Restaurant & Café // February 2015 by Review Publishing Ltd

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February 2015 Vol 8 Issue 2

Auckland chef Rene Archner has turned his hand to retail beverages (see page 23)

2 News 8 Top Restaurants & Chefs 10 Technology 13 Training & Education 14 Food Truck

18 On Trend 21 Food Trends 22 Radar 26 QSR 30 Liquor

NEW LOOK NATIONAL CULINARY SALON SCHEDULED THIS YEAR THE former Culinary Fare, managed by the Restaurant Association for the past 20 years, will now become the National Culinary Salon this year under the control of NZChefs. The event’s new look and changes follows the decision by the Restaurant Association to relinquish hosting the national promotion. The Restaurant Association is to pursue a new member-focused strategy supporting its mostly business owner membership. RANZ has already staged a number of new member related events and CEO Marisa Bidois said its efforts would be devoted to educating and supporting business owners and encourage sector growth. The Association said it would continue to support and work closely with NZ Chefs on the competition in the future.

Over the years, NZChefs has provided extensive judging and event support for the former Culinary Fare and has been running the regional feeder salon competitions. Previously the Culinary Fare has been a restricted trade event with little public awareness. “We now believe this is a new opportunity to engage with the public and encourage new entrants into the profession,” said NZChefs president Graham Hawkes. As a result of negotiations with North Port Events, the new National Salon finals will be staged at the popular Auckland Food Show July 30-August 2 this year. The event was previously high school and tertiary based but is being changed up this year to be more tertiary and open class focused putting a new face on the event. Eight regional competitions will

2015 AMBASSADOR CHEFS NAMED

THE 2015 ambassador chefs have been named by Beef + Lamb New Zealand selected from restaurants that performed highly in the Excellence Awards assessment process. This year’s top chefs are (from left): Marc Soper (Wharekauhau Estate in the Wairarapa), Ken O’Connell (Bracken Restaurant, Dunedin), Ryan Tattersall (Cobar Restaurant, Wellington), Brad King (Bistro at the Falls Retreat, Bay of Plenty) and Reon Hobson (Pescatore at the George, Christchurch). See page 8

feed into the national as before but the national will be restricted to only 12 cooking stations that allows four wild card entries. “We are looking to highlight the premium end of the market to consumers and there will be three prestigious competitions involved. This year we will also see new competitions including curries, tapas and shared platters with more team events and of course more theatre,” said Hawkes. This year, it will be more about hospitality from baristas to bed(Continued on page 2)

Graham Hawkes

INDUSTRY EXPECTING FOUR PER CENT GROWTH DURING 2015, $8b TURNOVER NEW Zealand’s hospitality sector experienced encouraging growth in 2014 (year ended March) with rebounding consumer and business confidence playing a major part in a stronger growth trend than has been seen in a number of years. As a result, hospitality operators are cautiously optimistic about the next 12 months although trading is still competitive and it is clear that there continues to be many challenges to remaining profitable. “Overall, expectations are for another good 12 months ahead although at a slightly reduced rate of growth compared to 2014. We’re forecasting growth of four per cent and a total revenue for our sector of around $8 billion,” said Restaurant Association CEO Marisa Bidois. Managing labour costs is the top challenge facing hospitality operators. Wages continue to rise beyond customers’ expectation of price rises and that’s the challenge and balancing act that business owners must face. “ At the same time, the industry’s number three challenge is a lack of skilled employees, which can place upward pressure on remuneration. As a result of this, building and

maintaining sales volume is the next most pressing challenge,” she said. This lack of skilled employees continues to Marisa Bidois test foodservice business owners - in particular it is prohibitively difficult to recruit skilled senior positions like cafe and restaurant managers and senior chefs. “As a way to address this problem, new programmes have been initiated to engage with potential workers at an early stage (schools) and training numbers at a tertiary level have increased. The Restaurant Association is also involved in a number of initiatives to encourage more people to enter the industry and remain in the industry, including an apprenticeship scheme (Continued on page 4)

(第 26 页)

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EDITORIALcomment Feeling Valued

THIS is the time of year that people in all sorts of jobs tend to change their employment. It has been said that around a third of all employees will look at changing their jobs at the start of a new year leaving employers with the recruitment headache. With the major effort put into training in our industry over the past year or so, hospitality may just be one industry that doesn’t quite feel the squeeze as much as others. Certainly it is one of the most motivated sectors but still it is critical

DIARYdates that our bosses start the year by recognising good work and motivating staff even further – a great step towards retaining the team. February and March are always the time that workers weigh up their employment options so showing appreciation to those you wish to retain could be a very sound move. After all, feeling valued is quite rewarding. You may also have noiticed that we are starting to modernise and modify the look of this publication beginning with a slight modification to the masthead. We will be developing more over the next few months. PETER MITCHELL, peter@reviewmags.com

COMPASS SEEKS MORE NATIONAL SALON LAUNCH HOSPITAL OUTSOURCING continued from page1 making.and the senior management group of Hawkes, Keith Clark and Renny Aprea are out there looking for extensive sponsorship with the benefit of strong public attendance. The schedule for the regional salons this year is Northland (June 14), Auckland (July 10-12), Waikato (July 2-3), Central (May 24), Taranaki (June 8), Canterbury (June 7-9), Otago Southland (June 6-7). Because of the World Cup Cricket, the Wellington regional will be held September 4-6 but the qualifying event for the national will be staged in May at Weltec. The chief judge for this year’s National Salon has been named as Renny Aprea from AUT with head judges appointed for each of the event’s four days covering Tertiary and Toque d’Or (Thursday), Secondary schools (Friday), International events (Saturday) and Industry & open (Sunday). This means that the skills of premium judges would be used across the whole salon.

NEW EDITOR

RESTAURANT & Café News Publisher and editor Peter Mitchell has relinquished the editorial role now being filled by Sarah Mitchell. Her appointment takes effect from this month. She has been editor of another magazine in the company’s stable for the past three years.

NEW TEAM MEMBER

KRYSTAL Spicer has joined the Review Publishing editorial team . She has over 10 years experience in publishing, most recently at Fairfax Media. Krystal joins publisher Peter Mitchell and recently appointed Restaurant & Catering News editor Sarah Mitchell.

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EXTENSIVE changes to the way hospital food is prepared and delivered to Auckland’s three district health boards may lead to national changes. A decision that may save up to $190m nationally over 15 years could be the result. The proposal would make the Compass Group the sole supplier of food to Auckland hospitals in addition to its current 44% supply to hospitals nationally. At present, around 70% of all hospital food is outsourced and this proposal would see greater use of meals prepared off-site. Compass has proposed four methods of preparation – cook chill, steamplicity, cook fresh and cook freeze. Cook chill uses more ingredients pre-cooked off site and assembled on to plate in hospital kitchens while steamplicity has meals pre-plated ready for cooking under steam

pressure in microwaves. The fresh method sees raw ingredients delivered ready to cook and the frozen option would require heating on site. No job losses were proposed as the inhouse workers would get the opportunity of transferring their employment to Compass. For the first time, a common nutrition standard is planned after independent dietetic analysis had indicated that the current state of patient meals fell short of the proposed standards in a number o areas, particularly energy, protein content and delivery of micronutrients such as iron and zinc. The changes are being driven by Health Benefits Ltd, a cost saving entity set up by the Government three years ago but is likely to be wound down over the next year or so.

events to sarah@reviewmags.com

February 10

Restaurant Assn Golf Muriwai, Auckland

March 15-17

ProWein, Dusseldorf Germany

March 13-18

Internorga, Restaurant, catering, baking show Hamburg, Germany

March 16-20

Prowein Wines & spirits Dusseldorf, Germany

March 18-19

Sandwich & Snack Show Fast food & Takeaways Paris, France

March 18-20

Food Vision 2015 Cannes, France

March 24-27

Anuga FoodTec Cologne, Germany

April 13-16

Salon de Gourmets Fine Food & Beverage, Madrid, Spain

April 21-23

Food & Hotel Vietnam, Saigon

May 1-3

Food Show, Christchurch

May 2-3

Coffee & Choc Show, Auckland

May 15-17

Food Show, Wellington

YOUNG CHEFS IN ROTORUA PACIFIC FINALS LONG THREE talented young New Zealand chefs have been chosen to compete in this year’s S. Pellegrino Young Chef competition and will take part in the regional finals in Sydney later this month. Thomas Hishon from Orphans Kitchen, Xin Jing of Cocoro and William Mordido of Chikos were chosen from the New Zealand HISHON applications. There are 20 regional finals from around the world and over 3000 young chefs applied for participation. The regional final features a further seven Australians and a judging XIN JING panel of five independent chefs will select one Pacific winner. The world final is in Milan in June in front of seven famous chefs including Gaston Acurio, Yannick Alleno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Eric Ripert and Joan Roca. MORDIDO

LUNCH RETURNS

SO successful was last year’s Long Lunch staged in Rotorua, that the event has been scheduled again this year on July 19 with bookings being taken now. Organised by Sjaack Roos of the Distinction Hotel along with the local NZChefs team, reservations can be made with Sjaack on 021 370 144 or by emailing waikatobop@ nzchefs.org.nz or sjaack.roos@ distinctionrotorua.co.nz

May 22-24

Food Show, Hamilton

Publisher: Peter Mitchell, peter@reviewmags.com Editorial: Sarah Mitchell, sarah@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Janet Moses, janet@reviewmags.com Chanel Eagle, chanel@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcafé.co.nz ISSN 1179-500x

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Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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4% GROWTH FORECAST

Continued from page 1

and professional development programme. However there is evidence that a large number of key employees are moving overseas or leaving the industry permanently,” said Marisa Bidois. To help with business planning for the coming month’s, hospitality operators can reflect on some of the industry’s emerging trends to help their businesses stay ahead. “Global trends often influence our local industry and we are seeing that in the United Kingdom consumers are embracing a more casual style of eating out, trading down from more formal dining to establishments with flexible menus, extended opening hours and value-for-money food. “This is a trend we’ve adopted locally as well. Canadians are feeling the influence of the “food allergy market” - a survey of 400 Canadian professional chefs identified gluten free and food allergy conscious menu items as their hottest trend, while in the United States an annual “What’s Hot” survey identified local sourcing, environmental sustainability and healthful kids’ meals as the top trends on restaurant menus in 2015,” she said. Some of the top local trends the Restaurant Association has identified include: • The casualisation of dining – consumers dining more frequently,

but spending less. • No reservations policy – pitching to the walk- in crowd • Healthy food – raw food, paleo etc • Locally grown – more businesses are opting to grow their own • Hospitality groups – a number of hospitality groups (typically running 10 to 20 different establishments) are going through a significant expansion phase

NEW FRESH DIVISION GROWS SERVICE FOODS WHILE Service Foods has experienced huge growth over the past 10 years, its recently launched fresh foods division has become one of its biggest developments. The Auckland operation has involved the construction of a new 3000sqm building in addition to its existing 5000sqm in Otahuhu. It includes the company’s own butchery where fresh meat is cut to order every day as well as a custom built fresh produce operation handling, fruit, vegetables and fresh fish. The 20 year old company is now working to expand its reach across New Zealand from its current Auckland and Christchurch bases and the latest move considerably increases its capacity.

2015 TOQUE d’OR 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 4

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THIS year’s Nestle Foodservicesponsored Toque d’Or will be back at Auckland’s ASB Showgrounds in Greenlane running from July 30 to August 2. This year’s event will be part of the National Salon, formerly the Culinary Fare and is being featured as part of North Port Events Auckland Food Show.

CHEFS BEACHFRONT PICNIC

WITH the Christmas rush behind them, Auckland members of NZChefs got together in mid-January for a relaxing barbecue held on the sand at the inner city Okahu Bay. It was something a little different for the members.

OLYMPIC PROJECT FOR 2016 UNDER WAY NEW Zealand chefs are taking up the challenge to create a locally-based training squad to take part in the Culinary Olympics scheduled for Urfert in Germany next year. Applications closed last month and it is understood around 25 well known chefs have applied to be part of the team. A training squad of around a dozen chefs will be named shortly and an intensive programme is being worked out to fine tune the competitors.. From that group, the final team will be chosen. “The programme can proceed now that our New Zealand entry has been accepted by the German authorities for this event that is held every four years –it’s an exciting project for us,”

said NZChefs president Graham Hawkes. New Zealand has previously had teams in the Culinary Olympics – in 1984 and 1988 – and those entries were much of a learning curve. The event first ran in the early 1900’s and is owned and managed by the German Chefs Association. With major support from Fonterra Foodservices, the project is now getting under way and the first outing for the squad will be at the National Salon in Auckland at the end of July. The entire project is being driven by NZChefs with the organisation now searching the industry for further financial support and sponsorship to complete the arrangements.

