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April 2015 Vol 8 Issue 4
CASIO bounces back into small and medium POS market through Wedderburn. (see page 10)
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AMEX SPEEDING UP SETTLEMENTS HOSPITALITY industry complaints about perceived delays in credit card settlement by American Express that had led to the card not being accepted by some merchants, are now said to be a thing of the past. The card company has done a lot of work to expedite the speed of payment to its merchants and some of the changes made came into effect last year. “Feedback on the changes has been extremely positive to date,” said Jane Drew, senior manager of Public Affairs & Communication. About 70% of the company’s merchants in New Zealand bank with one of the four major banks – ASB, BNZ, Westpac or ANZ. The
transactions processed on terminals prior to 8pm are now paid into a merchant’s bank account the following day before 1045am (less the merchant service fee). “The majority of merchants are automatically enrolled in the next day pay system but there are some instances, if the merchant industry is classified as high risk for example, where American Express will take slightly longer to process payment,” said Drew.
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23 On Trend 26 Equipment 33 Radar 34 QSR 38 Liquor
TASTIEST LAMB FROM DANNEVIRKE
GOLDEN LAMB AWARD JUDGES FROM LEFT: Beef & Lamb ambassador Reon Hobson, Chefs Association president Graham Hawkes, foodwriter Lauraine Jacobs, and Iron Maidens Lisa Carrington, Georgine Earl and Sarah Walker.
THE country’s most tender and tasty lamb award, known as The Glammies has been won by Dannevirke farmer Hamish Buchanan. He took the grand
champion title in the Beef+Lamb NZ Golden Lamb Awards last month from over 150 entries put before an industry judging panel.
OLYMPIC TRAINING SQUAD AND MANAGEMENT NAMED
BUTTER AND YOGHURT TOPS AT CHAMPS BOUTIQUE butter producer Lewis Road Creamery has won the Food for Chefs Champion Butter Award with its premium lightly salted butter and the Champion Yoghurt Award went to Clevedon Valley Buffalo Company for their boysenberry yoghurt. Forty-five yoghurts and butters were entered in this year’s awards, the first time these categories have been judged alongside cheese. “Adding these two exciting categories into the awards is a fitting way to acknowledge other areas of New Zealand’s flourishing dairy industry,” said awards organiser, Tony Goode. International judges joined thirty-one of the country’s most experienced dairy connoisseurs. The panel was led by one of Australasia’s most experienced cheese judges and renowned cheese educator, Russell Smith.
2 News 13 Beverage 14 Columns 16 Education Feature 20 SIAL China
NEW BARISTA CHAMPION CROWNED
ADDISON Dale of Christchurch’s Pure Café has been crowned champion at last month’s Huhtamaki New Zealand Barista Championship beating out 22 other competitors. Dale, who was fourth last year, will now represent New Zealand at the World Barista Championships in Seattle this month. The runners up were Sam Low from Auckland’s Atomic Coffee and BK Kang from Return of Rad, also in Auckland.
FOLLOWING a large number of applications from across the industry, NZChefs has announced its initial training squad and management support for next year’s Culinary Olympics in Germany. The chef component of the Fonterra Foodservices sponsored team will train extensively this year before the group is reduced to its competing members to represent the country at Erfurt in 2016 along with around 2000 chefs from 40 other countries. Chefs making up the training team are Brian Bae, Corey Hume, Darren Wright, David Schofield, Jie Min Aw, John Kelleher, Ken O’Connell, Mark Sycamore, Richard Hingston, William Mordido and Steve Le Corre, who led the earlier NZ Culinary Team, has been named team captain. The management segment of the team is led by Neil MacInnes as manager, Gary Miller in charge of logistics, Graham Hawkes (NZChefs president), Renny Aprea (NZChefs vice-president) and Fonterra’s Keith McDonald. The invaluable partnership with Fonterra Foodservices has provided the reality of international competition and a focus for the industry this year as the project
Olympic team captain Steve Le Corre.
progresses. A major additional fundraising effort will be required this year but plans are already afoot to hold events around the country.
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EDITORIALcomment THE TRAINING ISSUE
THE ongoing discussion over the problem of accessing skilled staff could well be that there are simply not enough people taking up industry training to keep up with the demand of an expanding segment. I would be interested to know the ratio of entrants into the industry versus those who undergo training as it would seem there are plenty out there who have been training for a career that they really don’t want to get involved in the long term. Perhaps it has become a relatively easy option for those who don’t have a clue what the future holds for them – a bit like the huge numbers who take the BA course at Uni with absolutely nothing in mind but filling in a year or two. For those without passion for the industry, they are simply wasting educational space and the time of the employer
who takes them on for the first six months or so before they disappear off the kitchen radar. It is only after they graduate and start gaining practical kitchen knowledge that many of them decide to stay or go. It’s also interesting to see that certain sectors of the industry are desperate for key people and this particularly applies to ethnic restaurants where there is simply no training available. Asian food in particular, despite its huge and increasing popularity, does not enjoy the same profile as Western food and the lack of training reflects this. Regardless, the opportunities to get into the industry are plentiful, but perhaps we need a serious sit-down of all the players to find new training avenues and directions to fill the increasing gaps. PETER MITCHELL, peter@reviewmags.com
WILD GAME
SHORE MARINER SHINE
FOR nearly ten years Deidre and Ken Field have dedicated their time to sourcing wild game meats for their Huntly store. With cuts like goat, wild venison osso bucco, rabbit shoulder, wild pork belly, beef cheeks the pair travelled up north each weekend for the French markets at La Cigale in Auckland suburb of Parnell. Having built up an impressive clientele of chefs and cooks, they decided to shift the operation permanently to Auckland. Wild Game’s new location is at 471 Manukau Road, Epsom.
FROZEN fish and seafood supplier Shore Mariner have donated $1 for every carton sold during March to Orange Friday for Shine, New Zealand’s largest specialist organisation that provide services to help victims of domestic abuse. Shine celebrates its 25th anniversary this year and this year work with various companies, schools, organisations and brands for Orange Friday, a day dedicated to raising funds for the organisation.
100% OWNED Publisher: Peter Mitchell, peter@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writer: Krystal Spicer, krystal@reviewmags.com Marketing: Tania Walters, tania@reviewmags.com Advertising: Brenda Ingram-Johnson, brenda@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcafé.co.nz
CURRY CUP GOES TO SARGISON
NEW PLYMOUTH MEXICO CLOSED
Having only opened ten months ago, restaurant chain Mexico has closed its New Plymouth branch. The restaurant delivered its final dinner service last month and has since closed due to insufficient diners. General manager of the group Lisa Thompson, told the NZ Herald that despite it being busy at the restaurant the decision to close was final. “We had a really busy week. We got lots of wonderful comments, lots of wonderful support, so it has been a really nice week,” said Thompson. Ideas for saving the restaurant were taken into consideration by the restaurant’s 20 staff, however, not enough to change management’s decision. “I think there is a multitude of reasons that we weren’t as successful as we hoped. Maybe they didn’t like the style of the food, maybe they didn’t like the style of service?” Mexico’s menu consists of shared dishes like tacos, quesadillas and fried chicken, alongside an impressive tequila offering. Part-owner Nick McCaw said he had two clear options on the table, either tender the 10-year renewable lease or to open a different style of restaurant.
VEGETABLES FORUMON-WHEELS
THE day following the NZChefs conference in Auckland, Vegetables.co.nz is running a mobile seminar for interested chefs and visitors. On Monday July 6, a bus is taking guests on a visit to Pukekohe vegetable growers with the trip featuring a vegetable lunch created by chef Mikey Newlands at the local Bracu restaurant. Numbers are limited and anyone interested can contact Carmel Clark at NZChefs on 0800 692 433.
THE Wellington branch of NZChefs recently held its fourth annual Curry Cup competition. This year’s winning entry was a Goan fish curry devised and prepared by former NZChefs national president Anita Sargison – for the second time. Glenn Curphey was second and third place went to Chetan Pangam.
ISSN 2422-9601 RESTAURANT & CAFÉ Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.
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BEST SHAKE IN NZ ESPY Café located in Whitianga, has come out on top with its “Aw Fudge I Crushed My Nuts” shake at the New Zealand’s Best Milkshake Competition. The annual competition saw over 300 entries.
CONSUMER HITS OUT AT SALT
CONSUMER NZ recently surveyed the salt content in some foods and found some serious offenders according to CEO Sue Chetwin. She said around 75% of our sodium intake comes from processed foods. Bread, processed meats, processed grain products and takeaways were the biggest contributors and much of it was targeted at children. The restaurant industry with its increasing emphasis on fresh foods was getting a strong supportive tick.
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ZOMATO SUMMIT ATTRACTED OVER 200 GUESTS
HILTON CONFIRM JAMIE OLIVER DIARY APRIL 13-16 Salon de Gourmets Fine Food & Beverage, Madrid, Spain APRIL 21-23 Food & Hotel, Vietnam, Saigon APRIL 29 Bidvest Food Show, ASB Showgrounds, Greenlane, Auckland MAY 1-3 Food Show, Christchurch MAY 2-3 Coffee & Chocolate Show, Auckland MAY 4 Bidvest Food Show, Claudelands Event Centre, Claudelands, Hamilton MAY 5 Bidvest Food Show, Energy Events Centre, Government Gardens, Rotorua MAY 6 Bidvest Food Show, Bay Park Mount Maunganui MAY 6-8 Sial China, Shanghai, China www.sialchina.com MAY 12 Bidvest Food Show Millenium Hotel, Queenstown MAY 13 Bidvest Food Show, ILT Stadium Southland, Invercargill MAY 14 Bidvest Food Show, Forsyth Barr Stadium, Dunedin MAY 15-17 Food Show, Wellington MAY 22-24 Food Show, Hamilton MAY 27 Bidvest Food Show, Omoto Racecourse, Greymouth MAY 28 Bidvest Food Show, Annebrooke Church, Stoke, Nelson May 31-June 2, 2015 Foodservice Australia, Melbourne JUNE 10-13 Fieldays, Mystery Creek, Hamilton JUNE 16 Bidvest Food Show, War Memorial Conference Centre, Bluff Hill, Napier JUNE 17 Bidvest Food Show, Westpac Stadium Pipitea, Wellington JUNE 22 Bidvest Food Show Yarrows Stadium, New Plymouth JUNE 23 Bidvest Food Show, Arena Manawatu, Palmerston North July 3-5, 2015 NZCHEFS National Conference, Auckland July 19 Rotorua Long Lunch Distinction Hotel July 30-August 2 Food Show, Auckland JULY 21 Bidvest Food Show Toll Stadium, Whangarei AUGUST 18 Bidvest Food Show, Southern Trusts Events Centre, Timaru
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HILTON Worldwide and the Jamie Oliver Restaurant Group have confirmed the opening of the first restaurant within a hotel setting for the celebrity chef called Jamie’s Italian. April will see the official opening of the 180-seat establishment with an extra 75 seats outside at the Hilton Tower Bridge, London. “We’re delighted to be opening a restaurant at the Hilton Tower Bridge,” said chief executive of Jamie’s Italian, Simon Blagden. “We believe that Jamie’s Italian will be an exciting new
addition to both the hotel and the surrounding area and we’re looking forward to opening our doors.” The partnership with Oliver isn’t the first well-known chef Hilton has worked with. Hilton Worldwide has partnered with Chris and Jeff Galvin at the London Hilton on Park Lane, and Marco Pierre White at two Doublettee by Hilton hotels in Bristol and Chester to name a few. Currently, there are 51 Jamie’s Italian restaurants worldwide.
RESTAURANT search and discovery app Zomato hosted its first local restaurant summit in Auckland last month with around 200 restaurant owners and industry leaders attending. As well as presentations on the role of technology in dining out, there were also features on emerging food trends and a comprehensive panel discussion that covered a wide range of F&B topics. “This being our first summit, our objective was to understand the various aspects of industry growth and the opportunity to discuss a wide range of contemporary topics with industry stalwarts,” said Zomato country manager Kirsty Cardy. Zomato is now offering over a million restaurant notes across 22 countries including scanned menus from around 500 cities. The product ws launched in New Zealand 18 months ago and it later acquired the established MenuMania business.
RESTAURATEUR FOUND BANKRUPT ENTREPRENEUR Sander Kersjes, also known as Alex Kersjes has been declared bankrupt by the High Court in Napier amidst the collapse of his businesses. After buying into a bar and restaurant business in 2013, and acquiring Turks Bar, The Peak, Corn Exchange (renamed to Corn and Cow), and The Dutch under Why Hospitality Ltd, Kersjes planned to reinvent the businesses but was placed in liquidation in April last year alongside subsidiary BBC Hospitality. The bars and restaurants have since been placed under new management.
NEW FAVOURITE AT CHEESE AWARDS
KAPITI Kahurangi Blue cheese was awarded the coveted New World Champion Favourite Cheese Award at the 2015 NZ Champion of Cheese Awards, follwing in the footsteps of sister Kapiti Kikorangi Blue. Fonterra Brands New Zealand managing director, Tim Deane said they were incredibly proud of their artisan Kapiti cheeses which had been hand-crafted with love and care by its dedicated team of cheese makers for more than 21 years.
LINDT CAFÉ RE-OPENS
AFTER a deadly siege claiming the lives of two hostages and a gunman, Sydney’s Lindt café has reopened. Three months following the attack, the café has placed a plaque inside the café to commemorate Tori Johnson and Katrina Dawson who were killed there in December. NSW Premier Mike Baird was the first to visit the café, which has returned to standard trading hours. Lindt Australia CEO, Steve Loane, said the support has been a source of strength for everyone and helped in the decision to reopen the café and move forward.
HOSPITALITY SHOW POSTPONED XPO Exhibitions said in a statement to the industry announcing the postponement of the South Island Hospitality Show that was originally scheduled for 7-9 June 2015 at Horncastle Arena, Addington, Christchurch. The show has now been rescheduled for June 2017. The decision was based in order to protect current exhibitor and partner investment, and to ensure the future success of the event.
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PINK BREAKFAST A GOLDEN OPPORTUNITY
SUNDAE EXPENSES HEAT UP
WITH a successful consumer campaign launched in 2008, the New Zealand Breast Cancer Pink Ribbon Breakfasts have seen significant growth year on year and this year the organisation hopes to team up with the food service sector to put on breakfasts at local café’s and restaurants. Owners of cafes and restaurants are invited to register to become a host of a Pink Ribbon breakfast, and there are many ways in which the establishment can be included. This is a great way for local businesses to not only make a difference in their community but also drive customer and sales growth. Ways to get involved vary and can be unique to each business. Establishments can highlight an item on a breakfast/brunch menu during the month of May that will support the NZBCF, showcase a special Pink Ribbon Breakfast item or host a one off event. For each selection purchased by a customer, businesses commit to donate at least 15 per cent to the NZBCF. At the end of the month, NZBCF will acknowledge the top three establishments who have raised the most. Last year, coffee franchise Sierra teamed up with the organisation offering a breakfast option of freerange eggs (with three style options) on an Abe’s bagel with a regular coffee for $11.90, fifteen per cent of this, donated to NZBCF. To become a host, register at www.pinkribbonbreakfast.org.nz. After registering, businesses will be sent a host kit that includes everything needed for the breakfast.
