Restaurant & Café Magazine | March 2019

March 2019 Vol 12 Issue 3

THE BEST CHIP SHOP

2019

COMPETITION IS BACK

Register your interest at www.thechipgroup.co.nz/register

$10.95

news

BRA N

THE STREETS OF ASIA TO CHEFS OF NEW ZEALAND W E N

EW RANGE DN restaurantandcafé.co.nz

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MAGGI® TASTE OF ASIA®

EW RANGE DN

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Looking for inspiration on your next menu?

Well, look no further than the streets of Asia.

Our MAGGI TASTE OF ASIA range has authentic flavours that will inspire modern New Zealand menus and will make your seasonal produce pop, right off the plate.

Our range of sauces and pastes have been developed from authentic asian recipes.

They will allow you to create on trend menus, guaranteed to delight your customers, from Korean BBQ Pork Ribs to Peking Duck Baos with Hoisin sauce.

AUTHENTIC FLAVOURS

VERSATILE ACROSS MANY EASTERN & WESTERN DISHES

CONSISTENCY YOU’D EXPECT

If you’d like to have a taste, request a free product demonstration with some free sample sachets by calling us today on 0800 830 840 or visit nestleprofessional.co.nz

Find out how Nestlé Professional can make more possible for your business at nestleprofessional.co.nz

editor's note SOPHISTICATED ON A BUDGET In a year of frugality, it’s anticipated that there will be push back from consumers wishing to save money by drinking at home. Despite this, when they do go out customers will be expecting more sophisticated craft drinks made with unique ingredients, complex flavours, and a high level of visual appeal.

The burgeoning local market providing craft beer, cider, gin and vodka are excellent alternatives for the drinks menu. Keep an eye on our website for new products and emerging brands. In today’s digitally savvy world, customers have more choices than ever before when it comes to where they will spend. They’re looking for a place where owners and managers have

Caitlan Mitchell Editor caitlan@reviewmags.com

created new and fresh experiences for customers. There is a constant shift that reflects the ever-changing interests and needs of consumers; keeping up with these trends is vital to bar, club and pub owners.

A significant changeup occurred in 2018 with higher quality food on menus, craft beverage offerings, equipment innovation, prep solutions and technology – all bringing about change that continues into 2019.

In this issue, we’ve identified some emerging trends, products and services that will help you to retain your customer base and attract new business. Flip to page 16 for more.

Clubs are replenishing and redeveloping amenities and offerings.

Innovation includes member experiences, tech (including cybersecurity) and mobile payment options impacting the private club space.

Family-friendly venues are becoming more accessible and as clubs such as the RSA lose members they are looking for ways to reinvent themselves. These community spaces are opportunities waiting for redevelopment, with out-catering opportunities, lease out of kitchen space and utilising assets that might otherwise be idle for much of the time.

BUN IN THE OVEN:

10 APRIL Bidfood Trade Show, Invercargill 11 APRIL Bidfood Trade Show, Queenstown 16-18 APRIL FoodTech, Krasnodar 18-21 APRIL: Sweet Korea, Goyang 19 APRIL: GOOD FRIDAY 21 APRIL: EASTER SUNDAY 22 APRIL: EASTER MONDAY 24-16 APRIL Food & Hotel Vietnam, Ho Chi Minh City 25 APRIL: ANZAC DAY 29 APRIL Bidfood Trade Show, Timaru 30 APRIL Bidfood Trade Show, Christchurch 30 APRIL – 2 MAY: SIAL Canada

9 MAY Bidfood Trade Show, Nelson 14-16 MAY: SIAL China, Shanghai

FOOTBALL FASHION:

Auckland’s Ima Cuisine has started making its famous hot cross buns, which caused a social media storm last year.

A Chilean football club has debuted new jerseys featuring numbers constructed out of McDonald’s fries.

FROZEN OUT:

Gin sales in the UK have seen a significant boost, driven almost entirely by the introduction of new pink gins.

9 APRIL Bidfood Trade Show, Dunedin

8 MAY Bidfood Trade Show, Greymouth

what's down

PINK POWER:

5-7 APRIL: Ostpro, Berlin

7-10 MAY: Hofex, Hong Kong

pg.26

what's up

1-4 APRIL: Finefood China, Shanghai

Iceland was the big casualty of the new Nordic Michelin Guide, with DILL losing the country’s only star two years after having it awarded.

20 MAY Bidfood Trade Show, Whangarei 21 MAY Bidfood Trade Show, Auckland 23-25 MAY: Hosfair, Xi’an 28 MAY Bidfood Trade Show, Hawke’s Bay 29 MAY Bidfood Trade Show, Wellington 29-31 MAY FMA China, Shanghai 2-3 JUNE Naturally Good Expo, Sydney

6 News 8 QSR 10 Foodfirst 12 Chef's Table 14 Breakfast

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16 Pubs, Clubs & Taverns 20 On Trend 24 The Big Players 28 The State of Gaming 30 Streaming Sports

3 JUNE: QUEEN’S BIRTHDAY 17 JUNE Bidfood Trade Show, Rotorua

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RESTAURANT & CAFÉ SUPPORTS 100% OWNED Chairman: Publisher: General Manager: Managing Editor: Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, Alan Higgs, Chris Glavovic Caroline Boe, caroline@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com

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18 JUNE Bidfood Trade Show, Tauranga 19 JUNE Bidfood Trade Show, Hamilton 25 JUNE Bidfood Trade Show, New Plymouth 26 JUNE Bidfood Trade Show, Palmerston North 28-30 AUGUST Equip&Dine Asia, Singapore

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 2019.

March 2019

5

news

SMOKEFREE CAFÉ NUMBERS RISE

Six new cafés and restaurants in Quality Street Whangarei are now offering smokefree outdoor dining as part of The Fresh Air Project, which now brings the total to 30 smokefree outdoor dining cafés in Whangarei.

“It is really encouraging that most of the food premises in Quality Street have jumped at the chance to offer smokefree outdoor dining,” Northland DHB smokefree coordinator Bridget Rowse said. “At this time of the year it is nice to eat outside and second-hand smoke isn’t just unpleasant, it poses a real health risk to which customers, café staff and the public shouldn’t have to be exposed.” Whangarei District Council reviewed its smokefree policy in September 2018 and will be phasing

in more smokefree outdoor public spaces. Many town centres around New Zealand have introduced smokefree CBD’s, civic spaces and laneways.

“We know from other cafés who have introduced smokefree outdoor dining that it attracts more families, improves the overall dining experience and is cleaner for the environment,” said Rebecca Gilbert, health promoter with Cancer Society Northland.

A recent survey of Whangarei residents showed that seventytwo percent supported smokefree outdoor public spaces, eighty-three percent support smokefree outdoor dining and ninety-four percent of ‘customers’ supported smokefree outdoor dining.

‘FERG BAR’ APPROVED Queenstown’s world-famous burger joint, Fergburger, has been given the go-ahead to add a bar to its repertoire.

Fergburger already has a neighbouring bakery and icecream shop, and will soon be able to open a small bar on the premises, too.

The bar will accommodate 40 people and will be able to serve alcohol from 7 am to 4 am.

The outside speakers will have to shut off between the hours of 1 am, and 8 am. The bar aims to provide a good location for people to grab one to three

drinks and eat some high-quality small plate food options before heading out. Steve Bradley, general manager, said the company’s executive chef was working on an exciting, seasonal menu. “We’re trying to keep it a surprise,” he said.

The Ferg Bar, a working name, is hoped to be finished by the end of the year, but it will depend on the availability of the construction workers.

Fergburger is a popular destination for tourists and locals alike, serving hundreds of people each day and night.

GREAT CONTAINER KITCHEN WINNER ANNOUNCED To celebrate its 70th birthday, Burns & Ferrall wanted to do something different, special and unique to the hospitality industry, and something that would keep in line with the company’s purpose – to be the innovative heart of hospitality. In this spirit, Burns & Ferrall mixed innovation with creativity and developed the Great Container Kitchen Giveaway.

The crowd gathered at Taste on Auckland’s Normanby Road, where Epiphany Café from Hamilton was revealed as the winner of the fullyfurnished shipping container kitchen, valued at over $125,000. Oliver Pataray, head barista for Epiphany Café, was on hand to accept the prize.

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Epiphany Café was founded in Hamilton in 2016 and is best known for its hand-made doughnuts and quality coffee. There are now ten locations in the North Island with five more on the way and planned expansion into the South Island. The company was recently named 2018’s Emerging Franchise of the Year at the Westpac New Zealand Franchise Awards, and Paratay said that the Great Container Kitchen would help them train up staff and increase capacity at their factory.

“We’re very excited and very lucky to have won the container,” said Pataray. The Great Container Kitchen will be put inside their central factory in Hamilton, which produces goods for Epiphany Café franchises across the country.

“We’ll use the container are training for franchisees, particularity the baristas. Fingers crossed in the next year or two we’ll be undergoing

Oliver Pataray

expansion overseas, so having the container as a base for our training will be very helpful.”

Burns & Ferrall CEO Tony Broome was pleased with how the competition was received and said that Epiphany Café was a worthy winner.