LANGHAM DONATION FOR YOUNGSTERS

FOOD SAFETY CONSULTATIONS PROPOSALS for regulations under the Food Act 2014 are now open for consultation. The regulations relating to food safety apply to around 85,000 food premises in New Zealand when the Act comes fully into force on March 1, 2016. The regulations cover every aspect of the food industry from coffee carts and catering companies through restaurants to large industrial food producers covering matters such as hygiene practices, production, processing and food handling. Consultation will remain open until the end of March.

AUCKLAND’S Langham hotel has made a generous donation to the Garden To Table charity after it staged a Paddington-themed Christmas afternoon tea. Trust executive officer Anne Barrowclough picks up the cheque from Langham’s sales and marketing director Michael Shah. The charity supports teaching youngsters how to produce a vegetable garden and use the produce in home kitchens.

Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz

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news

NEW FOOD MOULDS BOOST EATING

STEELITE’S NEW CROCKERY RANGE

STEELITE International Craft dinnerware is a new concept in casual dining. Designed to present menus in an exciting and contemporary way, Craft is inspired by traditional pottery design. The range offers a variety of opportunities to demonstrate the delights of the food presentation and works perfectly on its own or it can be married together with any of the complementary colours in the Craft Collection. Alternatively, add hotspots of colour to white ware crockery and serve signature pieces on Craft to add exclusivity to the food presentation. The range embodies the beauty of rich, lustrous glazes applied by hand, and celebrates chance effects and reactions that occur naturally in the kiln. The gem-like glazes married to simple forms and shapes produce a unique and individual appearance, giving Craft a rustic “joie de vivre”. All Steelite International Craft items are manufactured to exact standards at the Stoke-on-Trent UK factory. The lifetime edge chip warranty is assurance that all items will withstand the rigours of a modern commercial establishment and remains chip free. For more information contact Schott Commercial Ltd on 09 525 0127 or custserv@domag.co.nz.

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EATING a sufficient quantity of food to maintain a healthy diet has now become much easier for the elderly residents at New Zealand’s largest privately owned aged care provider, Radius Care. A range of clever food moulds have meant that Radius can serve up much more appetising meals to the 10 per cent of their patients experienceing problems with chewing and swallowing and only able to eat pureed meals. Peter Kennett from Ace Foods, the company that plans all the menus and caters to the 1400 residents that live at the 20 Radius aged care facilities throughout the country, says the moulds now allow pureed foods can now be prepared to look almost identical to the real food item – replicating the original shape of the food before it goes through the mould, and looks a lot more appealing to eat. The reusable moulds are each the size of a standard food portion and replicate a wide range of food items.

NEW GM FOR WARBIRDS & WHEELS

WANAKA Airport’s Warbirds and Wheels attraction and diner has appointed Naomi Lindsay as general manager to expand the business. An area they are looking to grow in particular is in the events market. The American 1950s retro themed diner offers coffee, contemporary café menu and fresh bakery food prepared daily, including the famous Warbrids pies. With seating for 60 the venue can also be used for private parties and celebrations.

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EXPERT FINANCIAL MANAGEMENT

DAVID Hilliar and his company Bookkeeping and Payroll Services support over 70 clients across a diverse range of business, including retail, takeaway bars, sales, manufacturing and distribution. One of his clients, Eric Cheah, owner of raw foods juice bar Urban Fuel, struggled to manage the financial side of his business before seeking professional help. “I would start work at 4am to prepare the food for the day, while also managing my GST, payroll and accounts. I was having to work until 11pm most nights trying to keep it all together,” said Cheah. “I found the accounts reconciliation complicated for me to understand, when I submitted my first GST and PAYE to the IRD I had got things a little wrong, and had wasted so much of my time not supplying exactly what was needed.” Then he came across Bookkeeping and Payroll Services. “I had looked into other payroll services and David’s was very competitive. Now he manages everything for me and it’s so easy, I simply send him my receipts every month. The simple to understand monthly reports show me where my business is financially which makes it easy for me to plan for my future growth.” Managing everything from supplier and customer accounts, invoicing, cash flow monitoring, complete payroll services, through to detailed financial reports, PAYE and GST reports, and employee payslips, the team at Bookkeeping and Payroll Services help businesses save time and money. If you need help with your GST, payroll and bookkeeping contact david@ thebookkeeper.co.nz.

DINERS CLUB PUSH HARD INTO HOSPITALITY

DINERS Club under The Warehouse Group ownership, has increased its merchandising activities and is growing the acceptance of its cards in the hospitality sector. The latest merchant drive was in Queenstown, Arrowtown and Wanaka where the company signed up over 40 new merchants during a promotional campaign led by National Sales Manager Rod Noble. The proactive merchandising included visiting the existing Diners Club merchant base, offering additional customer care and generating a higher visibility of the brand

LIMITED EDITION APRONS

Bespoke apron designer Suzanne Hunter-Welsh, and her company Aprons by Marmalade, continue to provide the food service sector with quality, functional products made by local artisans. They currently have a limited edition range of denim fabric from the USA, including Turkish, coated and striped denim. With access to a large range of other fabrics as well as the limited edition range, the team at Aprons by Marmalade is ready to create tailored products for your food service needs.

through signage placement. “Much of this activity is in readiness for the BMW 2015 New Zealand Golf Open being held in Queenstown in early March.” Diners Club NZ is a major sponsor of this event. “This fresh merchant acquisition drive signing up new businesses was a huge success and our association with golf was an added bonus,” said Noble. Amongst the Queenstown hospitality outlets signed up by Diners Club was Cup & Cake. Owner/operator Jaimie Stodler, a finalist in last year’s MasterChef New Zealand, is pictured with Rod Noble from Diners Club.

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beef & lamb

TOP RESTAURANTS AND CHEFS ANNOUNCED

After months of assessment by culinary trained experts, the 2015 Beef+Lamb top restaurants and chefs in the nation were revealed at a long lunch held at Kelliher Estate on Puketutu Island last month.

THE Excellence Awards are designed to acknowledge a consistently high standard of beef and lamb cuisine. In assessment, restaurants are not compared with each other, instead they have been judged on their individual merits, from composition to taste, degree of cooking and tenderness. Ambassador Chefs are selected chefs who have displayed exceptional culinary skills during the assessment period. A total of 163 restaurants from across New Zealand received the 2015 Beef and Lamb Excellence Award, recognising the highest quality, most skillfully composed and superbly presented beef and lamb cuisine. In its 19th year, the awards are the country’s longest running culinary award programme and one, which is highly regarded within the industry. Rod Slater, CEO of Beef and Lamb New Zealand, says the awards have helped diners take the guesswork out of choosing where to dine. “Wherever you see the gold plate displayed you can be certain a stellar beef or lamb meal will be presented,” said Slater. “We’re absolutely confident in providing this guarantee, given the level of groundwork supporting the Excellence Awards.” The degustation lunch was designed and constructed by the five newly announced 2015 Beef and Lamb Ambassador Chefs. The first course, prepared by Reon Hobson, consisted of Parsnip milk poached lamb loin, root

vegetables, fermented oats, with mushroom sawdust. First time Ambassador Chef, Hobson accepted the position of the Chef de cuisine at The George’s award winning signature restaurant, Pescatore in 2008. Drawing on his vast experience to design engaging menus using the finest local produce is something Hobson takes great pride in. A slow cooked blade of beef, braised shin of beef and marrow, cauliflower mousse, tomato caramel, truffled pea and burnt onion was the second course of the day put together by Ryan Tattersall. After moving back to New Zealand from the UK six years ago, Ryan and his wife Hannah set up their own establishment Cobar Restaurant. Their restaurant is a regular recipient of the Beef and Lamb Excellence Award and this is Tattersall’s second time as a Beef and Lamb Ambassador Chef. Chef and owner of Bracken Restaurant, Ken O’Connell was in charge of the third course, putting together an impressive organic rose veal, roast mushroom duxelle, parsnip puree, brik pastry potato cigar, confit tomato, asparagus and a red currant jus. A first time Ambassador Chef, O’Connell moved to New Zealand in 2007 to take on the role as executive chef at Vidal’s Restaurant and Winery in Hawkes Bay. He has been perfecting his approach to the craft for over 29 years and holds over 80 awards to date including New Zealand Chef of the Year by the Restaurant Association in 2008 and 2013. First time Ambassador Chef, Marc Soper was delighted to be a part of Beef and Lamb NZ 2015. “I’ve been striving for the title of Beef and Lamb Ambassador Chef for a long time. It’s been on my culinary bucket list and I’m honoured to receive an award which I believe to be internationally recognised,” said Soper. Currently employed as executive chef at Wharekauhau Country Lodge located in Palliser Bay in Featherston, Wairapa. Soper is also Conseiller Culinaire for La Chaîne des Rôtisseurs. A self-confessed food forager, Soper hunts the best and freshest produce grown around the estate.

BEEF + LAMB 2015 AMBASSADORS Chef Ryan Tattersall

Chef Ken O’Connell

Chef Brad King

Chef Marc Soper

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Chef Reon Hobson 100% OWNED

beef & lamb He describes his style as a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand bounty and sourcing as much local product as he can, working closely with his suppliers to share the passion from farm gate to dinner plate, including lamb selected right on the farm. His dish presented at the degustation was a lamb rump and shank ballotine, honey glazed kumara, buttered baby vegetables, olive grape, toasted hazelnuts, wild mint and vanilla jus. The final dish of the day was put together by first time Ambassador Chef, Brad King. An eye fillet of beef, potato, parmesan and pancetta terrine, carrot, thyme and ginger emulsion, poppy seed and chilli sable with salsa verde was a perfect finish to the degustation. King is the head chef and owner of Bistro at The Falls Retreat in the Bay of Plenty. After opening its doors in September 2011, the restaurant has received the Beef and Lamb New Zealand Excellence Award consecutively every year since. Ambassador Chefs will partake in a planned programme of activities with Beef and Lamb New Zealand throughout the year, including ‘The Ambassadors Series’, where each chef will hold a ticketed event in their own restaurants inviting diners to experience their skills with beef and lamb firsthand. Canapes were served at the beginning of the lunch, designed and created by Beef and Lamb New Zealand’s Platinum Ambassador Chefs. Lifetime Platinum status are chefs who have been named Ambassador’s four times. These chefs are; Stephen Barry from Mount Bistro, Mt Manganui, Michael Coughlin from Pier 24, Dunedin, Brenton Low from á Deco, Whangarei, Mat McLean from Palate Restaurant in Hamilton, Rex Morgan from Boulcott Street Bistro, Wellington and Darren Wright from Chillingworth Road in Christchurch.

Mat McLean, Grahame Dawson, Rex Morgan, Brenton Low

Rod Slater, Graham Hawkes

Kerry Tyack, Julie Biuso, Ilaria Biuso

Jan Bilton, Kylie Robertson

Lucy Corry, Amy Stewart, Charmian Smith

February 2015

technology

RESTAURANT TECHNOLOGY FOR 2015 IMPORTANCE OF POS UPGRADES FOR SECURITY There are many reasons why restaurants need to upgrade their point-of-sale systems, including helping to build a more robust platform that can integrate with other operating systems and e-commerce platforms, as well as adding new payment operations like mobile POS and preparing for Payment Card Industry Data Security Standards (PCI DSS). PCI provides merchants with best practices and a framework for how to control the risk and keep credit card details safe and secure. In New Zealand, EFTPOS makes

3D FOOD CLOSE TO REALITY

Those curious about the viability of 3D food printing capability have received some good news. A programme run in America is aimed at making the emerging technology accessible to professional kitchens. Possibilities and the reality of 3D printing are growing at a fast pace. The impact on the restaurant world has so far been minimal and only a handful of international chefs are familiar with edible 3D printing, and the printers that are available currently, are unable to produce food fast enough to meet the demands of a commercial establishment.

RESTAURANTS TO ADD NEW FUNCTIONALITY

TECHNOLOGY UPGRADES FOR CATERING INDUSTRY In today’s fast paced world, the first contact with caterers that businesses and customers have is through online channels. Customers have already researched online, viewed photos and in most cases even estimated the cost before picking up the phone or emailing the caterer. To ensure catering companies are ready for business they need to implement technology and an online presence into the day-today running of their business. Although it can seem like a big task, technology upgrades can have many benefits both for the business revenue and the brand. There are five key elements for caterers to consider. • Specialised catering software that allows easy communication between caterer and customer while also acting as a catering CRM, document manager and event diary. • Having access to data around the clock allows immediate answers and will lead to increased sales.

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security a priority and all of the payment solutions are PCI compliant and ensure that transaction data protection is at the core of every device. If businesses accept credit card details from customers, or use a third party service provider to do so, merchants are responsible for ensuring customer’s payment details are secure. There are 12 PCI requirements designed to secure and protect customer’s payment details, most security breaches of this can be avoided if the steps are followed.

