Restaurant & Café Magazine | February 2021

February 2021 Vol 14 Issue 01

$10.95

editor’snote

Tania Walters Publisher tania@reviewmags.com

IN THE FACE OF COVID-19 how will the hospitality industry accelerate their recovery as we lurch from one lockdown to another?

We have been told repeatedly by all pundits over the last year about pivoting our businesses and having resilience. Unfortunately, our industry’s resilience is at an all time low after a year of COVID-19 and we are nearly all pivoted out. There is only so much a restaurant or cafe can do as a temporary measure before having to make some tough calls. Either to close, or to completely change their business model. Last year it was all about surviving the year, now we are in 2021 it’s about surviving the long game and it is here that innovation and ingenuity come into play.

This is a global crisis unlike any we have seen before, normal life stopped globally and that’s new type of crisis.

When all the world is in the same boat, the ramifications are that we soon see how interlinked we are. Lockdowns, supply chain issues, and border controls have plagued every country and some have handled issues better than others, but here’s the catch, we

need to now start looking at scenarios on what will happen next.

This crisis will end, but life will not necessarily return to normal. Already a lot of businesses and employees found that working from home was a workable solution and that may continue. What that does mean for the hospitality industry is that built up CBD areas where thousands of workers spend their days may be a thing of the past. Already the Auckland CBD has more vacant space than has been seen in years. With empty offices, comes empty retail spaces and therein lies the rub. With no foot traffic cafes and restaurants must look to either relocate into the suburbs, and a lot have done this, building up a supportive local clientele. Others are holding on in business precincts waiting for a return to “normal”. A lot will not be able to hang on long enough and perhaps it is now that the hard question needs to be asked. Is the business viable with a reduction in foot traffic?

When Councils around the country decided to charge for street parking, they saw it as a revenue stream, unfortunately what came with it was a decline in retail and hospitality and the rise of the mall format. Consumers won’t come into town if they can’t get a park, and get it cheap. So Councils, either take the rates and be satisfied, or take the parking and loose the rates when the buildings are unoccupied.

A lot of the empty office buildings cannot be remodelled into apartments,

contents

COVID-19 and its variants planning for the next three to five years looks almost impossible. Surviving is not thriving, but survival mode is where we all are at the moment. Looking to switch up or change a business model that has worked successfully is frightening when facing the unknown.

Resilience is just part of it, the industry also needs financial, supplier and customer support. The stresses that business owners and employees are under at the moment will have a cost, and it won’t just be financial.

It’s going to be a long Winter.

tania@reviewmags.com

February 2021

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so what next for them? Empty retail spaces litter the country, repurposing them will take ingenuity.

Leaving oxygen in the room for the next business is something that big players have ignored as they gobble up trade to emerge bigger than ever.

What they don’t get is that when all the oxygen is gone, no one is left alive to trade with. Supermarkets have built their brands on doing this, so have chainstores, malls and big barns, leaving something for the next guy is not just being “kind” its smart business sense. Having strip shopping alongside a mall makes sense, it allows for a mixture of retail, commercial and residential in a way a mall can never match.

Planning in an unpredictable world is challenging, when we are faced with the unpredictable nature of

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4 News

20 Bars, Clubs, Taverns

34 MENU inspiration

6 Column

26 Equipment Trends

12 20 minutes with . . .

30 Meet the chef

39 Hot Cross Bun Recipe

14 Education

32 Grape to glass

40 Observing ANZAC Day

Special Ocassion

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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

February 2021

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news

When Two Leaders in Innovation Meet it’s a Match in Culinary Heaven Burns & Ferrall, the innovative heart of Kiwi hospitality, is excited to announce its new partnership with world-leading foodservice brand, Alto-Shaam. Burns & Ferrall are the exclusive New Zealand distributors of Alto-Shaam’s range of cutting-edge kitchen solutions.

“We’re incredibly excited to welcome Alto-Shaam to the Burns & Ferrall family,” commented Burns & Ferrall director, Tony Broome.

With a long history of innovation, Alto-Shaam constantly strives to find better ways to design products that solve its customers’ challenges, an ethos shared by Burns & Ferrall.

“The two things that pop into my head when I think of Burns & Ferrall are passion and a drive to succeed, it’s a big part of why we wanted to work with them because we could see that straight away,” noted Tracy Bennett, regional sales manager for

Alto-Shaam, ANZ. Traditionally, AltoShaam has been known for its legacy holding technology, which was first to market back in 1957 and launched Alto-Shaam into the global market.

This focus on the future of technology and the evolution of the kitchen are key aspects of the brand.

Constantly looking for ways to make operations easier, one of Alto-Shaam’s recently developed technologies is its Vector Multi-Cook Ovens.

Vector is the only oven that allows simultaneous, high-quality preparation of a wide variety of food. The secret to Vector Multi-Cook Ovens lies in the Structured Air Technology®. This innovation offers up to four ovens in one – each chamber with independent temperature, fan speed and cook time control. This oven can cook up to four different food items simultaneously with no flavour transfer.

Another key aspect of both companies is the level of support each provides its customers. From training webinars to technical consults, AltoShaam strives to make the process of incorporating their technology as easy as possible. With its new state-of-theart showroom, Burns & Ferrall is the perfect match to facilitate this level of customer support.

From humble beginnings in 1948 to an iconic commercial and domestic kitchen company, Burns & Ferrall has an established reputation for customer service excellence and product support that is second to none. This new partnership will see the benefits of Alto-Shaam’s understanding of the application of its technology, combined with the benefit of Burns & Ferrall’s understanding of the industry.

“Alto-Shaam links up perfectly with our other innovative brands,” noted Broome. Both companies agree that despite the challenges provided by the COVID-19 pandemic, it is an exciting time for adaptation and evolution within the industry.

“Thanks to our relationship with Burns & Ferrall we can’t wait to see the application of our technology into more Kiwi hospitality businesses,” concluded Bennett.

Potato Exports Plummet Amid Dumping Claims New figures show that potato exports to some key markets plummeted in December last year, and the New Zealand trade is struggling. Data shows fry exports were down nearly 40 percent compared to the same month a year earlier. Exports to New Zealand’s largest customer, Australia, were down nearly 50 percent and sales to the Philippines were down 77 percent.

Potatoes New Zealand chief executive, Chris Claridge, believes a major factor in the drop in export is due to a dispute that broke out last year over claims European producers were dumping frozen fries into the markets around the world. “We can see increased numbers of European fries into markets we normally supply, that’s because they have to go somewhere,” noted Claridge.

“Europe traditionally exported about 400,000 metric tonnes of frozen fries and to put that into context, New Zealand’s total annual exports is the equivalent of two weeks of European exports. So, they have the ability to swamp markets.” The effects of COVID-19 on hospitality sectors globally have also affected the drop in exports.

Claridge expresses that New Zealand has a good reputation for frozen fries and some buyers respected that, and despite the drop in some markets, Thailand shows plenty of interest in Kiwi potatoes in December, up more than 60 percent at the same time in 2019.

“New Zealand frozen fries are of a world standard and generally buyers will stick with their existing suppliers and not swap out on the basis of

price,” said Claridge. The New Zealand potato industry took the matter of European dumping of frozen fries into the domestic market to the Ministry of Business, Innovation and Employment for investigation in late October.

“Let me make it clear, as an industry, we absolutely support free trade, but free trade doesn’t mean no rules and we are looking to stabilise and secure our domestic market,” concluded Claridge.

Cheesy Grins for Angel Food Angel Food has won the popular vote for the second year in a row at the 2021 Dairy-Free Awards, hosted by the New Zealand vegan Society.

Since 2006, Angel Food has made dairy-free cheese alternatives suitable for vegans, vegetarians, or flexitarians, made without gluten, nuts and soy.

The Kiwi company took out both the NZ Popular Winner with their Angel Food Cheddar and the NZ Popular Runner Up with Angel Food Cream Cheese.

It is the second annual DairyFree Awards, which aim to highlight the best available plant-based dairy alternatives.

The awards cover six categories of products: ice cream, cheese, milk,

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yoghurt, chocolate, and butter.

“It’s wonderful to see the increasing number of dairy-free products out there, proving the market is booming and the public’s appetite for plantbased is growing. Our awards set a high bar for companies to step up to, providing quality Kiwi products available to all,” said Claire Insley, media spokesperson for the Vegan Society, “The companies receive acknowledgement for their hard work, vegans know they can trust the winning companies and it takes the guesswork out of it for those dealing with allergies and non-vegans looking to reduce their dairy intake.”

In 2014, Angel Food launched

its very own dairy-free mozzarella alternative, the first commercial vegan cheese to be made on New Zealand soil. The company’s range of plant-based and allergy-friendly cheese products are now available in hundreds of stores nationwide and in countless iconic Kiwi eateries like Hell Pizza, Lord of the Fries and Zambrero.

