$ 9.95
April 2014 Vol 7 Issue 4
“ …some dishes served by Nestle Toque d’Or competitors have been as good if not better than at many other senior events …” Nestle Toque d’Or 2014 chief judge Paul Jobin (see page 4).
EASTER CONUNDRUM OVER STAFF ISSUES WITH Easter only days away – April 18-21 – there is still confusion in the industry over employment issues. In fact there are only two public holidays to be taken into account – Good Friday (April 18) and Easter Monday (April 21). Easter Saturday and Sunday are not public holidays and there is no entitlement to time and a half or a paid day off for working on those two days. For those who normally work on the Friday or Monday and are needed in the café or restaurant, time and a half applies as well as a day in lieu. And of course if they don’t normally work on those days but are required to, only time and a half of their usual rates applies. There are some trading hour restrictions for some businesses on Easter Sunday where they cannot open until 1pm.
That also applies to Anzac Day which falls on and is observed on the following Friday (April 25). If any doubt, contact the Restaurant Association on Auckland 09-638 8403.
TENSION OVER LIQUOR RULES WITH pieces of the new liquor laws only four months old, there have been some complaints from restaurateurs and bar owners over what they say are “heavyhanded” attitudes by the Police. There have been complaints made to hospitality industry bodies during this period of adjustment and teething problems are being experienced in some areas. Interpretation by the Police has varied in many areas but the industry expects it to settle down over the next six months.
WORLD COFFEE CUP CALL THE World Brewers Cup celebrates the craft of filter brewing by hand, promoting manual coffee brewing and service excellence, says the New Zealand Specialty Coffee Association. Veteran brewer Matt Hing (pictured) from coffee suppliers Be Specialty will be one barista demonstrating his considerable skills and knowledge at the
competition. Held at Coffee Supreme in Wellington on Saturday 10 May, competitors will prepare and serve three individual beverages for a panel of judges. The championship consists of heats followed by a finals round. The winner will compete at World Brewers Cup, in Rimini, Italy, in June, with flights and accommodation provided.
OPPOSITION MAGAZINE . . . STILL INDEPENDENT IN RECEIVERSHIP
HOSPITALITY magazine, opposition trade magazine to Restaurant & Catering News, is one of a number of publications now in receivership after action earlier last month by creditors. HOSPITALITY owner Mediaweb had been reported to be having financial difficulties in recent times with NBR commenting on cashflow difficulties and unpaid staff. The magazine has not been published for a number of months with the last edition understood to be the October issue.
INDEPENDENT Fisheries was forced to close one of its plants in late last year due to a combination of earthquake damage and tough market conditions - competitive cheap imported frozen fish made its retail business unprofitable. However the company’s foodservice business is still going strong and the fish are jumpin’ –
manager Daniel Bullen says the company just increased its quota to over 50,000 tonnes a year. Latest news is that the fishery has signed a new contract “with a worldclass processor” and is expanding its range of crumbed and battered fish portions. “We will have to find a new use for the Woolston [Chch] site,” says Bullen.
contents
12 Uniforms 14 Farmers Mill Smart Baking 16 Safety & Training 20 Catering 23 Café Treats 25 Employment 26 Liquor 30 Columns
6 10 17 23
LOVE ME TENDERISED
EDITORIALcomment WHILE open kitchens are all the rage in our nation’s restaurants, there is always the issue of what to do when things go wrong. The kitchen is a high pressure workplace and no matter how much you try to scatter the bookings to ensure a smooth service, customers always seem to arrive (and leave) at the same time. When problems occur during service, whether it is an order going missing, returned or simply too many dockets at the same time, the last thing kitchen staff need is to be in a glass bowl with a full restaurant watching. Tempers often flare and things are said in the heat of the moment which can create an awkward (or entertaining) experience for diners. At the height of service it is irrelevant whose fault it was and the emphasis needs to be on how to rectify the situation and fast. In all kitchens, but particularly ones that are open for public viewing, management need to be the intermediaries between floor and kitchen staff to ensure no feathers are ruffled. If management isn’t on duty, it’s best for just one person to be the point of contact for the kitchen, rather than several floor staff distracting chefs asking for ETA’s on dishes. On another note, we’d like to encourage all our readers to support the Salvation Army Red Shield Appeal by texting RED to 4411. Have a great month!
WE all hate being wrong and try to fudge our way out. But after meditating on some earlier comments I made criticising “celebrity” chefs for showing tv viewers how to cook dishes at home and not encouraging them into restaurants, I might have been misleading you. I now realise that the proliferation of cooking shows on tv are just pure entertainment and certainly aren’t educational. None of the people I know had ever considered taking notes of meals and techniques on these shows and using them at home – they just sit back and be entertained. And the more the merrier if the judges or chefs are rude and nasty. It’s a far cry from years ago when virtually all women cooked at home and the chance of a man being in the kitchen, apart from drying the dishes, was simply remote. Certainly there is still a minority who enjoy their kitchen but the real truth is that today people (men and women in suburbia) can’t cook and won’t cook yet still have a huge desire to watch others do it on tv. That may well account for our current situation where the eating-out industry is booming while other retail categories are suffering tough times. Long may it continue ! PETER MITCHELL peter@reviewmags.com
ROSIE FRANCE rosie@reviewmags.com
TAMING THE LION THE New Zealand Culinary Team of chefs Stephen LeCorre, Darren Wright, Claire D'Ath, Mark Sycamore, Richard Hingston and Francky Godinho as well as youth team members Alasdair Bennett, Troy Waters and Carlita Campbell competed in Singapore early this month at the two-yearly Food&Hotel Asia Expo. Team manager Gary Miller says the group would like to thank
Publisher
Peter Mitchell, peter@reviewmags.com
Editor
Rosalie France, rosie@reviewmags.com
Marketing
Tania Walters, tania@reviewmags.com
Advertising
Jane McEwan, jane@reviewmags.com
Graphic Design
Raymund Sarmiento, raymund@reviewmags.com
Circulation & Distribution
Kieran Mitchell, kieran@reviewmags.com
www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.
2
restaurantandcateringnews.co.nz
their sponsors Fonterra, United Fisheries, Nestle Professional, Silver Fern Farms, SoleMate Footware, House of Knives and
NZ King Salmon. “We must also extend a debt of gratitude to the Nanyang Polytechnic for not only providing the venue for our 'Taste of New Zealand' lunch but also the use of their facilities for our campaign as well as accommodation in their hotel school,” says Miller. Check the R&C website for updates on how the team fared.
SHANNON IS HONORARY CHEF THE Auckland branch of the Chefs Association has made Shannon Fryer from The House of Knives, an honorary chef after being a committed member for the past 20 years. Normally a full member must have worked a minimum of five years in the industry but Shannon
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
has been a stalwart of the branch for many years and volunteered for numerous events and now has the equivalent of full membership.
KRYSTAL RANGIUIA
HOSPO students from NZMA joined forces with the King to brighten the day of over 100 senior citizens in Manurewa in late Feb. Krystal Rangiuia (pictured) and fellow hospitality students served food prepared by cookery students at the Elvis Festival organised by the Manurewa Business Association. NZMA Careers Employment Advisor Jay KeuKeu said the students enjoyed the voluntary work. “It was extremely worthwhile. It was a great opportunity for our students to practice their hospitality skills in an authentic environment and help them build confidence. Although they were tired afterwards, they really valued the experience and also felt good about giving back to the community.”
THE NZ CHEFS ASSOCIATION is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products. We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.
Contact: CARMEL CLARK
National Communications Manager 0800NZCHEFS • 0800 692 433 info@nzchefs.org.nz www.nzchefs.org.nz
new new
www.lhffoodservice.co.nz
April 2014
3
JOBIN TO OVERSEE NESTLÉ TOQUE d’OR HIGH profile chef Paul Jobin has been appointed chief judge of this year’s Nestlé Toque d’Or.
PAUL JOBIN
DIARYdates April 8-11, 2014 Food & Hotel Asia, Singapore April 9 RANZ Get Together, Wellington April 15 RANZ Visiting Hour, Marlborough April 28 RANZ Golf Day, Nelson Register Team Now!
May 25-27 Foodservice Australia, Sydney June 1 Lewisham Awards, Auckland
June 11 Bidvest Trade Show Westpac Stadium, Wellington
May 3-4 Chocolate & Coffee Show The Cloud, Auckland.
June 20-29 Amex Winter Festival, Queenstown
May 6 RANZ Visiting Hour, Auckland May 7 RANZ Visiting Hour, Bay of Plenty May 10 Southern Lights Regional Challenge May 10-11 Culinary Fare, Wellington May 9-11 Food Show, Wellington May 12 RANZ Meeting, Hawke’s Bay May 18 Hawke’s Bay Culinary Salon May 19 RANZ Awards Christchurch Hawke’s Bay
restaurantandcateringnews.co.nz
QUEENSTOWN COUPLE GRANT AND KAREN HATTAWAY
May 21-25 World of Food Asia Bangkok, Thailand
June 8 Northland Salon, Whangarei
June 22-24 Fine Food NZ, Auckland June 26-27 Waikato, Culinary Fare July 3 Bidvest Trade Show Forsyth Barr Stadium, Dunedin July 31-Aug 3 Food Show, Auckland August 16 NZ Chefs Assn Annual Meeting Auckland August 17-19 NZ Culinary Fare & Toque d’Or Manukau August 20 Bidvest Trade Show A&P Showgrounds, Christchurch September 2-5 Restaurant & Bar, Hong Kong October 19-23 SIAL Food Show Paris
NEW RANZ HEAD FOR SOUTHERN LAKES
ASURE QUALITY HEAD APPOINTED
events to rosie@reviewmags.com
April 30, Entries close for Vegetarian Dish Challenge
May 6 Bidvest Trade Show ASB Showgrounds, Auckland
4
NZCA National President Anita Sarginson says the appointment is a coup for the event, on 18 Aug as part of the Culinary Fare in Manukau. Jobin, Food and Beverage Director at The Riverhead, northwest Auckland, has in the past been both judge and a successful team trainer at Nestlé Toque d’Or. “Both of the student chefs who I trained to compete at the event went on to achieve great things,” he says. “One was named New Zealand World Skills Chef representative, while the other worked at Gordon Ramsey’s Royal Hospital Road and Maze restaurants.” Jobin says he is expecting to be impressed by the level of competition this year. “It would be fair to say that
over the past few years, some dishes served by competitors have been as good, if not better, than many other senior events at The Culinary Fare.” He says it’s also a chance for instructors to bring back their glory days. “The tutors are not only trainers but also mentors and to some degree are reliving their own competition days by adding their experiences into the training mix.”
JOHN McKAY
GRANT Hattaway has big plans for Queenstown’s hospitality scene. The new branch president of the Restaurant Association has a lot of energy. “Hospitality in Queenstown does pose some unique challenges. Many of the members face recruiting issues in a tight market where trained hospitality professionals can be scarce due to the transience of the area, coupled with the seasonality. I intend to work with key organisations to help address these shortages.” He intends to inject a lot of oomph into the Queenstown branch. “I want it to be more united and cohesive and will welcome and encourage more member representation at meetings. I really want to create an environment where members can and do share their concerns but also really enjoy coming along to association gettogethers,” he says. He also plans for the industry as a whole. “I want to help improve the ‘brand image’ of the hospitality sector, so that the old idea of being a ‘fill in job’ until something better comes around is forever banished.” Grant brings 20 years’ industry experience and extensive local knowledge to his new role, having successfully owned and operated several restaurants in Queenstown, including Captains Steak & Seafood and Pier 19.
ASUREQuality’s new CEO John McKay takes the reins on 3 June. McKay is an experienced international business leader who comes with proven experience in the food and dairy sectors and has a strong customer partnership approach, according to a press release from the organisation. He is currently chief execuive of Hansells Food Group where he runs a diverse and complex business including four manufacturing sites and sales and distribution companies in New Zealand, Australia and the UK. McKay has extensive international business experience in Asia, Latin America and Europe, including the role of global brands director for Fonterra, based in Singapore and marketing manager (Europe) for American Express. He has experience working with and forming joint ventures, having worked with Fonterra’s joint venture www.restaurantand partners in Venezuela, cateringnews.co.nz Taiwan and Malaysia.