Thought to be the world’s most expensive ice cream scoop, the new sundae being served at Dubai’s chocolatier and ice cream café, Scoopi, and has a price tag of over NZ$1000 for a single scoop. The decadent dessert is made from Madagascar vanilla ice cream, infused with Iranian saffron and decorated with slices of black Italian truffles, and topped with 23-carat edible gold, served in a Versace bowl and spoon (which the customer is allowed to keep). Café owner Zubin Doshi, flew in exotic ingredients and took five weeks to create the sundae. “Popular ice cream products in the city are priced lower, but we expect Dubai’s increasingly aspirational consumers to readily pay a premium for a superior product,” he told arabianbusiness.com. However, the pricey dish is not the most expensive dessert on offer. Last year, doughnut franchise Krispy Kreme launched a NZ$2000 Luxe doughnut made with Dom Perignon 2002 champagne jelly, white chocolate flowers dusted with gold, edible diamonds, and a 24-carat gold leaf and a cocktail on the side. Luxury desserts have become increasingly popular overseas, with Las Vegas cupcake store, Sweet Surrender selling their Decadence D’Or cupcake for $1000. The cupcake is made from Palmira Single Estate Chocolate derived from the rare and fragile Porcelana Criollo bean at the Valrhona plantation in Venezuela, with edible gold flakes, Tahitian Gold Vanilla Caviar, and 100-year-old Cognac, encased in blown sugar.
RESTAURANT GOLF DAY SUCCESS AROUND 170 players in 43 teams took part in last month’s annual Restaurant Association golf tournament at Muriwai, Auckland. Best gross score went to Sorrento in the Park who also won the award for the best dressed team. Closest to the pin awards went to Mark Andrews of Nova Energy and
Craig Luxon of ZealFresh. Craig Newbrook of Urbano Bistro won the longest drive and closest to the pin in two shots was taken out by Mark Wylie playing in the NZ Sugar team. The overall winning team prize went to ZealFresh. Goodman Fielder took out the best sponsor’s hole.
HOSPO AWARDS HAWKE’S BAY
RETURNING for the eighth year, the Hawke’s Bay Hospitality Awards is designed to recognise the outstanding workers in all areas of food service and to acknowledge their achievements. Nominations are currently being taken for 13 different categories including Steinlager Pure – Outstanding Bar, EIT – Outstanding Front of House Team and Bounce Hangover Helper – Outstanding Supplier/Sales Rep. Establishments and workers that can be nominated are limited to the Hawke’s Bay region from Wairoa to Dannevirke. For more information visit www.hbhospoawards.co.nz.
CHRISTCHURCH FOOD SHOW THE Christchurch Food Show, a popular annual event in the South, is scheduled for May 1-3 at the Horncastle Arena. It is the South’s largest selection of food, drink and kitchen equipment suppliers along with a wide lineup of celebrity chefs providing
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world class cooking demos. Over 100 exhibitors are showing at the consumer event. Amongst the chefs demonstrating are Chelsea Winter, Ray McVinnie, Sachie Nomura, Peta Mathias, Annabell White, Karena and Kasey Bird (above) and Jonny Schwass.
UPCOMING RANZ SEMINARS
THE Restaurant Association has two professional development seminars in April. On April 14, Margaret Main of Turning Tables delivers an address of developing a sales focused team at the Auckland Taste venue and on April 22, there is a wage costs webinar led by James O’Connell of O’Connell Consulting.
Contact us for more information and to order www.matakanasuperfoods.com info@matakanasuperfoods.com +64 9 422 9618
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Supershake Top 12 Superfoods 200g
Acai Bowl Premix 240g
Supergreens Top 7 Supergreens 200g
Superchoc Chocolate Smoothie 250g
Organic Pure Coconut Sugar Sticks available in a bag of 100 or 250 sticks Coconut Sugar is also available in 250g, 1kg and 23kg pouches
For All Your Superfood Ingredients also available in bulk
Smoothie Ingredients Camu Camu Vitamin C Powder 100g
Organic Maca Root Powder 300g
Organic Criollo Cacao Nibs 230g
Organic Central/South American Chia Seed 250g &1kg
Cupuacu Powder 100g
Organic Maqui Berry Powder 100g
Yumberry Powder 100g
Organic Wakame & Mekabu Seaweed Powders 100g
Organic Criollo Cacao Powder 250g &1kg
Natural Sweeteners
Stevia Natural Sweetener 100g
Organic Extra Virgin Coconut Oil 500ml
Organic Yacon Root Powder 100g
Organic Coconut Crispy Chips 100g
Monk Fruit Powder Luo Han Guo 100g
Organic Freeze Dried Coconut Water 100g
Organic Lucuma Powder 250g &1kg
Organic Red & Black Quinoa 500g
Organic Coconut Organic Coconut Organic Sticky Organic Nectar Chocolate Spread CocoNotSoy Sauce Coconut Amino Sauce 500ml 250g 250ml 250ml
Organic Criollo Cacao Butter 200g
Organic Coconut Cider Vinegar 375ml
Organic High Protein Sacha Inchi Powder 250g
SuperFood Chocoate Bar Box of 45g x 20 Bars April 2015
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HALF CENTURY FOR CONTINENTAL
WARBIRDS & WHEELS DINER TEAM ACCEPTING THE AWARD. BACK ROW: AOPA committee members Kevin Anderson, Peter Bowmar, Guy Sanders, Shaun Gilbertson and Brian Hore. FRONT ROW: Warbirds and Wheels team, barista Amanda Barrows, diner manager Ann Ferrari, chef/barista Megan Sorensen and Lynette Duncan (missing chef Rachel Easton).
WATERING HOLE OF THE YEAR
THE Aircraft Owners and Pilots Association have awarded Wanaka’s Warbirds and Wheels 1950s American-style diner New Zealand’s Watering Hole of the Year. The annual award, voted for by over 1,000 member pilots from across New Zealand, is awarded to the café thought to be the best by the pilots who fly up and down the
country. General manager Naomi Lindsay said the win meant a huge amount to the team. “Ann, Lynette and the entire team have worked incredibly hard in the last year ensuring our café offering is first class,” said Lindsay. “We’re famous for our friendly staff, great coffee, freshly baked goods and Warbirds pies.”
Continental’s Chef’s Table.
RANGIORA-based event catering and hire equipment, Continental, marks fifty years of successful hospitality work this year. Since 1965 the company has been taking care of thousands of private and public events by supplying marquees and hire equipment, food and service around the South Island. Continental’s Bakery, the original core of the business and a Rangiora institution since the 1960s, continues to operate with food coming from the new Southbrook kitchen, while the former production kitchen behind the Bakery has been remodeled into a 100 per cent gluten free production area for the production of a new Continental off-shoot business, Alff’s (Allergy Free Foods) Breads and other
QUEEN ST DINING PRECINCT PLANS
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specialist products. The company has steadily rebuilt and increased its venue management portfolio since the earthquakes, taking the lease of Newbery Lodge in Opawa, being awarded the exclusive catering management of Christchurch Gondola as well as the Christchurch Tram’s Restaurant, and most recently entrusted with the catering lease at Mona Vale once again, when its doors open after extensive repairs in 2016.
PLANS for the 1,700 square metre Auckland eatery named Queen’s Rise have been unveiled and hopes to rival the likes of the trendy Ponsonby Central, Viaduct and Britomart precincts. The eatery will be housed at a newly redeveloped building on Queen Street and will be split over two floors. With a combined seating capacity for over 500 diners, the space will allow for up to 13 tenancies from 10 square metres through to 125 square metres. High-end Sydney based interior design company Alexander & Co has been appointed to oversee the interior design of the project. Principal architect Jeremy Bull’s current projects include Sean Connolly’s new restaurant at Sky City Casino in Adelaide and Fraser Short’s new Sydney restaurant, Daniel San.
LANGHAM’S ‘EIGHT’ RESTAURANT APPEALS THE Langham hotel in Auckland has now hit four years with its award winning “Eight” restaurant and continues to prove a popular and unique interactive experience. Diners have been spoiled for choice at the in-house establishment where customers can dine at their own pace with as many dishes and intervals as they please.
Prime Minister John Key at Continental’s 50 year celebration..
On offer is an American style grill, an Asian inspired noodle and dim sum kitchen, authentic Indian curries, a fresh seafood and oyster bar, an assortment of sushi and sashimi, fresh seasonal ingredients for customers to design their own salad, a fresh patisserie selection and a wide dessert choice that includes a chocolate fountain.
McDONALD’S GOES GOURMET McDONALD’s in Sydney is giving its customers a glimpse of the future with the opening of a purpose built learning outlet that offers a customisable gourmet burger menu called ‘Create Your Taste’. Using digital kiosks, clients can build their own burgers from scratch using 19 ingredients. The system that also offers table service, is to be rolled out to all restaurants by mid 2015.
beef & lamb
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BOOSTING NZ FOOD CULTURE
A GROUP of New Zealand chefs is bringing to life a movement through thought and action, a conversation among chefs and peers from the food service industry in New Zealand to inspire and promote sharing of ideas, knowledge and passion. ConversatioNZ will begin with a day of seminars in May at XCHC, Christchurch. The day will be an opportunity to connect with minds that are part of the food community in New Zealand and the organisers are hoping that the one day event prompts ongoing conversations. “We want to create a strong community around food, what we grow, what we know, what we eat and what we create or plate, and to push ourselves to the next level,” said Giulio Sturla from Roots Restaurant and the man behind the event. The speakers include international and NZ chefs, writers, growers and professionals including Matt Lambert (Musket Room, New York), Lauraine Jacobs (food writer), Michael Meredith (Merideth’s), Bevan Smith (Riverstone Kitchem), Michael Voumard to name a few. Registration and further information about the movement and day of talks visit www. conversationz.co.nz.
CASIO BACK IN POINT OF SALE MARKET THROUGH WEDDERBURN THE long established Japanese electronic and technology company Casio is back in the point of sale business in New Zealand after joining up with local distributors Wedderburn. particularly day-eating The 58 year old establishments. Japanese company has “We are offering a built a huge reputation reliable off-the-shelf over the years for product – an out of STEWART GIBBS watches, music, calculators the box solution for and point of sale but is now seriously many smaller operators and backing targeting the mid-market front of it up with national distribution and house business in New Zealand country-wide technical support,” said Wedderburn see the target Wedderburn’s Christchurch regional businesses in all levels of hospitality manager Stewart Gibbs who is leading but believe the most interest will the Casio programme. come from cafes and lunch bars and The product is well known
SUPREME HEADS TO BRISBANE
AFTER 16 years in the industry, Al Keating is excited to head into the next chapter of the Coffee Supreme business plan alongside one of the founders, Justin Emerson.“We ended up buying a coffee roaster in Brisbane and rebranded it as Coffee Supreme,” said Emerson to the NZ Herald.“The original owner, Josh, still runs it for us, but rather than freighting coffee up there and managing it from Melbourne, we do it all locally. It’s a great place where people can congregate. Both Emerson and Keating said they are looking for expansion and hope to break into the US market. “Coffee is quite faddish and it’s a bit of a blaze industry,” said Keating. “But for us it comes back to people we hire, investing in the next generation of young baristas and having an attitude towards customers that stands the test of time. We may all be a bit bald and wear glasses, but young people keep us agile and honest. If you do what you do well, it insulates you against the challenges.”
internationally but is making resurgence in this market where outlets can have a full facility that is exclusive to Casio for under $2000. Gibbs said Casio had developed a number of new ideas in this pos space with a number more to come in the near future. He said Wedderburn found the Casio pos equipment was a solution that fitted with its current business where there was the facility to offer software individualised to establishments where required. “We are currently training technicians around the country to support the programme and the industry knows that we have a great reputation already for servicing other sectors inside the hospitality business,” said Gibbs. “Of course we have been long established in New Zealand and have a range of equipment including weighing that matches up with the Casio offering.”
BOOK REVIEWS
A TREASURY OF NEW ZEALAND BAKING
NEW ZEALAND’S best-known cooks and food writers have put together a cookbook over 100 classic recipes featuring the country’s most loved and treasured recipes. Designed as a book to treasure and to hand down through generations, this beautifully packaged edition includes recipes for cakes, slices, loaves, scones, tarts, muffins and friands from food writers like Peta Mathias, Ray McVinnie, Tui Flower, Jo Seagar, Alison Holst, Julie le Clerc, Julie Buiso, Allyson Gofton, Catherine Bell, and Martin Bosley to name a few. Every recipe was tested and baked especially for this project by well-known international baker and auther Dean Brettschneider, and photographed by Aaron McLean.
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SCONE WITH THE WIND
A classic cookbook featuring 75 literary inspired recipes including Jane Éclair, Tart of Darkness, Banana Karenina and Flapjack and the Beanstalk. Arranged by genre, the biscuits and cakes, puddings and pies from romance and comedy through to horror and science fiction, the recipes are edible versions of favourite books. Miss Victoria Sponge, a baker and writer from Kent studied literature and culinary arts and rose to fame as author of classic books like, The Mona Pizza: Italian Cooking Meets Italian Art, The Codfather: Fish and Film and Madame Butterfly Buns: An Opera (Cake).
THE WI COOKBOOK
With the Women’s Institute celebrating its 100th anniversary, this book has been curated by food journalist Mary Gwynn and brings together the 100 best-loved members’ recipes throughout the UK. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian lamb with roasted sweet peppers. Mary Gwynn was the founding editor of BBC Vegetarian Good Food and has worked as a consultant editor and trainer for Waitrose for 12 years and has written six cookbooks to date.
ONE DISH MEALS FOR CAFES
AUCKLAND author Penny Oliver has a new book out that could be very helpful to café owners. Called One Dish Dinners, Penny has comiled a range of convenient recipes including soups, zesty salads, casseroles and simple one-tray bakes all of which don’t require a multitude of pots and pans. This former Cuisine writer has produced five earlier cookbooks, two of which won Recipe Book of the Year. This book is by Penguin with an rrp of around $40.
April 2015
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news
PETER GORDON NEW TV SHOW
COKE GREAT SNACK?
AFTER leaving New Zealand at 21, chef Peter Gordon now owns restaurants in London and Auckland, produced seven books and written many columns and now the chef has turned to television with his new show Native Kitchen. Despite his four establishments in London, Gordon still misses his home county and last year he worked with TV3 on a show featuring eight Maori chefs and their boot camp training, reconnecting the chef to his cultural heritage. “The reason to have a Maori cultural aspect in the show is to show a different angle, it’s a part of life. Our life now in New Zealand,” said Gordon.