“The Great Container Giveaway has been a fantastic way to celebrate our 70th birthday,” he said. “It’s been a great competition and we’d like to take the opportunity to thank our suppliers and everyone else who made this possible. It’s been an exciting twelve months building up to this, and congratulations again to Epiphany Café.”

The finalists ranged from small independents like Wanaka Gourmet Kitchen to nationwide restaurant chain Cobb & Co and Foodstuffs North Island – Courts Fiji rounded out the top five, making the Great Container Giveaway an international competition.

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March 2019

7

qsr

BEST CHIP SHOP COMPETITION BACK 2019 is looking to be a big year for The Chip Group and for traders of New Zealand’s favourite fast food. Potatoes New Zealand and Chip Group has its biennial conference in Christchurch this year and will be presenting two big industry awards.

The last few years have seen a snowballing of interest in the yearly People’s Choice Award, which is a popularity contest and then every two years, the Judges’ Supreme Award, which involves lab testing of fat content and mystery shopper judging.

The success of these campaigns became highly apparent at last September’s Chip Fest in

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Auckland, with over 500 businesses nominated for the People’s Choice Award and over 3000 New Zealanders voting for their favourites. Chip Fest was a fabulous and fun party for invited guests and culminated the next morning in a live-to-air segment on Breakfast Television with the winner, Steve Fair from Masterton’s Mr Chips. Steve was

interviewed and filmed with his family, in a chip frying demonstration.

The exposure for the winner and regional finalists is well worth the time it takes to do the free training and also by following the method, QSR owners ensure they’re selling the best possible chips.

Entry details will be on the Chip Group website.

Entrants will need to have at least one staff member who has completed their Chip Group Best Frying Practice (CGBFP) training or done their refresher course by May 2019. The courses are free online and take around 30 minutes for the full course and 15 minutes for the refresher.

CGBFP is funded by the Ministry of Health, with the goal of reducing fat content, salt content and serving size. This is best for the customer’s health, best for chip flavour, chip texture and best practice for a business, by saving money due to managing supplies sustainably.

Any CGBFP food service provider who prepares and sells hot chips to the public is eligible to enter the competition. Chips will be sampled for fat content and the chip sample must be no more than 9 percent fat. Details of judging criteria will be finalised in April 2019. The Judges’ Supreme Award will be judged by an independent judging panel and the People’s Choice Award judged by text message/ SMS and online voting.

Finalists will receive travel and accommodation to attend the Potatoes NZ Conference in Christchurch on 14th August, where the National Winners will be announced. Prize packages include free product, pavement signs, caps, aprons and certificates, not to mention the great publicity for the shop, restaurant or café. Most importantly New Zealanders will be eating healthier, tastier chips. For more information please email info@potatoesnz.co.nz and remember to register interest at www.thechipgroup.co.nz/ register

technology news

DELIVERING STRONG RESULTS FOR FOODSERVICE TEAMS Opmetrix, the leading supplier of CRM based field management solutions, has continued its strong growth delivering its platform to new foodservice and route-based sales companies in New Zealand and Australia.

Opmetrix attribute their growth in the industry to their seamless, user-friendly interface and strong client support offering. Their New Zealand foodservice clients include the national Bidfood food service team, Dairyworks, Hellers, Henergy Eggs, DKSH and the Homegrown Juice company.

Graeme Locke, national sales manager at Henergy Cage Free Limited, described the change in his company after moving to Opmetrix as fantastic. “We have far greater visibility of field executional results and have delivered great efficiencies in information flow. The team have picked this up and are fully on board.”

Existing customers are also benefiting from regular new features and releases ensuring their field teams stay competitive. Oliver Huggins, managing director of Opmetrix, said in that 2019 foodservice companies need to invest in a good mobile strategy.

“Whether they are B2B eCommerce based or traditional route sales, having a good mobile app with an intuitive user experience is key to stay ahead of the pack. “We are seeing first-hand the amount of companies making the transition, and all of them have benefited in efficiency, visibility and effectiveness.”

Huggins said the growth of the company in FMCG is directly related to understanding what customers want and delivering benefits. “Our development team is in-house, and we have the flexibility to continuously

INNOVATION DISPLAYED AT NAFEM The North American Association of Food Equipment Manufacturers (NAFEM) conference revealed a range of new technological innovation, highlighting some of the trends coming through in the beverage industry. People want increasing amounts of personalisation and customisation.

This can be seen in the selfserving yoghurt machine which allows consumers to create their own blend of yoghurt from a range of preexisting flavours. Another innovation that allowed for an

Opmetrix managing director Oliver Huggins

add features whilst ensuring all major mobile app platforms including Apple, Android and Windows are supported.”

As a standard ‘off-the-shelf ’ product, the Opmetrix platform is modular, enabling customers to pick and choose the solution they need.

Modules include Route Field Sales, Delivery and Dispatch and online B2B eCommerce.

“With thousands of field app users from hundreds of companies covering foodservice, wholesale, grocery and liquor sectors, we know what field teams need to succeed and what sales managers need to improve productivity and performance. Yearon-year we run client surveys to find how we can best service and improve our platform.”

Huggins is keen to continue the innovation. “We can now deliver live location-based data and track turn by turn route as part of the Opmetrix Mobile App. Understanding the route taken and the time to complete customer calls is making a real difference in decision making for our foodservice and dispatch customers.

We see opportunities to further automate that information to optimise route plans in-store even further,” he said.

For more information visit www.opmetrix.com.

enhanced customer experience was the Fresh Blender. The Fresh Blender is capable of producing coffee shakes, frappes and fruit smoothies.

The standalone machine frees up other staff members in stores and allows customers to have a unique experience creating a drink of their choosing. Another technological trend looked at ways in which waste can be minimised. Bottoms Up is a tap system that fills beer glasses from the bottom.

The pour reduces the amount of beer spilt, as the machine can be programmed to fill glasses to present levels. Not only does this technology free up bar staff, but it also minimises keg waste and offers a more sustainable bar solution.

March 2019

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foodfirst

TIMES ARE A-CHANGING

Foodfirst is ready to take 2019 head on. The distribution co-operative has two new team members, Deborah Kan as key account manager and Mark Baker as business manager. CEO Eddie Gavigan said that the team brings a wealth of industry knowledge and extensive experience, so has hit the ground running.

DEBORAH KAN

KEY ACCOUNT MANAGER

Deborah Kan attributes her “natural born interest” in food to her family. “My family has always been in the food industry; my grandmother started a restaurant in Newmarket in the 1970s which is operating very successfully within the family today. My parents owned everything from fish and chip stores to five-star restaurants, so I had a very early behind the scenes view of food operations.”

One of Kan’s first roles was with Coca-Cola where she got the full corporate manufacturing experience.

Before starting at Foodfirst, her previous position at Information

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Resources Inc. involved a diverse range of IT, software knowledge and support, to full client service, providing insights, analysis and working with businesses to make informative decisions based on their data performance. Kan hopes to be able to challenge the norm by bringing experience from other channels. She hopes that her fresh perspective and her experience with big company efficiencies will help her in her role at Foodfirst.

Kan is aware of the challenges that she may face.

“Being so new to the role, it’ll take time to build the customer relationships and familiarity that I had in my previous job having been there 15 years.”

However, Kan is looking forward to getting to know her clients and being able to work with them creatively and collaboratively to achieve what is needed.

“I’ve personally enjoyed ‘jumping ship’, moving from the world of FMCG to foodservice.

To get exposure in different channels has been a good move for me.”

“Our focus is forward,” he said. “We’re driving the business through strategic supplier partnerships and through loyalty, innovation and creativity. We’re focusing on adding more value and growing our members’ businesses.”

The business is already seeing changes due to the new team.

“Suppliers are starting to share our vision and supporting Foodfirst to stand and deliver,” Gavigan explained. “Our members are on board and proactive in what the business needs to grow.”

“We know our members are passionate and with strategic direction from Foodfirst and the support of our suppliers we will create a competitive edge and support our members to deliver ‘best in class’ practices in their business.”

Gavigan wants to make Foodfirst the leading food distribution co-operative nationally, bringing value and growth to both the customer and supplier.

“We have the advantage that we can offer national distribution and are 100 percent fully owned and operated.”

Things are changing throughout the co-operative, with a new focus and direction, Foodfirst is set to capitalise on a changing market. “Foodfirst has huge potential for further growth, with a passionate board of directors and a dedicated team,” he said. “Spending 32 years in the food industry in various roles and various countries has given me an in-depth understanding of the global food industry.”

MARK BAKER BUSINESS MANAGER From styling photos for The Warehouse mailer, selling produce for Fresh Direct and consulting on price elasticity and promo effectiveness for IIS, Mark Baker has worked in a multitude of roles.

Now, in his new role as business manager at Foodfirst, Baker is looking forward to experiencing a new industry.

“Every new role has been a milestone and for different reasons,” Baker explained. “Helping to open a new supermarket chain is a major one, with The Warehouse Extra.

After a consulting role where only suggestions were made, the opportunity to implement change was attractive. I’m also looking forward to adding a new industry to my eclectic work history.”

