Restaurant & Café Magazine | March 2020

March 2020 Vol 13 Issue 3

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editor’snote IN TIMES OF CRISIS CUSTOMER EXPERIENCE BECOMES INVALUABLE Caitlan Mitchell Editor caitlan@reviewmags.com

Starting off the decade with a pandemic, restauranteurs can only be calm and careful while establishing new routines. COVID-19 has already imposed travel restrictions, and consumers are now questioning the wisdom of even leaving their home.

Restaurants and cafes across the world are scrambling to respond to fast-moving developments as COVID-19 spreads. While New Zealand has at the time of writing, only five confirmed cases; it seems to be a matter of when not if that we have community-acquired cases.

Perhaps we too should look at the measures that are being taken overseas such as;

• Limiting the number of customers at any one time.

• Not allowing any uncovered food at the counters.

• Serve cabinet food – do not allow customers to self serve.

• Social Distancing - removing some tables so that the distance between the tables is a metre.

• Not accepting keep cups.

• Adjusting menus to only have easily deliverable items, even delivering curbside to allow pickup by customers.

• Prepacked options.

• Contactless payments.

PitchMe Foodservice has arrived, have you got what it takes? Register your interest to receive an entry pack: call 09 304 0142 ext 703 or email caroline@reviewmags.com.

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Figures are in across various reservation platforms in the USA showing business is down 20 percent from a year ago, and in New York, they are down 30 percent. Seattle languishes down 60 percent as one of the worst-hit areas.

Operators here are quickly changing cleaning protocols, changing menus, reducing table numbers and eliminating shared tables as the virus impacts our industry.

Re-evaluate your cleaning regime.

Sounds simple, but turn over your cleaning products and investigate. Is this product effective against viruses?

What is its efficacy? Changi Airport is using a sanitiser that with one wipe sanitises the surface, they are using them daily. Make sure all high traffic areas are wiped down with a sanitising wipe, not an old cloth and do not use the same cloth from one table to another.

Social Distancing - tables should be further apart. This is a simple yet effective action to take. The other day I decided to eat out, but unfortunately, I was sitting hard up against two tables. The customer beside me released an uncovered sneeze, seemingly oblivious to sneeze and cough protocols.

Keen on keep cups? McDonalds and Starbucks aren’t accepting them –maybe you should reconsider taking them. You don’t know when it was last thoroughly cleaned – and you are introducing this third party crockery into your kitchen.

Restaurants here are struggling, with some feeling that they are only one headline away from closing.

Asian restaurants are suffering disproportionately, and restaurant operators say they face race-based fear. It is the speed with which the downturn came and the uncertainty of when it might end that is the biggest concern.

Keep reviewing the Ministry of Health recommendations. Put the posters up and keep talking to your team as the situation changes.

Send out an email reassuring your customers, advising them of what actions you have taken, gather your team to discuss the protocol for new cleaning regimes, new routines and new products to use.

However, the biggest concern may well turn out to be that COVID-19 will bankrupt more people than it infects. caitlan@reviewmags.com

24-26 MARCH IFEX Northern Ireland Food, Drink and Hospitality Expo, Belfast

26-27 MARCH ICTH 2020: Tourism and Hospitality Conference, Tokyo

28-29 MARCH Go Green Expo, Auckland

10 APRIL Good Friday

12 April Easter Sunday

13 APRIL Easter Monday

25 APRIL ANZAC Day

27-29 APRIL Shanghai Hospitality Design & Supplies Expo, China

5-7 MAY HD Hospitality Design Expo, Las Vegas

10 MAY Mother’s Day

14-15 MAY ICTSH 2020: Tourism Sciences and Hospitality Conference, Paris

16-19 MAY National Restaurant Association Show, Chicago

19-20 MAY European Coffee, Teas & Soft Drinks Expo, London

30 MAY Sacramento Vegan Food Festival – Spring Edition 2020, California

1 JUNE Queen’s Birthday

10-12 JUNE Food & Hotel India, Mumbai

21 JUNE

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5 News 7 QSR News 8 World Plate 10 20 minutes with 14 Navy Chef of the Year

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On Trend Plant-Based Feature Pubs, Clubs & Taverns Grape to Glass Meet the Chef

Fine Food New Zealand 2020, Auckland

6-7 JULY

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International Conference on Tourism and Hospitality, Singapore

13-16 JULY FHA – Food and Beverage and ProWine Asia, Singapore

RESTAURANT & CAFÉ SUPPORTS

5-8 AUGUST

100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

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30 JULY-2 AUGUST The Food Show, Auckland

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 2020

India International Hospitality Expo, Greater Noida

news

CHRISTCHURCH’S $1M CBD BOOST 2020 Trade Shows

An extra one million dollars a week has been spent in Christchurch’s city centre since Riverside Markets opened in October last year. The success has come at the expense of other hospitality outlets outside the CBD, with more closures on the horizon for Winter.

Punters say with the opening of the Terrace and the Riverside markets the city has become a more desirable destination. Spending figures from economic development agency ChristchurchNZ show in the three months after the opening of the markets there was a $12.5 million jump in spending within the central city. Richard Peebles, one of three developers who spent four years on the complex of niche eateries that is Riverside Markets, believes you can see growth in the cool and vibrant city centre by simply walking around.

Peter Morrison, the Canterbury branch president of Hospitality New Zealand, said the hospitality market is still pretty tough in the Canterbury region and nationwide.

“If you talk to the [venues] that have been there a while... they’ve probably got decreasing figures

because of competition,” Morrison said, adding, “That’s competition, which is good, it’s healthy, it’s great.

I just don’t want people to think, ‘oh yeah, everyone’s booming’.”

Baretta, one of the first bars to reopen in the city after the earthquakes, closed its doors after a tough year of trading. Owner Gregor Ferguson believes the Terrace had a massive impact and Baretta, located on St Asaph St, was collateral damage from its popularity. “There’s only so many people to go so far,” Ferguson said.

Joanna Norris, chief executive of ChristchurchNZ, said Christchurch needs to do more to attract people back to the city centre. Critical to that is ensuring the city is competitive with attracting major events and international marketing, while still encouraging local people and businesses to the CBD. “And that doesn’t happen by accident, it takes a deliberate and focused effort,” Norris explained.

“Every person who runs a business in Christchurch or plays a role in Christchurch needs to be making sure people understand the opportunities on offer here.”

CALL TO DELAY MINIMUM WAGE INCREASE

Many in the hospitality industry are calling on government to put a hold on the minimum wage increase, noting that delaying the minimum wage rise could help save jobs threatened by the fallout from the coronavirus outbreak.

Hospitality NZ chief executive Julie White said her members were feeling the effects of the sudden drop in visitors, and delaying the scheduled minimum wage rise by three to six months would help avoid job losses.

The minimum wage is due to increase from $17.70 to $18.90 on 1 April, putting an extra $48 a week into the pockets of those currently working 40 hours a week on the lowest rate. Workplace Relations and Safety

Minister Iain Lees-Galloway said that while he shared concern about possible economic impacts due to coronavirus, delaying the minimum wage increases was not an option.

Prime Minister Jacinda Ardern met with Hospitality New Zealand along with Business NZ, Export NZ, Horticulture NZ and CTU to discuss economic impacts and business support required.

The Prime Minister then made an announcement that funds would be made available to support businesses impacted by COVID-19 and that the government would put in place a Rapid Response Network via Regional Business.

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news

PALMERSTON NORTH BARS SAY NO TO EARLIER CLOSING A trial of earlier bar closing times in Palmerston North in 2017 proved to be bad for business and did no good in reducing alcohol harm, bars and patrons have said, kicking back against a new city council proposal to bring closing time forward from 3am to 2am.

The proposal for 2am closing for central city bars is the most significant change the council has put forward in its draft Local Alcohol Policy.

The Palmerston North City Council has received more than 70 submissions, with 21 groups and individuals asking to speak to councillors at a hearing. Twothirds of the submissions opposed earlier closing. Less than one in five supported it.

Hospitality New Zealand said more people were already choosing to drink at home or unsupervised rather than in bars. Spokesman Adam Parker said forcing a 2am closing time would

COULD INSECT FAT BE THE NEW BUTTER REPLACEMENT?

More and more consumers are calling for alternatives to dairy in their food, whether for health reasons or to coincide with a flexitarian diet.

Researchers in Belgium have examined the potential for black soldier fly larvae fat to partially substitute butter in baking.

Insects are renowned for their nutritional benefits and low environmental footprint. Certain varieties, such as crickets, grasshoppers and mealworms, are high in protein, fat and fibre as well as minerals such as calcium, iron and phosphorous. Many cultures embrace the eating of insects. Edible insects have long been used in Asia, Africa, Mexico and South America as a cheap and sustainable source of protein. Traditional markets in Thailand often have stalls selling deepfried grasshoppers, crickets, bee larvae, silkworm, ant eggs and termites.

Insects are known to be eaten in 80 percent of the world’s nations, yet the west has been slower to adopt the trend. With concerns over climate change and environmental damage, and with more people focusing on conscious and sustainable consumerism this may change.

