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February 2014 Vol 7 Issue 2
“Food and beverage is a fundamental part of aged care residents’ lives,” says Grainne Moss, managing director of Bupa Care Services. (see page 10)
PROFITABLE YEAR FORECAST FOR INDUSTRY THE hospitality industry can look forward to a profitable year, according to Forsyth Barr analyst Rob Mercer. He predicts a good year across the board, from dining to hotels. “A growing economy means people will have more discretionary cash to spend. We should see more eating out because of stronger household budgets and pricing is still very attractive. From a starting point, the situation is very attractive and it’s looking good from that perspective.” Mercer anticipates less travel outside of New Zealand, with the exception of Australia,
where the New Zealand dollar is especially high at the moment, reaching A94c in late January. “The only downside is there’ll be more people choosing to take a holiday to Australia to take advantage of our strong dollar against theirs and less Australians coming over here.” However, Mercer said the domestic travel market is expected to be active and airports are also reporting strong inbound flight bookings from other international markets. Tourist arrival numbers in 2013 were higher than any other year in history and the trend shows no sign of slowing.
AMBASSADOR CHEFS NAMED
BEEF + Lamb has named its ambassador chefs for 2014. The five chefs and their specialist dishes are profiled on page 16 of this issue.
GREENSHELL IN ORA KING LAUNCHES CHEF’S BURSARY producers Ora King is “We now want to support the RECEIVERSHIP SALMON set to give one of New Zealand’s next generation of culinary talent GREENSHELL New Zealand, together with associate company Ikana, has been placed in receivership by its bank. The company has been high profile over the last couple of years as the biggest mussel farming operation in the country and was last year named as top food and beverage exporter of the year. Its chilled and frozen foods business, Ikana, has been unprofitable and ceased trading although the Auckland-based operation farms around 10,000 tonnes each year.
up and coming chefs a taste of the world with the launch of a new chef ’s bursary. One talented chef will travel to a culinary destination of their choice with a $10,000 scholarship. Food services and marketing general manager Jemma McCowan said the time was right to nurture young chefs on the global stage. She said Kiwi chefs already have a great reputation on the international stage and that overseas experience plays a vital part in achieving these high standards.
to reach similar levels,” she said. Entries close at the end of February and an information pack can be obtained by emailing bursary@orakingsalmon.co.nz Judging will be by a number of industry leaders with the winner announced in mid-March. Ora King is already working with several leading chefs in New Zealand and abroad.
ORA King ambassador chef Matt Lambert (right) from the New York Michelin starred restaurant The Musket Room with chefs Daniel Wilson (Huxtable restaurant, Melbourne) and Nick Honeyman (The Commons, Auckland).
CULINARY TEAM FOR SINGAPORE THE New Zealand Culinary Team taking part in the FHA Culinary Challenge at the Food&Hotel Asia Expo 2014, 08-11 April, will be managed by Gary Miller and coach Neil MacInness and led by captain Steve Le Corre and vice captain Darren Wright. They will be joined by team members Francky Godinho, Claire Nickel, Mark Sycamore and pastry chef
Richard Hingston. The team will compete in the National Team Challenge in two events, says business manager Gary Miller. The first is a three-course meal for 85 covers that the six chefs have five hours to prepare. Miller says the team has already prepared the NZ-themed meal three times. “The rule is that the meal has to reflect the country you’re
from, and the good thing about Singapore is that we can take all our own ingredients in.” The other event is a cold table, kind of like the Miss Universe of buffets, consisting of around 36 aspic-coated dishes, with junior team members Alisdair Bennett, Carlita Campbell and Troydon Waters brought in to help. It’s a marathon operation and some former team members now based
in Singapore are also being drafted in to assist. Teams are allowed up to 20 members for this event and its here that Miller says the Japanese team really comes into its own. “They probably have a guy whose only job is to carve flower petals his whole life.” The team has done very well in the past, so best of luck for this year!
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EDITORIALcomment NEW YEAR FULL OF PROMISE
Social Media Marketing Hospo Property Market
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10 Aged Care Foodservices
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12 Distribution News
IT only seems right that we should be cheery and hopeful at the start of a new year – and to be honest, the good signs are all there for our industry, especially if you know what you’re doing. Unfortunately there’s quite a few who don’t and like other years, they will fall by the wayside no matter how good the economic times are. This is an unforgiving business where the only goal is achieving excellence and a price must be paid for mediocrity. In this issue we take a look at one particular company in the aged care market where there is simply no room for second best – the media would be down on you like a ton of bricks and of course older people’s health and happiness is at stake. That’s even a step further than keeping your customers happy in a restaurant. The concept of dealing with older people is also an issue for many restaurants where this growing sector of our communities is looking for some wholesome and edible items to suit their palate. They often do have the money to spend but are confused by some
of the fancy dishes that are simply a little beyond them. Also this issue, we have brought one of my former staff from Foodservice magazine days, Rosie France, on board to work on editorial. Rosie has a good knowledge of the industry and will be increasingly seen around the traps partnering with our experienced advertising manager Jane McEwan. Increasing the team is an important issue as our magazine continues to grow stronger with each edition. Like the hospitality industry, it isn’t an easy business but we are certainly out there making it work. Like our industry leaders, we are certainly confident that 2014 will bring further promise across the board and we will be with you all of the way. PETER MITCHELL peter@reviewmags.com
Millbrook on a Winning Streak
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16 Beef + Lamb Chefs 26 2014 Food Trends 28 Staffing Issues 30 Liquor
FOR the second year in a row Millbrook Hotel has been named Top Hotel in the country in Trip Advisor’s annual Traveller’s Choice awards, also making the cut to the top 15 properties in the South Pacific. Brian Howie says that being part of the country’s biggest golfing
FEBRUARY START FOR MANAGEMENT COURSE SERVICE IQ’s program for aspiring supervisors and junior management, Step Forward, begins late this month at the New Zealand School of Food and Wine in Auckland and at Weltec, advises the ITO. “Step Forward supplements on the job study for the National Certificate in Hospitality by blending in e-learning and regular workshops,” says ServiceIQ CEO Dean Minchington.
event has been a huge boost to the property’s profile. “As co-hosts of the NZ Open, the recognition is exceptionally special for us. We’re excited to be able to showcase New Zealand’s best hotel to the world during the event. It’s a huge honour.”
Managing Editor & Publisher
Peter Mitchell, peter@reviewmags.com
Marketing
Tania Walters, tania@reviewmags.com
Advertising
Jane McEwan, jane@reviewmags.com
Design
Raymund Sarmiento, raymund@reviewmags.com
Circulation & Distribution
Kieran Mitchell, kieran@reviewmags.com
www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.
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FRESH DINING IN QUEENSTOWN THE old Wai is no more and the well known Queenstown restaurant, still under the old owners, is now a refurbished Public Kitchen and Bar. The new outlet opened midNovember in the waterfront position at Steamer Wharf and continues to be owned and operated by Alex Boyes, Jan Rae, and Martin (pictured) and Megan James and offers honest grass roots cooking in a relaxed and informal style. Rae said things had changed since they opened Wai 12 years ago but after years of chasing fine dining perfection, the team wanted to return to its kiwi roots. The restaurant has also undergone a complete interior transformation over recent weeks.
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
February 2014
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SOCIAL MEDIA TO DRIVE SALES SOCIAL Media – the buzzword of the last few years that sends most people into paralysis just by reading it. Uh, oh…read on because hopefully this will help… Without going into explanations, let’s just say what many don’t realize Social Media actually is –a lead generation tool. Did you know it takes on average a total of about 14 times seeing your message or advert before a consumer makes a conscious decision to buy? That’s a lot of dollars spent on adverts with TV or radio and with no real guarantee that people will buy on the 14th go. However, social media opens up the opportunity for people to interact with a company without an initial commitment and is pretty much free…if you know how to do it right. Take every interaction online as a warm lead. Then, create a small commitment for them so that you can have a higher success
CHEESEFEST 2014 The annual Cuisine CheeseFest will be held at the Langham 05 March, with tickets $35 at the door or $30 pre-sales from Eventfinder. Open to the public, visitors will enjoy tastings, meet the cheesemakers and buy cheeses at knock down prices.
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
MEMBER BENEFITS & SERVICES INCLUDE:
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
For more information visit our website:
www.restaurantnz.co.nz 0r phone 09 638 8403
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rate to turn them from interested participant to loyal buyer. How would you do this? Here’s some ideas: • As soon as someone connects with you online, say a ‘Hello’ and give them a link to where they can sign up to your newsletters. One of our vineyard clients knows that every time they send out a newsletter with a wine special, their average total sales in one day equates to a couple of tens of thousands of dollars (up from about $8,000 a few months back). Not bad, huh? Create a database to send newsletters with your specials to drive more people to you. As the number of subscribers goes up, so does your conversion rate and sales amount. • Every time you run a contest or competition, do two things: as part of the entry, ask them to sign up to your database, and ask them to invite their friends to join the competition.
• If you’re offering an offline deal, make sure you also share it with your online audience; your aim, after all, is to run your online leads to your offline business, right? • Create Facebook Offers; let’s say you have a two for one deal happening; share this through an Offer on Facebook and let people pass it onto their friends. Remember to only do deals where you get something out of the transaction at the end. So…are you ready to start using Social Media to drive more sales? To Your Online Success!
Eva-Maria Salikhova Social Media Consultant www.socialemedia.co.nz
TOP CHEF NOW OUR CONSULTANT
RESTAURANT & Catering News has secured the services of 2011 and 2012 NZ Chef of the Year David Schofield as our magazine’s consultant chef. David will be offering his support and expertise to clients, creating recipes and advice for publication. A keen advocate of artisan and “pure strain” produce, David has worked in top restaurants around the world since he was 16 and brings a wealth of experience to our team.
PORTABLE ICE CREAM FACTORY A 40 FOOT shipping container has been modified into a portable ice cream factory for entrepreneurial company Joy Ice Cream. Known as The Hub, the mini ice cream manufacturing plant has the capacity to produce enough ice cream to supply 50 Joy Ice Cream venues and will be based in Auckland. Joy Ice Cream aims to reduce youth unemployment by assisting young people into their own ice cream selling businesses, with the company enlisting former Kapiti ice cream guru Ross McCallum as an advisor. McCallum says that while ice cream has been made and sold in a similar way in the past there has been nothing as sophisticated as The Hub. “This is a totally integrated mini ice cream plant that’s highly transportable to any location in the world, while allowing us to retain control over the product. In essence it is a mini version of an ice cream factory. We churn it in the mini factory, we add the flavour, and we pack it,” says McCallum. Joy Ice Cream co-founder James Coddington says the container factories will ensure the quality of the brand’s ice cream is properly controlled no matter where it is being sold in the world. “We want to replicate these micro factories and ship them to other parts of the world so that we have control over our product. We want people to
experience the world’s best ice cream no matter where they are around the world,” says Coddington. The containers have the added benefit of being sustainable long-term and highly transportable and can arrive in a city and be operational within a week.