Baker has a real desire to add value to the Foodfirst members, and is working at quickly getting up to

speed to achieve this aim. He has been described as pedantic, but in a good way. “I made sure things were done correctly and with my customer’s satisfaction top of mind.”

He sees his biggest strength as attention to detail. “I like to know how things work,” he said. “It allows me to spot opportunities and look at better ways to do things.”

March 2019

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chef’s table

MARTY KINDLEYSIDES

PROVENANCE AND CHEESE The earliest hard evidence of cheese-making dates back to before 5,500 BC, in the Polish region of Kujawy. By the time the Roman Empire was at the height of their powers, cheese had become a common food group. Once the Roman armies captured an area, the soldiers would often retire in the area they were stationed and introduce the local area to cheesemaking, establishing the industry in the town. As a result, Europe, and Italy in particular, has become the centre of the cheese-making world.

So how does European cheese differ from home-grown versions?

Marty

Kindleysides

Executive chef, SKYCITY Entertainment Group “Provenance is everything. If you do not have the right environment, climate, particular breed of livestock and the food source that the animal lives on from that particular area, the quality will not be the same.

Provenance is also about certain history and traditions handed down from generation to generation of cheese makers. Take Roquefort as an example; a young shepherd spied a beautiful girl down in the valley while he was having lunch of rye bread and cheese. He quickly ran inside a cave and left it there to go and chase his pursuits. On returning sometime later he found his lunch had gone mouldy, He was famished and tried some of it and was surprised by the beautiful aroma and spicy piquancy the cheese and bread had taken on – or so the story goes. Provenance verification controls are used by many other countries.

Italy protects their Parmigiano-Reggiano – I think this is understandable when you see what is called or passed off as Parmesan in some countries.”

Shaun Tyagi

SHAUN TYAGI

“The biggest difference between European cheese and local cheese is history. European cheese has a long history and a set recipe now which delivers consistency. Local cheeses are still new, and it will take a good amount of time to bring the consistency. Correct ageing of cheese is also a big difference.

My favourite European cheese is brie – I love the taste of this cow’s milk cheese and its multiple uses. You can use it on any occasion. It can be a part of a cheese board in an elite restaurant or you can take it on a picnic. It can be baked in a ceramic dish or can be used on pizza. It’s an all-round cheese for me.”

Are you interested in joining our Chef ’s Table? Email mark@reviewmags.com to get involved.

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

Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your cafe or restaurant.

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

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March 2019

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www.ServiceIQ.org.nz

0800 863 693

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.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

breakfast

THE BREAKFAST CLUB Restaurant & Café magazine spoke to café owners Adele Jenner of Catroux in Auckland and Emma Wood of Christchurch’s vegan café Portershed to get an idea of where breakfast is heading in New Zealand.

Adele Jenner

Portershed and Catroux have very different focuses. Portershed is run by the life-long vegan Emma Wood, and was last year named the best café in the country, while Jenner specialises in wholesome, home-made food not shy of cream and chocolate. Being an entirely vegan café, Portershed plays into a

distinct trend – plant-based meals.

However, Wood makes sure that the majority of its offerings can be made gluten-free and nut-free upon request.

“This is something that about ten percent of our customers request. Most of our clients also require a vegan breakfast, but that’s a given with us as everything we offer is covered,” said Wood. In Auckland, Jenner has seen a rise in fitness bowls – salad bowls with enough protein to keep customers satisfied. Bowls also have the advantage of portability and with around half of Catroux’s customers ordering breakfast to go, this can be vital.

For the most part, though, Jenner sticks away from trends. “Everything goes through phases,” Jenner said.

“First gluten-free, then paleo, then vegan and now Keto. Trends are just that – here for a short time, until the next.” Restaurant Association CEO

PINK RIBBON BREAKFAST – ARE YOU IN? Come together for good with Breast Cancer Foundation NZ and show your customers you care by supporting Pink Ribbon Breakfast. There are two easy ways to get involved. Restaurants and cafés can make a month of it by donating a percentage of every coffee or beverage sold, nominate an existing dish or add a special item to the menu or simply engage with customers throughout May. Alternatively, restaurants and cafés can boost publicity with a one-off event. Owners have the advantage of choosing the perfect day for the event or can build a rapport with customers by holding a special Mother’s Day event.

As a registered host, the venue will receive a listing on the Pink Marisa Bidois noted plant-based eating as an emerging trend in café offerings.

“The global trend towards wellness coupled with a focus on environmental concerns and animal welfare is having an impact on consumer interest in more plant-based menu items.

“Many of our members have already adjusted their menus accordingly and offer either vegan or vegetarian food

Ribbon Breakfast website as an official participating outlet. It will also get a free Pink Ribbon Breakfast Host pack to help promote the café’s involvement.

Furthermore, national TV, radio and online advertising support starting in April will help drive fundraising. For more information visit pinkribbonbreakfast.co.nz/ cafesandrestaurants. options or have a focus on using local and sustainable produce.”

Portershed’s menu options include dishes such as The Pumpkin One (sourdough toast, kale, pumpkin, and tofu topped with coconut feta and hazelnut dukkah) and the PB Toast (pumpernickel topped with peanut butter, banana, toffee walnuts and fruit).

Nothing beats the original

London Pride Hellers best selling fresh sausage is now available in a new precooked breakfast sausage range. The high meat content and pure pork recipe is the past winner of the “Supreme Sausage of the Year” award, favoured for it’s verstility and course ground texture.

This little beauty is a sure winner for any brunch menu!

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Made from European quality ingredients.

Crafted with 22% real butter. Pre-proved and ready to bake from frozen.

Vegetable glaze for brilliant look in all circumstances.

Crunchy, flaky and light bite.

Artisanal look and natural taste.

Available at your nearest foodservice distributor.

Check Out Our Range of European Pastries www.emmajanes.co.nz Follow us on Instagram and Facebook @emmajanes_foodservice

March 2019

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pubsclubs& taverns

RSA GETS STERN WARNING But did anyone listen?

A report into the Royal New Zealand Returned and Services’ Association earlier this year found that there were serious issues with the way the organisation is run, and that it needs to attract new members in order to stay afloat and provide support for returned servicemen and women.

However, when approached by Restaurant & Café, many of the RSAs around the country were unaware that the report had even been carried out.

The report, by Christopher Hodson, QC, was commissioned to investigate structural issues within the RSA, but resulted in a document which questioned the very viability of the ongoing existence of the organisation. While Hodson acknowledged that his comments fell outside of his original brief, he felt obliged to include them due to the “universal concern about the effect of the ageing process on the organisation, coupled with the need to increase younger membership.”

“To survive at all the organisation needs to demonstrate relevance to the community and to recognise and meet the needs of those whom its existence is designed to support.

The RSA was formed after wounded soldiers returned home from Gallipoli in 1916. It is one of the oldest ex-service organisations in the world and runs initiatives like

Poppy Day to raise funds for the welfare of all service personnel and their families. However, as the vast majority of veterans from World War I and World War II have passed away, the RSA has been faced with the challenge of engaging veterans from contemporary conflicts such as Bosnia, Timor, the Solomon Islands, the Middle East and Afghanistan.

Minister of Defence Ron Mark has committed over $1 million in funding to the RSA since 2017, and while he acknowledged the shortcomings of the organisation, he also believed that it was heading in the right direction.

He called on RSA chapters to improve their clubrooms.

“There is very little evidence in decor, music, atmosphere that would encourage young men and women of the day to walk through those doors.”

In a speech to the RSA National Conference, Mark recalled his disappointment at hearing about the closure of the Taupo RSA. “It disappoints me that in a place like the central plateau, with Waiouru just down the road, that you would lose a place like the RSA,” he said. “The irony for me is that we then retired to the Onward Bar. The Onward Bar is a bar set up by a contemporary veteran, who did service in the New Zealand Army, and then was injured doing private security in Iraq. Out of his own

money, he set up a bar as a place where people can go. It’s more like a museum than a bar, and it looks like a lot of the RSAs looked like, with a lot of paraphernalia, the difference being is that this bar reflects more contemporary vets.”

Closure is a very real possibility for a number of RSA branches around the country. Clubrooms are forced to downsize and move into spaces without a kitchen or bar facility, which deprives the clubs of a crucial revenue stream. Theodore Kuper, president of Wellington RSA, said that the branch in the capital no longer has a clubroom and primarily focuses on providing welfare to its members through its support advisors. The branch holds monthly luncheons for its members in various restaurants around the Wellington CBD. An alternative is to merge with other clubs, as the Whanganui RSA did in July last year. The Whanganui RSA merged with the Wanganui Cosmopolitan Club, and while Cosmopolitan Club president Nancye Thompson acknowledged that the change was a big one, it was also the right one.

“We desperately need them, I think it is going to be a really positive thing because we just have too many clubs in Whanganui. A lot of questions were asked, but the vote was unanimous.”

FAMILY-FRIENDLY CLUB CELEBRATES BIRTHDAY The Weymouth Cosmopolitan Club is turning 40—a historical event for New Zealand’s first female-friendly Cosmopolitan Club. Originally called workingmen’s clubs, the 50s and 60s saw an era in which women were considered the gentle sex, more suited to working in kitchens and raising children, rather than running a male-dominated club.