MICHELINSTARRED CHEF TO COOK FOR FUNDRAISER IT’S not often an executive chef from a Michelin starred restaurant comes to town. And when it’s renowned ex-pat Kiwi chef Matt Lambert you can be assured that seats will be in hot demand. Lambert owns New York’s outstanding restaurant The Musket Room and he is ‘going wild in Marlborough’ in early May at a special charity lunch in aid of Kaipupu Point Sounds Wildlife Sanctuary. He joins head chef Bradley Hornby from Gibbs on Godfrey at the fundraiser that is supported by Ōra King and the award
DESPITE many companies and brands paying experts, CocaCola has recently come under fire due to so called ‘experts’ and bloggers including a mini-can of Coke or soda as a snack idea in February amidst being blamed for adding to the current obesity epidemic. To place their products in a positive light, companies often use individuals, bloggers, and celebrities. “We have a network of dietitians we work with,” said CocaCola representative Ben Sheidler. Coca-Cola isn’t the only company though, with PepsiCo, Kellogg and General Mills using media strategies to reinforce positive messages to consumers and build a healthy and nutritional image of their products. Industry tracker Beverage Digest noted that the last time Coke’s annual US soda volume increased was in 2002, so there is no wonder why Coke is focused on the smaller SKU. The company said in a statement that it wanted to help people make decisions that are right for them and to help bring context to the latest facts and science around its products and ingredients. It also included that any communications by the ‘experts’ contained the appropriate disclosures.
winning Blenheim restaurant. Ōra King parent company New Zealand King Salmon has been a top level ‘Rimu Sponsor’ of the Sanctuary since November 2010 and is committed to continuing this support well into the future. For more about the event please visit www. orakingsalmon.co.nz/mattgoeswild
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beverage
David Burton has a night on the town… I HAVE just spent the weekend in Wellington enjoying the 2015 New Zealand coffee competitions. What a fantastic industry we are in where competitive coffee companies, baristas, and a string of volunteers come together over a few days to make, drink, taste and score a range of coffees and competitors . I love my coffee, but I also love a cold beer and in the evenings we understandably visited a few drinking establishments to celebrate the winners, as you do! During the evening I noticed a few similarities and differences between these two pleasures of mine.
David Burton of Auckland’s Jack’s Coffee.
LIQUOR BAN SOLUTION FOR NELSON
TROUBLED Bridge Street hospitality precinct in central Nelson has seen years of late night disorderly conduct, but thanks to intensive policing over the past couple of years, it has started to turn around. In 2009, the 24-hour central city liquor ban was put in place and has contributed to the decrease the ‘preloading’ practice, where people drink at home before heading into bars. Despite the liquor ban allowing police to defuse trouble by confiscating any alcohol consumed in banned areas, it hasn’t eliminated the problem. It is not only the littering of bottles and cans that has been the problem for the city, but the buildings and gardens that have been vandalised, which has led police to look into extending the liquor ban area a further block. Recommendations from the Law Commission to inhibit the access to cheap, high percentage alcohol were ignored during the last major alcohol reforms despite it potentially improving the current drinking culture.
The Cost
The price of coffee is regularly considered, often debated, and sometimes questioned . But as a beer consumer , like everyone else , I just swarmed to the bar and paid what was asked. No questions. And this was repeated time and time again. I even noticed the price per bottle varied dramatically from one establishment to another. Nothing was considered, debated or questioned ………. We paid it and partied on.
The Maker
A coffee barista needs to be fully trained and if the quality or consistency of their drink is lacking , a customer may on occasions vent their frustration, leave and not return. I often hear customers preferring a favourite barista and show disappointment when they are absent. During my evening in Wellington I certainly did not need this same level of staff professionalism as long as they got my attention, and my drink ……. first.
And the speed and efficiency of taking off the bottle cap in preparation of my beverage did not interest me at all.
The Drinking Vessel
With such a variety of sizes , shapes and colours there is an endless coffee menu available. And just like beer the size and shape of the drinking vessel can influence the taste of the coffee served, and ultimately the enjoyment of the drink. I personally would have preferred the beers to be served in a glass other than the one it was manufactured in as I believe it does improve the taste.
The Brand
Today the coffee drinker is very brand aware, can be somewhat snobbish and on occasions will only drink their brand of choice. As a beer drinker I am also very brand aware, I can be somewhat snobbish and on all occasions will drink whatever they have, as long as it is “cold”.
The Temperature … should I go there??
Too often I hear about coffees not being hot enough. For me this relates to the amount of drinks we regularly Kiwis consume, ”straight from the boiled kettle” i.e. tea bag tea and instant coffee! The temperature of these will always be very high. Espresso based drinks with milk added should not be consumed at this same temperature. What I did notice during an evening of celebration was that if a beer was not cold enough we still drank it. I think I’d like to come back as a beer brewer in my next life!
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April 2015
13
columns
TASTEBUDS MOVE TO CRAFT BEER
MOA chief executive Geoff Ross said despite the declining beer sales, craft beer sales are continuing to rise due to mainstream products not selling as well and a consumer shift towards more premium and craft beers. Ross believes that the old saying quality vs. quantity has come into affect. “Rather than paying $20 for a 12 pack, consumers might pay $24 for three bottles of a special reserve range or other ranges, so volume is down but spend in the sector is up,” said Ross. Craft beer makes up around five per cent of the market but expected to grow to ten per cent in the next few years.
SKILL SHORTAGE
NEW Zealand recruiters and employers are seeing a growing shortage of skilled managers and workers in the food service sector. Skilled job vacancies that were advertised online grew only 0.4 per cent in February however were up nearly six per cent in the past year to February according to the latest Ministry of Business, Innovation and Employment’s Jobs Online report. In March, the increase in skilled vacancies were seen in the hospitality and tourism sectors growing nearly two per cent and increased in eight out of ten regions during the month.
Hospitality NZ Opinion
COSTLY BREACHES – Human Rights and Privacy legislation HUMAN Rights legislation has been around for years, though continues to find increased public profile and awareness The Human Rights Act prohibits discrimination on a number of grounds. Privacy legislation is aimed at ensuring, in summary, that personal information is not misused. The legislation is not just about protecting employees, it is also relevant to those who deliver a service to members of the public. Recently a couple of cases have brought some focus to the role of the Human Rights Review Tribunal; and more particularly the possibility of large awards for breaches of Privacy and Human Rights obligations. Whilst it may be fair to say that both cases sit at the extreme end of the spectrum, certainly in terms of fact, they both highlight the very substantial costs which can be awarded against those who breach the legislation. Hammond v Credit Union Baywide [2015] was a well-publicised case in which an aggrieved departing employee baked a cake laced with obscenities in which she made her views toward her former employer very clear. Photographs of the
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cake were placed on Facebook, the audience of which was limited to a relatively small number of “Facebook friends”. Upon hearing of this the company demanded that a young employee login to her Facebook account to reveal the offending photographs. The company then proceeded to contact recruitment agencies, clearly so as to limit the former employee’s future career opportunities. The Tribunal took a particularly dim view of the company’s actions and awarded the former employee a remarkable $168,000. Another case also highlights the scope for significant awards by the Tribunal, even after a matter has already been considered by the Employment Relations Authority. Satnam Singh v Scorpion Liquor (2006) Limited [2015] involved a protected period of racial abuse directed at a Mr Singh, an Indian national. In this case the abuse was undertaken by another Mr Singh, a Fijian Indian, who was son of the business owner, who was seemingly appointed to manage the business. The behaviour of the employer involved racially based insults and
behaviour ostensibly directed at the employee due to his ethnic background. This sorry saga finally culminated in a racially motivated assault, again accompanied by racially abusive language. In this case the Human Rights Review Tribunal awarded the applicant $45,000 for humiliation, loss of dignity and injury to feelings, along with costs. Whilst the Human Rights and Privacy legislation is not new, perhaps these cases cast a new focus on a route that an employee may be able to pursue should breaches occur. Employers need to be conscious of their obligations of their duties under this legislation and consider the very costly consequences for them should they fail to meet required standards. One only needs look at the flurry of media activity around some of these issues to realise the importance of meeting standards. It is also important to bear in mind that this legislation is not just aimed at protecting employees, it will also apply to discriminatory conduct and privacy breaches in the delivery of services.
Nick Fagerlund is Hospitality NZ’s Legal Advisor. 0800 500 503
Restaurant Association Opinion
EMPLOYMENT AGREEMENTS CAN OFFER SOME PROTECTION WHEN AN EMPLOYEE LEAVES. AS a result of the new employment law changes recently introduced, and in addition to recent rulings around the 90 day trial period legislation, the Restaurant Association has been reviewing its employment templates, with the view to tweak some of the clauses often relied upon in today’s businesses. Two of the clauses which we’ve found more members are looking to rely upon today are regarding non-solicitation and conflicts of interest. Including clauses in your employment agreements in these areas potentially offers some well needed protections for employers. A non-solicitation clause attempts to prevent an employee leaving your employment and using the information and relationships they have developed in employment with you, for the benefit of another employer. Employees are prevented, for a set period of time, from soliciting your other employees, suppliers, customers, etc, from leaving you and going to another business. It is unlikely you can prevent your star barista from deciding to go to work elsewhere after two years working in your buisness, as that is unfortunately simply a consequence of our competitive labour market.
However, the Restaurant Association has assisted in non-solicitation breaches where, for example, a senior staff member has set up business in close proximity to their ex-employer, taking some of the other employees with them and using a similiar business model (and even some of the same menu). A nonsolicitation clause certainly offers strong protections for these types of scenarios. The clause requires you to nominate a period of time for which the nonsolicitation period will operate. As we have already highlighted, the period must be reasonable in light of the proprietary information that the employee holds. For example, it may be reasonable for the Executive Chef ’s non-solicitation period to be up to 6 months, but for a junior member of the wait staff, a reasonable period will be much less. A Conflicts of Interest clause also requires employees to seek your consent before taking up other employment or conflicting activities or interests while they are working for you. The clause is drafted broadly to capture many different scenarios or situations but most commonly it will offer protection against an employee working for a competitor, whilst also in your employment.
It should be noted that in the hospitality industry, many workers are part-time and may have more than one job. You should not unreasonably withhold your consent. Potentially this may have benefits for you too, with the knowledge and skills your worker may be gaining at the multiple workplaces they are employed at. The only real reason why an employee should be stopped from taking up outside employment would be where that other work is in direct competition with the employer, or where the requirements of the outside employment meant that they were unable to fulfil their obligations to you – for example, working night shift with one employer might mean that an employee was in no condition to work the breakfast shift for you. If you are a member of the Restaurant Association and would like to access FREE employment agreement templates (with these clauses included) please let us know (email info@restaurantnz.co.nz or phone 0800 737 827). We’ll send you the new permanent employment agreement (which has recently been revised), along with a comprehensive guideline explaining each clause.
By Marisa Bidois, CEO, NZ Restaurant Assn marisa@restaurantnz.co.nz
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.
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April 2015
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education
E-LEARNING FOR LIQUOR STAFF AN exciting new national e-learning tool is currently in development for frontline sellers and servers of alcohol. The tool is being developed in response to industry as well as regulatory agency demand for improved standards of training and the creation of a level playing field across On, Off and Club licenced premises. The project is led by the Health Promotion Agency in collaboration with ACC and a range of stakeholders that include regulatory and industry partners. The e-learning will provide a
basic understanding of the Sale and Supply of Alcohol Act, intoxication, minors, server intervention and host responsibility. The training employs a vibrant and engaging game format that utilises video and animation to assist the player’s learning. The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed scenarios, and servers of alcohol, in on-licensed settings. The modules will take approximately an hour to complete and will be free of charge. Licensees and managers will
FOOD SAFETY TRAINING
WITH the food manufacturing sector constantly evolving, training plays a key role in ensuring companies continue to meet the needs of their customers. AsureQuality offers high quality, consistent and professional training designed and delivered by its own industry experts. This means receiving the most up to date training that reflects standards both in New Zealand and overseas. As a global expert in food safety and quality the company carries out independent audit, inspection, verification and certification against domestic and international regulatory and retailer standards. Its team of auditors covers the livestock, horticulture, dairy, forestry, arable, seed, apiculture, food processing and retail sectors, applying specialist quality assurance knowledge at all points in the food supply chain and enabling its customers to meet market access standards. The training AsureQuality offers is underpinned by this wealth of experience, with many of the trainers having worked previously as auditors and understanding the importance of training in meeting quality assurance standards. AsureQuality is a recognised Private Training Establishment (PTE) (Category 1) with the New Zealand Qualifications Authority (NZQA). It constantly updates and expands its programmes in response to industry trends, customer issues and legislative/international requirements.
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simply refer new staff members to a website where they will undertake the e-learning. Staff will then show up on Day One of the job with a certificate of completion which the manager will copy and place on file. The benefits to the industry and to regulatory agencies include an increased knowledge of legislation and personal liability amongst servers of alcohol, alongside an increased consistency of training nationwide and the creation of a level playing field across all licenced premise types. An increased competency across the sector at no cost to the sector or individual and an increase compliance with the Sale and Supply of Alcohol Act (2012) are other
benefits to the online training. Australia provides similar training for all those entering the hospitality industry with its Responsible Service of Alcohol online training. In Australia, ALL servers of alcohol are expected to hold this basic certificate. In New Zealand there is currently no standardised core training for those entering a position where they sell or supply alcohol. The e-learning is being developed by internationally recognised e-learning developers with expertise added from local industry experts and regulatory authorities. Rollout of the e-learning is projected for mid2015.
