February 2022 Vol 15 Issue 2
$10.95
editor’snote
Government’s Mixed Messages Cause More Mayhem
Tania Walters Publisher tania@reviewmags.com
While Finance Minister, Grant Robertson, urged people to go to work to support surrounding hospitality and retail outlets, workers at New Zealand’s biggest businesses and government departments are being encouraged to work from home. When the country moved into the red traffic light setting on January 23, both the Prime Minister and Grant Robertson stressed it was not a lockdown. At the time Jacinda Ardern said, “at red, businesses stay open, and you can do most of the things that you normally do, including visiting family and friends and moving around the country’’. Many chief executives and employers across a range of sectors
from public service to banking, law firms to communications companies and more are telling their staff to work from home in the red setting. Robertson’s opinion seems to be, people will do what they do – not exactly helpful. He reiterated that if people are wearing a mask and exercising social distancing it is safe to be out and about. “We keep encouraging people to do that, ultimately though, people will behave in line with their own views and beliefs.’’ That’s all very well, but when businesses are down 40-80% it’s cold comfort. When there was this level of decline under previous waves of COVID-19, the Government provided wage subsidies, now we can’t even get RATs to monitor staff. Meanwhile, at the bottom of the country, cafés and restaurants are trying their best to stay afloat while adhering to mandate rules, only to have the Southern District Health Board share a message
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of warning to possible patrons, asking Southerners to be aware that bars, cafés, and restaurants are considered “high risk settings” – comments that have frustrated local businesses and do nothing to assist the industry and the wellbeing of its staff. It’s exactly these mixed messages that are further damaging an industry that is already on the brink of collapse. Do the government and the ministry of health want people staying home to stop the spread or going out to support local businesses? No one seems to want to acknowledge that for every cafe, restaurant, bar, or tourism business there is a swathe of businesses upstream that supply them, from ingredients, products, tech, packaging, services and many more. These businesses along with the hospo outlets are in the firing line for closure. With such weak leadership from the government and no one voice delivering a unified message, it’s
no wonder business owners are so frustrated. It’s only a matter of time before hospitality’s pressure pot boils over as mutterings of a noconfidence vote abound. Time to kick the inexperienced to the curb and let those who have experience in business take over. And no, they won’t need to hire consultants and form a committee to know what to do!
tania@reviewmags.com
February 2022
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6 News 7 From Social 8 FUTURE FORECAST: Foodservice 2022 10 FUTURE FORECAST: Tech Bytes
12 FUTURE FORECAST: Short Cuts when . . . 14 FUTURE FORECAST: Tips to Boost Sales 16 Meal Solutions 18 Coffee Solutions
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22 FUTURE FORECAST: Takeaway Packaging 24 Staff Safety
RESTAURANT & CAFÉ SUPPORTS 100% OWNED
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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 Senior Editorial Associate: 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 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com 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 2022
news Kiwis Create World-First Visual Wine Tasting Language When three passionate wine and hospitality professionals were thrown into lockdown, a new visual wine language was born. With the help of a local graphic design studio and months of tasting and planning, the new emoji-style wine tasting language, aptly named Wine-oji, came to life. Read more online
Frucor Suntory Partners with Pita Pit
The partnership will see Frucor Suntory become Pita Pit New Zealand’s exclusive beverage partner from March 1, 2022. This will allow more people to enjoy Frucor Suntory’s portfolio of choice at Pita Pit’s 87 restaurants across New Zealand. Read more online
Cheers to Wine Harvest 2022! The first grapes of the 2022 vintage have been harvested, with ongoing international demand and low stock levels meaning that winemakers are hoping for a significantly larger harvest this year. Read more online
Arrowtown’s Aosta Welcomes New Sibling Restaurant
Arrowtown’s favourite restaurant Aosta has announced they will be welcoming a little bambino into its family with ‘Little Aosta’ set to open next door later this month. Little Aosta is anticipated to be a family-friendly, fast-paced restaurant offering dine-in and takeaway options for locals and visitors to Arrowtown. Read more online
2022 HOSPITALITY TRAINING TRUST
GRANT APPLICATIONS WILL OPEN IN FEBRUARY 2022
Visit www.hospitalitytrainingtrust.org.nz or email secretary@htt.org.nz 6
restaurantandcafé.co.nz
from social
socialights highl
From controversial conversations to inspirational Instagram pics, social media is a never-ending source of entertainment and information, let’s check out the queries, trends, and gossip that are being shared.
