mexico, IKTO, 1885 and Britomart Country Club have opened Orleans Bar and Kitchen on Roukai Lane, on the site of the former District Dining restaurant. Inspired by the culture and vibrancy of New Orleans, the Orleans Bar and Kitchen offers informal dining with a menu that has Creole / Cajun food options with a European influence. Diners can choose from Big Bowls, Little Bowls, Salads, Side Bowls and Sweet Bowls and the drinks list features beers, wines and old-fashioned Southern cocktails. Diners will also be treated to music and entertainment along with their food Orleans will host live jazz and blues musicians four nights a week. The Seafarers Building, also in the Britomart precinct, next door to Tyler Street Garage is currently being developed to house a multi-level hospitality complex due to open in November. Spread over six floors, Seafarers will become a combination of eateries, bars, a screening room, event space and a private membership club. The Seafarers flagship will be a new restaurant called Ostro, a modern NZ brasserie taking up the entire second floor, with views of the Waitemata Harbour on one side and the city on the other. Ostro will be run by chef Josh Emmett with Brendan Turner (Ebisu, Tyler Street Garage) taking care of the front of house. The redevelopment of the building will leave the original structure and ‘raw 1970s nature’ intact, while modernising its interior and cultivating the decks on the building’s north and south sides. Its north deck will be sheltered by a partially glazed roof, while the south deck is being designed to feel like a ‘winter city garden.’

THE THYMES S E P T E M B E R 2 0 1 3

ceo’s update The Seafarers Building, Britomart

MAINLY OF INTEREST TO auckland members... news. Michael Dearth’s new Baduzzi (the name is a Sicilian dialect word for meatballs) has just opened at Wynyward Quarter. His latest hospitality venture is described as classic Italian by way of downtown Manhattan and is one of the many eateries opening as the ASB Head Office complex finally reaches completion. The Baduzzi menu dedicates an entire section to polpette—meatballs served in the Italian style, without spaghetti— from the traditional (beef with onion gravy and salsa verde) to the adventurous (Coromandel crayfish with savoy cabbage and braised chickpeas). Needless to say there is also an extensive wine list. The restaurant is open from breakfast until late. Meanwhile, on Ponsonby Road, Tokyo Club (Ponsonby Central) are celebrating their 1st birthday with the opportunity for one lucky customer who dines with them between now and November to win a trip for two to Tokyo. The fabulous prize include airfares, accommodation, spending money and a guided dining tour through the Izakaya laneways. Newly opened on Grafton Road is Belmont Coffee House, the latest endeavour of Shaun Kennedy (ex barista and roaster at Atomic) and Adam Hampson. Formerly an unassuming office space, the new spot is now a light and airy café with an industrial vibe offering quality café food and good coffee. Wilder & Hunt is a recently opened “pro-paleo” eatery (think meat, fish, vegetables, fruit, nuts and seeds, with no processed food) that has recently opened on Maskell Street in St Heliers. Their mission is “Convenience health food. Specialising in real food. Nutrient Dense. No Grain. No Sugar. No Artificial anything.” Owner Amy Gibson felt it was time to introduce her version of tasty “real” food to Auckland, saying she has eaten this way for years. The space has a large communal table and a selection of cabinet foods, along with a small offering of take home meals. Also focused on a healthier way of living and eating, Portside Organic Bar & Eatery has just opened in the new ASB head office development in Wynyard Quarter. The restaurant is using only organic products in all of their menu items (including drinks), many of which are sourced directly from the producers. Owner Rudy Parlak says Portside aims to be New Zealand’s first fully bio-certified organic eatery.

what’s on akl.

28 -13 Oct Auckland Heritage Festival, various venues & events www.aucklandcouncil.govt.nz

29 End of school Term 3

Restaurant Association professional development, The Basics of Stocks, Soups and Sauces

-31 NZ Cheese Month

www.restaurantnz.co.nz

www.cheeslovers.co.nz

Restaurant Association national webinar, Effective Food Costs Management, presented

Wild Food Masterclass, presented by Mark Southam @ taste 6-8pm

www.restaurantnz.co.nz

Start of Term 4

-19 Beyonce Concert @ Vector Arena

by Stephen Thompson

19 -20 Auckland Diwali Festival of Lights @ Aotea Square

Belmont Coffee House,

www.aucklandnz.com/diwali

Restaurant Association professional development, Uncorking Your Wine List’s Potential, presented

Labour Day

by Michael Dearth

THE THYMES J U N E 2 0 1 3

www.restaurantnz.co.nz

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 and Wellington; Boulcott St Bistro, Osteria Del Toro, Wellington)

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

BRANCH PRESIDENTS:

Please show your pride in the Restaurant Association and your industry by displaying your 2013 membership window decal on the window or other prominent place of your operation.

Auckland: Bart Littlejohn (Sails Restaurant, Auckland) Bay of Plenty: Andrew Targett (Elizabeth Café & Larder) Canterbury: Sam Crofskey (C1Espresso, Christchurch) Dunedin: Steve Richardson (Table Seven Restaurant, Dunedin) Hawkes Bay: Sean Burns (Milk and Honey, Napier) Manawatu/Wanganui: Lindsay McKinney Marlborough: Marcel Rood (Raupo Café, Blenheim) Nelson: Howard Morris (Harry’s Bar, Nelson) Southern Lakes: Cam Mitchell (The Bunker, Queenstown) Taranaki: Joe Deegan (Pacific International Hotel Management School, 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

Promote industry quality, reputation and excellence

Provide relevant value added services to members

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

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. If you have not received your sticker this year, please contact the Restaurant Association today on 0800 737 827 or email info@restaurantnz.co.nz.