CULINARY BATTLE FOR TOP STUDENTS STUDENTS culinary and restaurant service skills will be put to the culinary test in July where they will vie for the top title in this year’s Nestlé Toque d’Or competition. This year celebrates 25 years for the competition that puts the country’s top talents against each other in a live kitchen cook off that has always been fiercely contended. Last year, Otago Polytechnic Cromwell Campus took out the top title. Each competing team comprises of three students, two culinary and one restaurant service students and for the 2015 competition there will be 12 institutes taking part including the
New Zealand Defence Force, Auckland University of Technology and the Bay of Plenty Polytechnic. Graham Hawkes, National President of NZChefs and organiser of the event said competitors must prepare and serve six covers of a three-course meal within an allotted timeframe, while a panel of judges scrutinise their work. “It’s high pressure stuff that is purposefully designed to identify who can keep their cool and who has what it takes to be named the winning team,” said Hawkes. Nestlé Toque d’Or will be held on 30 July at the Auckland Showgrounds.
education
CULINARY COMPETITIONS OPEN DOORS TO YOUR FUTURE
WHETHER you are at entry level into the hospitality industry as a school student, in tertiary training or even a more accomplished chef, being seen and talked about as you compete in culinary competitions will have an impact on your future career. Mark Wylie, general manager of Cater Plus Services Ltd and chief judge for three of New Zealand’s most prestigious culinary competitions: National Secondary Schools Culinary Challenge, NZ Training Team and The Vegetarian Dish Challenge, says the hospitality industry functions predominately through word of mouth when it comes to recruiting staff. “If you look at the people judging these competitions - two of which have WACS (World Association of Chefs Societies) judging criteria - they are the best in their game right now, such as Ben Bayley, Jeremy Schmid, Des Harris, Michael Van de Elzen and so on. They agree to be judges because they want to see the entrants succeed in the industry. “In previous years I’ve seen this result in people being offered amazing opportunities for industry experience and even jobs. Look at the young guy from Papakura High School who was invited by Gordon Ramsay to visit him at his London restaurant. Without competing he may never have been noticed.” The National Secondary Schools Culinary Challenge, open to all secondary school students, sees teams of two producing a two-course meal made from sponsors’ products. Mark says the competition looks at competitors’ basic skills and their understanding of the product including how it is handled through cooking, serving and accompaniments. “The main thing to remember with this competition is execution, getting what you do right. There is no point cooking a roast chicken and serving it with anything other than roast vegetables, even if you are tempted to be more innovative. Innovation is good but I’ve seen so many competitors go wrong by attempting something beyond them and getting it 50% right on the day.” He can’t stress enough about sponsors’ products either. “There’s a reason why local vegetables are provided by vegetables.co.nz; the whole traceability/country of origin issues are much more important to consumers now. This has a flow-on effect in hospitality and chefs at all levels need to be aware of it. Our customers at Cater Plus want us to use New Zealand produce because they trust the source.” The NZ Training Team is open to tertiary students studying for a minimum of NZQA Professional Cookery Level 4.Teams are made up of two cookery students and one front of house person. They have three hours to produce six portions of a three-course meal, and they can win great prizes from cookbooks to an oven. “I can’t stress how important team work is especially where timing is concerned, and consistency! Make sure all your plates have the same portion size and the same quantity. Not two carrots on one plate and three on the rest. Marks are allocated for consistency.” The Vegetarian Dish Challenge is open to all chefs and Mark says doing some research about varieties of produce is essential. “Carrots for example, come in a variety of shapes, sizes and colours. Why choose orange only when there are purple, yellow, red, white… baby, round and jumbo, and differences in taste for each?” “The other point is that not many people realise vegetables are suitable as a main component in a meal because they contain protein and carbohydrates. What I would really like to see in this competition though is innovative techniques. The first winner of The Vegetarian Dish Challenge, Heritage Hotel Auckland Head Chef Jinu Abraham made a vegetarian sausage. It was very innovative. Why not try different cooking methods like sous vide or dehydrating; making powders etc with a result that changes how people think about a vegetarian dish.” Whichever competition you consider entering, measuring yourself against your peers will help grow your skills level and confidence. At the same time you will be forming valuable networking contacts even with your judges. Who know what doors they may open? For this year’s City & Guilds National Secondary Schools Culinary Challange schedule please visit www.restaurantandcafe.co.nz
Coming soon from the Health Promotion Agency New e-learning for sellers and servers of alcohol
A vibrant and engaging online game using video and animation to assist learning, the modules focus on host responsibility and cover a basic understanding of the Sale and Supply of Alcohol Act.
Available mid-2015 and free to all users.
Check in later this year to alcohol.org.nz
April 2015
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education
UCOL COOKING COMPETITION FIFTEEN students from UCOL’s Certificate in Professional Cookery (level 3) are to compete in an intercampus competition between, Wairarapa, Palmerston North and Whanganui campuses at the end of March. Held at the UCOL training kitchen in Palmerston North, students will be tasked with creating the perfect Eggs Benedict in only 35 minutes. Three judges, a chef lecturer from each campus, will determine which campus is the winner. UCOL chef lecturer and organiser, Ian Drew said the competition provides students with an opportunity to experience real-world time pressures. “Our graduates will be facing pressure to perform to a high standard on a daily basis. Competitions like this provides students with the opportunity to practice their skills under pressure in a controlled environment,” said Drew. The winner will receive a certificate and a cookbook.
SKILLED STAFF SPUR SUCCESS
EVERYONE knows that skilled and capable staff are essential. Every good business wants its people to be happy, productive and skilled. For restaurants, bars, hotels and cafés, these are especially important because each one has a big impact on customer service – and that drives business. While all three – happy, productive, skilled – are related, it’s often the last that’s most important. People with the right skills can be more productive, more confident and happier in their work. All of which lead to better customer service and a great experience for your regulars and tourists alike – and a higher chance of you getting excellent website and social media reviews. “Upskilling staff can be easier and cheaper than some imagine, especially with ServiceIQ on-job programmes which have options where the training
can even be free,” says Kath Williams, the ITO’s Hospitality Sector Manager. “Our newest programmes, which lead to staff gaining a New Zealand Certificate in Food & Beverage at Level 3 has been a great success. It’s been embraced by single restaurants, cafés, hotels, bars and clubs as well as larger hospitality operations including HIP Group, Barworks and Frenzi Group. Unlike other training, it’s been developed by industry for industry, and the learning is done on-job in a real workplace. A manager or supervisor carries out the verification of competence, so the business has close involvement and really gets to know its people’s attributes. The employer also has the option to have someone trained – at no cost – as an assessor, and that means the programme is free.” Kath says that training programmes that lead to qualifications offer more
benefits than just a consistently positive customer experience. “Businesses we’ve worked with have seen an increase in sales, more repeat business, and lower staff turnover – and some have used their qualified workforce to enhance reputation and brand. Employees, too, benefit by gaining specialist skills and knowledge, a better understanding of their role, greater job satisfaction, and an insight that hospitality can be a career and not only a job.” ServiceIQ also has options for larger businesses and operations that already have in-house training programmes. With Café IQ and Hotel IQ , companies can connect that training to assessments, leading to New Zealand qualifications for their staff. Businesses wanting to have qualified staff can contact ServiceIQ on 0800 863 693 or intel@ServiceIQ.org.nz, or visit www.ServiceIQ.org.nz
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Choosing where to eat or enjoy a drink comes down to the food, the atmosphere and the service. Having employees with the right skills and knowledge helps make your establishment the top choice for your customers. The New Zealand Certificate in Food & Beverage is designed to help you do just that. It is easily achieved by your employees, on the job, and at a pace that works for them and your business. Your employees will gain expertise in everything from essential core skills to a choice of specialist areas for cafés, bars, clubs and restaurants.
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April 2015
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SIAL CHINA
SIAL CHINA MAY 2015
The rapid growth of Meat sector in SIAL CHINA - 2 dedicated halls, 25,000 sqm (E3 & E4 Hall)
Ever since SIAL set its footprint in China, meat has been the major driver of the show. Following the sensational meat area last year, SIAL CHINA this year will once again break the record in terms of meat products and exhibitors. Wagyu beef, American beef, Australian mutton, Chinese poultry and pork, along with other meat from all over the world will all converge at the two dedicated halls, 25,000 sqm. Sizzling meat grilled on site and juicy taste on palate will intertwine and become the amazing wonder of SIAL CHINA.
The greater dairy demands for China
The Intelligent Purchasing Season to Start with Firecrackers from time to time flash and boom February’s nights, delivering its preamble to the forthcoming Spring Festival. As the most important holiday for Chinese people, Spring Festival marks the beginning of a New Chinese Year and also a must-not-miss opportunity for family reunion, which are all involved into the dinner on New Year’s Eve. However, the preparation for the food starts much earlier. Take the traditional Shanghai cuisine soup “Yan Du Xian” as an example, its major ingredients - bamboo shoots are only available in spring and the
preserved pork is usually marinated before winter. Spring therefore becomes the golden season to purchase food for the second half of the year. SIAL CHINA in May provides such an intelligent opportunity, not only to the Chinese people but also the Asian buyers. The show will take place from 6th - 8th May, 2015 in Shanghai New International Expo Centre, hall W1 W5, and E1 - E5.
Inside the Chinese food & beverage market
SIAL CHINA also provides visitors an engaging scenario to take a closer look at the ever-changing Chinese food market. Provincial pavilions will send their delegations to showcase
the food and beverage trends inside China. Heilongjiang is confirmed as the Guest Province of Honor. There will be Shandong, Hongkong SAR, Zhejiang, Shanghai, Ningbo Tax free Zone Pavilion, Gansu, and Agriculture Pavilion. In addition, as China is now the largest aquatic import source, China Aquatic Contact Ms. Mia Wang Marketing Director, Comexposium Shanghai mia.wang@comexposium-sh.com Products Processing and Marketing Association, Department of Ocean and Fisheries of Hainan Province, Oceanic and Fishery Department of Weihai City and so forth will also join as association pavilions with their seafood and fishery products.
CHINA – Opportunities and Challenges for New Zealand Food & Beverage Suppliers. THE ongoing rise of China and the growing importance of China to New Zealand’s economy has recently become well publicised. In a very short space of time China has grown to become New Zealand’s largest trading partner, our second largest source of tourists, and our largest source of international students. In 1993 New Zealand’s exports to China were only NZ$500 Million. By 2003 exports had grown to NZ$1.5 Billion, and by 2013 exports were NZ$9.5 Billion. Up until 2008 when the Free Trade Agreement (FTA) was signed between New Zealand and China the CAGR (compound annual growth rate) of export sales to China was 3.8% and after 2008 the CAGR was 28%. Export sales to the “Greater China Region” (Mainland China, Hong Kong, Taiwan, & Macau) now represent 25% of the total New Zealand exports and we have arguably an enviable position in our relationship with China where recently President Xi said that New Zealand “…stands at the forefront of China’s relations with developed countries and sets a good example for interaction between countries of
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different political systems, history, culture and stages of development.” China’s growth now and going forward is coming more and more on the back of the growing domestic economy as opposed to the previous growth which was much more on the back of an export-led economy and this is leading to more and more opportunities as more and more families come into the middle class greatly increasing demand for high quality safe foods and beverages. Another change is that much of the new employment growth is increasingly driven by the tertiary sector with services a larger piece of the employment picture and the private sector now becoming the key driver of job creation in China with an increase of more than 50 percent over the past five years according to Gordon Orr of McKinsey. Another factor affecting food purchasing behaviour in China is ongoing urbanisation where China has moved from around 18.5% of Chinese living in urban areas when China opened up in 1979 to the current level of 54%. To put that in perspective for New Zealanders, the size of the monthly shift from rural to
urban is equivalent to a population the size of New Zealand’s largest city, Auckland, and the wages in urban areas are considerably higher with the urban dwellers earning on average three and a half times more than the average rural wage. All of these shifts in the China economy are leading to increased opportunities for New Zealand suppliers as demand for higher value goods increases, leading to increased opportunities for those involved in food production and processing as the Government and businesses in China seek to improve efficiency, productivity, and safety of the domestic food production and supply chain. Those opportunities are highlighted as the safety factor is brought into the food & beverage discussion. It is clear that after many major food scandals in China consumers are increasingly demanding change with the number one concern of many families now the ability to purchase safe food. This is leading to increased pressure from the wider public to modernise the domestic agricultural supply chain. New Zealand appears to have a high recognition as
It is estimated that China in 2014 imported 50.7% more dairy products than last year whereas China’s per capita consumption is only 1/4 of the world average. In pursuit of the nutritious, safe and organic dairy products, Chinese and Asian professional buyers come to SIAL CHINA, where New Zealand, US, European Union and other emerging import sources will all showcase their products.
Registration system is open; join SIAL CHINA for the FREE admission now!
In co-location with SIAL WINE WORLD China’s premium & qualified wine platform, SIAL CHINA and SIAL WINE WOLRD together in May is the best time to purchase. It makes SIAL CHINA truly Asia’s largest food & beverage exhibition. Free visitor preregistration system is now online www. sialchina.com. Join SIAL CHINA to enjoy the festival season now!
a producer of safe food produced in a clean and toxin-free environment and this gives New Zealand companies an edge which can be exploited to open doors in China. There are also likely to be opportunities for selling systems, equipment, and methods in the food quality or assurance space. China, like many other markets, offers opportunity but is not without its challenges for New Zealand companies. The sheer size of the market mean both the opportunities and challenges are perhaps amplified when comparing China against other markets. By being prepared, ready to persevere, choosing carefully and working well with partners, investing resources in and for the market, and having a passion for building mutually beneficial relationships, the opportunities can be maximised and the challenges minimised.
Mike Arand, China Business Development Adviser, NZ Trade & Enterprise
beef & lamb
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THE DIFFERENCE BETWEEN THE GOOD AND THE BEST
MEX U CRAZY
BANGERRITOS
WHEN Ben Polkinghorne, a man passionate about burritos, had a chance encounter with Matt Simpkins, a man passionate about sausages, the conversation quickly turned to what would happen if there two passions combined. After some testing and cracking the recipe, their company, Bangerritos, was launched in December on the footpath of Ponsonby Road with a 3-burner BBQ. Bangerritos are sausages that taste like burritos. The sausages are unique because rather than mincing all the ingredients, Bangerritos mince only the meat. Other ingredients, such as whole black beans and chunks of red cabbage are added whole, giving a delightful consistency and texture with every bite. The duo behind the sausage also insists they’re served in a tortilla, with guacamole, hot sauce and sour cream – rather than the traditional white bread ‘sausage sandwich’. The company has partnered with L’Authentique for production, ensuring their sausages are made fresh every week. “Our thinking is different; our goal is to build a brand people love. That informs all decisions, right down to things like the ingredients we only use free-range meat and add no preservatives or additives. We also have an amazing, talented team behind the brand with insatiable ambition,” says Ben. Currently stocked in Nosh and Farro, the duo says their aim is to be available throughout supermarkets nationally. For more information please visit: www. bangerritos.co.nz/
ALEJANDRO Lozano travelled from Mexico to New Zealand in 2003 carrying only a few bottles of his family’s chilli sauce. His great grandmother, Conchita, had started making chilli sauce in 1888 and Alejandro has carried on the tradition, as his grandmother and mother had done. The family recipe, which has been conserved and developed, is used to spice and invigorate Mexican dishes with unique and distinct flavours. Alejandro has refined and developed the recipes over time and now has a unique range of artisanal tropical and gourmet Habanero chilli sauces. Unlike other chilli sauces, Alejandro imports his chillies from Mexico and uses only wine and honey for preserving; as a result, his sauces have a shelf life of over 10 years. “Many chilli sauces use vinegar and water, leaving them runny. My sauces are thick and can be used in many different ways,” he says. Alejandro’s focus in on flavour rather than heat, uses only fresh and natural ingredients in his recipes. Cooking batches and bottling sauces by hand means he has control over taste, texture and consistency. “I am always testing new flavours and recipes in my kitchen. Usually the inspiration comes when I find a new ingredient that would be interesting to work with,” Alejandro says. The Mex U Crazy chilli sauce range includes a mix of ‘mild’ to ‘extra super hot’ sauces, each bottle clearly states the level of heat found in each bottle. Alejandro and his wife, Jenny, market and sell Mex U Crazy chilli sauces at Auckland markets, the unique flavours of their sauces ensure that there is something for everyone, no matter what your chilli heat tolerance level might be. For more information please contact: mex_u_crazy@ hotmail.com
GOOD HONEST PRODUCTS
GOOD Honest Products was founded three years ago by Steven Illenberger. The company’s focus has always been to produce delicious, quality food and drink with the minimum of anything “unnatural” i.e. preservatives and artificial colours. Good Honest Bagels is the company’s premier product, developed to fill a gap in the market for well made, authentic, boiled bagels, baked without pre-mixes, emulsifiers, preservatives or additives. Response from customers has been phenomenal with in-store tastings affirming that the bagels have the classic chewiness people expect from a “real” bagel. Having created many successful food related companies prior this Good Honest Products in both Auckland and Canterbury. Steven says this project is his biggest and best to date. The company have several new products on the horizon, including a range of all butter pastry in puff, flaky, sour cream savoury and sweet pastry and a range of Muesli in packing which is just a little bit different to the norm. “Good Honest Products only uses real ingredients to make our baking. Not additives, preservatives or nasty’s like margarine. We know you can taste the difference”, says Dawn Ballagh, company spokesperson. Allowing room for more growth, the company has moved into a new bakery, three times the size of its last premises. All products are made by hand with artisan methods, “People want real food. Awareness of what goes into the food they are buying for their families influences their purchases,” says Dawn. For more information please visit: www. goodhonestproducts.co.nz
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Fine Food NZ in collaboration with SupermarketNews and Restaurant & Café magazines has launched the inaugural bi-annual Artisan Emerging Food Producers Award. To enter simply download the entry form from www.supermarketnews.co.nz or restaurantandcafe.co.nz.