MASK UP
Hospo businesses always want to do what’s best for their customers, one question circulating the social channels from owners at the moment is, “Should we provide customers with masks?”
GORGEOUS GARNISHES
@thebeveragecompanynz showed us that sometimes, “It’s all in the garnish.” That little extra flourish can make all the difference to a customer’s dining experience.
ALL LOVED UP
It was Valentine’s Day this month, a perfect excuse to get your cute cuisine on point. There were plenty of callouts to “Show us your Valentine’s treats!”, here’s just a few of the loveliest.
PREP PERSPECTIVES Debates are often ignited (rather than settled) on social media, how about this one we found, “Settle a debate – make your own hollandaise or buy in?”
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futureforecasts
THE FUTURE OF FOODSERVICE, 2022 AND BEYOND
Around the world, the changes that those in the foodservice industry have had to make to stay in business have shaped key trends going forward. The pandemic threw the trajectory of the hospitality industry into disarray and newly established customer behaviours combined with market forces are driving new traffic patterns and a new raft of challenges.
business and must be considered in current and future decisions.
VARIETY IS THE SPICE OF LIFE – CONSUMERS CRAVE NEW TASTES In part driven by the pandemic, consumers have been seeking variety and new types of food choices like global cuisines, healthy meals, and unusual ingredients. The trend has increased thanks to social media. TikTok, for example, has been a huge influence, exposing people to new food ideas and spreading diversity. In fact, a recent viral craze featured “onigiri,” Japanese rice balls. New ideas and trends travel faster around the globe now, and food is no exception. By adding virtual restaurant brands, a restaurant can quickly introduce new cuisines with a lower investment, and the restaurant’s partner handles menu development and marketing to drive demand.
THE EVOLUTION OF PHYSICAL SPACE
NEVER HAVE CONSUMERS BEEN SO ENGAGED WITH WHAT THEY EAT AND DRINK. Trends in sustainability and food origins and security are converging with enormous investment in food technology, e-commerce, and delivery and the intersection of these trends is creating a new era of transparency across the entire farm to fork journey. This has disruptive implications for food supply chains and the broader consumer path to purchase. Brands must adapt with new methods of brand storytelling, pivoting to local sourcing and sustainable packaging, and exploring new routes to market.
DINING TO GO EVEN MORE DIGITAL The pandemic prompted the revolution to digital and delivery.
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There is no question that it is a trend that is here to stay. This means online ordering, delivery and curbside pickup must be factored into all parts of the restaurant business. Having a presence on multiple online ordering apps is a given, as well as direct ordering on a restaurant’s own website. Restaurant leaders must prioritise
planning for a digital menu with food quality and delivery taken into consideration. Even indoor dining restaurants will likely remain more digital, with some opting to keep online menus and table-ordering options, where meals are delivered to the table by runners. Digital is now part of the basic equation for today’s restaurant
As off-premise dining remains popular, restaurant owners must rethink how the physical layout of their restaurants will work best for their business, staff and customers. Industry experts predict that what used to be a 70/30 split, with more front-of-the-house dining space and a limited backof-the-house kitchen area, will flip to 30/70, with more backof-the-house space, by 2025. This flip will accommodate the changing restaurant business. Physical space is a key topic given the restrictions that have come from COVID-19, as well as the explosion in e-commerce and particular share gains being seen among e-commerce players. This is forcing every operator with a physical space to think long and hard about what their outlets are for, what they are doing and where they fit in this broader strategy.
THE GREAT BREAKFAST BOOM AND EGGCELLENT EGGS The crisis may have prompted
parts of the world and will soon dethrone the chicken sandwich as the next must-have-on-mymenu restaurant item. Operators will showcase eggs in more allday sandwiches and handheld offerings, complementing them with premium ingredients, housemade sauces and elevated preparation methods.
some chains to cut back on breakfast over the past year, but the daypart is poised for a big bounce back in 2022. With recovery scenarios on the horizon, consumers are settling into a less-disruptive reality. For many, sourcing a morning meal from a restaurant is once again
Eggs are perfectly suited for a post-pandemic slot in the limelight—simple, universal, craveable, adaptable, suggestive of new beginnings. Eggs also create opportunities for punny concepts and quirky branding, bringing some fun back to the dining experience.
a part of the routine. Expect chains to employ subscription deals, multi-person bundles, product innovation and ampedup marketing to capture morning traffic and establish loyalty. Eggs are the restaurant darling of 2022. Egg sandwiches are having a moment in many
SAVE TIME AND ENERGY WITH MENU MASTER Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.