Fresh Daily Foodservice News On
• • •
April 2014
5
GAME ON FOR NEW PARTRIDGE DISH
FINE FOOD FIRST FOR TE MATA FIGS HAWKE’S Bay company Te Mata Figs will be at the Fine Food Show this year for the first time. As well as preserved figs, the company’s products include jams, relishes, syrups, pastes and more, all gluten-free and made without preservatives and additives. Co-owner Helen Walker says that artisan companies often have an advantage at shows through having a more intimate knowledge of their production process. “One thing that really distinguishes an artisan company from a large-scale producer is you can always go and talk to the person
who makes the products,” she says. “This really gives people a sense of the passion, love and care that has gone into everything.” Walker says the chance to take part in such an event is a great investment for future growth. “The show is a really good opportunity to spread our business to a much wider audience and build relationships with some of the big decision-makers in the industry. Fine Food NZ will feature a range of artisan producers in 2014 including Zany Zeus, Kako Chocolate and Lasco to name a few. www.jrwholesale.co.nz
HAWKE’S BAY pheasant breeders New Zealand Game Birds has recently started supplying pheasants and partridges ready for table. Ben Bayly, executive chef at The Grove and Baduzzi and well known for his devotion to sustainable and seasonal ingredients, took the company’s entire supply of partridges, and due to their popularity was getting ready to take them off The Grove’s menu in mid March. “We took 500 or so partridges. I like to keep my menu seasonal and natural so these birds are much better than other ones I’ve tried because they’re not bred for their weight. They’re bred naturally, longer and slower, and are about a year old, rather than being a month old and being pumped full of growth hormones. The result is tender meat with better fat coverage. Fat is just so important for giving the meat
MIKE CHATURA with The Grove’s dish of Roasted red-legged partridge with sweetbreads, creamed parsnip, fig & red endive.
flavour and moisture.” Protégé Mike Chatura (above) has been deputising as head chef at The Grove and enjoying excellent feedback from the 10 or so partridges ordered each night. “This has been my first time cooking partridge and I can’t believe how tender and sweet it is.”
FINE FOOD SHOWCASE FOR ARTISAN PRODUCERS
SUPPLIED EXCLUSIVELY BY
Quality Fresh Meats - Orders customised to your requirements
COMPETITIVE PRICING WITH OUTSTANDING SERVICE.
Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs.
6
restaurantandcateringnews.co.nz
DESPITE its infancy, artisan gelato and sorbet producer Zelati is already turning heads in the foodservice industry. Alberto Tuason’s natural range of gluten, egg and gelatine-free gelatos and sorbets are hand-made using select, fresh, real and gourmet quality ingredients. He mastered the craft of gelato making at Carpigiani Gelato University in Bologna, where he gained hands-on training, working alongside renowned Italian gelato connoisseurs and graduating as a Maestro Gelatiere. After launching last year, the company secured distribution in Wellington through Moore Wilson’s and is already on the menu at cafes, restaurants and hotels in the region. Zelati is now available in Auckland through
Farro Fresh and is hoping to meet more distributors at Fine Food New Zealand in June. “We are very excited about getting the brand out there a bit more,” says Alberto. “Securing a distribution partner in Auckland would be fantastic.”
Schnitzels
made easy...
mains Ingham’s extensive range of versatile main menu products are convenience, presentation ideally suited for any and quality. From premium casual dining venue seeking value breast and burger whole muscle breast products through to range. our latest high quality
Breast Schnitzel 20842
Product code
Check out our new Catalogue
20842
Product description Approx portion weight
FZN CKN SCHNITZEL range
98–107g
Approx portion/kg
10
Number/carton
4 x 1kg
Net weight
4kg
Carton/layer
12
Layers/pallet
7
Cartons/pallet
84
No artificial colours, Ingham Breast Schnitzel flavours or added is made from quality preservatives. whole muscle chicken Applications: snacks, breasts coated in a wraps, sandwiches/ tasty natural crumb. burgers or served with vegetables/salad.
www.inghams.co.nz/ foodservicenz
Panko Crumb Schnit
zel 20167 Product code 20167
Product description Approx portion weight Approx portion/kg
FZ FP CKN SCHNITZEL range
– PANKO
105–115g 10
Number/carton Net weight
4 x 1kg
Carton/layer Layers/pallet
2014 / 2015
Foodservice Catalogue
Cartons/pallet
4kg 12 7 84
No artificial colours, Ingham’s Panko Crumb flavours or added Breast Schnitzels are preservatives. made with New Zealand in crispy golden panko chicken breast meat, crumb Applications shaped, par-fried and : snacks, wraps, sandwiches/ coated burgers or served with vegetables/salad. Tick TM used under licence
7
Panko Crumb
Devil
Our new high value, quality formed Schnitzels are the perfect casual dining option.
ACU_ING_11305
100% NZ breast meat
Par-cooked
Portion controlled
cook ‘em, serve ‘em... your customers will Love ‘em. For more information on Ingham’s convenient range of foodservice products contact your local distributor or Ingham at www.inghams.co.nz/foodservicenz or call 0508 800 785. April 2014
7
YOUNG CHEFS EXUDE PASSION FOR COOKING
food. IT’S OUR BUSINESS. Connect with your industry when Fine Food New Zealand returns, showcasing the latest food and beverage ranges from here and around the world. Meet with a host of suppliers and wholesalers, as well as learn about the latest trends and technology in the retail food industry. With over 250 national and international exhibitors, there is no better place to reinvigorate your food business.
This major event only happens every two years so don’t delay: VISIT FREE For FREE entry, register now at www.finefoodnz.co.nz using code RCN1
EXHIBIT For exhibitor enquiries to showcase at Fine Food New Zealand please contact: Tim Wilson, Exhibition Sales Manager DDI +64 9 376 4604 email tim@finefoodnz.co.nz
22 - 24 June 2014 ASB SHOWGROUNDS GREENLANE, AUCKLAND NZ www.finefoodnz.co.nz In association with:
Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.
8
restaurantandcateringnews.co.nz
AT 21, CARLITA Campbell was the youngest of three finalists when she won the inaugural Ōra King Chef ’s Bursary of $10,000 last month. The Christchurch-born chef de partie at Wellington’s Cobar restaurant plans to use her prize to test her skills in London for three weeks. The runners up were Krishnil Dutt from Masu in Auckland and Scott Gibbs from Christchurch restaurant Tequila Mockingbird. Judging was done at The Foodstore restaurant in Auckland on 18 March and included an interview about their future plans. Campbell created and prepared her Beetroot cured Ōra King Salmon on beurre noisette rye crumbs with pickled golden beets and vanilla mayonnaise. “To win this $10,000 Ōra King Chef ’s Bursary is a dream come true,” Ms Campbell says. “I can’t wait to go to London and immerse myself in the food culture there and bring all that learning back home with me.” The judges summation found Campbell’s dish to ‘deliver striking visual impact consistent across all plates with well-balanced flavours and textures’. Ōra King ambassador chef Mark Southon from The Food Store says New Zealand needs more chefs like Campbell. “She has a vision that she wants her own restaurant and to have that goal is great – that’s why you’re in the industry,” Chef Southon says. “It’s blood, sweat and tears for years.” Ōra King’s Jemma McCowan says she was impressed with the quality of all three finalists on
the day. Each had developed a distinct cuisine style from their own experiences and the variety of trip proposals reflected these individual passions. “We knew we were in for a tough decision once we’d tasted all three of the dishes. It was also a privilege to listen to the candidates’ aspirations to succeed in the industry – the opportunity obviously meant a lot to each finalist and there were some emotional moments on the day. “We see bright futures ahead for each of the finalists, but in the end Carlita just had the edge - we are looking forward to supporting her towards the next stage of her career,” Ms McCowan says. Ms Campbell heads to London in May where she is planning a work placement at Marcus Wareing at The Berkley Restaurant, an elegant Knightsbridge restaurant set within the renowned Berkeley Hotel.
“AN OLDIE BUT A GOODIE” FILO pastry, first dating from the 15th Century, is an oldie with great potential for cafes and caterers alike. Low fat and low cholesterol make this a new age goodie. Recognising both the tradition and the growth potential from this goodie, Lincoln Bakery Ltd have
recently become the proud new owners of the Timos Filo pastry brand. New recipes, interesting recipe variations and online demonstrations on how to use the world’s best filo pastry for snacks, lunches, canapés, entrees, mains and desserts will be available on www.timos.co.nz
BARISTA KNOCKOUT CONTEST AT FINE FOOD KIWI baristas are invited to pit their skills against 95 of their peers in a head-to-head knockout event being held at this year’s Fine Food Show. ‘Barista Smackdown’, organised by the Restaurant Association and sponsored by Tiger Coffee and IncaFé, is modelled on overseas events.
MARISA BIDOIS
Competitors will have 90 seconds to make a randomly selected coffee and present the brew to the panel of industry experts judging the event. Heats will take place in the morning and afternoon of June 22 and 23 with the last barista on the machine at the end of each heat
qualifying for the final on June 24. There will be a cash prize for the winning barista, a prize for their café or restaurant, and plenty of spot prizes available throughout the competition. RANZ CEO Marisa Bidois says the Barista Smackdown will be a fast-paced, high-adrenaline and interactive competition that is not worth missing out on. “We’re delighted to be presenting such a vibrant and exciting event that will bring together the finest and most creative baristas,” she says. “Not only will the competition be incredibly fun and draw a wide audience, it is also a fantastic opportunity for cafés and restaurants to be the inaugural winners of an event that we hope to continue for many years to come.” Sponsors Tiger Coffee and IncaFé say similar competitions have thrilled audiences around the world and have really allowed baristas to showcase their amazing talents. “We are proud to be supporting such an exciting and innovative event, and know the three days will be packed with plenty of drama and action. We can’t wait to see what skills each barista brings to the table and, as well as being entertained, we hope to learn a lot from everyone involved.” Registrations open April 01 and close May 29, contact emily@ restaurantnz.co.nz
MASTER OF JAPANESE SEAFOOD
NIC Watt, head chef at Masu in Skycity and seasoned globetrotter, hosted a great masterclass at the Restaurant association late last month, one of the best I’ve been to at their Taste facility. Like the Japanese cuisine he demonstrated and serves up at Masu, Watt is compact, neat, well-presented and approachable. A natural teacher, he was at ease in front of a keen crowd, who ate up both his tips and samples of his dishes - supposedly simple for the home cook to prepare. NIC WATT These samples, being Japanese, were almost meal sized and in fact the Tuna Spicy Miso Tacos with Toasted Sesame Slaw are served at the restaurant in a crayfish version. The Taste masterclasses are definitely worth checking out for both junior and training chefs; great tips and kitchen techniques can be picked up. For the taco recipe, see the R&C website.
STARS OF HOSPO SHINE NOMINATIONS have now closed and voting opens on 23 April for the 2014 Lewisham Awards. Chris Upton, Chairman of the Lewisham Foundation, says the accolade is highly valued, largely because winners are chosen by votes from people within the industry. “No matter what industry you’re from, there is no greater acknowledgment than that from your peers. Being recognised for your excellence by the experts who are essentially your competitors in day to day business is
an incredible honour,” says Upton. Voting is open from 23 April to 18 May and the awards night is at Shed 10 on Sunday 1 June. Event manager Emily Harrison says it’s the first year the awards have been held at Shed 10. “With a fantastic new venue by the water and an exciting new band also confirmed for entertainment the awards evening is set to reach a whole new level,” she says. Tickets are now on sale for the awards evening and the after party.
SCHNITZEL MADE EASY INGHAM’S new Panko Crumb and Devil Schnitzels are the latest high value, high quality additions to its extensive foodservice range. Aimed at the hospitality casual dining and snack market, these 105g chicken schnitzels are brilliant on any menu. Made with New Zealand chicken breast meat, they deliver the exceptional value, versatility and consumer appeal demanded by the foodservice sector. Foodservice Manager Roger Pickering says, “Our new Panko Crumb and Devil Schnitzels provide chefs with very flexible menu choices and no-fuss preparation that presents well at a very affordable cost. They
come par-cooked, portion controlled and individually frozen. The two flavour options work well across a wide range of meals, from wraps to sandwiches and burgers through to centre plate options that work different sides.” Ingham Panko Crumb and Devil Schnitzels come in convenient cartons of four 1kg packs, containing 10 servings per pack. They can be deep fried or oven baked straight from the freezer. For further information on Ingham’s convenient range of products, please contact your local distributor or Ingham on 0508 800 785.
