Restaurant & Café Magazine | March 2018

March 2018 Vol 11 Issue 3

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editor's note RESTAURANT TECH The year ahead for developments in restaurant technology looks to be a big one. Technology is quickly going from ‘nice to have’ to a necessary tool for building workplace efficiency and enhancing customer experiences. That’s right, it’s not just colourful culinary innovations that is forecasted. Today, 81 percent of restaurants use a POS or electronic register and more than half of these systems are able to not only process payments, labour management, inventory management and accounting tools. Establishments could be missing out on many opportunities if technology is not current or on the operations menu. Owners and operators believe that technology improves productivity, increases sales and provides a competitive edge. Even inventory software used in the office alone can reduce costs and deliver more accurate menu pricing and ordering efficiency that is almost impossible with manual systems.

Diners still define a good restaurant experience by delicious food and good service and just like operators, they have embraced restaurant technology.

However, it shouldn’t interfere with personal service. “Consumers overwhelmingly agree that technology is improving the way they engage with restaurants and enhances their overall dining experience,” said Chris

Sarah Mitchell Managing Editor sarah@reviewmags.com

reservations Comparato, CEO of Toast, a restaurant technology company. Technology trends that are demanding attention from restaurateurs include technology that helps to reduce food waste and increases revenue; technology that simplifies complex loyalty programmes; technology that improves your guest data; technology that keeps customers updated on meal delivery progress and technology that allows guests to split and pay the bill at the table.

The Foodfirst exhibition is upon us!

Months of work have gone into making this event the premier foodservice trade show. Exhibitors from all over the country have booked their spots and key industry figures from here and across the Tasman have secured their tickets. Restaurant & Café magazine is proud to launch Inspire+, an exhibition space for artisanal producers which will bring the best in innovation in food and foodservice technology to the Foodfirst exhibition.

Also at the Foodfirst expo, we will be launching our Pink Ribbon Breakfast special edition of Menu Inspiration. In collaboration with the New Zealand Breast Cancer Foundation, this publication draws in recipes from some of our top chefs and food personalities in the hopes of inspiring others to get behind the Pink Ribbon Breakfast.

Enjoy the issue.

diary

30 March GOOD FRIDAY 2 April EASTER MONDAY 5 April Bidfood Show Greymouth 9 April Bidfood Show Timaru 10 April Bidfood Show Christchurch 11-13 April Wine & Gourmet Japan, Tokyo 15-18 April Vinitaly, Verona 12 April Bidfood Show Nelson 17 April Bidfood Show Dunedin 18 April Bidfood Show Invercargill 19 April Bidfood Show Queenstown

the numbers

24-27 April ProWine Asia, Singapore 24-27 April FHA 2018, Singapore 25 April ANZAC DAY 30 April – May 3 BrewExpo America, Nashville

• When it comes to social media, restaurants are most likely to use Facebook (92% of restaurants) and least likely to use Snapchat (16% of restaurants).

• 73% of diners agree that

restaurant technology improves their guest experience.

• 95% of restaurateurs agree that restaurant technology improves their business efficiency.

8 Dessert Profile 10 Meet The Chef 12 20 Minutes with . . .

14 QSR 16 On Trend 18 FHA

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10

• 32% of diners of restaurateurs believe they are lagging in their technology use.

• Today, adults are 30% more likely to use restaurant technology than they were two years ago.

23 ProWine 24 Grape to Glass 25 Top Drops 26 AMEX 28 Online Booking 30 Veggie Tales

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8 May Bidfood Show Auckland 14 May Bidfood Show Hamilton

19-22 May National Restaurant Association USA Show, Chicago

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100% OWNED Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, Mark Fullerton Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

7 May Bidfood Show Whangarei

16-18 May SIAL China

RESTAURANT & CAFÉ SUPPORTS

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

2-4 May SIAL Canada

21 May Bidfood Show Rotorua 22 May Bidfood Show Tauranga 29 May Bidfood Show Hawke’s Bay 30 May Bidfood Show Wellington

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland.

PO Box 37140, Parnell, Auckland.

Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

13 June Bidfood Show New Plymouth 14 June Bidfood Show Palmerston North

March 2018

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news

ON THE HUNT FOR EXCELLENCE EXCITING CHANGES AT SOUTHERN HOSPITALITY

Over the past 24 months, Southern Hospitality Ltd has been making dramatic improvements in their systems and procedures to bring about improvements in service levels and to reduce costs. These changes have now been made, and customers are beginning to reap the benefits.

Southern Hospitality can now offer next-day delivery to most parts of the country. The company’s distribution centres in Tauranga and Christchurch process and despatch over 95 percent of orders in full on the same day they are received, which means they can be delivered promptly. An investment to the tune of $3 million in new software systems, training and a more robust inventory forecasting system means that Southern Hospitality is rarely out of stock of a standard item. An updated website will also offer customers real-time online ordering.

Customers will begin to notice lower trade list prices – about 30 percent on average, and some reductions even greater. A core range, labelled ‘Southern Essentials,’ will be up to 70 percent

promoting excellence in training along with associated research” he said. “We are on the hunt for projects that will build excellence across the sector. We’ve given grants to private teaching schools, polytechnics, and various hospitality industry associations.”

Secondary school hospitality students, It’s that time of year – the Hospitality Training burgeoning sommeliers, holiday park managers, Trust is calling for grant applications. 2018 Grant staff dealing with food allergies, young chefs applications are now open for projects that will attending overseas competitions, secondary help build excellence in hospitality training. school teachers upskilling on curriculum changes “The capital fund came to in cooking units and researchers the Trust from the former ITO assessing how the hospitality for hospitality, HIS,” said Bruce industry is perceived by its Robertson, the Trust’s chair. customers, are among many “We pay out at least half of our who have benefitted from the investment income each year Trust. “Not all applications to applicants we think have a make the cut,” said Robertson. compelling and interesting case “The applications need to be - projects that have the potential well thought out, have potential to make a real difference to the to make a difference, but also sector.” be out of the ‘business as usual’ Word of the Trust is category.” spreading, with 2017 seeing the For more information on highest number of applications. applying for the grant visit “The Trust is about www.htt.org.nz.

HTT Chair Bruce Robertson

cheaper than previously. There is also a range of equipment that is listed at super cheap everyday prices, referred to as the “Delta Essentials” range.

These offer everyday low prices on good quality commercial catering equipment and refrigeration that all have full 12 months warranty. These significant price reductions are due to negotiations of improved buy prices from overseas suppliers and freight forwarders, combined with increased internal efficiencies.

Southern Hospitality, a New Zealand-owned company, has the biggest and best range of items for the hospitality and foodservice industry at the best prices, with 15 showrooms around the country to provide businesses with local service and emergency back-up of supplies.

Over 120 qualified sales staff – most of which are ex-chefs or industry professionals – in New Zealand provide customers with expert personal service and advice.

It’s deliciously easy to get behind a great cause.

Come together for good with Breast Cancer Foundation NZ and enhance your customer experience with Pink Ribbon Breakfast.

It’s so easy to get involved.

You could: • Donate a % of every coffee or beverage sold throughout the month of May • Create a special pink item, or • Go all out with a one-off event

For more information visit www.pinkribbonbreakfast.co.nz or call 0800 902 732 4

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March 2018

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Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

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RESTAURANT ASSOCIATION SELECTS STRATEGIC PARTNER iMonitor and the Restaurant Association of New Zealand (RA) are delighted to announce a new strategic partnership giving RA members access to state of the art online food safety and compliance tools at exclusive discounted rates.

Food Safety compliance is a significant cost to cafe and restaurant owners – it includes daily chiller and freezer temperature checks plus compliance record-keeping. iMonitor is driving technology disruption into the hospitality industry using hardware and software solutions to solve a previously manual task. The iMonitor products are unique and will help restauranteurs’ ongoing compliance with food safety regulations – giving peace of mind and staff time savings.

“We reviewed various options and solutions for our membership and chose iMonitor because they have created a system that simplifies tasks which are often perceived as a complex

and time-consuming part of kitchen management,” said Marisa Bidois, CEO of the Restaurant Association.

“We were also impressed with the level of research and consultation with the restaurant industry that was carried out by iMonitor while developing their product. This is a key reason for us choosing to partner with iMonitor.”

“We are looking forward to working with the Restaurant Association and their members to speed compliance for the Food Act 2014, for which the registration deadline is 31st March 2018,” added Martin Keogh, CEO of iMonitor. “The industry feedback received by us is that setting up a Food Control Plan and carrying out its daily maintenance is very time consuming so we have created a complete solution that allows full set up within minutes and requires even less effort carrying out daily checks and temperature recording by automating the most labour intensive tasks.”

INCORRECT HEALTH RATING AFFECTING BUSINESS A technical bungle by Auckland Council has left a group of restaurants facing increased cancellations and a downturn in business. The restaurants were mistakenly given a D heath grade, rather than an A grade.