ONLY THE BEST FOR YOUR KITCHEN.
For more information call 09 444 9078, email sales@cooktech.co.nz or visit www.cooktech.co.nz February 2022
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futureforecasts
Tech BITES
Between labour shortages, supply-chain disruptions, and rising inflation, if 2020 was a challenging time thanks in large part to the COVID-19 pandemic, 2021 arguably took things to the next level. A key aspect to the hospitality sector’s
Into the Metaverse Virtual commerce technology has the potential to take online shopping to the next level. These advancements could add more dimension to the online shopping experience, including more accurately recreating the interactions and emotions associated with the physical world. Virtual engagements gained momentum with the onset of
COVID-19 as consumers turned to digital channels. Add to this a boost in consumers using virtual and augmented reality technology to try products. NFTs and Cryptocurrencies are starting to penetrate the restaurant space. According to a survey by Visa Inc., almost a quarter of small businesses in nine countries around the world plan to accept digital currencies as a form of payment in 2022, while 13 percent of consumers in those countries expect retail stores to begin offering crypto payments this year and beyond. In the U.S, Flyflish Club has become the first NFT concept restaurant. Not scheduled to open until 2023, pre-sale memberships sold out in less than a minute. Read more online Food giants, McDonald’s and Panera Bread have both filed trademarks for a digital presence within the metaverse: the fully realised virtual reality world that has been growing in popularity, thanks in part to the burgeoning trend of NFTs as digital assets. Read more online
Meet the Multi-Platform Consumer In 2021 there were 4.7 billion internet users around the world, roughly 60 percent of the global population. Digitisation and e-commerce are now key aspects of a successful business model and consumers will judge a brand based on its digital prowess. Loyalty in the digital era will be about less-tangible features. The notion of ‘Rewards’ have evolved from a customer simply receiving a free product, to creating memorable experiences – connected more to moments a company or brand creates along the customer journey. Mobile ordering and brand apps are gaining more and more traction. In all of 2021, McDonald’s paced the field with 24 million app downloads (U.S.) Starbucks followed at 12 million and Domino’s at 10 million. Through free food promotions and celebrity meal deals (loyalty also launched in July for the first time), McDonald’s app was downloaded 33.3 percent more times in 2021 than 2020. Read more online
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survival around the world over the last two years has been the continued adoption and growing importance of technology. These tech trends will go beyond 2022, ushering in the new era of how restaurants function.
The Rise of the Robots While not hugely prevalent in New Zealand just yet, the number one foodservice trend prediction for 2022 across the United States and Europe is the surge of robots and automation in the dining industry. While the concept isn’t new, the notable acceleration results from labour shortages due to workers becoming fed up with working conditions, continuously inadequate wages, and contactless dining as a social distancing measure. At Miso Robotics, a robot named Flippy oversees flipping burgers and making fries at 11 White Castle locations. There’s also the “semi-automated” restaurant Sushiro in Tokyo, where machines cook and mould the rice, plus seasoning with vinegar, and human employees top the sushi rice with hand-cut fish. Closer to home, the innovative heart of hospitality, Burns & Ferrall, has introduced delivery robots to its offering. These robot waiters delight customers, while also helping with the ongoing staff shortages. Read more online
futureforecasts
SHORT CUTS WHEN SHORT STAFFED
Future forecasts show that supply chain issues and labour shortages are going to continue through 2022. It is important to have systems in place to pivot your offering, a menu that relies on local products and ingredients, and dishes that can be implemented by all staff members. becomes much simpler because it’s easier to keep track of how much you need of any given ingredient or to figure out which ingredients can be cross utilised in multiple dishes. With more precise ingredient tracking, it’s easier to stay on top of ayour current inventory, avoid over-ordering in the future, and order locally when possible – all of which helps to prevent spoilage and food waste, as well as helping your bottom line.
TECH TOOLS
O
ver the course of the last two years, restaurants have demonstrated they are nothing if not resilient. While the labour gap is a significant pain point for restaurants, it brings about an opportunity for the industry to create more permanent workforce solutions.