Jim Bhana, Weymouth Cosmopolitan and Sports Club president said that it’s a fitting time to pay tribute to the club’s founding members and their treatment of women and children.

The Weymouth Cosmopolitan Club was also the first club in the

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country to have a female president.

Today, Aroha Waru is the club manager. She stepped in when the club was struggling financially and helped it back to its feet. “She has done a wonderful job and has really turned the club around,” said club vice-president Brian Morgan.

“We’re essentially a family club, a club where women and children are allowed to be members. It set us apart from other clubs and is what contributed to our licence being approved.”

The club will celebrate the milestone with three days of celebrations in early April.

“When I first joined the RSA, I would have been dead against it,” president of the RSA Geoff Chowles said. “Having been a committee member and vice president, having close contact with the figures and things like that, I knew that this had to happen.”

RSA president Barry Clark said that the issue of membership was something that the organisation was actively targeting.

“We need to look at changing our offering. We have acknowledged this some time ago and have been working very hard with our RSAs over the need to change.”

Waihi Beach RSA secretary Bob Firth said that the executive discussed the report upon its release, and that they felt they were already doing the things recommended.

“The comments, while very pertinent to some clubs, were certainly thought-provoking and helpful for us,” he said. “We are constantly changing and improving meals, drinks, coffee, the kids club, facilities and service for our members.”

Firth acknowledged that Waihi Beach was in a fortunate position being located in a small beach town as there wasn’t a lot of opposition.

The Waihi Beach RSA has an annual turnover of over $2 million and currently has 3700 members.

UNCERTAIN FUTURE Residents of the small Central Otago town of Clyde fear for the future of their local pub and hotel after the business was sold to an unknown new owner. Dunstan Hotel owner Kevin Gallagher, who purchased the building three years ago, confirmed that the building had been sold.

However, it had been sold to a company, and he wasn’t sure who owned the company.

“I’m hoping a local entity would keep it going,” he said.

A rumour circulating on a community Facebook page claims that some of the building will be used as a cycle shop, capitalising on the popularity of the Clyde to Middlemarch rail trail.

Clyde locals are firmly opposed to the sale, despite not knowing who the new owners will be.

“I haven’t heard yet who has bought the hotel but I don’t expect

they’ll be getting a lot of help and support from the locals, they certainly won’t be getting any from me,” one resident wrote on Facebook.

“The heart of the local community has been ripped out. There is now no focal point for the locals to congregate, a social meeting place where friends and neighbours catch up year-round, yes even in the winter months when there are no tourists in town. In other words the heart and soul of yet another small New Zealand community is cut out.”

The Dunstan Hotel was built in 1904, although the site has been operating as a hotel since 1862. The current site includes ten guest rooms, a restaurant and a beer garden.

Gallagher and his wife sold it after it became too time-consuming. It currently employs 15 staff, two of which are fulltime. Gallagher was unsure of their fate.

NEW LICENCE FOR CONTROVERSIAL PUBLICAN

‘COMMUNITY HUB’ FACES CLOSURE There’s not a lot in Tiniroto. The small town lies on the ‘inland’ road between Gisborne and Wairoa and consists of a few houses, a school and the historic Tiniroto Tavern, which has operated in various forms since the 1880s. However, now that the current operators have left and the building is on the market, this small North Island town could be without the centre of its community.

Current owners Robbie and Teresa Dale, who purchased the tavern and its chattels just over two years ago, chose to put the property on the market after the current operators decided not to continue. The future of the tavern will depend entirely on the intentions of the new buyers, but locals hope that the legacy is continued. “It’s absolutely a community hub,” said tavern regular Greg Law. “It is our post office as well. The Gisborne Herald drops off the mailbags and newspapers for lots of Tiniroto residents. Obviously, you’d have a couple of beers and chat while you were there.”

Law has more connection than most to the Tiniroto Tavern – his great-grandfather used to run it, and Law is a third-generation farmer of local land. “The road through here used to be the main

road. I think stagecoaches used to come this way. The building was a proper hotel for wayfarers.”

Situated in such a rural area, the tavern has more functions than simply serving food and drinks. It serves as the post office, the civil defence centre and has also been used as an emergency shelter for unprepared tourists.

“We had a really heavy snow event happen a few years ago and the road through the Whareratas was closed,” said Law. “People tried to get over the Tiniroto hill above the tavern and most got stuck in the snow, or decided it was too dangerous, turned around and parked up at the tavern. We had about 30 odd people who in the dark of night had nowhere to go. The floor at the tavern had mattresses and blankets everywhere, with the fire blazing — it was quite a sight.”

The tavern also became the site of community discussions – particularly Fridays.

“You would have these discussion groups where fencers or shearers and their managers would hold a bit of a forum. The tavern was a level playing field.”

“We’ll miss it, but we still might get it back again,” Law said.

“Fingers crossed someone will buy it and make it permanent.”

KIWIS DENIED ACCESS John Devereux, a Dunedin publican, has been granted an on-licence to run a new bar called Sunset Sam. Formerly, police had disputed his eligibility for the licence due to misdemeanours at his other bar, Carousel.

Previously, Devereux had come under fire when he was found to have exceeded the capacity for Carousel, as well as playing host to an intoxicated person who had wet himself and fallen asleep.

The Dunedin district licensing committee said that there was no evidence to suggest that Devereux was not a suitable person.

They said that he had acted appropriately upon hearing about his overcrowding. Furthermore, because the application was for a separate bar with an increased capacity, the committee was confident that the bar would be run suitably.

Despite the controversy, Devereux will have to defend himself and his bar at an Alcohol Regulatory and Licensing Authority hearing in April. Police have applied to have Carousel’s on-licence revoked, and have Devereux’s manager’s certificate suspended.

The new ‘Kiwi Access’ card from Hospitality New Zealand is causing trouble for some users, with hospitality venues apparently unaware of the change and refusing to accept it as a form of ID. “The bouncer took my ID inside with her and showed it to the other managers, and she came out and said ‘none of us know what this is, but if you can prove to me somehow that it’s legit, then we’ll let you in,” said one disgruntled user, who had to then access Google to prove to the staff that the ID was legitimate.

Bottle store co-owner Hannah Watkinson said that she only learned about the new card when she saw bartenders discussing it on Facebook.

“You get taught, when you are doing all the courses and stuff, how to

tell specific things, if anything’s been tampered with, for licences and the old 18+ cards, but because these are new cards we have no idea what that even looks like,” she said.

The Kiwi Access card replaces the 18+ card and was released in January as proof of age for those who do not qualify for a drivers’ license and do not want to carry their passport around.

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QUALIFY ON YOUR OWN TIME

The License Controller Qualification (LCQ) is a certificate that gives the provider the legal ability to manage the service of alcohol in a licensed premise.

New Zealand law requires hospitality businesses to have a duty manager that has been certified to be on the premises at all times.

The Learning Place is New Zealand’s only online LCQ provider. The GetLCQ course aims to provide the theoretical skills that will help duty managers to understand the risks, the responsibilities, and the rules when it comes to serving and supplying alcohol.

Working in hospitality can make it tricky to find the time to complete the required courses in order to gain

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this invaluable qualification; GetLCQ provides a solution by taking the course entirely online.

GetLCQ provides all the necessary information needed to pass the test. With GetLCQ , participants work through eight interactive and informative lessons and then complete the assessment.

The convenience and accessibility of the online training means that students can start the training then come back to it whenever it suits their schedule. The cost of the course is only $150, which includes the cost of the LCQ certificate from Service IQ. Following the assessment, GetLCQ provides graduates with a free 0800 number from which they can get support when needed.

Moreover, all the staff at GetLCQ understand the industry and have a wealth of knowledge and experience.

For more information call 0800 800 415 or visit www.thelearningplace. co.nz

CLUBS AND CATERING There is always a lot of pressure on caterers at clubs to provide high-quality food in appropriate quantities. Hiring an outside caterer is an option that many clubs opt into in order to minimise the stress that can be involved with self-catering.

Going with external help will help bring in a variety of food, and also present opportunities for developing relationships with businesses outside of the club that can be handy for sponsorships, etc. One of the most critical parts of organising catering from an outside source is ensuring that what the club wants is clearly laid out.

The caterer needs to know when to have the food ready, how much is required, transport

options need to be sorted, and any other special requests need to be managed. On top of that, if there are special events outside of a regular schedule, the caterer should be made aware of these sorts of things, and conditions put in place in the event of a change.

It is advised that catering agreements are sorted out before a club finalises a catering company. Instructing a skilled lawyer to draft an agreement that includes all of what may or may not be required is an excellent way to ensure that the club has accountability for their catering.

Before sending the agreement away, it is essential for it to be thoroughly reviewed between board members in order to make sure that nothing is left out.

S T E YLE M O H BEEF BURGER PATTIES PART COOKED

120g

Introducing the next generation of our famous Gourmet Beef Burger Patties. Rounder for better bun fit, thinner for faster cook time and with a rustic, homestyle look - your diners will be sure you made them yourself.