The production of insect products requires less feed, minimal water and land usage compared to conventional livestock farming, and produces fewer greenhouse gases. In a study, led by Claudia Delicato from Ghent University’s Department of Agricultural Economics in Belgium, researchers surveyed reactions to bakery products containing an ingredient made from insect fat. The ingredient was incorporated into three well known favourites; cakes, cookies, and waffles.

The researchers noted that acceptance towards food containing insects increases when the visibility of the insects decreases and when the products are appealing to consumers. “Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries,” the researchers added.

The fat was sourced from black soldier fly larvae. According to the researchers, its chemical and physical characteristics make it a useful asset for the baking industry. Black soldier fly larvae fat contains about 70 percent saturated fatty acids, with lauric acid accounting for more that 40 percent. This means that not only is it solid at room temperature, it is more digestible than long chain fatty acids.

The researchers recorded differences in some sensory attributes and emotional associations among the bakery products, but overall believe that there is potential for the larvae’s use in the sector.

It will be interesting to see the research on this develop and the potential for chefs to incorporate these products into their dishes.

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make that situation worse, be bad for business and result in even greater alcohol harm.

Many said the council was looking in the wrong direction in targeting bars, and would be better to restrict the number, density and hours of offlicences that supplied the pre-loading habit.

The Safety Advisory Board submission was that business interests, public safety and public good had to be balanced. It supported reduced trading hours, but said it was a narrow solution to a wider problem of excessive alcohol consumption.

Palmerston North is late among city and district councils to consider a Local Alcohol Policy, which provides guidance for district licensing committees in granting new liquor licences. The council’s community development committee will debate the submissions in May.

JOIN THE #REFILLUTION, BE INTO WIN AND SHOW YOUR CUSTOMERS YOU CARE! The Colmar Brunton 2020 Better Futures report shows that nearly 70 percent of kiwis are ‘very concerned about the build-up of plastic in the environment’.

Nearly half said that they have deliberately switched to a brand/service provider which is more sustainable.

So if you have free water available – show you care by joining RefillNZ and you’ll go in the draw to WIN – Everpure commercial grade deluxe water purifier and Drinking Water Faucet from Aqua filters worth $964.85 By joining RefillNZ, show you’re doing your bit and you care - with a sticker for your window and a poster, which also helps foot traffic into your business.

RefillNZ will pin you on their web map and the RefillNZ App. (Soon to be on the tourist app– Rankers Camping and Conscious Consumers App - Co Go).

Over 700 businesses have joined the #refillution since November 2018. RefillNZ have been in TV, radio, Stuff, Herald, The Press and more. RefillNZ work hard on social media to raise awareness and know that people search every day on our web map and download our App. Join up by 19 April to be into

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To Win – go online, fill in a quick form to join up and then it’s a small one-off cost of just $18+gst.

RefillNZ then send you a sticker and poster and to be into win you will just need to email us a picture of the sticker in your window, by 3 May, RefillNZ will pin you on the map and App.

QSRnews TACO-TASTIC

Fast food retailer Restaurant Brands announced it will open seven Taco Bell stores in Australia and six in New Zealand this year, making progress on its plan to have 60 stores in ANZ by 2024.

The company said initial sales in its Taco Bell business in Australia and New Zealand exceeded expectations. Restaurant Brands opened its first Taco Bell store in New Zealand in New Lynn Mall, Auckland, and posted sales of over NZD$150,000 in its first week of operation and delivered over

NZD$700,000 in sales in its first two months of trading. In the U.S Taco Bell plans to revamp its urban Cantina concept with new ‘fast social’ restaurants in New York and California.

The brand will open a Times Square location, which promises to be the most technology-forward Taco Bell to date. The company said the new Cantina will utilise new digital features that not only allow for a smooth ordering experience but showcase digital moments throughout the restaurant like never before. The other fast-social unit, to open in San Ramon, California, will be based around gaming.

Taco Bell has introduced about 30 Cantinas across the U.S. since 2015, part of about 60 urban in-line locations (Cantina units serve alcohol, while the others just feature a similar design). The company stated that its ultimate goal is to become a USD$20 billion brand with 10,000 restaurants around the world, and the Cantinas are one part of that strategy.

The company is expected to open its next Taco Bell store in New Zealand in Shortland Street in the first quarter of 2020 with five further stores forecast to be opened during the year.

GHOST KITCHEN NOT SO SPOOKY The popular QSR ghost kitchen concept is being considered by American food chain Applebee’s.

Also known as a shadow kitchen or dark/virtual/ cloud kitchen, ghost kitchens are not housed in restaurants, but rather in shared commissary spaces.

These can also be kitchen operations located outside the walls of a typical brick-and-mortar restaurant, without a typical dining room or public space, with a focus on off-premise and delivery. Sometimes they are known as delivery only restaurants.

Steve Joyce, CEO of Dines Brands, the parent company to Applebee’s is hoping to use

ghost kitchens to further Applebee’s presence in underserved cities across the U.S. “Like everybody else, we’re experimenting,” commented Joyce, adding

CELEBRATING 17,000TH STORE Domino’s has commemorated the opening of the brand’s 17,000th store in the world with a special celebration. The milestone store celebration will take place at Domino’s, located in Bradbury, New South Wales, Australia with a ribbon cutting ceremony.

“Domino’s opened its first international store in Winnipeg, Manitoba, Canada in 1983.

We’ve come a long way since then, and I’m incredibly proud to announce the opening of our 17,000th store in the world,” announced Ritch Allison, Domino’s chief executive officer. “This achievement is a true testament to how hard Domino’s has worked and is a reflection of the success of our global brand.”

Domino’s had global retail sales of more than $14.3 billion in 2019, with over $7 billion in the U.S. and nearly $7.3 billion internationally. Domino’s operates in more than 90 countries around the world. that ghost kitchens are a smart option in larger cities where the cost of a physical restaurant might be too great. “Ghost kitchens will give us an option to serve folks that want our product and our food in a place where we may not be able to get a restaurant.”

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worldplate CORONAVIRUS VS PAID SICK LEAVE Foodservice workers in the U.S say that a lack of sick days could help spread the coronavirus. The conversation began with a viral Twitter thread from writer Lauren Hough.

“I don’t think people realise how many service industry workers will continue going to work, cooking and serving your food, cleaning your houses, and selling you respirators, with flu-like symptoms because they don’t have paid sick days.”

Speaking from experience, Hough explained that companies that do offer sick days only tend to offer a few days a year. Coronavirus patients

can be infectious for weeks, with the quarantine period alone being 14 days. Clearly, the maths doesn’t add up.

Hough went on to say that many people in the service industry regularly come into work sick because they can’t afford not to. At her workplace, during flu season, they called it “bar flu” as the virus made its way through the entire workforce, bouncing back and forth between workers for a month.

Another Twitter user pointed out the discrepancy between what most foodservice workers are paid and the average cost of a doctors visit in the

U.S, calculating that it would take 43.7 hours, more than a week’s takehome pay to be able to afford to go, concluding that “going to the doctor is an insane luxury”.

“This is every restaurant, every grocery store, every big box store, every cable company, plumbing company, home healthcare, maid service, hotel, delivery service, coffee shop, oil change shop, just about every hourly job in the country,” Hough concluded.

It’s a scary thought that those in the service industry may put others at risk simply because they cannot afford to stay home.

This is an issue every flu season but with the evolving coronavirus

situation it is an issue that can no longer be ignored.

RESTAURANTS RALLY AFTER TORNADO TERROR

A HAIRY SITUATION Hairstyles in the workplace are getting renewed attention, and restaurant grooming practices are going to come under increased scrutiny as new natural-hair discrimination laws go into effect across the United States.

“Hair can be a proxy for discrimination, especially if it’s natural hair like dreadlocks, Afros, cornrows,” said Alicia Sienne Voltmer, an employment lawyer with Greenberg Traurig LLP firm.

New York City has a hair discrimination laws on the books while a new California natural

hair discrimination law went into effect at the beginning of this year. Other states have implemented similar bills or have them pending.

The New York law amended the state’s Human Rights Law and Dignity for All Students Act to make clear that discrimination based on race included hairstyles or traits associated with race.

Voltmer noted that when tension develops between health department food safety rules and discrimination laws, the health rules generally will trump any other.

A tornado that tore through Nashville, Tennessee left over 20 fatalities and more than 40 structures destroyed across several counties. Restaurants throughout the region were closed due to damage or power outages, or the inability to get staff in to assess buildings because of the debris.

Despite the devastation, many restaurants rallied to provide food and drink to those in need. Noble’s Kitchen & Beer Hall, one of nine concepts within Just One More Hospitality Group, suffered severe damage that will likely keep the two-story venue closed for up to a month.

No one was injured, and the restaurant had closed about an hour and a half before the storms hit. “We were lucky,” said Nick Gajewski, general manager. “But a lot of those

around us were not so lucky.”