• Information and menus displayed online will be extremely beneficial, and move towards an online ordering technology to further increase sales. Caterers should be able to customise the technology to ensure correct lead times are allowed for, products that have longer preparation time are allocated for and a minimum is put in place for specific packages. • Rewards programmes are not just for restaurants and cafes but can be used in catering businesses as well. Offering a rewards programme can be appealing to most corporate clients. • Improving proposal process time. Technology for proposals can allow caterers to start with a base proposal and customise information specific to client needs, which cuts down time creating one from scratch while reducing errors. The faster a proposal gets to the client, the chances increase achieving the sale and satisfaction for the customer.

Two-thirds of restaurants want to add new functionality to their current point-of-sale solution. Mobile wallets are gaining acceptance internationally and New Zealand is jumping on the bandwagon. After tap-and-go was introduced last year, the mobile wallet looks to be the payment method of 2015. Research manager for IT spending at IDC New Zealand, Louise Francis, believes that pointof-sale is no longer a transactional model. “Now retailers expect to be able to integrate it with other company systems to gain inventory visibility, loyalty integration, targeted promotion, service sales, eCoupon, mobile, loss prevention and workforce management,” said Francis. Trials of the mobile wallet have been underway since mid-2011. Corporate collaboration between Paymark, 2degrees, Spark and Vodafone look to launch a trusted service manager (TSM) to enable Kiwis to make secure payments,

collect loyalty points and use public transport with their mobile phones. The app, called Semble, will be available on a smart phone and payments are the first product, with access initially to ASB and BNZ credit and debit payment cards. In April 2014, MasterCard mandated that all new merchants must have at least one PayPass near(Continued on page 12)

Vodafone advertorial Vodafone Advertorial

WOULD YOU LIKE AN APP WITH THAT? A crowd of customers is good for revenue, but when you’ve got a queue of hungry people impatient to order and eat,APP increasing your business efficiencies is WOULD YOU LIKE AN WITH THAT? essential – and speedy service is just the start. These days it takes thanbut just a prompt and a quickly A crowd of customers is goodmore for revenue, when you’ve got sales a queuetransaction of hungry people impatient to order and eat, increasing business efficiencies is essential – and speedy service creating is just the start. delivered meal to tickyour the box for exceptional customer service; a These days it takes more than just a prompt sales transaction and a quickly delivered meal to tick the connected experience ensures the customer is king. box for exceptional customer service; creating a connected experience ensures the customer is king. their smartphones, while McDonalds has established a San Francisco office dedicated to digital innovation to design the products, services and campaigns to drive customer engagement, particularly on mobile. And with apps already available as a cost effective way to improve the way restaurants work, there’s plenty of options for those businesses that can’t compete with a multi-billion dollar company on development resources.

Bye bye bottleneck

Until now, building a restaurant app for online ordering or mobile marketing has been timeconsuming and costly. However, unlike traditional mobile app development and deployment, apps are moving to the cloud, a shift that could help restaurants and cafes rise to industry challenges. ‘Apps as a service’ are apps that are built, published and managed in the cloud, drastically reducing costs and development time. Using apps as a service and online tools, restaurants around the world are discovering they can work more efficiently, boost staff productivity and increase customer satisfaction. The technology is being used to simplify everything from timing food prep to integrating seating, ordering, payment, inventory and more. And it’s all made possible by smart devices and a reliable 4G network.

From fast to faster Some of the world’s largest fast food chains have already embraced mobile technology to better connect with customers and improve the speed and service of their stores. Burger King has developed an app which will allow customers to place orders, redeem coupons and pay with

Dining with devices While wait staff are critical to the overall dining experience, mobile devices also provide an excellent opportunity to engage customers. USA restaurant chain Chili’s Grill &

Bar has rolled out 45,000 seven-inch tablets across its 823 locations with an app that lets guests place orders, pay for meals and inform the restaurant about their experience. They can also read news and play games on the devices. For Chili’s customers it means faster table service and an entertaining dining experience, but for head office, this method of digging for data also helps turn productivity into profit. With the ability to easily gather invaluable information, store managers now have fingertip access to an analytical view that can improve store operations from staffing to service and to menu options, and they can tailor these results to individual stores. The data can also be used to better target diners with relevant promotions and send digital coupons.

Rethinking restaurant practices Turning tables is the hallmark of an efficiently run foodservice business. Thanks to the proliferation of consumer smartphones, restaurants can now easily adopt technologies that simplify customerpaging, server paging and table management systems. Apps now enable customers to be paged via text message, while other apps link with a restaurant’s computer network to ensure staff can give reliable wait list estimates.

Table management apps enable each staff member to update table status from their own smartphone and with instant updates, hosts are aware of open tables or where service is required. Using serverpaging apps, kitchen staff can notify wait staff when food is ready and send group messages to notify staff of shift meetings or menu changes.

The future of foodservice Mobile technology and innovative apps have not only changed the way we do business, they’ve changed the way customers go about their daily lives. Now they’re innovating the way restaurants serve their customers. Simple to use and with a relatively low cost of entry, it’s hardly surprising both fast food and fine dining establishments are embracing apps and mobile technology as a way to streamline services while helping them to stay competitive.

VDA523/AAAS/RCN3

How apps are servicing the foodservice industry

A recent survey by USA foodservice industry research and consulting firm Technomic, revealed that just over half of respondents said it was important for restaurants to adopt technologies that would speed the process of getting their meal or paying their bill. Considering that saving time and convenience were top drivers for customers, the New Zealand developed app YQ simplifies ordering and prepaying for takeaway food and coffee at member merchants – all from an app on a customer’s smartphone. YQ lets people search for their nearest YQ affiliated merchant using a GPS calculator, loads promotions onto a customer’s application and easily lets a customer order the same round again. Launched in January 2013, YQ already has over 14,000 Kiwis registered and a rapidly increasing number of merchants on board.

To find out if your business is ready for the future of foodservice, visit vodafone.co.nz/readybusiness February 2015

technology Continued from page 10

field communication (NFC) enabled terminal. “Interactivity is the biggest advantage of phones over contactless payment cards as they encourage users to continue shopping,” said Francis. The value added services will prove the success or failure of the mobile wallet scheme. Albert Naffah, MasterCard country manager notes that mobile wallets will be about more than just paying via a mobile phone. He believes that retailers will need to get their heads around mobile vouchers, which could be redeemed at the point of sale and loyalty cards will need to have more of a mobile presence.

You call us for help

“At the moment we think of contactless on plastic, soon it will be on smart phones. But it can be in any form. It is believed that in ten years time there will be no need for a mobile phone or a piece of plastic for payment. We’ll go into shops and they’ll use face and voice recognition in store to recognize us, know our preferences for payment,” said Nuffah. Starbucks in the US launched their mobile payment application five years ago. The payment is the centre point of the customer interaction and the person that controls that interaction theoretically controls the customer. When the merchant owns the payment, they can gather analytics and data about the customer’s behavioural and transactional patterns, reduce processing costs, increase and influence the customer spend with in-house loyalty programmes, and use the app to encourage customer engagement and let them know about new product launches or promotions. Merchants and restaurants that incorporate the new mobile wallet could provide the opportunity to take back the control of payment experience of the customer and engagement.

Call us for training too

Becoming a competent first aider is more than just getting a certificate. St John First Aid Training has the widest range of courses from First Aid Level 1, to Advanced Resuscitation. We provide Refresher courses, and comply with NZQA requirements. More importantly though, our convenient classes are held by experts with real field experience. Paramedics and event volunteers are our teachers because we know that first aid is more than an academic exercise, it can make the difference between life and death. stjohn.org.nz/First-Aid

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CUSTOMER-FACING TECH, MEASURING ROI Cloud-based software has been a big part of restaurant technology in the past few years. Now, the cloud-based concept has moved from solely POS at the counter to the table. Currently being trialed overseas, the customer table service concept is expected to be a new trend for restaurants. Customers will be able to browse and order from the table using their smart phone/ tablet or one provided by the establishment, and orders are sent to appropriate kitchen or counter and is updated in real-time. Despite thinking that the table tablet is to reduce the number of wait staff and wages, the table-top technology give dining experiences a modern touch, however the real allure of the tablets for merchants is that they can reliably increase the size of the average customer spend. According to an American tablet software company, Ziosk, customers have a bigger appetite with the tablet technology installed. This is due to the elimination of the wait for a menu and increased impulse orders at the start of the meal, especially when menu options incorporated a photo gallery. The company says that the sales in the restaurants that have implemented the new technology have seen an increase of at least 20 per cent on the bill. With the tablet fixed on the table, temptation is relentless with customers as pictures of

desserts pop up on screen even while the customer is eating their main course. Keeping the younger clientele occupied is also another bonus feature of the tablet, with the option of allowing games on the tablets which costs parents a small charge to keep the kids distracted during the meal, is also an additional source of revenue. Lastly, the overall dining time of the customer is reduced as there is no wasted time on the wait staff delivering the bill, five minutes may not seem like much but during the peak restaurant times, this can help increase covers. Measuring the ROI on new technology is difficult as the traditional methods for measuring are out of date. They use old paradigms that measure the establishments’ benefits in terms of cost savings as a result of automation. However, doing more work with fewer people is not the primary business benefit, instead the benefit of these new technologies is about reducing the probability of bad business outcomes. If establishments try to measure technological benefits in terms of headcount or operational costs, they won’t find it and often will not make the investment. Instead restaurants should look to the customer engagement, flexibility, increasing good business outcomes and keeping in front of competitors, otherwise owners are seeking a justification that simply does not exist.

training & education

TRAINING NEW ZEALAND’S HOSPITALITY’S LEADERS SINCE it was established in 2007, Artisan Consulting has built a steady reputation for an engaging and practical approach to training across a broad range of businesses throughout New Zealand. Key to their approach as a training provider is a firm belief that, unless you can find a way to make training welcoming, candid, and most importantly practical, it will not be successful. Part of their stable of training products including Train the Trainer, Hot Sales, Conflict Resolution. Artisan Consulting also has a strong focus on Customer Service, Leadership and works closely with industry training organisations delivering operational management qualifications at Levels 4 and 5. Specific to the Hospitality Industry, Artisan delivers ServiceIQ’s National Diploma in Hospitality Level 5 (Operational Management), a program which enables career focused individuals within this sector to gain a Level 5 qualification in Management, and soft skills Leadership development, within 1824 months, whilst working full time and not breaking the bank either. “Through the facilitation of Artisan’s Leadership programmes, we could see some distinct commonality in the types of questions asked about challenges surrounding motivation,

consistency, conflict, and managing different types of personalities in front of house environments,” said Artisan’s National Training Manager, David Rigg. “Subsequently, we saw an opportunity to build these conversations into Diploma workshops, enabling candidates to focus on improving their team engagement while they learn how to run the business.” “In undertaking Diploma projects, candidates will cover all the ‘need to know’ areas of managing hospitality businesses to focus on service and profitability, such as purchasing, management control systems, finance, menu evaluation, recruitment and compliance. And in attending workshops, candidates focus on developing their leadership communications, or in other words, professional behaviours that will bring their teams together through motivation, delegation, and of course managing conflict. Among the key challenges faced by many hospitality operators is the cost of churn, i.e. losing and replacing team members, and particularly in the SME market, a shortage of skilled & committed supervisory and management staff that can be left in charge to run the show. We really believe that the Diploma and workshop programme can assist owners to develop their teams and

BCS Foodpak delivers customised food and beverage packaging to the foodservice sector. We offer extensive product lines that range from printed Paper Cups, PET Plastic Glasses, Ice Cream Cones and Popcorn boxes.

AIS LAUNCHES GRADUATE DIPLOMA AUCKLAND Institute of Studies has received NZQA approval to launch the AIS Graduate Diploma in Hospitality Management programme. The diploma will be a one-year, 120 credit level 7 programme designed for graduates of a bachelors degree

improve their businesses as a whole.” In 2013 Artisan Consulting further engaged its links with industry, and began working with Hospitality NZ for its Future Leaders Scholarship Programme. As part of this product, HNZ scholarship recipients complete the National Diploma with Artisan Consulting, and also participate in its Future Leaders workshop programme, and are invited to attend Future Leaders Day at the annual Hospitality NZ conference. The Diploma presents a unique networking opportunity for HNZ scholarship recipients and all candidates enrolled on the Diploma, in that it operates with a ‘rolling intake’, which enables candidates to commence at any stage of the year with multiple entry and exit points, so they are constantly meeting new people along the way. “We are now about to start the 2015 workshops, and are currently interviewing for enrolment, so we are very excited to see who will be joining our scholarship recipients, and more importantly, what they will achieve.”

or similar qualification who wish to pursue a career in the hospitality industry. With the hospitality industry experiencing strong demand for skilled managers, both in New Zealand and abroad, there are excellent employment prospects for graduates.