Peter Chun, owner of Yi Pin Xiang Shanghainese Restaurant in Howick, was affected by the blunder.

“Food hygiene is important to many people, so they do take the trouble to look it up online,” Chun said. “My worry is not just about financial losses, but about our reputation. I am now displaying multiple copies of the A-grade at

the restaurant, but some people are saying on Chinese social media sites that I am just trying to fake it.” The Restaurant Association has been critical of the Council’s response.

“If an incorrect grading has been issued I would say the impact on the business would be significant and would ultimately lead to loss of business for the owner,” said Marisa Bidois, CEO of the Restaurant Association. “Mistakes happen and we understand that but if the mistake has significant financial impact on a business, in our opinion an apology may not suffice in this case.”

STREAMLINED FORMATS CAN CAPTURE DELIVERY MARKET The opening of Nando’s new format ‘Nino’, a streamlined take on its core restaurant business, is the latest example of the quick-serve and delivery markets’ growing appeal for casual dining operators. These new streamlined formats can help brands capture a greater share of the growing delivery market, according to GlobalData, a leading data and analytics company.

While Nando’s is only just introducing its cut down format, other brands have experimented with similar forays into the quick-serve arena, many of which have failed to gain recognition and grow, due to a lack of focus.

“This highlights a key point of

differentiation from quick-serve restaurants for these cut-down casual dining operators, which routinely offer a selection of alcoholic beverages and typically focus on key millennial demographics, as highlighted by the prevalence of craft beers and ciders on their menus,” said Louis Towell, consumer analyst at GlobalData.

GlobalData forecasts delivery in fullservice and quick-service restaurants in the UK to see growth at a Compound Annual Growth Rate (CAGR) of 3.8 percent until 2021, compared to 3.1 percent in dine-in, highlighting the improved returns achievable in delivery when compared with traditional out-ofhome occasions.

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JAMIE’S ITALIAN EMPIRE IN TROUBLE

RESTAURANT POLICING ‘KARDASHIANISM’ Trigger Smith, the notoriously grumpy owner of New York’s Continental bar in Greenwich Village, has banned the word ‘literally’ from his bar. A sign recently posted on the front door of the venue reads: “Sorry but if you say the word ‘literally’ inside Continental you have five minutes to finish your drink and then you must leave. If you actually start a sentence with ‘I literally’ you must leave immediately!!! This is the most overused, annoying word in the English language and we will not tolerate it. Stop Kardashianism now!”

Patrons have fired back hard. One customers

Jamie Oliver’s Italian restaurant empire has racked up almost NZD$140 million in debt, with staff owed almost $2 million. The chain, which includes 25 restaurants in the UK and a further 28 overseas, reported losses of $19 million last year. The chain has announced that 12 Jamie Oliver restaurants will close in an effort to save the chain, after reports that the company begged landlords to reduce rent. The move to close the restaurants was supported by 95 percent of creditors.

“We are pleased to have received the overwhelming support from our creditors for our proposal to reshape Jamie’s Italian restaurants,” said a statement from the restaurant. “We have a strong brand and are focused on continuing to deliver the levels of service, taste and the experience our loyal customers deserve. We are working hard to

argued that a bar which offers five shots for $10 are hardly likely to be “valiant defenders and purveyor of highbrow culture”, while another said that “even if they didn’t have this sign I’m sure the bartender with the vest and waxed mustache would be enough of a warning anyway.”

Smith has banned a lot of things in his time at the Continental, which was once a hang-out spot for Iggy Pop and Joey Ramone, such as baggy jeans

ensure that our estate is fit for the current trading environment and we feel confident that this newly shaped business will provide strong opportunities for growth and profitability.”

The downsizing has been blamed on the weakening pound as a result of Brexit and increasing ingredient prices. Oliver’s sizeable personal assets are not at risk if the restaurant chain goes into liquidation.

and the phrases “it’s all good,” ‘you know what I’m saying?” and “my bad.” He said that the new ban was largely tongue in cheek. “What’s annoying is people aren’t even aware they’re saying it,” he said.

“How could you be so unaware of your words that it’s coming out every couple minutes?”

However, Smith has little to worry about regarding losing customers – the building is scheduled for demolition in August.

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March 2018

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dessert profile

MAGNOLIA KITCHEN

For Bets Gee, owner of Magnolia Kitchen in Silverdale, everything started with her daughter. “I was a very young mum,” she told Restaurant & Café.

“When she was young we would go to the library and get the cake books out – mainly so that other mums would be jealous when they saw what I could do.”

After an extended stint in an office job, making cakes only for close friends and family. She finally got her break when a colleague got her to make a cake for his partner. From then on, her path was set. “I wasn’t exactly happy in my job, so I thought I’d just bake.”

Gee registered the name and the business but continued to work full time for six years, until her son came along. “He was part of my business plan,”

Gee admitted. “I went on maternity leave, then just never came back.” The current Magnolia Kitchen packaging pays homage to her humble beginnings. “That’s how the design of my boxes came around – back then I was using takeaway noodle boxes to give fudge out to my friends.” The business grew and grew, both in custom cake making and supplying to retail stores like Farro.

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The way in which Gee harnesses social media has played a massive role in growing the business.

Magnolia Kitchen boasts 175,000 Instagram followers – all organic, and from all over the world. “I saw I had a group of followers from a city I’ve never even heard of. I don’t know what country it’s is, but they like my cakes!” Gee also uses Instagram as a sounding board for new flavours through her weekly cake auctions. Flavours which wouldn’t normally spring to mind, like Earl Grey and lavender or coconut and tamarillo, will often feature.

“Often you’ll notice that the more out-there flavours are the ones I put up,” Gee explained. “It’s my way of educating and experimenting, where I’m not controlled by the customer.” The auctions, as outlandish as they may be, have proven popular – the fastest one has sold in 40 seconds.

Social media has also opened doors overseas, with growing demand from across the Tasman leading her to search for distribution partners. “Australians are screaming out for my stuff – some are currently paying $20 shipping for some fudge.”

Gee is currently in the midst of expansion the wholesale side of her business, occupying the space next door to the current Magnolia Kitchen. Of course, followers can keep up to date with the work via Magnolia Kitchen Instagram story but for those easily offended, be warned – Gee once served in the Navy, and the old simile certainly rings true.

“It’s not the most PC,” she admitted, “but its reality nonetheless!”

March 2018

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meet the chef

ROY GIAM Jardin Gill, Wellington

On a recent trip home to Malaysia, Roy Giam made a stop in Bangkok – more specifically, to Gaggan, one of the top-rated restaurants in the world. It left quite the impact.

I

t was a 25-course degustation, and the menu told this incredible story,” Giam told Restaurant and Café. “It was more like a food journey than a dining experience. It was refreshing that although they were ranked so highly, they didn’t take themselves too seriously and it was a fun environment.”

What made the meal that much more enjoyable was the fact that Gaggan reflected Giam’s own food philosophy. “It’s about using fresh produce and paying respect by knowing where your ingredients come from that is the foundation for any successful dish,” Giam explained.

Lately, he has been experimenting with sea asparagus and wild fennel he gathered himself but acknowledged that simple is often best. “You can’t go wrong with a simple tomato salad with juicy heirloom tomatoes, fresh basil and a dash of aged balsamic.”

When Giam was 15, he moved to London to further his education where he spent two years working part-time at a Chinese Dim Sum restaurant. However, his interest in food has been life-long.

“I have always been brought up in an environment with good food – its social, it connects people, families and inspires me.” Giam’s aunt owned a renowned restaurant in Malaysia, notable for a 48-hour braised pork hock.

“That dish had such an impact on me – it showed me that it’s not about where you come from to create a great food experience. The dish

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can be so humble, yet it can still resonate strongly with people.”

Giam is currently working with woodfire cooking, an ancient method but not without its challenges. “I enjoy using different woods to create different flavour profiles across different

meats – there is so much variety of techniques and results. It is truly back to basics and requires practice and patience,” he said.

The back-to-basics approach is something which Giam has noted over time – the transition from sous vide to woodfire, from pan-searing to charcoal.

“

It’s about using fresh produce and paying respect by knowing where your ingredients come from that is the foundation for any successful dish.

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“The ingredients haven’t changed that much, but the methodology has evolved,” he explained.

“I respect the position we are in now. It’s important for young chefs to appreciate and understand simpler cooking techniques before moving on to anything unnecessarily complicated.” Foraging is also important, the process of getting to know more about the origins of the ingredients.

Giam worked at Charley Noble for four years and the White House (in Wellington, not Washington) for a year before that. Now at Jardin Grill at Sofitel Wellington, Giam has surrounded himself with a strong and reliable team who understand the importance of creating a great customer experience.

“I have all kinds of people working in my kitchen, but they all have four things in common – they are passionate, take pride in their work and have a positive and humble attitude,” he said.