...the source of growing sales innovative portion control...
14g
BONUS Dispenser unit In each shipper of Gregg’s sauce, you’ll find an easy to assemble Countertop Dispenser Unit.
Barcode for easy scanning.
BONUS Dispenser unit
In each shipper of Gregg’s sauce, you’ll find an easy to assemble Countertop Dispenser Unit. Barcode for easy scanning.
For more information please contact: Cerebos Gregg’s Customer Services on 0800 426 333 or email csc@cerebosgreggs.co.nz www.cerebosfoodservice.co.nz
April 2014
9
RESTAURATEURS MEET AT THE TASTING SHED
THE regular visiting hour (or two) run by the Auckland branch of the Restaurant Association called for a trip into the country in March. Host for the convivial drinks and nibbles this time was Ganesh Raj, proprietor of The Tasting Shed in west Auckland’s Kumeu. Some of the evening’s guests are pictured here.
BLUMENTHAL IN MELBOURNE
The restaurant and catering sector’s first choice for everything eftpos
MELBOURNE is set to welcome Heston Blumenthal’s first international restaurant with the planned arrival of his three Michelin starred The Fat Duck in February next year. Blumenthal is to temporarily relocate to the Crown Melbourne Resort for a flying six month visit before returning to the UK – an unprecedented move for a restaurant of such note. Blumenthal, currently located in Bray in the UK, will take his
FEDERAL GET WAIRAU RIVER
0800 EFTPOS www.eftpos.co.nz
10
restaurantandcateringnews.co.nz
BEVERAGE distributor Federal Merchants has picked up its largest local winery appointment to date with Wairau River Wines joining the network from this month. Wairau River is one of Marlborough’s largest family owned wineries. Included amongst Federal’s extensive portfolio is Waimea Estates [yellow tail], Sanpellegrino and Tullamore Dew. Federal have also recently launched several 2013 vintage wines from another Marlborough supplier, River Farm Wines.
HESTON BLUMENTHAL
entire Fat Duck team with him to Melbourne to mark its 20th anniversary leaving his UK restaurant closed for six months. When The Fat Duck returns to the UK after its Melbourne stint, there will remain another culinary extravaganza with group executive head Ashley Palmer-Watts opening “Dinner by Heston Blumenthal.” While at the Crown Resort, the restaurant will offer the same dining experience that earned it the Michelin respect in Bray over the past 11 years called the Tasting Menu. And it will use the same flawless and relaxed service that has made it one of the most lauded restaurants in the world.
Our best cuts for your best creations. The Silver Fern Farms Premier Selection range is the pinnacle of grass-fed, New Zealand red meat – raised, grazed and delivered to meet your expectations of excellence. As a chef, consistency and quality go hand-in-hand. Our Premier Selection range is a promise of freshness, taste and quality every time. See the full range at www.silverfernfarms.com
Proud to partner with
April 2014
11
Uniforms
CURRENT UNIFORM TRENDS IN HOSPO WHEN it comes to uniforms, the approach is split firmly down the middle. At the back of house, chefs and kitchen staff are still strictly traditional, while out the front a little bit of razzmatazz and experimentation to make a point of difference comes in to play. Also, as competition heats up between tertiary institutes keen to attract students, some are opting for professional uniforms to lift their image. Toby Crookbain of Blazey Uniforms gives us the lowdown on 2014 trends in the industry. “Regarding back of house uniform trends it still seems to be very traditional. We are seeing orders coming through on the new website with colourful trim or piping options selected, which makes chef jackets a lot more interesting. We have noticed a trend towards smaller cafes and similar wearing a formal chef jacket, as we are bringing garments made in China to meet price points at the other end of the market to our New Zealand made product. This business does seem to be picking up as more restaurants
opt for a very professional and smart look. We use high quality polycotton drill for our NZ and Chinese made garments, manufactured in the same mill. This product is very hard wearing and long lasting. We also have a lighter weight polycotton option available for those that want a lighter jacket. We also seem to be selling an increased number of the black polyviscose chef pants, but I’m sure the traditional navy and white polycotton gingham will always be the top seller. In the front of house area, restaurants and cafes are always looking for ways to make their staff look smart for the right price. We have noticed some customers moving towards elaborate screen printing and flocking designs on t-shirts for their staff. These seem to be customers who are keen to develop a strong brand, and want the uniform to match. This normally requires a bit of back and forth with the customer’s graphic designer to get the right look nailed down. Some of our cafe customers are opting for a screen printed t-shirt paired with a brightly coloured
Left to right: RHYS, PETER, SHARYN, ANDREA, CHRISTINE IRENE AND TOBY
apron for a funky look. However, I think for the foreseeable future the front of house look will remain a collared shirt, black pants and a waist apron. Unfortunately we do not sell many of the puffy chef hats. The most popular style would be the mesh top skullcap with a velcro fastening at the back as this is the most practical in a hot and busy kitchen. It also lends itself to monogram branding unlike a bandanna, but bandannas are also very popular in a slightly less formal kitchen or where the chef is buying their own uniform. Our pants meet
a happy medium between a stylish cut and being loose enough to be comfortable to work in. We sell a lot of the Birkenstock range of kitchen footwear. The most popular are the “Super” and “Profi” Birkis. These are high quality shoes made in Germany, with a closed foot and superior non slip sole. They have either cork or microfibre replaceable foot beds, so these two styles are very long lasting. I have personally heard many different chefs say they would never work in anything else.
TEXILES AND UNIFORMS MAKE PERFECT MATCH
For your total uniForm requirements • Back of House • front of House • corporate • WorkWear • sporting & HealtHcare Please visit our NEW website: www.blazeyuniforms.co.nz Email us at: info@blazeyuniforms.co.nz or call on 0800 BLAZEY (252939)
12
restaurantandcateringnews.co.nz
IT HAS been 18 months since Domino Textiles bought the Blazey Uniforms brand and Toby Crookbain says the transition was a seamless success. The unification of the companies was helped enormously by their long history of working together. “We saw no need to change the name, as Neville Blazey built up a strong brand and we plan to continue on in that tradition,” says Toby. ”We were long term fabric suppliers of Neville’s, and we are using the same high quality drill he used, sourced from the same mills. I have not so fond memories of lugging 75 meter rolls up three flights of stairs to his cutting table.” Toby enjoys the atmosphere of a larger company, saying that all but one member of the Blazey’s team was welcomed into Domino’s Sydenham warehouse/office establishment in Christchurch. “Unfortunately we were unable to retain the services of the part time accounts person as our existing employee was more than capable.” It also meant that the Blazey crew, displaced after the quake, had a safe and stable new home. “The team now consists of my father Brent and Rhys who are the owners, myself, Peter Styles in sales,
Christine the first point of contact on the front desk, Pauline in accounts and Sharyn, Andrea and Irene in manufacturing. We also call on a team of outworkers, the garments are cut here and then the fabric is dispatched to workrooms in homes around the city to be sewn into the complete garment. I think we have a great team working together, there is always lots of jokes and laughter, but the job also gets done. Usually after Rhys gets hounded into buying scones for morning tea.” Toby is also pretty keen on the social aspects of the new set up. “Personally I find it much more enjoyable having people in the building to talk to other than my father and uncle.”
Eat, sleep business?
L i ve , brea t he re w ar ds .
Business is more rewarding with 1 point per $1 spent, plus 16,000 Bonus Points for spending just $5,000 in your first 4 months1.
To disc over mor e visit amex forbu sines s.co.n z/gol d or call Daral yn Char leton on
021 222 8747
Gold Business Card
1. American Express credit approval applies. Cards are offered, issued and administered by American Express International (NZ), Inc. This offer is only available to those who reside in New Zealand. Offer only available to new American Express Gold, Tasman Liquor Gold and ProPharma Gold Business Card Members who apply by 30 June 2014, are approved and spend $5,000 on their new Card in the first 4 months of Card Membership. Card Members who currently hold or who have previously held any other Card product offered by American Express International (NZ) Inc. in the preceding 12 month period are ineligible for this offer. Subject to Terms and Conditions available at amexforbusiness.co.nz. American Express International (NZ). 速 Registered Trademark of American Express Company. American Express credit approval criteria applies. Subject to Terms and Conditions. ANXSBS0006_RCN
April 2014
13
FOODSERVICE AUSTRALIA
THE annual Foodservice Australia expo is being staged next month at Moore Park in Sydney – May 25-27. The event includes the popular Rare Medium Chef of the Year competition for professional chefs as well as the popular gobal Pizza Challenge.More information on www.foodserviceaustralia. com.au
SMART BAKING FROM FARMERS MILL KIWI flour makers’ co-operative Farmers Mill has launched a new range of nutritionally-focused foodservice products. As well as offering low salt mixes including pizza bases, bread, and batter mixes, the new Smart Bake products include a range of sugar free
products including muffin, chocolate cookie, shortbread and sweet bun mixes. “Our commitment to the development of innovative, added value products, means consumers who enjoy products from bakeries or retailer shelves can remain confident
RESTAURANT BULLYING
AUCKLAND newspapers have reported a Howick local board member making threatening remarks to a local restaurant, the Porterhouse Grill. The local body politician is understood to have demanded free alcohol because of slow service and when refused, it is alleged he said he had the power to close the restaurant down and said ”best of luck renewing your liquor licence”. After the publicity, it is understood he returned to the restaurant and apologised.
HOSPO ADDICTED HELP IS HERE
LEFT TO RIGHT: Mat Keys Farmers Mill National Sales Manager Nathalie Zanet Sales and Marketing Manager for Lesaffre and Grant Bunting CEO of Farmers Mill
FOOD WORKERS REPORTING SICK
A NEW American survey of restaurants through nine states by the Centre for Disease Control, has found that 60% of food workers had gone to work at least once while being sick in the past year. Of those, 20% went in despite having symptoms such as vomiting or diarrhoea. The most common reasons for turn up were lack of sick pay, inability to find someone to take their shift, obligations to co-workers, and believing their symptoms were not that contagious. The report identified that handling of food by an infected person was responsible for at least two thirds of all pathogenic outbreaks in restaurants and cafes.
NO LICENCE BELLAMY’S
OUR politicians were forced to go BYO in January following a paperwork blunder that left the Parliamentary restaurant and bar without a license. Parliament used to be exempt but under the new legislation, it now needs a liquor licence. Caterers Spotless Services failed to submit the application in time before the Christmas holidays.
14
restaurantandcateringnews.co.nz
that products baked with Farmers Mill flour will be amongst New Zealand’s finest,” said Mr Bunting. Additionally, the company’s strategic relationship with French multinational yeast supplier, Lesaffre, has also enabled Farmers Mill to extend its premix range considerably to include Lesaffre products. The range is extensive and includes Gluten Free cakes and breads alongside traditional mixes and baking ingredients. The business has also recently developed a range of flour based mixes which have Farmers Mill premium flour as the base. The products include brioche mix and buttermilk scone mix.
ONLINE LEGAL BARTENDER TRAINING THE Health Promotion Agency and ACC have joined forces to produce a short e-learning course for bartenders and other frontline hospitality staff to help them get to
CULINARY FARE PLANNING
WITH the appointment of Pip Duncan as the salon director for this year’s national Culinary Fare, other roles are now being filled. Phil Neverman is the chief judgeculinary arts with his deputy being Peter Ray. Herwig Lanzerstorfer is the chief judge – restaurant service with his deputy being Sandi Eickhoff. This year’s event is at the South Auckland Vodafone Events Centre from August 17-19.
grips with new liquor legislation. “Bar staff have already been requesting ‘Say Yeah, Say Nah’ T-shirts and this is the next stage in helping them deal with intoxicated customers,” says the HPA’s Mark Lyne. The fun online tool is based around the HPA’s three-stage approach for coping with clients who are: sober, influenced or intoxicated. Users of the free 40-minute program are presented with a variety of bartending scenarios and given a variety of options to choose from – e.g. call a taxi, serve a drink, offer food, remove from the bar, etc. What’s more, those who pass get a certificate. Sounds like a great idea for an in-workplace competition. The program will be trialled in Christchurch and available nationwide later this year.