The prize includes a stand at the 2016 Fine Food NZ show in Auckland and an advertising package in SupermarketNews and Restaurant & Café magazines. This special award programme supplements the major categories during the Fine Food shows and gives artisanal food and beverage producers the opportunity to bring their products to a much wider audience.
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on trend
LEFT FIELD WINES RETAINING a freestyle approach to creativity and imagination, New Zealand winery Te Awa have launched its Left Field range expanding their current Te Awa offering that includes Single Estate and Kidnapper Cliffs. The labels were intricately designed off vintage etchings by renowned Kiwi designer Aaron Pollock and capture the quirky nature of the brand with stories of creatures, events and inventions. Each illustration serves as evidence of Left Field’s link to Te Awa. In a saturated market, Left Field wine stands out through creative storytelling and produced with meticulous care and passion from a skilled winemaking team. “What’s really exciting for Left Field wines is that the new brand design has corresponded with two fantastic vintages in the bottle, 2013 and 2014. These wines show great finesse and generosity, and are eminently drinkable,” said winemaker Richard Painter.
SEALORD PRAWN RANGE FOLLOWING on from the success of Sealord’s Chilli Battered Prawns winning The Best Foodservice product at the Fine Foods 2014, Sealord also has extended its range of Prawns. Sealord Tempura Battered Prawns are coated in a classic Japanese style handmade tempura batter, pre-fried in soy oil and snap-frozen.
Sealord Crumbed Prawns are coated in a Japanese style panko crumb, and then snap frozen. Made from large tender Vannamei white prawns, farmed in sea water, peeled, de-veined and tail on, these prawns are a great value for money as a finger food option for all sectors.
WHITESTONE’S BLACK LABEL RANGE
WHITESTONE’S Black Label range has been established to set apart Whitestone’s flagship premium artisan cheeses. The cheeses are all hand matured and cured throughout the ageing process, once graded they are not made widely available. Due to the nature of their ongoing maturing, these three cheese lines are suited to only those with a good understanding and training in cheese handling, so they are shipped as whole wheels and then receive the attention required to be served in peak condition.
Lindis Pass Brie
Following the “Brie de Meaux” style this is Whitestone’s flagship white mould cheese, due to its high moisture and hand ladled curd, it ripens rapidly to produce an exquisite unrivalled texture and flavour. When served at peak ripeness this cheese can provide the wow factor to any cheese board.
Vintage Windsor Blue
Windsor Blue made to age into vintage class of 8 months plus, made at a slightly less moisture level so the cheese can age well into vintage class, the flavour develops a stronger and more complex flavour, crystals can form at the end of maturity adding greater complexity to the prized blue cheese.
Vintage Five Forks
Aged for over 18 months Vintage Five Forks is a complex European style cheese, made with a 50/50 blend of goat and cow milk this cheese develops pineapple butty flavours with a sweet finish. For more information contact Simon Berry on 03 434 0188.
KENNY’S KUMARA PRODUCTS
WITH Kumara having great health benefits, it is no surprise that the sweet potato is at the top of everyone’s healthiest foods list. From kumara frozen chips, wedges, and powders to snack chips, Nutritious Foods has a whole range of kumara products available for food and catering businesses to serve consumers’ growing demand for healthy foods.
Frozen Kumara Chips
Sweet, tender and beautifully golden in appearance, kumara chips require less time to fry and deliver superb quality chips. Available in 3kg bag.
Frozen Kumara Wedges
Crisp and tender, these kumara wedges are naturally sweet and smooth, delivering total satisfaction. Available in 3kg bag.
Kumara Powder
Nutritious and naturally sweet, the powder is made of 100 per cent kumara and is gluten free. It is versatile and can be used as part of a blend for bakery mix, an ingredient of a wide range of food applications and also makes the perfect kumara mash or puree for soups. It is available in a 10kg bag.
STICKY COCONUT AMINO SAUCE MATAKANA SuperFoods Sticky Coconut Amino Sauce is a delicious teriyaki-style sauce, perfect for cooking, glazing, dipping or as a marinade. This tasty, innovative, versatile sauce is made from fermented organic coconut nectar, coconut vinegar and sea salt. Use Sticky Coconut Amino Sauce for stir frying, marinating meat or in dipping sauces. For best results when cooking add the sauce towards the end, to allow it to gently caramelise.The sauce is gluten, dairy and soy free with no additives or preservatives. For more information visit,www. matakanasuperfoods.com.
SARA LEE MINI RANGE
PRIDING themselves on product quality and consistency, the new range from Sara Lee is small in size and big on flavour. A dedicated team of pastry chefs and bakers have developed homemade recipes from scratch using the best ingredients to ensure that the products look and taste like they are from the home kitchen. Sara Lee is committed to making products free of artificial colours, flavours and preservatives where possible. All products in the new mini range are ideal for catering and cafes and are a great snack for any time of the day.
Triple Chocolate Petite Cake 25g
This bite-sized delightful chocolate cake features chocolate pieces, topped with a luscious chocolate icing and finished with fine chocolate flakes.
Carrot Petite Cake 25g
Delicious, moist carrot cake generously topped with creamy Neufchatel icing, the petite snack is sprinkled with crumbed walnuts.
Choc Chip Mini Muffin and Blueberry Mini Muffin 25g
For more information email enquiry@kumarachips.co.nz or phone Kenneth on 09 3040254.
Always soft, moist and delicious, the Sara Lee Choc-Chip Mini Muffins are made from a true batter using real dark chocolate flake and fresh eggs. The Blueberry Mini Muffin variety is also made from a true batter using real blueberries and fresh eggs. Both products are oven baked and then frozen to seal in freshness and ensure a consistently great taste. April 2015
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on trend
FLAVOUR PEARLS
CREATED using culinary science (spherification in molecular gastronomy) Wild Appetite’s new Flavor Pearls are appetizing and vibrant pearl-sized spheres that burst with flavour inside your mouth. Chefs and bartenders can choose the perfect pearl from a full colour and flavour spectrum to enhance their creations. The Flavor Pearls are perfect for hot dishes and drinks, as they won’t melt or dissolve when heated. Wild Appetite’s exquisite flavor pearls are perfect to garnish canapés, entrees, salads, mains, desserts, puddings, cheese boards, cocktails and shots. Examples include Mango and Raspberry, Lemon and Pepper and Balsamic Vinegar.
BEER BATTERED COD FILLETS
SEAFOOD supplier Shore Mariner has introduced a new beer battered cod. A special blend of quality ingredients create a light and crunchy beer batter with a hand-dipped appearance and pub flavour that enhances the natural taste and texture of the premium Atlantic cod fillets. The new product is an exciting offer for pubs, bars, restaurants and cafes as well as hotels and caterers. For samples or more information, contact sales@shore-mariner.co.nz or 09 270 3311.
NEW SPRITE CAMPAIGN
COCA-COLA New Zealand has announced the launch of its biggest marketing investment in 10 years, its new Cut Through with Sprite campaign, showing how the iconic refreshment of Sprite and Sprite zero can help you “Cut Through the Heat” when you most need it. Cut Through with Sprite, Sprite’s first new communication since 2009, will feature TV, digital videos, beach sampling, out-of home media, search and cinema throughout February and March, with ongoing social activity running throughout the year. The campaign coincides with reinvigorated packaging designs for Sprite and Sprite Zero, bringing a fresh, bold and simple new look that embodies the ‘Cut Through Refreshment’ message.
BACON SALT NOW CATERING SIZE
FAT-free bacon flavour is now available in a food service size with Prenzel’s Bacon Salt. Despite being popular in America, Bacon Salt is not yet an established product in the New Zealand market. The salt gives instant bacon flavour to food that is a quick and easy option for adding flavour to cooked dishes like fried eggs and wedges. After only a month following the launch, Ma Prenzel’s bacon salt in 80g jars is a best seller for the brand. For further details or a sample contact Barb, 03 520 8220.
SWEET BALSAMIC REDUCTION
JAYLA Fine Foods imports the award winning Sweet Balsamic Reduction from Australia. It contains only two quality ingredients, Balsamic Vinegar De Modena and Australian raw sugar. Aged five years, gluten and dairy free, it is a purist product that contains no potato starch, thickeners, preservatives or additives. Its versatility is endless on both sweet and savoury dishes, drizzled over salads, meats, fish, and roast vegetables or as a marinade. The reduction saves time in mise en place and plating up. Both Halal and HACCP certified, the product is available in 1L and 5L foodservice sizes.
16 TUN BREW LIBERTY Brewing’s latest brew is a double IPA created especially to celebrate Neil Miller’s accolade of 2014 where he was awarded champion beer writer of New Zealand. Miller joined the Liberty team to crack the first keg at 16 TUN in Wynyard Quarter. This beer will be the third beer Liberty’s Joe Wood has brewed in honour of Miller. According to Liberty’s Wood, M!llers Humulus is brewed with 100 per cent imported American malt giving the beer a carbon footprint nearly as big as its own bitterness. 16 TUN will be the only Auckland on-venue premise venue in Auckland to have the kegs, some are in Wellington and 3,500 bottles will be available at Liquorland.
SPEIGHT’S NEW CITRUS LAGER
NEW ZEALAND brewery Speight’s has launched a new Summit Citrus that combines the classic Kiwi citrus flavours with the natural ingredients of Summit Lager, the result being a clean, golden, 4 per cent lager with a twist. “Our brewers have taken a great quality lager and given it a citrus boost of lemon and mandarin to create a delicious citrus lager,” said Ben Wheeler from Speight’s. Brewed by blending fresh light colour malts with Kiwi citrus and four subtly different hops, the result is a beer with a golden colour and a refreshingly zesty finish.
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MRS. ROGERS PINK SALT
KNOWN for their high quality and all natural range of salts, peppers, herbs, spices and seasonings; Mrs. Rogers brings the health benefits of Himalayan Pink Salt to New Zealand, offering a bulk size range available in 1kg packs, ideal for restaurants and cafes. Because of its extensive health benefits, Pink Salt has become highly sought after and very trendy over the last year with more and more people choosing pink salt over regular table or sea salt. Himalayan Pink Salt is a full spectrum salt that contains over 84 trace elements and minerals including iodine and selenium, which is naturally deficient in New Zealand soils and should be replenished through our diet. It also contains calcium, magnesium, potassium and zinc in their natural form, essential for good health. Mrs. Rogers has the organic and ethically sourced Himalayan Pink Salt at a competitive cost to regular salt. For more information contact Mrs. Rogers on 0800 661 885 or email info@mrsrogers.co.nz
on trend
SACRED HILL PREMIUM RANGE LONG established winery Sacred Hill, has launched a Reserve range with new premium packaging. The new range includes five wines made with fruit from Sacred Hill’s premium blocks in the Hawke’s Bay and Marlbourough, and are positioned as a step up from the ever popular Sacred Hill Orange Label varietals. Managing director and founder David Mason said the Reserve wines are designed to reflect the character of Sacred Hill and its vineyards. “The launch of the Reserve range is an exciting milestone for Sacred Hill and is very much an extension of our long held wine making philosophy,” said Mason.
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TORK’S LinStyle black table napkins are a restaurant staple for Madame Wu on the Brisbane River, bringing a feel of modern elegance. “We didn’t
want to present ourselves as silver service and lap people with stiff linen napkins,” said Angus Telford, manager of Madame Wu. “We wanted a more relaxed feel and look – but still stylish.” Tork LinStyle table napkins, which have the look and feel of linen but are softer to touch, were the answer for the establishment. The napkins are easy for staff to handle in a quarter fold and they are disposable making for much faster cleaning up, saving on cost and time. Black Tork cocktail napkins are used at the bar and for functions and keeping in line with the black theme, the washrooms feature Xpress Countertop Hand Towel, mid-size Toilet Roll and Foam Soap dispensers, all in black.
MAC’S NEW CIDER RANGE
POPULAR CZECH
TREASURY Wine Estate NZ is reporting strong sales of its recently introduced Czech beer Pilsner Urquell. The product is being cold shipped to New Zealand to preserve the taste of what is claimed to be the world’s original pilsner that has been brewed since 1842 It is available on tap at select bars and is now available in 330ml 12 packs.
MAC’S have launched a new range of innovative and crafty ciders that are aimed to be a little out of the ordinary. Created by the forward thinking brewery, Mac’s new cider combines interesting and intriguing flavours such as chili and lime, blood orange and cardamom, cranberry and ginger and cloudy apple. Using the same flavour scale from their beer range – ranging from one to seven on the side of each bottle, the scale helps customers choose a cider that best suits their taste buds. “Mac’s is well known for brewing high quality, awardwinning beers, with a creative and innovative streak,” said Stephanie Scard, from Mac’s. “Those attributes shine through our new ciders, offering cider fans a range of unique and unusual flavours.” The bottles are sold individually in 568ml bottle and are also available to purchase on tap.