NEW VENUE FOR CULINARY FARE THE Restaurant Association reminds the industry that this year’s New Zealand Culinary Fare, 17-19 August, will be held at the Vodafone Events Centre in Manukau instead of the ASB Showgrounds.
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FRESH BUYERS NOW SEEKING ESTABLISHED HOSPO OPERATIONS there has been a thinning out of less competitive business operations which simply haven’t managed to keep ahead of industry trends – particularly when it comes to the business disciplines of customer service, product offerings, and marketing. We forecast this attrition of underperforming businesses to continue in 2014.” To keep their businesses attracting and retaining custom, owners must focus on marketing as well as the dining experience. Long term industry operators also see now as a good time for growth and are seeking to expand. Earlier this month the Nourish Group’s Simon Gault announced on his Facebook page that he is seeking new premises and asked followers for information about any new or established sites up for sale.
New Bar on Ponsonby Strip
JEREMY Wells, along with friends Sam Ansley and Matt Nicholls from Pack & Company, has opened Bedford Soda and Liquor on the corner of Ponsonby and Richmond roads. Mixing the drinks at the establishment, inspired by the neighbourhood
bars along New York’s Bedford Avenue, is manager Jason Clark, who recently came fourth at the Diageo World Class Global Cocktail Champs. Drinks are complemented by American –style meatball dishes cooked up by ex Euro chef Croydon Cole.
TESCO’S INTO RESTAURANTS
More honours for Eichardt’s
THE UK based supermarket giant Tesco has started a new restaurant concept that moves the company deeper into foodservice, a move that began with an investment in the Harris+Hoole gourmet coffee chain and now includes the Giraffe restaurant chain. The new concept called Decks targeted consumers craving traditional roast dinners. The plan is to open these new restaurants adjacent to or inside its larger stores.
EICHARDT’S in Queenstown has been named the best luxury ski resort hotel in the world in the latest World Luxury Hotel Awards. The award was announced at a gala function in Thailand last month. The winners are judged purely on service delivery and effective management and are voted on by international tour operators. Eichardt’s took the award from over 1000 hotels in 87 countries.
THE BEST VENUES KNOW HOW TO TURN IT ON. AND OFF. A successful business is as much about going all out, as it is about toning it down when it comes to energy. Using light dimmers and sensors, making sure your fridges are tightly sealed, and installing ceiling fans to bring the hot air down are all great ways to save energy. And so is being on the right power plan which is why Meridian has plans tailored to fit a range of businesses.
To find the right energy plan for your business call Meridian on 0800 496 777 email business@meridianenergy.co.nz or visit meridianenergy.co.nz/Industry
February 2014
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THE hospitality real estate market is healthy and demand is high for well run and profitable established eateries and bars with proven track records, says specialist Mike Peterson of Bayleys. “We are finding that potential buyers over the past couple of years have become quite particular in undertaking their due diligence reports, and are now very conscious of revenue streams, trading patterns, marketing activity, and locationbased competition,” Mr Peterson said. Buyers are savvy to the fact that underperforming businesses can go under – fast. Peterson says the industry is becoming Darwinian, with a cutthroat emphasis on survival of the fittest. “The fundamentals of the foodservice and hospitality industry remain intact, although
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NEW POINT-OF-SALE APP MAKES LIFE EASIER FOR HOSPO OWNER OPERATORS A USER-FRIENDLY app for the hospitality industry, designed specifically to make point of sale operations easier and more useful, is being rolled out by a Wellington-based technology firm and is already in use by several local owner-operators. It records information about menus, supplies and customer traffic, and generates real time reports to provide operators with an accurate picture of business activity. We spoke to co-founder and hospitality business owner Jonny McKenzie to get the lowdown on the next generation in restaurant and cafe point of sale technology. PosBoss is an extremely simple system that is downloaded onto and used on an iPad connected to a standard EFTPOS payment machine. It’s currently aimed at owner operators, who will enter menus, pricing and other details into the supplied template, a process easily navigable to even the least tech savvy. When the customer comes to pay, their order will be recorded and the information is instantly uploaded to the relevant report, on the owner’s mobile phone or personal computer at home – anywhere you want. This
way the business owner can keep an eye on what’s happening without having to go near the premises. “A dashboard (screen with multiple pages) on your phone will give an overview, in any kind of graphs you like, of real time information about how all aspects of the business are moving,” says McKenzie. “If you happen to be driving near one of your wholesalers, you can glance at the app to see if there are any supplies you are running low on, for example.” One of the earliest adopters of the systems, Café Neo owner Luke Crawford, is smitten and says that benefits include staff being able to change prices throughout the day on the iPad, minimal space taken up on the counter, being able to work from home changing pricing and keeping an eye on sales and knowing exactly what is going on in his café, something he admits he finds “addictive”. “It’s really simple and failsafe. If the person cashing up at the end of the day is tired or not too good at maths it doesn’t matter because there’s no room for human error. It also provides lots of interesting information, like Best Sellers of the Day, Best Sellers of the Week, and soon it will be able to wirelessly print out orders for the
kitchen and the wait staff.” A major advantage is that the manager of the business no longer needs to set aside a few hours a week to write reports, its all done automatically and accurately, for $55 per month. “Rather than wait until the end of the week to find out that you’re much busier at lunch time than you thought, you can alter rosters immediately and get another staff member onboard, or get staff to start an hour earlier,” says McKenzie. The cost cutting potential is strong. For example, you might buy large
amount of a wholesale perishable product that doesn’t move as well as anticipated. Finding this out immediately means you can get the chef to offer a special the next day – much better than discovering later that it was all thrown out, meaning wasted product and lost revenue. McKenzie and partner Touchtech are also in talks to partner with Xero to offer a full ordering, reporting and accounting package, so that operators can concentrate on the hospitality, catering and customer service side of the business.
JADE DRAGON NEW PREMISES CANTONESE restaurant Jade Dragon has reopened at SKYCITY, at a new location on level three of the atrium, having been closed since August. “The location may have changed but the authentic and premium
Cantonese dining experience remains the same,” says general manager of food and beverage Danny Bucalo. The 100 seat restaurant also offers private dining rooms for groups of 8-12 people.
FOOD SAFETY WORKSHOPS SGS IS holding one and two day food safety courses on 18-19 Feb in Auckland, focusing on HACCP and Internal Auditing (one each day – participants can attend either or both). Covered topics during the practical workshops include food safety and introduction to food hazards, the purpose of
auditing, Overview of GMP & HACCP System and guideline for its applications, Audit scheduling/ planning, conducting the audit, and reporting audit results. A previous understanding of food safety management systems is advised.
Buyers Guide 20
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Fine Food NZ Buyers Guide 2014 For New Zealand’s #1 foodservice, hospitality and retail trade event
New Zealand’s international food and hospita lity event.
22 - 24 June Call Jane McEwen on 09 304 0142 xt 715 or email jane@reviewmags.com
New Products
FFNZ exhibitors are urged to book space now, not only to highlight their presence at the show but to remain prominent in a valuable resource used as a directory by the trade until the next show in 2016.
New Equipment New Ideas
22 – 24 June
ASB Showgrounds,
Auckland www.finefoodnz.c o.nz 7450 FFNZ Buyers
Guide Front cover
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CITY AND GUILDS WELTEC AWARDS TWO Weltec School of Hospitality students have been awarded Medals for Excellence from the City and Guilds of London and will head to the UK in Autumn for the presentation of the Lion Award for the best
student overall, to be chosen from 92 chefs internationally. Scarlet Lees (pictured) gained a Level 1 Certificate in Food Preparation and Cooking and Beth Christieson a Level 2 Diploma in Patisserie.
LANGHAM ADDS PALM COURT STYLE AUCKLAND’S Langham hotel has added a stylish and sophisticated a la carte dining option called Palm Court. The lavish new lobby bar and dining facility is now the hotel’s centrepiece serving breakfasts, light snacks, drinks and its Tiffin
afternoon teas. As well as the usual breakfast pancakes, bacon, cream cheese and croissants, Champagne is also on the menu. And during the day, there’s salmon poached in duck fat or beef carpaccio with all the trimmings including truffle oil. Palm court is also using decanted wine, extravagant Christoffe silver cutlery and Wedgwood fine bone china.
UNHEALTHY EATING STEALTH NEW Zealand nutritionists suspect that research on unhealthy foods in America may also apply in New Zealand. It has found that eating healthy is a daunting task and many are indulging in unhealthy foods when no-one is around. The research found that 61% of Americans felt guilty about
eating unhealthy foods but 47% agreed they were more like to eat unhealthy foods on the quiet and half of those admitted to hiding the evidence. Certainly cafes and restaurants were finding little change in the choice of foods on their menus even when healthy food was being offered.
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February 2014
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Catering
BUPA IS MEETING FOODSERVICE AGED CARE SECTOR CHALLENGE WHEN your organisation is the largest provider of aged residential care in New Zealand, person centric care in a supportive home-like environment is the key to resident satisfaction. And one of the keys to success for an international organisation such as Bupa Care Services is its foodservice. Bupa might be a little known name to those in the hospitality industry but amongst its 4000 staff nationally, it has an expert 400 strong team of foodservice staff. This international company headquartered in London has been operating around the world since 1947 and servicing aged care in New Zealand for over seven years. It currently has 56 residential homes around the country varying in size from the smallest, 29 beds, to the biggest with 130 beds. But it doesn’t stop there. It also runs 24 villages that provide independent living and both types of sites are individually managed and provisioned. Of course such an organisation does have a central procurement programme with substantial support from the likes of Bidvest and
Fonterra primarily but there is also local ordering from a pre-planned national list. With so many residents to care for, the company’s dieticians work closely in a programme with local managers and kitchen staff. This is not as simple as it sounds because the average age of residents is in their early 80s with almost all over 75 years old requiring both suppliers and the kitchen teams to have in-depth knowledge of softer foods, textures and dietary requirements. There is no central catering facility with each site individually looking after its residents but generally following a national dietary programme. “We recognise that food and beverage is a fundamental part of the residents’ lives and because there are many people of various ethnicity, we have to work extremely hard to provide them all with a better quality of life,” said managing director Grainne Moss, the Auckland-based Irish boss of the New Zealand operation. What she is proud of is an 89% satisfaction level among Bupa
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residents revealed in independent surveys and has her management team working on further improving that figure. Not only has the company been
national certificates and finishing apprenticeship and management papers. “The interesting aspect is that the work simply doesn’t appeal to
recognised by its own residents but also by other outside organisation. In 2011and again in 2012, the company won the EEO Trust’s work and life awards for its commitment and diversity. In 2012 Bupa also picked up two of the Hospitality Standards Institute awards – one for a single site and the other for multi-site operations. And this was the first provider outside of hotels or restaurants to take the title. Both the Waitemata DHB and the Canterbury DHB have also recognised the company for its best value and quality achievements. Another key to Bupa’s success has been its dedication to hospitality training. The company has its own in-house training programmes and also uses outside education facilities - last year alone, 96 staff members went through Service IQ programmes with many getting
BUPA Care Services managing director Grainne Moss (right) and project manager Anne-Marie Moore work closely together on the company’s aged care supportive programme.
young people – they just don’t find catering in aged care sexy enough,” said Grainne Moss. All of the homes and villages have well equipped kitchens that are regularly redesigned and supplied with top equipment including combi-ovens. And there are regular professional development programmes run for staff at least three times a year led by dieticians and industry experts. Those working in the foodservice area of the company are often former restaurant kitchen staff and operators who were looking for lesser and more standard hours. They have certainly found it with this excellent organisation.