“We all know that working in a kitchen is not easy – it’s a stressful, high pressure and difficult work environment, so no man is an island. You rely so much on your co-workers to get through service together that it creates an amazing and enjoyable team dynamic.”

Over the next five years, Giam is aiming to get more experience, expand his horizons and continue to learn while he is still young. “I’m lucky enough that in my industry, research and development means going out and trying new restaurants.” His dream is to work at Eleven Madison Park in New York, a place which is changing the game in the culinary world.

“My biggest accomplishment is yet to come,” Giam said. “My culinary journey has just started.”

Greymouth Thursday 5th April 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata Timaru Monday 9th April 1 – 5pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood Christchurch Tuesday 10th April 12 – 5pm Horncastle Arena, 55 Jack Hinton Dr, Addington Nelson Thursday 12th April 12 – 4pm Annesbrooke Church, 40 Saxton Rd West, Stoke

Auckland Tuesday 8th May 12 – 5pm Alexandra Park Function Centre, Tasman & Lyell Rooms, Cnr Greenlane West Rd & Manukau Rd, Greenlane Hamilton Monday 14th May 12 – 5pm Claudelands Event Centre, Cnr Brooklyn Rd & Heaphy Terrace, Claudelands Rotorua Monday 21st May 1 – 5pm Evergy Events Centre, Queens Drive, Government Gardens Tauranga Tuesday 22nd May 1 – 5pm Bay Park, 81 Truman Lane, Mt Maunganui

Dunedin Tuesday 17th April 1 – 5pm More FM Arena, Edgar Centre, Cnr Portsmouth Dr & Teviot St

Hawke’s Bay Tuesday 29th May 1 – 5pm Grandstand, Showgrounds Hawke’s Bay, Kenliworth Road, Hastings

Invercargill Wednesday 18th April 1 – 5pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St

Wellington Wednesday 30th May 1 – 5pm Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea

Queenstown Thursday 19th April 1 – 5pm Queenstown Memorial Centre, 1 Memorial St, Queenstown

New Plymouth Wednesday 13th June 1 – 5pm TSB Stadium, New Plymouth Racecourse, Rogan Street

Whangarei Monday 7th May 12.30pm – 4.30pm Toll Stadium, Refining NZ Lounge, 51 Okara Drive

Palmerston North Thursday 14th June 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave Street

bidshows.co.nz/visitors March 2018

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minutes with MIKE PARKINSON JACK MEERTENS New York Deli

Mike Parkinson

Mike Parkinson and Jack Meertens, co-founders of popular Christchurch fast-casual chain New York Deli, have been in the game for a long time. Before starting their current business, the pair worked with Burger King for 15 years, opening 75 stores across New Zealand and helped to introduce Carl’s Jr to the country.

The design of New York Deli, which has three stores in Christchurch, has proven successful – the Bush Inn store won the ADNZ Resene Colour in Design Award for 2016, Canterbury/Westland.

The rise of social media has also had an impact on the way that the pair run their business. Facebook and online review sites are now more critical and can instantly tell the world about the good and the bad of a restaurant’s offering. “As a brand, keeping abreast of those messages is critical,” said Parkinson.

“Travellers use these sites as their research tools, and a bad comment is not what you need.”

Everyone is a critic now, although that isn’t necessarily a bad thing. The ease of access to online review forums has developed alongside a more sophisticated, cosmopolitan consumer base.

Since they started out in the industry (Parkinson “Companies needed to step it up and have changed from a background in engineering, Meertens from their food offering and quality, which is good for the a family background of tourism and food), things industry as it keeps operators on their toes in order have changed. “This industry has become a lot to meet increasing customer expectations,” said more liberal in thinking,” explained Parkinson.

Meertens. “The international food offerings over the “Trends are more creative, liquor licensing is easier last decades have definitely made a big leap to achieve, food offerings are much more forward as well.” “Probably the biggest international. The influx of migrants, success story of a company taking particularly from Asian countries, an overseas menu and making has opened our minds to all sorts it successful in New Zealand is of new dishes and flavours St Pierre’s,” added Parkinson. and customers are more They added some New discerning.”

Zealand twists to sushi and However, changes and have been very successful.” trends are not limited to For those looking to the culinary fare on offer. start their own QSR or The physical store is also fast casual venture, the pair undergoing a facelift. “Fitouts offer this simple advice: “Do have gone full circle and are your research and talk to now rustic, natural materials lots of people in the industry like wood and polished concrete,” before getting started. The most said Meertens. “People feel more important work is done before you at home in that environment.” open the doors.”

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WILL SMALL BUSINESS WEATHER A RISING MINIMUM WAGE? Most of you will be well aware that the minimum wage rate will increase to $16.50 as of 1 April 2018, a date that many may think rather apt This is a rise of $0.75c per hour, and at 4.76 percent is the largest minimum wage rise in over a decade.

As business consultants we work primarily with medium and small business owners and we are hearing many different views on what SME owners think about the minimum wage rise, and concerns about the potential effects this decision will have on their business success overall.

SME’s in New Zealand make up a large portion of the New Zealand economy and political decisions like this can have a huge effect on those businesses, which flows on to affect the families of employers, employees and customers.

As SME business management consultants we are always keen to have feedback from SME’s about how this legislation will affect them, and what options they have considered. You can email us on admin@primestrategies.co.nz to share your thoughts.

A consideration worth a moment’s serious thought is how this will affect the morale of more senior or longer-term employees. Many of your staff are more experienced than those currently on the minimum wage but will not see their pay packet increase.

Will they be looking for a similar percentage increase? One could argue that is only fair.

They certainly would have a good case if they have greater knowledge and take on more responsibility than your minimum wage earners.

Does this then lead to a general wage increase right across the business?

It would be prudent for business owners to look closely at the current wage rates of their staff earning between the minimum wage rate and $20 per hour and assess each staff member individually, taking stock of their worth to the business. We believe that a proactive approach to this issue will reward you with better results than a reactive one.

Regardless of the various outcomes, the result will be an overall increase in wage cost to the business owner. How will business owners plan to absorb these costs? Will they simply maintain their current margins? As with all cost increases, there are several options that can be taken.

Actions we may see businesses take include: • Leave things as they are, accepting a further reducing business profitability overall.

• Increase prices, gambling that the market can absorb increases.

• Aim to increase productivity, which is often easier said than done, unless you have expert advice.

• Create redundancies, which is very difficult for businesses to weather well as this often damages the business culture, and is tough on everyone.

• Work to reduce costs in other areas, again, a tough ask in anyone’s language.

Business owners need to be aware that their suppliers are facing the same issue, and their solution may be to increase product price to cover their increased costs. This will result in a double whammy for small businesses with even more costs coming into the business.

For example, when a freight delivery company’s wage costs increase, they may well raise the cost of their freight services in an effort to recover their increases in wages, effectively oncharging their additional costs to their clients.

A big-picture strategy may be the solution for your business Right now is an opportune time to look at your business as a whole and assess all of your options.

What is your margin today compared with this time last year or the year before? Is it on the up or on the down? If your profit margin is not increasing every year in line with inflation and cost increases, then in fact you are going backwards, and a wage increase will add to that.

The approaching wage rise may be the catalyst to look at your current financials and take strategic action to identify new opportunities and improve your business efficiencies in other areas as well.

Expert business advice is on call A business advisor can bring significant wider experience into a business and work in partnership with you to refine your business processes and systems and reveal new opportunities for growth. With the end of the financial year approaching along with the new minimum wage rate, this is the perfect time to

take stock of how your business can be finetuned to work smarter rather than harder.

If you would like to leverage decades of personal experience and proven business management methodologies, contact our nationwide team of business consultants at Prime Strategies Group. Our team will be only too happy to give insights and advice on how your business can deal with the minimum wage rise, and with 2018 in general.

“

Regardless of the various outcomes, the result will be an overall increase in wage cost to the business owner.

”

Rob Drower and John Cleghorn, Managing Partners - Prime Strategies Group www.primestrategies.co.nz

March 2018

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qsr news MCDONALD’S CONDUCTING STRAW POLL

Following McDonald’s announcing their global initiative to improve packaging and help significantly reduce waste, McDonald’s Taupo has become the first franchise in the country to limit straw usage.

McDonald’s Taupo owner Eileen Byrne has long been concerned about litter in Taupo and, in laison with Taupo Council, ensures the CBD streets are cleaned using a machine and pays the wages of the operator.

“McDonald’s Taupo has worked to keep Taupo beautiful for years, so naturally we jumped at the opportunity to be the first restaurant to trial the no-straw initiative,” she said.

“Every little bit helps and we hope the trial and awareness

catches on in New Zealand.”

Made from polypropylene, a single straw takes up to two hundred years to biodegrade. New Zealanders use more than 540 million straws each year, enough to circumnavigate the planet two and a half times.