MENU HACKS While multi-page menus once reigned supreme, the small menu is finally taking centre stage at restaurants. Although restaurant menus have been shrinking for years, the COVID-19 pandemic has accelerated the shift to a more curated list of offerings. The COVID-19 pandemic and the dining restrictions that
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have come with it have left many restaurants with fewer staff, smaller budgets, and reduced operations. As a result, many restaurants no longer have the workforce to prep many different dishes, or the funds to purchase a wide variety of ingredients. In fact, a recent study by One Table found that 60% of operators were purchasing ingredients less frequently than normal. Whether you were already in the process of pruning your menu, or COVID-19 has forced you to axe a few dishes, going small can lead to some big gains. Streamlining your menu can help to ensure that the dishes you serve are ones that your kitchen can handle efficiently and quickly, without placing a
burden on your staff. Tied to the issue of efficiency is labour costs. When you have an excessively large menu, it takes a greater number of back-of-house staff to prep and cook all the different dishes you offer. However, when you offer just a few core dishes, you can get away with fewer staff in the kitchen. Beyond lowering your labour costs, a small menu also can also help to simplify training. For back-of-house staff, a small menu means fewer dishes to learn, allowing them to get up to speed more quickly. One of the most obvious benefits of a small menu is that it helps to reduce food waste. With fewer dishes on your menu, the question of how to do inventory in a restaurant
Many brands are finding the solution to the labour shortage is to integrate new technologies. Line-busting tablets became a popular sight during the pandemic: employees walking down a line of cars in the drivethru and taking orders. Inside the restaurant, waiters can easily use tablets to take orders at the table and send them to the kitchen instantaneously, and quickly process payments, reducing time needed to travel back and forth to a shared POS system. When seeking to alleviate labour challenges, back-of-house efficiencies are just as important as the front-of-house. Complete kitchen display systems (KDS) and KDS software can help improve back-of-house operations. They cannot replace employees but can streamline food preparation and staff training. KDS’s reduce training time for new back-of-house employees as they can display the ingredients involved in a certain menu item, or cooking instructions for specific orders.
futureforecasts
FIVE TIPS TO BOOST YOUR BURGER SALES
The humble burger is a menu item that can hold your kitchen together even in uncertain times.
R
estaurants must pivot their menu and delivery strategies daily. One moment, the change is due to the supply chain, the next, it’s staff shortages… all the while, you’re keeping an eye on inflation and trying to paddle the kayak the right way up. At times like these, the precooked Angel Bay burger patty can be the cornerstone that holds your menu together. Pre-cooked patties make burgers easier to prepare, and pretty much anyone can do it. The patties are always on hand in the freezer, and burgers are an easy win when you’re simply trying to stay in the game.
HERE ARE FIVE HANDY STRATEGIES TO BOOST SALES WITH BURGERS IN THE CURRENT CLIMATE.
1. Always desirable - the all day, everyday menu item Having a breaky, lunch and evening burger on the menu means you are locking in a sure thing for every shift. • 6am – 10am: Beef up breakfast with a Beef & Mushroom Breakfast Burger
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• 11am – 2pm: A quick lunch The Takeaway Cheeseburger • 4pm – 10pm: Delicious dinner with an Angus Beef Burger with Bacon and Brie
2. Dress ‘em up for a special event! Get your customers excited about upcoming events, festivals, and holidays by rotating in a special each month that gives a nod to that occasion. • NZ Lamb Burger for Waitangi day • Double Angus Beef Burger for International Burger Day • A trio of sliders for the footy grand final One benefit of Angel Bay burgers being a frozen product is that you don’t have to use the whole pack, leftover patties are there when you need them another day.
3. Combo deals - altogether better value Adding value is a great way to give your customers more bang for their beleaguered buck while still beefing up your bottom line.
Adding a combo deal to your menu can improve sales and makes your place the ‘one-stop shop’ for a tasty meal solution. This could look like: • The flip’n’sip - Burger and a drink for $12 • The flip, chip ’n’sip - Burger, fries, and a drink for $15
4. Deliver better burgers faster! Cheap, fast, and good - they say you can only have two of these with any product. Angel Bay breaks that formula and delivers all three. Faster burgers that taste better - and are affordable - that’s a win for your customers. Here are three ways you can deliver better burgers faster. • Squeeze a few minutes out of your prep time by replacing your fresh burger patty with a part-cooked patty. • Cut and organise some ingredients before every shift, and then replenish those in the quieter moments. • Use an online ordering and payment system, so during your crunch times, you can focus on the making.