0800 FIRST AID
Bupa’s 2012 award winning team.
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SKYLINE WINS AWARD FOR EXCELLENCE
A DEDICATION to quality and a stellar line up of award winning team members has seen Skyline Rotorua recognised with a Beef + Lamb excellence award for the second consecutive year. The team is led by food and beverage manager John Watson and executive chef Fred Kreutmayer.
Earlier Kane Peni won the Unilever Food Solutions emerging chef award and Nitin Brijwal won the Waiariki Institute outstanding waiter award. John Watson (left) is pictured with chefs Pritam Gaware, Binoy Bhavanandan, Kane Peni and Gagandeep Aneja.
TASTE GETS NEW EQUIPMENT
CELEBRATING FOOD IN AGED CARE FACILITIES AS the population of New Zealand grows older, the demand for quality aged care facilities is expected to increase significantly. Combine this with the knowledge that malnutrition is the single most serious health concern for the elderly in our county and there is a need for tools and products that make the jobs of those caring for them easier. Celebrate Food developed Unilever Food Solutions is in its second year and is an initiative aimed to help chefs and kitchens provide more engaging and nutritious mealtimes. In a recent study*, it was found that many residents were rushed during mealtimes and that the lack of assistance during meal and tea breaks was a major cause of chronic dehydration or malnutrition in residents. To combat this, Unilever has created a new kit for 2014 which includes 100 nutritionally analysed and costed recipes as well as fresh and seasonal
ingredients to give diners a great experience while keeping the budget under control. Using the costing analysis provided kitchens can pick and choose which recipes to use with which corresponding Unilever products. The company says its Continental Professional range is often the most suited to aged care facilities and provides complete meal options such as soups or great bases and sides with flavoured boosters and mashed potato products. For information on the Celebrate Food 2014 program or to get a copy of the upcoming recipe booklet, contact Unilever Food Solutions on 0800 367 756 or visit www.ufs.com
*A report into Aged Care: What does the future hold for older New Zealanders?, October 2010, http://www.labour.org. n z / s i t e s / l a b o u r. o r g . n z / f i l e s / Aged%Care%20Report.pdf
W E N
LIQUID GRAVIES THE Restaurant Association’s Auckland Taste facility got new equipment in December with the consignment of a number of Moffat items being added to the demonstration kitchen. Here, RANZ ceo Marisa Bidois shows off the equipment with
Moffat national sales manager Brian Davies. Moffat supplied a Convotherm Combi Steamer, A Waldorf Bold Gas Fryer, a Waldorf Infill Bench, a Waldorf chrome plated griddle, a six burner range and a new salamander.
...Just pour, heat & serve. Perfect every time.
PREMIER SELECTION SILVER Fern Farms have announced the ten finalists for their inaugural Premier Selection Award. The field of 73 chefs nationwide was narrowed down to Adam Rickett, Pravda Café; Alex Strobach, O’Connell St Bistro; Andrew Clarke, Victoria St Bistro; Craig Hendry, Gantleys, Arthur’s Point; Greg Piner, Pier 24; Mat McLean, Pier 24; Mat McLean, Palate; Robert Richardson, Molten; Shaun Clouston, Logan Brown; Scott Corbett, Pepper Tree; Sebastian Koburg, Saggio
di Vino. The winner will be announced at an awards dinner on 11 Feb, check our website for updates. restaurantandcateringnews.co.nz
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
Serving suggestion
Gluten free No artificial colours or flavours No added MSG Bain marie stable Freeze/thaw stable Roast Chicken Rich Brown Premium Gravy 2kg Premium Gravy 2kg
Contact CEREBOS FOODSERVICE on 0800 426 333 email csc@cerebosgreggs.co.nz or visit www.cerebosfoodservice.co.nz
February 2014
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n io t u b i r ist D
SOUTHERN PRODUCT ALWAYS GETS THROUGH
SOUTH ISLAND distribution agency Trents, an independently operated subsidiary of Foodstuffs, has outlets from Nelson to Invercargill, and delivers to not only Bluff but the Chatmans and Antarctica. General Manger Phil Lemon (pictured) says the rugged Southern landscape and weather can present all kinds of challenges. “There are different climate challenges, like snow and landslips, but we get by.” The beautiful scenery that attracts tourists from all over the world also serves to keep some clients quite isolated from each of the five regional bases, with delivery drivers having to regularly negotiate Haast, Arthurs and Lindis Pass. Product is also flown to the American and New Zealand bases in Antarctica, contracts that Lemon says are at times put up for tender. “Getting that business comes down to the ability to offer the bases reliable supply.” Being based in Canterbury has also awoken the company to many unforeseen challenges in the distribution industry. “There’s
no doubt that the Christchurch earthquake made us more aware of the natural environment. We’re far more conscious of the need to adapt and be flexible in how we operate.” Trents’ sales reps travel great distances to visit and look after their clients, with regional managers overseeing each area. Geographically, it’s an enormous sprawling operation - logistically, a tightly run business.
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LASCO SALAMI NOW FROM BIDVEST BIDVEST is now distributing bulk 500g and 1kg foodservice packages of Lasco’s pre-sliced salami. Available flavours include Marlborough Garlic, Italian New York Cut, Pepperoni and Kaitaia Fire. “Our salami is the healthiest on the market,” says Lasco’s Trudi Peet, adding that for health, religious and other consumer choice reasons, all its salami are beef, with
no pork content and 90% fat free. “It’s ideal for both restaurant/ café and catering businesses fantastic for pizzas, quiches, pastas, risottos, can be used on breakfast and brunch menus alongside eggs cooked different ways e.g. omelettes, eggs benedict, scrambled eggs, and is excellent for catering staples such as sandwiches, rolls, platters, canapés and frittata.”
SUSTAINABLE FOODFIRST’S GM FISH SUPPLIER NEW FOODFIRST has appointed
WELLINGTON’s Yellow Brick Road is a fish supplier with a strong focus on sustainability. Founder and Managing Director Rachel Tauleli, finalist in the 2013 Women of Influence Awards and co-founder of the Wellington City Markets, says she founded the company to ensure that restaurants receive fish that can be traced back to the source – traditional fishermen using long-lines, rather than mass-fishing trawlers that go out for days at a time. “Fish are landed live, ike-jime killed, placed into slurry, packed, processed, and to restaurants within 24-36 hours of leaving the boat,” says Tauleli. Live shellfish reach restaurant kitchens within 24 hours.
Barry O’Neill as its new General Manager, based in Auckland. He brings with him an extremely strong sales and distribution management background as well as definite ideas about challenges facing the industry. O’Neill says that the “extreme fragmentation of foodservice markets makes understanding the dynamics shaping the industry difficult, however Foodfirst’s extensive network of distributors allows its suppliers to strengthen both brand and customer loyalty”. After travelling the world as a cook in the navy, Barry O’Neill ran his own catering business in Timaru and has since held several sales and distribution roles, most recently with Mars NZ and previously nine years with Goodman Fielder.
THE VISA Wellington On a Plate Supplier Showcase was held on the 3rd of this month and organiser Grow Wellington says over 40 of the region’s top producers and suppliers took part, tempting the taste-buds of top industry buyers including Auckland’s Farro Fresh and Nosh Foodmarket. The event underpins the 2014 Visa Wellington On a Plate festival with this year’s menus also up for discussion
with suppliers and restaurant owners. Products in the showcase included: chocolate, craft beer, wine, handcrafted cheeses, artisan breads, Turkish delight, boutique cordials, gelato, jam, olives, wine, dumplings, peanut butter, pies and eggs. This industry-only event is organised by Grow Wellington and Positively Wellington Tourism in conjunction with the Wellington Culinary Events Trust.
DISTRIBUTORS OFFERING ORDERING ON THE WEB & SMARTPHONE DISTRIBUTORS are now well onboard with online ordering, with both Gilmours and Bidvest offering 24 hour ordering through their websites, with order tracking and their full product ranges listed. Both distributors say their stock availability is regularly updated and promotions as well as your personal order history can be viewed for convenience. Gilmours operates Webshop, while we talked to Bidvest’s Candice Baker about the Bidvest Direct app (pictured). She says that several thousand customers have already downloaded the app to their smartphones. “After the success of our online ordering system, the natural step was to take this mobile to tablets and smartphones. The motivation behind incorporating online ordering and modern smartphone technology is to make ordering as easy and convenient as possible for customers.” Baker says the company is determined to keep ahead of market and media trends. “We are serious about technology and the role it plays in our customers’ businesses and daily
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WELLINGTON SUPPLIERS TEMPT DISTRIBUTORS
lives. We now have 54% of our customers placing orders online.” Online ordering is of particular relevance to the foodservice and hospitality industries because a lot of activity takes place outside of normal business hours, and stocktaking can take place at any time of the day or night. Being able to place orders at the end of a night shift can be much more convenient for managers than having to wait until the next day. Plus the real-time updating of pricing and detailed product information allows customers to easily compare different distributors’ offerings without having to drive from warehouse to warehouse.
100% NEW ZEALAND OWNED AND OPERATED
Local produce champion David Nalder from Moore Wilson talks to Rochelle Harrison and Gabriel Davidson, owners of the Wellington Chocolate Factory, and (below) The Peanut Butter Fish stand proved popular.