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Nelson Thursday 28th May 1-5pm Nelson Suburban Club
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Hawke’s Bay Tuesday 16th June 1-5pm War Memorial Conference Centre
Rotorua Tuesday 5th May 1-5pm Energy Events Centre Tauranga Wednesday 6th May 1-5pm Bay Park
Wellington Wednesday 17th June 1-5pm Westpac Stadium New Plymouth Monday 22nd June 1-5pm Yarrows Stadium
Queenstown Tuesday 12th May 1-5pm Millennium Hotel
Palmerston North Tuesday 23rd June 1-5pm Arena Manawatu
Invercargill Wednesday 13th May 1-5pm ILT Stadium Southland
Whangarei Tuesday 21st July1-5pm Toll Stadium
Dunedin Thursday 14th May 1-5pm Forsyth Barr Stadium
Timaru Tuesday 18th August 12-4.30pm SBS Events Centre
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equipment
MAXIMISE PERFORMANCE WITH NEW EQUIPMENT
OPERATORS are always looking at the hot new trends to bring more return out of their investments, from industrial-strength dishwashers to pocket-sized meat thermometers, there are many trends in equipment that can save not only time but also money. Size does matter when it comes to kitchens, but recent trends show that kitchens are getting smaller, not just in New Zealand but also worldwide. Commercial establishment operators want to dedicate more space to front-of-house and reduce the space of the kitchen. Beyond that of the traditional bricksand-mortar restaurants, smaller food production areas are appearing in the form of pop-up restaurants and food trucks, both locations where every inch of space counts. The solution is seen in equipment getting smaller and more complex as operators need to optimise their footprint. A combination oven is a classic example of a multi-functional piece of equipment. Its ability to cook, steam and hold it has always been
versatile, however, today it has been downsized to a smaller format to hold three half-size sheet pans and has great countertop usage. It is the old concept of going up
not out, and it’s gaining popularity at the frontof-house too, where self-service equipment is being redesigned to make it narrower and taller. Wasting energy is something that no operator can afford with energy costs continuing to rise, especially when half of the expenditures come from the kitchen energy consumption. According to various studies, a typical restaurant will spend 35 per cent of its energy dollar on cooking, 28 per cent on heating and cooling, 18 per cent for dishwashing, 13 per cent on lighting and 6 per cent on refrigeration. Solutions to this problem have become a top priority for manufacturers. Rethinking product
design to make it more energyefficient is a major overhaul. Heat recovery systems for dishwashers and refrigeration units are one example of development. The heat given off by the dishwasher’s wastewater or the refrigerator’s condensing unit is recaptured and recycled to preheat the incoming water or air. Hobart is one brand that an optional energy recovery system on a warewasher can reduce the unit’s overall energy consumption by as much as 15 per cent. Icemakers and other large energy consumers can benefit largely from controllers with built-in timers allowing equipment to be powered down during off-peak energy usage hours. Converting LED lighting in display cases or reach-in coolers can, in many cases, reduce replacement costs and energy usage. Merchandising units fitted with electronic sensors can sense when product is in the display tray and adjust heat accordingly.
SEVEN SECONDS HOT CHIP VENDING TO JUICE AUTOMATIC juicer from Robot UNITS Coupe ideal for canteens, takeaway bars, hotels, restaurants and bars, produces high volumes of top quality juice in just seven seconds. The counter-top juicer is quiet and efficient, specifically designed for intensive use. Features of the Robot Coupe J 100 Ultra Automatic Juicer include an easy to clean removable stainless steel basket, a no-splash spout, an automatic feeder system for continuous throughput.
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WESTERN Australian potato processor Bendotti Exporters has collaborated on a hot chip vending machine that is about to be rolled out across Australia. It uses frozen chips that are fried in rice bran oil in a little over two minutes using robotic technology from The Hot Chips Company.
equipment
SMALL TECH
• As more and more of today’s culinary students being trained in sous vide cooking, operators can expect to see a wider range of sous vide units at more attractive price points. • Apps on iPads and smart phones are able to control equipment remotely. • Equipment designed specifically for smaller, on-the-go establishments are space saving and are on the rise. • With kitchens opening up to their customers, equipment is seeing more variety in terms of colour, shape and design. • Holding and merchandising units are taking on induction technology and beyond just cooking. • Manufacturers are moving away from traditional stainless steel for equipment bodies to materials that have the same durability and ease of cleaning. • To help increase the amount of pre-preparation that can be done, more sophisticated holding cabinets and systems can be installed that also lessens the chance of product shrinkage. With high turnover of back-ofhouse staff that doesn’t allow time for training, equipment isn’t always operated properly.
The answer? Recent technology efforts have focused mainly on the innards of the machine, however, today’s research and development is often spent on making equipment easier to operate. For example, a couple of years ago the touch screen was quite uncommon, now it is everywhere, particularly on combination and convection ovens, where a minor mistake in settings can turn into wasted, overcooked product. Valuable to untrained staff, and staff who may struggle with a language barrier, the touch-screen systems also help ensure proper cooking with controls designed to minimise the skill and education required by the operator. Menus can be programmed into the controls and displays with pictures of the food so that the user can just tap on the chicken or the fish. Another significant advance in equipment technology is the addition of USB technology that can be used in transferring information. A simple USB can track water, energy usage and monitor overall production of an icemaker. Multi-unit operations can benefit greatly from USB drives, ensuring consistent production and portioning standards, or for implementing menu changes system-wide.
INTER-FRIDGE LIMITED
DUE to increased activity in the supermarket sector, one of New Zealand’s leading commercial refrigeration companies, Cowley Services, has recently sold its food service and convenience store cabinet supply division to focus resources on its busy contracting division and expanding nationwide service commitments. James Holdich, Cowley Services national cabinet supply manager has acquired this Cowley division which will trade as Inter-fridge Limited commencing April 20. The new company will take over the existing Cowley Services agency lines, which include; Tefcold ex Denmark, Staycold ex South Africa, Kinco ex Taiwan ,De-Rigo & Coolhead ex Italy. Inter-fridge Limited will operate from Cowley Services current Auckland premises in Mt Wellington, before relocating later in the year. The new company’s sales and marketing strategy will aim at targeting major end-user groups and partner regional dealers and resellers to provide coverage throughout New Zealand. Owner operator James Holdich has been in the refrigeration equipment business since first joining Cowley Services in October 1988.
THE LARGEST MOST COMPREHENSIVE RANGE OF CATERING EQUIPMENT & REFRIGERATION Supplying the Hospitality Industry for over 45 years!
INTER-FRIDGE are proud to announce the release of their new product catalogue.
• Commercial Catering Equipment • Commercial Kitchen Equipment • Display Fridges NEW ZEALAND & AUSTRALIA’S LARGEST RANGE OF COMMERCIAL KITCHEN CATERING EQUIPMENT & REFRIGERATION
• Full range of equipment for shop fitouts • Kitchenware, Cutlery, Glassware and Cookware • Gasmax Ovens
To find out how we can help you, call us on 0800 CHILLER (0800 244 553), 027 606 2222 or visit our website at www.interfridge.co.nz
For great customer service and an extensive and competitively priced product range visit our new showroom at
146 Nelson St, Onehunga, Auckland Ph: 09 415 6470 www.fedproducts.co.nz April 2015
27
equipment
Case study: FINANCE ALLOWS CASH FLOW THE hospitality industry is undergoing a significant transformation and a business’ ability to adapt to changing market conditions will be a key driver of future success. Understanding the shifts in consumer behaviour and identifying key trends will allow you to turn initial challenges into rewards that will drive growth.
their future growth without negatively impacting on their cash flow or capital. A key trend amongst successful market players is to fund their equipment with flexible options available to them at any time, not just at the end of the agreement term. Silver Chef is one such finance option that provides this type of flexibility. Recently established in Queen Street, Auckland, Popa’s Pretzels offers a huge variety of handmade pretzels in a wide range of sizes and flavours, including coconut, jalapeno, cheese, poppy, chocolate, the list goes on. As the first of its kind to open in NZ, however, the problem for Narcis was finding the right equipment. The first pretzels were made hundreds of years ago in Austria, and got really popular in Europe, then America, then all over the world, but in NZ no one knew exactly what the pretzels were. “My first challenge was to find the equipment suppliers. In Europe, any catering equipment sellers will give you the full line in no time, as well as recipes and training. But the oven I wanted wasn’t in NZ and would take a couple of months to get, and I couldn’t wait that long. Then I discovered Silver Chef and it made a
“A key trend amongst successful market players is to fund their equipment with flexible options available to them at any time” Government regulation, licensing fees and operating costs, in particular high rent and labour, all eat away at an operator’s profit margin. Successful restaurant owners are focusing on boosting business efficiencies by upgrading or adding kitchen equipment to expand their offering and increase output. It’s critical for operators to invest in
huge difference”, he said. “The easiness and the speed with which I could get the gear was really great. The banks would have said, ‘Here’s your money, get the equipment,’ but I wouldn’t have been able to upgrade or replace it if it wore out. I’d have been stuck with it. With Silver Chef, I could do all that, and the 12-month rental agreement meant that, if the equipment I chose wasn’t exactly what I needed, I wasn’t stuck in a long contract. “I think Silver Chef is the way to start in the food industry. It’s a terrific product that helps new-to-the-game people to get the equipment they need
to get started”, said Narcis. If one thing is certain, it’s your business will grow and change and so will your equipment needs. Silver Chef ’s Rent-Try-Buy model has been designed with this in mind. This allows you to preserve your much needed cash flow and gives you the freedom to run your business the way you intended. Silver Chef is the only specialist hospitality equipment funder in New Zealand and we have provided flexible funding solutions to our customer’s for close to 30 years, so to get the equipment you want today give us a call.
Flexible equipment funding solutions to help you grow your business. Simply Call 0800 453 010 or visit us online at www.silverchef.co.nz
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April 2015
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equipment beef & lamb
NEW SOLUTION FOR INDUSTRY WASTE DISPOSAL AFTER a visit to Gothenburg in Sweden about eight years ago and being interested in waste disposal technology, Aucklander Shaun Bowler worked on applying the process to the New Zealand market – and is now receiving considerable interest at a number of levels. Under BigHanna managing the BigHanna branding, director Shaun Bowler Bowler is now offering a range of nine different models, large and small, for use here and the first major installation is now in place with the Defence Force’s naval base in Devonport. The smaller equipment has particular application to the foodservice industry where food waste can be composted at levels ranging from 75kg a week up to 800kg and even further in bigger models to 2400 kg a week. The end product is used for garden compost or for landfills and overseas the compost has been popular with produce suppliers, many of whom collect it from restaurants and food processors. The result is about the consistency of semidried coleslaw although this can be further processed with the addition of a macerator and dewaterer that is available from Electrolux Professional. While not essential, it does HEATERS and lamps that are both high performing increase the machine’s capacity. and stylish are now available, with Phormalab’s new In addition to restaurants, the BigHanna Italian designed lamps for both external and internal composting units have application for hotels, heating, efficiency isn’t compromised by design. Free prisons, resorts and institutions and have standing or wall mounted, Phormalab is a heater but proved popular on those sites in the northern also a design element that is easy to insert into any hemisphere. There is more detail on www. outdoor space. Available at Outdoor Concepts. bighanna.co.nz or by contacting Shaun Bowler on 021 800 690.
ITALIAN HEATER DESIGN
The new waste disposal unit recently installed at the Devonport naval base.
SHADOW HEATER FROM INFRATECH
OUTDOOR Concepts has introduced Slimline Shadow from Infratech, a sleek new infrared heater in matte black. Infratech collaborates with leading architects, interior designers and engineers to provide low profile, energy-efficient heating systems that blend seamlessly into a property’s décor. With their classic understated style, these heaters have long been best sellers with the food service sector. In response to the high demand, Outdoor Concepts have added the single element heater from the Infratech Slimline Shadow range. The new heater is durable enough to weather years of outdoor use, can be wall or ceiling mounted and is available in 2.4, 3 and 4 Kilo-watt models.
Hobart Advertorial
BAY PARK STADIUM SAVE $$$$$$ THROUGH HOBART TECHNOLOGY WHEN looking at a machine to cope with the massive demands that would be placed on it Mark Holland General Manger of Bay Park engaged Warwick Purves of Aitkens Hospitality and Hobart New Zealand to provide a solution that would reduce operational costs - both in respect of labour and utilities. The result was a machine (Hobart CNLA CDS) that eliminated the need to manually polish glasses, and reduced water, chemical and electricity consumption, using some of the latest German technology (refer editorial in this issue) What did this mean to the customer? Over $55,000 per year in operational cost savings!!! In addition to the above savings Bay Park are now enjoying the knowledge that they have reduced the amount of waste
Warwick Purves, Aitkens North Island Account Manager and Hobart New Zealand Country Manger Jason Kennedy
water being flushed down the drain. They are now more environmentally friendly and saving money!
For a consultation as to how Hobart’s world leading technology can save your business money, call Warwick at Aitkens 027 241 4555 or Jason Kennedy at Hobart New Zealand 027 669 0655 30
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equipment
SKOPE LOCAL MANUFACTURING FOUNDED in the 1940s to manufacture domestic heating and purchased in 1965 by Sir Robert Stewart with a company name change to SKOPE shortly after that, SKOPE now supply commercial refrigeration to foodservice and corporate beverage markets across Australasia and around the globe. A family owned company with a difference, SKOPE is run with all the corporate disciplines of a public company, with managing director Guy Stewart, being answerable to a board that includes five independent directors. The company’s head office and the largest design and innovation centre of its kind in Australasia is located in Christchurch. “There is no question that we are 100 per cent committed to our Christchurch-based operation. We will continue to base our product on research and development in Christchurch, as we have proven over time that our people are very adept at creating desired solutions and overcoming seemingly impossible challenges that create value for our customers,” explained Stewart. SKOPE is also committed to using local resources, and supports over 250 New Zealand suppliers. “We use only NZ made steel, with approximately 70 per cent of all components used in our products being sourced onshore.”
A wide range of commercial refridgeration products and customized solutions play a large part in SKOPE meeting challenges, for customers including globally recognized names Coca-Cola Amatil, Schweppes and National Foods (Lion), as well as a wide range of sectors, from restaurants, cafes and retail to health, mining and food processing. SKOPE employ more than 385 staff at the design and manufacturing plant in Christchurch and have a team of 15 sales people in Australasia. Their dedicated staff are an integral part of the company and it is the skills and knowledge, plus an innovative approach, design excellence and modern technology that combine to bring customers the best commercial refrigeration. With 35 in the design and innovation teamwho keep at the forefront of technology advances in all fields of refrigeration development, developments in selflearning electronic controllers, advanced digital component control and natural refrigerants all result in significant energy reductions.