Gajewski and about half of the restaurant’s staff were serving smoked chicken, pulled pork and drinks from the restaurant’s parking lot to anyone in need. Other restaurant operators from the neighbourhood were also contributing food and drink.

The Tennessee Hospitality & Tourism Association called for donations to The Music City Inc. fund. “Those dollars will be used for folks in our industry that have lost homes and property,” said Rob Mortensen, the association’s president and CEO. The response from businesses in the area is a testament to the true definition of hospitality and reflects the core values of those who choose to work in the industry.

SWEETS AND SNACKS EXPO TO GO AHEAD The National Confectioners Association Sweets and Snacks Expo, held in Chicago in May, will still go ahead despite coronavirus concerns.

NCA president and CEO John Downs said the organisation is working closely with the U.S government to monitor the ongoing situation. “Our team and strategic partners will be working closely together, along with the city of Chicago,” he added. “We have a steady hand on the wheel and are prepared for all eventualities.”

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Downs made the announcement after news emerged that the Natural Products Expo West trade show, due to be held in California, had been pulled. New Hope Network, the organisers of the Natural Products Expo West said that the growing number of cancellations made it clear that the event was becoming untenable.

Many industry events and expos around the world have been cancelled or delayed due to the ongoing coronavirus situation.

MEET SALLY, THE SALAD MAKING ROBOT

INDUSTRY HIT GLOBALLY No country’s hospitality industry is impervious to the impact of COVID-19 (coronavirus). In Northern Ireland pubs have lost hundreds of thousands of pounds an industry chief has claimed. There have been two confirmed cases of coronavirus on the island of Ireland, one on each side of the border.

Hospitality Ulster head Colin Neill warned the fear must not “become bigger than the actual challenge”. He described the cancellation of one of Ireland’s Six Nations rugby fixtures due to the virus as a blow to pubs.

The decision to call off Ireland’s Six Nations match against Italy was taken in an effort to prevent the spread of the virus.

“There is an economic impact there that we would estimate in the hundreds of thousands. But it’s important to say to the industry: ‘We have to take this virus seriously but not panic,’” said Neill.

Neill added that Hospitality Ulster had issued extra guidance to its members about hygiene, including sanitising surfaces like doors and handrails.

Here in New Zealand, where the hospitality industry is already feeling the impact of coronavirus, Prime Minister Jacinda Ardern has met with Hospitality New Zealand to discuss economic impacts and business support required.

California-based company Chowbotics has created Sally, a fresh food robot that serves customisable salads and snacks in a high-tech and modern looking vending machine. The company is now expanding Sally’s menu under a new three-person culinary team.

Chowbotics brings fresh food options to places like hospitals and college campuses, where physical space is at a premium. Sally takes up minimal space and operates 24 hours a day. The new food team is developing functional foods and snacks that meet specific dietary

goals, working on things such as hardy meals for hospital workers pushing through night shifts.

CEO Rick Wilmer said food robotics can provide nutritional meals and snacks to consumers round-the-clock. “We are dedicated to helping our customers take advantage of this aspect of the technology.

The expansion of our culinary expertise will allow us to create delicious meal and snack choices that are customisable to specific nutritional goals and needs.” So far Chowbotics has deployed about 100 Sally robots in the U.S.

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20 minutes with . . .

JOANTHAN IVES CEO, OneStaff

TRAIN TO RETAIN

OneStaff is New Zealand’s leading industrial recruitment agency. Working from a network of 16 local branches. OneStaff delivers recruitment and staffing solutions across the country, combining national reach with local expertise.

S

pecialist OneStaff recruitment consultants work alongside both candidates and clients, connecting highly skilled people with temporary and permanent job opportunities. The OneStaff group of companies are 100 percent New Zealand owned and operated.

OneStaff released a report that has gauged work attitudes, experiences and remuneration from over 7800 New Zealanders in the industrial and trades sectors. The report revealed that the pay gap between those most likely and least likely to resign was around $2 per hour, versus $5 per hour that it would take to lure them to a new role.

“Our data quantifies the business mantra that it is cheaper to retain staff than to recruit staff,” noted OneStaff CEO, Jonathan Ives.

Ives filled Restaurant & Café magazine in on the best ways to implement on-the-job training and what young people should focus on before entering the industry.

Ives explained that it was critical that businesses take the time to structure an organised entry for any new staff, regardless of the skill level of the individual, highlighting the areas of training or development to be delivered.

A part of this process should be benchmarking the best and using this as the standard for new or existing staff training into a new area.

“The key here is ensuring adequate time is agreed and allowed for people to get up to speed, and that very clear expectations and indicators are provided to ensure the development is happening within an expected timeframe and to the agreed standard for both parties.”

On-the-job training should always be a mutually agreed upon and collaborative effort, the ideal outcome being a win-win for both parties, an

The key here is ensuring adequate time is agreed and allowed for people to get up to speed, and that very clear expectations and indicators are provided to ensure the development is happening within an expected timeframe and to the agreed standard for both parties. opportunity for the employee and a chance for greater capability for the business.

Often there is support or time to be invested by the trainers which can have an impact on productivity. The trainee will be getting up to speed as well, so their productivity nay also be reduced during this time period.

That’s why Ives has pointed out that it is important to qualify and quantify the development as it progresses so the business can see that this time investment is generating a return.

“There are many benefits that can play out in the longer term such as positive work culture, loyalty, increased capability, and production once the training is complete. Given it is cheaper to retain rather than recruit, and to not have to un-train bad habits that may come with a new employee – the benefits generally far outweigh the cost.”

There are a lot of courses associated with the industry, Ives has suggested that industry standards are a good

place to start. These are typically the basics that apply to most roles such as health and safety and general practice.

Ives has suggested that working in a lesser role to start is beneficial to get used to the industry environment.

“Ensure that this is one where you want to commit to before outlaying any money on courses that can be very expensive. Take the industry for a test drive first. Junior or entry level positions are a great way to do this and are generally easy to obtain if you are motivated and reliable.”

The duration of training all depends on the skills to be developed.

Ives noted that the expectation on training duration should be very clear between both parties once decided and agreed. This way either party can disengage in the process if it doesn’t work out as expected for whatever reason.

Ives concluded that every situation will be different. “Good, open and inclusive communication is key and will generate the right course of action to take”

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THE BEST RETURN YOU’LL EVER GET

Matt Fitzsimmons, known as the Café Doctor, has helped café and restaurant owners get more time, profits and freedom from their business.

Over the next few months, he will dissect the key issues that clients are working on, including the April 1 minimum wage increase and some tips on getting more customers.

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Y

ou know the concept: Return on Investment (ROI). What’s the greatest return on your investment you can get? It ultimately answers the key management question, where should I spend my time, money and efforts?

You can get a fairly good ROI from marketing; new customers are always welcomed. Admin time is important too, those rosters aren’t going to do themselves.

There many places to spend time, effort and expense. But there is one that has the highest return, by a country mile. One thing you can invest on which has no equal.

It’s the secret weapon of high performing businesses: Training.

Most estimates for the ROI of Training range between 400 - 800 percent (yes, for every $1 you spend on training you get $8 back) Clients of mine typically see far more than that.

And yet most businesses don’t do it

Matt Fitzsimmons

or do a poor job of it.

Here are some ideas that work with my clients that I know will make a difference to your training.

Firstly, schedule it in and make it mandatory for everyone. Scheduling makes it far more likely to happen and when combined with a plan (with learning outcomes defined) will have focus and purpose to it.

Repeat it. People often have a million other things on their mind

and might not take it all in the very first time they see it.

The old rule of thumb is when you’re sick to death of repeating yourself then they’re likely to be hearing it for the first time.

Probably the hardest thing to do is to structure it. There is a book by Simon Sinek called ‘Start with Why’ and that’s how all training should start.

The reason why most people don’t take things on board? Research says it’s due to people not understanding its significance.

The easy way to do this is start with ‘Why is this important’ then move to ‘What we need to do or achieve - specifically’ then finally get into the ‘How I would like you to do it’.

To learn more head to thecafedoctor.com

By Matt Fitzsimmons

DOWNLOAD OUR FREE APP AND SHOP FROM ANYWHERE, ANYTIME.

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SPUDS BEST FOR CONSUMERs AND BUSINESS Among the many edible crops that emerged at the dawn of modern human civilisation and managed to spread across entire world, few managed to distinguish themselves by their ruggedness, storage quality and nutritional value, as the humble potato.

The indigenous flowering plants of South America and the Andes mountains proved very useful to our ancestors, who cultivated it, nurtured it, and ensured its survival over the last 10,000 years of our history.

Centuries after they were introduced to the rest of the world and in New Zealand firstly by Māori, potatoes represent one of the most important parts of cuisine and are the fourth-largest food crop in the entire world, following maize, rice and wheat. In New Zealand potatoes are the third most valuable horticultural product behind apples and kiwifruit.

Not only is the potato hardy, resilient and loved the world over, it is highly nutritious. Potatoes are a versatile root vegetable and a staple food in most restaurants and cafes.