Foodfirst is a leading national distribution company, supplying food outlets with quality products, service and value. Delivering a range of over 7,500 of the best frozen, chilled and ambient products daily throughout the country.
www.foodfirst.co.nz or (09) 365 2000 February 2014
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GUSTO’S AUTHENTIC ITALIAN DINING
AUSSIE CHEF FRONTS ORGANIC
SEAN Connolly is extending his philosophy of simple, uncomplicated food with the opening of authentic Italian restaurant Gusto at the Grand, adding another quality dining destination to SkyCity’s Federal Street in central Auckland. At Gusto (pronounced guh-stoh) the dishes are rustic and true to Italian values, referencing Connolly’s passion for simple food, classic flavours and fresh seasonal ingredients, designed to be shared amongst friends. Connolly, who opened The Grill by Sean Connolly in Federal Street in 2011, says his vision for an Italian restaurant developed when he saw the beauty in simple food during filming for his show My Family Feasts six years ago. “Italian food feels like a natural progression for me, and the concepts are very close to my own philosophies around food. Historically, Italian food is made to be shared, and I am respecting this tradition at Gusto. “I visit Italy regularly with my family, where we have enjoyed Turin’s slow food festival and the white truffle festival in Moncalvo. I love to share food and the Italians do it so well.” Connolly says Gusto is designed to present New Zealanders with the
AUSTRALIAN Organic has launched a major campaign featuring celebrity chef Pete Evans. The organisation says interest and popularity in organic products is growing every year and the certified mark is now carried by over 14,000 products.
atmosphere and flair of hotel dining that is so popular in the world’s great cities such as New York, London and Paris. “Everybody deserves to eat well at Gusto and enjoy true Italian food. From friends sharing around the table to the lone traveller, to SKYCITY Grand Hotel guests, we’re aiming to bring cool back to hotel dining.” He says Gusto’s menu reflects the philosophy of “the less you do the better” and he already has favourites vying for signature dish honours. “I love our vitello tonnato – it’s slow roasted veal and the tuna dressing emphasises our respect for Italian cuisine. For our acqua pazza – literally meaning crazy water – we ship in Coromandel seawater daily to cook our fish.” Gusto at the Grand supports the modern dining room trend of celebrating not only the food but also its preparation, with a large open kitchen and chef ’s table at its heart. Here six to eight guests can really experience the buzz of a restaurant in full swing. Italian wine has a major presence, with up to 200 wines on offer. The restaurant spans the lobby and is reminiscent of dine by Peter Gordon, which Connolly says is
like working in the ruins of an old, Roman monument. “I am proud to see glimpses of the old dine, and look forward to creating new memories in this exceptional space,” says Connolly. Comfortably accommodating 90 in the main room, Gusto features SKYCITY’s largest private dining room which seats 28. Designed by Gordon Moller of Moller Architects, Gusto’s interior is classic Italian. White arabescato marble and gold onyx, timber floors and stained American ash tables with Thonet chairs enhance the European look and feel. Rich colours and tan leathers support the design concept. Artwork is by Archibald Prizewinning Sydney artist Jason Benjamin with the main feature a four metre-long rendition of an octopus entitled ‘Love In Venice’.
STARBUCKS INTO TEA HOUSES
STARBUCKS has opened the first of what could grow into a chain of more than 1000 tea houses over the next five years or so. This new unit is just off Central Park in Manhattan’s Upper East Side.The outlet features handcrafted tea beverages, premium loose leaf teas, tea merchandise and foods that pair well with tea. The Teavana Fine Teas project is designed to enhance the premium tea experience and make fine tea accessible to the masses.
TIRAU’S GOOSE TAKING FLIGHT TIRAU’S iconic Loose Goose is on the market, at an asking price of $295,000. The 60-seat property, with a customer split of 60% Waikato locals and 40% travellers, has been owned by the same couple since it opened 17 years ago, says agent Bayleys.
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INAUGURAL FOOD FESTIVAL IN SOUTH AUCKLAND SOUTH Auckland’s Brookby Valley is hosting the area’s first Festival of Food to show off the best of the region’s food and wine, say organisers Phoenix Management. Over 80 exhibitors will be gathered at the Ti Papa Special Events Centre on 22 March, 10am to 10pm. Areas of the festival will include the ‘Village’, featuring a Pimms Lounge, Tapas Bar and Oyster Bar, a Wine and Cheese Appreciation Lounge and a
DIVERSE OFFERINGS AT CHEESE AWARDS
Culinary Demonstration Marquee. Presentations from top chefs, plus food and wine judges and culinary experts will run in sessions all day. The ‘Lawn’ area will host the main stage, with a TBC music line up and a grass area to soak up the atmosphere. Tickets are $32 and VIP tickets $75, allowing access to the R18 VIP bar, offering a prime view of the main stage, ample seating and luxury facilities. Under 12s are free.
FOR the first time ever, deer milk cheese is being entered in the NZ Champions of Cheese Awards. The entry is the result of collaboration between Whitestone Cheese and scientists from Otago and Lincoln universities. The awards evening, 02 Mar, will be held at the Langham, with five new cheesemakers competing and three new prestigious overseas judges. Previous judge Russell Smith says that as a major coup he will be joined by Australia’s most awarded cheesemaker, Ueli Berger. “I regard Mr Berger as simply one of the best and I am personally very excited
Hannah Bass and her group the Hipsta matics will be performing at the event along with other yet to be announced acts. www.thefestival.co.nz
LIMITED EDITION ABSOLUT A VERY unique product has just been released by Absolut – its latest seasonal limited edition bottle, Absolut Originality, may have four million bottles, but each is individually designed.
During production a drop of cobalt blue is infused into the molten glass, creating a unique design. Only 5000 bottles have been released into the New Zealand market.
to bring him to this country.” They’ll consume and critique over 400 cheeses to find the winners of 16 categories. The winners will be announced at a gala dinner at the Langham on 04 March. The following day the public are invited to sample the cheeses at the Cuisine CheeseFest, where they can sample a wide range of home-made cheeses, a category that is growing every year. “A record number of home crafted cheesemakers is a positive sign of a dynamic and vibrant New Zealand cheese industry that strengthens each year,” says organiser Vikki Lee Goode.
New Product
k fillet medallions NZ Por
At last pork fillet in an attractive format. Extremely tender and juicy when cooked 3 minutes each side. Available in conventional NZ pork, free farmed or free range. 100% New Zealand 100% Farmer Owned 100% Loyal February 2014
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BEEF + LAMB AMBASSADOR TEAM FOR 2014 ANNOUNCED CHOSEN from a field of 164 chefs, this years NZ Beef and Lamb Ambassadors have been announced and represent dining rooms all over the country. True South Dining Room’s Ben Batterbury has been named for the second time and it’s the fourth ambassadorship for
Darren Wright of Christchurch’s Chillingworth Road. North Island ambassadors are Mikey Newlands from Bracu in Auckland, Ryan Tattersall from Cobar in Wellington and, for the second year in a row, Scott Kennedy from Nero in Palmerston North.
Ryan Tattersall Beef: Prime Angus beef fillet and braised shin bon bon, baked potato, goats cheese & chive puree, soubise, truffled beetroot, dried olive, watercress, red wine jus. Lamb: Spiced cannon of lamb and sweetbread, roasted kumara, cauliflower and coconut puree, blueberry gel, spinach, coriander, lamb jus.
Mikey Newlands
Darren Wright
Ben Batterbury
Scott Kennedy
Beef: Roasted eye fillet of beef, a light Bordelaise of black garlic and brassicas. Lamb: Rack and loin of organic lamb roasted in curry butter and sorrel, date and yoghurt.
Beef: Beef tartar, truffled brown butter mayonnaise, braised beef cheek, radish and pickled mushroom. Lamb: Canterbury lamb rump, lamb shank pastille, fondant potato, green been & minted pea salad & pan jus.
Beef: `Reuben on rye` corned brisket, pickles, Russian dressing, Swiss cheese. Lamb: Merino Lamb rump, shoulder sausage, beetroot, spelt, salsa verde, olive caramel.
Beef: The best of Argentina, Angus pure beef fillet, slow cooked beef short rib, house made chorizo, chumichurri sauce and dauphine potatoes. Lamb: Spring lamb rack and a pistachio nut crumb, pea mash, confit shoulder bon bon, spring vegetables & a port wine glaze.
Introducing our 2014 Beef and Lamb Ambassador Chefs Ben Batterbury, True South Dining Room; Scott Kennedy, Nero Restaurant; Darren Wright, Chillingworth Road; Mikey Newlands, Bracu and Ryan Tattersall; Cobar Retaurant
Congratulations to the 164 restaurants nationwide which have been awarded the 2014 Beef and Lamb Excellence Award; a prestigious award given to restaurants serving beef and lamb cuisine of the highest standard in New Zealand fine dining. For more information on the Beef and Lamb Excellence Awards, our Ambassador Chefs and the latest news from us visit nzexcellenceawards.co.nz
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PORK FILLET MEDALLIONS
STEAK OF ORIGIN
BEEF + Lamb’s annual Steak of Origin competition is now under way in its 12th year with the national final being staged in early May. The promotion highlighting the quality of local beef, is being supported by processing plants across the country and in addition to the top tasting award, a best brand title is also up for grabs involving wholesalers and foodservice providers.
LOW CALORIE ITEMS MAKE A WIN-WIN MENU INCORPORATING more low calorie items on a restaurant’s menu doesn’t just help address the nation’s growing obesity problem, it also helps the bottom line in what financiers and healthcare experts are calling a win-win situation. An international study by the well known Hudson Institute shows that servings in restaurants that add more lower calorie items and list that fact on menu’s rose sales by almost nine per cent. The report said that consumers appeared hungry for restaurant meals that didn’t expand their waistlines and those outlets that recognised this were certainly doing better. Until now, there has been little evidence regarding how restaurants could do better by doing good but study of five years’ data has now proved the point. Both quick service and sit-down restaurants have improved their key performances in this way.
FIVE Star Pork is now selling pork fillet medallions, offered in a fillet length piece which can be cut like a beef eye fillet to the desired thickness. Much faster than cooking a pork belly, the recommended cut of 2.5 - 3cm requires cooking of three minutes each side on a hot plate or frying pan and standing time of one minute, with an adult main portion of two pieces. Five Star says the medallions are ideal for restaurants because of their low fat content, attractiveness, versatility, ease of preparation and its locally-farmed appeal to customers.
NEW TECHNOLOGY ATTRACTS CLIENTS RESTAURANT operators in Europe and America are starting to embrace new ordering and payment technology as a way of attracting digitally-minded customers. And these latest innovations certainly speed up ordering and service. A number of all day restaurants are now featuring touch screen kiosks in which customers can select and pay for their food. Some have developed touch screen menus and wall mounted scanners to create bespoke meals. A recent move has been to scan the order and track its progress in the kitchen. Another recent app allows customers to check, split and pay their bills by phone cutting the payment process from a 10 minute average to around a minute. In most of the apps, the technology allows much more information than can be put on a traditional menu including dish images and even small video clips.
VENISON STATISTICS WHILE venison may be a little more expensive than other sources of meat, new research has shown it has more protein, less total fat and way less saturated fat than a schnapper fillet, chicken breast, beef rump steak, lamb leg steak and a pork leg steak. Its cholesterol content is second only to schnapper fillet and is the highest in iron content and close to the top in zinc.
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CAFÉ COFFEE A DEAL BREAKER FOR DINERS
SERIES
rvice sy of Chelsea Foodse
rte UAL PIES - Recipe cou MAKES 12 INDIVID
Salted Peanut Whoopie Pies Ingredients:
Method - whoopie pies:
Salted Peanut Filling: • 200g cream cheese • 500g Chelsea icing sugar • 50g butter, melted and cooled but still soft • 100g roasted salted peanuts, crushed plus extra for garnish Whoopie Pies: • 280 g plain flour • 30g cocoa powder • 4g baking powder (1 tsp) • 8g baking soda (2 tsp) • 150g Chelsea brown sugar • 60ml canola oil • 160g natural yoghurt • 1ea no 7 egg • 60ml boiling water Chocolate Glaze: • 80ml water • 110g Chelsea caster sugar • 80ml cream • 40g cocoa powder • 3g powdered gelatine (1 tsp)
Method - salted peanut filling
Make filling in advance and chill completely before using. Pulse-chop the peanuts in a food processor until roughly chopped with some fine bits but still some texture (like breadcrumbs). Transfer to a small bowl. Blend icing sugar and cream cheese in the food processor briefly until mixed, then transfer to a food mixer and whip with the whisk attachment for about 2 minutes on low speed. Add the cooled but still soft melted butter and the crushed peanuts to the mixture and beat for a further minute. Scrape mixture into a piping bag with a star nozzle and leave in chiller until set.