“Kiwis have told us that packaging waste is the top environmental issue they would like us to address, so we’re working at and beyond our restaurants to increase recycling and help create cleaner communities,” said McDonald’s New Zealand managing director Dave Howse.

“It is exciting to be trialling this sustainability initiative in New Zealand. We believe it will be wellreceived by the communities.”

OZ REVIVING DINE-IN PIZZA HUT Over the last few decades, the once-dominant Pizza Hut has come under pressure from international competition like Dominos. In New Zealand, these new arrivals and a general trend towards healthy eating meant that the former institution of the dine-in Pizza Hut restaurants closed one by one. However, if rumblings across the ditch are anything to go by, Kiwi pizza lovers may soon see a return.

In late 2017, Pizza Hut opened a concept restaurant in Sydney. The restaurant serves as a testing ground for new flavours and experiments, with flavours such as Mac & Cheese, Sriracha Prawn and Butcher’s Block, an upper-class meatlovers.

Pizza Hut Australia innovation director Matt Sawyer said that nostalgia played a large part in the revival of the brand. “I remember running up when a great pizza that you liked hit the buffet,” he said. “Part of the plan is to bring back what we know everyone loves — and that is the dine-in that we remember from when we were younger.”

Instead of the pizza buffet of the past, the pizzas are offered around the restaurant in a ‘yum cha’ style straight from the oven. Diners are offered free popcorn, craft beer and a range of tapas-style menu items.

A Darwin site will open in a few months, as well as one in Perth and Brisbane.

bon

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d

Andy Anderson is fond of wine – very fond. “I am a complete pig when it comes to wine,” he said.

“I love them all.” This interested has stemmed from his fist wine experiences at the age of 13, when his father used to let him try German Rieslings from the cellar.

In this vein, Anderson has simple advice for those looking to start out in the winemaking industry.

“You get one chance a year. Don’t screw it up.”

STREET FOOD – 2018 – March 2018

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Want your product featured? email: sarah@reviewmags.com

CRUNCHY COLLABORATION

THE SOPHISTICATED OPTION

Livi’s premium range of soft touch dispensers are here from Europe. In stylish matte black, adding this sophisticated paper dispensing option to your washroom will impress your users. Providing a complete washroom solution for you, our black dispensers include a single jumbo, a slimfold towel and a 500ml foaming soap. Paired with our range of paper products, we have the perfect solution to suit your washroom needs. Contact us today for our introductory offer. Find out more at sales@cottonsoft.co.nz, 0800 223 411 or cottonsoftb2b.co.nz.

Blue Frog’s new Crunchy Peanut Butter with Cacao and Zesty Raspberries features lashings of award-winning premium peanut butter from Wellington’s favourite peanut butter makers Fix & Fogg. The grain-free cereal combines the finest proteinpacked peanuts, peanut butter, and organic cacao, all baked into deliciously crunchy grain-free clusters, finished with organic coconut and zesty freeze-dried raspberries. The cereal is free from artificial additives, refined sugar, dairy, grains and with no gluten ingredients, it is also laden with hi-oleic peanuts, known for their high levels of good monounsaturated fats. For more information contact Scott Baragwanath on 022 167 8752 or email scotty@bluefrogbreakfast.co.nz.

TAMCO was founded in May 2014 and is New Zealand’s only tamarillo cooperative. The company represent over 20 orchardists who grow tamarillos commercially. Growers use modern pest management techniques, along with traditional methods, to produce tamarillos that taste great, are highly nutritious and free of unwanted residues. TAMCO’s tamarillo relish comes in 1kg foodservice packs, perfect for adding an exciting twist to wraps, buns, sandwiches and more. For more information contact Robin Nitschke on (09) 434 6949 or 027 262 6949 to start your tamarillo experience.

REAL AND AUTHENTIC INGREDIENTS

Started in 2010 by mother of three and food technologist, Cass Spies, the team at Twisted is totally obsessed with creating the best natural frozen yoghurt in the southern hemisphere. The frozen yoghurt is all natural and 97 percent fat-free, gluten free and contains live and active cultures for balanced inner health.

All tubs are lovingly crafted using real and authentic ingredients. Strawberry means strawberries, vanilla means vanilla beans.

It’s that simple really. Every flavour is made from Twisted’s own recipe using only the finest natural ingredients from local farmers and suppliers to provide the best natural frozen yoghurt. For more information contact michael@ dynamicretail.com.au

A MENU FAVOURITE

Mr Chips is excited to present its new Hash Brown range following a growing demand for hassle-free Hash Brown products. The new Mr Chips Hash Browns are available in three ever-loved shapes: Ovals, Triangles and Nuggets. These offer ease of portion control for incremental revenue, low prep-time and are versatile enough to be served any time of the day in a variety of ways. A menu favourite, these can be served as is for snacks or alongside a hearty meal. No added dairy or animal fat makes these suitable for vegetarian and lactovegetarian enthusiasts. To order yours contact Henry on 021986912 or email us at newzealand. sales@mr-chips.co.nz. For more information visit www.mrchips.co.nz.

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HIGHLY NUTRITIOUS, GREAT TASTE

REDUCE OIL WASTE

Using MAGNESOL daily can double the life of your oil, reduce oil waste, and increase profits. Proper oil management and the addition of Magnesol during the filtration process maximizes the quality of your oil life by removing solid and dissolved impurities. Your oil stays clear and clean so that you can provide the customer with consistent, crisp and golden delicious fried foods. Contact your local food first distributor for pricing details. It costs approximately NZD$0.08 to treat a litre of oil each day.. For more information visit www.magnesol.com or contact Jason O’Brien, business development manager, at jobrien@dallasgrp.com.

COMPLEX AND DELICIOUS FLAVOURS

Soda Brewery makes 100 percent naturally brewed, New Zealand-made, half-the-sugar sodas. Being big beer fans, the founders of Soda Brewery had learned how the brewing process converts sugar into complex and delicious flavours. The natural brewing process produces much more flavour, which means they can use much less sugar in production. The ingredients are 100 percent natural, and all the sodas are made here in New Zealand and are brewed and bottled in Manawatu and Tauranga.

For more information visit www.sodabrewery.co.nz.

FILLING THE GAP

Filled, folded, wrapped, stacked or baked, Farrah’s Wraps and Tortillas are a great option for your customers, in your cabinet or on your menu. Vegetarian, Vegan and Halal certified, Farrah’s Wraps & Tortillas are yeast and diary free, won’t crack or split when rolled and are made right here in New Zealand. Explore the many recipes that are possible with Farrah’s today!

Plus, new to the Farrah’s range are 10” Wholemeal wraps. On trend as consumers look for alternatives to white, as well as filling a gap in the foodservice wrap market where there are currently no Wholemeal offerings. In supermarkets, Farrah’s Wholemeal is the second fastest growing wrap flavour, so expect this to be a big seller. Line priced with Farrah’s 10” Original, the Wholemeal wraps will be available to order from 26th March 2018.

For more information visit www.farrahsfoodservice.co.nz or call/email 0800FARRAH or info@farrahs.co.nz.

HEALTHCONSCIOUS STYLE

Clean Collective was founded

by Holly and her partner Dan, and the enterprise has grown to very much be a family affair. Leading a healthy change in the alcohol industry, Clean Collective has developed a ‘clean’ vodka-based premix, with zero sugar, zero carbs, zero preservatives and 100 percent natural. The product is New Zealand’s first 100 percent clean cocktail in a bottle and is targeted at healthconscious stylish females.

Each 300ml bottle contains 1.2 standard drinks (5 percent ABV) and is currently available in over 200 bars and restaurants around the country. For more information contact hello@cleancollective.co.nz

TRADITION AND QUALITY

Kapiti Artisan Bakehouse started in 2004 and has maintained its philosophy – breads that are made pretty much as they were in Europe 200 years ago. Kapiti Artisan Bakehouse breads are 100 percent natural with no preservatives, no additives and no artificial ingredients. The aim is to make a product that is authentic, healthy and delicious. Although tradition underlies the way Kapiti makes its bread, the team is just as passionate about providing exciting new tastes through contemporary ingredient and flavour combinations. For more information call (06) 364 0446 or email office@kaiptiartisanbread.co.nz.

BIODEGRADABLE AND COMPOSTABLE

The double wall in Jadcup cups gives a high insulation against hot liquids. This means there is no need to use a sleeve, as the double layer offers all the protection required from the heat of the drink. The cups are also an eco-friendly alternative to other brands in the market. PLA (polylactic acid or polylactide) is a biodegradable polyester derived from renewable plant material, and PLA-lined paper is biodegradable and compostable. Cups can be personalised with a company logo. For more information call 09 282 3988 or email info@jadcup.co.nz.