CENSUS results and new research shows that smoking has dropped dramatically in almost all industries, but hospitality smoking levels are still well above average. The proximity of alcohol and the social aspects of the job, plus the fluctuation between periods of high stress and slow downtime, means workers are susceptible to smoking as a habit or a crutch, rapidly evolving into an addiction. Managers and owners are encouraged to help their staff quit smoking and their biggest backing comes from the Quit Group. Bruce Bassett, Strategy Manager at Quitline, says statistics show young people are cutting down. “The number of smokers aged 16-24 halved between 2006 and 2013 and these are the people moving through the hospitality industry. We help because we understand that people start smoking for all kinds of reasons but they keep smoking for one reason – because they’re addicted to a nasty chemical.” Many quitters are doing so using the Quit Group’s phone counsellors and online blogs and the stats speak for themselves over 25% of quitters who use Quitline are still smoke-free after six months, but only 4% of those who go it alone succeed in giving up. Free resources, signage, blogging and information are all online at www.quit.org.nz “The blog is great because it’s available 24/7 and can be updated on your smart phone so anytime you need some support its right there,” says Bassett. “Over 75% of the 42,000 people we help a year use it.”
Fresh Daily Foodservice News On www.restaurantand cateringnews.co.nz
KENDALL HINTON
We measure it.
Temperature
Measurement Technology
NO MORE STICKY SITUATIONS KIWI-owned Steel Fern has introduced a new product for the industry called the Rack Mat. This heavy commercial-grade liner (755 x 455mm) can be put directly onto the oven rack, eliminating the need for oven trays. Then just take it out, wash the non-stick surface and reuse up to 500 times. It works out at about 25-30% of the cost of cooking paper sheets so pays for itself within about a month. For 20 years Steel Fern, formerly Hinton Enterprises, has been supplying domestic and commercial customers with a range of washable and reusable cooking, baking, hotplate and oven tray liners. If you have a restaurant, café, bakery or fast food business, owner Kendall Hinton can most likely supply whatever you need to make cleaning your kitchen faster, tidier and cheaper, with less waste of both paper and dishwater. “These cost effective washable reusable liners can save companies
hundreds and in some cases thousands of dollars in throwaway disposable cooking papers, spray oils and harsh cleaning chemicals all while being easy on the environment,” says Hinton. Not to mention the hours the poor kitchen hand spends toiling over equipment at the end of a shift. “We can supply both pre-cut sizes and custom-sized washable, reusable non- stick liners, from small sizes to line muffin trays and cake tins to one metre wide sheets for large commercial bakeries. We’re happy to provide a free cost analysis based on your existing products, as well as an education program for first time customers to ensure staff are aware of all the potential benefits of our range.” Steel Fern also supplies manufacturers - largescale bakeries and food service providers that use the fabric on food production belts.
CHEFS ON SHOW – OVENS COME OUT OF THE KITCHEN
Are YOU prepared for compliance with the new NZ Food Safety regulations?
HACCP Compliance
Testo 104
Testo 104 IR
In the food industry, temperature measurements are part of the daily routine. The quality of the products can only be tested and guaranteed by precise measurements. And this is also the only way to full HACCP regulations.The testo range of measuring instruments can carry out spotcheck measurements in seconds. Whether in the transport and storage of foods, in restaurants, in large kitchens or in chain restaurants. Wherever temperature needs to be recorded, testo measures up and helps you keep compliant, Contact your nearerst Eurotec office today for more information.
FOUR-walled dining rooms are now a thing of the past, with more restaurants opting for a carnival atmosphere over an ambience of refined, hushed elegance. Last time you ate out you may have noticed that at least one wall of the room you were seated in was dominated by an open kitchen. Moffat’s Stuart Murray says that TV cooking shows have led to a desire and almost an expectation of a theatrical cooking demonstration when people eat out. The more entertaining the chef and his team, the more exciting the meal – flashing flames, dextrous chefs, orders being called, mixtures of aromas and novel cooking activities
all contribute to the experience, and a charismatic head chef is crucial. And while some kitchens have gone all out and adopted an ‘oven as centre stage’ approach, for example Masu’s Japanese robata oven, the rest need to bear in mind that it’s not just the back of house team on show, it’s the kitchenware. Downstairs has come upstairs. “This trend toward open kitchens requires new disciplines in equipment, layout and design,” says Murray. By this he means not just having a super clean kitchen and staff who never forget they’re in the public eye; these days your oven has to be as stylish as your dining furniture.
Scan for our online catalogue
EUROTEC
HEAD OFFICE : AUCKLAND Tel : (09) 579 1990 WELLINGTON : Tel : (04) 499 3591 CHRISTCHURCH : Tel : (03) 366 0017 Email : sales@eurotec.co.nz WEBSITE : www.eurotec.co.nz
April 2014
15
SAFETY ANYTHING TO DECLARE?
HOSPO WORKERS CLUMSY AND COSTLY THE number of claims made by the hospitality industry to ACC is outweighing the growth of the industry itself, and claims made to the Accident Compensation Corporation for injuries sustained in 2013 have so far cost well in excess of $5 million, excluding GST. The ACC classifies claims according to industry, with the hospitality category including catering services, accommodation, pubs, taverns and bars, cafes, restaurants, night clubs, licensed sports clubs and takeaway food outlets. Over half the 9,132 injuries claimed for were of a soft tissue nature, mostly caused by lifting and carrying, tripping or slipping and losing balance. Alarmingly, just under one tenth of claims were for injuries sustained by employees who either collided
with or were knocked over by, an object in the workplace. Over $500,000 in claims were made in relation to lacerations – covering cuts, ‘punctures’ and stings. These were suffered by 2,142 workers, compared to the 309 who claimed for broken or dislocated bones who cost ACC $900,000. Perhaps surprisingly for a commercial kitchen environment, far fewer burns were suffered than soft tissue and cutting injuries, suggesting that far too many people are still ‘using their backs like a crane’. Of course injuries aren’t only costly to the taxpayer – time off work and the training of new staff is a hassle for any business. It might be time to investigate potential health and safety programs for your business.
“IT won’t fit on the label” is no longer an excuse manufacturers can hide behind to conceal dodgy information about their products. New labelling system inSight is designed to let consumers view independent information about a product while shopping, advises developer Asure Quality. Shoppers with a smartphone simply scan the QR code of any product with the inSight logo and
instantly read associated food safety and quality assurance information. The benefit to the customer is that they know the information is independent and not simply marketing and sales talk. The advantage to the manufacturer of displaying the inSight logo is it shows the absolute confidence they have in the integrity of their product.
COMPLEX SAFETY DOCS POSE RISK TO STAFF A NEW study carried out by workplace communication specialist Workbase of 466 staff including hospitality and manufacturing workers has found that many are in danger because they don’t understand their workplace’s health and safety regulations. What’s more, 80% of employees cannot accurately complete a hazard report form. Many health and safety documents are so complex and use such excessively dense, indirect and specialist language they may as well be a different language. Many also use complex vocabulary, a difficulty for people who use English as a second language. The foodservice industry employs a great deal of foreign workers, in both manufacturing and frontline roles,
and as such is particularly at risk. Workbase ceo Katherine Percy says the study result is alarming. “It is difficult, not to say impossible, to engage employees in health and safety if they can’t understand the information they are being given.” The answer lies not in giving employees more information but by making documentation easier to understand. “Make health and safety documents more relevant for the significant number of employees who lack the extensive formal technical vocab needed for health and safety compliance,” says Percy. What’s more, it’s not just floor staff experiencing problems, 19% of supervisors also struggle to read and complete health and safety forms and paperwork.
HANDS-ON EXPERIENCE VITAL INGREDIENT
You call us for help
Call us for training too
Becoming a competent first aider is more than just getting a certificate. St John First Aid Training has the widest range of courses from First Aid Level 1, to Advanced Resuscitation. We provide Refresher courses, and comply with NZQA requirements. More importantly though, our convenient classes are held by experts with real field experience. Paramedics and event volunteers are our teachers because we know that first aid is more than an academic exercise, it can make the difference between life and death. stjohn.org.nz/First-Aid
16
0800 FIRST AID
restaurantandcateringnews.co.nz
INTERNSHIPS are a winning way to ensure industry newcomers hit the ground running. Training institute NZMA is having great results with the 600-hour internships they incorporate into its hospitality and cookery diplomas. The internships are organised by NZMA Careers – the provider’s dedicated employment service. According to NZMA Careers team leader Gareth Brown these programmes help students develop their full potential, and are a huge plus for employers. “The final semester of some of our diploma courses include a fulltime, paid, six month internship,” says Brown. “This enables our students to put into practice what they’ve learnt whilst studying and develops their confidence, self-management and real-life practical skills. Throughout the internship students maintain a fortnightly journal and also complete a research project. NZMA students have completed internships at a variety of hospitality establishments including cafes, restaurants and hotels. These placements have regularly led to full-time employment, as employers are quick to see the
benefits of hiring staff who are not only qualified and knowledgeable, but also experienced. Trin Suphaphan recently completed his internship at Base Backpackers and graduated with his Diploma in Applied Hospitality Management Level 6 from NZMA. He’s now in Switzerland completing his Hospitality Management degree, with ambitions of becoming a hotel manager. “My internship was invaluable as it enabled me to gain New Zealand work-experience, develop my realworkplace skills and build on all I’d learnt at NZMA,” he says. Virender Sehgal, Hostel Manager at Base Backpackers, says Trin’s placement was a win-win for both parties, and he’s looking forward to welcoming his next NZMA intern. “Base is one of the largest backpackers in New Zealand. As a fast-paced hospitality business we are constantly seeking new employees. NZMA’s internship programme provides us with the opportunity to see if the student fits our requirements. If so, then towards the end of the internship we can offer them full-time work.” Sehgal is vocal in his support of the industry.
Training
UPSKILLING CRUCIAL FOR THE HOSPITALITY INDUSTRY
THE hospitality industry is facing significant shortages of chefs, managers and supervisors and now the Government has made it clear that we cannot rely on importing skilled migrants to fill these gaps. We must do better at developing our own talent and training New Zealanders to fill these roles. This is not easy and will become increasingly difficult as unemployment reduces and the economy grows, increasing disposable income and demand for dining out. What we need is a multilayered approach with everyone acknowledging the problem and playing their part in addressing it.
There’s also a challenge in lifting the capability of existing frontline staff, managers and owners. With the average return on investment for hospitality businesses being around 3% we need to focus on how we can help owners and managers better understand the business and key components so that productivity and profitability can be increased to sustainable levels. Many operators are passionate about the business of hospitality but have not had the opportunity to learn some of the key business skills to ensure their success. Hospitality New Zealand also recognises it has a part to play in providing its members access to noncredited training in small bites. This year the Association is expanding its
ALL ACTION AT NSIA
JASON MCGEORGE in the new café facility.