NEW WINEMAKING AND VITICULTURE DEGREE

Nelson Marlborough Institute of Technology will this year introduce a new viticulture and winemaking degree that has a strong focus on practical and applied training. Students have a new opportunity to study the bachelor degree with the tertiary provider, which has offered viticulture and wine education for the past 23 years. Tony Gray, CEO of NMIT says it makes sense for the tertiary institute based in a region that produces 75 per cent of the country’s grape harvest, to offer its own degree. “The possibility of developing our own degree is something that we’ve been looking at for some time and it’s an idea that’s strongly supported by industry,” said Gray. World-class facilities are already on offer within the campus and there is a large teaching laboratory, a wine sensory room, micro vinification unit, research vineyard plus a technology transfer theatre.

• Looking to build your qualifications in 2015? • What to earn while you learn? • Complete the 2 year Diploma programme from as little as $30 per week. - National Diploma in Hospitality Level 5 (Operational Management) - Offering strands in Rooms Division Management or Food & Beverages Management.

ENROLLING NOW! Contact us to discuss your needs

• 0800 40 41 42

The BCS Foodpak team offers valuable insights from local and international experience and pride themselves on exceeding their customer needs with friendly, prompt service.

FOR FURTHER INFORMATION CONTACT US ON:

09 277 0104 • sales@bcsfoodpak.co.nz www.bcsfoodpak.co.nz

email: info@artisan.net.nz or visit www.artisan.net.nz Need to build Professional Capability within your team? ARTISAN offers: Fun, tailor made options to suit your needs. Training that is practical, affordable & engaging. Contact Artisan Consulting for more information.

February 2015

food truck

THE FOOD TRUCK PHENOMENON

With the food truck trend showing no signs of slowing down the mobile kitchen brigade has seen a transformation recently with chefs and food truck owners taking cues from restaurants and inspiration from their own heritage. TECHNOLOGY plays a huge role in food truck operations, they are often more advanced, streamlined processes than bricks and mortar stores. Many food truck operators don’t want to spend their time turning their tablet into a frisbee from the frustration of connectivity issues. Systems which operate in the cloud immediately accept cash and electronic payments through a built-in card reader that has an encrypted magnetic strip readers, integrated printer and cash drawer are often the best system for mobile restaurants. These systems allow for staff to run reports, manage inventory, implement marketing and consumer loyalty platforms as well as executing the sale. With food truck operators relying heavily on technology, systems need to be reliable for the business to succeed. It is harder for food trucks to operate a POS system as they often demand a constant stream of broadband connectivity. Worrying about whether a POS system works or not, shouldn’t be part of a food truck operator’s day and can impact business dramatically. A food truck isn’t necessarily a oneguy operation, it’s a brand and the brand needs to be able to know how customers are reacting to places, product and time. A food truck’s online strategy should involve social media. Despite most customers finding food trucks on the street, building a brand and a following is hard to do without a social media presence. While gourmet food trucks have previously been more of an underground operation with chefs doing their own thing, and relying on social media to keep their customers up-to-date on their location and menu, the food truck of today, has moved into a forecasted schedule of locations. A major driver for restaurant growth is convenience, and with food trucks being just that, it has essentially brought the restaurant to the consumer. The future of food trucks looks to fill a market where customers’ favourite bricks and mortar restaurants are offered in a more ‘mobile’ version. Restaurateurs looking to extend their restaurant brand may want to give the food truck business a try. This month we took a look at some local and international food trucks what they are doing and what’s on the menu.

LOCATION: HAWAII

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VJ’S NORTH SHORE DOGS AND BURGERS

Foodtruck owner, Justin Javier, is committed to the idea of humanely raised and slaughtered beef, which he imports from an island in the Hawaiian archipelago, Molokai. His burger stand, VJ’S North Shore Dogs and Burgers, provides customers with intensely flavoured juicy burgers. “I started the business to serve the kind of meat I wanted to find in town – wild-caught or pasture-fed and cage-free,” said Javier. Javier also owns a butcher shop, VJ’s Butcher Block that is located close by. VJ’s supports local farms and farmers who strive to produce food with the highest quality and integrity. Their hamburger is 100 per cent grass fed, fresh ground beef from Molokai with no added hormones or antibiotics. The burger food truck stand has been renovated to reflect a surf-shack with menus on boogie boards. Burgers on the menu include a Bambi Burger, a venison burger and the BuddaHead, made with beef and Portuguese sausage and cheddar.

DELICE CREPES

Former tour guide, Jonathan Pajot, now brings the cuisine of his French heritage to the beaches of Hawaii in his food truck, Delice Crepes. Drawing upon traditional recipes passed down through his family, Pajot makes both sweet and savoury crepes available with either traditional French toppings or a more American style flavour. What makes the savoury crepe different from a sweet crepe is not just the ingredients but also the batter. A true French savoury crepe, a galette, is made with a buckwheat batter as opposed to the white flour used to make the sweet crepe. The buckwheat batter is freshly made with only ground buckwheat and water, making it gluten-free, vegan and healthy. Pajot uses produce only from local farmers in Waialua and everything is organic.

food truck

TOP TIPS FOR ONLINE STRATEGIES UNCLE WOODY’S BBQ CORN

Founded in 2011, Uncle Woody’s BBQ Corn stand began in the quaint Hawaiian North Shore town of Kahuku and still remains a family owned and operated business.

Their mission is to serve fresh, local and tasty BBQ corn to visitors and locals alike. BBQ corn comes in three different styles, Island Style, which is fresh and simplistic and compliments the natural goodness of the corn, Baja Style, which is zesty and tangy, a mild version of the Mexican tradition and Shoyu, which has a light and tasty butter with soy sauce. All corn is burnt to bring out the nutty caramel flavours. (Continued on page 16)

• Online presence should build quality relationships with existing customers while creating a buzz in the community and building a personality for your brand. • Real-time location updates are vital. Customers shouldn’t struggle to find you and should take under a minute to locate you when on your site. Linking or showing the Google Map reference can be very helpful as well as updating your Twitter and a weekly location schedule to your website might help get customers to the window. • Regularly updating your blog/website or page on social media. Website traffic grows when interesting and useful content is published. • Being mobile friendly is key, your food truck is so why shouldn’t your online strategy? Ensuring your website is easily accessible from smart phones and tablets will help customers on-the-go find you. • Publish customer reviews. Positive online reviews are a great source of marketing content, all you have to do is find them and repost. Don’t forget to respond to negative reviews, and always show you are listening with personalised messages. • Instagram is the interactive photo-sharing network enables food trucks to spread the word about their food, and share the personality of the brand with customers locally and internationally.

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food truck Continued from page 15

LOCATION: NEW ZEALAND

THE FIRE TRUCK

After seeing an ad on Trade Me, The Fire Truck owners, Kim Eddington and Will Mitchell knew straight away that it was an opportunity not to be missed. “We’re young, we’re experienced, and we have the worth ethic – it was basically now or never,” said Mitchell. Having both worked in the hospitality industry locally and internationally for the last ten years, Mitchell as a chef and Eddington as front of house, they both have a deep passion for food and love to

be able to share that with other people. “We absolutely thrive off it when we see people getting excited over our food,” said Eddington. The main concept behind The Fire Truck menu is fresh, tasty, local and sustainable and it continuously changes to keep things interesting and seasonal.

“We’ve been operating for nearly a year and are in the middle of our first summer season. It’s definitely been challenging times, but also very rewarding. We’re at the stage now where people are starting to talk about us and we are constantly getting enquiries for private functions, office catering, and weddings,” said Mitchell.

PIPI TRUCK

Despite New Zealand diners maybe not being ready for the delicacy, you may see The Lucky Food truck at the 2015 Wildfoods Festival in Hokitika.

THE LUCKY TACO

Passionate home cooks, Sarah and Otis Frizzell, were inspired to open their food truck venture The Lucky Taco, after visiting America in 2011, and were amazed at the amount of diverse food available from food trucks. “We thought it would be cool to do something similar in New Zealand,” said Otis. “The food truck concept is huge in the States and gaining momentum in Australia, but hasn’t really hit New Zealand yet. There are a few popping up, but none of them have the same aesthetic as the classic Californian Taco Trucks.” Like most small businesses, there were some hiccups and setbacks but in 2013, the pair launched their answer to the eatery on wheels trend, The Lucky Taco. “Over the past few years, we’ve spent more time in California researching taco trucks and the general food truck scene. After which we embarked on a taco and food course in Mexico City,” said Sarah. “Lesley Tellez and Ruth Alegria from Mexico Soul and Essence shared their cooking secrets with us and took us to all their favourite taco joints. We ate many, the most unusual being ‘machitos’ (sheep scrotum).”

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Based in Havelock North, Pipi the restaurant has been open for just over seven years and previously open in Greytown for four years. In 2010, the Pipi Bar opened just over the road from the restaurant with the idea to give people somewhere to wait until a table became available at the restaurant. Now, owner Alexandra Tylee believes it’s time for Pipi the food truck. “I always liked the idea of being able to make pizzas anywhere, outside your front door, on the top of a mountain, deep in a forest or on a wild West Coast beach, the idea of being completely selfsufficient is also appealing,” said Tylee. Tylee was a founding partner of Fuel Expresso, a coffee business which set up one of the first mobile coffee carts in New Zealand and has always wanted to do the same thing with pizza. Technology will be a big part of moving into the future with the food truck business and this includes social media strategies to ensure customers know the whereabouts of the Pipi Truck. Tylee hopes to serve up pizzas at local and private events and also near the Pipi bar to help the restaurant cater to the diners. The menu will include most of the favourite pizzas from the restaurant and some new specials.

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on trend

ONE DISH MEALS FOR CAFES AUCKLAND author Penny Oliver has a new book out that could be very helpful to café owners. Called One Dish Dinners, Penny has compiled a range of convenient recipes including soups, zesty salads, casseroles and simple one-tray bakes all of which don’t require a multitude of pots and pans. This former Cuisine writer has produced five earlier cookbooks, two of which won Recipe Book of the Year. This book is by Penguin with an rrp of around $40.

NEW SALAMI

MORE CIDER

EURODELL has added to its smallgoods offering, launching Tibaldi Sopressa in mild and hot chilli options. The premium traditional salami hails from the Veneto region in Northern Italy and under the Tibaldi brand has been manufactured in Australia since 1934. Made from course ground pork and beef, Sopressa contains selected herbs and spices and is ideal for use on pizzas or in pasta dishes.

THE Swedish cider brand Rekorderlig has introduced three new fruity flavours this month – LemonLime, Passionfruit-Lime and Forest Berries. These add to the current five flavours on the market and are also available in 500ml bottles.

CONSTELLATION PROMOTES SELAKS

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GLASSEYE Creek has launched its Munitions grade range of condiments. The line includes three new craft brewed sauces that are all natural, gluten free and contain no artificial flavours. Glasseye Greek’s new offering features .50 Cal, .308 Cal, and .12 Cal variants with flavour profiles including wood roasted vegetables, fruit and chilli.

NEW HERBAL DRINKS CH’I has introduced two new variants to its beverage portfolio with Herbal Lemon and Lemongrass & Lime being offered in 330ml and one litre options. The new sparkling additions are handcrafted and have less than half the sugar of a soft drink. The launch coincides with new look 330ml green glass bottles being rolled out across the brand’s existing range.

SAVOURY MIXES JOIN LOVE CAKE DESIGNED to make dealing with food allergies easier, Love Cake has launched two new savoury baking mixes. The brand’s Savoury Muffin and Savoury Scone baking

A LIMITED release of Selaks Founders wines just before Christmas has proved a bonus for Constellation Brands as the company mark’s Selaks’ 80th anniversary. Five varietals have been made available in recognition of the late Mate and Marino Selak and are a combination of the latest two vintages with each bottle individually numbered. Around 1200 cases were produced and they have proved exceptionally popular.

PREMIUM SAUCES

mixes are free from gluten, dairy, soy and nuts, with egg free baking options available. The new lines join Love Cake’s extensive Organic and Natural cake mix offering.

MARCEL’S CATEGORY FIRST PROPER ADDS KUMARA CRISPS PROPER CRISPS has extended its premium crisp offering, launching Kumara Crisps in 40g and120g bags. The 100% natural crisps are batch cooked by hand in Nelson using a medley of Kaipara red, orange and gold kumara. The lightly salted crisps are gluten, dairy, MSG and GMO free and are suitable for vegans.