For more information, contact your local distributor or get in touch with us: www.angelbay.co.nz | info@angelbay.co.nz March 2019

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A WINTER WARMER

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

A delicious winter warmer made with a tasty medley of root vegetables including grated parsnip, carrot, kumara and potato with a hint of fresh sage. The rosti can be oven baked, pan fried or deep fried.

They can serve as the base of an eggs benedict for a gluten-free option or as part of a traditional big breakfast with roasted vine-ripened tomatoes, sautéed mushrooms and wilted spinach. Create a simple vegan dish with fresh greens paired with flaked almonds and tangy sauerkraut or other pickled preserves. Gluten free, dairy free and vegan. For more information call 04 388 1998 or email info@wildchef.co.nz.

AUTHENTIC RECIPE

The Bok Choy Vegetarian Dumplings from United Food Co are traditional handmade vegetarian dumplings filled with bok choy, mushrooms and a hint of ginger. Made with an authentic Asian recipe, the handmade dumplings can be steamed, pan-fried or microwaved.

Perfect for casual dining, starters and sides. For more information contact sales@unitedfisheries.co.nz or contact your local distributor.

THE PERFECT BALANCE

The pre-fried Hoki Hash Fritters from United Food Co are New Zealand hoki and freshly grated potato hash, mixed with onions, shallots and fresh herbs. Handmade with a perfect balance of flavours. The perfect portion for brunch, lunch, set menus or buffets. For more information contact sales@unitedfisheries.co.nz or contact your local distributor.

CONVENIENCE WITHOUT COMPROMISE

Pacific West Chilli Squid is a firecracker of a snack. The tender, pineapple cut squid portion is coated in a spicy chilli breader and is high in protein. Perfect for snacks and platters, sushi rolls, tacos, burritos and garden salads. For more information contact sales@unitedfisheries.co.nz or contact your local distributor.

OUTSTANDING MEATS

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Farmland Foods are famous for their range of hams and take great pride and care in curing them for their customers.

Cooked on the bone or boneless, wood smoked, or complete with apricot glaze, Farmland Foods has a range of ham for any occasion or venue.

The team at Farmland create outstanding meats for every occasion and have been doing that since 1964. Farmland Foods are proud of their heritage and the way they do things with the utmost skill, care and attention. They take great pride in selecting the best quality meats and preparing them ready for enjoyment. Farmland Foods ‘honour the meat,’ so their customers can honour it in their own way. For more information contact, Brenda Trotman on 021 895 162, email brenda@flf.nz or visit www.flf.nz restaurantandcafé.co.nz

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A SUBTLE HINT

SWIM contains vodka that’s been distilled five times for smoothness, a subtle, refreshing hint of lemon and lime and a dash of caffeine.

That’s it. With no sugar, no artificial sweeteners and no preservatives – along with 100 percent natural flavours – it’s the perfect drink for those that like to party, clean.

Since December, SWIM has already made its way into leading clubs such as Impala and Roxy, multiple summer festivals and over 30 liquor stores. With a formidable marketing campaign about to launch, you should see what the fuss is about now. Email ben@drinkswim.com to get the ball rolling.

A CULINARY GIFT

Also known as a Portuguese Custard Tart, this is one of Portugal’s great culinary gifts to the world. The thinly layered pastry spirals up, creating a nest of hundreds of crispy layers with a delicious warm custard inside. Best served with cinnamon on top.

For more information call Pedro on 020 4080 5012, email pedro@nata.co.nz or visit www.nata.co.nz.

For more information contact sales@unitedfisheries.co.nz or contact your local distributor.

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SMALL VENUE, BIG PROFIT

It’s a legal requirement as part of a liquor licence that businesses selling alcohol must also serve food. This is part of host responsibility, as eating while drinking can significantly reduce the effects of alcohol.

However, some sports clubs and RSAs don’t have the cashflow to warrant a full commercial kitchen and are left offering simple food options like chips and nuts. Unfortunately, it is something of a selffulfilling prophecy. In order to turn a reasonable profit, clubs are forced to raise the prices of these food items to a point where customers are put off, and don’t bother staying to drink.

The solution is to invest in smaller, multipurpose equipment. Equipment manufacturers are constantly innovating and meeting the demand to streamline processes and ease

the pressure during food preparation.

There are now fryers and ovens that can be plugged in anywhere, don’t take up huge amounts of space and can generate large profits for small venues. The Fast Chef Elite machine by Quality Fry is incredibly simple to operate – users just put the products in the individual trays at the top of the unit, and once cooked they are deposited out the bottom. Fast Chef Elite can fry fresh and frozen products, whether sweet or savoury, such as churros, croquettes, calamari, padrón peppers, hamburgers, chicken nuggets, fish bites and potatoes.

There are two models to choose from – the Gourmet, suitable for intermediate demand, where

HOT DEAL

Are you interested in the Fast Chef Elite machine by Quality Fry? Enquire now to take advantage of the “CHEAP as CHIPS” promotion, where JL Lennard will give away enough free food product to repay the purchase price of the Fast Chef Elite fryer.

For more information call 09 572 8084 or email sales@jllennard.co.nz.

it is most practical to load and fry. It is designed to fry two portions at the same time, while a third is on standby in the input hopper.

The Carousel is specially designed to automate the management of queues. The machine allows users to have five portions of 500 grams in progress: four in the carousel and one in the frying chamber.

The system of filters incorporated by Fast Chef Elite eliminates smoke, significantly reduces odours from frying and allows different foods to be fried in the same oil without mixing their flavours. The air is then extracted at the rear, filtered via a condenser and a large cartridge filter before being discharged into the space.

The filtration system is so effective that an independent exhaust hood isn’t required and means that the space it is in can be ventilated to the minimum standard as required by food safety law.

It is powered by a single outlet and can be installed in different locations within any establishment.

With innovative new equipment being released, clubs can vastly increase their food offerings and encourage customers to stay longer and spend more money. Chips and nuts can be replaced by fish and chips and pizza, increasing profits and customer satisfaction.

TM

A bun for every burger 22

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info@loaf.co.nz | www.loaf.co.nz

Fastchef Elite Offers Great Frying In Record Time + INNOVATIVE FRYING UNIT + INTELLIGENT + ELECTRONICS + SAFETY + RISK-FREE + EASY MAINTENANCE + NO SMOKE. NO ODOURS + ENDLESS POSSIBILITIES

Enquire now to take advantage of our about to be released “CHEAP as CHIPS” promotion where we will give away enough free product to repay the purchase price of your fryer.

0800 850 085

Phone: 09 572 8084

Email: sales@jllennard.co.nz

March 2019

www.jllennard.co.nz

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pubsclubs& taverns

THE BIG PLAYERS

While it is true that many pubs and taverns around the country are independently owned, the drinking and dining market is far too lucrative to be ignored by the big players. New Zealand’s two largest breweries, Lion and DB, have been making big moves into the pub dining sector.

Lion has a specific strategy for its ‘Spiritual Homes’ (Lionowned hospitality experiences), which links back to specific brand values.

Lion owns five such venues in New Zealand, which are primarily manufacturing businesses that have a hospitality component as part of their offering such as Emerson’s Tap Room, and Little Creatures. It also has the Speights Ale House and Macs Brew Bar chains.

“Each of our hospitality brands and branded concepts have a unique food and menu offering,” Lion director of hospitality Mat Tolhurst explained. “The menus we build for each venue will be unique to the location and owners who are

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operating the sites.

Lion now employs an executive chef who works with the head chefs at each venue to develop the specific principles of the menu at each venue.”

Lion uses values associated with the specific brand to inform the design and experience.

“A great example of this is the Emerson’s tap room in Dunedin,” Tolhurst said. “Emerson’s is a boutique, traditional craft beer brand which is reflected in the design and materials used in the structure and finishes in the venue. Compare this with our Mac’s Brewbars which are more eclectic, quirky and contemporary design-driven fitouts.”

Lion has an extensive product portfolio in New

Zealand, which means that drink options are never short. “The onpremise channel and venues within the channel are a shop front for our products,” Tolhurst said.

“What we find is that strong brands tend to feature in most venues as consumers are looking for a consistent experience when consuming a product.

An example of this is Steinlager, Corona or the Ned Pinot Gris – these products will be ranged in 80 percent of the on-premise accounts contracted to Lion for the simple reason that the venue owner wants

to offer a product that they know will sell.”

DB Breweries also has a share in the market, through Joylab (previously Barworks Hospitality Group). DB came together with JAG Hospitality Ltd in 2008, offering guidance and commercial support, and now Joylab has 21 hospitality venues around Auckland, including pubs The Zookeeper’s Son, The Postman’s Leg and The Elephant Wrestler. DB also has a stake in the Classic Pub Network, which includes seven historic pubs from around the country.

A CHANGING CULTURE

There has been a certain stigma attached to ‘not drinking’ in the past, with the term synonymous with recovering from alcoholism, or simply of the non-drinker being opposed to fun. Wellington bar The Library tackles this perception on its nonalcoholic cocktail menu, with the slogan “Because responsible does not equal boring” appearing at the top of the page.