5. Chefs all at home? Make it a burger only menu day! Having spoken with plenty of chefs and cooks about the benefits of Angel Bay burgers in busy kitchens, one of the frequent feedback points is ‘They help us on days when it’s hard to get trained people to work,’ often during weekends, which is a real crunch time for hospo. With a burger (or two or more) on your menu you can keep cooking even if your trained team member is self-isolating or simply needs a day off! The humble burger. It will always have your back and be there when you need it (our patties are always handy in the freezer). Anyone can put them together, saving you time and money on getting trained staff at short notice when you’re just trying to keep your nose above the waterline. So, when life hands you onions, chop ‘em up, add a cheesy grin and say “Burger It! I’ve got this!” For more burger inspiration, visit angelbay.com.au
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ANGEL BAY. ANGEL EVERYBAY. DAY DELICIOUS. EVERY DAY DELICIOUS. For our full range of delicious patties go to angelbay.co.nz and contact your
distributor to order. For our full range of delicious patties go to angelbay.co.nz and contact your distributor to order.
mealsolutions
Decadent Desserts from Reso
The hospitality industry has been dealt a huge blow throughout the pandemic with unprecedented restrictions on day-to-day trading and the loss of key support from casual workers either leaving the industry or leaving the country entirely. This has left a huge gap in the industry’s ability to recruit staff and plan for a successful reopening of borders. However, Simon Gray, Sales & Marketing Manager of Reso Fine Foods believes all is not lost as there may be a solution that could assist the industry cope with the new realities of trading. Reso imports quality frozen desserts from Europe that need no additional input other than plating up for the diner. You can dress around the dessert to enhance your diner’s experience but that’s all you may wish to do. Time in a busy kitchen is precious and being short staffed does not mean that quality is compromised.
If you would like more information on Reso’s beautiful frozen desserts, please call Reso for a catalogue on (09) 414 2522 or visit our website at www.reso.co.nz
Eggsquisite Eggs for All
Looking for nourishing, homestyle options, straight from farm to table? Impress your guests with the Sunny Queen Meal Solutions range. Packed with the goodness of real eggs, each delicious option is natural, nutritious, and high in protein. Free Range Scrambled Egg Take the Free Range Scrambled Egg Mix for example, an everpopular choice for room-service menus due to its versatility, taste and ease of use. Whether you’re creating light and fluffy scrambled eggs, frittatas or quiches. Prepared to certified SQF & HACCP standards, health and safety is the upmost priority while a long shelf-life means you can have supply on hand without worrying about waste!
WANT TO KNOW MORE? Speak to Sunny Queen’s local egg-spert Ann-Marie Smith on 022 029 5738 or email ann-marie.smith@sunnyqueen.co.nz www.sunnyqueenmealsolutions.com.au 16
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Making Meals Easy with Barker’s Professional
Barker’s Professional is the dedicated foodservice brand that delivers flavour, flair, and ease for its New Zealand hospitality partners. Its comprehensive range makes Barker’s Professional the leading Australasian manufacturer of fruit, vegetable and related bakery and foodservice fillings and toppings. Barker’s Professional Meal Bases are the perfect answer to making tasty soups, sauces, or meals consistently and easily. Available in Thai Style, Cream Style, and Tomato, they mix readily with stock or water making them the ideal meal solution. The Cream Style Base, for example, is a great foundation for soups, sauces, or to add rich flavour to meals such as scalloped potatoes.
For more information, call 0800 277 537 or email contactus@barkersprofessional.nz
NEW
Coated Cauliflower Bites
Gluten-free and vegan friendly, Balle Farms Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafes, restaurants, fastfood and catering, Balle Farms Coated Cauliflower Bites are the perfect addition to any menu. Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any take-out, delivery, or snack menu.
For more information visit www.mrchips.co.nz February 2022
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coffeesolutions
SERVE YOUR CUSTOMERS
The ALTERNATIVE
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The Alternative Dairy Co. are the experts in plant-based barista milks. The brand exists to create quality alternatives to dairy milks which are specifically crafted for baristas.