IN a worldwide category first, Van Dyck Fine Foods has introduced Tandums from its Marcel’s brand. Designed to be eaten cold, the innovative new product features mascarpone filling sandwiched between two hot cakes. Available in chocolate and passionfruit flavours, Tandums are individually wrapped and have a five day shelf life.

GREGG’S NEW SHAKER JARS

CEREBOS has redesigned its Gregg’s shaker jar range of herbs, spice and seasoning blends with the majority of its new packs rolling out from January. The new packs have been designed to reduce the fuss of cooking and allow experimentation in the kitchen with its easy to use double flip cap allowing consumers to either shake a little, or spoon a lot of their favourite herbs and spices with one easy flick of a lid. The jar now also conveniently allows a variety of teaspoons inside and in addition, features a much desired top label on the cap, allowing for quick navigation of herbs and spices that are stored in drawers.

on trend

TEMPURA BATTER

CAFÉ DRINKS SUPPLIER CHANGES

IMPORTER Oriental Merchant has launched a premix tempura batter from its Obento brand. Available in a 500g re-sealable pouch, Obento’s new product comes on the back of exceptional growth of its Panko Bread Crumbs. With clear English instructions and only six bags to a carton, this great value tempura will be a hit with consumers and restaurants with limited shelf space.

TAXI APP FOR APPLETISER RESTAURANTS SOLD LAUNCHED last December, a new hospitality version of a taxi booking app is now available to restaurants, bars and hotels. Called ZoomyGo, it began with a pilot in Auckland and has now been extended throughout the country. The ZoomyGo equipment is a small ordering device with a built-in SIM card where a taxi is ordered by pushing a button. These units are free to businesses and can be installed in a few minutes. Taxi drivers pay a small fee for each ride accepted and is at no cost to customers.

THE Coca-Cola Company is buying the worldwide Appletiser brand from its South African owners SABMiller in a $US260m deal.

AFTER 20 years of making fruit juices in Central Otago under the brands Alpine Gold and Benjer Fruit Beverages, the company is now operating as the Benjer Drinks Co and has dropped the Alpine Gold label. The fruit juice supplier also bottles the Mt Pisa still and sparkling mineral waters. The boutique juicer is 100% locally owned and six out of its nine juice flavours are made from New Zealand grown fruit that the company presses itself.

SUN DOG LAUNCHED

LION Nathan has released a new Kiwi cider brand in a 250ml can format. Sun Dog apple cider is made in New Zealand and is being offered to retailers in Feijoa & Mandarin and Strawberry & Lime options. The newly launched brand is 4.5% ABV per can and is being sold in convenient four packs.

KALE IS OUT

AMERICAN restaurants are now touting a new product, Brocoleaf, as the next thing to replace kale. These are the young leaves that surround a head of broccoli and are hand harvested but packed in the field like kale, chard and collard greens. It is a versatile product that can be juiced, sautéed, baked, used as a smoothie and of course as a salad item. It has a very sweet flavour and pleasant taste.

Hobart Advertorial

BAY PARK STADIUM SAVE $$$$$$ THROUGH HOBART TECHNOLOGY WHEN looking at a machine to cope with the massive demands that would be placed on it Mark Holland General Manger of Bay Park engaged Warwick Purves of Aitkens Hospitality and Hobart New Zealand to provide a solution that would reduce operational costs - both in respect of labour and utilities. The result was a machine (Hobart CNLA CDS) that eliminated the need to manually polish glasses, and reduced water, chemical and electricity consumption, using some of the latest German technology (refer editorial in this issue) What did this mean to the customer? Over $55,000 per year in operational cost savings!!! In addition to the above savings Bay Park are now enjoying the knowledge that they have reduced the amount of waste

Warwick Purves, Aitkens North Island Account Manager and Hobart New Zealand Country Manger Jason Kennedy

water being flushed down the drain. They are now more environmentally friendly and saving money!

For a consultation as to how Hobart’s world leading technology can save your business money, call Warwick at Aitkens 027 241 4555 or Jason Kennedy at Hobart New Zealand 027 669 0655 February 2015

news

INTEREST GROWS IN INSECTS

GIAPO SCOOPS ACCOLADE

COMMERCIAL realisation is hitting home in Europe with growing interest in insects as a mainstream source of protein. A number of launches have occurred in the Netherlands and Belgium with many people finding them delicious. So far there have been savoury sandwich spreads and chilled insect snacks along with lines of burgers, schnitzels and nuggets many of which use worms reared especially for human consumption. New breeding sites are already being developed to grow crickets, grasshoppers and mealworms.

BASED on reviews by users of the popular travel site, Trip Advisor, Auckland’s Giapo Haute Ice Cream serves the nation’s bestfrozen creations. Using only natural and organic ingredients and made twice daily, chef Giapo Grazioli services up thousands of scoops every day at his Queen St store. “We’re delighted that travellers, like so many Aucklanders, find our ice cream so special,” said Grazioli. The latest accolade comes, as Grazioli is in Rimini as a guest of SIGEP, the biggest artisan gelato and pastry fair in the world. Six chefs at the Auckland store create up to 16 flavours of ice-cream fresh each day. Flavours are inspired by New Zealand, such as lamington, afghan, hokey pokey and Pavlova.

LIMONCELLO REBRANDS

NEW Zealand limoncello brand, Soprano has rebranded under the name KOAST. The company believes that the new name fits in with the beautiful coastline of the Kapiti Coast where the company is based. Following in Italian tradition, KOAST has explored many recipes and developed its own limoncello recipe that has a smooth, lingering lemon after-taste, as well as a new orangecello product that has the natural taste of New Zealand oranges. For the perfect dessert liqueur, KOAST also offers a cream lemon liqueur. With no preservatives, additives or colouring, the taste of KOAST products reflects the 100% natural flavour. The range comes in three sizes, 150mL, 500mL and 1000mL with the limoncello and orangecello at 28% Alc. Vol. and the Cream 20% Alc. Vol.

NEW RESTAURANT MANAGER

ONE of the country’s most experienced restaurateurs, John Logan, has been appointed manager at Craggy’s Range Winery’s award winning Terroir restaurant in Havelock North. He brings more than 20 years’ experience in hospitality both here and the UK most recently as restaurant manager at Auckland’s popular O’Connell St Bistro. Included in his 10 years in Europe, he managed Thackery House restaurant in Tunbridge Wells, renowned for its French cuisine and extensive European wine list. Other local roles have included management positions at Treetops Lodge, Huka Lodge, Sileni Winery’s restaurant, Number 5 and Auckland’s Hilton.

GRAZE OPENS IN QUEENSTOWN

QUEENSTOWN restaurant, Graze, opened its doors in December and has a unique and innovative food and drink offering. Graze includes a restaurant, boutique bar and separate grocer at Lake Hayes Estate and has turned into a must-visit destination for locals and visitors with offerings including homemade breads; ice cream and cold-pressed freshly squeezed juices. The space also boasts a microbrewery complete with an onsite WilliamsWarn machine, enabling Graze to regularly produce new beers. The restaurant has the capacity to seat 140 patrons within the indoor/outdoor space. Chef Carl Veint leads in the kitchen drawing on experience gained locally and abroad after working with some of Australasia’s finest chefs. Veint’s menu offers gourmet New Zealand food with lighter, fashion-forward cuisine throughout its breakfast, lunch and dinner menus.

Graze owners Hamish and Jana MacPherson

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food trends

TOP TRENDS FROM TOP CHEFS

We caught up with some of New Zealand’s top chefs about what’s hot for 2015. A clear winner for this year will be the attention to the health conscious choices available on the menu. GEOFF SCOTT, Vinnies

“TRENDY ingredients to watch out for this year include, black rice, seaweed, lowly-root vegetables (swede & parsnip) lard and savoury yoghurts. Localism will continue to grow in popularity with even more emphasis on locally grown and produced ingredients. Watch out for ‘hyper local’ as some chefs will grow their own produce on site Mixing local with global influences will see more creativity with dishes combining cultural flavourings (more Mexican, Persian, Lithuanian) with

hand harvested back door vegetables. Move over meat, vegan and vegetarians (and a host of meat eaters too) will enjoy both vegetarian and vegan dishes with more choice. There will be more of a focus on great quality and purity of flavours, simple food, beautifully presented without the meat! Expect to see more technological advances for restaurants in the form of high tech apps and touch screen options for customers. This huge global growth trend will allow customers to choose exactly what they want to eat, it’s all about giving more convenience with choice and speed of service, whilst having a little fun along the way!”

STEPHEN BARRY, The Mount Bistro

“IN my restaurant, meat fats are finding their way back onto the menu but in limited quantities. I have a lamb dish currently on the menu featuring lean lamb medallions and lamb short rib. They have been cooked with the same glaze and slightly different cooking methods but it’s the Lamb ribs that generate the most comments when I am out talking with the customers. They enjoy the flavour and moisture of the fat in the ribs. Secondly, people are becoming more diet conscious and are aware of the importance of plant and animal proteins. Nuts are a great source of plant based proteins with walnuts being high in omega 3 fatty acids. I use locally grown macadamia nuts, and include walnuts and homemade walnut butter in pastries, sauces and baking. I’m also receiving more requests for interesting vegetarian dishes. Varied and interesting vegetables like earth gems and the deep purple radical kumara feature when in season both as a vegetable and as an ingredient in my dishes. I’m also receiving more requests for interesting vegetarian dishes. Ingredients high in umami are on the increase this year with items like kimchi, which is usually served as a side dish or accompaniment but can be great adding another dimension to the flavour of sauces, soups, stews, pasta and rice dishes. There is a move away from Tapas but there is a surge in the street food culture with an influence in European, Asian and Middle Eastern flavours.”

MICHAEL VAN DE ELZEN, Boy & Bird

“THIS year will see a lot of changes in food and dishes with health being at the forefront. As always there will be one naughty trend, similar to the ‘cronut’ faze, along with trends that are developed by mistake. Sprouts will be a feature on the menu this year, basically anything that has been germinated. Sprouted, or germinated grains, seeds and beans will be sought after as a more nutritious snack food alternative. There has been a lot of research

into the benefits of cider vinegar and this should come through into cooking and preparing meals in restaurants. Benefits include lower blood sugar levels, assists with weight loss and helps digestive and heart health. Cooking over an open flame will be a popular option for chefs alongside taking on a more manufacturing role making their own prosciutto hams and curing/smoking their own meats. A trend you may see in new establishments is opening up the kitchen for patrons to see their food being prepared, and customers wanting to know where their food is sourced from.”

NIC WATT, Masu

“IN 2015, the sharing plate trend will continue particularly within the Asian cuisine offering. Skewered food is on the rise and cooking over an open flame with charcoal looks to be popular this year with chefs.”

NEIL BRAZIER, The Sugar Club

“THIS year will see a rise in offal and secondary cuts, a head to tail approach, which I can see doing very well. It’s obviously a better way and more sustainable way of eating, making sure everything is used and I think that customers are starting to enjoy and learn more about these cuts and parts of meat. I personally am hoping that using only line caught fish will feature as a trend this year and that everybody starts using only these fish to help sustain our seas and oceans. With Heston being over this side of the world – hopefully some chefs have booked in to go and eat with him and enjoy some food, so who knows maybe after they have eaten there, we will see people going in to restaurants and licking the wall paper.”

SHANE YARDLEY, Fish

“SIMILAR to last year, the health trend looks set to stay, as the kale and Paleo trends were just the tip of the iceberg for New Zealand. Raw foods and health conscious choices will be on the menu that will incorporate the current juicing trend seen in America. With dietary requirements and allergies hitting an all time high, restaurants will be covering all bases by offering diary and gluten free variants of the dishes. This year, I am looking to incorporate coconut sugars on the menu as it has a very complex flavour similar to caramel. Refined sugars will also be revised on the menu. Sustainability will remain an important factor for diners, as they are keen to know more about where the food is sourced from and how it is prepared. Despite not being a new trend, the sous-vide cooking method, is something that I am looking forward to using for dishes at FISH to lock in more flavours.”

February 2015

beef & lamb

RADAR

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014

MADAME HANOI BAR AND BISTRO

January saw the launch of New Zealand chef Nic Watt’s new Vietnamese cuisine inspired restaurant Madame Hanoi Bar and Bistro in Adelaide, following the success of his multi-awarded Japanese restaurant, MASU in Auckland’s Federal Street at SKYCITY. The restaurant is open from breakfast and the menu marries the sophistication of French food with the punchy flavour and vibrancy of Vietnamese cuisine. Watt’s acknowledged passion for Asian cuisine is showcased in a menu featuring a contemporary take on the French influence on Vietnamese food in Indochina during the 19th Century. Sharing plates encourage Madame Hanoi diners to try a varied range of beautifully presented and skillfully executed dishes. Diners can delight in dishes such as Spencer Gulf tiger prawns, banana blossom, pineapple and kaffir lime salad, crab wrapped in betel leaf, pomelo and chilli and Madame Hanoi croque monsieur. The restaurant also features a South Australian-focused list of more than 100 wines as well as 14 craft beers. The former railway site now occupied by Madame Hanoi is set over two floors and features domed, ornate ceilings and arched windows. Original train ticket booths remind diners of the building’s history as a transport hub.

