Hotel Magazine | April/May 2021

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April/MAY 2021 • Vol. 7 No. 1

ENGINEERING THE ULTIMATE STAY Page 12

REBUILDING REPUTATIONS COMES AT A COST

T Tania Walters, Publisher, tania@reviewmags.com

he Government has paid out millions in emergency housing grants to some motels and hotels. New figures released show that the ten highest-paid emergency housing providers are a mix of hotels, motels and motor lodges. Payouts totalled more than $40m in grants in 2020.

While the Government turning to the sector for emergency housing has been a lifeline postCOVID-19, it does come with its challenges for some accommodation providers. Relying too much on the accommodation sector has been problematic. Grouping large numbers of people with some individuals who may have issues with mental health or addiction, with no support services on hand, has caused some problems.

Rotorua is currently feeling the impact of the emergency housing overload, and tourism and reputations may well suffer. Rebuilding reputations is not easy and comes at a cost.

Similarly, MIQ hotels may also face challenges.

There are more than 30 managed isolation and quarantine facilities established in hotels

in Auckland (18), Hamilton (3), Rotorua (3), Wellington (2) and Christchurch (6).

By choosing to be a MIQ facility, operators may, post COVID-19, find they have survived the impact of the virus, but at the cost of an expensive marketing and refurbishment campaign to get back their preCOVID reputation.

The opening of the tourism bubbles to Australia and the Cook Islands is good for business and long-awaited. While New Zealanders are not leaving in droves, Australians are booking to come here in good numbers. A boost for our sector and maybe a lifeline that has arrived just in time to save some operators. l

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www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com

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PUBLISHER: Tania Walters, tania@reviewmags.com

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Hotel is published bi-monthly under license. Please direct all enquiries and correspondence to Hotel. The opinions and material published in this edition of Hotel are not necessarily those of the publishers unless specifically stated. All material appearing in Hotel is copyright and may only be reproduced with the consent of the publisher. Copyright 2021.

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DOUBLETREE

BY HILTON ROME MONTI HOTEL PG. 16

THE ROUTE TO ECONOMIC RECOVERY POST COVID-19 CLICK TO READ

AIR NEW ZEALAND HAS LIFT OFF FROM SYDNEY!

NEW GENERAL MANAGER & BRAND EXPERIENCE MANAGER APPOINTED FOR A BY ADINA SYDNEY

CLICK TO READ

CLICK TO READ

NEW FIVE-STAR HOTEL TO OPEN IN CHRISTCHURCH CLICK TO READ

events

SPECIALIST ADVICE

FOR HOTEL AND HOSPITALITY OPERATORS IN UPCOMING CROSS-SECTOR SUMMIT Never in the history of modern global travel have hotel, accommodation and hospitality operators faced such extraordinary headwinds. The COVID-19 pandemic presents a truly universal challenge: a hotel owner in Auckland who is trying to adapt the business model to heavily restricted borders has been dealing with the same issues as an owner in Adelaide or Apia and around the world.

In times like this, collaboration across industries can help everyone stay afloat as we move through global vaccine rollouts and towards the post-COVID environment. The Cross Sector Insights Summit: Reimagining the business of hotels and foodservice held on the 11th of May is being held to help hotel and hospitality owners and decision-makers.

The businesses that learn to live and operate with COVID in the surrounds will be the winners. The Summit will include real talk from a stellar line up of experts who are on the ground every day. Experts will talk on how sectors can push through the current obstacles and come out clear sailing

on the other side.

The Summit has something to offer every owner, leader, executive and manager, whether your business was hit hard on day one and had to be mothballed, or your business is still hanging in there.

You will get practical advice on: • Taking economic advantage of the trans-Tasman bubble • How your business can reduce costs while increasing effectiveness during restrictions • How to use New Zealand’s status as a COVID-free destination to attract customers, the steps to being the best • How to step up when everything is crumbling around you, including a blow-by-blow guide to how to get up each day and fight again • Plus, a no-bullsh*t panel discussions and commentary from experts in the field An open Q&A will also be available at the end for any further questions

and advice.

Who are the speakers?

Ben Harris, Medical Microbiologist, will be talking on the topic: Differentiation your business: How to be the ‘safest break in Australasia’ and industry best.

David Thompson, Hotel and AI expert, will be talking about: Living with COVID-19: Attracting, retaining, and communicating with

customers.

Les Morgan, Operations Executive and MIQ Facility expert, will be talking on the topic of: Leadership during a crisis: What we can all do to benefit during times of stress.

Michael Johnson, NSW and National at Tourism Accommodation Australia, will be talking about: The Australian market recovery and how the current environment is impacting Australasian business.

Register now!

It’s free to register for the 11th of May. 1) Set up a Hopin account, find the registration page here: www.hopin.com/events/cross-sectorinsights-summit-be7fd178-4213-4166-a7f16017774de431?ref=a31a1f27bc89 2)Register for the summit once your account is live (click on the link a second time)

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April/MAY 2021

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READY FOR TAKE-OFF! THE UNIQUE NEW ZEALAND-AUSTRALIA TRAVEL BUBBLE IS NOW OPEN

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travelbubble

The long-awaited trans-Tasman bubble has now opened. Kiwi’s can finally fly across the ditch to reunite with families and loved ones without having to go into quarantine. But it’s not all blackand-white. Travellers need to be aware of the different scenarios that may happen during this bubble, and hoteliers alike should be vigilant in their plans and operations.

“The trans-Tasman bubble represents the start of a new chapter in our COVID response and recovery, one that people have worked so hard for, and this makes New Zealand and Australia relatively unique,” said Jacinda Ardern.

The travel bubble has officially been open since the 19th of April 2021, Prime Minister, Jacinda Ardern, has expressed her confidence in the arrangement, it will be a two-way quarantinefree travel, unlike previous arrangements with Australia. New Zealanders are now able to visit all states and territories in Australia without having enter a managed isolation facility when you arrive.

For those planning a trip to Australia, passengers must complete the online Australia Travel Declaration at least 72 hours before departure. In this declaration, passengers must answer health questions as well as declare whether they have been outside of New Zealand within the last 14 days. It is important for travellers to check the eligibility criteria for the specific state or territory they want to land in as it may be slightly different depending on arrival destination.

Moreover, requirements for entering Australia could change at short notice. Currently, you do not need to have a negative COVID-19 test to arrive in Australia when on a quarantine-free flight.

Once you are in Australia, besides the basics of practising good hygiene, if you feel unwell you are to stay at your accommodation and call a doctor for advice. Visitors of Australia should also download the contact tracing app for the state you are in.

When you have surfed the waves across the ditch and you are ready to come back to New Zealand, passengers will need to ensure they have not travelled outside of ‘quarantine-free’ designated areas, not tested positive – or waiting for a test result, in the past 14 days. Passengers will also need to answer a pre-departure health declaration.

All passengers must wear a face mask on flights, unless exempt, this can be your own personal one, or one provided by your airline. When travelling via the travel bubble, passengers on these flights will be taken through a ‘green zone’ at airports. This means there will be no contact with anyone who is arriving form other parts of the world and who are going into managed isolation and quarantine facilities.

Australian tourists account for about 41 percent of New Zealand’s international travel. Although, the travel bubble will be a great re-start for the New Zealand economy, Hotel Council Aotearoa Strategic Director, James Doolan, said that this bubble will not mean ‘business as usual’z for the travel and tourism industry in New Zealand.

“Australians typically spend less money than people who come to New Zealand from further away, so it’s not going to be a sudden total fix to the problem that the hotel sector, or even the wider hospitality sector is facing, but it’s a very very important first step,” said Doolan.

Tourism operators need to ensure they have well-staffed for the return of Australian visitors, otherwise, they risk losing out on potential cash flow. l

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BOUTIQUE OFFERS SOMETHING UNIQUE The “support local” message that garnered momentum during pandemic-themed 2020, has had a positive spin-off for New Zealand’s boutique hotel sector.

check-in

Photographed by Sam Hartnett April/MAY 2021

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Photographed by Sam Hartnett

Kiwis, who would otherwise spend generously on overseas travel, have channelled their holiday budgets into having experiences and short breaks in their own country – even their own cities – and for many, there’s been an element of rewarding themselves for a tough year.

The treat factor of staying somewhere unique, where the small touches are homely and you’re more than a room number, has meant that boutique hotels have found a new following from guests that might ordinarily opt for other accommodation options.

The Hotel Britomart

Six months ago, The Hotel Britomart opened its doors in Auckland’s Britomart Precinct near the CBD’s waterfront.

The 10-floor building designed by Cheshire Architects adjoins the restored Masonic and Buckland heritage buildings and is owned by Cooper and Company, the development and ownership entity behind the broader Britomart Precinct.

The hotel offers 99 rooms within the new building, along with three super-luxurious The Landing Suites on its top floor, and two further The Landing Suites in the heritage Buckland building.

General manager Clinton Farley said the premium boutique hotel’s many points of difference elevates it in the city’s accommodation market.

“The Hotel Britomart was designed and built by New Zealanders, is owned and managed by Kiwis,

and finely blends heritage with sustainability and a modern edge.

“It’s the country’s only 5-Green Star hotel making it a true market leader in the sustainable and regenerative travel space.

“With international travel restricted for over a year now, people have been very discerning about where they spend their money, seeking an experience that connects them, is different and special – The Hotel Britomart offers this.

“Those that would typically travel and holiday in Europe or elsewhere overseas in pre-pandemic times, are seeking ways to reward or treat themselves and are comfortable with spending more than they perhaps usually would in New Zealand.