Angel Food’s foodservice products include Cheddar and Mozzarella, in both 1kg blocks and grated, Grated Smoked Cheddar, Cream Cheese and Parmesan.

For a full list of the 2021 DairyFree Award winners, visit www. vegansociety.org.nz

ON THE MENU FOR 2021: Meat Fresh from the 3D Printer

Moa Group Sells Brewing Company Moving its focus to its hospitality businesses, where it sees greater profit potential, Moa Group has announced it is selling Moa Brewing Company for $1.9 million. The brewing company will be sold at the end of February to Mallbeca, a company linked to chief executive Stephen Smith and his family interests, the group said in a statement.

The unprofitable Moa Brewing Company last year reported an operating loss of $1.4m on revenue of $14.2m. Chairman Geoff Ross said the board and management had been mulling the future of the brewer for the past six months and decided the best result outcome for shareholders was to allocate capital and management attention to the areas of the business with the greatest growth and earnings potential.

“This has been a difficult decision for the board; however, we know

that this is the best outcome for all shareholders,” commented Ross.

Craft brewing was a tough industry because many do it for love rather than money, making it harder for rivals to compete and turn a profit, noted Grant Davies, an investment adviser at Hamilton Hindin Greene.

Moa group’s hospitality businesses, which include bars and restaurants under the brand of Savor Group, had performed above expectations since being bought in April 2019, and the subsequent purchase of Non Solo Pizza and development of new venues have shifted the group’s focus to hospitality.

As a result of the sale, the group will change its name to Savor from March, and Savor Group founder Lucien Law will take over as managing director. Ross will relinquish his executive role and remain as chairman.

KFC has partnered with a Russian bioprinting company to bring 3D printed chicken nuggets to the menu.

Coined as the ‘meat of the future’, the lab-created chicken meat is KFC’s response to the growing demand for meat alternatives and the increasing need to develop more environmentally friendly methods of food production.

It is also KFC’s next step in creating a ‘restaurant of the future’.

3D Bioprinting Solutions, the fast-food giant’s Russian partner.

Is developing additive bioprinting technology using chicken cells and plant material to recreate the taste and texture of chicken meat, with almost no animal involved in the process. The lab-produced meat aims to achieve the signature KFC taste by using necessary ingredients such as breading and spices. “3D bioprinting technologies, initially widely recognised in medicine, are nowadays gaining popularity in producing foods such as meat,” said Yusek Khesuani, co-founder of 3D

Bioprinting Solutions.

“In the future, the rapid development of such technologies will allow us to make 3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cellbased meat products on the market.”

The advantages of utilising the bioprinting method include the absence of various additives used traditionally in farming and animal husbandry and the ethics of a production process that claims to not cause any harm to animals.

The revelation of KFC working to create chicken of the future has come after the recent announcement from an Israeli start-up that it has created the first-ever 3D printed plant-based steak. Redefine Meat Ltd, is targeting steak houses and other restaurants in Israel, Europe and Asia with its 3D-printed facsimiles of beef cuts, from fillet to rump and brisket. The start-up has just raised US$29 million in funding to build a large-scale pilot factory and begin sales later this year.

“We want to change the belief that delicious meat can only come from animals,” expressed Chief Executive Officer, Eshchar Ben-Shitrit.

“We have all the building blocks in place to make this a reality.”

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

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

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

February 2021

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column

A WORLD OF REVOLVING LOCKDOWNS:

The Best Plan We Have?

The start to 2021 has already been hugely unsettling for our industry, involving several community outbreaks and recent short-notice Alert Level moves. This has emphasised again the extremely challenging trading conditions we are continuing to find ourselves having to operate in.

Last year the Restaurant Association launched a nationwide petition calling on the Government to adopt a scheme to support our industry by subsidising the cost of dining out. Our Dine Out to Help Out scheme, was launched with a nationwide petition which gathered 3500 signatures in just five days.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

T

he situation has been particularly dire for Aucklandbased businesses, who continue to bear the brunt of Alert Level movement. A survey conducted in February showed that 40 per cent of establishments in Auckland did not open their doors at the recent Alert Level 3, with 56 per cent reporting being ‘devastated’ by new trading restrictions imposed after the Valentine’s Day community outbreak. As far as hospitality goes, three days at Level 3, or 2, is not insignificant and a week or more is putting into peril a hospitality operator’s ability to survive.

A return to Alert Level 3 in Auckland affects 976 Restaurant Association member businesses, around 19,500 workers, and is responsible for losses estimated to be around $116 million per week. Only 58 per cent of our Auckland members can trade at Level 3 and those that do open operate at significantly reduced levels.

What is now imperative is that the Government looks to start financial support of affected businesses from the first day of any level change.

The constant last-minute closures

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and restrictions on trading are not workable for us – placing an untenable financial and emotional strain on our business owners and their staff.

What the Government fails to recognise is that most hospitality operations have no ability to trade at Level 4 and limited opportunity at Level 3 - working from home is not an option. The level of restrictions required at Level 2 also adds significant layers of cost and compliance that further limit the ability to trade profitably. Customer unease also means that even when open at Level 2, customer traffic is severely diminished. As we also know from previous situations at heightened Alert Levels, days of restrictions generally also means weeks of cancellations and subdued trading.

After the February 2021 Alert Level changes were announced members immediately reported cancellations weeks, and in some cases months, in advance.

There are also many unseen costs associated with Alert level movement decisions: fixed rent costs, ongoing operational and staffing costs; and more commonly food wastage. While three days seems inconsequential for other sectors - most notably the public sector - an Alert Level 3 movement sees large quantities of wasted food and further financial crunch on businesses.

The growing disparity between those that can operate their businesses

profitably in the current climate, and those that cannot, can no longer be ignored.

We are seeking assistance to prioritise a few pragmatic measures and introduce some novel actions to help hospitality businesses remain afloat during the continued period of uncertainty.

For nearly a year we have been writing, approaching, pleading, to the Government to work with the hospitality sector, to keep our businesses open, workers in jobs, and livelihoods intact. We remain wanting.

Last year the Restaurant Association launched a nationwide petition calling on the Government to adopt a scheme to support our industry by subsidising the cost of dining out. Our Dine Out to Help Out scheme, was launched with a nationwide petition which gathered 3500 signatures in just five days. The events of this week have reinforced that a scheme like this is still more than relevant and if it is adopted it will put much-needed cash back into businesses pockets when they are struggling to stay operating and keep workers employed. It also helps Kiwis to get a freshly prepared meal at a discounted price.

Members have reported that one of the biggest challenges for them in 2021 is the uncertainty of a potential return to lockdown, or restrictive Alert Level changes. Addressing this, in September we met with the Treasury and recommended the

Government investigate creating specific, sector-led alert level guidance in the event the country goes back up alert levels. We established this guidance for hospitality and met with treasury in Sept and then submitted the final plan in November.

This sector-specific alert level guidance addresses both operational and fiscal changes that could be ‘triggered’ each time there is an Alert Level change. This kind of guidance would provide much needed certainty during these times and should be spearheaded by the Government sector-by-sector.

If a world of revolving lockdowns is the best plan we have, then the Government needs to urgently engage the sectors hardest hit by these lockdowns - hospitality, retail, services industry - and work with us to chart a course for business survival. Nearly a year on, living in an abundance of caution should not be the best plan we have.

Much as we had hoped, we unfortunately haven’t started the year with any return to more settled trading conditions and we are concerned by the overwhelming financial and emotional toll this virus is continuing to have on hospitality.

We need to see urgent political leadership for hospitality if we hope to see our prized sector survive.

We will continue to advocate for changes on behalf of all members and the industry.

February 2021

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A special special partnership A partnership with with the the Endangered Species Endangered Species Foundation Foundation Kororā (Little (Little Blue Kororā Blue Penguin) Penguin) is the smallest penguin is the smallest penguin in in the world. world. They They are the are found found all all around Aotearoa Aotearoa NZ, around NZ, even even in in urban areas.

However they urban areas. However they are are facing many many threats facing threats on on land land and at sea. and at sea.

10¢ for for every every bottle 10¢ bottle made made of of this limited limited edition edition juice this juice will will be be donated to the Endangered donated to the Endangered Species Foundation Foundation for Species for their work with our beloved their work with our beloved penguins. penguins.

Design Design collaboration collaboration with with artist artist Sam Sam Mathers Mathers Meet Sam Mathers — Raglan local and Meet Sam Mathers — Raglan local and talented artist, who couldn’t be more perfect talented artist, who couldn’t be more perfect for this collaboration. Sam is an ocean dweller; for this collaboration. Sam is an ocean dweller; a surfer who feels more comfortable in the a surfer who feels more comfortable in the water than on land. He is a person who cares water than on land. He is a person who cares deeply about the natural world and all of its deeply about the natural world and all of its creatures — something that is often a theme creatures — something that is often a theme in his paintings. Follow him @sammathers in his paintings. Follow him @sammathers 8

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February 2021

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Partners in the road to recovery

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education

20 minutes with . . .