“O
ur premium barista milks were specifically crafted in collaboration with local baristas, café owners, dairy free and dairy consumers and most importantly roasters to achieve the perfect formulation that complements the perfect espresso,” noted the brand. Never have consumers been so engaged with what they eat and drink. Trends in sustainability and food origins have created a new era of transparency across the entire farm to cup journey and consumers want brands that tell a local and sustainable story. The Alternative Dairy Co Milks are made using thoughtfully sourced produce and other ingredients, prioritising local as much as possible. “Our premium barista oat and almond milk is made using locally grown oats and almonds and is vegan-friendly, low in sugar and produced locally on the NSW Central Coast. Using local
ingredients is a win-win because we’re getting the best quality ingredients, while supporting local farmers.” Being sourced and produced just over the ditch means The Alternative Dairy Co.’s milks don’t travel far from farm to flat white. “With our barista oat milk being the most sustainable member of our milk family, it is made with at least 98 percent Australian ingredients, GMO free and Australian grown oats and almonds.” The Alternative Dairy Co. is taking part in the SaveBOARD Tetra Pak Recycling Scheme trial and sponsoring and supporting 10 cafes who are involved. This initiative involves taking Tetra Pak cartoons and shredding and processing them into pieces to build products of the future. This is called SaveBOARD which is a Zero Waste construction material that is intrinsically water-resistant and mould resistant.
“We believe that the key to success is providing customers with a milk option that takes a back seat by having a neutral taste that really highlights the espresso.” The Alternative Dairy Co. ticks all the boxes when it comes to delivering on a creamy taste, is high performing when it comes to texturing and stretching to create amazing latte art, and as a bonus is made in Australia using local ingredients. But it’s not all about the products. The Alternative Dairy Co. also values its relationships with its New Zealand customers, and prides itself on delivering exceptional customer service through a dedicated and passionate team of café and plant-based milk enthusiasts.
HOW TO POUR THE PERFECT OAT MILK COFFEE Jo Galvez, one of The Alternative Dairy Co.’s very own Territory Development Managers
and New Zealand latte art champion has listed some of his top tips for creating the perfect oat milk brew: Pro tip 1: Make sure your equipment is clean. From jugs, coffee machine and cups. Pro tip 2: Pre heat your cups! This keeps your oat brews nice and warm for longer. Pro tip 3: (This may sound like it counteracts tip 2,) but don’t let your oat milk get too hot. The reason is that non-dairy milks burn a lot faster than dairy milk. So, the sugars and the fats in the oat milk will end up tasting quite burnt. The prime temperature for nondairy (in this case oat) is around 65°- 70°. This temperature allows you to execute some great latte art at the perfect drinking temperature.
February 2022
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December/JANUARY 2019
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Deep sea Cod
HOKI WEDGES
Portions
CRUMBED FILLETS
For enquiries on these or our other quality products, please contact your local United Fisheries Account Manager or Distributor.
HOKI CRUMBED
Hoki Hash
FILLET PORTIONS
fritter
futureforecasts
TAKEAWAY PACKAGING IS THE NEW DINNERWARE
The boom in off-premises business as a result of COVID has increased the need for better to-go packaging. For most restaurant brands, off-premises represents the majority of their business. Now, more than ever, restaurants must maintain the quality, look, temperature, and particularly the convenience of their food as they attempt to re-create the in-store dining experience at home.
O
ff-premises is now the “new dine-in,” and to-go packaging is the “new dinnerware,” so it is critical that to-go packaging delivers a convenient experience. In these uncertain times, one thing is for certain, offpremises dining is here to stay, and will continue as the engine for growth for most restaurant brands.
Plant-Based Compostable Packaging BioPak products are made from sustainably sourced, plant-based raw materials and are certified carbon neutral. 5% of profits are being donated to positive change.
biopak.com
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IMPROVING THE TAKEAWAY EXPERIENCE Improved Off-Premises Packaging (IOP) is developed and designed to meet the specific needs of off-premises customers. By addressing off-premises customer needs, it improves hospitality and elevates the guest experience. The critical first step in the creation of IOP is developing a thorough understanding of the problems, annoyances and weaknesses customers have with off-premises food and beverage packaging in general, and your brand in particular. Effective ways to accomplish this include quantitative problem detection research to determine the most frequent problems, and importantly, their severity. Little if anything is gained from solving a frequent problem that many customers don’t consider a real problem. For restaurant to-go
Q Boz, UK
customers, IOP provides added convenience in terms of portability, holding and handling, and eating and drinking. For restaurant brands and operators, the benefits are numerous and ongoing, including increased customer satisfaction, goodwill, and topof-mind brand awareness.