“Our in-house restaurant kingi has also resonated with guests – as well as the general dining public – and it rounds out the hotel offering nicely while supporting sustainable fisheries and locally-sourced produce.”

Napier landmark

Voted in the top one percent of hotels in the Tripadvisor Travellers’ Choice Best of the Best category, the 18-guest room County Hotel in Napier, has been owned by Angela and Chris Barons since 2002.

The impressive building is the only remaining example of Victorian-Edwardian classical style architecture in Napier having survived the 1931 earthquake that changed the face of the city.

Under the couple’s guardianship, the hotel

gained one of the first Qualmark 5-star ratings for a boutique lodging in New Zealand.

Angela Barons said in 2020, after experiencing shock and disbelief that a global pandemic could effectively close the world down, they quickly looked for the business silver lining.

“In closely analysing our occupancy figures, we found we generally have a 50/50 split between Australian/international and New Zealand travellers/corporate guests, so we felt we were actually better-placed than many others in the industry who are more dependent on overseas guests,” she said.

Barons explained that they developed a brand new County Hotel website to further stimulate direct business and she expects that 70 percent of all future bookings will be made and pre-paid, through that site.

“Our marketing strategy for the hotel since the first lockdown and now, beyond, is simply to focus on operating a successful business based on New Zealand travellers only.

“We will treat overseas travellers as a bonus, and we have restructured the more-expensive cost centres within the hotel.”

Further insights from the New Zealand hotels and tourism sector can be found in Bayleys’ latest edition of Hotels, Tourism & Leisure magazine, featuring the latest hotels, motels, accommodation, tourism and leisure opportunities for sale throughout New Zealand and Fiji. Contact the team today or get your free copy at bayleys.co.nz/hotelsandtourism.

Photographed by Sam Hartnett

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OUT NOW Bayleys’ first edition of Hotels, Tourism & Leisure for 2021 is out now, blending intelligent industry insights with hotels, motels, accommodation, tourism and leisure opportunities for sale throughout New Zealand and Fiji. Underpinned by their local and national sales team, Bayleys’ connects the best buyers and sellers, to deliver altogether better results every time.

In this issue, they explore at how bespoke hotels are finding fresh audiences as Kiwis seek to treat themselves to new experiences and how the domestic tourism market has fared with closed borders.

Get your free copy today at bayleys.co.nz/hotelsandtourism LICENSED UNDER THE REA ACT 2008

A LT O G E T H E R B E T T E R

Residential / Commercial / Rural / Property Services

ENGINEERING THE ULTIMATE STAY AT NEXT HOTEL

Any discerning traveller appreciates finding technologies that create healthier spaces in their hotel accommodation.

That’s what David Ness, General Manager of the brand-new Next Hotel in Melbourne has found.

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he Next Hotel is conveniently located in Little Collins Street, with close proximity to everything on offer in Melbourne. With the travel bubble between Australia and New Zealand now open, David promises a warm welcome awaits to New Zealanders who are as little as a direct 4-hour flight away.

“Hotel guests are increasingly looking for above-and-beyond details in their rooms and suites, that’s why we have invested in Dyson Supersonic hair dryers in each of our 255 guest rooms and Dyson Corrale straighteners for our five two-bedroom suites and for guests requests. Our guests are special; we want them to feel that way. This is why we offer Dyson HairCare technologies that prioritise hair health by avoiding extreme heat for enhanced styling with less hair damage. The guest experience is unmatched; having Dyson styling tools here really improves the appeal of the hotel.

From HairCare technologies to the Dyson V11 Absolute cordless vacuums being used in all areas, Dyson’s pioneering technologies can

be found throughout the Next Hotel. ” As well as having powerful suction delivering consistent high-performance cleaning, they are intelligent, versatile and lightweight, perfect for getting into hard to reach areas. The fact they are cordless is a huge benefit as there are no trailing cables; most importantly they have up to 60 minutes of fade-free power. Since the start of the global pandemic, hygiene has been our top priority so it’s reassuring that our Dyson vacuums offer fully-sealed filtration that traps microscopic particles such as pollen, dust and bacteria – plus we have the added benefit that the housekeeping team love using them!’.

David recognises there is an increasing concern around air quality and the importance of breathing clean air. “We all want reassurance that hotel spaces are clean and hygienic and need to trust that our they are being properly maintained with technology that genuinely works. Dyson has engineered a machine to respond directly to these concerns – promising cleaner, purified air.

Currently, in reception we have a Dyson HEPA Cool Formaldehyde does exactly that and more.

guestamenities

“Next Hotel is about establishing what’s next. We see Dyson as engineering the future to deliver healthier spaces with next level, pioneering technologies, which aligns perfectly with our brand direction.”

It has a HEPA H13 standard filter and captures 99.95% of particles as small as 0.1 microns such as allergens, bacteria, pollen and mould spores.

We are looking at adding more Dyson purifiers to the hotel in the future.”

In the public washroom areas, guests will find Dyson V Airblade hand dryers, which dry hands quickly and hygienically using HEPA filters that capture 99.95% of particles, the size of bacteria from the washroom air - so hands are dried in 12 seconds using cleaner air, not dirty air. “Next Hotel is about establishing what’s next. We see Dyson as engineering the future to deliver healthier spaces with next level, pioneering technologies, which aligns perfectly with our brand direction. That’s why Dyson hand dryers were the obvious choice for us for the guest amenities; from both a hygiene and sustainability viewpoint, as well as avoiding the mess, on-going costs, single-use waste and logistical issues with paper towels.”

To find out more about how Dyson’s pioneering technology can help in your hotel please contact aucommercial@dyson.com.

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guestamenities

With the continual challenges that hoteliers face in ensuring that their guests have a positive and memorable experience within their hotel, Essentially Tamara, a small New Zealand company, has done their bit to help address this issue by turning an ordinary shower into a luxury occasion.

No longer does the bath need to be the focal point of luxury within a bathroom, hoteliers are beginning to recognise the potential of the shower within this domain.

Essentially Tamara is homegrown company on the beautiful Whangaparaoa Peninsula who specialise in handmaking premium shower bombs.

A shower bomb elevates a perfunctory shower into a spa experience where guests can recentre themselves and step out of the shower revitalised and relaxed.

The shower bombs are easy to use, just unwrap the elegant lotus-shaped tablet and place the flat surface on the shower floor. The water and steam will activate the shower bomb and as it slowly dissolves in the water it releases wonderful fragrances into the steamy air of this

newly created sanctuary. The shower is now the perfect place to unwind and relax.

As well as being passionate about their products, the brand is also passionate about protecting the environment. All their ingredients are environmentally friendly, cruelty-free, vegan-friendly and are safe to use on any shower surface.

Maree Welgus, Regional General Manager at Sudima Christchurch City, came across the Essentially Tamara brand at the NZ Gifts Fair in 2019. Welgus had the insight and vision to recognise the uniqueness of this product for the Sudima Christchurch City Hotel which was due to open late 2019.

Since their opening, Essentially Tamara shower bombs have been a permanent addition to their rooms.

The positive reviews about the uniqueness and enjoyment of the shower bombs is a sure sign that shower bombs are here to stay.

For more information on shower bombs please contact hello@essentiallytamara.co.nz or visit their website at www.essentiallytamara.co.nz to request wholesale pricing. l

HANDSAFE ANTI-BACTERIAL 70% IPA SANITISER GEL One of the absolute keys to hotels re-growing occupancy in the coming months is going to be guest perception of sanitisation and safety.

Nothing will be more important than hospitality being seen to be super proactive in this area.

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35ml 70% alcohol gel sanitiser specifically to be placed in each room will give the guest an added feeling of security and peace of mind.

A cost effective, flip cap, 70% alcohol gel sanitiser will help protect your guest during their stay and subsequent travels.

DOUBLETR

BY HILTON ROME MONT

REE

TI HOTEL

design&refurb

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otel design begins with its origin, the place the hotel is destined to celebrate.

Rome is known as the eternal city – a destination to visit at least once in your lifetime. DoubleTree by Hilton Rome Monti is located in one of the most iconic and ancient neighbourhoods of the city: the Rione Monti, proudly the first district of Rome, a dynamic and eclectic artery that develops around the Via Urbana and Piazza Esquilino, on which stands the Basilica of Santa Maria Maggiore.

The hotel overlooks Piazza dell’Esquilino, a fiveminute walk from Termini Station. The colosseum, Roman Forums, or the Spanish Steps are all within walking distance. Visitors will be greeted with the most ‘authentic’ daily life of Rome, thanks to small art galleries, wineries and bistros that exert a ‘vintage’ flavour.

Rione Monti is the central meeting point made of narrow medieval streets and hidden trattorias, alternative shops, and trendy bars. The retro atmosphere combined with terracotta facades and pots of plants left simply along the sidewalk are typical of the streets of Roman San Pietrini. This was the biggest inspiration for the interior design concept for the hotel by THDP studio, London.

In addition to the studio owners, Nick Hickson and Manuela Mannimo, the concept and project was followed by Simone Bretti, a Roman product designer who returned to live in Rome after a few years in London, and Francesca Benedetti, who lived in Rome for nine years before moving to London.

Philological research guided the entire project to merge two existing buildings with the aim of combining Roman rhythms and lifestyle with the functionality of a hotel and establishing a continuous dialogue with the city.