As New Zealand’s drinking culture changes, so too must those who are supplying the drinks. As palates become more sophisticated and drink-driving laws become stricter, pubs, clubs and taverns will need to

TRENDING JAPANESE WHISKEY

Whiskey production in Japan has been going since the 1930s, but the world is just waking up to the quality of the drop. Some single bottles are selling for over $100,000.

TEA-TAILS

As the local artisanal tea scene continues to grow, so too will the presence of ‘tea-tails’ – tea-based cocktails – on drinks menus.

LOW AND NO

Bartenders are now giving more thought to crafting sophisticated nonalcoholic options for customers.

SOUR

Craft beer has thrown up some interesting flavours over the years, but sour is the one to watch this year. Kettle sours, fruited sours, spontaneously fermented wild ales and goses are all seeing an increase in sales.

provide sophisticated non-alcoholic drinks and leave sugary mocktails in the past.

Furthermore, offering an appealing range of low-alcohol options will keep any establishment on the right side of the law, reducing the risk of drinking-related incidents.

There are already options out there, such as non-alcoholic spirit brand Seedlip. Blended and bottled in England and distributed in New Zealand by Cook & Nelson, Seedlip has created a bespoke distilling process for each botanical.

Seedlip contains zero calories per 50ml serve, is sugar-free, sweetenerfree and allergen =-free, making it the go-to option for those looking for a credible alternative to alcohol.

According to Seedlip founder Ben Branson, the response has been incredible. He was inspired to start the brand after seeing nothing but

extra-sugary mocktails on menus for non-drinkers, and set about developing a sophisticated product that could be used in much the same way as regular spirits.

“We are very grateful to be working in over 16 of the most dynamic cities in the world and Seedlip is served in over 150 Michelin-starred restaurants and many of the best cocktail bars and hotels,” he explained.

“There are bigger cultural forces at work that mean the timing and need for quality, adult non-alcoholic options have certainly never been more relevant.

This global trend, coupled with the

decline in sugary and unsatisfactory soft drinks, is literally leading to the dilemma of ‘what do I drink when I’m not drinking’ alcohol.”

Alcohol consumption in the UK has dropped from 3.07 units per day in 2003 to 2.57 units per day, and the number of Brits who identify as nondrinkers has risen 35 percent in the past six years. New Zealand’s alcohol consumption reached a record low in 2016.

An increase in wellness culture and more diverse offerings from suppliers mean that clubs, bars and taverns are able to cater to the tastes of every consumer.

ON THIN ICE

Any bar that has not invested in a decent ice machine is playing a risky game. Ice is essential to any hospitality establishment – it is estimated that the average bar will go through around 200kg of ice on a busy day.

Ice-makers aren’t cheap, so take the time to ensure that what you are purchasing is the right piece of equipment for the venue.

There are three main types of ice – cubes, flakes and nuggets.

Cubes make drinks visually appealing (good for cocktails) and keep them cold for longer. Flaked ice is good for venues with a buffet as it looks good in displays, as well as in drinks.

Nugget ice is soft and chewable and is suitable for smoothies, carbonated drinks and cocktails – it also displaces more liquid, which

results in greater beverage profits.

Once you have calculated how much ice you use on an average day, you’ll have an idea of what machine is right for you, but don’t forget to factor in a bit more for growth and busy times.

While the cost of an ice machine may seem prohibitive and unnecessary at first, they are actually quite reasonably priced considering the importance of the machine to any hospitality operation and the amount of time they will last.

When dealing with ice, remember:

• Do not allow staff to touch ice with their bare hands.

• Provide ice tongs in every bucket so that customers do not have to touch the ice.

• Once ice has melted, do not refreeze it.

• Do not use glass as an ice scoop – if it chips it will be hard for anyone to distinguish between ice and broken glass.

• Ensure that any equipment being used in the ice is appropriately cleaned and sanitised.

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PREMIUM LIQUOR

Phenomenal Growth For Homegrown Drinks The Premium Liquor Company was established in late 2017, and since then has experienced phenomenal growth. The company was the vision of Hamish Gordon – he already had a commodities business and a manufacturing business and felt the next logical step was a branding business. This would ensure that there were brands being created with vertical integration in mind. The Premium Liquor Company has evolved rapidly into not only a manufacturer of brands, but a distributor as well.

“New Zealand is a small fish in a very large pond, but as a nation, we produce world-class products,” said general manager Matt Bruce. “We are a well-funded, agile business with people full of entrepreneurial spirit.”

Premium Liquor started off with Sundown Gin and quickly realised that building a balanced portfolio was essential for long term success. With the strong uptake of Sundown Gin, the company has now established itself as the market leader in its category for low sugar gin premixes.

This platform has allowed Premium Liquor to develop further brands; Hint NZ Vodka, Honey Badger and Vodka Slider.

“The development of Sundown came after seeing the worldwide rise in the gin category,” Bruce explained. “For our other brands, we have looked for gaps in the market and industry trends. Keeping current with worldwide brands is also a big part of our development and we are

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continually looking for the next big thing.”

Over the last year, Premium Liquor has also been approached by a number of other brands to distribute on their behalf which has enabled the diversification of the Premium Liquor portfolio and grow the business.

“Our philosophy is to have one or two strong brands in each of the alcohol categories to round out our portfolio, while we develop our own brands at a rapid pace.”

The company has offices in Auckland and Tauranga, where all production is done with sister company Pure Bottling. The team is small but effective – five full-time territory managers service New Zealand’s off-premise liquor stores, a twoperson marketing team creates and manages the brands, while an NPD manager oversees the conception and execution of new brands.

“Within our first year of trading, we have managed to break even

in the third and fourth quarter, which is a real achievement considering the high outlay in building brands and putting a full national rep force on the ground.”

The focus so far has been on offpremise, but that is set to change.

“This year we plan to put more resources into building the highvolume pub and club scene. Our premix options are ideal for behind the bar, with a guaranteed pour and no hassles with mixers. They’re a natural fit.”

While Premium Liquor is only now making moves into the on-premise sector, one thing Bruce has noticed is the change in attitudes towards being tied into contracts with one of the big brewers. “Free houses are becoming more and more prevalent, which fits well with what Premium Liquor is trying to do in the market.”

Managing director Hamish Gordon and general manager Matt Bruce

Marketing has played a big role in the rapid growth of the company.

“We’ve found getting our product on lips is really the proof of a good brand, so we tend to do a lot of tastings, events and sampling,” Bruce said. “This is strongly supported by social media – it’s a great medium to communicate to our consumers, providing real-time feedback and response.”

The company recently employed an export manager with a focus on developing business in Australia.

“There have been enquiries from as far away as Denmark and Taiwan from distributors wanting to represent our brands in their market,” Bruce said.

“With the addition of this export opportunity we will look to triple our New Zealand business in our second year. Fingers crossed.”

top drops

SUNDOWN PINK GIN, RASPBERRY, ROSE & RHUBARB Jump on board with the hottest trend in gin right now. Sundown Pink Gin is a refreshing pre-mix gin cocktail made with a traditional dry gin, delicious raspberries, rose and rhubarb. A real crowd pleaser over summer. One hundred percent natural, low in sugar and no preservatives. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz

SEEDLIP Seedlip, the world’s first distilled non-alcoholic spirit, has provided a sophisticated alcohol alternative like no other. Blended and bottled in England, Seedlip boasts zero calories, is sugar-free, sweetener-free and artificial flavour-free is now served in over 250 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking. Find out more at www.cookandnelson.com or contact rebecca@cookandnelson.com

HINT WATERMELON AND SPARKLING WATER New Zealand’s lowest calorie pre-mix vodka cocktail. With 65 calories per serve, it’s the cleanest pre-mix in the market. Triple distilled vodka with a hint of watermelon and sparkling water. No sugar, no sweetener, no preservatives, no carbs, 100 percent natural. For more info contact Matt Bruce on 021 832 070 or matt@ premiumliquor.co.nz.

CIDER LUBELSKI Cider is a light and refreshing alcoholic beverage because its alcohol content is low, meaning it doesn’t cause a feeling of heaviness and is a pleasure to drink. Cider Lubelski Natural Polish Cider is 100 percent natural apple juice because in Poland, cider can be produced only from healthy apples from Polish orchards. For more information visit qll.co.nz.

SUNDOWN GIN & TONIC & LEMON Your classic gin and tonic infused with 100 percent freshly squeezed Hawkes Bay lemons. Made in the sunny Bay of Plenty from natural botanicals and a Kiwi twist of kawakawa and horopito. One hundred percent natural, low in sugar and no preservatives. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

JUNO GIN Taranaki’s award-winning Goddess of Gin, Juno Extra Fine Gin is an aromatic juniper-led style, with sparkling citrus notes and a herbaceous peppery finish.

Recommended tonic matches are Fevertree Mediterranean (blue label) and East Imperial Old World (purple label). Check out the cocktail recipes at www.junogin.co.nz. Available through EuroVintage.