COOKING and hospitality tertiary training institute NSIA has renovated its student kitchen and opened a public café and restaurant at its Symonds St premises. The school is populated by extremely shiny waistcoated and white shirted hospo students and crisp young chefs and the new café is spotless, with local businesspeople enjoying the $12.50 three-course lunch together with great service (students are assessed while they work – one way to guarantee great service). In the new kitchen, senior lecturer chef Shannon Wrightson oversees the students during the day. “I swap them around regularly so they’re always doing something different. If they’re at a station, they’ll be doing something different at that station each day.” He also leaves the students, in groups of twelve, to choose their own head chef, and figure out the best way to work among themselves. “If they focus too much on the food they lose focus of the team dynamic. This way I find they’re working together and communicating well quite quickly.” This year is the first the school has been invited to enter a team in the Nestle Toque D’Or and Culinary Fare team manager Jason McGeorge is thrilled, but refuses to divulge any secrets or possibly giveaway his game plan. Judging by
training academy to offer a range of short, sharp training to assist its members and staff to better meet the needs of their business and their customers. This is kicking off now via a new partnership with the Chefs Association and a series targeting kitchen yield management and menu engineering. Getting it right in the kitchen, and in particular getting the numbers right in the kitchen, has a major impact on a hospitality business’ bottom line. The partnership with NZCA provides operators with access to top chefs to aid them in upskilling. During the rest of the year the Association will be focusing on seminars on customer service and sales, employment law,
business systems and food control plans. HNZ is also working with the Ministry of Social Development to see how and where the industry might be able to develop the Ministry’s talent pool as viable solutions for the hospitality industry’s skill shortages. The hospitality industry can no longer expect the necessary hospitality talent to be available on demand, the future needs will only be met by everyone making an effort to invest in and develop their own talent. In-house training needs to become a fundamental part of industry culture. Bruce H Robertson is Chief Executive of Hospitality New Zealand
HALAL HOSPO SHOW THE University of Waikato is hosting the country’s first halal tourism and hospitality on 30th April. Its purpose is to connect New Zealand with trade opportunities in halal tourism and hospitality, and more than 100 key members from the Government sector, tourism and hospitality industry, airlines, and academics, have been invited
to attend the one-day event. The symposium will address three areas of halal tourism and hospitality; opportunities and challenges, role and contribution of stakeholders, and the positioning of New Zealand as a favourable halal tourism destination.
the many awards and medals won by students at the Fare, displayed on the walls around the school, they will be formidable opposition. Another nice touch is the many profiles of ex-students photographed at their postgraduation places of employment. These take up several corridors’ worth of wall space across several floors. NSIA is clearly a happy, supportive place to study – a current initiative to cater outside events is geared toward inducting the many students who want to go into that growing field after they graduate. Like training providers nationwide, NSIA has revised its courses to meet new NZQA requirements and will be offering a slightly different program from next year. The new programs will be: the New Zealand Certificate in Cookery Level 4 and the New Zealand Diploma in Cookery (Advanced) (Level 5) Cookery Strand. “As part of our Level 5 programme we will include training in Chocolate Work, Margarine Carving, Molecular Gastronomy, Food Photography and Food Styling,” says McGeorge. The school will continue to run its Diploma in Hotel, Hospitality and Management Level 5 while it finalises the redesign of its hospitality offering.
April 2014
17
Training CHANGING LIVES AND CUTTING CRIME THROUGH HOSPO TRAINING SOME of the keenest cooking and hospitality students in the country are behind bars. They are disciplined and keen to use the educational opportunities presented to them to turn their lives around once they’re on the outside. A surprisingly wide range of qualifications and work experience is available to offenders and several employers are both getting hardworking skilled workers for their company as well as proving themselves contributing members of society by signing them up. Mark Gill is head of catering training at Rimutaka prison in Wellington. Gill says that the structure of their training, whereby the students receive regular certificates, means that if a prisoner is released or transfers to another institution mid-level, they won’t lose the credits they’ve earned. Upwards of 40 prisoners are studying at Level 2 or 3 at any time and the system caters up to Level 4. Prisoners can opt for the bakery training pathway and gain L2 certificates in pastry and biscuit production and bakery science. “I make sure to keep in touch and send on the certificate to their family if it arrives from the ITO after they’ve left, or if they’re transferred I call their new prison and make sure they get a job in the kitchen there.” Like other Corrections staff, Gill is absolutely committed to the prevention of re-offending through education and employment and has seen the evidence first hand. “A lot of crime arises from boredom and unemployment from poor education. Many of these guys are quite young and have never worked before, here they get used to getting up at 5.30, working shifts and cooking for 900 people.” “An ex-prisoner told one of our instructors when he ran into him on the bus that he was able to show several of his unit standard certificates at a job interview. On the basis of them he was taken on as a kitchen hand and soon moved up to a position of responsibility in the larder. Chef Martin Bosley coached the prisoners ahead of their entry into the Wellington on a Plate food festival last August. From Gate to Plate was a sit down meal held in the restaurant at the staff training college in the prison grounds. Unlike the managers of other festival events, Gill faced certain unique challenges. “Because there was always the possibility of prisoners suddenly being moved, I couldn’t choose the culinary
18
restaurantandcateringnews.co.nz
team until two days before the event, so we had a very short preparation time,” he says. Despite operating at the last minute and on a limited budget, the evenings were a sell out success, with table centrepieces from the prison’s nursery, other prisoners waiting on tables, and the strict prison rules turning out to be a positive with diners. “I had several people tell me that the cellphone ban made for a very pleasant restaurant experience,” says Gill. However, Bosley’s assistance was invaluable in planning a menu and helping the instructors train the chefs. “He was great, the way he gave his time to the guys.” Bosley himself has been vocal about how surprised he was by how wrong his misconceptions were about offenders and their work ethics. An important part of prisoner rehabilitation is the Release to Work Program. The program gives prisoners work experience, employment skills and job stability, making it easier for them to find work on release and far less likely they’ll re-offend. Foodservice supplier Brink’s Chicken South Island is a vocal advocate of the program. “We have been involved with Release to Work for a number of years,” says Brink’s Alan Martin. There are some great opportunities in being involved and many success stories -the most recent one was recruiting a good team leader on her release. “It is also gratifying to assist in giving some of these inmates a good start to get back on their feet on their entry back into our communities. We will continue to support this programme.” Of greatest benefit to the employer is access to a pool of trained, motivated staff they can employ on a fixed term basis – and who are pretty much guaranteed to turn up to work and never pull a sickie due to hangover. Steve Cunningham, Director of Offender Remployment and Reintegration, says that statistics show a huge decrease in reoffending among ex-prisoners who have gone through the prison’s training programs. “Corrections aims at cutting reoffending by 25% by 2017, resulting in 18,500 fewer victims of crime. He told R&C that many prisoners have been successfully placed in jobs with very high profile New Zealand companies and one he named, listed in the top 15 on the NZSE, has committed to an ongoing contract to employ a certain number of offenders per year. “Managers and owners from all over the country are most welcome to contact me, I’ll assess any suitable candidates I have and send them some CVs.” Steve can be contacted at 04 474 8828 ext: 68828
GREAT BAR STAFF? TRAIN TO RETAIN
ADAM NEAL
ADAM Neal, Operations Manager at the Britomart Hospitality Group, owner of Orleans, Racket, BCC and 1885, has definite ideas of what it takes to make a great bartender. Neal is arguably an expert in the area of frontline bar service and as 2013 Beam NZ Bartender of the Year, has the authority to back up his eight years’ experience. He believes that training and retaining staff are
complementary. “People stay if they’re learning and if you’re providing a place that’s fun to work in.” Neal still spends a bit of time behind the bar but his major interest now is in growing the business and he spends a lot of time liaising with companies, providing cocktail and bar training and hosting cocktail events both on- and off-site. Another Orleans is opening in
HOSPO STAR RISING IN THE EAST
ANTHONY TE PUKE
THE sun of a new day rises in Gisborne and now a fresh catch of talent is making his mark. EIT Tairawhiti student Anthony Te Puke is a young man who is upping the crayfish steaks to net a career in catering. The 19 year old student is currently studying toward a Certificate in Professional Catering
and Cookery and hopes to use his qualification to travel the world. When he graduates he plans to take his cooking skills to Australia and the United Kingdom. But in a crowded industry where lack of experience is often a barrier for young professionals, finding an edge and a unique point of difference is a key focus for Anthony. He says he chose to leave Northland to study in Gisborne because of the unique foods on offer in the region and the smaller class sizes at EIT. In recent years EIT Tairawhiti has developed a strong practical experience-based catering program with an on-site training restaurant and training venue. Under a new qualification structure, EIT provides training based on the London City and Guilds program. The one year course gives students a great understanding of a full range of products, techniques and cooking methods to completely prepare them to begin their career. Anthony says he believes New Zealand’s tourism sector is booming and cafés and restaurants are demanding qualified staff. “I’m a foodie and enjoy cooking for others and I love learning practical skills which I can take and use to cook the best ingredients on offer in Gisborne. Studying at EIT has taught me the skills you need to do just that.”
Christchurch this month and Neal has put together a comprehensive in-house training manual for staff. I had a look at the prototype and was impressed at the thought that had gone into making a new employee welcome. All kinds of info is included -things you don’t want to ask about when you first start work, both around your duties and about the logistics of pay and workplace culture. “It’s about making people feel welcome and like they’re not just a number,” says Neal. “If someone goes the extra distance it’s important to make them feel appreciated and give them positive feedback.” Neal conducts a range of inhouse training programs at various Britomart properties, together with his senior staff and says that he has high staff retention because of it. “The most important qualification for this industry is that you have to know people. You have to know how to deal with them as individuals and know how each one will react in a certain situation.” Certainly that’s very important as a bartender. You might be the world’s best mixologist but if you can’t differentiate between customers who enjoy a bit of banter and customers who like to be left alone to brood over a pint, you’re not going to be named 2014 Bartender of the Year.”
FLEXIBLE TRAINING SOLUTIONS SERVICE IQ, the industry training organisation looking after the hospitality sector, has a suite of national qualifications and the support mechanisms to assist hospitality operators in training their staff. This includes the whole gamut of hospitality, from wait staff to kitchen hands, chefs to national diplomas in hospitality management. Hospitality operators need to think about what they can do to develop the skills of their own staff to make them more productive and so add to the businesses bottom line. It is worth all operators having a discussion with Service IQ to see how a training solution can enhance their business.
Global experts in food safety and quality Independent quality assurance services you can trust. • Industry Training • Auditing & Inspection Services • Laboratory Testing
Talk to us today to see how we can add value to your business. 0508 00 11 22 | www.asurequality.com
April 2014
19
Catering
CATERING FOR THE CROWDS THE catering crews behind Auckland’s food truck scene are one big happy family who meet up at festivals and support each other, according to the Lucky Taco’s Sarah Frizzell. “We have really good truck buddies, the Roaming Dive, Tag Burger, Stumpys, The Beverage Boy, Langos, they’re sort of like our truck family.” As well as a regular spot the couple have already been busy catering weddings and private events, with interest generated mainly through social media. “We had events booked before we even had a finished truck,” says Sarah. Sarah and her husband Otis were newcomers to the industry when they decided to hit the road in 2012. “Since neither of us is from a hospo or cooking background we sort of made it up as we went along. The planning and paperwork stage was very lengthy. Probably the best part of six months worth of research, planning and development. We didn’t use a business model, we just started.” The couple were fortunate that friends offered them a car park on their Ponsonby Rd property, together with access to their power supply. However, along with a Food Stall license from Auckland Council and a Food Hygiene and Health and Safety certificate, they did need a food premises license for their commercial kitchen (formerly their garage). DESIGN Sarah says the design and fit-out stage was very hands-on and a group effort. “We designed the layout of the truck, with help from people in the industry (Maldito Mendez),
BEFORE
AFTER
using a piece of graph paper. We knew what we needed and we knew in our heads what would work - both being very visual people helped us. We drew the floor plan of the truck on the ground with some chalk, then we stood in it so we could imagine what it would be like. We pretended we were in the truck and imagine what would work best and where. We knew the hot-plates would be on the opposite side to the servery window. The Frizzells enlisted Bruce Greenidge of
‘Bruce built the microwave into the cavity behind the passenger seat, so it looks flush to the wall. Very sexy and still our favourite feature.’ Custom Coach Builders to fit out the truck. “Bruce is the real genius behind the fit-out. He told us what would and wouldn’t work. The entire fit-out took months. At the end of each week we’d drive out to Kumeu and Bruce would go through what he’d worked on and what he planned to do the following week.” FIT-OUT “We’ve kept all the equipment that emits heat to the back. The four-well bain-marie is next to the hot-plates. We had to import our hot-plates from Italy. They are Electrolux 700mm deep. The standard size in NZ is 900mm deep, which would have left us with very little room to move inside the truck! Then we have our 12 litre drinks machine that keeps our two home-made aguas frescas ice-cold. We have lots of good storage space. On the servery window side, there are four fridges, the cash register, eftpos machine and the chiller,
plus an eight-well bain-marie. This is where we keep the cabbage, salsas, coriander, lime wedges, carrot, and pickles.” HITTING THE ROAD Sarah says there are pros and cons of going mobile. “The positives are that there are no overheads after the initial start up costs. There’s the spontaneity, variety of destinations and flexibility. The cons are the problems you encounter along the way. Some of the equipment in the truck wasn’t meant to move around like it does so things come loose - we’ve had to make adjustments on a few pieces of equipment to stop rattles and shakes. But you can’t pre-empt that stuff. You’ve just got to work through problems as they arise. The weather can be the trickiest to deal with. When it’s windy it can often blow the hot-plates out. That’s a major.” Lucky it is surprisingly easy to power up, using a couple of 30m extension cables and cable protectors. “We just need two domestic plug-ins to operate the truck”, says Sarah. “The total draw of the truck is 14KW. We do have two generators in case we’re at a remote location or have no access to power. They are the best money can buy, reduced noise and light-weight, but they’re generators - so still noisy and heavy.” When you move around a lot, having suppliers you can rely on is crucial and trial and error have led the couple to learn which suppliers they can depend on. “Pete’s Packaging is always very quick and efficient. So are Orcona, Culley’s, Tio Pablo and Flower Power. But above and beyond has to go to our friends Lucia, Eddie and Rochelle at Grey Lynn Butchers. We get all our meat from these guys. Free farmed pork, beef tongue, skirt steak, which Eddie tenderises, and spicy chorizo, which Lucia makes especially for us.” SIMPLE IS SWEET When it comes to the menu, this truck does what it says on the tin. Queue up at Lucky Taco expecting Tampiquena de Carne Asada and you’ll be disappointed. “I hate a busy menu. We’re a taco truck and we stick to tacos,” says Sarah. Quite right and punters won’t be disappointed. The four standard flavours of fish, pork, steak and vegetarian are complemented by a daily special like beef tongue and chipotle prawn. On Sundays the truck offers a scrummy brunch taco of spicy chorizo and egg or mushroom and egg. These two aren’t afraid to get creative and Sarah definitely sounds like she might be up for a challenge. “We can cook any tacos we put our mind to.”