DoubleTree by Hilton Rome Monti is filled with the lushness of small oases of greenery, and is housed within two building that are connected,

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one of which was the Commodore hotel and the other the headquarters of Reale Imobili. The project is not a ‘renovation’, it is an ‘adaptive reuse’ curated by Gabriele Masina studio in Rome, where only the structures and facades have been preserved, but all the internal partitions have been planned in collaboration with THDP. The result?

A contemporary social space that is informal, natural, and fresh.

With 133 rooms spread over seven floors with large windows, the hotel also includes ‘Mit’ bar and café that features a stunning outdoor seating area for guests to fully take in the streets of Rome.

The restaurant, ‘Mamalia’ offers an open kitchen dining experience equipped with a wine tasting area. On the eighth floor of the hotel, The Mun rooftop bar boasts a panoramic terrace with direct views of the Santa Maria Maggiore abbey.

The hotel has three modular meeting rooms with natural light which can accommodate up to 60 people. The flooring is custom designed

by THDP for Brintons, with shapes of mosaics from the Caracalla baths, continuing the theme of the lobby. The adjacent hub offers a relaxed and informal environment with low seats and armchairs by Saba Italia complemented with the outdoor feel of the Expormim rattan chairs and two beautiful kenzia planters in terracotta on a pedestal.

The fitness centre overlooks an internal courtyard with state-of-the-art machines, including treadmills, elliptical bikes, vertical exercise bikes and steppers – all equipped with advanced TV and cardiovascular monitors to track activity.

THE HOTEL DESIGN CONCEPT The lobby is the arrival point for guests, it is open and dynamic and no longer simply a place of passage, but a place of relaxation, a work station, or a place to stay and have a drink. The interiors are divided into areas defined by different carpets,

design&refurb

design&refurb

lounge seats that form private areas and different natural elements. The reception refers to the arches of the Termini station. There are seven arches, like the seven hills of Rome – the tallest of which, Esquilino, is the ground of the hotel.

The social space is developed around the skylight, inspired by Roman gardens. The custom designed shelving creates a sense of privacy and the entire space is styled with unique pieces creating an atmosphere inspired by the Via Urbana. In the hotel there is also a path of works of art that guests can indulge in; drawings, paintings, photography and sculptures, in a mix between old and new.

The hotel design welcomes its guest in a space, which follows the Esquilino hill, gently rolling down. This was a challenge during the planning stage as the lobby and the bar are at two different levels, which meant staircases and a lift had to be installed. The lobby has a few indoor terraces which overlook the square on one side and the lobby courtyard on the other. The space is rich in natural light connecting the outdoor with the indoor style. The flooring is in line with the outdoor tavertine pavings of the streets, while the carpeted areas are custom designed with patterns inspired by the existing mosaic flooring of the Caracalla thermal baths. The mood is residential and eclectic with furniture pieces by Saba Italia, Vibieffe, Billiani and Expormim, upholstered with soft fabrics in rich warm terracotta, dark gold and dark burgundy. With the help of landscape designer Danilo Bitetti and Verde Cassia, bronze planters in spaces that had natural light such as the sky bar, private terraces and a few rooms.

The walls are painted in warm and natural hues, many walls are left quite bare, with a

textured finish using the concrete spatula effect.

Natural materials such as wood and stone, coupled with earthy colours, ties together the relaxing and casual atmosphere that DoubleTree aims to provide. A minimalist approach to decoration further accentuates this.

The hotel consists of 133 rooms; 38 guest rooms (7 of which are accessible rooms), 71 superior rooms, 16 deluxe rooms, 7 junior suites and 1 one-bedroom suite. All rooms feature a bright and contemporary design flooded with natural light - with some having breath-taking terraces and panoramic views of the Basilica of Santa Maria Maggiore. The rooms are in a neutral colour palette with touches of dark green, dark bronze, and wooden touches to create a warm and comforting environment. The headboards are designed with white marble columns from Rome as an inspiration. Moving on to the bathrooms, they are all fully tiled with grey tiles in a “cementine” effect – a hexagonal shape typical of Roman flooring by Marca Corona, an Italian maker who specialises in decorative tiles.

The crittall shower screens are unique with some made in a green crystal by Box & Co. The green hue is the chosen accent colour to complement the many neutral tones through the rooms and the entire hotel.

DoubleTree by Hilton Rome Monti Hotel is a unique hotel design project by THDP, with countless hours of thought given to each element of the hotel, from a small decorative piece in the lobby to larger custom-designed works, it is a space for relaxation and socialising.

For more information on the design process, visit www.thdpdesign.com, or email info@thdpdesign.com. l

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washing+laundry

COVID-19 PROTECTION:

A NEW PORTABLE ANTI-VIRUS MACHINE HITS THE MARKET The hardware technology to combat COVID-19 is developing at a pace roughly equal to vaccine solutions, and now a market leader in virus-eradicating fogging equipment is releasing a smaller, lighter, and more portable version of its effective Altapure AP4 machines, which is used in healthcare hygiene sanitation globally.

S

anipure’s new compact, high-level PC-RED machine has been developed in response to a demand for improved mobility of equipment. It uses identical technology to the AP4 and provides the same high-level disinfection performance. PC-RED uses U.S EPA-approved sterilant chemicals, leaving no toxic environmental residues at all, making it one of the most advanced fogging devices available to combat viruses, bacteria, fungi, and spores.

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en-suites.

Alternatively, the Altapure AP4 with double the capacity of 142 cubic metres, is most commonly used in larger spaces still such as medical facilities, hospitals, operating theatres, rest homes, hotels, schools, laboratories, reprocessing large numbers of N95 masks.

The portable fogging machine is used to quickly decontaminate the patient compartment of an ambulance between callouts, protecting crew and future patients, and disinfects common areas of the

CLICK TO SEE THE PC-RED IN ACTION

ambulance station in 10-15 minutes.

“The response to the new PC-RED technology has been strong among businesses and organisations that are mindful about combatting the long-term threat of COVID and all other known contagions. A major, innovative New Zealand agricultural biological manufacturing company has come on board in the past week, and the PC-RED will certainly assist its work to provide a totally environmentally-safe and total microbial contamination inactivation solution for the complete environmental safety of product production and security,” said Paul Archibald, co-founder of Sanipure.

The PC-RED uses the same patented technology as the larger, heavier AP4, and as such ensures a total decontamination of all hard and soft furnishing surfaces, sterilising areas of up to 71 cubic metres of all known microbes.

“It has an advantage in that it provides the same solution at a

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Its reduced size and weight comes at a lower price point, with the key difference from the AP4 being the absence of a dehumidifier component that draws in the sterilant fog after it has disinfected a space; this makes the PC-RED well suited for use in any sealable spaces, such as buses, trains, ambulances, triage tents, medical examination rooms, yachts, boats, lifts, toilets, bathrooms, and any spaces that have external venting windows or doors.

The PC-RED has a 71 cubic metre capacity, perfect for large rooms plus

lower upfront cost to businesses, clinics, and other organisations, and is more manoeuvrable for use in a wide range of settings, such as vehicle fleets or multiple sites,” stated Ben Harris, Sanipure cofounder and medical microbiology scientist.

The PC-RED can fully decontaminate a space in 8-30 minutes at a sterilant cost of only $16-20. Like the Altapure AP4, the PC-RED is manufactured in the United States and meets the worldclass Food and Drug Administration and Environmental Protection Agency standards. It’s unparalleled for efficiency and efficacy has been tested and supported by independent scientific research.

For more information email info@sanipure.co.nz or visit www.sanipure.co.nz. l

COVID-19 ON SURFACES?

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IS THE LAUNDRY SAFE? THE SCIENCE OF SURFACE TRANSMISSION

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ews of new community cases of COVID-19 rocked Auckland in February. One of the cases worked at LSG Sky Chefs, an airline laundry and catering facility.

This case, along with news of cases in MIQ facilities in Australia has raised the question about surface transmission and how it could play a role in the spread of the virus.

Surface, or fomite transmission, doesn’t have a lot of research around it, but this is what we know so far.

Fomites are inanimate objects or materials that have the potential to carry infection. Since the start of the pandemic, we have been advised to wipe down surfaces because of the idea that SARS-CoV-2 could be transmitted by touching a surface that has the virus on it.

The US Centre for Disease Control and Prevention (CDC) states surface transmission ‘is not thought to be a common way that COVID-19 spreads’, however, it

Image sourced from freepik.com

states it is possible that a person could get COVID-19 by touching a surface or object that has the virus on it, and then touching their own mouth, nose, or eyes.

This mode of transmission is not unprecedented in New Zealand, early in our country’s pandemic experienced authorities investigated whether a man may have caught COVID from touching a lift button, in another case, it was a rubbish bin lid that may have been the culprit.

At the start of the pandemic there were a few studies looking at how long the virus could survive on difference surface materials like metals, plastics, and glass, however obtaining evidence of infection from touching virus-containing surfaces is tough.

In a lab environment, researchers will still be able to detect the SARS-CoV-2 virus on plastic and steel after several days. Out of the lab, researchers were able to show evidence of the virus on surfaces

in places where infected people had been, including hospitals and quarantine hotel rooms.

While this led to the belief that people could become infected with the virus if they touched an infectious surface, two other studies found that when they tried to culture these surface samples, none were infectious. This is because it is not just the surface that is important, but temperature, humidity, and UV exposure also play a part.

A study in the New England Journal of Medicine reported that SARS-CoV-2 survived in a lab at 21-23 degrees: on copper for four hours, cardboard for 24 hours, steel for 48 hours and plastic for 72 hours.