When the results really matter

THE LUNCHROOM

Positioned elegantly above the new Christian Dior and Prada stores on Auckland’s Queen Street, is newly opened café, The Lunchroom. Owner and chef JJ Holland is bringing style and life back into the old office lobby café. Working with Ignite Architects, Holland has created a space that is open and light thanks to the floor to ceiling windows. “As this land used to be the shore line, we have worked hard to incorporate parts of the beach and the sea into the design,” said Holland. The shoreline theme is seen in the subtle wave patterns that are etched into the metal, carried right through into the crockery, with plates that have been made using Muriwai black sand by Northcote potter Charlie Seakin. Sustainable and ethical business practices are a priority for The Lunchroom and Holland believes that sourcing local, organic and fair trade products is a key feature and aims to offer the best quality ingredients in his classic menu. Floor manager, Christine Viljoen (ex Baduzzi and The Commons) and Holland have the space and the customers needs covered. Future plans include an outdoor bar space and for Holland to grow his own herbs and micro greens to use in the dishes.

THE CRAB SHACK

The beloved Wellington born Crab Shack has an additional location on Auckland’s Princess Wharf – formerly Leftfield Bar. Leading the new Auckland branch is head chef Alfredo Icedo Romero, offering a simplistic and high quality menu for Auckland’s biggest seafood lovers. The Crab Shack Auckland overlooks the central ferry terminal, taking it up a notch from its Wellington design to bring more outdoor/indoor flow, fastpaced service and a full outdoor bar to boot. Specialising in seafood with emphasis on crab, the restaurant is a coastal, Cape Cod themed dining and drinking experience crafted to bring a unique point of view on the typical lunch or dinner out. With locally sourced fresh produce the menu holds a few surprises, blending Kiwi and Southern American inspired cuisine. The Crab Shack is open seven days from 11:30am until late and is already seeing a successful expansion into the Auckland market.

ZOOL ZOOL

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Experienced Japanese chefs Kazuya Tmauchi and Toru Hirae have come together, creating Mt Eden’s hottest new Asian eatery Zool Zool. Combining their experience, both chefs have developed a menu incorporating secret recipes attained through their time spend in various locations across Japan – Hirae’s including a nine-year stint at a ramen bar in Japan after completing four years as a dedicated ramen apprentice. Located in Mt Eden’s village shops, the newly renovated space serves as the perfect location for Yamauchi and Hirae to grow their business. Teaming up with local flour company Champion, the team at Zool Zool has developed a special variety of flour that is incorporated into their own original noodle recipe – one of the various methods to use only fresh ingredients. The ramen house is fully licensed and boasts an extensive international drinks menu. Already with plans of expansion, Zool Zool is set to open up an upstairs dining area to further develop and grow the restaurant.

THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

THE hundreds of small producers, both new and established, are making inroads into the foodservice area, mainly on a local basis. They provide a whole range of items that are attracting the attention of restaurants, cafes and caterers and while perhaps many will never make it on a national scale, they do provide variety and interest for our industry. Want to be featured here? email: artisan@reviewmags.com or 09 304 0142 ext 702

BLACK GARLIC MAN LTD

WITH no previous experience in food manufacturing, Wayne Harris established Black Garlic Man Ltd earlier this year. Based in Whangarei, Harris produces black garlic using a secret process that is referred to as enzymatic fermentation, using no chemicals or other additives. Black Garlic Man garlic is produced and farmed in accordance with organic principles, this production process results in increased levels of antioxidants and amino acids, in particular S-arylcysteine. After four years of product development and trialling, Harris picked up an award at this year’s Cuisine Artisan Awards, and is also producing commercial quantities of black garlic for selected retailers and restaurants around New Zealand. Harris says more consumers are looking to support small, boutique manufacturers. “Artisan products are growing in popularity as their uniqueness is not compromised by the demands of commercial production,” he says. While Harris is not presently exporting his product, he is open to the possibility of it in the future. He says once the brand is soundly established, there are plans to introduce new products in the future. For more information visit: www.blackgarlicman.co.nz

RENE’S KOMBUCHA RENE Archner and wife, Lydia Miller, launched Rene’s Kombucha in April 2013 after friends convinced the duo to retail the range of fermented beverages. Currently sold throughout New Zealand, Rene’s Kombucha is offered in Red Berry, Pomegranate and Lemon variants. Available in 750ml bottles, René’s Kombucha is fermented for six to eight days, allowing essential nutrients such as active enzymes, viable probiotics, amino acids,

antioxidants and polyphenols to form. Known for its health properties, Kombucha is said to originate from China and works with the body to restore balance and vitality. Unlike other products available on the market, Rene’s Kombucha’s uses organic fruit teas rather than traditional black or green tea and is lightly sparkling. The drink is not pasteurised, making it a functional probiotic. With a strong focus on the Kiwi market, Archner says he has no plans to export the product. “Our products’ main characteristic is that it is not pasteurised, this makes exporting a challenge in terms of shelf life and also import regulations in many countries,” he says. Archner is currently working on a smaller 330ml version of the drink, and plans to launch this in the summer. For more information visit: www.vibrantearth.wordpress.com

DELICATO A SUBSIDIARY of Eco Egg Co, Delicato has created a new convenience food category with the launch of precooked eggs in a six pack. The free range boiled eggs will soon be joined by shelled eggs in several variants including traditional Manuka cold smoked, presalted and seasoned, lightly pickled and marinated flavours. The brand’s shelled eggs use only natural ingredients, including certified organic products as well as locally grown and imported specialty foods. Delicato director, Mike Schellkes, says interest from the grocery sector has been strong and the product is already stocked in Foodstuffs, Nosh and Moore Wilson. ”Free range eggs are one of the most nutritious foods on the planet and nature’s original convenience food - even coming with their own natural packaging,” says Schellkes. Eco Egg Co has been supplying Kiwi and offshore markets with bio-organic and free range eggs for more than two decades and its free range eggs contains healthy

fats, protein and a number of essential vitamins. The company also plans to export its boiled egg products to Hong Kong and Singapore.

PUCKA PRODUCTS

SAMUEL Tyler founded Pucka Products after his triathlon buddies continued to steal his homemade pre-race meal. “I’m a bit of a health nut and have always liked the idea of being able to make people’s lives a bit healthier,” says Tyler. Pucka Products’ Bircher muesli range is available in four varieties – Mixed Berry, Strawberry & Banana, Blueberry & Peach and Passionfruit – and has been stocked in local cafes, gyms, and schools for the past year. Packed with wholegrain oats, yoghurt and real fruit, the Pucka range has been gaining traction in the grocery sector since March and is already stocked in 11 stores. Tyler considers grocery a growth area for the brand and says negotiations are currently underway with more supermarkets. “The buyers have been getting really excited about Pucka. Ready-to-eat Bircher muesli is essentially creating a new category in the chilled department and already we are seeing some exciting weekly purchasing behaviour from loyal followers who are spreading the word.” Tyler believes his range responds to time poor consumers, providing a convenient, healthy, ready to eat product. “Consumers are after products that not only taste great, but also serve a functional purpose. Artisan products seem to be ticking the right boxes for consumers.” Made in Auckland with the majority of ingredients sourced locally, Pucka’s mueslis features natural, authentic packaging. New products are currently in development so for more information visit www.pucka.co.nz © Copyright

Micawber Studios 2013 PO Box 37 140 Parnell, Auckland 1052 New Zealand Ph (09) 304 0142 ext 211 Mob 022 395 6965 Fax (09) 377 2794 email bret@reviewmags.com

February 2015

LIFETIME STATUS FOR WRIGHT

CHRISTCHURCH chef and restaurant owner Darren Wright has been named a platinum ambassador for Beef + Lamb New Zealand. This lifetime status follows his role as ambassador chef for the past four years. Only five other chefs have been named to this exclusive level – Stephen Barry, Michael Coughlin, Brenton Law, Mat McLean and Rex Morgan.

HUGE LEGAL BILL FOR RAMSAY

GORDON Ramsay has lost a multi-million pound High Court claim that his father-inlaw fraudulently used a “ghost writing” machine to sign him up to a 25-year pub lease as a personal guarantor. He is being forced to pay over a million pounds in legals plus other costs for the failed claim and on top of that, a further $1.3m pounds in back rent.

WATERFRONT HOTEL

A NEW luxury waterfront hotel was launched in the city last month by the NZ Prime Minister and the Chinese President. The Beijing based Fu Wah International Group is to build the $200m hotel.

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

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NEW WASH TECHNOLOGY RELEASED BY HOBART HOBART New Zealand continues to experience significant growth in the ware washing sector due in part to the machines incorporating the latest in world leading German technology. Innovations include reverse osmosis that removes the need to manually polish glasses, heat recovery where recirculating expelled hot air reduces utility costs, and undercounter machines with world first built in dryer. These are just some of the innovations that are saving Hobart customers significant money in their wash up operational costs. Hobart cite another example of technology in their new FX under counter machine, again a world first, that has the ability to allow operators to load two racks at the same time meaning wash up time is halved. “Remember the days of calling for a service tech and explain you had an ‘error 1’. Not any more Many of the Hobart machines display in

writing what is actually wrong with the machine meaning in many cases a service call and down time can be saved.,” said Hobart’s Country Manager Jason Kennedy. “ This is even more valuable when you consider the machine can display this in a number of selectable languages - a fantastic solution for many multicultural restaurants.” “The face of dishwashing is changing. People are now more aware of the costs of this operation, and also the eco impact . “The days of using the more water and chemical the better are gone and owners are actively looking at how to reduce their carbon footprint and save operational costs at the same time,” said Kennedy. “These savings can be significant. As an example a customer with a seven year old rack conveyor could expect to save between $10 -$20,000 per year if they move to one of the new range of Germany engineered Hobart units.,” he said.

CHEF TRAINERS TO BE TRAINED AMONG the fresh initiatives being promulgated by the NZChefs this year is a new programme called “Train The Trainers”. The first of a planned series of seminars was staged in Auckland in early February and took the topic “How to get the best out of beef & lamb” and “Menu Engineering”. “The concept we have been working on aims at getting around 20 people from throughout New Zealand to become the foot soldiers of education to pass on particular skills regionally,” said NZChefs president Graham Hawkes. The idea has been strongly

supported by Pub Charity and at least five different seminars are planned for the year to take knowledge back to the grass roots of the industry. The success of the Auckland seminar has given the organisation confidence to launch further programmes from midMarch onwards. The programme is not exclusive to NZChefs’ members only and the lectures and videos arising out of this skill training will be made widely available to the industry. Strong support for the programme has also come from the culinary departments of the AUT.

CHEFS CONFERENCE PLANNING THIS year’s bi-ennial conference of NZ Chefs scheduled for July 3-5 in Auckland, is well into its planning stages. This year it is the Auckland branch’s turn to host the event to be staged at The Spencer on Byron in Takapuna. The committee is currently working on a number of guest speakers but arrangements to date include cocktails and a welcome function, a visit to La Cigale French market, a major team event, a progressive dinner at a number of Auckland venues and some interesting master classes on the Sunday. Registrations for the conference

will be open shortly but preregistration can be made at info@ nzchefs.org.nz

More detail or a demonstration from Hobart on 0800 462 278.

F&B DIRECTOR AT THE LANGHAM THE Langham, Auckland, has appointed Raj Kakarla as its new Director of Food & Beverage. With over 23 years experience in hospitality across New Zealand, Australia, India and Nepal, Raj started his career with Heritage Hotels before moving to Australia with the Stamford Group. More recently he has been in general manager roles in India with Oakwood Asia and Accor groups.

FOOD WRITERS NEW PRESIDENT KATHY Paterson, a former teacher at the Le Cordon Bleu cookery school in London, is the new president of the NZ Guild of Food Writers. She is a regular contributor to a range of publications and is also a recipe developer for NZ Beef + Lamb’s mEAT magazine. She is the author of several cookbooks.

SKY COMMERCIAL APPEAL AGAINST RATES TO RISE MASSIVE FINES SUBSCRIPTION packages for around 10,000 commercial customers of Sky Television including hotels, restaurants, bars and cafes have risen from this month. The company said the increase of 1.8% was needed to reflect the increased cost of business. Sky announced an annual net profit last August of $165.6m, up almost $30m on the previous year.