Potatoes are also relatively cheap and packed with a variety of nutrients.

Here are seven health and nutrition benefits of potatoes which your customers will appreciate.

1. Packed With Nutrients One medium baked potato (6.1 ounces or 173 grams), including the skin, provides • Calories: 161 • Fat: 0.2 grams • Protein: 4.3 grams • Carbs: 36.6 grams • Fiber: 3.8 grams • Vitamin C: 28 percent of the RDI • Vitamin B6: 27 percent of the RDI • Potassium: 26 percent of the RDI • Manganese: 19 percent of the RDI • Magnesium: 12 percent of the RDI • Phosphorus: 12 percent of the RDI • Niacin: 12 percent of the RDI • Folate: 12 percent of the RDI It’s important to note the skin of the potatoes contain a great amount of vitamins and minerals.

Peeling potatoes can significantly reduce their nutritional content.

2. Contain Antioxidants Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids.

These compounds act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals.

For example, a test-tube study found that the antioxidants present in potatoes may suppress the growth of liver and colon cancer cells..

Studies have also found that colored potatoes like purple potatoes can have three to four times more

antioxidants than white potatoes. This makes them potentially more effective at neutralising free radicals. Consider adding heritage, colourful varietes to your menu.

3. May Improve Blood Sugar Control Potatoes contain a special type of starch known as resistant starch.

This starch is not broken down and fully absorbed by the body. Instead, it reaches the large intestine where it becomes a source of nutrients for the beneficial bacteria in the gut.

Research has linked resistant starch to many health benefits, including reducing insulin resistance, which, in turn, improves blood sugar control.

Interestingly, you can also increase the resistant starch content of potatoes. To do this, store boiled potatoes in the fridge overnight and consume them cold. Potato salad anyone?

4. May Improve Digestive Health The resistant starch in potatoes may also improve digestive health.

When resistant starch reaches the large intestine, it becomes food for beneficial gut bacteria.

These bacteria digest it and turn it into shortchain fatty acids.

Resistant starch from potatoes is mostly converted into the short-chain fatty acid butyrate — the preferred food source for gut bacteria.

Studies have shown that butyrate can reduce inflammation in the colon, strengthen the colon’s defenses and reduce the risk of colorectal cancer.

Gut health is on trend in the 21st century.

5. Naturally Gluten-Free The gluten-free diet is one of the most popular diets worldwide. It involves eliminating gluten, which is a family of proteins found in grains like spelt, wheat, barley and rye.

If your customers follow a gluten-free diet, then you should consider adding potatoes to the menu.

They are naturally gluten-free, which means they won’t trigger uncomfortable symptoms.

While potatoes are gluten-free, many common potato recipes are not. Some potato dishes that contain gluten include certain au gratin recipes and potato bread. It goes without saying these days that you should declare on your menu if a dish is gluten free or not. Another consumer trend to reap benefit from.

6. Incredibly Filling Aside from being nutritious, potatoes are also incredibly filling.

In one study, 11 people were fed 38 common foods and asked to rate foods based on how filling they were. Potatoes received the highest fullness rating of them all.

In fact, potatoes were rated as being seven times more filling than croissants, which were ranked as the least filling food item.

Foods that are filling may help regulate or lose weight, as they curb hunger pains.

Some evidence shows that a certain potato protein, known as potato proteinase inhibitor 2 (PI2), can curb appetite by promoting feelings of fullness. Another healthy benefit to promote to your customers.

7. Extremely Versatile Not only are potatoes healthy, but they are also delicious and versatile.

Potatoes can be prepared in many ways, but make sure not to remove the skin of the potatoes, as most of the nutrients are located there. This will ensure your diners receive the maximum amount of nutrient from the potato.

All in all potatoes are a great addition to your menu. Affordable for business and of benefit to your customers.

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NAVY CHEF OF THE YEAR

An outstanding Royal New Zealand Navy chef who served at sea for most of her first year after training has been recognised as the Navy’s inaugural Chef of the Year.

A

ble Chef Alice Wyatt, 20, from Gore did her basic common training from August 2018, topping her Junior Caterers course intake at Waiouru Army Camp. She was posted to HMNZS Canterbury three times in the past year for Operation Hiki Ano, Exercise Talisman Sabre, and most recently for Operation Endurance.

Those experiences resulted in a busy first year with visits to New Zealand and Australian ports as well as Campbell Island in the subAntarctic.

“On Canterbury we usually had 200 – 250 people to feed at each meal so it is a challenge cooking for those large numbers. Also, at sea you are cooking in a restricted space and have to secure all your equipment for when the seas get rough,” explained Wyatt.

Luckily, bouts of seasickness have not put Wyatt off wanting to go to

sea. “I joined the Navy because I wanted to travel, and I love being at sea. I’ve tried all sorts of cures for seasickness.”

Wyatt expressed where her love for food started: “My Mum is a wonderful cook and I’ve grown up around food and baking. I have a very sweet tooth and my Mum’s carrot cake is still my favourite.”

While she has learned a lot working in the ship’s galley she also enjoys baking and desserts and gets to specialise in them when serving on shore and learning about making desserts in the Officers’ Mess at the Devonport Naval Base.

The Fleet Catering Advisor Warrant Officer Chef Wayne Mitchell said the Chef of the Year award went to Wyatt for her demonstration of NZDF core values to a high standard and strong personal traits that exceeded expectations for her experience level.

“She has a knack of thinking

outside the box in order to solve difficult problems before seeking further assistance. This has led to her being trusted to complete functions by herself, even going the next step and taking charge of them, a task normally conducted by more senior personnel,” he said.

Mitchell said Wyatt had a positive, supportive and respectful demeanour despite pressures placed on her as a junior member of the galley.

“She is motivated to going to seas despite experiencing a high level of seasickness.”

Outside the galley and the Navy, Wyatt regularly plays weekly sports and has also been sighted playing the bagpipes, another family talent learned from her uncle. She regularly played in Gore’s Hokonui Celtic group before joining the Navy.

By Suzi Phillips, Senior Communications Advisor, NZDF North

H OKI New Zealand

PANKO PORTIONS 3.6kg

HAND CUT NZ HOKI FILLETs in a freshly baked japanese panko crumb FOR MOR E INFOR MATION ABOUT WH AT SEALOR D FOODSERVIC E CAN DO FOR

YOU R BUSINESS VISIT WWW.SEALOR D.COM

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TON LEAF ARMCHAIR

Want your product featured?

Email: caroline@reviewmags.com

An elegant armchair with visually understated pressedplywood armrests has joined the Leaf family tree by awardwinning European furniture designer TON. The unique design reflects the curves and colours of nature and the seat on the Leaf armchair can be upholstered to provide hours of sitting comfort.

TON manually bend their furniture in the same workshops where this unique technology has been in use since 1861 and have been supplied to European bars, cafés and restaurants since then.

Today they meld their beautiful technique with contemporary designers’ thoughts. TON products have a five-year commercial warranty and connect quality, innovative shapes and a legacy.

For more information on this unique chair visit statementid.co.nz.

GOOD COCKTAIL CO With Natural Botanical Extracts FINERY COCKTAILS

All natural and 100 percent vegan, Good Cocktail Co is known for its superb mocktail mixers. Its simple ready-to-use mixers just need ice and are ready to go.

Available in 500ml pouches or 750ml bottles, these mixers save time and labour costs. The three flavour variants available are Mojito, Cosmo, and Margarita.

Good Cocktail Co also produces a Simple Syrup perfect for cooking or beverages. Good Cocktail Co’s products blend seamlessly and are simply delicious. Add ice, a splash of alcohol, and voilà! Great cocktails made easy.

For more information, call Paul Kenny on 021 986121, email pkenny@alliancemarketing.co.nz or office@ alliancemarketing.co.nz.

For discerning, sociable grown-ups who appreciate good food and interesting company Finery Cocktails presents a fine selection of lightly alcoholic cocktails that are ready to savour.

Each recipe is free from sugar, carbs, gluten and unpasteurised, to capture the taste of every delicious natural element in all its glory. Al the variants have a fine taste and are subtly sparkling.

The Ginger, Green Tea, Honey, Mint & Lemon is an uplifting combination with a ginger kick and seven times distilled Vodka.

The Lemon Myrtle, Lime and Black Tea has a bracing citrus flair with delicately astringent black tea and seven times distilled Vodka.

Each variant is made with a purist dedication to craft and exacting standards from honest ingredients. Perfect to sip or session Finery Cocktails are deliciously clean, thoroughly refreshing, ready to enjoy and impossible to resist.

WAITUI MANUKA HONEY MALT WHISKEY

This small batch single malt is one of only a few true honey malt whiskeys produced in the world today. Distilled from a malt mash, aged in French oak honey mead wine barrels, and finally balanced with the ancient waters of the Te Waikoropupu aquifer resulting in a distinctive single malt honey whiskey.