0800 947 5673 skope.com 32
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beef & lamb
RADAR
R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar for 2014
BOOTLEG BBQ CO
Southern-style barbecued ribs, chicken wings and craft beer is on the menu at the American themed restaurant in Christchurch. The Bootleg BBQ Co is a new restaurant and bar that aims to convert Cantabrians to the religion that is American barbecue. Situated on Welles Street, on the former site of the infamous Charlie’s Massage Parlour, doors opened mid-March to the public. Owners, Charlie George and Campbell Parker, have created an establishment that will offer diners a unique and authentic experience. A specialist pit smoker imported from America ensures the food is barbecued in true Southern-style with the iconic wood smoke flavour. Both George and Parker have a long history in the hospitality industry in New Zealand and abroad. After consuming their body weight in ribs during a mission through Louisiana, Tennessee and Texas to research the American barbeque, the pair came back with ideas about how it could be applied in New Zealand. “Barbequing is a labour of love in the States,” said George. “We wanted to open a new restaurant in Christchurch as part of the rebuild but one with a point of difference. Authentic American barbequing is yet to hit New Zealand and our aim is to create a dining experience that is a bit edgy, very honest and true to the traditional process.” Scott Gibbs heads up the kitchen and has recently spent two months working in various restaurants throughout Texas honing his knowledge. The menu includes iconic dishes including barbecued pork ribs and chicken wings, and care is taken to ensure all meat is locally sourced and free-range and sessionable craft beer has been a strong focus. It is the only venue in the South Island to pour the Good George range of beers. As for the fit out, the pair decided to pay homage to Christchurch and have salvaged recycled bricks, wood and other materials from demolition sites instead of the kitsch American themed restaurant.
THE WHITE RABBIT
OPENED in December 2014, White Rabbit has sprung onto the café scene offering a variety of all day Parisian goods. Fronted by co-owners Mark Keddell and Sean Marshall, the duo combined their experience of over 20 years, backed by a team of roughly 80 staff to bring to the table an excellent selection of café goods with additional emphasis on coffee. A recent change in colour scheme saw the fit out, originally executed by Richard Keddel, transition from black to white, with the overall goal of achieving a modernised 1950s farmhouse kitchen atmosphere. Featuring the stand out duck burger and skirt steak, head chef Ian Harrison coupled with Sean Marshall have carefully crafted a menu spanning breakfast, lunch and dinner including a full steak, soda and smoothie selection. Situated in a beautiful heritage building on Auckland’s Customs St, which has housed hospitality business’ since the 1800s, White Rabbit has made its stamp in the local offering and is showing great potential for the future.
LE CHEF
BUSINESSES and locals in Auckland’s CBD are excited about the new French culinary offering at casual eatery Le Chef owned by French ex-pat Edouard Legoff. Inside the historical building on Victoria Street, Le Chef shares a home with popular pub The Empire and authentic French bakery and coffee stop, Le Rendez-Vous, which also belongs to Legoff. The establishment features an open kitchen where patrons can see food being prepared and the café seats up to 28 people. With ten years behind him in the industry, Legoff wanted to keep the menu fresh and have the ability to be adapted monthly. Two chefs work shifts to present and prepare their separate menus that feature a signature dish for each. The cosy space that took less than a month to fit out and complete, is open from Monday to Saturday offering a range of French and Kiwi classics.
GOOD DAY
WITH 20 years experience between industry vetran Jacqui Crichton and Dan Shaw the coffee culture of Orakei has welcomed the new arrival of the duo’s Good Day café with open arms. Shaw and Crichton (both ex-Dizengoff) took the plunge last month by opening their first business venture together, after thinking of the idea years ago. With ample parking and a community feel, Crichton and Shaw have set out to give the surrounding suburbs a feel for not only great coffee but quality food. A range of cabinet food, and a light menu for breakfast and brunch, the café prides itself on local sourcing and options to suit those with dietary requirements. Currently open from Monday to Saturday, the pair hope to host pop-up restaurant evenings for dinner that feature guest chefs and plan to open for Sunday brunch.
NANAM EATERY
Filipino couple Jess Granada and Andrew Soriano have come together from their time as professional chefs to establish Nanam in Auckland’s Royal Oak, the latest in a growing trend of up-market Asian dining. Made famous by the pair’s TacoPao (taco buns), the menu is an exciting introduction to a new perspective on Asian food with ingredients like sticky pulled pork, chicharron homemade pickles and peanuts, chorizo stuffed squid and a surprisingly Spanish influenced Palayan rice. In a market that lacks Filipino cuisine, Nanam is setting itself up as a pioneering destination for both the Filipino community and adventurous customers looking for something new. To top it all off, the selection of Filipino beer compliments the various flavors coming out of the kitchen.
THE LUCKY BUDDHA
LOCATED in the up-and-coming Fort Street eatery precinct, Lucky Buddha is the brainchild of chefs Simon Cho and Michael Choi both originating from Korea. Former chef at The Grove, Merediths, and successful restaurants in Sydney and Melbourne, Michael and Simon (owner of Bien Japanese restaurants) head up the kitchen along with Kevin Puyat (ex Ortolana). Their modern Asian fusion offering includes dishes like the Kari Kare, braised beef with burnt eggplant, tamarind and peanut, and their most popular shared plate being slow cooked lamb ribs with chinkiang vinegar caramel, carrot and apple. As for the dessert menu, Michael said without a doubt the Halo Halo dish is a best seller featuring exotic fruit granita, tapioca, sweet milk and crispy coconut. It took six months to find the perfect location and to build the Asian inspired interior. “We wanted it to feel comfortable, welcoming and warm,” said Michael of the fit-out that was built by the team themselves. After opening just a couple of weeks ago, the restaurant is fast becoming a popular choice for lunch and dinner.
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QSRexpressfood
BP’S WILD BEAN IS TOPS AGAIN
GLOBAL SALES DOWN FOR MCD’S
HAMBURGER chain McDonald’s recorded a decline in global sales in February. The company has blamed “aggressive competitive activity” as the reason behind the decrease. McDonald’s Corp, is looking to revive the image in the midst of shifting consumer tastes and intensifying competition.
BURGER FUEL AUSTRALIA EXPANSION
AFTER opening in Australia in 2007, gourmet burger chain Burgerfuel is looking to open five additional franchised stores in Sydney, Brisbane and the Gold Coast by the end of March 2015. Despite a lot of opportunities for the brand in Australia, the company’s biggest project is the upcoming US expansion. The franchise has over 30 stores across New Zealand and opened it’s first store in Kuwait last year.
MCD’S LAUNCH STEAK RANGE
STEAK is officially on the menu at McDonald’s nationwide. The fast food giant has introduced the new McWrap featuring tender strips of New Zealand steak that are marinated, slow cooked then grilled to perfection.
CONTAINER HOLDS TACO SECRET
AMERICAN fast food chain Taco Bell has built a portable store using shipping containers in Texas. With about half the footprint of a traditional Taco Bell, and constructed in just three days, the store is a pop-up experiment in how the company might deal with a looming crisis of scale. To increase store locations by 33 per cent and revenue to US$14 billion in less than ten years, the company needs to penetrate more markets without the overhead of traditional buildings. The main container features a complete Taco Bell prep line, and for higher traffic areas the company is able to place two containers side by side and mirror the assembly line. A second container holds storage and operations while a third container stacked on top holds the cooling equipment. A downside to the operation is that there is no indoor seating, however, customers can enjoy their meal in the surrounding area and with purpose built tables on the side of the container.
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ESQUIRES MAKE MOVE INTO CHINA NEW Zealand Minister of Trade Tim Groser cuts the red ribbon to open Esquires China’s 11th Beijing store and the 21st the New Zealand company has opened in the Republic. Auckland-based Cooks Global Foods is continuing with its international growth plans.
BP’s Wild Bean Café business has again taken top honours for the second consecutive year in the Canstar Blue coffee shop consumer satisfaction survey. National foodservice manager Scot Graham said the win reinforced the company’s continued drive for excellence and was further evidence it was getting it right from a consumer perspective.
ESQUIRES进军中国市场 新西兰贸易部门的Tim Groser近 期参加了Esquires在中国北京第 11家分店的剪彩仪式，这也是 该公司在中国境内的总第21家 分店。这家奥克兰本土的Cooks Global Foods公司将继续其全球 扩张的步伐。
TACO BELL RUMOUR FALSE US Mexican fast food chain Taco Bell will not be opening in New Zealand according to Restaurant Brands NZ chief executive Russel Creedy. A Taco Bell branded billboard was posted in Auckland’s suburb of Ponsonby last month fuelling the rumour about an opening. Restaurant Brands NZ who would likely own the rights should the American franchise move to New Zealand shores, said the billboard was nothing to do with the company. “Somebody’s just used and abused the brand logo of the Taco Bell organization but as far as Restaurant Brands is concerned we are not looking at it at all at the moment,” said Creedy. Restaurant Brands has looked at Taco Bell in the past but there are no current plans to introduce the brand to NZ as they are focused on existing business. The billboard is believed to have been placed as more of a protest against the growing number of Mexican restaurants in the popular Ponsonby dining district.
关于TACO BELL的虚 假传言 快餐连锁品牌Taco Bell将不会 在新西兰开设分店，Restaurant Brands NZ首席执行长官Russel Creedy表示。 上周，在奥克兰郊区Ponsonby张 贴了一张关于Taco Bell的广告 牌，这使得人们纷纷猜测其将会 在区域内开设分店。而另一方 面，决定这美国公司是否有权入 主新西兰的Restaurant Brands NZ则表示此广告牌与Taco Bell无 关。“有人在擅自使用Taco Bell 的品牌标志，但是Restaurant Brands介入后，我们已不再插手 此事”， Creedy说到。 Restaurant Brands曾经与Taco Bell洽谈，但因为该公司近期正 事务缠身，近期并没有将其引入 新西兰的计划。广告牌极有可能 是Ponsonby餐饮从业者对于区域 内出现越来越多的墨西哥餐厅进 行抗议。
PIZZA IN TRANSIT LAUNCHED in May 2014, Pizza Hut’s Panamá’s franchise launched Oven Delivery, a service that cooks pizza while in transit. Electric ovens have been installed on the back of motorcycles to reduce delivery time and improve the quality of the pizza.
在派送时制作Pizza Pizza Hut’s位于 Panamá的分店于 2014年5月开张，近期该店推出了“ 边烤边送”服务，即在外卖派送途 中制作披萨。在送餐摩托车后面 安装了电烤箱，以此来削减送餐时 间，同时还能保证披萨的口感。
SCOT GRAHAM
Over the last year Wild Bean has introduced a number of healthy options in both breakfast and a wide range of food as part of its innovative programme that has included free wifi, tv and café style seating. BP director of retail Frank van Hattum said the Wild Bean approach was now about the people and not about the car and making those people welcome. He said BP was always looking at changing the way it interacted with its customers including improved offers and an improved total site experience. The company has developed a café model that consistently delivers high customer satisfaction, quality and convenience in a competitive market, according to Canstar.
ANTIBIOTIC CHICKEN OFF THE MENU AS worries grow surrounding resistance to crucial drugs, chicken raised with antibiotics will no longer be served at fast-food giant McDonald’s. The company has vowed to work alongside poultry farmers to ensure the chicken served will be free from the antibiotics used on people. “While McDonald’s will only source chicken raised without antibiotics important to human medicine, the farmers who supply chicken for tis menu will continue to responsibly use ionophores, a type of antibiotic not used for humans that helps keep chickens healthy,” the company said in a statement. The new restrictions are set to roll out over the next two years in 14,000 US restaurants.
QSRexpressfood
DO MORE, WITH LESS!
HAPPY TABLE, HAPPY CUSTOMERS MCDONALD’S chief digital officer, Atif Rafiq hopes to roll out a new tech concept of a Happy Table by 2020. Happy Table turns the restaurant’s dining table into a gaming platform. It launched exclusively in Singapore in 2013, but the company hopes to scale faster to more stores. “We see the [customer] experience being made so much better through technology,” said Rafiq. “It’s an environment where it’s really built around you, the customer, as opposed to operations of a restaurant.” If you would like to watch the video about how it works, visit the Restaurant and Café Facebook page, or our website.
快乐餐桌，惠及顾客 MCDONALD’S的首席数字官Atif Rafiq希望在2020年推出全新科 技概念“快乐餐桌”。快乐餐桌 将餐厅的餐桌转换成游乐平台。 此举最初于2013年在新加坡推 出，但是公司希望尽快将这一理 念应用到更多门店。 Rafiq说“我们发现，科技将会 大大提升顾客的用餐体验”。 “这关乎于用餐时周围的环 境，与餐厅的运营方式并无关 联”。 如果您有意观看其操作视频，请 在脸书上查找Restaurant and Café，或登录我们的网站。
GLORIA JEANS TAKEOVER RETAIL Food Group, the company behind Donut King and Michel’s Patisserie have been approved by shareholders to takeover global coffee chain Gloria Jean’s for AUD$164 million. Shareholders also approved the takeover of coffee roaster Di Bella that will help Retail Food Group’s expansion into the coffee industry.
GLORIA JEANS被收购 Donut King以及Michel’s Patisserie品牌所属的RETAIL Food Group获得股东支持，以 1.64亿澳元收购国际咖啡连锁 品牌Gloria Jean’s。 股东同样支持公司收购咖啡烘 焙机品牌Di Bella，这将会 加快公司进军咖啡行业的进 程。
ESQUIRES UP CAFÉ EXPERIENCE ESQUIRES is leading the pack in New Zealand’s rapidly developing coffee market. For thirteen years the business has been on a mission to become Kiwi’s café of choice. General manager of Café and Bakery for Retail Food Group NZ, Andrew Morgan said a survey in 2014 led the company to rethink the existing model and begin a process of change. The past six months has seen Esquires brew a new-look café experience,
taking into consideration every facet of the business and has resulted in the opening of the first new Esquires café at Christchurch’s The Hub Hornby last month, with more new-look cafes due to be unveiled throughout 2015. As part of the revamp, new and improved coffee flavours have been introduced with seasonal blends to tempt customers as well as an all-new food menu, including made-in-store items, a company first.