BLACK DUCK SUPERIOR DARK ALE Hawkes Bay Brewing Co have taken their baby Black Duck (330ml) and made a Super Duck in their proprietary large 620ml bottle. Bold flavours of toffee, burnt caramel, coffee and chocolate characterise this fine dark ale. Brewed with five malts in 18th century London style and left for over days in its maturation tank to age and deepen the flavour. For more information call 0800 696 2837.

PANHEAD RAT ROD HAZY IPA In hot rodding a Rat Rod is a chopped, low slung, rough and rusty special, designed for go more than show. A little like a classic hazy IPA, in other words.

There’s a killer American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication. For Wellington orders contact orders@panhead.co.nz, and for nationwide orders contact Lion New Zealand on 0800 835 554.

VODKA SLIDER SMASHED BERRY Smashed berry is refreshingly crisp and bold. A sweet berry mix that will slide straight onto your taste buds. Made in New Zealand with Premium Triple Distilled, Carbon Filtered Vodka, each sip will keep you wanting more. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

SUNDOWN GIN, CUCUMBER & SODA Escape the day with refreshing gin, cucumber and soda pre-mix cocktail. Light and crisp, it is made locally with 100 percent natural cucumber – yes, real cucumber. One hundred percent natural, low in sugar and no preservatives. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

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FAST FACTS

• As of December 31 2018, there were 15,257 gaming machines in New Zealand.

• 2,806 machines are located in RSAs, sports clubs or chartered clubs.

• Christchurch has the highest concentration of gaming machines in the country, with 7.43 percent of the national total.

• The take from non-casino gaming machines increased 2.9 percent from $870 million in 2016/17 to $895 million in 2017/18.

• Non-casino gaming machine trusts raised an estimated $295 for authorised community purposes last financial year.

THE STATE OF GAMING Under the Gambling Act and the supervision of local councils, there are heavy restrictions on the way in which gaming machines must be managed.

City and regional councils across New Zealand have adopted ‘sinking lid’ policies to both venues and gaming machines. This means that if an existing Class 4 venue closes, the Council will not give consent for another to be established. It also means that a venue cannot increase its number of gaming machines, and that if a venue’s license conditions change to reduce the maximum number of machines that it can operate, then it cannot apply

to increase this number again at a later date.

A similar measure was proposed by the Tauranga City Council’s Community and Culture Committee at the end of last year. It was met with opposition and a call to maintain the status quo.

“Reducing venues and machine numbers would merely reduce community funding and encourage more people to gamble online with zero return to the community,” said Martin Bradley from the Grassroots Trust, which operates 36 machines in two venues in the city. The Trust distributed $1.34 million of grants to local organisations last year.

The gaming industry also received support from the charities which it funds.

“Your proposed policy changes will result in a gap in services available to vulnerable people in our community,” Headway Brain Injury Association representatives Dianne Beveridge and Andrew Buckley told the committee. “Taking away this funding would be catastrophic for our clients who

ADAPTING AND EVOLVING

Since its invention in New York in the 1890s, the concept of a pokie machine has remained generally unchanged. Now, however, faced with an ageing user base and an inability to crack the younger generations, game developers are starting to adapt their machines. The result is a new generation of new ‘skill-based’ games.

“For casinos, the trend of slots revenue and usage going down while their average customer age is going up has been steady for years,” said Darion Lowenstein, chief marketing officer at Gamblit, a manufacturer of skill-based games. “People under 50 generally grew up with video games and being rewarded for skill and interactivity. These trends will continue until new forms of gaming that the target demographic actually enjoys are put onto the floor.”

Gamblit products are now installed at 25 locations across the USA and now gambling regulators in Australia have received the first applications from game developer Wymac to roll

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out these machines in Victoria and New South Wales. The games are more similar in nature to video games, with similar controls and payouts determined on the ability of the player, as well as chance.

“But the proposition is about the same — sit down and play,” said industry consultant Neil Spencer, the former head of gaming at Crown Resorts.

“There will need to be an investment in a product that moves away from being a robot bolted to a bench with a chair in front of it.”

One of Wymac’s machines, the PopShots Witches Coven, rewards players for the number of bubbles they pop during special mini-games.

“The higher your score, the

are already facing huge challenges in their lives.”

The Bay of Plenty Rugby Union said that the proposal would be “profoundly damaging” on the parts of the community which relied on these funds. The BoPRU received $1.4 million from gaming trusts last year.

However, the Council went ahead with the policy, meaning that no new gambling venues will be allowed to set up in Tauranga, and no additional machines will get approval to operate.

“The main issue we’re grappling with is the effect the sinking lid could have on the funding available to our community organisations,” said committee chair Terry Molloy. “We need to look into how we can help mitigate this, if the available funding does decline.”

A policy review will take place in 2022, at which time council staff will further investigate the effects of the policy on funding for community organisations.

higher your multipliers in the free games,” the description reads. “Avoid the chickens and pop your multiplier bubbles to maximise your score.

The “Pop Clock” counts up during paid games as you land special clock symbols, with each precious second giving you more chances to land a higher score in the Pop Shots feature.”

“There will always be a challenge between what the industry might want to do because they believe it’s going to make the machine more profitable and what governments might have a reluctance to do because of their concerns for problem gambling,” said David Ford, Queensland’s gaming commissioner. “But every regulator would be willing to have a robust discussion.”

When the applications for skill-based games were lodged in September, Liquor & Gaming NSW cautioned that there was a “lack of research on the potential risks of skill-based gaming” and looked to commission studies of their own. “ We need to better understand issues such as risks around illusion of control and game returns for players with varying skills before any decisions are made on skillsbased electronic gaming machine applications,” a spokesperson said.

PRICELESS OPPORTUNITIES

Today’s consumers do many of their routine transactions online, but when they come into a business, that’s when businesses have the best chance to establish a relationship, nurture it, build loyalty and grow the value of its customer base.

With cash payments, as with all payments, businesses will want to have staff focus all their attention on customer interaction, on upselling, cross-selling and ensuring loyalty – essentially delivering service. To support those same cash transactions, too much of their time is spent on counting cash, giving change, checking notes and coins to ensure they are valid and add up to the right total, then transferring cash to the back office and getting it to the bank. When so much time and attention is spent on validating, counting and moving cash, it is hard to make the most of the priceless opportunities offered by having customers in a business.

With CASHINFINITY™ in a business, major benefits are delivered at once, right across the retail cash chain.

CASHINFINITY™ automates virtually every part of the cash management process in the store.

From counting the cash tendered

by customers, to validating the coins and notes, dispensing the right change, moving cash in store and preparing cash ready for transfer to the bank.

CASHINFINITY™ solutions are highly secure and potentially offer self-service options anywhere that you need to take cash and give change. By using secure cassettes, security is greatly enhanced because there is no need to touch or manually count cash at any point from when it is tendered by the customer. CASHINFINITY™ accelerates the movement of cash from the customer right the way through to the bank. Customer transactions become quicker, shift changes and store reconciliations take less time and shrinkage is greatly reduced.

For more information on the CASHINFINITY™ system, contact sales@nz.glory-global.com, call 0800 172 342 or visit www.glory-global.com

DRIVING EFFICIENCIES

Next Payments supply ATMs and Cash Redemption Terminals to the retail, hospitality and gaming sectors throughout New Zealand. The company has investment from Macquarie Group and is a respected leader in the payments sector.

Next Payments ATMs support all domestic and international cards, providing convenient cash out for customers while the venue earns a monthly rebate from the ATM. Venues will also reduce their monthly merchant fees such as credit card and PayWave fees. Venues can arrange to have their ATM cash managed, so they do not have to stock or reconcile.

Plus, they can take advantage of onscreen advertising to drive sales and promotions. All these benefits and more are available with a Next Payments ATM. Next Payments Cash Redemption Terminals (CRTs) automate gaming machine pay outs – winners take their winnings ticket from the gaming machine to the CRT which validates the payment and then dispenses the cash. The pay-out process is simplified

for both customers and staff. Cash is stored in a secure safe and human cash handling errors are eliminated.

The unit also breaks notes and validates all payments. The cash reconciliation process is managed by a sophisticated remote management software: ART. Next Payments CRTs are installed in Christchurch Casino, SkyCity Auckland and other leading venues. The units are CITO and DIA approved. Next Payments prides itself on providing industry best customer service. This starts from the first meeting with a Next Payments representative until the new units are installed and operating. Venues will also be supported by a 24/7 call centre.

To find out more about ATMs or Cash Redemption Terminals, please call 0800 639 8286 or visit nextpayments.co.nz.

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pubsclubs& taverns

SPARKING A STREAMING REVOLUTION

The local sports broadcasting scene is set for a shakeup this year, with long time telecommunications giant Spark securing rights for some of the most popular sporting events of 2019. So what will this mean for pubs, bars and taverns, some of whom rely on sports to bring in the crowds?

When the Rugby World Cup kicks off on September 20, there will be one word on the minds of the staff at Spark Sport – Floptus.

Floptus was the derisive name given to the embarrassing attempt of Optus to stream the 2018 FIFA World Cup, an attempt that proved so disastrous the Australian telco was forced to pass over the rights to public broadcaster SBS. In its first year of operation, Spark Sport is facing a huge challenge – delivering New Zealand’s mostwatched sporting event on a system untested on such a scale.