Only small batches of the “Waitui Malt Whiskey” are produced then hand bottled and labelled ready for sale. Waitui Manuka Honey Malt Whiskey goes back to the first age whiskeys made by monks that brewed honey mead and drank ale.

The aroma is a smoky butterscotch and manuka honey with hints of malt and oak. On the palate are beautiful woodsy flavours of manuka and oak, a smoky nuttiness with a smooth molasses finish.

For more information visit www.kiwispiritdistillery.co.nz

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MANGAWHAI HONEY

Surrounded by native trees and ocean air, the perfect formula for this sweet-tasting treasure. Generously spoon straight from the glass jar to enjoy a rich flavour. A Manuka Honey crafted by Louis a local beekeeper from Mangawhai. Certified to have at least 105+ of Methylglyoxal. Manuka honey has antiviral, anti-inflammatory and antioxidant benefits.

For more information email hello@mangawhaihoney.co.nz or visit managwhaihoney.co.nz

ON THE ROCKS

Roku is a premium Japanese craft gin created by the House of Suntory in Osaka, Japan.

Built in 1919, the Osaka distillery uses four different distillation methods to extract the best and purest flavours to create a truly unique gin. Inside every bottle of Roku, six Japanese botanicals of the highest quality are brought together: Sansho pepper, Sencha tea, Yuzu peel, Sakura leaf, Gyokuro tea, and Sakura flower.

This balance of ingredients is a testimony to Japan’s renowned craftsmanship, employing traditional and modern techniques in its creation.

Available at liquor stores for $54.99.

SO WATT STUDIO ADELE COFFEE TABLE

STYLE CLICK

The CLICK Dining chair won the 2016 German Design award for its innovative, stylish and practical design; simple, honest, ergonomic, and beautiful in its repetition around the table.

CLICK Dining chairs are available with or without armrests and in a range of six great colours. CLICK is made from intelligently designed polypropylene lamellas, combined with double powder-coated grey metal and armrests in oiled bamboo. The lamellas are carefully sculptured to achieve exactly the right strength, resilience and flex, and are replaceable, allowing the colours to be mixed and changed whenever you like.

A UV additive is incorporated within the polypropylene lamellas, not sprayed on, so it won’t wear off. All HOUE Danish outdoor dining chairs are stackable and made from weatherproof materials perfect for outdoor use.

For more information and trade pricing email drew@danishfurniture.nz.

STUDIO ENTI LARGE JUG

So Watt is a team of industrial designers who research, create and manufacture unique furniture pieces, shop fittings and products for consumers in both the private and public sector. By creating all their pieces in their Marrickville workshop they can create items efficiently without compromising quality.

You can order the Adele Coffee Table, choosing either a smoke or clear glass top, to stock at your store or to use as a gorgeous centrepiece to display stock.

Made with 66 individual Tasmanian Oak dowels against a precisely cut inner structure, allowing the dowels to have a floating appearance.

For more information visit www.sowatt.com.au.

Our Deco City 1931 beverage family pays homage to the 1931 earthquake which levelled most of Napier and Hastings killing 256 people. The cities were re built in the Art Deco style which is reflected in our luxury 7 x distilled Vodka and Gin and our craft beers which are brewed in one of Napier’s original Art Deco buildings.

Created with Australian porcelain with a matte glaze, these jugs are perfect to use as a pitcher or to display some fresh flowers. Nonetheless, it is versatile, timeless, and works with every space. In various neutral shades of blue, greys and whites, you’ll find a jug that works for you.

Studio Enti pieces are all handmade by ceramicist Naomi Taplin. With a strong belief in the importance of good design and longevity, Studio Enti pieces are versatile and beautiful.

For more information visit www.studioenti.com.au.

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plant-basedfeature

Plant-based Flour Market Set To Rise As plant-based diets increase so too will the demand for bakery products offering high-protein flour alternatives to wheat.

Almond Flour

Almond flour has long been a popular alternative for gluten free baking. Made from blanched and ground almonds, it is high in protein, vitamins and minerals.

This flour is easy to incorporate because it behaves like wheat flour, it also has a nutty flavour which can add depth to a bakery item.

Buckwheat Flour

Commonly viewed as a grain, buckwheat is actually a seed more closely related to rhubarb. When buckwheat is milled and ground into a flour, it provides a nice gluten-free alternative.

Besides being low in saturated fat, cholesterol, and sodium, buckwheat is rich in fibre. Buckwheat flour is so versatile that it works in many different kinds of recipes, and is available through a variety of different products, from toasted buckwheat to organic raw.

Chestnut Flour

Made from chestnuts, this flour is a great gluten-free.

Chestnut flour is a good source of resistant starch, which helps nurture probiotic bacteria, similar to the bacteria cultures found in yogurt.

You can elevate breakfast by using it for gluten-free crepes which will have a sweet and smoky flavour.

Plant-based flour is made from 100 percent ground vegetables or legumes and can be used as a primary ingredient in breads, pizza bases, pancakes and cakes.

Here are five types of plant-based flour that can be easily incorporated into menu items.

Coconut Flour

When coconut meat is dried and ground, it produces a fine, nutty, and gluten-free flour that’s an easy substitute for wheat flour in any of your baking recipes. Coconut flour is well-known for being rich in fiber, which aids in satiation and overall digestive health.

Coconut flour cannot be substituted for wheat flour because it’s extremely absorbent, but it can be added to complement other flours used in baking.

Tapioca Flour

Tapioca flour comes from the cassava plant, which is grown in South America.

Cassava is a proteindense root, and is rich in nutrients like calcium and vitamin C. Even though it can be processed into tapioca pearls, sticks, or flakes, tapioca is often used as a flour or a thickener in things such as sauces and puddings.

Tapioca can easily be combined with other flours to add structure or crispness to muffins, cookies, bread and pizza bases.

PLANT-BASED

Angel Bay’s plant-based patty. Made with a delicious blend of pumpkin, carrot, spinach, onion and red pepper; this patty will help you cater to specific dietary requirements.

Perfect as a burger filling or centre plate option, it’s a versatile addition to your menu.

• • • • •

Packed full of real veggies No added gluten, egg, soy or milk products No added flavours, colours or preservatives Individually frozen 40 patties per carton

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

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Kiwis Hungry for Plant-based Products A Colmar Brunton pole conducted at the end of last year revealed that 31 percent of Kiwis can be categorised as flexitarian or meat-reducers, while a further three percent were vegetarian or vegan.

The study, commissioned by Food Frontier, an Australasian think tank and alternative protein industry advisor, and vegetarian food manufacturer Life Health Foods, which is owned by Sanitarium, asked 1107 New Zealanders about their meat consumption, finding an 18 percent increase in those whose diets were categorised as flexitarian (eating meat one to four times per week) over the past year.

While vegans and vegetarians were most likely to be millennials, those

categorised as flexitarians were led by Gen X, and those who have simply reduced their meat consumption in the last year were most likely to be baby boomers. Kiwis eating less meat named health as the number one reason to do so, citing ‘my overall health’, ‘to reduce chances of heart disease and stroke’ and ‘to limit cancer risk’ as the top reasons. The environment, animal welfare, cost and the increasing variety of plant-based options available closely followed.

Thomas King, the chief executive of Food Frontier said just a few years ago there was limited knowledge of plant-based alternatives to meat. Plantbased products are now part of the mainstream and consumers are becoming increasingly aware of the

impacts of their food choices.

Reflecting the demand for plantbased items on a menu does not mean cutting out meat completely but is a draw card for Kiwis who are becoming more conscious around what they consume. Representing a café or restaurant as ‘plant-forward’ is a good option, the term refers to menu items that focus on plant-based ingredients but don’t necessarily exclude meats.

A common phrase in the culinary nutrition community embracing plantforward cooking is The trend towards plant-based food and products does not appear to be slowing, but rather gaining momentum. To stay on trend and keep consumers coming back it is important to embrace plant-based and plantforward options and experiment with what these new frontiers could do for your menu.

FINE FOOD NEW ZEALAND 2020: All the best meals and deals For anyone running a kitchen, Fine Food New Zealand is the must-attend biennial event. The leading local foodservice, food retail and hospitality trade show is serving a full helping of the latest in equipment, ingredients, food technology and techniques. It’s all you need for inspiration, networking, learning and connecting with national and international suppliers to create superior dining experiences.

For the first time, Fine Food New

Zealand introduces Plant Base. With the growing popularity of responsible food choices, Plant Base focuses on vegan options, fresh produce, meat alternatives and plenty more. It’s the ideal forum to taste and explore new products.

Other features include:

Innovation Showcase: Discover new advancements in food, packaging, equipment and more.

Best Cellar: All the wine, beer and

spirits, along with the newly introduced Interactive Bar Feature.

Artisan Alley: Craft, handmade, small-batch, traditional, and superhigh-quality goods.

With the support of Goodman Fielder, Fine Food New Zealand’s Café Hub is a must visit, showcasing premium café products to new and existing operators.

Silver Chef Seminar Series: Professional development with world

class insights on food and hospitality related topics.