GLENN FULCHER EIT

Glenn Fulcher, Head of the School of Tourism and Hospitality at Eastern Institute of Technology (EIT), originally trained as a chef through the New Zealand Defence Force, Army and loved almost every minute of it. Working within kitchens, field exercises and deployments overseas gave Fulcher the bug for all different catering challenges.

“I

worked for a while in restaurants and out catering venues in Auckland where I continued enjoying passing on to others (and still learning loads myself) what I had learnt over the years.”

After picking up a part time teaching role at MIT in Auckland, Fulcher got hooked on teaching the next generation of skilled professionals.

“Working within a training provider opened my eyes to teaching a very diverse group of people. Some with major learning difficulties and others with years of disengagement from not fitting in the school system box. I so enjoyed moulding minds and trying to make a difference.”

An opportunity presented itself for Fulcher to work in the world of Industry Training Organisations (ITO’s), an opportunity he saw as a great way to help evolve the then National Qualifications, work closer with industry and further develop the apprenticeship system.

Fulcher then moved into a role with City & Guilds of London Institute.

It was time to learn about global qualification systems and why not learn of the best, an institute with over 140 years’ experience.

“I had an absolute blast, travelled the world and ended up as Regional Manager for Australia, New Zealand and the Pacific Islands. The job had it all, from helping countries build their qualification

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systems to leading change in the suite of hospitality qualifications. I had to look after so many areas I sometimes wondered what the next meeting would bring.”

However, as with all travel, time away becomes a cost to family life and with two young children, and the changing landscape of City & Guilds, Fulcher felt it was time to look for another opportunity closer to home.

“A role popped up at EIT, the role was Head of School for Tourism, Hospitality and English Language with campuses in Hawkes Bay, Tairāwhiti and Auckland. Although it seemed, at the time, a step back into a world I had left, the EIT HOS role has so many challenges (exciting ones) from staff management, running part time restaurants and cafes, academic requirements through to being a small part of each learner’s journey,” commented Fulcher.

“I didn’t realise it to start with, but being closer to each learner’s experience is something I had missed for many years and was so excited to be part of again.”

While EIT offers the usual range of Hospitality and Catering Training, from New Zealand Certificates through to advanced Diplomas, over the last few years the EIT team have developed a world class offering as one of New Zealand’s Category One providers (this is the top category the New Zealand Qualifications Authority, NZQA, give out to only the best NZ

Training Providers).

Innovation is what sets EIT apart from other training facilities, the school works with both local stakeholders from Industry along with learners to grow and adapt its programmes to ensure key skills are met, and more importantly the learners engage.

Students can work on local Marae and take advantage of ‘in work’ learning at local restaurants and cafes with EIT’s offerings ranging from Cookery, Food & Beverage through to Barista, LCQ and the newly launched Plant Based Cooking Programme.

“In the past few years the plantbased movement has grown and we started to get a few enquiries whether a vegetarian could complete the New Zealand Certificate in Cookery level 4,” explained Fulcher.

“We pondered this for a bit and agreed that it was impossible due to the range we have to cover. Sure, you can learn to cook meat protein but if you do not want to eat it, you will never formulate the ability to cook textures correctly or season and respect flavour combinations.

“We were very lucky to have a member of the team who is very passionate about farm to plate, Chef Earl, our resident plant-based expert. He has an amazing organic garden and over many years has worked in plant based restaurants, and although loves a good steak, he has learned so many amazing ways to cook with vegetables, nuts and grains. So, we agreed it was time to let him free and show off his other skills.”

As a result, EIT unleashed Chef Earl on a Training Scheme, which is 20 credits, funded partially by the government. The challenge was to come up with a leading edge and exciting programme to challenge home cooks and chefs with all things plant-based. Students train one day a week for 23 weeks with an additional two lessons building a Plant Based Degustation dinner open to the public.

“Our goal is simple, excite people about vegetables and all things plant based. We need to change the way we eat, not only for sustainability and our crazed global meat demand, but for our health. The local community has gone gangbusters on the plant-based degustation dinner and we have now released a second stream of classes

which have just sold out.”

Training and up-skilling in the hospitality and foodservice industries is more important now than it has even been, with the global COVID pandemic and resulting closed borders creating a lack of overseas skilled workers coming into the country.

“Our world has changed and how we operate as businesses will be a rollercoaster for years to come,” expressed Fulcher.

“The time is now to invest more in staff training. We need to up-skill our current staff and invest in future staff and we need to find a way to recruit and interest the younger generation to our industry. Through in-work learning from Apprenticeships through to Part Time Study (which EIT is offering for the first time in 2021 as a day release, part time study option), training is a clear way to start building the future.”

This year, with the struggles the industry is facing, EIT wanted to break down as many barriers as it could for qualified chefs within New Zealand to look at further up-skilling opportunities. EIT is offering 10 industry scholarships to study for FREE in 2021 if the candidate has already achieved level 4 (or equivalent).

“We have places left and would be keen to talk to anyone to see if we can make it work!”

Fulcher’s advice to anyone thinking about starting their hospitality journey this year is that you have to love what you do.

“Cooking and serving is about sharing. You share your love for food whether it’s through cooking it, or serving it. Yes, you do work hard every time you walk through the door but the satisfaction of a great service, whatever type of establishment you are in, is worth so much. My advice to anyone starting off is always be a sponge, absorb as much as you can,” he noted.

“Hospitality is a career that can take you across the world and give you skills that are so much more than just trade based. It is a job to love and it will consume you in ways that drive you for perfection.”

For more information about the courses offered at EIT or their 2021 Level 5 Scholarships, visit www.eit. ac.nz

N EW

H OSPITALIT Y IN D USTRY S P I H S R A L O H C S

*

* Full fees covered are valued at $7,224.00. Must be currently employed in the hospitality industry. Some other conditions apply.

Demand for fully qualified Chefs is increasing and EIT wants to prepare you for the future!

We have just released 10 scholarships that will cover your entire qualification for either the Level 5 NZ Diploma in Cookery or Level 5 NZ Diploma in Patisserie.

What are you waiting for?

Turn over and complete your details to receive more information, or contact: Trish McLoughlin PMcloughlin@eit.ac.nz | 06 974 8000 ext 5033

hospitality.eit.ac.nz February 2021

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education

A CULINARY CULTURE OF LEARNING Creating a culture of learning inspires everyone at every level of a hospitality business. Apprenticeships are a proven way that businesses can help develop excellent skills and expertise in the workplace while employees build satisfying careers on the job.

Y

our workplace could be eligible for a wage subsidy through the government’s apprenticeship support programme.

The Apprenticeship Support Programme is a cross-agency government response to help employers retain and bring on new apprentices, including Mana in Mahi participants, while dealing with the effects of COVID-19.

The Apprenticeship Support Programme is delivered from several government agencies and includes:

• the new Apprenticeship Boost, to help employers keep and take on new apprentices in their first two years of training.

• an expansion to MSD’s Mana in Mahi programme to help people who need additional support to gain long-term work and a formal industry qualification, and better support the employers investing in them.

• support for seven existing Group Training Schemes to help them continue to employ some 1,700 apprentices and trainees.

• the new Regional Apprenticeships Initiative, funded through the Provincial Growth Fund, which will support employers

in the regions to take up new apprentices.

Apprenticeship Boost

Apprenticeship Boost is a payment to help employers keep and take on new apprentices.

It means apprentices can keep earning and training towards their qualifications as the economy recovers from the impacts of COVID-19. The payment is made directly to employers.

You can get Apprenticeship Boost if your apprentices are: • actively training through a transitional Industry Training Organisation (ITO) or a provider • training for a New Zealand Apprenticeship or Managed Apprenticeship recognised by the Tertiary Education Commission • in their first 24 months of training (this includes any previous apprenticeship enrolment, including any other apprenticeships, with the same transitional ITO or provider).

You can get Apprenticeship Boost for a maximum of 20 months per apprentice, and it’s paid in advance.

How much you can get depends on whether your apprentice is

in their first or second year of training: • First year apprentices can get $1,000 a month.

• Second year apprentices can get $500 a month.

You can find more information about the Apprentice Support Programme at www.workandincome. govt.nz

Need help with apprenticeships?

There are businesses that can help you navigate the world of hospitality and foodservice apprenticeships.

ServiceIQ is the industry training organisation (ITO) for the aviation, hospitality, retail, travel, tourism and museums sectors.

ServiceIQ’s focus is on-job

training, it works with customers to develop the right resources, trainers, systems and procedures, and the right amount of in-depth training and follow-up to help get ahead and stay on top.