While few fabric materials have been studied, one in Virology Journal suggested cotton immediately absorbed SARS-CoV-2 virus, making it less likely to be transferred onto your skin if you touch it. continued on page 30

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continued from page 29

BE SEEN TO BE CLEAN As a result of the global pandemic, hygiene and cleanliness have become top priorities for travellers and guests and consumers want to spend their money with brands that they trust. One way to show your guests that you have their health and wellbeing in mind (as well as the health of your staff) is to be seen to be clean.

A recent Kantar survey found that almost half of Kiwi respondents said that regular sterilisation and deep cleaning measures were key to making them feel safe to return to normal activities. There are different ways you can achieve this, for example you could offer complimentary mini hand sanitisers and face masks in guest rooms. You can also test the surfaces of your establishment with on-site detection kits.

Combat COVID-19 with the COV-Hygien Xpress On-Site Detection Kit, this completely selfcontained kit has been designed to detect traces of SARS-CoV-2 on a wide variety of surfaces, it provides results in minutes, without the need for a laboratory.

Available exclusively in New Zealand and the Pacific Islands from Fort Richard Laboratories, the COV-Hygien Xpress On-site

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Detection Kit from BioMire is a proven and effective tool for detecting SARS-CoV-2 in homes, offices, medical care centres, restaurants, hotels, airports, and public transportation. Safeguard high-traffic environments through effective monitoring with this easy-to-use kit.

This test is ready to use and is based on a membrane technology with colloidal gold nanoparticles.

When the swab sample extracted solution meets the strip, the solubilised conjugate migrates with the sample by passive diffusion and the conjugate and sample material meet the antiSARS antibody adsorbed onto the nitrocellulose strip. If the sample contains SARS-CoV-2, the conjugate–SARS-CoV complex will remain bound to the anti-SARSCoV-2 antibody immobilised onto the nitrocellulose. The result is visible within 15 minutes in the form of a red line that develops on the strip.

In the analytical performance study, the reproducibility showed a between-observer disagreement of 1.7%, a robustness of 98%, an overall satisfying user friendliness and no cross-reactivity with other virus-infected nasopharyngeal samples.

Rapid results from on-site testing with COV-Hygien Xpress means sanitation can be swiftly implemented, reassuring workers, customers and the public that

surfaces have been tested and sanitised for the live virus.

For more information, visit www.fortrichard.com or phone 0800 369 369. l

KIT ADVANTAGES: • Effective on-site tool for detecting SARS-CoV-2 on surfaces • Improves sanitation procedures by incorporating routine testing • Minimises time required for start-up, testing and results • Complete self-contained kit, no laboratory required • Simple 6-step testing process, no training needed • Easy to interpret results, just 15 minutes after testing • Detects specific SARS CoV-2 proteins; minimizes the risk of false positives • Address surface contamination immediately with cleaning and sanitisation • Fast and economical compared to PCR-based techniques • Increased testing provides more monitoring data • Long shelf-life at room temperature

GUEST SELECT Now in over

Motels and counting...

That’s right, over 931 Motels and Hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a Sky decoder in every room with access to over 50 channels, it brings Kiwis the most amazing experience and we know your guests will love it too.

How Guest Select could benefit your business · · · ·

Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels

We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.

ACCO Y•

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2019 MEMBER

0800 77 333 7 | speedqueen.co.nz

cleaning

news

SAVE TIME, SAVE MONEY, GAIN THE POWER! For the last nine years, PowerTank NZ Ltd, a New Zealand owned and operated company, whose main objective is to remain at the cutting edge of kitchen cleaning technology, has been growing with the PowerTank System being used around the country by fine dining celebrity chef ’s such as Sid Sahrawat and Simon Gault, to quick service restaurants like Domino’s Pizza through to suburban cafe’s.

A

nyone in the hospitality or foodservice industry understands what a timeconsuming chore deep cleaning kitchen items can be, but it is a chore that is unavoidable.

Today, customers are more aware than ever when it comes to health and hygiene, and with kitchens becoming more open-plan, allowing customers an inside look, it’s important that every piece of equipment looks as new as possible.

PowerTank is the answer, saving you time, money, and energy use.

The PowerTank system has evolved after years of research and development and consultation with food industry clients. It has become the market leader for the safe and most advanced methods of removing baked on carbon from commercial kitchen equipment.

Save time with PowerTank’s choice of two different proprietary detergents that have been designed to reduce soak times with much better cleaning results. These detergents are manufactured in New Zealand satisfying all New Zealand compliant regulations and ensuring that supply is never an issue. The organic salt detergents are ecofriendly, non-caustic, biodegradable alkaline powder, making the kitchen a much safer, cleaner, and more hygienic working environment.

Save money by not having to pay a staff member to manually scrub kitchen utensils and equipment, PowerTank will reduce labour costs, save dollars on chemicals and replacement parts, as well as having major water saving benefits. You can even save money cleaning your own range hood/extraction filters with the PowerTank System, cutting out another business expense and reducing the risk of fire by removing

STANDARD MONTHLY RENTAL PRICES:

Small tank $195+GST Medium tank $225+GST Large tank $265+GST A $195+GST delivery and removal fee is added if tank is left for less than 4 months. Offer available while stock lasts. Out of Auckland customers are equipped to self service.

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hardened grease.

The PowerTank System is simple to use, the tanks are manufactured to the highest quality standards, with safety being paramount in the design. PowerTank utilises a lid safety locking mechanism which prevents injuries as well as a user-friendly load basket designed to make the process of removing heavy equipment (grills/filters etc.) an easy one. Simply immerse the items, leave from half an hour, to overnight, and everything comes out looking nearly new.

These are the best designed tanks on the market, allowing for temperature adjustments, eliminating the need for scrubbing without causing damage to parent materials. Different size tanks and baskets mean that there is a PowerTank System to suit your requirements and PowerTank’s pricing structure makes the soak tank affordable for all sized outlets, whether you’re a little, local café or a large chain restaurant.

“We find having a PowerTank in our restaurants a great time and money saver for our busy kitchens.

It increases our efficiency whilst getting far cleaner results than we used to get by hand cleaning. The other big factor in choosing the PowerTank system is the safety factor for our staff,” expressed Victor Milne, Development Manager, Nando’s New Zealand.

What a boost in morale having a sparkling, clean kitchen can give your staff and what confidence it gives your customers. If you want a quality cleaning system that eats carbon for breakfast, get in touch with PowerTank today.

Contact sales@powertank.co.nz, phone 0800 82 65 62, or visit www.powertank.co.nz. l

roomservice

ORDERING MADE EASY A little app at an affordable price, packing quite a punch in value for money.

Hoteliers have been impressed by ServeMe's features and what it has to offer. ServeMe has been developed in Christchurch by local talent to help receive and manage hundreds of orders per week.

“We’ve been using the ServeMe App during our MIQF operations which has provided us with a very efficient and effective contactless room service ordering system.” (Customer quote) ServeMe already had a Room Service product alongside its restaurant product offerings, it was released shortly before COVID-19 reached our shores. With a couple of adjustments and a local Christchurch hotel keen to pilot the product under isolation conditions, it was a success. Not only has it removed the need for a paper menu it is an efficient method for collating and processing the meal order list.

Customers use ServeMe for guest pre-ordering for an entire week and also for daily ordering. Guests can leave a note on a meal if they have special requirements and hotels can also offer additional food items

outside of the government funding meals that guests can select from.

The app is available to any hotel, it’s not just for isolation hotels. It is an affordable, tech-savvy solution for offering food and beverage room service to hotel guests, it gives guests the option to casually peruse the menu on their own phone and place an order instead of calling (no more engaged signals or hold music).

Businesses are not tied into any hardware when using ServeMe. A good WIFI connection, a current smartphone or tablet for receiving orders and updating menus is all that is needed to get started. The menus can be updated at any time and the updates are instant. Multiple menus and items can be pre-set up and activated as needed.

For more information visit www.serveme.nz or email sales@serveme.nz. l

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c a l Li h s u Cr

Shades of violet, lilac and lavender have been dancing around the design world for a while now, and finally, we are seeing its fruition from runways to interior design, this time, they are not holding back. For hoteliers who are wanting to freshen up their space, to offer something new, exciting, and on trend, tapping into wonderful purple hues via artwork, décor, and furniture choices should be the first step to consider.

T

he Chanel 3 Seat Sofa by Stacks Furniture is in a gorgeous plush violet shade, making it a contemporary furniture piece perfect for lounge areas.

The narrow arm style with clean straight lines and supportive features allows for comfortable seating. Place this in a common area to provoke conversation and socialisation, its perky colourway brightens up any space and instantly lifts the mood.

Another example of the lilac colourway taking centre stage is in the Whistler Lounge Chair and Ottoman by iFurniture. Its ergonomic fit means guests can kick their feet up and lean back into deep relaxation with ease. On the other hand, the Whistler Lounge Chair and Ottoman can also elevate and freshen up a library or reading nook effortlessly, making the entire accommodation experience for guests that much better.

A study desk is a prized piece of furniture in guest rooms, it allows for productivity in the most laid-back manner. For important yet quick tasks that often creep up, a thoughtfully lit area is often overlooked. The Flos Lampadina by designer Achille Castiglioni features a pop of colour at the base of bulb in a rich purple shade.

Further, the anodised aluminium base serves to contain unsightly power cords and the slightly sandblasted clear globe lamp diffuses the light evenly. Castiglioni is a renowned Italian industrial designer and is often inspired by everyday objects and make use of ordinary materials in unordinary ways. Desk spaces are no longer boring with the help of this funky desk lamp.