Networking Lounge: Connect, do business and grab lunch at the central hub. Fine Food New Zealand takes place at ASB Showgrounds on 21-23 June 2020. Attendance is free for all registrations prior to midnight 20 June.

For more information or to register your interest, visit www.finefoodnz.co.nz

Source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. A varied, balanced diet and a healthy lifestyle is recommended for good health.

Be inspired at www.realfoods.co.nz March 2019

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plant-basedfeature pot filled with comforting meats come to mind? Try substituting traditional ingredients with quinoa, tofu and hearty winter vegetables such as carrots and broccoli. Meat doesn’t have to be the star attraction; beautifully cooked and well-seasoned vegetables can be a hero of a dish.

Consider Dairy Replacements

Many classically warming dishes like risotto use butter and cheese.

Olive Oil is a great replacement, adding a nutty flavour to dishes.

Dairy cheese can be substituted for soy alternatives but with the right combination of flavours cheese no longer becomes a necessity. Cheese is often used to add saltiness to a dish, green or black olives or sundried tomatoes can achieve the same effect.

Delicious Desserts

A Twist on Tradition

Plant-based, plant-forward, flexitarian. These hottopic terms, used to describe consumers who are actively reducing meat and dairy from their diets, or cutting it out completely, have surged into the mainstream dining culture.

The word vegan almost seems oldfashioned now, as this once niche market is now on the tips of almost everyone’s tongue.

The great thing about these trends becoming more widely known is the

opportunity it presents to recreate menu favourites in a new fashion while giving diners what they now demand, plant-based options that fit with their diets and ideas of conscious consumerism.

Autumn is upon us; the season means cosy sweaters and comfort food. Many of the classic Autumnal recipes, such as casseroles and apple pie, aren’t vegan or plant-based friendly, but that doesn’t mean you can’t offer them up this season.

All you need are a few ingredient swaps for a version that all diners will love.

Here are some ways to turn popular Autumn recipes into snuggly and satiating plant-based options.

Butter and cheese also appear In a lot of favourite desserts, with cheesecake it’s even in the name.

Consider using maple syrup and cashews for the cheesecake layer and almond milk and almond flour for the crust.

Traditional baking basics can be swapped out for plant-based alternatives, try coconut oil instead of butter. There is even an alternative to eggs, a traditional staple for bakers, flax eggs are made from flaxseed meal and water.

Autumn is a great time to draw customers in from the cold, and you can keep them coming back with these easy twists on tradition.

Protein Alternatives

When you hear the word ‘casserole’ do images of a steaming

Angel Bay’s plant-based patties proving popular

Introduced in early 2019, Angel Bay’s Gourmet Vegetable Patties have been a big hit with the growing flexitarian market and customers wanting a break from meat.

Complimenting Angel Bay’s range of New Zealand made, homestyle beef and lamb products, the Gourmet Vegetable Patties are a colourful blend of pumpkin, carrot, potato, spinach,

onion and red pepper.

“We’re receiving positive feedback from chefs and customers alike. Chefs are impressed by the versatility of the patties because they can be used as a burger filling or a centre plate option.

Customers... well they just love the taste,” said Steve Dickie, Head of Food Service at Angel Bay’s parent company, ANZCO Foods.

“Before releasing a plant-based product into the market, we carried out extensive research and determined there was an appetite for a vegetable patty that was packed full of real veggies and not crumbed or deep fried,” added Dickie.

As well as being gluten-free, Angel Bay Gourmet Vegetable Patties contain no egg, soy or milk products,

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and have no added flavours, colours or preservatives. “Our veggie patties meet a range of dietary needs and desires which has seen significant uptake from restaurants and cafes looking to cater to a diverse customer base.”

Get in touch with your local distributor to order Gourmet Vegetable Patties or any of Angel Bay’s beef and lamb products which includes a mouth-watering range of patties, sliders, bites and rissoles.

You can find out more or view the full range at www.angelbay.co.nz

pubsclubs&taverns

Winning With a Pub Quiz

Pubs, clubs and taverns are more than just places to grab a refreshing brew, they are great spaces for entertainment, games and activities. A regular weekly or monthly event can not only keep customers coming back but can help spread the word about why your watering hole is the place to be.

A brilliant drawcard to bring customers to your establishment is the good old-fashioned pub quiz. A pub quiz, quiz night or trivia night can help attract customers to a pub, club or tavern who may not be found there on other days.

The pub quiz was established in the UK in the 1970s by Burns and Porter to get people into pubs on traditionally quieter nights, and quickly became part of British culture.

The Great British Pub Quiz challenge is an annual event to this day. Although different pub quizzes can cover a range of formats and topics, they have many features in common.

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

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

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

The questions may be set by the bar staff or landlord, taken from a quiz book, bought from a specialist

trivia company, or be set by volunteers from amongst the contestants.

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

The Kiwi Pub Quiz Company wanted to make setting up and running a weekly quiz easy and affordable for any venue wanting to fill a quiet night.

Its quiz writers are people living in New Zealand with over ten years’ experience writing interesting and entertaining questions for Kiwis.

At The Kiwi Pub Quiz Company establishments can find well thoughtout, professionally presented pub quiz pack.

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

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

Free Pub Quiz is a website that loves quizzing and writing quality quiz questions that challenge, entertain and inspire.

While based in the UK the website offers a page of specifically New Zealand based trivia questions. It’s a great source for free quiz PDFs to download with interesting questions from and about the globe.

Give pub quizzes a go and ace the art of filling your pub, club and tavern with happy patrons.

A Must-Attend Event for Hospitality Venues While the early years of the Australasian Gaming Expo (AGE) focused on a young and growing gaming industry, the current day event has expanded to support all operations within our modern, sustainably directed hospitality venues. This August, in its 31st year, you will find everything from gaming to waste management, refrigeration to financing, VR game systems and even traditional children’s playgrounds.

The AGE has been an annual pilgrimage for those working in large gaming venues. But more recently smaller establishments and non-gaming venues are finding that the AGE provides them with a broad range of innovative solutions for their businesses.

Here are the top reasons why AGE is a must-attend event.

AGE is the place to see the most popular point-of-sale systems demonstrated. No venue can operate at its best without

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an order or payment system to support their busy staff. But POS systems are not just glorified registers, integrating customer loyalty and valuable analytical data, helping you understand your customers better and grow your business. Compare features and benefits across a range of systems and find the right solution for your business.

You work hard to create a successful business. Make sure it’s protected. Whether you need security hardware or software,

integrated cash handling devices or services, facial recognition, ID scanning, or asset location, you will find suppliers at the AGE ready to give you the latest information and advice about current and emerging technology.

If you are looking to refurbish or renovate, you will find an abundance of experts who can give you styling or design advice, all experienced in the demands placed on a venue by both staff and customers. At AGE, you will find designers,

architects, engineers, construction companies, lighting, furniture, flooring and more.

The final reason we recommend that you attend AGE is to network amongst an industry of welcoming professionals, all in a relaxed, and convenient location at the International Convention Centre Sydney.

The AGE will be at ICC Sydney from 11 - 13 August 2020.

To find out more, visit the official website at www.austgamingexpo. com

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pubsclubs&taverns

The Table is for Sharing

Pubs, clubs and taverns are where people go to get together. Whether it’s the office crew heading in for after work drinks, a family function, or a catch up with friends, many diners in these establishments want to share food among the group.

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

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

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

other patrons.

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

Fish is always popular with Kiwis and can be used in several different

ways, from the delicious simplicity of a snack size piece of fried fish to the more exotic flavours of an Asian inspired crab-cake. Fish is also a great filler for mini empanadas, and you can’t go past the all-ages appeal of a fantastic fish finger or squid ring.

Potatoes, everyone’s favourite vegetable. It’s so versatile, even the

FOOD. IT’S yOUR BUSINESS. You’re invited to New Zealand’s leading food industry trade show.

Fine Food New Zealand 2020.

Touch, taste and experience what’s cooking in the foodservice, hospitality and food retail sectors. Discover cutting-edge food, drink, and equipment from leading producers, learn about the latest industry trends, meet new contacts and suppliers, and network with your peers.

Register to attend for FREE at finefoodnz.co.nz

21 – 23 June 2020 ASB SHOWGROUNDS AUCKLAND NZ finefoodnz.co.nz Strictly trade only.

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Shore Mariner Indian Platter & Shore Mariner Spring Rolls classic chip can be offered in a variety of styles, chunky hand-cut, shoestring, wedges, or take inspiration from America with a curly fry. And don’t forget about potatoes’ sweeter cousin, kumara, another Kiwi favourite, choose the orange variety to add some colour to the plate.

Speaking of colour, a unique dip

can really lift a platter. Good old tomato sauce and aioli go down well but offering more interesting options can create a memorable dining experience and can keep customers coming back for more. Dips are also a great way to get more out of ingredients that are already on the menu. Take a sauce from a dinner

item and turn it into a one-of-kind dip, could that cheesy sauce you already use on a main become the chip dip everyone’s talking about?