THE Masala Indian restaurant group is appealing fines of $66,000 imposed by the Employment Relations Authority for failing to provide employment records to a labour inspector. The inspector had been investigating complaints from seven workers but found that the workers were employed by companies in the group that had gone into liquidation.

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February 2015

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WILD BEAN HAS BEST COFFEE

THE latest Canstar Blue customer satisfaction survey named BP’s Wild Bean Cafes as having the best coffee offering in the country – rating higher than the coffee chains including Starbucks, the Coffee Club and Muffin Break. Wild Bean national food service manager Scott Graham said the early days of roadside café coffee had long gone and Wild Bean had been a leader in revolutionising the industry to a point where it now outperformed the establishment.

最佳口味咖啡在 WILD BEAN 最新的蓝色星辰（Canstar Blue）顾客满意度调查评选出BP的Wild Bean Cafes 口味为全国最佳—优于其他咖啡连锁，如Starbucks, the Coffee Club以及Muffin Break等。Wild Beande全国食品服务经理表示，长久以来的路边咖啡小摊局面已不复存在，Wild Bean已经成为彻底颠覆传统行业模式的领头羊，并遥遥领先。

MAKE 2015 YOUR BEST YEAR FOR CHIPS! THE start of a new year is the perfect time to reflect on your business and make some improvements – including the quality of your chips! The Chip Group offer FREE training for anyone who works, cooks or is interested in the deep fried chip industry. If you are keen to make more profit and produce healthier chips, then the online training is your answer. Within the fast food industry, the role of operators is to feed their communities, and hopefully produce delicious good quality food. New Zealanders love their hot chips, and we eat a lot of them. It’s no secret that they can be a high fat food, and this large consumption can have a negative impact on our nations health. Our online training takes you through short videos about how to produce well cooked, lower fat chips

time and an email address. That’s it. No hidden costs, no appointments, just some of your undivided attention. Even if you have been cooking chips for twenty years (as many of our operators have), there will be at least one thing you will learn, and if not at least you can be reassured that you are cooking your chips correctly. Our focus areas are on reducing fat content – both total and saturated, reducing sodium and most importantly working together to produce better chips that we can all enjoy. The Chip Group is looking forward to continuing its work in various towns in 2015. If you have any questions about our training, or are interested in having a workshop in your area, region, town, company, kitchen, business or training classroom please get in touch!

DEAL COLLAPSES THE major Australian multibrand food franchisor and coffee roaster Retail Food Group has failed to acquire the 70 outlet La Porchetta casual dining operation after due diligence was completed. RFG already owns Donut King, Brumby’s Bakery, Michel’s Patisserie, bb’s café, Esquires, The Coffee Guy, Café 2U, Pizza Capers Gourmet Kitchen and Crust Gourmet Pizza and is a significant coffee supplier under brands Evolution, Caffee Coffee, Roasted Addiqtion and Barista’s Choice.

DEAL COLLAPSES 澳大利亚多品牌食品特约经销商并同时售卖咖啡烘烤机的Retail Food Group 已经无力继续经营旗下70家 La Porchetta奥特莱斯商城里的餐饮服务，纵然其已经为扭转局面作出不懈努力。RFG旗下已经拥有Donut King, Brumby’s Bakery, Michel’s Patisserie,bb’s café,Esquires,The Coffee Guy,Café 2U,Pizza Capers Gourmet Kitchen以及Crust Gourmet Pizza等品牌；同时，作为咖啡经销商，RFG 还囊括Evolution,Caffee Coffee,Roasted Addiqtion 以及 Barista’s Choice等品牌。

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rather than their soggy, greasy high fat counterparts. There are so many different variables when cooking deep fried chips and once in the wrapper their fat content can be anywhere from 7% - 22% fat. The person standing in front of that deep fryer has complete control over this number. Small changes are what make the difference when it comes to cooking chips: - keeping a close eye on temperature, ensuring oil is clean, filtering frequently and draining chips properly. These things lower the cost, improve the quality and increase the satisfaction from your customers. With awareness of The Chip Group brand increasing throughout the country, and internationally, now is a great time to find out what all the fuss is about. All you need to complete our training is forty minutes of your

条，一改其黏乎油腻的特性。炸薯条有多种方法，包装后，其脂肪含量通常在7%至22%之间，而掌勺之人完全可以并可能控制这一比例。在炸薯条时，区别之处恰恰在于细节---你需要密切关注温度，确保使用干净健康的食用油，并用合适方式经常滤油。这些细节不仅能为您节省成本，提高质量，更重要的是能提升顾客满意度。随着The Chip Group品牌知名度不断提升，现在正是提升烹饪方法的最佳时机。您只需花费40分钟并提供电邮地址，便可参加此次培训。我们承诺绝无隐性消费或面谈，只需你全神贯注地学习。即使假设您已经在炸薯条行业工作了20年之久（一如我们的经营者们），您也不会一无所获，即便一无所获，您也至少能检验自己此前使用的方法是否正确。此项目重点在于研究如何减少薯条的脂肪含量—总含量及部分含量均是如此，除此之外还有钠含量，而重中之重便是生产大家都能接受并喜欢的薯条。The Chip Group2015年有望在各个城镇开展此项工作。如果您对于我们的培训项目有任何疑问，或是有意在您居住的区域、城镇，您工作的公司、厨房、行业甚至是培训课堂上建立我们的工作坊，请联系我们！

COFFEE CLUB 2015，让薯条行 WORKS FOR CANCER 业大放光彩！ THE Coffee Club New Zealand 新年伊始之际往往是总结商业状况并提出革新措施的最好时机--包括提升薯条质量！Chip Group 为那些在炸薯条行业工作、烹饪甚至是对此行业感兴趣的人提供免费培训项目。如果你下定决心要创造更多利润并制作更健康的薯条，此次线上培训是您不二之选。在快餐行业，经营者的角色是支持团队运作及发展，并生产美味健康放心的食品。虽然薯条热量高易致肥胖，且其大量生产与消费会对国民健康状况产生消极影响，但新西兰人喜欢热薯条，甚至可以说是百吃不厌。此次线上培训中的简短视频，将为您解说如何制作美味低脂的薯

has passed on a cheque for over $42,000 to the Prostate Cancer Foundation after carrying out a gold coin donation promotion in its 50 restaurants. Prostate cancer is the most common male cancer in the country with one in 10 suffering from it in their lifetime.

COFFEE CLUB 为癌症治疗贡献力量在旗下50家餐厅出台金币捐赠计划后，新西兰Coffee Club继而向前列腺癌基金会递交4.2万美元捐款。前列腺癌是男性最常见癌症，全国范围内每十名男性中就有一人患病。

QSRexpressfood

CHANGING THE McDONALDS TRIP McDONALDS in New Zealand have come up with a bold new plan to transform the consumer experience over the next five years starting with a Customer Learning Lab at an Auckland outlet this month. Its Balmoral restaurant will provide a glimpse into the future which includes being able to enjoy new gourmet burgers delivered straight to the table. It is only the third restaurant in the worldwide chain to offer this customisable burger called :create your taste”. Using digital kiosks, customers can build their own burgers choosing from 20 ingredients. The table service includes enjoying a drink while waiting and free wi-fi.

体验不一样的 McDONALDS之旅新西兰的McDONALDS餐厅近期拟推出一项全新计划，旨在接下来五年内提升顾客用餐体现，其计划的第一步便是本月在Auckland一家门店内开设顾客学习体验室。其Balmoral餐厅指出在不久的将来顾客将能在餐桌上及时享用自己制作的美味汉堡。这是全球第三家为顾客提供DIY汉堡服务的连锁餐厅，服务名为“Create Your Taste”！利用电子票务服务站，顾客可从20种原料中选择所需自己制作汉堡。这一项餐桌计划还包含免费无线网络以及为排队顾客提供免费饮品。

BAKERS DELIGHT WINNER

AN NZMA cookery student, 22-year-old Sudara Udeshan from Sri Lanka, has won the 2014 Bakers Delight national baking competition. The contest drew over 100 competitors from around the country. Udeshan is studying towards his Level 5 Diploma in Professional Cookery at NZMA Sylvia Park and working 20 hours a week at Bakers Delight Manukau.

FISH CATCH SUSTAINABLE

THE Marine Stewardship Council has certified that New Zealand hake and ling are sustainable boosting the sale of these fish species as environmentally friendly options. They join New Zealand hoki, albacore and southern blue whiting that measure up to strict international standards.

COFFEE & CHOC SHOW RETURNS FOLLOWING the successful inaugural Chocolate and Coffee Show last year, event promoter Keith Sharp says exhibitors are lining up to book space at the 2015 event. “Around 50% of the stands have been booked already. Exhibitors clearly liked the timing of the show, which is held the weekend before Mother’s Day,” says Sharp. The consumer show attracted more than 10,000 visitors over the

two days including a large number of trade visitors with around 20% of attendees travelling from out of Auckland. Green Valley Dairies has renewed its sponsorship of the event and will be promoting its new Barista Velvet Milk. The second annual Chocolate and Coffee Show will be held at The Cloud on Auckland’s Queens Wharf on the 2-3rd May 2015 with the event showcasing chocolatiers, coffee producers

and associated businesses such as kitchenware, cakes and confectionery. “We are very exhibitor focused. Our stand prices are low and we offer flexible payment terms to suit your cash flow,” says Sharp. For all enquiries contact Keith Sharp on 09 445 3179.

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February 2015

café

DUNEDIN’S IRONIC WINS CAFÉ OF THE YEAR TITLE

DUNEDIN’S Ironic Café has taken out the Café of The Year title from 18 finalists – the second year in a row that a South Island establishment has been judged the nation’s best. The café was built from scratch eight years ago by Steve Wilson and Sue Moller and has a reputation for a busy upbeat atmosphere, great staff and an extensive food selection. For winning, the couple picked up a sporty Renault Clio RS200 car valued at over $30,000. Ironic’s winning dish was a Spring Stack comprising sautéed fresh asparagus, chorizo and fresh spinach served with roasted tomato, poached free range eggs with Watties frozen avocado and Meadow Fresh sour cream on freshly baked ciabatta. There were a record 1123 entries for the competition- 454 more than the previous year - now in its third year and over 39,000 public votes were received. The regional winners were Local Café (Whangaparaoa) in the

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Auckland region, Nourish Café (Tauranga) in the Upper North Island region, Springvale Café (Whanganui) in the Lower North Island, Elements (Lyall Bay) in the Wellington section and Terra Viva Café (Burnside) in the Christchurch region. Other finalists were Charlie & George Café (Mt Wellington), Grand Espresso Café (Orewa), Capers Epicurean (Rotorua), Columbus Coffee (Whangarei), Lush Café (New Plymouth), Ten O’Clock Cookie Bakery Café (Masterton), Sweet Vanilla Kitchen (Lower Hutt), Karori Park Café (Karori), Purple Weka Café (Riccarton), Savoire Café (Merivale), Rhubarb (Dunedin) and Jester House Café (Tasman). Jester House won the title in the previous year. The competition was launched in 2012 by the Image Centre Group and is organised by the Restaurant Association with support from Heinz Wattie’s, Goodman Fielder and Renault.

IRONIC Café’s manager Eva Gabkova and chef Ryan Olsen.

café treats

THE HAPPY COOKBOOK

WHILE eating well is vital for good health, it’s just one piece of the food puzzle so a new book from Sydney author Lola Berry that discusses other issues as well as providing some interesting recipes, is a great read. pillars Based around nutritionally dense wholefoods, her recipes are gluten and wheat free, with very little dairy and no refined sugar offering ffresh options for that part of the market. Lola is well known in Australia for appearances on radio and television and this new book from McMillans with an rrp of around $40 is likely to appeal to our industry.

A GOOD DROP

FRESH water is important to producing quality food. Puro Water is specifically designed for the foodservice industry. The premium micro filtered water system provides still or sparkling water on demand. The filtration system includes sediment and carbon filters to reduce particles of sand, silt, rust and fluoride. Owner Aaron Dobby says the water we serve together with food and wine determines how we process and experience different tastes. The idea of “gourmet water” was first developed in Italy, where water, like wine, is considered an essential part of every meal. Italy has the highest per capita consumption of premium water in the world and we are more aware of the importance of matching great tasting water with our food. Chefs also have a changing attitude towards the water they cook. We’ve often heard of using the finest ingredients when cooking to produce the best results, now chefs are considering water as a vital ingredient in cooking. “They are realising just how the type of water used for cooking can affect the taste of their dishes,”

Dobby said. Puro water systems help chefs obtain freshly filtered clean tasting water for their cooking and deliver a better tasting product.

GLUTEN FREE GROWS THE gluten free market worldwide

continues to grow substantially. In the US alone last year, sales topped $8.8 billion – an increase of 63% since 2012. Overall, te gluten free food market continues to thrive off those who maintain it for medical reasons and for those who perceive it as healthier and more natural. At the same time, international researchers Mintel found that in a widespread survey, around 44% thought that gluten free diets were a fad.