How ServiceIQ can help:

Employers: • advise you on the right apprenticeship for your business and employee/s.

• enrol your employee/s on the programme - design the training plan that works for your employee and your business.

• mentor, monitor and assess your employee’s progress through to achievement.

• keep you up-to-date on how they are tracking.

• provide training and reference material and arrange offsite workshops, if required.

• help you to support your employee throughout the apprenticeship.

Employees: • assess your application to be an apprentice (remember, you’ll need to be working in a relevant part of the industry and have your employer’s support).

• plan your training with you and your employer.

• mentor, monitor and assess your progress.

• provide your training and reference material.

• keep your employer up-todate on your progress towards achievement.

You can find more information at serviceiq.org.nz.

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education

HOSPITALITY EMPLOYMENT FAQS The Government has proposed and enacted changes to multiple areas of employment, these changes include an increase in annual sick leave, changes to the Holidays Act and an increase in the minimum wage.

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estaurant & Café magazine asked the Restaurant Association to answer some of the most common employment queries from hospitality business owners about these changes, 90-day trial periods and employment contracts.

Up to 175,500 workers are estimated to receive a wage boost following the increase. This represents those who currently earn between $18.90 and $20.00 per hour. Across the economy, the minimum wage rise is estimated to increase wages by $216 million.

Annual Sick Leave Increase

Common Questions: When does the minimum wage increase go into effect?

1 April 2021 What is your advice for owners who are worried about the increase in minimum wage?

(Particularly smaller businesses worried about making ends meet) It is important that business review these prices and make adjustments where they can.

The Government has introduced a Bill to increase employees’ minimum entitlement to sick leave from five days to 10 days per year. The Bill was introduced to Parliament on 1 December 2020 and is currently before the Education and Workforce Select Committee.

Common Questions: If the proposed increase of annual sick leaves goes through when will it come into effect?

June 2021.

Is the proposed increase for full-time staff only? Or does it also apply to employees on part time and casual contracts?

Currently the bill proposes this be for all permanent staff.

Will the increase in annual sick leave have a cost effect for business owners? If so, what is your advice for owners worried about the extra cost?

We have made a submission that outlines our concerns about the proposal. This will have an impact on the cost to do business. It is important for businesses to review prices and adjust menus. For most businesses it will not be possible to absorb these extra costs (coupled with minimum wage increases).

Minimum Wage Increase

The Workplace Relations and Safety Minister has announced that the adult minimum wage will be rising to $20.00 per hour.

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90 Day Trial Periods

Common Questions: What are the rules around 90day trial periods?

Only businesses that employ less than 20 people (so 19 or fewer staff members) can use a trial period.

If this is your business, then you will need to have a clause in your employment agreements that outlines this.

You will also need to make sure that this is mentioned in your offer of employment letter and it is clearly communicated that you are using the trial period.

The employer doesn’t have to give reasons for a dismissal during a trial period or give the employee a chance to comment before the dismissal, but it is good practice to tell the employee why they are being dismissed and employers must give a reason if the employee asks for one.

Does a business owner have to use a 90-day trial period?

No, they do not have to use it.

Do all employees have to go through a 90-day trial period?

(Full-time, Part-time and casual?)

All employees can be subject to a trial period if the busines has under 20 employees. Casuals are not technically permanent employees; their engagement technically starts and finishes on each ‘assignment’.

However, it is common for people to misunderstand this - if someone is working weekly in your business, they are not a casual worker.

What are the key obligations of employers using a trial period?

• The trial must be in writing in the agreement and state that the employee will be on a trial period which isn’t more than 90-days (it can be less) and the agreement must be signed before the employee officially starts.

• Must have valid notice period in the agreement.

• Must be agreed to in good faith.

• If relying on the trial period, the dismissal must take place within the specified 90 days.

What are the key things employees should know about trial periods?

Same as above.

Should an employee sign their contract before the 90-day trial period begins?

It must be signed before they start, otherwise the trial period is not valid.

Employment Contracts

Common Questions: Where can owners go to get help with employment contracts?

Here at the Restaurant Association, we have industry-specific employment agreement templates ready to use, along with the support and background to assist with any queries or employment problems that may come up.

How important are employment contracts, even for casual staff?

Legally you must have an agreement for all staff and there are hefty fines in place for not having an agreement/ contract.

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February 2021

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education COVID-19 Wage Subsidy

COVID-19 GOVERNMENT SUPPORT Financial support for businesses affected by COVID-19 is available in several forms. To find out what form of financial support will be best for your business you can use the COVID-19 Financial Support Tool on the Government’s official COVID-19 website.

Here’s a brief overview of the support available:

staying at home awaiting a test result will also be eligible.

COVID-19 Short-term Absence Payment

COVID-19 Leave Support Scheme

A new COVID-19 Short-term Absence Payment has been available since 9 February 2021. It’s to help businesses keep paying eligible workers who: • cannot work from home and • need to miss work to stay at home while waiting on a COVID-19 test result (in line with public health guidance).

There’s a one-off payment of $350 for each eligible worker. Parents or caregivers who need to miss work to support their dependents who are

The COVID-19 Leave Support Scheme continues to be available.

The payment rates are: • $585.80 for people working 20 hours or more per week (full-time rate) • $350 for people working less than 20 hours per week (part-time rate).

The Leave Support Scheme is for employees who meet certain health criteria (for example workers who are sick with COVID-19 or meet the other eligibility criteria).

The Wage Subsidy Scheme will be in place if there is an escalation to Alert Levels 3 or 4 anywhere in New Zealand, for 7 days or more.

Payment rates will be: • $585.80 for people working 20 hours or more per week (full-time rate) • $350.00 for people working less than 20 hours per week (part-time rate).

Support will be provided in twoweekly payments and total support will match the duration at Alert Level 3 or 4 rounded to the nearest fortnight.

As with the COVID-19 Wage Subsidy paid earlier this year, the payment is to support employers to pay their employees.

Resurgence Support Payment (RSP)

A Resurgence Support Payment will also be available from late-February 2021 for eligible businesses throughout New Zealand, if there’s a move to Alert Level 2 or above for 7 or more consecutive days. This one-off payment is to help businesses affected by the Alert Level upgrade with fixed costs.

When the Government activates the RSP, applications for the payment will open for eligible businesses and organisations 7 days after the alert level increase.

When the RSP is activated, eligible businesses and organisations can apply to receive the lesser of: • $1,500 plus $400 per fulltimeequivalent (FTE) employee, up to a maximum of 50 FTEs, or • Four times (4x) the actual revenue drop experienced by the applicant.

The RSP will remain open for applications for one month after the return to alert level 1.

PROMOTING AND SUPPORTING HOSPITALITY EXCELLENCE

The Hospitality Training Trust (HTT) is a registered charity set up to promote excellence in training in the New Zealand Hospitality sector.

To date the Trust has awarded a range of Grants, initially for projects sponsored by the Hospitality Standard Institute and in 2012 to projects proposed by Service Skills Institute (trading as ServiceIQ). From 2013, applications were invited from other hospitality sector participants.

The Trust has funds available for distribution to associations, companies

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or individuals for projects that will further the aims and criteria of the Trust around building excellence across the hospitality sector.

In 2020, HTT provided a $1.37 million support package for key industry associations. The package was shared by Hospitality New Zealand, the Restaurant Association of New Zealand, Holiday Parks New Zealand,

the Tourism Industry Aotearoa, and the New Zealand Chef ’s Association — with the individual grants based on membership numbers.

Training grants were awarded to:

Renard Group Limited, $15,500, Business Health Matters - The New Normal, online webinars DINE Academy Trust, $40,000,

To be eligible for the RSP, a business or organisation must have experienced at least a 30 percent drop in revenue over a 7-day period after the increased alert level and meet other RSP eligibility criteria.

Small Business Cashflow Loan Scheme

Organisations and small-to-medium businesses may be eligible for a oneoff loan with a term of 5 years if they have been adversely affected by COVID-19.

The Small Business Cashflow Loan Scheme provides assistance to firms employing 50 or fewer full-time equivalent employees. The maximum amount that can be borrowed is $10,000 plus $1,800 per full-timeequivalent employee and only one amount can be drawn down.

Loans will be interest-free if they’re paid back within 2 years. The interest rate will be 3% for a maximum term of 5 years. Repayments are not required for the first 2 years.

Applications are open until 31 December 2023.

There has also been an extension to the Flexi-wage scheme.

The scheme helps businesses take on new workers, it is an employment programme that helps job seekers get a job and the skills needed to do that job. Flexi-wage support can include training and in-work support, as well as a contribution to wages. The job must be ongoing, continuing after the Flexiwage has finished.

If you’re interested in hiring someone, and they need support to gain the required job skills, the flexiwage scheme may be able to help with in-work support, training or a wage contribution.