DESPITE New Zealanders obsession don’t need to eat heaps to feel full and with hot chips, most takeaway and satisfied. business owners will know that Consistently providing a standard making a profit with these deep fried serving is a big step towards helping delicacies can be challenging! In the customers not overeat. business of chips, the trick lies in the Also not only does serving a details. Working with the idea to ‘do consistent quantity make it easier more, with less’ will help you on for you to work out exactly how your mission to serve the many servings you can get best tasting and best from your carton of selling chips in town! chips, it also helps When looking increase your to increase your profit. profit, getting As part of your more customers, staff training, reducing fat encourage and salt content your staff to be and cooking consistent in better chips the serving sizes. – ‘doing more, From time to time with less’ is an easy this will require you way to make these using measuring scales changes. This key message to check the consistency is covered in The Chip of the servings by all Group’s FREE Online your shop staff. Even an Proudly supporting Training which contains additional 3 chips over TM The Chip Group ten videos covering: chip the recommended serving size, portion size, oil for each customer will temperature, cooking/deep frying, impact on the number of scoops you basket drainage, salt, oil maintenance, can sell over a year. Do the maths for type of oil, filtering and cleaning, and your own shop and see how much you business advice. can save. In any business it’s always Portion size is a great area where the small stuff that can make the you can ‘do more, with less.’ The biggest difference over time. amount of chips you serve in a scoop The Chip Group is all about directly impacts how much money helping operators improve their you will make from your chips. business, in every aspect and Generally when people order empowering them to see the their takeaways they know exactly important role they can play in what they are getting e.g. 6 x chicken improving the health of their nuggets or 3 x fish. But when they community. order a ‘scoop’ of chips the customer To check out our FREE Online really has no idea how many chips Training head to www.thechipgroup. they will get. co.nz The Chip Group recommends KATE UNDERWOOD a scoop of chips should be around Training and Education Manager, 330g. This is a decent portion for The Chip Group one person, as chips and potatoes are highly satiating foods, meaning you
SPEIRS LAUNCH POTATO & GRAVY MARTON-based Speirs Foods has launched a new Mashed Potato & Gravy Potted product, a fresh product that can be sold fresh or heated. The 500g pottle has proved an early hit, especially sold in association with chickens and also sold cold for heating at home. This is a new venture for Speirs that follows on the launch of the company’s branded salads in trays just over a year ago.
GWF RELAUNCHES SPEEDIBAKE RANGE GEORGE Weston Foods has relaunched and extended its popular Speedibake range with 16 new SKU’s. The products have recived widespread positive feedback from the foodservice trade and are being
demonstrated at the uupcoming Bidvest trade shows. The thaw and serve products are being promoted as well with a new logo and strong point of sale material. April 2015
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QSRexpressfood
SOFT DRINK OFF THE MENU FOR KIDS Fast-food chain Burger King has announced it will be cutting soft drinks from its children’s meals in the midst of increasing pressure to help reduce children’s soft drink intake. Children’s meals at the franchise will be served alongside apple juice, fat-free milk or low fat chocolate milk, following in the footsteps of McDonald’s. “We have removed fountain drinks from our kids’ menu boards and they are no longer merchandised as part of the kids’ meals,” the company said in a statement. January this year saw fellow fast food chain, Wendy’s, take similar steps following initial moves by McDonald’s in 2013.
儿童菜单将不再供应 饮料 面对社会民众日渐强烈的压力， 要求其减少贩卖儿童饮料，快餐 连锁品牌Burger King今日宣布将 会减少儿童菜单的饮料供应。 效仿McDonald’s的做法，在 Burger King分店，孩子们能享受 到苹果汁、脱脂牛奶、低脂巧克 力牛奶等饮料。 该公司在一份声明中写道：“我 们已经删除了儿童菜单上的冷饮 选项”。此举是McDonald’s在 2013年首推，今年一月另一家快 餐连锁Wendy’s也效仿之。
Ingredient:
2.000 BAKELS FRIAND MIX 0.880 Butter 0.760 Water 3.640 kg: Total weight
Method:
WENDY’S NEW DIRECTION AFTER reports surfaced speculating ice cream parlour, Wendys had closed multiple sites and accusations of bad business practices, a spokesperson has announced that it will continue to grow its brand. According to the spokesperson, new owners are continuing to review the current business operations of Wendys in Australia and look to add new product offerings such as churros and hot
chips, which will strengthen the existing brand presence in the QSR network. “Wendys has 245 stores throughout Australia and New Zealand, with plans to expand around 1000 stores into China,” said the spokesperson. “This year, it has plans to capture the full day trade by offering breakfast menus, expanded meal deals and new flavours of ice creams and shakes.”
1. Soften or slightly melt butter (do not use hot). 2. Add all ingredients to a mixing bowl with paddle attachement. 3. Mix on first speed for 1 minute. 4. Scrape down. 5. Mix for 4 minutes on second speed. 6. Deposit into Friand tins at 70 g. 7. Note: Use only a minimum of release agent. 8. Bake at 180˚C Static oven or 160˚C Fan oven. 9. Allow to rest before removing from tins.
Notes:
For filled Friands, inject 5 grams of Bakels Fruit Filling into the batter (prior to baking).
Yield:
4 1/4 dozen Friands
New 4kg Food Service Range Available
Friand Mix
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liquor& lamb beef
PILOT BREWERY FOR TUATARA
CRAFT beer pioneers, Tuatara, have opened a new tasting room and pilot brewery in a historic building off Cuba Street, Wellington. The Third Eye: Tuatara Temple of Taste is a tasting room, bar and take-home shop, boasting a 500 litre copper brew house and 14 taps, and will brew several new experimental beers a month. The one-off brews will be on offer alongside regular Tuatara favourites, limited edition ales, collaborations with other craft breweries and beers from up-and-coming craft brewers. Brewmaster Carl Vasta said the team often conducts brewing experiments at their home base on the Kapiti Coast and were keen to trial them with the capital’s discerning beer drinkers.
EXPORTS REACH NEW HEIGHT
NEW ZEALAND wine exports have increased just over eight per cent, a record high, which has pushed wine to the sixth largest export for New Zealand according to chief executive of New Zealand Winegrowers, Philip Gregan. Currently harvesting its 2015 vintage, the wine industry has seen strong demand in key markets. “Prospects for a high quality vintage are looking very positive due to the superb summer weather the warm dry summer of 2015 has been absolutely perfect for growing and ripening grapes,” said Gregan.
BAR OWNERS BACK QAA
TO help minimize the impact of alcohol related harm in our community, the Queenstown Alcohol Accord (QAA) was created in December last year, comprising of 31 Queenstown bars. The QAA hopes to reduce problems by improving communication amongst bar owners, Police, Council and Public Health South with quarterly meetings.
EXPANSION FOR DELEGAT GROUP
AFTER selling over two million cases of wine last year and reaching record profits, managing director of Delegat Group, Graeme Lord, looks to bring its wine to the world. Lord said the company is on track for nine per cent growth and expansion into new markets, in particular, North America along with building awareness in China and Japan markets. Sales expectations for North America hope to double to over 1.4 million cases, which would see the company to its goal of 50 per cent growth in five years. Delegat Group owns a large proportion of vineyards that supply its grapes including Australia’s Barossa Valley Estate and vineyards in Marlborough and the Hawke’s Bay.
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7 GOLDS FOR MISSION ESTATE NEW ZEALAND’s oldest winery, Mission Estate has kicked off 2015 by taking home several awards locally and internationally. Mission Estate and Reserve range selections were judged and awarded Double Gold, Gold, Silver and Bronze medals at both the China Wine and Spirit Best Value Awards and the Easter Show Wine Awards for 2015. “As the oldest winery in New Zealand, we’re very proud of our rich heritage and winemaking skills and it’s very rewarding to see our passions are being recognized not only here in New Zealand but further afield around the world,” said Peter Holley, CEO of Mission Estate.
ROUTLEY TIPS CIDER BOOST
MANAGING director of DB Breweries, Andy Routley has forecasted cider sales to double in the next five years. Category market leader DB holds a 46 per cent share locally and escalating exports. Routley said that at 25 per cent growth, the cider category was the fastest growing in New Zealand. As for the beer market, it continues to decline according to Statistics New Zealand figures, showing the total volume of beer available for consumption has dropped 2.3 per cent to 282 million litres in 2014. In 2008, cider started to increase in popularity in the UK alongside the rise of craft beer and has been growing considerably in the New Zealand market since.
MONTEITH’S DROPS WILD FOOD CHALLENGE
AFTER 17 years, the Monteith’s Wild Food Challenge (MWFC) has been bringing a taste of the wild to Kiwi restaurants, bars, and bistros throughout the country, but the longest running food challenge will not be returning to menus this winter. Beer and Cider food matching is still integral to Monteith’s, as the brand looks forward to exploring new challenges and opportunities. “This has been a tough decision, and not one we have made lightly,” said marketing manager David Openshaw. “The Monteith’s Brewing Company is evolving and we’re focusing on some great new initiatives moving forward.” Over the years, over 160 outlets each year competed for the nation title of the Wild Food Challenge, bragging rights and the main prize of $15,000.
BRONZE FOR JONES
CRAFT beer brewer Tom Jones has received a bronze medal on the international stage. More commonly known as ‘Tom the Pom’, the Tapanui brewer won the bronze medal at the Dublin Craft Beer Cup for his Herne label Tane beer that is manuka smoked pale ale. The international competition features more than 80 breweries and is judged by a panel of industry experts. After winning a gold medal at the Brewer’s Guild of New Zealand in Wellington last August, Jones’ beer is making waves around the globe. Jones has previously worked at Emerson’s Brewery in Dunedin before founding Green Man Brewery, and six years ago saw that craft beers needed a little extra help on the distribution and marketing side so set up his Crafty Beers business. Alongside distributing his Herne label, Jones also distributes for Upper Hutt business, Kereru Brewing Company.
WINE FREE FROM HANGOVERS
BY altering the DNA of yeast in wine, scientists have claimed that they have found the answer to making wine that doesn’t result in a hangover. Researchers have uncovered that the discovery could boost wine’s health benefits alongside reducing toxic byproducts that cause a hangover. “Say we have a yeast that produces a wine with great flavour and we want to know why,” said lead researcher Yong-Su Jin. “We delete one gene, then another, until the distinctive flavour is gone, and we know we’ve isolated the gene responsible for that characteristic.” The new type of yeast engineered boosts levels of resveratrol, a healthy ingredient in wines.
INVIVO CROWDFUND FOR GROWTH
AIMING to raise up-to two million dollars, New Zealand wine company Invivo is using crowd funding platform Snowball Effect to seek investments for international growth. “We were impressed with the Snowball approach and have been keeping an eye on them for a while now,” said Invivo co-founder Tim Lightbourne. “With crowd-funding you can get potentially two or three hundred ambassadors for your brand around the country.” Currently sold in 17 countries, and aiming to finish the United States launch this year, Invivo will allow a month long campaign on the crowd funding site. Seventy-five per cent of turnover came from the company’s export markets that include Canada, Japan, Australia and the UK. Following the endorsement from Graham Norton and his eponymous show, Lightbourne believes the company has seen extensive growth already with limited funding and the extra help hopes to be the largest crowd funded company.
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LASTword
Peter Mitchell
GREAT to see Christchurch’s hospitality sector flourishing once again as the rebuild continues. Hospitality was the standout sales increase in the December quarter and the city’s retail trade indicator showed robust spending on eating out. The good news coming out of the disaster was that the industry there took time out to re-evaluate design and fitouts, menu’s and fresh front-of-house approaches.
greater intervention from employers to help their workers curb the habit. The research showed that in general, a third of all workers in hospitality smoked, took more sick leave and used around four smoking breaks per shift. Out of interest, the UK workforce puffs through 74 million cigarettes on an average day.
DID you read about this chap with a lisp who was caught shoplifting in Farmer’s kitchen utensil department. He said it was a whisk he was prepared to take.
IS it possible that some of the talented youngsters in our business are fooling themselves by opening up, or considering so, on their own account. That’s a case of running before walking without the real learning experience and creating a menu to simply go bust. In former days perhaps even 20 years ago, younger people just didn’t get to open restaurants and had to bide their time through the whole learning curve. Perhaps today it’s just too easy to open
IT’S interesting to see international research on hospitality workers and see that they are more likely to smoke than workers in any other industry. In England, the Heart Foundation is now highlighting the urgent need for
JUST a reminder to the person who stole a load of electrical kitchen goods from last year’s Fine Food Show in Auckland – the one year manufacturer’s warranty runs out shortly.
up and we know that cooking is only one criteria in running a successful operation. Unfortunately the number of fresh openings are doing a disservice to established operations who are temporarily disrupted while waiting for the newcomers to fall over. IF you read our last month’s winery review, you’d be impressed by the Craggy Range story down in Hawkes Bay, the brainchild of AmericanAustralian rich-lister Terry Peabody. The interesting bit we left out was that Terry and his family wanted to protect the vineyard for future generations just as the great European wine dynasties have done and has set up a 1000 year trust. And that means that none of the Craggy Range assets can be disposed of or sold outside of the family in that period. THE fight for consumer attention in the food business continues unabated. But it’s interesting to see how much publicity can be given to our industry’s opposition such as My Food Bag and
a number of other home delivery systems that are being launched. Of course they are directly opposed to our industry but the papers and magazines seem to think they are celebrities. In the two years since My Food Bag was launched with recipes, ingredients and cooking tips and moved into Australia, its revenue has grown to more than $40million annually – we’d all love that sort of media support. THERE’S increasing pressure on consumers to start tipping with a growing number of outlets using the credit card process to ask whether a tip should be added. The written suggestion facing paying customers isn’t that cool especially when the purchase is often just a cup of coffee. We’d be interested to see if anyone actually pushes the yes button. Of interest to those who think tipping is going nowhere, the Restaurant Association’s survey of 6500 staff found a nationwide average of only 340 tips a week and most were in Auckland (presumably tourists).
AWARD WINNING SANTOKU KNIFE!
“Red Spirit“
Uncompromising sharpness thanks to an extremely thin blade with a polished cutting edge. Elegantly designed asian styling, comfortable to hold and of course superb quality.
• Made in Germany by Fr. DICK • Messer Magazine - 3rd place Knife of the Year 2014 • German Design Award Nominee 2015
24 Mt Eden Rd, (City end), Auckland auckland@houseofknives.co.nz • (09) 302 2980 171 Jackson St, Petone, Wellington petone@houseofknives.co.nz • (04) 939 3399 FREEPHONE 0508 KNIVES (564 837) • houseofknives.co.nz For more recipe ideas visit www.omegaseafood.com
No fuss
Mussels & Clams
Ready to heat or eat
• Great Flavour • Less Labour • Less Waste • Easier Quality Control • Easier Food Safety
TRY A SAMPLE
email jo@omegaseafood.com with your address and your foodservice distributor’s details.
nzexcellenceawards.co.nz April 2015
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Introducing...
• • • •
We make from scratch
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We use Fresh eggs and cream
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We use Quality, Real ingredients
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Our cakes do not contain artificial colours, flavours or preservatives* • •
We freeze fresh after baking to seal in freshness
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Carrot Cake (Tray)
Chocolate Cake (Tray)
Orange Cake (Tray)
Triple Chocolate Petite Cake
Carrot Petite Cake
Apple Berry Custard Danish (Tray)
Apple Danish (Tray)
Large Croissant
Chocolate Chip Mini Muffin
Blueberry Mini Muffin
All product images are serving suggestions
For more information please call one of our friendly sales representatives, visit our website www.foodservice.saralee.co.nz, or contact us on our Customer Service Hotline: Freecall 0800 858 511 40
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*with the exception of muffins