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The Cloud Candle by Naaytu is an incredibly dreamy décor piece for hotel lobby’s, waiting areas, common areas, or atop a guest room coffee table. Place on a decorative dish when lighting to create a cosy ambience for guests to wind down and relax in. The pale lilac hue gives a nod to the colour trend this season, and for those who are cautiously tapping into the lilac trend, the Cloud Candle is the perfect baby-step.

This expertly crafted wallpaper by Wallquest is inspired by the brush strokes of French Impressionism. It creates a relaxed feeling and highlights the natural beauties of the French countryside creating timeless elegance. A seemingly stand-alone art piece, yet subtle enough to bring out any purple and lilac hues within a space.

The Malmo Mauve Shadows linen throw by Home Republic instantly adds a stylish and textured look with high quality feel. The soft tassels at each end adds a sense of cosiness to a space, style with matching throw cushions in similar lilac hues and you’ll have a fun-spirited and fresh bedroom space for unexpecting guests.

The Pillow Set with Ruffles by Society of Wanderers is in a gorgeous lilac gingham pattern.

Made from 100 percent French flax linen, it features a raw hem at the ruffles, highlighting its natural features. The Pillow Set are for those who want to dive into the lilac trend with full force, and those who do choose to, will be rewarded with happy guests who are looking for something different, quirky, yet exciting when booking a place to stay. l

Malmo Mauve Shadows Linen Home Re

Fr

colourtrending

Cloud Candle Naaytu

Chanel 3 Seat Sofa in Plush Violet Stacks Furniture

Pillow Set with Ruffles in Lilac Gingham Society of Wanderers

Throw epublic

rench Impressionist FI72109 Wallquest

Flos Lampadina by Achille Castiglioni Ecc

Whistler Lounge Chair with Ottoman iFurniture April/MAY 2021

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CULTIVATING CREATIVITY THROUGH COMPETITION

Industry competitions shine the spotlight on the hospitality and foodservice sectors, and after a hellish year for the industry, highlighting the exceptional young hospitality talent we have in this country is one way to help propel the industry forward.

Awards culinary talent by offering the next generation of chefs a platform to experience new experiences and advance their culinary careers.

This year’s Award will retain individual-chef entry and video submissions. Regional and final cook-offs are back, with prizes at every stage. Twelve grand finalist chefs will be selected from across Australia and New Zealand to compete in the ultimate culinary showdown at Fine Food Australia in Sydney. One winner will take out the top award - Golden Chef of the Year – along with a generous $10KAUD cash prize.

Lewisham Awards 2021

C

ompetitions are a great way for junior staff to gain experience, for example young or trainee chefs in a professional kitchen are often only responsible for a few individual components of a dish, but competitions force them to prepare the entire dish themselves or even an entire multi-course menu.

Industry competitions showcase creativity, often you will find no two entries alike and many competitors steer away from classics, opting instead to put their own unique twist on a dish. For those competing it is a chance to be exposed to new and different ideas that they can take back to the establishments they work in. Hospitality is about continually learning, and competitions are the perfect way for young talent to show off their acquired skills.

Competitions also bring the industry together, something that is particularly needed in our new COVID reality. The world of hospitality is fast-paced and intense, often involving double shifts, long days, and late nights. Competitions are the perfect place for everyone in the industry to come together and celebrate how brilliant the sector truly is.

Our industry works incredibly hard, and this year has been more challenging than most, so it’s important we take time out to recognise our achievements. Now more than ever we need to focus on celebrating great people and excellent businesses through the awards platforms,” noted Restaurant Association of New Zealand CEO, Marisa Bidois.

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“Competitions are a great way to stretch the skills of our workforce.

They give us a chance to push ourselves to acquire new skills, hone the ones we have and learn from others. They also enhance the creativity in the industry by giving our professionals a chance to try out new creative ideas free from the constraints of the commercial realities of the business environment.”

A competition doesn’t need to be large or international to make waves either, local competitions are a great breeding ground for unique dish ideas, new flavour combinations, and innovative ways to use local ingredients. Latte Art competitions show off the skills of the barista who is usually hidden behind the coffee machine and bar tending competitions allow cocktail artists to delve into what they’re passionate about.

New Zealand has some great competitions coming up this year so get the team involved, they are a fun way to put your establishment and talented staff in the spotlight.

Developing the Next Generation of Chefs since 1965 The hunt is on for talented young chefs who can represent New Zealand in this year’s trans-Tasman Nestlé Golden Chef’s Hat Award. Last year Sam Heaven from Auckland took out the top spot in Australia’s longestrunning culinary competition, which hit New Zealand shores for the first time in its 55 years history.

The Nestlé Golden Chef’s Hat Award exists to support emerging

After being forced to cancel last year’s awards due to the COVID pandemic, the Lewisham Foundation is excited to host the 2021 annual Lewisham Awards at the Cordis Hotel.

The event will be a sell-out with amazing entertainment, food stations and quenching beverages.

Nominations are now open; nineteen awards are to be won and you decide who the hospitality stars are raising the bar yet again.

Let’s recognise the highflyers of our industry that go the extra mile.

The Lewisham Awards are an annual event organised by a dedicated committee of industry professionals with the support of industry suppliers and businesses.

Vitasoy Espress Yourself Latte Art Challenge

Are you the next Latte Lichtenstein or Piccolo Picasso? If your flat white is smooth as silk, you could be in to win a share of $10,000 at the Vitasoy Espress Yourself Latte Art Challenge.

The Vitasoy Espress Yourself Latte Art Challenge is a nationwide competition taking place right now on the Espress Yourself Instagram. Each month, talented baristas battle it out online by sharing their best latte art skills that fit within a monthly theme.

The top barista each month takes home $250 to celebrate their talents.

The top three entrants will be invited in October to compete live in Auckland to take out the 2021 Vitasoy Espress Yourself Latte Art Challenge crown.

Bakels New Zealand Supreme Pie

Established in 1996 to help the baking industry to keep on improving and innovating, the Bakels Supreme Pie Awards has now grown to around 600 entries and has become one of New Zealand’s most popular and prestigious food competitions.

Online registrations open on the 1st of May, in July judging takes place at Bakels. Experienced baking industry experts are joined by a celebrity judge to blind judge pies in 12 categories.

Gold medal winners from 11 of the 12 categories are then in contention for the Supreme Award. Presentations and celebrations take place a week after the judging day at an Awards night where all finalists are invited to attend.

The Great New Zealand Toastie Takeover

In September last year, good oldfashioned comfort food reigned supreme in the Great New Zealand Toastie Takeover competition with a small Dunedin eatery and its supremely delicious meatloaf creation taking top honours.

Romeo Dowling-Mitchell of Hungry Hobos officially laid claim to the best toasted sandwich in the land with his “Bat out of Hell” entry.

The 2020 Toastie Takeover was a tasty treat amid a year of disaster and disruption. Stay tuned for information about this year’s Toastie Takeover and your eatery could be the next toasted sandwich superstar.

Inspire+ New Zealand Artisan Awards

The Inspire+ New Zealand Artisan Awards has given New Zealand food and beverage producers an opportunity to showcase product innovation.

The team at Inspire+ New Zealand Artisan Awards are proud to provide a platform for emerging and established businesses to bring their products to be recognised and help to grow their business in foodservice and retail.

Established by SupermarketNews magazine and Restaurant & Café magazine, the New Zealand Artisan Awards were set up to support artisan producers and showcase innovative products.

The annual awards programme has a long history of success for participants who display exceptional creativity and potential. l

FOOD. IT’S yOUR BUSINESS.

Reinvigorate your passion.

Receive expert knowledge.

Reconnect with the industry.

Recover your business.

It’s been three years since the last Fine Food New Zealand and more than ever, the event is critical to attend. It’s where we will unite as an industry, share knowledge, discover new ideas and the latest trends, learn from the experts, create new business contacts, network with peers and so much more.

13 -15 June 2021 ASB Showgrounds, Auckland finefoodnz.co.nz Strictly trade only.

Enter the promo code RESTAURANTCAFE for free entry Register before 12 June to avoid the $25 gate fee.

over 200 Exhibitors

Skills workshops

ARTISAN ALLEY

Proudly sponsored by:

INNOVATION

SHOWCASE

finefoods

and future-proof your business, lower food kitchen costs, get your products into Countdown, aid wellness in the workplace and more.

Attendees can expect a packed schedule full of content to help their businesses get back on track.

With a shortage in skills, the expo is hosting hands-on workshops in conjunction with the NZ Chefs Association.

Chefs of all levels will be able to attend sessions to increase their repertoire of knowledge in bakery, butchery, and seafood.

For the first time, Fine Food New Zealand will introduce Vitasoy Plant Base. With the growing popularity of responsible food choices, Vitasoy Plant Base focuses on vegan options, fresh produce, meat alternatives and plenty more.

HELPING THE INDUSTRY ON THE ROAD TO RECOVERY Fine Food New Zealand is where we will unite as an industry, share knowledge, discover new ideas and the latest trends from over 200 exhibitors, learn from the experts, create new business contacts, network and so much more.

T

he landscape of our industry has changed drastically since the last edition of Fine Food New Zealand, and this trade event has evolved and grown to reflect the current environment and issues.

Pivotal to the event, are the SilverChef Seminar Series, where industry experts will discuss key topics.

You can expect to find essential information on how to diversify

OTHER FEATURES INCLUDE New Product Showcase The Fine Food New Zealand New Product Showcase is designed to recognise real innovation by companies in the food, beverage, packaging, equipment, and other relevant sectors.