无麸质食品异军突起无麸质食品市场近年来在全球掀起一股热潮。去年，仅在美国其销量就达88亿美元，较2012年增长63%。总体来说，无麸质食品如此盛行取决于人们青睐其药性，并认为此类食物更健康天然。然而，国际调查机构Mintel通过广泛的调查发现，44%的受访者认为无麸质食品的盛行只是一时风尚。

Ingredient:

2.000 BAKELS FRIAND MIX 0.880 Butter 0.760 Water 3.640 kg: Total weight

Method:

1. Soften or slightly melt butter (do not use hot). 2. Add all ingredients to a mixing bowl with paddle attachement. 3. Mix on first speed for 1 minute. 4. Scrape down. 5. Mix for 4 minutes on second speed. 6. Deposit into Friand tins at 70 g. 7. Note: Use only a minimum of release agent. 8. Bake at 180˚C Static oven or 160˚C Fan oven. 9. Allow to rest before removing from tins.

Notes:

For filled Friands, inject 5 grams of Bakels Fruit Filling into the batter (prior to baking).

Yield:

4 1/4 dozen Friands

New 4kg Food Service Range Available

Friand Mix

www.nzbakels.co.nz

/NZBakels

0800 BAKELS February 2015

liquor

NEGOCIANTS GET REIDEL

THE New Zealand agency for top international glassware supplier Reidel, has been taken over by Negociants. The changeover was in mid-January but the company reports it will be a soft entry into the market with over 100sku’s and will take some time to arrange product stock levels. Negociants, with its strong representation in the industry, is confident of a high level of sales and distribution.

A WINE STORY TO CAPTURE THE IMAGINATION

MISSION MOVES TO SMALL CASES WITH the New Zealand grocery industry requiring cases of six wine bottles, Mission Estate Winery has now moved its entire product range to cases of six. Most common injuries in the industry were sprains and strains from lifting and this weight reduction was another step towards minimising injury risks. It is also an attractive options for storage and an opportunity for hospitality to carry a broader selection of product.

MORE CLOSURES

WITH Wellington’s Molly Malone’s Irish pub in the hands of the liquidators, a second bar operated by the same owner has also been closed down. The3C Bar in Chews Lane, another operated by Ewan Henderson, is also in the hands of the liquidator and both businesses are up for sale. A report said the two owed substantial amounts to the landlord, DB Breweries, the IRD and other suppliers.

AUCKLAND HOTEL LICENSE DEBACLE

THE Auckland SuperCity wasn’t so super for the city’s Rydges Hotel when this leading tourist and visitor operation was left for a month over Christmas without the ability to serve any alcohol. The company paid its annual license fee but accidentally didn’t take the next step of renewing its license and paying again for that extension. The decision by the Council over this minor infringement that the hotel tried to rectify was to stand the company down for 30 days in a blaze of bureaucratic nonsense and inflexibility.

UK PUBS CLOSING TIMES are tough in the UK pub trade with an average of 29 pub closures a week in the last six months of 2014. Many are being demolished to become supermarkets or convenience stores.

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The Peabody family at Craggy Range.

When Terry Peabody’s family told him they wanted to start a winery he wasn’t one to resist the challenge. THE Peabodys – who are based in Queensland – had a long association with the international hospitality industry. They also had a passion for fine wine. This is a story about a united family - Terry Peabody, his wife Mary and daughter Mary-Jeanne, and its drive to create a wine dynasty, one that would last 1000 years. The story of Craggy Range is a story of a global quest for viticultural excellence. A global hunt for the perfect location led the family to New Zealand on the advice of wine mogul Baron Eric Rothschild, of Chateau Lafite renown. Craggy Range was founded in Hawke’s Bay in 1997.The family purchased 100 hectares of land in the then yet-to-be-named Gimblett Gravels. Very soon, more land was purchased in Hawke’s Bay, Martinborough and Marlborough, each piece bought with specific grape varieties in mind. The ‘single vineyard’ philosophy, new to New Zealand at the time, has become the hallmark of Craggy

2015 DRINK TRENDS

THE American hospitality industry is forecasting that the drink of the year is going to be bourbon. In the US, it is now the fastest growing part of the whisky market. Top sommeliers are reporting that Americans are moving away from vodka and that it has had its day with people looking for a more serious spirit – and bourbon fits the bill. They are also reporting that people were getting away from fruity drinks and heading for more vintage spirits and liqueurs. They also say that times have changed in the cocktail trade where in the past, the focus was on the preparation rather than the drink itself. Cocktails are now going back to the basics without as many complex ingredients and instead, the spotlight is on three or four quality ingredients without the fuss and the abundance of molecular gastronomic methods.

Range. Essentially it is the philosophy of an artisan boutique producer, but in the case of Craggy Range, one with a rather more significant operation establishing brand new vineyards rather than working with established sites. First came Gimblett Gravels, 80 hectares producing the grapes for one of the country’s greatest wines, Craggy Range ‘Sophia’. It’s also where Craggy Range chose to place its state-of-the-art winery where all but one of the wines are crafted. Three hours from Hawke’s Bay and tucked off the beaten track on the outskirts of Martinborough is Craggy Range’s second vineyard Te Muna Road. As luck would have it, the terraced farm-land was not only ideal for Sauvignon Blanc grapes but also for Pinot Noir together with Riesling, Pinot Gris, Gewürztraminer and Pinot Blanc. Out in the salt laden air and sea breezes of the Te Awanga coast in Hawke’s Bay sits a cool climate vineyard perfect for growing Chardonnay – Kidnapper’s Vineyard. Giants winery, the home of Craggy Range, is located in the Tuki Tuki Valley and is a collection of inspired buildings, each one different with its own unique purpose and incorporating elements of New Zealand rusticity and local history. Circular buildings with cone shaped roofs hint of the traditional grain silos visible in fields neighbouring the Kidnappers

BIG MIXER

Vineyard. In juxtaposition alongside, traditional French design elements such as chamfered corners so often seen on French Châteaux catch the eye. The Giants winery makes just one wine, ‘Sophia’, the most prized of them all. ‘Sophia’ has its own fermentation cellar where each of the blend’s four grape varieties of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot is fermented individually in French Oak Cuvées. Beneath lies The Quarry, a vault-ceilinged room where the ‘Sophia’ lies maturing in barrels until the winemaker decides it is time to bottle. The Terrôir Restaurant is housed in the second circular structure with the look and feel of a sophisticated French country inn. Exemplifying the Peabody family’s close involvement in the architecture, the interior was designed by Mary and Mary-Jeanne with assistance from Mary’s long-time friend, the late and respected interior designer Pamela Brown. The extensive organic gardens just a short step from the kitchen door provide much of the produce in a true ‘garden-to-plate’ way for the restaurant’s dishes designed to match the superb Craggy Range single vineyard wines. The story of Craggy Range is a unique tale that surely can’t help but capture the imagination of all who come across it.

LION took mixing to an upper limit when it used a giant concrete mixer (new and clean of course) to promote its Smirnoff vodka brand over the Christmas period. The retrofitted truck mixed the cocktails and also provided water for festival goers in Gisborne and at Rhythm & Vines.

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If you would like your ad in this space? CALL JANET 09 304 0142 ext 711 email janet@reviewmags.com or CHANEL 09 304 0142 ext 715 email chanel@reviewmags.com February 2015

LASTword

Peter Mitchell

HAVE you ever tried to use the internet to track down a company you want to contact ? I’m finding the ridiculous situation where about 30% of companies with websites (obviously made in house) fail to give an address, contact phone number or any form of contact. Check yours to see if it actually has some contact detail that makes it easy for people to be in touch. It’s amazing how this simple point is being forgotten in a rush of enthusiasm to spread the product and history gospel. IT’S interesting to see the “internationalisation” of restaurant groups as many of the American chains start moving down through Asia and it is only a matter of time before they hit Australia and New Zealand. Latest of them is Hooters that is planning 30 new QSR restaurants in Southeast Asia starting in Thailand and the Phillipines.In the past six months, over half a dozen chains have announced their expansion into Asia and the Pacific – a fresh sign that independents may be knocked around by big franchises. Amongst others, Taco Bell moved into Asia in December followed by CaliBurger last month. THE casual café business with footpath tables for coffee drinkers already has to cope with car and bus fumes as well as high noise levels – now there is a backlash against smelly fitness cyclists. Several Australian cafes now have a no-lycra ban and there is talk from some of Auckland’s popular spots considering the same. The hazard of parked bikes

and the loss of appetite from regulars over the “lycra loonies” through coping with the smell and sweat left behind on seats is becoming too much. AMERICAN comedian Will Rogers once said that there were three kinds of men. Some who learned by reading, some who learned by observation – and the rest who had to pee on the electric fence for themselves. CLEARLY a couple of restaurants that we frequent got the message to change the servers’ “ere ya go..” when delivering food. But we still haven’t got over the removal of some plates at a table while other diners are still eating. To me, that’s a bit of a no-no. And rather than the cursory “all finished ‘ere ?”, how about the one we struck in Hawaii over Christmas before the plates were removed: “are you still enjoying that dish ?” WELL those holidays are over again which reminded me that Santa Claus has the right idea. Visit people only once a year… JUST couldn’t believe the number of Australians who spent their Christmas and New Year on the beach at Waikiki. The hotels were crammed with them and they queued endlessly for restaurants. Even struck record low temperatures there with the temps dropping to around 25degC. But great to come home again although I was forced to sit next to a woman on the flight home who had a speech impediment – every now and then she stopped talking to breathe.

SIGNIFICANT DECISION ON REDUNDANCY THE Court of Appeal has just issued an important decision on redundancy. In 2013 the Employment Court had found (in the case of Grace Team Accounting v Brake) that an employee’s dismissal on the grounds of redundancy from a small accountancy practice was not justified. The Employment Court had held that the redundancy was “genuine” (in that it was not “a mask for some other ulterior motive”) but that due to incorrect information having been given to the employee in relation to the proposed restructuring, the redundancy was not what a fair and reasonable employer would have done in all the circumstances at the

time the redundancy occurred. On appeal, Grace Team Accounting argued that the Authority and Courts should not be entitled to second-guess an employer’s business decision, where it has been held to be a genuine restructuring. However, the Court of Appeal has held that the statutory test of justification set out in the Employment Relations Act has significantly changed the law on redundancy in that the Courts do have scope to conduct an enquiry into the employer’s commercial claims as part of the justification test assessment. The Court has held that what is required is strict adherence to the “explicit requirements for

CHEFS MEET FOR CHRISTMAS DRINKS THE Auckland branch of NZChefs took time out before Christmas for an end of year get-together. As it was a particularly busy time, the group’s main Christmas function was deferred until after the holiday season for a beachfront barbecue.

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BREWERIES can seemingly get too clever – and it comes back to bite them. Major pub owner in the UK, JD Wetherspoon, has ditched Heineken from its 926 chain of pubs after the brewery ridiculously demanded a personal guarantee from the Wetherspoon CEO to supply a new pub in Ireland even though the group had been trading with Heineken for 35 years. My lovely caregiver discovered a pear version of that Grey Goose vodka while in the States and has been trying to no avail to find it here in New Zealand. It certainly did the trick because she complained with a giggle that her lips had gone numb after two straight martinis. It reminded me of that famous Dean Martin quote: “You’re not drunk if you can lie on the floor without holding on …” That was the same night she thought Cooking and Bonking were two cities in China. AS a thought for the month, perhaps its time to raise the perception of Asian (including Indian) food in our market. Many of our restaurateurs in this sector have done themselves a disservice by not focusing on quality ingredients and simply not upselling or marketing themselves properly. It has meant that consumers have an expectation that these foods should be cheaper than the western equivalent and it has undermined the market. They are now part of our mainstream foodservice industry and more attention should be paid to the sector. But welcome to 2015. May your troubles be less, may your blessings be more and may nothing but happiness come through your door !

disclosure of information and consultation that now apply in redundancy situations”. Such requirements are set out in the duty of good faith employment relations under the Act. This means that employer decisions in relation to redundancies will potentially be subject to greater scrutiny from the Authority and Courts going forward. The Court of Appeal did state however, that “if an employer can show the redundancy is genuine and that the notice and consultation requirements of the Act [regarding good faith] have been duly complied

with, that could be expected to go a long way towards satisfying the justification test.” What this means for employers is that there may now be increased compliance costs in redundancy processes. The need to have a genuine reason for a redundancy has not changed, but the level of disclosure and consultation required to justify a dismissal on the grounds of redundancy - as well as any claims made as part of the consultation, appears to have got significantly higher.

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