“Spark Sport offers a modern and

WHAT’S ON?

From cricket to rugby with a fair dose of football in between, 2019 is set to be a huge year for sports fans.

• 11-14 April: US Golf Masters, USA • 30 May-15 July: Cricket World Cup, UK

convenient way to watch sport – no long-term contract, the ability to purchase a single stand-alone sports package and an affordable monthly price,” said Spark Sport head Jeff Latch upon its release. “We think Kiwis will love being able to stream sport in high definition on a range of devices, at the time they want, with access to a range of live and on-demand coverage for an affordable price.”

What Spark Sport is yet to announce, though, is any information regarding their business packages. A spokesperson from Spark said that Spark is currently working through

a process with a number of content partners to ensure that Rugby World Cup games can be watched in commercial premises. They haven’t confirmed this approach yet but will make announcements “in due course.”

There is no information on whether or not venue owners will need to invest in new technology, or whether they’ll need to increase their internet bandwidth to support the streaming.

All these concerns could prove invalid, however, if the Spark Sport system fails. Spark will have plenty of time to practice, with the service having secured the rights to Premier

HOW TO RUN A QUIZ The release of TV show Nothing Trivial in 2011 put quiz nights on the map. Brendan Lochhead needed no more convincing – having experienced the pub quiz scene in the UK while on his OE, he created the Believe It Or Not Quiz Nights company, which now supplies quizzes to over 300 pubs and bars across the country. Quizzes can be a boon for venues on quiet nights,

League football, the NBA, Formula One and international hockey. While the EPL and NBA certainly draw large crowds, nothing in New Zealand sport is more significant than an All Blacks game, let alone the playoffs of a World Cup. Spark’s back up option has been revealed, and it will revert to broadcasting games on TVNZ if the streaming service collapses. TVNZ will also broadcast selected matches live and ad-free, including the opening match and the final.

The arrangement isn’t forever – Sky previously lost the rights to the English Premier League in 2013 to Coliseum Sports Media, before winning them back in 2016 – but will still deal a blow to establishments which now have to subscribe to two separate services and potentially invest in new display systems.

Furthermore, Japan is four hours behind New Zealand, which means that most of the games won’t begin until 11:45 pm NZT – will anyone other than hardcore fans turn out so late to see South Africa run riot over Italy?

This leaves venue owners in a unique situation. Is it worth them investing in a whole new system that may not work, for an audience who may not turn up, when the main games featuring the All Blacks will be broadcast free-to-air anyway? Those in rural areas, already dealing with patchy internet service, are playing an even more risky game, but across the board, the shift in sports broadcasting leaves pub and tavern owners with a big decision to make.

bringing in up to 200 extra customers on a slow night, but as Lochhead explains, there are several things that establishments need to do to run a good quiz.

throughout with jokes,” Lochhead explained. “The problem with some quiz hosts is that they try to make it all about themselves.” Some venues spend money on bringing in big-name hosts like Shane Cortese, but managers will have to make sure that the extra outlay on a host is worth the investment.

THE HOST WITH THE MOST

GET IT RIGHT

• 6-28 July: Tour de France, France

“Content is king,” Lochhead said.

The Believe It Or Not quiz-writing team covers a range of ages and interests, which means they produce content that appeals to everyone.

“If ever there’s an element of a quiz that lets it down, it’s ambiguity and inaccuracy – the curse of all quiz hosts is being challenged by a team that insists a question is wrong.”

• 12-21 July: Netball World Cup, UK

GOOD VENUE

• 1 June: Champions League Final, Spain • 1 June: Anthony Joshua vs.

Jarrell Miller, USA • 7 June-7 July: FIFA Women’s World Cup, France • 1-14 July: Wimbledon, UK

• 1 Aug-16 September: The Ashes, UK • 10-17 August: Bledisloe Cup • 20 September2 November: Rugby World Cup, Japan

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“A good quiz host will keep it running along at a decent pace without it feeling rushed, but will also inject a bit of life

Audio-visual aids are great to keep quiz-goers attentive, but sometimes bars just aren’t set up to provide such an offering. Believe It Or Not offers quizzes in a range of formats, from a standard read-aloud quiz to one with a slideshow, so bars and pubs can choose the right format for their venue.

PLAY BY PLAY

When most people think of music royalties, they most likely think of artists receiving royalties when their music is played on the radio.

While this is true, this is only a part of the picture. Having permission to play music in a business environment is required by law under the NZ Copyright Act (1994), and is a non-negotiable start to making the most of music in a hospitality business.

Greer Davis

OneMusic is the licensing brand for APRA AMCOS and Recorded Music NZ. It licenses businesses that use music on behalf of APRA AMCOS and Recorded Music NZ, who return licence fees collected to music creators – songwriters, composers, music publishers, recording artists and record labels – as royalties.

“Typically a hospitality business will play over 2000 hours of background music each year, representing thousands of songs,” explained OneMusic director Greer Davies. “Multiply that over the thousands of businesses we licence, and you can start to see what a difficult job it is to direct the licence fees to the songs that those businesses play.”

Having permission from music creators to play and use music in a business setting is required by law, and a OneMusic licence grants businesses the permission they need to use virtually all music released from anywhere in the world. Each year OneMusic collects approximately $3.75 million from hospitality businesses for using music.

This breaks down as $2.5 million in licence fees for background music, approximately $850,000 for live performances and $400,000 for DJ performances. To reflect the different music being played, money for each of these licence types is distributed differently.

For this reason, the background music licence fees collected from hospitality businesses are distributed ‘by analogy’ using data OneMusic receives from background music suppliers, commercial radio stations, student, community and iwi radio stations, music streaming services and television networks. While it’s not an exact match of what is played by individual businesses, the data is broadly representative of the music hospitality businesses play.

In addition to distribution by analogy, many hospitality businesses use Background Music Suppliers – companies that tailor playlists and music solutions for businesses. For these businesses, their background music licence fees are distributed directly to the songs they play using data OneMusic receive from their

GIG GUIDE: The Coroglen Tavern

The Coroglen Tavern is the Coromandel’s number one location for all things concert, food, and cold-beer related. A place already rich in history, owners Jed and Michelle Harper have been working there since 2013.

“The Tavern has been on the current land site since 1946, the building which is now the old Backpackers, but it has been in the current building since the 1960s.” A popular destination for summer gigs, the Coroglen Inn continues to be a classic Kiwi icon.

A relatively isolated spot, Michelle details how the Coroglen retains customers and advertises nationally.

“We go from one extreme to another. We have a pretty amazing following, though, considering we’re 20 odd minutes to the nearest town. There is a fabulous group of locals, strong Darts Club, the Whitianga Pig Hunters Club, and the many tourists that stop in on their way around the peninsula.”

Over the summer months, however, the Coroglen packs out regularly. “There have been so many sellout nights that we’ve experienced since we’ve been here.

Shapeshifter, Katchafire, Fat Freddy’s Drop, Sticky Fingers, Shihad, Donavon Frankenreiter, Salmonella Dub, The Blackseeds, Six60, the list goes on. It’s amazing and an honour to have them all here.”

“We have a fabulous crew of 11 including ourselves. Most have been with us for years.” The

Background Music Suppliers.

“We have our eye on developing technologies that may be able to improve the accuracy of our background music distributions for hospitality businesses, so watch this space,” Davies said.

Every year hundreds of bands play gigs at hospitality venues across the country. OneMusic licences these businesses for these performances, and then return the licence fees collected to the songwriters of the songs performed through APRA’s performance reporting scheme.

Under the scheme, APRA members submit live performance reports, detailing where they have performed and what songs they played. This information is then used to distribute the licence fees OneMusic collects for live music.

OneMusic offers simple annual music licences that permit businesses to use virtually all commercially released music – whether live, by DJs, or as background music.

A OneMusic licence gives business owners peace of mind that their business is on the right side of the law, and ensures that music creators are fairly compensated for the use of their music.

Coroglen Tavern’s kitchen, a local favourite for years, is headed by five cooks with backgrounds in honest and freshly cooked food. “None of us has any formal training, but we love experimenting in the kitchen and coming up with our own twists to the foods we love.” Some of the Coroglen favourites include the mussel fritters and buffalo wings. According to Michelle, the scallop burger has been a local favourite since before they arrived. Not only does the kitchen draw in customers, but the bar is also world-famous in New Zealand. “Beer is bonza here. You can’t beat a well poured, cold Speights or Waikato. Although, now that Panhead has joined the family, they’re moving in on what’s on tap and bottle wise.”

“I wish we could claim responsibility for creating this amazing venue, but bands have been playing here for decades. The first band played in a woodshed out the back and as each publican has taken over ownership they’ve added more and more to the venue to create something really unique and beautiful bringing bigger bands and more concerts.”

In 2016, the Coroglen Tavern saw 1900 people show up for a Katchafire, Aaradhna, Kora and Sons of Zion concert. “There’s nothing like coming to a Coroglen Concert. It’s just a really rad spot that has grown as the crowds get bigger.”

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