Discover the latest advancements in food, packaging, equipment and more. continued on page 30.

Visit us at stand J44

Food Packaging Confoil not only offers a comprehensive array of aluminium foil trays but also a range of Dual Ovenable Paperboard containers to suit almost all applications.

Combine this with a range of sealing machines and film, and we can provide the whole package! We have an extensive range of parchment muffin wraps and decorative paper baking moulds, along with our eco parchment flan and loaf trays. Confoil can provide takeaway containers designed to be easily stored, stacked and handled- from single serve to catering size.

For the pastry cook everything from small tart pans to individual or family size pies, flans or pizzas, we are your packaging perfectionists.

Freephone: 0800 107 620 | Email: info@confoil.co.nz

“your packaging perfectionists”

www.confoil.co.nz April/MAY 2021

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finefoods

continued from page 29.

Best Cellar The Best Cellar is a trade liquor area dedicated to wine, beer, spirits, craft drinks and associated suppliers.

It will combine some of the best local and international brands exhibiting in one place along with the newly introduced Interactive Bar Feature.

Artisan Alley Handmade, small-batch, traditional, and super-high-quality goods all gathered in one place.

With the support of Goodman Fielder, Fine Food New Zealand’s Café Hub is a must visit, showcasing premium café products to new and existing operators.

Networking Lounge Connect, do business, and grab

Our famous Gourmet Beef Patties have been a hit around the globe for over 20 years - now it’s time for the next generation - the brand new Homestyle Beef Burger Patty.

• Succulent New Zealand beef • Rounder for better bun fit • Thinner for faster cook time • Rustic handmade look • Part-cooked and individually frozen • 22 patties per sleeve, 3 sleeves per carton.

To order now contact your distributor or Angel Bay rep, or go to: www.angelbay.co.nz.

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a beverage and a bite to eat at the central hub.

Gilmours Your One Stop Shop Gilmours is your one stop Foodservice shop providing you with food galore to beverages and more.

Visit their stand over the three days for interactive chef demonstrations and food sampling, showcasing how they can help your business with easy food solutions.

Fine Food New Zealand takes place at ASB Showgrounds on 13 – 15 June 2021. Attendance is free for all who register before midnight 12 June. Registrations after this date will incur a $25 gate fee.

For more informations, visit www.finefoodnz.co.nz l

WHAT TO WATCH IN

2021 FLEXIBLE SOLUTIONS CATERED TO YOUR BUSINESS There’s no look in a restaurant more re-assuring to a patron than the appearance of clean and fresh table linen, professional hospitality workwear and cutting edge chef wear. Alsco offer professional managed rental and laundry services for linen, tea towels, food and class wipes, workwear, floor mats, first aid and washroom services.

CONTACT US 0800 4 ALSCO · alsco.co.nz

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VISIBLE SANITATION Safety will continue to dominate as the pandemic continues to throw up challenges. Safety standards are crucial to maintaining consumer trust.

Ensuring the safety of the food consumers buy and consume and the safety of people who make it. Communicating this as a vital brand message continues to impact packaging and branding.

Showing a differentiating factor as consumers want to know details they never cared about before.

Perspex screens may never leave us. Maybe that’s a good thing because not only does it help prevent the spread of Coronavirus, it has also helped prevent the spread of more common viruses.

SUSTAINABILITY

Sustainability is still at the forefront, with consumers driving change. Progress on eliminating plastics and recycling continues with some packaging innovation in 2020 coming through now in 2021.

COVID-19 gave plastics a small comeback as consumers worried about contamination, and naked

finefoods

products are now back in plastic.

WELLBEING

From plant-based to superfoods, consumers looked in 2020 to support their wellbeing with foods and beverages that tick the box.

This trend will continue in 2021, so watch for new formulations (low salt, gluten-free, protein boost, gut boosters, vegan) rather than new launches.

ARTISANAL PRODUCERS It’s your time to shine, as

consumers with little travel opportunities on the horizon look to their plates to liven up their lives. Forget the pandemic pantry consumers are looking for authentic artisanal products.

These products will be seen more and more in food delivery services as consumers push back at home delivery kits for more inspirational hand-crafted meals.

ACCELERATED TIMELINES

The need for speed will firm up collaborations as a way forward

NEW ZEALAND'S

FAVOURITE HOTDOGS*

for brands. Business can’t wait as consumers push faster than ever for more and better options.

Start-ups are partnering up with established companies to bring the product to market quicker.

FOOD WASTE

Food waste became very apparent during 2020, with vast amounts of food being purchased but not eaten as consumers stocked up under the threat of lockdowns.

Last year, a few innovative brands addressed food waste, making it part of the product. l

HIGH SPEED COOKING SIMPLIFIED

* Based on IRI MAT Data to 3 Jan 2021

Check us out on Stand G38

Now available in convenient 1kg catering packs See us at Fine FOODS, stand M22 Jo Williamson 021 2266469 topdog@howlerhotdogs.co.nz

Searchfield – Providing the FULL range of Menumaster since 1992 Call Alan or Vaughn 09 444 9078 or mob: 027 492 2287 www.searchfield.co.nz

April/MAY 2021

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U.S. PORK: THE ART OF GRILLING

Ribeye Chops

Porterhouse Chops

Derived from the rib section, from the shoulder to the middle of the loin.

sniol krop

These chops cut to the centre of the loin. The distinct Tshaped bone has loin on one side and tenderloin on the other.

Sirloin Chops New York Chops

also known as centre-cut chops, or America's Cut. The cut is usually lean without any connective tissue.

Tenderloin Medallions

The tenderloin is the leanest, most tender boneless cut of pulled from the pork loins.

Grill Bone-in Loin Chops (3/4-inch) to an internal temperature of 155°F (68.3°C) for 8 - 12 minutes, followed by 3 minutes rest.

Grill Boneless Loin Chops (3/4-inch) to an internal temperature 145°F (62.7°C) for 8 - 12 minutes, followed by 3 minutes rest.

This cut is from the hip area toward the back of the loin. The meat is composed of a number of muscle groups and has more bone as compared to other cuts.

DO NOT!

Avoid using sharp utensils to pierce the meat whilst grilling, else valuable juices will escape!

smoke on the coast 2021 is back !

Join us as we fire up another round of the grill, TO deliver only the best barbeque to you.

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Date: 24-25 April 2021 venue: Whangateau Holiday Park, auckland check us out at @Smoke on the coast 2021 hotelmagazine.co.nz

100% OWNED

Content Courtesy of the National Pork Board, Des Moines, Iowa & the North American Meat Institute (NAMI).

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THE TRADE EVENT FOR THE FOODSERVICE, HOSPITALITY, AND RETAIL INDUSTRIES See cutting-edge food, drink, and equipment from leading producers, learn the latest industry trends, make vital new contacts, and network with your peers at this high-quality, trade-only event.

There is always lots to discover at Fine Food New Zealand, see new products, new services, and new technology, and catch up with the latest ideas that will shape the future of your industry.

Network with potential new business partners, find new suppliers and negotiate the best deals for your business.

FOODSERVICE

If you’re in the business of preparing or serving food, this is the only trade show to attend. Source top quality food and drink ingredients and check out the latest kitchen, packaging, and front-of-house equipment.

Choose from tableware, furniture, interiors, POS systems, uniforms, and more.

RETAIL

If you sell food and drink products, at Fine Food NZ. You’ll find the best local and international products and services on display, meet potential new suppliers face-to-face, and clinch the best deals.

SUPPORTED BY YOUR INDUSTRY

The show is supported by major industry associations, including BIANZ, NZ Chefs Association, Hospitality NZ, Restaurant Association and more. l

HOSPITALITY

CLICK TO WATCH WHAT ATTENDEES SAID ABOUT FINE FOOD 2018

Your customers deserve the latest and best accommodation, hospitality and entertainment products and services.

THE TASTE OF THE BLUE PACIFIC COMES TO AOTEAROA For more than thirty years Pacific Trade Invest (PTI) NZ has represented the best products the Pacific Islands have to offer.

Covering sixteen island states – across the three sub-regions of the Blue Pacific – Polynesia, Micronesia and Melanesia, Pacific Trade Invest New Zealand contributes to their economic development through employment and exports. The organisation is an agency of the Pacific Islands Forum Secretariat in Suva, Fiji “We’re connectors,” said Trade Commissioner Glynis Miller.

“We don’t sell the products ourselves; we work with Pacific producers to help them understand the process of exporting into the New Zealand market, and to connect them with food service providers, wholesalers, stockists and distributors in New Zealand.”

PTI NZ works with a wide variety of niche products from organic spices to giant freshwater prawns to exotic fruit pulp. In addition, they also cater to the New Zealand market for island root crops such as taro.

Trade Commissioner Miller

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said the COVID-19 pandemic has highlighted the Pacific’s need to diversify away from sole reliance on tourism.

“The Pacific has much to offer Kiwi tastebuds. Their climate, and approach to keeping their products as natural as possible means New Zealanders can feel greater confidence when consuming, knowing that the production process is helping island communities improve their livelihoods,” she noted.

“Aotearoa, and in particular Auckland has the highest Pacific Island population in the world, there’s already a strong market here, and more and more Kiwis are diversifying their palates to include a wider taste range. We’re excited to showcase three great companies at the Fine Foods show this year.”

Nishi Foods is one of Tonga’s largest exporters supplying top quality frozen taro, cassava, and breadfruit. A must try is their breadfruit flour which, thanks to its high nutritional value and gluten free status is a great wheat flour alternative.