Preheat oven to 200°C and line 2 baking sheets with baking paper. Put the sugar into a large bowl and sift over the flour, cocoa powder, baking soda and baking powder. Mix together. In a separate bowl whisk together the egg, yoghurt and oil. Whisk in the boiling water then immeditately stir all the liquid into the dry mixture. Stop mixing once it is combined - do not overwork. Allow batter to cool and rest for 5 minutes before transferring to a piping bag. Pipe mixture onto prepared baking sheets in approximately 5cm rounds. Bake in preheated oven for 10-12 minutes. Cool slightly then transfer to a cooling rack to cool completely. Method - glaze: Glaze should still be runny but slightly cooled before using. Dissolve the gelatine in 1 tbsp hot water. Put the caster sugar, water and cream into a small saucepan and bring it to the boil and simmer for 2 minutes. Add the cocoa powder and return to the heat and boil for another minute over high heat. Remove from the heat. Stir in the gelatine. Set aside till cooled to room temperature to make easier to apply. Assembly: Pair up whoopie pies to match evenness. Put one half of each pair onto a cooling rack and apply glaze to the top. Sprinkle with chosen topping and transfer to chiller to cool and set completely. Remove from chiller as soon as glaze has set. Pipe the peanut filling onto the other half of the whoopie pie, place the glazed half on top and serve.
AUTOMATED coffee machine maker Nespresso has revealed a survey showing at least a quarter of diners see good coffee as so important to a restaurant that they wouldn’t return somewhere that served them a bad cup. Nespresso reported that coffee now plays a significant role in the overall perception of a restaurant or café. The survey shows that people are becoming more and more discerning in their food and drink choices and it is no different for coffee. All industry research is now
showing that a demand for well made coffee continues to grow and if customers pay up to $4-50 for a hit, they expect it to be good. Making great coffee is more than just beans and milk and the person behind the machine is coming close to being as respected as a chef or maitre d’ Even with the technology developing and a number of new and impressive automated machines available in foodservice, a good barista can still make a huge difference to an outlet’s daily trade.
SHAKY ISLES CAFÉ TEAMS WITH SPOTLESS
A NEW Shaky Isles café, the third under that branding, has opened at Auckland Airport in a partnership agreement with Spotless Services. The Pack-owned company already has cafes in Auckland’s Kingsland and in the CBD and jumped at the opportunity to create a premium central city style café experience at the airport. “Our customers work, live or play in the central city but they
also travel internationally and appreciate great food and coffee, said Shaky Isles CEO Mark Keddell. The brand champions organic, free range and locally sourced ingredients and the airport menu mirrors its city cafes. The Australian owned Spotless operation now has 47,000 employees across the two countries and serves over 210,000 people every day.
fine perfection Chelsea Caster Sugar has a fine grind and is ideal for many baking projects as it dissolves easily and creams readily. So perfect for many delicious recipes. • Available in 4kg and 25kg • A finer crystal than regular sugar so dissolves quickly • Ideal for baking with a short cooking time • Pure sweet taste and aroma • Perfect for meringues, puddings, beverages, jellies and light cake mixes such as sponge cake and cupcakes For more delicious recipes and profit calculator:
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www.chelsea.co.nz/foodservice 0800 800 617
Alternative Brewing Is Quite Refreshing by David Burton of Jack’s Coffee WHEN we opened our first Columbus store in High St back in 1996 it was important for us to reflect our passion for coffee not only in the feel of the café but also the range of coffee experiences on offer. Winning Auckland’s Top Shop that year certainly confirmed we were on the right track. One of our favourite coffees on offer was prepared using a counter top gas fired burner. Blue Mountain, recognised as the most expensive coffee in the world was sold at $50 / cup through this cona (syphon) system. Nearly 20 years on I am pleased to see the cona, kemex, filter and other coffee brewing options becoming popular throughout the industry. We appear to have come in a full circle when you can visit eateries today who only offer filtered coffee .It reminds me of the 80’s! Being a coffee drinker who is not tied to the standard espresso, I find coffee made through alternate brewing means
NEW BOOK WILL SUIT CAFES SIMON and Alison Holst have produced a new 80 page soft cover book entitled Meals For1Or 2. And while it is targeted at the small family, it does have merit as an ideas catalogue for small bistros and cafes. Divided into breakfasts, lunches and light meals, mains and desserts, the book from Hyndmans is retailing around
$20 and is excellent value for those small operations looking for fresh and easy menu ideas.
BIG (FOOD) DAY OUT quite refreshing. It gives me the opportunity to drink the coffee rather than sip it .I can also taste many of the subtle flavours that are sometimes lost with coffee that has been brewed under pressure (espresso) Certainly this way of brewing brings its own complexities but if done well can certainly demonstrate the establishments passion for coffee.
CAFÉ RUNNER UP
BANU Kaynarcali (pictured) put up a great contest in the recent Café of the Year. Her Black Cottage Café in Auckland’s rural Coatesville just missed out on the top prize that went to Jester House in Nelson (featured last issue) but made the judging decision quite difficult. Black Cottage still picked up $2500 of Watties and Goodman Fielder products but head judge Kerry Tyack says the race for top honours was extremely close. In total, 18 cafes nationally made the final cut.
THE return of Big Day Out was a fantastic addition to the summer scene in New Zealand, after its absence last year, once again outlining just how well this little country can put on an event to International standards. The Dr was so much looking forward to it, he managed to dust off the flares, check the interweb for bands he had never heard of and throw the playlist on the I-thingy so at least he could tap his feet to a few tunes on the day. No music festival is complete without the usual array of stodgy food stalls selling anything that can be deep fried and warm drinks that most prefer to be served cold. So imagine the Drs surprise when he caught the whisper last year that ‘chow town’ was going to be vetted at BDO for the 1st time. WOW! What an absolute pleasure it was to see people of all ages peruse the offerings from Federal St Deli, MASU, Baduzzi, Orleans, Mexico & The Blue Breeze Inn. After an entrée listening to great tunes at 2pm I was ready for my main course lunch and headed up the hill to Chow Town not knowing what to expect. Caught Chef Kyle Street of Depot fame and now having the reigns of Federal St Deli as well, I asked him : ‘Why BDO & will it work?’ He just smiled and said, “Hell yes”. So after small bites of salmon tataki from MASU, a street dog
from Fed St, then the pork taco from Mexico, it was belly full and back to the sounds. Contentment made for a space on the ground as the ambient tones of Phoenix Foundation mixed perfectly with the blazing sun. But enough about music the Dr is all about Food and food he continued to follow. With the queues to the toilet longer than a Peter Mitchell (Ed) punch line, the early decision to keep away from the booze tent proved a good one, and it also meant more room for food. It was not only chow town that took me by surprise, the other lesser known named stalls also delivered over the top in terms of quality, free range chicken salads which were both delicious and not expensive. It was by far the best food gig the Dr has done in a long time and as the day turned to night, the music amped up, chow town experiencing queues and staff running to get orders out it was the perfect time to sit and watch Eddie Vader & Pearl Jam deliver classic after classic. Hats off to the organizers for being bold, congrats to all those who delivered great food and if you are thinking about going next time, just do it! Check out the Hospo Dr’s facebook page www.facebook.com/ thehospodr
February 2014
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A RESTAURANT MENU SHOULD BE ORIGINAL AND BALANCED THE ideal restaurant menu offers a balance of unique dishes and old favourites. Consider the basic burger, which you can offer in classic form or a unique version that suits the style of your restaurant. • Your restaurant menu should be versatile. This simply means that no item on the menu should stand alone. If you offer duck special, be sure to include duck in other dishes as well. Otherwise, if you don’t sell any of the duck special, the meat will spoil, and you will be throwing not only duck away but money. • Your restaurant menu should have the correct food cost. In order to keep profits up and prices affordable for customers, each item on your restaurant menu should be priced to determine its food cost. Work out the actual amount it costs you to make the dish. Expensive ingredients equates to expensive menus. This doesn’t mean the food you order should be the cheapest available- quality is the most important aspect of creating menu items- but you need to balance high and low food costs to for a reasonable profit margin. • Your restaurant menu items should be easy to prepare. Nothing will
slow down a restaurant kitchen down faster during the dinner rush than complex menu items that take a long time to prepare. Menu items should be one of two things: easy to prepare on the spot (sauté, grill, etc…) or easy to prepare ahead of time and reheat. • Your restaurant menu should have an easy to read format Choose an easy to read font. Keep the menu design simple and avoid using industry jargon that is not in common use with your customers. Don’t clutter the menu with lots of imagery which overpowers the text. • Your restaurant menu should be a manageable size. Avoid the temptation to offer a huge selection of items, otherwise you will inevitably be throwing out food at the end of the night. Consider what your restaurant kitchen is capable of producing. Do you have enough stations to offer grilled items, sautéed dishes, salads, soups, etc • You should know when to update your restaurant menu. No menu should be set in stone or laminated. In order to keep your food costs under control don’t be frightened
to update your menu. This doesn’t mean that you have to rewrite the whole menu or add all new dishes. It is simply a good time to make sure that prices are where they should be, and to assess menu items and delete any that aren’t selling. • You should know what to avoid on your restaurant menu. There is a list of things to avoid on a restaurant menu, like hard to read font or a long description of the dish. Remember, your menu is your silent ambassador, use it to sell both your dishes and your restaurant. • You should know when to offer special restaurant menus. Busy holidays like Mother’s Day or Valentine’s Day often merit a special fixed menu, in order to keep the kitchen from being overwhelmed.. A fixed menu limits the number of items available at a given time, making it easier for the kitchen to turn out large number of meals in a short time span.. A fixed menu or a wine tasting menu are great restaurant
promotions in slow periods and also in these hard economic times. • You should always proof-read your menu. We’ve all seen it – leak and potato soup, Ceaser, buerre blanche, crap dip, Polio Chicken, Mistakes can have your customers laughing but if you want your customers to have faith in the quality of the food then before you print your menus (including blackboard specials) have a second set of eyes check for typos. If English is not your first language then get someone else to check your menu and specials board.
February 2014
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BOOKS BEGINNERS RECIPE GUIDE NEW MOROCCAN COOKBOOK
WELLINGTON chef Abdelghani El Adraoui, who runs the Marrakech Café in Evans Bay, has launched a book featuring fresh New Zealand fish and produce. Called Abdel’s Favourites From The Marrakech Café, it relates his cooking success since arriving in New Zealand from Morocco in 1994. The book also includes stunning photography and tales of life in Morocco.