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

GAMING TECHNOLOGY HOSPITALITY Explore the best new and innovative gaming technology, point-of-sale systems, security equipment, cash management devices, paging and communication tools, commercial kitchen equipment, waste management solutions, venue design and construction providers, furniture and flooring, food and beverage, entertainment, uniforms and more.

AGE is the cornerstone of the Australian gaming and hospitality industry.

It's where gaming, technology, and hospitality meet.

11-13 AUGUST 2020 Register at austgamingexpo.com

ICC SYDNEY FREE ENTRY | TRADE ONLY March 2019

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liquor&beveragenews

A RARE BEER FOR RARE DISORDERS

KIWI BREWERY IN WORLD TOP 100 A popular American review site has ranked Wellington brewery, Garage Project, 59th in a list of the top 100 breweries in the world. Garage Project are the second brewery to make the annual RateBeer list, now in its 20th year, and has confirmed the Kiwi brewery as a true global presence in the industry. Warkworth’s 8 Wired has previously made the list, most recently in 2013. The website examined more than 640,000 beers made by over 36,000 brewers around the world to come up with the 2019 rankings.

“It’s great to see our work picking up recognition further afield and the team

is thrilled with the results,” said Garage Project co-founder Jos Ruffell.

RateBeer said the rankings are based on five different weighted scales that place an emphasis on contributor reviews during 2019 but also includes historical performance.

Garage Project’s standing amongst the global elite is reflected in the upcoming Hāpi Symposium and Festival which they are hosting in Wellington in April. Fifteen breweries on the top 100 list, including number one ranked Hill Farmstead, are bringing beers to New Zealand for the festival.

Rare Disorders NZ and awardwinning brewers Fortune Favours have teamed up to create a unique beer to raise awareness of the 300,000 New Zealanders living with a rare health condition.

The brew day took place in mid-January, with members of the rare disorder community working alongside Head Brewer Dale Cooper and his team. Together, they created a special beer with a unique colour and flavour that all beer fans will enjoy. “We have used unusual and rare ingredients like butterfly pea flower and blue raspberry to create a very unique brew,” said Cooper.

Rare Disorders NZ chief executive Lisa Foster was also involved in creating the beer, adding ingredients to the brew tanks and learning about the process. The Rare Beer is available to enjoy throughout Wellington,

including Fortune Favours at the airport, as well as Fantail and Turtle in Takapuna, Auckland.

Rare Disease Day took place on the last day of February and is a global day of recognition for this community. Worldwide, 300 million people are affected by a rare disease.

UNREST GLOBALLY SO GO LOCALLY

The global unrest created by the coronavirus situation is already being felt by the hospitality industry here in New Zealand so it’s important to support local businesses and enjoy what your fellow Kiwis have to offer.

Luckily Brothers Beer have not only got great new beer releases to enjoy, but they also have fun events coming up. The new beer releases include The Big Easy American IPA which is out now and selling fast, so get in quick to try this hop-forward IPA dosed heavily with punchy American favourites: Centennial, Cashmere, Citra and Simcoe. The resulting brew has bright citrus and floral flavours with hints of pine, coconut, lemongrass and stone fruit. In the beer pipeline is the Pink Boots On The Ground IPA. This keg only release celebrates women in brewing. Brothers have used the brand new American Pink Boots hop to create one of the punchiest, hoppiest beers they have ever produced. Go the girls!

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Make sure you stay tuned for information about Brothers Piha Beer Summer Sender happening on the 4th of April. This is a not-to-be missed event where you can eat, drink and dance to some great live bands and get your hands-on Brother’s latest limited edition Piha t-shirt. Put this one on the calendar and keep your eye on Brother’s on Facebook and Instagram for details.

Auckland’s best little beer event has returned for its seventh year with the trophy for Best Session Beer 2020 up for grabs. Once again, the who’s who of New Zealand’s top and emerging breweries will be joining Brothers at City Works Depot on the 19th of April.

There is also the Brothers weekly quiz nights, live music with Sasha Te Whare, and the amazing Juke Joint daily food deals. So keep calm and carry on with help from Brothers Beer.

2020 CALLS FOR LOW-TO-NO Spirit brand Bacardi recently encouraged its employees to visit bars in more than 100 cities for barstool research. From surveys with bartenders and bar ambassadors at the end of last year, Bacardi studied the alcohol and cocktail landscape for 2020 in a new trend report. Echoing the forecasted menu trends for 2020, sustainability and local ingredients were high on the list of what consumers wanted.

It is mindful drinking that is set to go mainstream this year, with low-to-no alcohol products and cocktails gaining fast traction in UK and US bars. The low-to-no trend has already been reflected in the marketplace here in New Zealand with alcohol companies

starting to produce new low-to-no products, such as iconic Kiwi beer brand DB Breweries’ new DB Export GOLD 0.0, which was developed to meet a growing demand from Kiwis for zero percent alcohol beer.

During its research Bacardi found 83 percent of bartenders reported low-alcohol drinks as popular and according to Google there was a 42 percent increase in online searches with the word ‘mocktail’ in 2019.

This trend is a great opportunity for alcohol producers and bartenders alike to experiment with new flavours and mixes and appears to be a solid draw card for consumers to places and brands that offer low-to-no options.

AMBITIOUS PLAN FOR KIWIS The soft drink giant Coca-Cola has announced plans for an ambitious reduction in sugar by 20 percent across its range of beverages in New Zealand by 2025. The New Zealand government confirmed that it was in the process of considering the feasibility of a sugar tax, but any intervention is yet to be announced. Last year, an Otago University study found a sugar tax introduced to parts of Europe showed a 10 percent reduction in overall

consumption of sugary drinks. Coca-Cola New Zealand said that the move reflects the demand from consumers for less sugary alternatives. “Over half our growth has been in low or no sugar drinks in the past two years,” general manager Richard Schlasberg said in a statement announcing the sugar-reduction goal. The New Zealand Beverage Council applauded the move by the beverage giant in encouraging healthier lifestyles.

TUATARA’S TASTY IPA

They say that good things come in threes, well that is certainly true for Kāpiti Coast Brewery Tuatara, who have launched three new beers, all new-world variations of the popular IPA style, in a handy six pack format.

Whether you are an IPA aficionado, or just IPA-curious, the Tuatara IPA Mixed Pack will be sure to please, featuring an East Coast Hazy IPA, a West Coast IPA and a Pacific (NZ and Australia) IPA. The look, aromas and flavours are all quite distinctive and are intended to showcase the different hops and styles from the respective regions.

The Pacific IPA (5.2%) is bursting with the tropical fruit flavours synonymous with NZ and Australian hops and has a moderate bitterness.

The East Coast Hazy IPA (6.1%) has big citrus and tropical fruit US hop flavours with the lower bitterness and creamy mouthfeel typical of this hugely popular American style.

At the more bitter end of the spectrum, we have the citrus and piney characteristics made popular on the west coast of America, in our West Coast IPA (6.9%).

“As our first limited release of 2020, we wanted to continue the momentum of last year with some great tasting beers that bring

something different to our yearround offerings,” said Tuatara Head Brewer, Paul Roigard.

The packaging features a bespoke take on the reptilian-inspired tuatara eye that the brand is known for.

Using new-world cues, the navigation themed imagery includes a variety of mythical creatures from each hop region as a nod to early explorers and the like-minded craft beer lovers who thrive on discovery and experimentation.

Tuatara Founder, Carl Vasta, explains that the IPA style has

evolved in exciting ways over the last few decades, and deserves its place as the number one craft beer style in New Zealand: “The IPA is a wonderful style of beer, with a pleasant bitterness, wonderful hop aroma and flavour – and a nice subtle malt balance.

It is no surprise that IPA is New Zealand’s most popular craft beer style – currently 1 in every 5 litres of craft beer sold is an IPA style.

The IPA style in craft has grown a whopping 26% in the last year*, and I wouldn’t be surprised if we see this

growth continue,” said Vasta.

“Traditionally in New Zealand IPAs were relatively few and far between. In the last 10 years, with the rising popularity of NZ hops and the increased availability of American hops we have seen some really outstanding examples of IPAs in New Zealand. We’ve seen a trend towards lighter malts, which let the hops really shine through and increases the perceived bitterness.”

GIN•VODKA•PALE ALE•PILSNER•IPA

www.parkers.kiwi • drinks@parkers.kiwi • @parkersbeveragecompanynz March 2019

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grape to glass

AHEAD OF ITS GAME Established in 2008, Yealands Family Wines was always destined to be a story of thinking differently.

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n 2001, founder Peter Yealands and his wife, Violet, began buying land in the Awatere Valley, Marlborough, at the north-eastern tip of New Zealand’s South Island. With some of the toughest conditions in the region, including steep slopes that many said were impossible for viticulture, strong winds, cool nights and low rainfall, the path to success certainly did not come easy.

However, Peter Yealands has always been a man in love with the land and has a proven track-record as an innovative pioneer. Larger than life, his vision was to create Seaview, the world’s first vineyard and winery that would be sustainable at every level.