They will also be sampling their

freshly pressed moringa powder which has medicinal properties and contains many healthy nutrients such as calcium, potassium, and magnesium.

Operating out of Auckland, Ashon Ventures is a competitive distribution company in New Zealand with a wide network of suppliers. In recent years they have diversified into food product development, such as their wellknown brand Taste of India which uses fresh Fijian spices.

‘’Let food be thy medicine’’ is the mantra of Fine Foods Ltd. The Ni-Vanuatu company practice what they preach by only using natural products. Based in Port Vila they produce their signature ‘’Supa’MAN Fries’’ made cassava and which make a popular potato alternative.

Pacific Trade Invest NZ will be at Fine Food NZ – Stand S4. l CONNECT WITH THEM ON FACEBOOK @PACIFICTRADEINVESTNZ, INSTAGRAM @PTI_NZ OR EMAIL INFO@PACIFICTRADEINVEST.CO.NZ.

finefoods ALSCO

Hygienic, Smart, Simple…

There is no compromise with workplace hygiene in the food preparation industry.

Alsco helps you maintain superb levels of hygiene by supplying industrially washed and perfectly sanitary linen, wipes and catering workwear delivered to your business. We also offer floor mats, washroom and first aid services to support the hygiene and safety requirements of restaurant and catering industry across New Zealand.

• Linen – Tablecloths, Overlays, Napkins, Tea Towels, Cotton Striped Wipes and HAACP wipes • Uniforms – Chefs (Jackets and Trousers – all styles), Wait staff, Aprons. Can be customised to your brand • Floorcare – Entrance and Welcome Mats, Anti- Fatigue, Wet Area Mats • First Aid – First Aid kits (food grade), Eyewash stations, Portable Defibrillators • Washroom – Hygiene, Hand care, Hand Drying, Odour control, Deep cleaning Whether you’re in Hospitality, Catering, Restaurants or Bars, Alsco can help. We have been supporting the industry for over 100 years and have mastered our product range to fit the needs of New Zealand businesses. You’ll get what you need, keeping your business and people clean and professional.

ALPRO

Visit us at B28.

Contact our Customer Services & Support Team for more information and to arrange a Client Manager to visit; 0800 4 ALSCO (25726), feedback@alsco.co.nz, www.alsco.co.nz.

The Alpro ‘Professional’ range has been crafted for espresso and is available in soy, coconut, almond and oat. It is easy to froth and can be steamed to provide a shiny, thick micro foam that is perfect for latte’ art. The flavours have been developed to compliment the coffee and never to dominate the coffee experience.

The Alpro range is 100% plant based and is dairy, gluten and wheat free and is suitable for vegetarians and vegans.

Visit us at stand A24.

For more information, visit www.realfoods.co.nz.

BARKER’S PROFESSIONAL

Barker’s Professional is your local Food Service and Bakery partner to help create inspiring solutions for professional kitchens and bakeries.

Barker’s promise is to add flavour, flair, and ease to our customers' businesses by understanding their needs in this dynamic market.

We focus on delivering innovation, inspiration, consistent quality, underpinned by strong relationships. We are a proud New Zealand business 50 years young with a rich heritage and strong values. Our success lies in the success of our customers.

Come and see us at stands B41 and L14 to see how we can help you with your food and drink solutions.

For more information contact shelley.king@barkers.co.nz or visit www.barkersprofessional.nz.

ANGEL FOOD

Dairy-free is one of the hottest food trends around the world, and Angel Food’s delicious products make delicious dairy-free and vegan meals easy! Updating your customers’ old favourites is a snap with Angel Food’s dairy-free (and gluten- free) alternatives. Try our cheese sauce mix for macaroni cheese, our cheddar in toasted sandwiches, our mozzarella on pizza, our feta in salads, and our parmesan on top of everything savoury! Proudly made in New Zealand.

Visit us at Stand V18.

For more information contact us on info@angelfood.co.nz, phone 09 3764623 or visit www.angelfood.co.nz.

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BE NOURISHED BAXTER’S ORIGINAL

‘Get on the Sauce’ with the Baxter’s Original range of award-winning flavoursome sauces!

The BBQ, Teriyaki and hot sauces are all 100% gluten free and made in New Zealand with all-natural ingredients. We have the manufacturing and distribution capacity to meet any order and wholesale to retail and bulk catering units for the food service sector.

From ‘Sweet and Smoky’ BBQ sauce a mild delicious family favourite and best seller, through to the spicier ‘Dragons Breath’ BBQ sauce which earned World Champion Status at the 2017 World Hot Sauce Awards in the USA. Baxter’s Original delivers that extra zest to your favourite food!

Be Nourished started just over 10 years ago and the focus was and still is on good gut health. Be Nourished Organic products are loaded with beneficial live cultures to nourish you from the inside out. A tablespoon of our delicious Kraut or Kimchi is the perfect complement to any meal.

We will be showcasing Be Nourished Kimchi and a selection of quality flavoured Sauerkrauts. Matched with Farmland Foods premium quality smallgoods, including bacon, ham, cooked meats, and speciality goods.

Come and meet Brenda and Steve at stand L21.

For more information, visit www.benourished.nz

Come and ‘Get on th Sauce’ with us at stand K08.

Call Berrin +64 21 474 402, email saucy@baxtersoriginal.co.nz or visit www.baxtersoriginal.co.nz

EUROTEC LTD

BURNS & FERRALL

Established in 1948, Burns & Ferrall are The Innovative Heart of Hospitality and supply world leading brands to clubs, restaurants, bars, hotels and institutions across New Zealand and the Pacific.

Joining forces with E.CF Asia Pacific in 2019, your one-stop-shop for project design, kitchenware and equipment now offers a hugely expanded inventory plus New Zealand’s largest hospitality showroom.

Find Eurotec and Testo products at Stand E46.

Eurotec Ltd 09 579 1990, sales@eurotec.co.nz, www.eurotec.co.nz www.testo.nz (Testo NZ online store)

Visit us at stand D4.

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The demand for efficient, high quality and most importantly timesaving food safety equipment is increasing. Temperature control in the food industry is as crucial to product quality as it is to the fulfilment of hygiene requirements and the maintenance of ambient conditions when shipping or storing foodstuffs.

At Fine Food New Zealand 2021, Eurotec Ltd will be showcasing the Testo range of HACCP Certified Food Safety instruments, ranging from simple probe thermometers to complete data logging systems that provide the accurate measuring results needed for compliance with the relevant regulations.

Testo are market leaders in thermometers, pH testers, data loggers and oil testers for food safety that can be used across a variety of applications including restaurants and catering, food production, supermarkets, fast food restaurants, confectionery, logistics, food auditing and more.

Testo has been in business for a milestone 64 years. This longevity in the industry is a testament to the success and quality of Testo and their products. Eurotec are proud to be the distributor of Testo products here in New Zealand for over 30 years, providing high quality food safety equipment to the food sector.

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finefoods

HOWLER HOTDOGS

FARMLAND FOODS LTD

Farmland Foods started in a family butcher shop over 50 years ago and now, three generations later, it is one of New Zealand’s leading smallgoods producers. Still passionately family run in Bulls in the Rangitikei district. Farmland Foods employs over 100 local staff and has invested in state-of-the-art manufacturing and equipment to produce quality meats. From humble beginnings to today and beyond, Farmland Foods has always been committed to quality and innovation.

Proudly New Zealand owned with many years of passion for quality meats and superior service.

We will be showcasing Farmland Foods premium quality smallgoods, including bacon, ham, cooked meats and speciality goods matched with quality Be Nourished Kimchi and a selection of quality flavoured Sauerkrauts.

When it comes to fun finger food you can’t beat a hotdog!

Howler Hotdogs has a range of mini and regular sized hotdogs that caters for your customers dietary needs whether they’re a regular carnivore, flexitarian, vegan or gluten free.

We look forward to seeing you at Fine Food to sample these so you can see our commitment to having like for like products. If you’re looking for an attention grabber, you might like to check out our foot long Hound Dogs while you’re there.

Come and meet us at stand M22.

For more information, contact Jo Williamson topdog@howlerhotdogs.co.nz, or call 021 226 6469.

Come and see Brenda and Steve at stand L21.

For more information, visit www.farmlandfoods.nz

GLORY GLOBAL

As a global leader in cash technology solutions, we provide the retail, food and beverage, financial, cash centre and gaming industries with confidence that their cash is protected and always working to help build a stronger business.

Our cash automation solutions help businesses in more than 100 countries optimise the handling, movement, and management of cash.

While we span the globe, we personally engage with every New Zealand customer to address their unique challenges and goals — enhancing staff efficiency, reducing operating costs and enhancing the customer experience.

We offer peace of mind. We enable transformation. We empower people.

We do all this by releasing companies from the burden of cash management, putting cash to work, helping customers enhance the value that their staff and facilities add to their business.

We are Glory. We secure the future. Visit us at stand E48.

For more information, please email us on sales@nz.glory-global.com.

MONIN AND TABASCO

We will offer you a world of flavour with products from two iconic brands on showcase at this year’s Fine Food Show.

MONIN will be featuring its newest addition - the Le Mixeur de MONIN range. The sweet, juicy Strawberry Daiquiri will add another dimension to your cocktails, lemonades, iced teas, and smoothies.

We will also have our 80+ flavours on show. Come and talk to our Beverage Innovation Manager on site to get new ideas and explore all possibilities!