THE ESSENCE OF SOPHISTICATION

SEEDLIP is the world’s first distilled non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking’. Launched in the UK to great acclaim in November 2015, Seedlip was an immediate sell-out in London’s Selfridges and is now served in over 15 international cities. Available in two expressions, Seedlip Garden 108 captures the essence of the English countryside with sophisticated top notes of the handpicked peas and hay from the founder’s family farm with a complex herbal base character of spearmint, rosemary and thyme. Seedlip Spice 94 is aromatic with strong spice (All Spice Berries & Cardamom) and citrus (lemon & grapefruit peel) top notes and a long bitter from the highest quality barks (Oak & Cascarilla). For more information contact Cook & Nelson at mail@cookandnelson.com or call 021 886 024.

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fha pre-show Food&HotelAsia (FHA) is the preferred choice for industry professionals to access an international showcase of food and hospitality products, equipment and solutions needed to drive business inspiration today and tomorrow. New Zealand will have a strong presence at FHA 2018, with almost twenty companies making the trip to Singapore in April. Supported

by NZTE, these companies will be bringing New Zealand products to an audience of more than 80,00 from over 100 countries.

KONO

Kono is a family-owned Māori food and drinks business based in at the top of New Zealand’s South Island. Māori, the indigenous people of New Zealand, are the families that own the business and have connections to the region going back hundreds of years. Kono, (food basket in Māori) is a vertically integrated artisan producer and exporter of awardwinning wine, cider, seafood, fruit and natural fruit bars.

At Food&HotelAsia 2018 (FHA), Kono will be showcasing its Tohu and Kono wines, including its Tohu Single Vineyard Awatere Valley Marlborough Sauvignon Blanc 2017, Kono’s most awarded wine.

The company will also be promoting its greenshell mussels, and natural fruit bar – 100 percent fruit content with no added preservatives.

“To prosper, we recognise our environment must be well and healthy, full of life and vitality,” said Felicity Connell from Kono. “This is reflected in both our products, and how they are produced.

We’re continually looking for ways to make worldclass products while being kind to the environment.”

Kono’s vineyards are certified by Sustainable Winegrowing New Zealand, and New Zealand’s greenshell mussels are recognised among the world’s most sustainable seafoods.

East Asia is one of the fastest growing regions in the world, and Kono is aiming to expand its business in this region. The team at Kono pride themselves on developing long-standing relationships built on trust and mutual respect. Being at FHA provides the opportunity to meet senior decision-makers and buyers from key international markets face-to-face.

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Kono is looking for distribution partners in retail and hotel, restaurant and café channels.

Consumers are increasingly choosing to buy products from brands that they trust are doing the right thing for people and the planet. They also like to know not only what is in a product, but the story behind where it has come from.

“Kaitiakitanga (guardianship) is one of the core values that directs our business and our relationship with our environment,” explained Connell. “It’s our hope that customers will come to understand our guiding principles and know that products crafted

by Kono have at their core a deep and inextricable connection to place. This is reflected by our tag line, love for the land, respect for the sea.”

fha pre-show

COSSIGA

Cossiga specialises in making food look great by offering high-end, hassle-free food presentation equipment.

“Inspired by our New Zealand ethos, we approach business with a fresh attitude, full transparency and a can-do attitude,” said Tim Rillstone, managing director. “Because we are precious about great food and food environments, we design with style, build with the highest standards using the latest technology and offer a reliable, friendly and experienced service and support.”

Manufactured from stainless steel, Cossiga’s innovative food display cabinets reflect the very latest in modular design and performance technology. Cossiga heated, refrigerated and ambient food display cabinets can be found in the best espresso bars, high street cafés, coffee shops, bakeries, industrial cafeterias, convenience stores or wherever quality food presentation and food safety are paramount.

“It’s not surprising to hear our cabinets are considered the best value cabinets when taking into consideration the style, functionality, reliability, price and service ratio.”

Cossiga has a global strategy and FHA is the

market leading exhibition for the region and also attracts many visitors from Europe.

The company also has an established plant in China and are looking to grow sales into the East Asian market. The rise of Western coffee and café culture in the Chinese market also works with the Cossiga strategy, as the company’s cabinets cater well to these fast-growing sectors.

“We’re extremely proud of our manufacturing facility in China,” said Rillstone. “We are looking forward to presenting our products at FHA.”

COPPA DEL MONDO OF GELATERIA AT FHA2018

The highly anticipated first edition of the Asian Gelato Cup will elevate the presence of top gelato connoisseurs from Asia on the global stage. Organised by UBM and supported by the Singapore Pastry Alliance, the Asian Gelato Cup – the first official Asian selection for the highly accredited Coppa del Mondo of Gelateria (Gelato World Cup), will be held in conjunction with Food&HotelAsia, the preferred choice for industry professionals to access an international showcase of food and hospitality products, equipment and solutions, which are needed to drive business inspiration today and tomorrow.

As a region known for leading dietary and robust food trends, and Singapore being home to the Asia Pacific champion for the renowned Gelato World Tour and other emerging gelato-makers, FHA2018 is the perfect host for the official Asian selection of the Gelato World Cup. In delivering on its successful legacy for 40 years, FHA has added another feather in its cap – to unleash new gelato trends, bring about the best in creativity and professionalism, and showcase the artisanship of the finest talents in Asia.

Twelve teams from 10 Asian countries and regions are confirmed, out of which three teams will emerge as winners and will get to represent their cities at the Gelato World Cup 2020 in Rimini, Italy.

The winners will be selected by an esteemed panel of judges, including president of the Gelato World Cup, Giancarlo Timballo as head judge, Philippines’ TV celebrity chef Jackie Ang Po and General Secretary of Indonesian Pastry Alliance Louis Tanuhadi, among others. Medals and Certificates of Awards will also be given out for Best Gelato Cake, Best Plated Dessert, Best Artistic Showpiece, Best Tasting Gelato prize and Best Team Spirit.

March 2018

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on the house

MATT WOODYEARSMITH, HUAMI Matt Woodyear-Smith got into bartending for a simple reason – the look. “I kept seeing fancy cocktails and all the ingredients,” he told Restaurant & Café. “I wanted to learn how to make them.” The hours and the people were a bonus: “I don’t like getting up early.”

Woodyear-Smith started with SKYCITY back in 2010 and as a bartender has worked his way around Orbit, bar twentyone, MASU and now Huami.

“There are lots of great opportunities at SKYCITY, and I’ve always made the most of any that have come my way,” he said. “It’s all been on the job and self-taught. I have been lucky enough to work with some really knowledgeable and creative people over the years.”

The cocktail list at Humai pays homage to the Chinese influences of the restaurant. “Often the inspiration for new flavours and ingredients comes from the kitchen but working at Huami and Masu has also really expanded my horizons to new possibilities and led me to study other cultures,” Woodyear-Smith said. “At Masu, we created our own shochu infusions and worked with sake for example. At Huami we use a lot of traditional

Chinese flavours: lychee, mandarin, sesame, ginger, tea and Sichuan spices.”

The signature drink at Huami is the Royal 75, a combination of lychee, gin and orange topped with Perrier-Jouët champagne. Other Eastern-influenced beverages include the Silk Road Negroni (spiced gin, sweet vermouth and Campari), the Mandarin Sidecar (fresh mandarin, clove, cognac and Sichuan pepper) and the Gin-ger Juice (gin, orange, ginger, lemon, clove and Sichuan pepper). Drawing from such a diverse range of cultures and flavours could seem a daunting task, but Woodyear-Smith has only one requirement: “They have to taste good!”

Huami is also lucky enough to have an extensive wine list curated by Master Sommelier Cameron Douglas, although Woodyear-Smith admitted that remembering what all the wines taste like is the most challenging part of his job.

THE HOSPITALITY TRAINING TRUST (HTT) WAS SET UP TO ENCOURAGE AND SUPPORT TRAINING IN THE HOSPITALITY SECTOR.

Hospitality Training Trust – 2018 Grants – Application now open Each year the Trust provides grants to associations, companies or individuals for projects or ideas that have the potential to make a real difference to the sector. In 2017 the Trust received its highest number of applications, more and more people in the sector now know about the Trust and what it does.

Grants have been awarded to private teaching schools, polytechnics and various hospitality industry associations. Those grants have helped train secondary school hospo students in the holidays, burgeoning sommeliers, staff dealing with food allergies, young chefs attending overseas competitions, secondary school teachers upskilling on curriculum changes in cooking units, researchers assessing how the hospitality industry is perceived by its customers, to mention a few.

If you have a great idea or project that fits these criteria, visit our website hospitalitytrainingtrust.org.nz for further information and to obtain an application form or phone 021 188 3212.

Applications close on 6 April 2018. Approved grants will be announced in late May 2018.