Buyers Guide 20
14
Fine Food NZ Buyers Guide 2014 For New Zealand’s #1 foodservice, hospitality and retail trade event
New Zealand’s international food and hospita lity event.
22 - 24 June Call Jane McEwen on 09 304 0142 xt 715 or email jane@reviewmags.com
New Products
FFNZ exhibitors are urged to book space now, not only to highlight their presence at the show but to remain prominent in a valuable resource used as a directory by the trade until the next show in 2016.
New Equipment New Ideas
22 – 24 June
ASB Showgrounds, Auckland www.finefoodnz.c o.nz 7450 FFNZ Buyers
20
restaurantandcateringnews.co.nz
Guide Front cover
FA.indd 1
25/05/12 4:44 PM
EVENT CATERING OFFERS PLENTY OF LESSONS FOR CULINARY STUDENTS
AUT University Diploma in Culinary Arts students Farirai Shahwe and Amit Stern with senior chef lecturer John Kelleher cooking for the Heart Foundation at last year’s Adidas Auckland Marathon.
UNDER the watchful eye of chef lecturer John Kelleher, culinary arts students at AUT University have the opportunity to help at some of the busiest and largest events on the foodie calendar. Kelleher, the programme leader for the Diploma in Culinary Arts at AUT, relishes calls from industry contacts requesting catering staff for big events, or those wanting to run large events at AUT’s student-staffed restaurant, Four Seasons. “These opportunities are a chance to show off our strongest students and give the students access to
all-important practical experience and industry connections,” he says. The high-performing second year diploma students Kelleher and his colleagues offer up for events roles find out about the essentials of event catering, first-hand; organisation, logistics and customer service. “The students quickly realise it’s all about understanding what the organiser needs and wants, then delivering.” As well as regular spots assisting restaurants at TASTE Auckland and running the Heart Foundation Barbeque at the Adidas Marathon, Kelleher and his colleagues field requests for help at one-off events throughout the year. The lecturers enjoy the chance to work alongside students as they take their culinary skills into the demanding event catering space. “It’s really rewarding to share and demonstrate specific tips and tricks with the students in such a unique learning environment,” he says. At TASTE Auckland 2013, AUT provided culinary arts students for restaurant prep work and international hospitality management students as wine stewards. For Diploma in Culinary Arts student Lana Eade, a role as kitchen co-ordinator for the Fisher & Paykel Chefs’ Tent provided an excellent insight into how big events work. She was responsible for making sure the 18 chefs presenting demonstrations during the weekend had everything they needed. “It was a great chance to meet senior chefs and make industry contacts,” says Eade, who earned positive feedback on her performance
from the chefs and event organisers. She has since graduated from AUT with an ‘outstanding achievement’ award, and is working for Hip Group as a commis chef at Parnell’s Rosehip Cafe. “Event catering is an important part of a culinary education and practical opportunities to use and develop those skills are really valuable. Employers like to see students get involved in real events and do something very practical,” says Kelleher. From 2015 AUT’s culinary arts degree will include an event catering paper, ‘Advanced Culinary Events’, which will give students the skills to plan and execute a significant culinary event.
ARRIBA ARRIBA!
SPRINGBROOK Foods has released a new product it describes as a combination of salsa, sauce and marinade and great for time poor caterers with discerning customers. “Mexican Salsaucinade is ideal for adding depth, tang and terrific taste to a huge range of dishes including meatballs, pizza, wedges, mussels, beef and lamb, antipasto platters, sausage rolls, soups, dips and of course the entire recipe book of Mexican cuisine,” says the company.
GET A SIDE OF BEEF AND HOOF IT TO HONOLULU.
Gilmours customers have chosen over 800 free flights and over 30,000 rewards – all for buying the things they were already buying*. So what will you reward yourself with? www.flybuys.co.nz
HAMILTON | HENDERSON | MANUKAU | MT ROSKILL | NORTH SHORE | PANMURE | ROTORUA | TAURANGA www.gilmours.co.nz Freephone 0800 270 414 *Figures are based on customers’ spend at Gilmours since 1 August 2011. 2368 RCN Advert.indd 1
21
2/04/14 10:00 am
April 2014
CANTERBURY’S NEW COFFEE CRUSADERS A GROUP of Canterbury farmers hopes that the signing last month of a Sister District Agreement between Selwyn and Indonesia’s North Toraja region will help their mission to assist the area’s coffee growers toward self-sufficiency. The pact formalises a twelve year relationship that began when Torajan William Sabander won an MFAT scholarship to study at Canterbury University. Several of his new Kiwi friends then visited Sabander’s home village, where food is sufficient but cash is needed for electricity and education, user pays even at government primary schools. The coffee grown in North
Toraja is of superb quality due to the high altitude of the land, encouraging exploitation of local growers by outside merchants and traders. Led by farmer Graham Robertson (pictured with Torajan growers), and with advice donated by business and marketing contacts experienced in third world development, the NZ team set out to help the Torajan villagers form their own co-operative “We began to train the farmers, encouraging them to form village groups, to learn good coffee growing techniques, and to replace old trees with young, new varieties,” he says.
Coffee peeling machines like the one pictured were fundraised for in NZ and sold to the growers at half price, ensuring they valued the machinery. Because Toraja is so remote, the equipment is deliberately low tech so they can repair it themselves. However, the relationship goes both ways - many of the farmers and their families have made the trip and been warmly welcomed by the Torajan people, who Graham says are very poor but cheerful, happy and extremely grateful. Currently the trust is working to unite the village groups into
one co-operative comprising all 1300-1500 growers, with the aim of creating a single Rainforest Alliance certified brand. If the people of Toraja can successfully market and export their product, (and interest has already been aroused in Kiwi roasters and distributors), they will have a cash income to pay for their children’s education. The main barrier now is the need for several coffee hulling machines, to prepare the beans for packaging. The hope is that the new agreement will hasten progress toward buying these machines. www.toraja.co.nz
ITALIAN COFFEE TAKEOVER
COFFEESITTER APP IPHONE users can download a new app that tracks their daily coffee drinking and lets them know when to put down the mug if they expect to get any sleep that night. Just tell UP Coffee when and how much coffee you drink, plus how much sleep you’re getting, each day for a week and it will subsequently send you reports telling you your ‘Coffee Persona’ as well as monitor your intake and jittertake.
22
restaurantandcateringnews.co.nz
NEW Zealand Coffee machine supplier Espressoworkz, also owner of coffee roastery Eden Coffee has been sold to Italian beverage giant Segafredo Zanetti. The New Zealand company said all staff would be retained by the new owners. Espressoworkz will change its name to Segafredo Zanetti New Zealand over the coming months. Martin Howard will continue to be the firm's managing director under the new ownership. "We will be introducing up to six blends this year, including fair trade and organic and will be guided by customer feedback as to which other blends from the range we introduce and when," he said. Segafredo Zanetti also owns the La San Marco espresso machine range, which Howard said would soon be marketed here.
CAFÉ EXPERIENCE A WINNER FOR BARISTA
HANNA TERAMOTO
IN THE past, NZ Barista Champ Hanna Teramoto has always adopted a boy scout approach to competing – she’s fanatic about being prepared. However, the five-time veteran of the contest says that this time she was a ball of nerves due to changing her flavour notes only two weeks beforehand. “There was more emphasis on my flavour notes this year than in the past because at the world champs in Italy the judges will be from around the world, with many different palates. I asked a world-class judge to help me and he advised me to change the notes.” The novelty of improvising her chat to the judges caused the
native Japanese to muddle the order of her service but years of experience kicked in and none were the wiser. She says the finals round was the most comfortable. “I spent as much time as possible adjusting the grinder and less on streaming the milk and I think it really helped me. I was calm and getting used to the environment.” Next up is the World Barista Champs in Italy in June but first, Teramato will again be calling on her dedicated group of helpers to sort her Ethiopian Aramo origin beans. From a co-operative of rural growers, the beans will be divided into large, medium, small, and insect.
MC’ING AT CHAMPIONSHIPS AT this year’s Huhtamaki New Zealand Barista Championships held in Wellington we crowned our new champion, Hanna Teramoto. It was a fantastic event and the overall standard was certainly up on previous years. And it needs to be. “I have been involved for a number of years both as judge and MC and I am regularly asked . . . What’s new?,” said David Burton of Jack’s Coffee. “One of the biggest changes that I have seen over the last five years
By David Burtone Jack’s Coffee www.jackscoffee.co.nz
is not only the swing towards single origin coffees, but the extent to which these baristas go to select the coffee that enables them to score the high marks. “It is through this selection that they are able to identify the dominant flavours that the judges are then asked to look for. A perk of being MC is that you not only get to talk to each of the competitors but you also get to try their coffees! “And I got to try some interesting coffees with flavours that varied from melon to grapefruit to peach and many more. I wonder if New Zealanders are ready for this style of coffee on a commercial basis?,” he said.
with peas, asparagus and watercress INGREDIENTS • 6 Sheets of Filo Pastry • 8 asparagus spears • 1 cup baby peas slightly pureed • Butter or olive oil spray • 2 eggs • 100ml crème fraîche • 75g baby watercress • Salt and freshly ground black pepper METHOD Preheat the oven to 180°C. Prepare a fluted quiche tray approx. 35 x 13cm (preferably loose bottomed for easy removal of tart) brushing or spraying with oil or butter.
Lay the sheets of filo one at a time in the tray spraying very lightly in between each sheet with either butter or olive oil. Do spray the top sheet. Trim edges leaving a nice decorative overhang. Lightly beat eggs adding crème fraiche until combined. Mix in peas and 70g of baby watercress. Season with salt and pepper. Pour filling into pastry lined tray gently laying asparagus spears across the width of the mix. Bake for 20-25 minutes until set and lightly golden. When cool, lightly scatter remaining baby watercress over the tart.
Timos Filo Ph: (09) 624-1555 www.timos.co.nz April 2014
23
The Difference Between The Good And The Best By Jasmine Walters
AROUND New Zealand, there are hundreds of small producers in a wide variety of categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further. For foodservice, they are another opportunity. Want to be featured here? email: jasmine@reviewmags.com or 09 304 0142 ext 713
Culley’s
CULLEY’S produce a vast range of premium condiments including hot sauce, tomato sauce, lemon & herb crust, chilli oil and chilli salt. With a chef career spanning 12 years, founder Chris Cullen says he always considered making hot sauce as more of a hobby than a business. “I’ve always loved spicy foods and I would often make my own hot sauce for family and friends, as there wasn’t anything available on the market,” he says. That all changed two years ago when close friend Mark Lorrigan, a senior Creative Director at DDB Auckland, helped establish the Culley’s brand. Chris started retailing his range at the Clevedon farmers market. He soon realised the range had retail potential and looked to supermarkets for future growth. “I approached Farro and they took 12 products. Even for them it was quite significant to take so many products from the one range.” Since then the brand has gone from strength to strength – culminating in a win at the Cuisine Artisan awards last year. “The award has made a massive impact on business and really opened doors for us. It is an acknowledgement that we’re doing something right.” The brand was also runner-up at the Cajun Hot Sauce festival in the US and took home best label for their Culley’s No. 1 hot sauce.