DINE Nurture Scholarships YoungTEC, $10,000, Leadership Day Vegetables.co.nz/Heart Foundation, $8,230, PD Seminars for Teachers Turning Tables $2,400, Online training videos and resources Restaurant & Café will be talking to some of the grant recipients in upcoming issues to see how the grants have helped these organisations, particularly in the wake of COVID-19.

Do you have: a great project you would like to see adopted in the hospitality sector? an outstanding trainee who would benefit from specific training? a project related to hospitality/ tourism/training? an industry COVID-19 recovery project?

Then you could be eligible for funds.

2021 Hospitality Training Trust grant applications close on 18 April 2021. Successful applicants will be announced in late May. If you have a great project that fits these criteria, you can complete the online application form at htt.org.nz For further information, or if you would like to discuss your proposal, don’t hesitate to contact HTT on 021 188 3212 or email secretary@htt.org. nz.

2021 HOSPITALITY TRAINING TRUST

GRANT APPLICATIONS CLOSE ON 18 APRIL 2021

Visit www.hospitalitytrainingtrust.org.nz or email secretary@htt.org.nz February 2021

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barsclubs taverns are so many great Kiwi-made options, and with the popularity of this beverage blowing up on social media, providing these new, cool brands will be a draw card for your establishment. If your clientele isn’t the Instagram type, there are also tried and trusted Kiwi brands making hard seltzers, even Tui jumped on the band wagon, yeah right!

Get Creative

Cocktails After COVID

Despite the hospitality industry experiencing increasing revenue growth between 2015-2019, last year has seen these gains wiped out. The last 12 months have changed consumer’s drinking habits and had a big influence on how and what Kiwis will be drinking over the months ahead.

Let’s take a look at the biggest beverage and bar trends for 2021.

Drinking Clean

way alcohol is extracted from perfume.

There is also an increased focus on hygiene among bar-goers, regular cleaning schedules and higher levels of staff training will keep your customers’ confidence and trust. Providing hand sanitizer for customers to use won’t kill the mood – it’s become such a part of the new normal that people will come to expect it.

Convenience and The Evolution of the RTD

Health and wellness remain top of mind as consumers want to stay healthy and avoid getting sick. 2020 cemented the no-to-low-alcohol category as a mainstay in consumers’ drinking repertoires, with COVID-19 prompting key changes in consumer attitudes.

Google searches for ‘mocktail’ increased by 42% in 2020 and since the pandemic began, non-alcoholic beverages have reported a 400% increase in retail sales. Where no-to-low-alcohol offerings were once almost stigmatised, the category has now become aspirational, with consumers increasingly willing to pay a premium for no-to-low-alcohol products.

Make sure that you regularly update your nonalcoholic menu choices with creative and delicious mocktails and keep an eye out for local producers of low-alcohol beer and wine to add to your inventory.

Most large beer brands, such as Export Gold and Steinlager offer 0% alcohol options, and low-alcohol wines are becoming more available. Last year, Kiwi wine company Giesen introduced the world’s first 0% Sauvignon Blanc, using a process similar to the

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The ready-to-drink (RTD) which includes hard seltzers, flavoured alcohol beverages, and pre-mixed cocktails, is under rapid transformation across leading markets, with volume growth out-pacing that of other beverage alcohol categories globally.

It’s clear that hard seltzers or seltzer-like products are growing in popularity as consumers look for sessionable, lower-ABV options.

Although they have been primarily available in supermarkets, 2021 will see the inclusion of these drinks in bars and restaurants to attract new customers and satisfy hard seltzer converts.

Take a look at your client base and see what sort of hard seltzers you should incorporate into your menu or even consider getting on tap. Pride yourself on your local brews? Investigate to see if there is a local hard-seltzer producer near you.

If you thought the craft beer market was big, wait until you see how many new hard seltzer brands have popped up over the last year. There

As a result of not being able to go to bars for months on end, we have been forced to become more creative in our drinking at home. This creative mindset is set to continue into 2021, as, more so than ever, people are coming to your establishment for an experience and to try something unique and out-of-the-ordinary.

You can use social media to show off your bar’s unique cocktail creations, you can even have competitions between your team members to see whose creations get the most traction. Create a signature drink that represents the vibe of your establishment, pair it with the perfect bar snack for even more revenue.

Travelling through Taste

With the pandemic putting a kybosh on any international travel for the foreseeable future, consumers are looking for ways to travel to exotic places without leaving their neighbourhood.

Supporting local is essential, but along with Kiwi favourites try adding some international flair to your offerings. We know all about rum from Cuba, gin from England, and red wine from Bordeaux but what about white wine from Croatia or the Canary Islands? Rum from Vietnam? Customers may not be able to travel, but they still want to be inspired by flavours from favourite holiday destinations.

Telling a story about the history and location of an international liquor can create buzz, you can even try themed nights to bring in customers who are desperate to do something different. continued on page 22

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Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications.

Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.

February 2021

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barsclubs taverns continued from page 20

Lapping up Luxury

Quality over quantity is the common theme for 2021. Time spent in quarantine has developed consumers’ awareness and education around brand and product types. This has a far-reaching impact on the industry because educated consumers expect the best and are willing to pay for premium spirits and ingredients.

Bars can take advantage of this shift by offering a smaller cocktail list that features local, sustainable, or top-shelf spirits. Premium bar ingredients like homemade bitters and infused simple syrups can elevate the cocktail experience even more.

This shift also puts a spotlight on serve quality, so ensuring that all equipment behind the bar is well maintained and spotlessly clean is a good start.

Fewer customers are coming into your establishment for a simple, quick drink, more and more they want a full experience, from the interior design and music to the products and customer service.

Staying Social

Consumers want to treat themselves in 2021 after a hellish 2020. Think about starting, or improving, your premium offering as your clientele might not be coming in as often as before for a while, but research indicates they will be happy to spend money for a product that they deem to be worth it.

Social media is the gathering place where many go to feel like they are connected. With the present challenges imposed by the pandemic, an increased social media presence provides a way bar owners can connect with their customer base.

Maintaining a social media presence goes beyond just making regular Instagram updates. Weekly video tutorials that put the mixologist front and centre help to keep customers loyal to their favourite bar. Videos can be posted for free or offered as a subscription service to increase revenue.

During lockdown periods in 2020, many bars and alcohol producers offered digital gatherings such as “happy hours” and tasting sessions. Despite things being more open (for now), continuing this

digital presence will be essential for the ‘just in case’, and for maintaining customer loyalty.

In 2021, the stakes are higher than they’ve ever been for bar owners. The bar industry trends that are shaping the future bar scene are being adopted out of necessity. Diversifying revenue streams and providing safe, convenient methods of serving will continue to dominate bar culture for the foreseeable future.

D.I.Y Bar Ingredients

One way to personalise the cocktails on your menu is to add a dash of homemade ingredients. Making your own bar ingredients can put a signature spin on a classic cocktail and become a talking point among patrons, it will also save you money in the long run.

Common bar ingredients include bitters, simple syrup, grenadine, and maraschino cherries and each of these you can make yourself.

To get started, here’s how to make one of the most popular bar ingredients: Bitters.

To help direct what kind of herbs and spices you should use to craft your bitters, first consider what kind of drinks you would like to add them to. If the end flavour is going to be fruity and fun, use vodka as your base alcohol with a combination (or all) of a fruit peel, chamomile, lavender, or lemongrass.

If you would like to use bitters in a darker, more savoury drink, use whiskey as your base alcohol along with herbs and spices like sage, thyme, allspice, and cloves.

Ingredients and Equipment:

• Two large glass jars • Numerous small jars with lids • A high-proof spirit (at least 100 proof or 50% ABV) • Cheesecloth • A small funnel • Herbs, spices, roots, and other flavourings of your choice • Measuring spoons • Bitters bottles • Sweetener (only if needed) • Distilled water (only if needed)

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How to Steep and Infuse Bitters

Now that you have chosen what base alcohol, herbs, spices, roots, and other flavourings you would like to use for your homemade bitters, you will want to infuse or steep the mixture. As a common rule of thumb, use ½ a cup of alcohol for every teaspoon of herbs, spices, or roots that you want to infuse.

Once combined, the entire infusion process will take about 2 weeks (give or take depending on your ingredients) to come to completion.

Preparation:

Gather all spices, herbs, and flavourings you would like to use in your bitters. If you are looking to make multiple kinds of bitters that use a few of the same ingredients, it will be best to separate them into small jars during infusion and then later combine them in the dropper bottles. If not, you can infuse all ingredients together.

Next, pour your choice of alcohol into the jars and tightly secure the lids.

Label all jars with the date and the contents within.

Remember to shake your mixtures daily to distribute the flavours throughout the liquid. Test your mixtures every few days to see if they have reached maximum infusion. The mixture is ready

when it smells just like the main ingredient(s).