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NZ Winery of the Year 2017 NZ Winemaker of the Year 2017 – Hamish Clark NZ Winery of the Year 2017, 2014, 2011, 2010, NZ Winemaker of the Year 2017, 2014, 2012

Winestate Awards NZ/Australia WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine 100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE March 2018

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liquor&beverage news EYE LIKE MARGARITAS

VILLA MARIA APPOINTS NEW CEO

Villa Maria Estate has appointed Abe Salt as CEO, who will take over from Sir George Fistonich after over 55 years at the helm.

Fistonich will continue to have a hands-on role in the company as founder and president.

Salt will commence as CEO officially on March 5. “Due to Villa Maria’s success as a major player globally, my ambassador role has become extremely time-consuming,” said Fistonich. “As CEO, Abe will be able to manage the important day to day operations and strategic priorities for the company. This will allow me to concentrate on my global brand ambassadorial role and drive other large projects such as the development of our new winery and retail centre in Hawkes Bay.” Salt joins Villa Maria with 15 years’ experience in the wine industry, investment banking and strategic advisory.

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A restaurant in Australia is mixing the margarita with the macabre by garnishing its drinks with a cow’s eyeball in a block of ice. The drink, black due to the addition of charcoal, is served in a glass rimmed with black salt. It is recommended that patrons drink the beverage as quickly as possible, to avoid any melting of the actual eyeball into the glass. The eyeball drink is part of the overall arty vibe at Faros Tapas, a new addition to Australia’s Museum of Old and New Art in Tasmania. Guests can also sign up for an experience described by one reviewer as lying “on a bed, in an enclosed metal sphere, for about 15 minutes,” surrounded by flashing lights.

A PURE EXPRESSION Central Otago boutique producer Rockburn Wines has released their 2016 Pinot Noir trio including the highly anticipated 2016 vintage of their flagship Pinot Noir as well as their top-end limited edition 2016 Pinot Noirs, Seven Barrels and the Art. The Pinot Noir trio represents a pure expression of Central Otago covering three of the key sub-regions of this premium wine growing region.

The 2016 vintage of Rockburn’s signature Pinot Noir is a blend of their Parkburn Vineyard in Lowburn (86 percent) and Gibbston Backroad site (14 percent) and it’s been already rated 5 stars and 95 points

by Master of Wine Bob Campbell describing it as “another winner from Rockburn”.

The very limited edition Seven

Barrels Pinot Noir is made entirely from fruit of their Gibbston vineyard. The single-vineyard wine spent 18 months in oak with two out of the seven barrels being new oak, displaying great levels of complexity and subtlety representative for the cooler Gibbston sub-region.

The Art is an exploration series and the result of winemaker Malcolm Francis-Rees practicing his artistry, crafting a limitededition Pinot Noir from other sites and sub-regions in Central Otago.

“The 2016 vintage is made from very high-quality fruit in Bannockburn with excellent physiological ripeness allowing for a generous inclusion of whole bunches in the ferment, adding spice and texture to the wine, and further complexity and harmony was encouraged with extended maturation in barrel for 18 months,” said Francis-Rees.

PROWINE ASIA SET TO RAISE THE BAR

ProWineasia

Sommeliers, bartenders, industry specialists and fellow wine connoisseurs are in for a treat as Southeast Asia’s largest trade fair for wines and spirits, ProWine Asia 2018, returns to the Singapore Expo for its second edition from 24 – 27 April 2018, raising the bar with a greater experience for all.

ProWine Asia 2018 will house 300 trade exhibitors from 30 countries and regions and expects over 9,000 international trade attendees. The featured national pavilions include Austria, Catalonia, Croatia, France, Greece, Italy, Portugal, Rioja, Singapore, and Spain. The event will provide attendees access to a diverse and focused international platform to tap into a thriving market and reach out to established wine producers and distributors.

ProWine Asia 2018, jointly organised by Messe Düsseldorf Asia and UBM, will also bring specialised masterclasses and seminars, tasting sessions and workshops by renowned industry speakers during the four-day event. Highlights include workshops on blind tasting, understanding different grades of sake, discovering whiskey, and seminars on Southeast Asian tropical viticulture and award-winning wines from the region.

“We are excited for ProWine Asia, which will again be held alongside the 40th anniversary edition of Food&HotelAsia, especially after the overwhelming response from 7,339 pure trade visitors and 600 masterclass participants in our first run,” said Beattrice Ho, ProWine Asia Project

Director, Messe Düsseldorf Asia. “According to the International Wine and Spirit Research, wine sales in the Asia-Pacific region are expected to continue increasing 2.8 per cent until 2019. We believe ProWine Asia, together with FHA, will further drive this growth through the forging of new industry networks across the wine and spirits, food and hospitality sectors.”

“We are confident that with both ProWine Asia and Food&HotelAsia returning bigger and better this year, industry professionals can look forward to even greater opportunities to form promising business partnerships and meaningful connections with key players and learn all about the latest trends impacting the wines and spirits as well as food and hospitality industries,” said Rodolphe Lameyse, Project Director, Food & Hospitality, UBM. Modelled after the world’s largest, most important and trendsetting trade fair for the wines and spirits industry, ProWein in Düsseldorf, Germany, ProWine Asia looks forward to bringing the same sophistication, expertise and robust global offering of exhibitors to Singapore and Southeast Asia.

Returning to ProWine Asia, the Champagne Lounge will showcase the heritage and know-how of 12 Champagne Houses. Attendees can look forward to an intimate champagne experience with brand names such as Pierre Mignon, Cattier, Maxime Blin, Didier Chopin, and many more.

Besides unique insights into champagne, attendees will be able to choose and taste champagne wines according to their own preferences. Additionally, an oenologist will conduct classes about the Champagne region and offer professional advice on selecting champagnes.

This edition welcomes many first-time participating countries including Armenia, Croatia, Cyprus, and Thailand, alongside notable first-time companies such as Clai Wines with their organic wines made from native grapes, acclaimed liqueurs

in apricot, blueberry and blackcurrant from Romania, as well as a Welsh single malt whiskey producer Penderyn Distillery.

TV STAR JOINS PROWINE LINE-UP Award-winning winemaker, wine critic, columnist and television personality behind The Flying Winemaker, Eddie McDougall has joined the lineup of speakers at ProWine Asia 2018. McDougall will explore the variety and quality of wines produced in Southeast Asia, and how producers are crafting wines to attract international recognition.

McDougall is one more in a series of world-class speakers who will be presenting at ProWine Asia 2018, which already boasts such names as Tan Ying Hsien, Sean Au and Annette Scarf. Over three days in Hall 10 at Singapore Expo, these speakers will share their knowledge of wine bout internationally and in the emerging Asian market.

Hsien, Singapore’s only Master of Wine, McDougall won the Institute of Masters of Wine Champagne Trinity Scholarship 2010 and was nominated to attend the Master Napa Programme in September 2013. He also won a French Wine Society scholarship for the Sud de France Master-Level Programme in 2013 and the 2013 AXA Millésime Scholarship for MW students. He will be running a blind taste test session at ProWine Asia 2018.

Sean Au is a WSQ certified trainer and experienced sommelier who served the highly acclaimed Singapore Airlines as an Air Sommelier.

He will be taking a masterclass covering the various tiers of saké, how they are made and what to expect when evaluating them.

March 2018

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grape to glass

STEVE WHITE, STONYRIDGE VINEYARD After almost four decades, Steve White’s vision for Stonyridge has come to fruition.

“It has been 37 years since I walked on to this property,” he told Restaurant & Café. “It was November 1981 and I had just sailed back to New Zealand after completing the Round the World Yacht Race and skippering in the Mediterranean. There was nothing here, just golden sun burnt grass, wild horses and old broken fences. I fell in love with this property instantly and had no doubt what its destiny was – to make one of the greatest red wines in the world.”

By the time he discovered the Stonyridge site, White had been working in wine for two years. He studied horticulture and viticulture

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at the University of Canterbury under Dr David Jackson and Danny Schuster before getting his start in Italy. He worked at Brander Winery and Sanford in Santa Barbara California, and Chateau Angludet and Prieure Lichine in Bordeaux. It was in Bordeaux that he learned the techniques which he brought back to New Zealand – techniques which were revolutionary at the time.

“We were the first to do many Bordeaux techniques but now they are mainstream,” he explained. “We honour our own tradition of making the finest Bordeaux blend wine in the country, but we’re always interested in new varieties.”

White describes his wines as big bodied, big fruit with varietal integrity, great complexity and seductive smoothness. “I want to make wines that invite you to go back to them, with or without food.”

White does as much as possible of the winemaking in the vineyard, keeping everything simple and organic. However, the unmissable march of climate change is having an affect on the winery, wth White describing the heat in the most recent growing season as “incredible.”

Twenty-two days that clocked in at 30°C or over, and most other days

at temperatures higher than 27°C. Night time temperatures have also been well above average. As a result of these conditions, veraison was more than two weeks ahead with all wine varieties going through evenly and quickly. The North facing side of the vineyard allowed vines to benefit from the sun all day, enabling the ripening of the vineyard’s Cabernet range to perfection.