TAKING FINE DINING HOME Fine-dining, takeaway and delivery are three words that once upon time would not have been uttered in the same sentence, the pandemic changed this forever. Despite restrictions and lockdowns, life goes on, and so too do milestones, birthdays, and anniversaries. The enthusiastic uptake of fine dining at home has allowed chefs to share their creations and allows diners to take advantage
Pt Leo Estate, Australia
of foods they wouldn’t otherwise get to at home. This has revolutionised fine dining and has supported small businesses when they’ve needed it the most. Takeaway packaging is much more than a product “carrier” that’s forgotten by customers after the meal is consumed. It’s a powerful marketing tool that savvy brands can utilise to delight customers and thereby increase sales and customer loyalty.
Homespun by Matt - South Africa
February 2022
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staff safety
Think Smart and Upgrade Your Mask In response to the Omicron variant, changes have been made to New Zealand’s mask-wearing protocol. All workers who are legally mandated to be vaccinated must wear a Type 2R or Level 2 mask or above while working in public-facing roles.
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any of these masks are uncomfortable to wear for long periods of time, but there is an alternative. Smartfabric Face Masks meet World Health Organisation’s criteria that states the three key features of an effective mask are filtration, breathability and fit. These masks are made from three layers of specially woven fabric and comply with the WHO requirements for a washable / reusable mask. Tests have shown that Smartfabric masks stops 99.9% of bacteria size particles and >75% of virus size particles. This is above the L2 standard set for compliant medical masks. The outer layers are made from a non-moisture absorbent polyester which performs as a barrier to stop liquid from penetrating the mask which is a requirement for L3 classification. Unlike medical masks the Smartfabric Face Masks are ergonomically designed to fit the human face, minimising the gaps and spaces that air can enter and or escape without passing through the fabric while maximising the breathing space and maximising speech clarity. Note: the company can supply a separate mouldable nose wire that can be fixed into the mask if the wearer is having issues with misting up of glasses or with the mask slipping. The adjustable lanyard and ear loop in the Custom, Studysmart, and Bizsmart masks are unique to Smartfabric masks, the
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advantages being: • It allows the wearer to adjust the tension of the ear loops providing not only a better fit with less air gaps but also making the mask more comfortable to wear. • The lanyard allows the wearer to temporarily remove the mask to eat and drink with ease and convenience. • When the mask is not in use the lanyard allows the wearer to keep the mask around the neck, reducing the chance of mask from being dropped and /or lost. • Smartfabric masks include a filter pocket that allows the user to insert an additional 4th filter. Note: Smartfabric recommends using Silverguard filters and pouches (also washable) which give the additional benefit of being antibacterial and antiviral (European laboratory tested in 2020/21). Smartfabric Face Masks offer ideal protection without making it difficult to breathe. The masks are a face contour style, sometimes referred to as a parrot type profile. They are designed to leave space around the mouth and nose which are important for breathability, clarity of speech and comfort. The addition of a Silverguard filter stops 99.9% of viruses and bacteria, including coronavirus
and is 100% compliant with the PM2.5 Filtration standard.
So, how does silver protect from viruses? When silver meets Oxygen, oxidation occurs which causes the release of positively charged silver ions. Silver ions are also released from the silver particles when they meet moisture, such as body fluids. Silver ions pierce through the external surfaces of the cells and damage their DNA, as well as the protein structure, halting their metabolism and reproduction until they die. Since the silver ions are positively charged and the viruses negatively, they attract each other like magnets. This makes the process very rapid. The fibres of the Silverguard materials have yarns that are fully enveloped by 99.9% pure silver. When this product is used as a facemask layer, the inhaled air is sent through a vast jungle of silver covered polyamide filaments. Bacteria and viruses are forced into direct contact with the silver enveloped filament walls and flooded with silver ions. The surface area of the silver on all the filaments maximizes the release of silver ions and additionally provides a particle filtration effect. With Omicron here, it’s time to work safe and smart. For more information, visit smartmask.nz.
* Photo displayed is a custom design
SmartFabric Face Mask Product Specifications & Features: WHO (World Health Organisation) complient washable/reusable mask. The smart fabric in our masks stops 99.9% of bacteria size particles and >75% of virus size particles. Ergonomically designed 3 layer Smart Fabric Face Mask with optional adjustable lanyard and ear loop to comfortably fit your face.
the smart way to stay safe www.smartmask.nz
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