Strain the contents of the jars through a cheesecloth and into a clean jar or jars (if separated).

Using your small funnel, pour your mixture into the storage bottle that has the eye dropper. If you separated your ingredients, choose which tinctures you would like to combine and pour them into the storage bottle.

If you taste your bitters and think they are too strong, you can add a sweetener or use distilled water to soften the taste.

Many bitters are made to be strong and only need to be added to drinks a few drops at a time to achieve a prominent taste. Have fun experimenting with many kinds of herbs to develop a perfect concoction and enjoy crafting drinks around the flavours you create.

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February 2021

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barsclubs taverns

Events Become Experiences

One of the positive trends to look forward to this year is the rise of real-life events. While it’s important to keep up a digital presence, people are excited to be able to get off Zoom, get out of the house and meet face to face.

This is a great opportunity to create events that become true experiences for customers, whether they be large, one-off affairs or regular, weekly events. Create an Instagram-worthy themed night to bring in the crowds and get the customers to share their experience on social media – give your establishment wider exposure.

You can draw people in and increase revenue with food-match evenings, trend talks, tastings, community events, and midweek deals.

People are aching for connection so why not try meet-up events or even speed dating? And then, of course, there’s the classic:

Quiz Night

The pub quiz was established in the UK in the 1970s by Burns and Porter to get people into pubs on traditionally quieter nights, and quickly became part of British culture. The Great British Pub Quiz challenge is an annual event to this day. Although different pub quizzes can cover a range of formats and topics, they have many features in common.

While specific formats vary, most pub quizzes depend on answers being written in response to questions which may themselves be written or announced by a quizmaster.

Generally, someone (either one of the bar staff or the person running the quiz) will come around with pens and quiz papers, which may contain questions or may just be blank sheets for writing the answers on. A mixture of both is common, in which case often only the blank sheet is to be handed in.

Traditionally a member of the team hands the answers in for adjudication to the quiz master or to the next team along for marking when the answers are called.

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The questions may be set by the bar staff or landlord, taken from a quiz book, bought from a specialist trivia company, or be set by volunteers from amongst the contestants.

Pub quizzes are relatively easy to set up and there are companies that can help.

The Kiwi Pub Quiz Company wanted to make setting up and running a weekly quiz easy and affordable for any venue wanting to fill a quiet night. Its quiz writers are people living in New Zealand with over ten years’ experience writing interesting and entertaining questions for Kiwis. At The Kiwi Pub Quiz Company establishments can find well thought-out, professionally presented pub quiz pack.

Believe It Or Not Quiz Events was established in 1988 in Auckland and are New Zealand’s largest provider of trivia, quiz questions, weekly pub quizzes and quiz nights for the corporate sector.

Believe It or Not weekly quiz nights are run at over 300 pubs, bars, and clubs nationwide with some drawing in as many as 200 people.

Free Pub Quiz is a website that loves quizzing and writing quality quiz questions that challenge, entertain, and inspire. While based in the UK the website offers a page of specifically New Zealand based trivia questions. It’s a great source for free quiz PDFs to download with interesting questions from and about the globe.

Give quiz night a go and ace the art of filling your bar, club or tavern with happy patrons.

People Want to Share Again

Having spent a large part of last year separated from friends and family, people are ready and wanting to get together. Whether it’s the office crew heading in for after work drinks, a family function, or a catch up with friends, many diners want to share food among a group.

The platter is perfect when you are providing dining options for groups both large and small.

Delicious platters and finger foods are not only time saving for your kitchen staff, they can also

yield large profits.

Items on a snack menu can be re-imagined and elevated with the right plating creating food envy within other patrons.

Street-food style snacks are particularly on trend, mini samosas, curry puffs and other fried goodies always go down well. These items also fit nicely into a flexitarian diet as vegetarian options are made easy.

Fish is always popular with Kiwis and can be used in several different ways, from the delicious simplicity of a snack size piece of fried fish to the more exotic flavours of an Asian inspired crab-cake.

Fish is also a great filler for mini empanadas, and you can’t go past the all-ages appeal of a fantastic fish finger or squid ring.

Potatoes, everyone’s favourite vegetable. It’s so versatile, even the classic chip can be offered in a variety of styles, chunky hand-cut, shoestring, wedges, or take inspiration from America with a curly fry. And don’t forget about potatoes’ sweeter cousin, kumara, another Kiwi favourite, choose the orange variety to add some colour to the plate.

Speaking of colour, a unique dip can really lift a platter. Good old tomato sauce and aioli go down well but offering more interesting options can create a memorable dining experience and can keep customers coming back for more. Dips are also a great way to get more out of ingredients that are already on the menu. Take a sauce from a dinner item and turn it into a one-of-kind dip, could that cheesy sauce you already use on a main become the chip dip everyone’s talking about?

A perfect platter is a pub’s best friend so get creative with the classics and get your customers reaching for more.

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Foodservice of the Future: TOP EQUIPMENT TRENDS

While the pandemic up ended the foodservice industry last year, it also prompted the innovation and evolution of restaurant and foodservice equipment and technology. Necessity if the mother of invention after all.

Here are the top equipment trends that have come into the forefront in recent years, boosted by COVID-19 and a renewed focus on health, hygiene, and both economic and environmental sustainability.

VISUALLY APPEALING AND MULTI-FUNCTIONAL COOKING EQUIPMENT

Kitchens are adopting open concepts and front-of-house prep, especially as the trend toward natural ingredients and clean menus continue.

Customers want to see where their food comes from, they want to feel like they are part of the experience and be assured that the cooking facilities are squeaky clean.

Visually appealing cooking equipment includes ovens and fryers in bright colours. The new equipment also features sleek touchscreens instead of bulky buttons and knobs.

Restauranteurs are also trying to make the most of their kitchen space. Many restaurants and cafes are downsizing for takeaway only options as pandemic directed consumer trends change the way they eat out.

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Some of the hottest kitchen equipment includes combination and rapid cook ovens that feature several cooking methods for preparing a variety of foods.

For example, Alto-Shaam’s Vector Multi-Cook Ovens, available through Burns & Ferrall. Vector is the only oven that allows simultaneous, highquality preparation of a wide variety of food. The secret to Vector MultiCook Ovens lies in the Structured Air Technology®.

This innovation offers up to four ovens in one each chamber with independent temperature, fan speed and cook time control. This oven can cook up to four different food items simultaneously with no flavour transfer.

EQUIPMENT THAT REDUCES LABOUR

Any foodservice equipment that reduces labour and improves efficiency is a must-have because today’s restaurant kitchens are getting smaller, not to mention the reduction of staff caused by COVID-19.

Equipment that saves on labour and makes trainer easier, along with technology that is simple, is the trend.

Introducing Il Uno’s Artisan Pizza Kitchen Solution, the ultimate solution for the foodservice industry to create their very own gourmet, authentic Italian pizzas for their customers,

without the need for expensive labour, equipment, wastage costs or space.

The Il Uno oven can be operated by virtually anyone, it is a turn-key solution that requires no cooking skills whatsoever. This means, that businesses can save money by using lower-cost unskilled staff to operate the solution, at times when a chef may be too expensive such as afterhours, in out-of-the-kitchen locations such as the hotel pool or for corporate catering events.

ON-SITE COMPOSTING AND RECYCLING BINS

In line with top sustainability and eco-friendly trends, food waste is a hot topic in the foodservice industry. It is something the food industry needs to address because 4-10% of food purchased by foodservice operations is discarded before it reaches guests.

There are many companies that provide on-site compost and recycling bins and waste pick-up, such as Auckland’s We Compost. We Compost is Auckland’s leading

commercial compostable waste collection service. Each week they collect over 50,000kg of organic waste.

AUTOMATED TECHNOLOGY Even before the pandemic, customers expected fast service, personalisation, and convenience, including a more convenient and customised dining experience, COVID-19 set this expectation into overdrive. The foodservice industry responded with contactless ordering and payment, digital menus, and atthe-table technology.

Restaurants stand to benefit from this adoption of technology, not only as it streamlines operation, but as it also enables operators to learn more about guests through the data the technology collects.

For example, the ServeMe App. The ServeMe App helps take customer orders safely and efficiently.

The App is an affordable solution for some of the challenges the hospitality industry is facing from, receiving takeaway orders through to dine-in orders and paperless menus, ServeMe makes ordering safer, faster and easier for you and your customers.

February 2021

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equipment trends

REINVENTING THE RESTAURANT: Top Technology Trends Advanced technology is developing to aid in making restaurants as safe as possible amid a global pandemic and as the health of employees and customers becomes top priority in restaurants. The push for various contactless dining options is becoming commonplace, while technology that actively tries to lower the risk of spreading bacteria and viruses is favoured by many eateries, bars, and hotels.