“I deliberately chose a north facing protected valley on Waiheke and Waiheke itself has much less summer rain than Auckland,” White explained.

Stonyridge has enjoyed international recognition for its wines, particularly its leading top-end wine Larose. Larose has sold in top restaurants across Europe and various Three Star Michelin restaurants in France, Belgium and Netherlands. It has been named as the top Cabernet Merlot in Australia for 2013 with a score of 97 – the highest equal score for any red wine in Australia.

It has also been named the top Bordeaux Blend in New Zealand

in the NZ Herald. In 2016, White was recognised for his excellence in winemaking as the first New Zealander to be inducted into France’s prestigious Jurade de Saint-Emilion.

The Jurade de Saint-Emilion is 800 years old and is the oldest wine brotherhood in the world.

Outside of wine, White enjoys sailing, yoga, history and geography.

For someone whose goal is to drink Larose in a balloon over the temples in Myanmar (he’s already ticked off most items on his winery bucket list), he offered down-to-earth advice for those starting out in the industry.

“Don’t take yourself too seriously,” he said. “Be serious about what you do, but what you do isn’t serious!”

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GIESEN ESTATE MARLBOROUGH SAUVIGNON BLANC 2017 Fruit for the 2017 Estate Sauvignon Blanc came from the Wairau and Awatere Valleys. Harvest stretched over three weeks from 22 March to maximise sugar ripeness. With its higher elevation, the Awatere Valley is slightly cooler, drier and windier meaning fruit from here adds fullness, richness and dry herb notes.

GIESEN ESTATE PINOT GRIS 2017 The fruit was chosen from three regions; Marlborough, Waipara and Hawke’s Bay to maximise intensity and flavour. This Pinot Gris has lovely aromatics. It entices with fresh nectarine, peach and red apple it has a touch of creaminess and subtle spice leading to a lively, off-dry finish.

As the weather cools, this Pinot Gris would be perfect with a spinach and feta tart.

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KAMIKI BLENDED MALT WHISKY Kamiki uses a unique second maturation technique, while blend is rested for a second time in Yoshino Sugi –Japanese Cedar casks to capture a perfectly smooth taste, a scent of sandalwood on the nose and a zest of green tea in the finish. Kamiki whisky has a smooth taste, complex flavour and driven by pure malted barley. There is no age statement on the product. It has been aged in oak barrels minimum of three years and second aged in non-charred local cedar casks.

WAIMEA GEWURTZTRAMINER 2016 The 2016 Waimea Gewurtztraminer is a light honeyed yellow, with a nose of antique rose, lychee, white peach and exotic spices. It offers a succulent textured palate of intense stonefruit, quince and freshly cut root ginger before a long finish.

TOI TOI SARA’S MARLBOROUGH ROSE 2017 Lovely salmon pink in the glass with beautiful aromas of fresh raspberries, mandarin and lime blossom. The flavour abounds with summer berry fruits, orange citrus with a hint of yellow plum showing through. It is mouth filling with a sweet end palate, great length and finishes clean and crisp.

I AM GEORGE CABERNET MERLOT 2015 A balanced blend of Cabernet Sauvignon and Merlot, deep red with purple hues. A heady mix of blackberry, mulberry and spice on the nose, with bold flavours of red fruit and cedar enhanced by fine tannins.

I AM GEORGE SHIRAZ CABERNET 2016 A smooth blend of Shiraz and Cabernet Sauvignon that is robust yet stylish. Deep bright plum purple in colour with blackberry, mint and ground spice on the nose and a complex palate of dark chocolate, dark fruits and juicy plum.

6

SACRED HILL DEERSTALKERS SYRAH 2015 Intensely coloured, deep red appearance. The nose has notes of roasted meats, purple flowers, blueberries and exotic pepper spices.

Tremendous depth of flavour with supple, velvety tannins, providing a rich and seamless flow to the back palate. Very persistent finish.

GIESEN ESTATE RIESLING 2016 Fruit from cool-climate vineyards throughout Marlborough and Waipara was pressed before 36 hours settling and fermentation in vineyard batches. The 2016 season was more moderate than the previous vintage, and this is reflected in the wine. While it’s clearly in the Giesen Estate Riesling style that people love and expect ,it has gentle, lifted aromas.

10

SACRED HILL HELMSMAN 2015 Deeply coloured appearance. The aroma is beautifully perfumed and fragrant with cassis, ripe blackcurrant, white truffle and dark chocolate. The palate has ripe, black fruits, black olives with the sweetness of the Cabernet Franc showing through. Classically structured, this is a tightly bound, elegant yet powerful red wine with tremendous power on the finish.

March 2018

25

“

We continue to innovate with new benefits we offer, like complimentary smartphone screen insurance on some of our cards.

”

minutes with ROB BOURNE Head of Card Services, American Express NZ

American Express has a simple and transparent service fee that accepts all types of American Express cards. Their simple fee structure reflects the services and value they provide by connecting their card members with various businesses. “I think one of the biggest misconceptions is that accepting American Express is expensive with little value provided in return, which simply isn’t true,” explained Bourne.

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Their fees reflect the value they bring to each industry, which include larger transactions their premium customers will now be presenting you with as a new warmly welcoming Amex merchant.

Merchants pay no set-up fees, monthly or annual fees, and no minimum transaction fees.

“Another common myth is we’re a global company with no local relevance or connection to Kiwis. When in fact, we launched in New Zealand back in 1973 – with over 40 years’ experience delivering value to New Zealand businesses and our Card Members.”

Accepting American Express provides instant access to their unique network of customers, both locally and globally. Bourne added that they know on average their customers make 20 percent more personal purchases when travelling and 34 percent earn more than $125K per annum, meaning they spend more than the average customer. “We know our customers love to travel and a spot of retail therapy,” he explained.

“So, as an added incentive, we regularly offer unique benefits and cashback offers that reward customers for shopping, leading to an increase in foot traffic and merchant transactions. Welcoming Amex is a great way to attract tourist spend, and for Kiwi Card Members to drive repeat business to your store.” American Express ensure your cash flow is maintained with next day business payments along with world-class fraud protection.

American Express offers merchants and customers peace of mind with their sophisticated fraud protection and identity software. Their systems routinely monitor accounts, can detect a change in spending behaviour, and uses SafeKey, the latest security software, to help protect you. For larger businesses who have a high volume of online transactions, you may be interested in American Express’ online fraud reduction product, Accertify, which can be used for all credit cards, not just American Express. This is a paid solution provided exclusively by American Express.

As a company, they have evolved with their customers. “We have a strong product suite of cards ranging from no annual fee, right up to our

platinum products – so there is a card for everyone.”

They are leading the rewards market with their Airpoints Platinum Card which is the fastest way to earn Airpoints Dollars for credit card purchases in New Zealand. American Express is all about rewarding everyday spend, so they have evolved their rewards to cater for the changing needs of their customers.

In particular, they are focused on travel rewards, cash back offers, and membership reward points.

“We continue to innovate with new benefits we offer, like complimentary smartphone screen insurance on some of our cards.” Focused on ensuring they attract the very best Card Members in New Zealand and abroad, American Express has developed new ways to ensure they connect those Card Members with Kiwi businesses. Their card member force has continued to grow along with their tens of thousands of merchants across New Zealand that ranges from everyday spend within supermarkets, petrol stations, hardware and department stores to small business owners.

It’s very easy for any business to sign up, just by calling their toll-free merchant hotline on 0800 800 855 and request to become an Amex-accepting merchant. Standard setup forms follow with some quick background checks to satisfy NZ regulations, and then the terminals are loaded with Paymark/ Eftpos NZ and you’re ready to go!

Once the forms are completed, Amex handles everything so you can get back to running your business and wait for the confirmation from American Express that you’re all set up.

“We’ll also send out a welcome pack including complimentary point of purchase items for you to let your customers know you now warmly welcome American Express.”

“Quite simply, our customers spend more on Amex. We’re also attracting younger customers to American Express with 50 percent of new customers are under 35 years old. Our customers are early adopters with technology, love to travel, dine out and shop.”

technology news

DETPAK LAUNCHES NEW CUPS

Detpak’s new Precision SeriesML promotes the ultimate in coffee taste and experience.

In recognising the challenge faced by baristas to replicate an in-cafe taste experience in a takeaway cup, Detpak have launched their new cup range – the Precision SeriesML. Designed in collaboration with Australian specialty coffee professionals, including Veneziano Coffee Roasters, Tim Adams Specialty Coffee, Genovese Coffee and Pilgrim Coffee, these innovative new cups help achieve the perfect coffee to milk ratio and are the official cup partner of the World Barista Championship.

Two-time Australian Barista Champion and World Barista Championship finalist Craig Simon

said the cups finally provide a solution for one of baristas’ longest standing challenges.