FOR those new people coming into the café business and small food outlets, a new book from Cuisine magazine called “How To Cook” could be an essential guide. It is a practical confidence builder with over a hundred new recipes, tips and techniques. It is selling at most bookstores for under $25.
inspiration and features more than 250 mouth-watering recipes from some of our top chefs. It is not only a cookbook but also a one-stop guide to all things fish and shellfish that includes fundamentals on how to handle and store fish and detailed advice on how to correctly master a variety of cooking techniques. The majority of the recipes have been contributed by chefs from the Auckland Seafood School including John Campbell, Colin Doyle, Mark Dronjak, Marco Edwardes, Petra New and Steve Roberts. The book from Penguin is available this month at an rrp of $60.
IRRESISTIBLE TREATS
NEW SEAFOOD COOKBOOK OUT
LIGHT MEALS AMONG the latest New Holland offerings is 500 Light Meals and while not specifically a diet book, it is an inspiring collection of recipes with main courses under 500 calories, even lighter dishes under 350 calories and desserts and baked lines under 300 calories. This is great for hospitality outlets that have customers wanting minimal amounts of cooking oils, low-fat dairy products and lean meats. And there are some great ideas for substitutions for high fat and high cholesterol ingredients. The book was released this month in 288 pages and selling for around $25.
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THE Auckland Seafood School has launched into publishing with the release last month of The Complete New Zealand Seafood Cookbook. It’s ideal for those who want some ocean to table
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SWEET Treats to Share is a new collection of 80 mouth watering recipes from some of our best bakers including Alexa Johnston, Allyson Gofton, Annabelle White, Dean Brettschneider and Kim Evans of Little and Friday. The book could be a useful asset for cafes looking for fresh ideas in cakes, biscuits, slices, loaves, muffins, pies and other baked delights. The Penguin book is out next month with an rrp of around $45.
GREAT CHEFFING GUIDE NOW IN THIRD EDITION THE third edition of the comprehensive local compendium, New Zealand Chef, is now available in all its 650 page glory. Again written by culinarians Lesley ChristensenYule, Lindsay Neill and Hamish McRae, the book deserves its recognition as the ultimate guide for all students of New Zealand cuisine. This edition expands and updates its coverage with much more indepth coverage of techniques and styles along with new and updated recipes that includes alternative methods and ingredients. The margin notes have been extensively expanded and updated along with coverage of NZQA and City & Guilds requirements. This edition has extension material for students and includes a CD in the back of the textbook. The key to this Pearson publication is again based on knowledge and understanding of cookery rules and is backed by a major glossary covering meanings, origins and points of interest.
Lesley Christensen-Yule
FINE FOOD SHOW PROMISES BIGGER AND BETTER 2014 THIS year’s Fine Food NZ Show, 22-24 June, looks to bigger and better in every way, with registrations up, 10% more exhibition space added, 300 exhibitors expected and the trade looking forward to exciting new features being launched for the first time. Overseas buyers from Asia and Pacific are among the over
COFFEE COMP SHOWDOWN
FFNZ will feature an exciting new event this year, says Marisa Bidois of the Restaurant Association. Barista Smack Down will see baristas competing against each other and against the clock to whip up the perfect cup in a race to win themselves a cash prize and their workplace a top of the line machine. The show is being held at the ASB Showgrounds 22-24 June.
1000 pre-registered for the trade – only event. The liquor industry will have a bigger presence at the show this year, with a Wine, Beer and Spirit Masterclass series taking place throughout the duration, promising to be both educational and interactive, with suppliers going all out to attract regional and national buyers. The Best New Product
Awards, partially sponsored by Supermarket News and Restaurant & Catering News, are open to all new products launched within six months of the show, and entries open closer to show time – watch this space. The Baking Industry Association of NZ will be hosting live demonstrations and competitions as will the New
Zealand Chefs Association. New exhibitors this year include coffee brand Icoco, supreme winner of the NZ Coffee Awards, sustainable packaging company Berica, fruit drink Nekta, zingy sauce company Springbrook, flour mill Farmers Mill and the Federation of Malaysian Manufacturers with its own pavilion.
SINGAPORE EXPO MAJOR DEAL FOR KIWI SUPPLIERS THE biggest and most comprehensive food and catering exhibition in the region is being staged in Singapore from April 8-11with a number of New Zealand exhibitors and visitors. The show is split into 10 halls and covers more than one and a quarter million square feet and includes over 2800 exhibitors from 70 countries. Now in its 37th year it began with a humble 213 exhibitors in the Hyatt Hotel’s carpark.
Included in the event are a number of self contained specialist shows incorporating wine and spirits, coffee and tea, bakery and pastry as well as conference sessions and competitions. This year, there is a major pavilion organised by the Japanese bakery and confectionery machinery manufacturers association and this is associated with the Asian Pastry Cup competition now in its eighth year of encouraging young pastry chefs to build their craftsmanship.
Also of major interest is the HospitalityStyle hall covering a wide range of interior and design ideas for the industry. The associated international conference sessions include more than 90 guest speakers on a wide range of key industry issues with a particular focus on the manpower crunch facing hospitality and of course in-depth masterclasses. New Zealand is again competing in the regional culinary challenge.
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food. IT’S OUR BUSINESS. Connect with your industry when Fine Food New Zealand returns, showcasing the latest food and beverage ranges from here and around the world. Meet with a host of suppliers and wholesalers, as well as learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your food business.
This major event only happens every two years so don’t delay: VISIT FREE For FREE entry, register now at www.finefoodnz.co.nz using code RCN1
EXHIBIT For exhibitor enquiries to showcase at Fine Food New Zealand please contact: Tim Wilson, Exhibition Sales Manager DDI +64 9 376 4604 email tim@finefoodnz.co.nz
22 - 24 June 2014 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz In association with:
Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.
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PATAGONIA KIOSK EXPANDS QUEENSTOWN café operator Patagonia is transforming their
airport kiosk into a full 40-seat café, opening at the airport in mid-March, say the owners. The new café will offer pizzas, salads, sandwiches and savoury crepes.
CUTS IN THE KITCHEN IT IS essential that all professional kitchens have a first aid kit and employees are instructed in first aid and what to do in the event of an accident, advises the Red Cross. Injuries always have the possibility of becoming serious but cuts and abrasions are especially hazardous in the food industry because of the risk of blood contaminating food. Even a small wound can cause huge blood loss, so ensure that you and your staff know to follow these steps:
• When time permits, ensure that the health and safety register is completed to record the accident and that it is reported in accordance with employer policies. To clean a minor wound
• Call an ambulance immediately if the bleeding is severe or cannot be controlled. • Put gloves on to ensure your personal safety • If possible, lay the casualty down, and rest in injured area. • If possible, elevate in injured area and keep it raised after bleeding stops. • Expose the wound to determine the extent of the problem. • Dress the wound with clean non-fluffy dressing and apply direct pressure. • If there is a foreign object embedded, do not remove it. Dress around it. • Do not remove any clots that have formed. • If blood comes through the dressing, place another pad on top without removing the first one. • Control bleeding with direct pressure, monitor ABC’s and treat for shock.
• Cover the wound and seek medical assistance if the wound looks dirty. • If it does not require medical treatment, clean the wound. • Use mild soap and water to clean around the wound. • Clean the actual wound with clean running lukewarm water. Do not rub the wound. • Use a clean dry pad and cover with Band-Aid type dressing or gauze and bandage. • If a foreign body is sticking out of the wound, leave it in place and dress around it. Seek medical assistance.
The Difference Between The Good And The Best By Jasmine Walters
AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 213
CUISANN
Former health shop owner Ann Brockliss founded CuisAnn in 2002 and with its focus on gluten free products the company is gaining traction in the grocery sector.
“Many supermarkets have been reluctant to allot precious freezer space for gluten free products, but now that there are some quality frozen gluten free products available, and with customers requesting them, quite a few are creating gluten free sections in their freezers,” she says. Unlike other diet fads, Brockliss doesn’t believe gluten free products will be a passing trend. “Gluten free sits firmly in the health and wellness arena and statistics show that it is not likely to reach its peak any time soon.” For more information please contact CuisAnn on (09) 570 4240.
LASCO
Predominately sold in pre-cooked single serve sizes the CuisAnn range features 11 pie variants, three lasagne flavours, three quiche offerings, two rolls, an apple tart and pre-rolled savoury pastry. CuisAnn’s philosophy has always been to offer products as natural and wholesome as possible, and with the exception of gums, no other additives are used during the manufacturing process. “We make our own specific blend of gluten free flours and our products are hand-made using our own recipes. We buy in all basic ingredients including the sausage meat and then everything else is made on site including our pastry.” CuisAnn’s pastry is unique and they have worked hard to deliver a quality gluten free alternative. “In terms of the gluten free market as well as the wider market, our pastry is not made in the conventional manner. We have gone outside the square to develop a pastry that holds well and doesn’t crumble.” Brockliss credits her daughter Angela for the expansion of what was originally a small lifestyle business. Since joining CuisAnn in 2008 she has been a driving force for the company, resulting in increased distribution and a move to new premises in Auckland’s St Johns. As the company focuses on building its supermarket offering, Brockliss says there is a growing consumer demand for gluten free products as more people are diagnosed with coeliac disease. “For many people gluten free products are part of their regular shopping needs and they want to be able to do all their shopping in one place,” she says. Accordingly, Brockliss feels there has also been a distinct shift in the attitude of supermarkets towards speciality products.
After selling his beef farm Jeff Ryan was keen to put his farming experience to good use by producing quality products from poorer cuts of meat. Ryan purchased a salami business and spent eight years developing a healthy salami offering, something he felt the market was missing. Lean Artisan Smokehouse Company (LASCo) was established in October 2012 and manufacturers pure NZ beef salami in four variants – Marlborough Garlic, Italian New York Cut, Pepperoni and Kaitaia Fire. The range is available in 150g sliced packs and 200g chubs and is 90% fat free, gluten free, dairy free, pork free and low in sodium, cholesterol and saturated fat. LASCo’s marketing manager, Trudi Peet says grocery is a growth area for the company. “We are currently stocked in over 160 Foodstuffs supermarkets around the country as well as a few independent delis and specialty stores. Supermarkets are definitely the way forward for our brand,” she says. To date the range has been well received by both retailers and consumers with Peet attributing the relatively new company’s success to a growing demand for artisan products. “People want to purchase food that is healthy and consumers know they can trust the ingredients used in artisan products. People don’t mind paying a little extra for quality,” she says. LASCo is working on expanding its product offering with several new products including a chorizo and a healthy beef & vegetable sausage currently in development. The Tauranga based company is also in the process of applying for export approval, with interest already being expressed from Australian retailers. In a bid to increase brand awareness a national radio
campaign and a feature in the latest Family Health Diary will roll out in the coming months. For more information please visit www.nzsalami.co.nz
MASSIMO’S ITALIAN CHEESES
Massimo’s Italian Cheeses is an award-winning manufacturer producing authentic Italian hand made cheeses from Dairy Flat in Auckland’s outskirts. Established by Italian Massimo Lubisco in 2010, the company’s range includes mozzarella, ricotta, scarmorza, marzotica, burrata, provolone and fagottino. Lubisco fell in love with New Zealand on his first trip to our shores back in 2004 and on a return trip two years later was disappointed to find no fresh mozzarella available on the market, with the exception of imported products. With a plan to bring traditional fresh Italian cheeses to New Zealand Lubisco returned to Italy and embarked on a three year apprenticeship in the art of cheesemaking in Puglia, known as the home of cow’s milk mozzarella. The entire Massimo Italian Cheeses range is made according to the traditions of Puglia – hand made and free from preservatives. Lubisco’s authentic Italian cheese offering has been well received by the Kiwi market and is already stocked by Farro Fresh, Moore Wilson, Vetro, selected New World and Pak’nSave stores as well as restaurants in Auckland and Wellington. The brand has also been recognised at the cheese awards, collecting a gold medal for its ricotta in 2012 and a gold medal for its buffalo mozzarella this year. Massimo’s Italian Cheeses has been awarded other medals at the cheese awards over the past three years for its mozzarella and bocconcini products. Lubisco says the quality of the company’s cheeses are consistent with all milk used traced to individual suppliers. “We source the cow’s milk from the local Waitoki farm of Anne and David Scott, which is one of the oldest farms in the Kaukapakapa region and our buffalo milk comes from Whangaripo Buffalo Company,” he says. Its most popular products are fiordilatte (mozzarella ball), bocconcini (bite sized mozzarella) and ciliegine (cherry size mozzarella). While the brand’s fresh unripened cheeses like burrata and stracciatella are available through farmer’s markets and restaurants, the short shelf life mean they aren’t suitable for supermarkets. For more information please visit www.italiancheeses.co.nz
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FULL FLAVOUR IS KEY TREND FOR 2014
Help bring hope to Kiwis in need Many thousands of New Zealanders are struggling to meet basic needs such as food, clothing and housing in these tough economic times. Every day, The Salvation Army works hard to bring hope to Kiwis in need. During the last 12 months, we helped more than 120,000 families and individuals with essential social services including: • Distributing 56,707 food parcels • Providing 14,399 budgeting sessions • Serving 17,588 community meals.