Here are the top restaurant technology trends to keep your eye on this year:

1. QR Code Menus A Quick Response (QR) code is a type of barcode that holds information and can be accessed through a smartphone’s camera (depending on the model) or with an external app. Recently, restaurants have been using QR code technology to house their menus. This eliminates the need for servers to have more interaction time with customers, as well as cuts down on contact surfaces with tangible menus.

2. Individual POS System Checkout To further reduce interaction time between servers and customers, restaurants have started setting up Point of Sale (POS) checkout systems at tables. When customers have finished dining, they no longer have to wait for their servers to bring them their bill. Customers can pay at their leisure whenever they are finished with their dining experience.

3. Advanced Online Ordering Technology To streamline orders and offer customers the best service possible, larger restaurant chains have been creating their own apps. Having your own app can also improve your marketing, as it allows you to send out push notifications about specials and coupon codes.

However, even if you are a smaller establishment, the rise of food ordering technology and the number of delivery and ordering apps available has meant a more competitive cost for operators.

TRENDS FROM OVERSEAS: These trends have yet to be adopted in New Zealand, where our pandemic situation is a little easier than in other countries, however, as pandemics are an inevitable part of our future and will become part of the new normal, you can be sure that these technologies will make their way to Kiwi shores soon enough.

1. Sanitising Using UV Ultraviolet (UV) lights have been used to disinfect hightraffic areas such as the New

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York City subway or hospitals and are now making their way into restaurants to quickly disinfect potentially harmful surfaces. Whether the UV lights are installed at the door upon entry or hanging in the dining area, this UV light has given customers and employees an extra layer of security when handling the restaurant experience.

2. Facial Recognition Technology for Contact

Tracing In various parts of the United States, restaurants are required to take down the name, phone number, date, and time of every customer’s visit. This is an attempt to stay on top of contact tracing in case multiple customers test positive for COVID-19 and officials need to find the link to the outbreak.

Restaurants were finding it difficult to stay on top of this regulation, which sparked the need for facial recognition

technology: a sleek display screen mounted on a long podium that records entry times, images, and temperatures of visitors.

3. Zero Contact Temperature Tests To lower the risk of potentially sick customers entering the restaurant, hosts will take a contactless temperature read of every customer to check for fevers. Digital infrared non-contact forehead thermometers measure a person’s temperature on their forehead without contacting the skin. The infrared technology detects the intensity of the light emitted from the forehead and converts it into a temperature reading on the large LCD screen, with the entire process taking only about one second.

ICE MACHINES THAT KILL 99% OF VIRUSES ALL BY THEMSELVES! A natural sanitation system integrated inside the machines that ensure absolute cleaning and hygiene.

XSafe reduces cleaning and maintenance costs by over 50% yearly. Reason for it? It’s simple: this powerful sanitation system reduces the number of annual cleanings required by your machine.

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SOUTHERN HOSPITALITY

FOR MORE INFORMATION Call your local Southern Hospitality Account Manager or give us a call on 0800 503 335 weborders@southernhospitality.co.nz • www.southernhospitality.co.nz

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meet the chef

V

arlotta started his culinary journey at 15 training in a pizzeria/ restaurant in Asti, his home town, working as a waiter and sometimes in the kitchen. The long hours, 11am-3am, six days a week with just a two hour break in-between was hard work for little pay, but it taught him a true work ethic.

From there he went to a private chef school for two years with one year in hotel management, he got his

Armando Varlotta

Armando’s Kitchen, Cromwell Armando Varlotta is from the Piedmont region of Italy, a region famous for its beautiful wines and produce such as truffle, porcini mushroom, amaretto, and much more. An area, the chef and owner of Armando’s Kitchen points out, that is very reminiscent of Central Otago, where he now calls home.

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diploma and went to train in Florence where he worked in one of the busiest places, il Cavallino in Piazza Signoria.

“My head chef was great, he taught me lots of things and most of the cooking from the Tuscany region,” noted Varlotta.

“I loved every moment of it, but I was an ambitious young man and at the age of 19 I moved to London where I worked in an Italian place in Coven Garden, The Arts Theatre Café. I loved this place, the owner was

a quirky English man but he had a big love and passion for Italian Food.”

In no time Varlotta became the head chef for the restaurant and worked there for two years.

“Soon after that I was offered a job at the owner’s new outside catering company which I loved very much. I was in charge of the catering business and cooked and catered for big names and events like the Brit Awards, Warner Bros, and the Queen. I was incredibly lucky to have such an incredible opportunity to see some amazing places all around London and cook for amazing people.”

In 2002, Varlotta started his own business opening his very first café/ restaurant in London, Frizzante Café at Hackney City Farm, where two years later he and his team proudly won The Best Family Restaurant from Time Out Magazine.

“More doors opened after that and I started my second café, The Unicorn at the Only Children Theatre in London. Unfortunately, in 2007/2008 it was the start of the global financial crash in Europe and London got hit very badly, so I closed the café down and decided to take a year break and eventually ended up in New Zealand in 2009.”

Varlotta moved to New Zealand with his partner, Bob, to work on his herb farm, Basil Parsley and Partners, growing herbs together. It wasn’t long, however, before Varlotta began to miss the passion he had for

Italian cooking, so he decided to open Armando’s Kitchen in a beautiful old part of Cromwell.

The Italian chef ’s love of cooking started when he was around 10 years old, watching his mother and grandmother cooking, making pasta, sauces, and cakes at home for the family. He knew deep down that he wanted to be creative and started to play in the kitchen with his younger sister, occasionally the duo came up with something impressive and it was those moments that solidified Varlotta’s love of food.

The influences of his family can be felt throughout the menu of Armando’s Kitchen. The homemade pasta and gnocchi are family recipes, the same goes for the Il Sugo, the restaurant’s bolognese sauce which Varlotta used to eat every Sunday growing up, with his mother’s homemade pasta asciutta.

“My mum and dad are amazing cooks, everyone in my family loves cooking. My motto is ‘Food with Integrity’ and that is what I do, I like my food to be honest and real on the plate, but also packed full of flavours.”

Varlotta works most days at the restaurant, he is the image of his business and when he has the opportunity he loves talking to his customers.

“I am a hands-on person, so I do anything that needs to be done while I am at work, from making coffee, serving people to cleaning etc… I like to lead by example to my staff and show them that even if I am the boss, I still do anything that needs to be done.”

Of course, COVID-19 has created challenges for Varlotta, the biggest one being to keep the business going while trying to keep all his staff.

“They are good people, and they are my family too so I am doing everything I can to guarantee their job but in true honesty it has been incredibly challenging at times.”

But with the downs there are always the ups and Varlotta’s greatest reward is seeing happy and satisfied customers, leaving with good memories of the place and food. He would love to open another Armando’s somewhere else, but is in no hurry.

“Who knows maybe one day I will have Armando’s in several places in New Zealand,” he said, smiling. “But I would have to clone myself !”

Varlotta’s advice to any young chef, just beginning their own culinary journey speaks to his laid-back Italian style, don’t rush.

“Try to understand who your customers are and what they like.

Sometimes people are trying to do too many things and most of the times it goes pear-shaped, start small and grow organically with it.”

Armando Varlotta expressed how privileged he feels to be a part of the Kiwi culinary scene and to be recognised as one of the three best places to eat in Central Otago, considering it an amazing achievement. Oh, and his number one, ‘must have’ kitchen item?

“A sharp knife, you do not need many, but one good one.”

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grape to glass

CENTRAL OTAGO

“I

think this invoked my innate interest in wine so while attending Ohio State University I started a wine club with a friend (who also happens to be a winemaker now too).

It grew organically from a handful of friends to over 400 members by the time we graduated,” explained Willner.

“At that time it only focused on the sensory side of wine, but as it grew in volume we were able to have valuable educational tastings quite regularly with industry professional

Winemaker Anika Willner comes from a very non-traditional background when it comes to wine. She grew up in Ohio in the United States, far from any decent wine country, but she has vivid memories of her father, a wine enthusiast, sitting at the dinner table teaching her to smell and appreciate his wine, the seed was planted.

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and they would always suggest I take my passion to the next level and do a vintage.”

At 22 years old and coming from the middle of America, Willner didn’t really understand what that meant but decided to give it a go anyway. She set her sights on South Africa as her first vintage and after applying, with literally no experience, to nearly 200 wineries, she landed a job in Stellenbosch.

“Although I only received one job offer in total, it was a decent winery and from that experience I realised

how much I loved making wine. I also realised how much more I had to learn so I continued on to work in New Zealand, Germany, France, Australia, Tasmania, Oregon, and finally decided it was time to go back to school.”

During her post graduate study at Lincoln University, Willner serendipitously worked a vintage at Coal Pit, which lead her to take over the role as winemaker a few months later.