“The new Precision Series helps us serve a consistent coffee taste and strength in every size,” he said.

“Coffee lovers no longer have to compromise on taste when they take away their daily cup.”

The cups provide an accurate metric measure of volume, available in 160ml, 200ml, 240ml and 320ml, lining up well with the commonly used ceramics in most specialty cafes.

Helping to reduce milk wastage, these cups will also streamline the front of house process and have the added benefit of minimising raw materials to decrease the carbon footprint of takeaway coffee cups.

FLIPPY JOINS THE WORKFORCE After a year of intensive training, Flippy, the robot chef, has finally joined the workforce. The brainchild of Miso Robotics, Flippy is now employed by the Pasadena branch of popular chain Caliburger.

“The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,” said David Zito, co-founder and CEO of Miso Robotics.

“This technology is not about replacing jobs — we see Flippy

as that third hand.”

The unit isn’t cheap – the basic Flippy unit is $60,000, and that price is expected to rise over time as the technology is developed and Flippy becomes more sophisticated in his decision making.

As part of a deal between Miso Robotics and Caliburger, the chain will have exclusive rights to Flippy for six months.

After this period, Flippy is free to seek other employment opportunities.

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onlinebooking

GOOD-BYE MY BELOVED PAPER DIARY

1995. It’s Feb 12th. The phone won’t stop ringing.

Valentines Day is fast approaching, and the last of the procrastinating couples are on the hunt for a spare table. Customers are becoming increasingly frustrated as they call only to find out the venue is fully booked. Disaster could strike at any moment, with something as simple as a spilt drink rendering a paper booking diary illegible.

In 2018, the phone no longer rings off the hook thanks to the magic of online bookings. More than 25 percent of customers now use ‘Book Now’ buttons via Facebook pages and websites.

Gen X and Millennials demanding to have everything accessible from their phone has been a big driver in its creation. The headache of the handwritten book has gone, but is it all good news?

Online booking systems have propelled the restaurant industry into the digital realm where it has previously feared to step.

Restauranteurs can now manage

bookings remotely and remove the need for the paper diary.

The ability to manage events, take online payments, deposits and pre authorisations have drastically decreased the number of no-shows while the online arena has broadened the potential customer base.

The pros are obvious, but what about the cons? As in every emerging tech industry, there are always predators looking to skim from the top.

In an age where information is a traded commodity, a restaurant customer database can be worth its weight in fried golden nuggets.

Restaurant reservation systems have used their digital partnership to capture customer data that would otherwise be owned by the restaurant, often using that same database to market other restaurants and create a bigger return for themselves.

On top of this, restaurants can be forced to pay a per-customer booking fee which for some works out to be an obscene cost, and often an unnecessary one.

Search engines have played an important role in how many businesses portray themselves online, with Google AdWords proving an effective tool for a lot of booking companies to literally “hijack” your customers.

The ethical line in the sand is when an online reservation platform purchases the AdWords for the

restaurant it claims to be working with, in the hope of attracting a bigger booking fee or more customer data.

Craig Joel, president of the Catering Institute of Australia, and founder of Now Bookit restaurant reservation platform is critical of this method.

“Any company that comes between any business and their customer should be paying a lot for that privilege, not the other way around,” he explained. “Many of the online booking platforms on the market are owned by large corporations who need to show the profit to their shareholders, often at the cost of the restaurateur.

“We launched our booking platform after hearing from many leading restaurant owners about how they were not only feeling like they were

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Many of the online booking platforms on the market are owned by large corporations who need to show a profit to their shareholders, often at the cost of the restaurateur.

”

financially hard done by with the percover booking fee, but their restaurants brand and online presence was being highjacked along with their customer database. It was time the industry was given another option.”

This cost-effective and honest approach to online reservations has earnt Craig and Now Bookit many loyal customers including Jamie’s Italian across Australia and the likes of the Lawrenson Group in the Waikato and renowned restaurateur Tony Astle of Antoine’s in Parnell.

“I especially like that my data is not being shared with any third-party sites and I have full control of my own database,” said Astle. “I’m fully satisfied that I made the right decision to change platforms when I did.”

The internet never sleeps. Bookings flow in even after the doors have closed for the night, and without customers having to leave messages. The ability to control the restaurant service flow from home has never been easier.

Another major advantage of the online restaurant is the ability to increase revenue through selling e-gift cards. Traditionally restaurants have been limited to trade during the hours of service, so this is truly a game-changer.

Restaurants now can trade when the lights go out and the doors locked, often resulting in thousands in incremental revenue. The ability to promote the sale of e-gift cards to an online audience is invaluable.

Love them or loathe them, online bookings are here to stay. The experience can be a positive one as long as you shop around.

Keep your database and online presence in your own hands, and

profits in your pocket. Online reservation platforms can save a great deal of time and energy that can then be used elsewhere.

The eRestaurant industry may be in its infancy, but this doesn’t mean we can’t all profit from its creation.

Adam Hart Restaurateur, Hospitality Consultant ahart@nowbookit.com

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veggie tales

RADISH

The radish is one of the most widely distributed vegetables on Earth, although there is little archaeological evidence to pinpoint where it all began. However, scientists seem to think it originated in South East Asia, as that is the only place where truly wild forms are still being discovered.

The name radish is derived from the Latin words ‘radix’ meaning root, and ‘raphanus’ meaning easily grown.

However, radishes are really a swollen stem rather than a root even though they grow underground. There are many varieties of radish that vary in size, shape, flavour and colour.

Popular modern varieties include the Cherry Belle (the type commonly found in supermarkets), the White Icicle and the daikon long white – used pickled, mainly in Asian cooking. One German botanist in 1544 claimed a radish of 45kg and 90cm in length, but the only modern

radish that grows anywhere near that size is the Japanese Sakurajima radish – a relative of the daikon.

When purchasing radishes, you should look for firm flesh with a bright colour and smooth, unblemished skin. The leaves, if they’re still attached, should be fresh, green and not wilted.

Avoid oversized red radishes as these can be woody or pulpy.

Radishes are available all year round.

Purchase radishes with the New Zealand GAP logo.

To store, remove the tops and refrigerate in a plastic bag. Use

promptly. When preparing, remove the green tops (if not already removed), scrub and rinse, and trim the thin tip of the root.

Red radishes can be eaten raw as a snack, in salads and sandwiches or used as a garnish. Eat daikon raw, boiled, roasted, baked or stir-fried.

They are used in Asian cooking and often pickled.

Radishes, like many salad vegetables, have high water content and are therefore not nutrient dense.

They are not consumed in high enough amounts to make a significant contribution nutritionally with the

exception of vitamin C. The main phytonutrients in radishes are the glucosinolates (also found in broccoli and cabbage) and anthocyanins in the red skin varieties, which is what gives the radish its sharp flavour.

Head Chef Casey McDonald of Craggy Range in the Hawke’s Bay uses radishes in his dish, pickled vegetables with housemade butter and ciabatta.

BOTANICAL DRINKS

The Herball's Guide To

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STICKY FINGERS GREEN THUMB

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Isted has cornered the fashion elites’ desire to heal themselves naturally; with clients including Missoni and Jimmy Choo; and now brings his delectable potions to a wider audience. This is no rarefied guide, using common plants such as dandelions and nettles, Isted reveals the history and practical processes of fermenting, cold-brewing and blending, accompanied by beautiful 18th century botanical drawings.

Most importantly, 60 amazingly delicious and non-alcoholic recipes draws on his specialist knowledge of worldwide plants to match each to a desired effect.

Plants Taste Better is a plantbased recipe book that pushes the envelope in terms of showing you what you can accomplish when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine. Cooking plants is a uniquely different art from cooking meat or fish – it requires not only a solid grounding in traditional cooking techniques but also a deeper understanding of new techniques specific to plant based cookery. This engaging and gorgeously designed cookbook from the chef-proprietor of the UK’s award-winning Acorn Vegetarian Kitchen will teach you how to use some of the best and most useful techniques.

Sticky Fingers, Green Thumb livens up classic baked desserts with vegetables, herbs and edible flowers.

Alongside almost sixty recipes for cakes, muffins, cookies, brownies, pies and more. This book invites your imagination to travel out of the kitchen and into the garden.

Tips on how to harness their unique flavours, prep them for baking and even grow them yourself will inspire you to create flavour-packed baked treats that aren’t loaded with empty gestures. This is earthy, seasonal baking at its best.

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book reviews

FEASTING Amanda Ruben

Many Jewish families continue the tradition of gathering to share a meal on Friday nights, but a new generation is changing the approach to traditional food. In Feasting, Amanda Ruben brings together her fresh takes on classic recipes, along with popular favourites. Carrot salad with miso tahini, Middle Eastern fruit salad with cashew cream, and the best pastrami you may ever taste. When Jewish heritage meets global culinary influences, every meal is sure to be a true feast.

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