Ludbrook House Fine Foods LUDBROOK House Fine Foods manufacture a range of hand made preserves, jams, jellies, condiments, panforte and Christmas fruit cakes from its on-site commercial kitchen in the Bay of Islands. Founded by Sam and Christine Ludbrook in 1993, the gourmet food company was originally established as a side business to their luxury lodge, Ludbrook House, where guests frequently
24
restaurantandcateringnews.co.nz
Chris says their products stand out from alternatives in the market because their focus is on the flavour profiles of the ingredients. “We do have some hot products but not all of our products contain chilli. Some of our competitors’ goal is to make the hottest chilli possible but for me it is all about creating an incredible flavour profile.” As demand has increased production was moved to the Foodbowl in Manukau and Chris says their focus is now on grocery and export potential. “As much as we are an artisan product, we’re very focused on having our place in the retail market and supplying a premium product to supermarkets,” says Chris. For more information please visit www.culleys. co.nz
requested jars of preserves to take with them. With the growing success of Ludbrook House Fine Foods, the lodge has since closed to enable Sam and Christine to focus entirely on their food offering, which is currently stocked in Farro Fresh and Moore Wilson and has been used in first class Air NZ flights. The Ludbrook House condiment range is produced using traditional recipes and cooking methods. Ingredients are sourced from the Ludbrook House orchard, which has expanded over the years to include 55 fig trees as well as quince, plum, tamarillo, orange, lemon, lime and loquat trees. Additional fruit is also gathered from local orchards in Waimate North, Kerikeri and Whangarei. “We are able to manufacture small quantities at a time, which gives us great quality control and we have no need for artificial setting agents or other artificial additives,” says Christine Ludbrook. Christine believes the wine industry has been influential in increasing demand for artisan products, as they have educated consumers to think about what is on their palate. “I think the public are now aware of good quality foods and are able to genuinely make choices based on
taste and flavour. They have also become aware to look at the ingredients label and to reject mass produced food packed with ‘bulk up’ bases and preservatives,” she says. Despite its extensive product offering, Christine says they are always looking for new product ideas and they have a museum stock of old recipe books to draw inspiration from. “It is tempting every year to try new recipes. Currently I am looking at utilizing the huge crops of limes that we have at Ludbrook House as I cannot bear to see them rot on the ground.” Christine says for future growth the company will look to the foodservice sector, as they are able to make quantities to order and in whatever size is required. For more information please visit www. ludbrook.co.nz
EMPLOYMENT DISCIPLINARY PROCESSES USING SECRET WITNESSES
FACTS Brown was a caregiver at Bob Owens Retirement Village. Broad allegations were made by six other employees that Brown had hit residents, stolen items, behaved unpredictably, intimidated other staff and damaged an electric hoist. No complainant was prepared to go on record or even provide a written statement and all wanted to remain anonymous. Brown was presented with a document entitled ‘Discussion with Staff re Alana Brown 19/02/13’ and invited to a disciplinary meeting. The document contained very general allegations with no specifics such as dates or times. As a result, all Brown could do at the disciplinary meeting was deny each allegation. She was then dismissed and subsequently brought a personal grievance for unjustified dismissal. In determining whether or not Brown had been unjustifiably dismissed, the Employment Relations Authority considered the employer’s document presented to Brown; ‘A Full Summary of Investigations to Date’. Highlighted incidents included: Hitting residents – six secret witnesses alleged that Brown hit and was rough with residents. Three residents were found to have unexplained bruising on days Brown was working. Stealing – although no official reports of missing items were laid. Unpredictable/intimidating behaviour – four secret witnesses alleged foul language and there was reference to Brown’s ‘different personalities’. Damage to an electric hoist – the only evidence was that the hoist was damaged and that Ms Brown was working that day. Bob Owens stated that this was the best it could do in the circumstances given that the complainants were not prepared to go on record. The Authority was not satisfied that Bob Owens had investigated the allegations comprehensively enough
to enable it to put the allegations to Brown in enough detail for her to respond properly. The Authority found that, even if the initial investigation were accepted, a fair and reasonable employer would not simply have balanced the six secret complaints against Brown’s explanation to conclude that it preferred their evidence against that of Brown. Given Ms Brown’s absolute denial of each allegation, a fair and reasonable employer would have conducted further inquiries. The Authority advises that secret witnesses need to be treated with caution. Their use, where secrecy was justified, could result in a safe process as long as the employer provides significant other information to enable the affected employee the opportunity to understand the allegations against them and respond properly. Having an outside party conduct an investigation may also be a possibility.
Today in New Zealand, there are thousands of women, men and children living in desperate situations.
CONCLUSION AND COMMENT The case is an important reminder of the steps an employer should take during a disciplinary process and the extra lengths an employer must go to where complainants wish to remain anonymous. Employers should: Provide all relevant information at the beginning of the process to enable the employee a meaningful opportunity to respond. If there are written complaints or statements these should be put to the employee as part of the process. Give an employee notice of a disciplinary meeting that specifies that the meeting is for disciplinary purposes, that the meeting could result in disciplinary action and, where appropriate, dismissal, and that the employee has the right to have a representative present at the meeting. As serious or obvious as an allegation may be, employers should never predetermine their decision before putting the information to the employee for response. Where information is passed on in confidence, the employer cannot use this as a means to justify failing to provide sufficient information to the employee. Employers must explore other avenues to provide information, such as redacting a complainant’s name from any information provided to the employee or verifying the information through other means. Finally, if necessary or appropriate, an employer should re-investigate new information given by the employee before making any decisions about their employment.
This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503. By Alyn Higgins, Legal Adviser, Hospitality NZ
Every day, The Salvation Army works hard to provide better options in life for struggling families and to help people take positive steps toward a brighter future. But we simply cannot do this alone. That’s why we ask you to please donate to the Red Shield appeal. Your donation will provide much-needed supportive services such as life skills programmes and budgeting advice, as well as emergency help with food and clothing.
Please donate today and give hope to those who need it most.
Txt RED to 4411 (standard charges apply)
and we’ll call you back for your donation TSA RAC 576801
The recent Employment Relations Authority case of Brown v Bob Owens Retirement Village Limited highlights the importance of complying with the obligation of good faith during a disciplinary process as set out in the Employment Relations Act 2000. In particular, ensuring that employees facing disciplinary action are presented with clear and verifiable allegations and facts so that they can properly respond to those allegations before the employer makes any decisions about their employment.
Stand side by side with Kiwis in need
or donate at
salvationarmy.org.nz
RED SHIELD APPEAL
April 2014
25
Liquor
HELP AT HAND FOR HOSPO HOSTS
LICENSEES are ‘petrified’ about breaching the Sale and Supply of Alcohol Act, with penalties including five-year loss of license for three strikes serving alcohol to a minor. This is what bartenders and managers are telling Mark Lyne, of the Health Promotions Authority and the man behind the ‘Say Yeah, Nah’ campaign and the ‘No More Beersies’ slogan. Lyne’s role is to help police enforce the new legislation while supporting the bar staff who are in the front line. “We never intended No more beersies to be tool for on-licensed
premises but bar staff have really embraced it.” The phrase is a non-confrontational way to let customers know they’ve had enough and aren’t going to get served. Lyne says the new law came about due to the Government’s recognition of the extent of alcohol related harm and its widespread effects across all areas of communities. “We were crying out for legislation to replace the out of date Sale of Liquor Act.” He says two key terms included in the new Act are ‘consumption’ and ‘safely’, concepts omitted in the 1989 Act legislation.
“Legislation governing the sale and consumption of alcohol is obviously much more applicable to hosted premises than offlicenses or supermarkets and safely delivering it is also key, especially concerning rules around serving to intoxicated and underage people.” To help the industry, the HPA has worked with the HNZ and bartenders to produce both userfriendly documents for staff and posters for licensed premises. “We have signs for frontline staff to point at and say ‘Look, it’s not me, it’s the law’.” Posters for patron bathrooms
are also available, with the ‘It’s home time, mate. That’s the law!’ Lyne says that all resources are aimed at helping to enforce the new legislation while supporting staff and defusing any possible confrontations with aggressive intoxicated customers. The agency has a colour coded three-point sober/influenced/ intoxicated Assessment Tool with accompanying information on what to do when punters reach the ‘influenced’ stage i.e. offering them water/food/taxi, rather than going straight from serving them booze to chucking them out. Three new guides, for bar staff, senior bar staff and management, have everything each group needs to know about the new legislation, from the front line basics to the legal nitty gritty. These are now available free to order from the HPA.
FROM SALTY SOIL GROWS RICH WINE
OTAGO WINERY VISIT FOR ROYALS PRINCE William and Kate Middleton are due to visit Amisfield winery during a visit to Queenstown on the 13th of this month. At the Lake Hayes property the couple will meet members of the Central Otago Winegrowers Association, to talk about the region’s vineyards and local produce that complements the area’s wines. “We’re honoured and privileged to be involved in such a prestigious historical event and trust that this
opportunity helps support the continued global development of the Central Otago wine brand,” said Amisfield CEO Craig Erasmus. “Our intention is to enable the Royal couple to experience a small part of what our region’s producers have to offer and gain an insight into the uniqueness of our collective story.” The UK Telegraph has published a comprehensive story about the country’s wineries to complement the couple’s visit.
OVERSEAS VISITORS FLOCK TO WINERIES LATEST research by Tourism New Zealand has found that 13% of international tourists visit a winery, around 220,000 annually. This group is also wealthier, more interested in cultural activities and likelier to stay in the country longer. The research, covering the five years 2009-2013, found that Marlborough
26
restaurantandcateringnews.co.nz
had the highest number of annual visitors (43,000), followed by Auckland (30,000), Hawke’s Bay (24,800), Queenstown (21,100) and Nelson (8,300). Almost 40% of winery visitors reported travelling to a winery by ferry, suggesting that Waiheke Island makes up a lot of the Auckland numbers.
OKAHU Estate, the most Northern vineyard on New Zealand’s west coast, has an interesting history and has produced some noticeable and unique wines despite inauspicious beginnings. Owner Monty Knight (pictured) grew up in Kaitaia, where the jewellery shop his parents founded is now in its ninth decade. Strongly interested in viticulture, in 1984 he decided to plant a few vines on a piece of land he owns on the road that leads out to Ahipara at the south end of Ninety Mile beach. Thirty years and a lot of viticultural experience later, he says that had he known then what he does now, he would never have chosen to plant vines where he did. Okahu Estate comprises a sandstone pan varying from a foot to a metre thick, which itself is compressed into the sappy remains of an ancient stunted kauri forest. “We had to smash up the pan with heavy machinery to get to the soil underneath. It’s been a gradual process.”
The dark, rich, earthy humus shares many characteristics with the wine made from the grapes that grows in it. Northland is a humid, subtropical environment with warm days and marine breezes that Knight says is ideal for the hardy thick skinned Mass Selection grapes he grows. The winery’s signature wines are syrah, chardonnay and viognier. “It’s too muggy up here for sauvignon blanc. My terroir is perfect for syrah. In fact, the drought early last year was ideal,” he says. He’s excited about the upcoming harvest. “I’ll be bottling my drought vintage this July, ready to sell in November, probably for about $90 a bottle.” He is very excited about the Okahu Chambourcin, a hybrid of American wild and original French vines, grown in the Loire valley. I’ve got 2200 acres dedicated to it, it’s a dark spicy wine that’s proven very popular. Agent Co Pilot handles distributions for both Okahu Estate and Shipwreck Bay.
THE LAW HAS CHANGED
Protect yourself now - Get your FREE copy!
NEW WINE HEAD AT NMIT AUSTRALIAN David Hayward has been appointed to the role of head wine tutor at Nelson Marlborough Institute of Technology’s Marlborough Campus. NMIT Programme Area Leader for Primary Industries Jeff Wilson says NMIT is committed to delivering a world-class education in viticulture and wine and the institute has been fortunate to attract someone with David’s
background and experience. “Our viticulture and wine programmes have a strong focus on practical, applied, industrybased learning so it’s great to have someone with so much hands-on experience in running a boutique winery and vineyard. David’s international experience and contacts will also enhance the programme for our students.” Hayward replaces Tricia Jane, who held the role since 2008.