DIARYdates FEBRUARY 13 Dunedin RANZ members Visiting Hour FEBRUARY 18 Queenstown RANZ Members Visiting Hour FEBRUARY 25 Rotorua RANZ Visiting Hour Spotlight on Finance Speaker
by cheese, dairy and sauces. • Burgers, hot dogs and milkshakes may take a backseat this year as new classics appear such as wedge salads doused in blue cheese dressings, meaty steak tartare and other straightforward full fat foods. • Poaching and steaming is expected to return as cooking techniques with wine, coffee, beer and even smoky liquids replace water for poached and steamed vegetables. • Paper thin sheets of seaweed will take ideas beyond sushi to give a saltier, lighter and crispier finish to snacks and other products. • Out of the ordinary pastas will define 2014 with the traditional wheat variety passed up in favour of dough made from alternative flours seasoned with global spices. • And a number of chefs are expected to turn their backs on industrially produced meat and look for more exotic products such as goat, rabbit, pigeons and a whole new palette of flavours. MAY 9-11 Food Show Wellington MAY 21-25 World of Food Asia Bangkok, Thailand MAY25-27 Foodservice Australia Sydney JUNE 20-29 Amex Winter Festival Queenstown
But it’s a big job, and we can’t do it on our own.
MARCH 23-25 Prowein, Dusseldorf
JUNE 22-24 Fine Food NZ Auckland
Your help is needed now to assist families break the cycles that keep them in poverty and despair.
APRIL 4-6, 2014 Food Show, Christchurch
JULY 31-AUG 3 Food ShowAuckland
APRIL 8-11, 2014 Food & Hotel Asia Singapore
SEPTEMBER 2-5 Restaurant & Bar Hong Kong
MAY 3-4 Chocolate & Coffee Show The Cloud, Auckland
OCTOBER 19-23 SIAL Food Show Paris
Just some of the ways you and your staff can support the things we do: • Run a fundraising event • Join payroll giving • Sponsor a specific programme • Make a donation online at salvationarmy.org.nz
To find out more about bringing hope to Kiwis in need, please contact: Shane Chisholm Public Relations Director p: 04 382 0744 m: 027 449 4540 e: shane_chisholm@nzf. salvationarmy.org
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HEALTHY full flavoured foods are likely to be the continuing strategy for this year according to most trend forecasts. The generally accepted top ten trends for this year include: • Lemon will be the key juice and also as a preserve, an addition to yoghurt and a star pastry ingredient. It is expected to be the flavour of the year. • Black, green and other leafy tea brews will be found in dinner and desserts and more will be used to bring new twists to food without depending on butter, bacon or oils. • Middle Eastern and Mediterranean cuisine interpretations will enjoy more popularity this year according to research. • Instead of animal based milk, kitchens are expected to turn to milk from cashews, almonds and peanuts to give rich new flavours and a wholesome twist to sauces, drinks and dinners. • It is predicted that the whole egg will be ditched this year in favour of the yolk only to bring a richness previously provided
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C ol um ns
EMPLOYEE OR SELF-EMPLOYED CONTRACTOR?
WHEN engaging staff it is important to have them on the correct employment agreement such as fixed term, casual for example but also to engage the person under the correct contractual relationship, specifically an employee or a selfemployed contractor. This can sometimes be difficult to assess and the difference is important, as different rules apply and just like having the wrong employment agreement, getting the legal status wrong can have costly consequences. Employees have rights such as paid holidays, minimum pay rates, parental leave, sick leave and the right not to have their employment terminated without good reason. If the person is an independent contractor then these entitlements don’t apply although the person will generally be able to claim business expenses against their income and have more flexibility in their work, including the ability to take on other work at the same time. There are also tax consequences including payment for ACC, GST and whether PAYE needs to be deducted or whether the person pays their own tax. Under the Employment Relations Act, a person has the right to seek a determination from the
Employment Relations Authority or Court as to their employment status. In doing so the Authority or Court must consider ‘the real nature of the relationship’ to decide whether someone is an employee or an independent contractor. All relevant matters must be considered and any particular statement (such as an agreement or contract) that might describe the relationship is not a sole determining factor. A number of well established legal tests known as the “control”, “integration” and “fundamental” tests have been developed by the courts to assist. The control test considers the extent to which the work is controlled. The integration test considers the extent to which the worker is integrated into the business. The fundamental test considers whether the person is working “on their own account” running their own business, with their own equipment, the ability to make a profit or loss and take on other work. There is also industry practice that relates to whether persons are ordinarily engaged as one type of arrangement over the other. In hospitality waiters, bar workers and most kitchen jobs are typically employed whereas other roles like door security and entertainers might be self-employed. The most notable case where
these issues were explored is the 2005 Supreme Court case Bryson v Three Foot Six Ltd. Briefly, the case concerned a Lord of the Rings film production company and James Bryson who worked on the movies for Three Foot Six (TFS), had a contract with TFS that said he was an independent contractor and paid his own taxes. However Bryson also completed six weeks’ training for the job, worked regular hours, was paid for downtime and worked solely for TFS for more than a year before being made redundant. The Supreme Court upheld the finding that Bryson was an employee and that he had the right to bring a claim for unjustified dismissal (over the redundancy) against TFS. Bryson’s work appeared to be an integral part of TFS’ business with significant control over Bryson’s work and how and when he did it and there was no evidence he was operating a business despite industry practice for most workers of Bryson’s type to be contractors. Bryson was accordingly entitled to the
protections of an employee and to challenge his redundancy. Tips for employers When taking on staff consider the role and how common it is for the role to be either employed or selfemployed and be careful not to appease a request to be self-employed because if they end up functioning like an employee and are let go they may be successful in claiming unjustified dismissal on the basis that they are really employed even if that’s not what they agreed to at the outset. It will be the look and feel of the relationship that matters and how the role appears. If employing them consider whether they could be employed on a casual or fixed term employment agreement rather than an ongoing permanent agreement. However be sure to use the correct type of employment agreement and remember that a person’s status could change over time so be sure to review the person’s status from time to time and to record any changes and most importantly seek advice if unsure.
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
PROFESSIONAL DEVELOPMENT WORKSHOPS COMING UP IT’S the beginning of a new year and time to organise ongoing professional development for your employees and perhaps even yourself. What areas of your business could benefit from a little more attention and investment? Think upskilling or a whole new approach. The Restaurant Association knows that finding the industry focused training you need can sometimes be challenging and has done the work for you by putting together a collection of short, relevant workshops, both in-house at its customdesigned facility, and online through a series of webinars. Last year we ventured into the world of online education and are happy to report that this way of sharing information and learning is gathering traction with our members. Some new and exciting online events are in the pipeline for 2014! Due to the busy, hands on nature of the industry, it is often impossible to justify the travel time and expense involved in getting to workshops. Providing professional development opportunities to business owners across the country, regardless of location, is an initiative that the
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Restaurant Association is passionate about and are committed to constantly improving upon. All you need to do is register your interest for a webinar via email to receive a unique log in code. Log in on the day, and the workshop will start at the time specified. It’s run ‘live’ so you can ask (type) questions or discuss topics throughout the workshop – just like you were all in the same room. All webinars are recorded and you’ll receive a link after each event so that you can watch the presentation as many times as you like and share with your key staff. Featured webinars for the first part of 2014 include social media – using Pin Interest and Instagram, legislation updates on the proposed new Health and Safety Reform Bill and Employment Relations Amendment Bill, immigration law changes, and how to prepare your business for sale. A catalogue of webinars we ran in 2013 is also available; please contact Jo for more information. In 2014, we will be making the most of our online platform and offering members free product reviews from industry suppliers. This is a great opportunity to have new tech-
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nology demonstrated to you in the comfort of your own place. Again, you are able to ask questions and discuss products ‘live’ with the presenter and other industry members. Taste workshops will be continued to be held monthly and we’re trying a new format here too. The first event of the year will feature four of Auckland’s most successful operators – Krishna Botica (Prego and Café Hanoi), Nicola Richards (Monsoon Poon) Melissa Morrow (Ponsonby Road Bistro) and Mimi Gilmour (Mexico). To register for this event, email your RSVP and three questions regarding front of house operations and training you would like answered on the day. We trialled this format last year and found the approach really effective (also generating a lot of healthy discussion!). The next panel event on May 6 will focus on strategies and systems to increase your bottom line; Richard Sigley (Nourish Group), John Hellebrekers (Barworks) and Don Fletcher will be on hand to answer your questions. Alison from Hesketh Henry is running another Employment Law workshop addressing the issues that Restaurant Association members
call our helpline about, and we also are hosting a recruitment workshop, covering advertising, interviewing and induction techniques. Member showcases will continue to be run monthly and will feature masterclasses from Masu’s Nic Watt, Paul Jobin and Ian Braund from the The Riverhead, Che Barrington (Blue Breeze Inn and MooChowChow) and Javier Carmona (Mexico). The chefs will demonstrate a range of dishes and a sample of each dish is provided, along with a glass of wine. Although these evenings aren’t as business-focused as other workshops, they’re a great way to learn about and enjoy some new cuisine and have a great night out or reward your staff. As always, we are aiming to provide workshops that are useful to the industry, so if there’s anything you would like to see covered, please don’t hesitate to contact jo@tastenz. co.nz You’ll find the March and April timetable of events inserted into this magazine – spaces are limited, so please book early to ensure your place.