Over the next six years, Peter led the re-contouring of the land. By filling ravines, smoothing gullies, terracing hills and planting a diverse range of grapes using GPS alignment, he transformed rugged pastoral countryside into a sustainable vineyard area.

Stretching from the foothills of the Kaikoura Ranges to undulating downs overlooking the Cook Strait, Seaview is the single largest privately-owned vineyard in New Zealand.

In August 2008, Peter opened the Yealands Estate Winery. A landmark building, guided throughout by the New Zealand Green Building Code, it was the first in the world to be carboNZeroCertTM from inception. All aspects of the winery were designed to maximise their sustainability features, as well as embracing future growth through in-built capability for expansion. Cutting-edge SMART green technology ensured that every stage of the winemaking process would be meticulously monitored and carefully controlled.

With its company mantra being ‘Think boldly, tread lightly and never say it can’t be done’, Peter and his team have always found a way to do things

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“New innovations such as recyclable PET bottles, using Babydoll sheep to mow the grass between the vines, burning of baled vine prunings and playing classical music to the vines, all signal this active sense of vision.”

and rise to challenges, which has resulted in Yealands Family Wines becoming synonymous with bespoke premium quality, under the expert leadership of chief winemaker, Tamra Kelly-Washington. Within the first six vintages, the team has won more than 900 awards, including the prestigious honour of its Yealands Estate Single Block S1 2011 Sauvignon Blanc being named the best Sauvignon Blanc In the World at the 2012 London International Wine Challenge and being declared the NZ Wine Producer of the Year at the 2014 London International Wine & Spirit Competition.

Singled out for his visionary tenacity and entrepreneurial innovation, Peter’s unswerving passion for the land saw him named as the 2013 Lincoln University South Island Farmer of the Year.

Yealands was further endorsed in 2014 as the UK Drinks Business Green Company of the Year and the Supreme World Champion from the International Green Apple Environment Awards in London.

Today, Yealands continues to think and act differently. New innovations such as recyclable PET bottles, using Babydoll sheep to mow the grass between the vines, burning of baled vine prunings and playing classical music to the vines, all signal this active sense of vision. Twin aspirational goals of

energy self-sufficiency and ‘carbon negative’ status have resulted in one of New Zealand’s largest solar panel installations across the entire northern side of the Yealands Estate Winery. Generating a potent 133,000 kilowatt hours per year, this represents the equivalent power usage of 17 Kiwi households.

Initiatives in this industry-leading sustainability journey are openly shared with the annual 10,000+ visitors welcomed to the Cellar Door at the Yealands Estate, complemented by a self-guided White Road Tour winding its way around this uniquely scenic vineyard.

And if that isn’t enough, further innovations such as PET (plastic bottles), unique blends (Sauvignon Blanc Rose, Sauvignon Blanc Pinot Gris and Sauvignoir – the world’s first red Sauvignon Blanc) helps it to further stand out in the crowd. Its signature wine, the Peter Yealands Sauvignon Blanc, which over the past three vintages has been awarded 3 trophies and 14 gold medals, is another point of pride for this family brand.

Yealands is the 7th largest manufacturer in wine and still growing vs. the market which is in decline.

The Peter Yealands brand is ranked 10th in total wine and is experiencing growth vs MAT YA (Source: Aztec Express Report MAT to 28 June 2015)

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meetthechef

JOSH HAZEL

Rothko Restaurant Matakana

Born in Australia, Joshua Hazel moved to New Zealand in 2014 after marrying a Kiwi girl. The father of two little girls has been in the hospitality game for most of his life, starting his career at the age of 16 in Canberra.

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nce he was a qualified chef, he began to hone his skills in kitchens across Australia, including La Riviera Restaurant at Pepper’s Resort in the stunning Whitsundays.

From there, Hazel headed overseas where he worked in the Hilton Hotel and The Luxe Brassiere kitchens in London. “After my London excursion I headed home to Australia, I did a stint back in Canberra at the restaurant where I trained when I first started out, then headed up to sunny Queensland and settled in Brisbane at Iceworks in Paddington,” Hazel told Restaurant & Café.

It was while working at Iceworks that Hazel met his Kiwi-born wife to be. The decision was made to return to her homeland and settle in Auckland. Hazel joined the team at Soul Bar and Bistro in the Viaduct where he worked for five years.

In 2018, Hazel and his wife bought a home in Warkworth and in November 2019 Hazel decided it was important to work closer to home. “The long commute to Auckland City was starting to take a toll and was limiting family time. I was very lucky to find my current role here at Rothko.”

Since starting at Rothko, Hazel has been busy with a lot of functions as well as locals coming in for lunch. At first Hazel was finding his feet in a new

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kitchen, but now he is starting to implement his own menu and dishes. “We have ordered a pasta machine from Italy that should be arriving any day now, so I am very excited to get some fresh past onto the menu.” A typical day for Hazel involves dropping his daughters off to day care then heading into work where Hazel starts the day making Rothko’s house made bread which is baked each morning. “After this I will go through all of the section’s prep jobs with my team of chefs and then see what our local gardeners have available for the day to see what I can use on the menu or in specials.” After lunch service it’s back to pick up the kids.

Hazel has loved cooking from a young age, spending time in the kitchen with his mum and doing as many cooking classes as he could whilst at school. When he finished high school, he walked into restaurants looking for an apprenticeship and started working at the first restaurant that gave him a chance. Hazel sees quality staffing as one of the biggest challenges facing the industry, noting that trying to find good and reliable staff is extremely hard, and a challenge that will only be made harder with immigration changes being made in the industry. On a personal level is the struggle to juggle life in the kitchen with a healthy home life, especially now that he has two young daughters.

Hazel’s spare time is extremely limited these days. “I do like to try and get out of the house as much as possible even if it’s going to the park to play or to a café for lunch with the girls.” His goals for the future are to keep growing and expanding as a chef.

“There is always something new to learn, see or do

The long commute to Auckland City was starting to take a toll and was limiting family time. I was very lucky to find my current role here at Rothko. and that is the exciting thing about our industry.”

And of course, to have a happy, healthy family.

For Hazel the most rewarding aspect of his job is having people enjoy his cooking. “If the customer is happy then I’m happy. Although trying to please my eldest daughter is quite hard when it comes to cooking, she is my hardest critic.”

column

Looking for hospitality staff –

WHAT YOU NEED TO KNOW One of the biggest questions I get asked is “how do I find good staff?”

By Josh Clifton, Author The Hospitality Survival Guide info@masterhost.com.au

Whether you’re aware of it or not, ‘good staff’ are out there - it’s just a case of whether those staff want to work with you as well.

When we look for work, we base it on our ability to be able to meet our own expectations. If we have high expectations of ourselves, it normally means we expect those expectations to be met in a business. That’s not to say that sometimes we overshoot our ability, but it’s important to know the dynamics of what attracts individuals to certain businesses.

The reality is, great team members are attracted to great businesses. Your business may be an exceptional place to work and provide the equipment and training necessary for staff, but unless you put the right bait on the hook - i.e. your job advertisement, you won’t catch a star player.

When looking for hospitality staff, talented team members are attracted to specific details. For example, if you’re a café business then list how many kilos of coffee you do and what type of menu items you mostly provide. What does it mean to be part of your café? What do you stand for and most importantly what don’t you stand for? What does it mean in the long term to work for you?

I provide a template in my book on this, but overall it’s about being specific and enticing to ensure you don’t get a flood of resumes with the main quality being ‘great customer service skills.’

Always remember to practice what you preach. If you promise something and share your business values, ensure you back them up in-house. Be transparent with your team and allow them to speak and share their thoughts.

Your team is there to get paid, but most individuals in this industry aren’t there for a pay rise, they are there for job satisfaction and fulfilment.

Now, there is the flip side to this story. Despite doing all of the above, staff will come and go - even the good ones. It happens unexpectedly and sometimes during your busiest times.

We are simply dealing with a generation that is quick to change their mind. It’s the nature of a saturated industry where the next generation are spoilt for choice. We can only provide an environment of culture, growth and teamwork. Sometimes your barista or chef may have learnt all they can at your venue and need more. You may or may not be able to provide this for them and that’s ok. This is simply the industry in all its glory. What I would love for you to take away from this article is responsibility.

We have a responsibility to put out a job advertisement that’s appealing but specific; we have a responsibility to sit down with new staff members (which is crucial at the beginning of their employment); we have a responsibility to see if they fit into our culture ecosystem; we have a responsibility to ensure they align with

our customers; and most importantly we have a responsibly to take action when necessary.

The three main questions you want to ask yourself is: • Will they fit with my team?

• How reliable and trustworthy do I feel they are?

• Do I trust them with customers?

We all want to be part of something special, whether in life or business, and the hospitality industry takes a special kind of person to facilitate an environment that people want to be part of. So much depends on what you expect from your team and what you are willing to give back. Finding hospitality staff is a never-ending journey, but when done correctly, it can pay dividends and eventually give you some much-needed days off.

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