Can't Catch A Break

With the cost of living crisis, inflation driving up menu costs and shrinking consumer spending as many consumers rethink their dining choices, trading remains difficult for operators.

As in previous times of austerity, consumers move from dine-in to take away. This month, we look at the perennial favourite, Fish ‘n chips. Always a Kiwi family favourite, it’s unlikely to take too much of a hit. However, ingredient shortages from oil to potatoes mean price hikes, which means that operators may still have their work cut out to keep this kiwi staple from falling from popularity. caitlan@reviewmags.com

Operators are still treading water as labour shortages remain a pinch point to recovery from three years of difficult trading. Supply constraints also disrupt restaurant development plans, as construction delays increase the cost of building or renovating restaurants.

Ongoing labour shortages have also pushed restaurants to find operational efficiencies by cutting hours of operation or menu offerings. Operators running a shorter week to reduce overheads and cope with reduced staffing is almost commonplace.

It isn’t easy to see the light at the end of the tunnel as weeks then months have gone by with little relief. COVID-19 has been a seismic game-changer, then with the recent weather events a further kick for those affected in the industry, we are still trying to catch a break.

2023 Trade Calendar

Make you pull-out this year's trade calendar on page 5 and put it on your wall.

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

Editorial Associate: Sam Francks, sam@reviewmags.com

Annabel Maasdam, annabel@reviewmags.com

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

Doe Donuts Open Second Auckland Store

DOE Donuts is set to open a second store in downtown Auckland this May. After making creative, Cook Island inspired donuts for the last six years, owners and best friends Grace Tauber and Shenine Dube, opened up their first brick and mortar store in May 2021. Located in Grey Lynn, the store was met with popular support.

3d Printed Cheesecake

Columbia University engineers have used a 3-D printing machine and their innovative laser technology to assemble and cook a seveningredient vegan cheesecake. The engineers experimented using a vegan cheese cake recipe, combining graham cracker paste and other ingredients to create single slice of dessert that featured cherry, banana, peanut butter and hazelnut flavours. All ingredients used in the cheesecake slice were purchased from a grocery store in New York. The cheesecake slice was produced in 30 minutes. Columbia University's project marks a significant leap forward in the research surrounding using 3D printing to mechanically assemble and cook food.

The researchers said that 3D printing food can be advantageous in allowing chefs to control the nutrient content in a meal and make more customised meals. The technology can also help prevent the spread of food-borne illnesses and diseases caused by human contact with food. Using 3D printing, or additive manufacturing, to create food has been previously used to create items like plant-based steak and candy. Some pop-up restaurants have even used the technology to create and serve entire menus using 3D printers.

"We had lines out the door from Wednesday to Saturday for months," said the duo. With almost two years of experience running their store under their belts, Tauber and Dube feel that they are ready to maximise the potential of DOE Donuts. The production of their donuts will continue to take place at their Grey Lynn location, with the new location being serviced through multiple product drop-offs throughout the day.

An official date for the opening of their downtown Auckland store is yet to be confirmed. "We vow to keep the deliciousness coming, the energy, the pop of colour, while maintaining a sense of humour; the pizzazz and culture of DOE shall prosper," concluded Tauber and Dube.

Waiheke Island Restaurant Installs State Of The Art Oven

Upon receiving an inquiry from Sunil Dass, the branch manager of Aitkens Auckland, seeking the most advanced slim line Combi oven set up available to cater to the specific needs of his clients at the Mudbrick Restaurant on Waiheke Island, a recommendation was made by the Stoddart team to install the Giorik Kore KBESTWT.0606, a 6 on 6 stacked oven system. The dedicated Stoddart team in Australia & New Zealand worked diligently to ensure that the product was installed within

BRICK BY BRICK, BURGER BY BURGER

This July, Brick Burger will offer a one-of-a-kind, three-month pop-up dining experience that will allow guests to unleash their creativity and build their burger masterpiece from a selection of colourful and delicious bricks popping up on Mount Eden Rd. The menu will feature a range of classic and speciality bricks made from the freshest and highest quality ingredients, ensuring guests that every bite will be a flavour explosion.

Whether it is a juicy beef patty, a crispy chicken fillet, or a hearty veggie option, the selection of bricks has something for everyone. Brick Burger is more than just a restaurant. The brick-themed dining experience is designed to immerse guests in a playful and exciting world of bricks, with colourful brick walls, LEGO-themed furniture, and even a brick-building station. For families with young children, Brick Burger is the perfect destination for a day out. The kid-friendly environment and menu options will make it easy to keep the little ones entertained and satisfied. For the more competitive diners, there will be weekly brickbuilding competitions.

48 hours of Sunil's request. The efforts spanned across two countries, resulting in the successful installation of our state-of-the-art oven in one of New Zealand's most renowned restaurants.

Both Aitkens and Stoddart are proud of their exceptional achievement and the successful delivery of the best possible equipment to our clients. The chefs at Mudbrick Restaurant are delighted to work with such top-of-the-line equipment.

When Functionality Meets Flavour

Food coatings can provide so much more to foods other than purely structural. They can add a variety of new flavours, textures, appearance, and mouthfeel. Coatings also have a long-standing reputation for being a beloved cuisine with customers thanks to its versatility, ease of preparation and ability to be served in a multitude of ways. It is also a go-to for restauranteurs looking for affordable, convenient menu offerings.

Wanting to enhance the whole eating experience? Batters and breadings can even add unexpected twists on classics, whether it be a beer battered fish, or a crunchy cornflake chicken, or a spicy salt rub on a steak. While customers can happily take these delicious coatings for granted, it is those who develop coatings that continue to face technical challenges that can arise. Coatings must not only taste good, but they act as a flavour, texture and appearance protector to the ingredient inside, and in some cases, become invisible to the consumer.

Coatings may need to fulfil multiple purposes such as preventing oxidation, limiting moisture and oil transfer, ensuring freeze/thaw stability, and extending shelf life. Furthermore, they must be able to adhere to a wide range of surfaces in various conditions, while avoiding any sticking between them. Depending on the scenario, they may require cooking, precooking, and reheating, which may be combined with freezing or not required at all. Additionally, they must be cost-efficient.

In the 1980s, the usage of coating systems witnessed a surge as chicken processors realised that coating cut-up birds and pieces added significant value. However, the industry became complacent by employing relatively simple and unsophisticated systems for meat and fish. As the market matured in the 1990s and sales flattened, there was a shift towards exploring new avenues of flavour and texture. This includes the consideration of unique flavours that align with current trends, such as jerk barbecue for shrimp. There is also a growing interest in enhancing coatings by using breadings or achieving enhanced texture in batters, or a combination of both. Consumers now refuse to compromise on texture for the convenience of oven-baked products, and food manufacturers are demanding the same level of texture from ovenised products as they do from fried ones.

Batters and breadings are frequently