Employer’s Responsibility to Manage Disputes I RECENTLY attended a conference about workplace investigations and one of the most interesting points covered was employer responsibility during a formal process in the workplace. Formal disciplinary meetings can be foreign to some business owners. This makes sense, because small businesses make up a large percentage of business in New Zealand, where communication may be a bit more open than larger companies. Team dynamics are more close-knit and the environment takes on the characteristics of a family. Small issues can usually be ironed out with ‘a bit of a chat’ and dealt with before they become big problems. In instances of serious misconduct, employers have the option of employing the services of an external party to investigate, but should ensure that they remain in charge of the process and
LASTword
party to any disciplinary action. This is important in case of any complicating external factors, for example ongoing personal issues unknown to an outsider. To ensure fairness to the employee, and retain the respect of the rest of the staff, the final decision of any action must be made by the manager or business owner. It is vital that the employer collects and thoroughly examines all information and witness statements relevant to the incident, no matter how damming the initial evidence may be. One high profile local case which demonstrates a classic example of an employer failing to properly investigate is C v Air Nelson (2011). The airline dismissed a pilot following allegations made by a 19 year old flight attendant of rape and sexual harassment. The attendant made the complaint (denied by the pilot) following a night in a Napier hotel during
Peter Mitchell
THE Restaurant Association looks set for its busiest year in a decade with an ambitious programme of high profile activity. It starts with this month’s Auckland golf tournament and runs through various regional meetings, a reinvigorated Feast event, the Culinary Fare, local awards, an industry summit with high level imported speakers, the barista challenge at Fine Food and even a series of national waiters’ races. And in between there’s the educational series topped off with the Café of the Year awards again. It’s a tough programme. CAME across a really touching story the other day. This man lay dying in his bed, wife beside him. With tears in his eyes he said she had been with him through all the bad times: when he got fired, when his business failed, when he got shot by burglars, when the house was lost to the bank and when his health started to fail she was always at his side. “You know what, Martha ?” What, she said, her heart filling with warmth. “I’m beginning to think you’re bloody bad luck..”
a stopover, but did not wish to press charges to police. Other allegations included purchasing alcohol, breaching code of conduct (pilots are not allowed to drink within eight hours of flying) and demonstrating lack of judgement. The government raised a personal grievance claim with the Employment Relations Authority, where his claim was dismissed. He then took Air Nelson to the Employment Court, where the decision made by the Authority was overturned and the finding was that Air Nelson’s investigation was ‘fundamentally flawed’. The judge also reinstated him in his job. Errors in the employer’s initial investigation included: lack of hard evidence that the plaintiff breached the eight hour rule; failure to interview witnesses – in fact, the first officer later corroborated with the pilot’s testimony that the flight attendant was a willing participant; and reliance on unfounded allegations of excess alcohol consumption and sexual harassment. As a result, Air Nelson was ordered to pay the pilot almost $64,000.
GOOD Morning America recently sent a team of scientists in to swab the items on the tables of 12 prominent restaurants and they found that of all things, including salt and peppers, sauces, mustards etc, it was that menus carried the most germs with an average count of 185,000 – nearly 16 times that of the second most infected item, pepper shakers. Interesting idea that we should be wiping down our menus in between servings which we reckon rarely happens, if at all. I WAS at golf the other day when one of my mates said he was going to divorce his wife because she hadn’t spoken to him for over two months. I took a sip of my beer and told him to think it over carefully – women like that are hard to find. HAD lunch the other day at a supposedly top café in Parnell near our office. The croissant was the now popular bread mix croissant that most of us hate with a slice of salmon and lettuce. And then they microwaved it to death - and you know what happens to lettuce. What happened to a little bit of food knowledge – an apron doesn’t make you an expert. And I’m actually sick of the day before’s muffins and scones that
Put simply, an employer must take ultimate responsibility for managing employee dispute and complaint processes that necessarily arise from time to time. Investigate thoroughly to get the facts, make sure explanations stack up and review your final decision carefully. If you’re considering instant dismissal in serious, even criminal situations or allegations, it may be best to ask for outside advice or help. Call us! We have the qualifications and legal knowledge to help you through the disciplinary process so you can make a solid decision that won’t harm you, your staff, or your business.. Marisa Bidois is the CEO of the Restaurant Association of New Zealand, an industry body representing more than 1800 hospitality businesses, predominantly cafes and restaurants. The Association provides essential support to members, and advocates on behalf of members. The Association was formed in 1975 with the aim of assisting business owners in the restaurant, café and catering areas of the hospitality industry.
By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
should have been thrown out. There’s now too many people running cafes that shouldn’t be there although outrageous displays of bad food are the exception rather than the rule. WINNING a fresh reputation in the country is former SkyCity executive chef Paul Jobin who moved late last year to the rural Riverhead Tavern west of Auckland. After years as a bikie hangout, the tavern is now winning a great reputation after being cleaned up by Stephen and Paula Pepperell and installing Jobin in the kitchen. It’s a real turnaround. WHILE the local economy is reported to be picking up, there’s still a few bad diners around. We hear of three recent walkouts in Auckland restaurants pre-Christmas where big bills were left behind. A complaint to the police by one restaurant with an unpaid tab of around $1500 got the response that it was a civil matter although the operator had no idea who they were. And one of the others told the owner they weren’t paying after consuming three courses and wine because of “poor service”. It’s a tough world out there. One operator reckons he might install a one way door that only allows people out after they have paid.
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February 2014
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Liquor
US THIRSTY FOR CRAFT BEER THE big US breweries are taking market share away from their own mass-market brands like Coors and Budweiser by rolling out a new generation of craft beers, with names like Goose Island, Shock Top and Blue Moon. MillerCoors now owns over a dozen craft beers and the US market has grown over 16% in the past year.
WINEMAKER OF THE YEAR
HAWKES Bay winemaker Chris Scott of Church Road has been named New Zealand winemaker of the year by Winestate Magazine – an award given to the individual who achieves the highest score from the 10 different wines judged throughout the year. Scott is known for his passion for chardonnay and red blend winemaking and has been part of the winery’s team for the past 13 years.
NEW ALCOHOL GUIDELINES NOW IN PLACE
PUNTERS, NOT BOOZE, THE PROBLEM
NEW measures to regulate irresponsible alcohol advertising and promotions affecting the hospitality industry came into force in late December with the passing of the Sale and Supply of Alcohol Act 2012 with cash and licence penalties that could do serious harm to businesses. The Restaurant Association and Hospitality NZ have both created extensive documents that cover the gamut of the new regulations and are freely available from each organisation. Basically, under the new Act, it is an offence to encourage excessive consumption of alcohol, especially if cheap offers can be seen or heard outside the licensed premises. And one of the key issues is that it can’t be promoted in a way that has appeal to minors. One of the most important aspects is that regulations can be set through local or territorial authorities who can restrict or extend opening hours, limit the
NEW legalisation holding bar and restaurant owners accountable for customers’ intoxication is a step in the wrong direction and focus should be directed toward controlling and punishing the few problem drinkers who cause trouble, says an industry expert. Hospitality New Zealand National President Adam Cunningham says that he agrees with the view that; “individual responsibility is the key to resolving alcoholrelated anti-social behaviour and violence, rather than yet more regulation”. Currently it is legal to be drunk in public but once on licensed premises, even if no drink is purchased there, a person is the legal responsibility of the owner and staff, something Cunningham believes is not only unfair and unreasonable but sends out the wrong message concerning personal responsibility. “It’s time to stop managing people and start expecting them to mange themselves. We need to focus on the real issues. A true zero tolerance policy on violence and a greater focus on individual responsibility in everything, including drinking.”
location of licences, limit the density of licences and impose conditions on licences. Any applications for new licences and manager’s certificates from last December now fall under the new regulations and amongst the requirements is that on-licences have to make available water, low alcohol beverages, food and information about safe transport as well as a range of other conditions that can be locally applied. A danger for our industry is that a three strikes rule now applies and certificates can be cancelled for five years if the manager or licensee has committed any specified offences three times within three years. On the question of fees, it has yet to be decided but it seems likely there will a mixture of both national and local fees and it has been made clear that any late payment of annual licence fees will incur penalties and failure to pay will result in a licence suspension.
GUNN ESTATE PINOT GRIS
SUNTORY BUYS BEAM IN a deal that had an equity value of around $US13 billion, the Japanese whisky and beer maker Suntory has bought Beam in a deal that creates the world’s third largest premium spirits company. Suntory is a family controlled business that amongst its holdings is New Zealand’s Frucor beverage giant.
2014 ProWein THIS year’s major international ProWein exhibition will run in Germany from March 23-25 with over 4700 wineries from 50 countries, including New Zealand, participating.
DISTINCTION ADDS ROTORUA HOTEL THE Distinction Hotels Group has added the Princes Gate Hotel to its list of members. The hotel which has been in the hands of Brett and Vlasta Marvelly for the past 27 years, is now with Distinction. In that time, the hotel has grown from a 37 room unit to its now elegant operation of 50 rooms, two restaurants, bar and conference facilities.
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POG MAHONES SUPPORTS PLUNKET SUCCESSFUL Queenstown hospitality outlet Pog Mahones celebrated its 15th birthday and as part of event, it ran a fundraiser for Queenstown Plunket. The Irish pub is well known for supporting the local community. General manager Tom Cairns and Plunket’s Juliet Eckford are
pictured with their children during the fundraiser. The pub that has served over 1.2million pints of Guinness also featured a special 100 pint keg at the event and among the giveaways during the celebration was a trip to Ireland worth $10,000 donated by House of Travel.
HOSPITALITY UNDULY BLAMED SOUTHLAND pub, club and restaurant owners, like the rest of New Zealand’s hospitality industry, say they are being held responsible for a drinking culture that takes place outside of their doors. At a breakfast meeting late last month in Invercargill staged by Hospitality NZ, operators aimed to develop and promote closer working relationships with councils, police and licensees ahead of the release of the district wide draft of the local alcohol policy. A number of operators said the hospitality industry was being held
restaurantandcateringnews.co.nz
responsible for issues related to alcohol when in reality the large percentage of consumption and problems occurred outside of licensed premises. It was shown at the meeting that the Southland region had one of the highest admittance rates to hospitals for youth alcohol issues. Council health managers admitted a lot of drinking was pre-loading and the LAP proposals were aimed at getting drinking back into licensed premises because it was a safer environment.
GUNN Estate has released its latest Reserve pinot gris from its outstanding 2013 Marlborough vintage. This adds to the vineyard’s reserve range that was launched earlier in the year with four wines from the 2012 vintage that have proved popular.
BOUNDARY ROAD ADDS SHANDY AUCKLAND brewery Boundary Road has launched a new low alcohol mix of lager and lemonade that is winning support under the brand of Pure Shandy. The company says there is a growing international demand for flavour and low alcohol beer and at 2.5abv, this product answers the call according to senior brand manager Kris Hansen.
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* Based on a restaurantandcateringnews.co.nz 12 month contract, excludes GST and public performance fees.