SA TURNS TO NZ WINE INDUSTRY FOR HELP
needs to emulate the Kiwi industry’s practice of targeting the tourist dollar. “The potential of wine tourism in South Africa is huge, but a far greater and more aligned effort is needed on a global scale. Recent research by Tourism New Zealand found that 13% of all international travellers visit wineries and embark on wine tourism related activities annually. These travellers spend more on average than other leisure travellers and stay longer,” Bolton said, adding: “It is no wonder that destinations like New Zealand are focusing a lot more on wine tourism promotions.”
A MAJOR South African winery consortium is using New Zealand as its model of how to market itself as a tourism wine Annareth Bolton, ceo of the Stellenbosch Wine Route, a trail of over 140 wineries in the Western Cape, said ahead of the 2014 International Tourism Bourse in Berlin last month that South Africa
Host Responsibly - Guidelines for Licensed Premises 2014
The Bar Code - Frontline Bar Staff and The Law 2014
HEAVY HARVEST BEGUN THE 2014 New Zealand grape harvest is underway amid high hopes for a vintage which has started earlier than recent years due to a fantastic growing season. “Like many of the agricultural sectors in New Zealand, most of our grape growing regions have experienced very favourable growing conditions through the summer and into the early autumn. With a continuation of the current warm, dry days and cool nights, all the indications suggest we are set for another memorable, high quality vintage which will be a great follow up to the stellar 2013 harvest” said New Zealand
Winegrowers Chief Executive Officer Philip Gregan. Mr Gregan says he expects the 2014 vintage will provide a further boost wine exports in the year ahead. “On the back of the 2013 vintage, New Zealand wine exports are up 5% to a record $1.27 billion and we expect they will exceed $1.3 billion by June year end. With demand strong in key markets, the 2014 vintage will enable another significant boost to exports in the year ahead.” The 2014 grape harvest commenced in late February in northern regions and will conclude in early May.
The Manager’s Guide 2014 A brief guide to the sale and supply of Alcohol Act 2012 and other legislation Go to www.alcohol.org.nz to order
April 2014
27
EVENTS
DUTCH INFLUENCE ON CHEESE AWARDS
JEANNE VAN KUYK - Aroha Organic Goat Cheese
MIEL MEYER & MATT STONE - Meyer Gouda Cheese
BOB ROSEVEAR - Mahoe Farmhouse Cheese
DUTCH-influenced cheeses collected three supreme awards at last month’s NZ Champions of Cheese Awards. Barrys Bay Traditional Cheese took the Champion of Champions title for large producers. Mahoe Farmhouse Cheese won the Champion Artisan award for the third year running. And Dutch-born Jeanne Van Kuyk of Aroha Organic Goat Cheese took the Champion Cheesemaker title.
MIKE CAREY - Barrys Bay Traditional Cheese
EMMA SPRONG - Cheese Steward
Product Watch FIRST IMPRESSIONS - YOUR FIRST CHANCE TO WOW CUSTOMERS! When customers walk through your door, the first thing they notice isn’t the delicious food or excellent service - it’s what your establishment looks like. That sets the tone for the rest of their visit. In other words, fit out is everything. Annan Interiors has many years experience in fitting out hospitality establishments, from bars to cafés, restaurants to takeaway shops. We know the industry - and we know how to make the most of the space you have to give you what you need. Give Annan Interiors a call today to find out how we can make your establishment the place to be.
17E Greenmount Drive, east Tamaki, Auckland 2013 New Zealand Ph: 64 9 265 2928 Email: alan@annaninteriors.co.nz www.annaninteriors.co.nz
Call John Kinley on 021 326 196
INDEPENDENT FISHERIES LTD www.indfish.co.nz
The only music licence you need to play music in your business. Get yours at onemusicnz.com or call us on 0800 800 663. 28
restaurantandcateringnews.co.nz
TIGER COFFEE MACHINE LAUNCH LEFT: Tim Oldham, TopFood, Marilyn Cameron, Westpac, George Miller, Tiger Coffee CEO RIGHT: Jeremy Batten, Tiger Coffee, Rebecca Stewart, FineFood NZ, Peter Roys, MS International Customs + Forwarding Ltd, Paul Pedrotti, Director, Designation Signs. BELOW LEFT: Sheona Kearney, Tiger Coffee MD, Brendan McKellar, Chiasso Coffee, Owner/ Director BELOW RIGHT: Mikah Pettersson-Fox and Richard Corwle, WizBang Technologies.
Product Watch
p saFa
lonG CUT resisTanT sleeve Cut resistance EN388 level 5
Talk To Us Today aboUT yoUr CUT resisTanT Glove opTions
• True hand design • Safety rating to EN388 level 5
Our gloves are cut resistant, hard wearing and extremely durable. They can be rewashed up to 25-30 times.
• 3D design • Highest levels of safety ratings • Safety rating ASTM level 4 & EN388 level 5
t saFa
slimline Glove
saFa Glove u
1477_Ad_Apr13
• Phone: 0800 274 871 • Fax: 09 526 5757 • email: info@argus.co.nz • www.argus.co.nz
HANDMADE, PURE NZ BEEF SALAMI New Zealand’s Healthiest Salami
• 90% Fat Free • Dairy Free • Gluten Free • • Soy Free • Pork Free • Low Sodium & Cholesterol • • No gelling agents, emulsifiers or fillers •
For more information contact 07 5725521 or 0508 4LASCO or visit www.nzsalami.co.nz
Now available from Bidvest
April 2014
29
Columns
AWOL EMPLOYEES
Managing tardiness and unexplained absence IT’S A frustrating situation, a staff member turning up several hours late to their shift because they slept in from the night before, or not turning up at all because it’s a ‘nice day outside’ or they had something better to do. The summer season usually triggers AWOL employees more interested in socialising or taking advantage of the warmer weather than turning up to their shifts. This continuing warm weather means the Restaurant Association is still getting a number of calls about this problem. So how do we deal with it? As a first response, lateness and time management issues need to be dealt with in an informal manner, as these issues are seen as performance-related by the courts. However, if the situation is comparable in seriousness as a head chef turning up three hours late to their shift and your lunchtime service is now looking a bit like World War Three then I would certainly suggest inviting the employee to a formal disciplinary meeting. Here, give the employee Kristin Lethbridge Employment Relations Advisor at Restaurant Assn kristin@restaurantnz.co.nz
LASTword
the opportunity to respond and determine any disciplinary action. This type of conduct can bring the business into disrepute - senior production and management positions definitely have more serious consequences than frontline serving positions. To touch on aspects of the law, as always your actions are to be based on the circumstances at hand, doing what a fair and reasonable employer would do in those given circumstances, and to some extent, workplace culture. For example, an employee who is several hours late to a busy shift including a pre-booked table for 40, due to having slept in (and you know they were out the night before), would be a reasonable situation to treat the misconduct formally. Ditto repeated tardiness. And an employee who doesn’t turn up to their shift at all? No reasonable explanation and a casual shrug of the shoulders – what do you do then? Again, this needs to be addressed in a formal manner where you invite the employee (in writing) to a meeting to discuss their conduct and allow them to provide an explanation. Only then can you decide on an appropriate outcome, which may be a warning, no further action, or taking the matter further. So,
Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.
MEMBER BENEFITS & SERVICES INCLUDE:
• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation
For more information visit our website:
www.restaurantnz.co.nz 0r phone 09 638 8403
Peter Mitchell
LOVED that story about the Carolina mountain man who was drafted into the US Army. On his first day he was issued with a comb and that afternoon the Army barber sheared all his hair off. On the second day he was issued a toothbrush and the following day had eight teeth removed. On the next day, he was issued a jock strap. The Army has now been looking for him for 17 years. WE reckon that pub operators here must start responding to the rise in perceived food allergies and intolerances in their pub meals and bar snacks. Overseas, a number of pubs are now offering a number of “free from” items and are clearly marking even blackboard listings. Customers are starting to expect this sort of information from even casual outlets such as pubs and even peanuts as bar nibbles are becoming a no-no. THE number of restaurants continues to grow around the country as the sector seems the only retail that is doing well right now – other retailers are going through increasingly tough times particularly in the ragtrade as online booms. Hard to believe that over half of all
30
can you terminate the employee’s employment for lateness? How many warnings should you give first? Again, outcomes are based on the circumstances given. A series of minor time-management concerns would typically require several formal warnings followed by a final one, then dismissal. Serious misconduct can lead to a final written warning, and the employee must be aware that their employment is in jeopardy and given the opportunity to provide any feedback before you make a decision on any outcome. However, the courts have made it very clear that instant dismissal can only be given in serious circumstances. Remember, it is important to assess each situation as it arises. And never forget that your employees are affected by the culture of the workplace. If senior management regularly roll into work late or behave in a cavalier and disrespectful way, this is likely to rub off on the staff. Need some reassurance on your procedures? Give the Restaurant Association a call on 0800 737 827. We can talk you through the disciplinary process, provide letter templates and suggest an appropriate sanction for the situation.
restaurantandcateringnews.co.nz
restaurants and cafes in New Zealand are now in Auckland – all 4000 of them in the Queen city out of a surveyed 7300 in the whole country. And Auckland is getting around 150 new cafes and restaurants every year. While some of the new ones become instantly popular (for a short period before the crowd moves on), others are just sucking off a few dollars from the established operators and causing a real nuisance. HAVE you noticed the increasing number of Irish girls filtering into the industry – must be OE time. Which reminded me of the Irishman I ran into the other day who I reckon had been on the turps. And even with an Irish father myself, I found his hereditary theory a little hard to swallow. He reckoned that it your mother and father didn’t have any children, you probably wouldn’t have any either. THE recent Auckland symposium run by the food police at the local university attracted a number of international and local high profile speakers – all wanting sugary drinks banned. The single focus of the event was on sugar sweetened beverages and turned out to be a vendetta against our leading suppliers such as Coca-Cola and Frucor. There’s no doubt the industry recognises obesity in the population but these probable crackpots have never taken the many opportunities offered to talk
to the industry and don’t seem to get the message that the beverage industry has taken huge steps to offer alternative drinks in recent years. AS a thought for the month, do you realise its now 50 years since restaurant licensing was introduced. Some may still remember that bottles had to be brought in paper bags and hidden under the table in case the police walked in – an early version of BYO. THIS mate went to a Blues match at Eden Park the other day for the first time in years and was staggered that the cost of entry was $45. He told the gatekeeper that he could get a woman for that. The gatekeeper smiled and said: “Not for 40 minutes each way, a brass band and a meat pie at the interval …” REPORTS around the Queen City indicate that the number of cafes and restaurants imposing a holiday surcharge on their menus has started to decline. Some reckon they have raised their prices across the board and making up for the holiday cost throughout the year. The NZ Herald did a quick survey last month of 22 establishments on the city’s Ponsonby Road where 12 no longer had surcharges, four were closed on Waitangi Day, one had removed its special prices and only five had the surcharge.
Classifieds FOR SALE 1x NEW Electrolux Hood Type Dishwasher
Leading Importer of quality hospitality products New Release wooden boards now in stock!
(Model 698110) RRP $7049.00 + tax and freight
One Off Special $5999.00
+ tax and freight (Saving over $1000.00)
Showroom: 13-15 Mackelvie Street Ponsonby Auckland.
Call 06 759 7999
Phone: 09 376 6750 or email: sales@nzanz.co.nz www.nzanz.co.nz
www.midwaycateringequipment.co.nz “For all your quality catering equipment at affordable prices with a friendly service.”
nzexcellenceawards.co.nz
R&C April - classified.indd 1
20/03/2014 10:34:33 a.m.
For all your electrical contracting requirements and commercial catering equipment repairs 758 Dominion Road, Mt Roskill, Auckland Ph 09 620 9006 Email: service@rankins.co.nz www.rankins.co.nz
For more recipe ideas visit www.omegaseafood.com
No fuss
Mussels & Clams
Ready to heat or eat
TRY A SAMPLE
• Great Flavour • Less Labour • Less Waste • Easier Quality Control • Easier Food Safety
email jo@omegaseafood.com with your address and your foodservice distributor’s details.
If you would like your ad in this space? CALL JANE ON 09 304 0142 ext 715 or email jane@reviewmags.com April 2014
31
32
restaurantandcateringnews.co.nz