TABASCO will be featuring its well-received new addition - Sriracha, a preservative free hot sauce made from sweet chilis chillies, Thai spices and signature Tabasco aged red peppers. We will have tasting on site to showcase how you can use Tabasco sauce to enrich and enhance your dishes.

Come and visit us at stand J3 in Artisan Alley, we look forward to welcoming you. See you there!

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REMEDY NEUDORF BLACK

Neudorf Black captures flavour and goodness with its all-natural range of gourmet black garlic condiments that are ready to use.

Black Garlic with no additives. Prized for its distinctive flavour as well as its nutrients, 100% Black Garlic Puree is ready-touse. Neudorf Black use only New Zealand garlic and make premium Black Garlic Puree, Black Garlic Essence and more. Taste and see it for yourself.

Come and meet us at stand N7.

You can also contact Teena & Noël Jelsma on sales@neudorfblack.co.nz, call 021 0806 0150 or visit, www.neudorfblack.co.nz.

INVENTIVE SIMPLIFICATION

UNOX AT FINE FOOD NEW ZEALAND 13-15 JUNE 2021 ASB SHOWGROUNDS, AUCKLAND UNOX STAND #C16 UNOX have developed a range of ovens to suit almost every application. Starting from a 3 tray programable convection oven to a 40 tray combination oven and every-thing in between.

The UNOX MIND.Maps™ technology ensures high standard cooking results with maximum return on investment.

Our ovens have 30% less components than those of our competitors, meaning they are both easy to use and maintain.

As a Chef or Business Owner you focus on uncompromised quality, innovative choices, measurable efficiency and reliability.

For you, this means maximum performance, ease of use and savings.

For UNOX, it is Inventive Simplification.

CONTACT US Unox New Zealand Ltd P. 0273 400 404 E. info@unox.co.nz ww.unox.com/en_nz/

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When Sarah and Emmet Condon started Remedy, they wanted to do something good, shake things up and make it right. They knew that healthy could also be tasty and easy. While they’ve moved on from the kitchen bench where they started, Remedy is still made the old-school way: in small batches, long-aged brewed for 30 days.

When kombucha is fermented naturally and kept raw, unpasteurised, and unfiltered, like they do at Remedy, it contains healthy, living, good bacteria, or live cultures. Every bottle of Remedy Kombucha contains literally billions of these microorganisms.

The result is the tastiest and healthiest kombucha going around: it contains no sugar, naturally, and is chock-full of all the right stuff: live cultures, organic acids, and antioxidants.

Visit Remedy at stand J18.

For more information, visit www.remedydrinks.com.

finefoods

practicerecipes SAFE FOOD PRO

Safe Food Pro is excited to be back at the Auckland Fine Food Show. We launched Safe Food Pro at the 2018 Fine Food Show and have since grown our business to over 1200 customers across New Zealand and Australia.

Safe Food Pro is being used across a wide range of food business both large and small, including: Restaurants, Cafes, Caterers, Takeaways, Butchers, Bakers, Aged care, Bars & Pubs, Clubs, Education, Manufacturers, Convenience Stores & Supermarkets. Safe Food Pro is perfect for small single site businesses through to multi-site and group businesses.

Not only are we New Zealand’s most popular Food Safety App, but we also offer automated wireless temperature monitoring and Bluetooth digital thermometer integration. At the show we will be giving live demos of our software and temperature monitoring solutions.

Food safety and compliance has never been more important and safe Food Pro makes food safety management easy. Easy to setup and easy for your staff to use. Not only will your verifications be fast and efficient you will also get real-time visibility of food safety across your business.

SEARCHFIELD

We are back on our usual stand for Fine Food this year. We will have the full range of Menumaster product on show and operating.

Come and see us with your speed cooking requirements. We will also have our range of JTech table and staff paging options. Thinking of Drive-Thru to speed up your service? We will have our range of HME wireless systems. We are also planning to have a cool new All-InOne-Kiosk solution and some other cool new tech if we can get it here in time!

Check us out on stand G38.

For more information visit www.searchfield.co.nz

Come and see us at stand J32 and let our team show you how we can make your compliance easy.

For more information, visit www.safefoodpro.co.nz

SERVICE FOODS

Service Foods’ customers aim to be the best, but they can only be the best at what they do if we aim to be the best at what we do too. Delivering food is just the first part; we also must deliver quality, innovation, sustainability, and differentiation while we’re at it. So, that’s what we aim to do, and that’s why we’re known as the company behind every great chef.

As one of New Zealand’s largest, privately, family-owned, and operated foodservice businesses, we specialise in the procurement and distribution of premium quality food products. We directly import more than 4000 products and supplement this with 8000+ locally produced products.

Our wide range consists of everything from fresh produce to sustainably caught seafood; premium spices to specialist meat cuts, which come to you directly from one of our 11 branches across the country.

We’ll be at the Fine Food Show in 2021 showcasing a range of our products and giving you a chance to meet our Auckland team. Stop by to say hello at stand T1, try a changing selection of tempting goodies, and don’t forget to pick up a Service Foods show bag on your way in too.

For more information, contact info@servicefoods.co.nz or visit www.servicefoods.co.nz

UNITED FOOD CO

United Fisheries is located in Christchurch and has grown since 1974 from modest beginnings to become one of the top ten seafood companies in New Zealand.

We produce top quality products from our purpose built, temperature-controlled export factory supplying throughout New Zealand and exporting around the globe. These processing facilities are equal to any in its class in the world incorporating the latest technology to meet the ever-increasing international standards and conditions for many years to come.

United Fisheries is very passionate about their products and has created highly regarded market brands to service both the retail and foodservice sectors with Sea Cuisine, United Fish Co & United Food Co delivering quality fresh, frozen, and gourmet value added seafood product.

Come and visit us at stand L32.

For more information, visit www.unitedfisheries.co.nz

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finefoods VITASOY CAFÉ FOR BARISTAS

Vitasoy Café for Baristas range is made exclusively for the trade and has been specifically formulated to complement your barista skills and deliver the perfect plant-based coffee every time. At Vitasoy, we make our plant milk using only the best ingredients, through a process we’ve refined to be as simple as possible. We believe in supporting local Aussie farmers, proudly manufacturing our Café for Baristas products in regional Victoria, Australia.

The range features Soy, Almond and our newest member of the range, Oat milk. Our original plant milk for coffee is crafted using the humble soybean. Vitasoy Café for Baristas Soy has been specially formulated to complement your barista skills and deliver the perfect soy coffee every time.

Vitasoy Café for Baristas oat milk has been specially formulated to deliver a perfect plant-based coffee. Made from 100% Australian grown whole oats, it has a mild and balanced flavour that lets the beans speak for themselves.

UNOX

We will be showcasing the latest technology for combi ovens, SPEED.Pro™ and for the first time ever in New Zealand “The Hot Fridge” - EVEREO® in conjunction with the patented MULTI. Day hot vacuum system. UNOX have developed a range of ovens to suit almost every application. Starting from a three tray programable convection oven to a 40 tray combination oven and every-thing in between. The UNOX MIND.Maps™ technology ensures high standard cooking results with maximum return on investment. Our ovens have 30% less components than those of our competitors, meaning they are both easy to use and maintain. As a Chef or Business Owner you focus on uncompromised quality, innovative choices, measurable efficiency, and reliability.

For you, this means maximum performance, ease of use and savings. For UNOX, it is Inventive Simplification.

This is a must-see opportunity, be sure to visit us at stand C16 to experience the latest in innovative technology and to meet the team of passionate people who will continue to help those who challenge themselves every day.

Pop down to our stand C34 for an exclusive taste of our newly formulated, creamy, and delicious Almond Milk before it’s officially launched to trade! Visit www.vitasoycafe.com.au

For more information, contact info@unox.co.nz, 0273 400 404, or visit www.unox.com/en_nz.

WILD CHEF

WILD CHEF is a New Zealand Gourmet Food Manufacturer, producing Chef Quality meal components, canape bases and sticks that are minimally processed. We are continually creating innovative Kiwi products that are quick and cost-effective menu solutions.

Products that are consistent quality & saves on prep-time but also ticking the dietary boxes. These include variations of Rosti, Polenta Chips, Hash Browns & Sticks, Falafels, Potato Gratin and Veggie Patties allowing Chefs to use these bases around their creativity & budgets. Meet the owners of Wild Chef, Jeremy and Jennifer Lang, alongside their fabulous Wild Chef team to share some new ideas and inspiration around the Wild Chef product range. Plus, taste our NEW Hash Sticks and Parmesan Hash Sticks part of our “Stick Family” concept!

Visit the Wild Chef team on Stand L39 in Hall 2 (right next to the Networking Lounge) or visit www.wildchef.co.nz if you cannot be there.

WELL & TRULY ARTISAN PANTRY

We are a humble, Kiwi family-owned company located in the beautiful setting of rural Cambridge, New Zealand. Everything we produce, we do with well-ness in mind, just whole nutritious food how nature intended, simply made special. No cutting corners, no fillers, no artificial stuff. Gourmet,100% certified gluten-free always!

Why the name Well & Truly? It’s about who we are. An awareness of what we contribute and the legacy we leave behind. It’s about supporting others through this business to enable well-ness. From the products we make to the everyday encounters we have; it’s about being truthful to ourselves and others. We are real, authentic, and always a work in progress. It’s about the honesty of what we create, and how we as contributors treat our planet and the people who cross our path. It’s our compass, I guess.

Come and meet us at Stand Q5, and for more information contact Sue or Matt Loder, 022 1932 902 or email sales@wellandtruly.nz or visit www.wellandtruly.nz.

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