“I think what always drives me to continue the pursuit of winemaking is the pursuit of knowledge. Winemaking is a unique career in that your knowledge and understanding of the vineyard and wine is constantly evolving and changing at every stage. No two years are the same and as winemakers this forces us to continue to grow and push beyond our boundaries of what we thought we knew.”

Coal Pit Vineyard is a boutique, family owned vineyard in Central Otago, committed to producing world class wines from its sustainably accredited vineyard and on-site winery. It covers 12 hectares of land on the warm north-facing slopes of Gibbston, the highest sub-region

in Central Otago. Pinot Noir and Sauvignon Blanc vines were first planted in 1994 on the glacially formed schist based soils, with a mix of clones for added complexity and balance.

The Coal Pit vineyard typically yields intensely aromatic wines with strong minerality and is run in accordance with the proactive environmental management programme, Sustainable Winegrowing New Zealand.

Owner, Rosie Dunphy’s decision to construct a 30 tonne winery in 2007 was integral in shifting the boutique vineyard’s focus towards premium quality and allows ultimate control from vine to wine.

Situated in the heart of the Coal Pit vineyard, the building faces north toward the Crown Range Mountains and the Kawarau River and comprises a cellar door, a temperature and humidity controlled barrel room, laboratory, meeting rooms and a loft apartment.

“As winegrowers, we are stewards of the land and we have a responsibility to safeguard its sustainability for years to come,” expressed Willner.

“We have always had a holistic

approach to farming the land but, recently we have started the conversion to organics to create a greater symbiosis on the vineyard.

In the winery my approach is minimal intervention. We produce small batch, well balanced, healthy fruit, that uncompromisingly and unapologetically exemplifies the terroir of the site and the 365 days of weather leading up to the harvest of the fruit.”

In Willner’s opinion, it is authentically expressing the essence of the site where the fruit is from, that makes a truly great wine, while making wines with intention and maintaining sincere respect for the land is also very important to her.

The best part of the job?

“Well, as we sit at the toe of the Remarkables and the Pisas, the views aren’t too bad,” she joked.

“I love the boutique approach I am able to take making wine here.

We are just large enough to keep me quite busy all year, but I also have time to think about every decision I make, whether it be in the vineyard or winery, and how it will affect the next decision I have to make after that and the one after that.

I am able to be present and focus

on the finest of details that push a wine from good to extraordinary.

Also, I can bring my dog to work.”

Willner has been lucky enough to work under many incredible winemakers, each mentoring her in different ways, and the best advice she’s received is quite simple: trust your intuition, it’s almost never wrong.

Her own intuition leads her to the land, the inspiration of nature and how it is reflective in aspects of wine beyond terroir. There is one thing she would change about the winemaking industry as a whole, however, and that would be to see more woman winemakers.

“I feel incredibly lucky to have my job, as winemaking is a heavily male dominated industry. Working for Coal Pit, a woman owned and run company is very special.”

When she’s not in the vineyard or winery Willner loves to hike, ski, run, and generally just enjoy the beauty on her own doorstep.

“I have a Lagotto Romagnolo (dog) named Molé and I spend a lot of time truffle hunting with him as well.”

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ion s a cc O l ia c Spe menuinspiration

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menu inspiration

Time for Celebration

After the hellish year that was 2020, people are looking for any and every way to celebrate and create happiness in 2021. Use this as an opportunity to come up with special menu items or meal deals that will draw customers in and keep them coming back.

T

here are many national holidays throughout the year that can be celebrated, as well as smaller, national, and international days of foodie fun like Grilled Cheese Sandwich day coming up in April. Plus, there are national awareness days and weeks that can be great to incorporate into your business. Jumping on board things like NZ Sign Language week can be a fun and feel-good way to demonstrate your business’ contribution to the community, as more and more consumers are deliberately choosing to spend their money with ethical brands that give back.

The next nationally observed days coming up in New Zealand are Easter (Good Friday on Friday April 2nd, Easter Monday on Monday April 5th) and ANZAC day (Sunday April 25th).

To save some energy in your kitchen, prix fixe (fixed price) brunch menus are a popular option for restaurants on Easter Sunday. By reducing the number of items on your restaurant’s menu, your BOH will be able to keep up with the demands of the holiday and provide a higher quality experience for diners. Take your most popular menu items or brainstorm some creative cuisine to give your customers a special experience.

Transform your venue into an Easter wonderland with little more than some decorations, a photocopied treasure map, mini-Easter eggs, and a smile. Print out flyers and promote them around your local neighbourhood, in your window and near your POS terminals.

To ensure you’re not simply giving away free Easter eggs, cost of entry to the hunt could be a coffee or menu item.

ADD EASTER SPECIALS TO YOUR MENU

HOLD A SOCIAL MEDIA COMPETITION

EASTER EATS

This is an easy way to give your menu a little Easter tweak, This could involve adding a few Easter specials (themed or not) to you’re a la carte menu or making some homemade hot cross buns for your café counter.

HOST AN EGG HUNT

Easter is a popular time for people to eat out, especially brunch or lunch on Easter Sunday.

Easter can be one of the most profitable weekends of the year, especially if you market your hospitality venue right.

Here are some Easter promotion ideas for your café or restaurant:

A social media competition is a win-win, it will build your social media audience and engage potential customers.

Choose something simple like a photo competition, ask customers to send in a picture of their favourite thing about Easter or Autumn. Or if your café or restaurant is particularly Instagramable, you could get customers to take a selfie within their favourite spot in the shop or of their favourite menu item.

You don’t have to go all out with the prize either, a meal voucher is often enough to generate some buzz.

CREATE AN EGG-CITING COCKTAIL MENU

OFFER A PRIX FIXE BRUNCH MENU

While Easter is a very family-friendly holiday, don’t forget to offer something special for the adults.

Use some clever Easter terms to create a cocktail menu that your customers will love. From drinks made with lavender or lemonade to fun twists on mimosas or Bloody Mary’s, they will be sure to brighten up everyone’s Easter Sunday.

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menu inspiration

Observing Anzac Day ANZAC Day marks the anniversary of the first key military action fought by Australian and New Zealand forces during the First World War.

A

nzac stands for Australian and New Zealand Army Corps.

The troops in those forces became known as Anzacs, and the pride in the name endures to this day.

Despite the defeat and heavy losses, Anzac Day is a day of pride and to reflect on the contribution of New Zealand to the world and to remember the sacrifice of all those who have died in battle for their country.

The date was officially named Anzac Day in 1916 and was a halfday public holiday marked at the time by range of ceremonies and services held throughout New Zealand. In 1922, Anzac Day became established as a national day of commemoration for New Zealanders who died during the great war.

Since then, Anzac Day has grown to become the day on which New Zealanders acknowledge the service and sacrifice of all people involved in military conflicts.

It commemorates over 300,000 New Zealanders who served their country and the 30,000 who have died in service.

A Time to Give Back Considering the point of a business is to sell to consumers, ANZAC day is the perfect opportunity to give back while leaving a sweet taste in your customers’ mouths.

A free ANZAC cookie with a coffee purchase is an easy and not too costly way of showing your customers that you care, on a day of remembrance and pride.

Even a mini version is enough to set a sweet smile on your customers’ face on a sombre day.

AFM Group support for the NZRSA continues Over the last six years, proud New Zealand company AFM Group has raised over $570,000 for the New Zealand Returned & Services Association (NZRSA) through their annual, collectable ANZAC biscuit tins.

These are available now for purchase, but the biscuits are also available 365 days of the year in 180g packets. The tins are launched each year in the lead-up to ANZAC Day, with new and fresh designs to commemorate and remember the ANZACs, and also to raise money for NZRSA. The sale of each 180g packet results in a 30c donation, while each tin sold contributes a dollar. This has allowed AFM Group to donate over half a million dollars to the NZRSA since 2015. These funds help the Association with its ongoing mission of supporting those who serve our country and their families.

Made in New Zealand, the biscuits are favourites in many households across the country and are a traditional Anzac biscuit that have stood the test of time.

Many people discover our ANZAC biscuits because of the specially-designed tins, which are launched with a new look celebrating our service members every year. These are sold in supermarkets and food outlets across the country and AFM Group General Manager Mike Fisher says it’s extremely fulfilling for the company to not only celebrate those who have served New Zealand, but also provide material support to the NZRSA as a result.

“ANZAC biscuits are part of our national heritage, and our tins are a small part of preserving and enhancing that heritage for all ages, we are proud of that, but more proud to be able to contribute to the NZRSA mission of supporting New Zealand service personnel and their families.”

To participate contact Bidfood or contact AFM Group on 0800 100 307 or sales@afmgroup.co.nz 40

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TURN YOUR ART INTO

5000

$

To enter Vitasoy Espress Yourself, simply take a photo of your latte art and upload to Instagram using the hashtag #espressyourselfnz and tag @restaurantandcafenz.

Alternatively, you can email your submission to hello@reviewmags.com.

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